Japanese sushi uses surprising science to serve rare fish

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3 ай бұрын

■あそび割烹賢太朗
住所：福岡県北九州市小倉北区堺町1-5-1
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Пікірлер: 54

@user-ek2jt6hz4q 3 ай бұрын

本当に素晴らしい和食は世界文化遺産ですね。最高の職人技です

@user-il6io9ph2d 3 ай бұрын

北九州小倉の太陽であり情熱家の『柳井さん』… いつも謙虚で本当に勉強熱心な姿勢を知っている人間はみな、柳井さんを尊敬しています！料理も繊細で凄く美味しいです！

@user-vb3lm1eu9w 10 күн бұрын

素晴らしいです😊そして何より、大将丿謙虚さが伝わります😊

@user-wg3hz1kq6o 3 ай бұрын

食に対してとても勤勉で食材を活かす姿勢ありかたが素晴らしい方ですね

@user-wl3tj1ec7y Ай бұрын

素晴らしいですね。久しぶりに情熱ある動画を見る事が出来て感動しました。有難う御座いました。

@lagerfkarl7733 3 ай бұрын

丁寧な仕事ぶりに感動しております✨

@Oliqinco Ай бұрын

Man who cooked the egg dishes looked very proud of what he does, as he should. Never seen eggs used like that.

@user-oo7tp6hl4y 3 ай бұрын

効率の良い調理法ばかりですね。

@notimeclock4001 3 ай бұрын

Again thx for another great video. I’m only watching half of the video and see the chefs genuine smile seeing the food he cooks. Not about on the video but happy and satisfied with food be cook and how customers would love his works. I like seeing ppl very much enjoying their jobs. Bravos chef. (I do hope he will see all these positive comments about his works)

@user-eu4qk9kz2u 3 ай бұрын

お客さんも幸せで大将も幸せそうで見ていてこっちまで幸せな気分になりました。今度是非行ってみたい😍

@user-ur6kh5wr9h 3 ай бұрын

天才やん

@user-mk4lf7wn2q 3 ай бұрын

食材の使い方や調理法に組み合わせが独創的でまさに天才的なセンスですね😊「字」も達筆ですね😅

@rgrox703 3 ай бұрын

塩で青物の色が変わらないってのは菊乃井の親方が動画上げてますね。昔は塩の精製度合いが粗かったので色に影響するミネラルが含まれてたからそのような効果があったとか。良く勉強してる。

@user-wx9op3gj2s 3 ай бұрын

早送りって勘違いするぐらい手際がよくて素晴らしい

@user-fm9kv5ce4u 3 ай бұрын

大将😊天才👍👍👍

@manosdleros 3 ай бұрын

Very nice work! BRAVO from Greece!

@bechatecha7271 3 ай бұрын

2月と8月は飲食業の売り上げが激減するジンクスがある中で、痛みの早い生の魚を扱う生業の方々の気苦労を察したら涙と感謝しか有りません🎉

@mpflapp5284 3 ай бұрын

Genuinely amazing... from the selection of the ingredients thru the extensive and detailed preparation to the final customer delivery... five-star ;-)

@user-my8xk8uk3n 3 ай бұрын

感動した

@varvarakrasa209 2 ай бұрын

Феноменально! Какой замечательный мастер своего дела! Так хочу всё приготовленное мастером попробовать!

@ngsilvester5113 2 ай бұрын

嘆為觀止！優質民族❤尊重食物❤用心烹調，非常佩服❤

@StoutZ33 2 ай бұрын

Nothing but respect !!!

@VisionMansion 3 ай бұрын

精湛的厨艺❤

@user-mf9nm2rp2f 2 ай бұрын

Sublime sublime sublime che chef!!!! Baci

@prscarrera3184 2 ай бұрын

芸術作品やね。

@user-ov2uf3if1w 3 ай бұрын

初めまして。僕の地元が北九州ですが、ここは行った事がないです。今年の四月末、北九州に帰るので、その時に寄ってみます。

@user-tp1kj4vx8c 3 ай бұрын

タナカゲンゲ❓チョウザメの脊髄❓初めて聞きました😳どこにでもない食材に、興味がそそられます😁私も理系人間なので、理論的に理解したい派です😊全てにおいて手際が良いですね❗２倍速再生みたいです😎それにしてもタナカゲンゲ、名前にインパクトあり過ぎて、田中角栄の遠い親戚かと思いました😂

@user-xy1bf4xk3v 3 ай бұрын

行ってみたいお店1️⃣位🥇になりました。

@bubbabearhuntington2295 Ай бұрын

Those are called "immersion circulators" and the cooking method is called "sous vide". Sous vide, was invented by a French chef named Georges Pralus in 1974. The water temperature is regulated by either a temperature or thermostat to whatever temperature is chosen. Typically the items to be cooked are sealed in either glassware or a vacuum sealed plastic bag.

@dimyallves3270 3 ай бұрын

Sê tá é louco esse sushiman tá tipo o dexter em seu laboratório...

@wowanwow7283 2 ай бұрын

Люблю Японию!! ❤🎉

@bubbabearhuntington2295 Ай бұрын

Those are not "prickly pear" anything, nor are they shrimp. They are called the "slipper lobster" and are quite unique among lobsters because that species does not have claws like the northern Maine or New England lobster species do. I'm looking forward to the rest of the video but I wish the captions (in English) were better timed to match the speech and more complete. While watching the video trying to learn new ways of doing things and learning about other cultures I get confused because the chef continues to speak yet the captions are lacking, incomplete or incorrect. Now, I must go back and return to where I was in the video so I don't miss anything. I just saw something about sour Bonito flakes but missed context, it may be due to low quality Bonito or some acidic or citrus element used but I'll reevaluate that also and better answer the question

@restaurantman 3 ай бұрын

🍣✨

@hidetora777 3 ай бұрын

1:31旦過市場は北九州市ですよ

@bubbabearhuntington2295 Ай бұрын

Bonito flake question- it may the diet the fish had, the water it came from, the way it was preserved or stored, spoilage etc cetera. Bonito is a fish. Carp (a bottom feeding / scavenger species) is also a fish. Carp Bonito flakes aren't a thing because Bonito refers to a specific species just as there are many species of Maguro, ebi and so on.

@maihime45-160 3 ай бұрын

理系の意味が見ててわかった。ヽ(´▽｀)/

@bubbabearhuntington2295 Ай бұрын

That is not a white clam. It is properly called a geoduck (pronounced "gu-ey duck" [or) "gooey duck". The "water pipe" as you call it is called a "siphon" (pronounced: Sai-fun).

@jimmyrichard7953 Ай бұрын

im falling love to waitress, she is cute...

@user-kf3xw5xk9k Ай бұрын

ステンレス鍋を、使っていて安心

@user-kf3xw5xk9k Ай бұрын

手早い、お話も早い🎉

@bubbabearhuntington2295 Ай бұрын

You don't bake in a frying pan (although you can finish off something in an oven that has been pan seared, like with the bear ). Dish - Sautéed black bear with salted milt and a whiskey glaze.

@NB.867. 3 ай бұрын

I can’t wait to visit Japan in the next year but I understand why your waters are fished out You have no regulations and there needs to be regulations for the fish to procreate!!

@user-kf3xw5xk9k Ай бұрын

ダイナミック、こちょこちょ小手先でより、見ごたえがある