All this food reminds me of a steakhouse I worked at in Japan, called Tokuyama. Shihaini made us strain the corn soup, as well as the Demi-glace around 3-4 times each, every morning. Something I vividly remember was the sous-chef squeezing the lettuce with his hands to get the excess water out, for the salads. Chefs always wore their whites and hats. Also remember learning the difference between “rice” and gohan. Plate vs chawan. Sign of a real chef…burn marks on forearms/wrists lol
@QPQP854Ай бұрын
絶対うまいやつ😋
@中村則子-s3s20 күн бұрын
一つ一つ大切に作ってるんですね 昭和レトロ洋食 子供も喜びそう
@中村則子-s3s20 күн бұрын
めちゃくちゃ美味しそう
@RomanVarlАй бұрын
Such a nice cafe! Thank you for the video ))
@塩見真喜子Ай бұрын
本当に美味しいそうです
@gschadyАй бұрын
30:00 one loco moco coming up .. rice, egg, beef patty and gravy = CLASSIC Hawaiian dish