The Only Michelin-Starred Yakitori Restaurant in America - Omakase
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Date: 2020-05-20
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Comments and reviews: 10
Lynn
I cannot keep silent nor can I believe what I have read. Are we that closed minded in learning other people's food culture, heritage and background history? Half or almost all the comments in the comment section was this one word SATE AYAM. Yakitori is so much more than a humble dish such as sate or satay. If you did a little research sate or satay is marinated meat usually chicken or buffalo meat ( some times goat or mutton ) then skewered on a bamboo stick, grilled followed by a dipping of either a peanut sauce or kicap manis. Yakitori is totally different in fact the meat itself does not even have any contact with a marinate! Yakitori to me is a showcase of how fresh the and clean the flavours of the chicken are. It doesn't have any sort of marinate abide the chef might either season it with some salt, yakitori sauce or pepper upon customer's request. There's an artistry on how the yakitori chef can break down a chicken into many part not wasting one single bit of the bird. Could we be more opened on the food culture besides our own? There is nothing wrong in being proud of your own food culture, heritage and history but there is so much more out there to learn and understand. We cannot sit and continue to turn a blind eye to the knowledge that is available at our finger tips. We have so much more to help us learn compared to our ancestor's time. But if you're all internet trolls trying to muck up a fighting in the comment section then go find something better to do with your time, don't waste your time on trying get attention on the internet
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I cannot keep silent nor can I believe what I have read. Are we that closed minded in learning other people's food culture, heritage and background history? Half or almost all the comments in the comment section was this one word SATE AYAM. Yakitori is so much more than a humble dish such as sate or satay. If you did a little research sate or satay is marinated meat usually chicken or buffalo meat ( some times goat or mutton ) then skewered on a bamboo stick, grilled followed by a dipping of either a peanut sauce or kicap manis. Yakitori is totally different in fact the meat itself does not even have any contact with a marinate! Yakitori to me is a showcase of how fresh the and clean the flavours of the chicken are. It doesn't have any sort of marinate abide the chef might either season it with some salt, yakitori sauce or pepper upon customer's request. There's an artistry on how the yakitori chef can break down a chicken into many part not wasting one single bit of the bird. Could we be more opened on the food culture besides our own? There is nothing wrong in being proud of your own food culture, heritage and history but there is so much more out there to learn and understand. We cannot sit and continue to turn a blind eye to the knowledge that is available at our finger tips. We have so much more to help us learn compared to our ancestor's time. But if you're all internet trolls trying to muck up a fighting in the comment section then go find something better to do with your time, don't waste your time on trying get attention on the internet
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Bass-D
Look at 3: 36Skin, filets, specific subdivisions of legs and skin. You can directly use every single think on that board. And that means: You can directly use every single part of the bird, except for the head. Filets for a variety of dishes. The Knees for skewers. The Livers, hearts etc. for some interesting skewers and stirfries. (Hint: Chicken liver will give bolognese a WONDERFULL flavour)Skin-skewers or Fried rice with chickenskin. Drums for BBQ. The only thing left is the carcass and that can give you either a BEAUTIFULL chicken soup or, when slowly cooked over hours can give you a brilliant Chickenstock. Heck: You can go further and (if you have alot of chicken bones and carcasses) make chicken demiglace. Using every single part of an animal, even the innards. This is how it should be done.
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Look at 3: 36Skin, filets, specific subdivisions of legs and skin. You can directly use every single think on that board. And that means: You can directly use every single part of the bird, except for the head. Filets for a variety of dishes. The Knees for skewers. The Livers, hearts etc. for some interesting skewers and stirfries. (Hint: Chicken liver will give bolognese a WONDERFULL flavour)Skin-skewers or Fried rice with chickenskin. Drums for BBQ. The only thing left is the carcass and that can give you either a BEAUTIFULL chicken soup or, when slowly cooked over hours can give you a brilliant Chickenstock. Heck: You can go further and (if you have alot of chicken bones and carcasses) make chicken demiglace. Using every single part of an animal, even the innards. This is how it should be done.
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folumb
I find it funny that a number of these Michelin star restaurants are acclaimed for making perfectly crafted authentic street food. Yakitori, Ramen, Sushi, all of it was street food for regular people. Back then who would believe you could make a fine dining restaurant with any of these dishes as your staple? I'm sure there's already a Michelin star restaurant that sells street tacos (that still won't be as good as you can find in south side San Antonio) In 2200 there'll be a Jamaican fine dining experience centered around beef patties and an ancient American bistro featuring hot dogs with a ground mustard based paste (it will still be sacrilege to use tomato based sauces on them)
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I find it funny that a number of these Michelin star restaurants are acclaimed for making perfectly crafted authentic street food. Yakitori, Ramen, Sushi, all of it was street food for regular people. Back then who would believe you could make a fine dining restaurant with any of these dishes as your staple? I'm sure there's already a Michelin star restaurant that sells street tacos (that still won't be as good as you can find in south side San Antonio) In 2200 there'll be a Jamaican fine dining experience centered around beef patties and an ancient American bistro featuring hot dogs with a ground mustard based paste (it will still be sacrilege to use tomato based sauces on them)
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Seren
what I find the most fascinating about Japanese cuisine is that it isn't all about slathering the foods in as many spices and sauces and condiments as possible. It's about the level of care and expertise put into the preparation. It's about how the food is treated and grown even prior to being in the kitchen. And that alone makes a huge difference in the taste of the food. It only takes some soy sauce, and light salt and pepper.
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what I find the most fascinating about Japanese cuisine is that it isn't all about slathering the foods in as many spices and sauces and condiments as possible. It's about the level of care and expertise put into the preparation. It's about how the food is treated and grown even prior to being in the kitchen. And that alone makes a huge difference in the taste of the food. It only takes some soy sauce, and light salt and pepper.
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Edwin
Why does this restaurant deserve a michelin star, compared to all other great yakitori places in Japan? Because the food is special for Americans? I'm not hating, but this video only shows how Japanese make skewered chicken in general. Not seeing anything special about the restaurant itself, to deserve a Michelin star. Wish they editor put more emphasis on that part.
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Why does this restaurant deserve a michelin star, compared to all other great yakitori places in Japan? Because the food is special for Americans? I'm not hating, but this video only shows how Japanese make skewered chicken in general. Not seeing anything special about the restaurant itself, to deserve a Michelin star. Wish they editor put more emphasis on that part.
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OdemINVALID
everytime i see videos like this, i wish i was born as a japanese chef. the pride they have when cooking is so inspirational. i cant think of any nations chefs that seem to have so much passion for what they do. just pure artistry imho
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everytime i see videos like this, i wish i was born as a japanese chef. the pride they have when cooking is so inspirational. i cant think of any nations chefs that seem to have so much passion for what they do. just pure artistry imho
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Dreamy
Wow this chef is awesome. Using all parts of the chicken shows a level of respect for the food and meal. Ive never had Yakitori that was affordable and good enough to be worth going again so this might be worth a shot
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Wow this chef is awesome. Using all parts of the chicken shows a level of respect for the food and meal. Ive never had Yakitori that was affordable and good enough to be worth going again so this might be worth a shot
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Samol
The secret is the wood charcoal. When he broke it in half, and you hear the sound, you know it's quality. I can get lump charcoal which is better than charcoal briquettes. But they sound hollow.
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The secret is the wood charcoal. When he broke it in half, and you hear the sound, you know it's quality. I can get lump charcoal which is better than charcoal briquettes. But they sound hollow.
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spponpawn
I think you are sensing it in Michelin, but don't get it wrong. Generally, in Japan, yakitori are cheap and delicious, and they are suitable for sake, so there are many izakayas at night.
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I think you are sensing it in Michelin, but don't get it wrong. Generally, in Japan, yakitori are cheap and delicious, and they are suitable for sake, so there are many izakayas at night.
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Aga
Magic, he cut out the heart before liver and ah, so he so magic as far without any additional cutting pulled all parts from. dream for people which chicken know as tray in market
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Magic, he cut out the heart before liver and ah, so he so magic as far without any additional cutting pulled all parts from. dream for people which chicken know as tray in market
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