Udon Feast At The Japanese Noodle Shop That Serves 400 Types of Udon Cult Following
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Date: 2020-05-20
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Comments and reviews: 10
cpunching
You know, there's been some big improvements from your earlier videos, I have to give you kudos for that. I really think you should start describing the food a bit more though, like what is the broth made of? Is it beef, chicken, pork, seafood, or a mixture? Is it a salty plain dashi broth, or have they added something to it? What was the texture of the mentaiko? When you were eating the tan-tan noodles you could have pointed out that it was a Japanese dish based off the Chinese Dan Dan noodles, and how that differs from the more traditional Japanese cuisine (it's also made mostly with chicken stock, not dashi. Adding little bits of info like that makes the video more entertaining, and most facts like that can be searched up on your phone while waiting for the food. Also, Eater needs to teach the camera guy how to focus the damn thing and hold it still. But yeah, the videos are definitely getting better. I think if you kept at it you shouldn't have a problem with downvotes.
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You know, there's been some big improvements from your earlier videos, I have to give you kudos for that. I really think you should start describing the food a bit more though, like what is the broth made of? Is it beef, chicken, pork, seafood, or a mixture? Is it a salty plain dashi broth, or have they added something to it? What was the texture of the mentaiko? When you were eating the tan-tan noodles you could have pointed out that it was a Japanese dish based off the Chinese Dan Dan noodles, and how that differs from the more traditional Japanese cuisine (it's also made mostly with chicken stock, not dashi. Adding little bits of info like that makes the video more entertaining, and most facts like that can be searched up on your phone while waiting for the food. Also, Eater needs to teach the camera guy how to focus the damn thing and hold it still. But yeah, the videos are definitely getting better. I think if you kept at it you shouldn't have a problem with downvotes.
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Paulzh
So how do you like the soupless sukiyaki? How does it taste compare to the one that usually comes with soup? The uni one is just seafood base broth? No more detail? The sukiyaki udon with soup is ignored again. Looks like and smells like but doesn't taste like buffalo sauce? The reason why it is the signature dish is because that udon is soupless? Where the hell do you want the rest of the soupless udon go? Honestly, the combination of her facial expression and her voice makes it near impossible to watch any of the videos. I don't know about you guys, but those expression screams disgusting whenever she taste the foods. Please just put her to a out of scene position and find new talents who actually loves food trending and food cult to do this series.
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So how do you like the soupless sukiyaki? How does it taste compare to the one that usually comes with soup? The uni one is just seafood base broth? No more detail? The sukiyaki udon with soup is ignored again. Looks like and smells like but doesn't taste like buffalo sauce? The reason why it is the signature dish is because that udon is soupless? Where the hell do you want the rest of the soupless udon go? Honestly, the combination of her facial expression and her voice makes it near impossible to watch any of the videos. I don't know about you guys, but those expression screams disgusting whenever she taste the foods. Please just put her to a out of scene position and find new talents who actually loves food trending and food cult to do this series.
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Lynn
Is it me or is she trying her hardest to be Lucas? Also. smells like buffalo sauce, looks like buffalo sauce but it doesn't taste like it. ? Dafuq you trying to say here? That you were expecting buffalo sauce? I'm sorry I have been trying to be nice biting my tongue but my patience is wearing thin. She lacks the capability of researching the info of the cuisine and the restaurant she is going too. It's like she doesn't know what she wants to say. Oh I expected it to be in one piece and not coat the entire strand of udon? Lady you are seriously losing me here man, you really are. Also the Japanese dude is really nice not to get offended and kick Serena out of his establishment, that cheesecake factory comment though, that was totally uncalled for
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Is it me or is she trying her hardest to be Lucas? Also. smells like buffalo sauce, looks like buffalo sauce but it doesn't taste like it. ? Dafuq you trying to say here? That you were expecting buffalo sauce? I'm sorry I have been trying to be nice biting my tongue but my patience is wearing thin. She lacks the capability of researching the info of the cuisine and the restaurant she is going too. It's like she doesn't know what she wants to say. Oh I expected it to be in one piece and not coat the entire strand of udon? Lady you are seriously losing me here man, you really are. Also the Japanese dude is really nice not to get offended and kick Serena out of his establishment, that cheesecake factory comment though, that was totally uncalled for
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Roving
IMNSHO, 400 menu items is unnecessary OVERKILL. Anyone who's ever worked in a restaurant for any length of time will tell you too many choices will just slow down ordering, and also cause diner remorse. I'd cut that back by at least 90%, and focus more on doing that remaining 10% really really really well. better broth, better ingredients, better presentation. the diners will be less confused, order faster, you'll have less purchasing time, overstock and expiration loss for ingredients in the kitchen, and the cooks can work more efficiently so you need less manpower, and in the end you'll turn tables faster. a win win win for everyone on all sides.
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IMNSHO, 400 menu items is unnecessary OVERKILL. Anyone who's ever worked in a restaurant for any length of time will tell you too many choices will just slow down ordering, and also cause diner remorse. I'd cut that back by at least 90%, and focus more on doing that remaining 10% really really really well. better broth, better ingredients, better presentation. the diners will be less confused, order faster, you'll have less purchasing time, overstock and expiration loss for ingredients in the kitchen, and the cooks can work more efficiently so you need less manpower, and in the end you'll turn tables faster. a win win win for everyone on all sides.
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nighttrain7404
Eater is just messing with us. The hate just prompts them to use Serena even more in videos. At least she's away from Italian food! She can continue to typecast herself and terrorize us with her 10x sped up false valley accent, lack of descriptive vocabulary and oh so captivating smiling frown, exclusively with Asian food. It's almost acceptable to watch her disastrous vlogs while evaluating Asian food. There's at least SOME context. oooh dawn!
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Eater is just messing with us. The hate just prompts them to use Serena even more in videos. At least she's away from Italian food! She can continue to typecast herself and terrorize us with her 10x sped up false valley accent, lack of descriptive vocabulary and oh so captivating smiling frown, exclusively with Asian food. It's almost acceptable to watch her disastrous vlogs while evaluating Asian food. There's at least SOME context. oooh dawn!
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bchalcyon
i swear asian cultures are Losers when it comes to eatin, big mess, plenty of bowls, cups, plates, & you can tell by this video the host is oblivious to the spread on her table, the clean up is hellish, and displayin these acts to white people only spread a terrible custom. dont believe me? just eat at any asian restaurant, japanese & korean s are the worst offenders askin for more plates, bowls and such
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i swear asian cultures are Losers when it comes to eatin, big mess, plenty of bowls, cups, plates, & you can tell by this video the host is oblivious to the spread on her table, the clean up is hellish, and displayin these acts to white people only spread a terrible custom. dont believe me? just eat at any asian restaurant, japanese & korean s are the worst offenders askin for more plates, bowls and such
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Ikan
lol Cheesecake Factory. This place is not comparable to Cheesecake Factory sister. It may be the same in terms of Food Chain. But TsuruTonTan offers a more complex menu than Cheesecake Factory. One has to appreciate complexity in food in order to enjoy TsuruTonTan menu. Otherwise, people go to Cheesecake Factory for simpler dining menu.
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lol Cheesecake Factory. This place is not comparable to Cheesecake Factory sister. It may be the same in terms of Food Chain. But TsuruTonTan offers a more complex menu than Cheesecake Factory. One has to appreciate complexity in food in order to enjoy TsuruTonTan menu. Otherwise, people go to Cheesecake Factory for simpler dining menu.
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Guest
Udon is like ramen's more interesting sibling. The quiet one that dabbles in oil painting with the modest but amazingly curated record collection. I prefer my noodles without broth. I wonder if that's a western thing? That being said, the one at 2: 42 looks great. I love seafood chowder and bisque.
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Udon is like ramen's more interesting sibling. The quiet one that dabbles in oil painting with the modest but amazingly curated record collection. I prefer my noodles without broth. I wonder if that's a western thing? That being said, the one at 2: 42 looks great. I love seafood chowder and bisque.
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Satoshi
I can't continue watching this video because of the way she holds chopsticks. What kind of upbringing is this? If any upbringing. It's equivalent to one who cannot hold a fork, not to mention a knife. A lot of non-ethnic-Asian American kids hold chopsticks better than her.
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I can't continue watching this video because of the way she holds chopsticks. What kind of upbringing is this? If any upbringing. It's equivalent to one who cannot hold a fork, not to mention a knife. A lot of non-ethnic-Asian American kids hold chopsticks better than her.
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Kenneth
I thing one thing that makes her bad is that she doesn't do thorough research on her food, she says '' There's alot of Uni on top here. '', for those who doesn't know Uni, then that's where she should explain what it is and what it's contribution to its dish.
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I thing one thing that makes her bad is that she doesn't do thorough research on her food, she says '' There's alot of Uni on top here. '', for those who doesn't know Uni, then that's where she should explain what it is and what it's contribution to its dish.
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