The Only Michelin-Starred Tempura Restaurant in America Omakase
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Date: 2020-05-20
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Comments and reviews: 10
Zen-RPG
WHat he says about Peanut oil and the need for high temperatures so that you have the least oil going inside the food and making it too oily is perfectly true! Our family has a Food bisness here in belgium for the last 5 generations, in English we're called Carnis i think as in Carnival Forains in french. We Makes Croustillons and Beignets basically Doughnuts, with or without fruits in it. And we've always used Peanut oil, wich is the most expensive( some brands are at 180eur for a 25L barrel, we have two 90cm wide fryers that can contains 100L, but its also, when used properly, the one that reachs the highest temperatures before evaporating, and thus the higher the temperature, the better and shorter the cooking time, and thus the less time the doughnuts spents in the oil. With the right motions during the frying, you can ensure that there is very very little oil that stays inside of it, wich makes it easier to digest, and taste better, the Peanut oil also give that nice nutty flavor.
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WHat he says about Peanut oil and the need for high temperatures so that you have the least oil going inside the food and making it too oily is perfectly true! Our family has a Food bisness here in belgium for the last 5 generations, in English we're called Carnis i think as in Carnival Forains in french. We Makes Croustillons and Beignets basically Doughnuts, with or without fruits in it. And we've always used Peanut oil, wich is the most expensive( some brands are at 180eur for a 25L barrel, we have two 90cm wide fryers that can contains 100L, but its also, when used properly, the one that reachs the highest temperatures before evaporating, and thus the higher the temperature, the better and shorter the cooking time, and thus the less time the doughnuts spents in the oil. With the right motions during the frying, you can ensure that there is very very little oil that stays inside of it, wich makes it easier to digest, and taste better, the Peanut oil also give that nice nutty flavor.
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Dan
Sorry guys, but the translated subtitles in this video are terrible. It'd be alright for an on-the-fly interpretation, but the nuances are off and there are some really weak cop-outs. One example: menjitsu-abura is cottonseed oil. Now why wouldn't you translate that correctly, since it's not a foreign concept to English speakers? Lazy, lazy, lazy. [edit: After watching through the whole video, I have to say that the translation is consistently poor throughout. Don't let it stop you from enjoying, but virtually every non-translated word you see on-screen has a specific English translation, and is not a Japanese-specific term. Also, there are numerous errors in descriptive terms. Sorry, but being a professional J-E translator, it really bothers me that they put out something of this amateur and incomplete quality. ]
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Sorry guys, but the translated subtitles in this video are terrible. It'd be alright for an on-the-fly interpretation, but the nuances are off and there are some really weak cop-outs. One example: menjitsu-abura is cottonseed oil. Now why wouldn't you translate that correctly, since it's not a foreign concept to English speakers? Lazy, lazy, lazy. [edit: After watching through the whole video, I have to say that the translation is consistently poor throughout. Don't let it stop you from enjoying, but virtually every non-translated word you see on-screen has a specific English translation, and is not a Japanese-specific term. Also, there are numerous errors in descriptive terms. Sorry, but being a professional J-E translator, it really bothers me that they put out something of this amateur and incomplete quality. ]
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Paddy
Sad thing about the whole Michelin starred restaurant thing is that it relies so heavily on pretentious nonsense. Occasionally they offer something truly unique that is elevated by the unique nature of it's preparation, rarity, growing conditions, etc. But mostly it's things being done for the sake of doing them. And I don't care what the psychological studies show, even if you are more likely to enjoy the same piece of steak if it costs twice as much that sort of manipulation of human mentality is just vulgar and not something to be encouraged. Certainly not something to develop an industry around.
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Sad thing about the whole Michelin starred restaurant thing is that it relies so heavily on pretentious nonsense. Occasionally they offer something truly unique that is elevated by the unique nature of it's preparation, rarity, growing conditions, etc. But mostly it's things being done for the sake of doing them. And I don't care what the psychological studies show, even if you are more likely to enjoy the same piece of steak if it costs twice as much that sort of manipulation of human mentality is just vulgar and not something to be encouraged. Certainly not something to develop an industry around.
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KentGoSuzuki
6: 56 One of my favorite memories as a child was my dad taking me to a fancy tempura place in the imperial hotel in Tokyo. I was scared of shrimp back then but He told me that he always thought the leggy part of the shrimp looked like a face hugger from aliens. I immediately died laughing and it gave the courage to eat both the tempura but also the facehugger as well. Great texture and great memories
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6: 56 One of my favorite memories as a child was my dad taking me to a fancy tempura place in the imperial hotel in Tokyo. I was scared of shrimp back then but He told me that he always thought the leggy part of the shrimp looked like a face hugger from aliens. I immediately died laughing and it gave the courage to eat both the tempura but also the facehugger as well. Great texture and great memories
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thunderborn
i love how he isnt super descriptive in his cooking style and that he just listens as the food cooks in the oil because thats exactly how deep frying goes as you trial and error you learn food makes a certain sound when its just right from frying. he has true passion for his style
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i love how he isnt super descriptive in his cooking style and that he just listens as the food cooks in the oil because thats exactly how deep frying goes as you trial and error you learn food makes a certain sound when its just right from frying. he has true passion for his style
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Jon
after 20 years I was finally officially a tempura chef20 years in Japan until you can consider yourself good at frying things in oil. Most american chefs I've met in my 15 years of cooking think they're masters of all food after 2 semesters of culinary school.
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after 20 years I was finally officially a tempura chef20 years in Japan until you can consider yourself good at frying things in oil. Most american chefs I've met in my 15 years of cooking think they're masters of all food after 2 semesters of culinary school.
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Ernest
Why japanese chef are so good? compare to American chef? because American (or any western nation) chef claimed to be an Expert just because they had 5 years of experience. while Japanese who had 20 years of experience still call themselves as Apprentice
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Why japanese chef are so good? compare to American chef? because American (or any western nation) chef claimed to be an Expert just because they had 5 years of experience. while Japanese who had 20 years of experience still call themselves as Apprentice
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Wan
I watch this every month to remind me of how Japanese are the most obedient in their work, and aspire to be like them only to watch other videos couple of hours more and totally forget how I was going to change my life and become like this guy.
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I watch this every month to remind me of how Japanese are the most obedient in their work, and aspire to be like them only to watch other videos couple of hours more and totally forget how I was going to change my life and become like this guy.
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Daniel
I'm Portuguese and I knew this from school that they brought oil to Japan. The Portuguese we've been using oil for cooking over 500 years and to burn people alive when they tried to invade our castles. I wont describe how we invented BBQ.
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I'm Portuguese and I knew this from school that they brought oil to Japan. The Portuguese we've been using oil for cooking over 500 years and to burn people alive when they tried to invade our castles. I wont describe how we invented BBQ.
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Yel
He totally deserved that Michelin star, his concentration is seen on the video. Eater's video editor and script writers also their film crew are very great at what they do, to put the star chefs in highlight. Very much appreciated
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He totally deserved that Michelin star, his concentration is seen on the video. Eater's video editor and script writers also their film crew are very great at what they do, to put the star chefs in highlight. Very much appreciated
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