Thats the 300gr meal. Over 10oz. A chunk rt there. Beautiful imo...

ty for making my hotdogs better :D

I think that’s is the biggest lump of Kobe beef I have ever seen. Holy Guacamole

I was gonna say, bro where's that rice with the kobe fat? :D I had the pleasure of eating Kobe in Kobe.. beef never tasted the same after that experience. So damn good..

Do you have facebook?

Hearing this helps me sleep actually

Me

Here here!

🤣

In hospital with COVID pneumonia and craving beef although I wouldn’t be able to taste it

So ?

@@shoporiginalco4574 fr, no shit

Aden’s figured out a pretty good little racket.

With a add blocker, you don't ^^

Does it cost you anything?

This is very normal here in Japan man

Real wasabi isn't quite as hot

@@jordanmeyer-bass4557 i dont think you know what are you talking about. Real wasabi is really powerful. The pasta they are making from real wasabi can be soft by mixing it with other stuffs, but if you eat straight grinded real wasabi, you will feel like someone gave you a punch straight in your face.

@@KRISTIVNBEATZ Wasabi root has a far more mellow flavour than the horseradish paste 'wasabi' you get in the tube

@@jessebishop2268 there is also wasabi paste which really is wasabi, i know most of them are horseradish but im talking about the wassbi

Yea except he never drinks more than a sip of any of the beers

You can get some pretty decent japanese wagyu from sites online, if you don't have a searing station then a cast iron skillet will do just about as good. As someone who's been to Japan and done the whole experience, once you get up into the $300-600 price range, it really is diminishing returns. Personally I buy from Holy Grail and sear it myself and I honestly enjoy the process of cooking it myself almost more than watching it cooked in front of me.

@@jamess.2491 true and other sites have a5 trimmings and less expensive cuts for like $50-$60 realistically you could get a a5 dining experience for less than $100 at home

That's cooking anywhere, being a cook you clean more than you cook

That's why Japanese are so skinny

Yeah god forbid it have fat on it

India is far more cleaner than this

@@inongbalee3092 You must be kidding bro

Seriously. Dude even missed cooking a side of one of those pieces completely. I would be damned if I'd pay $350 for that amatuer hour bullshit lmao

@The Owl Lady indeed.

To finish his statement: "that'll kill you."

I think he said, “Stop, stop, stop!”

He got triggered

Yeh that would bur. off your nose hairs

Might be junior or trainee

Yea, what the hell was that? How could this dude think that was the right move? You'd think he was a 12 year old eating gas station sushi, yikes.

Real wasabi is very mild, its not like horse radish, with green food coloring of those horrible wasabi packets. Just read the package it will say horse radish, and something else, and wasabi, but the amount of real wasabi is very little. Wasabi spoils after a few minutes, so you saw him giving him small amounts of wasabi as the video goes on to prevent the wasabi from being spoiled.

@@spaceT999 I've had real wasabi, you don't glob a pound of it on one small piece of food

Can you please put the link for the restaurant?

Real wasabi isn't spicy like fake wasabi they have in America, so it's not surprising to put that much on there where he is. Fake wasabi is literally just color-dyed horseradish paste.

@@Marckillius I don't see where Tommy implied that real wasabi is spicy? It is still an absurd ratio of wasabi to steak.

@@entity49 True, I guess I read him being surprised at that amount as him assuming that it was the fake spicy wasabi (which would be understandable). I just felt the need to point that out for the uninitiated.

@@Marckillius but isn’t it still overbearingly spicy to the nose? That much amount of wasabi..

@@fawkesteary it's considered to be less of a "spicy" thing and just generally more of a pain feeling rather than heat like in spicy food from chili peppers etc. At least from what I've been told.

$350 is very big money, that can feed my family for six months!!!🥺

@@i_hate_rock_and_metal that is insane bud, not in America at least.

@Jay Jay My country's exchange rate is around US$1=48??🤔

@@i_hate_rock_and_metal no offense to you but 350 is our food bill for the week for 5 people , but I agree 350 for a slab a meat is still a lot but I understand it is kobe

damn thats too expensive

I would of asked them for a sake cup to fill it and down it like a shot

Anyone know why he would do that? It’s seriously the stuff I would pour over my steak after I took it off the pan

Yes! Why would you get rid of that meat juice?

Ya this kinda hurt to watch a little

guessing he's using a higher smoke point fat and scraping away the tallow from the beef. maybe it's lamb fat?

Lmao! Classy AF

did he say that haha

from what ive read, thats actually pretty common when buying wagyu from the market/butcher. I believe it is from the same cow as well.

isnt that common practice when cooking beef? You mean you need to add butter?

@@FrozenzFirez man where I'm from we put meat fat to cook everything

@@FrozenzFirez I think many people commonly add butter when cooking steak because it gives a good crust and brings out the flavor? But obviously with wagyu fat then it should be used in cooking the meat so that it maintains the natural flavor, but i’m not sure

@@chandelured5734 Japanese mayonnaise also works well.

It’s insane

It’s insanely not real wasabi

Dude has a nose stronger than Al Pacino in Scarface to handle that. LMFAO 😂😂😂😂😂

I think its freshly made so its not that potent

@@sargyavelagaleti8087 you know what's up 👍🏽

it looks like REAL wasabi, so likely not as spicy

I want to punch 👊 😤 him

Real wasabi isnt pungent and gross as western "wasabi" usually it's really expensive because its only good for about half an hour after being made.

I was thinking the same thing. Why??? I was yelling why????

@@izzybee3354 I also heard that it’s normal to do so, because the high fat content will neutralize the pungent effect that wasabi normally has.

Commenting now to follow in 2027

Same for me

Imagine they charge $3500 for this in 2027

Yo sup 2027

That's if we can make it till 2027

It’s not the sound of the food being cooked.. It’s the sound of water leaving the food

@@FutureAbe what do you mean by that?

@@averagejoe2307 the “ssshhhh” is the sound of the water leaving the food ya

@@FutureAbe which happens when you cook beef you smartass, so therefore, she loves the sound of beef being cooked.

@@yahyeet819 you’re using “cooked” again. Be careful

Yes. East coaster

3:34 am for me

Pi

306 am, here

I thought i was the only one! 😂😂😂

That's real butter

Looks like real wasabi, not the Horseradish paste stuff tbh. So honestly? No. Not too much wasabi. XD

@@shiny2421 He told him “wait wait wait” probably to be like hey your money but maybe not

Let me grill you one and you'll never eat it like this again, I promise you that.

@@rizzityrice6480 okay when and where?

Lol, what are you talking about Japan is a country without culture

@@witek31931 how? lol

@@skirmisher1901 Japan has hung up on the fence between its own culture and copying everything what comes from USA. Even the Japanese language is half English words, which sounds comical / embarrassing

Cream pie for dessert 🎂😋

Something. Plays with it way to much lol

@@muffy8917 Right? It not only appears exceptionally thick for a Wagyu steak but way over handled and over cooked.

@@derekbloom633 agreed

@@derekbloom633 Bruh, if anyone knows how to cook wagyu it'd be where it came from lol. American culture has a heavy emphasis on liberty and a DYI attitude so it's weird from that perspective. But in Japan, it's all about the service from A-Z and the aim is for the customer to have to do as little as possible.

@@derekbloom633 definitely spend too much time on heat. might as well have precut cubes and seared them for a shorter amount of time. maybe it was for the show.

Had to take the rest home since he couldnt feel his tounge

It won't change the taste of the Kobe beef that much even if you wanted it to be cooked well done.

Deep fry it and gimme some ketchup!

@@HondaRidea haha ayy ketchup good tho but ATLEAST try to have it just by itself with its natural flavor

And then ask for A1 sauce.

Imagine telling to make it rare as well. Such a waste of precious meat!

Yes this particular chef seems to be less meticulous than other chefs. He doesn't turn over every last piece of meat to brown all sides consistently. To be a teppanyaki chef you have to have somewhat of an anal personality. Perfection in the details, and this chef missed it.

There's no piece of meat in the world that's worth $350

@@einsp227 Real wagyu is so worth the money if you can afford it. It's the most expensive beef in the world because it's the best beef in the world. That said, my $9 ribeye does just fine for me.

Agree. My least favorite prep on this channel

Usually chefs put the whole steak and leave it so that the steak can actually get a good crust, idk why the chef here is wasting the fat, it couldve provided for good extra flavour

To much grease is not nice

There is, usually in Japan they cut it into 4/5 pieces and give you 1 portion of the meat and the next so they can keep it fresh while you eat.

@@privateer1402 hi thank you for the very kind and helpful advice I love these videos a lot And i love meat kind regards gino

Stop stealing comments lol

@@real_III who did I steal a comment from?

Alot of people...like alot bec its copied so many times but with a different context

@@real_III so you're saying that what I said is common, but in a different context, and you also can't say who was stolen from. By definition that's not stealing, dumbass.

@@real_III burger king and mcdonalds both make burgers i guess one of them should be accused of stealing right

The steak is the almighty star of the show - rich, succulent, untouchable, a crowning glory of steaks; the fried rice is the gentle hand giving you closure - simplistic, filling, helping you back down to earth so you aren't left adrift in the heavens of the kobe beef. One takes you on a journey through the surreal, the unattainable; the other reminds you what it means to be human, and without it your tongue would be smacking your lips, feeling a sense of exalted emptiness. Heaven and earth. Yin and yang. Steak and rice.

@@mordekaihorowitz br

You're all seeing different meat. Looks like a piece of fat to me.

@@jonmiller8695 people like it for that the excessive marbelling

All that money for your food to be cooked with a paint scraper....

Pretty sure in Japanese culture it is seen as barbaric to eat with a knife at your table and to stab food such as a fork. A knife is for the chef, food is served bite sized which makes the use of chopsticks easier as well. Top grade marbled Wagyu has a really low melt point on its fat, you can feel it get greasy in your hand. Cooking it on lower temps you still get a small seer and rendering of the fat. Cutting into smaller pieces gets the seer on to more areas without the risk of over cooking and enhancing the flavour.

😂😂😂😂

They could substitute cat meat and most probably wouldn’t know the difference…

How come? My knowledge of cooking is very limited

Do you mean his interaction with the customer, ? Most of these cooks would be having a bit of fun with the paying customer but this guy doesn't interact very much which would make the experience a bit boring, beef looks beautifully cooked tho

@@edam4321 I got the impression that some questioned his cooking.

I really dont get the fact why they wont just cook you a proper steak in Japan. Always cut it up in small pieces like that.

Well correct me if I'm wrong as I don't have that much knowledge of Japan nor Asia for that matter, but as far as I know it's custom of restaurants to give their customers chopsticks and spoons if it's soup so it would be hard to eat a whole steak with only chopsticks if not outright impossible.

That is just stainless steel that is cleaned regularly :P

So cooking time is you main concern when it comes to steaks?

Clearly you’ve never had wagyu. Anyone who has never tasted wagyu beef thinks this is over priced, anyone who has had real wagyu beef doesn’t even consider the price.

@@XJapa1n09 it is overpriced and too greasy imo. a good ribeye is better