Tokyo’s Tadenoha Specializes in Boar, Duck, and Bear Meat Cooked Over an Open Fire Grill

Tokyo’s Tadenoha Specializes in Boar, Duck, and Bear Meat Cooked Over an Open Fire Grill - Omakase

Рет қаралды 917,355

4 жыл бұрын

At Tadenoha in Tokyo, chef Kiyofumi Koduru uses wild game such as duck, boar, and bear meat, as well as river fish that his father personally catches in his omakase. His main method of cooking is via the robatayaki technique, which involves skewering meats and fish and cooking them over hot charcoals in an open grill.
Credits:
Video By: Tofu Media
Producer: Pelin Keskin
Editor: Yoshio Kohashi
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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For more episodes of 'Omakase,' click here: trib.al/PdUPBKV
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Пікірлер: 442

@amaurypierrard946 3 жыл бұрын

'' if there is no fat, it doesn't have any value'' finally someone that understands how precious I am

@marcfacunla3549 3 жыл бұрын

I paused where he stated that, had my wife read it and told her she’s valuable in Japan. We laughed, I got pinched and I wanted to thank you for the joke.

@pilotmburu 3 жыл бұрын

Black guys do, too

@sultanjaksel9624 3 жыл бұрын

@@pilotmburu why you had to play the race card? all colours same

@NicoleLam 3 жыл бұрын

ahserkjahsekrhask hahahahhaha

@Jagaimooo 3 жыл бұрын

do you taste good tho?

@alexanderalekhine7640 4 жыл бұрын

I swear every videos about Japanese Chef in this channels are very perfectionist, they really have mastered their craft, and have been dedicated on their profession for many years. When I come back to Japan I would definitely try this restaurants.

@tiffanyholman4028 3 жыл бұрын

Opening a restaurant, to serve and celebrate his father's fish, is incredible. Absolutely beautiful circle of life.

@organizedchaos4559 4 жыл бұрын

Damn, you know you’re advance when you take angles into consideration for cooking

@povteer 4 жыл бұрын

you can see in his face and hear in his voice..there is so much passion, dedication and joy..makes everything even more special.

@Reb0rnKnight 4 жыл бұрын

Wild animal and rare meats? Is that the second seat of the elite ten?

@Kelvinle469 4 жыл бұрын

Looks like a graduate

@liarizkapratiwi 4 жыл бұрын

Maybe he is rindo's relative

@Reb0rnKnight 4 жыл бұрын

@@liarizkapratiwi Rindo's long lost brother

@Kelvinle469 4 жыл бұрын

Twist : his mentor 🤔

@user-ye4yn7qe3y 4 жыл бұрын

Bruh Yuki Yoshino

@195Cerberus 4 жыл бұрын

I really love and miss this series. Thank you guys for continuing this series!!

@butters1984 4 жыл бұрын

What an elegant way of grilling. Big props to this guy, seems like a good sport.

@josephBo 4 жыл бұрын

That's called roasting

@clee89 4 жыл бұрын

Maybe “80 degrees” is the WiFi password 🤔

@traex8325 3 жыл бұрын

So......this guy is an artist, engineer, and scientist wrapped in chef form.

@joekerr5418 3 жыл бұрын

Also a high functioning sociopath (not an insult)

@hkbabel 4 жыл бұрын

Thank you. These videos and the craftsmen you showcase are stunning

@FallsNight 4 жыл бұрын

At least you can go to this place. The last video they showed that had this type of cooking was a place that unless you had a recommendation from someone who already goes the the restaurant. You couldn't go in. But still an amazing chef and amazing cooking style.

@eugenelim1436 4 жыл бұрын

Falls night there are quite a few places like that in Japan actually. Some of the old omakase places won't entertain a reservation unless you're on their list, it's that exclusive. And new additions have to be recommended by an existing customer/known to the owner.

@x2runner 4 жыл бұрын

I love these videos so much! The elegance and emotion in the way they capture the pure truths, visions, and mindsets of these culinary masters is something truly special.

@RedMoonsEcho 4 жыл бұрын

Just like the Chinese think the person who said boiling or roasting an animal alive is a culinary masterpiece. Masters my ass. He’s just doing what his forefathers did time and time again

@robertanthonybermudez5545 7 ай бұрын

Nah there is no elegance and emotion in what he is doing.. Japanese like to pretend there can be another level of quality when they add sophistication when in fact there isnt. Example, japanese hold their sashimi in high regard because of how the chef prepared it with passion and art where as a similar dish from its asian neighbor called kinilao in philippines tastes way better because of the right amount of spices put into it and the correct steps in ensuring each meat slice gets cooked in vinegar with right timing and then chaotically tossing the rest of everything in the bowl in contrast in how the japanese cared more in slicing the tuna meat, showing its grains etc

@AnonymousRaimon 3 жыл бұрын

finally an irori omakase that i can actually make reservations at lol

@UnagiMonk 4 жыл бұрын

There is another Omakse video you guys posted a couple years ago focusing around a similar style.. I'm so hyped you guys posted another...

@C0nfusedMan3 4 жыл бұрын

I am so happy there's a new ep of this

@jansteam 4 жыл бұрын

I’m in love with the father/son relationship 😍

@hamzah6251 3 жыл бұрын

I love this channel!

@jelmermourik 4 жыл бұрын

this guy spends 416 hours a year to picking his ducks. 1000 ducks x 25 minutens. he deserve some respect !!

@kakisj 3 жыл бұрын

@Robert Curtin the duck wasnt shot so im pretty sure hes in the clear here

@Stormvue 4 жыл бұрын

There’s another place like this, it’s episode 11 of the omakase series

@boblybob74 4 жыл бұрын

Literally the first thing i thought of, and the chefs look so similar too so i was confused

@aaronaaron5861 4 жыл бұрын

That previous episode was more beautiful

@harzal6750 4 жыл бұрын

If I remember well. You have yo know a person who had been there if you gonna having omakase there. The one in episode 11. Which is make it more exclusive club only.

@Genessis001 3 жыл бұрын

Same guy I thought. Not on omakase but another production, was put out a long while ago

@lauribertguiyab5741 3 жыл бұрын

You're right but they don't serve bear meat.

@xxxvvvqqq 4 жыл бұрын

it's like dejavu with this type of resto, so unique

@TheNoobsterForever 4 жыл бұрын

Finally Omakase is back!

@KristheAbyss 4 жыл бұрын

That is a THICC broth. Usually means that its the good kind.

@j.t8529 4 жыл бұрын

Probably bone based because it takes alot of natural gelatin from cartilage to make that kind of broth

@JohnDoe-dw7or 4 жыл бұрын

@@j.t8529 suppon broth he used is from a soft shelled turtle

@justsomeguywithoutamustach5573 3 жыл бұрын

Yum

@tmmisunderstood 4 жыл бұрын

This and another episode is damn good

@oa1732 4 жыл бұрын

4:39 the chef actually says "the duck's last meal is rice"

@belzeva 4 жыл бұрын

bruh

@pineapplelord2422 3 жыл бұрын

bruh they really changed it lmao

@Anonymous-nj2ow 4 жыл бұрын

"i pluck about 1000 ducks a year" this guy ducks

@lewisantiokama 3 жыл бұрын

Silicon valley reference? Love it!

@safekidda46 2 жыл бұрын

I spend 5% of my whole life plucking ducks.

@sandhikawirendr 3 жыл бұрын

This is art

@mwrkhan 4 жыл бұрын

Outstanding.

@TYeung-ox5df 4 жыл бұрын

"If there's no fat, it doesn't have any value." Amen!

@geniusparty6076 4 жыл бұрын

Amen my brother

@Scyths1 3 жыл бұрын

The first meat shown, I believe the bear meat, was like 90+% fat though ... When I eat meat, I prefer eating the fat on the side, I don't like it when I'm eating only fat and a tiny bit of meat on the side ...

@eyeofthetiger6002 3 жыл бұрын

He has time to pluck the ducks?!

@trungdung1822 3 жыл бұрын

Maybe you don’t want fat, but in my country the part had fat and meat are sold out quickly, people know that fat bring flavors to meat

@dharmdevil 3 жыл бұрын

@@Scyths1 bear meat is all about the fat. i haven't tasted it but they said it's delicious. also, it is riddled with parasites like trichinella that's why it has to be cooked.

@Senbonzakura776 3 жыл бұрын

Once I'm back in Tokyo, I really need to visit this restaurant.

@gunznknives 4 жыл бұрын

His cooking method is elegant and beautiful because of the traditions and rustic technique. The wild boar I've harvested in the U.S., they have very little fat. Our wild pigs are very lean. And if there's fat, you don't want it. Super super super GAMEY! We throw away the fat. If you're hoping for pork belly, there isn't any.

@thegreatvantastic5689 3 жыл бұрын

A fast way to pluck feather from a duck is to melt paraffin wax (about a litre or more) dip the duck tail first up to the neck in the liquid paraffin, then hang duck up until wax is set, then peel feathers off. Feathers stay with the wax.

@tmmisunderstood 4 жыл бұрын

need more 😍

@gabrielsacapano2875 4 жыл бұрын

finally an Omakase

@mr.sushi2221 4 жыл бұрын

Can’t wait to eat here later this year.

@biggrig6816 Жыл бұрын

Hammered watching this

@ej1547 3 жыл бұрын

Looks great and the attention to detail is incredible. But I always wondered how long does it take to prepare a full meal this way?

@damixiaomian8489 4 жыл бұрын

Nice video！

@vinh291 4 жыл бұрын

shout out to tofu media for all the Japan content

@giogerber27 4 жыл бұрын

Is it just me or are these videos very inspirational? Also first!

@coltonpope6061 4 жыл бұрын

You’re not the only one 😊

@RayfilWong 4 жыл бұрын

Eater Omakase = Symphony for foodies -- Asian Food Nerd

@eLITeBrian99 3 жыл бұрын

i swear i've watched this like 4 times the past couple of years but the upload date is too recent

@Pertamax7-HD 4 жыл бұрын

Nice 😋

@tnductai 4 жыл бұрын

typical chef: throwing food on the grill until cooked japanese chef: the skewers have to be grilled at 80 degree angle.

@jacksonchen7916 4 жыл бұрын

tepanyakki: are we a joke to u?

@alansmith888 4 жыл бұрын

Beautiful

@Woodrow512 3 жыл бұрын

I thought the guy who never gave up harvested asiatic clams. Definitely moving up in life, It was good advice after all

@rividizd 3 жыл бұрын

Respect!

@tosht2515 4 жыл бұрын

*_"Ayu is grilled at an 80 degree angle...company secret."_* Perhaps it's because a 90 degree angle would quickly burn the skewers and 70 degrees would overcook the tail. 🤔😀

@diegoimori7292 4 жыл бұрын

Still a secret, you still don’t know the way to do it, the range of temperature, the time of cooking, 80 degree angle is just the base of the technic, after that is practice.. a lot

@chansaicommerce1721 4 жыл бұрын

COOL !!!!

@SeikiRikodou 4 жыл бұрын

The amount of detail and dedication they give to their craft never fails to amaze me ☺️

@slippyslideee 3 жыл бұрын

Satisfying.

@user-mq7hr1sw4j 4 жыл бұрын

Very good

@gerrywowiling1454 3 жыл бұрын

well, this is so similar like Episode 11, but this episode he combines traditional Irori with modern one.. very passionate..

@Kai_soze 3 жыл бұрын

I believe this place is in the middle of the mountains somewhere and is invite only or something very exclusive like that.

@CH-zp2rh 3 жыл бұрын

I don’t I like any of this type of meats, but I’m pretty sure I’ll eat them if he’s the one cooking it for me. Japanese cuisine is an art

@phulamminhphong6759 3 жыл бұрын

Here is my Like from Vietnam, charred.

@s_u_b_z_e_r_0896 4 жыл бұрын

I would love to visit his restaurant, have a taste of delicious meats after COVID-19 is over. Just the care of the ingredients n character is the heart of Japanese plus everything 💯

@bensmith7536 4 жыл бұрын

covid is here to stay, time will mean a vaccine arrives that will have various levels of effectiveness.... plan your trip in about 18 months / two years, should have something by then.

@desertmulehunter 4 жыл бұрын

@@bensmith7536 you're an idiot.

@billcarter6051 3 жыл бұрын

I want to try it

@LibraMiku271 3 ай бұрын

My place to dine in. It's been a while since I've eaten duck meat... wild game that is

@kicktheajummasface9200 Жыл бұрын

I'm so relieved there isn't a swarm of 'animal lovers' berating this video. This is about hunting, then using what is hunted - bears are a nuisance in many areas and a danger to humans so hunters have to hunt them sometimes. This is how it is all put to use.

@legendofnoob Жыл бұрын

Ayu is delicious. Japanese cuisine generally regards sashimi as the best way to eat almost any fish, except for ayu, for which the recommended way is grilled with salt. For a fresh water fish, when prepared properly, it doesn't have any of the weird, earthy, stinky smells and the meat is super delicate with the right amount of fat.

@jacobtaylor7506 3 жыл бұрын

Me a few buddy's got boar out in the field. We butchered it and started a fire. Salt with some limes we had. Best meat we ever had.

@onestepza 4 жыл бұрын

I try to deep-fried my chicken at 80 degree angle . Now i still not yet done cleaning the floor.

@maalyraw9818 4 жыл бұрын

Who else is wondering why grilling the ayu at an 80 degree angle is a company secret

@psyion6447 4 жыл бұрын

he just spilled the company secret

@KennethL12321 4 жыл бұрын

I'd like to emphasize the 80 degree grilling angle is a company secret, do not tell anyone about it.

@orly2663 4 жыл бұрын

I cant live in a world where grilling Ayu at 80 degrees is NOT the standard, I for one am excited and overjoyed that he spilt the secret this is going to change everything that we know, watch out world.

@KennethL12321 4 жыл бұрын

@@orly2663 But I am a 81 degree guy...seems like we are living in different worlds

@orly2663 4 жыл бұрын

@@KennethL12321 homie im begging you change your beliefs 1 degree and open your mind

@t.myazoe 4 жыл бұрын

Those fishes (Ayu) reminds me of Surfs Up animation movie 🐔 🐧

@slavno 4 жыл бұрын

What camera do you use for this documentary? Canon c300 mkii?

@SanookDap 4 жыл бұрын

It was shot on Sony FS7

@rumbepack 4 жыл бұрын

plucking the duck by hand it's actually insane lol.

@isealbert 3 жыл бұрын

He did not use a gyroscope to balance his meat in fire, when a Japanese astronaut opens a restaurant.

@Marcus-pm6ws 3 жыл бұрын

Me in lockdown: *Visiting all good restaurants in the world by KZfaq

@eyeofthetiger6002 3 жыл бұрын

Japanese cuisine has to be the original Michelin style type of cooking,precise,delicate flavours,and the freshest of ingredients. Therefore it's no accident that it's also the country with the most Michelin * restaurants in the world.

@Caseyuptobat 2 жыл бұрын

Don't take your restaurant suggestions from a car tire company.

@mikielee735 3 жыл бұрын

It's like all of Japan's wild life is on a whole other level of quality of meat

@djdnnakak2iw82 4 жыл бұрын

Oh man, I would die to eat there

@El_hombre1965 4 жыл бұрын

Then better not order Fugu, lol.

@clifflee5404 3 жыл бұрын

I wonder if his dad catches the ayu in the traditional method where they use another ayu?

@louisazraels7072 4 жыл бұрын

These 4 duck skewers probably cost upward of 100$, probably more. A full meal is probably around 300-400$

@OscarAlmgren 4 жыл бұрын

When you look at this review though it seems the set menu is around 95$ (although from 2017). www.japantimes.co.jp/life/2017/11/04/food/tadenoha-taste-rural-japan-heart-tokyo/

@Ehawkjj2 4 жыл бұрын

for those wondering its 13000 yen per person for the omakase

@oliverparish 4 жыл бұрын

Which is about US$120, totally not unreasonable for an omakase menu of this calibre.

@levynkhs8820 4 жыл бұрын

I love the concept. People have eaten wild animals decades in the past. And the tradition should keep up.

@samuelrina4571 3 жыл бұрын

👍👍👍

@TheTraveler2222 4 жыл бұрын

I love to have one of those sandpits in my kitchen for cooking, so fuking cool

@gabrieljoshuapaet2572 3 жыл бұрын

This reminds me of Yukihira Soma vs Akira Hayama from the anime Food Wars!

@kq3422 3 жыл бұрын

That smack tho

@ronelvictorbaracael4379 Жыл бұрын

He is the next rindo senpai 😁

@danp6820 3 жыл бұрын

Father fishes son cooks good model

@forte210392 4 жыл бұрын

80 degrees? Come on, we all know 90 degrees is the right angle.

@nigelft 4 жыл бұрын

@anonymous Well at least it wasn't some obtuse mathematical joke ... I'm here all month ...

@boogiewoogie450 4 жыл бұрын

I had to read twice, i was ready to leave when i got it .

@ballistae1 3 жыл бұрын

Mazing master of his craft. Enjoyed the watch \{{{/13MMM13\}}}/

@jeffreychen8105 3 жыл бұрын

How can boar fat be crunchy? If he's referring to how it'a cooked then pork rind is plenty crunch

@BenRangel 3 жыл бұрын

Bbqing in sand makes so much sense I wonder why we don’t se back yard bbq:s that are sand based

@rollingvice 3 жыл бұрын

its like the turkish coffee. they also cooked over hot sand.

@andresvivas8853 3 жыл бұрын

Que listo el japonés. Se ha puesto a hacer espetos.

@user-vk5kg2pn5i 4 жыл бұрын

지비에(사냥감) 요리!

@yiupiano 4 жыл бұрын

I am eating while watching this.

@kappa896 3 жыл бұрын

NOO THAT DUCK WAS SO CUTE

@liu23usc 3 жыл бұрын

Wondering how much a regular meal would cost on average at this place.

@ocauto22 4 жыл бұрын

It's the other way around in Japan, the thinner, the more expensive.

@xilid1284 3 жыл бұрын

Watching this while eating rice and spicy mayo that I got from express food 😭

@Anna-jp3pj 4 жыл бұрын

この人、と思います。が口癖なんだな

@criminales743 4 жыл бұрын

one of my favorite restautant, i went there every weekend

@gershomtan5879 4 жыл бұрын

How? It's barely possible to even get a reservation.

@tackywacky99 4 жыл бұрын

ill find takamura for some bear meat. kudos if you got the reference.

@youngknowledgeseeker 4 жыл бұрын

Didn’t know I wanted bear meat till today

@DamnitsAdriel 4 жыл бұрын

In Indonesia Wild Boar is cheaper than any other cattle animals..

@exas4791 4 жыл бұрын

How does bear meat taste ?

@currentking1158 3 жыл бұрын

Bear killer

@NarutoFreak1 4 жыл бұрын

Another restaurant that is impossible to get reservations for.

@putapets5525 3 жыл бұрын

Why?

@rangoonlenlai7481 3 жыл бұрын

Why?

@NarutoFreak1 3 жыл бұрын

@@rangoonlenlai7481 Restaurants like these are notorious to be hard to get reservations. Whether it be concierge only or referral only. Just my guess. Could be stupid easy to reserve. I doubt it though.

@Endohell 3 жыл бұрын

@@NarutoFreak1 so u doubt and guess in your reply but you are super affirmative in ur post haha. amazing internet