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Akita Beef Tenderloin, Akita Komachi rice, vegetables grilled and soaked, miso soup, pickles, Akita Beef Sukiyaki and Dorayaki in Tokyo (Ginza), Japan
Today's cook is WAGYU MBS 7, this is a New York Strip loin steak. It has a beautiful marble score and by far one of the most beautiful steak I have ever seen. Perfect in ever way, including color fat marbling and tenderness this Australian Wagyu steak is something to treasure. Since I am cooking 3 of them I decided to finish them 3 different ways. One with my oldie trusty searzall, 2nd one with charcoal grill and last but not least the champion of all searing methods the flamethrower. Watch my buddies have a heart attach of goodness in this video. * Become a SPONSOR of SVE * https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw/sponsor HOW TO COOK WAGYU SOUS VIDE I cooked it for 1:30hrs @ (131°F / 55°C) * Wagyu Steaks provided by Grand Western Steaks Their Website: https://bit.ly/2IZMOdN Use Code "SVE" for 10% Off any purchase, no restrictions! * For Personal Touch Speak to Rep. Emilio (305)310-0559 F.Y.I. They have picanha, TELL HIM GUGA SENT YOU! ----------------------------------------------- SUBSCRIBE to This Channel https://www.youtube.com/SousVideEverything?sub_confirmation=1 ----------------------------------------------- Subscribe to my 2nd Channel https://www.youtube.com/gugafoods?sub_confirmation=1 ----------------------------------------------- SVE Merch: https://teespring.com/stores/sve ----------------------------------------------- FOLLOW ME ON Facebook: https://www.facebook.com/Sous-Vide-Everything Instagram: https://www.instagram.com/sveverything/ ************************************************* THE EQUIPMENT I OFTEN USE IN MOST VIDEOS * SOUS VIDE EQUIPMENT * Joule Sous Vide Circulator: http://amzn.to/2mXdzRI Anova Precision Cooker WiFi: http://amzn.to/2mi76T3 Sous Vide Supreme: http://amzn.to/2s2nCtY Sous Vide Container: http://amzn.to/2merrsb Sous Vide Container Cover: http://amzn.to/2mbpTxt Tongs Tweezers: http://amzn.to/2nsiv0P Best Chamber Sealer: http://amzn.to/2hGHYF8 Cheap Suction Sealer: http://amzn.to/2mtj1Oi Chamber Bags: http://amzn.to/2fpvSzD Suction Bags: http://amzn.to/2mXfSUO Bag Holder: http://amzn.to/2vjBYp5 Mini Weight: http://amzn.to/2nF3Q2Q Pepper Grinder: http://amzn.to/2BYhNiz Large Clips: http://amzn.to/2nsunQP Stainless Steel Searing Circle Grate: http://amzn.to/2osFD3y Grate Inside Container: http://amzn.to/2pKCxIS (mine is 10x15) Rack System Lifter: http://amzn.to/2tMRNDE Sous Vide Rack System: http://amzn.to/2qu0eAK (Choose the right size for you) ************************************************** * EVERYTHING I USE in one LINK * https://www.amazon.com/shop/sousvideeverything ************************************************** * TORCH SET UP * Torch: http://amzn.to/2BWYvv1 Searzall Torch: http://amzn.to/2meJLS7 Searzall (Heating Lamp): http://amzn.to/2mX8Pvl Torch Gas: http://amzn.to/2mwc5jG * SEARING GRATES * Searing Grates: http://amzn.to/2mbgI04 Round Elevated Grate: http://amzn.to/2rgnF54 * KNIVES * Main Knife: http://amzn.to/2AUAKDD Chef's Knife : http://amzn.to/2lwnIHQ Chef's Knife Japanese: http://amzn.to/2n6swju Sushi Knife: http://amzn.to/2mbhYAp Butcher's Knife: http://amzn.to/2mMOLip Long Carving Knife: http://amzn.to/2mXoJWD Electric Knife Battery: http://amzn.to/2rYSk74 Cleaver: http://amzn.to/2rwCuBe Nicer Cleaver: http://amzn.to/2rlnbr6 * SMOKER AND GRILL * Smoke Gun: http://amzn.to/2frGzyO Smoke Dome: http://amzn.to/2xAHgj7 Portable Stove: http://amzn.to/2hqF5VN Smoker: http://amzn.to/2DTMeYZ Wood Pellets: http://amzn.to/2mMOR9O Charcoal Grill: http://amzn.to/2mXaIbp Weber Griddle 1/2 Moon: http://amzn.to/2mehj2S Cast Iron Griddle Round: http://amzn.to/2nsi0E7 Heat Resistant Glove: http://amzn.to/2BFEk3J * OTHERS * Blender: http://amzn.to/2n3IpKx Cutting & Serving Board: http://amzn.to/2lTpcrz Granite Cutting Board: http://amzn.to/2mMYPb0 Food Grade Gloves: http://amzn.to/2lTd8H4 Bundt Cake Glass Pan: http://amzn.to/2mSE25M Glass Mason Jars 8 Oz.: http://amzn.to/2mSF6qm Glass Mason Jars 4 Oz.: http://amzn.to/2oxtx7Z Glass 7 Cup with Lid Container Kit: http://amzn.to/2onMYhB * VIDEO EQUIPMENT * Main Camera: http://amzn.to/2imsWSi 2nd Camera: http://amzn.to/2ldEOal Slow Motion Camera: http://amzn.to/2jTt8J8 Drone: http://amzn.to/2jSbK7G Pocket Drone: http://amzn.to/2Aw0NQZ Gimbal: http://amzn.to/2ilc3HU Main Lens: http://amzn.to/2AzKumn Zoom Lens: http://amzn.to/2BMF7k8 Large Travel Camera: http://amzn.to/2ntMidD Microphone: http://amzn.to/2jVU3UC Slider: http://amzn.to/2DeQTnd Tripod & Fluid Head: http://amzn.to/2mXhkGs Voice Over Mic: http://amzn.to/2n69j1h Acoustic Isolation: http://amzn.to/2BVgm9a * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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Get Your Good Afternoon Merchandise Here: https://shop.studio71us.com/collections/hiroyuki-terada DIY Flame Seared Beef from Master Sushi Chef Hiroyuki Terada Subscribe: http://bit.ly/2wHjb9m Watch more: (popular video/playlist) Follow Hiroyuki Terada: Facebook: https://facebook.com/pages/NoVe-kitchen-and-bar/175557962456764 Instagram: https://instagram.com/chefhiroterada/?hl=en Twitter: https://twitter.com/RealSushiChef Second Channel: https://youtube.com/user/MIAMISPICE68 Cameraman Channel: https://youtube.com/charlespreston Watch More Hiroyuki Terada: Recent Uploads: https://youtube.com/playlist?list=PLw4w6pxDkwuYuWPKACrEdlFbNXtFK52AU Popular Videos: https://youtube.com/playlist?list=PLw4w6pxDkwuZYtstHx4FrAi8ftIz7sPvz Extreme Series: https://youtube.com/playlist?list=PLw4w6pxDkwuY19AA30--T67M3K-WGriC8 Low Difficulty Recipes: https://youtube.com/playlist?list=PLw4w6pxDkwuYWch7Yc_lFyoSU9_M2Lvw5 Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. https://www.patreon.com/diariesofamastersushichef As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode... Send fan mail and products to be reviewed to: Hiroyuki Terada 6815 Biscayne Blvd, Suite 103-451 Miami, FL 33138 New videos every Sunday and Wednesday! Business Inquiries: email@example.com ----------- About Master Sushi Chef Hiroyuki Terada: Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube. At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public. ----------- Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife. For more information on these knives, contact David Holly at firstname.lastname@example.org or visit knifemerchant.com Let us know how you enjoy your Minonokuni. Knife Merchant 7887 Dunbrook Road Suite H San Diego, CA 92126 800-714-8226 www.knifemerchant.com
On my way to dinner. I went to my hotel concierge and I said, "Where do I get the best "Kobe beef in Tokyo?" ► SUBSCRIBE: https://bit.ly/2JhKPln They said come to this restaurant, so they made me a reservation. Now, I've just got to figure out how to get there. The restaurant's at a lobby on the 52nd floor. I'm super looking forward to it. I had some great Kobe beef, Yakiniku style where you cook it yourself, barbecue. But I've got a feeling I'm not cooking it properly, so I thought, "Well, let me come to something a bit more "kind of a grilled style where they'll cook it, "and it'll just be perfect, perfectly done." So I'm really excited to try it. I'm gonna have like a prime-cut Kobe beef steak or something, but let's see what the menu holds in a minute. Okay, so I've got my seat, and I am here at Seryna which is a teppanyaki place. I'm just gonna have a look at a couple of menu options. So I have selected the Kobe Beef Excellent Special Dinner. We will soon find out what all of these lovely decadent dishes are like. What I'm really looking forward to is right there, the prime sirloin steak. It's gonna be amazing! Here we go. Some spoon to pick them with. Some little pancake things cooking away up in here. So the little pancake things that were crepes are actually for some caviar and a few toppings. It's all fitted together. I'm making my own little caviar crepe. The crepes are super tasty. It's the right amount of sponginess. I like the sour cream in them. The caviar flavor is really good, a good mix. Next up, we've got oyster and mushrooms. I love my mushrooms. Oysters, I tend to prefer raw as opposed to cook. I've not had the two together before, let's see what it's like. Boom! Boy, those mussels are really good. Mm, cool! Oh, there's some lobster coming up. Oh yeah, amazing! Can't wait for that! Actually, that's the first time I've had cooked oysters, tasty. I really like the flavor. In fact, I thing there's more flavor when they're cooked. I wonder how it will compare to that fresh lobster that we caught in New Zealand. That looks absolutely phenomenal. That is crazy good! I love the way it's cooked. It's just a little bit crispy on the outsides, a bit of lemon flavor in there, and the sauce are so good. Here it is. Look at that! That looks absolutely phenomenal. Check out that marble. Perfect! Thank you. That looks absolutely phenomenal. So, here we go. This is devil's play here. Oh wow! That is phenomenal. It's crispy on the outside, and just with a little bit of pressure, the whole thing just disintegrates. The juice comes flooding out. The flavors, they explode in my mouth.That is absolutely stunningly amazing! Wow, wow, wow, wow, wow, wow, wow! Um, um-um-um-um-um! All right, then the other one. Popping a little bit of sauce on it. Like this. Mm! That beef was so amazingly good! If I should reach the end of the set menu, I'll just go back to the soup to finish it off with some rice, and then it's on to desert. But I can't possibly leave Tokyo without having more of that beef. So, I've just ordered another steak Oh, I'm done! That was phenomenal! What a great, great meal to end my trip off. I really, really enjoyed that. Find Shazz here: Facebook: https://www.facebook.com/shazzbhunnoo/ Instagram: https://www.instagram.com/_shazzb/ Video: SB78