How a Japanese Chef Turns a Whole Fish Into 6 Dishes | Handcrafted | Bon Appétit
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- čas přidán 11. 09. 2023
- Japanese chef Yuji Haraguchi, owner of OKONOMI // YUJI Ramen in New York, demonstrates how he butchers an entire kampachi and transforms it into six varied dishes.
Director of Content: Ali Inglese
Director of Culinary Production: Kelly Janke
Director: Chris Principe
Producer: Isabel Alcantara
Associate Producer: Amanda Broll
Director of Photography: Brandon Yoon
Camera Op: Jake Robbins
Audio: Lily Van Leeuwen
Production Assistant: Samantha Cadi
Editor: Kris Knight
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Lauren Worona
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That scaling technique was insane.
Seriously!
Truly. His level of precision is out of this world. Japanese techniques are always the best and perfect. All the videos we've seen featuring chefs exhibit this. I'd honestly say Japanese cuisine is arguably more technical than classic French
French cuisine always seems to focus on the chemistry of food, whereas japanese focuses on perfecting the e4xperience of eating, technical skill, and respect for the ingredients@@willcookmakeup
ikr at first i was like "hmmm maybe i can learn a thing or two" and then i was like "yeah no way i can pull that off"
@@willcookmakeupno the sukibiki technique is actually very easy and requires just very basic knife skills. I have done it numerous times already and it’s extremely simple. I would assume you don’t cook often if you consider this hard lol 😂
This isn't just cooking, it's artistry. Everything looks delicious.
Such respect for the animal. Nothing wasted, everything done with care.
That's how Asians eat. We don't wanna waste whole animal
and that's why I respect Asians and since you say we that means you are an Asian, I respect you. @@timngim583
Yer a kweer.
@@timngim583it's how Americans eat as well...chicken nuggets,hot dogs,etc.nothing wasted. Even beats the slants
@@timngim583 you know calling them Japnese is not really that hard you know? because saying Asians means that you are generalizing it but not all Asians are like that, unless the only Asian in your dictionary are only Chinese, Koreans, and Japanese.
Chef Yuji never ceases to amaze me. His sukibiki technique is quite unmatched lol.
Never forget what Japan did on 12-07-1941-
@@johnjones9065so?
@@bannlong7764 your mother should've swallowed you
@@johnjones9065That tragedy has no relevance in a freaking fish cooking video, and it was made up with the defeat of Imperial Japan.
It's cutting fish. Americans are just sloppy.
"my business practice of not wasting any of the fish..."
I'm sold!
Not sure whats more amazing. The chef's butchery skills or their cooking skills.
His skills. There's one of him.
You can watch more of him in Epicurious
@@tcrmnhe’s not saying their as in plural just a non assuming pronoun
@@TheDeisasorisingular they exists, so your statement implies don’t know basic grammar
@@TheDeisasori how about you just focus on the delicious food lol
Japanese culinary practices never fail to leave me awestruck : each and everything this gentleman is doing is an action of art.
🙏🙏🙏
Remember December 1941
@@johnjones9065i wasnt even alive!
Japanese cuisine, technique, and presentation are on another level. Never ceases to amaze.
You could pioneer a Sushi Lo-Fi genre with this, just make a version with half-volume narration and loop it for 10 hours.
this was insanely impressive. well done, Yuji!
The skill of his artistry is amazing.
there are so many dimensions to his craft. so beautiful. pure mastery.
He has such a nice laugh too! I love when people are clearly enjoying what they do
Can't believe how many incredible series live on this channel now! So much to learn and think about. Thank you for the superb content 👍🏼
The umeboshi and kinome on the nigiri are the perfect finishing touches. Lovely!
I checked if I liked the video like 10 times, once it's not enough for this video. Simply beautiful
This is high level art.
My mouth started watering the second he took the blowtorch to the tuna and didn't stop watering the rest of the video. This was an amazing demo!
Tuna?
Kanpachi/カンパチ（間八、勘八、Latin name: Seriola dumerili ） yellowtail or amberjack
This is how recipes should be -- showing creative ways to make do with whatever you have, not something you have to go out to the market specifically to buy.
I thought that I would be fine watching a food video after a meal, this made me hungry again
Everything looks delicious
Truly an art
This video took me back to my trip to Japan! Amazing culinary techniques and flavour! Thank you
Thank you for making this for us. To me, these skills are never seen. The cutting is like magic, but after watching and listening to you I'll also become a magician.
Great to watch chef. Thank you!
Beautiful prep. ❤
Art in gastronomy ❤
Masterful
Amazing.... Absolutely Incredible the Technique
Even the fish look amazed the whole time
Chef Yuji!! He is always such a delight to watch and listen to. A wonderful, respectful butcher, and just a crackerjack chef on top of it. I like to think I could eat something he's made, someday.
I'm most impressed with the fact that all the courses are kasher, especially to someone who's S&P like myself (Spanish & Portuguese minhag, we mix meat and fish). Very rare fore Asian food.
Amazing, I thought I could filet a fish but these are skills!
He's got skillz 👏
Wow, the way of your cooking was so smooth and also your English . Thank you.
His skills are insane. So technical, yet artistic and respectful to the fish.
Thoroughly enjoyed this. Thanks.
Very well done.
Thanks for sharing both technique and recipie.
this is wayyyyy more than food. every part if this video is incredible
Wonderful!
everything looked absolutely delicious. I have a soft spot for collars though and those looked unreal.
This is Art ❤
omg that was so beautiful, i was watching in awe all of the time.... i gotta do it myself!!!
One of the best educational and informative videos I've seen in youtube in a long time
It's like an art piece.
Wonderful! Thank you for sharing your art!
THIS IS AWESOME
this is ART!!!
Like slicing through butter. So satisfying.
I love these videos, I love when yuji is on this channel!
Brilliant video.
Love your content 😊😊😊
This was a masterful treat to watch! 🖤👏
My mind is blown! The precision and beauty! Mindboggling! My compliments to the chef!🎉
Loved watching your video👍
We need more of these, great video!
Is it me or are most of us here just to watch the amazing cooking and cutting and not cook ourselves
Such finesse.
This is amazing!
Kampachi is my favorite fish!😍
Bravo 👏
This is ART.
I'm in awe
nice and clean
Amazing
Extraordinary!
Mind blown 💥
Incredible
Awesome! Thanks!
Very Technical but approachable well done chef
He makes this look so easy
awesome!
japapanise cuisine is next level, love that stuff :)
0:57 i almost fell out of my chair. dom dom yes yes
That ramen looks so divine
Idc I love how in depth asians go when cooking. Makes everything so much more meaningful and tasty, nothin like a slow prepared Asian dish. The most respectful and meticulous preparation
Woah - never knew what was in Branstons Pickle!! And your friends seemed to love it!!
Maybe they will grow to love Marmite too Dara 😃😃.
That is the cleanest fish breakdown I've ever seen! I need a series where this guy just take different kinds of fishes and use every part to create amazing dishes much like this one 🖤🖤
looks delicious and nutritious
All look delicious
Very skillful !
That scaling looks like something out of food wars what the heck was that. So perfect
Inspirational ! 👍
Awesome video!
Top show !!!
🤩wow
An artist!
No part of the fish gets wasted! Just like the ancient indian hunters intended!
The Japanese manage to make everything so 'artsy'. The dishes look amazing.
Makes me want to go to Japan again.
He’s a actually a New Yorker, and one of his ramen shop is in NYC.
Oh wow I would love to try that scaling technique.
Watching this while eating Japanese food 😋😋
Those gloves are pretty awesome. The rice didn't stick to his hands at all.
Cheff: its based on my business philosophy, No Waste
Also next scond: LET'S REMOVE ALL THE FINS
i love so fish much , i am so hungry watching this 🤤🤤🤤😍😍😍😍 i wanna enjoy such delicacy ! ❤❤❤❤❤❤
Im allergic to pretty much all seafood and hate the rest... this is still such an amazing art. I wish i could learn it without dying
It always fascinates me how artistic the way of cooking in japan is.
Beautyful to watch ancient art very humbling😞👺👹
Amazing skills. Even more impressive manicure 💅🏼
He is not using manicure...
Lees and fish are such a classic East and Southeast Asian combo. Should always give it a try when you're in a wine-producing region which also happens to be by the sea in Asia.
Wish I had the palette to appreciate sashimi, but I don't. Still in awe at the incredible skill the chef has in preparing the fish.
Yuji! My guy! He's a dope chef