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

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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[amaurypierrard]

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

[alexanderalekhine]

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.

[LUTfam]

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

[RebrnKnight]

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

[povteer]

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

[butters]

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

[organizedchaos]

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

[traex]

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

[FallsNight]

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.

[Cerberus]

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

[xrunner]

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.

[Stormvue]

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

[AnonymousRaimon]

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

[oa]

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

[thegreatvantastic]

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.

[jansteam]

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

[KristheAbyss]

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

[tnductai]

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

[Anonymous-njow]

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

[clee]

Maybe “80 degrees” is the WiFi password 🤔