The Only Michelin-Starred Yakitori Restaurant in America - Omakase

Yakitori translates to grill chicken and at Torishin in New York City, master chef Atsushi Kono serves every part of the bird. Watch this episode of Omakase to learn how grilling chicken skewers can be raised to the highest level of art.

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[yuvalshnik]

This is Eater's best series, less focus on hosts, more focus on the actual chef and their craft. Also surprisingly good music.

[J]

Masters never hide their recipe, because the skills they developed over the years are what makes their work outstanding.

[VoLCoMzYaDiGG]

The preparation, the small details these chefs do... it's really no wonder why they have Michelin stars. The guy orders in charcoal from a specific prefecture... He controls the flames with a fan and KNOWS THE TEMPERATURE CHANGES. The levels of dedication to one's craft is insane.

[AbroadinJapan]

An excellent video! Yakitori is hands down my favourite Japanese dish. A good friend and I used to go out and enjoy it every Thursday after work.

[tosht]

Once again the production values are through the roof. Fantastic footage, editing, pacing, commentary, music...you name it. Just an awesome series. Oh and love me some yakitori. 👍

[rpaz]

I wanted to cry looking at the love he shared in cooking this meal. The emotion, heart, skill. I was torn between his knife skills and his grilling skills. The attention put shows how he cares what he's doing not just cooking for profit. In a word.... beautiful

[Xckeyl]

At the surface, Japanese food is incredibly simple, yet that's also where the beauty in it lies. There is so much skill and knowledge that separates the legends from the rest.

[Anotherjune]

The music makes this sound like he’s on a quest for immortality through chicken.

[bass-dc]

Look at 3:36
Skin, filets, specific subdivisions of legs and skin. You can directly use every single think on that board. And that means: You can directly use every single part of the bird, except for the head.


Filets for a variety of dishes.
The Knees for skewers.
The Livers, hearts etc. for some interesting skewers and stirfries. (Hint: Chicken liver will give bolognese a WONDERFULL flavour)
Skin-skewers or Fried rice with chickenskin.
Drums for BBQ.

The only thing left is the carcass and that can give you either a BEAUTIFULL chicken soup or, when slowly cooked over hours can give you a brilliant Chickenstock.
Heck: You can go further and (if you have alot of chicken bones and carcasses) make chicken demiglace.


Using every single part of an animal, even the innards. This is how it should be done.

[OdemINVALID]

everytime i see videos like this, i wish i was born as a japanese chef. the pride they have when cooking is so inspirational. i cant think of any nations chefs that seem to have so much passion for what they do. just pure artistry imho

[erichong]

Many of the musics, if not all the songs, in this video comes from an album called Classic Minimalism by Pritchard, Porter, and Rudd.

[GladRichGirl]

For anyone wondering what type of knife he is using for the butchering process, it is a knife style called Honesuki, multiple variations of this style of knife exist. But it is typically forged as a single beveled knife with an accentuated dullness on the heel of the knife for bones and tougher sinews. The "higher" length on the heel helps for this sort of task while it drastically tapers very quickly into a pointy detailed oriented knife for actual cutting / precision work around the bones.

[STIGGBLASTBACK]

i love how japanese dishes are meticulously prepared, they make food into a sophisticated art of presentation and taste.

[Xxx-mygp]

It amazes me how much information is out here… I literally came here from watching one piece and hearing them mention yakitori

[lyniE]

I just love how japanese appreciate their food and make them with love & soul 👍

[ilyatermini]

I love liver and chiken's heart! In Italy we have culture of poor ancient kitchen, we cooke and eat every part of pork, beef, lamb (or sheep) and naturally chicken. And I love a crispy skin!!!!
Sorry for my english

[Paulsicles]

4:37 - My guy wearing the gold Air Max 97s. You know he legit, son.

[itsyaboy]

This channel is on another level. You guys constantly do an outstanding job reminding the viewers of the tremendous value that good food has and the amount of love which is put into it.

[hellothere]

I like how when he goes from Japanese to English his “eh” changes to “uh”

[neozeonsolid]

Using almost every part of an animal is the most ethical way of eating something. So much waste in the way many societies eat meat.