We talked about being coffee snobs in our last video, so today were taking you to some of the best coffee shops in Tokyo.

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For all the addresses, plus two extra shops, check out our blog:
☞ www.eatyourkimchi.com/best-coffee-shops-in-tokyo

#Japan #Tokyo #Coffee

Jun Kurogi, the last Iron Chef Japan, told us about his food, his passion, his story, and let us into his restaurant to experience a meal like weve never had before, and might not ever have again.

This is a big deal for us as foodies. A bucket list. I hope you like it. And if youd like to experience this for yourself, we have all the info on our blog:
☞ www.eatyourkimchi.com/kurogi

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#Japan #JapaneseFood #IronChef

Unagi is Simon’s favourite seafood in Japan. No exaggeration here. Eel is absolutely delightful. So when we were invited to Nagoya to try Hitsumabushi (which is a great way to have eel), with one of the BIGGEST pieces a restaurant could sell, we were all for it.

Thank you to the JTB for setting this up. If you’re booking a trip to Japan, head on over here for some useful info:
☞ www.japanican.com/en/?gclid=EAIaIQobChMIxcvKsZ_m5QIVFD5gCh2PLgJcEAAYASAAEgJpevD_BwE

«суши Сайто» является Michelin 3-звездочный выигрышный магазин в Японии.
Это лучший суши-ресторан в Японии. Я с трудом могу сделать оговорку.
Я пошла в этот магазин специально на этот раз. Следи за легендой.

Paid two bucks at a local flea market for this old, rusty cleaver. It did not look like much and hat a lot of rust pitting on one side, the handle was ruined and had severe blow marks on the spine. The seller seemed surprised I took it.

As you can see in the video, as soon as I took the first layer of rust out, the makers mark became visible. It is made by an old German company named DANKRE, that specialized in kitchen cutlery.

After all the rust was removed, it became visible that the cleaver was made from two different types of steel, one hard for the cutting edge and one softer for the main body and spine, so it can better take shocks.

From this I get this was a good quality tool that deserves to be restored.

On the first episode of Mise En Place, we follow chef Fredrik Berselius as he and his team prepare for dinner service at two-Michelin-Starred Aska in Brooklyn, leaving no detail unscrutinized

Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.

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Nouri, headed by Chef Ivan Brehm, has one Michelin star and is #39 on the Asias 50 Best Restaurants list. We spent a whole day inside Nouris busy kitchen so that you can have a taste of what its like to work in one of Singapores best restaurants.

#24HOURS

Nouri
72 Amoy St,
Singapore 069891

Produced by: Teh Aik Hui
Edited by: Teh Aik Hui
Shot by: Teh Aik Hui and Nathaniel Lim

— Website: sethlui.com/
Facebook: www.facebook.com/sethluimarketing
Instagram: instagram.com/sethluicious/

On this episode of Mise En Place, we follow chef Jean-Georges Vongerichten through the kitchen at Jean-Georges, New York to see how he and his team painstakingly create and perfect dishes like yellowfin tuna noodles, sea urchin crostini, egg toast with caviar, perfectly cooked squab, and more.
— For more episodes of Mise En Place, click here: trib.al/Cphk5yp
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Welcome to part two of Chefs of the Strip. Todays episode focuses on Christophe De Lellis, the chef behind the majestic Joël Robuchon restaurant in the MGM Grand hotel.

Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.

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Smooth Teppanyaki in Central Kyoto, Hoen, to date the first Teppanyaki restaurant in Japan which included Japanese Pepper into their cooking 29:53 (Japanese pepper is closely related to Sichuan Pepper). Lunch meals start at around 5,000 Yen, this «Gourmet Lunch Homare» is the most expensive set menu for lunch.