Тепаньяки гриль ресторан в Лас Вегасе: говядина, креветка, рыба, жареный рис и овощи

В этом видео американцы попробуют хреновуху и наливки с нашими закусками (беляш, оливье, маринованный арбуз, голубцы, пряники, кабачковая икра и еще много наших блюд)
Скажу вам только одно, их реакции на нашу еду и алкоголь- это что-то с чем-то.
Садитесь поудобней и приятного вам просмотра!

Olive Sanuki Wagyu, exclusively raised in Kagawa prefecture is fed on the remains of pressed olives — Its considered the rarest beef in the world. If you try hard you might notice the underlying taste of olives. The choice of steak is Olive Beef Sirloin 200g -

If you have a problem with us NOT CLEANING the insides of a lobster before cooking, you will have a problem with Gordon Ramsey doing the same exact thing… www.youtube.com/watch?v=zhK4HF_oRho

Master Sushi Chef Hiroyuki Terada shows you how to make this amazing delicious Chinese inspired dish, Lobster Cantonese. Maine lobsters can be found anywhere but in the worst case, if you cant find it you can use frozen lobster tails or even shrimp. We chose to use a fresh 3 pound Maine lobster for its succulent sweet meat.

Our ingredients are very easy to find:
Soy Sauce
Fresh Ginger
Fresh Scallions
Butter
Garlic
Honey
Sambal (chilli)

The hardest part may be dispatching a live lobster but if you follow our suggestion in this video by beginning at the very top of its head and cutting straight down, this should be the «most» humane way. In our other video, we showed another way to dispatch a lobster by cutting the heart first; we were met with extreme hate and scathing comments, but we still stand by our original way.

The rest of the world throws live lobsters into a large vat of boiling water so honestly, theres more than one way to dispatch a lobster.

We hope you find this video helpful and inspiring and that youll try this recipe at home with a delicious lobster or another type of fresh shell fish.

This dish or a variant of it will be on our menu this year so do pass on by to give it a try.

Comment below and do let us know how your variation went. As always, thank you for watching and we look forward to seeing you in our next video :)

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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. www.patreon.com/diariesofamastersushichef


As always, we wish to thank all of our fans for spending time here with us on YouTube. Were 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: diariesofamastersushichef@gmail.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 Chefs 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

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Музыка в видео youtu.be/-ZZ90fD86ok. Она же любимая Софкина песня))

Самые часто задаваемые вопросы!

1. Меня зовут Ольга, я из Казахстана, живу в Корее с 2001 года.
2. Мои дети София (2005г.р.) и Ангелина (2013 г.р.). Они не говорят на русском.
3. Мой муж- кореец. Познакомились мы в Корее.
4. Я приехала по рабочей визе, потом сменила на ученическую, потом на брачную.
5. Учила язык я в университете (2 года), и продолжаю учить до сих пор.

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