It's so interesting to talk directly with a living legend and hear him casually mention things and events that are recorded history. What a personable man, and so generous with his time. This is the chef who turned down a visiting US President and the Prime Minster of Japan, because it would mean taking away seats reserved by regular guests who made reservations months before!

Of all the places you've posted, this is the one I would most love to visit.

弟子の動きが素晴らしい!見てると親方の動きがみんなわかってやってる!親方がみんなに慕われてる証拠!後、職人として素晴らしい人!食べて見たい

食べ方は自由ですが、お刺身にワサビをのせて醤油をつけて食べるように、天婦羅も大根おろしと生姜をのせて天汁につけて食べるんですね。初めて知りました。

A Japanese chef once told me that tempura is a steamed dish. At first glance, this may seem like a contradiction, but he explained that tempura is a technique of creating a state of "steaming" with the moisture of the ingredients in the batter. I would like everyone overseas to try "real tempura" at a real tempura restaurant when you come to Japan. Sushi has already become a popular dish in the world, but there are still many great dishes in Japan!

@karohemd2426

2 ай бұрын

That's the principle of any dish that is deep fried in a batter be it US style fried chicken or UK style chippy fish. The batter being edible is a nice side effect.

近藤さん、かっこ良すぎっ。

Tempura is my all time favourite! 🍤❤🇬🇧🇯🇵

C'est très heureux de faire connaissance avec le Dieu Tempura de Tokyo -Kondo .

Great movies and great food.

정말 맛나게 튀긴 음식들이 군침을 돋게 합니다^^

I have eaten here. An incredible experience.

@retardo9633

7 ай бұрын

lol u must be joking.

is it recommended to always use salt prior eating the tempura? or it's a personal choice?

Great videos! Japan food is my favorite to watch! Looks like you must be getting tired of eating steak all the time 😂. Must be trying to switch it up a little.

love your videos! my favorite

ここは名店中の名店

Aden really likes his salt, and his female companion really likes her Saki! 😆

Good job.

……こうゆうお店で食事が出来る人になりたい。。

@whiteriot

6 ай бұрын

庶民でもたまに行くくらいなら払えない額ではないと思うけどな

@user-dy8du3ur4k

2 ай бұрын

33000円をたまに行くのは庶民にはキツくない？「たまに」と「庶民」の感覚が違うのかもしれないが

Tempura God of Japan 😋

indeed he is tempura God

私みたいな下々のものは天つゆに大根おろし全投入

Yummy

That shitake tempura looks good.

It's a fascinating watch. What I've noticed in many Japanese restaurant videos is they don't seem to care about cross contamination, be it in prep (cutting meat, fish and veg on the same board) or cooking like here where he's dipping various ingredients into the same bowl. UK (and I assume US) restaurant inspectors would throw a fit...

Umazing ❤

石川県にミシュラン☆☆の天ぷら屋　小泉　　があります。 席数が少ないから、予約取りにくくなってるかもだけど、ミシュラン取る前に、何度も言ってる自分のおすすめのお店です。 あと、冬の石川県は海鮮が美味しいよ！😋

Look up the autobiography Within Heaven's Gates by Rebecca Springer.😇

ここのお店でしたか・・池波正太郎さんが　揚げたてを間髪入れずに食べていたお店 なるほどと思いました

@marikokobayashi6540

6 ай бұрын

近藤さんがお茶の水山の上ホテルの天ぷらレストランでお仕事されていた頃です。独立開店するにあたり、暖簾の字も池波さんが書いたものです。

Is there a way to request chef Kondo's table specifically? I ate here before but was at a different table with another chef

@InNout8888

7 ай бұрын

You probably have to be a vip lol. His son cooks at the other table.

@Woozlewuzzleable

7 ай бұрын

@@InNout8888 Yeah, like Aden the food video god.

Was that uni tempura on the leaf? If so, I must try it!

👍

親方年取りましたが、腕は昔のままだ 天ぷらは世界で一番の発明です。

every restaurant owner who can't cook nightmares: when your head chef leaves to run their own

do you need a reservation for this restaurant

12:31 - I wonder what he’s doing with the pepper before he puts it in? Is he poking a hole in it so it doesn’t explode in the oil?🤔

@D_Movin_Silence_like_Kudzu

4 ай бұрын

Exactly

見るだけで10年かかるのに

You should put the grated daikon(radish) into the broth

What is the No2 d I p ..???

His friend carefully uses some wasabi, some daikon, and dips the whole thing in soy sauce, and he says, nah, just some salt for me. But lots of saki, I approve. :)

Sugoi Aloha

かなり歳を取られてると思うけどまだ現役だったとは...美味しそうですね

Sensacional parabéns... MCM Minutinhos no churrasco com Murdhock se é Murdhock é Bem-Bom se é Bem-Bom é personal churrasco Guarulhos São Paulo Brasil

@LuisA70PY

7 ай бұрын

Cala boca BOT

無造作にみえる所作に秘密があるようで、ないんだろうな。無造作こそ真髄

天ぷらは蒸し物だ。近藤勇

Where is the tempura? First it goes into a bowl of regular flour and then into an egg wash but at the end there is termpura. How?

@D_Movin_Silence_like_Kudzu

4 ай бұрын

Thats not egg wash its the batter made from egg water and flour. The egg wash/ water on the side is to dilute the batter when it gets thicker through out time

@angellover02171

3 ай бұрын

Tempura batter is thin. It uses flour egg and water. The flour the food is dusted in allows the batter to stick better.

Bell pepper tempura? 🤯

This is REAL tempura, not the thick donut like tempura you find in US (Chinese/Vietnamese-owned) "Japanese" restaurants.

@BangsEight-jr9kr

6 ай бұрын

Im pretty sure its just the chefs pref, i been to many jp owned jp restaurant and they all tpura with tons more batter

@luciferseventh1679

4 ай бұрын

The Chinese will open every type of Asian restaurant 🤣

@user-xh6mk9dc1m

3 ай бұрын

良い天ぷらは衣が薄いです。しかし薄い衣にするには水分が多い生地を揚げるので技術が必要です

@thsckdgns456

3 күн бұрын

+Korean owned

なぜか志村けんさんを思い出しました

レモンかけ過ぎw レモンの味しかしないでしょうww

速い

10年間見るだけの修行してる弟子がいるお店

@user-vz3qs1ni5z

15 күн бұрын

あながち間違いじゃないのを曲がった姿勢が物語ってると思う

Use rice flour as he does.

Customers say the batter al tastes the same, as well as the salt and soya sauce 😉

一品ごとに敷紙変えるんですね😅

22:45 if only there were tools in existece which make it easier to eat... id name them fork and knife. also can you get mayo and ketchup or will you receive the death penalty?

Tempura, from the latin “tempore”, it’s just a fancy name for the portuguese’s cooking technic of deep frying food coated with batter.

200 USD ok

こうした真剣勝負の調理してる店主に気楽に話しかける客、気が知れない。

@zyxwvutsrqponmlkjihgfedcb

6 ай бұрын

オープンキッチンなんだから店主との会話も楽しむのが醍醐味やろ。 もちろん、店主が手を止めなければいけないほど話しかけるのはマナー違反だけど。

@lemlith3957

6 ай бұрын

なんのためのオープンキッチンだ？ もちろん、程度にもよるが。

@user-gorilla-game-ch

6 ай бұрын

あほなん？w オープンキッチンの意味分からんのかお前😂 ニワカは語るなヒキニート💩

@user-ov9ry2ef3l

6 ай бұрын

KZreadでクソコメ残してる負け組がここで飯を食う人の気が知れないのは当然じゃないか

@user-my2ep1fi4g

4 ай бұрын

良い事言ってるよ

01:00 deep fried house spider 03:00 half a fried shrimp 05:00 fried asparagus 06:00 fried bread sticks Yu are velcome, NOW pay bill …..

こんな名店の塩に添えてるのがレモンなんだ。。。

@user-lf2pv8cd8m

6 ай бұрын

レモンは和食には合いませんよね

@tomo8643

4 ай бұрын

自分もそれ思いましたよ…。

GOD IS EVERYTHING AND THERE IS ONLY ONE GOD FOREVER THE ONE AND ONLY GOD 🙏

Tempura is a pretty solved science. Not sure how anyone can be a god of it compared to most other forms of cooking.

@winstonsmith6166

7 ай бұрын

Just like fried rice is a solved science, too, right?

@tatemessmer4936

7 ай бұрын

@@winstonsmith6166 Ah no completely different food with varied methods for success..... Tempura really has one metric of success and that is how thin you can keep the batter while keeping it crispy....

@21:03 Oh no…..that’s wrong

てんぷらの上に直接おろし大根を乗せ天つゆに、レモンをジャボジャボかけるのはまずそう。近藤推奨の食べ方なのかしら？素人目には新鮮な素材を太白ごま油で揚げているように見え、綺麗な出来上がりですが、こんな食べ方の映像ではまずそうにみえる。

高い=うまいとはちがうな

29/10/2023 🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸🌸🕊🕊🕊🙏🏻🙏🏻🙏🏻🙋‍♀️🙋‍♀️🙋‍♀️🇮🇱🇮🇱🇧🇷🇧🇷🇧🇷🇧🇷

ピーマンほとんど衣ついてなくね？

大根おろしだけ食べていたら良いのでは、、、

バカ舌だから松屋の牛皿出されても「違うねぇ～」とか言ってしまいそう

Ничего не хочу сказать насчёт его божественности, но он же просто берёт продукты, обваливает их в муке и кляре и кидает в масло)))

各々の好みとは思うけど、 レモンかけ過ぎというかころも台無し感が…。 自分は庶民だから知らないんだけど、下ろし生姜と大根おろしは天つゆに入れないのが作法？ だがしかし生姜が先に無くなるという摩訶不思議…。 都会の方々はびっくりするかもですが、ピーマンは丸ごと焼いたり揚げた方が旨いです👍 でもこれだけのお店でこれだけ食べれて１人２万前後なら安いかも。

man i wish they had not fried living shrimp, that is super unnessecarily cruel. The myth they taste better then is not even wrong but it is actually even the opposite, bc stress hormones will be released...

Do you know all that food will come out as 💩 poop soon maybe make video of the after math 😂😂😂😂😂😂

@user-pi8ly8kq3h

7 ай бұрын

Who are you?

@user-pi8ly8kq3h

7 ай бұрын

Don't disturb us!

@arthurruben5517

7 ай бұрын

retarded

残念ながらこの程度は素人の私でも作れそう。今はネットで知識が手に入るし、油の温度も非接触でも接触式でも一瞬で測れる温度計がある。てんぷら職人の技など昔ほど価値がない。 それから、てんぷら粉の温度が低く保たれているのかが疑問。氷を入れないとダメだろう。

@user-nn6mc2nn2b

6 ай бұрын

仰りたいことは分かります。 確かに職人の勘や経験など無くても美味しいものは作れます。 仰るように情報は溢れておりますし、便利な道具も沢山あります。 でも、まさに素人が動画を見ただけの感想ですね。

@user-is5ul3gv1f

4 ай бұрын

言うは易く行うは難し。

@meizannakisiro

4 ай бұрын

@@user-nn6mc2nn2b 残念ながら感想では終わらんよ。実際にネットの知識で素人が簡単にプロになれる時代だぞ？実際に寿司なんて魚買ってきて切り身にして、酢飯と合わせればプロ顔負けのものも作れるし、実際に私も寿司を作った。結果、自分で作った方が、ゴミプロレベル(この動画の方はプロの最高峰だが)が作ったものより、数億倍美味しく、しかも安く作れた。チャーハンもそう。素人の私がプロに圧勝する。プロの存在意義なんて、作る手間を金と引き換えにしているくらいしか無い。まずいものを金を出して食うなんて愚か者の極みだよ。

@user-qo1xk3pn6m

4 ай бұрын

何いってんだこいつ

@AY-lr1xz

4 ай бұрын

​@@meizannakisiro じゃあ実際にやってる様をKZreadにアップしてみなよ？ でかい口を叩くならネットでお勉強(笑)して身に付けたプロ顔負けの技術とやらを披露してみたら？w