【京都】懐石料理に新しい息吹を吹き込み続ける”料理人”【15ヶ国翻訳字幕付】
331.9 هزار بار بازدید -
2 سال پیش
-
NORIO YAMAMOTO is the owner
NORIO YAMAMOTO is the owner of the two-star Michelin Japanese restaurant "GION SUMIBI KAPPOU IBUKI."
He skillfully uses charcoal in his cooking to explore the possibilities of kaiseki cuisine.
The inside of the store is a seat that surrounds the fire.
And in the middle of the kitchen, there is a grill dedicated to charcoal grilling.
The interior of the restaurant is designed with fire in mind.
Medium fatty tuna sashimi is charcoal-grilled, and surf clams are grilled completely over high heat to condense the umami.
The loach KABAYAKI is also quickly grilled over high heat to leave a sticky texture on the skin.
YAMAMOTO is like a charcoal magician who uses charcoal fire in many ways.
In addition, YAMAMOTO traveled to Spain to explore new possibilities for charcoal grilling, and encountered new ways of expressing cuisine.
We continue to search for new flavors, such as combining the refreshing feeling of cypress with white fish and the aroma of BANCHA with blue fish.
YAMAMOTO continues to breathe new life into kaiseki cuisine by researching cooking methods that can be said to be the origins of broiling and grilling ingredients, and by adding originality and ingenuity.
This video introduces his cooking and his dishes.
[INFORMATION]
GION SUMIBI KAPPOU IBUKI
We will introduce “Kyoto” through artists, craftsmen, traditional performing arts successors, chefs, etc. who are active in Kyoto.
If the subtitles in the video are difficult to see, please refer to the video below and change the subtitle settings.
■ About changing subtitle settings
How to make YouTube subtitles easier ...
https://www.mbs.jp/kyoto-chishin/
【Sponserd by】
sunbridge
WELLER
WELLER HP https://liveweller.jp
WELLER Instagram Instagram: live.weller
He skillfully uses charcoal in his cooking to explore the possibilities of kaiseki cuisine.
The inside of the store is a seat that surrounds the fire.
And in the middle of the kitchen, there is a grill dedicated to charcoal grilling.
The interior of the restaurant is designed with fire in mind.
Medium fatty tuna sashimi is charcoal-grilled, and surf clams are grilled completely over high heat to condense the umami.
The loach KABAYAKI is also quickly grilled over high heat to leave a sticky texture on the skin.
YAMAMOTO is like a charcoal magician who uses charcoal fire in many ways.
In addition, YAMAMOTO traveled to Spain to explore new possibilities for charcoal grilling, and encountered new ways of expressing cuisine.
We continue to search for new flavors, such as combining the refreshing feeling of cypress with white fish and the aroma of BANCHA with blue fish.
YAMAMOTO continues to breathe new life into kaiseki cuisine by researching cooking methods that can be said to be the origins of broiling and grilling ingredients, and by adding originality and ingenuity.
This video introduces his cooking and his dishes.
[INFORMATION]
GION SUMIBI KAPPOU IBUKI
We will introduce “Kyoto” through artists, craftsmen, traditional performing arts successors, chefs, etc. who are active in Kyoto.
If the subtitles in the video are difficult to see, please refer to the video below and change the subtitle settings.
■ About changing subtitle settings
How to make YouTube subtitles easier ...
https://www.mbs.jp/kyoto-chishin/
【Sponserd by】
sunbridge
WELLER
WELLER HP https://liveweller.jp
WELLER Instagram Instagram: live.weller
2 سال پیش
در تاریخ 1401/08/17 منتشر شده
است.
331,944
بـار بازدید شده