WOW! 110KG Raw Tuna Dismantling Show by Korea's Top Tech Chef / Korean Tuna Restaurant
소스 코드
- 게시일 2022. 05. 01.
- 👦 This is a tuna restaurant located in Busan, Korea. 110KG raw tuna is dismantled by the top-notch Korean chef at the restaurant. A variety of fresh tuna dishes are impressive.
💲 Price
💶 USD - VIP Tuna Course 74 USD per person
(Tuna sashimi, futomaki, sushi, lobster sashimi, tuna hamburger, tuna bone kimchi steamed, etc.)
🏠 (Google Map) goo.gl/maps/RNYwWcWxDdzCqyas5
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여기 애정하는 식당인데, 과정이 흥미진진하네요. 건강하고 안전하개 오래 해주새요.
Tuna is my favorite kind of fishes, I love the sashimi most. This is the first time I see such a large tuna fish! Great skills from these master chefs! Really appreciate yougotthisyougotthis
I appreciate how clean the restaurant is and the staff washing their hands like a surgeon even though they wear gloves.
Смотрю, на этот процесс - завораживает! 👍
I’ve heard of a chefs knife, but a chefs sword?! That’s awesome! These guys got their own restaurant style Excalibur.
@@fathir8137 that right there is sarcasm my man!
A chef say to another: “Huh, you call that a knife?!”
The rest is history.
@@fathir8137 it's called humour. One day..you might own some .
@@fathir8137 i dont expect much sarcasm sue to your pfp
@@fathir8137 Please educate your self about a subject before try to correct others.
Its not called a tuna knife, the correct name is Bankai (卍解, Final Release) is the second and final upgraded form of a Zanpakutō. Prior to Ichibē Hyōsube giving this form its name, it was known as a Shinuchi (真打, True Strike), and when a Shinigami achieved it, they would possess an "Evolved Zanpakutō" (進化した斬魄刀, Shinkashita Zanpakutō).[63] To achieve Bankai, one must be able to materialize and subjugate their Zanpakutō spirit. Materialization means the opposite of getting dragged into the Zanpakutō's inner world: the wielder needs to summon the Zanpakutō's spirit into the physical world. It usually takes 10 years or more to achieve, plus the experience needed to master it.[64] Despite the Zanpakutō spirit being subjugated for their Shinigami to learn Bankai, the Zanpakutō also becomes stronger and learns Bankai at precisely the moment their Shinigami learns it.[65] Even though Bankai is the final stage of a Zanpakutō, it does not mean the Shinigami's growth ends there. A Bankai, especially one recently obtained, can evolve even further as its Shinigami gets stronger.[66] Furthermore, obtaining Bankai allows a Shinigami to release their Shikai without calling its name, although some Shinigami still choose to release their Shikai by calling its name.[67]
The power and forms of Shikai and Bankai are dependent on the Zanpakutō and vary according to the wielder's strength and training, but the power of a Zanpakutō's Bankai is generally 5 to 10 times greater than that of its Shikai.[55] Only the strongest Shinigami can use it, and it is the ultimate technique of a Zanpakutō. Even the four noble families, whose members are always exceptionally talented, only have one member capable of Bankai every few generations. Those who achieve Bankai always have remarkable roles in the history of Soul Society.
Just an amazing video overall! Most satisfying of all satisfying videos! The way they handle the tuna, cut it, prepare it, process it, treat it, respect it, everything is just awesome. The teamwork, cleanliness, concentration, creativity is top notch. Not one piece of meat from that tuna was wasted. One of the best videos I’ve ever watched on KRplus hands down.
Выглядит очень аппетитно! Я бы хотела попробовать и именно у этого Мастера.
Everything here looks super delicious...여기 다 맛있어 보여요...👏🏻👏🏻
Thank you for this video. The amount of detail these chefs demonstrate is amazing. I rarely eat fish but couldn’t stop watching.
U really should eat more fish. It's really good for u.. the people that live the longest in the world live on an islands off the coast of Japan. They eat mostly fish..
@@vershawnsea9219oh fr 😂😂 I thought the smell of the fish made everyone NOT WANT to eat it
Сериал! От и до.... Симфония умения! Чётко , слажено.... Профессионально! Виват!
makes my fish & chips on a plate , look really sick . The teamwork was stunning . From start to finish , you could see the attention to detail , the Pride in their work . Amazing
대단한실력에박수를보냅니다
It’s amazing the way they cut the steaks😋
I don't know if you can understand English I'm sure some of you can over there I want to say something to you I am thoroughly impressed I never knew what true preparation was like with certain Seafood now you understand my mother was a chef I watched her for years but you never did anything like this she was a southern Saucier maybe by the grace of God I'll get to visit your country one day and watch it live until then keep on pushing on because daddy like
The crew is like a machine made of many parts moving smoothly together. The feast is made of works of art! Every part of the tuna is shown in its finest form.
I'm j
Impressive, food looks delicious 👌
I heard that properly preparing a tuna is a skill, but watching it from start to finish......wow 🤯👏
From what ive seen before, these guys rather butchered than prepared that fish 😅
Ive seen guys use knifes, so sharp, they went through as if it was butter.
Mis respetos 🙏
참치회 되게 좋아하는데 맛있겠다
Первый раз вижу такую большую рыбу. И как всегда с большим наслаждением смотрю как корейские рабочие работают. Аккуратно , бережно. Молодцы!!!
Parabéns ao chefe de cozinha
pelo seu belíssimo trabalho
deu ate água na boca
胃口大增
😋😋😋
The Tuna Hamburger steak looked really good. It had my mouth watering. Also the Kimchi.
Os mestres das facas
Que carne mais bonita parabéns pelos profissionais que vcs são em cortês dê peixes 👍👏👏👏😍😍
Magnificent! With all due respect, I really enjoy watching them dealing with that huge fish. What a great skill of it.
Se ve delicioso, ojalá ese restaurante no me quedara tan lejos
Excelente todo unos expertos de la cocina, saludos desde Venezuela
Наблюдать за тем, как этот мастер работает ножом - эстетическое удовольствие.
먹고싶네요 완전
짱이예요
Incredible!!
I've never had any of that and never will but it's Tuna cooking perfection.
Wow!!
للل
لة
amazing knife, and skill
Fascinating to watch, love the really long sward/knife and the heavy duty vacuum sealer.
와 저렇게 큰 참치를 통채로 사면 얼마정도 하나요?
Wow! But How To Apply Thid Kind Of work. . I have 6years Experience Of Tuna Cutting Like This
increíble, me encanto la destreza para sacar las partes del atún, y los platillos super felicidades
definitivamente son espectaculares en rapidez y en presentación del producto felicitaciones......me dan ganas de cenar con este video tan rico.
Respect! If I visit Korea, I surely like to taste the VIP Tuna Course.
Pemotongan ikan yang sempurna dan rapi. Sukses selalu
Зрелище удивительное! Работа поваров восхищает!
⁸4 70s¹1⁸o⁸ol
И спасибо, что без музыки
I wish i could go there and enjoy those wonderful food.
그 어느때보다 경건한 마음으로 봤습니다
Given the real cost of these fish to restaurants. You must respect the knowledge this man demonstrates in cutting the fish and being economical about it.
The Japanese know how cut tuna up with respect
Beautiful beach
Looks absolutely delicious
WOW!!!!!!!!!!! Incredible looking seafood(Tuna) plates...presentation is excellent to say the least
When I was a kid - I thought tuna were tiny like sardines since they both come in a tiny can. As an adult , when I learned how big tuna were , I was like "WOW"...and still to this day as an older man I am still amazed how huge these fish are !!
Same thing exactly!!
I'm 25 and I realized this today. Is this a regular tuna size?
@@adityasathish126 it is pretty much, check out tuna fishing
Jajaja pensé lo mismo🤣
ๆ
Deve ser muito gostoso esse peixe
Absolutely yummy 👍
I must visit that 본참치 bone Cham Chi restaurant in Seoul Korea.
Thank you for it showing processing.
All my life I thought tuna was a small fish.
I thought so too
You are right in some places.
Not all tuna is big fish.
I eat tuna at least once a week because it is a good fish with high amounts of omega-3 fatty acids.
Tunas are part of the family Scombridae, which also includes mackerels, large and small. But there are tunas, and then there are, well, “true tunas.”Two groups (sometimes known as “tribes”) dominate the tuna species. One is Thunnini, which is the group considered true tunas, characterized by two separate dorsal fins and a relatively thick body. The 15 species of Thunnini are albacore, bigeye, black skipjack, blackfin, bluefin (three species: Atlantic, Pacific, southern), bullet, frigate, kawakawa, little tunny, longtail, skipjack, slender and yellowfin.The other tribe is Sardini; these tunas - the dogtooth tuna and several species of smaller true bonitos - are somewhat more mackerel-like (notably with a more elongated body and a row of sharp, conical teeth).
Hahaha
@@nandy3670 where you from?
@@eduardosalinas295 I am from India 🇮🇳
Nice video 🐟
Great. Now I want tuna steak. THANK YOU for the great video!
Que arte é o preparo destes pratos.
Amazing Raw Tuna So Big .. :) that's Awesome
maravillosos arte
la delicadeza con la que tratan el atún y luego la preparación de cada plato es....
quedé fascinada desde el principio
mi admiración total
Hello
Hola mi encantadora amiga
수빙수거 보다가 이거보니까 확실히 장인들이 하는 해체는 고기의 단면이나 그런게 차이가 확실하구나
대단하네 진짜루
The way its looked after is insane . Special care and gently handled . Looks mighty tasty as well .
así me quede al ver el proceso!!! 😲 pase de asombro a 🤤🤤 literalmente 🤣🤣🤣
Quando se ama o que faz as coisas ficam maravilhosa,
Such a delight in the care of the tuna, food and preparing. Yummy good
Nothing goes to waste. I also noticed how carefully they handle the Tuna' almost like respect for the fish and cleanliness is Number 1
진짜 대단하네요.
눈으로 맛이 보일 정도로 정성 그 자체네요
looks so delicious😊
nice Sashimi and Sushi work.
But kill fish and eat fish 😭😭
Very good to watch. I had no idea about the size of a tuna.
Je suis une grande fan et une amatrice de cuisine. La méthode de découpe utilisée est vraiment impression.
PS: Tout au long de la vidéo je n'ai pas arrêté de saliver. je suis la seule?
Блюда из этого тунца приготовлены роскошные. И без сомнения - очень вкусные. Респект и уважение этому корейскому шеф-повару.👍🏻👍🏻👏🏻👏🏻
Сырую едят?
@@user-wi1zy5tr2t вот этого я не знаю. Может быть и едят, но с какими-нибудь соусами. Так вкуснее, ну и чтобы не заразиться какими-нибудь паразитами. Японцы так и делают, может быть и корейцы тоже.
Видимо очень сильно вкусно 😋😋
Amazing! Any idea on how much that tuna would weigh and how much would it cost to buy? Or, how much could I sell one for if next time I went fishing...I happened to pull one in?
Из одной рыбки такое разнообразие! Какая работа, настоящий мастер своего дела. Вся сервировка - высший клас! Всё: инструменты в золотых руках, посуда, подача... Ах, я не там.😊
Это рыбина!
Хочу сказать, что я знаю, что такое Рыба и Рыбка. В 90-е с зарплаты брала одну "рыбку" пикшу на неделю с семьёй 3-е детей и каждый день из её мяса делала новое блюдо: голубцы, котлеты, колдуны (белорусское блюдо), гуляш, овощное рагу с рыбой, супчик... могу ещё перечислять. Моей старшей дочери уже за 40, но и сейчас она вспоминает, что одна "рыбка" не успевала ей надоедать. А рыбкой назвала, потому что по цене на фоне мяса она очень выручала, чего в наше время не скажешь.
@@nadejdapavlovna47 , полуголодные 90-е я, увы, проходил, знаю. Вы молодчина! А вообще-то, тунец, тем более такие крупные "рыбки" это аккумулятор токсинов из своей мелкой добычи в океане(с каждой рыбёшки по крохе миллиграмм). К употреблению на регулярной основе не рекомендован, даже опасен. Просто японцы с детства адаптируют к тунцу иммунитет. Ну, а нам - Разочек, ради утоления желания экзотики, разве что. Тут наша пикша, по полезности, кладёт тунца на лопатки. С ув
Скумбрия - родственница тунца и намного вкуснее его.
@@TanyaNovaya , и намного вкусней и полезней! Тунец, это своего рода марка, уловка менеджмента, даже идол, для японцев в первую очередь, а для нашего нынешнего поколения тик-токеров и подавно ...
Quiero probar todos esos platos, q se ven muy sabrosos.!!
Joer, que tamaño de atúnsote, no imagine que venían en tamaño familiar estos pescados, ya me imagino como serian si se pidieran envasados.. nice con el video, 😏😏😏
And, BTW did you even notice the cutting skills with the Samurai sword.
I liked the tuna cutter SWORD
TÜRKİYE,den koreli kardeşlerime selamlar böyle bir gösteri ömrümde ilk defa görüyorum. harkuladenin ötesinde muhteşem ötesi bağıldım. böyle yetenekli insanların önünde şapkamı çıkarıyorum benimde böyle olmasada fakat lezzette üzerine tanımadığım bir tatlı becerim var böyle bir yerde çalışmayı çok isterdim tatlımla o restaurantı şereflendirmeyi çok isterdim ❤..
للفقيد
Хотелось бы везде побывать, все попробовать. Но этому небывать никогда. Поэтому остается только смотреть, завидовать и слюнки пускать. И еще ножи- это нечто. Особенно меч самурайский
you know what ?? the way they chopped that fish was so satisfying for me. Btw that fish was terribly big 😮😮😮 i certainly never seen before
Simply Amazing 😍😍😍
Super keren dan Mantap Betul 👍👍👍😋😋😋. Bikin rasanya ngiler melihat nya
Привет!
Смотрела с таким интересом 💓💓💓!
Супер!
Мастера! Только слова восхищения!
Вот это класс ,такая большая 🐟🐟🐟 и как ловко и дружно работают! Браво!
Спасибо за такое видео!!!!
I just know now that tuna is soooo big 😳😳😳 I thought they were like a normal fish size 🤭
So satisfying to watch😍
amazing cutting technique ! ❤️
Impresionante trabajo en equipo 👏🏻👏🏻👏🏻‼️
ola minha linda amiga
저도 욕지도 양식 참치 먹어본적 있는데 정말 맛있더라고요^^
Thanks for your very good
Amazing meals
The trust and teamwork the chefs have with each other is incredible!
Yes, perfectly DILETTANT!
Yg J KB ok ok ke
Izin
Mudah
Ibu
Ln hepi topu bi balık kestiler amma abarttınız yok ekip çalışması yok mükemmel uyum hahahahahaha adam akşam olsa da evime gitsem modunda bunlar burda nasıl yalakalık yapsam peşinde hepi topu bir balığı kesip hazırladılar.
Her gün olan rutin birşey bu ok.? Kasmayın fazla
@@canercoskun5471 😁😢😇😤⛪🏢🐶🐷🐖🍺🍻🍨🍭🍬🍫🍳🍯🍮🍧🍣🍤🍗🍛🍲🍥🍢🍡🍞🍜🍘🍡🍘🍌🍙🍜🍚🍉🍏🍎🍒🍑🌒mmyhoi
Uma riqueza de detalhes , a elaboração e o carinho que prepara o alimento, desde a estética visual,a variedade de condimentos,sem falar na higiene e toda a estrutura de equipamentos e louças que facilitam o processo até chegar em nossas mesas....Sou brasileira e além de ser difícil ter comida na mesa dos brasileiros se vai trabalhar em um restaurante temos que estar sujeitos a cumprir o serviço em situações precárias correndo o risco até de ter um acidente de trabalho, com utensílios que deveriam ser obrigatoriamente estarem em condições de uso....mas é BRASIL. Fica aqui meus parabéns pelo conteúdo de riquíssimo valor e exemplo aos demais .....SHOW!!!!
B'byr b'byr
Lá tbm tem restaurante pior que aqui no brasil, assim como aqui tbm possui restaurantes melhores que esse aí, vc possui a famosa síndrome de vira-lata, que acha que tudo onde mora é pior que nos outros lugares...
@@tradetop007 Pela toxicidade da sua resposta percebe-se que você possui uma carência muito alta a ponto de não interpretar um comentário pelo que está escrito, mas pelo que você acha que entendeu. Sugiro que você leia de novo e ache no que eu escrevi algo que cite diretamente que o Brasil não tem restaurantes bons/ótimos. Apenas fiz uma crítica, visando o vídeo como exemplo. Tem sempre o Zé da esquina que destorce o assunto porque tem o ego frágil. Agora vou fazer igual você, vou inventar algo, vai me dizer que você é dono de algum buraco quente que serve pão mofado né? Ou um filhinho mimado que porque viajou o mundo acha que sabe bastante. Talvez até o dono de algum restaurante chique. Mas enfim, que sirva de exemplo.
@@miramarchiminazzo6561 li outra vez e continuo achando a mesma coisa.
@@tradetop007 callate mexicano☀️🧑🏿🇲🇽
Щедрый дар моря. Приятно удивляет работа мастеров разделки и поваров, с каким уважением они относятся к этому дару природы и к своей работе!
Ты моньяк?
As I had never seen a whole tuna before, I thought it was all amazing. The size of the fish, the beautiful color of the fresh meat, the skill of those who handled the cuts, the knives so sharp they cut like butter, everything is simply amazing...
que peixe lindo 😍👏🏼
Que lindo 💓 respeito pela comida 😍
looks fantastic
Полный восторг от такого великана и мастерства поваров!
The difference in knife quality is incredible. That long sword-length knife was so much sharper than all the others it just glides right through
I reckon that Hattori Hanzō made that ;-)
@@TheOneAndOnlyMrH ookkki
@@yashfaslittellife367 It's a Kill Bill movie reference 🙂
All those knives were gliding on the meat. They are obviously sharpened frequently.
A sword-like tuna knife like that one could easily cost 4500 $. Handmade knife.
a masterpiece in food preparation . this looked so good and the complete use of the Tuna was good to see .
hello, sorry for the inconvenience my name is Kevin Scott I am a novice I came across your profile while looking at the pages, I decided to contact you so that we can get to know you if it does not bother you?
@@kevinscott2262 what do you want to know ? i am dan davis and my wife judith . we are fur trappers and show a lot of what we do on our channel .
Impresionante ver estos videos son interesantes como trocean el atún y la comida tiene buena pinta, nunca he comido pescado crudo, como trabajan en la cocina todo en orden y limpio enhorabuena,
Hhhýhyhh
@@godhankumar4739 voiiwj.^
This look so good 😊☺️
It's nice to see how every part of that fish got its use
Wow! I catch tuna all the time. I just caught a 83 lb (37.46 kg), fat-belly bluefin tuna last week. I usually throw away most parts of the tuna away except the collar, cheeks and main loins. I discard anything with blood lines (the very dark red parts in the loin) because it taste too fishy.
I never thought to use the bones. These chefs literally use every part of the fish. Very Impressive and everything looked so tasty.
Hi Suzie that was an amazing one. Please where are you from?
@@raymond4411 Am from East Blue a little outside of Grand Line.
@@marvikv2505 have you met Luffy or Garp at least?
@@thespeedyeagleYes, excellent Chefs from Osaka and Nagoya.
@@marvikv2505 last time I remember one of them was a pirate the other a marine
Good job guys.
여기가 어딘지요?
가보고 싶네요.