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Master Yakitori Chef Shigetoshi Narita is using Mexican Flavors in His Grilled Meat — Omakase
Eater
4 พ.ย. 2018
การดู 805,681 ครั้ง
How Two Master Chefs Created a Kaiseki Menu in Seoul, Korea — Omakase Korea
[12,000 ชิ้นต่อวัน] ร้านยากิโทริที่ขายได้ในปริมาณที่เหลือเชื่อ!
The Only Michelin-Starred Tempura Restaurant in America — Omakase
I cooked every MEAT Yakitori Style, it blew my mind!
อาหารญี่ปุ่น - อาจารย์ไก่ย่าง ยากิโทริ โตเกียว ญี่ปุ่น
Canadian Yakitori King of Oita: Premium Charcoal Grilling Excellence
14 Seats, 16 Courses, 1 Chef: A Day With The Yakitori Master at Kono | On The Line | Bon Appétit
How Sushi Master Yoya Takahashi Makes His Kyoto-Style Omakase — Omakase
How Master Sushi Chef Seiji Kumagawa Uses Modern Technology to Upgrade his Hawai'i Omakase — Omakase
Serving Charcoaled Chicken at one of Fukuoka's Best Yatai
Master the Art of Yakitori with Chef Kono
Michelin-Starred Chef Hirohisa Hayashi Does Much More than Sushi — Omakase
Chef Nobu Yamazaki Turned His Family's Izakaya Into a Michelin-Starred Sushi Counter — Omakase
One of Japan’s Best Sushi Masters Is Making His Mark on NYC — Omakase
Behind the Counter at a Japanese Yakitori Shop of a 72 year old Master
Big Burger For A Big Company! Homemade Country Cheeseburger
Sushi Chef Tatsuya Sekiguchi is a Master of Shellfish — Omakase
Master Chef Hiroki Abe Earned a Michelin Star for His Shojin Ryori Menu — Omakase
How a Master Sushi Chef Brought His Father's Octopus Recipe to NYC — Omakase