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[55 Years as a Chef] The Fish Looks Like an Alien. The Japanese Chef Cuts the Monkfish.
Japanese chef Ita san
Apr 16, 2023
42,551 views
[55 years as a chef] Handling a Large Anglerfish
[55 Years as a Chef] Japanese Cuisine Chef Handling a Squid With His Great Knife Skills
昭和の職人 チップを捌いて塩焼きに!
Months-long project in 2 days! Japanese technology prevents disasters.
ヒラメをさばいて50年。ざぶとんは15年。まだまだです。 ざぶとんヒラメ<さばき編> 平戸・エビス亭
How to make the traditional Salted Aged Salmon that has been handed down for 1,000 years in Japan
Wild Boar Catch and Cook inThe Japanese Countryside
Huge crowd of customers! The best Thai curry cooking 50 trays a day | Thai Street food
The best eel in Japan. 100 year old grilled eel restaurant "Kaneyo" うなぎ かねよ 京都
お待たせしました。スケソウダラがやってきた! 第37回
[55 Years as a Chef] Drunken Japanese Chef Prepares Salmon
釣り名人の優子さんがサクラマスを釣ってきたよ!!
Long-established Monkfish Hotpot Restaurant! Inheriting tradition and the heart of Monkfish cuisine!
【職人技】特大ざぶとんヒラメ捌き方・神経締め・血抜き・A young man cooks a very large fish.
Market show: How to make delicious and crispy pork at home - Countryside Life TV
板さん、鮪の解体もやってみた! 職人よぉ~!
特大桜鱒~わかりやすい卸し方、鱒子の塩漬け、あら炊き
[Japanese Chef With 50 Years of Experience] Cut 10 Kg Yellowtail and Make Steak
【田舎暮らし】板さんが振る舞う絶品料理の数々。
【アオリイカの沖漬け】台風の日は旬の魚を楽しむ漁師たち