$144 Steak Lunch in Tokyo – Teppanyaki in Japan

$144 Steak Lunch in Tokyo – Teppanyaki in Japan


Tokyo *restaurant sounds*

100 thoughts on “$144 Steak Lunch in Tokyo – Teppanyaki in Japan

  1. This felt incredibly underwhelming…. imagine paying all that money and still barely getting much steak out of it. Seems like the bulk of the expenses went to how the food was styled and arranged lmao.

  2. Please enlighten me😅 02:17 what’s fancy about this🙄 haha a single piece of shellfish😅 maybe i can make a business like this🤣✌🏻

  3. in India $144 = Rs.11520 🤣🤣its really expenceive for us , im senior captain in steward my salary is Rs.19000 , thats mean i can buy only 1 portion steak like this Per Month RIP🤣🤣🤣

  4. YouTube recommendations have me in here, but if I'mma be honest my fatass is gonna just hit the VAST Buffet's they got there. I eat for 4 people this won't do nothing for me…😂😂😂😂😂😂😂

  5. I just bought my ramen and prepared it from minimart right in the corner. Bring on the video so at least I can feel I am in there. Yea

  6. This is really a good way to transfer the sensation of the experience to the viewer, which frankly is what you're paying for at this level- Too many people who film this kind of stuff ruin it with commentary. Well done!!!

    On the food itself, to me Japanese food is pretentious in its delivery. Some would say its like a quest for purity of essence. It is the opposite of French quisine that can take the cheapest of ingredients and through various techniques turn it into something amazing and new, incorporating all of them into one dish. Japanese food at the highest level seems to perfect the cooking time and presentation of individual food items and their delivery. Its chefs pride themselves not on their ability to transform nothing into something but of being able to pick and cook to perfection the best of ingredients.

    A prime example of this is the constant scraping of the oils and juices of each individual item instead of using them in a complete dish.

    These things are of course all generalizations. But the difference is frankly what makes travel interesting.

  7. You must be kidding me! I eat much better at home! For $ 100 we buy an 11 kg lamb and bake it on a skewer. On coal, not on an electric stove! I will never pay for lettuce! Lettuce grows in my garden :))

  8. Even if Im a millionaire, I would never ever spend it on foods like this. Food should be consumed because its plentiful and delicious, not because its expensive and "rare".

  9. is a lamp bought to be put under a basket or under a bed? is it not to be set on a lamp stand? for there is nothing hidden that will not be revealed, nor has anything been kept secret but that it should come to light. if anyone has ears to hear let him hear!

  10. Mehr Fett, als Fleisch. Und für so einen Mist geben geistig unfruchtbare Leute Unmenge Geld aus. Für dieses völlig überfettete Zeug würde ich noch nicht einmal 5 Euro pro Kilo bezahlen. Hier gibt's einen interessanten Artikel zu dem Thema:

    https://newstopaktuell.wordpress.com/2018/09/05/was-kobe-fleisch-und-wagyu-tatsaechlich-ist/

  11. 3:30 the way he puts the spatulas to shield against splatter towards the customer.
    Attention to detail. After decades and decades of refinement. A thing of art.

  12. 19 minutos tirando la baba y no me arrepiento. la comida japonesa es la mas rica del mundo y sana. es magia el ver cada paso . te nace la envidia de la buena por que se maravilla uno de ver este arte. y el degustarlo. saludos y gracias por este gran video =)

  13. Wow this restaurant is smart they use the wagu fat as there source of oil as well as the flavor component in each dish

  14. How come the food always looks better in Tokyo and china. Hell american. Food chains that cook these types of meals are totally Fuckin up

  15. Small price to pay for an animal to go through so much pain for humans to enjoy who have the money to pay for something like this, sickening.

  16. That's the only steak (or food) that butter WOULDN'T make better. TV chefs talk about 80-20 ground beef, 85-15. That is like 50-50!

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