WOW! 110KG Raw Tuna Dismantling Show by Korea's Top Tech Chef / Korean Tuna Restaurant
2022 ж. 1 Мам.
50 784 794 Рет қаралды
👦 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
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 🇮🇳
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
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’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.
I appreciate how clean the restaurant is and the staff washing their hands like a surgeon even though they wear gloves.
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 KZhead hands down.
Everything here looks super delicious...여기 다 맛있어 보여요...👏🏻👏🏻
It’s amazing the way they cut the steaks😋
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
Mis respetos 🙏
Выглядит очень аппетитно! Я бы хотела попробовать и именно у этого Мастера.
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
Смотрю, на этот процесс - завораживает! 👍
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
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.
Se ve delicioso, ojalá ese restaurante no me quedara tan lejos
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
Magnificent! With all due respect, I really enjoy watching them dealing with that huge fish. What a great skill of it.
Excelente todo unos expertos de la cocina, saludos desde Venezuela
The Tuna Hamburger steak looked really good. It had my mouth watering. Also the Kimchi.
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?
Fascinating to watch, love the really long sward/knife and the heavy duty vacuum sealer.
Incredible!! I've never had any of that and never will but it's Tuna cooking perfection. Wow!!
للل
لة
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.
Сериал! От и до.... Симфония умения! Чётко , слажено.... Профессионально! Виват!
Parabéns ao chefe de cozinha pelo seu belíssimo trabalho deu ate água na boca
胃口大增
😋😋😋
Wow! But How To Apply Thid Kind Of work. . I have 6years Experience Of Tuna Cutting Like This
Respect! If I visit Korea, I surely like to taste the VIP Tuna Course.
I wish i could go there and enjoy those wonderful food.
así me quede al ver el proceso!!! 😲 pase de asombro a 🤤🤤 literalmente 🤣🤣🤣
Deve ser muito gostoso esse peixe
観られてよかったです！素晴らしい映像と音声をありがとうございます！
Os mestres das facas Que carne mais bonita parabéns pelos profissionais que vcs são em cortês dê peixes 👍👏👏👏😍😍
I love how the assistant brings the long thin box and presents it deferentially, and the chef pulls back forever it seems and releases that LONG knife...kind of like a fish samurai...
Der arme Fisch
2:58 if anyone wants to go back lol
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
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?
Such a delight in the care of the tuna, food and preparing. Yummy good
amazing knife, and skill
Nothing goes to waste. I also noticed how carefully they handle the Tuna' almost like respect for the fish and cleanliness is Number 1
Наблюдать за тем, как этот мастер работает ножом - эстетическое удовольствие.
Very good to watch. I had no idea about the size of a tuna.
Quiero probar todos esos platos, q se ven muy sabrosos.!!
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
Great. Now I want tuna steak. THANK YOU for the great video!
I must visit that 본참치 bone Cham Chi restaurant in Seoul Korea. Thank you for it showing processing.
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.
Первый раз вижу такую большую рыбу. И как всегда с большим наслаждением смотрю как корейские рабочие работают. Аккуратно , бережно. Молодцы!!!
WOW!!!!!!!!!!! Incredible looking seafood(Tuna) plates...presentation is excellent to say the least
Que arte é o preparo destes pratos.
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
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
Absolutely yummy 👍
Looks absolutely delicious
looks so delicious😊 nice Sashimi and Sushi work.
But kill fish and eat fish 😭😭
진짜 대단하네요. 눈으로 맛이 보일 정도로 정성 그 자체네요
Now that's a smorgasbord. Lol Whole lot of talent in that kitchen. Well done fellas, and ladies.
와 저렇게 큰 참치를 통채로 사면 얼마정도 하나요?
Total respect to the Chefs in the precision "dismantling" of a stunning specimen of a tuna. The sharpness of the knives & samurai sword involved must require good knowledge of the cut of meat required and total concentration during use. My fingers would definitely end up in someone's meal!!.
Funnily enough this is actually not very neatly done compared to typical Taiwanese and Japanese masters, chefs do not usually do this separation work. This guy isn't using the typical pot belly knife for separation and is having to hack and make a huge mess of the flesh. Check some of the Taiwanese vids you'll see the difference.
9
@@reddysteddy2195 That’s why in the professional kitchen you have preps, executive chef, sous chef and cooks. While most professional chefs do have the skill and knowledge to do everything in the kitchen it’s a better use of their talent and time to stick to constructing the meal itself and not the prep work. Being a chef myself I get extremely aggravated when people confuse cooks and chefs that’s like calling the guy that cleans out public park septic tanks a civil engineer. 🤦🏽
stunning specimen? this is a disgrace of a tuna....brought about by the needless and endless strip mining of the ocean... tuna 25 years ago.....AVERAGE about 500 pounds....and 1000 pound blue fins were routine.... these fish are becoming extinct.....
@@JoeyBK_86 I second this as someone that is training to be a cook
It’s amazing to see that nothing goes to waste 😍😍
because every centimeter is worth a loooot of money 🤑
i think not the tuna has the same opinion
You are correct
Closer to the bone the sweeter is the meat 🥩
대단한실력에박수를보냅니다
Видимо очень сильно вкусно 😋😋
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
It's nice to see how every part of that fish got its use
The way its looked after is insane . Special care and gently handled . Looks mighty tasty as well .
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.^
Pemotongan ikan yang sempurna dan rapi. Sukses selalu
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
Ppppkikk
You not love animals
@@dixitekachannel4123 I love how they taste!
@@hammockcamping2500 I eat meat and seafood. I also hunt, even though it’s been a while since I’ve taken an animal. But Asian countries are severely overfishing. They’re going to eat all the fish, seafood, and whales into extinction. Tuna this big are getting rarer and more scarce. The evidence is the cost of the fish. A tuna this large sells for hundreds of thousands, maybe millions, of US dollars because it’s getting harder to find fish this big. Demand is high, supply is scarce. Hence, the high prices. If fish this big were plentiful, they’d be cheap. I won’t see it in my lifetime because I’m already pretty old but in 5 or 6 generations our grandchildren might be fighting over food resources. Imagine countries who are willing to nuke each other over fishing territories. Or countries willing to destroy food resources to deny them to the enemy. I hope we figure out a solution before something like that happens.
@@leroyjenkins4811 Large tuna are rare? Canned tuna is pretty cheap. I'm just against valuing animals more than people, but I'm not saying that you are doing that.
Pure awesomeness from start to finish! The quality of the giant tuna, the precision and craftmanship that goes into it, the cleanliness, the attention to detail, all the work from cutting the fish to handsome pieces to preparing the dishes and serving them to the guests is so well-coordinated and well-balanced, so harmonic and fluent - it's like dancing in the ballett or performing an opera with lots of singers and instruments. No wonder a Japanese or high-class Corean dinner always costs a fortune.
да понятное дело что японцы были первыми в этой технологии
@@user-vk8jz4tk4u u
lllllllo
Зрелище удивительное! Работа поваров восхищает!
⁸4 70s¹1⁸o⁸ol
И спасибо, что без музыки
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
Amazing Raw Tuna So Big .. :) that's Awesome
수빙수거 보다가 이거보니까 확실히 장인들이 하는 해체는 고기의 단면이나 그런게 차이가 확실하구나 대단하네 진짜루
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
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 .
Es genial ver este tipo de videos que manejan la comida a gran escala... me encanta, I LOVE IT !!!
0
A
Xd
@@abdulmajeed5712 rroz
Merci cette vidéo est superbe c'est un magnifique animal et en plus ça donne faim pour qui aime les sushis bien à vous
I liked the tuna cutter SWORD
Quando se ama o que faz as coisas ficam maravilhosa,
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.
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 ...
참치회 되게 좋아하는데 맛있겠다
Lord have mercy I am friggin starving now! The precision, the efficiency, the professionalism -- INCREDIBLE. Also it's apparent to me that the samurai never died out. They simply became butchers.
The samurai never died out. They simply became butchers." Brilliant William!
Im still a bit like Freaked out by the fact that the used a frigging katana looking sword
Absolutely incredible to watch the work that goes into making these dishes. What a process.
I use a microwave
@@stevenwinterhill6647 Микроволновка, разогревает продукты путём взрыва каждой клетки, тем самым превращая живую еду в мёртвую! Никогда не пользуйтесь микроволновкой! Разогревайте на чём угодно, а микроволновку, без сожаления, надо выбросить на помойку!
amazing cutting technique ! ❤️
best food! soju with tuna eye ! tunarestoran in korea&Japan its super! we are catching max 109 kgs bigeye tuna for sashimigrade
Beautiful beach
Impresionante trabajo en equipo 👏🏻👏🏻👏🏻‼️
ola minha linda amiga
먹고싶네요 완전 짱이예요
Sensacional 👏🏻👏🏻👏🏻👏🏻🇧🇷
I just know now that tuna is soooo big 😳😳😳 I thought they were like a normal fish size 🤭
exceptionnel ces plats, trop bon 😃
@Tiger el frankileiro ces vrais que les Japonais pêche beaucoup de Thon, mais les Eaux est Poissonneuse, et surtout 80% des Thon Rouge sont envoyé en Amérique et en Europe, car c'est eux qui se goinfre, et aussi c'est dans les Occidentale qui n'a plus de poissons, ils pêchent comme des fous en électrocutant les poissons, c'est toujours facile de critiquer ou dénigrer, mais si les Occidentaux ne s'excitent pas sur les Sushi, il n'y aura jamais eu de problème, c'est comme certains qui jalousent les Chinois, car ce pays est devenue Une Puissance Mondiale, militaire et facilement et politiquement, ils rachent tout et détiennent, d'ailleurs chez mon ami, c'est un Européen qui fait son ménage et nettoie ces chiotes, c'est fini tout ça, les étrangers être l'esclave d'un Occidentaux, moi pareil, je commande pleins d'européens, c'est la vie, qu'est ce que tu veux, c'est l'offre et la demande, tu crois que les Japonais pêchent tout ces Thon pour qui, pour eux même parce que c'est le pays des sushis NON, pas du tout, 95% du Thon, c'est pour les Étrangers, (Amérique, Europe et Chine) comme je voyage énormément, je connais un peu quoi, tu vois ce que je veux dire, je fais quelques affaires en Asie car la plupart des produits, on les achète en Asie, un exemple, moi j'achète la qualité je paye chère, mais certains Européens font baisser tellement les prix comme des fou, que le producteur est obligé de retirer de la matière, de la qualité et du temps etc...mais après on va critiquer les produits chinois c'est de la merde, NON pas du tout, un exemple les blousons je le paye de 30e a 60e en Chine pour un Lot de 100 pièces et je le revend de 80e a 150e en France mais certains veulent les même blousons chez le même producteur a 20e en plus, ils veulent que 50e pièces, il veut payer moins en commandant moins, c'est pas possible, donc le producteur ne respecte pas ces gens la, et qui est ce qui en pâtit c'est les clients, les étrangers payent mieux que les occidentaux, les temps changent, à Dubai, en Turquie, Ouzbékistan, Lettonie, en Corée du sud, au Brésil, en Afrique du Sud, etc..etc. ils achètent la qualité eux aussi, certains Européens ont tellement abusé, un bon jeans sans marque coûte 20e en Chine, l'Europeen veut l'acheter pour 5euro pièces pour lui, le revendre à 50euro en Europe, mais le prix production coûte 7e ou 8e, mais eux ils veulent payer moins chère que sa encore, et donc ils acceptent quand même la commande, la peur de perdre un client, mais il n'y a pas de contrôle qualité, et la matière du tissu qui est donc le jeans il n'est pas TOP quoi, mais pour 7 ou 8e, le tissu du jeans change, ils prennent la même qualité que Levis, le même Tissu, juste pour dire c'est facile de critiquer à chaque fois, les IPhone, les Nike et Levis sont produits en Chine, donc comme c'est en Chine c'est de la merde aussi, Non car c'est de la marque, et bien voilà, achetons de la marque, rajoutons 1 ou 2 euro de plus qui peuvent tout changer, et personne ne dira les produits en Chine c'est de la merde, ma montre connecté, je les acheté en Chine, pareil pour mon Iphone 13, acheté et produit en Chine et ce n'est pas de la merde, tu vois c sa, le Thon Rouge, c'est l'offre et la demande, si les Americains en achètent en Millions de Dollars et bien ils pêchent beaucoup, les eaux est Poissonneuse contrairement aux eaux occidentaux comme dans l'océan Atlantique ou Méditerranée, You understand Man, les Français mangent beaucoup sushi, pareil partout dans le monde, c'est pas les japonais qui le mange le plus, car eux ils mangent tout style de poisson 👍
¡Que maravilla! A mí me da reparo el pescado crudo por el anisakis
Моё восхищение умению повара, чистоте, аккуратности и слаженной работе всего коллектива! Чистота как в операционной 👍😃
Harika işçilik ellerine sağlık teprikler balıgın eti harika insanın çanı çekiyor
aynen öyle ya benimde canım çekti
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☀️🧑🏿🇲🇽
The best part to eat for me is the head & eyeballs the texture is absolutely delicious
What is done to the chiai? In America 90% of places throw it always, but in most of Asian countries it has many uses. I’m Just a tuna lover trying to learn more. Thanks