At NYC’s Kono, chef Atsushi Kono serves a 16-course yakitori menu featuring a rotating variety of charcoal-grilled chicken skewers. The skewers include chicken knee, chicken crown, ovary, and more.
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Credits:
Producer: Connor Reid
Directors: Murilo Ferreira, Carla Francescutti
Camera: Murilo Ferreira, Carla Francescutti
Editor: Howie Burbidge
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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43 Comments
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The chef's tone and dialectic is as Kendall Roy's
Been watching his works in many videos for many years and was glad he's still looking good.
Also, as the video of him breaking down the chicken from many years ago had been my tutorial for making my own yakitori, still hoping that one day there would be a video tutorial of just him demonstrating the whole cut process again.
wtf they eat chicken sashimi from tenderloin? intrigued!
Kono-San aged well. Looks like he lost a bit of weight since his debut vid. Keep yakitori’ing!
sate sate
Japanese chefs kick ass! American chefs kinda suck…sorry not sorry…
That charcoal is awesome
Lol when he's explaining the texture of the testicles being so creamy… Im like, word? Creamy?
Those are not ovaries, they're egg yolks in development. Ovaries are the organs that create eggs, but they leave the ovaries still microscopic. Then they grow, eventually being surrounded by shell and gaining the white.
Imported his wood i dont know how he can afford to do that
Incredible drive and artistry in precision
Dude must work so hard
I’m very impressed to watch Mr. Kono’s delicate & careful work with passion. He uses up whole chicken by taking advantage of every parts.
At any rate, this movie makes my mouth water.
Did I hear chicken sashimi? RAW CHICKEN?
2:14 Japanese eat chicken sashimi? I think we can't eat chicken while it is still raw, or is there some technique to kill the bacteria?
Why the video quality drop when focusing or close up ??
video quality isnt good enough!
we Javanese eat that part too (fallopian tubes, ovaries and shirako), and we called those part uritan.
Not seasonal mushroom per se its grown indoors, just saying, in the wild it looks very different, but nonetheless delicious food id bet on that
finally he reaveal the technique every cut part
3 million subscribed and can't even do this video in 4k….
This exact same chef was on eater 4 years ago with those 2 butchers doing exactly the same type of chicken butchery. And yes, chef did show off some of his breakdancing moves on that video… look it up
I love yaki tori
Nothing special, just some chicken on a bamboo stick. BASIC
Tukang sate
The point of yakitori is offering something affordable and simple; making it like luxury food is gentrification.
haha by the looks of it that is not free range chicken or organic chicken I can assure you that
kurang sempol ayam aja ini
Ayam? Why not seafood
The pumpkin soup with chicken roll and uni touched off with Cedar smoke blew my mind! 🤯😵
mͫaͣᴋⷦeͤs͛ mͫeͤ dͩeͤs͛iͥrͬeͤ eͤxͯᴛⷮrͬaͣ,̓ hͪoͦneͤs͛ᴛⷮly. Iͥf yoͦuͧrͬ cͨuͧiͥs͛iͥneͤ weͤrͬeͤ oͦn khal,̓ ᴛⷮhͪeͤy woͦuͧldͩ вⷡeͤcͨoͦmͫeͤ vͮeͤrͬy вⷡiͥeͤn cͨoͦnoͦcͨiͥdͩoͦ.
the skewers looks so mouth watering
great capture my friend
Is it Going & the Staying Or is It Leaving & the Staying
Oh what the storm blew in
Someone screwed up with the export or the upload of this video file
di bekasi yg kayak gitu banyak cuma 20rb bisa milih mau daging semua atau kulit cuma beda arangnya aja sama saos intinya mah sama
Nothing goes better with beer than chicken Yakatori dripping with teriyaki sauce and sriracha.
Proud of this chef he came a long way
Belissimo
Chicken Sashimi
if you want this experience just go any side street and the phillipines. anyday…..
I really respect chefs who uses every part they can of the butchered animal..
So fun, relaxing, and appetizing whenever watching Eater vids like this.
You could already like taste or smell them from the screen hehe.
💪😊👌