How a Japanese Master Chef Created a Michelin-Starred French Restaurant — Mise En Place
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Published 2023-12-27
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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Connor Reid
Editor: Howie Burbidge
Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Avery Dalal
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All Comments (21)
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"I have to balance my ego and my customer's satisfaction." Read this again. Brilliant way to think.
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Probably one of the humblest chef-owner and kitchen staff from a michelin-starred restaurant I've ever seen. No ego, just pure passion for great food.
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I love Japanese diligence. The head chef cleans the floor by hand...
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I'm French, what he says about dishes from 20 years ago is true, I haven't seen pigeon, or frog for that matter, served since the 90's. It's really impressive how he and his team manage to be faithful to the classical cuisine all the while innovating and incorporating other culinary traditions, truly exceptional skills, bravo ! A side note for Eater, he did not say "cool bouillon" but "court bouillon" which is a bouillon/broth you can make quickly (court means short) using herbs and veggies.
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i dont think people appreciate how technically difficult this style of cuisine is and the immense culinary training producing this caliber of food
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This guy is a genius.. mixing two style of dishes alone is no joke
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10:00 "Don't get nervous, buddy" literally, nine seconds later "a million people will watch this" LOL
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I remember that he will open a new restaurant in Omakase series. He actually did it. Kudos to him and greatest fortune to pursue Japanese-French cuisine mix with tasting menu as well.
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To give everyone an idea of his background he was Joel Robuchins right hand chef for 15 years so he literally learned from a goat of French cooking and it shows. This type of cooking is extremely labor intensive and absolutely amazing when pulled off correctly
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not sure if hes a greater chef or boss...what a top tier human. who wouldnt love to eat or work there. great content
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The respect i already have for Yuu is paramount
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As a French person I can tell you that this is the perfect representation of our cuisine with a Japanese twist. Simple yet sophisticate dishes, such as the bouillabaisse.
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I love the passion they put in their food and how they identify themselves through their usage of food. Hopefully they get that 3 mic stars someday!
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"The tideous work is our strength", much respect for chef Yuu!
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Japanese people dedication to their craft is godly level. Truly inspiring to witness 🙌
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“Want to go out for French or Japanese”? “Yes”
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"..everything is made with the thought process of Japanese cooking, you don't waste anything and are respectful of all the ingredients.." This is what I love about Japanese culture, the attention to detail and respect.
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i like how clean and tidy they keep the place. Kitchen is a very stressful environment but you dont get that feeling anywhere in this establishment. Ofc everyone is busy, but there is no shouting orders. It takes great skills to manage a team and task everything so smoothly
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this is so awesome, as a french, to see how much this guy loves our culinary art mad respect to the chef and his crew
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The harmony of the world's best culinary cultures elevates the quality of the dish to the next level.
