How a Master Chef Runs Washington D.C.'s Most Expensive Restaurant — Mise En Place

Insane to me that this guy can act so high and mighty towards the end (16:50ish) about trying to change the food culture by using some of the least sustainable sources of fish and meat possible. Restaurants of this caliber are notorious for their insane amount of food waste and the ingredients they use are almost always impossibly inaccessible.

im more impressed with restaurants using local ingridients

Only Washington D.C.-- the heart of kickbacks, insider trading and other ill-gotten gains-- could support such an obscenely extravagant restaurant.

It looks good but I am always fascinated with the point they ship everything to them because no local ingredients are used

Chef said “like” more than the total likes for this video.

I do not know. The food is perhaps absolutely superb, perhaps the best in the world. But flying in Japanese fish today to serve 16 rich people? Isn't it better to see what the surrounding area has to offer? The whole scheme seems antiquated and more suited to Louis XIV than modern people.

I mean I bet the food is amazing but shipping food from Asia everyday has to very expensive. All these DC elites complaining about climate change probably eat here. Always a high quality video during this series. Thanks

I'm way more interested in the places using local ingredients. I respect these guys and the work they put in... I just personally believe more in sustainability and highlighting great produce from local farms, which is becoming more available.

Every chef in restaurant YouTube videos thinking they are a culinary pioneer “we try to showcase the quality of ingredients” “we source everything locally” “the fish is from Japan” “the menu is seasonal” “first thing we do is get the fire lit” “we dry aged it” “crispy skin” “the fat content” “wagyu” “we use every part of the animal”

Hoping for more Mise en Place episodes from different parts of the country and world soon!

Absolutely love this series. Please keep them coming, I can't get enough of it.

It's enjoyable to have the opportunity to observe the types of food that wealthy individuals consume.

Absolutely Amazing!! Thank you for showcasing this restaurant!

I've started to watch this series in a style similar to actually eating a 5 course tasting menu. They're usually only 15-20 minutes long, and I take about an hour plus to watch them. As new words, ingredients, or styles come up, I'll pause to look up or Google the new thing. Take some time to understand it, then resume with the episode. In this example, the channel fish and the charcoal used distracted me for almost 30 minutes. Very relaxing! I come away being able to replicate the dishes with available ingredients. This is usually 2 hours of a Sunday morning for me. The real, unadulterated and only time I have to myself each week.

Honestly, this is a fascinating series. I mean, let’s face it, there are many “diners” out there in the world, but there aren’t many “chefs”. Now, diners are super important, as people who have an enthusiasm for food whether it’s fine dining or more casual fare are what keep chefs employed and able to create beautiful things. It’s series like these that allow diners a little peek into the world they love so much and, even though they may not have gone to culinary school and dedicated their lives to cooking, series like these will give them a taste of the appreciation and dedication that such a life would have ultimately given them had they chose it. Basically, you are doing your part to make fine dining and culinary artistry more accessible, and I really appreciate that. That said, one little suggestion for this video. Usually you will see a great portion of these videos dedicated not just to ingredient prep but also the inspiration and recipes behind particular dishes that the chefs are enthusiastic about at the moment, something I didn’t quite get from this one, lovely though it still was to watch. Just a thought😉

This is where lobbyists always take my congressman. They wine & dine him here, and make all sorts of backroom deals and feed him lots of money.

Their food costs must be INSANE. 300lbs of A5 and shortrib every two weeks?!

Would love to see the other kitchen staff. Who washes the dishes? They deserve as much stars! Wouldn’t happen without them

I used to catch chili pepper bass "another name for Kinki" and cut it up and eat it right there they never made it to the grill. Literally other fisherman on deck would run for the wasabi. Hands down my favorite fish in the world! Glad to see someone put them on the menu!

How master chef of DC feeds the Lobbyists of America