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How a Master Sushi Chef Butchers a 250 Pound Bluefin Tuna — Omakase

On this episode of Omakase, chef Ingi Son shows us how he breaks down an entire 250 pound bluefin tuna, and how he makes it into an innovative omakase at his restaurant The Shota in San Francisco. ———————————————————————————————————- For more episodes of Omakase, click here: https://trib.al/IgpHty0 Eater is the go-to resource for food and restaurant …

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How to Make The Easiest Broiled Lobster Tails

No need to be intimidated by cooking lobster tails. This is the easiest method ever for perfect, restaurant quality broiled lobster tails at home! __________­⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________ PRINTABLE RECIPE: 🖨️https://thestayathomechef.com/broiled-lobster-tails/ 🖨️ 🍴🍴🍴🍴🍴🍴🍴🍴🍴 ✅Ingredients • 2 lobster tails • 1/2 cup salted butter melted • 1 teaspoon minced garlic • 1/4 teaspoon salt …

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[4K]200KG 생참치 회뜨기 2탄 2부_1부와 3부도 봐주세요/우오가시 참치 해체_Giant Tuna Cutting Show ep2 part 2_Japanese food

항공으로 공수한 200Kg 스페인 생참치 해체쇼~2탄 2부 제철맞아 더 싱싱하고 기름오른 최상급참치와 이전보다 훨씬 노련해진 해체솜씨~부위별 회뜨기까지 서울 노량진 수산시장 2층 김씨마구로에서 매주 2회 200kg 이상의 축양 참다랑어 해체쇼를 진행합니다. 현장에서 잡은 참치는 바로 사서 맛 볼 수 있습니다. . . . 📧E-Mail: ionent@naver.com 🔎 Instagram: https: //www.instagram.com/wowstreetfo … . . #wowstreetsfood #koreanseafood #tunacutting

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