Tokyo’s Tadenoha Specializes in Boar, Duck, and Bear Meat Cooked Over an Open Fire Grill — Omakase
Автор: Eater
Загружено: 2020-08-19
Просмотров: 938778
At Tadenoha in Tokyo, chef Kiyofumi Koduru uses wild game such as duck, boar, and bear meat, as well as river fish that his father personally catches in his omakase. His main method of cooking is via the robatayaki technique, which involves skewering meats and fish and cooking them over hot charcoals in an open grill.
Credits:
Video By: Tofu Media
Producer: Pelin Keskin
Editor: Yoshio Kohashi
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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