【職人の包丁技】幻の鰻がうな重になるまで 隠れ家割烹まつ本 How to make rare Unaju Learn a skills 幻影鳗鱼盘 환상의 장어 요리
319K views · Jul 12, 2021 · Entertainment
Comments · 66
@鈴木啓-s3w · 2 years ago
鰻は割きに3年 串打ち8年 焼き修業一生
7
@user-ht6ty7et7y · 1 year ago
すごく丁寧で正確で速いです！<br>他の方のうなぎ動画で、「自称日本一」の方よりも、数段上の方だと思います。
7
@もんち-f6b · 5 years ago (edited)
<a href="https://www.youtube.com/watch?v=_IBb2A15qVM&t=27">0:27</a><br>2度見してしまったw
11
@edajimahe8204 · 4 years ago
捌きと串打ちは完璧である。焼きもまた素晴らしい。<br>団扇の使い方、ツマミの捻り方、、、絶妙な火加減である。
7
@カトウヒデヒサ · 5 years ago
毎日鰻重食べたい
12
@おさるさん-g5u · 5 years ago
職人さんすげーっていつもおもう
14
@ズック-q3k · 5 years ago
背骨だけで動いてる
9
@太郎柴犬-d5y · 5 years ago
見とれる上手さ芸術
7
@なしと-s8s · 5 years ago
バスターソードみたいな形の包丁初めて見ました
17
@fumioyamasaki-q1o · 3 years ago
これ、絶対美味いやつ😋
6
@にやけどん · 3 years ago
仕事が丁寧すぎますね、骨抜きまでする店なんてなかなかないんじゃないでしょうか。素晴らしいと思います
16
@土壌鍋 · 4 years ago
うわーうまそう 鰻食いたくなってきたな
4
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