Michelin Star Steakhouse In San Francisco – Japan’s Finest Wagyu
Niku Steakhouse is located at 61 Division St. San Francisco CA. Their offerings are some of the best in the world and can’t be duplicated.
I am so proud to announce the creation of Terada Cookware, your one stop shop for everything cookware for your kitchen. The site teradacookware.com will launch December 27, 2021 with my special custom Hadley & Bennett color combo and logo embroidered aprons which they made exclusively for me. I will also be adding products on this site to which I will be using in my kitchen and where you’ll be able to use them too. Stay tuned!
Music we use…try it for free: http://email.getambassador.com/wf/click?upn=plt-2FGoapKktRmRAIjC75rX8v-2Bu0Vbx3btWO5v6OXg61-2Byl2Bi7s-2FssQ6OjjVQ2d7_5AQt-2FCMyoG0FmMK0asO9sUOhWcNNvJg9Wf5ROrk6AUmv-2B3QdRmf7pcRuR7cvmJPX-2FXnkWGFf20f8zXtW6EaxO-2FUu5HDG5-2FXQ24QYyUVB7HIyB1Mg8EofmBfoCIPv7AgmMU6DRp4g5agHEYBkb7CbfosfxmZpKATx5DBw8GkG47RIno8uvtrQnLZzlTZoVjx-2FBpaUizKo8OBNymbVhXuP8dmkapHR-2B9T0BQIqFxtOOrzpSrSa4w3ATqqRc7-2BoNe3SU45jWymLAx1BIjNOSQ43P5ubO38F-2FBBGAMCIMIdmXyo9L0FzchwHCNU-2FbLAlcs1O
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Munchies Sushi Roll from Master Sushi Chef Hiroyuki Terada
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef’s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro’s custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
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Wow! Cutting it with bare hands with a band aid on hand.
Where do I apply, I’m in yes please
EW TOO RARE
I understand a rare steak, but the tomahawk was raw.
It’s so great to see how the employer really appreciate their employees by thinking about them first. They understand that the employees are the backbone of a successful business and they can make or break the business. Great job to the owners.
Wow! If I ever were to do a San Francisco trip, I would definitely add Niku Steakhouse to my list of dinner places!
Man as a kid, I'd always watch Martin Yan in the asian food channel. Now he's in YouTube
The steak was still breathing
165 for a tomahawk. No thank you.
Shut up and take my money! And I am nearby, gonna shop there soon.
The aroma in there must be heavenly
sign of a good chef is staff meals and feeding their team, never mind letting them take some home after a long days work. I worked in restaurants where staff meals are an after thought and the ingredients are from left overs, almost trimmings. If you work in a restaurant and you're not fed at least one good meal for working 10-12 hours a day, leave. You don't get paid enough for that kind of treatment.
Everything opening up? I thought CA wants to close down for good.
Nice. Too bad SF is gross
THIS VIDEO WAS 1000% too short. BEAUTIFUL STEAKS !!!!!
A perfectly cooked steak. I hope you and your cameraman, Charles, have a good afternoon. Cheers, Chef Hiro!
ehh i dont like blue rare steaks hast to be medium rare at least
Charles you really captured the beauty of the History and makeup of the farmer and buyer. You also captured very amazing footage of the food and restaurant, it truly was captivating listening to Guy explain everything and then The Chef explaining when it comes to the dishes themselves. That staff must break backs to keep working there for sure. Awesome video as always.
Where is that but her shop located I live in San Francisco
"These farms produce exclusively for us…. and their steak houses, but exclusively for us…. and some other places." LOL which is it then? 🤔 cause it can't be both.
Well I guess I’ll take one for the team and go eat here also as I live in sf. Been wanting to get some wagyu for the first time and this looks like the spot.
8:29…I’m appalled a restaurant like this didn’t rest the meat
It's so raw it can still move. Gordon Ramsay
🤮Raw
Awesome! My favorites: Hiroyuki Terada and Martin Yan!
OMG! I need to visit this place before I move to NYC from SF! Waving hi from Geneva n Mission!!❤🍄
Chef… I got something special in SF.. My family has owned the same house for the past 70 years in SF!! I love this place to death and saved 30 lives when I moved here in 2015… ❤🍄
God, as I say, is a martyr of my brothers. I need help or work. My family needs warmth. I have accumulated debts,and I must pay school fees,and my wife is pregnant. May God protect your family.Thank you to those who are able.I live in Lebanon.The phone is next to the name
God, as I say, is a martyr of my brothers. I need help or work. My family needs warmth. I have accumulated debts,and I must pay school fees,and my wife is pregnant. May God protect your family.Thank you to those who are able.I live in Lebanon.The phone is next to the name
Thank you for this informative video. I live in Redwood City (45 min south of San Francisco). I have good friends visit from out of town. I'll take them to Niku Steakhouse next time I'm in the city.
Looks like a killer place to work!! WOW 🤯👍🙏❤ Food looks so good…( STEAK ) morning-noon-night !!
2:28 worker on the left trying to get some screen time…
5:00 that's a fat with some marbling of beef.
4:34 Martin Yan pops up !