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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.

———–

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
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

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34 Comments

  • Jimmy M on February 6, 2022

    Wow! Cutting it with bare hands with a band aid on hand.

  • Blue English staffy breeder on February 6, 2022

    Where do I apply, I’m in yes please

  • Septure on February 6, 2022

    EW TOO RARE

  • sergio pena on February 7, 2022

    I understand a rare steak, but the tomahawk was raw.

  • patrick siu on February 7, 2022

    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.

  • obaroya on February 7, 2022

    Wow! If I ever were to do a San Francisco trip, I would definitely add Niku Steakhouse to my list of dinner places!

  • Ng J Liang on February 7, 2022

    Man as a kid, I'd always watch Martin Yan in the asian food channel. Now he's in YouTube

  • BUSTAFELLA300 on February 7, 2022

    The steak was still breathing

  • Steve S on February 7, 2022

    165 for a tomahawk. No thank you.

  • Ronald Guadamuzz on February 7, 2022

    Shut up and take my money! And I am nearby, gonna shop there soon.

  • iDIL on February 7, 2022

    The aroma in there must be heavenly

  • P W on February 7, 2022

    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.

  • James Lynn on February 7, 2022

    Everything opening up? I thought CA wants to close down for good.

  • david S on February 7, 2022

    Nice. Too bad SF is gross

  • AAKROYD on February 7, 2022

    THIS VIDEO WAS 1000% too short. BEAUTIFUL STEAKS !!!!!

  • Dwayne Wladyka on February 7, 2022

    A perfectly cooked steak. I hope you and your cameraman, Charles, have a good afternoon. Cheers, Chef Hiro!

  • Wurstbeu on February 7, 2022

    ehh i dont like blue rare steaks hast to be medium rare at least

  • jurassicsushi on February 7, 2022

    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.

  • O-Dogg on February 7, 2022

    Where is that but her shop located I live in San Francisco

  • Chucks Clouds on February 8, 2022

    "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.

  • MS on February 8, 2022

    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.

  • Michael P. Nguyen on February 8, 2022

    8:29…I’m appalled a restaurant like this didn’t rest the meat

  • El Vergia on February 9, 2022

    It's so raw it can still move. Gordon Ramsay

  • aleksandr spindel on February 9, 2022

    🤮Raw

  • Chris M on February 10, 2022

    Awesome! My favorites: Hiroyuki Terada and Martin Yan!

  • Ian Ham on February 10, 2022

    OMG! I need to visit this place before I move to NYC from SF! Waving hi from Geneva n Mission!!❤🍄

  • Ian Ham on February 10, 2022

    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… ❤🍄

  • محمد٩٦١٨١٤١٧٩٤٩+ on February 11, 2022

    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

  • محمد٩٦١٨١٤١٧٩٤٩+ on February 11, 2022

    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

  • Ericson Herbas on February 19, 2022

    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.

  • Matthew Duncan on February 27, 2022

    Looks like a killer place to work!! WOW 🤯👍🙏❤ Food looks so good…( STEAK ) morning-noon-night !!

  • Joe Piro on March 2, 2022

    2:28 worker on the left trying to get some screen time…

  • djoe331 on March 2, 2022

    5:00 that's a fat with some marbling of beef.

  • Manic Mailman on March 21, 2022

    4:34 Martin Yan pops up !

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