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Russian
00:00:00
Hello everyone My name is Max Bran And00:00:02
you are on my channel watching a new review of an00:00:04
interesting tatori restaurant I00:00:06
can’t say much about it because a00:00:08
couple of months ago Pashka00:00:11
sent me a message in the cart there is a tatori restaurant, a00:00:13
lot was brought from Japan in terms of00:00:16
ambience and there is a Ram menu vag I looked for00:00:19
information, but on the site technical00:00:21
work on social networks there is also no full menu,00:00:24
but I found out that there is a section for cold00:00:27
appetizers and hot ones and,00:00:30
in principle, this is enough to00:00:32
interest me. I think that you00:00:34
will also find it interesting. I remind you about my galaxy of00:00:37
Telegram channels. My upcoming food blogger00:00:39
the main channel there are additional materials after00:00:41
the reviews news about blogging about going in00:00:44
general the base is interesting Media reward For00:00:46
food there Food experts write articles for you00:00:49
about food and also in fact00:00:51
many get a cool flow of00:00:53
information discount discounts promotions bonuses00:00:57
every day three posts and also in a00:01:00
week there will be a drawing just like that00:01:02
Subscribe recipes every day00:01:05
Everything is clear here And my personal channel is not about00:01:08
food Only for your own people Cook yourself00:01:10
something tasty Enjoy watching00:01:12
and enjoying your appetite And the most important thing Don’t00:01:14
forget to like and subscribe00:01:16
to the channel these simple actions00:01:18
promote video in recommendations00:01:28
Thank00:01:41
you Gentlemen Today my little boy and I are the00:01:42
lucky ones, I’ll tell you a little later What the00:01:45
point is In the meantime, the first impression is that everything is very00:01:47
stylish and expensive, the light here is subdued,00:01:52
so romantic, the music is pleasant, not00:01:55
loud, not annoying. You can feel00:01:58
the style of becoming and so with a00:02:01
lot of Japanese attributes at the top,00:02:03
white lanterns with red and black00:02:05
Japanese00:02:08
hanging, I forgot the name, then I’ll sign00:02:11
these on the rail like00:02:14
small panels, in fact, the whole wreath00:02:18
I understand that the one who made this design00:02:20
has been to Japan and more than once this feeling00:02:23
maybe I’m wrong and I’m just00:02:25
captivated by the atmosphere but for now here by00:02:28
Entourage Reni I really like what00:02:31
we have on the menu, as I already said, we came00:02:33
for Yu R and a couple more dishes with Yu, but I found out00:02:37
that today is the day in Japan and in this00:02:39
restaurant, so there are some00:02:41
unreal promotions here only today to00:02:43
unfortunately you won’t get there anymore But I’m00:02:46
here I’m lucky and I can’t tell you about them00:02:48
I can’t set yu for 6500 that is tataki00:02:51
yakini gyudon and also Special yu that is00:02:56
special low prices for items svayu00:02:59
raman instead there 1.00 costs 50 small00:03:03
portion also available tataki Tartar yaki Niku00:03:06
also separately gyudon donburi with00:03:10
wagyu stew I think I need to try it00:03:12
because well, gyu stew you understand00:03:15
that the meat is premium and as I found out00:03:18
All their portions of wagyu are Koba That is,00:03:21
this is the most premium beef above wagyu,00:03:24
which in principle happens op marbling00:03:26
Therefore, I think that you definitely need to take the Vayu stew,00:03:28
so today is00:03:31
sak day, there are some incredible promotions on00:03:33
sak. You can try, as I understand it, per00:03:36
person for free one of the three types00:03:46
premium Koba, that is, the maximum00:03:49
marbled beef have safe, I00:03:53
understand, fell in cellophane But here are the days00:03:57
But it was possible in some00:03:59
branded plastic or in a piece of paper,00:04:03
it’s clear that this is nitpicking But even00:04:06
the stand for them is varnished, cool,00:04:09
but the sticks are a cheap order,00:04:11
hello Good afternoon, I think that00:04:14
we’ll still take the set for 6500 and00:04:18
a few more items from Special Price00:04:22
Let's start the story with stewed meat.00:04:26
What kind of animal is this? Is it even legal?00:04:29
Many people think that making a stew from such meat00:04:32
as wagyu is actually a sin.00:04:35
But in fact, minced wagyu turns out to be00:04:38
very tender, very soft. And just00:04:41
donburi with wagyu stew the00:04:43
dish itself is quite rich, that is, there00:04:46
is the vayu stew itself, there is rice and a sweet00:04:48
egg. If you mix all this, you get a00:04:51
very tasty harmonious dish, we00:04:53
have traditional shu raman and tanko00:04:56
uraman, they are considered classics in Japan,00:04:58
traditional shu with beef broth is00:05:00
lighter tonkotsu on a thick pork00:05:03
broth, it’s the00:05:06
densest one for the first acquaintance with the00:05:09
right yu oh with the right ran which one00:05:12
to try. I would recommend00:05:14
the traditional shu because you already00:05:16
have donburi with stew there, quite a00:05:18
rich dish A We are00:05:20
now presenting two types of super premium sake this is00:05:24
hmi00:05:25
Organic degree of polishing00:05:28
45% ae completely organic soil00:05:32
grown for at least 3 years without adding00:05:35
any00:05:37
chemical additives like wine And how much00:05:40
will it cost on a normal day And here00:05:43
only by00:05:44
bottle here only by bottle00:05:46
bottle 15500 15 Well, this is not 70 1550000:05:52
Well, of course expensive, but over the00:05:54
past 15 years the Japanese really want to00:05:57
enter Europe just like Sak00:06:00
and they make it and serve it in wine glasses, it’s00:06:03
basically an egg with00:06:06
white wine now, how much is00:06:09
15 here, such a rich wine aroma,00:06:14
that is, it’s just like00:06:17
you’re drinking grapes the nose was crushed and just like that, or00:06:20
it could be like a wine tasting completely, that00:06:23
is, we chatted about the aromatics, then00:06:27
we drank a small sip, then it was00:06:33
very peculiar,00:06:36
somewhat harsher, richer00:06:39
than wine, but as if it would have a date00:06:42
note with something like that, there are00:06:46
quite a lot of dried fruits Yes, rice tone and at the same time00:06:50
I’ll say now of course It’s just obscene00:06:54
but as you know, like rice porridge, that00:06:57
is, it’s a little sweet and it’s rice and it’s00:07:01
seasoned with wine, and despite the fact that sak00:07:04
is used for sak, rice is specially00:07:07
grown now in Japan and00:07:11
about five types of rice for sak are grown00:07:14
specifically for sak Yes, and some chickens00:07:17
that make sak are ordered from the00:07:21
state, that is, the state00:07:24
supports small chickens that are made in00:07:27
small quantities of SK for sale, you00:07:30
had to eat before drinking00:07:32
because I’m already grown up, it’s very00:07:35
tasty, it’s Very peculiar And in00:07:38
fact, if there is a desire to00:07:41
become addicted to this culture, then it can be00:07:44
done in Moscow. Although it would seem that this is00:07:47
something more premium Yes, this is00:07:50
a little more premium, this is the00:07:52
only juice that00:07:54
can be brought out of Japan by polishing rice, the very00:07:57
latest here 30% polishing00:08:05
Here there will be more00:08:09
rice tones that will fade into the background00:08:12
here there will be more00:08:15
flowers a little pineapple and like an00:08:19
apple with a pear very ripe00:08:23
pineapple00:08:24
noro more and00:08:28
m00:08:31
Yes, there are such conditionally exotic00:08:35
notes and sweet00:08:38
fruits are00:08:40
miracles that’s all made from rye It would seem00:08:45
Wow this looks like it’s even more00:08:50
dessert How much will this bottle00:08:52
cost00:08:54
17 like a steak Well basically00:09:01
give a lot of likes I think we00:09:06
’ll come back here too here the stems of tears are like in00:09:11
wine softer right You00:09:16
can feel it feels like this is right00:09:20
really good expensive But expensive for the purpose in00:09:24
general if I want to surprise someone and00:09:28
bring them to the table Surely the juice will be00:09:31
on our table Thank you very much well we’ve00:09:34
finished drinking for a while and let’s start sowing00:09:36
three dishes cost 6500 today but separately00:09:38
in the cop attack for 22 serve the composition slices of00:09:42
wagyu with mushrooms inoki honey citrus00:09:45
rukovo sauce with one k this is very healthy00:09:47
and radishes Let's take the most tender meat right from the center00:09:51
and look at the marbling, this is what it00:09:54
looks like, even up to A5, that is,00:09:58
you can see what kind of veins what kind of fat content is there00:10:01
What is this game in our world it’s00:10:05
improvised and here it’s scrap It’s just that it00:10:09
collapses under its own weight00:10:11
Wow, the aroma of fatty00:10:15
meat is cool, tender, pleasant, healthy and00:10:19
premium - it’s00:10:22
Olya’s buckwheat slightly scorched on top and the00:10:28
bottom in this form is perfectly felt, both00:10:32
the marbling and the meat, that is, the beef itself00:10:36
doesn’t disappear Let’s try together with00:10:39
mushrooms, the enemy of the good is no better. Still, you00:10:45
need to try this meat. Separately,00:10:47
admire this beauty again, 22 per00:10:51
serving. Well, in fact, for Vayu it’s not00:10:54
so expensive. Moreover, if00:10:56
it’s00:10:58
both, it’s clear to everyone what you00:11:00
’ll say now Yes you're greedy Why the hell are you00:11:03
saying that the00:11:04
price is 22 for which you can eat there for a month00:11:08
and so on you say that this is00:11:10
normal Well, because this is the kind of meat00:11:13
it costs in Zaku, in my opinion now it’s either00:11:16
50,000 per kilogram, it’s still cooked in its raw form00:11:20
there are rentals and so on,00:11:21
then I think that many will understand me, not00:11:25
every time, not every day, but in general,00:11:27
try once in a while.00:11:29
I think that it is possible, if possible, it is00:11:31
clear that different people are watching me, but00:11:33
still, if we talk about the premium00:11:35
product the best in the world And this is really the00:11:37
best meat in the world this and that and00:11:41
that taste just attacks divine This00:11:45
is00:11:47
Pyaterochka automatically Let's00:11:49
try with roulo and00:11:51
river if the monks interfered a little and the taste00:11:54
was blocked todi00:11:58
bud more interesting tastier after all mix and00:12:02
for yourself Choose the combination that is00:12:06
ideal for you Well, anyway, there’s nothing00:12:09
tastier than pure meat. In00:12:14
general, I’ll leave Danya and move on to a00:12:15
new dish between the dishes and the set. We’ll00:12:18
try different things. This is our gyoza section,00:12:20
we took the duck with onion, pear, garlic,00:12:23
lemon. and it costs six pieces plus00:12:26
yakini sauce 560 rubles, our dumplings are so00:12:29
densely stuffed, thin dough and I00:12:32
like this blush, but I still do00:12:35
n’t like the chopsticks, but they are functionally00:12:37
convenient to use. But still, this is00:12:40
basic in such an establishment where the dish is there00:12:44
inside and out I want something premium00:12:48
Well, honestly, well, aesthetics should be in00:12:52
everything, everything else suits me00:12:54
completely. It’s true, you look at it00:12:57
and understand that you tried,00:12:59
you look at the sticks,00:13:02
you think, well, it’s a small thing, but it’s still too00:13:07
early for me, it’s important, I don’t know. how is it for00:13:09
you? You can write in the comments that I’m greedy, I do00:13:11
n’t understand anything, I’m finding fault and00:13:13
so on,00:13:14
but in another establishment I wouldn’t00:13:18
find fault here I can for your second00:13:22
Lord, the pear is juicy00:13:25
varied,00:13:29
no more than a pear, garlic But still,00:13:32
despite the variety, I don’t there was enough00:13:34
richness, that is, yes you can feel it, but it’s00:13:36
like it’s definitely not remotely00:13:39
bright and we’ll try the sauce with it,00:13:43
we’ll also try it with lemon, maybe it will give it, but00:13:46
in its pure form it’s too bland for me. The00:13:50
lemon took a little away from the taste, but unfortunately00:13:56
the sauce didn’t help much. Others you don’t have to00:14:00
feel sorry for it, that is, they stuck it right in, generously,00:14:02
maybe even all the yoji. Well,00:14:06
we tried it on the basis of sogo, but also there are00:14:08
herbs, spices,00:14:13
garlic, you can first try it separately00:14:15
so that, well, in general, you can feel the taste. And00:14:17
then only with the sauce. I would also00:14:19
show you what’s inside. that I myself don’t00:14:22
really know how it works there, in what00:14:25
percentage everything is mixed in. And here you don’t really00:14:29
understand duck, this is the basis of00:14:33
probably 80 percent, we see pear and all sorts of00:14:37
other things, well, there are really a lot of fillings for this size, a00:14:40
dish from Set Wagyu number00:14:42
two, yakini wagyu slices wagyu with00:14:46
yakini sauce and barbecue on a normal day it costs00:14:49
3,600 if 2200 for tataki I think that00:14:51
the price is adequate here, of course 3600 in00:14:54
principle is something very high I understand00:14:56
that the same beef is premium,00:14:58
plus it is the same here and00:15:01
fibrous You see the rinks and the burns are00:15:05
nice blush, but 3600 of course is already a00:15:10
biting price because you won’t00:15:12
find that, it can of course be00:15:13
halved, expanded, divided, but00:15:15
then people just try a little, I understand00:15:19
that it’s difficult Koba nae if it’s not a steak00:15:23
there for 17,500, but in any case, here you00:15:26
need to think straight because that the taste of gyu and00:15:30
Koba is in more or less such a pure00:15:33
form of tataki, it’s really good here Let’s00:15:38
see the tender fatty beef without00:15:41
delight if we compare, it00:15:44
unfortunately loses to tataki and the price00:15:47
And the pleasant sensations there the texture is00:15:50
different there you feel every00:15:54
fiber Here is also very it’s delicious, I00:15:57
like it, the fat content is00:15:59
most pleasant. But still, if we00:16:01
compare because it doesn’t make00:16:04
sense to take this and that out of the set, you just need to00:16:07
try to savor this meat to00:16:10
understand what it is and what you pay00:16:13
that kind of00:16:15
money for, it’s cool, it couldn’t be more tender and00:16:18
it’s true that the princes treated me, I would say00:16:21
thank you guys. Just a low bow, I’ll00:16:24
eat, eat00:16:27
noms with a price with a level of filling, and so on, that’s00:16:32
how it’s not for a review, but for an ordinary00:16:35
hike, then of course I liked the previous one00:16:39
much more. Although I00:16:41
repeat, there’s also something to00:16:45
love here the taste of fried meat, it00:16:49
also has its own Charm We have two sauces,00:16:51
one barbecue Yes, this is it and the second yaki Niku let's00:16:55
start from the times of Nago with the dish ya ki00:16:59
Niku sauce is based on soy, so00:17:01
we'll wave it a little so that it doesn't00:17:04
oversalt the00:17:05
oily salty, that is, I feel00:17:08
that here soybean as a base as a base and also00:17:11
all sorts of herbs, spices and so on, the sauce is like an00:17:14
interruption between clean pieces OK, but00:17:17
there’s not much to try every00:17:19
time with the sauce, after all, this is the meat. I advise you to00:17:22
try it in its pure form, but my advice00:17:25
goes out of the way when there is a second one00:17:27
barbecue sauce which is00:17:31
super rich author's barbecue But with a00:17:34
familiar smokey note and it would go00:17:36
well with a briquette for some kind of00:17:38
steak Fat00:17:43
fatty I envy the little guy here he looks and00:17:46
then licks the frame and half the portion00:17:49
so fraternal and friendly I didn't touch that,00:17:52
that's00:17:57
daum costs per serving today00:18:02
1350 donburi with wagyu stew the dish00:18:05
is called after the same name from this00:18:09
box plates bowls I with your00:18:12
permission will eat with a fork Because00:18:13
it’s more convenient but at the beginning before00:18:16
stirring you need to stir I’ll00:18:18
try the gyu stew separately because00:18:23
it’s necessary These are the small pieces that you get,00:18:29
just take a spoon and showed it to you, that00:18:32
is, it’s a lokni, it’s tender, most likely00:18:36
Tasty, but I still think that00:18:38
premium beef should be in the form of a00:18:40
steak or in the form of slices that are00:18:43
more or less tangible, that is, so that00:18:45
the texture can be felt and the aroma was00:18:47
bright and the juice and00:18:54
full-fledged taste were just tender meat, that is, there was00:18:57
no taste here. And if they didn’t00:19:01
tell me that there was gyyu here, I would have said, well, just00:19:04
good beef, by the way, only00:19:08
one piece was more or less tangible, the00:19:09
rest is all just that small Well,00:19:12
let's mix it up, we have itz suvi nokki, there's00:19:16
a lot of rice, the dish is definitely filling,00:19:19
I think no one will argue for your00:19:21
health, Lord. Well, what can I say, the rice is00:19:25
very falling apart, so closer to00:19:27
mushy, the00:19:29
meat feels like a shade of natural00:19:31
yu And some kind of00:19:34
premium, well after all, this is flirting00:19:38
with hype That is, we have it, we have it everywhere,00:19:43
in general it’s deliciously pleasant naso monks00:19:47
crunchy peas corn but not for these00:19:50
ingredients we take Dan buri from stew00:19:53
for00:19:55
150 in divided besides there are e different00:19:59
options and with duck with vegetables and the gyudon00:20:01
there is a shitty tenderloin and so on, still, I’d00:20:04
advise ordering what’s cheaper, but00:20:06
not because it’s expensive, but because, well, there’s00:20:08
no point in taking the stew. I understand that00:20:11
this is Hi, I took it to00:20:13
write the name and I’m like a blogger. No00:20:16
I was upset that I took it, but00:20:19
of course the stew Good evening, the third00:20:23
last dish from Set and the second in a row00:20:25
Dan is Nan's Japanese yakini00:20:29
sauce onion garlic yukari romana Suvi egg00:20:33
Paprika sesame Nori and microgreens on a00:20:36
normal day costs 1600 if the same00:20:38
donburi but with stew costs the same00:20:41
with slices Look at what I00:20:45
think there’s really no point in taking00:20:47
stew Take this If you’re00:20:50
choosing a hearty meal, daba koto needs to be00:20:55
mixed so that it’s properly00:20:58
balanced, satisfying, and so on, the composition is00:21:01
of course different, not only in the meat, here00:21:03
we don’t have a single pea, I don’t see any corn, but00:21:07
there they are there were, but in any case, here, in00:21:09
my opinion, there are four rather large slices of meat00:21:11
and a lot of hearty rice, so I00:21:14
mixed it, I’m ready to try and Let’s00:21:16
start with the main00:21:18
ingredient, here it is, a combination that does not00:21:21
spoil the taste, does not cheapen the quality and00:21:25
sensation of Mayu, that is, the rice is a match for the00:21:30
actual this meat and they complement00:21:33
each other, and this is actually one00:21:36
of the few dishes that goes well with meat, I do00:21:40
n’t00:21:46
interfere with it in any way, there’s nothing superfluous here, by and00:21:48
large, the00:21:50
rice has a little spice and the weight of the meat is just right00:21:53
corn, peas, something like this00:21:59
for yourself, the price, which I consider acceptable and00:22:02
pleasant for such a presentation, is just00:22:06
class, but very important. This dish is not00:22:09
suitable for the first acquaintance with vaga.00:22:12
That is, you should already know the taste00:22:14
to understand what can be felt. That is,00:22:16
this is fat content00:22:19
loknist knowing the base, try the addition00:22:23
because well, what will it seem like just00:22:26
fatty tender tataki meat just00:22:29
for dating if you don’t want to be00:22:32
able to order a00:22:34
full-fledged steak, I think it’s 150 g, then00:22:38
order tataki And then there00:22:40
can be experiments00:22:43
various and this is one of the most00:22:46
successful, the Japanese usually eat ran at the end of00:22:49
the meal and today we are no worse.00:22:50
Therefore, we have00:22:53
the traditional 450 g for 520 rubles with00:22:57
slices of pork00:23:01
Ude such a feeling on a clear00:23:04
pearl broth with noodles egg nimagu three00:23:08
types of onions and Nori Well By the way, it’s00:23:10
strange that they didn’t ask us what I would have00:23:11
with pork or chicken breast; they gave me00:23:14
pork, I don’t mind, but it would be nice to00:23:17
ask,00:23:18
and what exactly you don’t need to ask, but00:23:21
such a function is available all October, as I00:23:24
understand, any wound is given some kind of00:23:27
accompaniment00:23:29
to this end, you know what is given00:23:33
to a five-year aging. That is, if00:23:37
it is more like wine in fact, then00:23:40
it is more like vodka, that is, after00:23:43
distillation for 15 years of aging, this is00:23:46
actually a huge fund and it’s great that00:23:49
it is served for free today, of course,00:23:52
what kind of service00:23:57
Gilles00:23:59
For me, he is a reference, he is00:24:01
balanced, the most delicious,00:24:03
hearty, inexpensive. It’s also inexpensive here. 52000:24:06
rubles for such a portion. For my son, it’s00:24:11
ok, as dense as possible, slightly00:24:15
bitter, rich beef00:24:18
broth is also good, but still,00:24:21
I liked that eves more, I’m sure that this is00:24:24
correct00:24:27
for the sake of a lot of00:24:29
adapted ones cuisines to the Russian mouth00:24:34
and people like this more, this is what is00:24:37
also adapted there with pizzas and00:24:40
sushi rolls and so on and so on and Let's00:24:42
try this00:24:45
pork, the thinnest pork and let's00:24:48
mix it as usual so00:24:51
that Nori mixes00:24:55
the psha and the egg also floats00:24:59
and the meat was like this, the soup is thick,00:25:04
rich,00:25:05
rich, like this Look how much00:25:08
noodles we have, it’s just00:25:13
beautiful, it’s good and it feels like the00:25:16
bitterness has gone away a little Apparently it’s all worth00:25:20
balancing anyway, for me that one00:25:23
tastes better, I tried it there twice and each00:25:27
time it was just perfect this one Well,00:25:29
excellent, it will definitely suit many people, but00:25:33
again, I tried something ideal for00:25:36
myself, I can’t help but compare it, it’s00:25:38
difficult to explain why this one is better00:25:40
because this one is objectively cool, but00:25:42
somehow it’s less suitable. Although I’ll repeat myself00:25:46
objectively, everything here is wonderful, appearance,00:25:48
shape, taste the quality of the ingredients and the00:25:51
egg is even perfectly cooked and00:25:54
the only thing we haven’t tried is the00:25:56
noodles, be prepared for the fact that you have to00:25:59
chew the noodles, they are certainly not aldente, but00:26:01
quite close Oh, you can feel the degree00:26:05
here already00:26:06
25 for your health,00:26:14
Lord, it’s too early I’ll00:26:17
put it aside00:26:21
Oh, here it is, here it is, my dear00:26:28
receptors goes down so well T00:26:30
the broth is already forgotten about the bitterness It’s00:26:33
just the fat and richness of the00:26:41
egg, after all, the shochu is00:26:44
balanced review and with a00:26:47
glass it came to the ideal dessert reward00:26:51
For food, but today we don’t cleanse the receptors with anything00:26:53
because we’ll start the ring with00:26:56
food gyo from pineapple costs 480 rubles composition00:27:00
thin slice of pineapple in sugar syrup with00:27:03
filling and cream cheese and with crispy00:27:05
raspberries apparently sublimated and00:27:07
digestif sak and Shira for 930 rubles a glass of a00:27:12
bottle can be taken for00:27:14
4200 for a company I would do that00:27:18
Let’s have a little sip after all then00:27:22
let's move on to dessert,00:27:25
the aroma also smells like wine, it's00:27:28
really sweet, it's just like fruits00:27:32
soaked in nature by the sun, it's just00:27:36
pouring, you can feel the toy apple, as00:27:40
if there were00:27:42
citrus grapes, there's nothing specific,00:27:44
maybe pineapple, but maybe it's just00:27:47
from here that there's a slight smell of what's00:27:50
fresh, but at the same time at the same time, it’s00:27:53
closer to autumn That is, when all00:27:55
our fruits are already ripe, it’s00:28:02
super easy to drink, again, our taste is00:28:06
closer to dried apricots to prunes. In general,00:28:09
dried fruits may not correlate with the aroma at all,00:28:16
that is, the aroma is one and the taste00:28:21
is different, and by the way, it’s not that great00:28:25
rich, that is, there is no aftertaste00:28:27
bright until That is, keep it in your mouth00:28:29
until you wash off the taste there are dried apricots the sweetness of00:28:33
the smoothness and then after a couple of seconds it00:28:36
goes away That is, it kind of00:28:37
cleanses interesting So what do we have for00:28:42
gyoza, how to do it so that everything is taken in00:28:46
fun and at the same time, it didn’t fall apart I00:28:48
think that it’s like this, well, I think that it wo00:28:51
n’t be very aesthetically pleasing. What I do00:28:53
n’t want to cut I want the sun right away, so it’s00:28:56
ugly to00:28:58
put on some00:29:02
crying, it’s just00:29:06
great. I praised you with approximately the same00:29:10
words00:29:12
But they are from different categories and here it’s00:29:17
just, first of all, the rich cream00:29:20
cheese, it gives its sweetness not too much. But the00:29:23
restrained00:29:25
and Pig and the small crunch behind the pineapple is00:29:28
such a playfulness, lightness00:29:31
and sweetness dilutes it, so to speak, Well,00:29:35
stretches it in space so that it00:29:38
is thinner like this Today I have00:29:42
vocabulary and of course,00:29:44
freeze-dried raspberries are responsible for the causticity, the00:29:48
subsequent sourness, and for, again,00:29:52
variety. Well, this is absolutely00:29:56
gorgeous. Well, that is,00:29:58
I thought that, well, there’s pineapple in there, cream00:30:01
cheese. Well, I’m trying in general and raspberries, we00:30:03
sublimate sublimate, but you don’t00:30:05
sublimate But this is how it’s all00:30:09
together00:30:11
I’m so full that even these two00:30:14
gyozas are left Denchik I could eat I have00:30:17
n’t tried it yet, let’s try the second one,00:30:19
but today I’m already full, so we’ll00:30:23
leave both to my cameraman comrade friend00:30:27
and this is Denchik Sorry, but we’ll00:30:31
order you some - some juice00:30:34
[music]00:30:36
others go well with dessert but in00:30:38
general you can just remove these at the end00:30:42
All the flavors all the fat content that00:30:45
we had for lunch and just have a blast00:30:47
wait for the bill, which I will do with the bill00:30:51
punishment for food and in a wooden cube for us00:30:54
they brought a bill of 10.30 rubles But today on the00:30:58
day of sak there is a 40% discount on sak And we00:31:02
paid for00:31:04
Ikshi, in fact, that’s how it costs 930 And so00:31:08
min 372 rubles What00:31:12
’s nice What we got as a whole was00:31:17
delicious it was professional in terms of00:31:19
service so 20% gift without from00:31:23
Poron, something was tastier for me,00:31:25
something less tasty, there were no failed dishes00:31:27
And yet, if we take super00:31:30
Premium expensive meat or fish in the00:31:33
case of fish restaurants, then it’s worth00:31:35
getting acquainted with them in their pure form, it’s00:31:39
clear already There’s a whole section pile00:31:41
But here is tataki for00:31:44
22, this thing is then you can do it any way00:31:47
you like, and there with sauces and there in00:31:49
baked form and there in the form of stew, which is00:31:52
still strange, that is, it00:31:54
was strange at the beginning and I tried it, I realized that it’s no00:31:57
less strange now I stick to this,00:31:59
but again there is a menu in demand,00:32:02
let it be as if I tried it, I’ll00:32:05
tell you my opinion further. Everyone decides for themselves,00:32:07
we pay with a card, leave a tip and00:32:10
go to the office, this is how the episode turned out.00:32:12
If you liked it, like and00:32:14
subscribe to the channel, this is very important00:32:16
for promoting the video in recommendations00:32:18
if I liked it Write in00:32:20
the comments what was wrong I remind00:32:22
you about my Telegram channels links in00:32:23
the description In general, useful interesting00:32:25
pleasant I'm waiting for you there Until we meet again You are the00:32:28
best Max bran00:32:31
[music]00:32:43
so farDescription:
Совершайте покупки дебетовой картой Ozon Банка где угодно вне Ozon (кафе, магазины, рестораны, и т.п.) в период с 25 сентября по 31 октября 2023 года, получайте кешбэк 100%. Подробности по ссылке: https://ozon.ru/t/PY4Q1nQ Реклама. ООО "Интернет Решения" erid: LjN8KBPMm Все меню и оценки блюдам: https://t.me/foodblogger/3483 Подпишись на второй канал Обзоры ресторанов: https://www.youtube.com/brandtigraet Личный тг-канал: https://t.me/kozheed Самые выгодные скидки: https://t.me/skidkomet Медиа о гастрономии: https://t.me/nagradazaedu Сборник лучших рецептов: https://t.me/topretsept Подпишись, чтобы не потеряться: Основной телеграм-канал: https://t.me/foodblogger Основной ютуб-канал - https://www.youtube.com/maxmakesvideo Обзоры ресторанов: https://www.youtube.com/brandtigraet ВК: https://vk.com/max_brandt Группа ВК: https://vk.com/maxbrandtpublic Яндекс-дзен: https://dzen.ru/max_brandt Рутуб: https://rutube.ru/channel/23754112/ Тик-ток - https://www.tiktok.com/@max_brandt Описание шкалы остроты в Никитах Петряевых: https://t.me/foodblogger/1750 Моя система оценки блюд: https://t.me/foodblogger/1525 Моя коллекция часов: https://t.me/foodblogger/1485 Как установить VPN: https://t.me/foodblogger/1718 Тайм-коды: 00:00 - Приятное с полезным 00:18 - Вступление 01:41 - Полезное с приятным 02:52 - Интерьер ресторана 03:12 - Первое впечатление и меню 05:42 - Заказ и общение с официантом 06:50 - Пробую премиум САКЕ 11:04 - Сет Вагю за 6500р 13:47 - Гёдза с уткой 16:11 - Якинику Вагю 19:25 - Донбури с тушенкой Вагю 21:53 - Вагюдон 24:18 - Сёю рамен 28:20 - Гёдза из ананаса и саке 32:21 - Счёт и итоги По рекламе писать: [email protected] По личным вопросам: [email protected] Всем фуд-привет, меня зовут Макс Брандт и я фудблогер. На этом канале я выпускаю фуд-шоу, обзоры ресторанов и кафе. Запасайтесь едой, приятного просмотра и аппетита.
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