How Chef Atsushi Kono Makes Chicken Skewers From Wings to Testicles — Smoke Point
15:39
Behind the Counter at a Japanese Yakitori Shop of a 72 year old Master
19:25
14 Seats, 16 Courses, 1 Chef: A Day With The Yakitori Master at Kono | On The Line | Bon Appétit
14:26
How a Master Chef Runs London's Only Two-Michelin-Starred Chinese Restaurant — Mise En Place
15:25
It takes 0.3sec to make what ??? What a fast cooking !!! | Japanese food |
13:40
How Pitmaster Arnis Robbins Built One of the Best BBQ Spots in West Texas — Smoke Point
15:01
How a Master Chef Runs one of NYC's Best Vietnamese Restaurants — Mise En Place
18:24
How a Japanese Master Chef Created a Michelin-Starred French Restaurant — Mise En Place
22:45