14 Seats, 16 Courses, 1 Chef: A Day With The Yakitori Master at Kono | On The Line | Bon Appétit
24:01
A Day Making Some of the World’s Most Difficult Soba Noodles | On The Line | Bon Appétit
21:50
No Stoves, No Ovens, All Live Fire: A Day With the Sous Chef at Osito | On The Line | Bon Appétit
29:29
Comendo de tudo no Noma Kyoto (18 pratos)
25:47
How Two Master Chefs Run the Only Michelin-Starred Korean Steakhouse — Mise En Place
15:39
Behind the Counter at a Japanese Yakitori Shop of a 72 year old Master
17:00
Hand-Making 480 Desserts Each Night at a 2 Michelin Star Restaurant | On The Line | Bon Appetit
26:12
Contacto próximo com o popular izakaya Musashiza, que vende mais de 1.000 espetos por dia.
12:39