Traveling in Canton, China, my really good friend wanted to take me to lunch at a small hole in the wall that served, in his opinion, the best chicken in the world.
Wow, what an experience...
This place was in a remote area that you had to know prior to arriving, that it existed. The conditions were just horrid, I mean, chicken hanging in the open air next to a field, the ladies washing glasses in stagnant water and then placing the glasses on the ground...the seafood that looked half dead, the snakes that were definitely dead...the cook smoking while cooking our dishes...who would eat here?
My friend offered me to eat snakes but trust me, I'm a grown man and have never eaten snake; I wasn't about to try either.
The chicken was the safest bet, and in all honesty, the skin was so crispy, the meat was so juicy...but an hour after lunch, I was looking for the nearest bathroom.
I didn't want to disappoint my friend by telling him I wanted to pass this place up, but this place was one that I could easily forget, yet sadly, it will be a meal that I would never forget...
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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
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
hiroyuki terada guinness A Memorable Dining Experience In China | |
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| How-to & Style | Upload TimePublished on 13 Mar 2016 |
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