Toyo hunches over his street food stove, cooking tuna with a blow torch, stopping to light his cigarette with it and produce a cheeky grin.
The Japanese chef, who owns a roadside stand in the city of Osaka, is one of many highlighted in the Netflix series “Street Food.” Over the course of 30 minutes, Toyo talks about his difficult upbringing and his tooth and nail fight to open the restaurant and keep it that way.
Being able to see stories like Toyo’s on screen is one of the beauties of food TV in the era in which we currently find ourselves. Shows are now travelling all around the world and, in the spirit of the late, great Anthony Bourdain, delving into local cultures and cuisines through the eyes and personal stories of those sweating behind the wok, forming the focaccia and hacking through dense forest to find that special ingredient.
The Japanese chef, who owns a roadside stand in the city of Osaka, is one of many highlighted in the Netflix series “Street Food.” Over the course of 30 minutes, Toyo talks about his difficult upbringing and his tooth and nail fight to open the restaurant and keep it that way.
Being able to see stories like Toyo’s on screen is one of the beauties of food TV in the era in which we currently find ourselves. Shows are now travelling all around the world and, in the spirit of the late, great Anthony Bourdain, delving into local cultures and cuisines through the eyes and personal stories of those sweating behind the wok, forming the focaccia and hacking through dense forest to find that special ingredient.
- 7/21/2019
- by Will Thorne
- Variety Film + TV
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