First things first: I won’t be addressing the tragedy today surrounding MH17. It’s a horrific event and nobody in the world needs a snarky food and travel writer such as myself weighing in. Back to our regularly scheduled programming…
Have you ever been to Japan to experience the Tanabata Star Festival? I haven’t, but I have been to Hinoki & The Bird, a fantastic restaurant in LA’s Century City area where Chef Kuniko Yagi is serving gorgeous five-course meals every week in July from Tuesday through Friday. I made a video about my experience and trust me, the food is just as good as it looks. (video slightly NSFW because of salacious audio)
https://www.youtube.com/watch?v=j39yuJuikAk
Not… a fan of your videos. While I think one in this style would be funny and a nice monotony breaker, having *every single* video in your series modeled after this passes the border of being distasteful. For Hinoki & the Bird, this doesn’t present the restaurant’s classy, artful, and delicate food or experience accurately. Same for Fundamental where I’ve eaten a few times… It’s a fun, stylish, and warm restaurant with amazing, well-crafted food. Not in your video though.
– The slo-mo effect is maddening. I think the content and what you’re trying to get across is good, but the slo-mo makes me not want to watch the whole thing. I can only stand about 5 seconds for each video and end up clicking through.
– The voice… It was funny the first time for a few seconds, but then it wasn’t; I can’t imagine listening to this all the time. It doesn’t make me feel hungry about the food and in fact, it turns me off.
– The “uhh” soundbite at the very beginning – I thought I was hearing things the first time but when I heard it on the second and third videos, I couldn’t believe it. It’s sexist and doesn’t give your videos a good vibe. You’re taking the “theme” too far.
– Are you really a food journalist? “These baby artichokes are so….. so…… tender. ” Seriously?? There must be more meaningful things to say about that dish.
Thank you for having the courage to submit your comment anonymously.
If you’d like to resubmit it using your own name or a real email address, I’d be happy to address your issues point-by-point.
As with all things on the internet, feel free not to engage with something you’re “not… a fan of.”
And yes, I’m really a food journalist. Do you really think I’m aiming for a Beard Award with these, though?