Japanese chef
Yoshimi Hidaka
Seasonal-ingredient, classic Italian Ate 40 different pastas during his years working the floor, then ate carbonara every day for two months straight. That experience shapes his standard: a dish should not get old even eaten daily.
日高良実のACQUAPAZZAチャンネル · ~183K subscribers (as of 2026-09-05)
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Amatriciana【シェフのパスタ料理】トマト好き必見！アマトリチャーナとナポリタン２種を紹介します
Spaghetti al Nero di Seppia【シェフのパスタ料理】イカ好き必見！イカスミパスタの作り方
Spaghetti alle vongole【巨匠のボンゴレ】アサリの旨味がぎゅっと詰まったボンゴレビアンコの作り方【リストランテ アクアパッツァ・日髙良実】クラシル
Carbonara (two remembered versions)[A Chef's Pasta] ASMR Cooking! Yoshimi Hidaka Introduces Two Memorable Carbonaras
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The traditional Roman and Amatrice schools skip onion and garlic. Of six chefs here, only Ryuji and Yoshimi Hidaka add them — the other four build on pork fat, tomato, and cheese, with wine or chili.
The box time appears to assume pasta eaten straight from the pot, though we could not find a manufacturer stating that outright. Skip the subtraction before a pan toss, and it turns soft.
Seared or pale, red wine or white, milk or none — eight chefs disagree on nearly everything, and simmer time alone splits by a full order of magnitude, 30-60 minutes against 3-5 hours.
Guanciale, pancetta, and bacon are all cured pork, but fat ratio and smoking split them apart. Serious Eats ranks them bacon, pancetta, guanciale — and guanciale use ranges 19g to 67g per 100g pasta.
In this recipe Ochiai skips the can and reduces unsalted tomato juice instead, reasoning it's the same tomato at the source. Once pasta hits his sauce, he never turns the flame back on.
Cacio e pepe's grated cheese runs 17g to 50g per 100g of pasta, and Fabio adds 50g of cream cheese on top. Rome's three classics split along the same three axes: cheese, pork fat, emulsion.
Ryuji's vongole bianco includes a half-teaspoon of kombu tea. Seven takes split on one real question — does the pasta drink clam liquor straight, or get tossed with a pasta-water emulsion?
Ingredients
