Instagram story viewer> @grafi5> Posts

Yossi ✨

@grafi5

1.4K

followers

3843

following

Foodie 🍣 |
Private Chef 👨🏽‍🍳 | @cookingwithyossig
Sake enthusiast 🍶 @yossisakesomm
Wagyu, Specialty meats & sea food @obsidianwagyuco

POSTS STORIES REELS TAGGED

Feels good knocking the rust off 🎯 by @grafi5

44

11

2 months ago

Natsu means summer, and this is exactly how I like to enjoy sake during the warmer months—cold, refreshing, and with something simple off the grill.

Heiwa “KID” Summer Natsu no Shippu has bright acidity, a soft texture, and a gentle rice umami. I’d pair it with grilled mackerel, charred summer vegetables, and plenty of fresh citrus. And when I’m just in the mood for a drink, it’s also great poured over ice.

Ready to taste it for yourself? Check out the Natsu Sake List through the @SupportSAKE link in bio!

🔹 Sake Type: Junmai Ginjo
🔹 Learn More: @SupportSAKE link in bio

#NatsuSake2026 #SupportSAKE #DrinkResponsi by @grafi5

46

3

3 months ago

Yesterday I took another step forward in my sake journey.🍶 Always grateful for the chance to learn more and deepen my connection to something I truly love! taken in Los Angeles, California by @grafi5

70

4

a year ago

Vacation mode: private chef edition. Had an amazing week with @nicolasghesquiere and @drew.kuhse making sure every meal was an experience. From sunrise breakfasts to dinner that brought everyone together! Swipe through for a taste of the week 🍴☀️ taken in Malibu, California by @grafi5

91

9

a year ago

Ribeye basted in Wagyu tallow, served with beef fat-roasted garlic and yuzu kosho paste. This might be my new favorite way to eat steak 🤤

#Ribeye #SteakLovers #SteakPorn #WagyuTallow #WagyuBeef #PerfectSteak #MeatLovers #Carnivore #GrillMaster #SteakNight #LuxuryDining #GourmetFood #PremiumBeef #FoodLuxury #YuzuKosho #GarlicLovers #UmamiBomb #JapaneseFlavors #Foodie #Foodstagram #FoodieGram #InstaFood #FoodPhotography #HomeChef #FoodieLife #FoodieGoals #FoodieLovers #FoodiesOfInstagram #FoodieCommunity #ChefMode taken in Beverly Hills, California by @grafi5

30

1

a year ago

“Dewazakura Omachi ‘Jewel Brocade’ is fruit-forward and aromatic, with a subtle herbal-umami undertone and truly balanced character. Brewed with Omachi—the oldest sake rice—this bottle is pure elegance.”

#Sake #JapaneseSake #Nihonshu #JunmaiGinjo #Dewazakura #OmachiRice #JewelBrocade #SakeLovers #SakeTime #SakeTasting #SakeCulture #CraftSake #SakeExperience #DrinkResponsibly #Foodie #FoodieLife #Foodstagram #Drinkstagram #BeverageLovers #DrinkOfTheDay #SipAndSavor #JapaneseDrinks #SakeMoment #TasteJapan #SakeAdventure #DiscoverSake #SakeDaily #SakeWorld #SakeCommunity #SakeVibes taken in Los Angeles, California by @grafi5

51

1

a year ago

Tenko 40 is Akita’s crown jewel—Junmai Daiginjo, Yamada Nishiki polished to 40%, brewed in the traditional kimoto style. Elegant, aromatic, unforgettable.

When this sake was launched, it was rare to use the kimoto method for junmai daiginjo. Using a newly discovered yeast, “Tenko 40” won gold 10 years in a row after its launch! It’s definitely heavenly (The name “Tenko” (天巧) means “divine craftsmanship by nature,” with “Heavenly Grace” being its English epithet). Subtle bouquet of summer flowers, tropical fruits, citrus and nutmeg on the nose. On the palette it is very smooth and full-bodied yet balanced— crisp apple, chamomile, honeysuckle, pear, vanilla; the kimoto method adds a gentle creaminess and mineral sharpness. I’ll recommend it very chilled in an ochoko.

#Foodie #FineDrinks #DrinkCurious #ArtOfDrinking #LuxuryLifestyle #FoodAndDrink #GourmetLife #Sake #Nihonshu #SakeLovers #SakeTime #SakeTasting #SakePairing #SakeSommelier #SakeGram #JapaneseSake taken in Los Angeles, California by @grafi5

34

0

a year ago

The sip that started it all 🥂🇯🇵

08:20 PM, Feb 24th 2024 was the moment I fell in love with sake. And it all started with Gyoko “Arabashiri” Nama genshu junmai.

I didn’t know much about sake back then, but what I did know at that time was that my life was changed after having this bottle and I had so much more to learn about sake.
One taste, and I was hooked.
It opened the door to a world of flavor, tradition, history and craftsmanship I never knew existed.
Now I’m on a mission to explore it, one bottle at a time.

Do you remember a bottle that had this kind of impact on you? Share in the comments!

Follow this page to join the journey and learn about sake with me!

#Sake #SakeLovers #SakeTime #SakeLife#SakeJourney #SakeTasting #SakeLover #DiscoverSake #SakeMoment #SakeCulture
#DrinkLovers #FoodieDrinks #CraftBeverages #DrinkAdventure #Drinkstagram #BeverageCulture #SipSipHooray #NewDiscoveries #DrinkWithMe #TasteTheWorld taken in Los Angeles, California by @grafi5

41

1

a year ago

Tried dry-aging ribeye for the first time — here’s what happened 👀

My first dry-aging experiment — 3 lbs of ribeye, aged for a week — was a massive success. The flavor? Deep, rich, and buttery… without that overpowering funk.
Shared it with friends, and it disappeared in minutes.
Swipe to see the before ➡️ after transformation. Would you try this? 🥩🔥

#FirstTimeCooking #DryAgedRibeye #SteakNightDoneRight #CookingChallenge #MeatEatersClub #SteakLoversOfInstagram #KitchenGoals #FoodTransformation #CarnivoreLife #FoodStorytelling #SteakTime #KitchenPlay #DryAging #DryAgedSteak #HomeChefLife #SteakGoals #BeefLovers #SmallBatchCooking #KitchenExperiment #FoodieDiscovery #CookingTipsAndTricks #SteakAddict #FoodieJourney #CarnivoreCuisine taken in Los Angeles, California by @grafi5

17

3

a year ago

Cooking from our HEART ❤️
for beautiful happy human beings ❤️
We had so much fun
And for many more celebrations 🍾
Good food and the best energy ❤️🍾❤️ taken in Los Angeles, California by @grafi5

182

19

a year ago

🍍 Discover Tepache! A centuries-old Mexican pineapple drink that’s fizzy, sweet, and full of probiotics.

Tepache dates back to pre-colombian Mexico, making it a centuries old favorite. It is believed that the earliest forms of Tepache were made either by the Nahua people of central Mexico or the Mayans. For the Mayans, Tepache was a sacred drink to which they would add different aromatics depending on its intended use.

The word Tepache itself comes from the Nahuatl word tepiātl which translates to “drink made from corn”. The word tepiātl is a conjunction of the word tepitl which means “tender corn” and atl which means “water”. The influence of the Nahuatl word tepachoa is also seen in the name tepache. Tepachoa means “pressed or ground with a stone.” That being said, Tepache roughly translates to “crushed corn drink.”

This translation points to the original Tepache recipe which used maize (corn) as the base. Although Tepache eventually evolved into a pineapple-based beverage, there is still a corn-based drink similar to Tepache that is called tejuino.

Tepache is becoming increasingly popular today outside Mexico, especially in the U.S. Many bars in the U.S. are using Tepache in cocktails as a simple syrup replacement, pairing this rich, flavorful drink with mezcal, tequila, rum, and other liquors.

Drop “Tepache” in the comments and I’ll DM you my secret recipe! taken in Los Angeles, California by @grafi5

11

0

a year ago

Breakfast bites, lunch plates, and flames on the grill. Another week wrapped, more than happy clients, another reason to love what I do. 🙏🏽🍴

#ChefLife #PrivateChef #BreakfastVibes #LunchGoals #GrillMaster #CookWithLove #EatWell #MadeWithLove #GoodEats #FoodLover taken in Beverly Hills, California by @grafi5

27

6

a year ago