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Sushi Kimura Singapore
Singapore
Приєднався 10 лют 2017
Sushi Kimura Singapore since December/2016 in Singapore.
2018-now 1 Michelin Star
Chef-Owner by Tomoo Kimura
Sushi Kimura
Palais Renaissance
390 Orchard Rd,
Singapore 238871
2018-now 1 Michelin Star
Chef-Owner by Tomoo Kimura
Sushi Kimura
Palais Renaissance
390 Orchard Rd,
Singapore 238871
How to prepare Ishigakigai (Castle Stone Clam)
How to prepare Ishigakigai (Castle Stone Clam)
Переглядів: 1 557
Відео
ROZZ x Sushi Kimura: Filleting fish class for beginners!
Переглядів 1,7 тис.3 роки тому
ROZZ x Sushi Kimura: Filleting fish class for beginners!
How to make Handroll (Temaki) at Home!
Переглядів 7513 роки тому
How to make Handroll (Temaki) at Home!
ACM x Sushi Kimura: Edomae Sushi Style and Technique
Переглядів 5 тис.3 роки тому
ACM x Sushi Kimura: Edomae Sushi Style and Technique
How to Prepare Baby Kohada (Shinko) by Michelin Star Sushi Chef
Переглядів 2,1 тис.3 роки тому
How to Prepare Baby Kohada (Shinko) by Michelin Star Sushi Chef
How to age Kohada (Gizzard Shad) by Michelin Star Sushi Chef, traditional Edo-Mae Style technique
Переглядів 5 тис.3 роки тому
How to age Kohada (Gizzard Shad) by Michelin Star Sushi Chef, traditional Edo-Mae Style technique
How to practice sushi by Michelin Star Sushi Chef (2) English ver.
Переглядів 2,3 тис.3 роки тому
How to practice sushi by Michelin Star Sushi Chef (2) English ver.
How to cook Kanpyo (Dried Gourd Skin) by Michelin Star Sushi Chef
Переглядів 5 тис.3 роки тому
How to cook Kanpyo (Dried Gourd Skin) by Michelin Star Sushi Chef
How to practice Sushi by Michelin Star Sushi Chef (1)(English ver.)
Переглядів 1,3 тис.3 роки тому
How to practice Sushi by Michelin Star Sushi Chef (1)(English ver.)
How to practice Sushi by Michelin Star Sushi Chef (2)
Переглядів 1,4 тис.3 роки тому
How to practice Sushi by Michelin Star Sushi Chef (2)
鮨の握り練習 (1) ミシェラン星付きの鮨屋が教える秘密。これ以上の効率的な練習法は無い!
Переглядів 1,4 тис.3 роки тому
鮨の握り練習 (1) ミシェラン星付きの鮨屋が教える秘密。これ以上の効率的な練習法は無い!
How to take care Sardine(Iwashi) by Michelin Star sushi chef
Переглядів 10 тис.3 роки тому
How to take care Sardine(Iwashi) by Michelin Star sushi chef
How to eat sushi?! Michelin Star Sushi Chef share it very simply
Переглядів 2,5 тис.3 роки тому
How to eat sushi?! Michelin Star Sushi Chef share it very simply
The secret technique, How to keep fish for aging by Michelin Star Sushi Chef
Переглядів 24 тис.3 роки тому
The secret technique, How to keep fish for aging by Michelin Star Sushi Chef
How to break down Blue Fin Tuna block by Michelin Star Chef
Переглядів 43 тис.3 роки тому
How to break down Blue Fin Tuna block by Michelin Star Chef
How to prepare Japanese prawn (Kuruma-Ebi)
Переглядів 3,4 тис.3 роки тому
How to prepare Japanese prawn (Kuruma-Ebi)
A day in a life of a Michelin Star Sushi Chef in Singapore
Переглядів 7 тис.3 роки тому
A day in a life of a Michelin Star Sushi Chef in Singapore
You wash the chopping board using your hand gloves but you did not even bother to change it after washing the chopping board.. you just directly touch the fish after..😂
「きららの仕事」で見ただけの情報しかなかったから、本物は初めて見ました!
Thank you for the aritaya shoyu soy sauce [recommendation].🙏👍✨
That Tuna is slightly off being "fresh".... its starting oxidation on the outside thats why when he cuts into it, you can see a darker brown on the outside. Also its been so long that the skin is basically falling off of it.
It is the most japanese thing to say "please dont waste a single corn of rice" and it is so beautiful
You’re The best
Great video. I have a question, what should you do if your supplier is unable to deliver the goods early in the morning? 1:22
寿司屋に入って練習しまくったなぁ それぞれ練習したけど、最終小手返しに自分なりに工夫したので落ち着いてます
You call this a skill? Vacuum pack is a technology! I age my fish upro 4 weeks without vacuum pack! Seriously?
I love your videos so much they teach me a lot and make me smile every video you deserve more views
🌴 It seems unbelievable that you use a Deba knife to fillet such small fish , your skills are so good !
what kind towel are u using and how long we can store like this? Thank you Chef!
It’s called tuna paper, or maguro paper. Or toro paper, but we call it tuna paper in the restaurant
Thank you for sharing chef, could you share the ratios for the salt and vinegar solution at the end? And roughly how long do you soak the prawns in there for?
Love Kohada.
How to make that sponge tamagoyaki?
大好きです。
"Fish side on top of the tongue." Mind blown 🧐, +Lvl: 101
Glad to see you’re serving the food with your hands wearing gloves !
Why do u not wrap the skin?
Thank you so much for sharing with us, I just found this channel and can't believe how much I am able to learn from you, thank you ver much! ❤
Very good video chef, thank you for teaching us 😃. Please upload subtitles in Spanish 🙏😃
Sushi chef wash all the flavor away from rice😂? I never seen cooks rice with vinegar 😜😜Im sushi chef 35 yrs and own 2 high end sushi 😅😅restaurants
寿司3手おにぎり5手
hello chef i would like to know the name of that kind of sink strainer or sink drain i work in a sushi restaurant in germany and is always very complicated to clean fish properly because of the scales getting into the sink strainer
"god´s hand" thank you master
still able to get the vinegar from you by any chance? cant see it on your website anymore. or is there anywhere i can get it in singapore pls ?
Perfect❤
Hello Sensei, how long we can use the fish well on the fridge?
That's really helpful and your explanation is perfect. Thank you. ありがとうございます。
제발 브금좀 정상적인것좀 쓰세요 브금때문에 영상 보기싫어요 ..
👍👍👍👍
زىتاميةه
plz dont use bgm
Thank you! This is going to help me so much
キンメのトリコに?😂
😂😂😂
❤❤❤
I hope to dine at your restaurant one day when I'm earning more money, but until then I'm just grateful for videos like this! Thank you so much for sharing your knowledge freely
Eèeeeeeqwwwwwwww disgusting
Thank you for this great video! A few questions: 1) how many minutes did you boil the kanpyo for? 2) what ratio of soy sauce to sugar did you use? (And is it ok if we used regular refinished sugar from the supermarket) 3) Is it possible to store the kanpyo in the fridge for making rolls the next day, or will they be ruined? Thank you!
You should NEVER want to AGE Sashimi!! You want to PRESERVE it's FRESHNESS!!!
Fresh fish is tense
@@joel5501 Sub ZERO freezer will keep FRESH FISH for at least a YEAR!!
That's not aged for sashimi. It's aged for edomae nigiri sushi
@@808allday7 Ok, thanks. The only AGED raw fish I knew of was making Kim-chi. lol
Amazing boss!!! When livestreams again please??
Thank you chef, the detailed explanations are appreciated
Beautiful
Hello Chef Kimura, what a great energy you transmit! If I go to Singapore I will definitely visit you! One question, I’m curious with what you clean your beautiful wooden bar? Because it looks naked wood Kind regards
Excellent work, but I don't understand why you scale the fish and then remove the skin?
You always want to remove the scales first (especially for raw consumption). It’s for sanitary purposes since the scales are a common place to find bacteria. You can’t remove the skin until the fillets are removed and you always want to try your best to avoid the scales touching the meat. Hope that helps!
to minimize the watering/ cleaning process
@@ugotagreenapple007 just forget about scaling and go ahead and remove the skin and scales together...
We missed you chef! Welcome back!
Yesssssssss my hero is finally back!! 🥰
You have a forest as a backyard ! I need to stop sleeping yo
元職人ですが、本手は見た目が優雅なだけでネタに触ってる時間も長く無駄が多いので、可能な限りやりたくないですねぇ
I’ve been looking for a sushi rice recipe like this, I will try. Thank you