i guess im asking the wrong place but does anybody know of a tool to log back into an instagram account? I somehow lost the login password. I would love any help you can give me
This looks like an excellent mise. I am fascinated at how the sushi world has changed. I have a Japanese friend who says Kyoto is far from the sea, so their sushi is no good. In fact I don't much care for Kyoto's sabazushi--salty and smelly with a greasy texture. Funazushi, perhaps the oldest form of sushi, is the rare thing for which I didn't bother to try to acquire a taste--I threw the whole expensive package bought in Hikone straight in the garbage. Edomae zushi according to Ikenami Shotaro literally means it came from Tokyo bay, or Edowan--which I think has seen better days. But the chef describes the raw ingredients as coming from all over Japan. This is what modern transportation has done.
but just think eventually you will run out and have to go to other area constantly on the move. But I agree going from place to place testing out their food and even diff parts of the menu think one restaurant will have enough on it for an entire week worth of videos.
本わさびね…目の前から料理人の技が素晴らしく伝わりますね…😜🎊😝🎊🧚
What a wonderful meal!!!😋
ずっと使い続けてる道具っていう感じが好きだけどな笑 一つ一つが美味しそう！ 少し物足りない感じはあるかも
くっそ美味そう〜〜〜
Nice Sushi 🍣🍣, Great Video 👍👍
あっ、我が家と同じ
角皿‼️ 嬉しいけど盛り付けは雲泥の差‼️
勉強します。
贅沢なお食事です。
I wanted to see sushi items, techniques and ideas that I didn't see here in the States. This video did not disappoint and was eye-opening.
Try AdenFilm or travel thirsty...
i guess im asking the wrong place but does anybody know of a tool to log back into an instagram account?
I somehow lost the login password. I would love any help you can give me
@Alex Liam Instablaster :)
This looks like an excellent mise. I am fascinated at how the sushi world has changed. I have a Japanese friend who says Kyoto is far from the sea, so their sushi is no good. In fact I don't much care for Kyoto's sabazushi--salty and smelly with a greasy texture. Funazushi, perhaps the oldest form of sushi, is the rare thing for which I didn't bother to try to acquire a taste--I threw the whole expensive package bought in Hikone straight in the garbage. Edomae zushi according to Ikenami Shotaro literally means it came from Tokyo bay, or Edowan--which I think has seen better days. But the chef describes the raw ingredients as coming from all over Japan. This is what modern transportation has done.
寿司屋の動画、好きで、色々見ましたが、この人がNumber1です、丁寧で綺麗!日本料理は丁寧!寿司は雑!なんですよね～!でもこの大将スキルが最高!
近くなら行きたいです!
ただめちゃくちゃ美味そう
I agree
まな板の汚いのが気になりました。
まぁなんかコメント色々言ってる人いるけど美味しそうじゃね。スシローよりは美味しいと思うで
6:18 does anyone know what this is?
Chawanmushi - it’s an egg custard dish that can have different ingredients in it
Que show..adorei essa variedade 🇧🇷🇧🇷🇧🇷😋👍
Oh wow
Mad knife skills!
Watch Hiroyuki Treada...
That cutting broad irks me
この5500円は高くはないな。
こういうスキルをライブで披露してもらうのも楽しいもんだ。
叩いてる奴、ほんとは回らない寿司屋に行ったことすらなさそう
つまりクサケツやろう共の集まりってこと。
こうゆうとこで納豆巻き食ってみてえ
横山緑
nice!
oishisou........
なんにでも煮切りをひかないで欲しいです
行ける店ではないですけど😢
6:05 Here, you left this on your plate. I'll put a little hot sauce on it and wrap it and you eat it now, OK?
もう少なくはなりましたけど一見さんと常連を区別してくれる店です。コメントを書いてる料理人さんがいらっしゃいますがこの人の前職知っているの？
この店はおろし金でガシガシ山葵をするのかな？
🤔Strasbourg ✋
Imagine there's a job for you that all you need to do is to have fine dining at high end sushi restaurant every single day. what a life!
but just think eventually you will run out and have to go to other area constantly on the move. But I agree going from place to place testing out their food and even diff parts of the menu think one restaurant will have enough on it for an entire week worth of videos.
Like apor fuse tun ..
食いもしねぇくせに文句ばっかいいよってからに
自分が食べるときにその場で文句は言いましょうね☺️
言論の自由に文句言うな。
Seki Akio お前もじゃね？
Seki Akio ブーメランで草
食ってなきゃ言ったらあかんのか？
💄Strasbourg 👍
まな板のカビ誰も気にならないか？日本人のレベルもピンキリだね
😋
Chop board could have been better. I know I know...But. At least do some polish.
Naka
he is very rough with his knife... a good sushi chef never throw his knife down as such manner. especially in front of a guest
仕事は良いですけど、衛生管理が問題ですね。勿体ないです。
Food looks good ,but you need to clean up your chopping board marinated with bacteria.
なんででしょうか、、、僕の言いたいことわかる人いますか？？😭
八幡利熙 まな板汚いよね？
はい、いますよ
和なら和の内装で突き通して欲しいとかですか？
いちいち雑。
食べ物をおしぼりに押し当てて拭いたのは絶句😰😰😰😰
ネットに書かずに、食べに行った時に文句を言ったらどうでしょうか？
厳密に考えればどこも不衛生ではないんだけどね
まな板から一度も動かしてない時点で、まな板で魚を切るのと何も変わらない
店を出すレベルの料理をしたことが無いから、そういうどちゃクソ浅い視点でしか物事を見られない
炙りだからあら熱取ってたんじゃね
一度は食べてみたい。
YZAKURA SAN ブーメランで草！！
俺の目の前で言ってくれっっw
MARTCH5 どこの誰かもわからないやつにどうやって目の前で言えるんだよ笑
頭悪すぎ小学生か？笑
料理出される前に、汚ぇまな板だな、煮沸消毒か削れよ！その前に、関西風なら江戸前じゃねえじゃん（笑）5500円って普通の寿司屋よりも安くない？
俺行く寿司屋、お任せで握ってもらって、4800円するけど。
そんな高い寿司食えるなんてカッコイイ！
カビですね。まな板に直に器置いたりも普通しないですね。台じゃないんで。
@@Mudou_Oda ごめんなさい。苦労が苦手で
とても美味しそうですが、食器や包丁を置くガチャッ！とした音がいちいち耳に障るので残念だなと。。
先日行きましたが最悪でしたね。シャリは硬いしサービス精神皆無。衛星管理も甘いですわ。わざわざ行くような店ではないですよ(>_