Having lived in Japan for a year binge eating at great sushi restaurants, I can see by the way he cuts the produce, slices the fish and forms the sushi rice that he was educated either in Japan or by a fresh off the boat Japanese sushi chef. Nothing inauthentic about this guy.
My page im not questioning his skills or anything but he use too much burner and steamed Uni? i was like wtf! Uni is best Raw fresh his Sushi are too american for me also i want to see him Nigiri a Sushi like a legit sushi chef didnt see it on the video, i still think hes a cool guy 11years in japan and ate thousands of sushi
Your right about the raw uni didn't see that he steamed it. The burner is something i'm seeing more and more in Japan so i don't mind it defenitly with uma or kujira sushi ofcourse. I like traditional sushi the best though otoro all day.
***** He does a lot of traditional stuff too. The roasting and burning looks good on camera, so I think that's why we mostly got to see that in the video.
So randomly clicking on my recommended cooking videos, I start watching this and immediately recognize his assistant. Me and Ricky studied together in highschool, and it was extremely surreal to watch him here haha. Im glad he's doing well in NY, and learning from what seems to be an awesome chef! Cheers from Puerto Rico, brother! I'll go visit when I take my first trip to NY!
I'm going to say this with the best intent in my heart, while being slightly drunk. Chefs, cooks we get under skins. We're not some straight laced "i wanna be your friend" care bear bullshit. This guy's annoying? Chances are he doesn't give two fucks on that topic and probably never going to. He makes excellent food that perfectly personifies him. "He's not Japanese?" WHO THE FUCK CARES? Not all Italians make excellent pasta or pizza. So when you stop by his restaurant to eat, the most important thing you can say to yourself is "Fuck it." and have a blast.
I was surprised to see how his cooking style is authentic and familiar to me as Japanese. Now I get it. He was trained at sushi bar of Tukiji, Meca of Sushi
navstra damus what's kind of weird about fish from Japan is, a lot of tuna is caught all over the world, flash frozen, and shipped to Tsukiji market in Japan. It's then graded there, sold, and sent all over the world. So you can very well have a tuna caught in Massachusetts, shipped to Japan to be sold, and delivered back to a sushi restaurant in Massachussetts.
navstra damus So... The best fish in the world is centralised in Japan at their Fish markets, Including Tuna From USA. So why he talks about fish from japan is high Quality and the consistent grading. The Actual fish is from all over the world, Japan has virtually no tuna left so they buy from everywhere else including the US, Watch Big tuna tv series, massive bluefin exported to japan from the USA the Slaughter and storage is important, tuna are warm blooded.
PT111111 The flavors, colors, ingredients and passion of the Asian cuisine is to me so much more intriguing, than the comfort food we typically know in the west.
You just can't win. There's an Asian guy who think it's weird to see a white guy being a sushi chef and he cop the flak. I on the other hand, am happy to see a white guy so into Asian food that he chose to become a sushi chef... and I also cop the flak. lol
This is my favorite Munchies video, the chef seems so cool. I can't imagine not laughing if someone told me to make sure to touch her hand so I can smell it later.
I respect this guy, dedicated his life to real legit sushi and become a sushi master, i live in north england but no question i'd have no problem with the bill of going to this place at all if i ever do visit new york
SoleofMischief yeah this sushichef its like "im white and i know how to make sushi and i am a master ive learned from tokyo from a sushimaster and im dressing like a hipster with a grembule ,make fun of my collegues infront of the camera and costumer by saying 'my dick is bigger than yours'."
At 2:33 that's exactly why I stopped being a cook, I don't deserve to be called a chef chefs create and innovate I just learned what was taught to me, and why it stopped being fun. It was a chore being a sous cook for a boss that never really worked and never let me explore I really wished I had that total control and creativity over the food and what was being served. I hope all the true chefs out there find what they're good at and create new and exciting food or food that brings them joy because a kitchen is a tough place to work
***** How dare you judging him even though you never even seen him in person. Hes a sushi master who can afford to charge 200$ for his work now tell me what you achieved in life that gives you the right to make fun of him.
He looks like the hard working type that start from the bottom. Self sufficient worker/owner who likes to do everything hinself but needs to pass on his knowledge. Good that he picked up an apprentice that wants to learn and do the dirty work.
I'm in law school right now and I'm so sad and depressed because (besides the amounted student loan) I did not have the liberty to go to the culinary school and become a chef. I'd never be able to just live my life doing what I love, the way he did...
Darrel Lee you've made a category error. Of course he understands that Umami is something that is registered on the palate. He's saying that its flavour is unlike any other flavours; it is an ineffable thing. It is unlike sweetness, bitterness, saltiness, etc., you fucking idiot.
When you put something in quotation marks, you don't just write whatever tf you want to prove your wrong point. He said "the flavor of that moment in time" which is align with the point he's making. Idiot.
don't come to a real sushi bar then. :) all sushi bar chef interact to the costumer to know them better , and make it feel like at home. go to your mainstream sushi restaurant , don't come to a sushi bar
Um... I always thought umami was the name for the flavor of "meatiness." Not salty, but savory, like that flavor you get with a nice cut of beef. Call me uneducated if you like, I still love good sushi. This guy seems a bit arrogant/full of himself, but I will say that his technique looks superb. He knows how good he is and makes no effort to hide it. I kinda like that.
+Harry Blum Scientifically speaking it's generally the flavor of glutamic acid which is an amino acid. Amino acids build proteins so you taste them in all animal products , mushrooms, seaweed and certain plants like tomatoes.
This is like those old movies, where there is the loyal side-kick who laughs at all his bosses jokes. I wonder if he carries the luggage for the chef when he goes to the airport, or if he has to sleep on the floor next to the chefs bed. haha
that was the most dipshit comment ive seen on this video yet. do you think 7-11 orders fresh fish from japan,do you really believe that Corie Burk is 100% right. like cmon man
He's an alcoholic like many chefs. It is very common because they work around alcohol every day and the job is very stressful. They sneak in a few shots between customers. You can tell this by the way he talks throughout the entire video.
Fuck, I don't know man. I'm just sayin because there are some negative comments here about his style. I personally don't care. I have a high and tight haircut and I like dressing up too.
Japanese I say. I can take in the respect for sushi and ingredients from him. I feel the technique to be more unripe than a Japanese craftsman still more, but look forward to further growth.
Al3xTrucho20 xD some places uses this for years, not just vinegar, as long as you maintain it, it won't expire and the flavor just increases with age :U
Jesse girl i wouldn't know to like it, if I didn't watch it to begin with - thats how you figure out if you don't like it. btw. Tattoo culture is overrated.
when the apprentice was almost always looking at the camera while walking with his sushi tray to the bar, I secretly prayed that there wouldn't be anyone walking out of one of the doors of the passing by shops into the guy and R.I.P the sushi, but gladly it didn't happen. :D
So he gives his expensive fish away to the businesses arround him and he takes his guests to a yankee game and closes his place. I wonder if he's still in business.
@@pravjandu2173 I'm wayyy late. The dude was saying about giving the chick at the bar down the "free fish" except the dumbshit failed to realize the bar had been bringing drinks back n' forth all night long to him and their guest. And who cares if he takes of few of his quest out. Like ppl had mentioned networking. Im with you, this dude is killing it, giving the opportunity to; ide love to omakase this joint
If you notice in this video, the patrons of this establishment are not にほん, most japanese people in nyc go to spots like Ootoya, Robataya, Ippudo, Soto, Tanoshi, 15 East. Seems more like a place for foreigners to sushi to get their 'asian' fix. I admire the level of dedication of the chef and to apprentice under a master but his apprentice is wonky af. Very americanised method of acting within a shop with lack of pronunciation of the proper names of the fish, ingredients, the culture and customs behind it, mannerisms, etc.
R Tsai It's definately non-traditional, the torch usage gives it away. I don't think he's claiming to serve 'authentic' sushi anyway:) God forbid, he allows people to stir wasabi into their soysauce, lol.
Luckeux Food is all about what you give in to it. The proper customs, the method of preparation, the way you prepare it, the ideology and methodology behind such. It's alot more than just using a deba and yanagiba to prep saba, slap it on some tamanishiki rice and call it a day. As the poster above me wrote, 'he doesn't think he's claiming to serve 'authentic' sushi' anyway.'
How's he a hipster? Because he makes food outside of his race? People are fools if you think every time you go to an establishment, the chef is of the according culture. He's immersed himself in Japanese culture so he can attain the highest quality of sushi possible to him. Idk how that's hipster.. People need to open up their minds. Try new shit..
Having lived in Japan for a year binge eating at great sushi restaurants, I can see by the way he cuts the produce, slices the fish and forms the sushi rice that he was educated either in Japan or by a fresh off the boat Japanese sushi chef. Nothing inauthentic about this guy.
My page Educated in Tokyo, working under Shimizu’s mentor Rikio Kugo at the renowned Sukeroku.
My page No, his pretentiousness is pretty authentic. You sure are right about that
My page im not questioning his skills or anything but he use too much burner and steamed Uni? i was like wtf! Uni is best Raw fresh his Sushi are too american for me also i want to see him Nigiri a Sushi like a legit sushi chef didnt see it on the video, i still think hes a cool guy
11years in japan and ate thousands of sushi
Your right about the raw uni didn't see that he steamed it. The burner is something i'm seeing more and more in Japan so i don't mind it defenitly with uma or kujira sushi ofcourse. I like traditional sushi the best though otoro all day.
***** He does a lot of traditional stuff too. The roasting and burning looks good on camera, so I think that's why we mostly got to see that in the video.
So randomly clicking on my recommended cooking videos, I start watching this and immediately recognize his assistant. Me and Ricky studied together in highschool, and it was extremely surreal to watch him here haha. Im glad he's doing well in NY, and learning from what seems to be an awesome chef!
Cheers from Puerto Rico, brother! I'll go visit when I take my first trip to NY!
He sounds like bob from bobs burgers
You mean sterling archer
i was just about to comment that lmao
same voice actor
Jomari Delapaz
Omg, you're right
This was a fun watch. Dude seems chill as hell. Thanks Munchies.
he kind of looks like g eazy
+Edgar Jimenez they look like Igor and Frankenstein
lol was watching him before this
I got that same vibe
This guy is amazing. The amount of work and detail he puts into his sushi is amazing to watch.
I'm going to say this with the best intent in my heart, while being slightly drunk. Chefs, cooks we get under skins. We're not some straight laced "i wanna be your friend" care bear bullshit. This guy's annoying? Chances are he doesn't give two fucks on that topic and probably never going to. He makes excellent food that perfectly personifies him. "He's not Japanese?" WHO THE FUCK CARES? Not all Italians make excellent pasta or pizza. So when you stop by his restaurant to eat, the most important thing you can say to yourself is "Fuck it." and have a blast.
عن
I'd love to eat at this guys spot.
ImmortalHD as a sushi chef.
u right
as born and raised in japan, he had the perfect definition of Umami imo
10:58 that guy really wanna keep his job
MrVoddha glad I wasn't the only one that thought the ass kissing was obvious
Used to work there in the back washing dishes for John. He pays well and isAn amazing chef. He works hard and is mad talented . Props chef
"you know what fucking umami is?! I'll tell you right now what umami is."
Hard worker. Respect. Good to see you enjoying the fruits of your labour.
I think I wanna be a chef
+Nick's Strength and Power so true! really inspiring.
+Nick's Strength and Power Me too!
Nick's Strength and Power o
nope.
No you don’t haha
If you watch videos like these and think that’s anywhere near what being a chef will be
Your in for a rude shock
"set up as an intimate dining experience"
Translation: this is New York, you think I can afford a big place?
I was surprised to see how his cooking style is authentic and familiar to me as Japanese. Now I get it. He was trained at sushi bar of Tukiji, Meca of Sushi
"We used to see each other in the late night"
I'm not sure he knows what that means.
This John guy sounds like Jon H Benjamin. He's like the Bobs Burgers of sushi
Kept banging on about fresh fish from Japan then at the end the guys like "fatty tuna from.....uhhh...........new jersey." Hahahahaha
navstra damus what's kind of weird about fish from Japan is, a lot of tuna is caught all over the world, flash frozen, and shipped to Tsukiji market in Japan. It's then graded there, sold, and sent all over the world. So you can very well have a tuna caught in Massachusetts, shipped to Japan to be sold, and delivered back to a sushi restaurant in Massachussetts.
navstra damus So... The best fish in the world is centralised in Japan at their Fish markets, Including Tuna From USA. So why he talks about fish from japan is high Quality and the consistent grading. The Actual fish is from all over the world, Japan has virtually no tuna left so they buy from everywhere else including the US, Watch Big tuna tv series, massive bluefin exported to japan from the USA the Slaughter and storage is important, tuna are warm blooded.
I'm guessing your a fisheries scientist too? google 'counter current heat exchange in tuna' genius!
Ale X Yea a lot of the most expensive bluefin tuna in Tsukiji is from Australia
As an Asian, it's always awesome when I see a Caucasian really get into Asian food.
You sound like someone from the 1800s who's time travelled to this current era. Welcome
asspounderify So you chose to take what I said negatively... I feel sorry for you Mr. Glass-Half-Empty.
PT111111 The flavors, colors, ingredients and passion of the Asian cuisine is to me so much more intriguing, than the comfort food we typically know in the west.
You just can't win. There's an Asian guy who think it's weird to see a white guy being a sushi chef and he cop the flak. I on the other hand, am happy to see a white guy so into Asian food that he chose to become a sushi chef... and I also cop the flak. lol
It sure isn't, but sushi is the more "prestigious" and expensive food due to the level of difficulty creating it.
This is my favorite Munchies video, the chef seems so cool. I can't imagine not laughing if someone told me to make sure to touch her hand so I can smell it later.
I respect this guy, dedicated his life to real legit sushi and become a sushi master, i live in north england but no question i'd have no problem with the bill of going to this place at all if i ever do visit new york
This is why I like Japanese or Asian sushi chefs. You get the skill and quality without sacrificing humility.
SoleofMischief yeah this sushichef its like "im white and i know how to make sushi and i am a master ive learned from tokyo from a sushimaster and im dressing like a hipster with a grembule ,make fun of my collegues infront of the camera and costumer by saying 'my dick is bigger than yours'."
At 2:33 that's exactly why I stopped being a cook, I don't deserve to be called a chef chefs create and innovate I just learned what was taught to me, and why it stopped being fun. It was a chore being a sous cook for a boss that never really worked and never let me explore I really wished I had that total control and creativity over the food and what was being served. I hope all the true chefs out there find what they're good at and create new and exciting food or food that brings them joy because a kitchen is a tough place to work
Yah yeah he was chill and all that but the restaurant closed down permanently
Living in Japan today and sushi lover
Maybe some day I will go there and give it a try
Seems nice
$200 per person...damn that's steep
Mayer Yedid that's the same as jiro son restaurant `
winston chiem that's jiro, this isn't jiro, just some spastic arrogant chef.
***** How dare you judging him even though you never even seen him in person. Hes a sushi master who can afford to charge 200$ for his work now tell me what you achieved in life that gives you the right to make fun of him.
+Leominos lol
Mayer Yedid Yet he uses SPAM
this was an excellent episode, guys. this dude cares about his craft. that's what i want from your episodes.
I want to do coke chef.
Toys it's beyond amazing...I will visit...
thats the whitest puerto rican I've ever seen damn
jws14 Around 76% of the Puerto Rican population is white, so I doubt that
thats how many people frok the island are vs your 2nd 3rd and 4th generation puerto ricans from the states that most people think of
Thank god for the subtitles !
He looks like the hard working type that start from the bottom. Self sufficient worker/owner who likes to do everything hinself but needs to pass on his knowledge. Good that he picked up an apprentice that wants to learn and do the dirty work.
I'm in law school right now and I'm so sad and depressed because (besides the amounted student loan) I did not have the liberty to go to the culinary school and become a chef. I'd never be able to just live my life doing what I love, the way he did...
+한승헌 wow, what a surprise, I'd never tell based on your username
"umami isn't a flavour"
3 seconds later, "Umami is a flavour..." pls.
Darrel Lee you've made a category error. Of course he understands that Umami is something that is registered on the palate. He's saying that its flavour is unlike any other flavours; it is an ineffable thing. It is unlike sweetness, bitterness, saltiness, etc., you fucking idiot.
When you put something in quotation marks, you don't just write whatever tf you want to prove your wrong point. He said "the flavor of that moment in time" which is align with the point he's making. Idiot.
Geniuses, both of you.
Darrel Lee I wonder how stupid the world appears to you just because you don't understand it
same here. enlighten me
I love sushi. Congratulations chef , I hope you succeed more and more everyday because you are following your passion.
I got umami the first time I ate mac n cheese
Simply Awesome' Loving this series 100%.
I honestly thought this was a parody because I've not seen this channel before, what a knob hahahaha.
So much passion. Beautiful to watch.
This dude's assistant looks and acts like the billionaire's secretary/assistant in The Big Lebowsky.
That's awesome.
Loved his definition of umami. Cool dude, great looking food.
These levels of hipster cannot possibly be sustainable.
***** When I started seeing the man-buns, I said "I now miss the beards".
***** thumbs up cuz you said hipster
***** He seems genuine
***** and happy
***** True enough. I bet Bourdain shits on this guy lol
This was a bad ass episode. I have a new found respect for food now.
so if I go to his restaurant... do I HAVE to talk to him? that's going to be a deal breaker
+Marco AND hes annoying
Or you could just go to a different sushi restaurant...
Mac11ncheese yes that's the point
don't come to a real sushi bar then. :) all sushi bar chef interact to the costumer to know them better , and make it feel like at home. go to your mainstream sushi restaurant , don't come to a sushi bar
Azman Nata him specifically is annoying. Even you have to admit that.
I saw many chef videos :) but this guy kinda looks keep everything clean and safe to eat.
Seems like a nice lovable guy. Why are you people so mean to him?
Um... I always thought umami was the name for the flavor of "meatiness." Not salty, but savory, like that flavor you get with a nice cut of beef. Call me uneducated if you like, I still love good sushi.
This guy seems a bit arrogant/full of himself, but I will say that his technique looks superb. He knows how good he is and makes no effort to hide it. I kinda like that.
I thought umami was just one of the flavours like sweetness.
+Harry Blum it is. its the taste of savoury
+Harry Blum It is but this hipster trash wants to put words in the japanese's mouth.
+Harry Blum Scientifically speaking it's generally the flavor of glutamic acid which is an amino acid. Amino acids build proteins so you taste them in all animal products , mushrooms, seaweed and certain plants like tomatoes.
+DynamicX No, umami isnt a taste, umami is aroma
+Gabu The Merchant thats literally the same thing
Fantastic quality footage...I love to see this quality of image ...love
He kinda sounds like Archer.
Raptor Rumble You mean Bob from Bobs Burger my padawan.
omg he does sound like bob tho
+Raptor Rumble John McGuirk
Outlawzand1 Same dude.
what the fuck is an archer
The radioactivity helps cook the fish, hence the better quality.
The chef reminds me of Brendan Schaub
bassboost Brendan Schaub is a douche, so that's a good starting point.
Lowell na
bassboost He sounds so much like him
Horrible fighter tho
I think you'd be surprised...
+bassboost John McGuirk
I remember seeing his assistance at Root And Bone from lower east side cooking over the counter.
Have you seen chef?
Ofcaurse b0ss
+Jonathon Hidalgo The PBS show?
+Jonathon Hidalgo Chef is love, Chef is life
This is like those old movies, where there is the loyal side-kick who laughs at all his bosses jokes. I wonder if he carries the luggage for the chef when he goes to the airport, or if he has to sleep on the floor next to the chefs bed. haha
Gordon Ramsey : "This sushi is f**king RAW!!"
John Daley : ..... f**k
I respect him and that is all that matters to me.
sounds like bob from bobs burgers
there's an episode where he buys a sharp Japanese sushi knife lol
very well produced and edited for its style
the dishes shown didn't look much better than 7-11 sushi.
It's not about the look.
that was the most dipshit comment ive seen on this video yet.
do you think 7-11 orders fresh fish from japan,do you really believe that
Corie Burk is 100% right.
like cmon man
I might have to stop by this weekend.
He sounds like archer from archer lol
i absolutely loved watching this.
7:54 he's a fish?!
HAHHAHA
"the fish that i am"
He's an alcoholic like many chefs. It is very common because they work around alcohol every day and the job is very stressful. They sneak in a few shots between customers. You can tell this by the way he talks throughout the entire video.
Keep em comin' Munchies!
cool
Good episode! Thanks!
why so many dislikes?
GameNowPc Probably because he has a "hipster" style with high and tight haircut, full sleeve tattoos and wearing a tie while working.
Fuck, I don't know man. I'm just sayin because there are some negative comments here about his style. I personally don't care. I have a high and tight haircut and I like dressing up too.
Probably cause he is white, which is kinda sad because he clearly knows what he is doing
GameNowPc "I don't ride the bus and I don't eat spam"
This is so awesome. The guy is hilarious. Would love to visit that bar.
Will do if I'm ever in NY.
I cant understand what he's saying
Immortal hd!!?? I did not know you were a sushi chef!
Can they say 'japan' one more time?
TOKYO WOLF my fish is from "jephen"
Seems like a great guy. Great job Munchies l enjoy watching these videos.
$200? Bruh, this meal worth more than my monthly groceries
reason why they went belly up
The most difficult is gizzard shad(Kohada) in sushi.
Gizzard shad(Kohada) are difficult balance of vinegar and salt .
Japanese I say. I can take in the respect for sushi and ingredients from him. I feel the technique to be more unripe than a Japanese craftsman still more, but look forward to further growth.
That 2 year old vinegar was a bit off putting.
If it makes you feel any better most vinegars never expire. Some vinegars don't even change (lose flavor, loss of acidity etc.) Until 10+ years.
Is like saying aged cheese is off putting.....
Al3xTrucho20 some people use vinegars that have spanned lifetimes, e.g. my great grandmother's vinegar base.
Al3xTrucho20 xD some places uses this for years, not just vinegar, as long as you maintain it, it won't expire and the flavor just increases with age :U
this was the first video i saw of @munchies and is what made me subscribe awesome video!!!
Did his assistant imply that they have gay sex?
I don't know why everyone is so critical, they both seem like a really nice guys to me.
blah, don't tell me all the 'good' chefs are Tattooed hipsters. with Rimmed glasses blah... oh right. its vice, and munchies.
It is an American sushi documentary dude, what did you expect?
maxsKi Moose Vice is run by Tattooed hipsters looking for something extra provocative to say. Its annoying.
+JOSEPH if you don't like it then don't watch it.
***** i do
Jesse girl i wouldn't know to like it, if I didn't watch it to begin with - thats how you figure out if you don't like it. btw. Tattoo culture is overrated.
hard work pays off
Doesn't make sense to use fish from Japan.. If you want fresh... You buy at local fisheries
+Derhek why ask such a thing....when you know the answers...?
there are some fishes that cannot be bought locally...
when the apprentice was almost always looking at the camera while walking with his sushi tray to the bar, I secretly prayed that there wouldn't be anyone walking out of one of the doors of the passing by shops into the guy and R.I.P the sushi, but gladly it didn't happen. :D
did he just call ricky, ricky-san lmao cringe
He has archers voice. Lucky man.
I didn't get that joke at all...stick to cutting fish buddy.
"hahaha that was a good joke…..long tho" - for some reason i'm in tears
J Masyumo apprentice is a champ
Munchies, bring back EDDIE HUANG or gtfo!
zikuskate no
hahahahahah!! "sh*t paused, sh*t paused" great beginning, I laughed SO hard at that!
So he gives his expensive fish away to the businesses arround him and he takes his guests to a yankee game and closes his place. I wonder if he's still in business.
Kaiser You obviously don't have enough friends to know that's called networking.
+Kaiser that's what Yakuza do.
dude he charges people 100 dollars each, and he never gave the customers sushi after the Yankees game, so I think he's still in business
@@pravjandu2173 I'm wayyy late. The dude was saying about giving the chick at the bar down the "free fish" except the dumbshit failed to realize the bar had been bringing drinks back n' forth all night long to him and their guest. And who cares if he takes of few of his quest out. Like ppl had mentioned networking. Im with you, this dude is killing it, giving the opportunity to; ide love to omakase this joint
Could watch this for hours
If you notice in this video, the patrons of this establishment are not にほん, most japanese people in nyc go to spots like Ootoya, Robataya, Ippudo, Soto, Tanoshi, 15 East. Seems more like a place for foreigners to sushi to get their 'asian' fix. I admire the level of dedication of the chef and to apprentice under a master but his apprentice is wonky af. Very americanised method of acting within a shop with lack of pronunciation of the proper names of the fish, ingredients, the culture and customs behind it, mannerisms, etc.
R Tsai It's definately non-traditional, the torch usage gives it away. I don't think he's claiming to serve 'authentic' sushi anyway:) God forbid, he allows people to stir wasabi into their soysauce, lol.
R Tsai Now tell me about how those details actually affect the food served.
Luckeux Food is all about what you give in to it. The proper customs, the method of preparation, the way you prepare it, the ideology and methodology behind such. It's alot more than just using a deba and yanagiba to prep saba, slap it on some tamanishiki rice and call it a day. As the poster above me wrote, 'he doesn't think he's claiming to serve 'authentic' sushi' anyway.'
They aren't Japan?! No way. You mean nihonjin, bro. 日本人。
genki nikki はい、日本人。ごめん 'bro... 私は夜遅くまで起きていた。
really enjoying this sushi series !!!! more please !!!
John, your pronunciation of "omakase" is fucked up. It's OH-ma-kah-say. Pronounce each vowel with equal energy.
you're a really cool guy! would love to stop by your restaurant sometime in the near future!
youi pay 200$ per person for sushi and the chef brings you to a ball game and you dont eaven get the sushi
They probably didn't play for sushi....
I need food in my life that makes me scream,"OOH MAMI!!"
How's he a hipster? Because he makes food outside of his race? People are fools if you think every time you go to an establishment, the chef is of the according culture. He's immersed himself in Japanese culture so he can attain the highest quality of sushi possible to him. Idk how that's hipster.. People need to open up their minds. Try new shit..
Awesome new series.