How Sushi Master Hisashi Udatsu Makes Smoked Otoro at His Tokyo Restaurant - Omakase
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- Опубліковано 9 лют 2025
- Chef Hisashi Udatsu starts his day at Tokyo’s fish markets, getting the best local catches for his restaurant Udatsu Sushi. By making different sushi and seafood dishes from local fish like tuna, shako, scallops, and asari, chef Udatsu believes he’s creating a restaurant that’s representative of the city’s diverse interests and flavors.
Credits:
Producer: Pelin Keskin
Editor: Murilo Ferreira
Video by: Tofu Media
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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The level of commitment these sushi chefs demonstrate are out of this world
Makes me extremely jealous. This is something I would love to do, to have a passion that strong is amazing.
enjoying the creation of arts, not just service of food but heart food, like the process with passion
7:15. Is that a tiny crab that just happened to be amongst the torigai? Lol
nah just a translucent spider !!!!!!
Keen eyes man... I didnt even noticed it.
common shellfish seabug, also very common in scallops
Their knowledge in seafood is impressive! They are the best!
Finally, a Japanese Chef that is not boring and speak with love and passion unlike other Chef that made in to this channel
1:18 English: two lines of text. Japanese: reads out the Harry Potter series
there's a lot of stuff he said that they didn't translate, like he went into specifics in a lot of ways
Lost In Translation
Such a shame, he was really passionate bout it too, jeez :y
Squid Z-Ken ，
That's how japanese is, they say a lot, but in English it doesn't actually come out as much. It's a very inconcise language.
At 4:14 - 4:40, he was talking about how he has to remove the parasite out of mackerel but the translation didn't say anything about that.
Noticed this as well. Translation is especially poor in this video considering how much the chef talks.
Can u tell here how to kill those parasite
Love these series!
“I think I pour my love into everything I do, from buying fish at the market to the kitchen. No food can be made delicious without love.” - Hisashi Udatsu
Cheesy, but true.
Not bullying, but ur name make me laugh
@@sirisgood770 *cries*
A Random jailed Cheeseburger: "It ain't Eaze bee-n Cheeze!!!" :y
meanwhile, the subtitles: I love fish
It's cheesy to westerners, but a doctrine followed by Japanese chefs, craftsman, and artisans.
I adore this series! More, more, more please!
I love the concentration and care sushi chefs have. It’s really inspirational.
One thing I noticed about sushi in Japan is that everywhere I go, they had the daily catch. From expensive to the small restaurant In the corner off the train station. They literally have everything fresh. Really love it a lot.
*The best way* to keep your inventory fresh is to store it in the ocean.
That’s actually not true at all. The high end places *all* age their fish. Jiro ages his tuna for 7 days; I’ve seen maguro aged as much as 14 days. Properly aging fish removes moisture and breaks down protein into amino-acids, which intensifies the flavour and adds umami respectively. The technique and time varies from place to place and from species to species, but trust me: the best sushi is *not* the freshest one.
I saw a documentary that high end restaurants tends to deep freeze their fish for 2 weeks to 3 months. This not only made the fish more tender, but also kills off any bacteria and parasites.
Defrosting it takes days
@@gab.lab.martins
*No argument* from me-a live fish is a guarantee of freshness, not of superlative sushi.
VishuBhrama Shiva again, that depends on the restaurant and the species of animal. Some would turn to mush if frozen.
Im a chef myself, and I leant so much from this guy, massive respect to this sushi chef.
Martino if you ever go to Japan, try sushi that costs 100 Yen per plate (two pieces], 3000 Yen for a full plate (about eight pieces), and finally 15000-20000 Yen omakase (chef’s choice). You’ll get a good sense of what money buys in Japan.
Greg Helton Thank you for your advice!
I go to Japan almost every year to source knives and new ingredients, and of course the food adventure.
I do kaiseki by the way.
such devotion...much respect to those sushi masters
as a former sushi chef (1 year on a cruise ship, and 1,5 year on land), i really respect the japanese sushi chef for their attention to details.
on a cruise ship especially, all the fish is basicallt already filleted and frozen.
if any of you is a chef, and want to widen your expertise, don't go to the cruise ship. all you'll learn is to put it nicely, how to be efficient. but to put it badly, how to cut corners.
one of the most beautiful things I have ever watched!
Had one of the best meals of my life at his little Restaurant in Tokyo.
Truly incredible watching a master at work 🙌
how far in advance did you have to book!
@@lucygreen4687 we booked 2 weeks in advance. Only 4 of us in the restaurant the whole night 🤯
@@jordiestrybos4496 wow!
My mouth was watering the whole time! It all looked so delicious! Especially smoked otoro…wow!
The combination of the music choice and the visuals/colors/textures we get from the food is really wonderful.
Best series ever! More more more
It's too bad the translator couldn't keep up with everything he was saying. There was so much more than could be included in the subtitles.
That’s a shame, I was listening and wondering why the subtitles weren’t updating very often. I hope they reupload this later to include everything he’s saying.
That's how japanese is, they say a lot, but in English it doesn't actually come out as much. It's a very inconcise language.
@@Pughhead You speak Japanese?
@@Pughhead
*You could not be more wrong.* Japanese is a pronoun-dropping, null-subject language in which person, number, and gender must grammatically agree with the referent on the verb, rendering a subject-noun phrase redundant. In Japanese one expresses the same number of ideas with about 18% fewer words than in English.
______________
en.wikipedia.org/wiki/Null-subject_language#Japanese
@@vaffangool9196 This is actually incorrect. Japanese has a lot of empty words and final particles that don't mean anything on their own.
It's just me, or the audio volume is on the low side?..
Amazing knife and prep skills
Love it when someone 🔥someone finds their purpose and passion - Asian Food Nerd
Agreed Rayfil
He is a rare sushi chief who doesn’t always show how superiority of the sushi is.
Nice..nothing beats fresh sushi😋
I love these videos. The dedication and artistry of the chefs is amazing
This video is absolutly Love
Eater, please find a better translator for these videos. The chef's work is beautifully shot and sequenced, yet a lot of crucial information and nuances in the commentary is left out of the translation. Also, sometimes the clips are cut while the Japanese commentary is still in mid-sentence, which may be a bit off-putting for Japanese like myself. This series is great, and with some revisions it could be even better. Keep up the good work.
Me nodding in agreement while munching supermarket sushi rolls
*Me, watching Chef Udatsu make some of the best sushi in the world while horking down a week old sushi roll bought at a grocery store made of farmed goldfish and drenched in spicy mayo and topped with fried onions strings*
Thank you for sharing this, Sushi can be a beautiful art piece
7:16 poor baby crab was at the wrong place at the wrong time. got boiled with the pack. this is why parents tell kids not to hang around with shady people.
That's a pea crab, a kind of 'parasite' that commonly lives in shellfish. It's perfectly harmless to us, and is sometimes eaten as a delicacy, often called oyster crabs as they are found very often in oysters.
@@leonwoo Ohhh. I didn't knoww
Lol good analogy
😔 02:29 ... i pray for success for all businesses there and everywhere. Fighting! Hope this COVID era ends soon! Pleasw continue your marvelous work ♡
The love sushi chef
Why is the volume so low? Good video, cant wait to visit this restaurant
I love sushi 😍
An artist!
I want to eat there. Such beautiful technique
saw a good video. It's the best~~^^
His work starts way before his working hours.
I really want to ask Eater to do a Chinese food series similar to Sushi
10:50 if for people that don't know, Shako is mantis shrimp :D
I feel like these subtitles aren't very good. He is talking a lot for these short subtitles and he has said words I understand that haven't been in the subtitles.
Me too. I think they short his words a lot
I just hope each and everyone of this businesses strive during these times.
I love all of the sushi videos and all but can you do more Michelin Star restaurant videos please!
I really like sushi
I really want to eat sushi made of various ingredients in the video
7:35 poor baby crab!!
Love it 👍🔥
On the other hand, I've been dreaming for his motorcycle he used in picking up market products.
I hope Honda will release that in the Philippines.
Looks like a 3 wheeler.
what were the white crab things with the torigai?
I'd gladly intern at this man's restaurant any time 👌👌👌
I don't think the Japanese do stages, but apprenticeships.
Be prepared to sweep the floors and haul stuff.
sitting here eating pizza rolls while watching this :)
00:01 - 00:28 "I want to be the very best like no one ever was!"
Dang.. they slice tuna like cake
cooking is about creating something delicious for someone else.
when you like sushi so much that you want to be a tuna...
*These subtitles* suffer from r̶u̶d̶i̶m̶e̶n̶t̶a̶r̶y̶ ̶desultory translation
Vaff angool exactly wut i was thinking, it’s like they js did the bare minimum and i also felt like the video quality was pretty bad too. like u can see obvious and constant shakes when they did the front view of him.
yeah I agree, I picked up a few words here and there that are completely left out in the translation...
It's funny when he mentions tuna being the king of sushi. In the edo Era, tuna was not a popular fish. It was actually fed to cats because people didn't like it's fatty taste. The three sushi in edo were only kohada, prawn, and one of the mollusks (I think it was ark shell?)
I kinda wish more sushi chefs could figure out how to use the chiai of tuna. That fish is so expensive and you have to throw away that huge chunk because of the blood...
I've been distracted by seeing little white crab in 7:19-7:22, where did he go? Poor tiny little crab :( Love these series though!!!
At some point he mentions the sea around Japan is very clean. I dunno, I still remember hearing about Fukushima going through and irradiating 40 tons of seawater an hour.
I love Otoro but smoked Otoro is probably Delicious!
Top
anyone know what black board he is using under tuna when cutting?
Are chefs showing their prices now for products? They didn't reveal to us before, pretty cool.
I love eat black one 😆 taste good. And smell different
Прям ювелирная работа! Класс!
3:34 how does one learn to become a sushi restaurant? I wanna learn that power
Please make more video process in iconic japanese food . You guys have to much about sushi , i think it better to put another iconic food than just sushi . I really enjoy you guys show the process but i want to know another iconic japanese food process . I want to know more japanese food than just sushi . Thanks you for your hardwork .
"Tucked away on a Tokyo Street"... great that'll be easy to find.
Chef: Because I’m passionate and experienced in this, I’m going to explain in detail and show how to remove the parasite within this fish.
Translation: lol remove parasite
Who else turns the volume up even though you can't understand a word?
와아 바지락에 루 조합이라니. 왜 이걸 생각 못 했지? 감칠맛 제대로겠다
Yeah 3rd!!!
Slice nice size rolls wise twice - Super Chef.
my boy got the back straightener strap on grindin too hard all day long
Not on board with this chef's bold statement at 6:45 "Japanese shellfish is the best in the world" Here in the US Washington State I harvest Dungeness Crab, Spot Prawns, Geoduck-Razor-Manila Clams, Octopus&Squid,Mussels just to name a few shellfish.
After watching this.. I wanna sign up to capital one.
😮😮
Didn't really explain how smoked otoro was made.. He just said "this is smoked otoro" in the subtitle 😅
Is the background music from the sims?!
you should change it from eater to sushi galore
Smoked fish really do have an impacting flavor hmmmm smoked fatty tuna though
TOFU
grandmaster Hasashi after MK11
🙏
They really like fish in Japan.
I think his neighbor is nice
Who decides that they are masters, and what makes them masters.
Old wisemen, who beat them with their sticks of wisdom. Literally all these videos are the same.......all of them..... Like are you trying to reach enlightenment of a sushi God or something?
Can you do that⁉️ OKAY THEN, That's what makes them MASTERS and not you. 🤦🏾♂️
Thousands of hours of training, hard work, persistence in the craft... All of these things that you don't have
i think they just call all sushi chef as sushi master
@@niania6442 no..
1:17-1:42 is that really all he said? Lmaoo
I'm curious how young sushi chefs begin the task of establishing trust with a seller. I assume its an "in thing" that all prospective sushi masters have to go through that's not really taught but earned, like how houseman doctors learn to establish trust and learn from nurses quickly so both sides can do their job without hiccups.
They never use other pulses or vegatables as sides. For example lentil fish balls.
Poooffft... awesome
i want to become a tuna
Did anyone notice the little crab
HOW IS 1 SENTENCE LIKE 500000 WORDS?But the vid is so nice still
his secret vinegar called “Cuko”
Is shako, shrimp mantis
Title: "How Sushi Master Makes Smoked Otoro"
Video: *literally nothing about making smoked otoro*
Great video but the translation could have been done better