How Chef David Schlosser's Michelin-starred Omakase Tackles the Moray Eel - Omakase
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- Опубліковано 19 лис 2019
- After training under master sushi chef Masa Takayama for years, chef David Schlosser opened one of the country's only Kappo omakases at his Michelin-starred restaurant Shibumi in Los Angeles.
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George Blanc, Marc Meneau, Alain Passard, Troisgros, Masa Takayama, Murata san. No other chef has a resumé like his.
Andrei Santos he a wild boiii
This.
This guy is a stud.
I'd give my left ovary to work for Passard. Hell, I'd be happy stepping back in the dish pit for that opportunity.
Guy got some sreious resume
The first person ever to discover that sea cucumbers are edibles must have been REALLY hungry.
The first person ever to discover that cheese is edible must have been REALLY hungry.
Well, in China they eat dogs and cats..they must be the hungriest bunch of all..
akays1991 thank China for coronavirus
In general all Japanese cuisine seems like they were just SUPER starving and hungry, then they just began eating ANYTHING that moves or even doesn't out of the sea. Or just showing random things in the mouth and figuring out what tastes bearable and if something doesn't, lets see if we can make it taste edible.
@@jamesd3002 corona time
FINALLY, a guy that recognizes that Japanese food isn't about sushi, which is a significant, but not a major, part of the cuisine. I'd love to eat more hot Japanese food items where I live in Sweden, but I think that is years off. I'll still just have to do it myself, without being that good at it.
i am certain it wont take too long for scandinavia to really pick up the pace
Fine dining over there has been exploding in recent years, and many chefs are really taking the food seriously and earning stars after stars. For example, Bjorn Franzen's 3 star restaurant has tons of traditional Japanese influence
It is only the matter of time when chefs pick up the more diverse Japanese cuisine and do something other than sushi.
The customers in the west thinks Japanese food is about sushi. This is why 90% of Japanese restaurants in west serve sushi.
@@MrMannyhw or just Japanese restaurants are the only place to get sushi so it's on the menu. If you are in japan you would just go to a place that just does sushi. It's like if there was an American restaurant in japan and they all have bbq, if you want bbq in America you just go to that specific place
just move to japan u weeb
@@YOLONGNG finally someone said it. A restaurant that serve foreign food, they are bound to be more successful dipping their toes into multiple types of cuisine rather than specified type of dish.
The love and dedication that this chef shows towards his work is extraordinary.
Each aged and fermented item on that tray he shows near the end looks like a culinary treasure and would give you a flavour explosion in your mouth.
Lots of mooray eels in Hawaii.
Did a night dive once, and blinded a small fish with my underwater flash light accidentally (deer in headlights moment)... and the light also lit the fish up and made him stand out in the inky darkness of night... Within seconds a mooray eel darted out of its little hiding spot between some rocks/coral and snatched the small fish in its jaws.
And that was the first time I murdered a fish with a flashlight...
Was there a second time? Hahaha
Have them up here in the Puget sound too.
most are venomous
@@goddanner moray eels themselves arent venomous, they just have sharp teeth. Sea snakes are the ones that are venomous
@@sneegssnag808 www.wetwebmedia.com/morayeelbitesart.htm
I typed 12 year ginger and now the FBI wants my location
Ron Weasley better hide.
🤣🤣🤣🤣🤣...dude this is funny. I hope you're not serious.
@FBI 🤣🤣🤣
pearpenguin You can never hide.
TheSleepingInsomniac Why are you here where do all those likes come from I don't understand.
how much for the abalone
129$
we will never buy this again
Abalone is NOT rare in Japan. It's a huge lie. They are plenty there. They lie a bit to jack up the price. The big ones are a bit more expensive but they are not rare. It's about $20-30/each for that size in Japan and $10-15/each in S. Korea.S. Korea is 2 hours from Japan. I eat them often when i visit Japan and S. Korea.
@@poolbum capitalism hoooo
@@poolbum yes, key word is Japan, this restaurant is in New York (if i remember correctly) so there is a premium on it because of the shipping, but disregarding that, there are more than 1 species of abalone, not all abalone are the same.
@@havoc467 Shibumi is in Los Angeles, as noted in the description. You might be thinking of Masa, which is in New York.
Most restaurants have a 300% avg markup on any item they make due to labor, but it is often higher for seafood so thats about right for a $30 abalone
this guy looks like he only gets 4 hours of sleep a day. you gotta appreciate all that dedication
he honestly does probably get only 4 hours a day. life of a chef man
I worked with him, at his parties or get togethers 80% of the staff and chef will be doing blow.
@@jemgarzinez8265
I remember an interview with Chef Anthony Bourdain (may he rest in peace ...) where he was brutally honest about the level of drug taking he used to do, especially, iirc, when he open his first restaurant. I doubt there was anything he _didn't_ do, at least once. Hardly surprising: given the brutal hours that most, if not nearly, all chefs within the fine dining scene put themselves through, it's hardly surprising that some do resort to at least one drug habit, or another, to keep themselves going ...
The irony is that I also remember a documentary on Gordon Ramsay, which showed him doing a swatch/wipe drug test on the staff toilets in a couple, or so, of his resturants, most of which came up positive for at least cocaine.
Granted, his own brother is known for his on-going battle against his drug addiction, so on one level I can kinda understand why Chef Ramsay was rather upset, when he held a 'emergency' meeting with his restaurant managers regarding the testing results.
But, on the other, I'm not sure he quite understands how hard he drives the chefs under him, nor what it takes out of a person, physically, psychologically, and mentally, to meet his demamds, and expectations.
Granted, a person doesn't necessarily need 8hrs+ sleep per night, but living on four, or less, per day, every day, with only an occasional day off, means people will resort to whatever means necessary to keep going, at that pace, especially when a restaurant attached to his name has two -- and even more so, three -- Michelin Stars. Reaching that is one thing; but to maintain that level, consistently, year after year is, as I think even Chef Thomas Keller said, the very stuff of madness ...
What I can't recall is what he did next. Knowing that Chef Ramsay has a compassionate side to him, I would like to think that he is generious to at least point them in the direction of decent addiction counselling, rather than simply sacking them ...
@@nigelft i think gordon ramsay understands exactly the level of stress his chefs are under. i would guess that whatever stress individual chefs have, gordon has that * 20.
@@jemgarzinez8265 sooo, just like a lot of brigades???
This was so cool. Really would love to try all of this traditional japanese food. That unagi rolled around the root thing really caught my eye
this guy is a true chef. you can hear it in his speech and see it in his food and technique
0:47 dammit! Why didn’t I think of fried weed.
Damn it! I thought to myself that I was the first person to find the fried weed at 0:47. Alwell yolo my dude's
Bruh that's old asfk
In case anybody is wondering, the knife used at 3:12 looks to me like a Masakage Aogami Super Petty 150mm. Super beautiful line of knives, amazing steel, incredible to work with.
I highly recommend listening to his episode as a guest on The Dave Chang show podcast. Its incredible , his story and adversities
He’s American chef that work in Japanese restaurant, had work in French restaurant and he’s wearing Thai t-shirt. He is the definition of man of culture
*watches eating cold 3 day pizza*
Me: Eeewww sea cucumber
3 days? that pizza has probably more bacteria on it than your whole body contains
@@misakamikoto1490 you've never had to survive obviously lol
@@geesegoose6174 Pizza is overpriced and inefficient for economical survival. When you're eating rice+spam, I'd have sympathy.
Over rated bread with cheese on it it's like the most basic thing ever.
Celtic Viking With wasabi shredded and radish soy sauce. The mice thing never heard of it. You guys eat cricket lollipop.
I will now have a grilled cheese sandwich and be overwhelmingly depressed.
laughs while eating uncooked spaghetti noodles.
Laughs while eating beluga caviar wrapped in gold foil while sipping a 120 year old single malt with ice cubes mined from Chilean glaciers .
Wonna come sit on my lap like Santa Claus and we can talk about it?
Depends if you are in it for the fast eats or willing to spend hours making these. Cooking gourmet food is about experiment and enjoyment of making the food. Most of us has no patience for it because you got to clean after. Chefs don't get paid much at the bottom, so one got to have the conviction to pull through the long hour, hot kitchen, pressure, and low pay.
im really impressed that he accepts the cuisine of "chinmi" which means rare flavor of weird flavor. "chinmi" is a part of Japanese cuisine but not all of japanese like it and the people who eat them usually eat them aside of beer or sake.
The cinematography was way too shaky on this one, a little dizzying sometimes.
Agreed, the camera is moving all around when he was slicing the abalone.
Bro, I thought I was the only one. They need a gimble.
The video was out of focus a lot too.
JoeMoo shot on iPhone
That kitchen is pretty narrow, it's a dance to get around each other, especially with a camera.
the camera work was atrocious
an American chief wearing Thai's shirt doing Japanese cuisine
Cultural exchange is a beautiful thing.
@@offworlder4694 The more cultures we share the more amazing things we can create.
And doesnt respect sushi.
We don’t serve sushi because I can’t make sushi!
@@Fyralynn who says he doesn't respect sushi? There's plenty of good sushi restaurants in America why does he have serve it too?
STOP flailing the camera around, steady shots are the best for food, you wanna flail it around do it for transitions
cameraman has parkinson’s
video made me dizzy
Faiz Alavi facts
I liked it. It's not hurting my eyes
can't agree more!
My desire to dine at your kitchen is at an all time high. You've been on my foodie list for a few years
he is one of the greatest chef cooking japanese cousine, studying very hard, always learning skills, i really respect him.
old school japanese cuisine and not sushi, respect
I would expect nothing less from someone hand trained by Chef Masa.
I will stay up until 4AM watching these videos and have no regrets
This guy is so damn humble and fascinated with everything he's doing.
This guy knows more about my food culture and history than I do. He’s brilliant and I’m ashamed.
Why?
Sepuku for you...
Hey man there's no shame in that.
When you study, you become a master. It's very normal
Don’t be ashamed! He dedicated his life to that understanding, because it’s what made him happy and fulfilled. Do what makes you happy and don’t worry about others are doing
Respect to this guy because he shows such knowledge about the ingredients and the cuisine! He is talented.
My goodness. You're amazing; an inspiration, Chef David!!
I've been cooking all my life... I'll never get to experience this. Thank God for you tube... right?
What I respect is this Chef putting his head down n working his way up and staying humble.
Showing that American Motivation pride in him saying he can do it , n he did it with in people's eyes of seeing. ✊🏽
People hate Americans for stuff out of our control
@@pinkpugginz if I visit some countries, I rather identify as Canadians. Sucks when we got so many to be proud of but then we get to be generalized as Walmart or Tiger King hicks.
Beautiful work Chef. Such color that the food shines through and the fermentation really looks enticing on those items.
I love the fact that he worked in Japan, France, and now at a michelin-starred restaurant. But the best part I liked is that he wore a local Northeasten restaurant T-shirt in the restaurant( and it's actually wrote in Thai) SO variety in one vod LOL
My mans is selling 12 year old ginger from the back of his fridge😂
ALEXTHEGREATTT 😆
Hahaha!!!
🤣
could you read that again?
I never seen such a passion on work you are a great chef everything explaind clearly and perfectly wow
Yes very well...? Not a single ingredient in english. Daaahhh
*one of the best food videos on UA-cam.*
I would love more videos like this keep it up 🤗🤗
As a Japanese person, his idea of wrapping eel around gobo and grilling it blew my mind.
Damn it ! I shouldn’t have read the comments before finishing the video cause now all I notice is the shaky camerawork. Shame too cause I like this episode. 🙄
nooooo i read your comment 😂
non I’m sorrryyyyyyyyyy Dx lol
Ahh it was a good episode! Good thing I didn't read the comments beforehand 😄
Wtf same.
dang ! his a talented and amazing chef..i wish i could eat also in his restaurant.
I come from Thailand and I watch this video more than once and just realise that he wore shirt from Thailand. Feel special
This guy seems chill
"Wanna hear another joke, Moray.... Eel?"
- Joker baby, 2019
I don’t get it
Splatoon?
What I love about this is his black shirt. The back letter is from Thai language "ลาบเป็ด อ.เพ็ญ" Larb Ped Amphur Pen" which is most likely a name of a restaurant in Thailand. Definitely has experience in Thai cuisine as well.
Wow! Incredibly proud ❤️
I respect him as a Japanese
🎶When the moon hits your eye like a big pizza pie, that's a Moray... 🎶
Man, would I love to try this stuff.
i can feel his passion for cooking
2:00 Stop it! You're making me blush...
😂😭 " welcome, good evening "
ใส่เสื้อ ลาบเป็ดด้วย สุดยอดจริงๆ อาหารไทย
Thank you for sharing. Great video 😘
When i hear "Michelin-starred" I always think the place is gonna serve like 3 frosted flakes on a plate with a mint leaf and sell it for hella expensive
Tristan Sears Well you got roasted eel it's freaking delicious also Abalone and sea cucumber these are all unbelievably delicious.
well you've obviously never eaten at a michelin starred restaurant.
When I think of of Michelin-starred, I think of car and truck tires. :D
Lady Midnight Phoenix ha thanks for the laugh
@@jamesd3002 You're welcome!
I thought the chef was mma legend Fedor Emelianenko for a sec lol.
ua-cam.com/video/sMG1nlQi5bg/v-deo.html ,.
,.
gonna visit this restaurant some day.
This was VERY NICE!
The amount of water used in these Japanese restaurants is crazy.
This is true.
WTF this camera work, at min 9 i was throwing up
Wikkitt Klown so, what you are saying that only poor little girls can get motion sick? What about rich little girls, or poor little boys, or, you know, random rich/poor person? I’m looking forward to learn from you wisdom.
poor little girl
Wikkitt Klown Riiiight. I see, my comprehension abilities are the problem. Well done sir, now you can pat yourself on the back.
Poor little girl
@Wikkitt Klown I see you are so insecure that you pretend like the camera work isn't bad to seem tough. You poor, sad little baby.
Normally wouldn’t want any of this but if this guys makes it I would try it
Thank you very much for the video...
Oma Kase is actually German for Grandma's cheese...came here expecting cheese made by a German/Austrian or Swiss granny.... turns out it's Asian food lol
Lol , so Oma means grandma and Kase is cheese? That's new to me.
btw, omakase is Japanese term and it means "Leave it up to you". Basically you are letting the chef to freely design your meal course.
Not quite. Käse is Cheese, not Kase
Käse.
When you are Thai and randomly recognize the shirt on 6:47 ลาบเป็ด อ. เพ็ญ .
I would argue that creativity is what happens when necessity gives you no other option but to do something new.
His food looks stunning
0:46 I thought he was deep frying a marijuana leaf
he is
I came to the comments JUST to see if someone saw the same thing. xD
Where can i go in Florida and have this experience?
I wish I had an answer for you :( being Japanese living in FL it is tough to find authentic Japanese cuisine. If anything, either Miami (jpn embassy is there), or Orlando (slight chance but has a jpn community)
In Japan
Alexander Harf my man.
@@lightpwnr west palm. Looks like im driving to Miami. Lol thanks
Chef Schlosser is a legend
it's the best ever food review show's brother! they even sound the same!
Looks like he is Boiling a Marijuana Leaf...
I googled and it looked like a Japanese Maple leaf.
@@nuezacarlo2712 yup I have one in my backyard and it pretty much look like a weed tree
@@felixchicoine-blais3684 I hope no police officials would barge inside your house for no goddang reason.
It’s a momiji leaf. It symbolizes good fortune in Japan. And yes, it looks very similar to the marijuana leaf
@@romeoverona1361 Thanks for that - I was thinking the exact thing as the OP - Great to know what it actually is ...
And im waiting for “irashaimasen”
A real art i tip my hat to you my friend one word to you're art pasion
Class elegance and sophistication All in Japanese food
Picture this:
His store gets broken into and they only take his *12 year aged ginger from Japan....*
"The master doesn't get creative the master just does."
Way to put some words together that don't make much sense
To you.
@@asiburger no it doesnt, its a commis job to just do
masa is known for his creativeness, so a man trained by masa says something like that means hes acting out of character and pretty stupid
It's also cringe to call yourself the master in the third person.
good point about the texture..which is why sadly, a number of these dishes i have big trouble with, since the texture feels off to me at times...on a personal level of course
Imagine, being a foodie, working through the dishes to be met with the plate with a dusin, fermented tastings at that level, and sake on the side, a lasting eyeopener that'll probably grow into a river of inspiration
imagine spilling out the 12 year old ginger
The way you worded that...
🔪
👩🦰
🚓🚓🚓🚓🚨🚨🚨🚨🚔🚔🚔🚔FBI open up!!
0:46 I think *baked* is more accurate 😏
Haha that isn't weed.
ahhh, it's Shizo leaf? too bad, I also immediately thought it's Mary Jane xD
Amazing work and interesting use of seafood to create a different culinary experience. However while I totally get the technique behind steaming the abalone, I can't say that steaming plastic wrap around food doesn't concern me a bit.
the root and fish looks good, im not sure what any of this taste like but i bet its pretty good. Wish i could try it;)
Was that weed frying in the intro.....
can the camera man stay still for a minute please
I would love to work for and learn from that man.
Wow, Georges Blanc AND Masa??? Now that is an amazing resume🤩
I gotta be honest, I was skeptical upon clicking this video because I never trust a white American doing Japanese cuisine, they tend to 'Americanize' the dish. But I have to say this guy respects the food culture and loves it with his heart. Definitely a true Japanese chef. The real soul of Japanese cuisine is fresh honest ingredients with minimum processing. The taste of the natural ingredient is always the star of the dish and this man has definitely captured the essence. Would love to dine at his restaurant one day!
take a shot everytime he says "Umami"
OMG!!!- he's an absolute genius!!!
Can't believe what he's created!!!- so exotically delicious I can imagine!!!
Guy cuts sushi like he’s sawing it. Nice knife skills🤪
The shaky camera, unsteady focus, and bad audio background just makes this episode unbearable
Just appreciate the cooking and Japanese cuisine
Too much of a critic. Why don't you make your own video and let us be the judges.
@@robertmoredo9115 Make your own opinion okay?
Yeah just made one...about your opinion
Got the same feeling...this episode has no soul
0:47. Is that a fried marijuana leaf?
It's fried maple leaf.
It’s a shiso leaf.
Youll see things when you love smokin. Im surprised very few noticed hahaha
@@redwarrior118 thats not a maple leaf lol
LobbyWar Clyvez it’s not that nobody noticed. Nobody cares. It’s 2019, marijuana is legal and basic.
Delicacy is just a polite way of saying most people will find it disgusting.
😂
Super interesting!!
12 Years old Ginger? Me know only 12 years old whiskey.
i am very prejudice when I see white chef cooking oriental cuisine, but he knows what he is doing and the history behind kaiseki. PS: Moza has good stabilizers for cameras. Check it out
If you dont have the same prejudice when you see an asian or a black chef cooking French cuisine... guess what you are...!
kevin reginald chefs of french cuisine have years of training which is what this chef did in Japan. However, it is proven over centuries that people from white nations(Dutch, British, Spaniards, French) colonized countries in Africa and Asia. They took away their resources and taught them their doctrines (Christianity fror example). After WW2, US food ration for Japan forced them to move away from rice as their staple to wheat based food. So yes it is proven.
Shirt at @6.46 says ลาบเป็ดอ.เพ็ญ
one word = craftsman - - Asian Food Nerd
To say that 90% of Japanese Restaurants in Japan don't serve sushi... could have something to do with the fact that almost all of the restaurants in Japan are of course going to be Japanese restaurants?! and sushi is widely available, and there are many restaurants that exclusively cater to that.
You are missing the point he is making. There is far more to japanese cuisine than just sushi. They deliver that to an overly saturated market.
@@asiburger well of course there is! but it's no surprise that restaurants here would want to carry one of the most iconic Japanese dishes as well as others. I wonder what percentage of "American" restaurants in Japan carry hamburgers, there's more to American cuisine and hamburgers but who cares!
David-san! Great video! It was a pleasure to be able to spend time with you and Jun-san this summer in Japan. Looking forward to visiting your restaurant the next time I’m in LA. Best wishes to you, your family and Shibumi LA
@@Passionforfoodrecipes What kind of an argument is that. Just because others make the same mistake everybody is supposed to make it? Do you even listen to yourself?
And what point are you actually trying to make in the first place? That he is supposed to make sushi, to cater to everyone? Why? What's the gain here?
@@asiburger my point is there's nothing wrong with the majority of restaurants carrying the most iconic food. To not do that just because lots of people do do that comes across a bit off to me that's all!
The intricacy of Japanese cuisine is unparalleled
Now that's an ignorant statement only a weeb would make.
@footballcoreano Chinese cuisine - the real stuff - is more intricate.
The way Chef so casually talks about his 12 year old ginger is pretty great.
Amazing!