I salute you sir ! It is visual aesthetic carnage but not in the common sense - the stillness of you and your role, the focus and pride of the sushi artist, the obscure ambient tapestry of the other people, chatting and laughing in a way that would make on consider if they were giddy/under the influence/aroused/perverse and the amazingly lit video of the streets outside which leads me to think of Michael Mann. Bravo!
I also want to thank you for the detailed subtitle. I enjoy making sushi at home a lot and had been a shari fanatic. I always look out for shari making footage from the sushi videos and you can learn a lot from time to time. From this video, I can sort of guessing the vinegar and cooked rice ratio. If you see closely, the rice before vinegar are cooked quite dry. As a Cantonese, the way he handles cooking seafood (ie the gentle steam) is great. Overall, I'm slowly watching this video (with the mind of not wanting to finish it so quickly LOL) and had been learning a lot. Again, much appreciate your works here.
Traditionally, sushi rice is cooked on clay pot called "dobabe". Even though this tool is good for the purpise, distributing the heat equally through all its surface, due to gravity and proximity to the heat source, the rice of the bottom overcooks. Since sushi method doesnt allow any condiment during cooking (just afterwards over hangiri) thid white rice is usually used for amazake, doboroku or to start lactofermentations.
Service and experience. Not something everyone can afford and honestly if you wanted cheaper sushi then just go to a conveyor belt restaurant. However I agree that the price could be lowered a bit...even for master quality. At least half the price.
@@keith8217bruh what?? Unless your eating food which (sushi)'s included etc on a budget.. most of these places but especially in Japan/East have & deal with specific vendors they've done business with since they've been apprentices at other restaurants and their relationships have grown... my point is they ALL can source quality sea/food. Many above comment about the service. What service? There's little to NO interaction between the chef n' customer besides explaining XYZ fish and prep... He's also finishing preps of fish @ sushi counter??? I've been to 1-3 mich star Omakase & the chef not only is controlling your food, the setting/atmosphere but also the experience of each n' every person. There's interaction. You can go to SF, CA for Omakase (to a 1Mich star) & have multiple wine/sake parings, an amazing variety(Edomae Style), plus regional beef(s) such as A3-5BLK/Kobe/Olive and a chef that not only cares but has more thenna personal attentiveness and interactions with each guest.... When I went it was $160!! & all ingredients, meats were PRIMO, the best....& sources from Japan. Sorry to make a long post man I'm just saying in today's world any and everybody can get the so-called best. Paying almost $300(as you thought it fair 😮😢) for something that is truly not a once in a lifetime experience and isn't a king in that universe is absolutely absurd
Why not just pour the whole pot of rice in the wooden container to save time then use a napkin to wipe the edge of the container when you have a gigantic wooden spoon ....good vid tho
Thank you for the subtitles and putting in the effort to make sure that the content is understandable to a wider audience.
I love the hushed tones and gentle background chatter in these Japanese restaurants. It's calming and reverential. 😊
Work environments are very stressful in Japan! Japanese scold very much and discipline !
He’s flirting
It's all nice until u stumble into one with a loud American saying the word "invest" every other sentence.
@@guitarsolos89Huh?
は
I salute you sir ! It is visual aesthetic carnage but not in the common sense - the stillness of you and your role, the focus and pride of the sushi artist, the obscure ambient tapestry of the other people, chatting and laughing in a way that would make on consider if they were giddy/under the influence/aroused/perverse and the amazingly lit video of the streets outside which leads me to think of Michael Mann. Bravo!
Thank you for the chef's narrative! It made it much easier for me to follow along in your video.👍
nice long form content, i enjoyed this video, so of course i had to order sushi for dinner :)
Amazing content as always. It's a nice break from teppanyaki, and you're able to see more of the fantastic Japanese food culture.
The most calming, relaxing sushi experience ive ever seen. And then you have maybe the most annoying laugh in Japan sitting 2 chairs down lolol
ya i know, she needed to relax
When you stop being a samurai but keep on being a badass!
I also want to thank you for the detailed subtitle. I enjoy making sushi at home a lot and had been a shari fanatic. I always look out for shari making footage from the sushi videos and you can learn a lot from time to time. From this video, I can sort of guessing the vinegar and cooked rice ratio. If you see closely, the rice before vinegar are cooked quite dry. As a Cantonese, the way he handles cooking seafood (ie the gentle steam) is great. Overall, I'm slowly watching this video (with the mind of not wanting to finish it so quickly LOL) and had been learning a lot. Again, much appreciate your works here.
You can just tell this guy is a Sushi Master! ❤
Your videos are more than digitalized art, to me, they are meditations. Thank you.
Same thoughts 💭
First!
More on topic, I love these videos because they are so relaxing as well as fun to watch experts do what they do.
I'm too loud to be in restaurants this quiet. Looks amazing I am so jealous of your life 😅
at least you have that self awareness, i hope you don't drink :)
shhh
I love the quiet ambiance they let the food communicate
Amazing experience
Watching this chef is like watching a Zen master performing his activity. Each and every action is so graceful, so meditative.
I love that little stand he has for the pot lid. Never encountered one before but it's so simple and obvious I wonder why.
That dude is a badass
His knives are ridiculous
Awesome content as always Señor Aden, muchas gracias.
今日は､日本中が祈りに包まれます。
素敵な映像をありがとうございます。９.August
where is this place?
Nice one . I've enjoyed this
Хоть бы раз так поужинать! Мечта!😢
Как "так"? 😂
42:05 So the "Japanese mustard" is called "Japanese mustard", interesting
He is so very clean in everything he did
How long it takes the dinner? Crazy no?
I’d love to hear the stand up routine that was going on for that one lady laughing her head off constantly.
😂
she was getting woo'ed
And….. how was it? Looks yummy!
Sashimi radian colour-full'`~!!. sushi! whoa' dawg. Beautiful;hahahah heh heh eh
Very Nice Video Superb
Whats the name of These kitchen swords
? There is plenty, but probably you reffering to katana-shaped yanagiba (zangetsu) and sakimaru Takohiki
He wasn't in any hurry
That's called perfection
I prefer the more relaxed atmosphere of it all. It’s calming and you don’t feel rushed. A delightful dining experience
Great 🎉🎉🎉🎉🎉🎉
any idea why he is not just dumping all the rice in the bowl?
Traditionally, sushi rice is cooked on clay pot called "dobabe". Even though this tool is good for the purpise, distributing the heat equally through all its surface, due to gravity and proximity to the heat source, the rice of the bottom overcooks. Since sushi method doesnt allow any condiment during cooking (just afterwards over hangiri) thid white rice is usually used for amazake, doboroku or to start lactofermentations.
Hats off to the videographer holding up the cam for 1 hr +
I love sushi
I like sushi, and it is a pleasure watching this master work, but fermented sushi? IDK....
Amazing food but too expensive for me ❤❤😊
And what happens to the leftover meat that did not go into the dish?
the speed that he cut the fish making it natural fermented by itself ...really master 😬
Was that enough soup 😅
1:13:02 - 1:13:04
I think there's a parasite in the fish, I think it's in the baby blue fin tuna
I don't know if you can spot it
発酵させると美味しいわな うどんでも発酵させると忘れられない味
ガチもてなし料理とゴルフ話なお客様とのバランスよ！
If Ms.Jiaoying was a rural girl I need go to china right away lmao
🎉🎉😊
👏🏻👏🏻👏🏻👏🏻
厳かな雰囲気すぎてなんだかなぁ
店のイメージなんやろけど
見てる分にはいい
個人的に苦手かな
静かすぎて話せない感がな…
お鮨は美味そう
タイトルが「発酵」になっているけど概要欄の説明ではしっかりと「熟成」になっている
発酵となると「なれ寿司」のようなものを連想させるのだけれど、このチャンネルは意図的に「発酵」を使っているのかな？
На дереве в чане?...
No. 1 in the world GIMMICK FOOD is japanese food. 😂
As good as the food looks and probably taste, $220 per person? You're just paying for the service.
Service and experience. Not something everyone can afford and honestly if you wanted cheaper sushi then just go to a conveyor belt restaurant. However I agree that the price could be lowered a bit...even for master quality. At least half the price.
With all the preparation and super high qualify ingredients, I am amazed it is not a 280 dollar menu.
@@keith8217bruh what?? Unless your eating food which (sushi)'s included etc on a budget.. most of these places but especially in Japan/East have & deal with specific vendors they've done business with since they've been apprentices at other restaurants and their relationships have grown... my point is they ALL can source quality sea/food.
Many above comment about the service. What service? There's little to NO interaction between the chef n' customer besides explaining XYZ fish and prep... He's also finishing preps of fish @ sushi counter???
I've been to 1-3 mich star Omakase & the chef not only is controlling your food, the setting/atmosphere but also the experience of each n' every person. There's interaction.
You can go to SF, CA for Omakase (to a 1Mich star) & have multiple wine/sake parings, an amazing variety(Edomae Style), plus regional beef(s) such as A3-5BLK/Kobe/Olive and a chef that not only cares but has more thenna personal attentiveness and interactions with each guest.... When I went it was $160!! & all ingredients, meats were PRIMO, the best....& sources from Japan. Sorry to make a long post man I'm just saying in today's world any and everybody can get the so-called best. Paying almost $300(as you thought it fair 😮😢) for something that is truly not a once in a lifetime experience and isn't a king in that universe is absolutely absurd
Go to new york this is equivalent to $500 there
Did you hear how he had to search these ingredients out at certain times and dates?
wow, the subtitles towards the end 😂 😂
せっかくの高級店での食事なのに、大声で雑談している残念な人がいるみたいだね。
そういう人たちは安い居酒屋でギャーギャー騒いだほうがいいよ。
no one is wearing head covering
초밥속도가 너무느리다.😢
칼질 정말 잘한다🎉🎉🎉
When the chef is serious about his work, the customers have to be careful, too.
not laughing all the time at least
Why not just pour the whole pot of rice in the wooden container to save time then use a napkin to wipe the edge of the container when you have a gigantic wooden spoon ....good vid tho
Давайте будем объективными: это столько не стоит и даже близко.
右耳から聞こえてくる女の声がうざいな・・・
他の客の迷惑にもなるだろうに、わからないんだろうね。
店側も何も言わないってことはそれでいいんだろうね。
For sushi. I want a master chef.
learn how to get the best fish then copy the way they do no need to be a master its all just for show your paying for the fish
$22 avg per sushi, sake on the house laughs on you, of course the show, yummy
Manosean demasiado la comida.....
id imagine people is curious on knowing what he say's.
the captions seem to have ya covered for this one!
客人要餓死了XD
We have a red lobster in my town and it’s the same thing but a little bit better. Probably save you some money too.
オンナの笑い声が煩い！
あらじゃいw
31000円は高い😱
Aden, нихочется этой Саяги из Мияги. Меня тошнит. 😂😂😂😂😂😂
Жри щи, чего уж там
@@Alga-teamжри сам, а я кушаю. 🎉😊😊😊
the chef has a sack of mcribs 'n a bucket of KFC in the back for himself after work 😂
as far as i can gather he traveled by ark to collect these sea creatures on certain days of the month, biblical almost lol
捨てシャリかよマジ勘弁
ここで大音量でモンストしたい
he wipes the table with that rag and then touches all the food ,no thank you unprofessional
雰囲気を壊す話し声... 残念ですね
Bunjing
ん。。。
久しぶりに見た感じ。
叩き上げされてる。
もう少し頑張って！
見たらわかる！