OK..... I have watched sooooooo many of Hiro's videos. He is amazing!!!!! I make sushi at home and have done so for several years. I consider my self .......ehhhhhh.....OK. Nobody has inspired me more that Chef Terada. I love sushi, yet, I continually run upon people who resist because.....EEWWWWWW!!!!!!! RAW FISH!!!!!!!! Now....while I love traditional sushi.....I also strive to introduce sushi to my Midwestern friends who scarcely know what seafood is. This is just one more of many I have made and received kudos for!!!!!! Thank you guys!!!!! Keep them coming!
I get excited every time i see a new video posted from NoVe. Keep the videos coming guys. Looks good. Hopefully i will get to come to your place this year.
It look so delicious.....:o. I wanna try it ones. Hiro as always good job. Also the cameraman he is always there. Without him we did'nt know Hiro. Greetzz from the Netherlands.
***** I think that's Tako Wasabi (or Takowasa). A smaller type of octopus is used and it tastes so so good. There's no doubt Chef Hiro would know about it.
Ahhh I'm so happy that I klicked randomly somehow one of your videos! Nice filming, nice voice, nice food, nice chef, nice result, nice stuff! :D FINALLY I've found something interessting to watch but it makes me so sad I can't eat anything of it (because it's raw I'll be ill from it :( ). Thumbs up! :)
As always, Chef Hiro's presentation is phenomenal, not only to look at, but to see the process behind it. One question, What was the purpose to the small incisions Chef Hiro made to the Octopus prior to putting it onto the plate? Was it to allow some of the ponzu sauce through? Regardless, another amazing dish! Keep 'em coming!
Hey! I love your videos a lot! Always something new and fresh! As I'm experimenting with lots of eastern Asian recipes (especially Japanese cuisine) I got to learn how tasty and great pure and reduced dishes can taste. And isn't that the essence of Sushi? I mean: I guess this super well cut Octopus is an explosion of flavors, but I was wondering how you came up with the idea to combine two different types of sauce (sour and salty Ponzu and then mild-bitter olive oil and parsley) and two types of onion. Do these make a good match?
Amazing amazing amazing. The point and the 1 million question: The step by step to cook the octo. You used frozen, and how long to cook/ With water or no water into pression for 9,10 minutes? Pleaseeee.
It would be cool if the Food Network could visit you guys, maybe even host a show. Great work, making me very hungry. Just wish we had a good sushi bar up here where I live. Thanks for another great video :)
Maybe your next video could include the raw version of the octopus?!......but looks amazing as always I bet there's lots of different varieties of taste all over the mouth when biting into 😋
need a taste tester?? Quality Control is a major necessity in the restaurant business, Lol. Love all your food, I just regret watching your awesome vids whilst hungry LOL .
No problem at all! I will certainly try and make it in sometime. Id hate to eat such beautiful art, but I may have to make an exception! Keep up the great work!
K I have a few questions. Lol first off I love the channel and I am so grateful for the things I have learned on here. It has put my cooking on a whole new level. Alright well here are my questions. Has Hiro ever tried the kikuichi elite carbon series of knives? The other is where is a good place to get the salmon eggs? I love kikuichi such great knives. Has Hiro used a strop for his knives?
about a week ago - camera man also is chef hiro five star chef idk if that's a thing lol but I think ya might know what I mean... I must say all his dishes look delicious! also are you guys like a local restaurant or a top exclusive/very expensive restaurant? Also I been going on a how to make sushi series streak..
That looks so good that it's too bad I won't ever try octopus again. The first time I had it ruined it for me. I have no idea if it was done right but it honestly was like trying to eat old flavorless gum.
Thanks for the reply I might risk giving it a shot again after I ask around where I live and give some very careful consideration. It's nice to know though that that isn't how it's actually supposed to be since the restaurant told me it was supposed to be like that.
I love watching all of your videos, Hiro and Charlie! Unfortunately they always make me so hungry!!!😭 Octopus can be eaten raw, so you do make a good point about nobody in the USA serving octopus raw. :/ I never noticed this before. I'm definitely down for trying raw octopus though! ^_^
Love the whole making of sushi, (especially the graphic ones). I haven't ate any real sushi, cause I live in a small town, but it seems it would be really salty with all the soy sauce. Either way I love the videos and would love to eat everything I seen made on your channel. Sea urchin kinda weird's me out though.
He was about to say "So fucking small" at 4:31.
lol. that's one of the only comments they won't respond to. geuss they have to keep it pg.
I like the videos where they sample/eat and describe the taste afterwards. I want to vicariously taste the food through their experience
Chef Hiro is such a legend! Had to rewatch that section where he sliced the octopus with a ridge cut. What a pro! I'd love to try his food some day.
I’ve been watching for a while and never knew I wasn’t subscribed I am now 👍
I love how Chef Hiro always keeps his workstation immaculate. Can't wait to drive down and finally get to try you guys out!
OK..... I have watched sooooooo many of Hiro's videos. He is amazing!!!!! I make sushi at home and have done so for several years. I consider my self .......ehhhhhh.....OK. Nobody has inspired me more that Chef Terada. I love sushi, yet, I continually run upon people who resist because.....EEWWWWWW!!!!!!! RAW FISH!!!!!!!! Now....while I love traditional sushi.....I also strive to introduce sushi to my Midwestern friends who scarcely know what seafood is. This is just one more of many I have made and received kudos for!!!!!! Thank you guys!!!!! Keep them coming!
“What are we making today?”
Hiro: “Good afternoon!”
I thought the whole week about pulpor carpaccio: thx for this nice dish! Will do it this week! Greetingz from Germany 👍🏽👍🏽👍🏽👍🏽😛😛😛
Hiro is my Hero !
Hiro is adorable. "I want to go outside to the beach"
XD
Cameraman: "yeah we can make sushi out there"
Hiro: "....."
Take the man to the beach, right now !
That looks like texture Heaven. So many nice and varied ingredients going on.
I get excited every time i see a new video posted from NoVe. Keep the videos coming guys. Looks good. Hopefully i will get to come to your place this year.
this guy is next level, amazing chef.
Omg. This looks so good. You guys are so talented. I need to come to your restaurant when I'm in the states!
man I love octopus and this seems a great idea!!
This channel is so relaxing.
I will go to beach with master sushi chef, you have inspired me to make sushi, I still have a long way to go but I really enjoy watching your art!!
lol he's just like noo. I don't want to do sushi at the beach... I just want to go the beach. but you're here videoing me.
NoVe is on top of my bucket list!
nice work sensei watched some of ur video n love ur amaizing work n sharing big fans of sashimi keep sharing hiro sensei
Colors make octopus beautiful 😃
How come master hiro doesn't eat on camera? Reactions to good food are priceless.
good job hiroson!!
MOUTH WATERING!~~~~~~~~~~~~~~~~ can't stop swallowing my saliva~!
Wow you have done it again master Chef thanks for sharing
It look so delicious.....:o.
I wanna try it ones.
Hiro as always good job.
Also the cameraman he is always there. Without him we did'nt know Hiro.
Greetzz from the Netherlands.
Love the flavour pairing, great job 👍🏻
The octopus cutting was so interesting first i was like, what are you talking about, then i was like OOOHHHHH
*[drooling intensifies]*
some unfathomably moist, saucy, creamy, crispy, succulent flakes of perfectly aged tortilla chips what kind of name?? ahahahhahaa
excellent as always
This is Art !!!
Bello.... bellissimo, bravo... bravo bravissimo!!!
we eat raw octopus here in hawaii all the time. you cut the legs up into tiny pieces and throw some fresh wasabi, suuuper good
***** I think that's Tako Wasabi (or Takowasa). A smaller type of octopus is used and it tastes so so good. There's no doubt Chef Hiro would know about it.
mreisma truyen nguyen Ngoc ngan
In Greece we eat octapus in many ways and we love it, one of the most traditional is to let it dry at the sun and after just with a vinegret
Ahhh I'm so happy that I klicked randomly somehow one of your videos! Nice filming, nice voice, nice food, nice chef, nice result, nice stuff! :D FINALLY I've found something interessting to watch but it makes me so sad I can't eat anything of it (because it's raw I'll be ill from it :( ). Thumbs up! :)
As always, Chef Hiro's presentation is phenomenal, not only to look at, but to see the process behind it. One question, What was the purpose to the small incisions Chef Hiro made to the Octopus prior to putting it onto the plate? Was it to allow some of the ponzu sauce through? Regardless, another amazing dish! Keep 'em coming!
Your knife skills are on point
I’d try this since the octopus is steamed. Looks delicious.
he is a great chef
i didn't know I needed this in my life until now , lol
Hey! I love your videos a lot! Always something new and fresh! As I'm experimenting with lots of eastern Asian recipes (especially Japanese cuisine) I got to learn how tasty and great pure and reduced dishes can taste. And isn't that the essence of Sushi? I mean: I guess this super well cut Octopus is an explosion of flavors, but I was wondering how you came up with the idea to combine two different types of sauce (sour and salty Ponzu and then mild-bitter olive oil and parsley) and two types of onion. Do these make a good match?
Amazing amazing amazing.
The point and the 1 million question:
The step by step to cook the octo.
You used frozen, and how long to cook/
With water or no water into pression for 9,10 minutes?
Pleaseeee.
Hiroyuki Terada ur awsome it looks so classic being muslim i never tasted octupus but surely im gonna try this at home 😘
Yum! This looks beautiful and cooked.:)
I would certainly need to taste it for the parsley garlic OV but I like it.
it looks so delicious.. i am sure it tastes good as well.
Looks amazing. Have you ever tried boiling your octopus in house and seasoning the water??
This is an amazing dish!!!!!
像正楷書法Good
It would be cool if the Food Network could visit you guys, maybe even host a show. Great work, making me very hungry. Just wish we had a good sushi bar up here where I live.
Thanks for another great video :)
Supercool. Bravo 👏
great recipe
That is so beautiful!
im going to try sushi soon hopefully looks good
Excellent cable management on the wall.
That’s beautiful 🔥
very nice, I would like to prepare the Tako myself, is that possible?
I'm literally bottling my homemade ponzu sauce right now!! 😍
Maaaan , amazin recipe . Tnx 4 sharing . Sorry my english its not good.
Very nice plate Hiro! For how long you steamed the octopus?
in Bari, Italy, we eat the octopus raw! it's fantastic! long preparation then you can eat row! DELICIOUS!
Where is your bar actually i would really like to know maybe pass there some day.
that seems so tasty
Maybe your next video could include the raw version of the octopus?!......but looks amazing as always I bet there's lots of different varieties of taste all over the mouth when biting into 😋
how long steaming octopus ?
got back from this Asian place trying sushi had b.c and California roll they were good
I'm Indonesian, I love sushi sooooooooo muchhhh
need a taste tester?? Quality Control is a major necessity in the restaurant business, Lol. Love all your food, I just regret watching your awesome vids whilst hungry LOL .
No problem at all! I will certainly try and make it in sometime. Id hate to eat such beautiful art, but I may have to make an exception! Keep up the great work!
Hello Hiro. What is the green sauce you put? I think I tasted that sauce before in a restaurant but I never know the name.
K I have a few questions. Lol first off I love the channel and I am so grateful for the things I have learned on here. It has put my cooking on a whole new level. Alright well here are my questions. Has Hiro ever tried the kikuichi elite carbon series of knives? The other is where is a good place to get the salmon eggs? I love kikuichi such great knives. Has Hiro used a strop for his knives?
It does. :-) I love my kikuichi. They are great knives.
This channel makes me so hungry for sushi... :(
Hey guys! That look amazing! Very spring dish! Do you think you cam give me the exact model kikuchi chef hiro users? Thanks!
***** Thanks for the upload, you inspire me to cook!
chef, do you use 240mm or 270mm sujihiki?
It looks so delicious! DX I haven't had octopus in a while.
about a week ago - camera man also is chef hiro five star chef idk if that's a thing lol but I think ya might know what I mean... I must say all his dishes look delicious! also are you guys like a local restaurant or a top exclusive/very expensive restaurant? Also I been going on a how to make sushi series streak..
***** oh, cool. thank for the reply :)
Hi! Where is the NOVE restaurant located?
Can someone tell what’s in the green sauce? I couldn’t get all the ingredients. Thanks so much.
My sister would love this... 😉
magnificent, well executed. vegetables minutely cut are called brunoise fyi.
Awesome!!! I have a question, is the octopus cooked?
+Hiroyuki Terada - Diaries of a Master Sushi Chef thanks!!
Yes sir. Is it
Good
Hi what did you say the green sauce was garlic, salt, olive oil and what else?
That good
Jeezes Christ monkeyballs...this is a nice plate. The coming weekend I'll be making this...
That looks so good that it's too bad I won't ever try octopus again. The first time I had it ruined it for me. I have no idea if it was done right but it honestly was like trying to eat old flavorless gum.
Thanks for the reply I might risk giving it a shot again after I ask around where I live and give some very careful consideration. It's nice to know though that that isn't how it's actually supposed to be since the restaurant told me it was supposed to be like that.
How did you get the octopus such a vibrant red colour?
I love watching all of your videos, Hiro and Charlie! Unfortunately they always make me so hungry!!!😭 Octopus can be eaten raw, so you do make a good point about nobody in the USA serving octopus raw. :/ I never noticed this before. I'm definitely down for trying raw octopus though! ^_^
How do you cook it, do you steam it?
I want it so much
People in Korea actully eat whole live baby octupus. The dish looks awesome by the way.
Mmh awesome
sorry, what was that green sauce you said it was?
Question, is that octopus tentacle boiled?
Hiro please make a video with sauces recipes for sashimi, sushi etc
How long would you have to steam it for?
I would love to try this in a roll form
Love the whole making of sushi, (especially the graphic ones). I haven't ate any real sushi, cause I live in a small town, but it seems it would be really salty with all the soy sauce. Either way I love the videos and would love to eat everything I seen made on your channel. Sea urchin kinda weird's me out though.
adopt me
The chief would like to take credit for everything
What do you do with the food after you videotape it being made? Is it for a customer or do you eat/throw it away?
Throw away for sure
Actually in one of their previous videos the camera man says that they are going to have a great time eating it later.(he also says it in this video)
***** Ofcourse! I was being sarcastic..
Duuude, stop making me hungry!!