Very inspiring! To overcome what he did and create what he has commands nothing but respect. To the people who subtitled the video, just be careful with wording such as ‘pioneered’ the technique - the Japanese have been doing it for centuries.. Josh openly mentions that in other interviews.
UA-cam algorithm for me after watched him in MCAu season 12 that has just been uploaded few hours ago.
What a remarkable chef!!!!
Very inspiring! To overcome what he did and create what he has commands nothing but respect. To the people who subtitled the video, just be careful with wording such as ‘pioneered’ the technique - the Japanese have been doing it for centuries.. Josh openly mentions that in other interviews.
what a nice restaurant working system tbh
Congratulations on that staff roster 👏
He is a SENSEI as the japanese would say 👏💪
He Is a great master
fish offals are not wasted in many cultures
No waste. The way it should be
I eat fish including the head LOL but not the bones! . I don't go for fillets it's a waste.
4 days a week work week? Must get paid pretty well.
Restaurant shifts are typically longer than other jobs. A typical line cooks day could be 10-12 hours.
@@griffinking6535 yeah my friends in the industry put in tons of hours
@@griffinking6535 in some restaurants 10 hours a day is just part time🤣
Josh is an absolutely genius showcasing the entire fish! I’m a huge fan! Would anyone happen to know the pan he is using at 1:45 by chance?
@@Sarkin89 just a guess, looks like a flat pan, probably cast iron
Here before 300 views
Why fry such delicious fresh fish when you can steam it or eat it raw.
different country has different eating style, maybe your way they don't like it , so respect it.