Hard to comprehend all of the detail and planning that goes into creating such beauty. These people have forgotten way more than I will ever know. Extraordinary!
yet he's probably one of the very few (if not the only one) TRUE masters in this series. Many of them never made sushi in front of customers before traveling oversea.
This is so inspiring man. The love and respect he has for ingredients is infectious. Almost made me tear up a couple times. That might seem silly to some, but food is one of the great true joys of life. seeing this makes me so grateful to live in a time where people have the luxury to devote their lives to the culinary craft, and to live in a time where someone like me can go enjoy these delicacies. For most of human history people haven’t been able to explore other cuisines and cultures. We are living through a food and wine revolution, and I think sometimes we take it for granted. God bless this man and all chefs who strive to create amazing culinary experiences.
This video could have been about anything tbh. It's about how much dedication and attention to detail that really blew me away. Absolutely beautiful work.
Japanese sushi chefs are always have some of the most interesting perspectives on life! I love how he constantly challenges and strives to better himself.
Respect for challenging himself to branch out in the other side of the world far from home. It would be interesting to know the logistics of supplying the fishes from Japan to NY.
The drive to push ones self continuously and move on to your next act isnt an easy thing to do and tadashi's constant drive is honestly unfathomable, to be so interested in what tomorrow will bring must be wonderful beyond words.
My dream is to visit as many restaurants like this as I possibly can, in both the US and Japan! The passion that they put into their food is absolutely beautiful! Much love from Texas!
@@ossie1129 what's wrong with raw fish + rice? I heard sushi isn't flavorful since it uses really simple seasoning and relies to flavor of each ingredient but ig it's fine just for the experience, not everyone likes sushi
Its not really raw if its cured in salt is it? Chefs like Yoshida know how to extract flavor from each fish same way you get a demi glace sauce from bone marrow. Also dry age fish sushi? Yes please.
@@oyaoya5200 I like raw fish and rice from time to time. Nothing wrong with it. But I can't imagine wanting 50 (or even 25 courses) of it. And surely it isn't worth 'to die for or kill for'
Japanese use simple high quality ingredients presented in a skillful and beautiful manner. Their food excites all senses and it doesn't have to be covered over with a lot of spices and sauces.
This has got to be the best omakase episode. International passion for cooking and flavors especially Japan, from immigrants and naturalized citizens continues to be the lifeblood of exciting food culture in this country. It’s pretty awesome
Hey Guys, Much love from Germany for Videos like this. I love your series Omakase, mise en place or smoke point because they are really centered around the chef and his appreciation and respect for the food he's preparing. Also, the calm and relaxed way of filming, cutting and underlining with music is very enjoyable for me. So keep going and Liebe Grüße from Germany
🍣 Great Omakse Chef Skills Unseen 1) Great Food - temperature, artistry, presentation 2) Usability - notice you're left / right handed from how you pull the chair. serve food on your strong side 3) Conversationalist - support but not over power in terms of over talking 4) Orchestrator - serve food at proper time. Know when to slow down or speed up food. Know your food preference check out "What Makes A Great Omakase Chef" (ua-cam.com/video/V7m7xnQrZ1k/v-deo.html) 🥢 Eat well and be safe my sushi buddies
@@takitanaka personal disclaimer: I’ve only had Karasumi twice but I’m under the impression karasumi is typically very savory/salty with strong aftertaste to be normally paired with sake. At Yoshino, they’ve done away with that extreme savoriness and saltiness, in favor of much more subtle yet still rich flavor. They grill the Karasumi sandwiched in mochi in front of you, as you see in the video. The chewy texture of the mochi goes very well with the karasumi’s cheese like texture. It felt a very appropriate course for the winter in NYC.
@@nekrositoh very well worth the money and planning to reserve two months ahead. Appetizers themselves already had me more than happy and that was before we even began the nigiri sushi 😂 one of the best meals I’ve had. I could go into detail .. but it was like almost 20 courses lol.
Just in response to a few of the comments about "20 courses of raw fish and rice" -- it's actually only a few courses of nigiri and then lots of other cooked small plates, include the akumi mochi piece, an amazing basque cheesecake, etc... just take a look at the photos from other diners on google! What's also amazing is that the goofy energy you get from Yoshida here in this video is the same energy you get at the restaurant itself! Him and Chef Gang are absolute delights and make you feel right at home, as if you were being served a luxurious omakase dinner by a friend. Truly one of my most memorable dining experiences in nyc -- and there are literally dozens of 'high end" omakase places at this point. This is one of the few that stand out.
Kohada is one of the best fish I've ever had. It's oily and delicious. I really enjoyed seeing this chef, he's not at stoic and hard-nosed as some sushi chefs that have been featured on this series, he seems like a chef who cares and is good to work for.
He is so incredibly talented. I just wonder what a piece of Sushi costs if that section of fish was $8,000 dollars? I'd certainly love to give it a try!
I really like the chef’s easy going personality. He seems like a very friendly person and is passionate about cooking. He is awesome.
Hard to comprehend all of the detail and planning that goes into creating such beauty. These people have forgotten way more than I will ever know. Extraordinary!
A true artist, seeing the joy on his face while working his craft is inspiring.
He's so lighthearted and playful compared to many of the Japanese chefs we see in this series, love it.
In general people from Nagoya and Kansai (Osaka) are generally happy and more casual than people from Tokyo and Kyoto.
@@ArekSuroboyo1 bec tokyo is stressful
yet he's probably one of the very few (if not the only one) TRUE masters in this series. Many of them never made sushi in front of customers before traveling oversea.
I'm here after reading about him in the NY times. Reservations are sold out on his website for $500 a person, it must be a spectacular experience
what a cool guy, i love seeing people who clearly live and breath cooking. seems like a really nice restaurant
This is so inspiring man. The love and respect he has for ingredients is infectious. Almost made me tear up a couple times. That might seem silly to some, but food is one of the great true joys of life. seeing this makes me so grateful to live in a time where people have the luxury to devote their lives to the culinary craft, and to live in a time where someone like me can go enjoy these delicacies. For most of human history people haven’t been able to explore other cuisines and cultures. We are living through a food and wine revolution, and I think sometimes we take it for granted. God bless this man and all chefs who strive to create amazing culinary experiences.
Amen
This video could have been about anything tbh. It's about how much dedication and attention to detail that really blew me away. Absolutely beautiful work.
I'm here after reading about him in the NY times. Reservations are sold out on his website for $500 a person, it must be a spectacular experience
Japanese sushi chefs are always have some of the most interesting perspectives on life! I love how he constantly challenges and strives to better himself.
Respect for challenging himself to branch out in the other side of the world far from home. It would be interesting to know the logistics of supplying the fishes from Japan to NY.
he came to new york to sell overpriced sushi for higher profit margins lol
The drive to push ones self continuously and move on to your next act isnt an easy thing to do and tadashi's constant drive is honestly unfathomable, to be so interested in what tomorrow will bring must be wonderful beyond words.
Just love the energy of this chef. So vibrant and calming same time.
Seeing chefs like this trying to spread their crafts and enjoying their work is truly inspiring
My dream is to visit as many restaurants like this as I possibly can, in both the US and Japan! The passion that they put into their food is absolutely beautiful! Much love from Texas!
omg can you share some of your fav in ny
Would kill to have the opportunity to experience a 20-course omakase from Yoshida!
That’s a bit raw.
So, 20 courses of raw fish and rice?
@@ossie1129 what's wrong with raw fish + rice? I heard sushi isn't flavorful since it uses really simple seasoning and relies to flavor of each ingredient but ig it's fine just for the experience, not everyone likes sushi
Its not really raw if its cured in salt is it? Chefs like Yoshida know how to extract flavor from each fish same way you get a demi glace sauce from bone marrow. Also dry age fish sushi? Yes please.
@@oyaoya5200 I like raw fish and rice from time to time. Nothing wrong with it. But I can't imagine wanting 50 (or even 25 courses) of it.
And surely it isn't worth 'to die for or kill for'
Japanese food culture is such a particularly amazing blend art and science. All the best to him and his restaurant!
Japanese use simple high quality ingredients presented in a skillful and beautiful manner. Their food excites all senses and it doesn't have to be covered over with a lot of spices and sauces.
This has got to be the best omakase episode. International passion for cooking and flavors especially Japan, from immigrants and naturalized citizens continues to be the lifeblood of exciting food culture in this country. It’s pretty awesome
The only food series I've watched twice.
Mouthwatering, informative, and inspiring to watch.
Please never stop this series.
I love the passion he has and the respect he gives his chefs
Hey Guys,
Much love from Germany for Videos like this.
I love your series Omakase, mise en place or smoke point because they are really centered around the chef and his appreciation and respect for the food he's preparing.
Also, the calm and relaxed way of filming, cutting and underlining with music is very enjoyable for me.
So keep going and Liebe Grüße from Germany
🍣 Great Omakse Chef Skills Unseen
1) Great Food - temperature, artistry, presentation
2) Usability - notice you're left / right handed from how you pull the chair. serve food on your strong side
3) Conversationalist - support but not over power in terms of over talking
4) Orchestrator - serve food at proper time. Know when to slow down or speed up food. Know your food preference
check out "What Makes A Great Omakase Chef" (ua-cam.com/video/V7m7xnQrZ1k/v-deo.html)
🥢 Eat well and be safe my sushi buddies
This dude is so original and excited about his craft. It's so awesome to see.
"Dude"..........?
I like the chef his vibes is so light he looks so happy doing his stuffs. You dont need to be an as*hole chef to produce a great outcome.
Wonderful timing for this video to come because I literally just ate there three days ago. 🤣 Really lovely to see some behind the scene prep here.
Did you have that barako mochi? How was it???
@@takitanaka personal disclaimer: I’ve only had Karasumi twice but I’m under the impression karasumi is typically very savory/salty with strong aftertaste to be normally paired with sake.
At Yoshino, they’ve done away with that extreme savoriness and saltiness, in favor of much more subtle yet still rich flavor. They grill the Karasumi sandwiched in mochi in front of you, as you see in the video. The chewy texture of the mochi goes very well with the karasumi’s cheese like texture. It felt a very appropriate course for the winter in NYC.
@@edgurhu it looked like a great idea on the video. Sounds like you enjoyed it. Thank you for the reply!
So how was it? Delicious as it seems through this video??
@@nekrositoh very well worth the money and planning to reserve two months ahead. Appetizers themselves already had me more than happy and that was before we even began the nigiri sushi 😂 one of the best meals I’ve had. I could go into detail .. but it was like almost 20 courses lol.
Love the way he call his workers “ - chan “
Just in response to a few of the comments about "20 courses of raw fish and rice" -- it's actually only a few courses of nigiri and then lots of other cooked small plates, include the akumi mochi piece, an amazing basque cheesecake, etc... just take a look at the photos from other diners on google!
What's also amazing is that the goofy energy you get from Yoshida here in this video is the same energy you get at the restaurant itself! Him and Chef Gang are absolute delights and make you feel right at home, as if you were being served a luxurious omakase dinner by a friend. Truly one of my most memorable dining experiences in nyc -- and there are literally dozens of 'high end" omakase places at this point. This is one of the few that stand out.
love the way he and his crew work together for this restaurant
Have been to his restaurant several times. Always a pleasure to have a dinner there, especially with friends and good wines
The complexity behind it is astonishing tbh.
昔、関でめちゃくちゃ美味しいお寿司をいただき、今もその味が忘れられません。名古屋の歯科医の山口です。いつかニューヨークにお寿司いただきに行きます！
8:26 he uses a vacuum cleaner to remove the air from the bag LOL
lol i didn't catch that at first. Someone get this man a vacuum sealer!
People like him earn and deserve the American dream.
I really love the creations of Japanese Masters, cheers!
WOW! Everything looks so delicious and so artfully created. Just stunning and awesome!
14:57
he basically said "life is all about challenging yourself until you die"
one of the best omakase experience in nyc, if not the world
RESPECT!
That giggle 12:08. A man who truly loves what he does.
Kohada is one of the best fish I've ever had. It's oily and delicious.
I really enjoyed seeing this chef, he's not at stoic and hard-nosed as some sushi chefs that have been featured on this series, he seems like a chef who cares and is good to work for.
The fact Masa has more starts than YOSHINO shows how bad the Michelin guide has became.
Keep the series coming!
this was fantastic to watch
All his supply are of best quality, just perfect.
So much love and inspiration
Watching this while eating my ramen
People shouldn't complain about the cost of such intricate creations.
Wow! Those borako and the way they treat them is so fascinating! 💜
“Saba nice day” this guy LOL
Man eating sushi made by a legit sushi master from Japan is like eating gems.
Yoshida-San is a true master.
this guy is slick. Really good quality ingredients and skills from everyone. Saba nice day!
One of the most beautiful episode right here
Absolutely incredible. What a video, what a restaurant and what a sushi master
What passion!! Great episode!
This dude might have the coolest hair on UA-cam
Love sushi chefs always respect for the food and sushi
I hope one day... I can enjoy Yoshida san's omakasae with family and friends.
Sushi!!!! 🙌🏼 🇯🇵
Best episode yet
Love his energy
Oh, hey it's a new Omakase episode.
...
OH HEY, IT'S A NEW OMAKASE EPISODE! YES!
The philosophy of this man is unique.👍🏻
I cannot stand the taste of any seafood.
I CAN however respect the sheer skill and dedication this chef has to his art
The passion and dedication..🤩
Its one in the morning and now im starving for 🍣
Impeccable
めちゃくちゃ綺麗な寿司を握る、超一流の職人だ。
Omg, i live in Oklahoma and whenever I watch these videos, I always try to imitate them using catfish🥰🥰😊
Looks amazing!!! I dream that one day I will get to try amazing sushi like this 😃
Just moved to New York two days ago! Looks like I have birthday plans already :)
He is how I would imagine the easy going hidden master of the protagonist in a sushi based anime.
This is so unique. Haven't seen sushi prepared like this.
The most legendary of all
Even thou he is Japanese he seems little bit more relaxed being in the USA as I know Japan can be a stressful country !!
Another one to add to my bucket list that I would never ever be able to achieve
Amazing! I’ve only read about omakase. Maybe someday I’ll get to try 🥰
海外で日本食材を使って真剣勝負している日本人。カッコいいです！
Z✓: 海外で日本食材を使って真剣勝負している日本人。カッコいいです！
This man does what he was sent to Earth to do
My second favourite chef in this series besides chef moziguchi from yui
Excellence n elegant-chic in New York 🍣
Ngl, that mochi looks so good
First time I’ve seen a Dyson used to prepare food at any restaurant… genius 😄
After watching this video I'm really excited to find out that there are mochi makers.
8:26 Not a bad idea using a Dyson to vacuum seal! I'll probably try that with other stuff.
Yes
saba nice day 🥰 yeah it made my day 👍
It's $400 per person in case you're wondering
Extraordinary.
Wow...looks so beautiful and delicious
The amount of work for that Mochi dish!
Japanese food is so delicious! Japanese use the highest standard ingredients and never take short cuts !!
saba nice day hahahaha i love that, gonna use it from nw
This guy has the perfect male anime voice.
He is so incredibly talented. I just wonder what a piece of Sushi costs if that section of fish was $8,000 dollars? I'd certainly love to give it a try!
Damn that entrance was pretty bad ass lol
I'm actually really surprised they don't pound their own mochi.
Unforgivable, right? He doesn't even fish his own tuna...oh my... wink wink wink 🤣
Saba nice day, loved that
Fantastic
Perfectionist
well done !
Great food!!!! 🤩🤩🤩