FISH with PLANT BASED MAGIC : EPIC OMAKASE
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- Опубліковано 22 сер 2024
- Davin Waite from The Wrench and Rodent restaurant in San Diego, CA explains how he does omakase. He shows how he mixes plant based dishes in with fish dishes to create a balanced omakase for the diner.
Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible.
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This has got to be the future of Sushi restaurants
for sure. Davin is the most interesting sushi chef i've ever filmed with.
@@ChefEpic I have a little suggestion. I like the way you produce and capture everything, but in your last scenes I can't really see the final results of the dish because of the recommended videos show up and cover most of the screen. I get pretty bummed cause I wanted to see the dish. Maybe if you could extend the scene or something. Idk. Great work though. Thank you
Planning to borrow your line, ‘somebody may be a little weirded out by the idea of eating the swordfish vertebrae but everyone loves chicken wings.’
Epic 👏👏👏👏👏
Thanks!
Where is your restaurant ? I’d love to come please :)
I'm just a culinary filmmaker. I work with a lot of chef's, but the one featured in this video is Davin Waite from the Wrench and Rodent in San Diego, CA. you should come by and say you watched the video and he would be excited to talk to you at the sushi bar.
I feel like this plate is lost
Please don’t take this negatively, but the beet nigiri looks a bit too large. Nigiri should be bite sized, and this nigiri looks like you would have to open your mouth really wide to consume it. Maybe if the top ingredients were a little smaller then it would look easier to eat. Feel free to ignore what I just said as I haven’t had this dish and it may only look large on camera.✌️
when you are eating vegan you gotta go big or go home :)
Ha. I guess so when you put it like that.