The opening is brilliant and is a mindset that everyone should strive to emulate. He says his accomplishments have less to do with him, and more to do with his parents and upbringing. That line alone speaks volumes about his character.
@@Chris-pp2xb no that's what I always do that if I want to learn something First learn yhe basics then skip easy mode In that manner easy songs will not be hard to learn
A lot of chef do this in interviews. Those mentors are the reason why some would even succeed further than their mentors both in opportunities and teaching.
@@-JoeNathanKusno we loves him too. He’s one of the most revered prophet in Islam and his name is mentioned several times in the Quran. There is even a chapter with the name of his mother, Mariam (Mary) in the Quran. That’s how we respect both of them.
Love how the chef mentioned how blessed he's with his surroundings and mentors the huge factor it plays in the success of a sushi restaurant , this is a true honesty of expression. Beautiful!
Great vid Eater! I really hope that the "Omakase" series will help westerners understand why "real" sushi is so expensive; it's far more than a slice of fresh filleted fish on a ball of rice. A huge amount of sushi's tastes are made behind the curtains; preparation is everything.
That's how they trick you to pay $200 for a sushi meal, fancy fish from my hometown, fancy rice from my old town, mostly that fish cost $2 in his home town, it's expensive because if they show you otherwise you would never pay that much for it.
@@newem1nem what about the ignorance of Asians when they just walk out in front of a car and expect the car to stop or on a super busy walkway and they just stand in the middle and expect everyone to walk around them.
Masa’s reign as the best sushiya has expired with the addition of new high end and more traditional places such as AMANE, Ginza Onodera, Noz, Uchu, and 69 Leonard Street. PLUS, SUSHI YOSHINO, KYUBEY, KUROGI. AND SUSHI SAITO coming to NYC soon.
I love how humble he is. This my first time seeing a crowned prodigy acknowledge his privileges like his teacher and environment, rather than just goading on the talent
He sharpened his knife 100 times a day, had his fish shipped 100km to his kitchen, and cut 100 slices of salmon everyday.....and thus he became the most powerful sushi master with a draw back of him becoming bold
love the story of when his first customers celebrated and in a circle bc they watched him grow, this man is PERFECTION, and he likes his food that way as well I would love to try all the food he makes, BLESS U ON ALL U SUCCESS!
Taking a break of serenity here in Eater after all that flamboyant ones from Munchies, the sound , edition and the flow of the whole piece is just superb, why hasn't this channel reach at least a mil already?!
Add Chinese as well, there is a big school of fine cuisines developed for royalties for thousands of years, it's just not that widespread outside of China
I know Chinese food has a very long history and a lot of the food we get today were for their royalties. But not a lot of Chinese Restaurants are internationally recognised as Fine dining or gotten Michelin Stars@@alanwake8298
We have had the privilege of dining at Mifune (upstairs) about seven or eight times to date: 1-1-22 and each time is SO wonderful. The staff, the atmosphere and, of course, the mind-boggling cuisine. Truly a gift! Twice, we have experienced Amane downstairs and on both occasions, just like upstairs.........., what a privilege, what a gift! So kind. My lifetime thanks!
OMG, how I love these people. They don't know English and care not to give it any attention or learn. The importance they give for their language, culture, traditions, life style and way of living. That for me is such a breath of fresh air. And his humble style was so so so fab👌👌👌
This guy is the definition of a genius. He has both expertise and a passion for his craft. I've always admired how these traditional Sushi chefs seem to look at each dish as a work of art. One day I'm gonna go to one of these restaurants, as I don't think the kind of sushi you buy from the grocery store does the stuff justice...
I held off on watching this cause I felt like I really didn't care but.. His character is inspiring and he is so humble and passionate its really motivating. Maybe it's time I started working harder on my goals too
It might be a little complicated but... If you're typing in Japanese-yes, otherwise Soma is acceptable in English (romanization). Hepburn romanization uses Sōma (the line above the O denotes a long vowel, in this case "u").
I swear it's true. I remember watching a Worth it video about a fried chicken restaurant and wanting to fly across the country just to taste the history embedded in that fried chicken style.
One thing that awestruck me about this video is how religiously and respectfully the chef was doing his work. With full undivided attention and utmost respect to his job. No wonder Japanese craftsmanship is at another pedestal altogether when compared to rest of the world. They go about their business as if their lives depend on it and if action is born out of their traditional, time honed wisdom. No wonder it has maximum michelin star rated restaurants in the world and the entire country, in general, feels 100-120 years ahead of rest of the world in evolution curve. Respect 🇯🇵
@I am not creative with names I am so sorry "Shiromi" (白身) is basically "white fish," including red snappers, flounders, and cods (cod isn't a common fish as sashimi, by the way). "Shiro" literally means "white," but in the context of sushi, it could imply "shiromi" but not a very common usage.
There is something very inspiring about listening to sushi chefs or really Japanese chefs in general, they have an unmatched passion for the food they make.
Like this format! Chef said in Japanese with English subtitle is the best way to present the main topic this time. More focus on the content not disturbing by the mixture of Japanese and English at the same time by a non-Japanese speaker. Great improvement! Viewers can experience the Japanese food culture more directly!
Oh my god. The music in this video combined with the motivating philosophies and attitude of Shion Uino makes this video absolutely inspiring and amazing. I love how he quotes and talks about his parents and Saito so many times also. Everyone should live like this.
Accidentally came here. And no regret to find another passionate person in this world. I'm always inspired by this kind of integrity. Wish to try your sushi one day, Mr. Master!!!
That is what a pure form of gastronomy is. This is absolutely art. The art of understanding nature and presenting it in it's purest form that you understand
omakase are the way of serving where it's up to the chef to satisfy the customers. we have no clue what will be served. we payed. and the chef will do the rest to satisfy us (as customers), kinda like a "gamble" but typically we got the highest quality of food. and it's pretty much what's shown in this video. that's omakase.
I don't even like sushi, but I for some reason love to watch how it's made. I guess it's just because it's edible art and I love the dedication that goes into it.
The music and watching him work is really relaxing and feels great he has alot of attachment to his craft and I don't eat sushi but would love to try his just because of how much love he has for it lol
I'm absolutely not into Shushi. But here I am. Watched the whole video, because of a master of his art which is fascinating do watch him do his craft, and as always, the brilliant editing and presentation from Eater.
Been this place when I traveled to new york. a Bro who seated by me said: "Many people come here to meet Chef Uino and wait for his another Michelin star "
Most fancy restaurants used caviar and truffle which is rare and expensive but I love how he focuses on quality instead. Rare and expensive does not guarantee that it is amazing tasting
Looks like I have a new spot to try when i'm in NY. Great episode. Any time I've had abalone, even at top spots, it still seems kinda overrated too me. Maybe this guy will change my mind. I'd way rather have a nice big piece of raw scallop nigiri with lemon and salt
@@johndough4412 I’ve had some mini abalone from Japan and they were really good, not tough at all. I don’t know if it’s because of the size or the cooking method though. I’ve never tried them fried, would love to try that one day.
Such a humble guy. Attributes all his success to the people and infrastructure around him. Seems a lot of sushi chefs are that way. Or maybe just Japanese in general? Either way, very inspiring.
Not only these Japanese chefs are extremely good, but I can see a trend on these Omakase videos that they value the even the originn of their ingredients, some of which are sourced from their hometowns
Why is no one talking about the amazing music 🎆🏆🎆🏆 Whoever was in charge of the musical elements 👏🏾👏🏾👏🏾 I love the art of sushi and how he mentions his teacher✨
If the chef is non Japanese, you're not in authentic Japanese restaurant, pick the salmon. If the Chef is Japanese and you're in Authentic Japanese restaurant, always pick Tuna. Tuna is served like Cow in Japan, the have different taste/preparation for each part
Asia in general is such a different world. The amount of respect for family and others is much greater than most other places. They are perfectionist and find new efficient ways of doing their jobs. Incredible people
“Asia” is made of vastly different cultures and individuals who feel zero affinity to other countries labelled “Asia” by the west. Careful of overgeneralisation. This is about Japan, which values perfection, but not all Japanese people have the same level of dedication to it as this chef, who’s on another level.
The opening is brilliant and is a mindset that everyone should strive to emulate. He says his accomplishments have less to do with him, and more to do with his parents and upbringing. That line alone speaks volumes about his character.
John Z for real
I will be ur 100th like. Cheers
Some people only owe their success to themselves...
@@Drog2c The comment is, it says a lot about his character, not about anyone else.
and also speaks for how humble and far from arrogant the japanese people are - something the world should take note of.
“ If you learned easily, you’ll forget easily “ such a motivational video thank you Eater
I dunno I learned that I like sushi pretty easily lol
Yeah and that's why if you want to learn something like guitar you should skip the easy songs and learn the hard ones first
aleZ That makes no sense. You should start off with easier songs then move up to higher songs
@@Chris-pp2xb no that's what I always do that if I want to learn something
First learn yhe basics then skip easy mode
In that manner easy songs will not be hard to learn
Yeah that was brilliant
Love how he credits his mentor at every possible opportunity.
So humble.
Jesus Loves you 🤍
A lot of chef do this in interviews. Those mentors are the reason why some would even succeed further than their mentors both in opportunities and teaching.
@@-JoeNathanKusno Sure but we don't love him.
@@-JoeNathanKusno we loves him too. He’s one of the most revered prophet in Islam and his name is mentioned several times in the Quran. There is even a chapter with the name of his mother, Mariam (Mary) in the Quran. That’s how we respect both of them.
I'm happy I know Japanese because this man speaks so calm and kind. He really loves what he's doing and you can tell
These sushi chefs are artists. Their dedication and ambition is very impressive.
Overrated.
El Capitano more like underrated
El Capitano *Underrated
@@Elcapitano00001 underrated
He's attitude is so inspiring. Almost crying 😢 people like him deserve everything they can reach!
it helps too in Japan the customers attitude is polite too
Very humble
Is that a short joke
@Skullgar2 u mean she is on mood swing?
Everyone deserves everything *they* *can* reach.
I love his pinpoint knowledge those tiny little details that that take his craft to the razors edge.
This new wave of young sushi chefs who bring the old style of cooking almost feels like a "Sushi Renaissance", and I'm ok with that.
Love how the chef mentioned how blessed he's with his surroundings and mentors the huge factor it plays in the success of a sushi restaurant , this is a true honesty of expression. Beautiful!
Great vid Eater!
I really hope that the "Omakase" series will help westerners understand why "real" sushi is so expensive; it's far more than a slice of fresh filleted fish on a ball of rice.
A huge amount of sushi's tastes are made behind the curtains; preparation is everything.
That's how they trick you to pay $200 for a sushi meal, fancy fish from my hometown, fancy rice from my old town, mostly that fish cost $2 in his home town, it's expensive because if they show you otherwise you would never pay that much for it.
@@shammas90 someone clearly didnt understand how much work is put into each piece
@@shammas90 the ignorance of Americans never ceases to amaze me
@@newem1nem what about the ignorance of Asians when they just walk out in front of a car and expect the car to stop or on a super busy walkway and they just stand in the middle and expect everyone to walk around them.
@@yehbuddy1005 uh bro?
just ate here last night (saturday). Already one of the best if not best sushi restaurants in the city. Way better than Masa and at half the price.
lazard Wow, great to know... I will def have to check this place out then - thanks!
masa is sooooo overpriced given there are restaurants like this one in the city. I'd definitely go back to sushi amane
Masa’s reign as the best sushiya has expired with the addition of new high end and more traditional places such as AMANE, Ginza Onodera, Noz, Uchu, and 69 Leonard Street. PLUS, SUSHI YOSHINO, KYUBEY, KUROGI. AND SUSHI SAITO coming to NYC soon.
Gross!😷😷😷
May I know the address of the restaurant? Thank you.
I love how humble he is. This my first time seeing a crowned prodigy acknowledge his privileges like his teacher and environment, rather than just goading on the talent
He had the anime hero hairstyle when he was young, but when he became a master, he shaved his head bald like One Punch Man.
😂 indeed^_^
He sounds like him as well.
They sacrifice hair for power.
to gain power... you have to lose something...
He sharpened his knife 100 times a day, had his fish shipped 100km to his kitchen, and cut 100 slices of salmon everyday.....and thus he became the most powerful sushi master with a draw back of him becoming bold
love the story of when his first customers celebrated and in a circle bc they watched him grow, this man is PERFECTION, and he likes his food that way as well I would love to try all the food he makes, BLESS U ON ALL U SUCCESS!
日本文化がこうして世界に発信されて嬉しく感じます
何もしてないじゃん君
ぷりんの妖精 日本文化が世界に発信される事が嬉しく感じるって言ってるのに君は何もしてないじゃんって意味わからんのだがwなにも、携わってないと嬉しく感じちゃいけないって事はないだろ
ぷりんの妖精 うん。だからなに？
This man is very humble. Respect.
Khalid Djafaar it’s beautiful how humble he is. Like an anime character
@@ibad18 totally agree with you.
His attitude makes me believe in him and his food. Beautiful!
Taking a break of serenity here in Eater after all that flamboyant ones from Munchies, the sound , edition and the flow of the whole piece is just superb, why hasn't this channel reach at least a mil already?!
Japanese and french people really know the art of fine dining
Add Chinese as well, there is a big school of fine cuisines developed for royalties for thousands of years, it's just not that widespread outside of China
I know Chinese food has a very long history and a lot of the food we get today were for their royalties. But not a lot of Chinese Restaurants are internationally recognised as Fine dining or gotten Michelin Stars@@alanwake8298
I’m fortunate because I’m half Japanese and half french! I get delicious foods from both sides
Eww french.....whenever i hear french restaurant, i always remember mr bean's agony at the french restaurant
the one where he ate the shrimp with the shells on? @@nickraph67
We have had the privilege of dining at Mifune (upstairs) about seven or eight times to date: 1-1-22 and each time is SO wonderful. The staff, the atmosphere and, of course, the mind-boggling cuisine. Truly a gift! Twice, we have experienced Amane downstairs and on both occasions, just like upstairs.........., what a privilege, what a gift! So kind. My lifetime thanks!
The sheer amount of dedication to making sushi he has is just mindblowing.
"what you learn easily you forget easily too"
time to get off UA-cam me thinks...
Sam Lee It’s a beautiful saying. But I don’t think it’s true is many cases.
I think he means: when u learn the concept of something easily, it will also be easy to forget the concept.
After losing to Souma, Saito improved his skills and is now known worldwide 😍
Thanks for the spoiler :)
Oh gods... I was thinking about Saito Somei too 🤣
@@visualisationperfection9138 im sorry and to give you another spoiler Souma was his 2nd opponent which means he won the first round 😅🤣
I was thinking about saito soma (a seiyuu) when I first read this lol
B B lol yess
Amazing craftsmanship but the music is absolutely breathtaking.
OMG, how I love these people. They don't know English and care not to give it any attention or learn. The importance they give for their language, culture, traditions, life style and way of living. That for me is such a breath of fresh air. And his humble style was so so so fab👌👌👌
I like the saying, something you master quickly, you will forget quickly. Works for every profession.
So humble and hardworking! He's inspiring
This guy is the definition of a genius. He has both expertise and a passion for his craft. I've always admired how these traditional Sushi chefs seem to look at each dish as a work of art. One day I'm gonna go to one of these restaurants, as I don't think the kind of sushi you buy from the grocery store does the stuff justice...
I held off on watching this cause I felt like I really didn't care but..
His character is inspiring and he is so humble and passionate its really motivating.
Maybe it's time I started working harder on my goals too
kry - Inspiration can come from unexpected places. Follow your heart and you will achieve your goals!
I love this series with Japanese chefs. Great choice of music everytime.
This is the real shokugeki no soma
man of culture
But its souma isnt it? Not soma
angelic_destroyer 3042 it doesn’t really matter because Todoroki Shoto and Todoroki Shouto are the same person
It might be a little complicated but... If you're typing in Japanese-yes, otherwise Soma is acceptable in English (romanization).
Hepburn romanization uses Sōma (the line above the O denotes a long vowel, in this case "u").
Does the sushi make you orgasm?
I think not
i feel like eater can make even a mcdonalds fry chef look cool with their editing and awesome music
Only if the chef got michelin star
I swear it's true. I remember watching a Worth it video about a fried chicken restaurant and wanting to fly across the country just to taste the history embedded in that fried chicken style.
I fr just watched a 13 minute video about sushi making. I've never even had sushi before
@Dank Memes you should try som salmon and rice sushi.
It should be tried in Japan though, non-Japanese sushi doesn't even come close in terms of flavor.
Mr Cupcakes
Yeah their sushi taste like ass in a very special way
I know right, don't even like sushi.
Mr Cupcakes what about japanese chefs that move to other countries?
I like how other fancy chefs just use lots of rare expensive food but he actually uses the quality of the fish to make the best
One thing that awestruck me about this video is how religiously and respectfully the chef was doing his work. With full undivided attention and utmost respect to his job.
No wonder Japanese craftsmanship is at another pedestal altogether when compared to rest of the world. They go about their business as if their lives depend on it and if action is born out of their traditional, time honed wisdom.
No wonder it has maximum michelin star rated restaurants in the world and the entire country, in general, feels 100-120 years ahead of rest of the world in evolution curve.
Respect 🇯🇵
In 1:25, tanpaku (淡白, not 蛋白 which has the same pronunciation) was translated as "protein," which is wrong. He meant it as in a more "lighter" taste.
@I am not creative with names I am so sorry "Shiromi" (白身) is basically "white fish," including red snappers, flounders, and cods (cod isn't a common fish as sashimi, by the way).
"Shiro" literally means "white," but in the context of sushi, it could imply "shiromi" but not a very common usage.
i realised that too. it hurted in my soul, and I wanted to scream for help, but no one would listen to my preys.
Young, talented, creative, humble, kind, passionate, devoted... This man is a person everyone can respect. Legend.
寿司って、1番自然の恵みを感じれる食べ物だよね、
There is something very inspiring about listening to sushi chefs or really Japanese chefs in general, they have an unmatched passion for the food they make.
When this channel somehow manages to make folding tin foil look elegant
The Japanese way, amazing to dedicate your entire life to a craft and get so good at it, but still see that you have not reached the ideal
A true master is an eternal student
yes there is always something more to learn! ^^
Like this format! Chef said in Japanese with English subtitle is the best way to present the main topic this time. More focus on the content not disturbing by the mixture of Japanese and English at the same time by a non-Japanese speaker. Great improvement! Viewers can experience the Japanese food culture more directly!
Oh my god. The music in this video combined with the motivating philosophies and attitude of Shion Uino makes this video absolutely inspiring and amazing. I love how he quotes and talks about his parents and Saito so many times also. Everyone should live like this.
Accidentally came here. And no regret to find another passionate person in this world. I'm always inspired by this kind of integrity. Wish to try your sushi one day, Mr. Master!!!
One day I'll eat sushi of this caliber.
@Harumi Kagaya lol what car could you buy for that
Toy car...or shell
日本の料理が褒められてるの良いよね
I could drown in Otoro Tuna and I would die the happiest I've even been.
I was just listening to Naruto remixes on your channel and now I see you here :O
Agreed 💯❤️😍
I dont want to die in Otoro Tuna, i want to eat that forever
Shinzu Music same!
I had a tray of ONLY otoro at the fish market, and I never thought I'd actually feel so sick from eating it hahahah
Such a humble man and a great chef. Absolutely brilliant.
That is what a pure form of gastronomy is. This is absolutely art. The art of understanding nature and presenting it in it's purest form that you understand
So true. If you watch and struggle on your own, you'll learn better. If you learn without a challenge, you'll easily forget it.
These omakase videos are my weekly fix! 👌
What omakase
Wants to know too
omakase are the way of serving where it's up to the chef to satisfy the customers. we have no clue what will be served. we payed. and the chef will do the rest to satisfy us (as customers), kinda like a "gamble" but typically we got the highest quality of food. and it's pretty much what's shown in this video. that's omakase.
I don't even like sushi, but I for some reason love to watch how it's made. I guess it's just because it's edible art and I love the dedication that goes into it.
The music and watching him work is really relaxing and feels great he has alot of attachment to his craft and I don't eat sushi but would love to try his just because of how much love he has for it lol
Eater is genius. They let the subject narrate, rather than talk over them. And subtitles. Yall videos are the best
I'm absolutely not into Shushi. But here I am. Watched the whole video, because of a master of his art which is fascinating do watch him do his craft, and as always, the brilliant editing and presentation from Eater.
I went to that restaurant in Tokyo before, it was SOOO good
Ragnvald David THAT WAS NOT. Or else there would be so many attention seekers out there. Please, use your logic.
That plate at the end!
Fantastic video.
Thanks for uploading.
Been this place when I traveled to new york. a Bro who seated by me said: "Many people come here to meet Chef Uino and wait for his another Michelin star "
Most fancy restaurants used caviar and truffle which is rare and expensive but I love how he focuses on quality instead. Rare and expensive does not guarantee that it is amazing tasting
Perfectionism of the Japanese chef is way ahead. I love watching them preparing /cooking
Looks like I have a new spot to try when i'm in NY. Great episode. Any time I've had abalone, even at top spots, it still seems kinda overrated too me. Maybe this guy will change my mind. I'd way rather have a nice big piece of raw scallop nigiri with lemon and salt
No one cares about ur opinion
@@NC-hu6xd you care enough to respond to him mate.
Abalone is too tough. You have to pound it with a mallet until it’s thin. I prefer it battered and fried
So went there ? how was it
@@johndough4412 I’ve had some mini abalone from Japan and they were really good, not tough at all. I don’t know if it’s because of the size or the cooking method though. I’ve never tried them fried, would love to try that one day.
Great respect for these sushi masters
i like how although he is such a top chef he follows thru from the very beginning to the end
Japanese detail and precision as always. So honorable.
Best chef's come from just few handful of countries like Japan, Mexico, India, Italy, France, Iran and Turkey but Japan has maintained its legacy.
A master-class in turning food into a art form. Exquisite and a feast for the eyes.
Feast for the wallet too..
I love the attention to detail, awesome
Cheterz Rivera 00tþ
"In the high school, I considered my career path 6:02 tying to figure out my work." 6:14 remind me of One-Punch man
Such a humble guy. Attributes all his success to the people and infrastructure around him. Seems a lot of sushi chefs are that way. Or maybe just Japanese in general? Either way, very inspiring.
Beautiful Video Chef.
I LUV YOU'RE Work on The Abalone!
Nicely Done.
I love watching these types of videos before I sleep. Nice, calm, interesting, and you also learn something new (like I have)
I Fancy this well disciplined sushi chef 🤟🏼
Nooo
"What you learn easily, you forget easily too."
Makes sense because I can't forget the embarassing things that happened to me
Not only these Japanese chefs are extremely good, but I can see a trend on these Omakase videos that they value the even the originn of their ingredients, some of which are sourced from their hometowns
This guys is amazing it’s like every part of his life from the where he was raised and what he grew up doing was just to get him to where he is
なんか、天草出てきてくれて地元民として嬉しい😃
めっちゃ天草推しやな
"What you learn easily you will forget easily" Mr. Saito
Dont understand japanese nor read subtitles yet...Watching this video was like a meditation...!
The cinematography in this video is stunning.
Why is no one talking about the amazing music 🎆🏆🎆🏆
Whoever was in charge of the musical elements 👏🏾👏🏾👏🏾
I love the art of sushi and how he mentions his teacher✨
Incredibly humble
1:26 「淡泊で食感がいい（Tanpaku de shokkan ga ii）」
×蛋白（Tanpaku）：protein
○淡白（Tanpaku）： Light, Plain, Soft, Refreshing....
homonyms
If the chef is non Japanese, you're not in authentic Japanese restaurant, pick the salmon.
If the Chef is Japanese and you're in Authentic Japanese restaurant, always pick Tuna. Tuna is served like Cow in Japan, the have different taste/preparation for each part
ok?
You know that you can A. Have more than one thing. And B. Have good chefs of any race
This is what time and dedication gets you
「星を取れるように意識はしていました」で鳥肌立った。
カッコよすぎる
They are serving a mouthful though I need a plate fulll looks so delicious...😊
I dont even like sushi but the art of preparing is mesmerising
They translate shio-yaki as pickled, but it means grilled with salt.
Whoever the team, give my thanks. Beautiful filmography.
Asia in general is such a different world. The amount of respect for family and others is much greater than most other places. They are perfectionist and find new efficient ways of doing their jobs. Incredible people
“Asia” is made of vastly different cultures and individuals who feel zero affinity to other countries labelled “Asia” by the west. Careful of overgeneralisation. This is about Japan, which values perfection, but not all Japanese people have the same level of dedication to it as this chef, who’s on another level.
He's not only making food as a chief, but also creating art of taste.
I have a craving for sushi now ;-;
Never actually had sushi ever but beautiful presentation and love for the craft yes salute
I hope I get to try something like this in my life time, tired of big Macs, and national food chains.
Blessed are those that have passion for their work.
To me, every bite would be precious because of the love, respect and integrity he has for his craft and ingredients.
1:25
"good protein"→"plain taste" or "light taste"
蛋白→淡白
tanpaku
Same in chinese
this is a beautiful documentary
Humble guy, respect! 💯 Always follow your dreams! 💕🤘
sO inSpiRatioNal bRo
I have never seen Japanese captions flow so quickly with so few audible words spoken.
Great show!