MODERN JAPANESE OMAKASE

Chef William Eick from Matsu in Oceanside, CA shows you how he does his omakase menu. We follow him through 11 courses showcasing his style of traditional Japanese techniques combined with modern culinary techniques and local California ingredients. He also shows how to make a zero waste dish using duck tongue, brain and neck meat.
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[@cccooroxcrow]

How do you guys not have 1m subs?! This page is amazing!

[@ChefEpic]

Thanks! I appreciate it! I'm grinding away making content every week. Hopefully I will hit 1 million subs one day. Thanks for watching and supporting the channel!

[@skypop1344]

Seriously

[@CosmikGamer]

This guy is super talented

[@ChefEpic]

Yeah he's one of my favorite chefs to film for sure. He's done a bunch of epic content on this channel.

[@CosmikGamer]

Chef Epic yeah I’ve seen him on your IG too

[@rockybellinger92]

This Needs to be a goddamn restaurant ASAP!!!!!!!!!!!!

[@todd.goslin6190]

Can't wait...

[@ChefEpic]

It's gonna be delicious

[@todd.goslin6190]

@@ChefEpic it always is.

[@sushitraveler]

Great Video!

[@ChefEpic]

Thanks!

[@tonychen5559]

Incredible!

[@ChefEpic]

Thanks! and thanks for watching!

[@georgewbushcenterforintell147]

Wow

[@ChefEpic]

Thanks! Chef William Eick did an amazing job on this one.

[@skypop1344]

Next level !

[@ruzana2351]

very cool videos, and very cool serving of dishes, very cool technique!!!!!!!! Tell me how to make Matsutake sauce?????

[@jeisonalpizararce8478]

Amazing chef

[@ChefEpic]

Thanks!

[@kimbab2012]

Here before 1 million subs

[@ChefEpic]

Thanks for subscribing and watching!

[@joshbarr8509]

Epic

[@ChefEpic]

Thanks! and thanks for watching!

[@kwanshawn]

The citrus dish is straight up copied from Noma's Japan pop up. See: Ants on a Shrimp (last 10 min you'll see the originasl version of that dish)

[@belunique4148]

Lovely food and delicious meat

[@heninghan1240]

The dishes are too pretentious and the flavor profiles won't match at all. This chef is playing with ingredients he's not familiar with, not mention the history and stories behind the traditional way of using Japanese ingredients. Mixing up ingredients from another culture does not mean he's talented, and the repetition of the ingredients used in his dishes shows his lack of confidence.