90 yr old Sushi Chef tries American Sushi for the First Time
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- Опубліковано 5 чер 2024
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We are in Japan and this week we brought some American sushi for a traditional Japanese chef to try. We brought rolls ranging from California rolls to Dragon rolls. Let's see what he thinks of American style sushi!
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00:00 Introduction
00:10 Brief History Lesson on Sushi
01:18 Buying American Sushi
02:51 Japanese Chef tries Sushi
04:07 California Roll
06:07 Philadelphia Roll
06:59 Shrimp Tempura Roll
07:45 Spicy Salmon Roll
09:07 Squarespace Roll
10:16 Dragon Roll
11:33 Dynamite Roll - Комедії
Which one do you like more American sushi or Japanese Sushi 🤔??
Japan
Never tried japanese sushi, but american sushi is my 2nd favorite food.
i like both, but i like Japanese more.
Most of the American sushi restaurants are run by Korean. The only thing Japanese about that California roll is it's sold in a Japanese restaurants (run by Korean.) And I'm Korean American and I don't go to Japanese restaurants and order those rolls. I'd put my money on what's worth my $, raw fish and rice.
@@joo02 I think Americans would not go for how Koreans eat raw fish. Like a live shrimp / octopus. Or fermented raw squid and oysters... My mother in law sent me aged kimchi with whole sides of raw fish sitting in it. Fermented Un-refrigerated. Now that’s hardcore.
I like that this expert approaches things with a lot of wisdom, he isn't snobby about tradition nor closed off from trying, and he thinks about the main goal of food - making the customer happy. If 5 out of 10 people like the taste, you are doing just fine.
I completely agree with you about the elderly chef. He seems like a great and kind person.
However. When half the people don’t like something and you work in a professional kitchen then I think the recipe needs to be reevaluated and tested/improved.
Please don’t see this as something negative. It’s just my opinion 😊
@@user-xb2jx9zx1k if half the customers like something it doesn't mean the other half don't like it it could imply that they just don't mind it or maybe like getting something else a little more I would not say I don't like chicken pot pie I just don't mind it and also what happens if you reevaluate the food and now suddenly less people like it because you changed it.
The hosts kept trying to encourage him to be more negative, which I thought was annoying.
@@user-xb2jx9zx1k Japanese restaurants tend to focus on a small handful of dishes (or small handful of ingredients) as their specialties with other options being more drinking companions or snacks/sides for people who don't enjoy the specialties, so it's a fairly honest assessment. He's saying more like "if 8/10 like this other dish and only 5 like this dish, then you're probably fine keeping it on the menu as an option."
He's a Japanese chef, not a European one 😂
He was very cute and respectful
Respectful yes,cute AYOOO
He was adorable 😋
@@Phonoa123 we get it ur below the age of 13
@@Phonoa123
Grandpa
I’d
Love to
Feed sushi
The people who made this video are fucking dumb though. They don’t even know what fake wasabi/horse radish is and they are trying to lecture people on sushi history
What a sweet, humble, kind, considerate and open-minded chef... so much class. He gives his feedback and criticism without at all being condescending. So wholesome! ❤
100%
There were a few times I got the distinct impression that he didn’t want to insult the work of another chef, even if he didn’t like the food that much.
I respect that.
The one thing that amazes me about the elderly in Japan is that they still walk unassisted everyday. I hope that I can still be active physically when I reach that age.
I am sure it helps that their towns are more walkable than us towns.
As you age, if you stop walking it's very hard to pick it up again; regular light exercise does wonders
@@lucam8758 True...a lot of people who were very active start to deteriorate once they retire. That's why it's very important to still stay active.
It's not just "stay active". That activity has to be built in to daily life. They walk to stores. They walk to the train station. They walk to temples and the homes of friends and family. The vast majority of those trips would be in a car in North America.
Stop eating so much meat. Look up the Okinawa diet, mostly plant based
Stop eating so much sugar
He is respectful about the changes Americans made to the food he, obviously, loves. What a kind man.
I think this would be a different conversation when asking an Italian to taste a pizza with Scandinavian or South African toppings like banana, kiwi and avocado.
In general, yeah. If it were me I would honestly state my opinion without making a huge fuss. But I'm not a typical italian in this 😅
Ironically, Italian pizza as we know it was made premium and a source of national pride as a reaction to the success of the Pizzas popularized by Italian-American pizza.
@@rangergxi why ironically? Italians immigrated in the us, the us came to love pizza and made it extra popular. I can only be happy that more people get to know about pizza. :)
I've seen some reactions of Italians to pineapple on pizza. It was.... almost violent.
He did say that one of the things he values in sushi is variety. Variety means accepting the strange and the foreign, as long as it matches well.
respect to the chef for being open-minded and respectful! He looks to be a nice, lovely man with a lot of wisdom.Thank you for sharing!
The most predictable thing about non-USians trying US versions of foods is the flavor being sweet (or at least sweeter than the original). Our palates are so used to all the added sugar/sweeteners in our foods that it never really occurs to a lot of us how that isn't the standard for almost anywhere else in the world
Yeah 😅 I hate most American style foods because of that. I never get American style mustard, mayo, ketchup, sausages, etc. Only stuff I like are traditional like bourbon, jerky, brisket, corn beef, etc.
@@konstantinosntelirabakas7340 I say this as someone who unapologetically has a palate addicted to the US sugary/sweet versions of foods and drinks: you have the right idea there. We definitely have some great foods (whether its one of our types of southern BBQ, cajun food, New England seafood dishes, etc) that people from most any culture can enjoy, most of our mass produced stuff does not tend to transfer well to foreign palates.
or too salty. My Korean friend couldn't eat anything lol
@@YangSunWoo I haven't heard that one before but I certainly don't doubt it. We certainly do love our sodium over here
K
I think his scoring is the only accurate scoring i've seen on UA-cam. A 5/10 or 6/10 means that it's normal (depending on if you use 0 as a starting point on your scoring system), You won't feel disgusted nor overjoyed, that's how it should be. a 7 or 8 out of 10, means that something is good or very good, while a 9/10 means it's almost perfect.
Agreed, lots of people score too low when they say its average
I think there are two main schools of thought on rating things. Personally, I think a score below 50% means that I would have preferred not to have the experience at all. However, I find most foods I eat to be at least somewhat rewarding, so my average rating is around 70%. For something to be below 50% I'd have to actually dislike it.
A 5 to 6 typically means would not eat by choice. 7 to 8 is usually how people feel about food they actually like and would eat again without it being gourmet. Below 5 and 6 means something is severely wrong.
50 to 60 percent of a full score in asia is a failing grade. Remember that. When Asians refer to a 5 or 6 out of 10 that's a pretty shit score, especially if he's already trying to be nice and over score a little.
Yeah on the internet I see people using the term “mediocre” and “decent” interchangeably, and the words overrated and underrated are thrown around like a food fight, his ratings are definitely legit
4:45 Not related to the video itself, but rather the question the sushi chef asked, wasabi was paired with sushi back when refrigeration did not exist. Since you're consuming raw fish, the longer the fish is outside, the more bacteria you will find on it, hence the higher the chance of ruining your stomach. Wasabi was a plant whose effect was to kill bacteria, hence making the raw fish last longer.
👍 And I think wrapping sashimi (raw fish) in a shiso leaf (Japanese mint) is also for the same antibacterial reasons.
I was definitely expecting the japanese chef to rate most of the sushi more harshly....its interesting how even a professional who's done his craft for 70 years can appreciate quality from something that goes against strict traditions
Well it makes sense as it validates why the American sushi is still very popular for many people’s tastebuds. Reminds me of real Chinese people rating Panda Express pretty generously while the American Chinese folks were super snobbish about it.
@@slantize lol i remember that old video too. their parents and grandparents said it's good and taste the same back home meanwhile the kids were like the food is fake🤣🤣
Japanese do not like openly saying hostile things. they prefer to keep their feelings hidden
I think it also shows that he’s respectful and a really good guy
That American sushi spot is legit haha. I crave American sushi sometimes since I live in Japan and that store they went to is definitely the best!
It kind of reminds me of seeing an American Chinese restaurant in Taiwan. Some people missed their General Tso's Chicken and Beef and Broccoli. This tickles me especially so because I grew up in an American Chinese restaurant, and I remember explaining to some stunned customers that no, the food we served is not what we or people in Asia eat. Don't get me wrong, I love American Chinese food, and if I lived in Taiwan I'm sure I'd go to this restaurant when I get cravings.
@@thejinn99 I'd never go to a restaurant in China after the things I've seen
@@skittlz111 What things have you seen?
he's a lot less intimidating than the "real italian tries american italian food" videos out there🙂
"Where's the cheese? I'm Italian and this is hurting me" ☝️🤓
yeah can confirm I'm italian ahah, this man was super super nice!
italians be drama queens 😂
I feel that's because outside of some of the wildest combos mentioned by the chef too, american-japanese food while non-traditional at the very least still abides to some basic rules of ingredient combinations that still work, at least in the context of the recipes used(note the sweetness thing he mentioned and the different usage of soy sauce)
Whilst with italian-american foods, the combinations are more often wrong or the plates served as "actual italian/of italian descent" rather than their own thing as is instead the case with american sushi, whilst tye actual supposed "real Italian" recipes tend to often be mere pale imitations that just don't make the cut.
That said there are some recipes from italian-american cuisine that actually would work well in italy too, with some small adjustments, i.e. in the meatball size or the pasta format chosen, meatball pasta would have no issues working in italy, and there's also other recipes too that would work in italy but that ironically aren't very popular in the us, where the us tends to prefer flavor that are generally looked down upon or outright seen as insane in italy(the pineapple on pizza thing for example, the problem there isn't pineapple on umami dough, the problem is fruit with cooked tomato sauce and cheese, as i.e. melon(sweet) and prosciutto crudo(salty) is a common combo in italy, but fruit with acidic foods+a cheese is definitely a no-no over here.
Same applies to many other dishes of course and how in italy we generally don't like garlic and butter anywhere near as much as americans do, seeing how much they put in of those(although that might just be because american garlic lacks in taste? Or so i heard anyway)
Overall if presented with respect there's no issue with "hereditary cuisines" that don't follow the originals goals, it's just that said respect at least on a very barebone basic level seems to be present wih jp-american food, but not italo-american, at least, that's my perspective from the outside anyway.
@@iota-09"American sushi" is presented as genuinely Japanese here in America
I really love how he respected and truly tried this sushi, giving an honest opinion, he was wholesome and serious, he didin't diss the food just because it is likely against his vision of what sushi should be, he tried to appreciate the diversity instead of demeening it. He is truly a treasure of a person that deserves all the good in this world.
What a sweet good natured old man, and frankly a true master of his craft as his confidence is the genuine unfettered kind. He judges it, american style 'sushi' with zero rivalry, just appreciation for a much different style of food.
He is very generous in his scoring even with his 70 years of experience 😢 so nice… we need more people like him!
The chef and his wife are so cute. This video is kind of wholesome for me.
As someone who avoids a lot of Japanese restaurants because I absolutely despise mayo, this man is my hero
Asians have a sauce problem.
SAME! There's so many American style roles that I would totally eat but they just love mixing in that mayo and putting it on everything.
That is, I don't like the kind of conceit from the beginning of the video. By the way, the whole thing about it's "not technically sushi". It's like that's a whole subgenre of food at this point
if my mind so much as suspects that there's mayo hidden in the food, my gag reflex is triggered... which is why i rarely have sushi
@@Drcats69 the vast majority dont tho lol
As a European I am concerned wth is wrong with the mayo in America?
Ninety years old? He was alive during WW2, a kid, but ☝🏻alive. My grandfather is 97, still alive, and fought at Okinawa in the USN against the Japanese. 🇺🇸🤝🇯🇵 🇨🇦P.S. This was a boss-video idea. 👏🏻👏🏻👏🏻👏🏻
My dad had his head blown off in 1992. 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
@@satanx-6how is that funny? Oh wait looked at your name
@@satanx-6 wtf
@@satanx-6At least he went with a bang
@@fn_flashy9101 hell yeah
let the man chew before asking him questions damn
Poor man haha
:v
This is my kinda video. No long intro, just straight to the point.
Yesss. And a great concept as well
That photo of the sushi chef from Los Angeles is actually chef Tojo from Vancouver. Lol
The facts aren't right about the California roll origin. Just like Hawaiian pizza being Canadian. Most things invented with a regional name are to associate with a region while being outside of that region.
Really? Then if not Canada, where? @@k_afka
@@k_afka Hawaiian pizza is actually named after the canned pineapple brand the original pizza used, so it wasn't really done to do spotlight a region in that sense
something calming about that sushi chef :>
すごい柔軟な職人さんで素敵だなー
Much love, respect and appreciation. Such a remarkable human. To many more years of his wisdom!
im really impressed by the level of preparation you guys are doing with your videos. like night and day compared to the years past
For me, the beauty of sushi is in its simplicity. The way I see it, traditional sushi highlights the flavor and texture of the most important ingredient - the fish, while American sushi actively tries to mask it. I always remember how buttery the toro and salmon was, the silkiness of uni, the bounce and brine of octopus, the sweetness and slime of ebi etc.. but you ask me how was the rainbow roll/dynamite roll/firetruck roll etc? I would probably have forgotten what it tasted like.
OMG, YES! A lot of people think Japanese sushi is horrible because all they've tried is low-quality stale fish. Premium fish tends to melt like butter and it has a lot of flavor to it. Just that and a dollop of mayo is more than enough. American sushi, just like you said, tends to mask the fish because they use low-quality ingredients. Of course, I'm not dissing American sushi (I can certainly appreciate it once in a while), but sometimes simplicity is all you need.
@@JCperfection I hope that my comment doesn't come off as dissing American sushi as well. American sushi is definitely a genre and culture in and of itself. Just like the sushi chef said, if 5/10 people like it, it's a success!
@@JCperfection maybe it depends on where you are, but sushi restaurants where I am generally offer that traditional style sushi with just the fish on a ball of rice with wasabi, in addition to the rolls. They'll also offer those bowls with nothing but slices of fish on a bed of radish, uh, slinkies might be a way to describe them? Of course, the fish better be good when you get that kind of sushi, I bet you can't find that kind of good stuff too far inland. The closer to the sea, the fresher the fish.
You guys went all out on this vid. I like it. The production seems high quality and you guys took a more leaning approach to being professional. This was a nice change of pace. Keep up the work, love ur vids.
These are the best kinds of videos! Honestly just really enjoyable and enlightening.
その年齢で、それだけ食べれて、若者に対しても寛容。頭が上がりません。Thx for the great vids bro!
5:16 The correct translation is "It is a little bit different" rather than "I'm not a fan of it."
"It's a little different" is the literal translation, but the actual meaning is closer to "it's incorrect". In Japan it's common to say "chotto chigau" to express dissatisfaction.
Edit : Especially since the chef is doing the "batten" (crossing fingers).
He is WAY too kind! What a sweetheart!
I just can say he's truly wholesome, that was joyful to watch :)
what a nice guy, i can see him running a sushi restaurant in some years, when he get the experience he needs
Open minded sushi master. He understand that "american sushi" is not what they call sushi in Japan but reserves the right to understand that customer taste sometimes is more important than tradition 😜
Humble and friendly! Thank you, sir!
That went better than I thought it would! So much class from the sushi master.
What a humble guy!
What a kind kind man
You instantly get a new sub. I never knew i wanted to see this so bad. And omg so much great work put into it!
What a nice sweet and smart person that sushi chef is, what a jewel 😊❤
5/10 basically means 0/10 because he's polite and not willing to fail anything so 5/10 is the lowest he can give.
mixing American ingredients and food from America to Japan creates bomb food as well as Japanese food and ingredients brought to America to create awesome food.
I am Japanese. Japan is a culture that improves on things that come from abroad, such as curry and pasta, so I don't think I am in a position to complain about how sushi is changing in the U.S.
what a sweet and humble man! So cute haha
i enjoy American sushi, but i love Japanese sushi. i only order japanese sushi every time i go to a sushi restaurant, but if someone serve me american sushi i'll happily eat it.
California roll was invented in Vancouver canada
true
@@shortschannel6576 Everyone around the world invented the cream pie simultaneously
Mind blown 🤯😂❤ I was 32 yr old when I found this out today
@@nubz8671😂😂😂😂🎉🥟🍦🥧
Then they shouldn’t call it California roll lol
I think if there's enough appreciation and acceptance from the original sushi chefs of Japan of American-style sushi, then Sushi has officially become on the level of what American pizza has come to.
that was so wholesome. loved it!
What a sweet sushi chief!!
"Funny" = fun.
This is very common in Asian english learners.
In jp in particular it mainly means interesting.
i absolutely salute the old sushi masters mindset of beeing a stundent still and have an open mind about new ways.
I like this gentleman he is so cute and sweet.
If you go to a Sushi Restaurant in Japan, you have even more differnt variations and types of sushi/seafood etc, than in western Sushi Restaurants. Besides your typical Maki and Nigiri, it is just very different to "American Sushi".
GIVE HIM YO MAMA CHILLI HE'S A CHEF, HE WOULD LOVE THAT NOT DAMM SHIRT!!!!!!!!
Subbed and Liked for interviewing the Sushi Chef and getting some tasty looking American style sushi.
I think we should all have the attitude of this dude. Very wise and humble and smart.
im dutch seeing the japanese 90 yr old master agree with dragon rolls being good makes me happy there indeed good
didnt knew that I am not just not the only one dipping the fish in soy sause and not the rice but that its the traditional way
but them I didnt knew american sushi exists
I couldn't imagine a better person to have interviewed.
What a sweet and humble gentleman
The chef is humble, respectful but still reflects his experience of his 90 years of life. He knows that each nation has different tastes and none shall be considered the best.
Absolutely agree about the cream cheese
Dito! I thought I was crazy for disliking it, since no one seems to bat an eye about it, but it just doesn't go together for me at all. It doesn't feel comprehensive to me.
Only in Japan do 90-year-olds still work. What an amazing country.
It's very common in the US too. A lot of old people get lonely and depressed not working.
Only in Japan?! Lol Not many 90 year old Japanese people work! Lol.. Where did you do your research at? On UA-cam? This video? 🤦🏻♀️… It’s funny when people watch a video from another country and think that whole country is just like that one person in the video. Lol. People from other countries that are over 80 and maybe well into their 90s, work or volunteer their time, not just in Japan. Lol
and he chose to work too, it's not like he's running out of money
bro sees a video on japan and instantly goes to hating. mate this was a positive video why even mention this? ever learned when to keep quiet and shut up? you wont be able to keep many friends if you just make unnecessary comments like that
No... thats really not a great thing, they should be able to enjoy retirement not slave away at their jobs and it'll only get worse with their aging population
Man, he needs to try a brazilian hot roll. Most japanese love that one for some reason.
I loved every second of this video!
Although he did compare the two sushi with his comments;
Chef seems to be rating the food as a different type of dish altogether and not comparing it to his own style while assigning scores.
I could be wrong though and would like to hear from him what rubric he applied.
That is definitely the case and it's why people have been surprised at how come he is so impartial about it while comparing his reaction to italians reacting to Italian-american foods; if like the italians he wasn't considering thisbto be completely different kinds of food wih only a vague similarity to sushi, he would be much harsher.(And inversely if italian american food was presented more often as its own isolated thing, italians would be less harsh about it... With exceptions)
Here under 1 hour
He’s humble and generous
next is professional chef eats microwaved meals
The thing is i bet one day in their lives they woukd probably post a vid like this
He is too old for this
Probably what a pro chef eats at home anyways, cause he'd be so tired from cooking all day
Such a w chef, actually open to ideas and seems like a nice old man.
An absolute gentleman.
The California Roll was invented in Vancouver BC bro
scroll to find this and was about to post this too
Much respect to the old man not going to lie and that's also the trick for anyone if you want to live longer just keep moving keep working never retire that's when your body/brain goes bye-bye...
But lol when he brought up the steak thing oh that set me off lol my man clearly has not been to enough steakhouses, steaks are very different even just eating them without seasoning each steak tastes different especially all the different cuts
Man if you hit the right steak place you will not regret it 😅 sushi is okay but to be honest more people fuk up on sushi than they do steak the most sushi can be very simple yet still can be messed up from a trained chef
funny bc my elderly moms body went "bye bye" from working a physically laborious job for 50 years and by the time she finally was able to retire and enjoy the last few years of her life, her body was so broken down she couldn't travel and do the things she had always dreamed of. Not everyone gets to work a cushy and fulfilling job.
You can't help but love that guy! I wanna eat his sushi when i move to Japan this winter
very humble man
team people who thinks this video is a w right?!!!
I trained as a sushi chef and this is like asking a BBQ pit master to try a McRib. The ingredients he should be sourcing on a daily basis blow away anything you’d put in an american roll. He’s being extremely nice here lol
I love learning new things - that's crazy. I didn't realize there were so many differences... Plus, the soy sauce on the fish alone is a great touch
He is just too cutee especially when he was eating the sushi😆😆🤗
That old shokunin is treating you like you’re little kids showing him a crayon drawing.
It's obvious he's not being sincere. He's just trying to be nice to you
first
Nigiri sushi, today's most popular type, was invented in Edo in the 18th century. Nori seaweed wrappers were added to sushi rolls in the 19th century. And many non-fish fillings like avocado and cucumber were later introduced. So while the original idea came from China, sushi was transformed into its modern form uniquely in Japan.
As a Japanese living in the US, I’m furious he didn’t like the cream cheese in Philadelphia roll…. That’s honestly my favorite American sushi and cream cheese is the reason😅
He probably is just not used to the idea. In America, especially on the East Coast, there's a lot of Jewish diaspora and so lox, which is a mixture of smoked salmon and cream cheese, is a common food item. I think the Philadelphia roll is riffing off of that.
VERY interesting video! Great work!
I appreciate how he creates a rating system. Instead of randomly picking a number he thinks how many out of 10 people would enjoy eating it. It’s more objective
This was amazing
This is like asking an old-school legendary Mexican Taco-Burrito Restaurant Chef-Owner to try Taco Bell
What a kind guy. I like him
The California roll is widely reported to have originated in Vancouver, Canada. Hidekazu Tojo came to Vancouver in the early '70s and started working at one of the city's only sushi restaurants
Tojo has changed his story over time. There is stronger support for the claim that the California roll originated in Los Angeles, California in the 1960s as an evolving product. One of Tojo’s early claims is that he called it the Tojo Roll and that his California customer base would order it by calling it a California roll, so he renamed it. His most recent version is that it was named it the C.A. roll because of the crab and avocado, and then renamed to California roll.
He is a sweet old man who is kind and open-minded. I wish him good health.
that japanese chef is very kind. He appreciate the effort of other chefs craft.
大将、寛容すぎます! 海のようなお心の広さが・・・尊敬致します。
（Master, you have such a deep and big mind like an ocean... Nothing but respect)
Very sweet and kind man!
I love this guy. His philosophy of "if 5 out of 10 like it, its a success" is so refreshing to hear. So many people try to gatekeep foods and consider fusion sacriledge that they don't open their minds to the idea of experimenting. Food culture is changing and transforming every day and im glad this chef enbraces the changes while still holding on to the culture.
Any sushi with eel is the best eel is so good, my favorite by far
Loved the video, the chef seems so sweet. I do wish the drop shadow on the subtitles wasn't so offset, though, it makes it rather hard to read.
Even in America less and less people are calling the rolls sushi and calling it by its proper name Maki, sushi is called nigiri.
what a nice guy ☺️
Adorable.
Since salmon has a strong aroma and is fattier than a lot of other sushi cuts, the nose does more of the legwork than the tongue in taking in its flavor. I think this might be why the chef suggests soy sauce with this, to round out the experience with saltiness and umami.