miz bootsie this is the place to try if you ever are curious. It’s expensice but worth every penny. Lunch is a much cheaper option ($125 or so). I type this as I wait for my lunch to begin.
I've been cooking at bars and "average" restaurants for about 25 years. Among my friends, I'd like to think that my knife skills are significantly better than average, but this dude is a boss. Much respect!
I had to watch this twice, which is no problem because I usually watch Omakase Sushi twice, but reading the subtitles while watching the video was difficult for some reason.
Okay I love these videos but the camera work on this one is far too shakey and has made me feel ill wish I could watch to the end but it's too much of a rollercoaster
I really like this series, but the combination of close ups, shaky cam, and rapid editing make me feel queasy. Maybe it would work better in 60fps. Or maybe it's just me.
@ 4:13 is that a mistranslation? Kombu/kelp is a type of algae, it doesn't feed on other organisms but instead gets it's energy from photosynthesis like plants as far as I understand.
i'm not sure what the original japanese says, but colder waters are more nutrient rich because there is less stratification (separation of water levels because of temperature differences - warm upper layer and cold lower layer) / more mixing between layers of water (nutrients tend to sink, mixing water allows nutrients to come back up). The greater concentration of nutrients in colder regions is why plankton tend to aggregate there, and i suppose is also what contributes to the better flavour of kombu from colder regions (as they can take up more nutrients). I guess you could also say the (greater concentration of) plankton that aggregate in colder waters die and decompose into (more) nutrients "eaten" by the kombu (making it more nutrient dense, therefore tastier)?
Hello, what is the background strings music please? It is not as said in the description: Respawn Vieveri or Final Transmission Home Amaranth Thank you
Sounds amazing! Thank you for preserving an important tradition chef! I would love it if a video could be made of the whole process in detail for one fermented fish that we could make at home. Thank you! Much Respect 🙏🏼💫💫
Hey, as someone who has seizures the fast paced camera changes are extremely bad. They are making me sick and disoriented (Plus with trying to read subtitles) Maybe try to slow the pacing down a bit? If you zoom in please don't show the zooming in just it already zoomed. And maybe don't change camera angles when the subtitles are up? 💚
Isn't Kombu a type of brown algae? I believe the information presented in the subtitles of the video is wrong. I don't think it feeds on plankton but it photosynthesizes?
Kombu is a type of algae seaweed that requires nutrient rich water to grow. The plankton in question provide those nutrients in the region from which Chef Saito sources his kombu from. Thanks for watching!
This is the only series that I'll watch no matter where I go just for the quality alone
the only best series that really nails me in your channel
Nothing like watching a master in his natural element. Great stuff there.
His skill is amazing...Salute and respect Chef Saito
I love this channel. Amazing content and personalities here. I love videos like this. Keep up the great work!
Can we all agree that this is the most epic and beautiful series on UA-cam?
I really like him! This episode was fun to watch 😃
Oh god. Watching this this late at night was not a good idea 😱😱😱😭😭😭 great vid, eater.
Moxie Beast ASMR THANK YOU and we hope you sleep well.
Eater awww, a sleep well message from eater!! ❤️😍
The art of preservation, too much effort, well deserve to be known in the whole world
6:46 just wow.... speachless for that
Amazing sushi technique. So much to learn. Hope to try it one day. Even the more Michelin grade restaurant status!
Dont even eat sushi, just love the artistry of chefs.
miz bootsie this is the place to try if you ever are curious. It’s expensice but worth every penny. Lunch is a much cheaper option ($125 or so). I type this as I wait for my lunch to begin.
i desperately need to know the music used in this video. It's so good!
I've been cooking at bars and "average" restaurants for about 25 years. Among my friends, I'd like to think that my knife skills are significantly better than average, but this dude is a boss. Much respect!
In love with this series , this is truly a form of art
“I attended a high-school specializing in marine biology”... Jotaro-kun?
My fave documentary about sushi is “Iro dreams of Sushi 🍣 This channel also shows the true elegance of those who take such pride and it’s amazing. 🇯🇵
Fantastic video...I am so hungry now!!!
You guys cut the scene too fast, it's hard to catch up. Content is good tho
It's meant to cause horror and confusion , sadness and shame, terror and moaning , farts,darts and tears to the ears of the listener.
@@Smerkiest lmao wtf. farts, darts and tears to the ears? im dying
I love this series tooo much
I had to watch this twice, which is no problem because I usually watch Omakase Sushi twice, but reading the subtitles while watching the video was difficult for some reason.
Way to cut the video like a Bourne Identity movie
Beautiful footage
I enjoyed the previous videos more. This time the video felt rushed and the music was too aggressive for such a delicate technique.
"There isn't anything wrong with fresh fish"
Ever heard of Anasaki?
Very similar to Chef's Table; I love it!
Man that all looked so good.
Priceless information-thank you
Y’all really gonna have to put the names of the songs in the description i’m jammin’
fish is already delicious and he made it more delicious like wtf?
Majestuosoooo
Okay I love these videos but the camera work on this one is far too shakey and has made me feel ill wish I could watch to the end but it's too much of a rollercoaster
The video quality is so top notch that I thought i was watching Great Big Story. Lol
To everyone complaining about the editing; you all need to become video editors and do it yourself.
Great job on covering his voice with the music.....
This is insane good
I really like this series, but the combination of close ups, shaky cam, and rapid editing make me feel queasy. Maybe it would work better in 60fps. Or maybe it's just me.
im dizzy already.. 😵😵😵
Yeah you shouldn't work in a kitchen then. No way to actually capture what happens in a kitchen with a tripod in everyone's way
Paendabear they can easily just leave the camera focus on him and not cut every second because it makes me dizzy too and the horrible music.
This guy is a legend love his cute pose hahaha
Too many cuts. Is the video editor the same guy who worked on Jason Bourne? There's a barely any orientation in space between cuts...
@ 4:13 is that a mistranslation? Kombu/kelp is a type of algae, it doesn't feed on other organisms but instead gets it's energy from photosynthesis like plants as far as I understand.
i'm not sure what the original japanese says, but colder waters are more nutrient rich because there is less stratification (separation of water levels because of temperature differences - warm upper layer and cold lower layer) / more mixing between layers of water (nutrients tend to sink, mixing water allows nutrients to come back up). The greater concentration of nutrients in colder regions is why plankton tend to aggregate there, and i suppose is also what contributes to the better flavour of kombu from colder regions (as they can take up more nutrients).
I guess you could also say the (greater concentration of) plankton that aggregate in colder waters die and decompose into (more) nutrients "eaten" by the kombu (making it more nutrient dense, therefore tastier)?
Wow everybody becomes a master chef
thank you👍
what is yellow thing topping on the kohada？
What's the music in the final bit please ?
Eater or anyone else who recognises it.
Hello, what is the background strings music please?
It is not as said in the description: Respawn Vieveri or Final Transmission Home Amaranth
Thank you
filleting station is awesome
This is culinary art
Eater does an amazing job with this serie.
Amazing
Music was excellent
As I’m sitting here adding extra mustard to my bologna sandwich, but it’s fancy mustard so I feel like we’re on the same level 😂
Grey poupon perhaps? Lol. Eat well my friend.
One day I will drop by this place asking for this chef
You need to win the Powerball to dine at the restaurant
Great watch. I don't like sushi nor am I a foodie but for some reason I felt drawn to this video
Studied at marine biology highschool. Ends up as sushi chef.
What a plot twist 😂😂😂
someone can help me? i want to know what instrumental music is on de video.
Good vid, pretty sad it was brought down by the bad audio(the bg music)
I want to eat sushi 🍣 for the rest of my life
You need to care about the fishy smell of the sushi, if when you have sushi in Japan or other Asian countries.
Someone messed up editing here. Awful mixing, poor camera work, and the music sounds like it's out of a horror film
Was this video made with iMovie?!
I think it's important for me to say that I like the video and love the content, but the cinematography and editing are terrible and annoying.
I actually really enjoyed the first song. Can anyone name it by any chance so I can find it?
I'm one of your subscriber from Indonesia, I think you guys have to make a video about Indonesia cuisens. Thx before :)
Ichfan Ramadhan make your own.
♡ fresh snapper is soft tbh
Thats why hes curing it
That scallop 😍
Sounds amazing! Thank you for preserving an important tradition chef! I would love it if a video could be made of the whole process in detail for one fermented fish that we could make at home. Thank you! Much Respect
🙏🏼💫💫
Mantap
Where did you get the plating music from? Who wrote it?
Is it just me or is the audio mix on this video really bad? The background music is way to loud, I can barely hear the guy speak.
not just you...
Terrible camera work and editing as well. It's filmed like a fight sequence.
Christian Heinze-Rowney the music gives the feeling your are watching a samurai, not an artist. I liked the previous videos more.
Mihai Dumitrescu I'm not fussed about the music, I'm just annoyed at how shot the mix is. It's like they didn't even listen to it before the uploaded.
and the musical cues dont make sense. what's with the "Jaws" style vamping whenever they show stewed scallops?
I feels like watching anime with subtitles :>
Here after he received 2 Michelin stars in Toronto
What's the name of the background music????
Lucas Lara
Darudesuka - SanaduStormu (Orchestra Edition)
6:45 I get anxiety watching that
Hey, as someone who has seizures the fast paced camera changes are extremely bad. They are making me sick and disoriented (Plus with trying to read subtitles) Maybe try to slow the pacing down a bit? If you zoom in please don't show the zooming in just it already zoomed. And maybe don't change camera angles when the subtitles are up? 💚
ehblahbing how about you go watch something else lol
I never tried this kinds of restaurants. Is it some kind of recreational eating only? Like, to appreciate food as art?
天婦羅蝦最好食之後大隻元貝碗珍珠米真係彈牙既任食果餐放題咪夾下d嗚門片好似係仲有烏東揀
Why is the camera so shaky
Isn't Kombu a type of brown algae? I believe the information presented in the subtitles of the video is wrong. I don't think it feeds on plankton but it photosynthesizes?
Kombu is a type of algae seaweed that requires nutrient rich water to grow. The plankton in question provide those nutrients in the region from which Chef Saito sources his kombu from. Thanks for watching!
The loud music disRespectful.
every video of Japanese fish preparation i saw didn't use any filleting knife O.O - real masters
I dont need michelin when I can eat fish and chips while watching this video
i see the chefs table influence
Greatness
You just have to appreciate the art and dedication to perfection.
I wonder if there is the ultimate sushi master... I mean why not have a competition? I can hardly figure out who is the best sushi master?
beautiful
I don't know why but for some strange reason I want sashimi
this man looks like a food scientist
Sashimi from Saito you know that Man 2 Michelin Star
😍😍😍
Cant hear what that good man is saying because of this super out of place and too loud music
That was excellent. I'd love to have sushi of this grade.
The Yukihira Soma of Cooking world
Don't like the audio on this video. Too loud
BABY SNAPPER ! BUHHHH!!!
This is Eddy Haung if he didn’t grow up listening to NWA
Sashimi from Saito, you know that man 2 Michelin star
This guy is coolllll
This dude made his walls out of minecraft dirt blocks
Esses pedacinhos de peixe não tampa nem o buraco do dente, o bom mesmo é uma picanha com três dedos de gordura 😋
i agree with the other 160 comments. what the hell is going on with the audio volumes in this vid