How To Prepare The Threeline Grunt (Isaki) for Sushi by Michelin Sushi Chef

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Feel free to ask questions about the course or upload photos of your own Sushi creations, and Chef Tetsu will reply with his comments. 🍣 We look forward to having you join us! :)
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About Michelin Sushi Chef Tetsu:
His family owned a sushi restaurant in Saga Prefecture in the Kyushu region.
Chef Tetsu grew up close to sushi and Japanese cuisine from a young age.
He later went on to pursue a completely different career path, but when his father closed the sushi restaurant, he vowed to revive it.
In November 2007, he opened his first restaurant, "Yamasa Shoten Sushi Yoshi" in Saga.
As a consequence of the restaurant's popularity in Saga Prefecture, Michelin researchers visited the restaurant.
The restaurant was listed in the Michelin Guide twice. (2014, 2019)
In June 2019, he opened "Sushi Yamasa" in Nishinakasu, Fukuoka, offering the best time and sushi to customers from home and abroad in a restaurant overlooking the night view of Nakasu.
If you have any questions, please feel free to DM us.
#Isaki #ThreelineGrunt #Sushi

[@samuraisushispirits2151]

Thank you for always supporting our channel! :)
And we have some important information to announce.
We are about to release structured content on Udemy in January 2022. This will help you make professional Sushi from the beginning! 🍣 If you're at all interested, check out the description and sign up for our Newsletter!
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Thanks,

[@samuraisushispirits2151]

Have you ever heard of Isaki, a white fish available in Japan?
In my restaurant, the fish that is treated as the highest quality brand is served as Sushi in various preparations.
🍣 The traditional process called "Yakishimo" in the video hasn't been widely known outside of Japan, so it's very special and very unique content.
Please let us know any thoughts or requests you have, we'd love to hear them! :) Thanks,

[@ismailmsb4263]

Looks so good😍

[@ismailmsb4263]

Do you plan to make a video on abalone ?

[@lycaoness2201]

Thank you very much! I used to serve the fish with the skin off now I can try your technique “yakishimo” which is going to take the dish to a next level! Thank you for taking the time to make these video for us it helps us out a lot and keeps me motivated to work even harder

[@samuraisushispirits2151]

@@ismailmsb4263 Thanks for the nice comments. :)
We didn't have a chance to film the abalone, but if we get it in the future, we'll definitely feature it! We hope you will enjoy the upcoming videos! Thanks,

[@samuraisushispirits2151]

@@lycaoness2201 Thank you for sharing some very good points! :)
In Japan, there has long been a culture of cooking fish without dumping it, and Sushi has been greatly influenced by that culture.
There may be times when we need not only innovative techniques but also traditional ideas to improve the cooking quality.
We'll keep sharing some of that knowledge in the upcoming posts, so please check them out! Thanks,