How Master Chef Yasu Tanaka Makes Sea Urchin Risotto - Omakase
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- Опубліковано 10 вер 2024
- Chef Yasu Tanaka comes from a long line of clocksmiths, which gives him an eye for detail, precision, and ingenuity. He has channeled those attributes into his work as a master sushi chef at Azabu in Miami, especially when it comes to his seafood risotto, which he has engineered to be rich without using cream, but with crab, uni, and shirako instead.
Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants.
Credits:
Director/Producer: Pelin Keskin
Camera: Carla Francescutti, Francesca Manto
Editor: Murilo Ferreira
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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His story about preparing sushi for the first time for kids in Africa was very heartwarming. So nice to see someone discover their passion in that manner.
Dude this guy is a REVOLUTIONARY! Using Italian and Japanese cuisines like that and changing to whiskey instead of mirin it's so innovative and unique I love it!!
Sadly, we can't afford it. A meal like that would costs around $300 USD at least.
Absolutely... Very creative also how he was thinking about his staff and making it fun for them. Would defenetly like to try his menu!!
When he was breaking down buying his 1st fish that was a perfect explanation of why cooking while not extremely profitable is always a fulfilling venture. The happiness people get from eating good food is a great feeling to provide even if ya barely scrape by
I have noticed a lot of the things he says are cut off before he finishes the sentences and does not make fully sense when you only listen to the audio. Had the same problem before with other episode with Japanese chefs.
madshads yeah realised that as well but i guess they just want to translate it straight to the point with simplicity in mind instead of translating everything
@@Sunwaytiger Person who edits it probably doesn't speak Japanese.
As soon as I started reading this comment I heard
殆どの日本人の方は煎り酒というものを。。。 w
love these backstage passes!!
@@Sunwaytiger i think this is more about how japanese grammar are structured, directly translating i like to eat fish would become i fish eat like, so the way he join one sentence to another would make contextual sense if you heard the whole thing
My last great meal before this pandemic was at the Den. Chef creates one of the most incredible experiences. This is simply the best. Love this piece. Nice to see his work on Eater. This is a great piece.
For those who dont know what shirako is, its milt: aka fish sperm.
Creamy white sticky stuff
If they put “fish sperm” in the title, a lot of people will be put off and hence less views
Nice pfp
I’ve tried it in Tokyo. It’s like foiegras texture but creamier, softer and slightly salty. I was grossed out at first but after trying it it’s delicious!
Shout-out to all the Eater staff for making us hungry everytime 😎👌👌
Hello Yasuhiro - Barbara & I are truly missing you and the crew @ The Den. Stay safe - all our best wishes - as always - Terry & Barbara.
Feeling purified from just even watching the clip. this is serious cuisine, pure, spiritual almost.amazing
This is probably my sushi video #456989 on youtube but I still enjoy it every time. Something magical about making sushi..
Lol there's no sushi in this video
"I switched alcohols and became a renown and rising chef in Japan."
It's even better when you realize it was a drunk idea as well
« The real risotto requires cream to make it rich »
*Italy has left the chat...*
😂
It requires dairy ie. cheese shitty translation is to blame
He break the family tradition by being a sushi chef. awesome.
Slow pan onto chef grinding wasabi. He says hello. Cut to chef unpacking and cleaning fish while him telling his lifestory. Eater.
Chef...l have enjoyed watching your cooking and cutting skills
Clock shop ?
*DIO intense*
The truly master craft in rare ingredients with heart
Looks really amazing, and I can't even think of what any of this would taste.
Pretty great job, live and transmit your passion ^^
I’m glad these videos don’t stop
Every component of his work is meticulously prepared. Truly a master of this art. 👍
The food looks amazing! It’s great to see the seasoning process in creating these dishes. With the proper seasoning, the food goes from ordinary to culinary excellent 🙌💯🧂🦀
It always amazes me how master Chefs could make extraordinary dishes with simple ingredients and very few spices and seasoning.
this man is amazing
Dude went 5 hours one way to bring fish for kids ! GIVE TAT MAN MICHELIN STARS !
: why are you so good at japanese?
: do you watch anime?
: *no*
: do you have japanese courses?
: *no*
: where did you learn, then?
: *Omakase*
Desu
For a moment I thot the title was talking about Uni risotto ... which will be delicious btw
Real risotto does not need cream sir
So does real carbonara..
But buying good cheese especially ones that goes well for risotto isnt so easy when ur outside Italy, or Europe in general..
So in some places/countries, they need to add some cream in the risotto..
Im not judging the chef, but I guess some restaurants from where he came from uses cream as they cannot afford the expensive cheeses.
Nb: I came from a not-so-advanced country, and "italian" restaurants here use cream a lot in carbonara and risotto.
Your right but most risottos are finished with butter so maybe it's a miss translation.
A VERY KIND Chef and one of the BEST!
Okay, Trump
Keep pouring the Maker's..You staff will love you.
Would love to go to Japan and taste the genuine Japanese cuisine
I just love this series!!!!
It would be incredible to work under him
Anyone who’s a lover of whiskey knows that he was holding a makers mark bottle😎
Real risotto does not require cream, as the chef states, the creaminess comes from the rice variery used and correct cooking techniques.
That was beautiful 👏👏💖💖
THIS IS A SEA URCHIN - ROSETTA STONE
I love your youtube channel soo much when it comes to these type of videos!!!
Don't know why people freak out in disgust about eating fish sperm, but will go out of their way to eat fish eggs.... Me. I like them both, very much. Still trying to like Uni, I don't think I've ever had any fresh enough (landlocked southeast coast USA) And dang, I have tried & tried with Chitterlins, but NO. When the nice friendly cooks preparing your food warn you that you're not going to like them.. they are 100% correct.
@@solchapeau6343 I am VERY aware of difference, just chatting about 2 very different foods that I don't care for. And theoretically I can get good chitterlins where I live (ugh) , and definitely can & do get a LOT of very fresh, local delicious seafood & shellfish, but there is no fresh Uni available here :-) Peace, and on a quest for monkfish liver...
@@solchapeau6343 I'll try anything once, and I like most livers, hopefully I'll get a chance to find out 1 day. But while I am *huge* fan of fish heads keep that monkfish head way from me - nightmare fuel!
You stoopid if you don't like chitterlings.
Thanks u chef what an AmZing story of that moment you know now what a life change it will be , many blessings for being a beautiful human to other humans joe from California
wow, what a lovely way to make fish, Stay connected.
Irizake.. writing that one down
Does anyone know the piano piece at around 6:00 minute mark?
What a great piece and selection for the video btw.
Just when I was feeling a little *crabby!* 😋
in b4 Italian nonnas raging about putting cream in risotto
The subtitles didn't really properly translate what he said. He wasn't really saying you had to add cream to make risotto, but that some people do. Which is true.
@@RBuckminsterFuller ah ok thanks! I never put cream in a risotto :)
Nope, they beat you to it. And actually they appear to be all male :-)
from the small ass text in the beginning, I thought he was rich and had a room in his house (den) turned into a Sushi Restaurant. Where he could serve sushi while still being a clock-smith....
Now Im fcking hungry at 1am
great vid chef. so after he cuts out and lays out the fish and preps it, is it pretty much ready to serve that day, or does he have to freeze it for a while to kill parasites?
Freezes it to negative 60 or so
Hope he will go back to his passion after all this is over.
This dude is not psychopath enough to get a Michelin Star
EY now, look up that chicken guy in singapore. Or was ir China?
i understand its a fine art of delicacies, the effort of every single of chef made. omakase price is definitely not affordable for everyone,& definitely is not cheap thou. the problem is can a person be fed fully their stomach?
yes actually
Why is the editing in this video like this? Too much movement and cuts. It's really anxious.
Is someone else continuing the clock tradition?
nah he let that traditon die
This is what cooking should be about. No compromise and a reason for doing everything
I hope they make Portions also by the size of people who come to visit them.
I hope the person there was a dwarf child
Whats that black cutting board?
That 'rare' tuna is apparently T.tonggol, one of the cheapest saltwater fish available in Indonesia. Never expected that to be on a sushi menu, but never seen that kind of quality meat either
I want Michelin mise en place
im so early, now im hungry, pwfft.
This is art
Shirako is also good fried 😍
Oishii 😋👌👍
3:45
Besides the veins and tissues, don’t you have to also remove parasites from the monkfish liver? I’ve seen videos of sushi preparers remove dead parasites after the liver was frozen.
Is that a custom blacked out datejust?
脂 not 油. Please stop translating
油 in your videos as oil and start translating it as 脂 (fat). I’ve seen this in multiple videos now. Same word, different kanji/meaning.
They are pretty interchangeable honestly.
UNI LIVE ONCE - nom nom -
Eater, the Omakase videos are awesome, but please teach your editors to stop cutting the audio off mid-sentence. It's very distracting for the viewer, and disrespectful to the chef.
Next time please have someone eat too so i can imagine its me eating 🤤
Cool
Wow a thumbnail without a close up of a spoon of caviar. Good job
Seriously Eater? You couldn't afford somebody who could dub what he's saying so your viewers don't have to read a whole novel of subtitles..??
Looks great but i kinda hate crabs or shrimp's smell lol
I kinda dont like the piano instrumental playing on the background..... doesnt fit
Kurīmu,nani?
im drinking Bulleit atm too funny(sry a bit drunk You Truly Are A Culinary Master) i would eat everything twice jesus
Y'all gonna have any more kitchen gadget videos? I miss those
Not until they get somebody who actually uses the gadget right.
just here to like :Q
First post shutdown meal is gonna be omakase
Gonad and sperm risotto! Looks delicious!
Being a sushi chef is not a job u wont really regret
Shirako is fish sperm. So you've got fish sperm risotto
No the real risotto doesn't use cream even if it has a creamy look. His results seems delicious btw.
Cheese is dairy translation sucks
Cream in Risotto? uhmmm
7:24 No. Real risotto does not have cream. Only butter and parmesan + starch to achieve creaminess. Never cream.
Whatever. The guy is asian. He have "rice" rights.
I'm an asian but that cream won't convince me to eat that
Sigh. He is NOT attempting to make a traditional Italian risotto, And I bet he knows a lot more about your regional cuisine than you know about his. Let's all play nice and stay safe :-)
Why do we get friend zone
Must taste amazing but that is not a risotto
so the entire playlist is ruined?? lol
This is a new upload. They'll add it in playlist later
7:23 Stop, risotto DOES NOT REQUIRE CREAM
👍👍
Sup
EW! Cod sperm
First
They put a alot of effort in 1 bite meal. Does your customers even get filled?!
"Real risotto requires cream..."
Are you trying to get yourself killed?! Don't let italians read that!
On a positive note, his research is extraordinary. Going beyond traditions and what you've been taught is what makes you a Great.
Italians do not use cream in risottos lmao
Second
🤔👏👏👏👏🤷♀️
third
Ga di indo ga di luar first fasrt furst kntllllll
👏👏👏🤷♀️
He grabbed that fish from a tray on the floor...
⌚️.......
I respect this guy's idea of changing things up, but Japanese cuisine is very refined, simply substituting one ingredient usually doesn't end well. But if he's only targeting Western customers, then I guess it wouldn't matter. Also, the translator did a poor job on this episode, lots of minor mistake, probably rushed it or it's the cat from working home.
Nope, there's no cream in risotto ! You get the creamy texture from the starch in the rice.
Puntastic risotto is the cooking method it doesn’t have to be rice
@@claytonfritho4534 I was reacting to what the chef was saying at 7.19min. And risotto IS a rice dish... guess how they say rice in italian ??
@@Aspett0 He didn't say that the creamy texture is from cream. He said it gets the richness from cream.
Which is also wrong, it's usually cheese, butter, or olive oil. But he said nothing about texture.