for the life of me I can never understand why so many Japanese people hate on him, I mean how can you possibly hate Watanabe?!! He is entertaining, charismatic, successful and famous and his omakase is very great, you can see how hard he worked for his success.
My favorite Sushi Master!!!! I love that guy!! Tail piercing is for getting rid of all the blood that maybe left in the meat after the gills have been cut to bleed out. The wire is to remove brain, nerves, andspinal tissue to be more humane in killing the fish. Also, makes the fish easier to handle not floppingaround.
I'm already responding to all the comments saying "cruelty" _by the way, I'm vegan just so you know i don't defend it just because i love meat, but because of logic_ When you kill a fish, there are multiples techniques do give them a painless death (or at least let them feel the less pain possible). By watching this channel I will give you the mane 3 ; - a long thin metal stick directly into the brain -cut them in a precise place to let them bleed out little by little during 10 or 20 minutes -an ice bath that slowly puts them to sleep. Honestly, the very least painful one would be the ice bath, but not all restaurants can afford to take the time to let their fish at least 20 or 40 minutes into an ice bath. Those 3 techniques are different but all affective and given to the fish to reduce pain. Trust me, those chefs don't enjoy killing fish, if they loved it they would cut the whole thing alive and worst. Now, sometimes, the fish is simply too small to use such precise techniques and yes sadly they are the ones that have painful deaths but because of their size, their nervous system is reduce to a simpler one compared to our so they feel a more sudden death with less complex pain.
The ice bath is actually the worst one. It stresses out the fish and makes the meat tougher. At least, I think that's what I remember from a video I watched a few months ago. Ahah
Thank you for providing this information. I squeezed a little watching the video, but knowing that this is the humane way of killing makes it a bit better.
Fred Neecha i don’t think that works that well as a thats what she said joke. Now if it was a thats what he said then yea cuz girls are fishy..... sometimes beefy
I have already raised fish's fillets, soles, salmon, plaice, I have never broken up lifting in so many steps. I am amazed and admiring at this precision.
I love it when you visit Teruzushi. The chef appears super serious, but can be such a goofball! He seems to like your visits too, if that smile is anything to go by :)
Sou brasileiro mais amo a comida japonesa e ainda mais desse chefe da vontade de comer pela tela do celular e muito maravilhoso a maestria e a qualidade da comida e o amor que ela e feita parabéns espero um dia ir ao Japão só pra ir ao teruzushi
To be honest, ikejime isn't the most humane method of killing fish. They argue you kill the fish instantly, but as you can see it in the video, most of the time they bleed the fish first but not to the point the fish is dead, crack the skull then insert the rod to stir up the spine fluid. Most of the time, the fish is more or less still alive until you insert the rod. I have a friend who was a japanese sushi chef for 30 or so years. They use ikejime BECAUSE it removes the effects of rigor mortis and preserves freshness to improve the taste of flesh, not because it is a humane way of killing fish. This is why I always argue it is best to stun the fish and bleed it to compeletion while it is unconscious. How would you die? Getting your brain instantly damaged? Or getting your throat slashed, skull drilled in, then have a rod inserted into your spinal coloumn? The answer is pretty obvious.
I find these videos mesmerizing! These guys are crafty like well honed experts. Might seem crazy, but my bucket list would have a Japan vacation and go watch this.......
That's pithing right? The sushi chef is inserting a needle to its brain to sever it so that the fish won't move when you cut. I never knew this technique is also used in fish. I though it was only for the frogs when we were dissecting a frog in our zoology class.
I’ll tell you my story about how I ended up in here. I watched some GOT videos and UA-cam started recommending me some Japanese sword fight. Then eventually, magically I’m watching how they make sashimi
Love your channel, and I am a subscriber, but the grouper is just a juvenile. Where I live in South Carolina USA, they must be a minimum of 51 or 61 centimeters long, depending on the species, to keep. This gives them a chance to spawn and maintain the population.
The preparation is so delicate and time consuming. Watching chef prepare those fishes is like watching artist making art. Amazing!
3w
Yes dear friend i agree nd like it
I love that chef, he's my fav! Missed him a lot. It's great to watch him because you can see how passionate he is about his job
for the life of me I can never understand why so many Japanese people hate on him, I mean how can you possibly hate Watanabe?!! He is entertaining, charismatic, successful and famous and his omakase is very great, you can see how hard he worked for his success.
32:54 i've been watching this channel for months and this is the 1st time i see him smile while serving food
Him? I thought the channlel owner was a girl?
@@johndangmei5748 he's talking about the chef
Beautiful flow.
Yeah he can smile
@@johndangmei5748 oh shit it a chick?
*Anyone who's reading this comment:You're perfect,.no matter what other people say .Have a great life everybody,goodnight*
QIAOASRM your the best
Back at ya!🥰
thanks my friend
Aww that nice thanks
I'm not perfect xD
I really admire this particular Chef, everything I have seen him make looked good!, I wish I could go to Japan sometime.
really?
I like watching this chef work when he comes on.
My favorite Sushi Master!!!! I love that guy!! Tail piercing is for getting rid of all the blood that maybe left in the meat after the gills have been cut to bleed out. The wire is to remove brain, nerves, andspinal tissue to be more humane in killing the fish. Also, makes the fish easier to handle not floppingaround.
Thank you for this! I was wondering what they were doing at the beginning
Yes thank you, I too was wondering, and that makes lots of sense. Thanks!
How come they cut the gills first? Or are they cutting something else.
I'll bet,you'll be easier to handle to if they wired the carp out of your brain too lol
Karen Latham nobody asked u
I dont eat fish but that's satisfying to watch 😁😆
Giorno Giovanna me either 🤢
I like your video very much. It is simply a pleasure to watch. Nice video.
I love this sushi chef! He's so skilled!
VERY TASTY MY FRIEND BLESS YOU 🤙🤙🤙🙏💞
O yes dear friend true
We need more videos of this man I love watching him work
Yeah, superskilled cool chap.
She's a woman
They showed off their superior fish handling technique, this is what is done in Japan to keep the fish fresh.
I'm already responding to all the comments saying "cruelty"
_by the way, I'm vegan just so you know i don't defend it just because i love meat, but because of logic_ When you kill a fish, there are multiples techniques do give them a painless death (or at least let them feel the less pain possible). By watching this channel I will give you the mane 3 ; - a long thin metal stick directly into the brain
-cut them in a precise place to let them bleed out little by little during 10 or 20 minutes
-an ice bath that slowly puts them to sleep.
Honestly, the very least painful one would be the ice bath, but not all restaurants can afford to take the time to let their fish at least 20 or 40 minutes into an ice bath. Those 3 techniques are different but all affective and given to the fish to reduce pain.
Trust me, those chefs don't enjoy killing fish, if they loved it they would cut the whole thing alive and worst. Now, sometimes, the fish is simply too small to use such precise techniques and yes sadly they are the ones that have painful deaths but because of their size, their nervous system is reduce to a simpler one compared to our so they feel a more sudden death with less complex pain.
Thank you, that was very helpful. I was wondering what the wire was for!
AGREED FRIEND HOWEVER YOU EAT WHAT YOU WANT I'M A CHEF AND I DISPATCH QUICK AND CLEAN
Actually the wire is meant to go through the spine column and relax the muscles so the meat wont be as tough
The ice bath is actually the worst one. It stresses out the fish and makes the meat tougher. At least, I think that's what I remember from a video I watched a few months ago. Ahah
Thank you for providing this information. I squeezed a little watching the video, but knowing that this is the humane way of killing makes it a bit better.
Yay! Happy to see this chef again!
HE MADE YOU HUNGRY
Also me dear friend
I like the chef very much, it’s an artistry what he does.
I agree with you ❤ I can watch him all day.
The hands of a great master, the talent of a great actor
I love this chef. He takes so much pride in his work. Very very skilled.
この動画大好き。 照寿司さんをずっと叩いてきて間違いなかったって確信させてもらえる内容やから。
鱗すくの下手すぎてめっちゃ笑った！ さすが天下の照寿司さんですね！
パフォーマーとしては和食の見せ方は最高ですな
この方は外国人向けのパフォーマンスで成功された方。日本人の私向けにどなたか完璧に上手い捌きの動画を紹介もしくはアップロードお願いします！
Food is an art and this man is an artist
前も別の動画で見たけどへたっぴな捌きだよな...
もはや、この捌き方だけで人物特定ができるレベルだよ
本当それね。上手くできないなら、美味い人の動画観て勉強してほしいね😅
That knife is awesome its like a small samurai sword
It's a Sakimaru Takohiki
@@Masterfighterx v .gt ju t
so glad to finally see some ikejime fish on this channel
That's what I thought!!
すき引きうんぬんはおいといて、この人のブランディングの高さには脱帽するものがある
Watching this I realise I should appreciate that I am a human
Black people in america at 18th century disagree
@@pipidudu2023
I appreciate the way he humanely dispatches the fish before preparing.
封面图和内容都做的非常漂亮👍
this is like art, so delightfull
this is not like art, this is art.
I love that sushi chef. He’s really funny!
My favorite chef! This guy is awesome!
The way he works is so clean, and it's very respectful with the fish.
He literally let's the fish bleed out alive
営業にマイナスになる動画を載せるのって勇気あるわ
i think so too
The chef has amazing knife skills I would love to try his sushi
Fred Neecha i don’t think that works that well as a thats what she said joke. Now if it was a thats what he said then yea cuz girls are fishy..... sometimes beefy
Yes i agree my dear friend
I have already raised fish's fillets, soles, salmon, plaice, I have never broken up lifting in so many steps.
I am amazed and admiring at this precision.
This sushiman appears to be very nice people =D
OMG! this man just smiled!! been watching this channel a long time and I have NEVER seen him even crack a grin let alone smile!
The chief removes the fish’s skin like an apple 😂
Go and search some indian or bangladeshi fish peeling videos... They do it in 10 seconds and those fish weigh 400 pounds!!!
Japan nomber 1 food fresh,clean and healty in the world i like so much japan food
я балдею с этого мужика... он точно знает своё дело.
и это лучшая реклама всех времён
Очень нравится отношение к своему делу.super.
このすし食べるお客さんが気の毒
水浸しのまな板で魚卸すの斬新ですね
I love watching this guy!! 💕
He’s techic is very cheap...
that smile is priceless.
AGREED
4:10 ASMR has entered the chat... 😃😂
I love it when you visit Teruzushi. The chef appears super serious, but can be such a goofball! He seems to like your visits too, if that smile is anything to go by :)
Sou brasileiro mais amo a comida japonesa e ainda mais desse chefe da vontade de comer pela tela do celular e muito maravilhoso a maestria e a qualidade da comida e o amor que ela e feita parabéns espero um dia ir ao Japão só pra ir ao teruzushi
No soy experto, pero creo que trató a esos peces con mucho respeto y eso me agrada
This is probably the most humane Japanese Street Food video ive ever seen.
still a huge number of dislikes, people are offended by fishing and consumption of fish
To be honest, ikejime isn't the most humane method of killing fish. They argue you kill the fish instantly, but as you can see it in the video, most of the time they bleed the fish first but not to the point the fish is dead, crack the skull then insert the rod to stir up the spine fluid. Most of the time, the fish is more or less still alive until you insert the rod. I have a friend who was a japanese sushi chef for 30 or so years. They use ikejime BECAUSE it removes the effects of rigor mortis and preserves freshness to improve the taste of flesh, not because it is a humane way of killing fish. This is why I always argue it is best to stun the fish and bleed it to compeletion while it is unconscious.
How would you die? Getting your brain instantly damaged? Or getting your throat slashed, skull drilled in, then have a rod inserted into your spinal coloumn? The answer is pretty obvious.
The King has returned!
Постоянно удивляюсь мастерством этого повара,насколько человек относится с душой к своей работе!супер,приятно посмотреть!
amazing! and only took him 7 hours of straight hard work
My favorite sushi chef!!!!!!
พิถีพิถันทุกขั้นตอน ดูแล้วหิวน่ากินมากๆ
スキ引…包丁を大きく動かした方が
綺麗に出来ますよ
お願いします。
Thanks for offering these sort of terrific information.
The sound of cutting the fins is satisfying
I find these videos mesmerizing! These guys are crafty like well honed experts. Might seem crazy, but my bucket list would have a Japan vacation and go watch this.......
太完美了！绝对是艺术！
6:00
*sounds like my cat eating dry food*
que barbaridad, nosotros a lo bruto y ellos con una gran delicadeza. Me encanta sus cuchillos.
That's pithing right? The sushi chef is inserting a needle to its brain to sever it so that the fish won't move when you cut. I never knew this technique is also used in fish. I though it was only for the frogs when we were dissecting a frog in our zoology class.
Yes and Japanese called it Ikejime.
Yea very common
Yes! Favourite Sushi Chef is back! :D
That fish so pretty
Здравствуйте, классно 👍 😍спасибо
Amazing cutting skill, looks like peeling fruit.
What's amazing here...
fuck you
Go and search some indian or bangladeshi fish peeling videos... They do it in 10 seconds and those fish weigh 400 pounds!!!
why you so **&##@@##**&&**
bro this mans is cutting directly into the gut and piercing it where is the skill in that
Wow so nice .
We have many lobster too and fish ..
I’ll tell you my story about how I ended up in here.
I watched some GOT videos and UA-cam started recommending me some Japanese sword fight.
Then eventually, magically I’m watching how they make sashimi
I love watching this man work please do more videos
Great to see this Chef again! :)
An artist with a knife
yoooo finally found something flatter than my chest
The fish was all like “what happened I was tryna swim doe”
Drew Hardy ni
つよしもオッサンの介護大変だなw
このお店はパフォーマンスが売りなわけだけど、舞台裏は見せない方が政界だったかもね
Me being asian and loving seafood im starving rn
SO AM I TODAY WERE HAVING SEAFOOD
Мастерство этого мастера безупречно!!!
Lindo trabalho de manuseio do alimento e de um local limpo, que tem em sua cultura uma arte na cozinha!!!
01:40 must have experienced a disconnected network,
But that lag tho
Jaja lol, I was thinking the same
Ah, they're doing the spinal cord destruction.
That's a good technique.
@@baotang5776 Yes.
It prevents rigor mortis in the fish making it more pliable longer
"ikejime"
One of the best presentation I've seen so far 👌😎👍
人間ってすごいなー。
すっごい下手だったのに、まぁ下手まで成長してる。
こんなんまだ要修行レベルだろ...店出していいのかこれ
鯵に使う包丁デカすぎるでしょ🔪
Love your channel, and I am a subscriber, but the grouper is just a juvenile. Where I live in South Carolina USA, they must be a minimum of 51 or 61 centimeters long, depending on the species, to keep. This gives them a chance to spawn and maintain the population.
Мастер своего дела ! Молодчина !
Watching these seafood love to go to Japan sushi Restaurant .
When the chef gets his Katana out, we know we are going to see some great knife skills plus some serious food presentation.
Есть кто ещё из России ребят? Или я один это смотрю?
Нет не один _)
Казахстан
Рыбку жалко.
ДАААААА, одни буквы остались...
Всё прекрасно, только это не скумбрия в ставридка. Культура конечно уникальная в своём роде... Весьма познавательно👍
Yay! Samurai-Chef!! Been a long time.
ここでの弟子は不幸
この店パフォーマンスだけなんだよね
Looks like excellent fruit peeling.
こんなに雑に扱われてお魚さんかわいそう…
「命をいただく」って思ってないんだろうね
捌いてる人にとってはただのパフォーマンスの道具…てか、パフォーマンスにもなってないケドw
Single-handedly destroying the ocean keep it up Japan
Sometimes I can't help thinking that no matter how hard the chef washes his hands, he still sweats!
that's true
貴方がどんな方かは知りませんが、こんな仕込みの動画を良く取らせてくれたもんだ、流石です。
03:13 Sushi Bae in DA HOUSE!!!!!