How Master Sushi Chef Toshio Suzuki Ages his Tuna - Omakase
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- Опубліковано 8 вер 2017
- The second episode of Eater’s new series Omakase heads to luxury 10-seat sushi restaurant Suzuki, where they use a freezer to age fish before serving it.
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Really digging those silent introduction shots...
Alex French Guy Cooking waiting for your new vids
ps make a fish ferment species
Thanks for watching!
A wild French guy cooking appeared! I love your videos :)
Alex French Guy Cooking do a sashimi next 😀😀😀😀😀
There's always an asian better than me :( and i'm asian.
I really love his philosophy and the way he thinks that the whole animal should be appreciated when we kill it
what does that matter for the dead fish? Thats just self satisfaction. He kills fish for his profits. Thats all he is doing
Eric Rossiter you taken your anti depressants today?
Im eating tacos right now. of course the whole thing to show respect
True acts of altruism are rare indeed. But I'd rather someone create positive impacts with his selfishness than negative ones. Charity workers help people for their own self satisfaction too, but they spread an important message in the process.
the idea is that if you're going to kill it, use the whole thing so you don't go out killing a ton more for something. While you kill it don't waste it. I think that's what he was getting at.
And that my friend is the correct way to process sashimi. Fresh fish usually consist of parasites; therefore, any fish for sashimi have to be frozen first before serving. Most people think sashimi should be fresh but doesn't realize that sushi chefs did this process first before serving it.
Grill Wasabi Sushi Channel so how exactly did they freeze the fish 750 ad?
Grill Wasabi Sushi Channel lolol。 "usually ... parasite". Lol. Not usually.
Quality of the food source is the question. There are many countries (including Japan) where you can easily buy raw egg that is safe to consume raw. Other countries have lax regulation and just try to educate their people that raw egg = bad, but healthy animals that live in clean/natural environment produce healthy egg that don't have parasite. Same goes with raw milk, raw fish, raw beef, etc.
ssh83 It's rarely ever the egg itself. Usually getting sick off egg happens because some of the egg caught some poop on the way down to the pan.
dxelson the old man at the start of the video already said they only learnt that 30 years ago so..
Best part about this video: no hipster reporter.
Well put! I totally agree!
Knife skills and presentation is just out of this world
N
Blows me away to see this 60+ years old sushi chef talk about histamine and stress hormone and antioxidant. What a master
Ramsay : "It's fuckin RAWWWWW! Is this thing even fresh?"
Waitress : "We freeze our fish with a high temperature freezer, chef."
Ramsay : "Fuck me......"
John Arnestus I was looking for this comment
A high temperature freezer, you say?
Alyce Evans same
Gordon Ramsay actually respect the ways on how sushi is made. He even tried to learn it
I think it should be extra low temperature freezer
I've seen many chefs prepare sashimi but none like him. He's more than an artisan! Fabulous skills!
Pana Sonic I think u may haven't seen many chefs. Lol
this guy freezes his fresh(?) tuna, and then charges more than it's worth presumably. what even is this.
"Fresh" Tuna or sashimi is frozen first mate. Google it.
Only if you're buying it from someone else in a country which mandates that to be necessary for tuna meant to be eaten raw, or the vessel freezes for transport. Unlucky for you!
The Japanese freeze it, and its the practice at the top sashimi restaurants in Japan so I'm not sure what you're getting at. They do not eat your version of fresh sashimi whether a country mandates it or not. You can if you want too of course but dont act like it tastes better, or its sacrilege to freeze it.
It's wonderful to see someone who enjoys their job as much as he does!
Beautifully done. Please keep this style of video, from the establishing shots to the very end. Feature-length would be amazing. It is so therapeutic.
I know right? Instead they need to have those pieces of garbage of hosts. Well I'm mostly complaining about nick. I wish all upcoming videos were like this one
Honestly I've done almost every high end Omakase in NYC and Japan. When he retired it was so sad. His Omakase was one of the best in the world.
*Mottainai* indeed. 👍
it's a waste
@@Meatchop ROFL
such an inspiring and calm video, relaxing and comfortable at the same time. awesome!
I love watching sushi chefs do their thing. It's very relaxing to me.
That deep smile at the end is really touching... He can call himself a truly happy man for being able to do exactly what he loves ^_^
This presentation was done very well! Great job
Bet his knife cost as much as my car
with its character prob a heap more. you can get it retails around 1000USD GOT
Thank you for this video, also I want to thank chef Suzuki-san for his explanations of his passion to sushi. His work is really nice imo.
The love and care that is put into the preparation is amazing
Wow that is amazing. I'd feel almost bad eating that. It's a work of art!
Absolutely amazing video and editing, bravo
LOVVEEEEE THESE VIDEOS where its just the master talking about his craft
These are amazing, thank you!
I love this series so much
This video was so well made, great music and cinematic's.
Chef thank you for sharing your wisdom and knowledge. I so appreciate the honoring of the right process for preparation from the science, art and meditative perspective. 🙏🏼✨
i love how he cut, the knife and the technique, the beauty of Japanese food
Very pleasant chap, had an interesting conversation with him while he prepared some of the most amazing sushi I've ever had.
Thanks for this video, this is a inspiration to me.
Fantastic presentation, never seen such beautiful food before.
Wow! I love how knowledgeable he is about stress on the fish
this series is beautiful
This video is absolute class
I love this. Amazing
Looks delightful!!
Japanese chefs are just like out of this world. Outstanding!
I cannot stop my mouth from watering!
Fantastic chef, fantastic presentation & fantastic manifesto.
What a reveling story of true passion and dedication for a beautiful culture
where can I watch videos w you in them. I liked how u arranged the dish and explained the care and technique involved it showed you care
Oddly satisfying when he starts cutting the meat ☺️
Yessss. More sushi pleaseeeee.
Crazy to think as I always thought that freezing the fish "reduces" the freshness of it when it came to sushi!
that's because what they're doing is called flash freezing. its different from the usual freezing from a normal refrigerator.
Generally, small fish is better to have it fresh, big fish is better when its cured.
Meghna Lall in Japan all tuna sold is flash frozen
Freshness is not necessarily a good thing. Ultra fresh fish has no taste.
What are you talking about? Nowadays, meat industry in Asia also cures their meat too.
i am inspired by japan chefs, they are very professional in terms of food safety and techniques.
What a wonderful artist
This is beautiful art
This video made me hungry! 😂
This could have made me cry it was so beautiful.
lol I'm eating my grocery store sushi while I watch this XD I'm too jealous
THIS IS A TRUE ESSENCE OF PASSION
Imagine how pissed Gordon Ramsay would be if he sees this, "HOW LONG HAS THIS BEEN IN THE FREEZER FOR!"
Jezzr that's EXACTLY what I was thinking while watching this lol
blah the fresh thing in his shows is over rated. Please I've worked in restaurants...we have to freeze things and plus....he does it himself. It's normal
fish is normally flash frozen on the boat. For sushi, it's pretty much required to kill the parasite. And it needs to be frozen for at least 7 days.
think he mostly flips when items have been frozen/kept far longer than they ought to be
i was rolling down to look for this
Espectacular!!
pure art.... :P I want to visit and eat this food sometime...
This looks good. I would like to taste it.
this is such an art
Wow. I haven't heard of him. All around next level sushi chef.
This man has some mad skills, I really want to taste his food!
That's a real master level of knife skills
The next level of next level food presentation.
This is art
I love all the music in this video. Is it available to stream?
Also this chef is amazing with a kiritsuke and now I understand why only the head chef is allowed to use one
Pure art
Mottainai "do not waste"...that was amazing ⭐⭐⭐⭐⭐hmmm need some fish head soup yummy
Nice! Good with the facts 👌
That John Wick intro...
Where exactly in the movie? Jon wick 2 or Jon wick
Was going to say the same thing.
Videos like this inspire me to go to culinary school and drop my pure science studies rn
i cant way to see these skills in sokugeki no souma
lê nghĩa Somei has a lot to prove us
lê nghĩa I hope you can wait cause (mini spoiler)
It has happened
Anthony Adams what chapter i think i forgot.
Lol hes that elite ten already appeared
What magnificent knife skills. Such an inspiration. I must refine my technique.
That set of knives he uses costs tens of thousands.
the technique in that last dish is incredible.
Fabulous!
2:37 - "Too bloody and a little dark. We don't use this one."
4:55 - "Fish has a life, so when we kill their life, we should use completely whole food."
Not hating, just thought it was funny
mileslemon maybe he use as much as he deems possible?
mileslemon might use it for something else that not sashimi though.
Qiancheng Fu Probably uses them as ingredients for staff meals.
Thanks for the kindness to those staff :D
Ramen soup base
Well done Eater.
I liked this guy. His dish was beautiful
Finally someone talking about freezing for parasite eradication! Awesome!
beautiful video
I love this... with this kind of freezing, never have to worry about tape worms/parasites
That is mad knife skills yo!!!!
its odd to hear a japanese chef with american accent but with a subtle japanese accent
Amazing
Ah damn. This place is in New York. Was hoping it was in Tokyo or Osaka so I can drop by when I have time. I've never heard of sushi prepared in this manner.
Incredibly magnificent. 💜👌🔥🙌
+Eater....Bit of a misleading title.. He's using medical grade freezers to preserve the fishes flavor and of course longevity... NOT to age the fish.
Beautiful Shasimi art..
I wanna learn how to create that bowl art for serving my sushi to friends. Any good resources?
tracklist please!!
Flash freezing is a requirement in NY if the fish is to be served raw so there's nothing to glorify over the standard flash freezing process. The emphasis should be on the duration of the freeze, not the "medical-grade freezer"
perfect his like making a bouquet of flowers
Wonderful
me: how old is the sashimi , chief?
chief:it's about 200 years old.
me:........
My deepest respect extended here...
Very impressive.
That's not food, that's art
Holy shit the video quality is just amazing i thought i was watching movie in intro
This is fking art
I have a pet fish and this video helped me take care of it
As a Japanese I have to say that this man has a true Japanese craftsmanship.
On one hand he's like don't waste, but then he's like "too dark don't use"
that one bowl is better than my whole life lol
He's not aging it though, he's just flash freezing to kill parasites while not affecting the flavor.
Lili oh yeah yeah, freezing doesn't actually kill the bacteria, by doing quick freeze you just make the bacteria inactive and avoiding them to multiply its numbers, below 40 degrees Fahrenheit is the recommended temp if you consume cold food like salad, cold cuts etc, above 140 degrees Fahrenheit is the recommended cooking temp to destroy the bacteria and between 41 to 140 is the temp danger zone which the bacteria will multiply its number..
oh my gawd, im hungry for sashimi after this