I'm Tetsu, a Sushi Chef living in Japan. (My restaurant was listed on the Michelin guide in 2014 & 2019.) Thank you for watching our videos on RU-vid.
The purpose of setting up this channel is: For Japan & Sushi Lovers Anyone who wants to serve Sushi and Japanese food to their family and friends Those who want to open a Sushi restaurant someday
To share authentic Sushi techniques and the spirit of Japan with people from all over the WORLD
In this channel, you can enjoy;
How to make delicious Sushi at home How to make Japanese food Traditional Japanese culture and techniques The spirit of Japanese hospitality
throughout this channel for free!
We upload videos every Sunday, at 7AM, EST. We hope you will check it out.
My restaurant: Sushi Yamasa Address: 3F RIN FIRST 4-4 Nishinakasu Chuo-ku, Fukuoka-shi, Fukuoka-ken 810-0002 Japan
@@samuraisushispirits2151 absolutely. i will comment there as well. I made my first nigiris after the course and i am actually impressed how good they were, thx to your guidance. I truly do appreciate it.
@@samuraisushispirits2151 I visited Tokyo Adashi-ku and Okinawa in 1990-1991 and had my first Sushi ever in Okinawa - Naha... I am addicted since then. I am loving Japan and japanese Culture. Keep it up, you are one of the greatest countries in the WORLD ... cheers from Germany ♥
I'm sorry but this is borderline ridiculous. There are no set in stone "rules" to eating sushi. Sushi was originally a street food and not meant to be some kind of pretentious "dining experience" fettered with arbitrary rules and traditions. Sushi is food and should be enjoyed by the diner the way they choose to consume it. Real sushi chefs do take great pride in their craft and want you to enjoy their creations and couldn't care less if you did or didn't follow some silly protocols while dining.
"real" sushi chefs do care. Literally everything other than using hand vs chopsticks is common courtesy for the people you are sitting next to. Don't be an asshole.
@@Alsry1 Nice try genius. Go to any sushi bar in town and put the soy sauce on the rice instead of the fish and see how many chefs throw you out. Don't pretend to know everything about "Sushi culture" and stop being a pretentious a$$hole.
a guy named Todd Davis feels the need to correct a video on sushi eating etiquette as informed by a michelin starred sushi chef. the death of expertise indeed. youre right though, nobody is kicking you out of the strip mall sushi express in waukesha, wisconsin if you dont remove your watch at the table. however for a michelin starred dining experience in japan, these would likely be considered "best practices" for that specific environment and culture. now if you would like to make a video on the preferred etiquette at an arby's drive through, i would be much more interested in deferring to your expertise on the matter
If you have chopsticks, place correctly on holder. Politely excuse yourself to the chef. Quietly step off your seat. Using both hands, clutch your buttocks. Proceed to run with high knees to the bathroom while shouting the name of your lord and saviour. Make Gojira proud.
So interesting. These are ALL things I learned growing up (Okinawan so Asian manners). Well, except the chopsticks. We were told Never to take anything with our hands...(kids, dirty hands, even if we "washed" them. lol) So that is understandable now. :D
Hi! I am curious since I cant find any big piece of fish anywhere in the supermarket thats graded as "sushi grade", is it okay to just use the farm raised salmon from the supermarket?
Yes! Of all the videos I have watched from professional Sushi Chefs and all the Salmon Sushi I have made, you can use the Farm Raised Salmon for Sushi. To prepare it properly, if you buy it Fresh, you 1st need to Deep Freeze the Fish for 7-10 days to kill any bacteria. Farm Raised is much preferred because the controlled environment usually prevents Parasites. 🐟🍣
@@rrrranch2806 I see! Parasites are not the thing I’m worried about but bacteria is. Salmonella can’t be killed by normal fridge freezer, and that’s why I’m curious if they use a super freezer to process the fish.
…sushi rolls are big and I cut them in half….geeze. BTW, it is rude to mix fake crab with real crab, I have been seeing this since the lock down. Watch out for menus that feature many many items of mixed crab.
Life was so much better when there was no RU-vid forcing people to act incredibly foolish in order to impress others. I spent 7 years in Japan at 4 locations before this chef was born. Things were much better then as sushiyas didn't have "chefs" imitating Emily Post, and suggesting frivolous manners!! How is one considered a chef when he is limited to one type of food??
It says Michelin Sushi Chef, but that doesn't change my attempt to describe the past or your inability grasp the intended meaning of the written word??@@kamikaza3334
Hi I'm a 60 year old Australian & although don't sleep Japanese my children & grand children do. I love the culture & manners you portray at your restraunt & enjoy the vidio very much. I look forward to many more from you
What a disgusting amount of sugar and salt-and this is a Michelin Sushi chef ‽‽‽ I suppose all the sugar helps the tamagoyaki brown nicely, but really.
I'm starting to eat more sushi. I've never been good with chopsticks, so I always eat it with my hands. Good to know I've accidentally been enjoying sushi the correct way this whole time!
