How to break down Blue Fin Tuna block by Michelin Star Chef 

Explanations are great! Making it look a lot easier than I bet it actually is!

Thank you chef, the detailed explanations are appreciated

That's really helpful and your explanation is perfect. Thank you. ありがとうございます。

Beautiful

Great video thank you!

You’re The best

You wash the chopping board using your hand gloves but you did not even bother to change it after washing the chopping board.. you just directly touch the fish after..😂

what kind towel are u using and how long we can store like this? Thank you Chef!

That Tuna is slightly off being "fresh".... its starting oxidation on the outside thats why when he cuts into it, you can see a darker brown on the outside. Also its been so long that the skin is basically falling off of it.

Thanks I like those tutorials to learn more about sushi

Hello Sensei, how long we can use the fish well on the fridge?

Thank you! This is going to help me so much

Glad to see you’re serving the food with your hands wearing gloves !