How Two Master Sushi Chefs Created a Brand New Omakase Using American Fish - Omakase 

Yeeleng Lor I wonder what happens if the topic of comfort women comes up.

now this is an Avengers level threat

Same thought! I dont speak nihongo and hanggul but I can defferenciate which one is japanese and korean based on the sound!

but they speak engrish when they work

Imposibrruuu

Yea. When the korean chef is speaking, I was like his japanese is weird. Then I realized he was speaking korean😂

This is one of the main reasons why I teach ESL. English helps connect people and cultures around the world. I'm glad you noticed this small, but important detail.

@@hezhang8843 exactly what I thought then I realized wait that's Korean haha

2 subs "a sense of pride and accomplishment"

How much was the meal? Like what can we expect to spend?

@@jojotwice8918 I'll be there in October I wanna know too

@@jojotwice8918 according to this, about $200 a meal, before everything else www.nytimes.com/2019/03/19/dining/odo-restaurant-review.html

A lot of fish have parasites. Have two friends who are sushi chefs (Not at the Eater high level) and one thing I learned from them is that I shouldn't eat fresh sushi after fishing (Used to go fishing with one of them all the time and sometimes I might be tempted to Sashimi halibut to eat fresh) because of the chance of parasites. Most sushi places will freeze their fish to a certain temperature because it'll kill all the parasites that they might have before thawing and serving the next day.

Maybe this is just my Western perception here but Asians in general always seem much more humble than Americans.

Thats the difference between Chefs and Cooks

He literally said that those parts don't have parasites and can be eaten, think before you type

Ken Kk it is still a risk. He said it “looks okay” not that it definitely doesn’t have parasites - calm down

Nothing can compare to Japanese fish. American fish is good and all but it's not in the same league

@@user-ln1up9xi4k Ensenada Mexico my friend. Any Japanese Sushi will tell you. Open your horizons as did Masa and many others with open minds. The journey has no boundaries. Unless you place them there.

The ignorance must hurt

It conveys a sense of energy, and excitement, and nausea.

JJJ it’s the same guy from Gordon Ramsay’s channel

All type of fish that is used for sushi or sashimi with the exception with tuna in the US must be flash frozen to certain temp to rid of parasites. Nothing new.

@@dyu8184 are the fish in the tanks at restaurants flash frozen right before they're served?

@@jc-tu6pg They are cooked.

@@recoil53 nah the sashimi

Most restaurants will not have the capability to flash freeze fish, that's a process that usually happens on the boat or at the processing facilities. As far as I know fish that hasn't been flash frozen or deep frozen is not able to be prepared raw in the US. But in the case that some places are doing this, then you better hope the chef is well trained to identify parasites and prepare the fish. In Japan people eat and serve fresh fish that have had parasites found in them all the time, and if the fish is fresh and prepared properly to remove/kill the parasites then it's completely fine unless you happen to have allergies to the parasite and it's secretions which can be left in the flesh.

Japanese do live very long you see...

In Japan, most certainly the quality of fish they will sell you at the market.

I don't know about them but alot of sushi places freeze and unfreeze their fish to remove the parasites. I think they are only worried about the texture

Real deal?

You also pay for time and skill

@@recoil53 Sushi Nakazawa is $150, and I got Scallops and Sea Urchin from Hokkaido, tuna from Spain, squid from the Med, list goes on. these people are charging $50 more using produce they probably get for a few dollars.

@@AL__EX need to clear something up for you. Fresh fish = more charge. Not to mention the labor cost,rent and utilities.

No he has a point, if they consistently serve fish that doesn't warrant their fixed omakase price then that's a ripoff unless their restaurant's reputation truly warrants it. Fiy fresh fish that has never been frozen cannot be legally used in raw preparations in the US, so that's a moot point. In Japan omakase is rarely a fixed price because they charge appropriately based on the price of the ingredients they were able to obtain that day.

本当の事を言っちゃダメよ🙅‍♂️

Then they have to find the box in the next room

Teddy bear shashimi

Yeah it seemed like they were using that raw and I am wondering how they take care of that...is it flash frozen then thawed similar to how some sushi is done?

@@thomaslax39 exactly I don't think he cooked it like he said at all. He served it raw! Parasites and eggs are hard to see so just visual inspection & discard some parts is not okay.

deSeriosa parasites in fish are way different then parasites in humans. So there is much lower risk to infect humans with them. Now if that was a mammal such as ox then I would be not ok with it.

No. lol.

Saves the shipping costs from Japan.

@@isdere you mean flying

Yeah, I thought that was super weird. here's a video from Hiro Terada where they found worms and dumped the whole lot. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-c9xOf4Ku39E.html

It's not weird. If the chef is trained to identify and process fish that is infected with parasites then it's fine to eat the flesh on infected fish, even raw. They do this all the time in Japan. I watched that video before too and I think they overstated the dangers of using tuna found with parasites and the disinfection protocol. They were trying to promote their own shop and show off how responsible of a place they were. They would have used the fish(without showing viewers of course) if the infection sites were localized and minimal(you just throw out the parts with the worms and where they damaged the flesh). This is how all sushi places do it. They said they got refunded for the fish, but I think that's only because the fish had very little usable parts on it due to the wide areas of infection. It's accepted in the industry that wide-caught fish all have parasites, and normally no distributor will offer refunds for fish found with a worm or two. In the video too, Terada was trying to decide whether or not he could still use the fish lol

@@しゅーおーくらけらん Yeah, I thought they over-hyped the clean up protocol as well.

Chuck em out obviously