If anyone is wondering what those green strands with pearl- like spheres on them are: they are called sea grapes which can be found usually in clear waters like those in the Caribbean.
@@Kaiju3301, my friend those yellow things are uni or sea urchin fillets! They are known as the “foie gras” of the ocean because of their rich, slightly salty, and livery flavor & texture! It’s worth trying if you go to a sushi restaurant I promise you!
@@Kaiju3301, you’re welcome! Even I forget the names of certain ingredients sometimes and I studied culinary arts! Just when you think you know all that is needed to learn, you learn something new!
ミョウバンに漬けたウニ使ってる時点でハイエンド寿司なんて言えないよ 包丁もせめて薄刃と柳葉に分けて柑橘と魚切るときは分けてくれよと思う この動画見ただけで食べに行きたいと思えない 海外の視聴者さん多いけど誤解されたくないな… You can't call it high-end sushi when you're using alum-soaked sea urchin I think you should at least separate the knife into the thin blade and the willow leaf, and separate them when cutting citrus fruits and fish. Just watching this video makes me i don't want to go out to eat There are many overseas viewers, but I don't want to be misunderstood...
Honour demands that had he made an incorrect cut of the squid, he is duty bound to commit seppuku in front of the client (that is the reason all bushido chefs has a smaller knife nearby) and the meal to that point is pro bono. But as Japan enters the modern era, most chefs now will now just say, "fck it, give me another squid".
This is the most mesmerising video on RU-vid. No commentary necessary, only a master demonstrating his remarkable skill. Book me in when Covid is over.
@@HungLe-ii8yu never said that. I said they have no « cooking skills ». Japanese chefs can’t make a purée, a tournedos rossini, a gratin, a crêpe suzette, a ratatouille, a risotto, a beef wellington or even a club sandwich. It’s not what they learn. They just cut fish. Maybe it’s hard. But that’s all they do.
@@vab120 but everything you mentioned are french techniques and your argument is very much reversible in the same way that french chefs can't cook sushi rice, or prepare sushi....
@@vab120 that's not all the case. Sushi chef is just one part of "Japanese chef". There are also Japanese line chefs at 3-stars level, they possess just as much "cooking skills" as other chefs. Sushi making is one unique area of technique, they gave up the training of most cooking skills that other chefs receive, but in return they develop deep into fish processing. In short, sushi chef can't make a top-level complex hot dish, but Gordon Ramsay can't make a decent sushi either.
As a foreigner, I feel so satisfied and entertained watching this man making sushi. Even though many Japaneses feel really uptight about it. I think there should be more sushi chefs like this man who know how to show off his own style to cheer up his customers
I love that knife it's clean, well taken care of, the handle portions aren't unbalanced, and most importantly it is super sharp the edge has to be one of the most beautifully balanced I've ever seen I hope that man takes pride in that tool in his hands, and how well he takes care of it.
damn it....now all I want is shushi. My mate is a sushi chef and restaurant owner, but I think he needs to raise his game. This Teruzushi SUSHIBAE is at another level.
I love that mean fierce look on his face man n when he's handing over each sushi it's like he's saying "EAT IT ALL UP OR FACE Z WRATH OF MY SWORD!!! 🤣🤣🤣🤣🤣 am enjoying it!!!
Face expression always looks like he's been challenged to bring forth the TASTIEST creation for the food Gods. "BEHOLD. Fish and rice with ultimate dab of special secret sauce."
I got dizziness and tears on my eyes by imaging the flavors of the foods and the atmosphere.... what an amazing technique, everything is beautiful. Is this course really only $300? I don't mind to pay $1K! Next time I go back to Japan, I'll definitely go to this sushi restaurant!!!
I’ve seen this Chef in a few other videos around RU-vid and he seems to be fantastic, with that being said, out of the million videos you have posted this is probably my favorite one!
One day I will sit at one of these tables...That is a sure thing...even though it is a dream...but dreams need to be fulfilled one day...the first sushi on the ice with green lemon juice must be something...this is fine culinary art at its best...
here have some sea urchin gonads... that'll be $300, i'll be damned if 1 day we find out all high end sushi restaurants aren't just Japanese reality tv shows with hidden cameras called "how much dumb stuff we can make people eat for a fortune XD
@@juanrubio252 Dijo que parece difícil de tragar, parece más Onigiri que Sushi. No te preocupes por estos japoneses, no tienen humor para disfrutar de ese arte.
The Chef is absolutely super. Apart from being a perfect sushi artist he could be great actor. His face expression is so dedicated and full of character.
If the people from Japan think this chef is giving people from other countries a bad impression of what Japanese chefs are like. Don't worry. Anyone who spares more than 15 minutes on RU-vid looking through these kinds of vids can see he isn't the traditional type. But he is a charismatic chef who seems to enjoy his work and kidding with his customers. There is nothing in this video for people from Japan to feel uptight about. If anything you should be proud to know guys like him help soften peoples impression of the Japanese people. You guys worry about peoples view of you so much that you can make people start to feel like you are a rigid people and your culture is very rigid in structure. Just sit back and enjoy the video or go watch another one. No one from across the seas is sitting here thinking "Oh this chef is what all Japanese chefs are like". That's just silly. But we do find him funny and enjoyable to watch.
It seems to me he is very skilled at what he does and has spent a long time training in his field I am not an expert on Sushi chefs but everything he is preparing seems to be fresh and very hygienic in its preparation and it looks like he takes a great deal of pride in the presentation of his food I would not mind eating there one day but I'm sure it's going to cost me a pretty penny
you got is wrong, what he is doing is a joke and this video is advertising him as a "top end chef" when he is only over pricing his joke to customers. THIS is the problem here. Soften people's impressions and all that is fine but without proper skills to back it up, its just a joke.
ugrank his joke is overprice? Do you ever eat at real sushi pub before? U think blue fin tuna belly is cheap? 1pound of that belly meat can up to 350usd. Not include the octopus n giant clam.
That was like watching an orchestra in a beautiful theater play your favorite symphonies! Thank you both to the master sushi chef and to the videographer. I felt like I was there.
I went to this. The chef is actually really kind. He is awesome and patience. High technique. You really should go here. At least once in your life. He is not traditional but like a performer. More like mitchelin style. I like it. If you tell someone to not like something and must have the same though to your opinion, congratulations, you are the meanest person in the world.
People stuck in traditionalism never change, they want to eat always the same thing? The world to be always the same thing? Things get bored, things evolute, this is future, future is evolution, and people develop their arts, and the only way to go forward is to trespass commodity of the traditional, besides, the traditional is still made for culture and revival, people still have the recipes, it'll never be lost, but now, repressing new techniques, this is losing something... Sorry if i'm understanding wrongly what is happening here...
i can help a little 02:13 sea grapes and uni with shrimp 03:03 believe this is crab with eggs 04:51 skipjack? 10:55 uni and something, possibly fried fish or calamari 12:14 looks like amberjack with wasabi 13:18 cooked abalone with unknown sauce 14:56 unagi 17:16 large cooked ebi nigiri 18:08 think this is mackerel 23:03 cooked octopus nigiri 25:03 inclined to say seabass 27:56 maguro, chuutoro and otoro
I visited my relatives in Japan for one month and I was always hungry. There was $1 conveyor belt sushi restaurant every where and it was very good. El Cheapo!
I paused at 12 seconds in,all knives in display blades up and handles left to right,a display of welcome to his home.Just some extra knowledge lol,Great video
Really well done video. Awesome sushi. Good mix between classic and innovative styles. But I can't help but miss actually seeing someone eat the sushi!
@@user-Cukish-S-maslom я обязана писать по-русски специально для вас? Так то я сама не русская) А японцы любят работать на зрителя, это называется сервис) И на будущее, к незнакомым людям обращайтесь на вы, это базовое воспитание :)
