Having lived in Japan for a year binge eating at great sushi restaurants, I can see by the way he cuts the produce, slices the fish and forms the sushi rice that he was educated either in Japan or by a fresh off the boat Japanese sushi chef. Nothing inauthentic about this guy.
My page im not questioning his skills or anything but he use too much burner and steamed Uni? i was like wtf! Uni is best Raw fresh his Sushi are too american for me also i want to see him Nigiri a Sushi like a legit sushi chef didnt see it on the video, i still think hes a cool guy 11years in japan and ate thousands of sushi
Your right about the raw uni didn't see that he steamed it. The burner is something i'm seeing more and more in Japan so i don't mind it defenitly with uma or kujira sushi ofcourse. I like traditional sushi the best though otoro all day.
***** He does a lot of traditional stuff too. The roasting and burning looks good on camera, so I think that's why we mostly got to see that in the video.
So randomly clicking on my recommended cooking videos, I start watching this and immediately recognize his assistant. Me and Ricky studied together in highschool, and it was extremely surreal to watch him here haha. Im glad he's doing well in NY, and learning from what seems to be an awesome chef! Cheers from Puerto Rico, brother! I'll go visit when I take my first trip to NY!
I'm going to say this with the best intent in my heart, while being slightly drunk. Chefs, cooks we get under skins. We're not some straight laced "i wanna be your friend" care bear bullshit. This guy's annoying? Chances are he doesn't give two fucks on that topic and probably never going to. He makes excellent food that perfectly personifies him. "He's not Japanese?" WHO THE FUCK CARES? Not all Italians make excellent pasta or pizza. So when you stop by his restaurant to eat, the most important thing you can say to yourself is "Fuck it." and have a blast.
navstra damus what's kind of weird about fish from Japan is, a lot of tuna is caught all over the world, flash frozen, and shipped to Tsukiji market in Japan. It's then graded there, sold, and sent all over the world. So you can very well have a tuna caught in Massachusetts, shipped to Japan to be sold, and delivered back to a sushi restaurant in Massachussetts.
navstra damus So... The best fish in the world is centralised in Japan at their Fish markets, Including Tuna From USA. So why he talks about fish from japan is high Quality and the consistent grading. The Actual fish is from all over the world, Japan has virtually no tuna left so they buy from everywhere else including the US, Watch Big tuna tv series, massive bluefin exported to japan from the USA the Slaughter and storage is important, tuna are warm blooded.
This is my favorite Munchies video, the chef seems so cool. I can't imagine not laughing if someone told me to make sure to touch her hand so I can smell it later.
I was surprised to see how his cooking style is authentic and familiar to me as Japanese. Now I get it. He was trained at sushi bar of Tukiji, Meca of Sushi
PT111111 The flavors, colors, ingredients and passion of the Asian cuisine is to me so much more intriguing, than the comfort food we typically know in the west.
You just can't win. There's an Asian guy who think it's weird to see a white guy being a sushi chef and he cop the flak. I on the other hand, am happy to see a white guy so into Asian food that he chose to become a sushi chef... and I also cop the flak. lol
At 2:33 that's exactly why I stopped being a cook, I don't deserve to be called a chef chefs create and innovate I just learned what was taught to me, and why it stopped being fun. It was a chore being a sous cook for a boss that never really worked and never let me explore I really wished I had that total control and creativity over the food and what was being served. I hope all the true chefs out there find what they're good at and create new and exciting food or food that brings them joy because a kitchen is a tough place to work
I respect this guy, dedicated his life to real legit sushi and become a sushi master, i live in north england but no question i'd have no problem with the bill of going to this place at all if i ever do visit new york
***** How dare you judging him even though you never even seen him in person. Hes a sushi master who can afford to charge 200$ for his work now tell me what you achieved in life that gives you the right to make fun of him.
SoleofMischief yeah this sushichef its like "im white and i know how to make sushi and i am a master ive learned from tokyo from a sushimaster and im dressing like a hipster with a grembule ,make fun of my collegues infront of the camera and costumer by saying 'my dick is bigger than yours'."
Darrel Lee you've made a category error. Of course he understands that Umami is something that is registered on the palate. He's saying that its flavour is unlike any other flavours; it is an ineffable thing. It is unlike sweetness, bitterness, saltiness, etc., you fucking idiot.
When you put something in quotation marks, you don't just write whatever tf you want to prove your wrong point. He said "the flavor of that moment in time" which is align with the point he's making. Idiot.
This is like those old movies, where there is the loyal side-kick who laughs at all his bosses jokes. I wonder if he carries the luggage for the chef when he goes to the airport, or if he has to sleep on the floor next to the chefs bed. haha
He looks like the hard working type that start from the bottom. Self sufficient worker/owner who likes to do everything hinself but needs to pass on his knowledge. Good that he picked up an apprentice that wants to learn and do the dirty work.
don't come to a real sushi bar then. :) all sushi bar chef interact to the costumer to know them better , and make it feel like at home. go to your mainstream sushi restaurant , don't come to a sushi bar
+Harry Blum Scientifically speaking it's generally the flavor of glutamic acid which is an amino acid. Amino acids build proteins so you taste them in all animal products , mushrooms, seaweed and certain plants like tomatoes.
Um... I always thought umami was the name for the flavor of "meatiness." Not salty, but savory, like that flavor you get with a nice cut of beef. Call me uneducated if you like, I still love good sushi. This guy seems a bit arrogant/full of himself, but I will say that his technique looks superb. He knows how good he is and makes no effort to hide it. I kinda like that.
He's an alcoholic like many chefs. It is very common because they work around alcohol every day and the job is very stressful. They sneak in a few shots between customers. You can tell this by the way he talks throughout the entire video.
that was the most dipshit comment ive seen on this video yet. do you think 7-11 orders fresh fish from japan,do you really believe that Corie Burk is 100% right. like cmon man
Jesse girl i wouldn't know to like it, if I didn't watch it to begin with - thats how you figure out if you don't like it. btw. Tattoo culture is overrated.
Fuck, I don't know man. I'm just sayin because there are some negative comments here about his style. I personally don't care. I have a high and tight haircut and I like dressing up too.
If you notice in this video, the patrons of this establishment are not にほん, most japanese people in nyc go to spots like Ootoya, Robataya, Ippudo, Soto, Tanoshi, 15 East. Seems more like a place for foreigners to sushi to get their 'asian' fix. I admire the level of dedication of the chef and to apprentice under a master but his apprentice is wonky af. Very americanised method of acting within a shop with lack of pronunciation of the proper names of the fish, ingredients, the culture and customs behind it, mannerisms, etc.
R Tsai It's definately non-traditional, the torch usage gives it away. I don't think he's claiming to serve 'authentic' sushi anyway:) God forbid, he allows people to stir wasabi into their soysauce, lol.
Luckeux Food is all about what you give in to it. The proper customs, the method of preparation, the way you prepare it, the ideology and methodology behind such. It's alot more than just using a deba and yanagiba to prep saba, slap it on some tamanishiki rice and call it a day. As the poster above me wrote, 'he doesn't think he's claiming to serve 'authentic' sushi' anyway.'
when the apprentice was almost always looking at the camera while walking with his sushi tray to the bar, I secretly prayed that there wouldn't be anyone walking out of one of the doors of the passing by shops into the guy and R.I.P the sushi, but gladly it didn't happen. :D
At 4:37 - I am really confused, We already know that Vinegar has an indefinite shelf life that doesn't really expire. But whenever he dips in any type of fish, it should always leave traces of residue. Which can go bad. wouldn't it be a health risk?
So he gives his expensive fish away to the businesses arround him and he takes his guests to a yankee game and closes his place. I wonder if he's still in business.
@@pravjandu2173 I'm wayyy late. The dude was saying about giving the chick at the bar down the "free fish" except the dumbshit failed to realize the bar had been bringing drinks back n' forth all night long to him and their guest. And who cares if he takes of few of his quest out. Like ppl had mentioned networking. Im with you, this dude is killing it, giving the opportunity to; ide love to omakase this joint
I'm in law school right now and I'm so sad and depressed because (besides the amounted student loan) I did not have the liberty to go to the culinary school and become a chef. I'd never be able to just live my life doing what I love, the way he did...
Al3xTrucho20 xD some places uses this for years, not just vinegar, as long as you maintain it, it won't expire and the flavor just increases with age :U
How's he a hipster? Because he makes food outside of his race? People are fools if you think every time you go to an establishment, the chef is of the according culture. He's immersed himself in Japanese culture so he can attain the highest quality of sushi possible to him. Idk how that's hipster.. People need to open up their minds. Try new shit..