NOTIFICATION SQUAD: Now I know the secrets to owning and running a sushi restaurant, get ready for "Abroad Sushi", the sushi restaurant London doesn't deserve. Thank you to Satoshi and his wonderful staff for letting me run around the restaurant for a couple of days! We met about five years ago at a party and often talked about making a video together in the years since. As the years passed and we just never got around to it, I never expected we’d actually make it. But being stuck indoors for many months this year ignited some resolve and I vowed this would be the year we filmed it - no more excuses. So unsurprisingly I’m delighted we finally got to hang out and film the video together. I hope you enjoy the video and remember if there’s something you really want to do, don’t just talk about it. Actually get on with it! It’s so easy to become your own worst enemy. Now back to planning my sushi restaurant.
My Octopus Teacher is amazing too. Not trying to take away from Chris, just simply highlighting the gems of netflix docs that should not be overlooked or discredited.
I dipped a piece of sushi in soy sauce once at a fancy restaurant, the chef gave me a look. I had no clue why, after the meal, he came up to me like a gentleman and explained that the sushi already has soy on top, and more sauce only ruins the taste. He smiled and was very kind. I then asked, why did I get soy sauce next to my sushi tray if I'm not supposed to dip the sushi in there?. He said some people like to add more soy sauce to the piece of sushi, like dip the sides and such, especially in the west. But in Japan most people eat the sushi the way it was served, with a glaze of soy on top. He said the only reason I told you this is because I wanted you to have a genuine sushi experience and that he usually never tells costumers. What a guy! Since then I never dip my sushi in sauce, I simply glaze it like he did.
@@Skulldude69420 You're one of those guys who goes into a restaurant and orders off menu because you know better than the chef, I'd imagine. As a chef, I genuinely hate this. It's like watching someone order a nice steak well and putting ketchup on it.
@@jansen6583 no he understood Chris well. He just denied Chris to do so. (I am sure Japanese restaurant owners are there to kill Chris not make him rich.)
It's impressive that is the first time in the video that he shows his "boss tone". And we really feel that, even spoken as a joke. I wouldn't want to ever be on his bad side.
Two things impressed me about this video: 1. Great production quality. Chris has been steady improving on his content but this takes the top spot. 2. Chris seems like a really good driver. Two hands on the wheel, upright seat, very attentive to the road and I feel he'd not be too proud to ask for directions.
Having driven in the UK (and can only assume for Japan) the standards for drivers and drivers licenses are much higher than the US. It was so nice driving with competent drivers 🤣😭
Definitely! You guys are in a class of your own. Abroad in Japan, Dogen, Shayla, Paolo, LWIF, and your channel have to be my favorites when it comes to Japanese vlogs. 😁
Ditto. Also, KemushiChan!! 😲 Seeing a KemushiChan comment here after spending my day binging KemushiChan vids is clearly the universe telling me to go back and watch more 😆😆
If you ever get the chance to taste real wasabi, go for it. It's milder and more subtle than the green horseradish in a tube. It has a nice ramp up but doesn't clear the sinuses like the tube stuff.
@@MsJavaWolf yeah, I bought it in Japan at a grocery store. IIRC, it was 700-800¥ for a rhizome. Not *cheap*, but not fois gras/ caviar prices (& when your spending 500¥ on kit kats and gachas....🤷♂️)
Every time I taste even a little of "the tube stuff", my entire sense of taste explodes into one hellfire of pain and discomfort. I've never had real wasabi but it can honestly only be better than that sick creation of Sheogorath!
I tried growing it in my garden and it never took, then i learned it grew near rocky creeks naturally, planted it by the little brook behind my property and it grew so far and died 😔 going to try again next summer.
that whole bit about the forest affecting the sea affecting the fish is such a gem. if only more could think that. especially ceos. if we took care of nature, nature would take care of us. no need for greed
Human life is short and so is the window of time to make maximum profit. Our whole society is centred around these ideas. Which is bloody terrible, but there it is. The only way to fix this is to remove the separation between classes and change society's motivation away from profit.
@@weetbix4497 there's a couple options, each with their own bag of worms marxism ecofascism actually maybe capitalism, on the assumption that it is in the best interest of corporations to manage environmental health in order to minimize cost of resources and maximize profits
Depends on where you live he could look different. I live in the caribbean. If I saw him in real life not knowing his age I would have guessed 35. So..yeah. I find americans and british folks age super fast compared to other places in the world. I see american teens down here and they look like grown 30 year olds. No disrespect just saying it as I see it.
The chef is so eager and happy to show you his favorite parts and seems to enjoy what he is doing. It is very refreshing to see someone smile not just a customary habit but with a pure attitude about his work.
that is the effect of a crafts person. ask anyone that is rally good in his/her trait and they can get really passionate if you ask about there skill especially if the game is close to or at the top of there abilities. it's just satisfying for them to show there work and talk about it. Replace the sushi chef with a wood crafts person and they would also be smiling if you let them make something like a chair to the best of his/her ability.
You know...Chris, you really know how to make people abroad come and visit Japan. Obviously you weren't behind all of the stuff that you film about from Japan, but you really know how to film these videos in a way that really appeals to everyone. Seeing you enjoy those perfect, fresh sushi can make anyone criminally jealous.
And while we’re on the topic… A little advice for food travellers in Japan. There are a lot of intriguing little independent sushi places around. And while they are sometimes amazing, they often don’t have a price (clearly) displayed, and you can find yourself stuck with a 10,000¥ bill unexpectedly. So if you’re not a local, it’s usually safest to stick to the chain restaurants OR if you have the budget, well-established places like the one in this video. KP!
Bronson Wally If you’re in a popular tourist area in Tokyo (etc), then most restaurants will have at least some English on the menus. (Maybe not those smaller places, though.) If you’re in a small town or more rural area, it gets a bit harder to find English translations. But the big, 100¥ sushi chain restaurants are always a safe bet.
It always despairs. Perhaps it’s hard to read Japanese ? Really good sushi restaurants usually don’t have English menu. Those for tourists never taste good.
Chef: "The most important part of being a sushi chef is reading the customer." *two seconds later* "Chris, you should try this fattiest part of the fish." Chris, he's throwing shade.
Reading the customer doesn't mean "asking" the customer. It means knowing what they would like WITHOUT asking them. So I don't think he was contradicting himself =).
The fact that Ueno-san grasps the fact that the balance between the land and the sea needs to be kept to keep his company going for generations to come shows he is very much up to the task of running his family's business. I wish more businesses recognized that fact. I have added Sushi Masa to my bucket list of places to visit in Japan.
I also respect his approach to fostering a good workforce - spending the time to understand them and build rapport. I expect many presidents find the task of being a friend to their employees too much of an undertaking, or perhaps too frivolous.
how you actually interacted with the chef and actually let him speak properly and not like reading from a scrip is damn great, I ate sushi only once in my life and it's nothing compared to what I just saw here, as you said "bloody hell," damn I wish I could eat there some day.
Now, when we get that classic in-car driving shots, while Chris is delivering the premise to the video, I can finally say that Abroad in Japan fully transformed to a TV-quality food show. Abroad in a pan.
Chris: I don't like Japanese TV, it's always "wow that's amazing, oh it's delicious" Also Chris: Bloody hell that's good, so jucy and flavourful, so perfect! Sometime things are just that good...
Directly engaging staff for feedback, being adaptable and innovative, understanding for the bigger picture. These a qualities that make a good president. Ueno will continue to do well.
What!? You couldn't subtitle what the auctioneer was saying? Preposterous! All joking aside, excellent video Chris. I really enjoyed it and I'm kinda hungry now. I wouldn't put you through the hell of subtitling what an auctioneer was saying if they were speaking English, let alone when they're speaking Japanese.
Ever since I heard about it on the podcast... I was really looking forward to it.... And this was worth the wait!!! Loving the podcast.... Mondays and Thursdays are something that I look forward to eagerly!!! You rock!!
Im a 17yo boys, who soonly work in japan as a chef (im preparing my self to get scholarships). and being master in sushi is one of my goal. I have been seen a lot of video that chef preparing the sushi, but I need more than that. Like manners while eating sushi and how to prepare the fish properly and mastery. All I get in 1 video. Thanks for sharing the experience, this might be very important for me in the future.
honestly this video is so damn good,the thumbnail,showing the business from buying fish and turning it into a gorgeous food and the smile that ueno make after shooting chris down with chris idea of opening sushi restaurant in London
Same here. I would give anything to try some authentic sushi like this in the video, the only sushi I can get in my country is probably shit in comparison. Closest I got is making my own sashimi at home which is easy with a quality sashimi knife.
Fresh wasabi is a COMPLETELY different thing than the stuff in the tubes. A bit hard to to get your hands on, but if you have the chance I definitely recommend you try it.
Ronald Tan Yes, it is. But there are some places that offer it as a way of making themselves stand out from competitors. (I seem to remember a soba restaurant in Narita airport...maybe that’s where I first had it??)
@@JJP_115 fresh wasabi is only mildly spicy as i must say Japanese can't handle really spicy foods.... it has the earthy floral fragrance in which tube mustard can never reproduce...
I love how Chris will interview in both English and janpanse. It shows respect to the subject of his documentary and his own knowledge of the culture/dedication
I love videos like this the most, where you tell a story about a place and people. It feels more genuine than your average travel video, and I’m more inclined to visit a restaurant i’ve learned the story of than a storyless one
I think this might be one of my fav videos. Yoshikawa and Ueno both really love what they do and you can tell just by the way they talk about it. It was so nice to see Yoshikawa talking about the process with such genuine enthusiasm.
Having just watched Jiro Dreams of Sushi, I can appreciate what everyone in this video does to create the product they turn out for their clientele. すばらしい
Today is a good day: a video with chris stuffing his face, there is sushi, some relaxing music and an inspiring japanese chef with so much passion for his job i envy him. Perfect
I have known you for 3 years now and I cannot believe that I just discovered my love for your videos a month ago. But I am so glad that I did! The quality is so amazing and you are such a great storyteller, whether it's funny or serius! I absolutely love everything you do. Keep up the great work!
The head Chef is hilarious with his Iron Chef meme ! What a cool laid back guy, he'd make for a much more relaxing dining experience than the typical much older Head Chefs. It's a testimony to the Owner who was so incredibly generous with giving so much of his time to Chris to make this video. Definitely a must visit if ever in Sendai or indeed any of his chains locations. Outstanding !
Honestly thank you Ueno-san so much for being open minded enough for the conversation + knowledge sharing + fish market tour etc. I sincerely appreciate, of course thank you Chris as well for hosting. Looking forward for future contents :)
I found your channel quite by accident while searching for Japanese culture videos. I've wanted to go to Japan for quite some time, but the apparent difficulty of learning the language (and my bank balance, frankly) has prevented me so far. Anyway, I've been really enjoying your videos, you're funny and informative and I'm really glad I've subscribed. Thank you. 😊
Why japanese people sounds like theyre so sophisticated and passionate bout their work. Their language is so beautiful. The country itself is very beautiful🇯🇵
After seeing so many videos of this sort about stuff Japanese do.... my own interpretation is drastically different from yours. I feel like many Japanese make their crappy and extremely overpriced stuff sound/appear out of this world - when in reality.... it's not that special - at least the end result. Here is a strawberry that costs 300 dollars - the reason why it's so expensive is because everyday we go to the top of the mountain to get the freshest spring water to sprinkle the strawberry plant. The reason why our beef is so expensive is because we give our cows massage twice a day, give them the best food ever produced in the world, and wash them using the the same spring water from the top of the Fuji Mountain! They have same creation tales about their swords/ramen/calligraphy/etc. The end result? Not that special, imho. The price though... matches the fairy tales.
@@realitycheck1086 lol.. i just posted that comment to gain some likes and some self promoting coz i myself is a japanese so im kinda sort of an expert of stuffs like that. I kinda get what u mean that its not the byproduct that makes it awesome or something Aw-ful its the story its the bts or its the process that makes it a bit more promising. But we just cant ignore the fact that there are certain things that japanese made out something overwhelming. Like the mudballs or the 45 meter bronze statue Or the anime..hail thy anime.. i know that for some reason the world is kinda overlooking us japanese coz of our "passion" or our "wOw" made things but in reality things arent like that.. i just want to share to the world that japanese arent mythical beings who can make dimensional slashing katanas or a saliva drooling ramen. Were humans afterall please kinda limit ur expectations towards us.
I'm sat here, thinking "I haven't had sushi in ages, I could really go for some" - and then as if by magic, your video pops up! It was quite the double-edged sword watching this video, I always enjoy your content, but I really REALLY want some sushi now, and with no decent sushi restaurants for miles, at nearly 9pm. Such is life! :) My no-sushi tragedy aside, great video as always!
@@conq1273 sorry this was a reaction mend under a other comment. but still no clue who or what Manifest Destiny is. but if there is a lag of a business somewhere there might be a demand for it.
Honestly I’ve enjoyed just about every aspect your channel has covered, but this one seems so natural. I’ve been catching tuna over 40 years it’s nice to see expert hands cut it raw for consumption.
Ueno San is a wise man. Thats so true when he said their is a connection between the forest and the sea. Great wisdom and as always great documentry. Thanks Chris.
greentea I don’t get the “great editing” comments. What about the direction and camerawork? Editing is only part of it... Nobody watches a Scorsese film and comes out raving about the great “editing”!
@@amiddled it is widely accepted that the youtuber's job is largely as an editor, so, often, editing colloquially encompasses other elements (that may not be strictly editing skill) such as music selection, camera work, comedic timing, etc. At least, that's how I interpret it when people say "nice editing".
@@catriona_drummond really? you speak for which audience? when you do your own vlogs and reach 1.83M subs then, maybe then you will be credible in giving advices..
This is one of my favorite videos you've ever put out. Maybe my favorite. Many of your videos leave me feeling like there was a little bit missing. Just a bit too short, not quite enough detail on a topic, missing one last scene. This one was perfect though. A good length, covered a lot of details, the scenes weren't cut too short or left too long. I finished the video satisfied, with my questions answered, and didn't feel like anything was missing. I don't know if you tried a different mentality for editing or just wanted to make sure to do justice to your friend's restaurant, but whatever it was, I'd love to see more videos like this one in the future!
Chef: "It doesnt matter how you eat your sushi, with chopsticks, your hands, do as you like. Me: "Takes out my Spork" Chef:"Put that away M*****f*****!"
Man, I've been on a bit of an Abroad in Japan binge this past week, and without meaning to sound like a pretentious wanker, your style of film-making has really matured. Still love the jokes and sound effects that make your videos 'you' but this one in particular felt like something I might watch on the BBC. Good shit innit.
"Please use it wisely everyone" Everyone: Oh, you're approaching me? You know a place is legit when they have the real deal wasabi. A whole army of tuna at that market. Thank you for showing what it's like, I've wondered about this
Thanks Chris, not only for making such a great video but also interpreting well what the owner of the sushi restaurant wanted to say in English. Your personality in which you try to understand people well and explain well to viewers in your words in a good manner is always inspirational. When you asked about the difficulty of being a president at the young age, he said "I want to be friend (to his employees)" in English, which sounds like silly actually, but what he meant was "Building trust was difficult as being younger than other presidents)" I am Japanese who lives in an English speaking country and I am always frustrated when I can not explain my self well to people due to poor vocabulary in my second language, but a lot of people around me try to understand me and it is a huge relief, so I understand the owner's feelings.
I was watching some of Chris's videos today and I was thinking when is he going to upload next. I didn't expect him to upload today but I was hoping he would. Seems like he read my mind. Thanks Chris.
So glad to see another vid!! I think I've probably binged every episode since I discovered your channel. Just had it playing in my headphones while I worked. Thoroughly enjoy your channel Chris. Keep up the awesome work! 😃
I really enjoyed this video. When I lived in Japan, I never managed to visit Sendai. Seeing the countryside, the perfectly prepared rooms, and the sushi counter, brought back many happy memories of my five years there. And it was gréât to brush up my Japanese by listening to Yoshikawa-San. Thanks, Chris.