Why a Sushi Master Left One of Japan's Best Sushi Restaurants to Open in NYC - Omakase

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Sushi master Kazushige Suzuki spent 10 years at Sushi Ginza Onodera, one of Tokyo’s best sushi restaurants. Now, he wants to bring all that he has learned to both his customers as well as the next generation of great sushi chefs to NYC at his restaurant, Icca.
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Credits:
Producer: Pelin Keskin
Director: Murilo Ferreira
Camera: Murilo Ferreira, Michael Latchman
Editor: Michael Buell
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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For more episodes of 'Omakase,' click here: trib.al/i7NkEj3
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Опубликовано:

10 июн 2022

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Комментарии : 215

@jimzwijnenburg1343 2 года назад

I’m a dutch chef who has worked in 3 restaurants with 1 or 2 michelin stars. This series is just really great, i have learned so much from it it’s insane

@chrisw3559 2 года назад

Agreed, i am an Australian chef that has worked in 1 and 2 hatted restaurants, our version of the Michelin. I have learned so much from this channel and I watch as many videos from them as I can. A++

@KernalBernal 2 года назад

Echt geweldig om dit inderdaad te zien vanuit alle kanten van de wereld. Als ik mag vragen, voor welk restaurant kook jij nu? Zou graag een keer langskomen ;)

@eenpaard3915 2 года назад

Awesome

@batchagaloopytv5816 2 года назад

@@chrisw3559 theres no version of Michelin stars -its just you have them or you dont 🤷‍♂️

@chrisw3559 2 года назад

@@batchagaloopytv5816 Michelin doesn’t operate here, however our “hat,” system has the same significance in our hospitality trade as Michelin does.

@PhellasCoD 2 года назад

I have had the immense pleasure of dining at icca 4 times and each time my expectations have been exceeded. Wishing all the best success to chef Kazu and icca as they are the best omakase outside of japan.

@TomsGotPowers 2 года назад

Amazes me how skillful they are with such dainty fish and separating the meat.

@ArielK1987 2 года назад

Sometimes the simplicity is the name of the game. And thats why Japanese sushi is so amazing to watch and eat.

@michaelshapiro9498 2 года назад

ujb&7& Mumk Mhhn Kkg

@procastrination8328 2 года назад

My dude did you even watch the video, this is anything but simple

@thetruth1140 2 года назад

This is highly technical work to reach that end product.

@xXEGPXx 2 года назад

@@procastrination8328 I believe they mean simplicity in ingredients not in technique

@procastrination8328 2 года назад

@@xXEGPXx No matter, I think its a disservice to call it simple

@wolfingitdown2047 2 года назад

It's the refinement of movement that impresses me most of about master sushi chefs. No effort is wasted in the creation of these nigiri, nor in the butchering process. Simply amazing to watch

@petergreen5337 Год назад

The skills and commitment of these chefs is joy to watch.

@calrndown Год назад

The way he talks about his experience/work, I'm jealous. Thank y'all so much for sharing. I hope I can eat shellfish in my next life.

@rodneyrondags9664 Год назад

And when the world needed him most, he opened one of the best sushi restaurants in NYC

@gSalTX Год назад

I'm always amazed at the prep work that these chefs and staff perform.

@sarundayo 2 года назад

Glad to see lots of young talented chefs take up the mantle.

@jessicagrace625 Год назад

I enjoyed watching this complicated preparation that requires tremendous skill. Thanks 😊

@erdene2476 2 года назад

I dont get comments on videos like these complaining about the portion or price. Some people are able to afford it as well as appreciate the expertise and creativity, the attention to every minute detail that goes into something like this. Let people enjoy things

@kurt_styloe 2 года назад

coz they dont understand the meaning of omakase. its a tasting menu not a buffet. 🤣

@Fpl8646 2 года назад

Exactly!! Those are the same people that will pay exorbitant prices for a brand name shirt. They even buy fast food which is wayyyy less nutrition per dollar. This is art. After sitting for Omakase, you feel fulfilled, content, and with an deeper appreciation for what you put into your body.

@Chonchey 2 года назад

It’s too expensive for little food.

@erdene2476 2 года назад

@@Chonchey most actual normal people will be full after a full course. Noone complains about ferraris, they just buy whatever fulfills their needs. You'll find a McDonald's in most places.

@lovelive8262 2 года назад

@@Chonchey You can eat chicken biryani and KFC

@AmandaJane229 2 года назад

The elite haute cuisine art form in celebration of kai moana or seafood. I'd dearly love to eat at this sushi masterchef's restaurant. New York City needs him. Love from New Zealand chef. Sushi is my favourite dish.

@bossman674 2 года назад

Something really interesting happens to almost everyone that works in the restaurant industry and is obsessed with food and wine … you start your career obsessed with the most complicated, cool, interesting and exciting dishes as well as natty, funky, biodynamic wines and eventually your tastes in food and wine become simpler and simpler… going back to the classics, until you find that you love burgundy and old world, classic dishes that have stood the test of time… then even simpler until you are just obsessed with Japanese technique and two or three elements on a plate…. It’s literally just a natural, strange progression. Anyway, I love these episodes!

@Sakja 2 года назад

This is such a great program.

@PhantomFilmAustralia 2 года назад

Italian food in a sushi restaurant. Pretty cool fusion. *_"Can I please have the sashimi fettuccini, and the yakitori cacciatore."_*

@Vindler023 2 года назад

FINALLY ANOTHER OMAKASE EPISODE 🥂

@Lividbuffalo 2 года назад

The process of uprooting oneself from their home, country, culture, people and settling in a foreign land far away is one of the most traumatic and difficult experiences in life. That there are so many Japanese chefs who do this routinely says a lot about the Japanese people as well as America. Credit to the Japanese people, for having such a high-level work ethic in spite of the aforementioned trauma, and to America for being so welcoming and encouraging to people of different cultures and countries.

@jon3nnb646 2 года назад

It doesn't have to be a traumatic

@Nothing-qq4hd 2 года назад

They are a dime a dozen at home. Coming here is advantage to them.

@helicoptersgobrrr7434 2 года назад

LMAO when mexicans do the same its called illegal migration.

@jasoninthehood9726 Год назад

No country embraces foreigners like America. That’s a fact. How well received do you think an unestablished chef would fare in Japan? Not a chance in hell some burger obsessed dude from Alabama would have the same level of success starting a burger joint in Tokyo, Fukuoka or Yokohama.

@Lividbuffalo Год назад

@@jasoninthehood9726 which part of “credit to America for being so welcoming” did you not get?

@JohnHausser 2 года назад

Pure Master Cheers from San Diego California

@fatherfreddie8512 2 года назад

Outstanding!

@noneya7297 2 года назад

Worth every penny 😋♥️

@aircraft1974 2 года назад

Thanks for that..I loved the flaked shrimp.

@Eliel7230 2 года назад

Interesting concepts !

@bradcsuka5054 Год назад

I had the distinct honor of dining at Icca last night, and I am very pleased to share that the experience was even more wonderful than this video makes it appear. Chef Kazu is an itamae, a master sushi chef. But more than that, he is warm, welcoming, humble and informative. This was the best omakase experience that I have ever had in the States, and I would recommend Icca without hesitation. Domou arigatou gozaimashita, Chef Kazu.

@Todayme06 Год назад

great and satisfy with skill process

@nicolasc9004 2 года назад

1:21 goodbye :D

@sunnyschramm9650 2 года назад

I´m thankful its already delivered dead

@mentalasylumescapee6389 2 года назад

@@sunnyschramm9650 watch closely 1:20 that one leg...

@paulnokio1199 2 года назад

True artist

@jameskwon7617 2 года назад

It's insane how skilled he is with a deba.

@eduardogonzalezpino9763 Год назад

Solamente verlo ya es un placer

@stevelogan5475 2 года назад

Chef Kazushige is a Kamakaze with the the knife, outstanding Chef knife skills & sushi, perfection young man

@bonvivant3953 Год назад

amazing ^ ^

@lovelive8262 2 года назад

This is piece of art, it's like just tasting in order to eat untill you get full. Guys if you think portions are too small please go eat KFC or Burger King.

@AAG414 2 года назад

this guy again, am I glad to see his face

@ladraode9dedos409 2 года назад

O wish I can't have a big dinner there sometime.

@AsianFoodNerd 2 года назад

🍣 It is complex to be simple 🥢

@edrinkalema1114 2 года назад

Yummy

@trippyshack3169 2 года назад

id love to know what knife that is or where i can get something similar

@protopigeon 2 года назад

He's Using a Deba knife - you can find them online

@gatorshd Год назад

Wow

@DrBrunoRecipes 2 года назад

Lovely 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻

@batchagaloopytv5816 2 года назад

wow surprised he boiledthecrab n not steamed it ,but thats why hes a master

@ballistic350 Год назад

This guy works nonstop man ..def needs time to enjoy life ..lol

@leejeongtaek 2 года назад

I miss the part of some preparation of rice, ‘shari’.

@AlvinAu148 2 года назад

What is this shrimp flake I have never seen or heard of it until now. Does anyone know what the japanese for it is so I can google for more info?

@theoneandonlysoslappy 2 года назад

Man, I want a taste of those little smoked squids.

@Fpl8646 2 года назад

I got sumn for ya then 🤭

@ayusinnyu 2 года назад

@0:27 😱

@zohanthecspro 2 года назад

When i close my eyes and hear his voice it sounds more like an academically inclined japanese student with a full head of hair.

@TimothyRandy 2 года назад

i really like this video 😍 if im eating in this restaurant i will definitely ask for more.. not gonna complain about the portion but i will ask 🙏 for moree hahah its an art!!

@yourdadsotherfamily3530 2 года назад

I wonder if they guy would have a easier time if he had a Dehydrator to make shrimp flakes much better or easier on the preparation method side of things

@leckerappetitlich 2 года назад

supere recipe !!!!!!!!!!!!!

@GhettoSolutions1878 2 года назад

What does it taste like with wasabi?

@juandiegoflores3178 2 года назад

Oooo I’m early to this one

@Tallzom 2 года назад

Oh they are one of THOSE restaurants where you’re entire meal is a bite

@karmaQT Год назад

Oh you are one of THOSE people whos never been to one

@cantthinkofausername8698 2 года назад

Wish I had money.

@henryt9281 2 года назад

get a fukking job, you lazy chit.

@thejaneeyre 2 года назад

He's so cute.

@thereissomecoolstuff 2 года назад

Sushi is definitely a luxury in my world. One I can't afford at the minute.

@in10tionzxp 2 года назад

Someone hire this guy to be the voice actor of a demon in demonslayer

@jeff3y 2 года назад

If saitama went to totsuki to receive culinary training instead of becoming a hero 💪💪💪

@Kylirr 2 года назад

The description needs editing

@DNAofDoggie 2 года назад

@dailynnsp.o.v 2 года назад

Hope all is well with everyone to those who reads this keep pushing, fighting, and grinding through whatever your going through. This is only the beginning and life is to short for settling for less. Reach out to love ones before it’s to late you never know when it will be our last. Whatever you want to do in life do it and, don’t let anyone tell you other wise peace and one love

@quentenphilip6922 2 года назад

......

@what-lq6xk 2 года назад

after watching padak the movie, everything is so different man 😔

@philipmarchalquizar7741 2 года назад

Ikagai

@hirampriggott1689 Год назад

if there's the optimum ideal part of the fish to eat, then what is done with the rest? I'm not talking about the guts, I'm talking about the lesser meat on the extremities.

@mr.m4107 2 года назад

After watching the whole video, I have a question "Where's Genos?"

@krthant1704 2 года назад

Saithama sensi🤖

@kennylee9959 2 года назад

あのアワビ大きすぎる…毛ガニもそうだし絶品だな

@bobbykeene12 2 года назад

How long you think he smoked those little Firefly squid for?

@Gr3kiZon3 2 года назад

What are these tiny pink flowers?

@jay-arongco9740 Год назад

fun fact: when the plate is 1,000,000x bigger than the food.

@tienhuynh8737 2 года назад

Where is the tamago?

@quantumpower 2 года назад

5:23

@quantumpower 2 года назад

7:13

@quantumpower 2 года назад

9:08

@MrWingiii 2 года назад

Gloves?

@cerza4939 2 года назад

Early gang

@mohoamine5598 2 года назад

just answering the title, why not go nyc where there is more filthy rich people and less competition and stay in japan where there is so much competition

@aaronlee4769 Год назад

Simple. Lower expectations and higher pay.

@fujisyusuuke1709 Год назад

Bigger pay. There answered the title already.

@user-qe6ph8qy5n 2 года назад

本当に、日本でお寿司屋さんで修行された職人の寿司を外国の方には食べてほしいですね。海外でただの真似した寿司を何回か食べてみたことありますが、味が全然違います。はっきり言ってしまうと、形や味は似てるけど、全く美味しくない。

@daryllwee8978 2 года назад

Goodbye lmao rip crab

@user-ke1nr5zj9d Год назад

日本飲食！也就比較精緻而已！能有多好吃！見仁見智吧！

@majoroldladyakamom6948 2 года назад

If you love this channel, check out Chef Hiroyuki Terada, Diaries of a Master Sushi Chef... He's also the Guinness World Records holder for most slices of a carrot while BLINDFOLDED.

@jakerson181 2 года назад

I've watched his videos. It's an OK channel but way too many in video endorsements, sponsor shout outs for providing this or that etc. and the guy who's always talking to him usually off camera, I find annoying as hell.

@AlexLopez-tv Год назад

ok but can someone exlpain why im gonna pay 50 bucks for a serving of traditional fresh sushi that i can finish within 2 bites

@mitzo Год назад

Because it taste really great but also you'll have unique experience. Why you gonna pay way more to fly to Hawaii or Caribbean island when you can swim in near by pool?

@god-son-love Год назад

He trained so hard he lost all his hair

@MrDrodify Год назад

Kya bhai 1 bite me khajau mai utna pasta. Pet kaise bharega?

@ebutuoY_kcuF Год назад

Just throw the meat over the fire, after it sizzles for a while let's chomp on it. ~CaveMan

@lordemperoryodertthewhite7514 2 года назад

this is real i was the tuna

@dhanasaiteja6197 2 года назад

hey do u remember me im that crab we had a small talk in thar van

@airofd 2 года назад

Because of money

@JogBird 2 года назад

id probably still be hungry after eating there

@nikosuarilla5562 2 года назад

McDonald's should have an American size sushi

@gecko7167 2 года назад

@@nikosuarilla5562 this restaurant has goldfish size sushi

@tooreal8968 2 года назад

$400+ Omakase for per person lol

@oicism Год назад

So many 'sushi masters' just wait til all the tunas gone

@doomonica 2 года назад

$$$$

@B.Booo_ 2 года назад

1st

@FlexHH23 2 года назад

very sustainable.. flying all the fish from Japan to the US.. something I can not unterstand.

@t4squared 2 года назад

A lot of the fish sold worldwide is flown in from elsewhere

@fulcaadijoyo Год назад

Susi dipangan rak wareg.... Enak mangan tongseng kambing....wareg dan puas....😁😁😁😁

@outlawaz1266 2 года назад

That's a lot of work for a spoon full of food

@scuffedcomedy4819 2 года назад

if someone is spending this much time and put this much work to feed you a spoon full of food it has to be amazing

@jerrycutright3267 2 года назад

That's why it costs $400!

@palakbatra4932 2 года назад

Pasta? Isn’t he a sushi chef?

@s.t.5993 Год назад

Why be last at your country when you can be first in a foreign land

@marshallbsanz2068 2 года назад

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@ladboii2901 Год назад

"How this expert went to another country to open a restaurant......" Uhh everyone knows it's all about the money 🙄

@bankmaster5104 Год назад

To get pay more really

@PSS521 2 года назад

why? cos $$$

@mentalasylumescapee6389 2 года назад

"never trust a skinny chef" why? because most chefs cannot be trusted to make the food right until they eat EVERYTHING they make... always trust a skinny asian chef, why? because they have the discipline to make your food taste right without eating all the best part of your dish.