How Sushi Master Mitsunori Kusakabe Prepares Yellowtail (Buri) Seven Ways Omakase
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Date: 2020-05-20
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Comments and reviews: 9
Ja
Damn, the processing of the roe alone is crazy AF! Obviously his restaurant is making it work, but it feels like this is a lot for just one part of one type of fish. Yes, I realize if you are going to take time for a process, doing it on something that is considered a delicacy one available once per year then it is completely justified. I'm just saying that the man hours versus the profit margin seen like they would be relatively close. I'm assuming that's the. 8, LoL? So since this one fish still provides another 7 dishes on top of the roe make it a valuable resource for him. Anyway, I'm just ranting, but in the end I have a great respect for anyone who is able to make it in the food industry for so long and still manage to have a light heated attitude about life in general and to be successful. It is one of the most difficult industries. So, otskate sama. I apologise if the spelling for this is atrocious. I can't reach Google at the moment. (Translation: good job.
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Damn, the processing of the roe alone is crazy AF! Obviously his restaurant is making it work, but it feels like this is a lot for just one part of one type of fish. Yes, I realize if you are going to take time for a process, doing it on something that is considered a delicacy one available once per year then it is completely justified. I'm just saying that the man hours versus the profit margin seen like they would be relatively close. I'm assuming that's the. 8, LoL? So since this one fish still provides another 7 dishes on top of the roe make it a valuable resource for him. Anyway, I'm just ranting, but in the end I have a great respect for anyone who is able to make it in the food industry for so long and still manage to have a light heated attitude about life in general and to be successful. It is one of the most difficult industries. So, otskate sama. I apologise if the spelling for this is atrocious. I can't reach Google at the moment. (Translation: good job.
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Deborah
Check out Hiroyuki Terada, Diaries of a Master Sushi Chef. If the vlog says WARNING or GRAPHIC, you have been warned. If you're squeamish, might want to skip it/them/those particular vlogs. If you are a Master-Chef-wannabe, watch all of them. His Camara man is amazing, as well. Click the down arrow for details about the best knives in the World, how to dispatch a four-foot live eel or a four-pound-plus live lobster. He's a Guinness Book of World Records holder for the most slices in a competition WHILE BLINDFOLDED! Has also done one or two vlogs with Gordon Ramsay. Check him out, foodies.
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Check out Hiroyuki Terada, Diaries of a Master Sushi Chef. If the vlog says WARNING or GRAPHIC, you have been warned. If you're squeamish, might want to skip it/them/those particular vlogs. If you are a Master-Chef-wannabe, watch all of them. His Camara man is amazing, as well. Click the down arrow for details about the best knives in the World, how to dispatch a four-foot live eel or a four-pound-plus live lobster. He's a Guinness Book of World Records holder for the most slices in a competition WHILE BLINDFOLDED! Has also done one or two vlogs with Gordon Ramsay. Check him out, foodies.
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Roscoe
How come EVERY one of these Eater Sushi vids has the owner speaking Japanese. Even though they've been in the states for 20-30 years plus. Like, they're more legit if they don't speak English? Lame. This guy has been in the us for a really long time. Has run major restaurants in this country. You can't do that without speaking English. He certainly talks to his customers for the last 20+ years in English. This is a Eater things. Looking at news clips from local stations in the different states he's managed restaurants shows he speaks fine. Yet eater has them all do this.
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How come EVERY one of these Eater Sushi vids has the owner speaking Japanese. Even though they've been in the states for 20-30 years plus. Like, they're more legit if they don't speak English? Lame. This guy has been in the us for a really long time. Has run major restaurants in this country. You can't do that without speaking English. He certainly talks to his customers for the last 20+ years in English. This is a Eater things. Looking at news clips from local stations in the different states he's managed restaurants shows he speaks fine. Yet eater has them all do this.
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Yosuke
Very on-point series thus far! As a former supplier of Wataru, Zilla Sake House, Nimblefish, Kamonegi, and Sushi Kashiba, I fully agree that all these restaurants deserve to have been featured in this amazing series. Eater, check out Taneda (Chef Hideaki Taneda) in Seattle, Sushi Kappo Tamura (Chef Taichi Kitamura) in Seattle, and Sushi Nakazawa (Chef Daisuke Nakazawa) in New York, they are all worthy of a piece as well in this excellent OMAKASE series. Yosuke Seattle
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Very on-point series thus far! As a former supplier of Wataru, Zilla Sake House, Nimblefish, Kamonegi, and Sushi Kashiba, I fully agree that all these restaurants deserve to have been featured in this amazing series. Eater, check out Taneda (Chef Hideaki Taneda) in Seattle, Sushi Kappo Tamura (Chef Taichi Kitamura) in Seattle, and Sushi Nakazawa (Chef Daisuke Nakazawa) in New York, they are all worthy of a piece as well in this excellent OMAKASE series. Yosuke Seattle
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Mr
What the difference between Kanpachi and Hamachi? I try to find the information on the Internet but they all have a different answer. A head chef in one of the restaurant I know said kanpachi it is a BABY YELLOW TAIL (hamachi. Are they the same fish juat difrent age? Or itbis different fish but belong to the same family like Shima aji?
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What the difference between Kanpachi and Hamachi? I try to find the information on the Internet but they all have a different answer. A head chef in one of the restaurant I know said kanpachi it is a BABY YELLOW TAIL (hamachi. Are they the same fish juat difrent age? Or itbis different fish but belong to the same family like Shima aji?
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Katherine
I have watched probably hundreds of sushi videos and this one presents so many new ideas to me. I love the chefs thoroughness in explaining. His technique is impeccable and I saw at least two ways of preparing omekase that I had never seen before. A dinner at his restaurant is definitely on my bucket list now.
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I have watched probably hundreds of sushi videos and this one presents so many new ideas to me. I love the chefs thoroughness in explaining. His technique is impeccable and I saw at least two ways of preparing omekase that I had never seen before. A dinner at his restaurant is definitely on my bucket list now.
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Frank
I want to know what the thick spine butchering knives are called and where I can get them? All I can find are the thinner knives and I have a set of those but I would like thicker so I don't gap the cuttting edge of my thinner sushi type knives. Can you shed any light?
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I want to know what the thick spine butchering knives are called and where I can get them? All I can find are the thinner knives and I have a set of those but I would like thicker so I don't gap the cuttting edge of my thinner sushi type knives. Can you shed any light?
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Erika
Please put a black outline on the subtitle to make it easier to read whatever the color of the background is. The placement needs to be lower, too. The chef is saying all these nice things and I'm squinting at the white on white subtitles.
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Please put a black outline on the subtitle to make it easier to read whatever the color of the background is. The placement needs to be lower, too. The chef is saying all these nice things and I'm squinting at the white on white subtitles.
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Jessica
Hey Eater, love your videos, but just some quick feedback - the subtitles here were super difficult to read when against white/light backgrounds in several places in this video, and the shaky camera didn't help things.
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Hey Eater, love your videos, but just some quick feedback - the subtitles here were super difficult to read when against white/light backgrounds in several places in this video, and the shaky camera didn't help things.
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