วีดีโอ

Thank you for taking your time to record this. It was very insightful. God bless you and your family. 😇🙏🏼

What size yanagiba are you using in the video?

Can’t stop jerking about them

Do you insert the wire into the center of the spine? It looks like you’re inserting it just lateral to the spine.

This looks like ike jime processing method? Also, I don't see where you bleed the fish? Thank you for this!

Chef thanks u so much... It helps me a lot...very nice advice... Keep it simple,dont lie and tell and show what ive got! 👌💯🙏💪🍤🍣🍜🍲 Godblessu!

Great channel!!! Instantly subscribed!!! Quick question what's the names of the 2 sakes you had. Thanks. Keep up the amazing content!!!

looks great. The vibe of this restaurant kinda of reminds me of Torien. Still need to hit your spot next time I go to NYC

*chef explains interesting fact about cra --* *MUSICMUSICMUSIC*

Thank you

$4000 min charge, beverages included.....(LOL- yes, I hope so). All kidding aside, very well done video.

Awesome wine pairing ! Krug 88 ❤

Who's ivan

Inspiring. It's so amazing to see you bringing Korean inspired food to Americans. Definitely support my fellow Korean brothers and sisters. I think it's great that you're showing the real deal in the kitchen instead of so much of the dramatized Hollywood stuff.

Hey I am a Korean guy having visited there not for a food purpose but just a historical urge to explore as to what happened to the place whose scenery has been so popular for the grand painter Edward Hawk. Back in the day around 2019 or 2017 which I'm not sure of, I found your Jeju restaurant took a place. Then I went in and ate a cool food. To me, for I am just a native Korean guy with no English skill, I was surprised Korean restaurant stood there in such a famous place. I remember I ordered a 설렁탕 taste Ramen. After eating I just texted my friend who started her career in Manhattan that it's really nice here so in the second time I came up there with my friend. For me that's such a good memory and sometimes I feel like wanna go back and have a trip in manhattan, I come up with your restaurant. And finally, I found your TH-cam channel and feel so happy because of the good news with Michelin 1 star. 😂. This time I was seeking for a good Ramen restaurant in Tokyo. That's how I stop by your channel. I see your workplace as full of good Korean vibe. Manhattan was good memory but you must have lived a challenging time as a entrepreneur(but you succeeded!) So I don't know what to say. I think ending up with a promise that I'll just go there and eat other beautiful menus when visiting again would be the best last word. Have a good day and I hope your restaurant would last forever and grow more. 😊

so many Honyaki

Eugene the barista ❤😍😍😍

Hey chef, just qurious... are you guys making own noodle or have supplier?

I'll need to stop by your place next time I'm in NY. I own a ramen shop in Utah

This is the best DITL! More please 🙏

They are enjoying it so much. 😂

Amazing noodles at Jeju

I love your photos ❤️‍🔥

Whats up Doug!!!

Suits lookin fresh bro. Nice.

Finally im in new york and in next 3days i will decide if you are good enough to satisfy public or whatever a person rolling with that a(one) star!

Wondering what camera that you used to take the still shot photos? The color and bokeh looked popping and crispy

I pray I get to eat at your restaurant one of these days

Awesome point about showing your face. I've never been hired over the internet even if they were hiring. Always hired when in person.

Yes it’s worth it .

I wish more sushi bars used local ingredient and keep the cost lower rather than importing them from japan. In japan, such as Santa Barbara uni are considered highest quality ingredient while much much cheaper because it’s imported from America….

오우 정말 멋진 경험 하셨군요!!!

I'm a ramen chef, it's hard for American's to understand there is tare and broth that have very specific ratios. There is no more or less salt and if you want to split a bowl we give you an extra bowl not trying to guess the right CC

Ciao Douglas. Great to see you enjoying your honey moon in Italy. I'm from Venezia. I tried to book a table at Osteria Francescana to celebrate my medical school degree in 2018, and still haven't been able to get it. Glad you made it and that you met Massimo.

Congrats on the Marriage Chef!!! And awesome video

Nice to see a video from you again chef 👍. God bless

Golly times have changed

트랜디 하게 참 잘하는 식당으로 알고 있었는데 유투브 채널도 있으신지 몰랐네요! 캐나다에서 열심히 응원합니다! 영감 잘받아갑니다

🔥🔥🔥👏👏

👍🏻👍🏻👍🏻

Watching foods being made is awesome.

In your personal opinion, what is the best sushiya in NYC?

Hey, Chef! Thank you for all your advice! I have a question, when you say "Write your special talent" what would you say about yourself? I'm in the process of making my resume but that part is giving me a Little trouble. What do you think would be a good example for "Special talent"?

Your videos are getting better and better chef.

Sushi looks Killer So is the Video!!! 👍🍣

fire

Really love these behind-the-scenes at Jeju. Very well produced! Hoping I can navigate that unfriendly reservation site so I can come in for my birthday!!

I definitely agree with you

Thank you for those helpful info chef!!

I liked this video a lot , explaining the why great information