I love his philosophy towards tools. Nowdays it's easy to take for granted the availability of tools and devices because of the absurd abundance of them. Something breaks, order a new one with just few clicks on the smartphone. Back in old times quality tools and devices were more scarce and that encouraged or even forced the users to understand the mechanics, maintenance and repairability of these tools. Yes, of course it has some benefits to have brand new beautiful tools. But there is also the poetic beauty in maintaining your tools and like the chef here said "grow old together with your tools" :)
11:43 - I love the geometric pattern of those bonzaru. I'm so accustomed to seeing things woven in two directions only. But those two he's holding up are just fascinating. They make me think of some of Escher's tessellating pieces.
What a beautiful video. I can only imagine the flavor of the masterpieces he must make! So much care and detail in the tiniest things, it’s so impressive to see
This video is really special, not only did I get to learn about the chef's tools but he shared his values, his respect for the sustainability and craftsmanship of his tools.
I love Japanese tools, made to precision detail. I'm still mastering making Tamagoyaki Omelette. The pan has to be hot but not too hot. Enough oil to coat the copper Makiyakinabe pan. Then there's the flipping....I love how Japanese chefs learn their craft to perfection.
I love all of my kitchen tools. Im not a professional yet. But I respect all of my stuff like this. There is a phrase in carpentry its a fine craftsman that blames the tools. We you use the very best tools and the very best ingredients there is only one place to place blame.
Super into his way of thinking, if you buy something nice, you never have to buy it again. Obviously not feasible for everyone and all tools but the less waste we can make the better!
I never knew the angled flat end of the chopsticks had a purpose until now! Oh my god… lmao I just assumed it was part of the manufacturing process or something but it makes sense… you have a small spatula/scoop at the end for garnishes, seasonings, or whatever else you can’t poke or pick up. Very cool. I actually have a pair of those type in my kitchen, I’m going to try it out later!
they actually don't and you don't stab and poke with hashi. the ones with the angled ends are 料理箸 ryoribashi they're for cooking with not eating when you transfer food you cooked to the plate you use 菜箸 saibashi and when you're eating you're just using hashi 箸 or otemoto おてもと
I feel bad for people who just watched BA for basically reality show content that now consider it "unwatchable" cuz they're missing out on incredible videos like this.
Wonderful! A lot of useful tips and an example of kind, professional and great attitude. I especially liked the details about ceramics - he has shown with care the 300 years old dish, and after that he has shown a real "treasure", one made by his friend's father, that's very nice.
Nice words. Buy something cheap and throw it away, buy handmade quality and have it for life. Japanese people are known for craftmanship. I wish everyone was like that. I really think my tools are part of me as he says.
As sushi chef for 18 years in all kind of restaurant from sushi train to omakase. there more to learn from different sushi head chef and the style they do things
oh what I would give to get to eat his 30 course omakase dinner. I am absolutely devastated that I have to end this video and I won't have any authentic japanese food in front of me 😭😭
Please do a lesson with a sushi chef on how they make rice. Everyone focus on the fish but like he said, rice is the most important ingredient in sushi
Because some (a lot) of westerners are bad with accents…. Me personally I understood him well not only because he speaks well but bc my grandmother is Japan and she as an accent and I grew up with it.
It is rare to see people that inspire so much respect in such a short time.
I love the fact that he takes care of his tools, repair them and keep then in good shape instead of constantly buying new stuff.
Lot's of life lessons this man is actually teaching us.
I've got mad respect for his ways.
I love his philosophy towards tools.
Nowdays it's easy to take for granted the availability of tools and devices because of the absurd abundance of them. Something breaks, order a new one with just few clicks on the smartphone.
Back in old times quality tools and devices were more scarce and that encouraged or even forced the users to understand the mechanics, maintenance and repairability of these tools.
Yes, of course it has some benefits to have brand new beautiful tools. But there is also the poetic beauty in maintaining your tools and like the chef here said "grow old together with your tools" :)
Those two words, “mad respect”, is such a tired and played out phrase.
I love that his wife gifted him one of his knives. I bet he thinks of her whenever he uses it.
I also found that pretty charming.
I love that he calls his tools his treasures. You can tell he approaches everything incredibly thoughtfully.
What a special person! His love for what he does and the tools he uses just pours out of him. Very cool to see 🥰
Passion is such a powerful thing. You can feel it in the way he shows the tools of his craft.
11:43 - I love the geometric pattern of those bonzaru. I'm so accustomed to seeing things woven in two directions only. But those two he's holding up are just fascinating. They make me think of some of Escher's tessellating pieces.
This was amazing, this man is amazing. I’m blown away by the complexity of simplicity.
Love these styles of videos. The stories and culture. It's amazing
The ceramics and the usage of their properties is fascinating. Much respect.
This is a wonderful restaurant and worth a visit, chef matsu is a true master!
wow his English is great, heavy accent but his knowledge of English is top tier. good job
chef matsuzaki is so amazing, he has me enamored at his description of his spoons. come to think of it, he and Chris Morocco have very similar energy
I was going to say the same thing!
The meaningfulness of each tool he conveys, you can tell he puts his love into the craft and food.
What a beautiful video. I can only imagine the flavor of the masterpieces he must make! So much care and detail in the tiniest things, it’s so impressive to see
Growing old together with your tools T_T how lovely.
His english is amazing, itd be amazing to see him work one day
I felt so inspired watching and listening to Chef Matsuzaki. What a cool and wise person. Loved the episode. Maybe more episodes with him?
most detailed presentation of japanese kitchen tools thank you for the time and effort you put into this
This video is really special, not only did I get to learn about the chef's tools but he shared his values, his respect for the sustainability and craftsmanship of his tools.
love the passion this man has it shows how much he loves what he does.
"This one is a gift from my wife." He's so pure. I have such respect.
I like this guy’s attitude. Have a casualness that is rarely seen in high end sushi chefs.. seems more approachable.
I'd love to eat at a restaurant like this one day. Nothing beats food made right in front of you by a chef this passionate about his work.
I love Japanese tools, made to precision detail. I'm still mastering making Tamagoyaki Omelette. The pan has to be hot but not too hot. Enough oil to coat the copper Makiyakinabe pan. Then there's the flipping....I love how Japanese chefs learn their craft to perfection.
Such a wholesome guy! Perfect attitude towards his tools. Couldn't have a better host for this episode
I love all of my kitchen tools. Im not a professional yet. But I respect all of my stuff like this. There is a phrase in carpentry its a fine craftsman that blames the tools. We you use the very best tools and the very best ingredients there is only one place to place blame.
He's bad ass! I love that he's so serious and passionate about being a steward of his craft!
I LOVE THIS GUY!
I really love seeing the woody interior and so many equipments/tools from bamboo and wood.
10:05 imagine standing all day every day on a flat piece of wood in your socks
The most wholesome thing good lord. You can see the love for every single thing
i loved this video sm ! his knowledge is so insightful and it’s so beautiful to see japanese culture
Super into his way of thinking, if you buy something nice, you never have to buy it again. Obviously not feasible for everyone and all tools but the less waste we can make the better!
This guy puts so much attention to detail.
Years of investment.
Bravo
I never knew the angled flat end of the chopsticks had a purpose until now!
Oh my god… lmao I just assumed it was part of the manufacturing process or something but it makes sense… you have a small spatula/scoop at the end for garnishes, seasonings, or whatever else you can’t poke or pick up.
Very cool. I actually have a pair of those type in my kitchen, I’m going to try it out later!
they actually don't and you don't stab and poke with hashi. the ones with the angled ends are 料理箸 ryoribashi they're for cooking with not eating when you transfer food you cooked to the plate you use 菜箸 saibashi and when you're eating you're just using hashi 箸 or otemoto おてもと
So impressive the way you show all the kitchen tools for an easy & pleasurable cooking .. Thank you for posting .👋💯
I feel bad for people who just watched BA for basically reality show content that now consider it "unwatchable" cuz they're missing out on incredible videos like this.
Wonderful! A lot of useful tips and an example of kind, professional and great attitude.
I especially liked the details about ceramics - he has shown with care the 300 years old dish, and after that he has shown a real "treasure", one made by his friend's father, that's very nice.
Excellent walkthrough and descriptions by the chef! I appreciate the simple editing style on this one.
Wow! Loved this! He is so very sweet and talented. 🍣
I collect handmade knits because I like the fact that they were made by someone instead of a machine, so I get it, I like that guy.
The love and respect for everything. Amazing to see. Thank you
Que vídeo maravilhoso, e meus parabéns ao chef!
Oh…how I would love to go sit at his bar! This is wonderful!
jealous of this guy's skills and tools.
Nice words. Buy something cheap and throw it away, buy handmade quality and have it for life. Japanese people are known for craftmanship. I wish everyone was like that. I really think my tools are part of me as he says.
Good job BA! More videos like this
Love when he says that he and his tools grow old together
This man needs to be protected at all costs. ❤️
You would think, but he runs his business in NYC, which chooses its criminals over its hard-working citizens.
So interesting, thank you
A really nice Omakase place opened up yesterday in my town. Excited to go.
Not me crying about how important the bowl is to him because of the backstory with his best friend's dad 😭
Incredible how he Master the tools.
This was excellent. Thank you for sharing this wisdom and passion!
Love the hammered tools, absolutely beautiful.
Thank you for sharing chef, love his passion
This mans english is perfect
Thank you chef.
LOVED THIS! also does anyone else get mild chris morocco vibes from this guy?
09:16 "They say he carved it himself... from a bigger spoon."
非常值得一場秀GOOD
安靜乾凈手法成熟燈光設計完美
As sushi chef for 18 years in all kind of restaurant from sushi train to omakase. there more to learn from different sushi head chef and the style they do things
I guess that's why Noz 17 costs $400 per person and the corkage fee is 120 per bottle . Some day .
I so enjoyed this!
This dude has some cool socks
I love this video so much.
The chef says Anago is freshwater eel at 1:15 but he is wrong. Anago is actually saltwater eel. Unagi is freshwater eel.
finally, a less- pretentious japanese cuisine video that actually explains the process.
Awesome video, thanks
I don't know why but I need a shark skin grater.
oh what I would give to get to eat his 30 course omakase dinner. I am absolutely devastated that I have to end this video and I won't have any authentic japanese food in front of me 😭😭
Bruh now I’m gonna have to doordash sushi tonight
Does he have his channel? Amazing
Brilliant ❤
this is amazing
just casually producing a plate from the edo period...impressed
so nice!
Please do a lesson with a sushi chef on how they make rice. Everyone focus on the fish but like he said, rice is the most important ingredient in sushi
amazing
So cool!
The only knives a chef needs. Chef, bread, boning, filleting & pairing knife.
Please do another video with Lizzie olsen 🙏🙏
Love!
3:50 I thought Kisame was gonna show up.
wide range of products
🔥🔥🔥
Wao
Somebody get this chef some comfortable platform shoes.
17:20 has actually blown my mind. Never thought to do that with chopsticks 🥢 haha
i wish america had this much culture 🥴
The United States** because America does have this much culture look at Mexico for example
Really cool, why does it have subtitles tho? Dude speaks great English
Because some (a lot) of westerners are bad with accents…. Me personally I understood him well not only because he speaks well but bc my grandmother is Japan and she as an accent and I grew up with it.
Anago is a freshwater eel in season? Is he serious?
Is Omasake only in reference to Sushi?
No, but you need to specify what you don’t want to eat (e.g. no raw shellfish) or the chef might give you that.
You can get this at any three star restaurants. They're called tasting menus in English.
I wish I could eat here :(
Sushi knives are unsheathed>sheathed for 5 years before it can be used to cut 😂
wow
❤👍