I am sure that the Sushi prepared was well prepared but I really don't like this new fad of Haute cuisine style sushi. A single piece of nigiri prepared in the order and the choice of the chef is not the soul of Omakase. There are two components to Omakase in my opinion: one is historically it arises from the chef choosing the freshest fish of the day to be prepared for the clients because there was different fish on different days. The second component is when the chef that knows you. In other words at a sushi bar that you frequent, where the chef knows you and your tastes, your likes and dislikes, and chooses a pallet for you based on those criterion and chooses fish in the order and the texture that you like. I think a single piece of Nigiri, chosen by chef that doesn't know me, eaten quickly, and paying high price for it is not really a good sushi experience. I would rather go to a great chef that's not a Michelin star, have a great leisurely meal eating whatever I want and as much as I want, and pay a third of what is spent at these restaurants. Because I think a lot of it is hype and not really the quality of the experience or the meal. A really good sushi chef working at a really good sushi bar brings not just the food, but the experience of the meal, to the people who are eating and it can transform people. This style of service and eating does not do that in my opinion. Too expensive, too rushed, and not enough food.
Thank you for taking your time to write this comment 😊 I totally agree with you that having the freshest ingredients selected on that day by the Chef and going to a Chef that knows your taste and preference makes the best Omakase experience. Having said that, please keep in mind that this video was shot in Bangkok, not Japan, and it’s a little different how you manage an Omakase restaurant oversea. As most of the ingredients used in these restaurants are imported from Japan, they have to be air-flown here, resulting in a higher price for transportation/import fees etc. it can be double or triple the cost in Japan. This forces the restaurant to charge higher price for their Omakase and therefore, position themselves as premium/high end restaurants. For me that’s completely understandable. You also mentioned you enjoyed going to Omakase that the Chef knows you, we do that in some of our videos too. Check out Misaki, one of our favourite Omakase restaurants that we go back to frequently! Incredibly Amazing 18-Course Sushi Omakase - Sushi Misaki * Vlog | Food | th-cam.com/video/kieSk_uY7sc/w-d-xo.html Nevertheless, I do give importance in trying out new places with unfamiliar Chefs too. It allows me to get to try out different styles and ingredients I wouldn’t normally go for and at the end helps me to broaden my taste and preferences. There’s also the fun factor in exploring new things! After all, this channel is all about sharing experiences and exploring different cuisines and cultures 😊 hope this helps and thank you for watching!
@@WalkwithFa I am not meaning to criticize your video channel. I am just making the observation that there is a style of sushi preparation that doesn't make a lot of sense to me. It doesn't make sense for the price and also for what's being served. I am sure that there are reasons that the prices so high for the services the way it is but it's not the kind of sushi meal that I would enjoy. Sushi is an intimate service. The food you're eating is being prepared directly in front of you and actually being touched by the hands of the chef immediately before it serve to you. If you were seated at a sushi bar your community seated with other people who are also enjoying a meal. I personally do not like being told what I should eat by someone who does not know me and I especially do not like paying a premium price for something that feels more about hype then about the quality of the experience. Again, I'm sure this is good sushi, it's just not something I would want to experience. I will go and look at your other videos. Thank you for sharing.
Thank you for sharing your thoughts 😊 it’s great we can all discuss what we like and don’t like. After all we are all sushi lovers and that’s what we have in common! I would love to explore the style you prefer too so if you could drop a few names and location of the sushi restaurants you frequently go to then I’ll check it out. Thanks so much for watching again and take care! 😊
It's called omakase for a reason. You supposed to get a variety of different fish ranging in textures, flavors & cooking/curing techniques. It's a symphony that takes you on a journey rather than saying I like this, this & this. The chef works closely with the vendors & pick out the seafood. If you want a la carte than that's fine, but you won't be able to get the same quality. With reservations omakase, you can order the exact amount of seafood necessary & avoid waste. A la carte means you're totally dependent on what the customer wants & some items sell more than others so there's a difference in quality.
@@whatmane I appreciate your response and the information provided but that's not what Omakase means. Omakase translates to "chefs choice". But in most cases, and in these types of restaurants, that's not what I would want because it's actually a fixed menu based on what the chef determines is appropriate to serve, and not based on the taste or predilections of the clients. As I said, Omakase is a relational form of eating where the chef knows my taste in my interest so that he can form a menu that makes sense for my pallet. For me I feel the new style that has been adopted for this form of sushi service is not a really great sushi experience, in my opinion. Solely my opinion. All sushi chefs, if they are any good, work with the vendors to pick out the best possible fish that they can for their clients. Well-established sushi bars have great relationships with the vendors to get the best possible fish for their clients. A really good sushi chef knows what his clients eat and can budget and acquire the appropriate amount of fish with very little waste. This particular style of service is more about hype than it is about the quality of the experience. Of course you can get the same quality of fish anywhere because anyone can buy great fish if they have the budget and they have the connections. In my opinion, a great Sushi experience is not about having 14 individual pieces of fish served me in an order that I did not choose, but being in a good environment where the chef knows me, with good quality fish and nice people around me enjoying a great meal. In my opinion again, I believe this is more about marketing and over pricing an experience and rushing people through a meal that doesn't really make sense to me, and I have an eating sushi all over the world for 60 years now. This is just my opinion, I'm sure people are always willing to spend a lot of money for a culinary experience that may or may not be worth it. Also, just to be clear, I am not criticizing the chef or this restaurant, I am just confused by this new fad/trend in Sushi.
@@WalkwithFa Thank you for choosing to dine with us! We truly appreciate your feedback and are delighted to hear that you enjoyed your experience at our restaurant.
Very good
Thank you for watching! 😊
Not very impressed with the chef. He failed to notice you are left handed
Yes sadly 🥲 but his sushi was so delicious I couldn’t complain! 😂 thank you for watching 😊
I am sure that the Sushi prepared was well prepared but I really don't like this new fad of Haute cuisine style sushi. A single piece of nigiri prepared in the order and the choice of the chef is not the soul of Omakase. There are two components to Omakase in my opinion: one is historically it arises from the chef choosing the freshest fish of the day to be prepared for the clients because there was different fish on different days. The second component is when the chef that knows you. In other words at a sushi bar that you frequent, where the chef knows you and your tastes, your likes and dislikes, and chooses a pallet for you based on those criterion and chooses fish in the order and the texture that you like. I think a single piece of Nigiri, chosen by chef that doesn't know me, eaten quickly, and paying high price for it is not really a good sushi experience. I would rather go to a great chef that's not a Michelin star, have a great leisurely meal eating whatever I want and as much as I want, and pay a third of what is spent at these restaurants. Because I think a lot of it is hype and not really the quality of the experience or the meal. A really good sushi chef working at a really good sushi bar brings not just the food, but the experience of the meal, to the people who are eating and it can transform people. This style of service and eating does not do that in my opinion. Too expensive, too rushed, and not enough food.
Thank you for taking your time to write this comment 😊 I totally agree with you that having the freshest ingredients selected on that day by the Chef and going to a Chef that knows your taste and preference makes the best Omakase experience. Having said that, please keep in mind that this video was shot in Bangkok, not Japan, and it’s a little different how you manage an Omakase restaurant oversea.
As most of the ingredients used in these restaurants are imported from Japan, they have to be air-flown here, resulting in a higher price for transportation/import fees etc. it can be double or triple the cost in Japan. This forces the restaurant to charge higher price for their Omakase and therefore, position themselves as premium/high end restaurants. For me that’s completely understandable.
You also mentioned you enjoyed going to Omakase that the Chef knows you, we do that in some of our videos too. Check out Misaki, one of our favourite Omakase restaurants that we go back to frequently!
Incredibly Amazing 18-Course Sushi Omakase - Sushi Misaki * Vlog | Food |
th-cam.com/video/kieSk_uY7sc/w-d-xo.html
Nevertheless, I do give importance in trying out new places with unfamiliar Chefs too. It allows me to get to try out different styles and ingredients I wouldn’t normally go for and at the end helps me to broaden my taste and preferences. There’s also the fun factor in exploring new things! After all, this channel is all about sharing experiences and exploring different cuisines and cultures 😊 hope this helps and thank you for watching!
@@WalkwithFa I am not meaning to criticize your video channel. I am just making the observation that there is a style of sushi preparation that doesn't make a lot of sense to me. It doesn't make sense for the price and also for what's being served. I am sure that there are reasons that the prices so high for the services the way it is but it's not the kind of sushi meal that I would enjoy. Sushi is an intimate service. The food you're eating is being prepared directly in front of you and actually being touched by the hands of the chef immediately before it serve to you. If you were seated at a sushi bar your community seated with other people who are also enjoying a meal. I personally do not like being told what I should eat by someone who does not know me and I especially do not like paying a premium price for something that feels more about hype then about the quality of the experience. Again, I'm sure this is good sushi, it's just not something I would want to experience. I will go and look at your other videos. Thank you for sharing.
Thank you for sharing your thoughts 😊 it’s great we can all discuss what we like and don’t like. After all we are all sushi lovers and that’s what we have in common! I would love to explore the style you prefer too so if you could drop a few names and location of the sushi restaurants you frequently go to then I’ll check it out. Thanks so much for watching again and take care! 😊
It's called omakase for a reason. You supposed to get a variety of different fish ranging in textures, flavors & cooking/curing techniques. It's a symphony that takes you on a journey rather than saying I like this, this & this. The chef works closely with the vendors & pick out the seafood. If you want a la carte than that's fine, but you won't be able to get the same quality. With reservations omakase, you can order the exact amount of seafood necessary & avoid waste. A la carte means you're totally dependent on what the customer wants & some items sell more than others so there's a difference in quality.
@@whatmane I appreciate your response and the information provided but that's not what Omakase means. Omakase translates to "chefs choice". But in most cases, and in these types of restaurants, that's not what I would want because it's actually a fixed menu based on what the chef determines is appropriate to serve, and not based on the taste or predilections of the clients. As I said, Omakase is a relational form of eating where the chef knows my taste in my interest so that he can form a menu that makes sense for my pallet. For me I feel the new style that has been adopted for this form of sushi service is not a really great sushi experience, in my opinion. Solely my opinion. All sushi chefs, if they are any good, work with the vendors to pick out the best possible fish that they can for their clients. Well-established sushi bars have great relationships with the vendors to get the best possible fish for their clients. A really good sushi chef knows what his clients eat and can budget and acquire the appropriate amount of fish with very little waste. This particular style of service is more about hype than it is about the quality of the experience. Of course you can get the same quality of fish anywhere because anyone can buy great fish if they have the budget and they have the connections. In my opinion, a great Sushi experience is not about having 14 individual pieces of fish served me in an order that I did not choose, but being in a good environment where the chef knows me, with good quality fish and nice people around me enjoying a great meal. In my opinion again, I believe this is more about marketing and over pricing an experience and rushing people through a meal that doesn't really make sense to me, and I have an eating sushi all over the world for 60 years now. This is just my opinion, I'm sure people are always willing to spend a lot of money for a culinary experience that may or may not be worth it. Also, just to be clear, I am not criticizing the chef or this restaurant, I am just confused by this new fad/trend in Sushi.
Love your bangkok Omakase content.
Makes me want to try .
Thank you! So glad you enjoyed my content 😊
Thank you for your supporting us ^^
Thank you! Chef Ken was amazing 🥰😋
Thank you! Chef Ken was amazing 🥰😋
@@WalkwithFa Thank you for choosing to dine with us!
We truly appreciate your feedback and are delighted to hear that you enjoyed your experience at our restaurant.