"....they don't care about the food, they just take pictures, taste it a little, and then leave the rest, which is very sad." This is a true sadness...
And ironic, to spend the money and time to have the photographic evidence of "I did this" without doing or experiencing it. Which sums up a lot of TH-cam and Instagram.
food looks very appetizing and i'd have no problem finishing it. i'm assuming it's foodies that come to take pics for instagram and youtube for likes and money.
You could feel the pain in his voice when he says that some people care just about the picture and being able to say they ate there without actually appreciating the food itself and the effort and passion that went into creating it. A tragedy if ever there was one.
I feel in restaurants of this caliber it would make sense for them to simply ban photography. You are going there for the food and the experience so why not focus on that and enjoy it.
On that note, I would disagree. You have to admit his dishes are work of arts. There should be a financial penalty for not finishing your food, but no ban on taking photos.
I agree, it is a very harsh approach but maybe a penalty would not be a bad idea. Or maybe they could simply upload pictures of the months/ days menu to their own social media. I feel fines for not finishing food would not always go well with people.
I have to say I'm a bit disappointed that almost no one in the comment section is discussing the use of such different techniques and tools. HE HAS A STRAIGHT UP COMMERCIAL RICE COOKER. Personally, I think it's so cool that he's pulling off this extraordinarily unique fusion cuisine that simultaneously feels completely authentic to the Japanese style he started from. Respectful of history and tradition, but never bound by it.
why wouldn't you have a rice cooker? They do rice perfectly. Its always odd to me to see non-asian people who eat rice regularly with a toaster but not a rice cooker. One of them does its job perfectly and its not the toaster. If you're surprised about a rice cooker, you'd be really shocked at how many high-end sushi restaurants use a sushi robot (especially in Japan).
He was one of the most modest chef i've ever whatched, i really felt an appetite for his art. İ believe in myself i would enjoy entire meal without leave any piece.
I like how this guy low-key commented on how Michelin Star can be something artificial. First, he doesn't care much about it. Second, he knew people come for the star and thus gain less appreciation towards his dishes. Hurt both ends, doesn't it.
i live in a tiny town in pennsylvania and i doubt i will ever have the chance to eat at a michelin star resturant ,but watching it here gives me such an appreciation for the hard work these chefs put in. every episode is so inspiring thank you for the great content. Jeff
As a craft cocktail bar owner, this is incredibly inspirational. Thank you for pushing the boundaries of your industry, and choosing ingredients with care
I had the pleasure of working with Chef Hayashi-san for a few years at Sushi Samba! He was our Sushi Sous chef back then, a humble talented genius even then.
Dejuv u know rich people who love take “Instagram food” for fame only I cant even afford this kinda stuff ill probably finish it all and they just waste it for a picture😓
I don’t really like sushi , but I understand the levels of being so thorough with food that it brings a star! ,the Japanese have such a respectful tradition that us westerners have never followed on mass , excellent work by eater to showcase this 👍
Getting a star is really complex.. From the quality, how you treat it, the depths of flavor yet so simple yet so complex, the look, the smell, the signature on how they make it. The portions are small is because they dont want you just to taste one of their food but all of their foods. Even the smallest aspect can lose yoy a star like cleanliness..
love how the story is put together ! as a photographer , I can understand what's he's saying . i do my part to enjoy and spend time with the food ... the experience can be worth more than a photograph .
9:16 So sad.. I would like to apply for a job to eat all the rest of your clients plates, so you dont have to feel sad. You will know, there is always one person who loves your food so much he eats from plates of strangers :)
Ppl just take pics and not finish it? Wtf, I'd gulp it down, well not gulp but i love Japanese food, esp sashimi, sushi, omakase, yakitori, etc, so it annoys me when he said that.. sometimes some ppl are too dumb
I would go to his restaurant just from watching this video. You bet I would sure take pictures of his amazing looking dishes! I would eat the hell out of them as well! :) The food looks phenomenal!
do a video about omakase knife making since knives are such an important tool in this type of cooking. I think a lot of people will appreciate to learn about artistry of making famous Japanese knives
I hope one day, Eater coming to Sushi Damo Rockville, MD, to interview Master Sushi Chef, Takashi Okamura San. He’s a real artist, best Japanese Sushi Chef in the area. Great serie I really enjoy these videos.
What a master. I love his definition of a difficult customer is one who doesn’t seem to appreciate his master price which were meant for oral consumption also and not only for IG.
I rarely takes picture of my meal, because i don't really get the need to. Sadly my wife always does and we sometimes argue because usually I'm not patient enough to wait for her taking pictures 😂 But we always make sure to finish the whole meal, even when it's not really tasty.
@eater You made a small mistake in the subtitles at around 9:30. It’s Sansho not Szechuan pepper. Sansho is a fruit(also known as a pepper) that has a lemony, spicy taste. It’s unique for making your mouth tingle and will make it go numb in large quantities. Sansho is native to Japan. It also is a type a if tree that have sexes. Their is a male and female Sansho tree. On the female tree they produce a small peppery leaf called kinome which is another Japanese herb.
thank you for catching that and taking the time to share some info about the typo you found. i think Eater would greatly benefit from having you check their subtitles. Eat well....
looks like michael bay is back directing for eater
Dylan Nicely How’d you know?
No, Michael Bay would have about 12 scenes of massive explosions and the US flag flying around lol
Eater@ Prayin to god this series will never end :T
This video was amazing but please stop zooming in and out the camera so much, it so dizzy and uncomfortable
Did the editor just graduated, with all the constant cuts and zoom in/out
"....they don't care about the food, they just take pictures, taste it a little, and then leave the rest, which is very sad."
This is a true sadness...
After that I just want to go to his restaurant, take photos of the dishes and tell him I love his food because that looks delicious.
And ironic, to spend the money and time to have the photographic evidence of "I did this" without doing or experiencing it.
Which sums up a lot of TH-cam and Instagram.
Reminds me of that sushi scene from "Billions".
everyone is supposed to not allowed to take picture, focus on the food, that's how you want your money spent nicely..
food looks very appetizing and i'd have no problem finishing it. i'm assuming it's foodies that come to take pics for instagram and youtube for likes and money.
You could feel the pain in his voice when he says that some people care just about the picture and being able to say they ate there without actually appreciating the food itself and the effort and passion that went into creating it. A tragedy if ever there was one.
Agreed! People like that should be banned from restaurants. What a waste!
I feel in restaurants of this caliber it would make sense for them to simply ban photography. You are going there for the food and the experience so why not focus on that and enjoy it.
On that note, I would disagree. You have to admit his dishes are work of arts. There should be a financial penalty for not finishing your food, but no ban on taking photos.
I agree, it is a very harsh approach but maybe a penalty would not be a bad idea. Or maybe they could simply upload pictures of the months/ days menu to their own social media. I feel fines for not finishing food would not always go well with people.
Well said.
Can you please NOT to END this series?? Can you like, keep it FOREVER??
WHAT A MASTERPIECE! I learned a lot from the chefs in this series!
pokcay We will do our best!
And also, if you had a stressful day at work, watch a japanese master chief at work and you will be happy and calm af
His humility and the way he carry himself, he deserve so much and I hope only-the-best for him.
I have to say I'm a bit disappointed that almost no one in the comment section is discussing the use of such different techniques and tools. HE HAS A STRAIGHT UP COMMERCIAL RICE COOKER. Personally, I think it's so cool that he's pulling off this extraordinarily unique fusion cuisine that simultaneously feels completely authentic to the Japanese style he started from. Respectful of history and tradition, but never bound by it.
why wouldn't you have a rice cooker? They do rice perfectly. Its always odd to me to see non-asian people who eat rice regularly with a toaster but not a rice cooker. One of them does its job perfectly and its not the toaster. If you're surprised about a rice cooker, you'd be really shocked at how many high-end sushi restaurants use a sushi robot (especially in Japan).
He was one of the most modest chef i've ever whatched, i really felt an appetite for his art. İ believe in myself i would enjoy entire meal without leave any piece.
I like how this guy low-key commented on how Michelin Star can be something artificial. First, he doesn't care much about it. Second, he knew people come for the star and thus gain less appreciation towards his dishes. Hurt both ends, doesn't it.
Moon'sDeity I know one Chef in Germany he didn’t want it he said it brings so much trouble with
i live in a tiny town in pennsylvania and i doubt i will ever have the chance to eat at a michelin star resturant ,but watching it here gives me such an appreciation for the hard work these chefs put in. every episode is so inspiring thank you for the great content. Jeff
jeff park I live in New Jersey and go to new York quite regularly and I have never been to a Michelin star restaurant. We'll make it there one day
Maybe if we save up enough.
...
I'm always watching, Jeff.
Whereabouts in PA? I'm in a small town in PA myself and feel the same way.
@@SubaruWRXspdManual New Castle area for Rozzi and I.
maybe u been to a restruant which rejected michilian star .
"If you love it, you'll teach yourself. If you don't love it, others teach you." - Yukitaka Yamaguchi
Joshua Hoe And if you still suck at it, they’ll show you the door.
Kevin C oh dang 😂
That needs to be a Moral for a book or a Movie or something, cause that is a pretty spicy saying.
in all words, absolutely right !! for the love of cooking, i still teach myself, and here i'm learning... thanx for sharing bro' !
I heard the tsukiji market tuna king saying tajt
This looks really good and I love how far he has taken his food to another level! An awesome blend of traditional and modern techniques.
He perfectly states what is wrong with the michelin system, love it. Food looks great
One of the more adventurous and interesting chefs in the Omakase series, hope he continues trying new things and making great food!
This is some of the most impressive Japanese cooking I’ve seen! Absolutely beautiful.
I really admire this Chefs philosophy. He's not limiting himself to a rigid style that cramps his creativity.
As a craft cocktail bar owner, this is incredibly inspirational. Thank you for pushing the boundaries of your industry, and choosing ingredients with care
I had the pleasure of working with Chef Hayashi-san for a few years at Sushi Samba! He was our Sushi Sous chef back then, a humble talented genius even then.
I will probably never be able to afford an omakase such as this so it makes me sad to hear about the people that go for the photos not the food.
you just have to make it a point to save up and go to one. cut out some of your other regular splurges and set it aside to try a omakase one time
Never say never. Anything is possible
It is not about the $$$ you guys are idiots there are priorities in live for people with limited income!
Have some faith in yourself
It's the yelpers. They ruin everything.
Ppl take a pic and don't finish the food? SMH
ikr
The colors are incredible. True artwork
9:10 This is so sad but true
Dejuv u know rich people who love take “Instagram food” for fame only
I cant even afford this kinda stuff ill probably finish it all and they just waste it for a picture😓
I don’t really like sushi , but I understand the levels of being so thorough with food that it brings a star! ,the Japanese have such a respectful tradition that us westerners have never followed on mass , excellent work by eater to showcase this 👍
I didn't see any sushi in this video. Japanese cuisine is not only about sushi :)
Getting a star is really complex.. From the quality, how you treat it, the depths of flavor yet so simple yet so complex, the look, the smell, the signature on how they make it. The portions are small is because they dont want you just to taste one of their food but all of their foods. Even the smallest aspect can lose yoy a star like cleanliness..
This man is brilliant. Those dishes are so creative! And so amazingly executed. I have to try it.
love how the story is put together ! as a photographer , I can understand what's he's saying . i do my part to enjoy and spend time with the food ... the experience can be worth more than a photograph .
Rice + abalone liver paste sause is the tastiest rice ive ever eaten in my life. I still cant forget the goosebump i had when i ate that.
I drooled the entire length of this video. Now I want to fly to Japan just to meet this gentleman chef
His food and his personality are pure honesty
9:16 So sad.. I would like to apply for a job to eat all the rest of your clients plates, so you dont have to feel sad. You will know, there is always one person who loves your food so much he eats from plates of strangers :)
this master does an absolute gorgeous cuisine, his vision and way to apply his love of cooking is just amazing ... allegato Hayashi san.
Love these videos, they are so calming ☺️
Just to experience art of preparation of such a beautiful food make me satisfied...
The passion this man has... It would be an honor to try his food
This is one of the best episodes of the series -- easily and by far.
This chef is so chill
Wonderful presentation! Lots of effort! Beyond Michelin Star can describe. 料理達人！Outstanding Pro!
Brilliant and very creative! I cannot wait to try this glorious and innovative food. Well done, Chef Hayashi!
This is art.
Id eat everything this man makes. Beautiful shots!
Every time eater upload a new video related to japanese based restaurant, it makes me wanted to built restaurant like this in the future.
I looked it up and its 160 bucks for a 9 course meal here - that's actually really really good for the food and atmosphere youre getting.
I am a vegetarian/vegan. However, I would be honored to experience this master's life through his creations by eating at his table. Truly an artist.
Ppl just take pics and not finish it? Wtf, I'd gulp it down, well not gulp but i love Japanese food, esp sashimi, sushi, omakase, yakitori, etc, so it annoys me when he said that.. sometimes some ppl are too dumb
The sear on that snapper is a thing of beauty.
Please keep doing this series, it's the best do far.
I would go to his restaurant just from watching this video. You bet I would sure take pictures of his amazing looking dishes! I would eat the hell out of them as well! :) The food looks phenomenal!
Everything looks mouth wateringly delicious!🤤
Humble and Passionate, I respect you, chef.
I always like to work with people who are passionate about their works.
Some doesn't finish their food?
wait, ill be there.
This all looked amazing
I love this series, I look forward to every one and love them all.
Awesome looking cuisine........my mouth is watering
Eater does Omakase really well.
Leave the rest!? How could you leave anything this guy put on the plate? Everything looks freaking delicious!
Произведение искусства 👏
These amazing edits, you can make my life going to college as an average student epic lol
when he talked about people only taking photos of their food, i felt that. i've also hated people taking pics of their food just eat it jfc.
i don't care about that damn star!
that food is looking so amazing!
He's very honest. Would love to try the place out
do a video about omakase knife making since knives are such an important tool in this type of cooking. I think a lot of people will appreciate to learn about artistry of making famous Japanese knives
This man's food is beautiful. Wish I could taste it.
Please eater, keep the series.
Very nice and innovative new style of Japanese cuisine
love this series so muchhhh, thank you guys Eater
what an amazing Human Being - what a poetic Visionaire !
Absolutely Amazing.
I'm all for taking pictures but leaving the rest is really sad.. People need to appreciate the work that goes into that food. Love this series!
I must go to this restaurant. I cannot stand east coast, but will visit for this.
I hope one day, Eater coming to Sushi Damo Rockville, MD, to interview Master Sushi Chef, Takashi Okamura San. He’s a real artist, best Japanese Sushi Chef in the area.
Great serie I really enjoy these videos.
Looks like art.
This looks very good.
As a hungry person from Washington state, thanks for the shoutout, much love
he is really damn innovative ！！！
Lobseter at 7:00
"Tofu cake with shrimp, sea eel, stuffed inside a zucchini flower"
You have the blessing to marry my first daughter, sir.
Highest level of cleanliness. Only in japan
You da real MVP, Eater!
this is art
beautiful and simple.
What a master. I love his definition of a difficult customer is one who doesn’t seem to appreciate his master price which were meant for oral consumption also and not only for IG.
Pure inspiration!
Impressive as hell.
Now there's a chef with a passionate vision.
His ingredients are like a tour around the world
It looks so good
First thought: "He's a Japanese Elijah Wood!" 😁
8:45 - Not to nitpick, but Cooper River sockeye comes from Alaska, not Canada. Regardless, this piece was very enjoyable.
The most honest chef ❤️
Im not into this kind of food, but these dishes looks amazing 👍
He looks so sympathetic
i never think i would try michelin-starred food in anywhere. so i can't even imagine how it taste
Think he will get another star in one or two years time.
I rarely takes picture of my meal, because i don't really get the need to. Sadly my wife always does and we sometimes argue because usually I'm not patient enough to wait for her taking pictures 😂
But we always make sure to finish the whole meal, even when it's not really tasty.
What a masterpiece.
Thanks, WTU.
Dam every dish is outstanding . even the soup gets its own star
I always look forward for this segment.
Bravo Chef!
He seems to be a perfectionist
I would've liked lesser static in the background, but great video again.
@eater You made a small mistake in the subtitles at around 9:30. It’s Sansho not Szechuan pepper. Sansho is a fruit(also known as a pepper) that has a lemony, spicy taste. It’s unique for making your mouth tingle and will make it go numb in large quantities. Sansho is native to Japan. It also is a type a if tree that have sexes. Their is a male and female Sansho tree. On the female tree they produce a small peppery leaf called kinome which is another Japanese herb.
thank you for catching that and taking the time to share some info about the typo you found. i think Eater would greatly benefit from having you check their subtitles. Eat well....
how can they not finish these!!!!! they look tasty and they come in French portion!