these style videos are the best from eater. no announcer or annoying host, just the chef talking about his food. with shots of him preparing food. all about the food is what makes a good video
After finding out about this place on April 2016 i had his amazing omakase 4 times before hopping back to my country of Indonesia, on June 2016, for good. Kotaro-san was very warm, humble and welcoming, he would make conversation and we would share bottles of sake, making the experience all the more surreal. His Omakase was, for a lack of better word, and justifying-ly so, "Pure". Kotaro-san' personality and demeanor resonated in the taste and complexity of the sushi/dishes he prepared. To describe how good the whole experience was could not and will not do it justice, but a little dream sequence like story telling might just do the trick. "Watching a chef prepare food will always mesmerize the eater, but Kotaro-san presence make you feel as if you have ate his place and known him for years. His knife skills suave, his body language honest, his demeanor calm; not a Rock Star chef, not an ordinary chef, a embodiment of a pure Sushi chef, most likely. The rice, the fish, the clams, the uni, the nori, all subtle and never overpowering, almost to an extent where you'd think this is just another sushi course, but its not. After the first or the second time going, you will realize that his sushi is an omakase experience most pure, not because of its decevingly-simple-but-actually-masterly-difficult preparation but because you will come to understand of what omakase is to him; Being taken in a culinary ride designed by Kotaro-san, to dive into his palate, and what he calls sushi almost-perfection."
Chef Kumita's restaurant is by far the best Sushi I have ever had. I've dined at some of the top Sushi restaurants in Japan, and Wataru is better by a mile. Glad to see him and his craft featured!
His style is very similar to legendary sushi chef Jiro Ono from the movie "Jiro dreams of sushi". That's because his mentor is Shiro Kashiba who was apprenticed to Jiro Ono himself. That's why people still consider Jiro Ono to be the best, not only for his food, but also for his legacy.
Another home run Omakase episode; my favorite in the series. It was nice to see some techniques not often highlighted in sushi videos. The scalding, marinating, salting and smoking is kind of essential for some fish. As usual, super high production values. Well done. 👍
He has some very unique techniques that he uses in his restaurant. I dined there a couple days ago, and he used some new techniques I'd never seen before. He took a whole squid mantle, and scored it. Then he rolled it up(kinda like when you julienne basil), and sliced it ultra thin, in to a kind of tartar. The he formed it into a perfect nigiri. It really transformed what is usually a very tough and chewy fish, into something very supple and creamy. He also will often bring out a butane torch, and finish fish with the torch. He uses salt, soy, yuzu, and even matcha infused salt to dress the top of the fish. He will often marinate whole pieces of fish, either by leaving it in a bath of soy, or wrapping it in kelp. He's really an artist, pushing the craft forward!
I love this Omakase series. The Chefs are so passionate about their career, respectful to the ingredients. Beautiful visual with perfect background music. Good job team Eater!
You have no idea. Any time I eat at his restaurant, he always shies away from complements. Probably the humblest guy I've ever met. He was surprised that everyone eating had even seen this video.
@@fredlee9054and who can afford that? 3 pieces and you are stripped naked. I go to restaurants to eat food. For art I go to museums and galleries. All these modern restaurants put 5 drops of this , 1 slice of that and all of it on a huge plate … 200 bucks gone, you are leaving hungry. He was so creative! Creatively left me with 1 dollar.
There's lot of big chefs around us, but I like japanese chef's spirit and their way of describing their own food and their motivated speech is on another level🙌
It's nice to see Japanese style cooking, their love for food, culture, heritage, respect for nature. It's delight for eyes n brain, the style of video making, music, environment, it's all relaxing n stress free.
With so many 'masters of their craft', it takes years to refine the culinary ability so evident with your expert cooking talents. But it is also obvious, that with you, the major difference is your passion for what you love to do and your ancestral appreciation for doing it as flawlessly as humanly possible!
Just has the pleasure of eating his dishes tonight! Amazing is all I can say. Drove from SoCal to Washington and it was worth every mile. Truly an amazing experience. Anyone who loves nigiri Omakase will enjoy. Drinks next door at Salare was also a treat. Highly recommended. Tell them Guru Dave sent ya!
I know this video is now 4 years old, but even recent comments don’t mention that Kotaro Kumita was charged with assault and extortion of an employee in Sept 2020.
I can't find anything about what happened of the court case, maybe there still hasn't been one, but the accusation seems pretty credible to me. Weird that you're the only one bringing this up.
As an Asian American living in Asia past 8 years, now this is true authentic sushi. No Philly roll or Spider Roll, the real thing. Great camera and editing work right?
having eaten here, I can verify that this chef pays intimate attention to texture and temperature and is on par with the best of the best. "Almost perfection" is not adequate description for most people, who have never had real Japanese sushi. Each bite is a journey of sensation and pleasure.
This video was inspiring and satisfying. Sushi is an art. I love seeing the art being so respected and well represented. Thanks Chef Kumita. Thanks Eater.
I live in Tacoma, WA. 30 minute drive from Seattle. I've gone "hunting" of geoducks multiple of times. It is a fun activity, you'll need one of those big buckets and a shovel. It get messy! but soooo worth it after you catch one in the sand. The taste is unlike any seafood you will ever eat.
Japanese are extreme at everything, this is no exception, I just LOVE you attention to detail about every single moment in your lives, it just makes everyone else look amateurish in comparison.
Hace muchos años estuve en Japón y para mí es la cultura más maravillosa del mundo respetuosa de todo lo que tiene alrededor el trato la comida los alimentos para ellos es sagrado todo lo que se comen y no es más sino verlo en este vídeo un sushi con respeto hecho con con limpieza con como dice el chef con el corazón que alegría poder volver a Japón no más para deleitar sus platillos a que en Europa no tienen ni idea lo que es un platillo propiamente japonés
Very interesting presentation of sushi. Most chefs try to make it very visually appealing in the most perfect sense. Chef Kotaro's presentation is very appetizing in a very straightforward sense, it would probably feel a lot less like destroying a sacred piece of art and more like what I feel sushi should be perceived as.. Very good food.
The production of these videos rival the best on TV, from the overall quality to the editing, camera angles, sound, and just beautiful shots. "You don't wanna eat grandpa grandma"
Wow... I scrolled down to the comment section expecting to see a lot of fallic jokes. I'm surprised to find none...so far... Kudos on being mature for once, comment section
My grandma and grandpa who was philipino had property across Seattle Puget sound next to indianola private beach 1962 to 1989 Mr Mendoza and would get two or three buckets of clams , i pulled up geoduck every where he said no good just get the clams . i wish i knew now :)
Thanks so much for watching Omakase! Check out the rest of the series here: th-cam.com/play/PLUeEVLHfB5-Qsx-3arUU2tLGzHvsJ_yOB.html!
Eater hey whats the song that start playing at 6:15
I thought the giant clam was the largest clam in the world.
@@christianvargas1060 It is frederic francois
q¹@@Murkenman
these style videos are the best from eater. no announcer or annoying host, just the chef talking about his food. with shots of him preparing food. all about the food is what makes a good video
Have you seen Chefs Table? It seems like they copied the style but I really like it too
K Hu agreed
K Hu ិ
Preach it
He was trained by master Shiro, who was trained by master Jiro!
The tradition survives.
It's said that when an apprentice succeeds his master, he makes a final sushi out of the master's body to commemorate his teachings.
@@momothewitch yo that's horror
@@superbaby01 Yeah the Japanese are something else. Very traditional even when the traditions are pretty weird
@@momothewitch not true but definitely weird that you even thought of that
@@jagrmelo1145 What do you mean by "not true"? Just because you haven't tried it doesn't mean it's not true
the prep work is unreal
abo3n preparation is everything, service is the easy part that is why there are so man so called chefs in the industry
that's same to any other cuisines, mise en place takes most of the time and not often appreciated.
After finding out about this place on April 2016 i had his amazing omakase 4 times before hopping back to my country of Indonesia, on June 2016, for good. Kotaro-san was very warm, humble and welcoming, he would make conversation and we would share bottles of sake, making the experience all the more surreal. His Omakase was, for a lack of better word, and justifying-ly so, "Pure". Kotaro-san' personality and demeanor resonated in the taste and complexity of the sushi/dishes he prepared. To describe how good the whole experience was could not and will not do it justice, but a little dream sequence like story telling might just do the trick. "Watching a chef prepare food will always mesmerize the eater, but Kotaro-san presence make you feel as if you have ate his place and known him for years. His knife skills suave, his body language honest, his demeanor calm; not a Rock Star chef, not an ordinary chef, a embodiment of a pure Sushi chef, most likely. The rice, the fish, the clams, the uni, the nori, all subtle and never overpowering, almost to an extent where you'd think this is just another sushi course, but its not. After the first or the second time going, you will realize that his sushi is an omakase experience most pure, not because of its decevingly-simple-but-actually-masterly-difficult preparation but because you will come to understand of what omakase is to him; Being taken in a culinary ride designed by Kotaro-san, to dive into his palate, and what he calls sushi almost-perfection."
Harganya berapa pak?
Enak ya? Penasaran
Chef Kumita's restaurant is by far the best Sushi I have ever had. I've dined at some of the top Sushi restaurants in Japan, and Wataru is better by a mile. Glad to see him and his craft featured!
where is it?
Seattle
Guys this is what rich people watch in youtube
His style is very similar to legendary sushi chef Jiro Ono from the movie "Jiro dreams of sushi". That's because his mentor is Shiro Kashiba who was apprenticed to Jiro Ono himself.
That's why people still consider Jiro Ono to be the best, not only for his food, but also for his legacy.
That fish smoking scene tho..
tokekkk anything wrong?
Beautiful
It's definitely a unique way of smoking
Qin Woodruff beautifully captured
tokekkk shokugeki no soma?
Geoduck... sounds like a Pokémon.
geodude+psyduck = geoduck(rock/water)
Is what they call syduck meat
Another home run Omakase episode; my favorite in the series. It was nice to see some techniques not often highlighted in sushi videos. The scalding, marinating, salting and smoking is kind of essential for some fish. As usual, super high production values. Well done. 👍
He has some very unique techniques that he uses in his restaurant. I dined there a couple days ago, and he used some new techniques I'd never seen before. He took a whole squid mantle, and scored it. Then he rolled it up(kinda like when you julienne basil), and sliced it ultra thin, in to a kind of tartar. The he formed it into a perfect nigiri. It really transformed what is usually a very tough and chewy fish, into something very supple and creamy.
He also will often bring out a butane torch, and finish fish with the torch. He uses salt, soy, yuzu, and even matcha infused salt to dress the top of the fish. He will often marinate whole pieces of fish, either by leaving it in a bath of soy, or wrapping it in kelp.
He's really an artist, pushing the craft forward!
I love this Omakase series. The Chefs are so passionate about their career, respectful to the ingredients. Beautiful visual with perfect background music. Good job team Eater!
the way that they smoke the fish is just brilliant 👌👏
great episode!
These Omakase videos are unreal, keep them up!
His humility will bring him greatness
You have no idea. Any time I eat at his restaurant, he always shies away from complements. Probably the humblest guy I've ever met. He was surprised that everyone eating had even seen this video.
Benjamin Margolius how much is the cost to eat there per person on average ?
@@michaelmcneffii1912 about 100 or 200 dollar range price...mostly...
@@fredlee9054and who can afford that?
3 pieces and you are stripped naked. I go to restaurants to eat food. For art I go to museums and galleries. All these modern restaurants put 5 drops of this , 1 slice of that and all of it on a huge plate … 200 bucks gone, you are leaving hungry. He was so creative! Creatively left me with 1 dollar.
we dont wanna eat grandp and grandma.. :D
SRS Productions what thought hahaha
Quick explain to audience haha loved it
Cause they are unaffordable
You could really tell how much he cares about the food he's making from the way he handles the fish
An edible and visual art form. Simplicity, yet perfection. Respect.
I had no idea how to pronounce that thing and called it geoduck as in if geodude and psyduck had a love child
the9thGen geodude 😂👍
Pokemon would've been very different if it was pronounced gooeydude.
Thought the same thing lol.
its pronounced Gooeee duck. Not Geo Duck
"You dont want to eat grandma, grandpa you know?"
Anyone else see the abalone move at 5:51?
Ryan Lin o yeah and I was super pleased but I can live with it
There's lot of big chefs around us, but I like japanese chef's spirit and their way of describing their own food and their motivated speech is on another level🙌
I just adore the passion these chefs have for their food and culture, each dish presented like a piece of art.
The movements are so efficient, precise, smooth, and purposeful.
It's nice to see Japanese style cooking, their love for food, culture, heritage, respect for nature.
It's delight for eyes n brain, the style of video making, music, environment, it's all relaxing n stress free.
OMG!!! I melted when he brought that glorious brick of Blue Fin Tuna outta the cooler.
With so many 'masters of their craft', it takes years to refine the culinary ability so evident with your expert cooking talents. But it is also obvious, that with you, the major difference is your passion for what you love to do and your ancestral appreciation for doing it as flawlessly as humanly possible!
Just has the pleasure of eating his dishes tonight! Amazing is all I can say. Drove from SoCal to Washington and it was worth every mile. Truly an amazing experience. Anyone who loves nigiri Omakase will enjoy. Drinks next door at Salare was also a treat. Highly recommended. Tell them Guru Dave sent ya!
my mouth just melted in my mouth
Best episode so far. It makes such a huge difference for the chef to be able to explain in his words.
Omg, this is probably the most satisfying video I’ve ever watched on TH-cam. Thank you!
I know this video is now 4 years old, but even recent comments don’t mention that Kotaro Kumita was charged with assault and extortion of an employee in Sept 2020.
I can't find anything about what happened of the court case, maybe there still hasn't been one, but the accusation seems pretty credible to me. Weird that you're the only one bringing this up.
My mouth watered the entire time I watched this. I had some great sushi in NY
Love the appreciation for each fish/clam. Looks delicious!
That way of cutting the geoduck to make it absorb the sauce and make it more tender is just brilliant.
Finally a sushi restaurant featured that's not in NY?
Plot twist: He's now in NY, only the ingredients are from Seattle haha
TEEZY how do you know? Link?
Michael McNeff II he’s joking dude
As an Asian American living in Asia past 8 years, now this is true authentic sushi. No Philly roll or Spider Roll, the real thing. Great camera and editing work right?
Rayfil Wong what’s wrong with rolls though they taste amazing Af
Jason A sushi rolls in US always taste like a junk food.
com01 False af
for real rolls are freaking good lol
Real sushi is fermented fish though... Nasty as hell!
having eaten here, I can verify that this chef pays intimate attention to texture and temperature and is on par with the best of the best. "Almost perfection" is not adequate description for most people, who have never had real Japanese sushi. Each bite is a journey of sensation and pleasure.
I'm always impressed by these videos. There is so much dedication and passion.
This video was inspiring and satisfying. Sushi is an art. I love seeing the art being so respected and well represented. Thanks Chef Kumita. Thanks Eater.
Sushi is a fascinating food, and it is very entertaining watching it being prepared. It's quite an art.
Thanks, Eater, for publishing a series like this! Great video work.
I live in Tacoma, WA. 30 minute drive from Seattle.
I've gone "hunting" of geoducks multiple of times.
It is a fun activity, you'll need one of those big buckets and a shovel.
It get messy! but soooo worth it after you catch one in the sand.
The taste is unlike any seafood you will ever eat.
Production is much cooler, creative and artistic than anything on generic TV channels.. brilliant work!!
i seen beauty and heart in his work. a true master of his craft
This was like Chefs Table level of production! Great job as always
The music used is amazing, really fits the atmosphere of the delicate work of sushi making
The way he was handling the fishes and how delicately he was working with them is just wow
I’m in the middle of a stopover in Tokyo and I’ve been binge eating while watching these. Ultimate combo!!!
Japanese are extreme at everything, this is no exception, I just LOVE you attention to detail about every single moment in your lives, it just makes everyone else look amateurish in comparison.
The sushi texture is so tender and melt on mouth.
Knife skills are simply awesome
I never felt so intense till the music hits and starts making his nigiri cuts
Hace muchos años estuve en Japón y para mí es la cultura más maravillosa del mundo respetuosa de todo lo que tiene alrededor el trato la comida los alimentos para ellos es sagrado todo lo que se comen y no es más sino verlo en este vídeo un sushi con respeto hecho con con limpieza con como dice el chef con el corazón que alegría poder volver a Japón no más para deleitar sus platillos a que en Europa no tienen ni idea lo que es un platillo propiamente japonés
Plot twist: he’s still the sous chef 🙏🏽 awesome video!
Diego de Rivera He is saying “sushi chef”.
For the nerds: In Japanese, the unstressed [i] sound devoices between voiceless obstruents. I think.
No BS, No Pretense, Just the master practicing his art. Absolutely beautiful.
The music is beautiful. It really elevates the video.
It's all about the food. Unusual in these day of the celebrity chef but much appreciated for the likes of me. Thank you.
Eater, you guys are killing it with the omakase series!
my fav clam 😀yummmie... great work chef 👨🍳
Geoduck is one of my favorite nigiri sushis to order at Goshi's in San Luis Obispo! They often have it live there. That place is amazing!
incredible, the music is what made it unbelievable
Very interesting presentation of sushi. Most chefs try to make it very visually appealing in the most perfect sense. Chef Kotaro's presentation is very appetizing in a very straightforward sense, it would probably feel a lot less like destroying a sacred piece of art and more like what I feel sushi should be perceived as.. Very good food.
Beautiful symphony of his artistry!
The great beauty of it all. Pure poetry.
The way he adores those fishes. I mean, the adoration and art to prepare the food, as the way they appreciate what nature gave us.
Very nice, huge credit goes to editing!
The 1st fish is a staple in the Philippines. It costs about 1-2 US dollars per kilogram
Incredible stuff as always. These omakase videos are superb
Hands down the best series on eater
Awesome video!! This is how videos should be filmed.
This chef is good he you can sense the passion on his craft.
This is one of the most satisfying videos i've ever seen
I been in Seattle for almost twelve years and I'm still learning about the place!
Perfection, tradition, and love for the craft, firstly
The food is a work of Art, even in the food preparation, it's very amazing to watch. More power to your show! -from the Philippines:)
“You don’t want to eat grandpa grandma, y’know” best analogy
Each dish looks so delicious
Music when he started presenting reminded me of watching an episode of Shokugeki No Souma 🤣
Krion Deadass yo lmao I thought the same
Krion whats the title?
It's an anime called Food Wars in English about kids that are amazing chefs in Japan :D
Krion i mean the song title when he started presenting the food
KAMAL Z Oh no idea :D
Arguably the best Sushi Restaurant in Seattle right now! Love Wataru!
I THOUGHT IT WAS PRONOUNCED GEE-OH-DUCK
Love Japanese people,their culture and their food. Such attention to fine details.
Hint to be a master 7:45
Learning every single day. Respect.
That king mackerel was so cute! He's like, yeah it's a nice size too. As someone who sport fishes for king we prefer them about 6 feet long lol.
That is is the most beautiful sushi I have ever seen.
The production of these videos rival the best on TV, from the overall quality to the editing, camera angles, sound, and just beautiful shots. "You don't wanna eat grandpa grandma"
great video, great sound, great editing, great image, great sushi!
He doesn’t make food. He creates art! Very tasty art
Its soo nice to see that he is a lefthanded sushi master
The blue fin marinated in soya got my hunger going !
By far your best video.
that time lapse with the abalone was cool
Wow... I scrolled down to the comment section expecting to see a lot of fallic jokes. I'm surprised to find none...so far...
Kudos on being mature for once, comment section
LOL same
More like geodick
More like geodong
Grow up
@@djm7494 jkjk, ill be your goo-ee duck. Press me to those lips baby.
Very skilled chef and the video is great
Fantastic, amazing and out of this world.
My grandma and grandpa who was philipino had property across Seattle Puget sound next to indianola private beach 1962 to 1989 Mr Mendoza and would get two or three buckets of clams , i pulled up geoduck every where he said no good just get the clams . i wish i knew now :)
Wow big respect 🙏🏽 Mr Jiro,Shiro,Kotaro!
One word: PERFECTION
Ate here last week.
Mind. Blown.
Beautifully demonstrated...
Passion and dedication !