Chef Odo is being gracious in the NY Eater article. His kaiseki dishes and Chef Byun's sushi are both outstanding, and main attractions of the omakase. Being here nine times already. A treat each visit. If I had to pick the best new restaurant in NYC this year, I would pick this place.
I love that these two seem to be kind of devoid of the egos that a lot of chefs seem to have when working together. Neither is better than the other, they spend the entire time talking about each other's strengths and all the things they've learned from each other and who's genuinely better at what. That's pretty rare and really encouraging to see.
This is one of the main reasons why I teach ESL. English helps connect people and cultures around the world. I'm glad you noticed this small, but important detail.
I hope their partnership is long, stable, and profitable. They seem to work very well off of each other. Fine dining can be a very high stress, high intensity career and it can be difficult to maintain close friendships especially when you work together. Also, I greatly enjoyed that he opened the fish, identified parasites, and instead of trashing the fish cut out what he could use. The ability to not only make do but excel with imperfect ingredients is the mark of a very skilled chef, and it plays against our tendency in America to waste food with imperfections (look up supermarket produce turn over some time)
A lot of fish have parasites. Have two friends who are sushi chefs (Not at the Eater high level) and one thing I learned from them is that I shouldn't eat fresh sushi after fishing (Used to go fishing with one of them all the time and sometimes I might be tempted to Sashimi halibut to eat fresh) because of the chance of parasites. Most sushi places will freeze their fish to a certain temperature because it'll kill all the parasites that they might have before thawing and serving the next day.
This is honestly brilliant simply because of how creative and ambitious it is. Being willing to blend two different styles of food from two different national heritages and then use the local ingredients available? Excellent.
The good thing is, one is on the stage, the other one is building the stage. This kind of relationship is hard to maintain especially at work, people will drag u down to remove u on the stage
especially with fukushima impact in Japan...I mean Hawaii, is impacted. Even Salmons from Alaska has already been impacted. Good to see new attempt to use local fishs too. This is coming from No.1 Fan of Japan. I had 2 omakase from Japan and they were all amazing and fresh though.
Negative, I beg to differ. The Pacific has very much to offer. No such thing as better or anything like that. The seas offer many delights. Adapt and overcome was something that was engrained in me. Tradition is meant to be improved upon. Otherwise we're still consuming edo preserved protein. Respect to the tradition means advancing and never letting it stagnate.
@@user-ln1up9xi4k Ensenada Mexico my friend. Any Japanese Sushi will tell you. Open your horizons as did Masa and many others with open minds. The journey has no boundaries. Unless you place them there.
The fish you all gar , we call needle fish as it comes from the ocean, Gar as I or we call it comes from fresh water and can obtain the length of 8- to - 9 ft those are called alligator gar , but call it as you wish .
Hmmm parasites.... yum ... extra protein! Lol . However on the serious side , if one part of the fish have parasite, the whole fish is probbaly affect even if u cannot see them . I.e eggs . (I used to be a microbiologist btw) . Hey but theres always anti parasitiv drugs tho ... so its all good ... lol
All type of fish that is used for sushi or sashimi with the exception with tuna in the US must be flash frozen to certain temp to rid of parasites. Nothing new.
Most restaurants will not have the capability to flash freeze fish, that's a process that usually happens on the boat or at the processing facilities. As far as I know fish that hasn't been flash frozen or deep frozen is not able to be prepared raw in the US. But in the case that some places are doing this, then you better hope the chef is well trained to identify parasites and prepare the fish. In Japan people eat and serve fresh fish that have had parasites found in them all the time, and if the fish is fresh and prepared properly to remove/kill the parasites then it's completely fine unless you happen to have allergies to the parasite and it's secretions which can be left in the flesh.
I mean i appreciate the cinematography, but if he says “it has a lot of parasites” and points at something, would you be so kind as to contain your excitement and hold still for a second?
I love it how they incorporate local fish into there own unique style, by slicing it thinly and serving it raw, like they do with every single species of fish, AMAZING
So the only part that baffles me is, why did he say the garfish is safe to eat if parasites are removed and fish is cooked, but then serve the fish as-is & uncooked? He can see parts with parasite but there can always be hidden ones, or the eggs that are not visually detectible. Yes he ate it but that still doesn't mean it's safe to eat because of that. Genuine question on safety, I welcome knowledgeable responses.
I don't know about them but alot of sushi places freeze and unfreeze their fish to remove the parasites. I think they are only worried about the texture
Hope his wife doesn’t find out that women throw themselves at him, even while he’s searching for parasites.... I don’t know how that man stays focused while women dive in front of him gotta be a difficult task.
Yeah it seemed like they were using that raw and I am wondering how they take care of that...is it flash frozen then thawed similar to how some sushi is done?
@@thomaslax39 exactly I don't think he cooked it like he said at all. He served it raw! Parasites and eggs are hard to see so just visual inspection & discard some parts is not okay.
deSeriosa parasites in fish are way different then parasites in humans. So there is much lower risk to infect humans with them. Now if that was a mammal such as ox then I would be not ok with it.
when you have watched enough anime and Korean shows, you wouldn't even realize the language switch since you can understand some words and fully accepting their accents.
Fresh water gar for sushi ? And used the same chopping board with parasite along other fish ? To me this seems very disgusting. Also, paying 200 for local mackerel, Black Sea bass and fresh water gar is kind of overpriced I think
this place is $200 per person; I'm all for using local produce, but that's a straight ripoff. a big part of why real-deal sushi is so expensive is because the best of the best seafood is being imported from all over. I'm not paying $200 for black sea bass, and mackerel from New Jersey.
@@recoil53 Sushi Nakazawa is $150, and I got Scallops and Sea Urchin from Hokkaido, tuna from Spain, squid from the Med, list goes on. these people are charging $50 more using produce they probably get for a few dollars.
No he has a point, if they consistently serve fish that doesn't warrant their fixed omakase price then that's a ripoff unless their restaurant's reputation truly warrants it. Fiy fresh fish that has never been frozen cannot be legally used in raw preparations in the US, so that's a moot point. In Japan omakase is rarely a fixed price because they charge appropriately based on the price of the ingredients they were able to obtain that day.
Not sure what you mean by "Brand New" Omakase is leaving everything to the chef and every chef has their own dishes that create and serve so there technically isnt a new or old in Omakase.
Yeah, I thought that was super weird. here's a video from Hiro Terada where they found worms and dumped the whole lot. th-cam.com/video/c9xOf4Ku39E/w-d-xo.html
It's not weird. If the chef is trained to identify and process fish that is infected with parasites then it's fine to eat the flesh on infected fish, even raw. They do this all the time in Japan. I watched that video before too and I think they overstated the dangers of using tuna found with parasites and the disinfection protocol. They were trying to promote their own shop and show off how responsible of a place they were. They would have used the fish(without showing viewers of course) if the infection sites were localized and minimal(you just throw out the parts with the worms and where they damaged the flesh). This is how all sushi places do it. They said they got refunded for the fish, but I think that's only because the fish had very little usable parts on it due to the wide areas of infection. It's accepted in the industry that wide-caught fish all have parasites, and normally no distributor will offer refunds for fish found with a worm or two. In the video too, Terada was trying to decide whether or not he could still use the fish lol
Chef Odo is being gracious in the NY Eater article. His kaiseki dishes and Chef Byun's sushi are both outstanding, and main attractions of the omakase. Being here nine times already. A treat each visit. If I had to pick the best new restaurant in NYC this year, I would pick this place.
How much was the meal? Like what can we expect to spend?
@@jojotwice8918 I'll be there in October I wanna know too
@@jojotwice8918 according to this, about $200 a meal, before everything else www.nytimes.com/2019/03/19/dining/odo-restaurant-review.html
One speaks Korean, the other speaks Japanese but they are both working together as a team. Beautiful.
Yeeleng Lor I wonder what happens if the topic of comfort women comes up.
now this is an Avengers level threat
Same thought! I dont speak nihongo and hanggul but I can defferenciate which one is japanese and korean based on the sound!
but they speak engrish when they work
Imposibrruuu
I love that these two seem to be kind of devoid of the egos that a lot of chefs seem to have when working together. Neither is better than the other, they spend the entire time talking about each other's strengths and all the things they've learned from each other and who's genuinely better at what. That's pretty rare and really encouraging to see.
Maybe this is just my Western perception here but Asians in general always seem much more humble than Americans.
Thats the difference between Chefs and Cooks
Im thinking "Wait why are they using english when speaking with each other."
And then I just realised that this two chef speak different language
Yea. When the korean chef is speaking, I was like his japanese is weird. Then I realized he was speaking korean😂
This is one of the main reasons why I teach ESL. English helps connect people and cultures around the world. I'm glad you noticed this small, but important detail.
@@hezhang8843 exactly what I thought then I realized wait that's Korean haha
I hope their partnership is long, stable, and profitable. They seem to work very well off of each other. Fine dining can be a very high stress, high intensity career and it can be difficult to maintain close friendships especially when you work together.
Also, I greatly enjoyed that he opened the fish, identified parasites, and instead of trashing the fish cut out what he could use. The ability to not only make do but excel with imperfect ingredients is the mark of a very skilled chef, and it plays against our tendency in America to waste food with imperfections (look up supermarket produce turn over some time)
A lot of fish have parasites. Have two friends who are sushi chefs (Not at the Eater high level) and one thing I learned from them is that I shouldn't eat fresh sushi after fishing (Used to go fishing with one of them all the time and sometimes I might be tempted to Sashimi halibut to eat fresh) because of the chance of parasites. Most sushi places will freeze their fish to a certain temperature because it'll kill all the parasites that they might have before thawing and serving the next day.
Super refreshing to watch! I love how they incorporate local fish to differentiate themselves but also motivate the local fishermen
This is honestly brilliant simply because of how creative and ambitious it is.
Being willing to blend two different styles of food from two different national heritages and then use the local ingredients available?
Excellent.
This makes me so happy, to see both cultures and cuisines to coexist in harmony is the real treat here.
Omakase: chef's choice.
Also omakase: fIsHy LoOtBoXeS
2 subs "a sense of pride and accomplishment"
These two are what happens when we actually love and support. "Iron sharpens iron" comes to mind.
The good thing is, one is on the stage, the other one is building the stage. This kind of relationship is hard to maintain especially at work, people will drag u down to remove u on the stage
Fascinating. Love how the Japanese and Korean sensitivities compliment each other.
wow...they have also mystery boxes....that is so cool.
especially with fukushima impact in Japan...I mean Hawaii, is impacted. Even Salmons from Alaska has already been impacted. Good to see new attempt to use local fishs too. This is coming from No.1 Fan of Japan. I had 2 omakase from Japan and they were all amazing and fresh though.
I love the synergy of those two people shown in this video
I just saw a beautiful combination of 2 co-workers or chefs to uphold their respective idea of culinary skills👌👌👌👍
That mackerel looks amazing
I love the marriage of the 2 cultures that the chefs have.
cooking is also a platform of art ...... i like
Their ancestors might have very well been fighting, but man, they make an awesome team.
Que modo de preparación excelente
This was beautiful
Congratulations for your Michelin star odo Hiroki
There must be an omakase every 15 fifteen feet in NYC.
korean dude looks like park myung soo lol, their partnership is what married couples should aspire to
total respect !
so inspiring :)
pretty amazing.
IN MY VIEW
10:57 Two Masters at work:with The restaurants owner Chef Hiroki Odo shows deep respect for Sushi Chef Seong Cheol Bynum.
spectacular
AMAZING
Sehr gut!
AWESOME
COOL !!!!!
Nice video.
Good
Yummy! Who's craving for some sushi while you are watching this video? :)
Why are they tasting the garfish raw when they know it contains parasites?!
Fantastic
Good job.
I need to learn more about using State side fish.
Me encantaria poder cocinar asi
Local ingredients を使うってOpinion にはtotally agreesです
3:02 Well... 🙃
Negative, I beg to differ. The Pacific has very much to offer. No such thing as better or anything like that. The seas offer many delights. Adapt and overcome was something that was engrained in me. Tradition is meant to be improved upon. Otherwise we're still consuming edo preserved protein. Respect to the tradition means advancing and never letting it stagnate.
Nothing can compare to Japanese fish. American fish is good and all but it's not in the same league
@@user-ln1up9xi4k Ensenada Mexico my friend. Any Japanese Sushi will tell you. Open your horizons as did Masa and many others with open minds. The journey has no boundaries. Unless you place them there.
The ignorance must hurt
The fish you all gar , we call needle fish as it comes from the ocean, Gar as I or we call it comes from fresh water and can obtain the length of 8- to - 9 ft those are called alligator gar , but call it as you wish .
It’s not easy working on Hispanic fish but I’m happy they can keep their Ramen shop open 8 days a week. I am also extremely high.
The Scottish Salmon Company, strangely enough, is based in Edinburgh.
Looks good
They are what I call real chef, using local ingredients and not relying on airplane fish
It's not really a mystery box if you can request the type of fish you want.
Hmmm parasites.... yum ... extra protein! Lol . However on the serious side , if one part of the fish have parasite, the whole fish is probbaly affect even if u cannot see them . I.e eggs . (I used to be a microbiologist btw) . Hey but theres always anti parasitiv drugs tho ... so its all good ... lol
"This gar has lots of parasites, it should be safe if they are removed and its cooked."
... *eats it raw*
He literally said that those parts don't have parasites and can be eaten, think before you type
Ken Kk it is still a risk. He said it “looks okay” not that it definitely doesn’t have parasites - calm down
Hungry
Parasites!!!! So tasty!!! 5:22
Japanese do live very long you see...
And what if they got a teddy bear for the mystery box? 😂🤣
Then they have to find the box in the next room
Teddy bear shashimi
Whats the difference between a MASTER sushi chef, and just a regular sushi chef?
In Japan, most certainly the quality of fish they will sell you at the market.
🍱Lets give some LUV to the editors and camerman/woman. 🍣
Can the cameraman calm down with the movements? I’m gonna have a seizure
It conveys a sense of energy, and excitement, and nausea.
JJJ it’s the same guy from Gordon Ramsay’s channel
That gar is most definitely NOT from my neck of the woods. He'd have broken that scaler on the ones I've seen
I was getting hungry until the parasite part...
All type of fish that is used for sushi or sashimi with the exception with tuna in the US must be flash frozen to certain temp to rid of parasites. Nothing new.
@@dyu8184 are the fish in the tanks at restaurants flash frozen right before they're served?
@@jc-tu6pg They are cooked.
@@recoil53 nah the sashimi
Most restaurants will not have the capability to flash freeze fish, that's a process that usually happens on the boat or at the processing facilities. As far as I know fish that hasn't been flash frozen or deep frozen is not able to be prepared raw in the US. But in the case that some places are doing this, then you better hope the chef is well trained to identify parasites and prepare the fish. In Japan people eat and serve fresh fish that have had parasites found in them all the time, and if the fish is fresh and prepared properly to remove/kill the parasites then it's completely fine unless you happen to have allergies to the parasite and it's secretions which can be left in the flesh.
Gods of food
I mean i appreciate the cinematography, but if he says “it has a lot of parasites” and points at something, would you be so kind as to contain your excitement and hold still for a second?
👍💪
Never had sushi and don't really eat fish but I'm honestly willing to give It a shot.
I love it how they incorporate local fish into there own unique style, by slicing it thinly and serving it raw, like they do with every single species of fish, AMAZING
So the only part that baffles me is, why did he say the garfish is safe to eat if parasites are removed and fish is cooked, but then serve the fish as-is & uncooked?
He can see parts with parasite but there can always be hidden ones, or the eggs that are not visually detectible.
Yes he ate it but that still doesn't mean it's safe to eat because of that.
Genuine question on safety, I welcome knowledgeable responses.
I don't know about them but alot of sushi places freeze and unfreeze their fish to remove the parasites. I think they are only worried about the texture
He called that gar big
Does local mean cheaper prices?
No. lol.
Saves the shipping costs from Japan.
@@isdere you mean flying
Are we gonna ignore the parasites?!👀
scottish salmon is the best salmon in the world period !!
scuttirutti
미국우럭이라그런가 엄청 크네요 ㅋㅋㅋ 멋있는 한국인 화이팅 하십쇼!
BIGGER CAPTION!!!!!!
Cómo
Hope his wife doesn’t find out that women throw themselves at him, even while he’s searching for parasites.... I don’t know how that man stays focused while women dive in front of him gotta be a difficult task.
Lol North Carolina
１２分過ぎまで見たがが出て来た料理の全てがまずそうなのがすごいな
本当の事を言っちゃダメよ🙅♂️
Como
Genius mom uses charkoal perfekt for detoxin stuff
Is that gar even legal its so small
이라샤샤샤이
its very hard to watch this. did the cameraman/woman had too many coffee? seriously need to improve their camera skills.
What they do with the parasite infected parts of the fish?
Chuck em out obviously
Wait won’t they get parasites from eating the gar not cooked
👍
"Oh, this fish has parasites. Let's use it!"
Yeah it seemed like they were using that raw and I am wondering how they take care of that...is it flash frozen then thawed similar to how some sushi is done?
@@thomaslax39 exactly I don't think he cooked it like he said at all. He served it raw! Parasites and eggs are hard to see so just visual inspection & discard some parts is not okay.
deSeriosa parasites in fish are way different then parasites in humans. So there is much lower risk to infect humans with them. Now if that was a mammal such as ox then I would be not ok with it.
when you have watched enough anime and Korean shows, you wouldn't even realize the language switch since you can understand some words and fully accepting their accents.
Fresh water gar for sushi ? And used the same chopping board with parasite along other fish ? To me this seems very disgusting. Also, paying 200 for local mackerel, Black Sea bass and fresh water gar is kind of overpriced I think
extra parasite please
Any body else notice the bandaid on the finger he serves the sushi with?!!
It's funny how you defend the chef like it's ok to serve food by hand with a bandaid.
That makes perfect sense.
this place is $200 per person; I'm all for using local produce, but that's a straight ripoff. a big part of why real-deal sushi is so expensive is because the best of the best seafood is being imported from all over. I'm not paying $200 for black sea bass, and mackerel from New Jersey.
Real deal?
You also pay for time and skill
@@recoil53 Sushi Nakazawa is $150, and I got Scallops and Sea Urchin from Hokkaido, tuna from Spain, squid from the Med, list goes on. these people are charging $50 more using produce they probably get for a few dollars.
@@AL__EX need to clear something up for you. Fresh fish = more charge. Not to mention the labor cost,rent and utilities.
No he has a point, if they consistently serve fish that doesn't warrant their fixed omakase price then that's a ripoff unless their restaurant's reputation truly warrants it. Fiy fresh fish that has never been frozen cannot be legally used in raw preparations in the US, so that's a moot point. In Japan omakase is rarely a fixed price because they charge appropriately based on the price of the ingredients they were able to obtain that day.
"American fish"
That's the stupidest thing I ever read.
😂😂😂
korean
Not sure what you mean by "Brand New" Omakase is leaving everything to the chef and every chef has their own dishes that create and serve so there technically isnt a new or old in Omakase.
I love how they incorporate parasites in their menu..
Yeah, I thought that was super weird. here's a video from Hiro Terada where they found worms and dumped the whole lot. th-cam.com/video/c9xOf4Ku39E/w-d-xo.html
It's not weird. If the chef is trained to identify and process fish that is infected with parasites then it's fine to eat the flesh on infected fish, even raw. They do this all the time in Japan.
I watched that video before too and I think they overstated the dangers of using tuna found with parasites and the disinfection protocol. They were trying to promote their own shop and show off how responsible of a place they were. They would have used the fish(without showing viewers of course) if the infection sites were localized and minimal(you just throw out the parts with the worms and where they damaged the flesh). This is how all sushi places do it. They said they got refunded for the fish, but I think that's only because the fish had very little usable parts on it due to the wide areas of infection. It's accepted in the industry that wide-caught fish all have parasites, and normally no distributor will offer refunds for fish found with a worm or two. In the video too, Terada was trying to decide whether or not he could still use the fish lol
@@しゅーおーくらけらん Yeah, I thought they over-hyped the clean up protocol as well.
Q delicia
I hate reading subtitles, unless they are big
The fish around Fukushima aren't that fresh
American fish. No ty