Realized all the great chefs always say the same thing, "There is still room for improvements." Its this philosophy that truly makes them great. Never stop learning.
I have watched probably hundreds of sushi videos and this one presents so many new ideas to me. I love the chef’s thoroughness in explaining. His technique is impeccable and I saw at least two ways of preparing omekase that I had never seen before. A dinner at his restaurant is definitely on my bucket list now.
Around 7:55 Kusakabe-sensei is talking about milt, and the subtitles say "and basically they are eggs." But he actually says "they are male eggs" aka sperm. Just a clarification if anyone hasn't heard of fish milt before.
Yooo this place was out of this world. The taste was amazing! Can’t even begin to describe how good it was. If you never try this type of eating, you’ll be missing out on one of the most accessible amazing things in life.
these kinds of shows makes me salivate.... many people would say "Sushi is so overrated" but to each their own... i find them delicious and i would eat them whenever i have the chance (or money) to do so... most of my money is spent on education and food... and yes... more food XD
@Richard Pajooh I wish people would make the time too, but I see this on other channels, movies, and tv. Nobody seems to check and see if they did subtitles right.
Philip Temiyasathit you can change the opaqueness of the subtitle box to black if you’re having a hard time. Edit: lmao nvm it’s actual subtitles from the video
Damn, the processing of the roe alone is crazy AF! Obviously his restaurant is making it work, but it feels like this is a lot for just one part of one type of fish. Yes, I realize if you are going to take time for a process, doing it on something that is considered a delicacy one available once per year then it is completely justified. I'm just saying that the man hours versus the profit margin seen like they would be relatively close. I'm assuming that's the .8, LoL? So since this one fish still provides another 7 dishes on top of the roe make it a valuable resource for him. Anyway, I'm just ranting, but in the end I have a great respect for anyone who is able to make it in the food industry for so long and still manage to have a light heated attitude about life in general and to be successful. It is one of the most difficult industries. So, otskate sama. I apologise if the spelling for this is atrocious. I can't reach Google at the moment. (Translation: good job).
I wonder if they use any other tap water for cleaning the fish from any other household. The water used for cooking too,do they like specially order alkaline water or wtv.
Hey Eater, love your videos, but just some quick feedback - the subtitles here were super difficult to read when against white/light backgrounds in several places in this video, and the shaky camera didn't help things.
I want to know what the thick spine butchering knives are called and where I can get them!? All I can find are the thinner knives and I have a set of those but I would like thicker so I don't gap the cuttting edge of my thinner sushi type knives. Can you shed any light?
He isn't exactly preparing Edomae-style sushi. Half of the repertoire shown is kansaizushi. I enjoy Eater's videos but every sushi chef featured seems to get tacked with the "Edomae" label 🤔
Check out Hiroyuki Terada, Diaries of a Master Sushi Chef. If the vlog says WARNING or GRAPHIC, you have been warned. If you're squeamish, might want to skip it/them/those particular vlogs. If you are a Master-Chef-wannabe, watch all of them. His Camara man is amazing, as well. Click the down arrow for details about the best knives in the World, how to dispatch a four-foot live eel or a four-pound-plus live lobster. He's a Guinness Book of World Records holder for the most slices in a competition WHILE BLINDFOLDED! Has also done one or two vlogs with Gordon Ramsay. Check him out, foodies... 👍
Please put a black outline on the subtitle to make it easier to read whatever the color of the background is. The placement needs to be lower, too. The chef is saying all these nice things and I'm squinting at the white on white subtitles.
What the difference between Kanpachi and Hamachi?? I try to find the information on the Internet but they all have a different answer. A head chef in one of the restaurant I know said kanpachi it is a BABY YELLOW TAIL (hamachi). Are they the same fish juat difrent age? Or itbis different fish but belong to the same family like Shima aji??
Only if you could close the tap...all the shushi restaurants waste so much of water...you pay for utilities but that doesn't mean you waste natural resources
Realized all the great chefs always say the same thing, "There is still room for improvements."
Its this philosophy that truly makes them great. Never stop learning.
I have watched probably hundreds of sushi videos and this one presents so many new ideas to me. I love the chef’s thoroughness in explaining. His technique is impeccable and I saw at least two ways of preparing omekase that I had never seen before. A dinner at his restaurant is definitely on my bucket list now.
Around 7:55 Kusakabe-sensei is talking about milt, and the subtitles say "and basically they are eggs." But he actually says "they are male eggs" aka sperm. Just a clarification if anyone hasn't heard of fish milt before.
echocrash lol yup you beat me to it. Was about to point it out also. I was like bro you mean sperm.
@@jansen7124 takes one to know one
@@jansen7124 that's a stupid comeback, how embarrassing
Thats why he doesnt want to explain too much his customers before serving. Its bizarre.
Thanks for answering before i even asked. Very strange sushi.
I love seeing the discipline, creativity, and culinary skills it takes to make a dish like this.
Sushi is my favorite.
Yooo this place was out of this world. The taste was amazing! Can’t even begin to describe how good it was. If you never try this type of eating, you’ll be missing out on one of the most accessible amazing things in life.
It’s 5/10 tops relax
A mark of a true chef is taking parts that usually go to waste and making it taste like gold.
Count Rockstar Eater in!
these kinds of shows makes me salivate.... many people would say "Sushi is so overrated" but to each their own... i find them delicious and i would eat them whenever i have the chance (or money) to do so... most of my money is spent on education and food... and yes... more food XD
This is a man that has mastered its craft
Subtitles need a drop shadow or different color. Too much white on white.
GVit vh huh gvv
Drop shadow would probably be better as that way there wont be a similar problem and it wouldn't be too distracting.
@@An_Average_Idiot
Feeling like a real gourmand appreciating the wonderful expertise and care for ingredients here while tucking into a massive bag of wotsits
I loved eating here in the fall. Chef nori is fantastic!
Yellowtail is delicious, I wasn’t a big fan of seafood until I visited Japan
SAME
@@LiveLaughLovecraft WHY ARE YOU HERE TOO
11:55 hit me hard. I wish more people will feel that in the places they work in.
the person who did the subtitle should learn about color contrasts and placement.
Absolutely correct. This was very frustrating trying to read white lettering against a white background. Amateur hour
It's a common mistake and I always wonder if anybody watched after editing.
@Richard Pajooh I wish people would make the time too, but I see this on other channels, movies, and tv.
Nobody seems to check and see if they did subtitles right.
Philip Temiyasathit you can change the opaqueness of the subtitle box to black if you’re having a hard time.
Edit: lmao nvm it’s actual subtitles from the video
Big thanks to whoever did the subtitles or no one here would understand ;-) always a matter of perspective
Hella inspirational. Thank y'all for sharing.
I love the typical Japanese' dedication to his work
Gratitude become the ultimatel condiment for the inspiration of all the exquisite dish here thanks chef
face of tired, yet very mature chef, his dish are very diffrent from rest of omakase. just 1 fish but with lot of variety is this called perfection?
Awesome job, Chef!
Ayyyye
I have been to Kusakabe in SF and it's an amazing experience/meal.
Colin Ryan how much did you pay ?
@@edoardofrassine9848 When I went it was $150/person
Colin Ryan sounds reasonable, I thought I’d be more expensive, considering that it’s a culinary experience
11:14 lol the charcoal looks like a piece of art
That last one look gnarly ngl
Probably should have used a yellow font color for the subtitles..
Goes well with yellowtail!
imagine doing the same thing for 30 years. i know its common for some people but still wow
I have to eat something while watching Eater videos and its starting to become a habit :P
Ever seen my food features? =)
I love this series so much.
I don’t like anything that comes out of the sea, but I find these episodes so interesting!
Mesmerizing
Thank you for this video, till date I didn't knew that there was so much to Sushi than just eating raw fish
Amazing! What an art!
Yes, I agree.
Very enlightening piece. Very enjoyable. Loved the way he presented his food!!!😊😆
keep making myself suffer every time i watch these videos. damn it.
Story of my life
Why do you suffer?
In other words, this fish is like a real life pokemon. It has evolvement.
Pure artistry
Suddenly having a mouth watering crave for sushi :)
Me too. I am a rockstar eater!
If only they could sashimi now!
AWESOME
Really awesome video and sick skills for preparing different parts of the fish. Thank you soo much
pro tip. choosing a subtitle font that has a border... would go a long way.
big fan of this
COOL !!!!!
True artist 👩🎨
GO GO !!!
Damn, the processing of the roe alone is crazy AF! Obviously his restaurant is making it work, but it feels like this is a lot for just one part of one type of fish. Yes, I realize if you are going to take time for a process, doing it on something that is considered a delicacy one available once per year then it is completely justified. I'm just saying that the man hours versus the profit margin seen like they would be relatively close. I'm assuming that's the .8, LoL? So since this one fish still provides another 7 dishes on top of the roe make it a valuable resource for him.
Anyway, I'm just ranting, but in the end I have a great respect for anyone who is able to make it in the food industry for so long and still manage to have a light heated attitude about life in general and to be successful. It is one of the most difficult industries. So, otskate sama. I apologise if the spelling for this is atrocious. I can't reach Google at the moment. (Translation: good job).
I wonder if they use any other tap water for cleaning the fish from any other household. The water used for cooking too,do they like specially order alkaline water or wtv.
Interesting!
Those eyes, my "sweet home"
VERY NICE, CHEF
i love kingfish i catch them all the time were i live in new zealand i caught a 1.5 meter long one the other day
It's crazy that this guy also did all the special effects for the Avengers movies.
Hey Eater, love your videos, but just some quick feedback - the subtitles here were super difficult to read when against white/light backgrounds in several places in this video, and the shaky camera didn't help things.
Watching Omakase Eater
1% - watching episode
99% - waiting for next episode
Whoever made the subtitles took a page from Austin Powers.
He looks like the Damian Lillard of master sushi chefs.
I want to know what the thick spine butchering knives are called and where I can get them!? All I can find are the thinner knives and I have a set of those but I would like thicker so I don't gap the cuttting edge of my thinner sushi type knives. Can you shed any light?
I would argue that yellowtail is one of the tastiest fish.
Thumbs up for content. Subtitles the size was ok. But should have been in a gray or black. The white was terrible. The sushi looked wonderful.
He isn't exactly preparing Edomae-style sushi. Half of the repertoire shown is kansaizushi. I enjoy Eater's videos but every sushi chef featured seems to get tacked with the "Edomae" label 🤔
Seed - Sara Herbert and Clint Gomez
You're welcome
Homeboy is not playing aroud!!!!!!
Once you go omakase, you dont go to regular sushi bars. 😂
please, make the subtitles in black color
Check out Hiroyuki Terada, Diaries of a Master Sushi Chef.
If the vlog says WARNING or GRAPHIC, you have been warned.
If you're squeamish, might want to skip it/them/those particular vlogs.
If you are a Master-Chef-wannabe, watch all of them.
His Camara man is amazing, as well. Click the down arrow for details about the best knives in the World, how to dispatch a four-foot live eel or a four-pound-plus live lobster.
He's a Guinness Book of World Records holder for the most slices in a competition WHILE BLINDFOLDED!
Has also done one or two vlogs with Gordon Ramsay.
Check him out, foodies... 👍
10:28 What is he shaving?
Karasumi, which is Japanese-style salted mullet roe. It is similar to Italian Bottarga. en.wikipedia.org/wiki/Karasumi?wprov=sfla1
@@restaurantman wow thank you! didnt know you could use karasumi like that.
What is the music used in theb eginning?
there's nothing better than a fish called booty
Please put a black outline on the subtitle to make it easier to read whatever the color of the background is. The placement needs to be lower, too.
The chef is saying all these nice things and I'm squinting at the white on white subtitles.
Wow, how he prepared that last piece actually warmed me up to trying that white milk curt stuff
It's fish sperm, mate
So they take the fish even if its in the middle of mating season?? To get that eggs?
I want this done to my corpse at my funeral
The Reason why Sushi & Sashimi is Pretty Expensive
10% Quality of Fish
90% Water Bill
Anyone know why his sushi rice is brown in color? How is it prepared so that it comes out that way?
I know a place to buy mullet roe...dirt cheap and it's not in Florida but in NYC. I'm not gonna say where in NYC because I want to keep the price low.
They're eating fish splooge!
What the difference between Kanpachi and Hamachi?? I try to find the information on the Internet but they all have a different answer. A head chef in one of the restaurant I know said kanpachi it is a BABY YELLOW TAIL (hamachi). Are they the same fish juat difrent age? Or itbis different fish but belong to the same family like Shima aji??
🤩
Does anybody from the editing team READS the comments?
WHITE SUBTITLE on WHITE BACKGROUND is so PLEASANT TO READ!
master mitsunori is handsome guy and i like.i want to meet him.
thumbnail looks like a penguin :-0
the big fish has a very small heart
Only if you could close the tap...all the shushi restaurants waste so much of water...you pay for utilities but that doesn't mean you waste natural resources
For those complaining about the subtitles, just go learn Japanese and stop complaining hahaha
😋😋😋😋😋😋
👏👏👏👏👏👏👍
The true chef is combined the all ingredients and balance the taste and you? not ahh master chef you are master slicer only
Would appreciate less editing and jumps.
Anyeng gagal pertamax
Visit Philippines
... over fish the sea and make a ahow about it.
If you change the colour of the font, I could perhaps watch this in it's entirety. Basics guys, please. 🤔🤐
🍀🥰🍀
Here after watching a dude leave his sushi for 216 hours.
I will be first in line to eat this aged sushi!
First
second...
0:42 all of those success, they still cant get a large enough bowl.. or table.
鰤魚~
Ya know what’s wild. How bad those subtitles are?
ちゃんと仕事してる人は話も虚飾が無いね。
このシリーズたまに胡散臭い奴出てるから…
So annoying to see fresh fish to be cleaned with fresh water. KEEP YOUR FISH DRY.
2nd