Dear Japanese Cuisine Lovers, The same quality seafood with double amount is served for $80-120 USD in old restaurants that no longer have mortgage, and restaurants that also invest in fishing vessels, serve larger volume in Tokyo. If you dine at restaurants right by the village ports in northern Japan or Fukuoka, you can eat the exact same thing, double amount for $40 - 80 USD. What you see here is over priced food. Come to Japan where local fishing vessels dock and where the fishermen own their own restaurants. Seafood will taste better. No one spends more than $80 for a meal and beverages to eat seafood locally. Appausable camera skills, delicate sound capture, detailed taste descriptions, and admirable understanding of some of the cuisine culture and history. You are definitely doing your best. As a sushi + kaiseki restaurant owner from a family that has been serving sushi from the time we also owned fishing vessels, I'd like to thank you for your zealous effort. I'd like to mention that this is not how sushi has been served in Japan traditionally. When you dine, you have the right to know what you are eating. Traditionally, sushi has been a poor people's fast food served often by fishermen themselves. Whatever they couldn't sell to restaurants, and lodgings, they butchered them by themselves and brought them to portable sushi stands with rice. Construction workers and farmers, delivery men that had dirty clothes that were not welcomed in restaurants, would go to a water well, wash their face, neck, arms, and hands would come just to fill up their stomach. Or gamblers with no time would come. In today's terms, it was the same as COSTCO hot dog and pizza. The basics to sushi or Japanese cuisine is to enjoy the fish, vegetables, fruits of the season that were harvested locally that morning. Let me tell you about the amount of fishes we catch, kill, and dump. Commercial fishing vessels dump 95% of the caught dead fishes, bicatches although 90% are wonderful sushi fishes. We are destroying the marine system just by killing them. When the nets of sizes of football fields get caught on something and they can't pull it onto the deck, they just cut it off and the drifting nets made out of material that do not biodegrade, ruin the seafloor, kill, whales, dophins, seaturtles, seals, sharks that are already endangered and going extinct as we speak. If the restaurant you go to can't guarantee you that their fishes didn't come from trawlers, your integrity is on the line. Old chef owners will refuse to buy fishes from trawlers. There are reasons why a hot dog or pizza meal has turned into a $330 meal. Only the hard to catch demanded seafood that are auctioned heavily gets to you. The auction is turning $20 worth of fish into $40. The restaurants sell it for $80. Build a pretty interior an under paid and over worked chef and sell it to you for $330. In the meantime, your consumption enable the trawlers to kill more sea life that we never eat. Eat sushi ethically with your integrity. Otherwise sushi seafood will disappear. Travel to fishing villages that don't use trawling nets. Enjoy your sushi right there portside. You will enjoy local rice, local sake, local beer, local seafood, local vegetables, local soy sauce, and local fruits for 25% of Tokyo prices and it will taste better. Just want you to know.
I'm so glad you find comfort in my videos! Thanks for the suggestion, I will definitely check some out! Are there any Yakitori restaurants you recommend?
I make it a point to eat sushi within 10 seconds to enjoy it at its best. In my videos, I sometimes slow down or double up+reverse the clips to lengthen the clips but I ensure to eat each piece quickly, usually within 5 to 10 seconds. I’ve tried many sushi rolls, including uni rolls, and have found that with top-quality nori, the crispiness can hold up even after 15 seconds. I hope this helps explain why I was hoping for a bit more crispiness in the nori!
Thank you, I’m glad you enjoy my photography! Absolutely, I understand that taste is subjective, and these are just my own preferences and opinions as someone who loves sushi. I know it’s not pronounced 'shushi,' but I’ve had difficulty with the 's' sound since I was a kid. I’m working on improving my pronunciation every day. Thank you for hearing my side of the story!
Dear Japanese Cuisine Lovers,
The same quality seafood with double amount is served for $80-120 USD in old restaurants that no longer have mortgage, and restaurants that also invest in fishing vessels, serve larger volume in Tokyo. If you dine at restaurants right by the village ports in northern Japan or Fukuoka, you can eat the exact same thing, double amount for $40 - 80 USD. What you see here is over priced food.
Come to Japan where local fishing vessels dock and where the fishermen own their own restaurants. Seafood will taste better. No one spends more than $80 for a meal and beverages to eat seafood locally.
Appausable camera skills, delicate sound capture, detailed taste descriptions, and admirable understanding of some of the cuisine culture and history.
You are definitely doing your best. As a sushi + kaiseki restaurant owner from a family that has been serving sushi from the time we also owned fishing vessels, I'd like to thank you for your zealous effort.
I'd like to mention that this is not how sushi has been served in Japan traditionally. When you dine, you have the right to know what you are eating.
Traditionally, sushi has been a poor people's fast food served often by fishermen themselves. Whatever they couldn't sell to restaurants, and lodgings, they butchered them by themselves and brought them to portable sushi stands with rice. Construction workers and farmers, delivery men that had dirty clothes that were not welcomed in restaurants, would go to a water well, wash their face, neck, arms, and hands would come just to fill up their stomach. Or gamblers with no time would come. In today's terms, it was the same as COSTCO hot dog and pizza.
The basics to sushi or Japanese cuisine is to enjoy the fish, vegetables, fruits of the season that were harvested locally that morning.
Let me tell you about the amount of fishes we catch, kill, and dump. Commercial fishing vessels dump 95% of the caught dead fishes, bicatches although 90% are wonderful sushi fishes. We are destroying the marine system just by killing them.
When the nets of sizes of football fields get caught on something and they can't pull it onto the deck, they just cut it off and the drifting nets made out of material that do not biodegrade, ruin the seafloor, kill, whales, dophins, seaturtles, seals, sharks that are already endangered and going extinct as we speak. If the restaurant you go to can't guarantee you that their fishes didn't come from trawlers, your integrity is on the line. Old chef owners will refuse to buy fishes from trawlers.
There are reasons why a hot dog or pizza meal has turned into a $330 meal. Only the hard to catch demanded seafood that are auctioned heavily gets to you. The auction is turning $20 worth of fish into $40. The restaurants sell it for $80. Build a pretty interior an under paid and over worked chef and sell it to you for $330.
In the meantime, your consumption enable the trawlers to kill more sea life that we never eat.
Eat sushi ethically with your integrity. Otherwise sushi seafood will disappear. Travel to fishing villages that don't use trawling nets. Enjoy your sushi right there portside.
You will enjoy local rice, local sake, local beer, local seafood, local vegetables, local soy sauce, and local fruits for 25% of Tokyo prices and it will taste better.
Just want you to know.
Hi Jenny, I love watching your videos it gives me so much comfort. Also do visit a Yakitori restaurant sometime :)
I'm so glad you find comfort in my videos! Thanks for the suggestion, I will definitely check some out! Are there any Yakitori restaurants you recommend?
@ I would recommend Torein in New York which specializes in Yakitori and has a one Michelin star
That is some Skillfully made sushi! Wow.
Indeed it is!
love your channel
Thank you so much! I'm so happy you do!
" i wish the nori was crispier" if you let that uniroll sit on the table for 15 seconds i might be that you know!
I make it a point to eat sushi within 10 seconds to enjoy it at its best. In my videos, I sometimes slow down or double up+reverse the clips to lengthen the clips but I ensure to eat each piece quickly, usually within 5 to 10 seconds. I’ve tried many sushi rolls, including uni rolls, and have found that with top-quality nori, the crispiness can hold up even after 15 seconds. I hope this helps explain why I was hoping for a bit more crispiness in the nori!
Nice photography. But have no rhyme or reason to trust your palette especially when you say shushi.
Thank you, I’m glad you enjoy my photography! Absolutely, I understand that taste is subjective, and these are just my own preferences and opinions as someone who loves sushi. I know it’s not pronounced 'shushi,' but I’ve had difficulty with the 's' sound since I was a kid. I’m working on improving my pronunciation every day. Thank you for hearing my side of the story!