Might be a lil late to answer ur question being you commented over a year ago. But coming from a sushi chef this is what we call and omakase dinner which means it is all the chefs choice and prepared the way he wishes to so he will apply soy in the exact amount he thinks is right and so that with certain items there is no need for soy sauce he won’t apply any because he thinks it will be better enjoyed without
In the US people are used to mixing wasabi in soy sauce and dipping everything. In Japan many sushi places, particularly the better ones, prefer to season the sushi themselves. They will say, please eat this just the way it is; or give you precise instructions, use salt and squeeze sudachi over, or dip in ponzu, dab on yuzukosho, etc.
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I don't know why, but i love your videos.. very nice quality food 😍😍😍 .. I wish i could be there..
Kirin Beer - a really great brew :D
I'm more of a Sapporo guy
What is the first course? Chawanmushi?
I think its tofu
👍👍👍
잘 담근 우메보시 하나에 밥 한그릇 !
🇧🇷😋😍
chief soy sauced every piece of nigiri so customers don’t have to dip it on their own ?
Might be a lil late to answer ur question being you commented over a year ago. But coming from a sushi chef this is what we call and omakase dinner which means it is all the chefs choice and prepared the way he wishes to so he will apply soy in the exact amount he thinks is right and so that with certain items there is no need for soy sauce he won’t apply any because he thinks it will be better enjoyed without
In the US people are used to mixing wasabi in soy sauce and dipping everything. In Japan many sushi places, particularly the better ones, prefer to season the sushi themselves. They will say, please eat this just the way it is; or give you precise instructions, use salt and squeeze sudachi over, or dip in ponzu, dab on yuzukosho, etc.
gave him the kiddie cup 🤣
何処がひと手間かけてるの？
こういう本名おっさんアカウントのコメ目に入ると観る気うせるわ
Pretty classy...but wasabi on one side of a fish fillet and soy on the other has no kick.
キリンの一番搾りではない？
The man Who cuts the fish his nails are too long not hygenic
The soul of sushi is the sweat around the chef's fingers.
カウンターで盛り込み出す意味がわからんわ
面白い。なんで料理やは難しい字を店名に選ぶのでしょう。ブルームーンて戦後のアメリカの歌じゃない？初めはなんで流れ作業式な寿司を撮影したと思ったらそこの外国人の批判が含めたとは。。私は外国人で、言葉が解らないと思ってそんなコメントをよく聞かされたが。とにかくそのあと丁寧に一貫ずつ握って頂いたのはホッとしました。しかしその皿の柄は気に入らん。まるで脳みそな感じ。
她的指甲不是很乾淨ㄟ= =
包丁の入れ方ヘタ
こういう本名おっさんアカウントのカスコメ目に入ると観る気失せるわ
His nails....disgusting
お櫃にラップ？