for the life of me I can never understand why so many Japanese people hate on him, I mean how can you possibly hate Watanabe?!! He is entertaining, charismatic, successful and famous and his omakase is very great, you can see how hard he worked for his success.
My favorite Sushi Master!!!! I love that guy!! Tail piercing is for getting rid of all the blood that maybe left in the meat after the gills have been cut to bleed out. The wire is to remove brain, nerves, andspinal tissue to be more humane in killing the fish. Also, makes the fish easier to handle not floppingaround.
I'm already responding to all the comments saying "cruelty" _by the way, I'm vegan just so you know i don't defend it just because i love meat, but because of logic_ When you kill a fish, there are multiples techniques do give them a painless death (or at least let them feel the less pain possible). By watching this channel I will give you the mane 3 ; - a long thin metal stick directly into the brain -cut them in a precise place to let them bleed out little by little during 10 or 20 minutes -an ice bath that slowly puts them to sleep. Honestly, the very least painful one would be the ice bath, but not all restaurants can afford to take the time to let their fish at least 20 or 40 minutes into an ice bath. Those 3 techniques are different but all affective and given to the fish to reduce pain. Trust me, those chefs don't enjoy killing fish, if they loved it they would cut the whole thing alive and worst. Now, sometimes, the fish is simply too small to use such precise techniques and yes sadly they are the ones that have painful deaths but because of their size, their nervous system is reduce to a simpler one compared to our so they feel a more sudden death with less complex pain.
The ice bath is actually the worst one. It stresses out the fish and makes the meat tougher. At least, I think that's what I remember from a video I watched a few months ago. Ahah
Thank you for providing this information. I squeezed a little watching the video, but knowing that this is the humane way of killing makes it a bit better.
That's pithing right? The sushi chef is inserting a needle to its brain to sever it so that the fish won't move when you cut. I never knew this technique is also used in fish. I though it was only for the frogs when we were dissecting a frog in our zoology class.
Fred Neecha i don’t think that works that well as a thats what she said joke. Now if it was a thats what he said then yea cuz girls are fishy..... sometimes beefy
Sou brasileiro mais amo a comida japonesa e ainda mais desse chefe da vontade de comer pela tela do celular e muito maravilhoso a maestria e a qualidade da comida e o amor que ela e feita parabéns espero um dia ir ao Japão só pra ir ao teruzushi
Love your channel, and I am a subscriber, but the grouper is just a juvenile. Where I live in South Carolina USA, they must be a minimum of 51 or 61 centimeters long, depending on the species, to keep. This gives them a chance to spawn and maintain the population.
I have already raised fish's fillets, soles, salmon, plaice, I have never broken up lifting in so many steps. I am amazed and admiring at this precision.
■ What was cut in minute 1: 17? ■ ... and why? It's a pitty that nobody explains the cleaning process. Seems very interesting. I appreciate the way they work, clean.
I find these videos mesmerizing! These guys are crafty like well honed experts. Might seem crazy, but my bucket list would have a Japan vacation and go watch this.......
I think its to kill the nerves so it doesn't contaminate the fish or something, I'm sure there are articles about it but I think its supposed to preserve the meat better
It’s called Ike Jime. Firstly cutting the spine it a far more quick way to kill the fish. Seconding brain spiking it then the rod being pushed down the spinal column prohibits the fish being flushed with hormones that will start the decay process resulting in the fish being preserved longer and improving the flavour and texture.
I love it when you visit Teruzushi. The chef appears super serious, but can be such a goofball! He seems to like your visits too, if that smile is anything to go by :)
@@yellowranger2214 to drain any remaining blood from the spine. Notice after piercing through the spine, they slowly bend the fish and little droplets of blood seep out of the hole.
To be honest, ikejime isn't the most humane method of killing fish. They argue you kill the fish instantly, but as you can see it in the video, most of the time they bleed the fish first but not to the point the fish is dead, crack the skull then insert the rod to stir up the spine fluid. Most of the time, the fish is more or less still alive until you insert the rod. I have a friend who was a japanese sushi chef for 30 or so years. They use ikejime BECAUSE it removes the effects of rigor mortis and preserves freshness to improve the taste of flesh, not because it is a humane way of killing fish. This is why I always argue it is best to stun the fish and bleed it to compeletion while it is unconscious. How would you die? Getting your brain instantly damaged? Or getting your throat slashed, skull drilled in, then have a rod inserted into your spinal coloumn? The answer is pretty obvious.
The preparation is so delicate and time consuming. Watching chef prepare those fishes is like watching artist making art. Amazing!
3w
Yes dear friend i agree nd like it
for the life of me I can never understand why so many Japanese people hate on him, I mean how can you possibly hate Watanabe?!! He is entertaining, charismatic, successful and famous and his omakase is very great, you can see how hard he worked for his success.
I love that chef, he's my fav! Missed him a lot. It's great to watch him because you can see how passionate he is about his job
My favorite Sushi Master!!!! I love that guy!! Tail piercing is for getting rid of all the blood that maybe left in the meat after the gills have been cut to bleed out. The wire is to remove brain, nerves, andspinal tissue to be more humane in killing the fish. Also, makes the fish easier to handle not floppingaround.
Thank you for this! I was wondering what they were doing at the beginning
Yes thank you, I too was wondering, and that makes lots of sense. Thanks!
How come they cut the gills first? Or are they cutting something else.
I'll bet,you'll be easier to handle to if they wired the carp out of your brain too lol
Karen Latham nobody asked u
32:54 i've been watching this channel for months and this is the 1st time i see him smile while serving food
Him? I thought the channlel owner was a girl?
@@johndangmei5748 he's talking about the chef
Beautiful flow.
Yeah he can smile
@@johndangmei5748 oh shit it a chick?
I really admire this particular Chef, everything I have seen him make looked good!, I wish I could go to Japan sometime.
really?
*Anyone who's reading this comment:You're perfect,.no matter what other people say .Have a great life everybody,goodnight*
QIAOASRM your the best
Back at ya!🥰
thanks my friend
Aww that nice thanks
I'm not perfect xD
I like watching this chef work when he comes on.
I'm already responding to all the comments saying "cruelty"
_by the way, I'm vegan just so you know i don't defend it just because i love meat, but because of logic_ When you kill a fish, there are multiples techniques do give them a painless death (or at least let them feel the less pain possible). By watching this channel I will give you the mane 3 ; - a long thin metal stick directly into the brain
-cut them in a precise place to let them bleed out little by little during 10 or 20 minutes
-an ice bath that slowly puts them to sleep.
Honestly, the very least painful one would be the ice bath, but not all restaurants can afford to take the time to let their fish at least 20 or 40 minutes into an ice bath. Those 3 techniques are different but all affective and given to the fish to reduce pain.
Trust me, those chefs don't enjoy killing fish, if they loved it they would cut the whole thing alive and worst. Now, sometimes, the fish is simply too small to use such precise techniques and yes sadly they are the ones that have painful deaths but because of their size, their nervous system is reduce to a simpler one compared to our so they feel a more sudden death with less complex pain.
Thank you, that was very helpful. I was wondering what the wire was for!
AGREED FRIEND HOWEVER YOU EAT WHAT YOU WANT I'M A CHEF AND I DISPATCH QUICK AND CLEAN
Actually the wire is meant to go through the spine column and relax the muscles so the meat wont be as tough
The ice bath is actually the worst one. It stresses out the fish and makes the meat tougher. At least, I think that's what I remember from a video I watched a few months ago. Ahah
Thank you for providing this information. I squeezed a little watching the video, but knowing that this is the humane way of killing makes it a bit better.
I love this sushi chef! He's so skilled!
VERY TASTY MY FRIEND BLESS YOU 🤙🤙🤙🙏💞
O yes dear friend true
I like the chef very much, it’s an artistry what he does.
I agree with you ❤ I can watch him all day.
I dont eat fish but that's satisfying to watch 😁😆
Giorno Giovanna me either 🤢
They showed off their superior fish handling technique, this is what is done in Japan to keep the fish fresh.
The hands of a great master, the talent of a great actor
We need more videos of this man I love watching him work
Yeah, superskilled cool chap.
She's a woman
パフォーマーとしては和食の見せ方は最高ですな
前も別の動画で見たけどへたっぴな捌きだよな...
もはや、この捌き方だけで人物特定ができるレベルだよ
本当それね。上手くできないなら、美味い人の動画観て勉強してほしいね😅
Yay! Happy to see this chef again!
HE MADE YOU HUNGRY
Also me dear friend
That's pithing right? The sushi chef is inserting a needle to its brain to sever it so that the fish won't move when you cut. I never knew this technique is also used in fish. I though it was only for the frogs when we were dissecting a frog in our zoology class.
Yes and Japanese called it Ikejime.
Yea very common
That knife is awesome its like a small samurai sword
It's a Sakimaru Takohiki
@@Masterfighterx v .gt ju t
The chef has amazing knife skills I would love to try his sushi
Fred Neecha i don’t think that works that well as a thats what she said joke. Now if it was a thats what he said then yea cuz girls are fishy..... sometimes beefy
Yes i agree my dear friend
My favorite chef! This guy is awesome!
Sou brasileiro mais amo a comida japonesa e ainda mais desse chefe da vontade de comer pela tela do celular e muito maravilhoso a maestria e a qualidade da comida e o amor que ela e feita parabéns espero um dia ir ao Japão só pra ir ao teruzushi
I love this chef. He takes so much pride in his work. Very very skilled.
Amazing cutting skill, looks like peeling fruit.
What's amazing here...
fuck you
Go and search some indian or bangladeshi fish peeling videos... They do it in 10 seconds and those fish weigh 400 pounds!!!
why you so **&##@@##**&&**
bro this mans is cutting directly into the gut and piercing it where is the skill in that
すき引きうんぬんはおいといて、この人のブランディングの高さには脱帽するものがある
この動画大好き。 照寿司さんをずっと叩いてきて間違いなかったって確信させてもらえる内容やから。
鱗すくの下手すぎてめっちゃ笑った！ さすが天下の照寿司さんですね！
I like your video very much. It is simply a pleasure to watch. Nice video.
Watching this I realise I should appreciate that I am a human
Black people in america at 18th century disagree
@@pipidudu2023
Japan nomber 1 food fresh,clean and healty in the world i like so much japan food
я балдею с этого мужика... он точно знает своё дело.
и это лучшая реклама всех времён
this is like art, so delightfull
this is not like art, this is art.
so glad to finally see some ikejime fish on this channel
That's what I thought!!
The way he works is so clean, and it's very respectful with the fish.
He literally let's the fish bleed out alive
Food is an art and this man is an artist
この方は外国人向けのパフォーマンスで成功された方。日本人の私向けにどなたか完璧に上手い捌きの動画を紹介もしくはアップロードお願いします！
This sushiman appears to be very nice people =D
No soy experto, pero creo que trató a esos peces con mucho respeto y eso me agrada
4:10 ASMR has entered the chat... 😃😂
水浸しのまな板で魚卸すの斬新ですね
I love watching this guy!! 💕
He’s techic is very cheap...
My favorite sushi chef!!!!!!
The chief removes the fish’s skin like an apple 😂
Go and search some indian or bangladeshi fish peeling videos... They do it in 10 seconds and those fish weigh 400 pounds!!!
that smile is priceless.
AGREED
Love your channel, and I am a subscriber, but the grouper is just a juvenile. Where I live in South Carolina USA, they must be a minimum of 51 or 61 centimeters long, depending on the species, to keep. This gives them a chance to spawn and maintain the population.
Nice multiple fishes this time and the chef definitely know what he's doing , by the way does anyone know his name ?
封面图和内容都做的非常漂亮👍
Looks like excellent fruit peeling.
Есть кто ещё из России ребят? Или я один это смотрю?
Нет не один _)
Казахстан
Рыбку жалко.
ДАААААА, одни буквы остались...
I have already raised fish's fillets, soles, salmon, plaice, I have never broken up lifting in so many steps.
I am amazed and admiring at this precision.
スキ引…包丁を大きく動かした方が
綺麗に出来ますよ
お願いします。
■ What was cut in minute 1: 17?
■ ... and why?
It's a pitty that nobody explains the cleaning process. Seems very interesting. I appreciate the way they work, clean.
営業にマイナスになる動画を載せるのって勇気あるわ
i think so too
I find these videos mesmerizing! These guys are crafty like well honed experts. Might seem crazy, but my bucket list would have a Japan vacation and go watch this.......
The sound of cutting the fins is satisfying
Очень нравится отношение к своему делу.super.
Постоянно удивляюсь мастерством этого повара,насколько человек относится с душой к своей работе!супер,приятно посмотреть!
Всё прекрасно, только это не скумбрия в ставридка. Культура конечно уникальная в своём роде... Весьма познавательно👍
つよしもオッサンの介護大変だなw
What are they cutting inside the fish?
@Leopold thank you!
I am hoping to travel to Japan in the near future.... does anyone happen to know this chefs name and restaurant?
his name is cheff otong
🤝🏼🙏💞GOOD JOURNEY FRIEND BLESS YOU
Covid 19
พิถีพิถันทุกขั้นตอน ดูแล้วหิวน่ากินมากๆ
01:40 must have experienced a disconnected network,
But that lag tho
Jaja lol, I was thinking the same
what was the white stuff on the last dish
このすし食べるお客さんが気の毒
OMG! this man just smiled!! been watching this channel a long time and I have NEVER seen him even crack a grin let alone smile!
人間ってすごいなー。
すっごい下手だったのに、まぁ下手まで成長してる。
こんなんまだ要修行レベルだろ...店出していいのかこれ
What were the vendors doing with the metal string and what did they cut at the start? Whats it for? TIA
I think its to kill the nerves so it doesn't contaminate the fish or something, I'm sure there are articles about it but I think its supposed to preserve the meat better
It’s called Ike Jime. Firstly cutting the spine it a far more quick way to kill the fish. Seconding brain spiking it then the rod being pushed down the spinal column prohibits the fish being flushed with hormones that will start the decay process resulting in the fish being preserved longer and improving the flavour and texture.
I love that sushi chef. He’s really funny!
I love it when you visit Teruzushi. The chef appears super serious, but can be such a goofball! He seems to like your visits too, if that smile is anything to go by :)
Bru is that flats the flounder 👀
LMFAOOO 😭😭😭
Thanks for offering these sort of terrific information.
That fish so pretty
鯵に使う包丁デカすぎるでしょ🔪
すき引きヤバすぎ
身も剥がれているし、途中で諦めて鱗残ってるし
それ以外の手際も悪すぎだし、包丁でまな板の水を掃くのも考えられない
これやる人ってホント論外だと思う。
包丁なまっちゃうでしょ。何の為に研いでるの？って話で。
料理人の包丁なんて切れ味が命で細胞潰さず断ち切れるかが勝負なのに。。。
根本的に下手すぎる。鯵のぜいごすらまともに取れないとかないね。
amazing! and only took him 7 hours of straight hard work
こんなに雑に扱われてお魚さんかわいそう…
「命をいただく」って思ってないんだろうね
捌いてる人にとってはただのパフォーマンスの道具…てか、パフォーマンスにもなってないケドw
The King has returned!
Lindo trabalho de manuseio do alimento e de um local limpo, que tem em sua cultura uma arte na cozinha!!!
Disculpen pero para que se le pone ese alambre por la nariz? No soy cocinero pero quiero aprender viendo.
Hello. Can someone here pls explain the significance of the lobotomy and tail piercing of the fishes? Thx
The "lobotomy" is what I think, a cut of the spinal cord, to kill the fish without damaging the meat. The tail piercing, no clue.
Qhadaffi Siran I've never seen them do that before.....
Qhadaffi Siran look up Ikejime on Wikipedia, explains these techniques in detail
Just watched the ikejima videos, gory but i suppose it's the most humane way possible. Thanks guys.
Tail drains left over blood
Don't understand why the wire?
James G its a technique called ike jime, pierces the fishes brain killing it instantly
@@dalonfrench789 how about nailing the tail part?
@@yellowranger2214 to drain any remaining blood from the spine. Notice after piercing through the spine, they slowly bend the fish and little droplets of blood seep out of the hole.
I love watching this man work please do more videos
Great to see this Chef again! :)
What are the knives they use?
太完美了！绝对是艺术！
まな板の水気、気にならないですか？
Мастерство этого мастера безупречно!!!
Very talented master chef
When you cut tomato without mashing it (half cooked) means that knife if sharp....
CORRECT FRIEND
What is doing by the cable?
This is probably the most humane Japanese Street Food video ive ever seen.
still a huge number of dislikes, people are offended by fishing and consumption of fish
To be honest, ikejime isn't the most humane method of killing fish. They argue you kill the fish instantly, but as you can see it in the video, most of the time they bleed the fish first but not to the point the fish is dead, crack the skull then insert the rod to stir up the spine fluid. Most of the time, the fish is more or less still alive until you insert the rod. I have a friend who was a japanese sushi chef for 30 or so years. They use ikejime BECAUSE it removes the effects of rigor mortis and preserves freshness to improve the taste of flesh, not because it is a humane way of killing fish. This is why I always argue it is best to stun the fish and bleed it to compeletion while it is unconscious.
How would you die? Getting your brain instantly damaged? Or getting your throat slashed, skull drilled in, then have a rod inserted into your spinal coloumn? The answer is pretty obvious.
que barbaridad, nosotros a lo bruto y ellos con una gran delicadeza. Me encanta sus cuchillos.
9:47
完全にすき引きの失敗を包丁のせいにしたな(笑)そんだけ刃渡りあったら一緒やろ(笑)
魚扱う和食調理人としては梳き引き致命的。 あとで皮引くにしても、客に見せられるレベルじゃない。
そこそこの代金取ってんでしょ？
包丁も疑問。
この人、前にクエだったかも捌いてグチャグチャにしてゴミにしてたよね。
ここの寿司屋は正直、論外だよ。割と奇抜な事やって「注目だけ」は集めてるけど、それ以前に魚を扱う者としての根本的なものが出来てない。
そんな人間が「仕事いたしました」なんて言われてもね。。。
LiNdA-chang この評判で一人3万かー…うーん…
May i know why the chef make a hole at the fish tail? What for? Can anyone explain to me?
Take off blood faster from body
@@chamjoaTV ohhhh thank you so much!
Heart cries seeing them being killed 😔.. but stomach cries when we don't eat them🤤... My greedy soul.
be vegan
you can eat veggies tho, just eat bro
@@hopped1359 And then take a bunch of protein supplements and lose body mass
@@hopped1359 or just be vegetarian. That sounds better for me. Vegan is extreme.
CORRECT FRIEND BLESS YOU
Yes! Favourite Sushi Chef is back! :D
The fish was all like “what happened I was tryna swim doe”
Drew Hardy ni
Здравствуйте, классно 👍 😍спасибо
yoooo finally found something flatter than my chest