How Master Sushi Chef Seiji Kumagawa Uses Modern Technology to Upgrade his Hawai'i Omakase - Omakase
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Seiji Kumagawa has developed one of the most innovative omakase menus in Honolulu at his restaurant, Sasabune. By using local Hawai'i fish and produce, he has pioneered a uniquely experimental approach to sushi techniques and philosophies.
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Man just flexed on us so hard with his badass garden.
James Dunbar “I don’t have any hobbies.... but”
@ΣN . JOY BEΛTS you didnt see the small little indica plant hidden in the plants?
and it's not even his hobby!
This chef went vertical integration on everyone.
Yeah that guys too awesome!
I like how he doesn't think he has a lot of hobbies outside of Sushi, yet this man has a full garden. Man, his creativity and adaptability is amazing to me.
You adapt and survive, or you stagnate and die. It's always has been survival of the fittest in this world.
The other guy had the trees and stuff
"Old soldiers like me never die. They just fade away. It's okay."
Tristen Fitzgerald - damn that hit me...
Damn near made me tear up. I wanna be like this old man...
It's been a few days and I just came back to get this off my chest.
the feels man, the feels *sniffs*
no its not! Its better to burn out, than to fade away! - Kurgan
Master is amazing! Authentic sushi may be classic, but using modern technology and local ingredients for local customers taste is a real omakase. Truly admirable chef!
agreed, would love to be able to have one in australia using local ingrediants and traditional so i can have a reference when i try to make it at home
Exactly. Being classical doesn’t always mean being better. Local ingredients are fresher and if you can achieve the same or better effect with technology, why not?
Anything needs to start somewhere. He's a pioneer
I was born and raised in Honolulu and passed that unassuming "trust me" sushi place on King St. near Ke'eaumoku a billion times. Not much to see from the outside as there are no windows and just a traditional Japanese door; I had no idea that was what's inside! Next time I'm home for a visit I'll definitely have to splurge and go to this place!
as a bulder - those tools are junk. no way those are the ones he uses to make a living.
This is proper food evolution. I love when chefs from one area go to another area and use their own traditions with the food of their newer environment and they adapt to get the best results.
Matt Fairbanks - yet people think immigration is bad...
@@grendelum legal immigration isn't, illegal immigration is, get your facts right.
skankhunt42 he’s not a monster for not helping immigrants. it’s not his job or anybody’s.
@skankhunt42 it's a virtue to help those in need but it's not a duty
I want to like this comment but it has 777 likes and I don't want to ruin that
I love that this chef is experimenting. Even more so, I love his attitude towards it. He is a master of these techniques, but he's looking for ways to elevate everything so that we don't come away from something and say "blue fin is the best and everything else can't compare". No instead, the question is how do we make it so that all of these other fantastic fish and produce don't get overlooked and can be appreciated just as much (and heck, not be overfished to extinction)
Preach, I feel the same way when it comes to other animals as well. With how much technology has progressed I am sure there are ways to even make say a cheap cut of steak tender and delicious like Filet Mignon or at the very least make it so that they are both equally good.
@@dennisp8520 wont be the same but you could get yourself a Blade Tenderizer I have yet to use one but from what I can tell it lets cheaper/tougher meats be cooked up in a pan without being super chewy as far as I can tell if you do give one a go let me know how it works out
@@diaboles I probably won't get it if I'm honest since I mostly eat chicken, pork chops, and ground beef when I do buy meat. Even that is rare, as eggs are much cheaper than the above three that we're meantioned. I have a tight food budget that I try and make stretch. You will be surprised the kind of meals I can make though with just $20 for groceries.
Bro I was like damn a massager thats is a perfect way to tenderize an octopus
I had never even heard about the "peel" technique until now. This is really cool.
He is an example of a true chef. Adjusting to the local people using only what is available in the localle and then finding ways to improve the taste, making it their own 👏
@Leopold it's different, not as good.
Hell yes, his restaurant is just a few blocks away from me! brb
WOWWWWW
pls tell us your review :))
Gl with the price tag lmao
What area is his home in?
The jealousy is real.😓😓😓
That fish is fresh AF 😎
13:01 "All soldiers like me never die, they just fade away....it okay". that made me so sad 😭😭you are forever eternal Master. どうもありがとうございました
Old* soldiers
@@OstropoloS i think both words, All and Old, still make sense. if you turn on subtitles, it says all. thanks anyways.
@@theflyer1 They do both indeed work grammatically but this is a common saying. From wikipedia: "Old soldiers never die" is an English language catchphrase, with the full version being "Old soldiers never die, they simply fade away". It is made from a stanza from the soldiers' folklore song Old Soldiers Never Die. In the United States, the phrase was used by general Douglas MacArthur in his April 19, 1951 farewell address to the U.S. Congress (which has become known the "Old Soldiers Never Die" speech).
OstropoloS we get it, you’re learned. Wonderful. Both All and Old are suitable in this scenario. Although not an exact quote, “All” is no less impactful.
@@rekcap50 1 - Take the stick out of ur ass. 2 - It's called helping people if you're not familiar with it. 3 - No, you're wrong.
This is probably the most desirable sushi menu I've seen so far in this Omakase series. The way he and his partner make efforts to adapt their food to the local people taste, it's amazing to see such care in their work. The others chefs living outside Japan seems to rely on importing japanese seafood to justify their expensive price for the course.
He's practical..portable massager, kelp powder 😉
Jacques Pepin is like that too. In his apprenticeship he did everything by hand. By the '90s he was like "machines make everything so easy".
Olive oil marinated fish
Striped Neko - don’t forget the sous vide machine...
Jhovan - that actually looked *_really_* good to me as I quite like canned and bottled fish...
I was born and raised in Honolulu and passed that unassuming "trust me" sushi place on King St. near Ke'eaumoku a billion times. Not much to see from the outside as there are no windows and just a traditional Japanese door; I had no idea that was what's inside! Next time I'm home for a visit I'll definitely have to splurge and go to this place!
Did you go?!?!
We need an update!
update!
Updateeee
Bro updateeee
Sushi chef has no hobbies, no golf just sushi.....
shows chef gardening 😂
sneakapikachu lol he considers it part of his job as a sushi chef!
gardening for INGREDIENTS for SUSHI
he rather do it himself so he can control the quality
@@thoughtdistorted I was about to say the same
Absolutely love the omakase videos! Please do more! :)
totally agree. btw is that despacito playing in the end?
Hell yes, his restaurant is just a few blocks away from me! brb
Season Three of The Umbrella Academy is on the way!
He talks about his grand master and master retiring... it’s because they knew you had exceeded them and were happy to fade away as you are now the grand master, it’s okay 😉
for an omakase chef, being able to adapt to the situations, and willing to sacrifice tradition for something more contemporary, yet the heart of the restaurant temains the same is amazing. I'd like to eat there one day.
what a humble man truly admirable
Yeah, he is crazy talented and very chill....................
I can't be the only one who gets very happy every time there is an omakase video on eater.
We get great octopus here and my family loves it. Saw this video and saw how he massaged it and my mind was blown. Imma use my wife's massager that she hides in her drawer. 😬
bacchus808 so who gonna tell him cuz ima hurt his feelings
It wouldn't smell any different so she probably won't notice
Or anyone else in your family for that matter
😆 😁 😄
Shin Sho- the massager will enhance the umami flavor of the tako!
This man is so likable. His garden is magnificent btw.
To me, this kind of cuisine makes more sense to me, instead of importing everything from where the cuisine originated, use techniques and work on local produce to create. There is no true authenticity in ingredients, but a chef's skill set and knowledge of tradition and history.
This dude is amazing, we need more chefs like him, even other cuisines.
yes exactly, unlike this other video i saw of a japanese restaurant in singapore that even imports water from japan lol
@@KimoKimochiisome nyc does that too, imports everything and jack up the price bc of imports not bother even with local ingredients.
"Have a scotch and cigar maybe" man, does he accept apprenticeship?
This chef is too modest what a great person and kudos to him for trying to keep prices reasonable for his customers. So much effort and end quality is beautiful
Poignant MacArthur quote, and a bit surreal coming from a man of Japanese decent.
Best sushi experience in Oahu! Love that place.
I was lucky enough to eat there three times in my many years on O'ahu. So amazing.
alika alika is that expensive?
@@ForTheWin2007 ya, but sooo with it
What is the name of the restaurant?
@@namyongkim6490 sasebune
Just went to his place today if anyone is wondering how it’s really like (4/15/2021):
1. Very poor service (started serving when half the table was at the bathroom?, server dropped hot towel on the floor right next to our table and just walked away)
2. No customization AT ALL and when my friend said he doesn’t eat rare lobster, the chef just laughed and took the food back (without replacement or communication) & another friend was allergic to octopus and they knew but still served him octopus & never bothered to refill tea or water without asking (as a $150-$200 restaurant)
3. He was MASKLESS (mask on chin) during the whole service while making sushi for indoor dining (go read the Yelp reviews)
"I don't want to be a grumpy old man."
I have been going to Sushi Sasabune for over 15 years and have always been impressed by Seiji’s knowledge and attention to detail for his sushi . He won’t serve it unless it’s up to his standards. A truly innovative sushi master!
Seeing him peel away that tuna was amazing lol
I love how he asks questions during the interview.
“So 1 tentacle takes 5 minute. So how much will 8 tentacles take? 1 tentacle used to take 45 minute. Put it and forget it.
Great Video Editing and Composition, the final scene of Proud Glance at the Camera - WOW what a PERFECT FINISH to a CLIP... The PERFECT length of the video clip... What a great way to present a Unique Technique, preserve it for posterity, and CERTAINLY INSPIRE the next generation to imitate and perpetuate the Art of Sushi. The Octopus Technique made an impression on me - "set it and forget it - for 24 hours"
This man is the epitome of a true chef and master. He throws preconceived notions to the wind. Doesn't care about your elitist attitude, he will try to find the best results himself, even it means hundreds of attempts. Producing top tier food that TASTES amazing, instead of some "we do it cos it's traditional" whether it could be done better or not. Major props to anyone who can carve their own path by using what they've learned from instead of using that knowledge as a strict rulebook not to be deviated from.
This dude is so wholesome, "I love a technology"
Me: *puts muriatic acid on glass*
Customer: wtf
Me: Trust Me
The Tuna King video really showed the difference in Japanese and other places fisherman. I wondered why Japanese chefs insisted on importing fish from Japan. That video explained it succinctly. Japanese fisherman do their utmost to preserve the freshness of the fish and their flesh. They avoid spearing the fish or touching its flesh as much as possible and kill the fish quickly, then drain their blood as fast as possible. Apparently if the fish is stressed, the hormone secreted from its nervous system affects its taste. That's why they try to kill it as painlessly as possible. In this video, you can see his tuna from Hawaii was pierced at the tail, not something the Japanese would do. It is not stubbornness, archaic mindset, superiority complex or any misguided sense of nationalism that made the Japanese chef around the world importing fishes from Japan. It's really their passion, discipline and pride in their work to ensure the best experience for their customers that made them do so.
yes, and i think it's also connected to the differences in cooking style. Japanese cooking style emphasize extracting the flavour of the main dish, while american tries to modificate the dish with additional ingredients to make the flavour. i'm not saying that any of those is bad, it's just different.
Yes, his ways of preparing, presenting, etc. are so not Japanese. I wonder where he got his “master” status from. He won’t survive here in Japan as a sushi maker I think...
@@PlayWithMePlease he's not trying to be a 'japanese sushi maker. he used his authentic background only as a foundation or canvas meant to be modified. He shifted the type of fish he uses, the techniques he uses to better suit the fish, the sauces to better suit the local palette, and so on.
Not that authenticity is bad, but I think this is much more admirable than going for authenticity. His is a much more natural form of cooking, imo, and something I truly wish to see spreading around the world (applying local ingredients and flavours to some well known classics).
"set it and then forget it" love this chef
The way he listed out the plants growing in his garden one after another...wow. The amount of work gone into taking care of his garden is seriously impressive.
He has a good smile very bright and a great personality that reflects on his work. And after all this year he still very humble to learn new techniques.
Great video, makes me wanna do something good for myself.
I love this series. As a Japanese man who lives in the U.S, this series gives me the motivation to work hard and try something new. Also, it's amazing that we can learn their technique to improve my cooking skill. Music, the pacing, and the translations are unbelievably good.
What if they get a bunch of pet octopus and take 4 legs each so they get free reusable Octopus? Also how long do octopus legs take to grow just to see if this is possible?
Allen that’d be animal abuse, repeatedly cutting legs off of it.
This is quite possibly the most beautiful thing I've watched in some time.
I cackled at "I'm sushi man" 😂
Much respect to this chef. This is definitely the kind of man I'd trust with my food.
Hi, if you like cooking, feel free to check out my recipes ;-)
"we fade away, its okay" -chef Seiji
I love how they really dedicate their life to sushi. Experimenting and doing their best to use local products. I think it's a respectable way to honor the tradition.
"Old soldiers like me never die, they just fade away...it''s okay :)"
Hawaii really is a crazy place because I visited and yes, it as possible to grow that many types of plants in a garden due to the climate
"Old soldiers like me never die. They just fade away. It's okay"
Man i came her to get hungry not cry!
I feel u
If I had to choose one food for the rest of my life... to eat it every single day... it would be sushi!
I respect everyone on this series as to be a sushi master takes years of intense training and dedication to the craft. But this gentleman might be the most fun and humble of the series, I just want to hug him and say "teach me sensei"
Very resourceful, very clever and very adaptable. Youre like iron man, can adapt in any situation. More power beshy. 😉😁
Own a restaurant and being a sushi master, grow some vegetables on a great scenic house, enjoying the view with a scotch and cigar, what a perfect life
Right?! This man is fading away into the dream lifestyle. We call that being a free agent.
"I love technology" 4:40
Well my girlfriend too
this man's garden sounds like me in Stardew Valley or Harvest Moon.
"Old soldiers like me never die. They just fade away. It's okay"
Man i came her to get hungry not cry!
"I love technology"
Using a $10 vibrating hand massage device.
Technology doesn't have to be expensive
It's really interesting reading about this guy online...he gives a very different impression here than he does to most people. He is know for being quite harsh.
This man knows the art of food, you have my respect, Chef Seiji Kumagawa.
You see many people, especially in the sushi scene, sticking with tradition in the attempt to stay "authentic". However, those traditions and techniques were once new and then became part of the general culture. Chefs like this are what drives cuisine forward. If the result is the same or possibly better, why impede yourself in some attempt to cling onto the past? Acknowledging and respecting where it comes from is always necessary, still, but embracing the new is what makes food interesting and ever varied.
Adapt, innovate, create................he is a great example of that!
@@guerrillaentrepreneur5999 As well as that, he is a remarkably chill guy.
Imagine being a student of this master. You will not only learn how to make sushi but you will also learn a deeper understanding of life
What is admirable is he understands the flow of time. He knows that traditions are important but so is change and adapting. He knows that he cannot stick to the past and spend more when he can get the same result by changing a few things without messing up the tradition.
Like what he said, xsoldiers don't die. They just fade away." And that is ok. And from what I understand, if you are going to fade away anyway, why not make a change for the better of the future. He is a wise man. Improvise, adapt and overcome is his best definition.
I have learned from you. I appreciate your attitude. You are a wonderful soul.
Todays Special:
Trust Me!
That's awesome.
Going to Hawaii in August, definitely adding to one of the place I will eat at!
Lucky you! Enjoy man
His life philosophy is even more spectacular than his food
His garden looks amazing.👍😀
What a great concept, sushi chef using local seafood. True Master.
7:30 omg he mentioned ceviche! 😋☺ I'm proud of the peruvian cuisine
Peruvian cuisine itself is a fusion, Spanish, Asian and indigenous. That's why it's so good.
What a nice and professional man! Love to watch How he makes the food🍣🙏
This might be my favorite Omakase video out of all the ones you've done
"Old soldiers like me never die. They just fade away. It's okay."
It hurts my feeling as much as my respect to you, Sir!
Because you are not gonna die, you live with us on TH-cam forever Sir!
really wanted his hawaiian sushi style to continue and live on
When I ate there they told me they had a guy whose main job is massaging the Tako to make it super tender. This food is so good I laughed when I ate it. Like it's so good it's ridiculous.
The way the meat layer came off, very interesting
And he’ll lose the thin layer of fat between the meat, which has a lot of taste. This is why here in Japan, sushi restaurant won’t cut the meat like he did. His preparations are SO not Japanese. Me commenting as a Japanese who learned how to make sushi traditionally and owns sushiya around Japan.
@@PlayWithMePlease that's sad then, if the flavor is lost. Maybe the the people in Hawaii like it that way.
@@17bantawa
It's a different type of tuna he is using. He did explain that he used that technique due to the difference in the tuna available in Hawaii.
@@PlayWithMePlease did you speak English?
@@PlayWithMePlease He clearly explained what and why he did what he did, also he trained in Japan he is just being innovative, adapting to the economic realities again he explained this, too. No need to be a Drama Llama.....................
Why do i love this guy so much
"set it and then forget it" 😂
Name of restaurant please i very much want to try I live in hilo I fly to Honolulu every two weeks thanks Aloha
Sasebune on King St
This dude has his own mini plantation
He um.. Sounds like Stitch from that one disney movie Lilo and Stitch lol
Candi Soda u bastard
2:14 When she finally give it up
lmfao
"Have a scotch and cigar maybe" haha so relatable. This man truly has a slice of paradise.
Unbelievable knife cutting skills! Japanese cuisine really is a work of art! 🙌🙌🙌
Watching these videos makes me feel that I am learning more than just the food and cuisine itself ... It imparts the "art of living" in the process
Watching Sushi being made is marvelous, such an art.
I love everything about this video. I could watch and listen to him all day. He is just amazing in every way.
every time I'm watching your Omakase video, I'm crying of hunger on my pc chair LOL
His heart and soul is dedicated to his craft. Wonderful sushi chef. I'd love to try his dishes. I'm sure they are absolutely delicious!
more than 3 thousand people watched this video but they don't like to click on like button, I love you chef
Talk about adapting and staying afloat.. This was an awesome watch. Crazy respect for this guy.
Soooo early!!! 30 secs ago
This isn't just a restaurant, it's a gastronomy lab! I love it.
Take a moment to also appreciate how perfect his teeth are..
For whatever reason, I've been fascinated by accents for a while now. This guy's has a pretty amazing English accent, especially compared to a lot of other native Japanese I've heard.
It's just art
Probably one of my favorite omakase chefs in the series, he went beyond mastering the traditional sushi chef skills and adapted them to the local products while creating new techniques.
Hi, if you like cooking, feel free to check out my recipes ;-)
Straight up seen every sushi video on multiple channels. This gentleman may not have any stars for his restaurant and I dig that. He's changing the game and being adaptive, creating new ways to bring home flavors here but not in a traditional way such as flying fish from Japan to Hawaii. He also knows his target audience and makes adjustments as necessary so he can still accommodate his guest without ceiling line prices and not sacrificing quality. This is definitely my favorite
I really don't like omakase style restaurants.
This guy could prepare a blobfish, a jar of nutella, and a bag of skittles in front of my eyes and I would still trust him.
Give this man a Michelin Star!