Hey, im a fish cutter in Sweden, and i can say for this guy that he knows what he is doing, and that hr is realy a good cutter. Most of them are so bad that i cant look even 2 seconds. Here i can learn something, and im happy too watch videos from that sir. Greatings from Göteborgs FishHarbour, Sweden.
Wow! Those fish are EXPENSIVE! Your knife skills are just amazing ❤️❤️❤️ Such precision when slicing each piece. Looks so beautiful! The plating is so beautiful too! ❤️
Hiroyuki, I just remembered, When we lived on a farm back in the forties and fifties, the fish man used to come around in a small fish truck. He would open up the sides and there would be a variety of fishes on ice. One of the varieties was butter-fish similar to the one you filleted, but smaller. We'd get some whole and the fish man filleted others. They had the same small silvery scales. We pan fried them, never thought of eating them raw:) Our fifteen cats loved the bones. Cheers, Rik Spector
Good afternoon Chef Terada, this dish of Sashimi you prepared is an absolute work of art!! Your imagination and creativity make you one of the finest Sushi Chefs in all the world! Thank you for sharing your talents with us! 😃🏇🐎🐴
Hiro your knife skills are such a joy to watch I really enjoy your videos they cheer me up lots when I'm feeling down always anticipating for your next video.. love the chemistry between you and the cameraman. I would love to see more dispatching videos lol maybe a sea urchin? Thank you for making my day.. God bless 🙂
I know it is a hard thing to master, but you must start using manual focus on your lens. During closeup shots autofocus chooses to focus on Hiro's arm hair ;)
Hiroyuki, I apologize for missing the information-from Charles. I paused the program because I wanted to ask about the price, which I did, and them watched to the end and realized Charles had explained the pricing. Of course I felt stupid ,, but it was too late. I really appreciate you getting back to me. Cheers, Rik Spector
Amazing skills and a beautifully shot video. I especially loved it because the silver pomfret is part of a national dish in my country (Kuwait- west Asia). We also call it "Zubaidi" which translates to "the buttery one" :D
Good afternoon Hiro that looks very delicious. I learned how to make sushi because of you thank you so much. I'm a big fan and would love one of your knives
Wow... such art work to look at! Oishi but hate to consume it. Thank you for your videos! Hey, that landscape must be the building with a bank BOA on the first floor corner.
That looks so beautifully presented, Chef Hiro. I agree with your cameraman on that. How would that fish be if you lightly grilled it? Serve it over rice with a ponzu dressing. Hope you and your cameraman have a good afternoon and a great summer. Cheers.
Hiroyuki, I hope you don't mind me asking, what would a customer pay for that creation in a restaurant? You often make wonderful dishes,but it would be interesting to know their restaurant value. Cheers, Rik Spector
At 17:23, Charles talks about how the dish used up about a quarter of the fish, which cost 150 dollars. Charles has said in other videos that usually you’re gonna be charging at least twice what it cost you to make the dish if you wanna keep your business afloat, so, you could get a (very rough) estimate by doing 1/4*150*2, which gives you 75 bucks for that dish. Maybe a couple bucks more if you add in the veggies as well. Probably costs something around 65-85 once you’ve done the proper calculations for the business. ... They did say the fish was imported from Japan.
Love your show! We used to have a favorite sushi chef here in Calgary Alberta. Sadly for us, he moved back to Japan and we haven't been able to find sushi bar that makes as delicious salmon skin rolls as he did. Would love to see you teach us how to make them.
The sashimi rose is beautiful! When you prepare a platter like that, with the shredded daikon, leaves, microgreens, wheat grass, and edible flowers - do people have to eat all the vegetables?
Hi Hi Roy, nice work the food(fish) looks awesome and everyday. Do you have someone to help you, a sous chef? Food prep?? How do you do it? To help by setting you up with the vegetables?. I always wondered that I wanted to ask you that can you hit me back up about that??
This is very nice. Can I request a video for swordfish? Theres barely any video online of cutting swordfish(mekajiki) into sashimi or how to cook them.
How do you get fish like this from Japan? I would really love to try this put myself but I don't have the connections to get fresh managatsuo here in Seattle.
I love the structure of that fishmeat! Been looking for it online, but apparently i can only order it from Asian stores (frozen or dried). Weird, because it's a common fish? (Netherlands)
That was amazing! I love watching Hiro work. Its like therapy...
Hey, im a fish cutter in Sweden, and i can say for this guy that he knows what he is doing, and that hr is realy a good cutter. Most of them are so bad that i cant look even 2 seconds. Here i can learn something, and im happy too watch videos from that sir.
Greatings from Göteborgs FishHarbour, Sweden.
It's a pleasure サー Terada. :)
Of course he knows what he is doing. He's a master sushi chef!
Wow! Those fish are EXPENSIVE!
Your knife skills are just amazing ❤️❤️❤️
Such precision when slicing each piece.
Looks so beautiful!
The plating is so beautiful too! ❤️
Hiro, that's looks absolutely delicious. You are an incredible chef. Another outstanding dish! Thank you!
Thank you for being here 😍
@@DiariesofaMasterSushiChef Keep the videos coming. I watch them all the time. My wife and I watch it because we love sushi
I always enjoy the videos where Hiro can show off the knife skills.
Hiroyuki,
I just remembered, When we lived on a farm back in the forties and fifties, the fish man used to come around in a small fish truck. He would open up the sides and there would be a variety of fishes on ice.
One of the varieties was butter-fish similar to the one you filleted, but smaller.
We'd get some whole and the fish man filleted others. They had the same small silvery scales.
We pan fried them, never thought of eating them raw:)
Our fifteen cats loved the bones.
Cheers,
Rik Spector
Beautiful chef and good afternoon
Hiroyuki Terada - Diaries of a Master Sushi Chef always chef
That is one of the most well presented plates you have done I freely admit. Kudos
Every time I watch your videos I start drooling uncontrollably
beautiful job as usual cleaning and filleting the fish. you have an intimate knowledge of an astounding variety of our finned friends
Good afternoon Chef Terada, this dish of Sashimi you prepared is an absolute work of art!! Your imagination and creativity make you one of the finest Sushi Chefs in all the world! Thank you for sharing your talents with us! 😃🏇🐎🐴
I love the knowledge and precision. So mesmerizing to watch
Hiro should make an ASMR playlist of just him scaling fish and dispatching lobsters. It is so oddly satisfying.
Absolutely STUNNING dish Chef Hiro-San, that’s nothing short of artwork. Thank You 🙏
That was the best presented dish i have ever seen hiro make, and he has made some beauty’s!
Wow that knife is beautiful.. cuts thro like butter..
The best Sushi chef and artist
Such a work of art the whole process. It becomes a privilege to eat it. Thank you!
I really like the angel hair - radish base vs. the carrot. This looks delicious.
Your butter fish dish is just beautiful
Hiro:"I'm thinking of cooking some Lobster"
Weird looking lobster:"Good Afternoon"
Beautiful presentation chef Hiro!
Simple and elegant.......amazing
Wow! I love butterfish it melts in your mouth...
stunning arrangement
that rose is stunning
Hiro your knife skills are such a joy to watch I really enjoy your videos they cheer me up lots when I'm feeling down always anticipating for your next video.. love the chemistry between you and the cameraman.
I would love to see more dispatching videos lol maybe a sea urchin?
Thank you for making my day.. God bless 🙂
Most beautiful rose!
I know it is a hard thing to master, but you must start using manual focus on your lens. During closeup shots autofocus chooses to focus on Hiro's arm hair ;)
Interesting to see the shipment of whole fish yet uncleaned of organs. That adds weight and taste changes I believe. Wonderful presentation Hiro.
That is an awesome filet. Looks great...
Such a beautiful plate
Easily my second favorite form of Sashimi after Red Snapper (which to me tastes like candy). Beautiful presentation.
Am I the only one that takes mental note of how thick every piece is to compare to every following cut? Good Afternoon from Canada!
Butterfish is freaking expensive in my hometown whenever lunar New Year comes. We usually eat it with rice noodles.
Yah absolutely beautiful 😍good job hiro👌👏❤👍
Hiroyuki,
I apologize for missing the information-from Charles.
I paused the program because I wanted to ask about the price, which I did, and them watched to the end and realized Charles had explained the pricing. Of course I felt stupid ,, but it was too late.
I really appreciate you getting back to me.
Cheers,
Rik Spector
awesome....love watching your videos...while i'm eating...makes what i eat taste better...haha...that plate is beautiful!!
What a true artist...
This looks so good, I wish I could eat it, yummy 😋 you always make everything look so beautiful, that is a great talent in its self.
Incredible! Well done Hiro!
Hi from Scotland...once again your dish looks delicious...keep up the good work👍😉
That's one beautiful dish
It looks so tasty and beautiful.
Love this fish. The one with no scales. It’s for special occasions this one where I live.
Fun fact: Butterfish is buttery. *The more you know* Good afternoon!
Yes and its often used in All you can eat restaurant as Tuna and it acts a laxative.
Hiro meets NBC?
You cook such amazing food 😁😁 that looks amazing!!!!
He didn't even cook it!! But it was still mesmerizing
@@kinsperez3808 I know I'm just talking in general
Amazing skills and a beautifully shot video. I especially loved it because the silver pomfret is part of a national dish in my country (Kuwait- west Asia). We also call it "Zubaidi" which translates to "the buttery one" :D
That is an excellent dish!!!
Beautiful plate. Greatings from Bosnia and Herzegovina to Chef
It always amazes me that these guys live in my hometown, North America.
I don't like seafood but i love to watch Hiro make sashimi like a boss 👍
That looks delicious.
Hiroyuki is the best chef ever
Good afternoon Hiro that looks very delicious. I learned how to make sushi because of you thank you so much. I'm a big fan and would love one of your knives
Buy one and support him
I don't know how to or I would
Wow... such art work to look at! Oishi but hate to consume it. Thank you for your videos!
Hey, that landscape must be the building with a bank BOA on the first floor corner.
That looks so beautifully presented, Chef Hiro. I agree with your cameraman on that. How would that fish be if you lightly grilled it? Serve it over rice with a ponzu dressing. Hope you and your cameraman have a good afternoon and a great summer. Cheers.
Lots of nice fillet meat on that big fish! i wonder what you're going to make with the rest of it!
Hiroyuki,
I hope you don't mind me asking, what would a customer pay for that creation in a restaurant?
You often make wonderful dishes,but it would be interesting to know their restaurant value.
Cheers,
Rik Spector
At 17:23, Charles talks about how the dish used up about a quarter of the fish, which cost 150 dollars.
Charles has said in other videos that usually you’re gonna be charging at least twice what it cost you to make the dish if you wanna keep your business afloat, so, you could get a (very rough) estimate by doing 1/4*150*2, which gives you 75 bucks for that dish. Maybe a couple bucks more if you add in the veggies as well.
Probably costs something around 65-85 once you’ve done the proper calculations for the business.
... They did say the fish was imported from Japan.
That's at least a $100 plate of fish and probably worth every cent. I would pay for it.
Ah I love Butterfish! sooo yummy :) I hope to one day be able to try the food Hiroyuki makes! :)
Just curious to kinow why chef Terada scaled the fish when was going to skinned it ? I think it would taste as good as it looks !
I think he will probably use the skins (may be crisp-fried?) later in some other dish.
Love it!
Love your show! We used to have a favorite sushi chef here in Calgary Alberta. Sadly for us, he moved back to Japan and we haven't been able to find sushi bar that makes as delicious salmon skin rolls as he did. Would love to see you teach us how to make them.
You are awesome and all of your food looks amazing I would love to meet you sometime.
Hiro you should open a sushi spot mann,I’m dying to try tha food
Skip Johnson Ikr!
He literally has a restaurant
Skip Johnson the person that films family’s own a restaurant and hiro works in it
That fish can see straight into my soul
The sashimi rose is beautiful! When you prepare a platter like that, with the shredded daikon, leaves, microgreens, wheat grass, and edible flowers - do people have to eat all the vegetables?
No, but why not? They are edible, look lovely and taste really good.
Hiro is an angel on Earth
Hi Hi Roy, nice work the food(fish) looks awesome and everyday. Do you have someone to help you, a sous chef? Food prep?? How do you do it? To help by setting you up with the vegetables?. I always wondered that I wanted to ask you that can you hit me back up about that??
Charles, what is that catchy fade-out music. What's the name of the tune ?
Hello Chef! Would you go for a different knife to work the first section ? You're awesome
Nice piece of MEATS chef!!!
good afternooooon hiro and charlessss
Sashimi is the best, pure simple taste.
Awesome video. No offense, but finally you gave us something a little more traditional and less.. fried on a generic appetizer menu. Love you Hiro!
Yumbalicious!! The only way this could be better....Well, theres this girl...
This is very nice. Can I request a video for swordfish? Theres barely any video online of cutting swordfish(mekajiki) into sashimi or how to cook them.
Outstanding! I wouldn't know if I wanted to eat it or frame it.
Silver Pomfret is rare nowadays. Even more expensive here in HK as this species is highly praised.
Is it just me, or has it really been ages since the last sushi video?
Run out of materials. Not easy
ijjustreallyfreadking love this channel
How do you get fish like this from Japan? I would really love to try this put myself but I don't have the connections to get fresh managatsuo here in Seattle.
How long is your deba?
amazing technique and results--but how can we possibly obtain the raw fish --surely not from Amazon?
He said it was from Japan.
Loves that towel
Amazing , thanks for making this excellent video
Amazingly beautiful presentation.. Fantastic job Hiro!!! Out of curiosity... How much would that plate cost?
This is art!
You are amazing master sushi chef 👀
Here in Australia we call the black scraper a "leather jacket" because of the skin. Good eating 👌
It's beautifully yummy❤❤❤
I love the structure of that fishmeat! Been looking for it online, but apparently i can only order it from Asian stores (frozen or dried). Weird, because it's a common fish? (Netherlands)
Perfection. Thank you Hiro!
Me: Not many Dispatching videos lately what is going on?
Hiro: Good Afternoon .
uhhhh... they didn't dispatch anything in this video.
Hiro are willing to do an ASMR video of yourself scaling and fileting fish and lobsters?
Hiro: "Yes."
A beautiful plate Hirosan. How much would that be in your restaurant?
I thought butterfish was a stick of butter with fins
This is a stick of butter with fins
love watching him flay fish beautiful
In the Middle East, this fish is people favorite. We call it Zobaidi.
Hiro is ready for the lady’s with that fresh ass shirt family.