Wow the dedication this guy has to of gone to a foreign country where he is already a complete outsider and then work 16 hours a day mastering his craft. This is impressive.
@Callum Mcmonies by that, im sure he was trying to say something about respecting a higher ranking person than him, like whenever someone says "yes, Sergeant!"
Big respect for this guy , working with Japanese people is not easy at all especially for a foreigner. Working with Japanese chefs it's insanely difficult, normal people cannot do that. So much respect
Kenny Tran id take that to be honest, not my first language so therefore not too fussed about it. Im not going to be jejune or too obsequious to your opinion so I’m pretty happy my brother.
@@nofurtherwest3474 well for sushi crafting manipulation of ingredients is incredibly important. Knowing how to cut certain fish, being able to make accurate and precise cuts even after working 12 hours, knowing ingredient prep and what fish is the best versus what is sub par. I do it as a hobby and there is so much that I cannot hope to achieve without proper guidance from somebody who lives and breathes the culture and has a backround funded on past culinary experts.
He had to work 18 hour days, 6 days a week? Goodbye social life and everything else in life besides work. Brutal. You gotta love what you do to survive that.
This guy epitomizes humility but exudes confidence through knowledge and experience. This was a good lesson for me to have today. Thank you Derek. I hope I can come to your restaurant some day.
Mike Ll. heyy im japanese, currently learning sushi and fish cuisine and learned how to fillet a fish from mouth to tail when i was 10 and plan to also take my training to the states
As a fisherman who understands how a fishes environment effects how they taste I must say you did a great job of explaining that when discussing the eel, bravo.
I just wanted to say that even me, Japanese, wouldn’t work for 18 hrs a day 6 days a week, the efforts he made to creat something new in foreign culture should be absolutely respected, I am just so glad to see this video, bravo.
Just want to ask cause im intrested in japanese Culture how much hours do you work in a day and what do japanese in there freetime? Cause for me as a German it Sounds people from Japan Just live to Work and that seems Like a Nightmare vor me Sorry for my Bad english
jihad4realniz Hey I would like to say there are many kind of types in Japan, so really cannot say all Japanese lives just to work. Let’s divide three types, so there are ppl who are just so passionate about their jobs and yes working might be their purposes of lives. And also there are ppl who just have no choice( they do but they do not have ideas) and just work and trying to survive. Last there are ppl who has more passions or joys outside of work. And also what we do in our free time, the common ones are going out with you friends, going somewhere nice with your partner or even friends, maybe just sleeping all a day long. I’m still a student so idk what it will look like for me when I start working tho, this what I see and think.
@@jihad4realniz th-cam.com/video/4fTrOmDrDgU/w-d-xo.html There is a long version I suggest watching it if you're interested in what it's like working in Japan from the perspective of both a foreigner and a native. This is some of my favorite work by this channel.
Literally the only single white guy in the entirety of existence, both in this universe and the multiverse who can run a Japanese restaurant and legitimately claim "Authentic Japanese Cuisine"
Mike Ll. heyy im japanese, currently learning sushi and fish cuisine and learned how to fillet a fish from mouth to tail when i was 10 and plan to also take my training to the states
@@gibsonflyingv2820 Bro don't take it literally. I just said it to mean my highest respect and praise to the guy. He's went through things that many Japanese would give up. Not to mention the language and cultural barrier
Only a handful of Sushi Chefs have mastered the art of cutting hamo. You rarely see it in Sushiyas in the US. This man is truly a great skilled master of the craft.
Because 90% of "sushi chefs" in the world aren't professionally trained. My uncle from the Philippines is a sushi chef even if he's not eaten sushi before he worked in the restaurant industry. And it's not that they make bad sushi, it's actually good as long as it's made hygienically, it's just not as great as those who were trained as sushi chefs.
Wow, good for him! Breaking into traditional Japanese anything is very hard for a foreigner--lots of Japanese masters are cloistered and want to keep it 'in the family' so to speak. But to endure the cultural and work-related hazing (because it truly is low-level hazing) for 7 years is mighty impressive. That must be one of the most difficult jobs out there--especially psychologically.
He doesn’t only deserve all sorts of respect for his cooking skills... but for his willingness, understanding and adapting to a totally different and very sensitive culture!!!
@@PauaP eh just being honest. He's pretty knowledgeable about home cooking, but this is a guy who's committed his life to the perfection of his craft and it shows
respect. Especially the part where he says "the language barrier kept me from realizing i was getting my ass chewed out, hardcore, in Japanese... and maybe that's why i lasted so long... So after 7 years of learning..." .... does it even matter what he says after that? Hah, so much respect.
I feel like Derek has much more of his story to tell and love how open he is to share his knowledge of the Japanese cuisine. You can tell by the way he speaks about the techniques of cutting through the bones of the eel to explaining how the eel is no like any other fish- while showing how different it’s innards are. It’s refreshing to see someone like him share the knowledge he’s gained in Japan.
Man... this just inspired me so much! It's been a rough couple of months because of personal reasons and i've really let myself go... not studying or exercising at all, haven't went outside my house for 2 months! Seeing this guy and the passion that he has has just motivated me to get back the life that i had
I think this is one of my favorite episodes. You can tell how passionate he is about his craft and the respect he has for the Japanese culture. Truly and amazing chef
currently studying overseas in japan and working as a part timer in japanese restaurant as kitchen staff kinda felt what he's been through! otsukaresamadeshita!
Loved that he's picked up the importance of introducing each dish and the origins of each key ingredient. In Japan that's really important - "this fish is from that place, etc"
the training sounds almost like a a navy seal training, 90% of the guys quit on the second week. Wow much respect for this guy, after all he went through still sounds humble and amiable.
He speaks Japanese really well for someone who's been there for 7 years. 18 hour work days plus learning Japanese to that level? I don't think he believes in sleep. Much respect for him.
I love this episode, great editing and much respect to the chef. His dedication and skill is incredible, but he is humble about the work it took to get to where he is today.
Absolutely love his dedication to his craft. He could take the easy way out and not many would be the wiser, but he'd know and that is not who he is. Dont know him, but I am proud of him!
OMG WOW, never thought I'd see a Western chef in this series. This man is DEDICATED & PASSIONATE. OK, who's going to pay for me to fly from Ireland to eat in his restaurant? Seriously EATER, I'll give u an impartial review 👍😘😁
Chef, I am so impressed with your determination and ability to overcome the insane demands of learning to be a Master Sushi Chef in Japan. Amazing and extraordinary!
was skeptical about this dude at the start of the video. I was wrong, much respect for this guy. He adapted another culture's cuisine and did NOT "make it his own"
Great stuff, what amazing dedication, hats off. Funny thing is I'm so used to watching this series with subtitles that it felt a little strange to fully understand the Chef speaking at first haha
I know that not everyone who is a "foodie" is interested the preparation of seafood (i.e. filleting) but I absolute love watching this type of stuff, it really gives you a feel for how much work and effort that goes into the creation of what comes out as the final dish.
“I kinda couldn’t quit even if I wanted to” It just shows how when one has nothing left to lose and no other choice but to press on, then success follows.
Cooking is like Martial Arts. The more committed you are, the better you become. No matter where you come from, or what your background is, as long as you have a drive to become the best that you can be, anything is possible. Domo Arigato!!! 🇺🇸🇯🇵
This is beautiful. I work with a chef in Germany and he sent me this video to watch it. Chef Derek is his friend, and as he was telling me about Derek's story before watching the video, everything makes more sense and is really interesting to watch.
Ate at his restaurant about a year ago. It was probably the most authentic and eclectic sushi experience I've had in New York. Would absolutely go back.
4:11 what he said is really true, im a commis chef myself... whenever you work in a new kitchen or environment the first few months really kick you hard, after time passed and you start seeing the beauty in your workplace, you really would start taking more responsibility than usual by volunteering yourself into.
@@MrDavePed Yea that knife n hand skills man. Well vinegar or acid might affect the delicate taste and the bones would still be sharp to cause choking. Deep frying as Joe said is actually a safe alternative treatment.
What a great story to be shared, such dedication and determination to be a sushi chef in one of the most difficult place to live as a foreigner... Hats off to you Derek, you are just great and awesome, many fortune in the future
"They told me 16 hour days, that was actually, not true"
Oh so they were nice to you.
"It was more than that"
It was in that moment he knew...
One day in Japan is one entire week in Europe. Time seems so convoluted nowadays.
Wow the dedication this guy has to of gone to a foreign country where he is already a complete outsider and then work 16 hours a day mastering his craft. This is impressive.
I agree. I don't have that kind of discipline or patience.
Totally impressive, another way to think about it is that millions of immigrants to the US work 16 hour days to achieve the american dream!
For 10 years omg
@@eatmyshorts2007 as berry pickers LOL!!! not even comparable
MrHootiedean that’s why no one will remember your name...
American Me - I’m willing to work 12 hours a day and learn chef, please teach me.
Japanese Chef - Oh, so you only want to work part time?!
@Callum Mcmonies by that, im sure he was trying to say something about respecting a higher ranking person than him, like whenever someone says "yes, Sergeant!"
man his English is so good for a japanese sushi chef.
true
Yeah. its almost like he's from another country.
almost like he is white
@@adamixa5801 all white people speak English?
Sound like he is native english speaker....
Big respect for this guy , working with Japanese people is not easy at all especially for a foreigner.
Working with Japanese chefs it's insanely difficult, normal people cannot do that. So much respect
On top of learning a whole new language and culture while trying to be the be the best and learning. Dedication.
Kenny Tran i rate is Japanese vocabulary and pronunciation at a low 34/100, he will never speak the language perfectly
Max Weeks I rate your English vocabulary and pronunciation at a low 34/100, you will never speak the language perfectly
Kenny Tran id take that to be honest, not my first language so therefore not too fussed about it.
Im not going to be jejune or too obsequious to your opinion so I’m pretty happy my brother.
Kenny Tran でもよー、てめえさんはよー、ちょっかい出せたと思っとるけれど最終的に爆笑させてもらったのはおいらやでー笑笑
Anyone who spends the time to become a sushi chef and does it well deserves some respect imo
That goes for any profession
Jhovan very true
@@JPzizou yeah lol that's true.
Why does it take so much time? Are they just trying to prove they can handle extreme hours?
@@nofurtherwest3474 well for sushi crafting manipulation of ingredients is incredibly important. Knowing how to cut certain fish, being able to make accurate and precise cuts even after working 12 hours, knowing ingredient prep and what fish is the best versus what is sub par. I do it as a hobby and there is so much that I cannot hope to achieve without proper guidance from somebody who lives and breathes the culture and has a backround funded on past culinary experts.
This editing is goals for me. Such a smooth and immersive flow makes you watch the entire video.
Dude literally trained like a doctor to become a chef, that's dedication right there!
He had to work 18 hour days, 6 days a week? Goodbye social life and everything else in life besides work. Brutal. You gotta love what you do to survive that.
Japanese are crazy workaholics I worked with them for a year.
Most Asian countries are like that. Once we're old enough to work, goodbye social life.
Sounds like a waste
@@valkyrie273 true
Sounds like slavery
This guy epitomizes humility but exudes confidence through knowledge and experience. This was a good lesson for me to have today. Thank you Derek. I hope I can come to your restaurant some day.
Chef: I work 18 hours a day.
Japanese: buttt the day has 24 hours.
lol
Workaholics
Mike Ll. heyy im japanese, currently learning sushi and fish cuisine and learned how to fillet a fish from mouth to tail when i was 10 and plan to also take my training to the states
@@bazingamaster3770 ok.
Mr krabs is that you?
As a fisherman who understands how a fishes environment effects how they taste I must say you did a great job of explaining that when discussing the eel, bravo.
I was expecting an "irasshaimase" but he hit us with a "good evening" lmaooo
Dude you read my mind, i was thinking the same, irasshai irasshai if it was a takoyaki stall😁😁
Just like peter griffin.😂😂😂
lol I was totally expecting a humble bow while he said something like that
Dan Cui lol 😂
Well, if it’s the chef who always says “good afternoon”, you dead
I just wanted to say that even me, Japanese, wouldn’t work for 18 hrs a day 6 days a week, the efforts he made to creat something new in foreign culture should be absolutely respected, I am just so glad to see this video, bravo.
Just want to ask cause im intrested in japanese Culture how much hours do you work in a day and what do japanese in there freetime? Cause for me as a German it Sounds people from Japan Just live to Work and that seems Like a Nightmare vor me
Sorry for my Bad english
jihad4realniz Hey I would like to say there are many kind of types in Japan, so really cannot say all Japanese lives just to work. Let’s divide three types, so there are ppl who are just so passionate about their jobs and yes working might be their purposes of lives. And also there are ppl who just have no choice( they do but they do not have ideas) and just work and trying to survive. Last there are ppl who has more passions or joys outside of work.
And also what we do in our free time, the common ones are going out with you friends, going somewhere nice with your partner or even friends, maybe just sleeping all a day long. I’m still a student so idk what it will look like for me when I start working tho, this what I see and think.
@@jihad4realniz th-cam.com/video/4fTrOmDrDgU/w-d-xo.html
There is a long version I suggest watching it if you're interested in what it's like working in Japan from the perspective of both a foreigner and a native. This is some of my favorite work by this channel.
@@lalakansai4165 That is how it is all over the world my friend.
@@Osprey1994 Mate, thank you very much for sharing that video. Provided some perspective on Japan that I've yet to see. Happy New Year to you!
Literally the only single white guy in the entirety of existence, both in this universe and the multiverse who can run a Japanese restaurant and legitimately claim "Authentic Japanese Cuisine"
I read that in Ramsey's voice in my head.
now imagine him singing ya you got that gummy , gummy , gummy
@@kraizeekolours8311 Its Yummy - Justin Bieber
Mike Ll. heyy im japanese, currently learning sushi and fish cuisine and learned how to fillet a fish from mouth to tail when i was 10 and plan to also take my training to the states
O K be more cringe
As a Japanese, I confirm this guy is more Japanese than most of us.
Not even remotely. He clearly embodies the spirit of a sushi chef quite well. But he does not seem very Japanese to me.
@@gibsonflyingv2820 Bro don't take it literally. I just said it to mean my highest respect and praise to the guy. He's went through things that many Japanese would give up. Not to mention the language and cultural barrier
@@greatwanna Is the sushi chef training that harsh?
@@kookoo9235 With Sushi its either right or not and it seems incredibly meticulous to prepare well.
@greatwanna you’re not Japanese. Log off
You can even see the bags under his eyes. He ain't kidding about those work hours.
Dude bags under eyes was normal in high school. Go to sleep at 4 wake up at 7 drink 3 redbulls and be jittery as hell like a crack junkie.
HERPY DERPEDY in high school?
yo tinyfin you’re in danger
Now here's the real question though. Should this guy be classified as an *Ultimate Final-Form Weeaboo?*
John Doe we do not speak about such discussions
Only a handful of Sushi Chefs have mastered the art of cutting hamo. You rarely see it in Sushiyas in the US. This man is truly a great skilled master of the craft.
Because 90% of "sushi chefs" in the world aren't professionally trained. My uncle from the Philippines is a sushi chef even if he's not eaten sushi before he worked in the restaurant industry.
And it's not that they make bad sushi, it's actually good as long as it's made hygienically, it's just not as great as those who were trained as sushi chefs.
never been to us but in europa ya restaurants arent a thing
Wow, good for him! Breaking into traditional Japanese anything is very hard for a foreigner--lots of Japanese masters are cloistered and want to keep it 'in the family' so to speak. But to endure the cultural and work-related hazing (because it truly is low-level hazing) for 7 years is mighty impressive. That must be one of the most difficult jobs out there--especially psychologically.
See the eye bags he has. Mad respect for his hard work
GOD๛Mᴇᴛᴇᴏ真神 too busy looking at the beautiful food
The dedication is unreal, my respect to the chef.
He doesn’t only deserve all sorts of respect for his cooking skills... but for his willingness, understanding and adapting to a totally different and very sensitive culture!!!
its kinda like a massage,
hits the fish like he wants him to die twice
Lmao!!!
Chef Derek: "You dont wanna use kosher salt"
Binging w/ Babish: "NANNIII"
@@AudreysKitchen A bit uncalled for fam.
@@PauaP eh just being honest. He's pretty knowledgeable about home cooking, but this is a guy who's committed his life to the perfection of his craft and it shows
@@AudreysKitchen Its a bit unjustified comparison though.
@@AudreysKitchen Amateur is the wrong word, enthusiast is more appropriate.
respect. Especially the part where he says "the language barrier kept me from realizing i was getting my ass chewed out, hardcore, in Japanese... and maybe that's why i lasted so long... So after 7 years of learning..." .... does it even matter what he says after that? Hah, so much respect.
I feel like Derek has much more of his story to tell and love how open he is to share his knowledge of the Japanese cuisine. You can tell by the way he speaks about the techniques of cutting through the bones of the eel to explaining how the eel is no like any other fish- while showing how different it’s innards are. It’s refreshing to see someone like him share the knowledge he’s gained in Japan.
Man... this just inspired me so much! It's been a rough couple of months because of personal reasons and i've really let myself go... not studying or exercising at all, haven't went outside my house for 2 months! Seeing this guy and the passion that he has has just motivated me to get back the life that i had
1:42 It may only be me but when he says "not alive" instead of "dead" and stumbles on it, I think it shows respect towards the fish.
I think this is one of my favorite episodes. You can tell how passionate he is about his craft and the respect he has for the Japanese culture. Truly and amazing chef
currently studying overseas in japan and working as a part timer in japanese restaurant as kitchen staff kinda felt what he's been through! otsukaresamadeshita!
I love to see the passion in his eyes in the very last shot, which is exactly why he sacrefices so much, and keeps doing it
One of the calmest most interesting and knowledgeable chefs wow. Such dedication and skill!
This was awesome. That guy has true dedication!
This guy is a legend for me. Learned Japanese, went there on the best restaurants to learn.
This is dedication
Loved that he's picked up the importance of introducing each dish and the origins of each key ingredient. In Japan that's really important - "this fish is from that place, etc"
I love this chef... such heart and discipline involved with every word he uses to express his craft.
100% FREAKING AWESOME. THESE ARE THE BEST EATER VIDEOS THEY PRODUCE THANK YOU THANK YOU THANK YOU
the training sounds almost like a a navy seal training, 90% of the guys quit on the second week. Wow much respect for this guy, after all he went through still sounds humble and amiable.
beat it with a stick "its almost like when you give someone a massage, a deep massage"
ya pretty deep
He speaks Japanese really well for someone who's been there for 7 years. 18 hour work days plus learning Japanese to that level? I don't think he believes in sleep. Much respect for him.
Immersion
It's....really basic.
@@slaiyfershin Yeah basic my A.
After watching so many episodes I have such a new respect for sushi. So simple but the most difficult thing to master.
That workload. and the joy on his face. When we all find our calling i hope to know what it feels like to be utterly spent and gloriously satisfied
I love this episode, great editing and much respect to the chef. His dedication and skill is incredible, but he is humble about the work it took to get to where he is today.
The experience he must have for working for so long in Japan come across as immense. His passion for Japanese techniques just oozes from this video
Fascinating. This is what TH-cam is all about! Subscribed.
What an achievement. I would love to give this man a medal for his duty to craft.
Talk about dedication to the craft… 10 years in Japan working close to 18 hours a day for 6 days week…Hollywood needs to make a movie about you sir!
yeah
Skill. Discipline. Effort. Precision. The reasons I admire Japanese sushi and cooking above all others. It soothes my brain.
Wow. Just wow. The Japanese have this pure dedication in everything they do and the chef has adapted to it. 👏🏽
Absolutely love his dedication to his craft. He could take the easy way out and not many would be the wiser, but he'd know and that is not who he is. Dont know him, but I am proud of him!
There is a huge respect for ppl of a different country to go and learn the arts and craft ways of another country until the end. My heart feels warm
The depth and structure of insights that this guys provides is amazing.
Great video Eater! This chef is awesome
OMG WOW, never thought I'd see a Western chef in this series. This man is DEDICATED & PASSIONATE. OK, who's going to pay for me to fly from Ireland to eat in his restaurant? Seriously EATER, I'll give u an impartial review 👍😘😁
Top of the morning.
@@miguelhernandez-no5fx calm down lad
I truly respect someone that can train for years on a single craft. It’s honestly amazing!
Hats off to Mr Wilcox! His passionate for Japanese cuisine speaks volumes in his cooking!
notice this guy how he moves, talks and handles the produce like a real master
WOW!!!! I WOULD LIKE TO SEE MORE OF DEREK, THAT WAS AWESOME, 💯👍
I have so much respect for this chef & the dedication he has 🤙
This was by far my favorite episode. Interesting to compare the two cultures
I wanted to be a chef growing up and I did work in restaurants but never the level where these guys are! I'm totally impressed!
I wish I had his drive and motivation holy crap that’s amazing.
Big respect to he’s tremendous amount passion and ambition. Anybody can be somebody as long as you have what it takes and he showed us that!!
Chef, I am so impressed with your determination and ability to overcome the insane demands of learning to be a Master Sushi Chef in Japan. Amazing and extraordinary!
I hope this series never ends, this series is so awesome!
Awesome! Loving these type of videos!
You have to really love it, even if I wanted to quit, I wouldn't be able to quit.
Thank you for your talents, professionalism and humility. Wonderful to listen to you educate without being condescending.
his smile at the end expresses more than a thousand words
nobody:
me at 3AM: 5:13
Lmaoo
Bruh
Beating the tentacle
Hahahahahahahaha!!
_o k a y_
I love this series!
Truly a man with iron heart. Respect, respect & respect to you, Master Chef Derek
this guy is amazing, a very first foreigner chef who has the whole japanese culture blood running in his vein that I've ever seen, thanks Eater
was skeptical about this dude at the start of the video. I was wrong, much respect for this guy. He adapted another culture's cuisine and did NOT "make it his own"
Beautiful.... just, beautiful...the art, the passion, the technique.... oh how I miss japan.
Nothing but respect for this guy! Takes a strong person mentally to have the kind of discipline
Great stuff, what amazing dedication, hats off. Funny thing is I'm so used to watching this series with subtitles that it felt a little strange to fully understand the Chef speaking at first haha
Chef Derek, you are quite the inspiration. Your passion for what you do is amazing. Passion is the driving force for excellence.
I know that not everyone who is a "foodie" is interested the preparation of seafood (i.e. filleting) but I absolute love watching this type of stuff, it really gives you a feel for how much work and effort that goes into the creation of what comes out as the final dish.
Mesmerising talk. Hats off.
“I kinda couldn’t quit even if I wanted to”
It just shows how when one has nothing left to lose and no other choice but to press on, then success follows.
It shows that some people have differently wired brains. That's it.
すばらしいね！
日本の味や技術が海外の方によって世界に広めていただけるなんて、、
とても感謝しています！
その技術を習得するために必要な献身のレベルに驚きました。
@@JoeBlow_4 そうだね。
Respect for your dedication! ❤️
I could listen to this guy talk all day, he's so chill yet so knowledgeable.
Cooking is like Martial Arts. The more committed you are, the better you become. No matter where you come from, or what your background is, as long as you have a drive to become the best that you can be, anything is possible.
Domo Arigato!!! 🇺🇸🇯🇵
Amazing story! What willpower it takes to achieve such an incredible goal. Hope to eat there one day. Congratulations it admirable👍
This is beautiful. I work with a chef in Germany and he sent me this video to watch it. Chef Derek is his friend, and as he was telling me about Derek's story before watching the video, everything makes more sense and is really interesting to watch.
This series is truly fantastic.
Ate at his restaurant about a year ago. It was probably the most authentic and eclectic sushi experience I've had in New York. Would absolutely go back.
he can watch anime without subs
THE BIGGEST FLEX
4:11 what he said is really true, im a commis chef myself... whenever you work in a new kitchen or environment the first few months really kick you hard, after time passed and you start seeing the beauty in your workplace, you really would start taking more responsibility than usual by volunteering yourself into.
The very fact that this man thanked his mentors and gave the assurance that he would pass down the skill speaks volumes to me
I will eat sushi from anybody from any race as long as it's done right. this guy knows what he is doing.
Clearly. I recognized those knife skills. Reminded me of Matsu's
I mean that's the case for anyone's cooking, right?
Honestly, this could've been hours longer and I'd have happily watched it.
Lots of respect here for a man so dedicated to his craft. I'm sure his diners reap the rewards.
What a top guy. Instantly likable and relatable.
I wish I was this passionate about anything in my life. Especially my job.
"It took a lot of skill to make Hamo edible." THAT I believe !
..
I fish that thing and fried it afterwards.
Yea i realized the bones it has are insane after taking out the main skeleton etc it still has many many small parallel bones.
@@ZetaTango83 That very busy knife seems to do a lot of the digestion ahead of time. Could also try some vinegar.
..
@@MrDavePed Yea that knife n hand skills man. Well vinegar or acid might affect the delicate taste and the bones would still be sharp to cause choking. Deep frying as Joe said is actually a safe alternative treatment.
I love this guys outlook. Such a class act
What a great story to be shared, such dedication and determination to be a sushi chef in one of the most difficult place to live as a foreigner... Hats off to you Derek, you are just great and awesome, many fortune in the future
仕込み完璧すぎ。素晴らしい