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Hokkaido water 220 grams, vinegar 100 grams. Total 320 grams. The scale stopped at 224 grams. WTF

Tnx

You wash the chopping board using your hand gloves but you did not even bother to change it after washing the chopping board.. you just directly touch the fish after..😂

「きららの仕事」で見ただけの情報しかなかったから、本物は初めて見ました！

Thank you for the aritaya shoyu soy sauce [recommendation].🙏👍✨

That Tuna is slightly off being "fresh".... its starting oxidation on the outside thats why when he cuts into it, you can see a darker brown on the outside. Also its been so long that the skin is basically falling off of it.

It is the most japanese thing to say "please dont waste a single corn of rice" and it is so beautiful

You’re The best

Great video. I have a question, what should you do if your supplier is unable to deliver the goods early in the morning? 1:22

寿司屋に入って練習しまくったなぁ それぞれ練習したけど、最終小手返しに自分なりに工夫したので落ち着いてます

You call this a skill? Vacuum pack is a technology! I age my fish upro 4 weeks without vacuum pack! Seriously?

I love your videos so much they teach me a lot and make me smile every video you deserve more views

🌴 It seems unbelievable that you use a Deba knife to fillet such small fish , your skills are so good !

what kind towel are u using and how long we can store like this? Thank you Chef!

Thank you for sharing chef, could you share the ratios for the salt and vinegar solution at the end? And roughly how long do you soak the prawns in there for?

Love Kohada.

How to make that sponge tamagoyaki?

大好きです。

"Fish side on top of the tongue." Mind blown 🧐, +Lvl: 101

Glad to see you’re serving the food with your hands wearing gloves !

Why do u not wrap the skin?

Thank you so much for sharing with us, I just found this channel and can't believe how much I am able to learn from you, thank you ver much! ❤

Very good video chef, thank you for teaching us 😃. Please upload subtitles in Spanish 🙏😃

Sushi chef wash all the flavor away from rice😂? I never seen cooks rice with vinegar 😜😜Im sushi chef 35 yrs and own 2 high end sushi 😅😅restaurants

寿司3手おにぎり5手

hello chef i would like to know the name of that kind of sink strainer or sink drain i work in a sushi restaurant in germany and is always very complicated to clean fish properly because of the scales getting into the sink strainer

"god´s hand" thank you master

still able to get the vinegar from you by any chance? cant see it on your website anymore. or is there anywhere i can get it in singapore pls ?

Perfect❤

Hello Sensei, how long we can use the fish well on the fridge?

That's really helpful and your explanation is perfect. Thank you. ありがとうございます。

제발 브금좀 정상적인것좀 쓰세요 브금때문에 영상 보기싫어요 ..

👍👍👍👍

زىتاميةه

plz dont use bgm

Thank you! This is going to help me so much

キンメのトリコに？😂

❤❤❤

I hope to dine at your restaurant one day when I'm earning more money, but until then I'm just grateful for videos like this! Thank you so much for sharing your knowledge freely

Eèeeeeeqwwwwwwww disgusting

Thank you for this great video! A few questions: 1) how many minutes did you boil the kanpyo for? 2) what ratio of soy sauce to sugar did you use? (And is it ok if we used regular refinished sugar from the supermarket) 3) Is it possible to store the kanpyo in the fridge for making rolls the next day, or will they be ruined? Thank you!

You should NEVER want to AGE Sashimi!! You want to PRESERVE it's FRESHNESS!!!

Amazing boss!!! When livestreams again please??

Thank you chef, the detailed explanations are appreciated

Beautiful

Hello Chef Kimura, what a great energy you transmit! If I go to Singapore I will definitely visit you! One question, I’m curious with what you clean your beautiful wooden bar? Because it looks naked wood Kind regards

Excellent work, but I don't understand why you scale the fish and then remove the skin?

We missed you chef! Welcome back!

Yesssssssss my hero is finally back!! 🥰

You have a forest as a backyard ! I need to stop sleeping yo