What I find most amazing abt this vid is the vision of the chef to pass on the craftsmanship, not to perpetuate his own legacy, but to make sure that the craft itself continuento lives on. The end goal was to teach his staff things to prepare them for when they open their own restaurants. The selflessness of this is so amazing.
I remember watching this guy going at it with Masaharu Morimoto on the original Iron Chef back in the late 90's when he was really young. Glad to see hes maintained his reputation, hes definitely a legend in the world of sushi.
I truly admire chefs like him, who can embrace the differences in places, and overcome the difficulties in using local ingredients. It is not only beneficial for the environment but also create a totally new aspect of cuisine. I think in the future, Hawaii may become a new capital of sushi, with amazing creative and yet stick to the roots like Chef Keiji Nakazawa.
this guy is a legend in tokyo. A lot of his apprentices also opened their own places and included 'sho' in their store names out of respect for their mentor
The Omakase series has always been incredible for it's beautifully shot cinematography, compelling history and incredible talents. But this video gives it another dimension that until now i never knew it could benefit from: A truly wonderful and humble chef, who wishes to see the artistry and beauty of the form be passed onto a family not that he was born with, but rather that he chose. I love food videos. I love nerding out and discovering new techniques and new perspectives on food. But rarely am i left in tears and utterly speechless by the incredible and breathtaking wonder of a chef's vision. If heaven exists, it's a permanent reservation at this man's restaurant for dinner. Bravo
I think it’s so awesome he makes his students learn to be humble before they even touch a fish. I don’t know anything about him or his previous students but I’d bet they are among the best sushi chefs in the world when they leave him
When I worked in Tokyo, I would go to his little restaurant in Yotsuya for lunch 2 to 3 times a week. His bara chiraishi was a steal at 2000 yen (US$19) a bowl (a contrast to the eye wateringly expensive dinner menus of most good sushiyas), lovingly made with aged fish and sea food, and each a life changing meal. Years later when I was back in Tokyo, I popped by and was heartbroken to hear that he'd moved to Hawaii the year before. I told myself, and still maintain, that someday I will make it down to Hawaii, and eat before this master again.
When he said they worked as family. My heart melted like i want to go their and i want evrything eat their food. Be cause I know. The food their served was cooked like your a member also as a family.
To just put into perspective how strong and aged his brigade is: 17 years of working with Chef Nakazawa and he is only THIRD in command. Almost all classically French kitchens run brigade systems but at about a quarter of the length of time. Most French kitchens will see a young chef de partie get groomed into executive chef over the course of about 5-10 years. This dude literally has spent two decades and is still pretty much just his sous chef!
I think it depends on the individual apprentice as well. Chef Nakazawa has a lot of successful apprentices. The head chef of Takumi Shingo, for example, spent 13 years training under Nakazawa. He has since been entrusted with taking care of Nakazawa's flagship Sushi Sho in Tokyo while Nakazawa is busy in Hawaii.
I disagree with this approach if the guy is feeling like he needs experience. Experience only goes so far, after X amount of years, you need to try on your own, or be ok with being an employee. But a mistake to think you are not ready and need more experience.
Maybe he's got something on the guy.... Nakazawa is a smart dude. He didn't get where he is without taking advantage of people along the way. C'mon no one wants to be 2nd or 3rd fiddle for his whole life. There's something we don't know.
@ ok interesting comment lol 😳😋 but maybe we do need chefs, bus drivers, cashiers, computer coders, nurses, barbers, waiters and those who provide services in our lives 😥☺🌼🙏
I have to commend the way he trains his apprentices. Working in all aspects of the business not just to learn the system but the people and how to properly deal with them. I love his view on seasons and the excitement he gets from various new and different chances for recipes. Much respect.
@eater your Omakase series are rivaling the Chef's Table series. I would love a format of around 30 minutes, with maybe some more time in the kitchen - but overall, this is some really good stuff you got going.
Chef's table's approach can be hit or miss. If it doesn't hit, it feels like it's insisting on itelf (Peter Griffin on Godfather), but when it hits, it really hits on an emotional and thematic level. This series cuts through the extraneous and usually goes straight to the cooking itself.
I wish this level of training, respect, and asking employees to put their heart into the work were valued that my workplace held important. Whether you are the master or the trainee, there is always more to learn.
At McDonalds, first I had to learn cleaning, the I learned unpacking, then I learned to push the button on microwave. Some day I hope to reach position level to squirt special sauce ona duh Beegu Mackoo.
I’m always amaze by Japanese chefs. They do everything by heart and understand that chef’s value is not only in the skill but in the heart as well. Seems like every movement has a meaning. Hopefully I can visit his restaurant someday!
The discipline, care, focus & love that the chiefs have is so mind blowing, also the fusion of different cultures clashing together to make a one of a kind dish is what will make this restaurant even more successful!! Keep up the good work my island braddas!!😎🤙🏽
I am smarter too. But every time I am eating while watching these videos, I look down at my food and look at the food on the video and am SEVERELY disappointed lmao...
wow. just wow i have so much respect for this man. everyday i strive to be the best chef i can for my customers and try to hone my skills with my own sushi practices, but ive barely scraped the surface. i want to pack my bags and find this man and drop to my knees and beg him to be my sifu
I like his philosophies about how his organization runs from how he manages and leads his team to the standards he sets to prepare his food and to interact with customers. World Class
4:58 - 5:32 he has been working for me since he was 15 now he's 32. I'm 34 and I'm way too old compared to him. What's the secret? Is it eating raw fish everyday? Awesome
I love his passion. Im so impressed by his story. I love how he even teaches us some history lessons - thats not only a chef thats a teacher and a man of culture.
Is it just me or is every Japanese chef incredibly skilled and passionate and chose their profession for the rest of their lives? I rarely see this passion in other countries. France maybe, Italians take their food really seriously, but non so disciplined, skilled and amazing as in Japan 🇯🇵
TakenoriGori $300 a head I believe. Right now I’d say it’s the best sushi in Honolulu. Another good spot that Eater also futured is Sasabune. A lot cheaper at $100 a head and he also likes to use as much local ingredients as possible.
Traditional sushi shops are run no differently than Buddhist Monasteries. The preparation is their meditation, everyone does their part and their goal is to constantly improve their skills and connection with their craft. This is beautiful
Owh my.. this is the chef in the 1st sushi battle in the Iron Chef Japanese series going up against Iron Chef Masaharu Morimoto. I so remember that battle.
You just have to love how this man realize's and practisices he is not just there to exercise his craft. Like any master of their craft it is also about teaching and facilitating the next crop. Wether in cooking, or like my father upholstery welding like myself or whatever your trade is handing in down wether formally or not is part of it.
Most sushi videos/chef's are the same or have a very small differences in fish used, techniques and preparations. This is very unique in that most all products are local to them and most I've not heard of; But they are beautifully crafted and molded to bring new experiences to the customers. Awesome Video.
Un grand merci je suis enchanté .j'aime la culture japonaise ainsi que les mets culinaires et je peux comprendre quil faille de nombreuses années pour atteindre la perfection et encore étant cuisinier il y a toujours des challenges pour dépasser celle ci qui fait battre nos cœurs pour c'est toiles Éphémères mais qui reste en bouche pour la vie. Voilà dégâts plus de 30 ans que je pratique la cuisine française puisque ce sont mes origines .respect a vous .vous caressez les aliments comme je le fait aussi.quel plaisir et nous continuons à nous enrichir d'expérience gustatives chaque jour qui passe.il ny a pas de frontières pour cela.tel les feux d'artifices couleurs arc en ciel qui explosent de saveurs en bouche en toute intimité la plus totale. Respect.esox.
absolutely great! Love his affinity to sushi history. He is not only a master of sushi, no he is also a master of art! same with his restaurant, simple but on highest level built, an ivitation to his guests to be part of his passion...
I am always captivated and immersed by these kind of documentaries. Maybe its because how skilled, professional, and passionate Japanese chefs work to make their dishes. I've always dreamt of visiting Japan and experience eating in their sushi restaurants. What's a little extra money spent just to get a once-in-a-lifetime experience?
![[Sushi Tou] $220 Sushi Omakase In Nishiazabu Tokyo Japan](http://i.ytimg.com/vi/I3_pb40bHPA/mqdefault.jpg)
![Lethal Company Music Video 🎵 "Follow The Orders" [VERSION A]](http://i.ytimg.com/vi/QeooZB4Z7RA/mqdefault.jpg)
What I find most amazing abt this vid is the vision of the chef to pass on the craftsmanship, not to perpetuate his own legacy, but to make sure that the craft itself continuento lives on. The end goal was to teach his staff things to prepare them for when they open their own restaurants. The selflessness of this is so amazing.
I remember watching this guy going at it with Masaharu Morimoto on the original Iron Chef back in the late 90's when he was really young. Glad to see hes maintained his reputation, hes definitely a legend in the world of sushi.
I truly admire chefs like him, who can embrace the differences in places, and overcome the difficulties in using local ingredients. It is not only beneficial for the environment but also create a totally new aspect of cuisine. I think in the future, Hawaii may become a new capital of sushi, with amazing creative and yet stick to the roots like Chef Keiji Nakazawa.
this guy is a legend in tokyo. A lot of his apprentices also opened their own places and included 'sho' in their store names out of respect for their mentor
No he’s not. I asked around. No one knows him. I asked like three people who have been to Tokyo on business trips.
@@mayalauzon6242 get a life
@@mayalauzon6242 wow! You’re so funny I forgot to laugh!
@@mayalauzon6242 i know him
@@mayalauzon6242 lmao.
The Omakase series has always been incredible for it's beautifully shot cinematography, compelling history and incredible talents.
But this video gives it another dimension that until now i never knew it could benefit from: A truly wonderful and humble chef, who wishes to see the artistry and beauty of the form be passed onto a family not that he was born with, but rather that he chose.
I love food videos. I love nerding out and discovering new techniques and new perspectives on food.
But rarely am i left in tears and utterly speechless by the incredible and breathtaking wonder of a chef's vision.
If heaven exists, it's a permanent reservation at this man's restaurant for dinner.
Bravo
Sanjay Ramzan I am not happy with this video because they didn’t put the dang music credits in the video description and some of it I really like
I think it’s so awesome he makes his students learn to be humble before they even touch a fish. I don’t know anything about him or his previous students but I’d bet they are among the best sushi chefs in the world when they leave him
The way they make their sushi is a masterpiece. Hats off to you Chef Keiji Nakazawa.
When I worked in Tokyo, I would go to his little restaurant in Yotsuya for lunch 2 to 3 times a week. His bara chiraishi was a steal at 2000 yen (US$19) a bowl (a contrast to the eye wateringly expensive dinner menus of most good sushiyas), lovingly made with aged fish and sea food, and each a life changing meal. Years later when I was back in Tokyo, I popped by and was heartbroken to hear that he'd moved to Hawaii the year before. I told myself, and still maintain, that someday I will make it down to Hawaii, and eat before this master again.
When he said they worked as family. My heart melted like i want to go their and i want evrything eat their food. Be cause I know. The food their served was cooked like your a member also as a family.
I had a meal at his Tokyo shop. Just incredible. Still give me goose bumps.
To just put into perspective how strong and aged his brigade is: 17 years of working with Chef Nakazawa and he is only THIRD in command. Almost all classically French kitchens run brigade systems but at about a quarter of the length of time. Most French kitchens will see a young chef de partie get groomed into executive chef over the course of about 5-10 years. This dude literally has spent two decades and is still pretty much just his sous chef!
I think it depends on the individual apprentice as well. Chef Nakazawa has a lot of successful apprentices. The head chef of Takumi Shingo, for example, spent 13 years training under Nakazawa. He has since been entrusted with taking care of Nakazawa's flagship Sushi Sho in Tokyo while Nakazawa is busy in Hawaii.
I disagree with this approach if the guy is feeling like he needs experience. Experience only goes so far, after X amount of years, you need to try on your own, or be ok with being an employee. But a mistake to think you are not ready and need more experience.
Or maybe he just likes working for the guy. Don't fix what isn't broken....
17 years or "literally has spent two decades" - pick one
Maybe he's got something on the guy.... Nakazawa is a smart dude. He didn't get where he is without taking advantage of people along the way.
C'mon no one wants to be 2nd or 3rd fiddle for his whole life. There's something we don't know.
Seeing how well shaved those guys are, you already know they are fully commited to doing great.
Interesting comment 👍Do u mean they look more disciplined? 🙏☺
@@chrislg4519 Not a chance to have a hair on the plate. Absolute cleanliness.
@@LittleZakie yes good point 👍🙏 Thanks little Zakie 🌼☺
@ ok interesting comment lol 😳😋 but maybe we do need chefs, bus drivers, cashiers, computer coders, nurses, barbers, waiters and those who provide services in our lives 😥☺🌼🙏
Someone please tell that to the greasy bearded hipsters selling gluttony burgers in England!
I have to commend the way he trains his apprentices. Working in all aspects of the business not just to learn the system but the people and how to properly deal with them. I love his view on seasons and the excitement he gets from various new and different chances for recipes. Much respect.
@eater your Omakase series are rivaling the Chef's Table series. I would love a format of around 30 minutes, with maybe some more time in the kitchen - but overall, this is some really good stuff you got going.
what rivalry.....eater is a for sure winner...
Chef's table's approach can be hit or miss. If it doesn't hit, it feels like it's insisting on itelf (Peter Griffin on Godfather), but when it hits, it really hits on an emotional and thematic level. This series cuts through the extraneous and usually goes straight to the cooking itself.
I wish this level of training, respect, and asking employees to put their heart into the work were valued that my workplace held important. Whether you are the master or the trainee, there is always more to learn.
Striving for perfection, yet celebrating the natural beauty of imperfection.
I could watch sushi videos all day long. The chefs are so graceful and so respectful of their ingredients and traditions...
This guy is a real mentor.. not hoping for his own success but for his apprentice's..
At McDonalds, first I had to learn cleaning, the I learned unpacking, then I learned to push the button on microwave. Some day I hope to reach position level to squirt special sauce ona duh Beegu Mackoo.
I’m always amaze by Japanese chefs. They do everything by heart and understand that chef’s value is not only in the skill but in the heart as well. Seems like every movement has a meaning. Hopefully I can visit his restaurant someday!
This was a delightful and moving video. I was mesmerized and in awe of the “heart” and commitment.
it's a depressing archaic place
I love this Chef. He invests so much in his apprentices. His attitude is great. As it should be 😊😊
I’m eyeing that sushi like a shiny Pokemon.
like a shiny magikarp
"will open their own"
well said chef
The discipline, care, focus & love that the chiefs have is so mind blowing, also the fusion of different cultures clashing together to make a one of a kind dish is what will make this restaurant even more successful!! Keep up the good work my island braddas!!😎🤙🏽
Seems like these chefs are trained to feed GODS
Same thought came to me, I kept saying "I don't deserve to be served there"
in my country, every bussiness has a quote: "Customers are gods"
@@khanhchung4103 *every country
Muh Sabri Rahman Wow. Didn't know that
Or just someone with $300 (per person) ready to burn on an awesome sushi experience.
I was impressed by his humble and inteligent opinions. Not many like him around these days. Respect. 😎
hearing and knowing that a simple Filipino ingredient, such as calamansi, has place in Japanese cuisine makes me really happy
ruclips.net/video/mzqtjpx0PhM/видео.html
I'm smarter now, I make sure my stomach is full or have something to munch on before I watch this beautiful presentation.
I am smarter too. But every time I am eating while watching these videos, I look down at my food and look at the food on the video and am SEVERELY disappointed lmao...
ANIMALFRIES For real, the food you eat is rarely satisfying when watching these videos. 😂
wow. just wow i have so much respect for this man. everyday i strive to be the best chef i can for my customers and try to hone my skills with my own sushi practices, but ive barely scraped the surface. i want to pack my bags and find this man and drop to my knees and beg him to be my sifu
VIELEN LIEBEN DANK...FRIEDEN und FREIHEIT...
It’s almost like watching a movie seeing the sushi chefs prep the foods. They literally bring cooking to an aesthetic level.
I like his philosophies about how his organization runs from how he manages and leads his team to the standards he sets to prepare his food and to interact with customers. World Class
Being born n raised in hawaii.. makes me happy to know others enjoy and respect our culture just as much as we do
This was quite possibly the best meal of my life. The only thing it rivaled was The French Laundry and even then this may take the cake.
Going to Japan in September for 2 months!! Cant wait for all the amazing food Japan has to offer ❤❤❤
4:58 - 5:32 he has been working for me since he was 15 now he's 32.
I'm 34 and I'm way too old compared to him. What's the secret? Is it eating raw fish everyday? Awesome
Genes play a huge role on here, also diet and lifestyle would be the reason too
I love his passion. Im so impressed by his story. I love how he even teaches us some history lessons - thats not only a chef thats a teacher and a man of culture.
This dude battled Morimoto in the original Iron Chef. Battle Sushi. Loved that episode.
i remember that episode, he was just like an apprentice at that time, but with a lot of potentials, they weren’t wrong.
@@silverdc5 If memory serves, he was a head chef already with his own restaurant.
The amount of knowledge, skills and passion of those guys for the art is mad high!
I admire how the Japanese take so much grace, integrity, and pride in EVERYTHING they do. Those qualities would make the entire world a better place.
one of the best in the series. loved it!
omg I ate at his place last year it’s amazing!!!
Is it just me or is every Japanese chef incredibly skilled and passionate and chose their profession for the rest of their lives? I rarely see this passion in other countries. France maybe, Italians take their food really seriously, but non so disciplined, skilled and amazing as in Japan 🇯🇵
My wife and I been going for both our bdays for the past 3 years. I watch this video to get hyped up for my next reservation in a few weeks!
I love the Japan and Hawai'i relationship! 🤙 Mahalo Nui chef!
Why does it seem that elderly Japanese people have the magical ability to sound wise and deep with everything they say?
The more I watch sushi 🍱 videos the more I want sushi 🍣
I ate at Sho a couple days ago and it was one of the best omakase if not the best I’ve experienced
I have been Sushi Sho in December 2017 ... Food was good and Service was excellent!
Could you tell us more? Is the value for money good?
TakenoriGori $300 a head I believe. Right now I’d say it’s the best sushi in Honolulu. Another good spot that Eater also futured is Sasabune. A lot cheaper at $100 a head and he also likes to use as much local ingredients as possible.
TakenoriGori 👍🏻
@@slimkhalifa766 Hi! May I know where in Hawaii his sushi shop located? Thank you. We are planning to visit this coming October and wish to visit.😊
I do not care too much for fancy foods but when you see it like this you have to admire the beauty of it all
the way he treats that moi is pretty special. marinated for 3 weeks, tiny diamond sliver on rice, looks like gold.
These videos are renewing my respect for sushi.
Another the best episode from eater, thank you so much
This food is art. Chef Neiji Nakazawa is a legend.
Love this video,it was So different from others
Eating my homemade sushi/sashimi and watching this makes me feel like I’m enjoying their service :)
why do i always watch these kinds of videos at night makes me hungry af
Traditional sushi shops are run no differently than Buddhist Monasteries. The preparation is their meditation, everyone does their part and their goal is to constantly improve their skills and connection with their craft. This is beautiful
Owh my.. this is the chef in the 1st sushi battle in the Iron Chef Japanese series going up against Iron Chef Masaharu Morimoto. I so remember that battle.
コンセプトが非常に面白い
次ハワイに行く際は是非訪れたい
You just have to love how this man realize's and practisices he is not just there to exercise his craft. Like any master of their craft it is also about teaching and facilitating the next crop. Wether in cooking, or like my father upholstery welding like myself or whatever your trade is handing in down wether formally or not is part of it.
Wow... arigato gonzaimasta...
Beautifull presentation, amazing skill and great video works...
Thank you, Eater
In case you're curious its gozaimashita
its rare to find a restaurant owner-chef who wants his/her employees to use his/her teachings to open their own restaurants one day... respect
hawaiiの店オープンの放送見たけど色々大変でしたな。taroいもの卵焼きおいしそう
Those are a mouth watery precisely designed sushis! My goodness!
This is soooo unique! The skill they have cutting the opah! Amazing......
Chef Keiji Nakazawa seems to be in his own universe on a whole other level.
Just came back from a sushi buffet and this still had me drooling
If I had this man as my Boss at my current job, there would be a lot more learning and less bickering about who is better than the other.
I like how he’s utilizing Hawaiian products. I’m from Hawaii. Very unique 👌🏾
This guy is a flippin legend
I will eat anything this restaurant serves.
have been a grand sushi chef for the past 13 yrs, this guy impresses me
Most sushi videos/chef's are the same or have a very small differences in fish used, techniques and preparations. This is very unique in that most all products are local to them and most I've not heard of; But they are beautifully crafted and molded to bring new experiences to the customers. Awesome Video.
IN MY VIEW
A magnificent educational video. Thank you.
I dont know where am i focus the subtitles or the beautiful video 📹
Great story.documentary. Inspiring
I was eating take out sushi while watching. Makes the experience a lot better 🍣😊
Un grand merci je suis enchanté .j'aime la culture japonaise ainsi que les mets culinaires et je peux comprendre quil faille de nombreuses années pour atteindre la perfection et encore étant cuisinier il y a toujours des challenges pour dépasser celle ci qui fait battre nos cœurs pour c'est toiles Éphémères mais qui reste en bouche pour la vie. Voilà dégâts plus de 30 ans que je pratique la cuisine française puisque ce sont mes origines .respect a vous .vous caressez les aliments comme je le fait aussi.quel plaisir et nous continuons à nous enrichir d'expérience gustatives chaque jour qui passe.il ny a pas de frontières pour cela.tel les feux d'artifices couleurs arc en ciel qui explosent de saveurs en bouche en toute intimité la plus totale. Respect.esox.
Culinary perfection, just amazing to watch.
absolutely great! Love his affinity to sushi history. He is not only a master of sushi, no he is also a master of art! same with his restaurant, simple but on highest level built, an ivitation to his guests to be part of his passion...
The love of making sushi!! fantastic
moren than seafood this is art
Beautiful just beautiful
1:58 that cut of fish omgomgomg 🤤
Their craft is at the same level as art.
So exciting watching this with an empty stomach
All looks tasty looking and a great environment.
Pelo foco que esses japoneses tem, da para perceber que eles tem o intuito de fazer a melhor gastronomia do mundo.
世界での活躍尊敬します！
There's always something romantic about these chefs talking about food
I feel like sushi is like sacred food
One of the best videos from the Omakase series so far. Very well done.
Fantastic. This restaurant is like an air temple for cuisine in Avatar
Beautiful episode! Keep up the good work!
I felt like I had a dad for 15 minutes lol.
It's like fight club for a sushi restaurant
His hand movements are to be seen... He is literally creating art in front of customers.
I am always captivated and immersed by these kind of documentaries. Maybe its because how skilled, professional, and passionate Japanese chefs work to make their dishes. I've always dreamt of visiting Japan and experience eating in their sushi restaurants. What's a little extra money spent just to get a once-in-a-lifetime experience?