How This Sushi Master Brought His Two-Michelin-Starred Restaurant From Japan to Hawai'i - Omakase
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- Опубликовано: 14 окт 2024
- On this episode of Omakase, chef Takeshi Kawasaki takes us through his traditional edomae sushi process at Maru in Honolulu, Hawai'i.
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Love how “real” he is. He doesn’t want to force his son to be a sushi chef and doesn’t want that for his grandkids either since as he said he won’t be alive.
"When people ask me if I'm proud of my son, I would typically downplay his accomplishment but I'm actually extremely proud of my son."
_Every.single.Asian.father_
😂😂😂 demn right
Totally agree with you, bcoz we asians always wanted our sons supasses us in a manner that they didnt know. And we are extremely happy if they do that with humility and being humbled enough.
i relate too much with this comment
Compare to some non-Asian fathers that keep touting how great their kids are and they went on to become some psycho path killer and then say "I didn't know he was like that, and I didn't raise him that way." You just did because you never make them own up to their mistakes or push them to become better.
@@Vision33r There's definitely a middle ground...
I was lucky enough to eat Kawasaki san’s sushi when I visited Honolulu earlier this year - I must say, it was one of the best sushi I’ve had and I’ve been to many Sushiya all over Japan.
Kawasaki san knows how to entertain his guests and I felt very comfortable enjoying his creations (some sushiya can be a bit uptight)
Jun what restaurant is this from?
"I wouldn't be alive anyway"
[Proceeds to laugh]
Me: "My heart hurts..."
Put an idea of sushi in his son and made him end up a michelin star chef. Amazing
many people try to force their children to be like them.. the way he did it was genius.
He did it in a way that’s, lowkey or natural, and in the end it brought him a successful son with a michelin star, that’s a win.
Truth is many more restaurants in Japan could be Michelin starred as well.
Chef: "I won't be alive, I wouldn't know" *laughs
Me: *Smiling while secretly holding my tears*
i dont find his last sentence sad since to me he comes across as a life embracing human being who is grateful and peaceful in his way of living
Tank Evans lkr ppl r overreacting lol......
Tank Evans finally someone who learns philosophy
KiD you shouldnt think everyone is bad like that maybe they just want to express themselves
I think people are just sad at the thought that such an incredible human being will not be alive a little while from now because there are just little people nowadays that can face life with such positivity and tranquility.
"I don't mind if the legacy ends with my son, i wouldn't be alive anyway,..I wouldn't Know..ahahaah " .....that was sad!!! 😭😭🤲🙏 i pray you still be alive dear great master for you to witness your grandson's legend also.
That pure respect for brilliant ingredients is amazing, the last few words are to cry for.
i had insanely delicious cheap sushi last night to satisfy a craving, now this and I'm hankerin again
Moxie Beast ASMR at least you have sushi...
The production value for this series is stellar! The focus on the food and chefs themselves is really awe inspiring. Keep it up eater!
7:40 damn that sounds really sad.. he really loves his passion and his family..
He's a sushi creator and teacher..love his lifestyle they're all in a sushi family
Both as a chef and as a parents, he deserves the Michelin stars
Great job! Great culture!!! Polite and kind people! Loves and regards from Denmark 🇩🇰
hvaså mand gå ud og æd noget sushi
IN MY VIEW
My heart smiled when he said his son called him to tell him he received a Michelin Star. His son made quite an accomplishment in his own right.
That is labor of love and respect!
Thank you!
Wonderful Video I must say...........some people are so clever...👍👍
OMG, this place is right by where I live. Gonna go there at my first chance.
All sushi chefs need his voice!
"I usually downplay his accomplishments but I'm extremely proud of my son."
This may be the single most Asian dad phrase ever uttered by an Asian dad.
Asian dad (super proud and nearly in tears): "So when are you going to get your 2nd Michelin Star?"
I love the skill and dedication and sence of family.
very chill guy, epic
these father and son duo just get their own michelin starr left and right!!
Another Eater sushi episode - YESSS!!
Não entendo nada que eles falam, mas o trabalho, a gravação que é de uma qualidade ótima e o conteúdo me acalma e trás uma paz
This man seems like a nice guy
Wow ! good video show up your recipe. I like fish too. Thanks you
I'd love to see a sequel from the sons point of view.
Dear Editor: Two Michelin Star Restaurant =/= Two Star Restaurant. A "Two Star Restaurant" is Waffle House.
So it was two individual michelin star right?
Just look, he doesn’t wanna retire even after retirement because he loves to work where as folks from the states can’t wait till retirement. That tells the difference. 🙏🏽
I really like eater sushi episodes, watch all many times and repeat, specially opening “rasshaimase”, fantastic video guys
Wow the son is in Tokyo and the dad is in Hawaii
Master of inception, oh and also sushi.
I’m new to your channel I love your videos 👏🏼👏🏼
His Son probably cried watching this..
At around 5:24 when he says kawahagi liver he actually meant abalone liver
Funny you caught that too. Abalone liver is pretty noticeable if you work around em
0:22 ah yes, the island of Hokkadio, all that production value but not a single typo checker
The very first thing the Japanese guy said to the Hawaiian guy.
Sorry.😂😂😂
he said hello first then sorry
Hawaii has the best Japanese food I’ve ever had 😋
Japan: NANI?!
@@-EchoesIntoEternity- The implicit assumption is (s)he hasn't been to Japan.
@@recoil53 you know what happens when you assume...
Ummm might want to go to Japan where it was all originated😆 I lived in both Hawaii & Japan and Japan is 💯💯💯
4:37 when ah ahh washah dah ahbaloney, ah tinkah of dah ....
That spelling mistake at 0:20 for Hokkadio
Great video, but have to say the translation on this one is subpar compared to the other episodes.. there are a few errors
I love omakase series
Nice and very interesting video my friend GREAT GREAT GREAT Thanks for this nice video my friend I wish you the best and hello from FRANCE 💖🍚🍄💖💖🍚🍄💖🍚😍🍄💖🍚🍎
Maravilloso el tratamiento de la cadena de frio para los pescados, aprendan señores de los mercados de pescados de Chile, que dejan bastante que desear, Gracias Maestro Kawasaki.
Chef: "Here you go... three pieces of sushi"
Me: "Hold on. Let me go to the bank and get a jumbo loan first."
I live across the st from his restaurant. I think it’s about $200+ per person, would love to check it out for a future date😆
This guy: "Oh, I just subtly gave my son some little hints that he should be a sushi chef..."
Also this guy: "He called me when he got his first Michelin star."
Mission accomplished, I guess!
AMAZING
The Abalone looks fresh and oddly familiar at 4.54 hehe :)
Yo..yyy. You, monster.
Very knowledgeable. Thank you
Now I'm hungry again.
the classical music kills this video
0:21 should be Hokkaido
great more delicious looking sushi i will never eat
Is it just me or was this translated slightly differently? I think he meant "most people would typically downplay the accomplishment" instead of "I would typically downplay"
When he said he was proud of his son that hit me ☹️
yum
Hawai’i has the best sushi in the nation no doubt
3:00 they forced me to smile
Great view on life
That ending really hit me hard
5:23 that's not filefish liver, it's the intestines of the abalone
Never been this fast to a video before. 50 seconds
Those abalones look familiar
Hawaii and Japan are connected in the same Pacific Ocean.
The same kind of fish is swimming.
Why is it imported from Tokyo? I wanted to know the reason.
So is Alaska and South Pole. I'm an expert but I would say it is because of a different sea currents that are flowing through Pacific Ocean, which affect water temperature, different sea flora and thus different conditions for fish to live. As the chef mentioned fishes taste depend on what it eat during its life so that would explain the quality difference but I'm also quite sure it's not exactly 100% the same fish that live near Japan and Hawaii.
Respect...
7:19 I heard my heart break.
Wishing that in the near future, we could all enjoy fine cuisine like this and minimising our environmental impact! I mean, think of the shipping costs yo, both financially and environmentally
COOL
We maori people of new zealand love uni we call it kina
Sushi 🍣😍
I have a feeling that the Omakase channel is dedicated to (ethnic) Korean chef for Japanese food.
3:53
I still dont understand why a sushi chef never let his son touch a knife till he was 18 that should be a crime, imagine not having skills with kitchen knives to prepare food until ur 18
eater = 90% sushi videos.
it's the omakase category, no? so... more sushi expected to see jaja
ありいがたうございます。すしがすき。♡♡♡♡♡《●》
So what’s his son’s restaurant name in Sapporo?
It’s a shame they don’t incorporate more local fish, than importing from Japan.
"I performed inception on my son, and it worked"
so.. do u use a raw water?
With all respect, is Takeshi Kawasaki an artist name or his real one? 🙈
what does he say at 0:25 pls :)
I scream when I saw the chef cut sushi into two
Umm what happened??
San Diego uni is the most desirable in the world.
What’s the name of the restaurant?
Maru Sushi Hawaii in Honolulu. It's a very small omakase restaurant. I think it was like 6 seats total and 2 dinner times. We went there last year and an amazing experience and delicious food!
no background
music?
👍🎌🇧🇷
鯛ににてる
Aren't Abalone illegal?
those are abalone's liver not filefish
Does anyone knows his son's name?
Early. $20 hr OK?
They’re lucky
Uni is sea urchin, in case anybody was wondering.
Chef 👨🍳 tekashi 69 Kawasaki ninja
Import fish to Hawaii, am i hearing right.
Chanel Hunter yeah. Fishes from Hawaii is also good, but there are not many cold sea water fish in Hawaii area. (Water temp are tend to be warm there)
It's hard to put sushi into my mouth when I saw they made sushi by naked hands...
Обломов бы заценил
The sushi chef has got skin tags 00:05:33, can those get onto the sushi...?