If you are ever in the Orlando, Florida area then you should try Soseki, another modern take on omakase. They use a lot of locally grown ingredients and have a Michelin star as well. I would love to see your review and opinion on that place considering I'm too poor to eat there myself. 😁P.S. Oh and Royal Izakaya in Philly. I heard it's hard to get in and so far haven't seen a bad review of the omakase yet.
Yes, the dramatic lighting lent did add to the presentation. Normally I would prefer music free ambient sounds of a restaurant, but the vintage music paired well with the look. Glad the experience cracked the door open for you on less traditional sushi. Although I laughed at seeing the words nori and cannoli next to each other.
This is just my personal views and opinion since I technically do similar style omakase but have a respect for the tradition and foundation of true edomae sushi. My take: Over complicated sushi. Too much use of the torch as well. Kind of unbelievable to see them serving Escolar at such a "high end" place. It's actually banned in Japan. The order of the courses are all over the place. Madai is like 6 courses in. Knife work and nigiri forming have no eye appeal at all. It's like he didn't even bother to learn the proper techniques. The wasabi on top and only using it for some of the pieces was weird too. I know you are a traditionalist @jennyfoodtravels so if you were satisfied then I guess it can't be that bad.
"To respect the old, one must create a new". This was one of the commitment for all Japanese chefs. I have been enjoying my craft for the past 40yrs. Never have I witness such sloppy display of techniques and disrespect to the guest at the counter. Ppl tends to jump on the bandwagon these days with some stupid interpretation of ingredients and calls the new wave of Omakase. The shari was made without air pocket for the nigiri. Over boosting about what is made in-house with slippery lounge. This guy is not ready to serve. Uses of paint brush is a turn off. I'm sure they can afford buying the proper brush that is specially design for sauce applications. Besides, brushing after dry sprinkles will not give you a mix flavor as for what you were intend to pair with because the dry ingredients will stick to the brush then back to the sauce. Not cleaning his yanagi after use is another no, no. And... WOW!!! seriously.. Escolar? I couldn't get to the end of this video so I didn't see it. The rule of thumb is, if you see Escolar on the sushi menu, RUN!!!
![[DRAGON BALL LEGENDS REVEALS ＆ STUFF] LEGENDS FESTIVAL 2024 Special Edition Part 2](http://i.ytimg.com/vi/af0phKxitX8/mqdefault.jpg)
Bookmarked! Thank you for the review, will definitely check this place out with my husband.
Yummy video. Jenny you should do the ratings at the end of all your videos more often pls 🙏
If you are ever in the Orlando, Florida area then you should try Soseki, another modern take on omakase. They use a lot of locally grown ingredients and have a Michelin star as well. I would love to see your review and opinion on that place considering I'm too poor to eat there myself. 😁P.S. Oh and Royal Izakaya in Philly. I heard it's hard to get in and so far haven't seen a bad review of the omakase yet.
Yes, the dramatic lighting lent did add to the presentation. Normally I would prefer music free ambient sounds of a restaurant, but the vintage music paired well with the look. Glad the experience cracked the door open for you on less traditional sushi. Although I laughed at seeing the words nori and cannoli next to each other.
Yes, the experience was quite cohesive through the sushi, lighting, and music! Nori and cannoli, a blend of cultures at it's best 😆
You should try Omakase Experience Charlotte NC.
I'll keep that in mind if I ever visit NC! Thank you!
Every bite looked delicious but only 3.3/5. What was missing for you?
こんなん好きなの味音痴な人だけだろ
This is just my personal views and opinion since I technically do similar style omakase but have a respect for the tradition and foundation of true edomae sushi. My take:
Over complicated sushi. Too much use of the torch as well. Kind of unbelievable to see them serving Escolar at such a "high end" place. It's actually banned in Japan. The order of the courses are all over the place. Madai is like 6 courses in. Knife work and nigiri forming have no eye appeal at all. It's like he didn't even bother to learn the proper techniques. The wasabi on top and only using it for some of the pieces was weird too. I know you are a traditionalist @jennyfoodtravels so if you were satisfied then I guess it can't be that bad.
"To respect the old, one must create a new". This was one of the commitment for all Japanese chefs. I have been enjoying my craft for the past 40yrs. Never have I witness such sloppy display of techniques and disrespect to the guest at the counter. Ppl tends to jump on the bandwagon these days with some stupid interpretation of ingredients and calls the new wave of Omakase. The shari was made without air pocket for the nigiri. Over boosting about what is made in-house with slippery lounge. This guy is not ready to serve. Uses of paint brush is a turn off. I'm sure they can afford buying the proper brush that is specially design for sauce applications. Besides, brushing after dry sprinkles will not give you a mix flavor as for what you were intend to pair with because the dry ingredients will stick to the brush then back to the sauce. Not cleaning his yanagi after use is another no, no. And... WOW!!! seriously.. Escolar? I couldn't get to the end of this video so I didn't see it. The rule of thumb is, if you see Escolar on the sushi menu, RUN!!!
Those brushes are making me angry! Why is he using hardware store brushes? I just can't get passed that.
Looks very high-end. But chef make me down ,he need more training,
Is he speaking English
…yes?