Emmanuel Apusen I never said that he used a non stick pan, read my comment correctly and don’t jump to conclusions based on their own personal interpretation without a base. Now on the the claim, he said that he used a stainless steel pan, its a pretty good quality pan that doesn’t have non stick properties, but doesn’t have sticking properties either, look at the amount of oil he is using, with a stainless steel pan and that much oil, it’s essentially the same as a non stick pan, and with that even he claims that flipping isn’t the hardest part, it’s the sticking properties of the pan. So no it’s not impressive.
I love how for every piece of sushi he names the exact name of the Japanese province as the fish's origin... except for the chub mackerel, which is just "from Japan". lol
I've just stumbled upon this video, because I searched for an easy Tamago receipe. But then I couldn't stop watching. Someone who is so deeply concentrated and focused in the process of making tamago, creates an own aesthetic in his moves and the way he looks. Everything looks like a coordinated orchestrated movement for such a "simple" thing. Really impressing. I'm really sad that portland is so far away. I would really like to see this in real and taste the sushi they create. It looks very interesting and aesthetic.
Been watching lots of sushi masters on RUclips all are fascinating but this guy in particular is gifted...i can literally feel the taste just by watching the video especially the crab salad part
As someone that doesn’t eat fish or sushi…I LOVE that eater features these awesome people that take such pride in their work. I come back to this video and others like it time and time again. I’d love to work with this guy.
Title could be more modest I think, but I can feel his passion and dedication to his work. Love to see Edomae style sushi. And Id love to eat there to try the tamago !
No not 10,000 times for swords. Average master you watch hits about 100. Only a few go to 1000 folds. Its not going to guarantee better steel and the myth is busted it makes it superior to other swords. Metals of todays smiths are comparable to strength and quality. Where it differs is the methods of forging. There way is not applicable to other materials used over time. Even modernized kitchen knife makers with equipment don’t often go past 50 folds. Were talking 500 dollar knives that in many cases are of other blacksmith quality.
@@brandensoutdoorb-channel8084 Yes, but most sushi chefs who import fish from Japan can tell you where it was caught and why that place is better. Supposedly. Then again a reputable broker would have had that information too. So it kind of stands out that Auger here doesn't know.
I grew up eating Dungeness crab right off the boat in Southeast Alaska. Best crab in the world, hands down. Everyone wants that giant king crab, and they can have it. The dungees are where it's at.
As a sushi chef for 12 yrs my self, I can say I like this guy passions for sushi. Working with him would be great and fun, minus the yelling and cursing when you work with a real old traditional Japanese chef.....hahaha......
There's something I've been noticing lately: Every middle-to-high-class restaurant including the casino buffet I work at uses the same styles of dishes and pans to store ingredients, hot-held food, and cold-held food. I think our supplier is Webstaurant but if there are others, please reply because I'm suddenly fascinated by this.
Absolutely love ur style bro! Being half Japanese i completely understand ur passion as far as how it intrigued u n where ur though process coming from. ur killing it!
Sushi might be difficult to like, depends on the freshness of the ingredients, might want to go to a well known sushi place to not be dissapointed easily, unless youre like me who likes sushi regardless of where i can get it lel
If you can’t easily tell that this guy isn’t good at what what he does you obviously haven’t had “real sushi”. Yes, there is a very clear cut definition of what edomae sushi is.
The preparation is so cute. Every step is like a work of art. And he is so particular with fat contents while I eat fish and crabs without reminding myself on those fat contents 😂
I’d like to know where he apprenticed to be a sushi chef. No true sushi master will let you touch the tamago on your first day. It’s the last training given by top tier sushi chef. He has talent and passion, and a good master sushi chef could have helped him a lot.
So many who want to go to school for architecture end up becoming chefs! I am an architect and also am obsessed with cooking, never been able to figure out the connection myself.
I really enjoyed watching this upload! I do love monk fish liver but never had it this way. I need to try it out! The only ever sashimi I tried to do was with atlantic mackerel and I loved it although it was certainly poorly executed.
I watched 100ts of Sushi videos. This guy inspires me the most. As we speak If you need a worker who does the job and asks nothing but xp, hit me up. 😊
Chub Mackeral is concerned about the peoples of US Americas and countries such like the South Africas such as Iraq not having maps. ruclips.net/video/lj3iNxZ8Dww/видео.html
Tamago is the best way to judge a new Sushi place you haven't tried before. It's sold fairly cheaply, requires a lot of labor, and is easy to cut corners or buy from elsewhere if you want. In short, if they have excellent Tamago, that they are willing to put the time and effort into making great even though it's not super expensive, it means that there is a care about the rest of their store as well. If it's cheap, premade, or just bad, then that's your canary in the coal mine warning to get out.
Cody is the man! I used to frequent where he worked before. The knowledge he has is incredible. Always sat down and said chefs choice and he never disappointed. and a spider roll :D
I am late to this party by two years from what I can see. Brother, you are outstading no doubt your skills as a chef in the wold of Culinary Sushi, you are a master in your own right, cheers to you. I only wish I can one day sit at your establishmet and eat myself into a food coma. Salud, Danny C. Los Angeles CA.
I went to school with this guy and his younger brother in Tigard, Oregon! Great guy, great family.
Jordan Brown thats hard to believe... weird that your watching him make sushi and that hes now well known...
@@robert_dawes the dude didn't hate or say anything negative you don't need to question everything just cause he's known everyone went to school smh
@@blackkidfromheyarnold4442 exactly
@@robert_dawes u jelly?
Sure u did
As a Japanese, I can feel his passion and his cuisine must be good because of his way of making tamago!!
That’s true. Me also as a Japanese, I can see how passionate he is. We can always tell how the person is dedicated by seeing tamago they make.
as a Nigerian prince, I too can feel his passion and his cuisine must be good. Does anyone have money I can borrow?
@@alvinchen5700 as citizen of atlantis i do also feel he is very passionate in his tamago
As an alien I do too see his passion in the tamago he makes. Also good for probing. I give this a 9/11
@@danubhrata as a multi dimensional being i too am fascinated in this human's passion in unborn chicken fetus sponge
it’s the same guy who prepared 12 different fish for sushi! I love how he seems a lot more relaxed in this video
He look much better now
He was on meth at the time
I think the lighting helps this time.
I recognized him too!
@@BillyBob-mw7ho any one has the link?
You heard him, people don't tell him anything about what he's doing. He just learn and watch. And it's just great that he have come this far!
This guy flipped an omelet with chop sticks better than I do with a spatula
And better than I flip scrambled eggs with a spatula
That's the reason I only make scrambled eggs with indian twist to add more taste.
That’s not impressive when you have a non stick pan. Your pan is just really trash.
UltimateChoji An In the video he literally points out that the pan does not have any “non-stick” qualities. It’s impressive
Emmanuel Apusen I never said that he used a non stick pan, read my comment correctly and don’t jump to conclusions based on their own personal interpretation without a base. Now on the the claim, he said that he used a stainless steel pan, its a pretty good quality pan that doesn’t have non stick properties, but doesn’t have sticking properties either, look at the amount of oil he is using, with a stainless steel pan and that much oil, it’s essentially the same as a non stick pan, and with that even he claims that flipping isn’t the hardest part, it’s the sticking properties of the pan. So no it’s not impressive.
Calling out the name of the sushi he makes sounds like they're bout to graduate
I love how for every piece of sushi he names the exact name of the Japanese province as the fish's origin... except for the chub mackerel, which is just "from Japan". lol
@@lynth lol and the egg was just "egg"
College football intros
They graduate when I poop them out. That’s when I call their names out
I really enjoyed the editing, but I can see this man loves what he does, he found his purpose and that is commendable
I love how chill and knowledgeable he is, you know he loves what he does!
I've just stumbled upon this video, because I searched for an easy Tamago receipe.
But then I couldn't stop watching. Someone who is so deeply concentrated and focused in the process of making tamago, creates an own aesthetic in his moves and the way he looks. Everything looks like a coordinated orchestrated movement for such a "simple" thing. Really impressing. I'm really sad that portland is so far away. I would really like to see this in real and taste the sushi they create. It looks very interesting and aesthetic.
Me too lol
Been watching lots of sushi masters on RUclips all are fascinating but this guy in particular is gifted...i can literally feel the taste just by watching the video especially the crab salad part
Eater is arguably the most inspiring culinary channel in RUclips. Amazing guys.
i am a simple man. i see a new omakase video, i drop everything and watch.
Legend has it. He even salts his toothpaste every morning.
Lol. And here I thought I was a salt addict, but DANG that's a truckload of salt going onto the fish! XD
@@kouvang3003 all about that umami
HAHAHA! That’s the best comment I read all day! :)
Even your kidney has rich omami.hahahaha
FlowerofDissolution it doesn’t absorb into the fish it sits on top and brings out flavor then he washes it off
As someone that doesn’t eat fish or sushi…I LOVE that eater features these awesome people that take such pride in their work. I come back to this video and others like it time and time again. I’d love to work with this guy.
Why did I have to watch that at 1.30am, everything was fine up to this point but now i'm starving and I have a strong craving for sushis.
Damn son. I just checked the time and its 1:30 for me as well. The algorithms know when to suggest this video.
it’s 1:17 am.... funny 😂
Lmao 4am here
6:09 Crab: "
I shouldn't have come"
lmao
Poor crab 😔
Title could be more modest I think, but I can feel his passion and dedication to his work. Love to see Edomae style sushi. And Id love to eat there to try the tamago !
can u do what he doing? i didn’t think so lol
There are levels to this game. His curiosity is commendable, but those calling him a 'master' have never seen someone like Saito in action.
*cinematic introduction walkin to restaurant*
Japan: "Itarashai!"
This guy: "Whatup dude"
XD
You mean irashaimase
@@mynamejeff4618 oh true, i mixed my japanese up XD
Happy 2022
Thank you very much for this very detail demonstration of Japanese food preparation.
I don't even like Sushi..yet I love this series
the first time I see chef who soo focus when cooking... amazing... he so careful and perfectionist ... amazing...
Japanese: Folds Samurai sword 10,000 times in forging process.
Also Japanese: Folds eggs 10,000 times in omelet making process.
When all u have is cheapass canned tuna, crappy rice and imagination...
No not 10,000 times for swords. Average master you watch hits about 100. Only a few go to 1000 folds. Its not going to guarantee better steel and the myth is busted it makes it superior to other swords.
Metals of todays smiths are comparable to strength and quality. Where it differs is the methods of forging. There way is not applicable to other materials used over time. Even modernized kitchen knife makers with equipment don’t often go past 50 folds. Were talking 500 dollar knives that in many cases are of other blacksmith quality.
@@1014p yeah buddy... I took a bit of liberty with the numbers. Completely intentional, and not worthy of a fact check 8 months on... 😇
Seeing fish from home in Atlantic Canada shine as sushi makes me really happy! Thank you Nimble Fish!
great to see him on youtube again after the bon appétit video. love this guy
Watching this guy make art with incredible ingredients while I am sitting here eating out of a jar of pickles.
“Chub mackerel...coming from...uhhh somewhere in Japan idk” lol
Its all over the Pacific ocean
@@brandensoutdoorb-channel8084 Yes, but most sushi chefs who import fish from Japan can tell you where it was caught and why that place is better. Supposedly.
Then again a reputable broker would have had that information too.
So it kind of stands out that Auger here doesn't know.
I don’t get it....
@@recoil53 or maybe he had a brain fart
Yea I found that weird because he named other specific places in Japan for others, but just "Japan" for that one lol....
Well manicured hands... I love it. It’s making the sushi presentation more appealing for some reason.
Saw him first on Bon Appetite and I immediately wanted more Cody content. Thanks for having him Eater!
You can see his love and dedication on his craft.
Need that universal sauce in my life
I grew up eating Dungeness crab right off the boat in Southeast Alaska. Best crab in the world, hands down. Everyone wants that giant king crab, and they can have it. The dungees are where it's at.
As a sushi chef for 12 yrs my self, I can say I like this guy passions for sushi. Working with him would be great and fun, minus the yelling and cursing when you work with a real old traditional Japanese chef.....hahaha......
I worked with him years ago. He's very humble. Straight forward, but soft spoken.
I like how he went the extra mile with getting the best of the best seafood depending on the area it comes from. Great job.
All whilst I'm eating 'imitation crab' coming from the 'frozen foods' section at the 'local minimart'.
which is actually not even made of crab. it's made of ground up fish meat and other bits.
@@derek400004 so you mean they're not made of crabs that went to acting school?
@@Civilmonkey1 Lol 🤷♂️
Haha, same, with some mustard and some wasabi on, its good!
@@Kosackk oh it's great for getting that crab out of your system real quick.
My man said strongness instead of strength. God bless and much love to a true chef.
There's something I've been noticing lately: Every middle-to-high-class restaurant including the casino buffet I work at uses the same styles of dishes and pans to store ingredients, hot-held food, and cold-held food. I think our supplier is Webstaurant but if there are others, please reply because I'm suddenly fascinated by this.
Webstaurant is a pretty popular one. The restaurant I work at primarily gets our supply from them, as well as many others in the city.
i’ve used the same pans working in restaurants/ a deli across the country over like 10 years. same kind of dishes
Absolutely love ur style bro! Being half Japanese i completely understand ur passion as far as how it intrigued u n where ur though process coming from. ur killing it!
Haven't eaten sushi in my whole life yet... already watched like tons of videos about it though...
It’s so good bruh
@@milklover126 that's the problem... where I come from all reviews are bad...
Same here, and I live in Japan. I think I would eat the last one, the Tamago sushi :)
Sushi might be difficult to like, depends on the freshness of the ingredients, might want to go to a well known sushi place to not be dissapointed easily, unless youre like me who likes sushi regardless of where i can get it lel
You are missing out
Stunning skill. Expertly shot and edited video.
He is a smart Guy, he will become a renowned Chef in about 10 yrs
I was captivated by this video. So good in so many ways.
I wasn't focused as he is too handsome since the beginning of the video
Yes he is. A bit too much 😂
this mangive you a free trip from every prefecture in japan, GOAT.
One of the best sushi restaurant in Portland Oregon!
Genius. Imagine taking that much time to create such amazing food.
Uh.... that’s what real sushi is supposed to be. And this guy is not that good at it at all.
alexsakon uh, I’ve been to japan many times. Sushi has many interpretations. There is no such thing as “real sushi” anymore.
If you can’t easily tell that this guy isn’t good at what what he does you obviously haven’t had “real sushi”. Yes, there is a very clear cut definition of what edomae sushi is.
alexsakon ok. Have fun at your all you can eat. Troll
thank god i live right next Portland! definitely going here soon!
No your not .
Amazing video and his life observations got him far.
Glad to see he's exploring his heritage and roots. The food looks phenomenal.
Quality craftsmanship with the sushi. This is exquisite. Cheers
The preparation is so cute. Every step is like a work of art. And he is so particular with fat contents while I eat fish and crabs without reminding myself on those fat contents 😂
His tamagoyaki is dashimaki, I like that. I will make sure to visit the restaurant when I go to Oregon
This is really perfect
You again?!
“Give a man a fish and he’ll eat for a day. Teach a man to fish and you’ll feed him for a lifetime”
Shut up
You have 33 likes be nobody cares
U following me?
Very humble person.. I enjoy watching alot, all the explanation is in detailed!.. so inspiring.
The presentation of the fish, at the end, reminded me of Miss America
I was in school with that mackerel. Great fish. Amazing swimmer. Lovely family
I want him to toss me around like a seasoned mackerel
hahaha oh my gawd!!!!!!
Or tickle you like a crab?? hilarious
😂😂😂
The last shot with all the pieces lined up is pure art
Wait,, this is my city!! I'm going here asap!
Did you end up going before everything went crazy?
@@ShethTora thankfully its on the less crazy side of the river
It's about time you bring Cody into this series
The dude who came to film and got to eat hella sushi is lucky af.
Never stop making videos like this i love these
Lame ass haters. I wish him the best, and prosperity 🤙🏼
Wow. I’m definitely going to pay his restaurant a visit next time I’m in Portland.
That pianist is off the hook!! Love this channel so much!!
I adore the music in this video. Also I got really hungry.
If only they could sashimi now!
I've dined at Cody's establishments many times. Nimblefish is a must for any sushi lovers visiting Portland!
I’d like to know where he apprenticed to be a sushi chef. No true sushi master will let you touch the tamago on your first day. It’s the last training given by top tier sushi chef. He has talent and passion, and a good master sushi chef could have helped him a lot.
Anyone else really enjoys the piano background play at the end?
Not being explicitly taught anything seems the most difficult part.
Passsion and dedication leads to perfection
Amazing skills. Just incredible
Very nice to see your own touch to your skill . Looks very delicious! I love sushi.
Wow! Yum... and im not talking about the food 😍
???
So many who want to go to school for architecture end up becoming chefs! I am an architect and also am obsessed with cooking, never been able to figure out the connection myself.
I really enjoyed watching this upload! I do love monk fish liver but never had it this way. I need to try it out! The only ever sashimi I tried to do was with atlantic mackerel and I loved it although it was certainly poorly executed.
If you liked mackerel sashimi you would defs like the more subtle ones too ! Tuna , kingfish and salmon are great ^_^
I watched 100ts of Sushi videos. This guy inspires me the most. As we speak If you need a worker who does the job and asks nothing but xp, hit me up. 😊
"tamago. egg omelette...from the local grocers."
Superb technik , look forward to enjoy your cuisine when I travel to Oregon , good job , and keep the tradition going
This man is the perfect mixture of White and Asian! The heck❤️
This guy is a legend!
When all u have is cheapass canned tuna, crappy rice and imagination...
Tuna mayo rolls :-P (get some seaweed haha)
Hang in there if you’re a student. You’ll be eating high end sushi in no time once all the hard work pays off. Trust me. We’ve all been there.
@@alansmith888 not with all the loans that needed to be paid after.
Do it up mang.
@@alansmith888 i already got my degree broski. Life's tough!
Amazing!! Really love the omelette flipping technique. And those sushi looks yum 🤤😍😍
Its like watching Miss universe but fish lmao naming them all then from where ever they came from lol
Chub Mackeral is concerned about the peoples of US Americas and countries such like the South Africas such as Iraq not having maps. ruclips.net/video/lj3iNxZ8Dww/видео.html
Hey! That’s my favorite all time favorite sushi chef! I haven’t seen him in a while and randomly found this video. That puts a smile on my face :D
Love hearing from Nova Scotia that's where I live
Same though I wonder where I. Nova Scotia he got the fish
The yellowtail and monkfish liver look sooooo good. Love me some monkfish liver in some dobu jiru 😋
5:33 alone that Omelette looks tasty :o
Tamago is the best way to judge a new Sushi place you haven't tried before. It's sold fairly cheaply, requires a lot of labor, and is easy to cut corners or buy from elsewhere if you want. In short, if they have excellent Tamago, that they are willing to put the time and effort into making great even though it's not super expensive, it means that there is a care about the rest of their store as well.
If it's cheap, premade, or just bad, then that's your canary in the coal mine warning to get out.
Nova Scotia representing.
Piano song at the end is a BANGER
"Perfect Tamago"
*preview shows a crab*
Nani
kani* :D
@@jontan1893 loled so hard. Impeccable timing
it made me subscribed like it's mandatory to watch him more...
why is it called how a sushi chef makes the best egg but starts if with him preparing fish bruh
"LoL hE's a SUshI ChEf WhY woULd hE MaKE OmELeT"
You’re an absolute idiot.
@@wickedwildwezt However, he is not 'a' but 'The' Chicken Ninja. Soo..
Facts! 😂
That’s nice decorating of variety sushi 🍣. You making me hungry 😋 and yummy.
hehe love these videos, so soothing to watch when youre high off your mind :')
Cody is the man! I used to frequent where he worked before. The knowledge he has is incredible. Always sat down and said chefs choice and he never disappointed. and a spider roll :D
Y’all needa be looking at guys like Taku on His Outdoor fishing Chef Cooking channel
I am late to this party by two years from what I can see. Brother, you are outstading no doubt your skills as a chef in the wold of Culinary Sushi, you are a master in your own right, cheers to you. I only wish I can one day sit at your establishmet and eat myself into a food coma.
Salud,
Danny C.
Los Angeles CA.