NOTIFICATION SQUAD: Now I know the secrets to owning and running a sushi restaurant, get ready for "Abroad Sushi", the sushi restaurant London doesn't deserve. Thank you to Satoshi and his wonderful staff for letting me run around the restaurant for a couple of days! We met about five years ago at a party and often talked about making a video together in the years since. As the years passed and we just never got around to it, I never expected we’d actually make it. But being stuck indoors for many months this year ignited some resolve and I vowed this would be the year we filmed it - no more excuses. So unsurprisingly I’m delighted we finally got to hang out and film the video together. I hope you enjoy the video and remember if there’s something you really want to do, don’t just talk about it. Actually get on with it! It’s so easy to become your own worst enemy. Now back to planning my sushi restaurant.
I dipped a piece of sushi in soy sauce once at a fancy restaurant, the chef gave me a look. I had no clue why, after the meal, he came up to me like a gentleman and explained that the sushi already has soy on top, and more sauce only ruins the taste. He smiled and was very kind. I then asked, why did I get soy sauce next to my sushi tray if I'm not supposed to dip the sushi in there?. He said some people like to add more soy sauce to the piece of sushi, like dip the sides and such, especially in the west. But in Japan most people eat the sushi the way it was served, with a glaze of soy on top. He said the only reason I told you this is because I wanted you to have a genuine sushi experience and that he usually never tells costumers. What a guy! Since then I never dip my sushi in sauce, I simply glaze it like he did.
@@Skulldude69420 You're one of those guys who goes into a restaurant and orders off menu because you know better than the chef, I'd imagine. As a chef, I genuinely hate this. It's like watching someone order a nice steak well and putting ketchup on it.
My Octopus Teacher is amazing too. Not trying to take away from Chris, just simply highlighting the gems of netflix docs that should not be overlooked or discredited.
@@jansen6583 no he understood Chris well. He just denied Chris to do so. (I am sure Japanese restaurant owners are there to kill Chris not make him rich.)
It's impressive that is the first time in the video that he shows his "boss tone". And we really feel that, even spoken as a joke. I wouldn't want to ever be on his bad side.
Definitely! You guys are in a class of your own. Abroad in Japan, Dogen, Shayla, Paolo, LWIF, and your channel have to be my favorites when it comes to Japanese vlogs. 😁
Ditto. Also, KemushiChan!! 😲 Seeing a KemushiChan comment here after spending my day binging KemushiChan vids is clearly the universe telling me to go back and watch more 😆😆
Two things impressed me about this video: 1. Great production quality. Chris has been steady improving on his content but this takes the top spot. 2. Chris seems like a really good driver. Two hands on the wheel, upright seat, very attentive to the road and I feel he'd not be too proud to ask for directions.
Having driven in the UK (and can only assume for Japan) the standards for drivers and drivers licenses are much higher than the US. It was so nice driving with competent drivers 🤣😭
Chef: "The most important part of being a sushi chef is reading the customer." *two seconds later* "Chris, you should try this fattiest part of the fish." Chris, he's throwing shade.
Reading the customer doesn't mean "asking" the customer. It means knowing what they would like WITHOUT asking them. So I don't think he was contradicting himself =).
Chris needs to seriously be making documentaries. He is honestly very talented and the Fukushima documentary was outstanding. Keep doing what you do best Chris.
If you ever get the chance to taste real wasabi, go for it. It's milder and more subtle than the green horseradish in a tube. It has a nice ramp up but doesn't clear the sinuses like the tube stuff.
@@MsJavaWolf yeah, I bought it in Japan at a grocery store. IIRC, it was 700-800¥ for a rhizome. Not *cheap*, but not fois gras/ caviar prices (& when your spending 500¥ on kit kats and gachas....🤷♂️)
Every time I taste even a little of "the tube stuff", my entire sense of taste explodes into one hellfire of pain and discomfort. I've never had real wasabi but it can honestly only be better than that sick creation of Sheogorath!
I tried growing it in my garden and it never took, then i learned it grew near rocky creeks naturally, planted it by the little brook behind my property and it grew so far and died 😔 going to try again next summer.
And while we’re on the topic… A little advice for food travellers in Japan. There are a lot of intriguing little independent sushi places around. And while they are sometimes amazing, they often don’t have a price (clearly) displayed, and you can find yourself stuck with a 10,000¥ bill unexpectedly. So if you’re not a local, it’s usually safest to stick to the chain restaurants OR if you have the budget, well-established places like the one in this video. KP!
Bronson Wally If you’re in a popular tourist area in Tokyo (etc), then most restaurants will have at least some English on the menus. (Maybe not those smaller places, though.) If you’re in a small town or more rural area, it gets a bit harder to find English translations. But the big, 100¥ sushi chain restaurants are always a safe bet.
It always despairs. Perhaps it’s hard to read Japanese ? Really good sushi restaurants usually don’t have English menu. Those for tourists never taste good.
The chef is so eager and happy to show you his favorite parts and seems to enjoy what he is doing. It is very refreshing to see someone smile not just a customary habit but with a pure attitude about his work.
that is the effect of a crafts person. ask anyone that is rally good in his/her trait and they can get really passionate if you ask about there skill especially if the game is close to or at the top of there abilities. it's just satisfying for them to show there work and talk about it. Replace the sushi chef with a wood crafts person and they would also be smiling if you let them make something like a chair to the best of his/her ability.
You know...Chris, you really know how to make people abroad come and visit Japan. Obviously you weren't behind all of the stuff that you film about from Japan, but you really know how to film these videos in a way that really appeals to everyone. Seeing you enjoy those perfect, fresh sushi can make anyone criminally jealous.
that whole bit about the forest affecting the sea affecting the fish is such a gem. if only more could think that. especially ceos. if we took care of nature, nature would take care of us. no need for greed
Human life is short and so is the window of time to make maximum profit. Our whole society is centred around these ideas. Which is bloody terrible, but there it is. The only way to fix this is to remove the separation between classes and change society's motivation away from profit.
@@weetbix4497 there's a couple options, each with their own bag of worms marxism ecofascism actually maybe capitalism, on the assumption that it is in the best interest of corporations to manage environmental health in order to minimize cost of resources and maximize profits
Depends on where you live he could look different. I live in the caribbean. If I saw him in real life not knowing his age I would have guessed 35. So..yeah. I find americans and british folks age super fast compared to other places in the world. I see american teens down here and they look like grown 30 year olds. No disrespect just saying it as I see it.
The fact that Ueno-san grasps the fact that the balance between the land and the sea needs to be kept to keep his company going for generations to come shows he is very much up to the task of running his family's business. I wish more businesses recognized that fact. I have added Sushi Masa to my bucket list of places to visit in Japan.
I also respect his approach to fostering a good workforce - spending the time to understand them and build rapport. I expect many presidents find the task of being a friend to their employees too much of an undertaking, or perhaps too frivolous.
how you actually interacted with the chef and actually let him speak properly and not like reading from a scrip is damn great, I ate sushi only once in my life and it's nothing compared to what I just saw here, as you said "bloody hell," damn I wish I could eat there some day.
Chris: I don't like Japanese TV, it's always "wow that's amazing, oh it's delicious" Also Chris: Bloody hell that's good, so jucy and flavourful, so perfect! Sometime things are just that good...
Im a 17yo boys, who soonly work in japan as a chef (im preparing my self to get scholarships). and being master in sushi is one of my goal. I have been seen a lot of video that chef preparing the sushi, but I need more than that. Like manners while eating sushi and how to prepare the fish properly and mastery. All I get in 1 video. Thanks for sharing the experience, this might be very important for me in the future.
Now, when we get that classic in-car driving shots, while Chris is delivering the premise to the video, I can finally say that Abroad in Japan fully transformed to a TV-quality food show. Abroad in a pan.
honestly this video is so damn good,the thumbnail,showing the business from buying fish and turning it into a gorgeous food and the smile that ueno make after shooting chris down with chris idea of opening sushi restaurant in London
Ever since I heard about it on the podcast... I was really looking forward to it.... And this was worth the wait!!! Loving the podcast.... Mondays and Thursdays are something that I look forward to eagerly!!! You rock!!
What!? You couldn't subtitle what the auctioneer was saying? Preposterous! All joking aside, excellent video Chris. I really enjoyed it and I'm kinda hungry now. I wouldn't put you through the hell of subtitling what an auctioneer was saying if they were speaking English, let alone when they're speaking Japanese.
Directly engaging staff for feedback, being adaptable and innovative, understanding for the bigger picture. These a qualities that make a good president. Ueno will continue to do well.
Fresh wasabi is a COMPLETELY different thing than the stuff in the tubes. A bit hard to to get your hands on, but if you have the chance I definitely recommend you try it.
Ronald Tan Yes, it is. But there are some places that offer it as a way of making themselves stand out from competitors. (I seem to remember a soba restaurant in Narita airport...maybe that’s where I first had it??)
@@JJP_115 fresh wasabi is only mildly spicy as i must say Japanese can't handle really spicy foods.... it has the earthy floral fragrance in which tube mustard can never reproduce...
Chef: "It doesnt matter how you eat your sushi, with chopsticks, your hands, do as you like. Me: "Takes out my Spork" Chef:"Put that away M*****f*****!"
I love videos like this the most, where you tell a story about a place and people. It feels more genuine than your average travel video, and I’m more inclined to visit a restaurant i’ve learned the story of than a storyless one
The head Chef is hilarious with his Iron Chef meme ! What a cool laid back guy, he'd make for a much more relaxing dining experience than the typical much older Head Chefs. It's a testimony to the Owner who was so incredibly generous with giving so much of his time to Chris to make this video. Definitely a must visit if ever in Sendai or indeed any of his chains locations. Outstanding !
Same here. I would give anything to try some authentic sushi like this in the video, the only sushi I can get in my country is probably shit in comparison. Closest I got is making my own sashimi at home which is easy with a quality sashimi knife.
I love how Chris will interview in both English and janpanse. It shows respect to the subject of his documentary and his own knowledge of the culture/dedication
@@catriona_drummond really? you speak for which audience? when you do your own vlogs and reach 1.83M subs then, maybe then you will be credible in giving advices..
I think this might be one of my fav videos. Yoshikawa and Ueno both really love what they do and you can tell just by the way they talk about it. It was so nice to see Yoshikawa talking about the process with such genuine enthusiasm.
Today is a good day: a video with chris stuffing his face, there is sushi, some relaxing music and an inspiring japanese chef with so much passion for his job i envy him. Perfect
Having just watched Jiro Dreams of Sushi, I can appreciate what everyone in this video does to create the product they turn out for their clientele. すばらしい
I have known you for 3 years now and I cannot believe that I just discovered my love for your videos a month ago. But I am so glad that I did! The quality is so amazing and you are such a great storyteller, whether it's funny or serius! I absolutely love everything you do. Keep up the great work!
Why japanese people sounds like theyre so sophisticated and passionate bout their work. Their language is so beautiful. The country itself is very beautiful🇯🇵
After seeing so many videos of this sort about stuff Japanese do.... my own interpretation is drastically different from yours. I feel like many Japanese make their crappy and extremely overpriced stuff sound/appear out of this world - when in reality.... it's not that special - at least the end result. Here is a strawberry that costs 300 dollars - the reason why it's so expensive is because everyday we go to the top of the mountain to get the freshest spring water to sprinkle the strawberry plant. The reason why our beef is so expensive is because we give our cows massage twice a day, give them the best food ever produced in the world, and wash them using the the same spring water from the top of the Fuji Mountain! They have same creation tales about their swords/ramen/calligraphy/etc. The end result? Not that special, imho. The price though... matches the fairy tales.
@@realitycheck1086 lol.. i just posted that comment to gain some likes and some self promoting coz i myself is a japanese so im kinda sort of an expert of stuffs like that. I kinda get what u mean that its not the byproduct that makes it awesome or something Aw-ful its the story its the bts or its the process that makes it a bit more promising. But we just cant ignore the fact that there are certain things that japanese made out something overwhelming. Like the mudballs or the 45 meter bronze statue Or the anime..hail thy anime.. i know that for some reason the world is kinda overlooking us japanese coz of our "passion" or our "wOw" made things but in reality things arent like that.. i just want to share to the world that japanese arent mythical beings who can make dimensional slashing katanas or a saliva drooling ramen. Were humans afterall please kinda limit ur expectations towards us.
Honestly thank you Ueno-san so much for being open minded enough for the conversation + knowledge sharing + fish market tour etc. I sincerely appreciate, of course thank you Chris as well for hosting. Looking forward for future contents :)
"Please use it wisely everyone" Everyone: Oh, you're approaching me? You know a place is legit when they have the real deal wasabi. A whole army of tuna at that market. Thank you for showing what it's like, I've wondered about this
I found your channel quite by accident while searching for Japanese culture videos. I've wanted to go to Japan for quite some time, but the apparent difficulty of learning the language (and my bank balance, frankly) has prevented me so far. Anyway, I've been really enjoying your videos, you're funny and informative and I'm really glad I've subscribed. Thank you. 😊
It's getting harder by the day. They had a major law change years ago. They now are making arrests to prevent future crimes. It's very Social Science Fiction meets real world.
I was in Japan last year. A local friend of ours took us to a local diner in Tokyo that you couldn't possible find as a tourist. We were eating and enjoying the experience. Our friend pointed behind us to a couple of guys in suits eating at a table and he said "they are Yakuza" *completely normal phenomenon*. He also pointed to an old man at the bar sitting there with 2 young women and he said "those aren't his granddaughters". Turns out that place was pretty shady, but the food was great!
I don't normally go around leaving positive comments willy nilly, because I normally don't care, but... 15:00 There is nothing more beautiful than watching two people from completely different cultures with completely different upbringings and completely different lives with completely different languages somehow managing to communicate so effectively. The care you take in this conversation, the way you help him find the way to translate, and the way you two smoothly transition between English and Japanese while trying to convey ideas to eachother and clarify yourselves is remarkable. If more overseas videos and documentaries took this level of care with communication, I think I'd be much more interested. Kudos to you, for going from a fish-out-of-water to who you are today in such a short period of time. I can't even begin to imagine becoming as comfortable and natural as you are in a situation like this. I'm thoroughly impressed.
Man, I've been on a bit of an Abroad in Japan binge this past week, and without meaning to sound like a pretentious wanker, your style of film-making has really matured. Still love the jokes and sound effects that make your videos 'you' but this one in particular felt like something I might watch on the BBC. Good shit innit.
I'm sat here, thinking "I haven't had sushi in ages, I could really go for some" - and then as if by magic, your video pops up! It was quite the double-edged sword watching this video, I always enjoy your content, but I really REALLY want some sushi now, and with no decent sushi restaurants for miles, at nearly 9pm. Such is life! :) My no-sushi tragedy aside, great video as always!
@@conq1273 sorry this was a reaction mend under a other comment. but still no clue who or what Manifest Destiny is. but if there is a lag of a business somewhere there might be a demand for it.
Ueno San is a wise man. Thats so true when he said their is a connection between the forest and the sea. Great wisdom and as always great documentry. Thanks Chris.
Chris: I need to make a video that is less than 20min long Also Chris: I'll make it 19min30sec long. Brilliant though, it's so good that 20min feel like just 10min
greentea I don’t get the “great editing” comments. What about the direction and camerawork? Editing is only part of it... Nobody watches a Scorsese film and comes out raving about the great “editing”!
@@amiddled it is widely accepted that the youtuber's job is largely as an editor, so, often, editing colloquially encompasses other elements (that may not be strictly editing skill) such as music selection, camera work, comedic timing, etc. At least, that's how I interpret it when people say "nice editing".
Honestly I’ve enjoyed just about every aspect your channel has covered, but this one seems so natural. I’ve been catching tuna over 40 years it’s nice to see expert hands cut it raw for consumption.
This is one of my favorite videos you've ever put out. Maybe my favorite. Many of your videos leave me feeling like there was a little bit missing. Just a bit too short, not quite enough detail on a topic, missing one last scene. This one was perfect though. A good length, covered a lot of details, the scenes weren't cut too short or left too long. I finished the video satisfied, with my questions answered, and didn't feel like anything was missing. I don't know if you tried a different mentality for editing or just wanted to make sure to do justice to your friend's restaurant, but whatever it was, I'd love to see more videos like this one in the future!
NOTIFICATION SQUAD: Now I know the secrets to owning and running a sushi restaurant, get ready for "Abroad Sushi", the sushi restaurant London doesn't deserve. Thank you to Satoshi and his wonderful staff for letting me run around the restaurant for a couple of days!
We met about five years ago at a party and often talked about making a video together in the years since. As the years passed and we just never got around to it, I never expected we’d actually make it. But being stuck indoors for many months this year ignited some resolve and I vowed this would be the year we filmed it - no more excuses. So unsurprisingly I’m delighted we finally got to hang out and film the video together. I hope you enjoy the video and remember if there’s something you really want to do, don’t just talk about it. Actually get on with it! It’s so easy to become your own worst enemy.
Now back to planning my sushi restaurant.
Hi
Hi Chris!
hi
seems fishy
Love the videos Chris
I dipped a piece of sushi in soy sauce once at a fancy restaurant, the chef gave me a look. I had no clue why, after the meal, he came up to me like a gentleman and explained that the sushi already has soy on top, and more sauce only ruins the taste. He smiled and was very kind. I then asked, why did I get soy sauce next to my sushi tray if I'm not supposed to dip the sushi in there?. He said some people like to add more soy sauce to the piece of sushi, like dip the sides and such, especially in the west. But in Japan most people eat the sushi the way it was served, with a glaze of soy on top. He said the only reason I told you this is because I wanted you to have a genuine sushi experience and that he usually never tells costumers. What a guy! Since then I never dip my sushi in sauce, I simply glaze it like he did.
I would say “how about you let me eat my food the way I want to and leave me before I stiff you on the tip”
Even worse is letting the rice touch the sauce. Westerners do it and it just soaks the rice and drowns out the flavor of the fish.
@@Skulldude69420 there's no tipping in Japan so you kinda played yourself
@@Skulldude69420 You're one of those guys who goes into a restaurant and orders off menu because you know better than the chef, I'd imagine.
As a chef, I genuinely hate this. It's like watching someone order a nice steak well and putting ketchup on it.
@@Skulldude69420 I bet your servers and chefs LOVE you!
This is honestly better than netflix documentaries
Indeed it is
Yeah!
Japan's Sushi restaurant is pretty nice!
And 1dish 1＄
Honestly it is and Netflix documentary isn't that bad either.
idk.....jiro dreams of sushi is an awesome documentary
My Octopus Teacher is amazing too. Not trying to take away from Chris, just simply highlighting the gems of netflix docs that should not be overlooked or discredited.
“Each piece of sushi tells a story.”
Words of someone who takes nothing but pride and joy in his work. Amazing.
Ueno-san looked so happy when he shot down your dream of a sushi restaurant in London, it was the perfect way to end the video.
a old pupil from Riottero perhaps?
"No, never. Take care :) "
Nothing is as satisfying as crushing people’s dreams
He might thought that Chris wanted Ueno-san to open a sushi restaurant in London.
@@jansen6583 no he understood Chris well. He just denied Chris to do so. (I am sure Japanese restaurant owners are there to kill Chris not make him rich.)
That chef seemed so nice.
A heart of gold and absurdly good with a knife.
@@AbroadinJapan Very opposite sounding traits!
jk, the chef seemed very skilled and nice.
Extremely charismatic!
@@AbroadinJapan How good compare to Ryotaro's knife expertise
@@AbroadinJapan you make him sounds scary! 😂
I thought the chef was like early 20's then he said he's turning 36!? WHAT
I know right!
Asians.
Super attractive too!!
I swear I can never guess exactly how old asian people are.
Stay outta the sun, eat right, and work out.
The head chef has such an attractive charisma and charm, what a smile too.
I thought so, too. Maybe that is why he has mastered creating good relationships with the customers.
yes Lord I want to stay next to him forever !
He's threatened to behave this way.
ikr☺️
@@shutupbitch-y9s
I got an ad about cats with you in it and I thought I misread the title lol
There's no escape from that cat documentary!
Me too!
Me too! 😆
sane
Thought I was going crazy
"No. Never. Take care"
- Satoshi Ueno
Want to be the best sushi? Eliminate competition before it starts.
@@CrimsonA1 HAHAHAHAHAHAHAHAAHAHAHAHHAHHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA
HAHAHABABAAHAHAAA
"No. Never. Take Care. **hands bill XD"
It's impressive that is the first time in the video that he shows his "boss tone". And we really feel that, even spoken as a joke. I wouldn't want to ever be on his bad side.
The production and sushi are resplendent. I am wholeheartedly inspired.
Definitely! You guys are in a class of your own. Abroad in Japan, Dogen, Shayla, Paolo, LWIF, and your channel have to be my favorites when it comes to Japanese vlogs. 😁
@@RamithGopinath1398 ditto
Ditto. Also, KemushiChan!! 😲
Seeing a KemushiChan comment here after spending my day binging KemushiChan vids is clearly the universe telling me to go back and watch more 😆😆
ロレッタさん可愛い🤗💞
*pst* Hi guys 😍👋
Two things impressed me about this video:
1. Great production quality. Chris has been steady improving on his content but this takes the top spot.
2. Chris seems like a really good driver. Two hands on the wheel, upright seat, very attentive to the road and I feel he'd not be too proud to ask for directions.
I totally agree, his quality goes up a lot here, its like professionally shot NHK or BBC coverage.
Having driven in the UK (and can only assume for Japan) the standards for drivers and drivers licenses are much higher than the US. It was so nice driving with competent drivers 🤣😭
Chef: "The most important part of being a sushi chef is reading the customer." *two seconds later* "Chris, you should try this fattiest part of the fish."
Chris, he's throwing shade.
He just sized up his customer well :p.
Haha, I read this comment before I watched the video and had to laugh so hard. Well spotted!
Reading the customer doesn't mean "asking" the customer. It means knowing what they would like WITHOUT asking them. So I don't think he was contradicting himself =).
And Chris did end up liking the chutoro more, so he was successful in his read.
"Should we eat now?"
"umm not yet"
Akward chris intensifies
DonV GAMING when a Brit gotta eat, he gotta eat.
I can't believe Chris fasted for a day just to eat some really good sushi
Did this mean he did not eat anything in the restaurant that day?
I could see he was hungry.
had me hyperventilating
People misinterpreted Chris when he said "muscles", he was referring that he had a order of mussels before he got to the restaurant.
めっちゃ面白いですし日本語字幕があるおかげで聞き取りの練習にもなってます！
日本人でもあまり見れない光景をこうやって海外の方が世界に向けてやってくれるのはなんというか日本人として嬉しいです！！
Chris needs to seriously be making documentaries. He is honestly very talented and the Fukushima documentary was outstanding. Keep doing what you do best Chris.
I’m a silent viewer and never comment but felt I had to on this occasion. Well done Chris- a wonderful piece of work. Thoroughly enjoyed it. 10/10!
Yepp it was really interesting to get a look into the food industry from a restaurant's perspective.
If you ever get the chance to taste real wasabi, go for it. It's milder and more subtle than the green horseradish in a tube. It has a nice ramp up but doesn't clear the sinuses like the tube stuff.
I've tried it... all i can say is once you've tried it, tis hard to go back to that tube stuff.... the difference is like heaven and earth
I only had it 2-3 times. It wasn't even that extremely expensive, it's just really really rare in Europe.
@@MsJavaWolf yeah, I bought it in Japan at a grocery store. IIRC, it was 700-800¥ for a rhizome. Not *cheap*, but not fois gras/ caviar prices (& when your spending 500¥ on kit kats and gachas....🤷♂️)
Every time I taste even a little of "the tube stuff", my entire sense of taste explodes into one hellfire of pain and discomfort. I've never had real wasabi but it can honestly only be better than that sick creation of Sheogorath!
I tried growing it in my garden and it never took, then i learned it grew near rocky creeks naturally, planted it by the little brook behind my property and it grew so far and died 😔 going to try again next summer.
And while we’re on the topic… A little advice for food travellers in Japan. There are a lot of intriguing little independent sushi places around. And while they are sometimes amazing, they often don’t have a price (clearly) displayed, and you can find yourself stuck with a 10,000¥ bill unexpectedly. So if you’re not a local, it’s usually safest to stick to the chain restaurants OR if you have the budget, well-established places like the one in this video. KP!
What about understanding the menu, do they have things listed in English ?
Bronson Wally If you’re in a popular tourist area in Tokyo (etc), then most restaurants will have at least some English on the menus. (Maybe not those smaller places, though.) If you’re in a small town or more rural area, it gets a bit harder to find English translations. But the big, 100¥ sushi chain restaurants are always a safe bet.
It always despairs. Perhaps it’s hard to read Japanese ? Really good sushi restaurants usually don’t have English menu. Those for tourists never taste good.
@ Agreed! I've been to Japan many times and I felt that even the "cheaper" priced food was great
Kay Varg Agreed. That’s one of the things I love about Japan!
The chef is so eager and happy to show you his favorite parts and seems to enjoy what he is doing. It is very refreshing to see someone smile not just a customary habit but with a pure attitude about his work.
that is the effect of a crafts person. ask anyone that is rally good in his/her trait and they can get really passionate if you ask about there skill especially if the game is close to or at the top of there abilities. it's just satisfying for them to show there work and talk about it.
Replace the sushi chef with a wood crafts person and they would also be smiling if you let them make something like a chair to the best of his/her ability.
You know...Chris, you really know how to make people abroad come and visit Japan. Obviously you weren't behind all of the stuff that you film about from Japan, but you really know how to film these videos in a way that really appeals to everyone. Seeing you enjoy those perfect, fresh sushi can make anyone criminally jealous.
that whole bit about the forest affecting the sea affecting the fish is such a gem. if only more could think that. especially ceos. if we took care of nature, nature would take care of us. no need for greed
Human life is short and so is the window of time to make maximum profit. Our whole society is centred around these ideas. Which is bloody terrible, but there it is. The only way to fix this is to remove the separation between classes and change society's motivation away from profit.
#TeamTrees
tout à fait d'accord
Weet Bix that’s the million dollar question isn’t it
@@weetbix4497 there's a couple options, each with their own bag of worms
marxism
ecofascism
actually maybe capitalism, on the assumption that it is in the best interest of corporations to manage environmental health in order to minimize cost of resources and maximize profits
At 9:34 that guy is having his 36th Birthday. He looks like he's 23. Thats pretty good.He'll probably look like 50 when he hits 130 years old then.
Depends on where you live he could look different. I live in the caribbean. If I saw him in real life not knowing his age I would have guessed 35. So..yeah. I find americans and british folks age super fast compared to other places in the world. I see american teens down here and they look like grown 30 year olds. No disrespect just saying it as I see it.
@@allexfenty I totally agree. Always wondered how american teenagers always look like they're way over 20
@@MKwildout it's the growth hormones in the beef
@Skrooge Lantay what...
When asians reach their 50s they just skip to an older look.
My whole family was like that.
The fact that Ueno-san grasps the fact that the balance between the land and the sea needs to be kept to keep his company going for generations to come shows he is very much up to the task of running his family's business. I wish more businesses recognized that fact. I have added Sushi Masa to my bucket list of places to visit in Japan.
I also respect his approach to fostering a good workforce - spending the time to understand them and build rapport. I expect many presidents find the task of being a friend to their employees too much of an undertaking, or perhaps too frivolous.
But the markets never do sustainable fishing
The whole balance with nature was something people don't usually think about. Eye opener.
Mad Madisson many people don’t especially when it comes to overfishing
I appreciate your honesty, wit, and lessons from your experiences in Japan! I am glad my son recommended your channel 😀
Am I about to watch a 20+ min video about one of my favourite foods while I currently have nothing in the house?
Yes
A bold move indeed
@@AbroadinJapan bold but very worth it! Your video making skills keep improving we love to see it 🤩
I hate it when that happens.
I got an ad for your cat documentary Chris while watching this lol.
Same
I had to
Give you a like
Same
Same
Dude same
how you actually interacted with the chef and actually let him speak properly and not like reading from a scrip is damn great, I ate sushi only once in my life and it's nothing compared to what I just saw here, as you said "bloody hell," damn I wish I could eat there some day.
Chris: I don't like Japanese TV, it's always "wow that's amazing, oh it's delicious"
Also Chris: Bloody hell that's good, so jucy and flavourful, so perfect!
Sometime things are just that good...
I rmb that as well! I believe he usually appears to be critical, at least in the eyes of Japanese. This time, he really finds sth he appreciates
yes but he’s being genuine, in japanese tv it’s over the top screaming about HOW AMAZING it is すごい、おいしい！！！
@@dxpnf9ub06ewqfmburner9 i think thats just him being british
Haiyawwww .... Shanivesto!
"SUGOIIIII OISHīīīī!!!" - said by a person eating Grass on Japanese TV.
The thumbnail stares into my soul. He knows everything I have done and everything I will do.
Im a 17yo boys, who soonly work in japan as a chef (im preparing my self to get scholarships). and being master in sushi is one of my goal.
I have been seen a lot of video that chef preparing the sushi, but I need more than that. Like manners while eating sushi and how to prepare the fish properly and mastery.
All I get in 1 video. Thanks for sharing the experience, this might be very important for me in the future.
good luck!! you'll do great!!
Good luck mate
Good luck.
Ganbatte bro
Very wholesome.
Now, when we get that classic in-car driving shots, while Chris is delivering the premise to the video, I can finally say that Abroad in Japan fully transformed to a TV-quality food show. Abroad in a pan.
LOL!
That is the most Dreamcrushing ending ever ...
honestly this video is so damn good,the thumbnail,showing the business from buying fish and turning it into a gorgeous food
and the smile that ueno make after shooting chris down with chris idea of opening sushi restaurant in London
Ever since I heard about it on the podcast... I was really looking forward to it.... And this was worth the wait!!! Loving the podcast.... Mondays and Thursdays are something that I look forward to eagerly!!! You rock!!
Thanks man, cheers for tuning in!
Wassup...😂
What!? You couldn't subtitle what the auctioneer was saying? Preposterous!
All joking aside, excellent video Chris. I really enjoyed it and I'm kinda hungry now. I wouldn't put you through the hell of subtitling what an auctioneer was saying if they were speaking English, let alone when they're speaking Japanese.
Trying to listen to the rapid fire auctioneer at 4:30am nearly broke my brain!
@@AbroadinJapan writing subtitles also makes you lose your will to live don't they? We cant have that
He's just firing off 2-digit numbers. The numbers are either the price or the buyer.
Most of his noises weren't actually words. They were filler to give the illusion of speed.
No worry most of the Japanese can't understand it either!
Directly engaging staff for feedback, being adaptable and innovative, understanding for the bigger picture. These a qualities that make a good president. Ueno will continue to do well.
I’ve been looking forward to this! Loving the podcast twice a week man keep it up
Thanks for tuning in!
Abroad in Japan no worries dude! 👊🏻
There's a podcast? Wha😅 how did I not know about this until now
@@jamescanjuggle There's a link in the description, def recommend!
James Trotman yes it’s really good
The chef was awesome, I loved hearing him talk about sushi with so much reverence.
I appreciate the Japanese "noises" Mr Broad makes when in conversation with the owner.
It's 4 am here in Japan as this video goes live. I imagine late night hours of doing RUclipsr stuff.
Yes I feel rather shattered. I hope it was worth it!
@@AbroadinJapan it was soo worth it and your description is now going to send me back to what i need to be doing. Thank you.
Fresh wasabi is a COMPLETELY different thing than the stuff in the tubes. A bit hard to to get your hands on, but if you have the chance I definitely recommend you try it.
Ronald Tan Yes, it is. But there are some places that offer it as a way of making themselves stand out from competitors. (I seem to remember a soba restaurant in Narita airport...maybe that’s where I first had it??)
tube thing is just colored mustard.... completely different thing..... fresh wasabi has the fragrance which elevates the experience... like truffle
@@fatdoi003 Yes, exactly!
I'm interested, how is the taste of fresh wasabi? Is it also hot like it's tubed counterpart?
@@JJP_115 fresh wasabi is only mildly spicy as i must say Japanese can't handle really spicy foods.... it has the earthy floral fragrance in which tube mustard can never reproduce...
Chef: "It doesnt matter how you eat your sushi, with chopsticks, your hands, do as you like.
Me: "Takes out my Spork"
Chef:"Put that away M*****f*****!"
I'm going to say a word so bad that I'm going to get cancelled for not censoring it, This is as bad as the n-word here we go... "Mother"
Chef be like: **unsheathes katana with malicious intent**
6:26 imagine getting up at 4 AM every single day to sell the finest tuna fish while screaming like a madman, what a legend
A normal day for that person I imagine
Waking up this early feels really good. Feels productive to be awake while everyone else still sleeps.
"The lighting is so... Good." that touched me spiritually
I guess he intended to make it simple for Ueno-san to follow up
I love videos like this the most, where you tell a story about a place and people. It feels more genuine than your average travel video, and I’m more inclined to visit a restaurant i’ve learned the story of than a storyless one
"I was in my twenties at the time" I can just imagine Ryotaro trying to remember his 20's during the Battle of Hastings.
His name was Satoshi Ueno. And today, after many years, it still is.
Iododendron .....wut...🤣🤣🤣
@@monique_pryce Boing ?
The head Chef is hilarious with his Iron Chef meme !
What a cool laid back guy, he'd make for a much more relaxing dining experience than the typical much older Head Chefs.
It's a testimony to the Owner who was so incredibly generous with giving so much of his time to Chris to make this video.
Definitely a must visit if ever in Sendai or indeed any of his chains locations. Outstanding !
No lie, my mouth was watering the whole time Master was making his Masterpiece. I love sushi, as much as i love the Japanese People. 😃
Same here. I would give anything to try some authentic sushi like this in the video, the only sushi I can get in my country is probably shit in comparison. Closest I got is making my own sashimi at home which is easy with a quality sashimi knife.
I love how Chris will interview in both English and janpanse. It shows respect to the subject of his documentary and his own knowledge of the culture/dedication
Ueno-san has such a beautiful restaurant. Thanks to him and you for sharing it with us
I love how Chris just wear a collar shirt and shorts at a fancy sushi restaurant. Never change, Chris!
he downplays the attention to himself to focus on the subject... very humble and smart presenter
@@amyabay4826 do you get distracted by men in suits?
@@catriona_drummond rule of thumb: never outshine your subject...
@@amyabay4826 takes more than an off the rack suit to outshine this subject. might as well honur the place by smartening up just a bit.
@@catriona_drummond really? you speak for which audience? when you do your own vlogs and reach 1.83M subs then, maybe then you will be credible in giving advices..
I think this might be one of my fav videos. Yoshikawa and Ueno both really love what they do and you can tell just by the way they talk about it. It was so nice to see Yoshikawa talking about the process with such genuine enthusiasm.
The spot looks legit, clean and modern with the staff that knows what they are doing. Looking forward to trying that spot on my next visit to Japan.
Having a shit day. I see an ‘Abroad in Japan’ RUclips notification and now it’s a good day.
Today is a good day: a video with chris stuffing his face, there is sushi, some relaxing music and an inspiring japanese chef with so much passion for his job i envy him. Perfect
Having just watched Jiro Dreams of Sushi, I can appreciate what everyone in this video does to create the product they turn out for their clientele. すばらしい
I have known you for 3 years now and I cannot believe that I just discovered my love for your videos a month ago. But I am so glad that I did! The quality is so amazing and you are such a great storyteller, whether it's funny or serius! I absolutely love everything you do. Keep up the great work!
There are a lot of sushi fish market and sushi restaurant overviews out there but this was different. Really enjoyed the 360 view of everything.
I love how much care is put into making sushi restaurants simple but beautiful
Why japanese people sounds like theyre so sophisticated and passionate bout their work. Their language is so beautiful.
The country itself is very beautiful🇯🇵
After seeing so many videos of this sort about stuff Japanese do.... my own interpretation is drastically different from yours. I feel like many Japanese make their crappy and extremely overpriced stuff sound/appear out of this world - when in reality.... it's not that special - at least the end result.
Here is a strawberry that costs 300 dollars - the reason why it's so expensive is because everyday we go to the top of the mountain to get the freshest spring water to sprinkle the strawberry plant.
The reason why our beef is so expensive is because we give our cows massage twice a day, give them the best food ever produced in the world, and wash them using the the same spring water from the top of the Fuji Mountain!
They have same creation tales about their swords/ramen/calligraphy/etc.
The end result? Not that special, imho. The price though... matches the fairy tales.
@@realitycheck1086 lol.. i just posted that comment to gain some likes and some self promoting coz i myself is a japanese so im kinda sort of an expert of stuffs like that. I kinda get what u mean that its not the byproduct that makes it awesome or something Aw-ful its the story its the bts or its the process that makes it a bit more promising. But we just cant ignore the fact that there are certain things that japanese made out something overwhelming. Like the mudballs or the 45 meter bronze statue
Or the anime..hail thy anime.. i know that for some reason the world is kinda overlooking us japanese coz of our "passion" or our "wOw" made things but in reality things arent like that.. i just want to share to the world that japanese arent mythical beings who can make dimensional slashing katanas or a saliva drooling ramen. Were humans afterall please kinda limit ur expectations towards us.
@@realitycheck1086 cry
@@-_--_--- These special
strawberries have been watered with Sasuke's tears - price of 1 berry is 1 thousand dollars ^^
@@credo6919 Japanese aren't mythical beings - but some Japanese sure do love to tell myths and legends which have little to do with reality ^^
Just listened to a podcast in which you mentioned filming this, very cool.
Honestly thank you Ueno-san so much for being open minded enough for the conversation + knowledge sharing + fish market tour etc. I sincerely appreciate, of course thank you Chris as well for hosting. Looking forward for future contents :)
Thank you Abroad in Japan you helped me sooo much during quarantine love your vids keep it up 🙌🏻
Man I absolutely love the aesthetics of this place, both inside and out. Every part of it is gorgeous to look at.
What i like about japanese workers is that they give it all to their job and they really know a lot about what they're doing
"There is only one that thing rubs him the wrong way and it's easily" ... advertisement starts
Same though
69 likes good number
...avoided.
Raid shadowlegend!
"Please use it wisely everyone"
Everyone: Oh, you're approaching me?
You know a place is legit when they have the real deal wasabi. A whole army of tuna at that market. Thank you for showing what it's like, I've wondered about this
Seriously. Real wasabi root is super expensive. One place I read puts it at around $70/lb.
CrappyDreams So it’s not just me? Lmao I see this person on so many videos.
Dylan Bentancourt literally every video I watch there’s one of these guys
I found your channel quite by accident while searching for Japanese culture videos. I've wanted to go to Japan for quite some time, but the apparent difficulty of learning the language (and my bank balance, frankly) has prevented me so far. Anyway, I've been really enjoying your videos, you're funny and informative and I'm really glad I've subscribed. Thank you. 😊
Another glorious episode of Chris flaunting his ability to get all sorts of amazing food as part of his job.
Who is going to tell Chris he is basically a CEO of his own VERY successful RUclips channel?
Satoshi trying to be polite when he asks how he looks is hilarious. 2:35
"Every piece of sushi has a story"
Is this an announcement for Sushimonogatari?!
Needs more likes
そんなものはない
@@Anderson-mr4gf it's a joke
cant wait for the "what being a yakuza member in japan is like" video
cant wait for the 4K footage
bat man truer words have never been spoken
Chris: makes a sarcastic joke
Also Chris: No longer breathing
It's getting harder by the day. They had a major law change years ago.
They now are making arrests to prevent future crimes.
It's very Social Science Fiction meets real world.
I was in Japan last year. A local friend of ours took us to a local diner in Tokyo that you couldn't possible find as a tourist. We were eating and enjoying the experience. Our friend pointed behind us to a couple of guys in suits eating at a table and he said "they are Yakuza" *completely normal phenomenon*. He also pointed to an old man at the bar sitting there with 2 young women and he said "those aren't his granddaughters". Turns out that place was pretty shady, but the food was great!
I don't normally go around leaving positive comments willy nilly, because I normally don't care, but...
15:00
There is nothing more beautiful than watching two people from completely different cultures with completely different upbringings and completely different lives with completely different languages somehow managing to communicate so effectively. The care you take in this conversation, the way you help him find the way to translate, and the way you two smoothly transition between English and Japanese while trying to convey ideas to eachother and clarify yourselves is remarkable. If more overseas videos and documentaries took this level of care with communication, I think I'd be much more interested.
Kudos to you, for going from a fish-out-of-water to who you are today in such a short period of time. I can't even begin to imagine becoming as comfortable and natural as you are in a situation like this. I'm thoroughly impressed.
Man, I've been on a bit of an Abroad in Japan binge this past week, and without meaning to sound like a pretentious wanker, your style of film-making has really matured. Still love the jokes and sound effects that make your videos 'you' but this one in particular felt like something I might watch on the BBC. Good shit innit.
Dry Sarcastic British Humor is the best
Anima The only downside is that it doesn’t translate well in Japan.
@@PCVP4729 yep, that type of humor would be rude if translated in japan, and obviously wouldn't be funny.
I'm sat here, thinking "I haven't had sushi in ages, I could really go for some" - and then as if by magic, your video pops up! It was quite the double-edged sword watching this video, I always enjoy your content, but I really REALLY want some sushi now, and with no decent sushi restaurants for miles, at nearly 9pm. Such is life! :)
My no-sushi tragedy aside, great video as always!
The timing was undoubtedly LIKE A MAGIC!
Same here! XD
if there is no good sushi place near become the sushi place near. Be your own costumer.
@@sirBrouwer I felt Manifest Destiny vibe in your comment
@@conq1273 sorry this was a reaction mend under a other comment.
but still no clue who or what Manifest Destiny is.
but if there is a lag of a business somewhere there might be a demand for it.
Thanks Chris, this was such a good watch. My mouth is literally watering, that sushi looked perfect.
14:25 He said it, he said the thing!
He's got that mouth feel.
日本語の字幕付くの速すぎて驚いてる...
マジで感謝です。
yeah... same...
ね
Ueno San is a wise man. Thats so true when he said their is a connection between the forest and the sea. Great wisdom and as always great documentry. Thanks Chris.
Chris: I need to make a video that is less than 20min long
Also Chris: I'll make it 19min30sec long.
Brilliant though, it's so good that 20min feel like just 10min
I wish it was longer!
Man, Chris’ video editing skills have gotten amazing
The new giant screen is helping unless this is the episode he tried to upload in 4k unsuccessfully from the road.
I read that as eating skills...
greentea I don’t get the “great editing” comments. What about the direction and camerawork? Editing is only part of it... Nobody watches a Scorsese film and comes out raving about the great “editing”!
@@amiddled chill out man
@@amiddled it is widely accepted that the youtuber's job is largely as an editor, so, often, editing colloquially encompasses other elements (that may not be strictly editing skill) such as music selection, camera work, comedic timing, etc. At least, that's how I interpret it when people say "nice editing".
Honestly I’ve enjoyed just about every aspect your channel has covered, but this one seems so natural. I’ve been catching tuna over 40 years it’s nice to see expert hands cut it raw for consumption.
When are you gonna make “What Owning a RUclips Channel in Japan is Like” lol
great video for Ryotoro to to, roasting Chris in the process.
He probably already has in one of his older videos
Just got lost in the sea of others
When Ryotoro's channel hits 100k
Risottoro
oh, it's nothing $$$
I love how he is meeting one of the biggest business owners in all of japan for a sort of interview while wearing shorts, nd a t-shirt
I appreciate the owner sitting down with Chris and trying his best to explain it in english
If you haven't considered making a series on this format, you should.
🤩 Finally I hear another person talking about the need to feed our oceans, how can we expect tasty fish if all they get is what we flush...
this guy is a chad his content is so high quality legit better then anything made by British tv atm
I'm so tickled by Ueno-san's smile at the end when Chris walks away dejected at the end. Such a gem of a man and a video!
Gotta say, I’m living for the comeback of Chris’s undercut. His best look
Wow, so much respect for Ueno-san to take on his family business at such a young age! I hope I can visit one day!
I need “muscle... that’s what it is” on a shirt
For the record, it's definitely muscle
@@AbroadinJapan we don't doubt u kurisu
that's wagyu "muscle"... high-end $hit~ lol
@@AbroadinJapan aye my bro, I read that in your voice uce
This is one of my favorite videos you've ever put out. Maybe my favorite. Many of your videos leave me feeling like there was a little bit missing. Just a bit too short, not quite enough detail on a topic, missing one last scene. This one was perfect though. A good length, covered a lot of details, the scenes weren't cut too short or left too long. I finished the video satisfied, with my questions answered, and didn't feel like anything was missing. I don't know if you tried a different mentality for editing or just wanted to make sure to do justice to your friend's restaurant, but whatever it was, I'd love to see more videos like this one in the future!
Chris has gotten so much better at presenting, i would not be suprised if he got his own cable travel show one day!!!
The chef is pretty damn cool and that thumbnail, definitely shows and pops up his character