Creating The Sushi Platter | Chef Series
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- Опубликовано: 2 янв 2018
- Creating The Sushi Platter from Master Sushi Chef Hiroyuki Terada
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on RUclips.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com 
Хобби
Great Video, this is what I´m talking about. Thank you guys. would love to see more of chef Hiro in them.
This sushi looks amazing, super beautiful!
*Good afternoon. That’s a very beautiful dish looking forward to all your delicious videos this new year 👍🏼👊🏼👊🏼🇹🇹*
It's great that you're spreading the love!
Nice take on other interesting chefs. Looking forward to more videos like this. Thanks!
What a beautiful setup. Amazing video
I got to meet Tony last year and eat some of his creations. This guy is an true artist. 💪🏽🍣
WELL I WRITE IN CAPS TO STRESS OUT HOW THOUGHTFUL AND KIND AND HUMBLE YOU ARE. YOU ARE HERE ADVERTISING FOR OTHER GREAT CHEFS LIKE YOU. AND AS A SUSHI LOVER, I SO DEEPLY APPRECIATE IT EVEN IF I MAY NOT GOT TO TAMPA. BUT FOR THOSE SUSHI LOVERS WHO LIVE THERE, I BET THEY ARE THANKFUL AS WELL. MAN YOU ARE THE BESTESTTTTT..
SALUTE TO JAPAN, TO SUSHI, TO ALL THE CHEFS THAT MAKE THIS LUXURY PLATE FOR US. FROM ME TO YOU, ITADAMASKU..
Absolutely!! I will follow him AND you on IG... I am a huge fan of all that is related to Japan, the culture, the food, the customs, the history, and the shows especially "batsu games, gaki no tsukai." Forgive me, I forgot to say HAPPY NEW YEAAAAR to you!! ^_^ and I wish you and chef Tony all the success and all the good out there.
Perfection!!
It looks so good, I wish I could go there, but I live nowhere near Tampa. As always great video, and I look forward all of your upcoming videos in the new year.
Great Vid! Could you do a video on shopping for goods places to look for and possibly a series on shopping and cooking for a week when buying goods that spoil quick.
ITS BEAUTIFUL
beautiful presentation, id hire this man
I'm drooling
got to love the back ground people
"why you always pickin on my dawg"
nice
looks tasty btw
I'm gonna be in tampa in april. I'll try it out
I got it thanks Your video unlock my questions
very nice!
Hiroyuki Terada - Diaries of a Master Sushi Chef hi hiro
Very nice looking sushi platter. I like the different types of seafood. Hope you and your cameraman have a good afternoon and a great day, Chef Hiro. Happy New Year.
Classic funny stuff when the cameraman asks the sushiman how he was doing expecting a "Good Afternoon" but he answers the question indeed. Lol
Looks absolutely beautiful! Not sure if I would go with all the toppings taste wise, but it looks insane! I'd like to see more very traditional Nigiris with a modern twist!
Noch jemand aus Deutschland hier? :)
Hiroyuki Terada - Diaries of a Master Sushi Chef great! Looking forward to it :)
Etwas spät, aber ja. Was die toppings angeht muss ich dir recht Geben. Gute videos übrigens.
Happy New year to you Hiro. Could you do sweet potatoes recipe please.
I love it !!!
No comment !!!
Very nice, guys!
Thak you!
Wud be nice to taste it ^ ^
Amazing 🤤
Wooww!! That's very nice and creativity sushi platter!! I do love the salmon sushi!! Taste yummy!! Makes my mouth watering!! Great cooking.......
Hiroyuki Terada - Diaries of a Master Sushi Chef you welcome!! Happy new year in 2018!!! See u anytime...
Beautiful dish. I'm from Thailand. Happy New Year 2018
Watching the cuts brings relaxation, almost like asmr.
Stunning
- So what's the name of the dish?
- Oh it is the sushi platter.
- ? Is there a special name?
- No, just sushi platter.
- Wow okay, beautiful.
Reality N I don’t think he was interested and cared at all lol, this is really standard by all means.
Sushi art. Very tasty looking. When in Tampa it will be my 1st stop. Best
Hiroyuki Terada - Diaries of a Master Sushi Chef You from Tampa?
Awesome!!!!!
that's is really amazing 😍😍
Nice to see a Tampa location featured.:)
Beautiful sushi
Everybody's afternoon is screwed now... no good afternoon from Hiro...
Norbert Duda Hahahaha
Hiroyuki Terada - Diaries of a Master Sushi Chef Thank God I read this before NOON.
@@DiariesofaMasterSushiChef Do you know what yanagiba is he using in the video?
Good afternoon from Germany!!!!
Very nice sushi platter! Good job, guys!! But know what? I miss our hero - there is only ONE Hiro!!! Chef Hiro is the star of your YT-channel! It's a long way to reach Hiro's perfection and standards ...
Yum
looks good, and the fish looks fresh!..With the avocado, if your gonna pre-cut it, rub the flesh with a lemon or orange slice. It seems to discolor quick.
Wow
*Good Afterno-*
Wait,hold a minute (ಠ_ಠ)
An artist
Looks fresh mmm
Hiroyuki Terada - Diaries of a Master Sushi Chef I lied but it still looks ok chef hiro has a much better artistic display and way fresher.
yumm
Wow. I work about 20 minutes from the Tampa airport... and live 45 minutes from it. This is crazy! I'll definitely have to try them out!
Beautiful is a small word .👍🏼
Best food i never had
Good job my girl
Thats beautiful, poetry really
The food that Hiro makes always makes my mouth water.
Did you even watch this video?
YungJuve wahahaha
Lol, clearly didn’t want the video
Infinite Athletics Hiro didn't make this
YungJuve definitely commented before watching the vid but he definitely meant that because he was expecting Hiro to make the sushi
I don't like the gloves. Bare hands makes you wash your hands more often and when we wear gloves we use them for a long time touching everything.
And that's probably why he can't feel that the towel he uses is not clean either.
I agree 100%
I've never made sushi without them having started post COVID. I can't imagine doing it that way tho. I do change mine extremely often tho. Basically between every order, or if they touch fish or even wasabi. Can't stand dirty gloves. But my hands are probably better for not being washed every time they get some oil on them. my nerves get really sensitive when they get dry from years of bleach exposure.
Very beautiful plate though...
Is it normal to not change gloves when going from handling raw fish to grabbing out rice from a large container? Seems like it might be a bit of a health concern but maybe I'm just overthinking it.
I was taught by a Japanese that gloves are less hygienic than bare hands, and that you should rinse hands and clean the board and the knife in between every type of fish, mainly to not mix the flavours. But I have no idea if not wearing gloves would be ok at a restaurant in the US. At home, it works great.
*THIS CHANNEL JUST ADDS TO MY BUCKET LIST*
🗿
That knife, tell us more about it.😊
I like this type of sushi platter with thicker slices, more protein
still love the old school japanes style. but very beautiful. even i can not do so many decoration. but i thing is that. if a customer dont know about sushi. he will start eating the wrong sushi. so the taste of other good sushi will vanish.
Very good point. In Japanese cuisine making each flavour shine is a priority. It's interesting that the chef is from Thailand, where it's more common to mix flavours.
I miss the Thai restuarant in my neighborhood. Before it changed ownership, it used to fill the whole neighborhood with the smell of roasted garlic and make me hungry. Now I don't smell anything- I'm not even sure it's there anymore.
Beautiful
And the worst part is I love yall
Interesting interpretaton to be sure. Can't say that I would order it though. I notice the way he cut the fish as he sawed it rather than cut it. Knife skills are neccessary for sushi making. You would never see Hiro do that but I give them credit for being out there and giving it a try. Have to respect that!
the only one i saw him saw through was the octopus, and that is done to give it better texture.
let me change my glove real quick.... was not said?
Is it necessary to make little cuts on such a tender piece of fish like o-toro?? Also in a chef choice sushi platter, or omakse.. there should be a chefs idea of what the transition from fish to fish should be. Also the plating was beautiful, but isn't proper sushi beautiful on its own?
in my opinion no, i think he is doing this cuts for the sake of appearance. for your other question...typically with omakase...there is a "progression" of flavor with the sushi. what this chef is doing...to me is more 'modern' and 'presentation-focused', but i don't think its necessarily bad. good sushi can be simple...does not need to be flashy...but i appreciate what this chef is trying to do.
The sawing motion is primarily used to adjust the texture of the octopus.
very pretty. without all the toppings it looked like a plate of slugs, nice work.
These videos make me feel so clumsy and illiterate about sushi. They have a lot of Spanish fish and I don't know what to buy when I am at my fish market in Spain to make different kinds of sushi apart from red tuna, salmon, and shrimp.
Same when I see Terada or this other guy preparing nigiri and it takes me forever just to make the rice part. The result is totally different as well. It does not matter how many times I watch the videos or copy this guys. They are masters and I just suck.
Keep on it! I will try to improve with your lessons! Thanks for your videos, best food channel ever Terada!
now i wanna eat a platter like that
😋😋😋😋so good
So beautiful and delicious thankyou
i love niguiri and sashimi
The difficulty on this dish was definitely not Asian... lol
I miss Hiro.
😋
Frozen fish one star !
Hiro can make a better one👍 good afternoon
wonder how much it is
Where’s my good afternoon??? ):
wheres hiro
Tsukuba City is unfortunately not a part of Tokyo, it's in Ibaraki prefecture. I wonder if he is telling us the truth. :)
Where's Hiro at?
👍👍👍👍👍
Bear in mind Several of the Tuna species are Endangered so we should make eating of fresh tuna a RARE treat, we want tuna to be available for as long as possible, for MANY, many generations to come. Consume fish wisely. 😊
Chef Tony looks like he lost all will to live. I know cuz I see it everyday in the mirror. 😐
Well, he seems to be doing okay working as a chef. I hope you and everyone that liked your comment are able to persevere. Keep your heads up and I wish you all the best =)
It's been a year how you holding up
He ded
Gene you dead
Where’s our Hero, Hiro?
Did the guy fire him?
I'm sorry for Tony and I have no doubts about his technique but:
1.- Sushi chefs don't wear gloves
2.- One of the salmon pieces has a little part of skin that haven't been cleaned
I was looking at at that skin. hoping Chef Tony would remove it.
That’s not how you prepare sushi in Japan. And some of those don’t even exist in Japan (same fish, but won’t be done like that).
who cares
The real sushi platter is mixed not only nigiri the one he made that's what we called different kind of nigiri. Sushi platter mixed sushi roll, fresh sashimi, nigiri and tamago.
If only i was rich enough for that kind of food
where is chef hiro?
I noticed one thing what is the deference between barehand and using hand gloves in a whole time? Hehe
Harold Peralta studies have shown people are no cleaner using gloves than without. Given what I have seen of people wearing gloves I would suggest they are often much less clean when they wear gloves.
@@MaZEEZaM I agree 👍
The plate looked decent. Nothing too spectacular. I wonder how much it was?
You could tell he is still an amateur but overall pretty decent.
Santos probably in 25 dollars...you are right, it not that impressive at all.
EZ Reapers:Megatron In my opinion, I really didn’t like the presentation, it really spoils the experience of what should be very fine food. It cheapens it, It looked far nicer just being lined up on the plate Before it was ‘plated’
It took a bit too long to make?
Are you and hiro a couple? I’ve been following for a long time and I’m just asking! (No offense)
I believe they used to work at the same restaurant or something previously. Also, Hiro's girlfriend appeared in earlier videos.
Kamisa_ Clubz 😂 shipping everybody even in sushi videos
Just yess lmaoooo
Kamisa Chan are you jacky Chan wife?
Kamisa Chan There friends. But you assumed they were gay? Why?
real sushi chef wouldn't use gloves...but no one ever said he was
Where is Hiro??
"why you always picking on me bro?!"
No Hiro!! How much do they charge for this plate? These guys sound Hispanic/Cuban??
The plate looks way too busy. How about just rice and fish. I get wanting some color on it, but that was just too much.
How to prepare our salmon, to eat it raw?
Tony also very good Guy
Good afternoon
that platter is outrageous beautiful! but where the dipping?!
hi chef Hirosan, is it wasabe & soy sauce? would love 2 have ur dipping sauce rec. thanks chef.
Nenohi 👍
😻👍