How Chef Jeff Miller Makes the Sushi at NYC’s Rosella His Own - Omakase
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- Опубликовано: 15 июл 2022
- At NYC’s Rosella, Jeff Miller makes an omakase menu that truly cements the philosophy of ‘chef’s choice.’ He uses locally sourced seafood and bold flavors to make menu items like sushi with smoked steelhead trout, smoked sea urchin, mussels, as well as a tamago dessert with caviar and maple syrup, and more.
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Credits:
Producer: Pelin Keskin
Director: Murilo Ferreira
Camera: Connor Reid, Murilo Ferreira
Editor: Christian Moreno
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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For more episodes of 'Omakase', click here: trib.al/6Hym1gj
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As a Japanese person, this is awesome! He respects traditional Japanese sushi while being true to himself. Sounds like a fun experience!
I think Rosella offers the best omakase in the city right now. This is pretty remarkable given their dedication to sustainability introduces challenges which other restaurants don't have to deal with. While it is non-traditional in terms of flavors and garnishes, I love that the respect for traditional technique is incorporated throughout and the result is one of the most consistently delicious, creative, and generous dining experiences the city has to offer.
As a 20yrs experienced sushi chef it’s refreshing to see another chef not claim something he’s not . Just having fun and keeping it real. Keep crushing it !
Hell yea!
I gotta give props to his Teacher aswell.
Positive reinforcement always beats getting yelled at.
Iíi8íí
As a blunt roller for 35 years it’s fun to see that he is enjoying himself and having fun with it
This series is amazing, quality and people covered is always stellar
This is one of the best episodes left. I love this chefs approach to sustainability and creativity.
Seems like a great guy with cool ideas. As long as the rice is done right then he has free reign to create whatever he wants in my opinion.
I can always tell how a chef feels by the way he interacts with his food. Ur gentleness and care to developing the flavors of ur food is comforting. I'd come to ur restaurant in a heartbeat!!! Great job sharing with the viewers.🎏🍣 Warmly Cookie
Jeff's passion is refreshing. He loves what he does and you can tell with the way he talks about his work.
I remember interviewing Jeff for a class piece back in my NYU days four years ago. His food was amazing, good to see he's doing well.
He tells no lies!!! I live in Gainesville, Florida and his first sushi restaurant is absolutely the best in the state!!
I lived there a few years ago. Dragonfly was great!
I really love seeing a non japanese working in a sushi bar, making his own sushi as a reflection of himself and not purely base on tradition. I love traditional sushi bar but i love the modern too.
its just blasphemia
@@sunnyschramm9650 Nah this is pretty respectful and looks solid. Adding ketchup and wieners to pasta (napolitan) now that is blasphemous and kinda nasty tbh.
This is the peak of what cooking should be.
Cooking shouldn't know Borders or Race.
The Sanji of the Omakase world. Absolute respect on the no wastage, and it all looks absolutely delicious.
I love that he is trained in classical sushi but stays true to himself. He doesn’t try to be a classic sushi restaurant or act like a sushi master. He uses sustainable seafood and makes it delicious. Much respect
I’ve worked sushi trains for years. Mad respect to the those working to get to this level.
Eater - You did an amazing job of capturing Chef Millers take on "Non Traditional" sushi. The mussels = Brilliant. The tamago i can only imagine is superb. I would definitely eat at this restaurant. Great editing and music choice as well Eater'
These episodes need to come on the daily... i need my fix
+111
Every chef has their own outlook in food. Authenticity does not correlate to quality or masterful taste. The ability for one chef to enjoy his passion and share it with others using the method of food trumps “replication” of authenticity. These guys are no joke and would love to visit someday.
Prince Edward Island represent!! Always great to see our amazing seafood being utilized across the world. Another great episode Eater, your content is simply the best.
Props to all these chefs keeping people happy... hard work in the food industry... really no time to yourself
As a sushi chef for 10 years those nigiri's are looking really professional and perfect 🥰. Still in pursuit to achieve them my self . Well done
This is one of my favorite restaurant vids. Cares about locality, taste over prestige, and a good attitude
I can feel his passion throughout the video. Very technical & unique style he has for sushi. Will def try it next time im in NYC.
This dude is going places. Love his chill attitude and dedication.
Very interesting. His nigiri are much more rounded/circular. Less elongated. Never the less, looks delicious. Would love to try them one day.
Love to see more non-Asian and female sushi chefs 👍🏻
really appreciate chef's efforts to not waste food
From sports journalist to sushi master. Mad props!
that shrimp head chili oil sounds AMAZING
I use to go to Dragonfly all the time when I studied in Gainesville at UF. They had the best tempura shrimp. Love that he is rocking the gator hat!
Passion, talent, work of art... Greetings from France! 🇫🇷
This is amazing , I'm Japanese(born and raised in Japan) but his food look absolutely delicious. He combines Japanese and western stuff very well.
Particular favorite in a superlative series -thank you!!!!!!!!!!!!!!!!
As a sushi chef of 57 years it’s nice to see a young man following his passion ! Ching Ching Ching
Amazing series! High quality video !
Cheers from San Diego California
I have to say that I love seeing restaurants using all the usable parts of the product. I cringe when I see videos of 5 star places throwing out undesirable parts instead of using them in other dishes simply because it isn't a 5'star dish.
I'm a guitarist, and I knew 20 years ago that the level of musicianship would rise exponentially over the internet era, because so many people will get turned on to the art and also see the various ways of getting from A to Z. It wasn't until recently that I realized that the same concept applies to any art. I could go more in depth, but really my point is that Jeff and his team are prime examples of the modern era, in which we are all connected and break molds.
hi
I could not stop watching. Amazing
Amazing take on this, love the artistic freedom
Excellent new spin that comes from sincerely lived experiences.
What a nice guy and what a nice workd he does both of em ! All the best and luck in the world ☺️
Glad he got coverage. Cousin was his old sous chef at Mayanoki. Great chef and lovely ethos on sustainability.
Really cool ! Thank y'all for sharing !
Wish I could have given this video more thumbs up!! Truly loved watching it, 😊
Really creative stuff you don't see a lot of other places and that obviously is what he is going for.
it might not be authentic sushi but its his authentic food and im sure it taste better that way. very creative bravo chef!
Shoutout Uchiko in Austin TX!
Really interesting to watch! ☺️🍣
The index finger is not used to hold the rice.
Basically, 3 or 4 fingers from the little finger.
The rice will not stick to your hand, it will be quicker, and the result will be airy.
Such high quality content. Congrats.
Shrimp head chili oil sounds, perhaps ironically, amazing!!! 🤤
PEI seafood is amazing great to see it being utilised as a local source!
I like the take on ingredients but the technique is on point.
Very impressive, thanks
Man that food looks yummy!!!
This series is en fuego
I bet other chefs,cooks appreciate his mentality . Just doing his thing making good food!! whats better than that
Dreams are made with many colors he’s finding his!
awesome! Reminds me of Spooky Sushi in Chicago
Masa was on my list to try one day, going to have to check out this spot too, thanks Eater!
Beautiful
Looking for the "classic Brand Sport Towel" mentioned at 1:50 to wrap fish. Any leads on where to get?
Let me know if you find it :) I couldn’t
if you get something let me know too
Likewise! Anyone found anything?
Nope haven't found anything yet :(
Tha cap is fire!
I'd love to try the tamAAgo and sOOshi in this restaurant...
Omg, I went to Mayanoki years ago and recognized his Florida hat. I definitely liked his approach back then so hopefully I can check out this place.
Egg and maypole syrup, sooo good. Honey works well too.
Awesome!
Interesting.....next time I'm in America I may visit this place.
The comment section on these Eater videos are always a close second to the video itself. Keep chefin up y'all!
I would love to eat at a sushi restaurant that uses local ingredients. Fish native to an area makes for different eating experiences between sushi restaurants of different regions.
Love "Omakase."
I love that he acknowledges the idea that he's making sushi as a white person. He says it's technically not sushi but it kind of is. You feel the passion and you feel the influence of his Asian chef teachers and it really shines through. He's making it his own.
Where do you get these towels? I’ve been looking for good towels to wrap fish in
“Tastes like French toast. Which makes sense it’s just eggs and maple syrup” yeah you’re forgetting the 30 kg of caviar on top dude
The trait to all highly skill individuals is comfortable in the strength to own humbleness and humility. These trait cost an individual nothing and it could cost them everything yet it still a working progress for highly skilled individual. A very hard lesson for newbies to work for and earn these trait
His technique is great even if it isn't traditional
Gainesville FL you say....Well, I'm way closer to Gainesville than I am NYC, so I'll have to stop by what you consider my homes best sushi restaurant...and then I'll visit family in NYC and try Rosella 😁
Where can we buy these disposable
sports towels made by Classic? Please?
what clothe was fish to dr y age the fish? is it on amazon?
First Tom Cruise was the Last Samurai and now this guy
man...i heard about UCHIKO...i wish i went there.
What did he cut up with the otoro for the very last piece of nigiri?
I keep and dehydrate and then flash fry all my shrimp heads and shells at home, then I use them to make stock or shrimp powder.
which kind of towel are these?
Fish heads are amazing. There's plenty of good meat on them and the amount of flavor you can extract for a soup or stew is enormous. It's a great way of eating well for cheap.
I also love the fact that he straight up says it's not authentic, but the level of technique and respect for the ingredients and sustainable sourcing makes authenticity irrelevant.
The only not authentic here are the ingredient's variants and location. The process is still the same.
Yummy
My thoughts exactly! 👍
PEI is actually southeastern Canada
Easter egg around 3.40 for people who love Anne of Green gables.
Jeff Miller is the national pride of Japan
Ye it's the WORST trying to explain the "Sashimi Grade" myth to people. Thanks Truworld😂
Got a link for those fish bone tweezers?
Mr. Google might know, lol.
I'm guessing from the site Japanese Knife Imports. They're fantastic.
@@MDoftheNorth Thank you very much.
Incredible
'I stayed in sushi because it's fun...the process...if that weren't the case I didn't like the process, it would be torture...'
I love this chef who is he. All fish parts is eatable except gills. And there is allot fish out there that taste way better that people use it as bait fish
Just for fun…a Tamago pan makes a great grilled cheese pan :)
I wonder if Jeff and Matt worked with Josh Weissman in Austin
Using the best ingredients around you is best.
Dont need to copybetter to learn from and improve.
I hate how he said there's a lot of fish who are underappreciated when he literally cooks dead ones
Man with a gator hat on in NY. Go gators
From Sports Journalism to Sushi for 15 years.... You never know where life is gonna take you. His dedication and passion is awesome.
looks fantastic. just wish you were NOT in nyc. been there many times years ago, after my grandma passed, it’s just not the same being there bc she was nyc for me. thanks for the video.