The Madagascar scene killed me. “For me, impossible”. He’s not saying it’s impossible in general, he’s just saying he can’t do that. Meaning he probably thinks there might be someone out there who can do it. Hilarious and humble.
not really. he was clearly making a joke. it's obviously impossible. he WAS being hilarious and humble, but the part of it being possible as a next level was sarcasm.
Ngl as a person that is learning culinary staying unbiased of your "master"'s teaching is hard, some how some way i always am leaning towards what ive learned to be true
@@angelodanasugi7294 that's with anything. I'm a scientist by profession, but an artist in my spare time. I take everything my pottery and painting/drawing masters taught me as gospel hah
@@sergeantquackers7815 It's been 7 months since I saw this vid but I recall it says that 26 years ago he opened his own shop. So he was the master then. Also, I don't think it would diminish from my point if it was, say, 15 years instead of 26, but I believe it's 26 still.
In my trade we always remember our teachers. We remember them dearly and look up at them when we surpass them in general knowledge and skill. For a good reason. They brought us love and interest as well. And knowledge is so vast there is always some new detail to learn.... I will never understand people that hate education. And see it as oppression. When in fact it is an opportunity: something to look forward to. This is why we love and appreciate our teachers.
I love how Kazutoshi-san is the only guest who sees something incorrect and gives it 10/10 because it's a common mistake and therefore very realistic. The guests are usually so offended about someone botching their art that they forget they're actually judging realism, and mistakes or improper techniques are very realistic. It says a lot about his character and approach that he respects flaws as much as perfection. He's not a sushi master. He's a sushi sage.
@@vadalia3860 It was such a bad scene to choose cause she's OBVIOUSLY supposed to be inept to illustrate her character, so she did everything wrong. To compare that to a master is proposterous.
@@samaraisnt You seem to be misunderstanding what is being rated. The rating isn't based on how close to perfect or a master the scene is depicting, the rating is whether the scene is realistic. Would a scene of a beginner doing it perfectly be realistic? No. Is a scene of a beginner making mistakes commonly made by beginners realistic? Yes. So it gets a high score, rightly so.
"During the first lockdown in May 2020, he and his team fed hundreds of people a week, delivering Tokyo style maki rolls free of charge to NHS workers at London hospitals." A good guy, not just a good chef.
To be fair, i think he wasn't kidding about the bat. I have a japanese friend that told me once that it isn't uncommon for employees to recieve some physicial punishments when they make mistakes while working in some companies - restaurants included
He looked physically uncomfortable. Which was the point of the scene, I guess. Lots of Wall street-type douchebags consume classy stuff just cause they're expensive. They don't really understand or care to understand what they're consuming.
I'm not a sushi snob but I'm pretty sure you shouldn't dip the rice side in soy sauce as it has more surface area and will throw off the balance of flavor. But if you really like soy sauce then by all means.
he's not a native English speaker. what he means is "in my opinion, it's not possible to do this". I don't know Japanese, so I don't know if "for me" is stand-in for a more common Japanese way of speaking. But the message is closer to being "in my opinion" than "i cant do that, but someone else can"
Just as a language thing, it was really cool how he switched to Japanese to talk more seriously/in depth about sushi. The more casual stuff was in English. And how seamless switching between them was! I'm in the process of learning a second language so this was something that jumped out to me.
Probably easier to talk about the technical stuff in Japanese and let a professional translator do it in the subtitles, than to try and translate technical jargon and have meaning be lost between languages.
"If you do that in front of me, I'll probably stop making sushi." Never, ever visit a cheap sushi place in the states, Endo. You'll have a heart attack.
"3 years to master the rice" "5 years to master the knife" "A life time to master the fish... even in my age, in my work, I haven't reached perfection." - Jiro Ono
@@MrYzan Rice cooker is also fine, but cooking is by far the easiest part. The real difficulty is cooling down and adding vinegar while it's still cooling down; the fact that the rice dries out when it cools down - to keep temperature & moisture level consistent during that whole process. I think the real reason why they say it takes multiple years is because different seasons and weather conditions affects the way the rice behaves.
What really makes that line perfect is that the video cuts off the moment before the sushi turns into a pile of black char, because the chef is so inept that everything she touches turns into charcoal. (Gintama episode 120)
The point about fresh wasabi is very important. Most “wasabi” abroad is horseradish dyed green with a small amount of actual wasabi so that they can legally call it wasabi. The actual wasabi plant only grows in very specific conditions and doesn’t preserve very long, so it’s incredibly difficult to find fresh wasabi outside of Japan
Thats only if you're looking for the actual wasabi root.. otherwise its not very hard to find real wasabi that's already been grinded down and pre-packaged
@@stellarfox5869 that's because only sushi bars usually buy it.. there's vendors that carry it pretty often but its the real deal.. already grinded for you so you can use out of the bag.. it's also a lot sweeter so you know its not horseradish.. we get like 4 bags of it a week at work lol
My mum is Japanese so my friends always ask if we often eat sushi at home, people think that all Japanese people can make sushi, but as you can tell here it takes years of training to become a sushi chef. Japanese people eat sushi outside too...or we just buy sushi or sashimi from the supermarket. (my mum does make chirashi sushi which is a big bowl of sushi rice covered with different toppings, it’s always this when we have a gathering, everyone loves it tho:) also, when we buy sashimi from the supermarket, we make our own little hand roll) I'm just saying that making sushi isn't considered as 'home cooking' in Japan. If Japanese ppl make sushi (nigiri), it's just for fun, normal ppl don't know the 'proper way' cuz it is known that sushi chef training takes many years.
I tell my American friends making sushi at home rarely happens, it’s like making French fries from scratch at home. You hardly ever make French fries at home. I’m sure most Americans have never made French fries from scratch unless it’s air fryer. You get French fries from restaurants.
@@vamosnippon It's just frying up potatoes in oil. You can buy sushi grade sashimi from the store, make some sushi rice, have a little bit of the wasabi paste + soy sauce and you have very simple sushi at home. It will not be good restaurant quality, but it will beat out most cheap restaurants nigiri/sashimi. Making the rolls is way harder or making it look nice at all is super hard.
@@Itstime1231 You have to fry the potatoe twice with different temperatures. Thats how to make them properly. But thats not even close to the art of making sushi properly.
I've watched a lot of 'expert' rates movie scene. This was the most informative one by far. I appreciate how respectful he is of his craft and the masters that came before him while still being light-hearted and funny about it.
@@oneoranota whatever ways italia have for their things, i can guarantee that japan have even more. So it's not about the things, just the people. Japanese are extremely shy people and more polite in nature, you can butcher any food they will hesitate to get mad. Italians on the other hand... Never change, italians. We love you for being you.
@@soyUsernameWasTaken Japanese are more polite and might hesitate to say something that might offend you. Italians would probably slap you in the face if you put pineapple on pizzas or break your spaghetti in half
I'm half japanese and half italian lol and i can guarantee that it's the same for both countries. Countries with deep culinary and cultural traditions tend to be like this... it's the way they respect their country. When im in japan my grandparents and my father (japanese) always tell me "do it like this, don't be so italian" and the same happend in italy with my mom and my italian grandparents.
@@lore00star your japanese grandparents will never ever say that to your italian grandparents faces. As an asian i can guarantee this. Your Italian grandparents on the other hand -it really depends on their personalities, but they might say it to your japanese grandparents faces 🤣
8:49 in Spain, before access to freezers was common, we also hit the octopus and some places still do. It even created an idiom "dar a alguien la del pulpo" wich roughly translates to "give someone the octopus one" wich means give someone a similar beating to the one you'd give an octopus. Very interesting video btw :)
I'm a Japanese. I was very surprised that Spanish people has exactly same idiom!! In Japanese''tako naguri ni suru''. ''Tako'' means octopus and ''naguru'' means beating or punching.
Yesss my Spanish/Catalan cookbook (it's HUGE like 2 dictionaries) has the most ambitious whole Octopus recipe in it like who do you think I am, cookbook? xD
I'm listening to a Master speak about Sushi, a dish I'm not very fond of, but I'm fascinated. A testament to how good this gentleman is. And props to this channel for bringing all these interesting people in to lay the smack down on movies, when it's warranted.
In his restaurant you would probably like it. It's the difference between a mcdonald's burger and a wagyu steak. He buys his fish everyday from a market. The fish was literally caught hours before.
@@somewhereupthere785 His restaurant imports fresh Wasabi and water from Japan. He imports the water because the pH is particular how he likes it. He's probably a little extra for someone's first good sushi experience
I do love the comment he had about how they prepare octopus in Spain compared to Japan. He didn't say it was the wrong way to do it, just a different way and both are valid. It's about preference depending on where you're from.
Refreshing. Very informative. The chef sounds like he is proud of his work. And then he explains a lot of secrets and intricacies which backs his pride. Basically saying: "THIS is why my sushi is art."
My taste buds screamed, my tongue shrunk back into the back of my mouth, my nose scrunched, and my toes and fingers curled. I was in maximum cringe/wince mode.
I know it hurts a Sushi chef to see someone drowning sushi in soy sauce... But we need to stop this person for their own sake, if you need that much salt before you taste it your blood pressure can probably clean barnacles off a boat.
I'm remembering that episode of CSI where one of the guys was poisoned with blood thinners and nicked themselves while shaving and died from blood loss because their blood wouldn't clot.
Like, the rice is black! The only time my sushi has ever looked like that was when I drop it! And then fail to pick it up a dozen or so times. Like, what in the world.
I don’t even cook and I almost gagged when he dipped that entire thing in soy sauce. Like god damn if you like salt to much go to the ocean and drink it. There’s fish in there too.
@@bigWazaaThat's okay she can still learn 😊 Tell this to her. The correct way is to just gently tap the sushi from the soy sauce. A very tiny amount was enough. Do not dip it, soak it, or swirl it around because the rice breaks when liquid was absorbed and the spices will melt. Edit: I don't know if my english was correct but pls bare with me 😊
@@pigeon1923 Thank you! 😊 For about four years now. But some words I still don't know so I use applications to translate it or if I am not sure about my grammar, I use grammar correctors.
I’ve never been a massive fan of sushi, but this video showed me just how deep the culture and traditions involving it are; I definitely would like to go to a nice restaurant and give it another try.
a lot of it is just finding the right place. chain sushi is never a good option, especially if you're in a land locked state like i am. instead, you can usually find a couple of small single location places and they do amazing sushi.
@@quinnmarchese6313 Arkansas probably doesn’t have any great sushi places but next time I’m on the east coast I’ll definitely look for a high rated one
All fish (except tuna) that is served raw in the US is required by law to be frozen. It doesn’t matter if you get it in California or Arkansas, if they’re following the law, the fish is the same.
Japanese people are very humble. My favorite is the old man that sells curry and rice in a vending machine for $3.50. Always kept the rice nice and warm and changes out his inventory twice a day.
He comes across as a very friendly, personable person. Lots of Asian peoples have the same mannerisms, there are a lot of Vietnamese and Korean small business owners in the city where I live and all of the ones I’ve met are incredibly polite, reserved, and come across as a bit shy. They give very likable first impressions.
My dad had a friend when I was young who was a sushi chef and this guy reminds me of him. Such a chill vibe, very passionate about his work, great sense of humor.
Yesss!! The 45 degree angle!! I figured that out growing up in Hawaii rice down all you taste is rice and the aftertaste of fish. Fish down and all you taste is the topping and fish no rice. Put it in 45 degrees you get both in their purest form. I always got looks from tourists for it lol but when I explained it to the sushi chef at our favorite restaurant I got a smile so I’ll keep doing it lol
I think the best part about his critiques is that even though he criticizes, he still considers a lot of it passable since a lot of restaurants do it their own way and are very different.
wanting to eat real sushi but not raw fish sounds like an oxymoron anyway. if you want a dish with cooked fish and rice there are plenty of delicious options available outside sushi.
@@benzaiten933 It depends. There are also several kinds of cooked options even within traditional sushi. Unagi is typically cooked, octopus is cooked, not to mention the various non-fish options like egg or kappa maki.
Having made Sushi twice now myself, I can confirm that 15:13 is accurate. I knew to keep my hand cold and wet and the rice still went everywhere. The second attempt was much better. The amount of rice I put on each piece was inconsistent, but it at least looked like sushi.
i went to a hibachi a while back, and i dont know if we had different types of sushi but everyone was dipping it in soy sauce so im confused? oh and btw, it was delish!
I'm amazed we didnt get any comments on the American rolls haha I've had friends say how much they love sushi, they go to expensive places, they pay X amount on a sushi dinner...... the dinner was ALL rolls. I cried inside
I enjoy the traditional rolls more, but sometimes I get a craving for a volcano roll. I also can't go without at least a spicy tuna/salmon roll every time I go out. My go-to order is 2 spicy tuna/salmon rolls (whichever I'm feeling that night), 2 salmon/tuna/yellowtail rolls(again, whichever), and keep the nigiri coming till full. But I also only have cheap options for sushi so I don't have much variety to choose from and they are on the small side. 2-3 mm thick slices of fish. If I try for the complicated American rolls, I wouldn't be able to taste any fish.
This was like the best Insider content ever , suddenly I wanna quit my medical school and dive into getting sushi ug, pg, super speciality degrees. This looks so much more pure and dedication put into .
1:40 even me who is not a sushi chef can feel how uncomfortable this scene is, Imagine someone who has spend his whole life perfecting his art and watching someone else do this to your art. haha
Go to a high end restaurant, order a nice dinner course. Then once it gets to you, you just empty a whole bottle of ketchup on it in front of the chef.
@@LtZerge This scene brings up a very interesting point-of-view about all chefs who specialize in one style of cuisine. If you go to a high-end steak house, you’ll NEVER see bottles of steak sauce on the tables unless the restaurant makes it in-house.
I think the John Wick joke is that english have different price to japanese folk? And it's written to look different so nobody except japanese people would notice
Those two have have nothing to do with each other except for the name. They'd probably cry if someone made them rate something that has nothing to do with their profession
i love everything he says in this video, it made me remember why!... why i love a good expirence of sushi, omakaze, izakaya, a good ramen, all of it. it really touched parts of my soul that this pandemic made almost sleep, numb to this sensations. i wish to comeback and grab a good piece of sushi and smile.
That 45 degree thing also applies to wraps like Burritos. Most places, because of the way they roll it up, will flatten it slightly in the wrong direction, so when you bite one half, using its slight ellipse to fit your mouth, you get a mouthful of chili, then the next bite, a mouthful of rice. Always roll your Burritos and other Wraps 45 degrees, and REflatten them at that angle! Then you can zig zag down it with a full compliment in every bite!
This is like the doctor who reacts to injury and medical scenes in movies and TV shows or the lawyer who reacts to court scenes in movies and TV shows, this is actually really cool getting an actual sushi chef's opinion on sushi scenes in movies 😀
@ArtoriusRex no, fatal means deadly, regardless of such a detail as amount of poison. It’s grammatically incorrect to emphasize on it, it’s like saying something is very perfect. It’s clear they put so little thought into that movie that not only do the sushi making scenes not make sense, neither does the dialogue.
@ArtoriusRex okay, don’t get upset just because I disagreed with you. Firstly, pedant is not an insult. Secondly, I clearly understand what they meant but it couldn’t be more obvious that they chose the incorrect version just to make the stakes _seem_ higher and therefore make the other character appear ‘cooler’ by taking on such a challenge. It’s simply done for the looks, not the essence. As much as you might love to argue a different point, the line of dialogue in question isn’t an organic one formed by a true non-native speaker, but something the English speaking writers decided to put in just because.
It’s true that the use of “fatal” carries a certain connotation, but in many uses (and in various dictionaries), the word is used to refer the capability of causing death. “More fatal” from the context makes sense; the toxin or toxins are more potent. Also, regardless of whether you find it an insult, “pedant” is usually used as a pejorative. On that topic, most of us knew what you meant when you said “more fatal” was ungrammatical, but in truth, it’s probably incorrect to say “more fatal” is ungrammatical. In terms of the meaning of words (semantics), it’s problematic, but syntactically, it’s fine to say “more fatal.”
@@stellar783 maybe because he's not trying to insult you and merely stating the fact that you get excessively concerned with such a small detail? Yes, it's not grammatically correct, but do people always try to speak perfect English? No. "Very fatal" is something that makes sense and unlike "very perfect", it doesn't stick out like a sore thumb because a lot of people especially foreigners use "fatal" and "deadly" interchangeably. Who cares about grammar if it's not related to school/work and you understand what they're trying to say?
@@conradleffman8393 they’re dead. It’s just the nerves which causes them to still move and wriggle, but they’re dead. Also, the movement seems sort of robotic since it’s a stop motion film.
Omg the subtitles are correct to the translation subtitles THANK YOU Also i love these, and this is such a fascinating breakdown. Please bring hin him back for more!!!! I want to go make sushi now...
It's really admirable to see how much respect and reverence he has for his master, father, and craft despite the fact that he himself has become a master. Great example of staying humble and acknowledging one's roots.
A very satisfying video. Loved and enjoyed every minute of it. Such humour, humility, Professionalism and mastery which he brought to this review is so difficult to find. I enjoy this so much 👌🏾
This was very entertaining to watch, and also informative. When he was talking about fresh wasabi I was reminded of one of my favorite quotes of Anthony Bourdain. "If you've only ever had the neon green stuff, and not real fresh wasabi, it's like going your whole life eating Steakums and never having an actual steak."
true but it's very hard to get real wasabi outside of Japan and high class restaurants. it's impossible to get it at regular restaurants or pick-up sushi places yet if you still wish to eat sushi what else is there but to purchase what said places have to offer?
I like this. I've always loved these videos. Seeing anyone who is passionate about something is wonderful. He is well-spoken, and even cracked a few jokes in the process. Japanese culture is full of little notes of sarcasm and humor. Awesome stuff.
08:46 In Spain, traditionally the octopus was beaten always before cooking it. I'm talking before the times everybody had a good freezer at home (before the eighties). In Galiza and Asturias they boil the octopus with this routine: - you grab the octopus by the head with the tentacles hanging right over a cooper pot (or a pot with some cooper coins inside) with boiling water (with a pinch of salt and a bay leave; other people uses rosemary or other kind of herbs for the aroma). - then starts what is named as "asustar al pulpo", "to scare the octopus" the octopus. This is to sumerge the tentacles inside the boiling water a few seconds twice and let it inside the pot in the third dive. Curiosity: We have an expression related with this. When someone has been through tough times, somebody read the riot act, your team is humiliated in the finals or he/she loses a hard fight ... we say "le cayó la del pulpo" that literally means "to fall over you the clobber of the octopus". 🏏🐙😁
I've got a crazy Idea, instead of using a blow torch use a charcoal chimney (like they use for starting coals for a charcoal grill) once the coals are lit use the bottom of the chimney to quickly grill slices of fish.
Actually, I own a Japanese restaurant (w japanese chefs) & to be quite honest the flame adds flavour. If it added a gas smell how come you never ever noticed it?? Aburi style adds a great taste. Also, you will be suprised different blowtorches (& gas they use) actually have slightly different tastes - but again, never noticed gas smell!
@@TheBeatles.. Natural gas/Propane has no natural smell that is a chemical that is added so you don't accidentally blow something up, some people are more sensitive to the smell/taste of that chemical others can't detect it at all
9:23 finally someone said it. There's trend now to blowtorch or gas stove grill meat. I know it convenience but did you guys didn't smell those gas? I always prefer using wood to grill so it doesn't have funny smell :(
1:43 I like how you can hear some of the staff in the background chuckling like they knew that was blasphemy and just by the man shifting his posture they knew hahaha
Dude it's pretty easy, just put the bottom one in the wedge between the thumb and the pointer finger (the bottom one is stationary), while you hold and move the top one with your pointer and thumb (in order to move it just flex and straighten your thumb and pointer in a repetitive motion until you get it right). Although this may sound and look sacrilegious, you can hold and move the top one like how you move a pen, with all three fingers. Not really the same but gets the job done
me who can't stand getting food on my hands :x I think using chopsticks is one of those things where if you don't acquire the skill early, it doesn't feel worth the trouble, but once you do have the skill, you won't know what you did with yourself before! I eat chicken legs with chopsticks because of the aforementioned reluctance to touch food with my fingers lol
The Madagascar scene killed me. “For me, impossible”. He’s not saying it’s impossible in general, he’s just saying he can’t do that. Meaning he probably thinks there might be someone out there who can do it.
Hilarious and humble.
not really. he was clearly making a joke. it's obviously impossible. he WAS being hilarious and humble, but the part of it being possible as a next level was sarcasm.
@@Frietuurs since when?
@@David-gj9qr since forever.
He is right
They don’t
@@AnyaKittyMeow are you having a stroke?
I like that he’s still respectful and tells us how his master taught him without judging the other ways
true, he is like the anti gordon ramsay
Ngl as a person that is learning culinary staying unbiased of your "master"'s teaching is hard, some how some way i always am leaning towards what ive learned to be true
Except that excessive soy sauce dip
@@angelodanasugi7294 that's with anything. I'm a scientist by profession, but an artist in my spare time. I take everything my pottery and painting/drawing masters taught me as gospel hah
@@CharlieQuartz well that was an insult to sushi lmao
I love how he's been a master for 26 years and in every step he comments about his master. That is true humility and respect.
Not a master for 26 years, been in the business for 26 years. very different
@@sergeantquackers7815 It's been 7 months since I saw this vid but I recall it says that 26 years ago he opened his own shop. So he was the master then.
Also, I don't think it would diminish from my point if it was, say, 15 years instead of 26, but I believe it's 26 still.
@@sergeantquackers7815 how is the different between doing sushi while doing business? i cant get how your logic work
@@MCZDANCHO because you don't open A shop until you are considered a Master/fully learned yourself
In my trade we always remember our teachers. We remember them dearly and look up at them when we surpass them in general knowledge and skill. For a good reason. They brought us love and interest as well. And knowledge is so vast there is always some new detail to learn.... I will never understand people that hate education. And see it as oppression. When in fact it is an opportunity: something to look forward to. This is why we love and appreciate our teachers.
I love how Kazutoshi-san is the only guest who sees something incorrect and gives it 10/10 because it's a common mistake and therefore very realistic. The guests are usually so offended about someone botching their art that they forget they're actually judging realism, and mistakes or improper techniques are very realistic. It says a lot about his character and approach that he respects flaws as much as perfection. He's not a sushi master. He's a sushi sage.
Also the fairly high score for the clip of the woman with rice sticking to everything because it was realistic for someone who's obviously a beginner.
@@vadalia3860 It was such a bad scene to choose cause she's OBVIOUSLY supposed to be inept to illustrate her character, so she did everything wrong. To compare that to a master is proposterous.
@@samaraisnt You seem to be misunderstanding what is being rated. The rating isn't based on how close to perfect or a master the scene is depicting, the rating is whether the scene is realistic. Would a scene of a beginner doing it perfectly be realistic? No. Is a scene of a beginner making mistakes commonly made by beginners realistic? Yes. So it gets a high score, rightly so.
Bahaha. Emperor’s New Clothes. The japanese are experts at it
"During the first lockdown in May 2020, he and his team fed hundreds of people a week, delivering Tokyo style maki rolls free of charge to NHS workers at London hospitals." A good guy, not just a good chef.
This man was an incredible guest. He’s so funny. I love it.
“If My pupils do it like this? I’ll bring out a bat…”
I'm not hitting, just pressure 😂
I had to give a like to the video right in that moment 😂
14:26
To be fair, i think he wasn't kidding about the bat. I have a japanese friend that told me once that it isn't uncommon for employees to recieve some physicial punishments when they make mistakes while working in some companies - restaurants included
@@menphris but are they not hitting, so just pressure?
The look on his face when they drenched the sushi in the soy lmao
a part of his soul died
He looked physically uncomfortable. Which was the point of the scene, I guess. Lots of Wall street-type douchebags consume classy stuff just cause they're expensive. They don't really understand or care to understand what they're consuming.
I'm not a sushi snob but I'm pretty sure you shouldn't dip the rice side in soy sauce as it has more surface area and will throw off the balance of flavor. But if you really like soy sauce then by all means.
You can also hear some female laughter in the background. Someone knows very well that kinda look and got ready for some good stuff :)
It disgusted me to 😭 just drink the soy sauce why don't you?
“This is completely terrible, I hate it, and there is nothing redeemable about it….. I’ll give it a 7”
Sounds like an IGN review.
Asian scoring, my man. 7/10 is unacceptable.
Source: am asian and parents would yell at me for 70%.
@@sofosanthropos6531 genius 😂
“it has a little something for everybody”
@@saika2023 i mean even the idea of 7/10 not being considered really good is weird.
16:46 I love how he says “for me, impossible”, implying that someone else is able to do it
he's not a native English speaker. what he means is "in my opinion, it's not possible to do this". I don't know Japanese, so I don't know if "for me" is stand-in for a more common Japanese way of speaking. But the message is closer to being "in my opinion" than "i cant do that, but someone else can"
@@jsmith434wwooosh
@@jsmith434wyeah, but if you are right, it also means that theres a chance that someone might be able to do it
@@jsmith434wwe js joking dawg
@@actavisspecialist1849 me too
Just as a language thing, it was really cool how he switched to Japanese to talk more seriously/in depth about sushi. The more casual stuff was in English. And how seamless switching between them was! I'm in the process of learning a second language so this was something that jumped out to me.
Probably easier to talk about the technical stuff in Japanese and let a professional translator do it in the subtitles, than to try and translate technical jargon and have meaning be lost between languages.
@@stoutyyyy a lot of the meaning was lost in the translation tbh they translated "umami" to "great flavor" ffs.
@@samaraisnt umami does just mean a good flavor in Japanese. It means the taste of MSG specifically in English, but is more general in Japanese.
@@iesika7387 I think a better translation is savoury
“If I see this Maybe I stop making sushi” 😂👍 well put sir 😂
Dude, when I saw that I cringed so hard too XD
@@rickyly3654 same. That was sooo wrong.
He can F off. I'm PAYING, I'll eat how I LIKE IT.
@@rickyly3654 yea, disgustang
@@daniellemeyer8568 if you don't mind getting glared at by people for being disgusting lol
"If you do that in front of me, I'll probably stop making sushi."
Never, ever visit a cheap sushi place in the states, Endo. You'll have a heart attack.
My brother dipped sushi in ketchup
@@bummbummist3607 I think that's the most cursed thing I've heard yet
@@rebelsong6871 what do u think the sushi master would say if he saw this
He would say: "please don't do this"
@@bummbummist3607 Sorry for your loss
"3 years to master the rice"
"5 years to master the knife"
"A life time to master the fish... even in my age, in my work, I haven't reached perfection."
- Jiro Ono
Would have loved to see the Sonny Chiba scene from Kill bill here!
So it means, I did not achieve the level proving that I'm asian. Since it takes 3 years to master a rice and I'm doing it on a rice cooker. :-(
@@alfredocubelo1109 Using a rice cooker is mastering the rice.
@@alfredocubelo1109 Dunno about sushi rice, but most Asians use a rice cooker since it gives better, more consistent rice.
@@MrYzan Rice cooker is also fine, but cooking is by far the easiest part. The real difficulty is cooling down and adding vinegar while it's still cooling down; the fact that the rice dries out when it cools down - to keep temperature & moisture level consistent during that whole process. I think the real reason why they say it takes multiple years is because different seasons and weather conditions affects the way the rice behaves.
6:20 "anything is ok in a manga"
This king of a craftman understands the concept of artistic freedom as well as the ins and outs of fine dining 👑
manga is another area of Japanese art, so
Lol, I think both of yall are missing the real weight and gravity of
"Anything is ok in a manga"
Anything, is OK 👍
What really makes that line perfect is that the video cuts off the moment before the sushi turns into a pile of black char, because the chef is so inept that everything she touches turns into charcoal.
(Gintama episode 120)
The point about fresh wasabi is very important. Most “wasabi” abroad is horseradish dyed green with a small amount of actual wasabi so that they can legally call it wasabi. The actual wasabi plant only grows in very specific conditions and doesn’t preserve very long, so it’s incredibly difficult to find fresh wasabi outside of Japan
fr!
Thats only if you're looking for the actual wasabi root.. otherwise its not very hard to find real wasabi that's already been grinded down and pre-packaged
@@triggerftw4745 i have never seen real wasabi in a package. there's always horseradish in the ingredients
most wasabi is fake, even in japan. the real deal is very expensive, and restaurants have margins.
@@stellarfox5869 that's because only sushi bars usually buy it.. there's vendors that carry it pretty often but its the real deal.. already grinded for you so you can use out of the bag.. it's also a lot sweeter so you know its not horseradish.. we get like 4 bags of it a week at work lol
"Then I bring out the bat"
"Oh no, not to hit"
"Just to give pressure"
😂
He caught himself 😂
Good we don't need another sangwoo moment
@@someyolo3808 NOOOO
lightly.. tenderize... his employees lol
ohh u think I'll but you?
how cute.....
My mum is Japanese so my friends always ask if we often eat sushi at home, people think that all Japanese people can make sushi, but as you can tell here it takes years of training to become a sushi chef. Japanese people eat sushi outside too...or we just buy sushi or sashimi from the supermarket. (my mum does make chirashi sushi which is a big bowl of sushi rice covered with different toppings, it’s always this when we have a gathering, everyone loves it tho:) also, when we buy sashimi from the supermarket, we make our own little hand roll) I'm just saying that making sushi isn't considered as 'home cooking' in Japan. If Japanese ppl make sushi (nigiri), it's just for fun, normal ppl don't know the 'proper way' cuz it is known that sushi chef training takes many years.
I tell my American friends making sushi at home rarely happens, it’s like making French fries from scratch at home. You hardly ever make French fries at home. I’m sure most Americans have never made French fries from scratch unless it’s air fryer. You get French fries from restaurants.
@@vamosnippon It's just frying up potatoes in oil. You can buy sushi grade sashimi from the store, make some sushi rice, have a little bit of the wasabi paste + soy sauce and you have very simple sushi at home. It will not be good restaurant quality, but it will beat out most cheap restaurants nigiri/sashimi. Making the rolls is way harder or making it look nice at all is super hard.
@@vamosnippon over here people usually make french fries at home. They're much better.
@@vamosnippon thank you for this tip, will definitely tell my friends this next time!
@@Itstime1231 You have to fry the potatoe twice with different temperatures. Thats how to make them properly. But thats not even close to the art of making sushi properly.
He's having PTSD on that soy sauce scene.
ygbuuy6tr
kwnd94dbw1
Normal reply here
@@AcogR6 rgd4ed91dwdf7
It was flashbacks to the Vietnam war
16:43 best chef ever, not even Gordon could withstand his sheer power and finesse.
I've watched a lot of 'expert' rates movie scene. This was the most informative one by far. I appreciate how respectful he is of his craft and the masters that came before him while still being light-hearted and funny about it.
I love how there's no scale in his scoring technique. Added to the cuteness.
2332
"Anything is ok in a manga" he's not wrong about that
uwu
Onii Chan
But manga is not OK.
Haha true. Anything. I mean, anything 😂😂
japanese know how to separate what's real & fiction
I love how a world class sushi chef is more accepting of variation than an Italian who doesn't even know how to cook
There is something about the way things are in Italia, which make us wish that they stay the same forever.
@@oneoranota whatever ways italia have for their things, i can guarantee that japan have even more.
So it's not about the things, just the people. Japanese are extremely shy people and more polite in nature, you can butcher any food they will hesitate to get mad.
Italians on the other hand... Never change, italians. We love you for being you.
@@soyUsernameWasTaken Japanese are more polite and might hesitate to say something that might offend you. Italians would probably slap you in the face if you put pineapple on pizzas or break your spaghetti in half
I'm half japanese and half italian lol and i can guarantee that it's the same for both countries. Countries with deep culinary and cultural traditions tend to be like this... it's the way they respect their country. When im in japan my grandparents and my father (japanese) always tell me "do it like this, don't be so italian" and the same happend in italy with my mom and my italian grandparents.
@@lore00star your japanese grandparents will never ever say that to your italian grandparents faces. As an asian i can guarantee this.
Your Italian grandparents on the other hand -it really depends on their personalities, but they might say it to your japanese grandparents faces 🤣
"Don't eat sushi fish side down. Eat rice down tilted 45⁰"
Finally, someone who doesn't think I'm crazy!
8:49 in Spain, before access to freezers was common, we also hit the octopus and some places still do. It even created an idiom "dar a alguien la del pulpo" wich roughly translates to "give someone the octopus one" wich means give someone a similar beating to the one you'd give an octopus. Very interesting video btw :)
Ahora estoy con pena de los niños que fueron los primeiros PULPILOS
I'm a Japanese.
I was very surprised that Spanish people has exactly same idiom!!
In Japanese''tako naguri ni suru''.
''Tako'' means octopus and ''naguru'' means beating or punching.
Amazing information
Que chido xd
Yesss my Spanish/Catalan cookbook (it's HUGE like 2 dictionaries) has the most ambitious whole Octopus recipe in it like who do you think I am, cookbook? xD
"For me, impossible..." Implying he believes it is not impossible for others, and possibly that he knows someone who can do it, intriguing.
or simply humor.
@@omikronweapon that's what they want you to think!
He just mistook the preposition. It's common for non-natives to mix-up to and for.
I will wait with suspense until that new insider video comes out in 20 years
He was just saying "in my opinion"
I saw the pain in his body at that soy sauce dunk, he could barely speak. Poor master.
5tt
That person might as well just drink that soy sauce, get high blood pressure frim that excessive salt and die
you need more replies for this amount of likes
Honestly my jaw dropped too! Never seen someone drown their sushi like that in my life, who needs that much salt?!
Isn't drenching it like that offensive to the chef? Like saying their sushi is bad? Idk I might be wrong but I thought I heard that somewhere
I'm listening to a Master speak about Sushi, a dish I'm not very fond of, but I'm fascinated. A testament to how good this gentleman is.
And props to this channel for bringing all these interesting people in to lay the smack down on movies, when it's warranted.
In his restaurant you would probably like it. It's the difference between a mcdonald's burger and a wagyu steak. He buys his fish everyday from a market. The fish was literally caught hours before.
@@somewhereupthere785 right, fastfood-level sushi is TRASH
Very well said!
@@somewhereupthere785 His restaurant imports fresh Wasabi and water from Japan. He imports the water because the pH is particular how he likes it. He's probably a little extra for someone's first good sushi experience
@@TheHauntedKiwi Some of the best sushi restaurants aren't expensive, just diligent. Go by reputation not price.
I do love the comment he had about how they prepare octopus in Spain compared to Japan. He didn't say it was the wrong way to do it, just a different way and both are valid. It's about preference depending on where you're from.
There's a historic Octopus/squid making culture in Spain too. So being a chef he probably studied it...that's what good chefs do.
One of the best guests in this show. Very respectful and professional as well as funny and informative.
The way he says the Madagascar one is the ‘next step’ means that someday it will be possible
“I’m not hitting, just pressure”, is this guy my dad🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
5555ffdd
"If you hit, lice is broken"
When doctors just call pain ‘pressure’
pressure as in intimidation moron
I think he said "hating "
and then there's my mom who uses the SAME EXACT knife for fruit, veggies, fish, steak, and opening package.
Same with scissors. Asian parents
That’s not safe. At least separate raw meat knife…
My mom does the same but she washes the knife before and after cutting meat or chillies
cross contamination issues much,
My great grandmother was the same way. Everything from raw meat to opening letters; same giant knife.
Refreshing. Very informative. The chef sounds like he is proud of his work. And then he explains a lot of secrets and intricacies which backs his pride. Basically saying: "THIS is why my sushi is art."
Watched the whole video only for 16:48
when they *triple drenched* the sushi in soy sauce Endo went : my disappointment is immeasurable and my day is ruined.
ggy6
My taste buds screamed, my tongue shrunk back into the back of my mouth, my nose scrunched, and my toes and fingers curled. I was in maximum cringe/wince mode.
Cringe
In all seriousness, I have never wanted to see a character on a TV show punched as badly as I wanted to see Wags do to that guy.
"Anything is ok in manga" this is my kind of people
Facts
if the whole clip was shown of that Gintama episode he probably would’ve left the studio
@@hyphensmixtape lmao true, I don't think Hasegawa has an idea what he was doing.
@@hyphensmixtape his eyes would have bled for sure
if the whole clip was shown of that gintama episode he probably would have left the studio
Still waiting for "Normal man rates 12 normal scenes from a movie".
When?
its just gonna be scenes of people walking
I'm high and laughing soooo hard at this 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
And where exactly are they supposed to find a normal person these days?
@@jolliv deep bro, deep.
I'm still waiting for my callback
16:50 but for rico? quick work
Mad respect to Japanese sushi chefs.
The level of discipline and respect for the process is truly admirable.
I know it hurts a Sushi chef to see someone drowning sushi in soy sauce... But we need to stop this person for their own sake, if you need that much salt before you taste it your blood pressure can probably clean barnacles off a boat.
LOLOL
I'm remembering that episode of CSI where one of the guys was poisoned with blood thinners and nicked themselves while shaving and died from blood loss because their blood wouldn't clot.
@@mndlessdrwer epic
HAHA that's brilliant
Like, the rice is black! The only time my sushi has ever looked like that was when I drop it! And then fail to pick it up a dozen or so times. Like, what in the world.
"This is impossible" that's what I was thinking!! man, how do penguins hold a knife with flippers
Nothing gets past him :D
I laughed when he said that 😂
Yeah but I love how He still taking a moment to teach us something (in this case about the knife) even though it such a goofy scene from cartoon
Why is penguins making sushi
@@alansus586 to be seen as more sophisticated and not be grouped together with the uncivilized savages
I don’t even cook and I almost gagged when he dipped that entire thing in soy sauce. Like god damn if you like salt to much go to the ocean and drink it. There’s fish in there too.
I showed it to my wife. She does it. She is terrible eating sushi
@@bigWazaaThat's okay she can still learn 😊 Tell this to her. The correct way is to just gently tap the sushi from the soy sauce. A very tiny amount was enough. Do not dip it, soak it, or swirl it around because the rice breaks when liquid was absorbed and the spices will melt.
Edit: I don't know if my english was correct but pls bare with me 😊
@@youprollydxmbforreadingthis your English was great! How long have you been learning?
@@pigeon1923 Thank you! 😊 For about four years now. But some words I still don't know so I use applications to translate it or if I am not sure about my grammar, I use grammar correctors.
@@youprollydxmbforreadingthis your english sounds amazing, and no worries about using apps and spellcheck, everyone needs a bit help sometimes
16:44 what you’re here for
Him: "Oh Nice sushi counter"
His friends: "Write that down! Get him one of those for his birthday!"
:)
"I'm not hitting, I'm just giving pressure."
Asian kids know.
Yes 🥲
Sadly, yes....
🙃
Lmaooo my mom carried around a wooden spoon in her purse to threaten us with in public hahaha very effective
Yes...
this was such a good video! I love that he rated the home sushi one high "it's realistic cause she's a beginner" :D
I’ve never been a massive fan of sushi, but this video showed me just how deep the culture and traditions involving it are; I definitely would like to go to a nice restaurant and give it another try.
a lot of it is just finding the right place. chain sushi is never a good option, especially if you're in a land locked state like i am. instead, you can usually find a couple of small single location places and they do amazing sushi.
@@quinnmarchese6313 Arkansas probably doesn’t have any great sushi places but next time I’m on the east coast I’ll definitely look for a high rated one
It's Japan, everything is steeped in culture and tradition.
@@Johnny-tz3yd look for a place with a high rated "omakase". That's your code word for letting the chef drive your experience
All fish (except tuna) that is served raw in the US is required by law to be frozen. It doesn’t matter if you get it in California or Arkansas, if they’re following the law, the fish is the same.
I'm impressed by how he is both humble and generous. No true master is controlled by their ego.
I like that he gave a fair review for a beginner. It makes me feel better about making sushi at home.
There's something about him that I can't help but like
Yeah same
Japanese people are very humble.
My favorite is the old man that sells curry and rice in a vending machine for $3.50. Always kept the rice nice and warm and changes out his inventory twice a day.
He comes across as a very friendly, personable person. Lots of Asian peoples have the same mannerisms, there are a lot of Vietnamese and Korean small business owners in the city where I live and all of the ones I’ve met are incredibly polite, reserved, and come across as a bit shy. They give very likable first impressions.
His English isn't perfect but he somehow makes it perfect to understand.
He's very concise with his english
concise, yes, and circumlocution
Japanese people tends to have a hard time speaking in english, that's why i actually find his english to be pretty good.
@@valk_7233 my stepdad is Japanese and his English is grammatically perfect but he struggles with some sounds.
My dad had a friend when I was young who was a sushi chef and this guy reminds me of him. Such a chill vibe, very passionate about his work, great sense of humor.
Yesss!! The 45 degree angle!! I figured that out growing up in Hawaii rice down all you taste is rice and the aftertaste of fish. Fish down and all you taste is the topping and fish no rice. Put it in 45 degrees you get both in their purest form. I always got looks from tourists for it lol but when I explained it to the sushi chef at our favorite restaurant I got a smile so I’ll keep doing it lol
Endosaaan!!!! I work for a year with this guy!!
Amazing chef! Unlimited energy!
Lucky
Calm down
@@SR-pc1cb 🤣
I think the best part about his critiques is that even though he criticizes, he still considers a lot of it passable since a lot of restaurants do it their own way and are very different.
He is so right about the blow torch on sushi. Every single time I've had sushi someone did that to it tasted like butane instead of like fish.
wanting to eat real sushi but not raw fish sounds like an oxymoron anyway.
if you want a dish with cooked fish and rice there are plenty of delicious options available outside sushi.
@@benzaiten933 It depends. There are also several kinds of cooked options even within traditional sushi. Unagi is typically cooked, octopus is cooked, not to mention the various non-fish options like egg or kappa maki.
Wow, I guess I have been very lucky then! Whenever we go out for sushi to torched kind is my favourite, I have never had it tastes gaseous or anything
I pay for the butane taste. You know what, keep the fish, just gimme the gas
Having made Sushi twice now myself, I can confirm that 15:13 is accurate. I knew to keep my hand cold and wet and the rice still went everywhere.
The second attempt was much better. The amount of rice I put on each piece was inconsistent, but it at least looked like sushi.
I know it’s “cheating,” but the sushi molds you can get at Asian markets are awesome if you’re a clumsy oaf like me in the kitchen. ;D
I love how he said its still an accurate scene, just for a beginner rather than an expert.
It's nice he keeps mentioning his master. From what I believe, chefs have the utmost respect for the person or people who taught them.
1:42 customer dunks in soy sauce
Chef: you have chosen death
Lol “Here have a free sample of Fugu”
@@SupremeShuckle ‘the liver is to die for’ 😂
i went to a hibachi a while back, and i dont know if we had different types of sushi but everyone was dipping it in soy sauce so im confused? oh and btw, it was delish!
@@Joppio05 dipping in soy sauce is fine, it’s just that in that specific clip he absolutely drenched it in soy sauce, wayyyy too much
@@kentli1388 ahhh thanks so much! ^^
This is so comforting, I've been missing the polite Japanese energy in my life, so this video is deeply soothing to me
I'm amazed we didnt get any comments on the American rolls haha
I've had friends say how much they love sushi, they go to expensive places, they pay X amount on a sushi dinner...... the dinner was ALL rolls. I cried inside
Philadelphia and California roll
Everything with cream cheese, avocado, cucumber, mayo or sweet sauce 🤮
I enjoy the traditional rolls more, but sometimes I get a craving for a volcano roll. I also can't go without at least a spicy tuna/salmon roll every time I go out. My go-to order is 2 spicy tuna/salmon rolls (whichever I'm feeling that night), 2 salmon/tuna/yellowtail rolls(again, whichever), and keep the nigiri coming till full. But I also only have cheap options for sushi so I don't have much variety to choose from and they are on the small side. 2-3 mm thick slices of fish. If I try for the complicated American rolls, I wouldn't be able to taste any fish.
*??? But there are Japanese sushi rolls? Maki and uramaki ?
And??? Pathetic
What I love about Asian culture and specifically the Japanese is their dedication, attention to detail, and mastery are all taken so seriously.
This was like the best Insider content ever , suddenly I wanna quit my medical school and dive into getting sushi ug, pg, super speciality degrees. This looks so much more pure and dedication put into .
1:40 even me who is not a sushi chef can feel how uncomfortable this scene is, Imagine someone who has spend his whole life perfecting his art and watching someone else do this to your art. haha
Go to a high end restaurant, order a nice dinner course. Then once it gets to you, you just empty a whole bottle of ketchup on it in front of the chef.
It's like buying a painting that took years and as it is switching hands, you start painting chungus in the middle.
@@LtZerge This scene brings up a very interesting point-of-view about all chefs who specialize in one style of cuisine. If you go to a high-end steak house, you’ll NEVER see bottles of steak sauce on the tables unless the restaurant makes it in-house.
I think the John Wick joke is that english have different price to japanese folk? And it's written to look different so nobody except japanese people would notice
That's a nice detail
Nice touch!
But if you know at least hiragana you’d still notice that it’s just いか in messy handwriting and いか written neatly lol
@@starrysky10 and thus, you pay less. Good job!
But the Japanese price was more expensive lol
NEXT: Ramen Master breakdown instant noodle scenes in movies.
Those two have have nothing to do with each other except for the name. They'd probably cry if someone made them rate something that has nothing to do with their profession
@@npcimknot958 so a college student ?
This guy is just too good. The john wick part when he TRULY appreciates that counter for a second.
This was one of the best episodes for this series. Nice job, I'd love to see Endo come back for a second round of reviews.
5:30 "Some people one finger, some people two finger. I'm two. Always two finger." man this guy is a legend
i love everything he says in this video, it made me remember why!... why i love a good expirence of sushi, omakaze, izakaya, a good ramen, all of it. it really touched parts of my soul that this pandemic made almost sleep, numb to this sensations. i wish to comeback and grab a good piece of sushi and smile.
I really appreciate how he switched from Japanese to English with help from editing. I love when speakers talk about their culture in their language
14:27 “If my staff do it the same way, I bring a bat. I’m not hitting them, it’s just pressure.” Underrated joke there, lmao
This man, I appreciate him. He's honest, and you can tell he loves what he does. You don't see many people like him anymore
I love he keeps saying “my way” he doesn’t think the way he does it is the only perfect way he just prefers it
They really showed gintama for a sushi scene
I nearly choked on my food when it came up
Thanks God, the video stops before Otae burns that sushi
Why they dont show the sushi turns into dessert?
Should've done Food Wars instead.
Having 4/10 scpres for Gintama is actually generous lol. We are lucky they didn't show the entire scene
That 45 degree thing also applies to wraps like Burritos. Most places, because of the way they roll it up, will flatten it slightly in the wrong direction, so when you bite one half, using its slight ellipse to fit your mouth, you get a mouthful of chili, then the next bite, a mouthful of rice.
Always roll your Burritos and other Wraps 45 degrees, and REflatten them at that angle! Then you can zig zag down it with a full compliment in every bite!
This is like the doctor who reacts to injury and medical scenes in movies and TV shows or the lawyer who reacts to court scenes in movies and TV shows, this is actually really cool getting an actual sushi chef's opinion on sushi scenes in movies 😀
Random movie scene: “Blowfish, very fatal”
Ah, yes. It will not just kill you, it will *_very_* kill you.
@ArtoriusRex no, fatal means deadly, regardless of such a detail as amount of poison. It’s grammatically incorrect to emphasize on it, it’s like saying something is very perfect. It’s clear they put so little thought into that movie that not only do the sushi making scenes not make sense, neither does the dialogue.
@ArtoriusRex okay, don’t get upset just because I disagreed with you. Firstly, pedant is not an insult. Secondly, I clearly understand what they meant but it couldn’t be more obvious that they chose the incorrect version just to make the stakes _seem_ higher and therefore make the other character appear ‘cooler’ by taking on such a challenge. It’s simply done for the looks, not the essence. As much as you might love to argue a different point, the line of dialogue in question isn’t an organic one formed by a true non-native speaker, but something the English speaking writers decided to put in just because.
It’s true that the use of “fatal” carries a certain connotation, but in many uses (and in various dictionaries), the word is used to refer the capability of causing death. “More fatal” from the context makes sense; the toxin or toxins are more potent. Also, regardless of whether you find it an insult, “pedant” is usually used as a pejorative. On that topic, most of us knew what you meant when you said “more fatal” was ungrammatical, but in truth, it’s probably incorrect to say “more fatal” is ungrammatical. In terms of the meaning of words (semantics), it’s problematic, but syntactically, it’s fine to say “more fatal.”
@@stellar783 maybe because he's not trying to insult you and merely stating the fact that you get excessively concerned with such a small detail? Yes, it's not grammatically correct, but do people always try to speak perfect English? No. "Very fatal" is something that makes sense and unlike "very perfect", it doesn't stick out like a sore thumb because a lot of people especially foreigners use "fatal" and "deadly" interchangeably. Who cares about grammar if it's not related to school/work and you understand what they're trying to say?
@@stellar783 Saying something is "very fatal" likely means it is fatal at a lower dose, or can cause death more quickly.
Isle of dogs is extremely underrated and y'all can't change my mind
You can't change a fact. It's an amazing movie
Wow 😳 love of Almighty God 🙏 is amazing amen 💖🙏 mabuhay 1/∆%∆/8...
"Sir this profile picture right here!"
Why are all of the animals alive and wriggling? Seems cruel to me. Also the animation and movement is very robotic. It
@@conradleffman8393 they’re dead. It’s just the nerves which causes them to still move and wriggle, but they’re dead. Also, the movement seems sort of robotic since it’s a stop motion film.
Omg the subtitles are correct to the translation subtitles THANK YOU
Also i love these, and this is such a fascinating breakdown. Please bring hin him back for more!!!! I want to go make sushi now...
It's really admirable to see how much respect and reverence he has for his master, father, and craft despite the fact that he himself has become a master. Great example of staying humble and acknowledging one's roots.
A very satisfying video. Loved and enjoyed every minute of it. Such humour, humility, Professionalism and mastery which he brought to this review is so difficult to find. I enjoy this so much 👌🏾
Love his language blending
Agree it was very captivating
This guy is a legend, would to fly out to his restaurant and try his food. He is very very knowledgeable and learned a lot.
This was very entertaining to watch, and also informative. When he was talking about fresh wasabi I was reminded of one of my favorite quotes of Anthony Bourdain. "If you've only ever had the neon green stuff, and not real fresh wasabi, it's like going your whole life eating Steakums and never having an actual steak."
Yeah, that may be true, but true wasabi is notoriously perishable! You literally have to go wherever it is generally grown, as it's not shippable.
true but it's very hard to get real wasabi outside of Japan and high class restaurants. it's impossible to get it at regular restaurants or pick-up sushi places yet if you still wish to eat sushi what else is there but to purchase what said places have to offer?
Here from the “for me impossible”
I like this. I've always loved these videos. Seeing anyone who is passionate about something is wonderful. He is well-spoken, and even cracked a few jokes in the process. Japanese culture is full of little notes of sarcasm and humor. Awesome stuff.
16:48 *extremely animated scene of a penguin cutting fish with knives to make perfect nigiri*
master sushi chef: for me, impossible
08:46 In Spain, traditionally the octopus was beaten always before cooking it. I'm talking before the times everybody had a good freezer at home (before the eighties). In Galiza and Asturias they boil the octopus with this routine:
- you grab the octopus by the head with the tentacles hanging right over a cooper pot (or a pot with some cooper coins inside) with boiling water (with a pinch of salt and a bay leave; other people uses rosemary or other kind of herbs for the aroma).
- then starts what is named as "asustar al pulpo", "to scare the octopus" the octopus. This is to sumerge the tentacles inside the boiling water a few seconds twice and let it inside the pot in the third dive.
Curiosity: We have an expression related with this. When someone has been through tough times, somebody read the riot act, your team is humiliated in the finals or he/she loses a hard fight ... we say "le cayó la del pulpo" that literally means "to fall over you the clobber of the octopus". 🏏🐙😁
I don't eat sushi, but seeing the level of dedication he has for it makes me want to.
don't love it till you try it!!
This guy has very respectable passion about Fish. His English is strong too! Much love from USA
He is so very courteous.
I wish I could experience his food in his restaurant.
I've used a blowtorch making sushi before once! Never again. I completely agree that it imparts the smell of the gas into the fish
Same
same
I've got a crazy Idea, instead of using a blow torch use a charcoal chimney (like they use for starting coals for a charcoal grill) once the coals are lit use the bottom of the chimney to quickly grill slices of fish.
Actually, I own a Japanese restaurant (w japanese chefs) & to be quite honest the flame adds flavour. If it added a gas smell how come you never ever noticed it?? Aburi style adds a great taste.
Also, you will be suprised different blowtorches (& gas they use) actually have slightly different tastes - but again, never noticed gas smell!
@@TheBeatles.. Natural gas/Propane has no natural smell that is a chemical that is added so you don't accidentally blow something up, some people are more sensitive to the smell/taste of that chemical others can't detect it at all
I like how he score everything, shows he knows what he is doing while being aware of the situation of the video he is watching.
9:23 finally someone said it. There's trend now to blowtorch or gas stove grill meat. I know it convenience but did you guys didn't smell those gas? I always prefer using wood to grill so it doesn't have funny smell :(
those portable wire charcoal grills work great
i kinda like the smell lol
@@wongpakornchokthitirath8012 same with smelling gas in gas station am I right
@@Nietabs kind of like cheap lubricant and atomized steel particulates from an abrasive saw.
1:43
I like how you can hear some of the staff in the background chuckling like they knew that was blasphemy and just by the man shifting his posture they knew hahaha
This man is such a joy to watch I loved his commentary and humor😁😂
Every single time I watch one of these I want to have a job in whatever profession the reviewers have
Including bank robber?
@@sarasamaletdin4574 Abso-freaking-lutely
Sushi master saying to eat with fingers
Me who can’t use chopsticks :D
Dude it's pretty easy, just put the bottom one in the wedge between the thumb and the pointer finger (the bottom one is stationary), while you hold and move the top one with your pointer and thumb (in order to move it just flex and straighten your thumb and pointer in a repetitive motion until you get it right).
Although this may sound and look sacrilegious, you can hold and move the top one like how you move a pen, with all three fingers. Not really the same but gets the job done
me who can't stand getting food on my hands :x
I think using chopsticks is one of those things where if you don't acquire the skill early, it doesn't feel worth the trouble, but once you do have the skill, you won't know what you did with yourself before! I eat chicken legs with chopsticks because of the aforementioned reluctance to touch food with my fingers lol