Lots of people don't believe this. I once have an employee tell me to give him more money so he'll arrive on time. The day another company decided to hire him, I almost wanted to celebrate.
I was lucky enough to book an omakase meal here when I visited NYC! I absolutely loved his place, it's small but simplistic. He keeps his restaurant clutter free so even though it's a small space it doesn't feel claustrophobic. It actually feels extremely welcoming and non-intimidating! His amazing selection of sushi further enhances the entire experience. Best part of it all, it was one of the cheapest most affordable omakase experiences I could find! I made up my mind to always visit every time I'm in NYC. Truely an amazing place and an amazing chef
I can listen to Sushi Chef Tatsuya speak for hours on end. He's so very informative and gives plenty detail about each fish, an interesting fact behind it, and more. Very enjoyable watch!
They kind of miss translated the shellfish thing. He said whoever that decided to eat shellfish for the first time ( as in the first person in the human race) must be adventurous and weird.
there's something really special about this particular omakase video but i don't really know why. the fact that he eventually grew to love sushi and know so much about the ingredients he uses... just wow. the art of sushi making really goes past the skills one possesses
What is amazing is that he mastered something he wasn't even into doing in the first place just imagine how good he would have been at that other things he gave up from doing to help the family business.
Near the end.. the reason he gave to not go back and take over the family restaurant wasn’t fully translated.. Reason was because it was a restaurant in a small town and he didn’t want to give up his dream here(whereeverthatwas) Great dedication..
Holy crap. Not only do I like this guy because of the food he makes but because of the knowledge he has. Its awesome hearing the history behind what he does.
In japan it's believed that sushi restaurants end after the third-generation.. "Tatsuya Sekiguchi is a fourth-generation sushi chef" That made me smile from the bottom of my heart :). I love people that have this passion for their work.
wow. the whole "Omakase" series is already great and this one is very good too. The chief, the way he becomes a sushi chef, the reasons he chose his raw food are perfectly fit into the whole video!
Ugh the music at the beginning... These shows just make me feel so happy hearing such a wonderful story from such unique individuals while listening to an absolutely amazing score. I wish I could find that song somewhere!
9:48 They don't translate this part because he explains his idea for smoking Spanish mackerel came about after he'd had too many poorly tasting ones in America. Also, I don't understand why they went with that translation at 9:51-9:57, as he really says something along the lines of "During serving, we smoke the fish in front of the customers, but for prep we keep it in this box"
It can keep costs down as well. In NYC's omakase landscape, Tatsu is on the more "affordable" side. Not cheap, but less pricey than alot of his fellow chefs.
chefs are always these 🌪s of a crazy life. Everyone I have met and myself whom have worked or work in this lifestyle know the live hard work hard mentality
Thanks Eater, this video is inspiring. I wish we could get Japanese chefs like Sekiguchi-san in my area. Maybe start a fund raiser? Get this man a gas stove!
Notice how every sushi restaurant is centered around one person but the US kitchens offer more of a view into the Team and what goes on behind the whole operation.
My Sekiguchi's techniques are flawless how he mastered fileting in the fish with precision and his nigiri techniques have no correction needed. If you watch so many inexperienced and untrained sushi makers around US you can tell who is a real sushi chef. Like what Sekiguchi says, if you don't like your work you can't be a pro.
Wait, so he's a fourth generation sushi chef who didn't want to go into the family legacy business, but the passing of his older brother caused him to rethink his decision, leave his other career and join his family? Quick, someone make a bittersweet slice of life anime about this guy! The story practically writes itself.
LOL you're right, i went back and replayed it started coughing and laughing so hard. It's EXACTLY like it. dramatic, hates the family buisness, family members sudden death, starts as a very clumsy boy that builds up his character and becomes skilled and in the end loves what he's become. I can really recomend Chuuka ichibian ( watch season 1 around 49 episodes look up nyaa.si) really really old chinese cooking anime. A boy is really passionate about spreading chinese cooking. Its very interesting. and passionate. It received a second season now this year.
What kind of vinegar does he pour over the rice at 10:17 ? Is it normal rice vonegar with some soy sauce? Is it some special vinegar? Or something else? Why is it so dark? Would appreciate a lot! Thanks
Psyfer Ice? Luxury! I lived for three months in a brown paper bag in a septic tank. I used to have to get up at six o'clock in the morning, clean the bag, eat a crust of stale bread, go to work down mill for fourteen hours a day week in-week out. When I got home, my Dad would thrash me to sleep with his belt!
*Seppuku* For anyone who might not already know, this is a Samurai practice. Seppuku was used either voluntarily by Samurai to die with honor rather than fall into the hands of their enemies (and likely be tortured), as a form of capital punishment for Samurai who had committed serious offenses, or performed because they had brought shame to themselves. It is a ritual suicide in which the Samurai takes their own sword or dagger and plunges it deep within their own bellies. *Ouch* !!
The wording "hentai" here are not "perverted" but rather "abnormal". To quote him again : "Because of the grotesque feature of shellfish, uni and sea cucumber, people who first ordered them are adventurous and abnormal".
5 лет назад
@@zachtan .. Why? Do the 2 shells symbolize a women keeping her 2 legs closed? lmao
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
"If you can't love your work, you'll never become a professional"
That hits deep.
Lots of people don't believe this. I once have an employee tell me to give him more money so he'll arrive on time. The day another company decided to hire him, I almost wanted to celebrate.
Or, "Do something you love, and you will never have to work."
I was lucky enough to book an omakase meal here when I visited NYC! I absolutely loved his place, it's small but simplistic. He keeps his restaurant clutter free so even though it's a small space it doesn't feel claustrophobic. It actually feels extremely welcoming and non-intimidating! His amazing selection of sushi further enhances the entire experience. Best part of it all, it was one of the cheapest most affordable omakase experiences I could find! I made up my mind to always visit every time I'm in NYC. Truely an amazing place and an amazing chef
How muchh?
3333333333333232323
Was it hard to get a reservation???
there is a omakase near my lmao
I can listen to Sushi Chef Tatsuya speak for hours on end. He's so very informative and gives plenty detail about each fish, an interesting fact behind it, and more. Very enjoyable watch!
They kind of miss translated the shellfish thing. He said whoever that decided to eat shellfish for the first time ( as in the first person in the human race) must be adventurous and weird.
Aaah that makes sense! Thank you
Thank you
I understood him..
But he said hentai.
@@nocturnalwolf7559 !
!+(
I've always admired these masters in these small humble restaurants over the ones who have 50 restaurants internationally.
there's something really special about this particular omakase video but i don't really know why. the fact that he eventually grew to love sushi and know so much about the ingredients he uses... just wow. the art of sushi making really goes past the skills one possesses
Also the guy is truly honest and that honesty is getting translated into his work and the food.
Well he grew to love MAKING sushi. He said he didn’t really like sushi though so I’m guessing he probably still doesn’t
Yep, i'd say this is a perfect omakase video.
What is amazing is that he mastered something he wasn't even into doing in the first place just imagine how good he would have been at that other things he gave up from doing to help the family business.
Near the end.. the reason he gave to not go back and take over the family restaurant wasn’t fully translated..
Reason was because it was a restaurant in a small town and he didn’t want to give up his dream here(whereeverthatwas)
Great dedication..
for some reason im really touched by this sushi chef, hes mellow yet strong
Love this man's outlook to life.
Today was a bad day
*Eater uploads Omakase video*
Today was a GOOD day
He really enjoy his work.. that was shown clearly from his face..
"People who first order shellfish"
That's me.
"Are adventurous, and a little bit perverted."
Yeah, that's me.
vaiyt ✋
He just called you hentai.
I'm pretty sure he meant the first people to ever eat shellfish.
I went there last year! Was an amazing experience. Highly recommended!
Wow, this Chef is showing his work and at the same time talking about his life experiences. He could be a great teacher
Holy crap. Not only do I like this guy because of the food he makes but because of the knowledge he has. Its awesome hearing the history behind what he does.
The Japanese are so passionate no matter what they do and they turn everything into art.
And here I am eating a bag of chips
In japan it's believed that sushi restaurants end after the third-generation..
"Tatsuya Sekiguchi is a fourth-generation sushi chef"
That made me smile from the bottom of my heart :).
I love people that have this passion for their work.
I've been to this restaurant! I highly recommend it!
Ohhhhh im going now that u said it
@Paul Perreira When I went, it was $125 for the 10 course meal. Drinks and extra portions (after the courses) were a la carte.
Paul Perreira that is expensive lmao but of course for this high quality of sushi
Paul Perreira true
wow. the whole "Omakase" series is already great and this one is very good too. The chief, the way he becomes a sushi chef, the reasons he chose his raw food are perfectly fit into the whole video!
Ugh the music at the beginning... These shows just make me feel so happy hearing such a wonderful story from such unique individuals while listening to an absolutely amazing score. I wish I could find that song somewhere!
Do all sushi chefs shave their heads because hair won't fall in food? If yes then that's next level dedication
Binay Hazra I believe it’s viewed as a mark of dedication and cleanliness in Japan.
The hair just fall out during their training because of the intensity and concentration required.
No it is genetic - they are gifted with sushi making brains which need to be tapped into, but the by-product of this is baldness.
@@DC-oc7ml That's some deep sarcasm
100 sit ups 100 squats 100 pushups and 10km jog daily
9:48 They don't translate this part because he explains his idea for smoking Spanish mackerel came about after he'd had too many poorly tasting ones in America.
Also, I don't understand why they went with that translation at 9:51-9:57, as he really says something along the lines of "During serving, we smoke the fish in front of the customers, but for prep we keep it in this box"
That extremely microprecision cut off the flounder's skin. Amazing.
Got to appreciate the way Eater tell these stories, keep it up
I admire your dedication and the love you have for your job. This job is a piece of art. You are an amazing sushi chef.
Love his calm vibe! かっこいいです。
japanese ppl are the most polite, calm ppl iv ever come across.
I like how this chef uses seafood from America, and not imported from Japan
Mad respect
And why is that? 🤔
It can keep costs down as well. In NYC's omakase landscape, Tatsu is on the more "affordable" side. Not cheap, but less pricey than alot of his fellow chefs.
This guy runs a restaurant without a stove!!! Mind=Blown!
Ravi Kumar epic or not epic?
Start a gofundme to get this man a gas stove/grill. He deserves it.
tatsu is my fav omakase place in dallas
He should have his own show. The knowledge of history of shellfish was wonderful
Thank you eater, I really enjoyed this one.
Pure passion, I love it.
I really like watching these kinds of video while I'm eating. Makes me feel less lonely
u ok bro?
@@Andrew-wt9rw Of course, but living alone makes eating less appealing
Come over :D we can feast together !
Prizza I'm the opposite. I like people, but how I eat and what I eat can be "weird" to some. So I learned to eat more comfortably alone.
Watching this made my day 100% better.
VIELEN LIEBEN DANK...FRIEDEN und FREIHEIT...
Keeping the craft alive, respect.
The guy who cooks fish for lunch in the office kitchen: "I'm going to borrow a gas stove at Olio". Olio: OK I have to go home and change clothes now.
chefs are always these 🌪s of a crazy life. Everyone I have met and myself whom have worked or work in this lifestyle know the live hard work hard mentality
I love how he bigs up our fish even tho they variety is massive
This was brilliant and brilliance at its finest 👌🏻💯
Thanks Eater, this video is inspiring. I wish we could get Japanese chefs like Sekiguchi-san in my area. Maybe start a fund raiser? Get this man a gas stove!
I can't sleep. Now I'm hungry.
Edit: Okay now I'm sad.
@아재 oh, I don't eat sushi- I'm just really hungry hahaha sorry
lucy lilith Masturbation may be useful if you can’t sleep
@Saijin Jien maybe that *was* me
Now you'r hot.
He got the knowledge and the skill
Notice how every sushi restaurant is centered around one person but the US kitchens offer more of a view into the Team and what goes on behind the whole operation.
My Sekiguchi's techniques are flawless how he mastered fileting in the fish with precision and his nigiri techniques have no correction needed. If you watch so many inexperienced and untrained sushi makers around US you can tell who is a real sushi chef. Like what Sekiguchi says, if you don't like your work you can't be a pro.
That guy's head is brighter than my future
To be fair thats a pretty bright head.
Yeah that's not saying much.
ShiroiKage009 gottem
VERY TRUE ABOUT LOVING YOUR WORK. BECAUSE YOUR CUSTOMERS, CLIENTS. WILL KNOTICE IT. IM A GARDNER .ABSOLUTELY LOVE WHAT I DO.
once you hear the constant background music, you cant unhear it
Ele trata os alimentos com respeito bonito de se ver cozinhar
Spanish Makerel from California... Made my day thx
GREAT FOOD! Beautiful!!!! Thank You
Such. A great video! He is amazing!
Wait, so he's a fourth generation sushi chef who didn't want to go into the family legacy business, but the passing of his older brother caused him to rethink his decision, leave his other career and join his family?
Quick, someone make a bittersweet slice of life anime about this guy! The story practically writes itself.
Amazing!!
if you can't love your work, you'll never become a professional - Chef Tatsuya 👨🍳👨🍳👍
master koki masak yang sangat hebat
It is not about Sushi, it's about Life
I always love omakase series, especially when they use their original languange which is nihongo because it just feel more comfortable to watch
Respect.
These are great. Keep them coming
He looks like Mark Dacascos in John Wick 3
There were so many parts where the clips cut off even if the chef didn’t finish his sentence lol
spectacular
Thank you.
Greatness.
this was amazing, this kid is informative asf
But if you can't love your work, you'll never become a pro. Thank you for your dedication and wise words.
He is good
he knows his food.
i use that tupe of mackerel for a kimchi mackerel chigae (a korean soup) cut the same way bedded on top
The way he talked on the opening is like an anime
LOL you're right, i went back and replayed it started coughing and laughing so hard.
It's EXACTLY like it.
dramatic, hates the family buisness, family members sudden death, starts as a very clumsy boy that builds up his character and becomes skilled and in the end loves what he's become.
I can really recomend Chuuka ichibian ( watch season 1 around 49 episodes look up nyaa.si) really really old chinese cooking anime. A boy is really passionate about spreading chinese cooking.
Its very interesting. and passionate.
It received a second season now this year.
Such a unique chef:)
1 thing I learned about omakase is you need to have 1 interesting story in every item that you touch
What kind of vinegar does he pour over the rice at 10:17 ?
Is it normal rice vonegar with some soy sauce?
Is it some special vinegar? Or something else?
Why is it so dark?
Would appreciate a lot!
Thanks
03:16 Instant Gaki No Tsukai English class flashback.
The eel knife looks like the brave buster
Amazing you are CHEF
So my man Cloud was swinging around an oversized unagi-saki? 6:28
Nice video, background music lowkey has a Wii vibe
His story is a real life anime story
Spanish Mackerel comes from North Carolina, that somehow made me laugh 🤣
I still support Japanese chefs in their own country in japan
What’s the name of the beginning epic music?
All I have in my fridge is two slices of processed cheese. Why am I watching this?
Psyfer Ice? Luxury! I lived for three months in a brown paper bag in a septic tank. I used to have to get up at six o'clock in the morning, clean the bag, eat a crust of stale bread, go to work down mill for fourteen hours a day week in-week out. When I got home, my Dad would thrash me to sleep with his belt!
Anybody know the soundtrack they used in the very beginning of the video?
Hes one shell of a chef!
When he said the people who first order shellfish is a little bit perverted im like 0_0
The moment he called me hentai, I wanted to pump that shellfish muscle around me
Weird
The mackerel is a great fish
Looks superb! Lemme open my wallet *moths flying out*
*Seppuku* For anyone who might not already know, this is a Samurai practice. Seppuku was used either voluntarily by Samurai to die with honor rather than fall into the hands of their enemies (and likely be tortured), as a form of capital punishment for Samurai who had committed serious offenses, or performed because they had brought shame to themselves. It is a ritual suicide in which the Samurai takes their own sword or dagger and plunges it deep within their own bellies. *Ouch* !!
He knows tooooooooooo much about his work and his knowledge is just great. But, why doesn't he has a gas stove?
Abhishek Pankholi gas stove not really needed in pure sushi restaurant except grill unagi imo
Did he just call shellfish eaters perverted 🤣🤣🤣🤣
Well, shellfish is known as afrodisiac food..
The wording "hentai" here are not "perverted" but rather "abnormal". To quote him again : "Because of the grotesque feature of shellfish, uni and sea cucumber, people who first ordered them are adventurous and abnormal".
@@zachtan .. Why? Do the 2 shells symbolize a women keeping her 2 legs closed? lmao
@ I mean, look at the imagery.
2:49 what is he talking about ? Is that just a bad translation?
I don’t eat sushi, Love ceviche !
Very interesting video !
It’s actually strange to see a Japanese sushi master use a lot of local US fish.
I never knew flounder was a shellfish!
it's almost like he is a surgeon