Sushi Chef Tatsuya Sekiguchi is a Master of Shellfish - Omakase
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- Опубликовано: 28 сен 2024
- Tatsuya Sekiguchi is a fourth-generation sushi chef and the owner of Omakase Room by Tatsu in New York, where he specializes in local shellfish.
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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 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!
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.
I've always admired these masters in these small humble restaurants over the ones who have 50 restaurants internationally.
for some reason im really touched by this sushi chef, hes mellow yet strong
"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."
He really enjoy his work.. that was shown clearly from his face..
Today was a bad day
*Eater uploads Omakase video*
Today was a GOOD day
I went there last year! Was an amazing experience. Highly recommended!
Love this man's outlook to life.
That extremely microprecision cut off the flounder's skin. Amazing.
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.
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"
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.
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!
Start a gofundme to get this man a gas stove/grill. He deserves it.
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.
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.
I love how he bigs up our fish even tho they variety is massive
Thank you eater, I really enjoyed this one.
Keeping the craft alive, respect.
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
He got the knowledge and the skill
Pure passion, I love it.
if you can't love your work, you'll never become a professional - Chef Tatsuya 👨🍳👨🍳👍
He looks like Mark Dacascos in John Wick 3
VIELEN LIEBEN DANK...FRIEDEN und FREIHEIT...
There were so many parts where the clips cut off even if the chef didn’t finish his sentence lol
But if you can't love your work, you'll never become a pro. Thank you for your dedication and wise words.
Spanish Mackerel comes from North Carolina, that somehow made me laugh 🤣
The eel knife looks like the brave buster
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.
Spanish Makerel from California... Made my day thx
VERY TRUE ABOUT LOVING YOUR WORK. BECAUSE YOUR CUSTOMERS, CLIENTS. WILL KNOTICE IT. IM A GARDNER .ABSOLUTELY LOVE WHAT I DO.
Respect.
Ele trata os alimentos com respeito bonito de se ver cozinhar
Thank you.
tatsu is my fav omakase place in dallas
03:16 Instant Gaki No Tsukai English class flashback.
master koki masak yang sangat hebat
Greatness.
Such. A great video! He is amazing!
Looks superb! Lemme open my wallet *moths flying out*
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.
The moment he called me hentai, I wanted to pump that shellfish muscle around me
Weird
he knows his food.
His story is a real life anime story
1 thing I learned about omakase is you need to have 1 interesting story in every item that you touch
So my man Cloud was swinging around an oversized unagi-saki? 6:28
Such a unique chef:)
Amazing you are CHEF
What’s the name of the beginning epic music?
i feel like im on an adventure XD
Oh if only i could eat scallops 😞❤
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
*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* !!
When he said the people who first order shellfish is a little bit perverted im like 0_0
America: For our sushi, we source our best fish and shellfish from Japan
Japan: We got this from America
Anybody know the soundtrack they used in the very beginning of the video?
I thought that was a mini buster blade
one thing i learn from his story... kodawari...
So, i dont get it exactly. he wont be going to run the family restaurant back in japan, but hes gonna continue in USA?
He seemed pretty happy, smiling :D
I was dumbfounded when he "went to Olio"
11:48 subliminal message, he says somebody kill me.
where can i buy that smoke machine???
1:11
kodawari!
di sana ngga ada elpiji ya?
did he just say people who order shellfish first are perverted? 🤣
Yum
Is it just me or does he look like an Asian Quentin Tarantino?
2:49 what is he talking about ? Is that just a bad translation?
That intro felt like an anime opening
Nice
I'm confused... Is this sushi or sashimi... And what exactly is the difference between these two
usually sushi is with rice and raw fish (include shellfish, octupus, fish, etc.) but, sashimi is strictly raw fish only, no rice.
Knowing that i got seafood allergies, this video makes my throat itchy...
I wish I know what it feels like to eat sea foods
Isnt there some over the counter meds that help with seafood allergies?
start with fish... white fish, then proceed to the red.. u wouldnt be allergic to fish.. mostly crustaceans only.. good luck
I’m watching while eating oats noice
Saitamaaa! Yosh 😅
Ummmm, I love shellfish.
chef
Miyagi? Like mr. Miyagi?
the music is too loud
At 2:48. What??? Ordering shellfish first is a little perverted??? I LOVE shellfish. I would order them first if given an option on a sushi/omakase menu. I feel attacked. LOL...
I am surprise to know that most of his seafood is from the United States. I thought it is from the local market.
The restaurant depicted in the video is located in New York City, so it makes sense source products locally.
Como
Does anyone know what string music is playing during the first 30 seconds or so?
Yeah...cod and chips please mate.
Why isn’t this under the Omakase section @eater 🤔 threw me off for a bit
Its because its sponsored by Capital One. If you scroll down there playlists, you'll see another Omakase series thats sponsored by Hennessy
Is he the only one working there?
👏👏👏
"Unagi..."
he bring the eel skewer trough garbage corridor and burn it with a gas stove?
He cooks them from the skin side and the skin becomes crisp. He isn't burning the fish.
But yeah, I'd be happier if he covered his eels when walking.
Isn't he covering it with plastic at 7:23?
@@huyanh995 yes I think he already covering it with some thin plastic.
He looks like Casey Neistat
Thats very shellfish
💪👍
🔪The story behind the fish is the great part. A vulnerable chef. As a Chinese American living in Asia past 10 years, I have a new found crush on those who aim perfect their craft. ♠️ AsianFoodNerd (IG)
why do sushi chefs scale the fish if they just going to remove the skin afterwards?