Sushi Master Yoshihiko Kousaka Has Earned a Michelin Star 10 Years in a Row - Omakase
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- Опубликовано: 29 сен 2024
- On this episode of Omakase, chef Yoshihiko Kousaka demonstrates his jigami sushi techniques using Japanese fish and lobster at his Michelin-starred restaurant Kosaka in New York City.
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So "Anoooo" is Japanese for "Ummmm"
Got it
That's actually 100% correct, no joke!
and "umm" in chinese is....
yeah, bout that
N L xdd
Anoooooooooooooooo...
That’s literally it
His face at the thumbnail:
Looks like the focus in his eyes could sharpen the knife
His face when he says welcome:
GRANDPA! IM HOME! I MISS YOUR SUSHI!
Lol, I do like "Shinder list" music when he is cutting ✂️ lobster 🦞 tail 🤣
先生 素晴らしいでございます。
Love the precision, attention to detail and the beautiful craftsmanship. This is not just food, it is art.
Tendi foi nada , mas a vontade de comer....
The sad music hits as he’s killing the lobster lol
Master.
0:30
I thought that was a Tim Burton’s Corpse Bride head on display.
Yeah what‘s up with that? Makes it look like some sort of Japanese voodoo shrine instead of a restaurant.
“Do it quickly with a knife”
Proceeds to tear it in half while it’s still alive 🤦🏽♂️
Here in NZ you put a skewer through its brain to kill it instantly.
After that it’s not dead it’s brain dead it’s completely different
@@excusemesir1048 Well being brain-dead is pretty close to being dead-dead... If not almost the definition of it
A 10 Michelin star chef cooks with ketchup! *gasp
Man he ripped that lobsters head from the tail while it was alive!!!
"I think the kindest way to kill the lobster is to do it quickly, with a knife"
*proceeds to gut the lobster and literally pull it in half while vigorously twisting and turning its silently screaming and spasming body*
*the lobster's children vow revenge*
I just feel sad that these michelin-starred restaurants use so much plastic and styrofoams
that's real wasabe some sushi restaurant using sentetic wasabe
palagi ko nalang naririnig ANO
7:30 "do it for the rest of my life, or I will be inferior to those with higher education."
That's saying something about becoming a master of your craft.
He probably just loves his job or doesn't really have a much better choice.
@Tom Stanton That too.
He's the chef of a Michelin star sushi restaurant.... this guy makes good dough for not speaking a lick of English
"Continuation is power"... I'll remember that.
More like consistency
All this time I thought that fish are just water dogs...
brotherhoodfiji.com/free_cake.htm
@PATRIOT HAM You are brainwashed. It is Koreans that should thank Japan for paying all your modernization costs and gave you all the education and technologies.
@PATRIOT HAM You are over generalizing bro, not every japanese person did that
Anoo.. Anooo.. Anoooo..
Please keep this series forever, chefs like him need recognition, not like those celebrity chefs
Not all celebrity chefs are undeserving of attention. A lot have paid their dues.
zachmarkham84 yes
Popular guy bad😡
Is a Michelin star chef.
Eats rice with ketchup.
@@zartey gib likes
The sad music hits as he’s killing the lobster lol
Bach ftw
brozors it’s literally still alive when the meat is sitting there next to it and he says this is the kindest way lol
@@f4t4lity0r4 yeah I thought the kindest way is to put the knife in the head and pull down
@@SuperTobbe12 You'd be correct.
@@johndoe5432 theres actualy no great way to kill a lobster, their brains are actualy a collection of ganglia scattered around it's whole body.
1:15 it says a lot about the strictness of his mother that he left home to become a sushi chef (寿司職人), it’s known to be one of the most demanding apprenticeships in Japan. Good thing he doesn’t hate her tho
He moved to about the opposite side of the globe.
Notice that when he quit for a week, he didn't go home but lived on the streets.
Check my RUclips Channel I am tasting with the chefs of the best hotels and restaurants 😉
You don't know if he doesn't hate his mother
Why dont fish bark?
brotherhoodfiji.com/free_cake.htm
No. He probably does. Which is why he never visits or goes back.
"I think the kindest way to kill the lobster is with a knife"
Cut's lobster and tear's it's body into two. Continues to move.
ikr 😂
That was disturbing to watch 🤦🏻♂️
I didn’t really find it that disturbing sure maybe he could have cut into its head first but I don’t see too much wrong with it as even when you cut into the head there are still muscular reflexes so it won’t look any more disturbing to you
@@un6abee3y maybe a viewer discretion warning would've been useful, can't blame ya
Everything you kill has muscle movement afterward because of the nerves. It was dead. The first cut killed it immediately
I can feel his sincere passion and affection to his career. Kind of a moving story.
yeah, what that sweet viola music in the background, youre pretty easy to manipulate
@PATRIOT HAM So not to be that Japanese guy, but Japan has issued apologies and financial compensation on three different occasions, which the Korean government accepted all three times. It seems that these issues only come to the forefront in Korea when their politicians stoke nationalism to make up for falling approval ratings. I think Japanese politicians just aren't apologizing or sending money anymore bc Korean politicians will just ask for more a few years down the road.
@@myonionsmatter7843 I mean, he did mention he's happy he chose this path.
Myonions Matter bro chill
In all honesty, Japanese food sucks. Tasteless and most of it taste the same. Boring food. Even the cooks are often lazy and serve raw food. Over rated rubbish tbh
Journalists have revealed many restaurants actually pass off ocean catch as expensive ones, blatantly ripping off customers. This guy however, has his fish air flown from Japan. That's respect.
Who knew? Thankfully those restaurant doesn't have Michelin starts I bet.
radiation really makes japanese fish taste better
Also he’s not pretentious about his stuff being all wild caught - he knows when to used the farmed stuff and isn’t ashamed of it.
@@methujeraya Keep playing your F2P games and living in your dump of a home 😄
His favorite food rice ketchup eggs goes to show deep inside all of us we just want nice comfort food
Check my RUclips Channel I am tasting with the chefs of the best hotels and restaurants 😉
or proof of an unrefined palate
I love his voice. It sounds so sincere and lovely. The food is as good-looking as usual, no doubt that it will taste good.
Yeah, he sounds very sincere. I'm sure he's a lovely person
Check my RUclips Channel I am tasting with the chefs of the best hotels and restaurants 😉
Drinking game : take a shot whenever the chef says “anoo”
Sake
🥴
youd be wasted before this vid ends
Pissed in the first 47 seconds of this
Eddie P id be dead
When people ask for a sushiya rec in NYC, it’s Kosaka that I recommend every time. It may not be the most “famous”, but Yoshi-san is the main reason why. Great vid - a lot more pro than mine.
Have you had the salmon there? From his description is seems like he selects bland salmon on purpose. I prefer highly flavorful salmon.
It seems like every time i see a new sushi restaurant video, there are more and more fish that these sushi restaurants are serving that I've never heard of.
We've definitely come a long way since the days of tuna, yellowtail, and salmon (which is a great thing).
Dont forget California rolls 😉
Not sure if thats a NY thing. But LA, yes. I've seen how sushi changed in the last 20 years in my neighborhood and was fortunate to eat at many of them like this omakase place in NY.
I guess it could be a good thing, but a lot more fish are being farmed and killed, and although delicious, it can’t be great for the population unless they are farmed fish (which is what a lot of the fish he had are)
@@gracecityla1550 lol
The dance his hands perform with the nigiri is pure magic. An artist.
I was watching rap battles.... how did i end up here lol
Do you regret it tho?
same
Same 😂😂😂 what u watchin? Lol
Ew rap battlee
pinkpugginz no need to be rude
When will this channel put contrast to its subtitle?
Check my RUclips Channel I am tasting with the chefs of the best hotels and restaurants 😉
But at least I know now... fish aren't water dogs...
brotherhoodfiji.com/free_cake.htm
They need to put a black outline to the letters to make it readable even with varying colors in the video itself
@@WithLadyjoe Shame on you. Don't spam channels with much Better content than yours. Stop poaching other videos to get more views. Shame on you.
@@WithLadyjoe Guaranteed way to make me NOT visit a channel is when you spam someone's video!
One of the least pretentious sushi chefs I’ve seen interviewed.
James Pang most aren’t to be honest. Especially on this channel they are all very humble
8:41 the most humane way to dispatch a lobster and then he doesn’t dispatch it at all he just cuts it’s tail off...
@big boy gustav do you eat the insects?
@@otterspace907 thats his point
big boy gustav Hannibal will tell us
Sometimes the camera works make me sick. Wtf stop moving quickly. You’re filming a documentary bro
This guy seems so humble yet energetic, I could watch him work and talk all day.
Just look and his face.
He's so sincere and dedicated to his work. May you have anything you ever want in your life.
Thats no way to kill a lobster
Cry about it
When eating Sushi, you really are "getting a part of the Chef." And right as he 'hands
you the Sushi too....
Thought i was watching an anime when he was killing the lobster because of the bgm they used like duuuude
This "action" camera guy is giving me motion sickness 😒
had to stop the video halfway through and comb the comments to see if anyone else noticed the same thing.
It gets me every time:(
It’s getting especially annoying with this series lately... at least get a bloody stabilizer.
I just wanna watch the chef prepare food without feeling dizzy. Just put the damn camera on a tripod and place it where I can watch the chef do his preparations. Goddamn Eater is that too much to ask for?
Makes you wonder how strict his mom was to want to be a sushi chef of all things 😂
9:38 Dude.. the lobster's head and shell are _still_ moving after he's removed the fresh from it
.
.
😧🎻
dont cut these videos down. This guy still had at least 10more minutes to share! STOP!
I swear Eater has the best storytelling, video editing, cinematography and music editing I have seen in the world of food documentaries/videos.
Let's be honest, he probably could get into Totsuki Level in Food Wars. I can't imagine how good it is.
I got served by him the first time going to his restaurant. He's super energetic during service.
How awesome. :) he looks like just a ball of sincere excitement of sharing tasty tidbits while also feeding you information that you didn’t know. 👍🏻
@@shellymills8105 Watching him prepare my sushi whilst helping another chef prep his big table was something.
@jmalcolmg123 Apologies for late reply. Honestly once you get to the real high end of sushi in NYC it's very similar because all of the high-end restaurants get their fish from the same few suppliers. I did think they made the sushi rice very well. Overall I would give it a 8.5/10.
i can feel that he is a very humble man which loves his passion. very hard to find
102傲視愛吃飯菜色素四傲視日俄是要去武器bit你額及OL市場f
I love this chef. He's not working, he's doing what he loves. It's passion.
Rather cruel way to kill a lobster . Cutting lengthwise between the eyes and down the thorax ( chest ) severs the brain , it's quick n dead. Cutting it between tail and thorax doesn't kill it quick. Just makes it easier for you to tear it apart. Respect what you eat.
Lobsters are gangsters. They dont feel pain.
“Kill it quickly with a knife” - proceeds to basically rip the lobster in half and the front was still alive after. 😂😂
He might be an amazing sushi chef but his omurice looks completely overcooked.
totally agree
I was looking for this comment. That egg is way overdone.
it's his fav dish and been cooking for 39 years! i bet that's how he likes it
You're correct, if his omurice wasn't overcooked, they would have shown him splitting it open to show the pour. But I literally saw him overcook it anyway.
He prepares $200 dinners, but eats fried rice with eggs.
food well-known in art
Thank you for cooking
예술에 경지에 오른 음식^^ 요리 감사해요
I love that chefs are starting to think and implement more humane ways of killing animals. I super appreciate this dude explaining how to kill a lobster properly and kindly.
Indeed, it is good that chefs do that more these days, but this was not a humane way to kill the lobster
The two best ways are to stick a knife into the head and twist, and to put the lobster in the fridge until it's essentially in a stunned state, or something akin to a coma, and then doing the thing with a knife, or putting it in rapidly boiling water, to kill all the neurons at once, since the brain of these sorts of creatures aren't just in their heads
Asha-fey Wiersma but even in boiling water, doesn’t it suffer a lot by contacting it?
@@PortalJay Boiling lobsters is one of the worst ways possible. That's why I was giving him props for not doing it. It takes longer for them to die, studies have disproven the paper you are referring to that was written in the 70s
1:56
-that’s what she said
they don't get many on full moon not because the lobster is so smart but they are ultra-sensitive to and essentially scared of light and so will do all their hunting deep under the rocks during a full moon and only venture further out when it is darker.
"Continuation is power" i felt that
well the camera work could be a lot better. it felt rushed and careless plus motion sickness hits after 2-3 mins in the video and keeps on coming as the video goes on
8:36 This is the nicest way to kill the lobster 9:41 *look right* lobster isn’t dead my dude.
Teh Gamist well some stuff doesn’t die instantly, a human can last like 20 seconds while decapitated I think
it's dead. it's just the muscles using the last of it's energy .
Hey eater you got plans featuring somethingelse?
Wanna try streetfood in other countries?
To be fair, this series is called omakase so it's natural that Japanese cuisine is front and centre, but yeah I'd like to see less "mainstream" cuisines featured as well. Like, if they really wanted to get into attention to detail and meticulousness, Chinese and Korean imperial cuisine are second to none. In terms of street foods that people actually consume on a day to day basis, Korean, Indonesian, and Thai street foods are all amazing and deserve the spotlight. So yeah, Eater up yo game.
It's one of the few places in New York where you can get real sushi!
At 09:43 the lobster or better his upper half is still moving...so much about the quick death
0:52
I've heard some japanese chef say that this moment feels like Christmas every morning.
I’ve had the honor of eating at Kosaka and I must say it’s a high I chase every day lol. I live on the west coast and nothing compares to Kosaka.
King salmon mixed with trout? Craziest thing I've ever heard. Never even knew it was possible until this minute. Two quite different fish. Sounds absolutely delicious! Wish I could try it!
Trout and salmon are closely related.
I’m so happy I eat super good sushi every day
"The kindest way for the lobster is to do it quickly with a knife"
Proceeds to rip off the lobster's tail without killing it.
lol
Lmao
He already severed the leg and the head in that 2 slice.
So beautiful and so talented 😯😍👍!!! Thanks for sharing 👍 😍🤩
There are no "correct" omurice, guys...
Kichikichi's one is just another kind of omurice.
This dude is real. He say he feels like a “FUGITIVE” when he ran away from his training opportunity.
Pay attention closely to the video (audio) on this three mayor things, he talks a lot about he’s Mom, strictness and HAPPINESS, he smile a lot, that’s mean a happy soul out there. Grab a friend and go get some sushi.
i lost the respect. that lobster was alive under and after. you are not respectfull of life
What an amazing and talented Sushi Chef. Thank you for this informative and inspirational video.
Yoshihiko: Keep doing the same things for a long time gives you wisdom
Gordon Ramsay: Wisdom my arse, your sushi is RAW!
Except Ramsay is a normie compared to this Japanese chefs lol
I understand everything except for anooo.
Anoo is just the placeholder, "um" when conversating.
Ate here 3 times. He never failed to deliver top-notch omakase on all occasions.
Interesting. I like the energy he puts into everything. Thank you for the upload.
So this dude got 10 Michelin stars or am I dumb
You can get as many as that (in a way). Joel Robuchon, a French chef, earned like 32 Michelin Stars. Look it up lol
Shadows on subtitles. Use them.
There is so much modesty and grace among many of these sushi masters. It's beautiful to watch them work.
I really felt his passion from what he is doing
I don't think I'd ever eat lobster after I saw the way he butchered it. (Not that I've ever eaten it in the first place)
8:41 the kindest thing lol. Wait he just cut the tail off so the thing is still alive screaming omg my tail is missing.
head and body severed, it still moving is just the nerves/muscles using the last of it's energy
Dude, that’s what it’s all about. Allowing your creativity and talent to shine through. The best moments that make it all worthwhile, are when you ignite a customer's soul. From seeing their face light up when they see your creations; to the smiles, moans, and foodgasms they experience eating it; to how it makes them feel afterward.
i've never been this fast on a youtube video
If I were that lobster 🦞. I’d appreciate it if the chef didn’t cut me and rip me in half. A knife to the brain would be better for me. Thanks.
How is he 54, he looks like he's in his early 30s wtf
A.s.i.a.n.
He looks more like 60 Lol
The terrible sad music when he cuts the lobster. Ouch
"Keep doing the same thing for a long time gives you wisdom"
@truthhurts Yes, there is something to learn you see
I usually enjoy this serie so much, however for some reason I didn't like this video despite having an awesome chef. Maybe it is the shaky camera but something is off with this video production.
Check my RUclips Channel I am tasting with the chefs of the best hotels and restaurants 😉
Love this video! Kudos to the Sushi Chef! I can feel his passion and love to his work! 🙌
Check my RUclips Channel I am tasting with the chefs of the best hotels and restaurants 😉
BEST EVER EXAMPLE OF FASCIST KITCHEN! ALWAYS THEm - JAPAN/ ITALY .... brazil ufanism , best looking woman. best food . best football players . best parties .... even god is from ...., if it's so good!. share....
First time I see more fish then rice in a nigiri sushi
Everyone liked that
Alright can someone clarify if that lobster was dead or not when he cut it and ripped in two?
Usually i see chefs bop them on the head with a knife point first before cutting and they just stop moving
What a humble and down to earth chef, totally no pretense about his food at all
Kyu-shu is one of name of japanese region. there are Kagoshima and Miyazaki in Kyu-shu. not "and"
there are various theories as to origin of "mochi" word. and "mochi mochi" word has more wide variety of mean. in the "mochi mochi" case is not "like mochi" texture at least. but I have no idear its texture also, 'cause I never ate Ise-ebi.
I use to say "mochi mochi" for cat's fare's tender.
職安って子供の行くとこじゃないとか児童養護施設の職員に言われて諦めたことあるけどな。就職に関する学校主催の講演で中卒を雇ってくれるとこなんぞ無いとか言うお坊っちゃんじじいとかいたし。人は自身の愚かさを改善する意思も無くまして悪く行きようとさえするアホもいるくらいなのに他者の長所は不快がる。「あんたの態度が悪いのよ」とか注意ではなく不快に思う理由として児童養護施設の職員が保護対象児童相手に複数人で取り囲んで統率無く言うんだから一々付き合ってられない。
中卒で働かせてもらえるところがあるならさっさと自活したかった。邪魔するクセにマウントとりたがりやがる。承認欲求の一時しのぎのためのオモチャじゃねぇっつーの。
"little orphan Annie" or "the miracle strain(Michael Cordy)" are not old wokes.
musical of "ANNIE" is gave public preformance every year.
take a sake shot for every "Anoooo"
you will go to icu
He seems like a really nice person!!!
theres no one better to learn about fish. Then a sushi chef.
Check my RUclips Channel I am tasting with the chefs of the best hotels and restaurants 😉
Isn't New York City by the ocean? Aren't there any fish there? Why does all of his fish have to come from Japan?