Most of the American sushi restaurants are run by Korean. The only thing Japanese about that California roll is it's sold in a Japanese restaurants (run by Korean.) And I'm Korean American and I don't go to Japanese restaurants and order those rolls. I'd put my money on what's worth my $, raw fish and rice.
@@joo02 I think Americans would not go for how Koreans eat raw fish. Like a live shrimp / octopus. Or fermented raw squid and oysters... My mother in law sent me aged kimchi with whole sides of raw fish sitting in it. Fermented Un-refrigerated. Now that’s hardcore.
I like that this expert approaches things with a lot of wisdom, he isn't snobby about tradition nor closed off from trying, and he thinks about the main goal of food - making the customer happy. If 5 out of 10 people like the taste, you are doing just fine.
@user-xb2jx9zx1k if half the customers like something it doesn't mean the other half don't like it it could imply that they just don't mind it or maybe like getting something else a little more I would not say I don't like chicken pot pie I just don't mind it and also what happens if you reevaluate the food and now suddenly less people like it because you changed it.
@user-xb2jx9zx1k Japanese restaurants tend to focus on a small handful of dishes (or small handful of ingredients) as their specialties with other options being more drinking companions or snacks/sides for people who don't enjoy the specialties, so it's a fairly honest assessment. He's saying more like "if 8/10 like this other dish and only 5 like this dish, then you're probably fine keeping it on the menu as an option."
What a sweet, humble, kind, considerate and open-minded chef... so much class. He gives his feedback and criticism without at all being condescending. So wholesome! ❤
There were a few times I got the distinct impression that he didn’t want to insult the work of another chef, even if he didn’t like the food that much. I respect that.
That old sushi chef was a sweetheart, and a good sport for trying all of those american-style rolls. I can only imagine that because of how many people he's fed over the years, he would have such a sensitively tuned understanding of what his customers enjoy and the skills to deliver it over and over again.
He is somewhat honest in his descriptions but not in his scoring. His description are politely done, possibly saying the most obvious but avoiding trashing the dishes. Japanese tend to act really politely no matter how disgusted they are of you or anything. It is not possible for us to see if he in his mind thinks we are disrespecting his cuisine by doing all these weird fusion sushi and is disgusted, they would never allow themselves to show it.
The one thing that amazes me about the elderly in Japan is that they still walk unassisted everyday. I hope that I can still be active physically when I reach that age.
I am sure it helps that their towns are more walkable than us towns. As you age, if you stop walking it's very hard to pick it up again; regular light exercise does wonders
It's not just "stay active". That activity has to be built in to daily life. They walk to stores. They walk to the train station. They walk to temples and the homes of friends and family. The vast majority of those trips would be in a car in North America.
I really love how he respected and truly tried this sushi, giving an honest opinion, he was wholesome and serious, he didin't diss the food just because it is likely against his vision of what sushi should be, he tried to appreciate the diversity instead of demeening it. He is truly a treasure of a person that deserves all the good in this world.
There's also the institutionalised nature of old school Japanese cultural politeness that you have to consider. They abhor saying negative things to people that might take offence, even the smallest amount of offence. They'll go out of their way to act like they are okay with something, but never express that they actually like it. Watch the reactions and listen to the comments after every taste... you can tell he thinks it's pretty bad, in almost every case. He'll give 8 points to please, but it's actually 3 points in his heart.
The people who made this video are fucking dumb though. They don’t even know what fake wasabi/horse radish is and they are trying to lecture people on sushi history
Maybe the reason he is so happy and seemingly healthy at his age is that he is very calm and doesn't get annoyed, for instance he sees his traditions altered so drastically but it doesn't bother him at all.
i like how he acts like he isn't even being filmed, could care less about how things look for the camera, just trying to genuinely enjoy the new sushi experience and then talk directly to the people visiting him
The most predictable thing about non-USians trying US versions of foods is the flavor being sweet (or at least sweeter than the original). Our palates are so used to all the added sugar/sweeteners in our foods that it never really occurs to a lot of us how that isn't the standard for almost anywhere else in the world
Yeah 😅 I hate most American style foods because of that. I never get American style mustard, mayo, ketchup, sausages, etc. Only stuff I like are traditional like bourbon, jerky, brisket, corn beef, etc.
@@konstantinosntelirabakas7340 I say this as someone who unapologetically has a palate addicted to the US sugary/sweet versions of foods and drinks: you have the right idea there. We definitely have some great foods (whether its one of our types of southern BBQ, cajun food, New England seafood dishes, etc) that people from most any culture can enjoy, most of our mass produced stuff does not tend to transfer well to foreign palates.
I think his scoring is the only accurate scoring i've seen on RUclips. A 5/10 or 6/10 means that it's normal (depending on if you use 0 as a starting point on your scoring system), You won't feel disgusted nor overjoyed, that's how it should be. a 7 or 8 out of 10, means that something is good or very good, while a 9/10 means it's almost perfect.
I think there are two main schools of thought on rating things. Personally, I think a score below 50% means that I would have preferred not to have the experience at all. However, I find most foods I eat to be at least somewhat rewarding, so my average rating is around 70%. For something to be below 50% I'd have to actually dislike it.
Yeah on the internet I see people using the term “mediocre” and “decent” interchangeably, and the words overrated and underrated are thrown around like a food fight, his ratings are definitely legit
What a sweet good natured old man, and frankly a true master of his craft as his confidence is the genuine unfettered kind. He judges it, american style 'sushi' with zero rivalry, just appreciation for a much different style of food.
I was definitely expecting the japanese chef to rate most of the sushi more harshly....its interesting how even a professional who's done his craft for 70 years can appreciate quality from something that goes against strict traditions
Well it makes sense as it validates why the American sushi is still very popular for many people’s tastebuds. Reminds me of real Chinese people rating Panda Express pretty generously while the American Chinese folks were super snobbish about it.
@@slantize lol i remember that old video too. their parents and grandparents said it's good and taste the same back home meanwhile the kids were like the food is fake🤣🤣
I am Japanese. Japan is a culture that improves on things that come from abroad, such as curry and pasta, so I don't think I am in a position to complain about how sushi is changing in the U.S.
Oh yeah, the Mabo Tofu is on the sweet/savoury side and generally made with pork rather than the traditional lean beef. I can't love the original Sichuan Mabo Tofu because it's too maa and laa for me...
Absorbing new cultures and foods into others doesn't justify ruining a copy with some cream cheese mayonaise. Yes Japanese developed their own Curry and Ramen from the main land like they took over Baumkuchen and Pancakes from other cultures, but compared to the Dynamite Roll it contains neither quality nor blows your tongue's taste buds away.
I love how humble he is, I was expecting an old chef to hate an impersonation of his life's work and all the gimmicky stuff like avacado and mayo - but he had a lot of respect for it even when he didn't like it. That man is a true professional explaining his thoughts and feelings without being condescending. Mad props to this chef, a western or european chef would almost never be able to look at things way. I'm so impressed and love it.
You can tell this senior chef loves food and will judge it according to the range of his customer knowledge. Very humble. I would also love to comment that the young presentors were very respectful and courteous towards the elderly. Thats the way intergenerational differences should be treated, all with mad respect and love.
I feel that's because outside of some of the wildest combos mentioned by the chef too, american-japanese food while non-traditional at the very least still abides to some basic rules of ingredient combinations that still work, at least in the context of the recipes used(note the sweetness thing he mentioned and the different usage of soy sauce) Whilst with italian-american foods, the combinations are more often wrong or the plates served as "actual italian/of italian descent" rather than their own thing as is instead the case with american sushi, whilst tye actual supposed "real Italian" recipes tend to often be mere pale imitations that just don't make the cut. That said there are some recipes from italian-american cuisine that actually would work well in italy too, with some small adjustments, i.e. in the meatball size or the pasta format chosen, meatball pasta would have no issues working in italy, and there's also other recipes too that would work in italy but that ironically aren't very popular in the us, where the us tends to prefer flavor that are generally looked down upon or outright seen as insane in italy(the pineapple on pizza thing for example, the problem there isn't pineapple on umami dough, the problem is fruit with cooked tomato sauce and cheese, as i.e. melon(sweet) and prosciutto crudo(salty) is a common combo in italy, but fruit with acidic foods+a cheese is definitely a no-no over here. Same applies to many other dishes of course and how in italy we generally don't like garlic and butter anywhere near as much as americans do, seeing how much they put in of those(although that might just be because american garlic lacks in taste? Or so i heard anyway) Overall if presented with respect there's no issue with "hereditary cuisines" that don't follow the originals goals, it's just that said respect at least on a very barebone basic level seems to be present wih jp-american food, but not italo-american, at least, that's my perspective from the outside anyway.
It kind of reminds me of seeing an American Chinese restaurant in Taiwan. Some people missed their General Tso's Chicken and Beef and Broccoli. This tickles me especially so because I grew up in an American Chinese restaurant, and I remember explaining to some stunned customers that no, the food we served is not what we or people in Asia eat. Don't get me wrong, I love American Chinese food, and if I lived in Taiwan I'm sure I'd go to this restaurant when I get cravings.
strictly speaking, i think they fall into "maki sushi" category, which means rice roll together with whatever topings you have on hand using a sushi rice. "Origini" uses normal rice and put whatever you have on hand, and the rice could be dry or tasteless without vinegar. both are staple food group that people can afford on a daily basis. Think of your average sandwich lunch box. Sushi things could go way beyond your normal credit could afford - "Omakase" Suishi could cost anywhere from USD100 per person per lunch meal to USD500 per person per lunch meal and you need to book a few days ahead of time, and you cnnot complain, and you don't know what you'll have for that day. They only visit wet market and collect what's the best of the catch of that day, and then prepare within a few hours for that lunch. This Chef is a Omakase Chef. He has been working at the same table fro over 60 years. He is basically a Mage / Wizard in his field in sushi industry - that's why he is so proud of his food and you're asking the wrong person for staple food in america. It's like asking a Chef from Peter Luger Steak and ask for his opinion on a normal steak sandwitch breakfast. They are taking the common sushi from normal convenience store. He is respectful to taste those stuff in front of camera.
It makes me happy that the chef wanted to try American sushi but just never got around to do it, but then some youtuber asks him if he'd do a video on that. Love it.
4:45 Not related to the video itself, but rather the question the sushi chef asked, wasabi was paired with sushi back when refrigeration did not exist. Since you're consuming raw fish, the longer the fish is outside, the more bacteria you will find on it, hence the higher the chance of ruining your stomach. Wasabi was a plant whose effect was to kill bacteria, hence making the raw fish last longer.
@@captsorghum most wasabi worldwide is colored horseradish. Because wasabi is a plant that requires intense care with a very small payoff. Real wasabi costs 50 times as much.
For me, the beauty of sushi is in its simplicity. The way I see it, traditional sushi highlights the flavor and texture of the most important ingredient - the fish, while American sushi actively tries to mask it. I always remember how buttery the toro and salmon was, the silkiness of uni, the bounce and brine of octopus, the sweetness and slime of ebi etc.. but you ask me how was the rainbow roll/dynamite roll/firetruck roll etc? I would probably have forgotten what it tasted like.
OMG, YES! A lot of people think Japanese sushi is horrible because all they've tried is low-quality stale fish. Premium fish tends to melt like butter and it has a lot of flavor to it. Just that and a dollop of mayo is more than enough. American sushi, just like you said, tends to mask the fish because they use low-quality ingredients. Of course, I'm not dissing American sushi (I can certainly appreciate it once in a while), but sometimes simplicity is all you need.
@@JCperfection I hope that my comment doesn't come off as dissing American sushi as well. American sushi is definitely a genre and culture in and of itself. Just like the sushi chef said, if 5/10 people like it, it's a success!
@@JCperfection maybe it depends on where you are, but sushi restaurants where I am generally offer that traditional style sushi with just the fish on a ball of rice with wasabi, in addition to the rolls. They'll also offer those bowls with nothing but slices of fish on a bed of radish, uh, slinkies might be a way to describe them? Of course, the fish better be good when you get that kind of sushi, I bet you can't find that kind of good stuff too far inland. The closer to the sea, the fresher the fish.
@@J7Handleyou’d be surprised, the best sushi place I’ve ever been to (haven’t been to one outside the US yet, to clarify) is five hours from the coast. I keep trying new places on the coast or closer, but none have been better than the place in my hometown. Their fish tastes fantastic (I have sashimi on my birthday every year), but it’s the rice that they do so much better than everyone else. A lot of places have rice that just doesn’t taste very good (and the variation in why is massive). Sushi is my favorite food so whatever, but it’s a very stark difference. My big criticism of them is that they don’t do the wasabi to stick nigiri to the rice though. It’s not a huge deal because I mainly give my daughter nigiri because she doesn’t like rolls, but she’s 5 and I have to either ask them to cut the nigiri in half (which breaks my heart) or cut it in half myself. If it had the wasabi there. It might be easier for her to just pick it up, dip the fish in some soy, and take a bite without structural failure lol.
@@tisvana18 Sorry, my toxic trait is considering 5 hours a short distance XD. Because I'm also about the same distance from the coast and have a couple of good sushi places (Austin, TX).
SAME! There's so many American style roles that I would totally eat but they just love mixing in that mayo and putting it on everything. That is, I don't like the kind of conceit from the beginning of the video. By the way, the whole thing about it's "not technically sushi". It's like that's a whole subgenre of food at this point
The facts aren't right about the California roll origin. Just like Hawaiian pizza being Canadian. Most things invented with a regional name are to associate with a region while being outside of that region.
@@k_afka Hawaiian pizza is actually named after the canned pineapple brand the original pizza used, so it wasn't really done to do spotlight a region in that sense
Ninety years old? He was alive during WW2, a kid, but ☝🏻alive. My grandfather is 97, still alive, and fought at Okinawa in the USN against the Japanese. 🇺🇸🤝🇯🇵 🇨🇦P.S. This was a boss-video idea. 👏🏻👏🏻👏🏻👏🏻
Open minded sushi master. He understand that "american sushi" is not what they call sushi in Japan but reserves the right to understand that customer taste sometimes is more important than tradition 😜
When I saw the video title I thought you were going to feed this man Panda Express. It's cool that there's a place sells American sushi in Japan. Asian-American food is often looked down upon and considered un-authentic, but this chef was very polite. :)
You guys went all out on this vid. I like it. The production seems high quality and you guys took a more leaning approach to being professional. This was a nice change of pace. Keep up the work, love ur vids.
I love this guy. His philosophy of "if 5 out of 10 like it, its a success" is so refreshing to hear. So many people try to gatekeep foods and consider fusion sacriledge that they don't open their minds to the idea of experimenting. Food culture is changing and transforming every day and im glad this chef enbraces the changes while still holding on to the culture.
0:51 Correction: I lived in Japan and due to globalization, uramaki/inside out rolls like California roll are available at chains like Hamazushi (theirs is avocado and imitation crab on the inside & rolled in tobiko/flying fish roe). Uobei and Genkizushi both have inside out rolls with shrimp tempura on the inside and rolled in toasted sesame seeds. Additionally kewpie mayo, avocado, and cream cheese are all featured on/in nigiri and gunkan maki these days.
He seems like a genuinely terrific man! Sure the concept behind videos of "foreigner tries American style interpretation of foreigner's food" is a classic for a reason, but the real treasure in this video was Mr. Suzuki, what a joy he is :)
**The invention of the creator is not really accurate: "Hidekazu Tojo: A sushi chef who moved to Vancouver in 1971, Tojo is often credited with refining and popularizing the California roll. He is known for creating the “inside-out” version that became iconic, with the rice on the outside to make it more acceptable to Western palates. Tojo himself claims that he invented the California roll at his Vancouver restaurant and that it gained its name because of its popularity with Californian tourists. His version included fresh Dungeness crab and became widely recognized as the standard California roll."
i enjoy American sushi, but i love Japanese sushi. i only order japanese sushi every time i go to a sushi restaurant, but if someone serve me american sushi i'll happily eat it.
mixing American ingredients and food from America to Japan creates bomb food as well as Japanese food and ingredients brought to America to create awesome food.
Seeing how humble and respectful the chef is reminds me of the saying "the smallest dog barks the loudest." Something tells me that if the chef was much younger and less experienced they would have been much harsher.
Although he did compare the two sushi with his comments; Chef seems to be rating the food as a different type of dish altogether and not comparing it to his own style while assigning scores. I could be wrong though and would like to hear from him what rubric he applied.
That is definitely the case and it's why people have been surprised at how come he is so impartial about it while comparing his reaction to italians reacting to Italian-american foods; if like the italians he wasn't considering thisbto be completely different kinds of food wih only a vague similarity to sushi, he would be much harsher.(And inversely if italian american food was presented more often as its own isolated thing, italians would be less harsh about it... With exceptions)
種子 (しゅし, shushi): Pronunciation: [ʃuʃi] Meaning: Seeds or seed. The part of a plant that can develop into a new individual. 寿司 (すし, sushi): Pronunciation: [suʃi] Meaning: A Japanese dish consisting of vinegared rice combined with various ingredients such as fish, vegetables, and sometimes seaweed. It includes varieties like nigiri sushi and maki sushi.
Maybe depends on the cheese specifically? I heard american cream cheese is fairly strong, but as an Italian, our cream cheese is very delicate and I don't mind it at all on salmon/sushi despite being a supposedly "forbidden combo"(again, that's just due to how delicate our cream cheese flavor is, any other cheese would send me puking tbh) Still my brother hates it so it's probably just a matter of personal taste really...
@@captsorghum no i mean cream cheese, like the prepackaged one. Here we call it Philadelphia, apparently it's got a much stronger taste oversea than in italy.
@@iota-09 Thanks for the answer. Philadelphia is the most well-known brand of cream cheese in the U.S. I wouldn't call it strongly flavored, actually pretty bland, but not sure what to compare it to.
im dutch seeing the japanese 90 yr old master agree with dragon rolls being good makes me happy there indeed good didnt knew that I am not just not the only one dipping the fish in soy sause and not the rice but that its the traditional way but them I didnt knew american sushi exists
Wij hebben veel lekkere Susjie bij ons dan in de VS, goh dit Opa is zo rijk aan weten maar was te vriendelijk, betekent de Dynamite Roll is bestemd geen 8 maar één 4 of 6 vanuit tien
One thing I think people discount about American sushi is that a lot of it still follows the Japanese sushi ethos of fresh local ingredients with sushi rice and nori (at least for makizushi, which is much more popular than nigirizushi in the US). Putting barbecue sauce on sushi isn't much different from, say, the eel sauce you find in unagizushi, but it's very American, where barbecue culture is extremely important, especially in the south. We also have a lot more salmon sushi than Japan, partly because salmon is one of the most popular fish in America, and partly because raw salmon sushi always uses Atlantic salmon, which we have easy access to in America. (Most of the salmon used for sushi in Japan comes from the US, Canada, and Norway.) One of my personal favorites is one you could only ever find in North America, which is the spider roll, a fried softshell crab makizushi, because it's almost impossible to get softshell crabs anywhere else, and it absolutely fits the concept of fresh local seafood with sushi rice and nori. We do have plenty of things matched to the American palate of bold flavors, plenty of sauce, too much salt and sugar, and no raw meat, which stray pretty far from the Japanese concept of sushi, but we also have plenty of sushi that I think is how Japanese chefs would have made it in the context of American ingredients. That said, my absolute favorite sushi is the humble makerel nigiri. Even if I order chirashidon or omakase, I still make sure to get an order of makerel nigiri, basically for dessert.
Dito! I thought I was crazy for disliking it, since no one seems to bat an eye about it, but it just doesn't go together for me at all. It doesn't feel comprehensive to me.
It's so interesting to see a 90 year old talk about how he loves and dislikes our food, it gives me the curiosity to try their food and see what I'm missing
Only in Japan?! Lol Not many 90 year old Japanese people work! Lol.. Where did you do your research at? On RUclips? This video? 🤦🏻♀️… It’s funny when people watch a video from another country and think that whole country is just like that one person in the video. Lol. People from other countries that are over 80 and maybe well into their 90s, work or volunteer their time, not just in Japan. Lol
bro sees a video on japan and instantly goes to hating. mate this was a positive video why even mention this? ever learned when to keep quiet and shut up? you wont be able to keep many friends if you just make unnecessary comments like that
No... thats really not a great thing, they should be able to enjoy retirement not slave away at their jobs and it'll only get worse with their aging population
I like how he's open to new things and acknowledges them, but him saying he wouldn't serve it isn't a bad thing... he prides himself on traditional sushi and at 90 I'd trust him to know what it is and to serve it best...
Yes. And what’s funnier is that most of the “sushi restaurants” in the US are operated by Chinese Korean or Vietnamese. I think it’s pretty interesting. When I first came to the US, I hated it. Philadelphia roll was the one I fell in love with. now I love American sushi.
"It's a little different" is the literal translation, but the actual meaning is closer to "it's incorrect". In Japan it's common to say "chotto chigau" to express dissatisfaction. Edit : Especially since the chef is doing the "batten" (crossing fingers).
I think if there's enough appreciation and acceptance from the original sushi chefs of Japan of American-style sushi, then Sushi has officially become on the level of what American pizza has come to.
@@shoelacedonkey Of course that's subjective, but when you go around the world and see what their pizza is like, it's moreso like how pizza is made in the US than it is compared to the actual Italian pizza. Of course though, big pizza chains are not nearly as good as the small family owned shops you can find around the USA.
When I was in college I was friends with a Japanese exchange student from Hiroshima. When she tried California roll for the first time, she shut her eyes, laughed out loud and said, “It’s not real sushi!” Her reaction was so hilariously honest I’ll never forget it.
I had a moronic Twitch streamer banned me from her channel after I made the comment that the California roll she was eating wouldn't be considered real sushi. She accused me of "gatekeeping" her sushi and immediately devolved into insults - all despite my comment being that IN JAPAN it wouldn't be considered real sushi. This was from my own experience of having lived and worked in Japan for over a decade and knowing several Japanese sushi chefs that owned their own restaurants - I didn't say it was bad or wrong, just that it wouldn't be considered authentic. I thought it odd that she immediately shut down anything that went against her narrative, especially since she was stating that she loved Japanese food, but then went on to describe American sushi - she seemed to me to be a huge hypocrite.
CantoMando's Video shows you that Authentic Japanese Sushi is still king but for eating American Sushi well, consider a journey to Japan as well for quality. Horrible she did not accept your opinion, at least you respect Japanese culture.
If you go to a Sushi Restaurant in Japan, you have even more differnt variations and types of sushi/seafood etc, than in western Sushi Restaurants. Besides your typical Maki and Nigiri, it is just very different to "American Sushi".
Which one do you like more American sushi or Japanese Sushi 🤔??
Japan
Never tried japanese sushi, but american sushi is my 2nd favorite food.
i like both, but i like Japanese more.
Most of the American sushi restaurants are run by Korean. The only thing Japanese about that California roll is it's sold in a Japanese restaurants (run by Korean.) And I'm Korean American and I don't go to Japanese restaurants and order those rolls. I'd put my money on what's worth my $, raw fish and rice.
@@joo02 I think Americans would not go for how Koreans eat raw fish. Like a live shrimp / octopus. Or fermented raw squid and oysters... My mother in law sent me aged kimchi with whole sides of raw fish sitting in it. Fermented Un-refrigerated. Now that’s hardcore.
I like that this expert approaches things with a lot of wisdom, he isn't snobby about tradition nor closed off from trying, and he thinks about the main goal of food - making the customer happy. If 5 out of 10 people like the taste, you are doing just fine.
@user-xb2jx9zx1k if half the customers like something it doesn't mean the other half don't like it it could imply that they just don't mind it or maybe like getting something else a little more I would not say I don't like chicken pot pie I just don't mind it and also what happens if you reevaluate the food and now suddenly less people like it because you changed it.
The hosts kept trying to encourage him to be more negative, which I thought was annoying.
@user-xb2jx9zx1k Japanese restaurants tend to focus on a small handful of dishes (or small handful of ingredients) as their specialties with other options being more drinking companions or snacks/sides for people who don't enjoy the specialties, so it's a fairly honest assessment. He's saying more like "if 8/10 like this other dish and only 5 like this dish, then you're probably fine keeping it on the menu as an option."
He's a Japanese chef, not a European one 😂
Old boy knows his stuff. If it tastes good, what does it matter. Flavor is more important than tradition. Looking at you italy
What a sweet, humble, kind, considerate and open-minded chef... so much class. He gives his feedback and criticism without at all being condescending. So wholesome! ❤
100%
There were a few times I got the distinct impression that he didn’t want to insult the work of another chef, even if he didn’t like the food that much.
I respect that.
I'm not a huge sushi guy or anything but even I balk at mayo and cream cheese in sushi rolls.
Lies again? UFC SILAT Ford Mustang
@@NazriB Bacon TOP HAT frenulum
This man was so respectful and gave his honest opinion, and I absolutely love that.
respectful yes, honest I am not sure, I feel like we need to deduct 5 points from all his trials.
Japanese tend to act politely and hide their feelings even if they are absolutely disgusted by you. Moreso than other east asian cultures.
That old sushi chef was a sweetheart, and a good sport for trying all of those american-style rolls. I can only imagine that because of how many people he's fed over the years, he would have such a sensitively tuned understanding of what his customers enjoy and the skills to deliver it over and over again.
Love his honesty you can see there is no ego or pride behind his judgement. Much respect.
He is somewhat honest in his descriptions but not in his scoring. His description are politely done, possibly saying the most obvious but avoiding trashing the dishes. Japanese tend to act really politely no matter how disgusted they are of you or anything. It is not possible for us to see if he in his mind thinks we are disrespecting his cuisine by doing all these weird fusion sushi and is disgusted, they would never allow themselves to show it.
@@ReuterL Aren't most people like that?
The one thing that amazes me about the elderly in Japan is that they still walk unassisted everyday. I hope that I can still be active physically when I reach that age.
I am sure it helps that their towns are more walkable than us towns.
As you age, if you stop walking it's very hard to pick it up again; regular light exercise does wonders
@@lucam8758 True...a lot of people who were very active start to deteriorate once they retire. That's why it's very important to still stay active.
It's not just "stay active". That activity has to be built in to daily life. They walk to stores. They walk to the train station. They walk to temples and the homes of friends and family. The vast majority of those trips would be in a car in North America.
Stop eating so much meat. Look up the Okinawa diet, mostly plant based
Stop eating so much sugar
I really love how he respected and truly tried this sushi, giving an honest opinion, he was wholesome and serious, he didin't diss the food just because it is likely against his vision of what sushi should be, he tried to appreciate the diversity instead of demeening it. He is truly a treasure of a person that deserves all the good in this world.
There's also the institutionalised nature of old school Japanese cultural politeness that you have to consider. They abhor saying negative things to people that might take offence, even the smallest amount of offence. They'll go out of their way to act like they are okay with something, but never express that they actually like it. Watch the reactions and listen to the comments after every taste... you can tell he thinks it's pretty bad, in almost every case.
He'll give 8 points to please, but it's actually 3 points in his heart.
He was very cute and respectful
Respectful yes,cute AYOOO
He was adorable 😋
@@Phonoa123 we get it ur below the age of 13
@@Phonoa123
Grandpa
I’d
Love to
Feed sushi
The people who made this video are fucking dumb though. They don’t even know what fake wasabi/horse radish is and they are trying to lecture people on sushi history
Maybe the reason he is so happy and seemingly healthy at his age is that he is very calm and doesn't get annoyed, for instance he sees his traditions altered so drastically but it doesn't bother him at all.
i like how he acts like he isn't even being filmed, could care less about how things look for the camera, just trying to genuinely enjoy the new sushi experience and then talk directly to the people visiting him
respect to the chef for being open-minded and respectful! He looks to be a nice, lovely man with a lot of wisdom.Thank you for sharing!
The most predictable thing about non-USians trying US versions of foods is the flavor being sweet (or at least sweeter than the original). Our palates are so used to all the added sugar/sweeteners in our foods that it never really occurs to a lot of us how that isn't the standard for almost anywhere else in the world
Yeah 😅 I hate most American style foods because of that. I never get American style mustard, mayo, ketchup, sausages, etc. Only stuff I like are traditional like bourbon, jerky, brisket, corn beef, etc.
@@konstantinosntelirabakas7340 I say this as someone who unapologetically has a palate addicted to the US sugary/sweet versions of foods and drinks: you have the right idea there. We definitely have some great foods (whether its one of our types of southern BBQ, cajun food, New England seafood dishes, etc) that people from most any culture can enjoy, most of our mass produced stuff does not tend to transfer well to foreign palates.
or too salty. My Korean friend couldn't eat anything lol
@@YangSunWoo I haven't heard that one before but I certainly don't doubt it. We certainly do love our sodium over here
K
I think his scoring is the only accurate scoring i've seen on RUclips. A 5/10 or 6/10 means that it's normal (depending on if you use 0 as a starting point on your scoring system), You won't feel disgusted nor overjoyed, that's how it should be. a 7 or 8 out of 10, means that something is good or very good, while a 9/10 means it's almost perfect.
Agreed, lots of people score too low when they say its average
I think there are two main schools of thought on rating things. Personally, I think a score below 50% means that I would have preferred not to have the experience at all. However, I find most foods I eat to be at least somewhat rewarding, so my average rating is around 70%. For something to be below 50% I'd have to actually dislike it.
Yeah on the internet I see people using the term “mediocre” and “decent” interchangeably, and the words overrated and underrated are thrown around like a food fight, his ratings are definitely legit
@@cokecan616950 to 60 is also failing in the US
@@cokecan6169 7/10 is a passing score in America. 6.99999/10 is a failing score.
I like that he wasn't a purist snob about it, and genuinely rated the taste.
He’s so sweet and polite, even when he doesn’t like it. I can appreciate his kindness
What a sweet good natured old man, and frankly a true master of his craft as his confidence is the genuine unfettered kind. He judges it, american style 'sushi' with zero rivalry, just appreciation for a much different style of food.
I was definitely expecting the japanese chef to rate most of the sushi more harshly....its interesting how even a professional who's done his craft for 70 years can appreciate quality from something that goes against strict traditions
Well it makes sense as it validates why the American sushi is still very popular for many people’s tastebuds. Reminds me of real Chinese people rating Panda Express pretty generously while the American Chinese folks were super snobbish about it.
@@slantize lol i remember that old video too. their parents and grandparents said it's good and taste the same back home meanwhile the kids were like the food is fake🤣🤣
Japanese do not like openly saying hostile things. they prefer to keep their feelings hidden
I think it also shows that he’s respectful and a really good guy
He appreciates its a different product targeting a different market
I am Japanese. Japan is a culture that improves on things that come from abroad, such as curry and pasta, so I don't think I am in a position to complain about how sushi is changing in the U.S.
foods were adapted using local ingredients, same thing with Chinese food that's not what they eat in China
Oh yeah, the Mabo Tofu is on the sweet/savoury side and generally made with pork rather than the traditional lean beef. I can't love the original Sichuan Mabo Tofu because it's too maa and laa for me...
So you improved pasta?
especially considering most japanese staple food came from china such as sushi, ramen, gyoza, fried rice etc good ol Chuka Ryori
Absorbing new cultures and foods into others doesn't justify ruining a copy with some cream cheese mayonaise. Yes Japanese developed their own Curry and Ramen from the main land like they took over Baumkuchen and Pancakes from other cultures, but compared to the Dynamite Roll it contains neither quality nor blows your tongue's taste buds away.
I love how humble he is, I was expecting an old chef to hate an impersonation of his life's work and all the gimmicky stuff like avacado and mayo - but he had a lot of respect for it even when he didn't like it. That man is a true professional explaining his thoughts and feelings without being condescending. Mad props to this chef, a western or european chef would almost never be able to look at things way. I'm so impressed and love it.
You can tell this senior chef loves food and will judge it according to the range of his customer knowledge. Very humble. I would also love to comment that the young presentors were very respectful and courteous towards the elderly. Thats the way intergenerational differences should be treated, all with mad respect and love.
he's a lot less intimidating than the "real italian tries american italian food" videos out there🙂
"Where's the cheese? I'm Italian and this is hurting me" ☝️🤓
yeah can confirm I'm italian ahah, this man was super super nice!
italians be drama queens 😂
I feel that's because outside of some of the wildest combos mentioned by the chef too, american-japanese food while non-traditional at the very least still abides to some basic rules of ingredient combinations that still work, at least in the context of the recipes used(note the sweetness thing he mentioned and the different usage of soy sauce)
Whilst with italian-american foods, the combinations are more often wrong or the plates served as "actual italian/of italian descent" rather than their own thing as is instead the case with american sushi, whilst tye actual supposed "real Italian" recipes tend to often be mere pale imitations that just don't make the cut.
That said there are some recipes from italian-american cuisine that actually would work well in italy too, with some small adjustments, i.e. in the meatball size or the pasta format chosen, meatball pasta would have no issues working in italy, and there's also other recipes too that would work in italy but that ironically aren't very popular in the us, where the us tends to prefer flavor that are generally looked down upon or outright seen as insane in italy(the pineapple on pizza thing for example, the problem there isn't pineapple on umami dough, the problem is fruit with cooked tomato sauce and cheese, as i.e. melon(sweet) and prosciutto crudo(salty) is a common combo in italy, but fruit with acidic foods+a cheese is definitely a no-no over here.
Same applies to many other dishes of course and how in italy we generally don't like garlic and butter anywhere near as much as americans do, seeing how much they put in of those(although that might just be because american garlic lacks in taste? Or so i heard anyway)
Overall if presented with respect there's no issue with "hereditary cuisines" that don't follow the originals goals, it's just that said respect at least on a very barebone basic level seems to be present wih jp-american food, but not italo-american, at least, that's my perspective from the outside anyway.
@@iota-09"American sushi" is presented as genuinely Japanese here in America
He is very generous in his scoring even with his 70 years of experience 😢 so nice… we need more people like him!
he is not Japanese. his Japanese is so weird
That American sushi spot is legit haha. I crave American sushi sometimes since I live in Japan and that store they went to is definitely the best!
It kind of reminds me of seeing an American Chinese restaurant in Taiwan. Some people missed their General Tso's Chicken and Beef and Broccoli. This tickles me especially so because I grew up in an American Chinese restaurant, and I remember explaining to some stunned customers that no, the food we served is not what we or people in Asia eat. Don't get me wrong, I love American Chinese food, and if I lived in Taiwan I'm sure I'd go to this restaurant when I get cravings.
@@thejinn99 I'd never go to a restaurant in China after the things I've seen
@@prehistorymystery Gutter oil.
@@skittlz111 Bro he said Taiwan
strictly speaking, i think they fall into "maki sushi" category, which means rice roll together with whatever topings you have on hand using a sushi rice. "Origini" uses normal rice and put whatever you have on hand, and the rice could be dry or tasteless without vinegar. both are staple food group that people can afford on a daily basis. Think of your average sandwich lunch box. Sushi things could go way beyond your normal credit could afford - "Omakase" Suishi could cost anywhere from USD100 per person per lunch meal to USD500 per person per lunch meal and you need to book a few days ahead of time, and you cnnot complain, and you don't know what you'll have for that day. They only visit wet market and collect what's the best of the catch of that day, and then prepare within a few hours for that lunch. This Chef is a Omakase Chef. He has been working at the same table fro over 60 years. He is basically a Mage / Wizard in his field in sushi industry - that's why he is so proud of his food and you're asking the wrong person for staple food in america. It's like asking a Chef from Peter Luger Steak and ask for his opinion on a normal steak sandwitch breakfast. They are taking the common sushi from normal convenience store. He is respectful to taste those stuff in front of camera.
It makes me happy that the chef wanted to try American sushi but just never got around to do it, but then some youtuber asks him if he'd do a video on that. Love it.
Slight correction, the california roll is actually from Vancouver, BC, Canada by a sushi chef named Hidekazu Tojo in the 70s
Los Angeles has couple spots from the late 60's making the claim
and avocado grows like crazy in Southern california.....thus the name Cali Roll....lol
@@maknine79 Ive also read the original california roll had salmon while the vancouver adaptation did not
4:45 Not related to the video itself, but rather the question the sushi chef asked, wasabi was paired with sushi back when refrigeration did not exist. Since you're consuming raw fish, the longer the fish is outside, the more bacteria you will find on it, hence the higher the chance of ruining your stomach. Wasabi was a plant whose effect was to kill bacteria, hence making the raw fish last longer.
👍 And I think wrapping sashimi (raw fish) in a shiso leaf (Japanese mint) is also for the same antibacterial reasons.
And ginger too
Vinegar, salt and sodium within soy sauce were traditionally the integral part of preserving fish in pre-refrigeration Edomae sushi.
American wasabi is just powdered horseradish dyed green. Then reconstituted with water when needed.
@@captsorghum most wasabi worldwide is colored horseradish. Because wasabi is a plant that requires intense care with a very small payoff. Real wasabi costs 50 times as much.
For me, the beauty of sushi is in its simplicity. The way I see it, traditional sushi highlights the flavor and texture of the most important ingredient - the fish, while American sushi actively tries to mask it. I always remember how buttery the toro and salmon was, the silkiness of uni, the bounce and brine of octopus, the sweetness and slime of ebi etc.. but you ask me how was the rainbow roll/dynamite roll/firetruck roll etc? I would probably have forgotten what it tasted like.
OMG, YES! A lot of people think Japanese sushi is horrible because all they've tried is low-quality stale fish. Premium fish tends to melt like butter and it has a lot of flavor to it. Just that and a dollop of mayo is more than enough. American sushi, just like you said, tends to mask the fish because they use low-quality ingredients. Of course, I'm not dissing American sushi (I can certainly appreciate it once in a while), but sometimes simplicity is all you need.
@@JCperfection I hope that my comment doesn't come off as dissing American sushi as well. American sushi is definitely a genre and culture in and of itself. Just like the sushi chef said, if 5/10 people like it, it's a success!
@@JCperfection maybe it depends on where you are, but sushi restaurants where I am generally offer that traditional style sushi with just the fish on a ball of rice with wasabi, in addition to the rolls. They'll also offer those bowls with nothing but slices of fish on a bed of radish, uh, slinkies might be a way to describe them? Of course, the fish better be good when you get that kind of sushi, I bet you can't find that kind of good stuff too far inland. The closer to the sea, the fresher the fish.
@@J7Handleyou’d be surprised, the best sushi place I’ve ever been to (haven’t been to one outside the US yet, to clarify) is five hours from the coast.
I keep trying new places on the coast or closer, but none have been better than the place in my hometown. Their fish tastes fantastic (I have sashimi on my birthday every year), but it’s the rice that they do so much better than everyone else. A lot of places have rice that just doesn’t taste very good (and the variation in why is massive). Sushi is my favorite food so whatever, but it’s a very stark difference.
My big criticism of them is that they don’t do the wasabi to stick nigiri to the rice though. It’s not a huge deal because I mainly give my daughter nigiri because she doesn’t like rolls, but she’s 5 and I have to either ask them to cut the nigiri in half (which breaks my heart) or cut it in half myself. If it had the wasabi there. It might be easier for her to just pick it up, dip the fish in some soy, and take a bite without structural failure lol.
@@tisvana18 Sorry, my toxic trait is considering 5 hours a short distance XD. Because I'm also about the same distance from the coast and have a couple of good sushi places (Austin, TX).
The chef and his wife are so cute. This video is kind of wholesome for me.
the nice thing is that he is just open to it understanding that it is something different than "real" sushi.
That "oh hell naaaawwwwhhh" @11:11 was gold 😅❤❤❤❤
As someone who avoids a lot of Japanese restaurants because I absolutely despise mayo, this man is my hero
Asians have a sauce problem.
SAME! There's so many American style roles that I would totally eat but they just love mixing in that mayo and putting it on everything.
That is, I don't like the kind of conceit from the beginning of the video. By the way, the whole thing about it's "not technically sushi". It's like that's a whole subgenre of food at this point
if my mind so much as suspects that there's mayo hidden in the food, my gag reflex is triggered... which is why i rarely have sushi
@@Drcats69 the vast majority dont tho lol
As a European I am concerned wth is wrong with the mayo in America?
その年齢で、それだけ食べれて、若者に対しても寛容。頭が上がりません。Thx for the great vids bro!
That photo of the sushi chef from Los Angeles is actually chef Tojo from Vancouver. Lol
The facts aren't right about the California roll origin. Just like Hawaiian pizza being Canadian. Most things invented with a regional name are to associate with a region while being outside of that region.
Really? Then if not Canada, where? @@k_afka
@@k_afka Hawaiian pizza is actually named after the canned pineapple brand the original pizza used, so it wasn't really done to do spotlight a region in that sense
Also came here to mention that the Califonia Roll was invented by Chef Tojo from Vancouver, BC.
@@k_afka Dispute or not, that is a photo of Hidekazu Tojo.
honestly, so glad to see that he isnt just immediately opposed to the sushi, just because its different.
For those wondering, when the sushi sheet said he was born in Showa 9, that means that he was born in 1934
Much love, respect and appreciation. Such a remarkable human. To many more years of his wisdom!
Ninety years old? He was alive during WW2, a kid, but ☝🏻alive. My grandfather is 97, still alive, and fought at Okinawa in the USN against the Japanese. 🇺🇸🤝🇯🇵 🇨🇦P.S. This was a boss-video idea. 👏🏻👏🏻👏🏻👏🏻
My dad had his head blown off in 1992. 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
@@satanx-6how is that funny? Oh wait looked at your name
@@satanx-6 wtf
@@satanx-6At least he went with a bang
@@fn_flashy9101 hell yeah
Open minded sushi master. He understand that "american sushi" is not what they call sushi in Japan but reserves the right to understand that customer taste sometimes is more important than tradition 😜
He’s quite respectful, kind and open-minded. Seems like a nice person 👌
When I saw the video title I thought you were going to feed this man Panda Express. It's cool that there's a place sells American sushi in Japan. Asian-American food is often looked down upon and considered un-authentic, but this chef was very polite. :)
These are the best kinds of videos! Honestly just really enjoyable and enlightening.
This is my kinda video. No long intro, just straight to the point.
Yesss. And a great concept as well
im really impressed by the level of preparation you guys are doing with your videos. like night and day compared to the years past
Over the course of this man’s life. American and Japanese relations have been at every extreme.
Somebody came by and fed this grandpa. I think he's just overjoyed about that.
He might not have any grandkids. Just because he's old doesn't mean he's a grandpa.
something calming about that sushi chef :>
You guys went all out on this vid. I like it. The production seems high quality and you guys took a more leaning approach to being professional. This was a nice change of pace. Keep up the work, love ur vids.
I love this guy. His philosophy of "if 5 out of 10 like it, its a success" is so refreshing to hear. So many people try to gatekeep foods and consider fusion sacriledge that they don't open their minds to the idea of experimenting. Food culture is changing and transforming every day and im glad this chef enbraces the changes while still holding on to the culture.
I love this man’s attitude he’s so sweet and intelligent.
I love how he learned his sushi skills from Las Vegas. That desert sushi is unstoppable.
0:51 Correction: I lived in Japan and due to globalization, uramaki/inside out rolls like California roll are available at chains like Hamazushi (theirs is avocado and imitation crab on the inside & rolled in tobiko/flying fish roe). Uobei and Genkizushi both have inside out rolls with shrimp tempura on the inside and rolled in toasted sesame seeds. Additionally kewpie mayo, avocado, and cream cheese are all featured on/in nigiri and gunkan maki these days.
Japanese people are naturally curious, after all. Little wonder they started importing American style sushi.
What a kind kind man
すごい柔軟な職人さんで素敵だなー
He seems like a genuinely terrific man! Sure the concept behind videos of "foreigner tries American style interpretation of foreigner's food" is a classic for a reason, but the real treasure in this video was Mr. Suzuki, what a joy he is :)
If 5 out of 10 people like the taste, it is a success in my eyes..
This is the type of wisdom and humility only a top 90 year old craftsman owns..
**The invention of the creator is not really accurate: "Hidekazu Tojo: A sushi chef who moved to Vancouver in 1971, Tojo is often credited with refining and popularizing the California roll. He is known for creating the “inside-out” version that became iconic, with the rice on the outside to make it more acceptable to Western palates. Tojo himself claims that he invented the California roll at his Vancouver restaurant and that it gained its name because of its popularity with Californian tourists. His version included fresh Dungeness crab and became widely recognized as the standard California roll."
California roll was invented in Vancouver canada
true
@@shortschannel6576 Everyone around the world invented the cream pie simultaneously
Mind blown 🤯😂❤ I was 32 yr old when I found this out today
@@nubz8671😂😂😂😂🎉🥟🍦🥧
Then they shouldn’t call it California roll lol
What a humble guy!
I was impressed by how gracious he was towards the foreign style
"Foreign foods are just steak and nothing more" Probably the most old fashion Japanese thing I've heard lmao
i enjoy American sushi, but i love Japanese sushi. i only order japanese sushi every time i go to a sushi restaurant, but if someone serve me american sushi i'll happily eat it.
Man, he needs to try a brazilian hot roll. Most japanese love that one for some reason.
mixing American ingredients and food from America to Japan creates bomb food as well as Japanese food and ingredients brought to America to create awesome food.
He was very generous with that 7-8 rating out the gate
Seeing how humble and respectful the chef is reminds me of the saying "the smallest dog barks the loudest." Something tells me that if the chef was much younger and less experienced they would have been much harsher.
Although he did compare the two sushi with his comments;
Chef seems to be rating the food as a different type of dish altogether and not comparing it to his own style while assigning scores.
I could be wrong though and would like to hear from him what rubric he applied.
That is definitely the case and it's why people have been surprised at how come he is so impartial about it while comparing his reaction to italians reacting to Italian-american foods; if like the italians he wasn't considering thisbto be completely different kinds of food wih only a vague similarity to sushi, he would be much harsher.(And inversely if italian american food was presented more often as its own isolated thing, italians would be less harsh about it... With exceptions)
I couldn't imagine a better person to have interviewed.
I like how his goal is to delight the palette, even if tastes change, and is not a purist for its own sake.
種子 (しゅし, shushi):
Pronunciation: [ʃuʃi]
Meaning: Seeds or seed. The part of a plant that can develop into a new individual.
寿司 (すし, sushi):
Pronunciation: [suʃi]
Meaning: A Japanese dish consisting of vinegared rice combined with various ingredients such as fish, vegetables, and sometimes seaweed. It includes varieties like nigiri sushi and maki sushi.
what a nice guy, i can see him running a sushi restaurant in some years, when he get the experience he needs
It’s interesting because cream cheese and salmon are considered a good combo in Anglo-American cuisine
I am brazilian and it's very common here (on sushi) as well. I am a fan myself.
Maybe depends on the cheese specifically? I heard american cream cheese is fairly strong, but as an Italian, our cream cheese is very delicate and I don't mind it at all on salmon/sushi despite being a supposedly "forbidden combo"(again, that's just due to how delicate our cream cheese flavor is, any other cheese would send me puking tbh)
Still my brother hates it so it's probably just a matter of personal taste really...
@@iota-09 Italian cream cheese? Is it like mascarpone or ricotta?
@@captsorghum no i mean cream cheese, like the prepackaged one.
Here we call it Philadelphia, apparently it's got a much stronger taste oversea than in italy.
@@iota-09 Thanks for the answer. Philadelphia is the most well-known brand of cream cheese in the U.S. I wouldn't call it strongly flavored, actually pretty bland, but not sure what to compare it to.
im dutch seeing the japanese 90 yr old master agree with dragon rolls being good makes me happy there indeed good
didnt knew that I am not just not the only one dipping the fish in soy sause and not the rice but that its the traditional way
but them I didnt knew american sushi exists
Wij hebben veel lekkere Susjie bij ons dan in de VS, goh dit Opa is zo rijk aan weten maar was te vriendelijk, betekent de Dynamite Roll is bestemd geen 8 maar één 4 of 6 vanuit tien
One thing I think people discount about American sushi is that a lot of it still follows the Japanese sushi ethos of fresh local ingredients with sushi rice and nori (at least for makizushi, which is much more popular than nigirizushi in the US). Putting barbecue sauce on sushi isn't much different from, say, the eel sauce you find in unagizushi, but it's very American, where barbecue culture is extremely important, especially in the south. We also have a lot more salmon sushi than Japan, partly because salmon is one of the most popular fish in America, and partly because raw salmon sushi always uses Atlantic salmon, which we have easy access to in America. (Most of the salmon used for sushi in Japan comes from the US, Canada, and Norway.) One of my personal favorites is one you could only ever find in North America, which is the spider roll, a fried softshell crab makizushi, because it's almost impossible to get softshell crabs anywhere else, and it absolutely fits the concept of fresh local seafood with sushi rice and nori.
We do have plenty of things matched to the American palate of bold flavors, plenty of sauce, too much salt and sugar, and no raw meat, which stray pretty far from the Japanese concept of sushi, but we also have plenty of sushi that I think is how Japanese chefs would have made it in the context of American ingredients.
That said, my absolute favorite sushi is the humble makerel nigiri. Even if I order chirashidon or omakase, I still make sure to get an order of makerel nigiri, basically for dessert.
Thank you for being so polite and respectful to a master of his craft, excellent videos guys gambate and keep up the excellent respectful work
Absolutely agree about the cream cheese
Dito! I thought I was crazy for disliking it, since no one seems to bat an eye about it, but it just doesn't go together for me at all. It doesn't feel comprehensive to me.
He is WAY too kind! What a sweetheart!
Why douchebag? Why is he too kind?
GIVE HIM YO MAMA CHILLI HE'S A CHEF, HE WOULD LOVE THAT NOT DAMM SHIRT!!!!!!!!
It's so interesting to see a 90 year old talk about how he loves and dislikes our food, it gives me the curiosity to try their food and see what I'm missing
What a sweet sushi chief!!
Only in Japan do 90-year-olds still work. What an amazing country.
It's very common in the US too. A lot of old people get lonely and depressed not working.
Only in Japan?! Lol Not many 90 year old Japanese people work! Lol.. Where did you do your research at? On RUclips? This video? 🤦🏻♀️… It’s funny when people watch a video from another country and think that whole country is just like that one person in the video. Lol. People from other countries that are over 80 and maybe well into their 90s, work or volunteer their time, not just in Japan. Lol
and he chose to work too, it's not like he's running out of money
bro sees a video on japan and instantly goes to hating. mate this was a positive video why even mention this? ever learned when to keep quiet and shut up? you wont be able to keep many friends if you just make unnecessary comments like that
No... thats really not a great thing, they should be able to enjoy retirement not slave away at their jobs and it'll only get worse with their aging population
"Funny" = fun.
This is very common in Asian english learners.
In jp in particular it mainly means interesting.
I believe the more accurate translation would be "interesting" or "amusing" if the native word he used was "omoshiroi おもしろい"
We will protect this man at all costs.
I like how he's open to new things and acknowledges them, but him saying he wouldn't serve it isn't a bad thing... he prides himself on traditional sushi and at 90 I'd trust him to know what it is and to serve it best...
スシがずっとシュシだったり、全体的になんちゃって日本感あって面白い
Yes. And what’s funnier is that most of the “sushi restaurants” in the US are operated by Chinese Korean or Vietnamese. I think it’s pretty interesting. When I first came to the US, I hated it. Philadelphia roll was the one I fell in love with. now I love American sushi.
5:16 The correct translation is "It is a little bit different" rather than "I'm not a fan of it."
"It's a little different" is the literal translation, but the actual meaning is closer to "it's incorrect". In Japan it's common to say "chotto chigau" to express dissatisfaction.
Edit : Especially since the chef is doing the "batten" (crossing fingers).
I think if there's enough appreciation and acceptance from the original sushi chefs of Japan of American-style sushi, then Sushi has officially become on the level of what American pizza has come to.
アメリカで寿司流行ると寄生虫ヤバそうだから流行らない方が良さそう
But American pizza is pretty bad all around. (not saying you can't get good pizza in the US, but the American 'rebrands' are very close to horrible).
@@shoelacedonkey Of course that's subjective, but when you go around the world and see what their pizza is like, it's moreso like how pizza is made in the US than it is compared to the actual Italian pizza. Of course though, big pizza chains are not nearly as good as the small family owned shops you can find around the USA.
4:30 This laugh says is all. As I post this, I have not watched the rest of the video yet.
When I was in college I was friends with a Japanese exchange student from Hiroshima. When she tried California roll for the first time, she shut her eyes, laughed out loud and said, “It’s not real sushi!” Her reaction was so hilariously honest I’ll never forget it.
6:20 bro he wanted the soy sauce why not give it to him
I had a moronic Twitch streamer banned me from her channel after I made the comment that the California roll she was eating wouldn't be considered real sushi. She accused me of "gatekeeping" her sushi and immediately devolved into insults - all despite my comment being that IN JAPAN it wouldn't be considered real sushi. This was from my own experience of having lived and worked in Japan for over a decade and knowing several Japanese sushi chefs that owned their own restaurants - I didn't say it was bad or wrong, just that it wouldn't be considered authentic. I thought it odd that she immediately shut down anything that went against her narrative, especially since she was stating that she loved Japanese food, but then went on to describe American sushi - she seemed to me to be a huge hypocrite.
CantoMando's Video shows you that Authentic Japanese Sushi is still king but for eating American Sushi well, consider a journey to Japan as well for quality. Horrible she did not accept your opinion, at least you respect Japanese culture.
寿司のことずっとシュシって言ってんのかわいい
He has been a chef for 70 years so of course his people skills and his patience have grown to be larger than life itself 🙏❤
Lmao I just wanted to hug him when he didn't enjoy something. That guy is a treasure
If you go to a Sushi Restaurant in Japan, you have even more differnt variations and types of sushi/seafood etc, than in western Sushi Restaurants. Besides your typical Maki and Nigiri, it is just very different to "American Sushi".
Here under 1 hour
next is professional chef eats microwaved meals
The thing is i bet one day in their lives they woukd probably post a vid like this
He is too old for this
Probably what a pro chef eats at home anyways, cause he'd be so tired from cooking all day
He is so polite that I think the scoring should be at least 1 point lower for every piece.
What a wonderful video. Love Japan!
nori（海苔）をkaizdaiって読み方してるけど、誰から習ったんですかね…
あと醤油をお茶って呼んでて流石に草