A “sushi chef” demonstrating his skills in Kyoto
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- Опубликовано: 8 дек 2022
- The main character this time is KAZUYA NOMURA, a young nigiri chef at the sushi restaurant "Sushi RAKUMI," which opened on January 11, 2019.
After training at a sushi restaurant in Tokyo for 6 years from the age of 18, KAZUYA became an apprentice to HIROSHI SASAKI of KAPPO "GION SASAKI" in Kyoto with the aim of stepping up.
Hiroshi has dreamed of opening a sushi restaurant someday.
At that time, it was KAZUYA who made a name for himself.
KAZUYA trained under HIROSHI for 6 years and learned how to judge, prepare and cook fish.
In preparation for the opening of "Sushi RAKUMI", KAZUYA studied EDOMAE sushi at Michelin three-star "Sushi Yoshitake" in GINZA for one year from the summer of 2017.
What is the thought put into KAZUYA's sushi, which combines the techniques of both East and West masters?
[INFORMATION]
Sushi RAKUMI
We will introduce “Kyoto” through artists, craftsmen, traditional performing arts successors, chefs, etc. who are active in Kyoto.
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www.mbs.jp/kyoto-chishin/
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とても素晴らしい
学びになった、登場人物皆が真剣で、真摯で、料理を追求しており、互いに対する信頼、尊敬、思いやりが感じられた。
野村さんは師匠の教えを見事に受け止め、昇華させた。
味の好みは十人十色。
がんばって欲しい！
めっちゃ素晴らしい👍
Fantastic episode. Wish the young man nothing but success. So much pressure to create something like that and he came through
京都の寿司はサイコー❤
お初です
親方佐々木様浜ちゃんに(^^♪
それなァ
江戸前寿司は舎利一本！
アドバイスはありがたいけど、こうした方がいいとか言われたら自分のやりたいこと出来ないやろうし、偉い人かもしれんけど自分のやりたい事やれないなら自分の店持つ意味ないと思うんやけどな。
まだ未訪問。そのうちやね。
鮨よしたけは三ツ星らしいですが、シャリが崩れた鮨を出したりして
鮨通には不評ですよね。
「ネタが沈む」寿司だ
せっかくの京都やのに、何故江戸前に寄せるのか意味わからん。
上方が恥ずかしいわ。
最近多いよね。和食では素のお出汁 寿司屋ではシャリと海苔
高い金出して、俺は、は？は？ってなるよ。
あはははは！だめだこりゃ
否定 比較 自分の話しかしない これ即ちダメ社会人