Japanese + Italian Menu at Sanjusan
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- Опубликовано: 9 июн 2024
- On May 30th, 2021, on a road trip across the US, my friend Hubert and I stopped in Minneapolis, and had dinner at this place called Sanjusan. Be sure to view this in 4K and let me know in the comments what restaurants you want to see next 🍽
Sanjusan: geni.us/Sanjusanmenu
I slightly mis-spoke on the upstairs bar, link to that is here: www.kadonomise.com/experience...
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Emulsion geni.us/emulsionpodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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My only complaint about this series is it isn’t more frequent!
Thanks for watching Lukas!
I agree definitely most interesting section of the channel could watch a couple a month would be nice
I really love the point about not putting your own input on ingredient choice and things like that and instead focus on the overall flavor and execution. Many food blogger/reviewer types get lost in their own ideas and often end up trying to cast that upon the dish theyre eating or end up knocking the restaurant because the dish was something other than how they would have made the dish.
I really enjoy these videos and its an awesome insight on what the overall dining experience is like at these places!
Thanks a ton Shamael!
Launching my own channel this summer at some point and wanted to say your style of videos are refreshing and inspiring. Keep up the work.
I think you're already very thoughtful and respectful in reviewing the restaurants but I agree with the changes. Being more descriptive of the food allows us viewers to also make up our own thoughts. Really glad to see you going strong and hope to see your channel continue to grow.
genuinely one of the most interesting food content that I've seen in the last few years! I'm really shocked that you've not blown up more nd I'm sure that because of the foundation of really good content you already have you'll see some massive growth soon! really excited to see more
Thanks Dev!
Been watching these videos a bunch, but definitely love the extra explanations on the dishes. Makes them a little easier to imagine from home! Keep it up Justin, love the content.
Love these videos. I think you do a really wonderful job of balancing technical explanation of the dishes, evocative descriptions of your subjective experience, and respectful constructive criticism of your peers. Really appreciate hearing your perspective as an artist commenting on other artists
Really appreciate your videos Justin
Appreciate you watching Reuben 👊
Never been to Minn. yet but the scene sounds insane
It's changed dramatically in the past 5-7 years - so awesome to see.
I really enjoyed the way you presented this video and I appreciated your explanation of why you decided to go this route. I feel that this would be a great way to do this series in the future.
That's the goal - appreciate you sharing your feedback Ellie!
"if every dish on a menu is great, none of them are great"
That strangely resonates with me. Idk why maybe you can flesh this thought out in the future? Love your content as a young chef (19, started when I was 17)
as someone who works in the food industry, i appreciate all these reviews so much as it contributes so much to my personal food dictionary.
Thanks Charina! Appreciate you watching - having a robust food dictionary is huge
hey i would honestly adore a show where you just like per month/week whatever go over what you served on the menu! would be super cool
Next time you are in the Vancouver area check out Kissa Tanto, it has the same Italian and Japanese fusion of food and the atmosphere is exceptional.
I still need to make it there!
I think this is a good improvement on these videos. A clear thought of what is right and wrong at the dish, Really makes me understand more what it would be like to eat it there because its so detailed.
Also keep going justin! Your videos are awesome to watch as an apprentice chef
Means a ton to have you watching! 🙏
Kado No Mise is actually their omakase sushi restaurant. The upstairs bar is Gori Gori Peku. Both (all, including Sanjusan) are awesome!
Oh good call! I just asked to go upstairs cause we showed up too early for our reso 😆
looks like a nice place to visit
Thanks for watching Chef Cath!
@@justinkhanna you're welcome, inspired by your videos
Really enjoy the more thorough review. I really want to make a batch of squid ink pasta now. Italians everywhere are gasping at cheese on a seafood dish.
Ha facts - I definitely plan on sharing more thoughts.
I think this video was an improvement compared to the one on per se, although I also enjoyed that one a lot. Keep it up!
Appreciate you watching!
For the q&a: what shoes did you wear when you worked in the kitchen? Recently at my job a conversation came up about shoes and I always wondered what kind of shoes were worn in a 3 Michelin star restaurant. Is everyone required to wear the same shoes? Do they give you shoes when you start? Thanks.
I bounced between a few. I had some Bragard clogs that I loved, but they wouldn't last for more than 6-9 months. I then transitioned to black Vans but they weren't as non-slip as I would've hoped. Then I switched to brown leather Dansko's and I wore those for almost 2 years. Now I usually recommend Blundstones, Birchbury, and I'm trying a new brand called Snibbs soon to see if they're legit.
Aaaaaaaah ok ok this explains alot. It makes sense how the camera moves....ok ok I see now. Descriptions work well and I like real reviews..... ABC was bland or yuck and XYZ Slaps!! love this
I currently work as a chef at Bæst in Copenhagen. Funny the coincidence...
Such a favorite - I've been like 3-4 times 😋
first ;) (found this unlisted in the playlist)
loved the insight into your process at the end btw. easily one of my favorite series on youtube.
Nice find 😉
Hey Justin, I am in chef training and im losing hope, all i see in my future is no time for friends and family due to the work time, having no money due to the extreme low pay and being constantly scared for stuff like corona to happen...
i really need help, this has been my dream since i was a kid but these 3 are so scary to me is there any advice or hope you could gift me? if be so very thankfull..I have a lot of fun doing this job but this future in this career seems so grim, i really really love this job but also value my private life alot, especially free time and time with friends, yet i feel like the low pay and afternoon hours(plus weekend) are taking exactly that away from me.. is there any kind of kitchen job that is outside these hours and maybe even has regular job hours? maybe one that has more pay too? i definitely still need a professional kitchen enviroment though, I feel very natural there.
You're absolutely not the only one grappling with this - it's one of the problems I dealt with too, so I empathize a lot with so many of these points. I actually have a podcast dropping tomorrow with Chef Brady Williams of Tomo here in Seattle who is driving a 4-day work week with his team (search The Repertoire Podcast).
Years ago, I tell the story of taking a break from Michelin kitchens to work at a butcher shop for 3 months because I was really burnt out and just wanted an 8-hour day. 3 months of that was enough for me to recover my energy and motivation, and then I went back into kitchens for almost 3 years (and worked up to a manager position).
Don't get me wrong, there are places you can work where it's just flat-out, work yourself to the bone, no regard for employee mental, financial, or physical health...and some people really like that. When you're just starting, it's difficult to see a light at the end of the tunnel, because all of your points are 100% valid, but they slowly start to peel away as you progress and work for people who prioritize different things. First, you might find a place that's open 7 days a week, and you can request your schedule to be M-F. Hours fixed. Then, you'll get enough skills to be promoted and that comes with an increase in pay. Income boost. And maybe that place has other revenue streams (cookbook, content, grocery, etc) that are "pandemic-proof" that don't have to give you so much anxiety for another COVID disaster.
Hope this (at least) gives you some insight and reminds you that there are seemingly endless opportunities in food. Just because you're frustrated and feeling "stuck" now, doesn't mean that you don't have the ability to move, experiment and change. You got this 👊