I have had the immense pleasure of dining at icca 4 times and each time my expectations have been exceeded. Wishing all the best success to chef Kazu and icca as they are the best omakase outside of japan.
I’m a dutch chef who has worked in 3 restaurants with 1 or 2 michelin stars. This series is just really great, i have learned so much from it it’s insane
Agreed, i am an Australian chef that has worked in 1 and 2 hatted restaurants, our version of the Michelin. I have learned so much from this channel and I watch as many videos from them as I can. A++
Echt geweldig om dit inderdaad te zien vanuit alle kanten van de wereld. Als ik mag vragen, voor welk restaurant kook jij nu? Zou graag een keer langskomen ;)
It's the refinement of movement that impresses me most of about master sushi chefs. No effort is wasted in the creation of these nigiri, nor in the butchering process. Simply amazing to watch
Something really interesting happens to almost everyone that works in the restaurant industry and is obsessed with food and wine … you start your career obsessed with the most complicated, cool, interesting and exciting dishes as well as natty, funky, biodynamic wines and eventually your tastes in food and wine become simpler and simpler… going back to the classics, until you find that you love burgundy and old world, classic dishes that have stood the test of time… then even simpler until you are just obsessed with Japanese technique and two or three elements on a plate…. It’s literally just a natural, strange progression. Anyway, I love these episodes!
The elite haute cuisine art form in celebration of kai moana or seafood. I'd dearly love to eat at this sushi masterchef's restaurant. New York City needs him. Love from New Zealand chef. Sushi is my favourite dish.
I dont get comments on videos like these complaining about the portion or price. Some people are able to afford it as well as appreciate the expertise and creativity, the attention to every minute detail that goes into something like this. Let people enjoy things
Exactly!! Those are the same people that will pay exorbitant prices for a brand name shirt. They even buy fast food which is wayyyy less nutrition per dollar. This is art. After sitting for Omakase, you feel fulfilled, content, and with an deeper appreciation for what you put into your body.
@@Chonchey most actual normal people will be full after a full course. Noone complains about ferraris, they just buy whatever fulfills their needs. You'll find a McDonald's in most places.
The process of uprooting oneself from their home, country, culture, people and settling in a foreign land far away is one of the most traumatic and difficult experiences in life. That there are so many Japanese chefs who do this routinely says a lot about the Japanese people as well as America. Credit to the Japanese people, for having such a high-level work ethic in spite of the aforementioned trauma, and to America for being so welcoming and encouraging to people of different cultures and countries.
No country embraces foreigners like America. That’s a fact. How well received do you think an unestablished chef would fare in Japan? Not a chance in hell some burger obsessed dude from Alabama would have the same level of success starting a burger joint in Tokyo, Fukuoka or Yokohama.
I had the distinct honor of dining at Icca last night, and I am very pleased to share that the experience was even more wonderful than this video makes it appear. Chef Kazu is an itamae, a master sushi chef. But more than that, he is warm, welcoming, humble and informative. This was the best omakase experience that I have ever had in the States, and I would recommend Icca without hesitation. Domou arigatou gozaimashita, Chef Kazu.
This is piece of art, it's like just tasting in order to eat untill you get full. Guys if you think portions are too small please go eat KFC or Burger King.
I wonder if they guy would have a easier time if he had a Dehydrator to make shrimp flakes much better or easier on the preparation method side of things
if there's the optimum ideal part of the fish to eat, then what is done with the rest? I'm not talking about the guts, I'm talking about the lesser meat on the extremities.
i really like this video 😍 if im eating in this restaurant i will definitely ask for more.. not gonna complain about the portion but i will ask 🙏 for moree hahah its an art!!
Hope all is well with everyone to those who reads this keep pushing, fighting, and grinding through whatever your going through. This is only the beginning and life is to short for settling for less. Reach out to love ones before it’s to late you never know when it will be our last. Whatever you want to do in life do it and, don’t let anyone tell you other wise peace and one love
just answering the title, why not go nyc where there is more filthy rich people and less competition and stay in japan where there is so much competition
Because it taste really great but also you'll have unique experience. Why you gonna pay way more to fly to Hawaii or Caribbean island when you can swim in near by pool?
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Even with the current dip in crypto currency's I'm glad I can smile 🙂back at my portfolio of $107,000built from my weekly trading I have received my sixth withdrawal which is every 14 business days per trade investing through expert Mr Arjun B Jagat
@@arktom7335 he's good and guaranteed, with his strategy you get to see crypto trade from a different angle.. Trading with him is all about winning and he's a certified broker with both ASIC and FINRA
@@arktom7335 Investing in crypto as a newbie was very difficult due to lack of experience which resulted in losing my funds.....but Sir Arjun B Jagat restored my hope
@@arktom7335 My first investment with Mr Arjun B Jagat gave me the assurance that has made me invest without the fear of losing, I got four of my friends involved with him already
If you love this channel, check out Chef Hiroyuki Terada, Diaries of a Master Sushi Chef... He's also the Guinness World Records holder for most slices of a carrot while BLINDFOLDED.
I've watched his videos. It's an OK channel but way too many in video endorsements, sponsor shout outs for providing this or that etc. and the guy who's always talking to him usually off camera, I find annoying as hell.
"never trust a skinny chef" why? because most chefs cannot be trusted to make the food right until they eat EVERYTHING they make... always trust a skinny asian chef, why? because they have the discipline to make your food taste right without eating all the best part of your dish.
Looks interesting but $400 for omakase plus unbelievably, $8 more is charged to use their chosen reservation portal, Tock where Resy or Opentable are free for the customer to use. New York has loads of really high end omakase places. For $400, you'd better have at least 1 Michelin star. I know he's new so a year or two down the road, we'll see if he gets one. For now, the menu feels just too esoteric IMO.
I have had the immense pleasure of dining at icca 4 times and each time my expectations have been exceeded. Wishing all the best success to chef Kazu and icca as they are the best omakase outside of japan.
I’m a dutch chef who has worked in 3 restaurants with 1 or 2 michelin stars. This series is just really great, i have learned so much from it it’s insane
Agreed, i am an Australian chef that has worked in 1 and 2 hatted restaurants, our version of the Michelin. I have learned so much from this channel and I watch as many videos from them as I can. A++
Echt geweldig om dit inderdaad te zien vanuit alle kanten van de wereld. Als ik mag vragen, voor welk restaurant kook jij nu? Zou graag een keer langskomen ;)
Awesome
@@chrisw3559 theres no version of Michelin stars -its just you have them or you dont 🤷♂️
@@batchagaloopytv5816 Michelin doesn’t operate here, however our “hat,” system has the same significance in our hospitality trade as Michelin does.
Amazes me how skillful they are with such dainty fish and separating the meat.
Sometimes the simplicity is the name of the game. And thats why Japanese sushi is so amazing to watch and eat.
ujb&7&
Mumk
Mhhn
Kkg
My dude did you even watch the video, this is anything but simple
This is highly technical work to reach that end product.
@@procastrination8328 I believe they mean simplicity in ingredients not in technique
@@xXEGPXx No matter, I think its a disservice to call it simple
The way he talks about his experience/work, I'm jealous. Thank y'all so much for sharing. I hope I can eat shellfish in my next life.
The skills and commitment of these chefs is joy to watch.
It's the refinement of movement that impresses me most of about master sushi chefs. No effort is wasted in the creation of these nigiri, nor in the butchering process. Simply amazing to watch
I'm always amazed at the prep work that these chefs and staff perform.
Something really interesting happens to almost everyone that works in the restaurant industry and is obsessed with food and wine … you start your career obsessed with the most complicated, cool, interesting and exciting dishes as well as natty, funky, biodynamic wines and eventually your tastes in food and wine become simpler and simpler… going back to the classics, until you find that you love burgundy and old world, classic dishes that have stood the test of time… then even simpler until you are just obsessed with Japanese technique and two or three elements on a plate…. It’s literally just a natural, strange progression. Anyway, I love these episodes!
The elite haute cuisine art form in celebration of kai moana or seafood. I'd dearly love to eat at this sushi masterchef's restaurant. New York City needs him. Love from New Zealand chef. Sushi is my favourite dish.
Glad to see lots of young talented chefs take up the mantle.
I enjoyed watching this complicated preparation that requires tremendous skill. Thanks 😊
Pure Master
Cheers from San Diego California
And when the world needed him most, he opened one of the best sushi restaurants in NYC
This is such a great program.
Italian food in a sushi restaurant. Pretty cool fusion. *_"Can I please have the sashimi fettuccini, and the yakitori cacciatore."_*
I dont get comments on videos like these complaining about the portion or price. Some people are able to afford it as well as appreciate the expertise and creativity, the attention to every minute detail that goes into something like this. Let people enjoy things
coz they dont understand the meaning of omakase. its a tasting menu not a buffet. 🤣
Exactly!! Those are the same people that will pay exorbitant prices for a brand name shirt.
They even buy fast food which is wayyyy less nutrition per dollar.
This is art. After sitting for Omakase, you feel fulfilled, content, and with an deeper appreciation for what you put into your body.
It’s too expensive for little food.
@@Chonchey most actual normal people will be full after a full course. Noone complains about ferraris, they just buy whatever fulfills their needs. You'll find a McDonald's in most places.
@@Chonchey You can eat chicken biryani and KFC
The process of uprooting oneself from their home, country, culture, people and settling in a foreign land far away is one of the most traumatic and difficult experiences in life. That there are so many Japanese chefs who do this routinely says a lot about the Japanese people as well as America. Credit to the Japanese people, for having such a high-level work ethic in spite of the aforementioned trauma, and to America for being so welcoming and encouraging to people of different cultures and countries.
It doesn't have to be a traumatic
They are a dime a dozen at home. Coming here is advantage to them.
LMAO when mexicans do the same its called illegal migration.
No country embraces foreigners like America. That’s a fact. How well received do you think an unestablished chef would fare in Japan? Not a chance in hell some burger obsessed dude from Alabama would have the same level of success starting a burger joint in Tokyo, Fukuoka or Yokohama.
@@jasoninthehood9726 which part of “credit to America for being so welcoming” did you not get?
Outstanding!
1:21 goodbye :D
I´m thankful its already delivered dead
@@sunnyschramm9650 watch closely 1:20 that one leg...
Worth every penny 😋♥️
Thanks for that..I loved the flaked shrimp.
FINALLY ANOTHER OMAKASE EPISODE 🥂
Interesting concepts !
I had the distinct honor of dining at Icca last night, and I am very pleased to share that the experience was even more wonderful than this video makes it appear. Chef Kazu is an itamae, a master sushi chef. But more than that, he is warm, welcoming, humble and informative. This was the best omakase experience that I have ever had in the States, and I would recommend Icca without hesitation. Domou arigatou gozaimashita, Chef Kazu.
id love to know what knife that is or where i can get something similar
He's Using a Deba knife - you can find them online
great and satisfy with skill process
🍣 It is complex to be simple 🥢
True artist
amazing ^ ^
What is this shrimp flake I have never seen or heard of it until now. Does anyone know what the japanese for it is so I can google for more info?
Solamente verlo ya es un placer
Chef Kazushige is a Kamakaze with the the knife, outstanding Chef knife skills & sushi, perfection young man
It's insane how skilled he is with a deba.
Lovely 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻
this guy again, am I glad to see his face
This is piece of art, it's like just tasting in order to eat untill you get full. Guys if you think portions are too small please go eat KFC or Burger King.
O wish I can't have a big dinner there sometime.
@0:27 😱
Man, I want a taste of those little smoked squids.
I got sumn for ya then 🤭
I miss the part of some preparation of rice, ‘shari’.
Yummy
Wow
wow surprised he boiledthecrab n not steamed it ,but thats why hes a master
Oh they are one of THOSE restaurants where you’re entire meal is a bite
Oh you are one of THOSE people whos never been to one
I wonder if they guy would have a easier time if he had a Dehydrator to make shrimp flakes much better or easier on the preparation method side of things
When i close my eyes and hear his voice it sounds more like an academically inclined japanese student with a full head of hair.
This guy works nonstop man ..def needs time to enjoy life ..lol
if there's the optimum ideal part of the fish to eat, then what is done with the rest? I'm not talking about the guts, I'm talking about the lesser meat on the extremities.
supere recipe !!!!!!!!!!!!!
The description needs editing
He's so cute.
Sushi is definitely a luxury in my world. One I can't afford at the minute.
Wish I had money.
get a fukking job, you lazy chit.
i really like this video 😍 if im eating in this restaurant i will definitely ask for more.. not gonna complain about the portion but i will ask 🙏 for moree hahah its an art!!
Someone hire this guy to be the voice actor of a demon in demonslayer
If saitama went to totsuki to receive culinary training instead of becoming a hero 💪💪💪
Hope all is well with everyone to those who reads this keep pushing, fighting, and grinding through whatever your going through. This is only the beginning and life is to short for settling for less. Reach out to love ones before it’s to late you never know when it will be our last. Whatever you want to do in life do it and, don’t let anyone tell you other wise peace and one love
......
Why be last at your country when you can be first in a foreign land
Where is the tamago?
just answering the title, why not go nyc where there is more filthy rich people and less competition and stay in japan where there is so much competition
after watching padak the movie, everything is so different man 😔
Saithama sensi🤖
Gloves?
5:23
7:13
9:08
How long you think he smoked those little Firefly squid for?
so why did he leave to open in NYC?
After watching the whole video, I have a question "Where's Genos?"
Oooo I’m early to this one
Ikagai
Hi
fun fact: when the plate is 1,000,000x bigger than the food.
What are these tiny pink flowers?
Kya bhai 1 bite me khajau mai utna pasta. Pet kaise bharega?
あのアワビ大きすぎる…毛ガニもそうだし絶品だな
He trained so hard he lost all his hair
id probably still be hungry after eating there
McDonald's should have an American size sushi
@@nikosuarilla5562 this restaurant has goldfish size sushi
ok but can someone exlpain why im gonna pay 50 bucks for a serving of traditional fresh sushi that i can finish within 2 bites
Because it taste really great but also you'll have unique experience. Why you gonna pay way more to fly to Hawaii or Caribbean island when you can swim in near by pool?
Bigger pay.
There answered the title already.
That's a lot of work for a spoon full of food
if someone is spending this much time and put this much work to feed you a spoon full of food it has to be amazing
That's why it costs $400!
本当に、日本でお寿司屋さんで修行された職人の寿司を外国の方には食べてほしいですね。
海外でただの真似した寿司を何回か食べてみたことありますが、味が全然違います。
はっきり言ってしまうと、形や味は似てるけど、全く美味しくない。
Good video!! Very attractive from start to finish. However, the wisest thing that should be on every smart individuals list is to invest in different streams of income that are not dependent on the government to generate money, especially now business and investing is the easiest way to make money regardless of what party makes it to the oval office.
Even with the current dip in crypto currency's I'm glad I can smile 🙂back at my portfolio of $107,000built from my weekly trading I have received my sixth withdrawal which is every 14 business days per trade investing through expert Mr Arjun B Jagat
I have heard a lot about investments with Mr Arjun B Jagat and how good is he, please how safe are the profits?
@@arktom7335 he's good and guaranteed, with his strategy you get to see crypto trade from a different angle.. Trading with him is all about winning and he's a certified broker with both ASIC and FINRA
@@arktom7335 Investing in crypto as a newbie was very difficult due to lack of experience which resulted in losing my funds.....but Sir Arjun B Jagat restored my hope
@@arktom7335 My first investment with Mr Arjun B Jagat gave me the assurance that has made me invest without the fear of losing, I got four of my friends involved with him already
Just throw the meat over the fire, after it sizzles for a while let's chomp on it.
~CaveMan
If you love this channel, check out Chef Hiroyuki Terada, Diaries of a Master Sushi Chef...
He's also the Guinness World Records holder for most slices of a carrot while BLINDFOLDED.
I've watched his videos. It's an OK channel but way too many in video endorsements, sponsor shout outs for providing this or that etc. and the guy who's always talking to him usually off camera, I find annoying as hell.
Goodbye lmao
rip crab
Simple. Lower expectations and higher pay.
So many 'sushi masters' just wait til all the tunas gone
日本飲食！也就比較精緻而已！能有多好吃！見仁見智吧！
this is real i was the tuna
hey do u remember me
im that crab we had a small talk in thar van
Early gang
$$$$
Susi dipangan rak wareg....
Enak mangan tongseng kambing....wareg dan puas....😁😁😁😁
$400+ Omakase for per person lol
1st
"How this expert went to another country to open a restaurant......" Uhh everyone knows it's all about the money 🙄
"never trust a skinny chef" why? because most chefs cannot be trusted to make the food right until they eat EVERYTHING they make...
always trust a skinny asian chef, why? because they have the discipline to make your food taste right without eating all the best part of your dish.
Looks interesting but $400 for omakase plus unbelievably, $8 more is charged to use their chosen reservation portal, Tock where Resy or Opentable are free for the customer to use. New York has loads of really high end omakase places. For $400, you'd better have at least 1 Michelin star. I know he's new so a year or two down the road, we'll see if he gets one. For now, the menu feels just too esoteric IMO.
My Suzuki bike is giving problems is that guy the guy behind Suzuki
🤣🤣🤣
Yes
Because of money
Pasta? Isn’t he a sushi chef?
Makanannya dikit, mahal dan tidak mengenyangkan.