Why a Sushi Master Left One of Japan's Best Sushi Restaurants to Open in NYC - Omakase
HTML-код
- Опубликовано: 26 сен 2024
- Sushi master Kazushige Suzuki spent 10 years at Sushi Ginza Onodera, one of Tokyo’s best sushi restaurants. Now, he wants to bring all that he has learned to both his customers as well as the next generation of great sushi chefs to NYC at his restaurant, Icca.
For more food and restaurant news, sign up for our newsletters: trib.al/wqZ0q3s
Credits:
Producer: Pelin Keskin
Director: Murilo Ferreira
Camera: Murilo Ferreira, Michael Latchman
Editor: Michael Buell
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
----------------------------------------------------------------------------------------------------------
For more episodes of 'Omakase,' click here: trib.al/i7NkEj3
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our RUclips Channel now! goo.gl/hGwtF0
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.
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.
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!
I'm always amazed at the prep work that these chefs and staff perform.
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?
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.
Italian food in a sushi restaurant. Pretty cool fusion. *_"Can I please have the sashimi fettuccini, and the yakitori cacciatore."_*
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.
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.
I enjoyed watching this complicated preparation that requires tremendous skill. Thanks 😊
1:21 goodbye :D
I´m thankful its already delivered dead
@@sunnyschramm9650 watch closely 1:20 that one leg...
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.
FINALLY ANOTHER OMAKASE EPISODE 🥂
Outstanding!
This is such a great program.
Thanks for that..I loved the flaked shrimp.
Worth every penny 😋♥️
It's insane how skilled he is with a deba.
🍣 It is complex to be simple 🥢
wow surprised he boiledthecrab n not steamed it ,but thats why hes a master
Chef Kazushige is a Kamakaze with the the knife, outstanding Chef knife skills & sushi, perfection young man
Interesting concepts !
Man, I want a taste of those little smoked squids.
I got sumn for ya then 🤭
great and satisfy with skill process
this guy again, am I glad to see his face
True artist
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
Wish I had money.
get a fukking job, you lazy chit.
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?
I miss the part of some preparation of rice, ‘shari’.
This guy works nonstop man ..def needs time to enjoy life ..lol
amazing ^ ^
If saitama went to totsuki to receive culinary training instead of becoming a hero 💪💪💪
Yummy
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
When i close my eyes and hear his voice it sounds more like an academically inclined japanese student with a full head of hair.
He's so cute.
Sushi is definitely a luxury in my world. One I can't afford at the minute.
@0:27 😱
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
After watching the whole video, I have a question "Where's Genos?"
Wow
Why be last at your country when you can be first in a foreign land
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.
fun fact: when the plate is 1,000,000x bigger than the food.
あのアワビ大きすぎる…毛ガニもそうだし絶品だな
Oooo I’m early to this one
How long you think he smoked those little Firefly squid for?
Early gang
Saithama sensi🤖
supere recipe !!!!!!!!!!!!!
id probably still be hungry after eating there
McDonald's should have an American size sushi
@@nikosuarilla5562 this restaurant has goldfish size sushi
Ikagai
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!!
Hi
Simple. Lower expectations and higher pay.
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。
Bigger pay.
There answered the title already.
日本飲食！也就比較精緻而已！能有多好吃！見仁見智吧！
Gloves?
$400+ Omakase for per person lol
So many 'sushi masters' just wait til all the tunas gone
5:23
7:13
9:08
He trained so hard he lost all his hair
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.
Pasta? Isn’t he a sushi chef?
To get pay more really
1st
why? cos $$$
$$$$
Michelin makes tires, not food, eat what you like ...
very sustainable.. flying all the fish from Japan to the US.. something I can not unterstand.
A lot of the fish sold worldwide is flown in from elsewhere
Makanannya dikit, mahal dan tidak mengenyangkan.
Susi dipangan rak wareg....
Enak mangan tongseng kambing....wareg dan puas....😁😁😁😁
"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.
My Suzuki bike is giving problems is that guy the guy behind Suzuki
🤣🤣🤣
Yes
You don't have to watch the whole video. The answer is *money* and don't be fooled for a second into thinking it's not
I don't like sushi.. I really can't learn to love it.
Expensive portions means less demand and a better chance for ocean fauna to survive. It does mean only the rich can afford this stuff, but hey, it's not a perfect world.
Or you just make it yourself
Ny is such a hell hole now.
it's 90% sushi or ramen with this channel. The rest of the world doesn't exist apparently
Never noticed, but it’s kind of true really
the series is called Omakase...
@@tulirongtuliro that’s a huge series that has taken over the channel huh?
Just checked the ten most recent videos Eater released and only ONE is sushi and there is no ramen.
@@hammondnordland4822 are you watching an omakase playlist? Because i do not wtf you are talking about lol
I think the best sushi chef in the world has to be a man, otherwise it is hard to take it seriously.
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 will never understand the raw fish hype 😅
I'll just eat the rice, everything else looks nasty and weird.
Great stories but I will prefer translation or voice over so I don’t have to read the screen
Amen!
It takes the eyes off of the vid too long to read the text.
I love sushi, but the idea that these fellows are amazing “chefs” has just got to stop,
The primary thing they do is serve raw fish. On rice.
Is it wonderfully sourced? Yes, it is. If getting food that’s expensive for them to buy to serve to their diners is considered a “skill”, so be it (I guess).
Do they do a great job in conning you into thinking that they are practicing some rarified art form? Yeah, they do.
Could anyone do this kind of “cooking”. Yup, anyone can do it - it’s easy. People who revere this type of “chef” are the worst suckers. As if it takes skill to dump a lump of sea urchin alongside a piece of toro finished off with a spoonful of pricey caviar.
Suckers.
TBH no one thinks Ginza Onodera is one of the best in japan, unless there are 100+ "best"s...
sushi is just basic food with little to none flavors.
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
Glad to see lots of young talented chefs take up the mantle.
And when the world needed him most, he opened one of the best sushi restaurants in NYC
Goodbye lmao
rip crab
Lovely 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻