Thank you for this beautiful video. I really appreciate your thoughtful comments as well as allowing the ambiance of the restaurant to come through...the other guests talking in the background and the sounds of staff add to the experience. Great!
I have been eating sushi all around the world for the last 60 years. I've eaten in many places as it's my favorite food and style of eating. I have to be honest and say, that, while this looks beautiful in terms of presentation, at that price point, it does not interest me. There is a fad in modern Japanese sushi based cuisine, of Omakase being some sort of special higher priced service. The problem is is, that's not the original intention of Omakase. It really comes from the idea of eating at a family sushi bar or regularly at a sushi bar where the chef knows you and your family and what you like and what you don't like. So the "chefs choice" is to prepare the best sushi he has available within the pallet of what you enjoy, rather than forcing on you a set menu in an order that he chooses. There may be many items that you don't want or don't like and just because it's presented beautifully doesn't mean it's a good meal. I would rather go to a really great affordable sushi bar, then spend that kind of money and be told what I have to eat. Also, Omakase, as high cuisine, excludes a lot of clientele, and for me the experience of eating sushi is the choice between being quiet and being served a great meal by someone who knows you or being able and available to being sociable with people who are also eating there with you. It's an intimate experience to have Sushi and to be placed in a situation where one has to operate differently because it's a fine dining experience, well It's just not that appealing to me. One of the best sushi bars I've ever been to in my life is in a small sushi bar in TOKYO station. You don't even sit down there. You stand at the bar and order and it is some of the best fish and service I've had in 60 years of eating sushi around the world. Thank you for sharing the video and the experience of doing this and I hope you really enjoyed it. Personally for me there are many places that I would rather go and eat and have three or four great sushi meals that are equally good for that kind of money, but that's just me.
@@ericmorgan47 literally no one asked for your response, but you chose to post anyway…? . The point of videos placed in a public forum and commentary is to express one's experience/perspective. I don't claim expertise, but I do have a lot of experience eating in great sushi bars, all around the world, and I have a lot of very dear friends who are great sushi chefs, and I expressed an opinion about the idea of omakase. Nothing critical, nothing negative, so what's your point? Is there some idea that you're trying to express that you're having difficulty with? Or are you just trolling for conflict?
I'm curious what you thought of the firefly squid? I've had it a few times and I thought it was very very chewy but maybe they did it better even though the restaurant i go to is my favorite and everything else is very good. Fantastic photography as usual!
Not really needed the digestive tract is in the back. The guts will just add bitterness, which the chef might want. It is an interesting choice for sure though! I do find it odd the amount of dishes she had no comment about though
I wonder if it’s considered rude to have conversation or small talk while experiencing the Omakase. I feel like I’d rather be silent and just watch the chef. The people talking during this sounded really stupid and lame, making me feel like they came off as pretty disrespectful while they made the dumb utterations from their mouths during a unique experience. I bet that the food in this video was wasted on a group of idiots who most likely have lots of money and zero taste
Common amongst Americans. Just feel the need to say something about whatever sushi knowledge they have. Have had several omakase experiences ruined in Japan due to overly loud tourists. To be clear you can converse, if in small and low volume. You can also ask the chef questions but most don’t if they can’t speak Japanese.
Im just curious is there anybody want to talk abt how all these sushi are made without the chef wearing gloves?is it ok in food preparation etiquette? Looks not Hygienic right? i see many people complained if any other menus ( from other countries) being prepared without gloves but not like sushi, people just "immersed" and just letting this go🤔😅
Hi there, I am an Omakase chef. We use Tezu which is a vinegar mixture with water to keep our hands clean. If we wear gloves it will ruin the taste of the fish and also we will not be able to feel the temperature of the Nigiri. Thank you for your questions.
You one of those germaphobes or something? This comment is utterly insane.. Obviously, you can use your bare hands and still by hygienic... These high-end sushi chefs are all about cleanliness. What benefit do they get risking peoples health?
Trust me, the Japanese are probably the most respectful, germ-conscious group of people in the world. I guarantee you, you’ve ingested something far worse(not implying there was anything even bad to begin with) at your local restaurants. You’d be surprised what chefs/servers do before/while bringing your food.
Also another chef wanting to inform you that a lot of higher end restaurants also don’t use gloves has much when preparing food in the kitchen behind doors (not saying they also aren’t clean), but would you rather trust a chef who has an open kitchen for you to watch his movements or a chef that has closed doors for you to just wait until your food arrives? Just another perspective for you to think about. Most of those other countries you’re talking about are probably street market foods, which I would also have a hard time trusting their hygiene over a legitimate sushi chef. Also for sushi making adding to the other omakase chef that commented, wearing gloves also risk us cutting the glove as we cut the fish resulting in a risk of feeding you rubber.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Thank you for this beautiful video. I really appreciate your thoughtful comments as well as allowing the ambiance of the restaurant to come through...the other guests talking in the background and the sounds of staff add to the experience. Great!
Thank you so much for your lovely comment! It made my day! I'm so happy you enjoyed my video!
I’ve been to japan 3 times when I was in the Navy. I do miss it. I love watching sushi chefs work their magic
I have been eating sushi all around the world for the last 60 years. I've eaten in many places as it's my favorite food and style of eating. I have to be honest and say, that, while this looks beautiful in terms of presentation, at that price point, it does not interest me. There is a fad in modern Japanese sushi based cuisine, of Omakase being some sort of special higher priced service. The problem is is, that's not the original intention of Omakase. It really comes from the idea of eating at a family sushi bar or regularly at a sushi bar where the chef knows you and your family and what you like and what you don't like. So the "chefs choice" is to prepare the best sushi he has available within the pallet of what you enjoy, rather than forcing on you a set menu in an order that he chooses. There may be many items that you don't want or don't like and just because it's presented beautifully doesn't mean it's a good meal. I would rather go to a really great affordable sushi bar, then spend that kind of money and be told what I have to eat. Also, Omakase, as high cuisine, excludes a lot of clientele, and for me the experience of eating sushi is the choice between being quiet and being served a great meal by someone who knows you or being able and available to being sociable with people who are also eating there with you. It's an intimate experience to have Sushi and to be placed in a situation where one has to operate differently because it's a fine dining experience, well It's just not that appealing to me. One of the best sushi bars I've ever been to in my life is in a small sushi bar in TOKYO station. You don't even sit down there. You stand at the bar and order and it is some of the best fish and service I've had in 60 years of eating sushi around the world. Thank you for sharing the video and the experience of doing this and I hope you really enjoyed it. Personally for me there are many places that I would rather go and eat and have three or four great sushi meals that are equally good for that kind of money, but that's just me.
Would you mind sharing a name of the place?
@@SD._I am sorry I cannot remember but there is only one standing sushi bar in Tokyo station and easy to find. Good luck and enjoy!
Literally, no one asked for your opinion, just because you've been eating sushi for 60 years does NOT make you ane expert.
@@ericmorgan47 literally no one asked for your response, but you chose to post anyway…? . The point of videos placed in a public forum and commentary is to express one's experience/perspective. I don't claim expertise, but I do have a lot of experience eating in great sushi bars, all around the world, and I have a lot of very dear friends who are great sushi chefs, and I expressed an opinion about the idea of omakase. Nothing critical, nothing negative, so what's your point? Is there some idea that you're trying to express that you're having difficulty with? Or are you just trolling for conflict?
your comment does not interest me, go to your local sushi place if you do not care for fine dining
So yummy looking, and peaceful to watch. Thanks, Jenny D.
Thank you, Johnny! Glad you enjoyed it!
Dear Jenny, thank you very much for sharing this experience
I'm curious what you thought of the firefly squid? I've had it a few times and I thought it was very very chewy but maybe they did it better even though the restaurant i go to is my favorite and everything else is very good. Fantastic photography as usual!
The firefly squids were bouncy and tender, but I can see why it can be described as chewy too. Thank you so much! I'm glad you enjoy my photography!
love coming here, great spot! I love their firefly squid and they do a nice kohada when it’s in season - fall and winter’s the time to go!
Beautiful video!! Do you know the filming policy at SY?
There's no policy. Feel free to film!
My culinary school is in new york, but for some reason i dont think ill end up a master chef like him… is it because im a baking student?
No bcuz u got no rizz/and or gyatt and didnt get fanum taxed
Is this a real comment?
yummmy
It was!
You are Vietnamese right?
Kohada. ❤
not gonna get the prawn guts out then huh
I might be wrong, but it looks like it could be the head butter. It's found in lobsters and crabs, too, and it's delicious! :)
Chef Yoshizumi did remove the guts, but I missed out on capturing footage for that part
Not really needed the digestive tract is in the back. The guts will just add bitterness, which the chef might want. It is an interesting choice for sure though! I do find it odd the amount of dishes she had no comment about though
@@pbjsandwich128 That's not head butter! I love sucking the juice out of prawn heads, but that's just poop
@@jennyfoodtravels aha! Thank you for the clarification! 🙏
How many Michelin Stars do they have ?
They currently have one Michelin star!
@@jennyfoodtravels at 0.36 vid said they got one every year since 2016?
They had one, the current Michelin website doesn’t show them with any.
Se é profissional estrela Michelin pelo menos deveria utilizar luva nas mãos para manipular alimentos!
The lot of noise from inside and outside trafic don't absolutely deserve that expensive price
I found the inane conversation off putting but enjoyed the watching the rest on mute.
It t@stes like....?
Apa gak jijik apa makanan yg disajikan dipegang2 oleh kokinya dgn tangan tanpa kaos tangan
$325 a head and the chopsticks are rough cut bamboo? Really?
Shut tf up. Go spend $3.25 at McDonalds since you’re so concerned about what you spend on food.
I wonder if it’s considered rude to have conversation or small talk while experiencing the Omakase. I feel like I’d rather be silent and just watch the chef. The people talking during this sounded really stupid and lame, making me feel like they came off as pretty disrespectful while they made the dumb utterations from their mouths during a unique experience. I bet that the food in this video was wasted on a group of idiots who most likely have lots of money and zero taste
Common amongst Americans. Just feel the need to say something about whatever sushi knowledge they have. Have had several omakase experiences ruined in Japan due to overly loud tourists. To be clear you can converse, if in small and low volume. You can also ask the chef questions but most don’t if they can’t speak Japanese.
Fish is never sweet! Wrong word. Sugar is sweet!
You’ve obviously never had great sushi. 😂😂😂😂
300$ for food my 12 years kids can make 😂😂😂
Cool story bro
Very cool story bro...keep at it
Im just curious is there anybody want to talk abt how all these sushi are made without the chef wearing gloves?is it ok in food preparation etiquette? Looks not Hygienic right? i see many people complained if any other menus ( from other countries) being prepared without gloves but not like sushi, people just "immersed" and just letting this go🤔😅
Hi there, I am an Omakase chef. We use Tezu which is a vinegar mixture with water to keep our hands clean. If we wear gloves it will ruin the taste of the fish and also we will not be able to feel the temperature of the Nigiri. Thank you for your questions.
You one of those germaphobes or something? This comment is utterly insane.. Obviously, you can use your bare hands and still by hygienic... These high-end sushi chefs are all about cleanliness. What benefit do they get risking peoples health?
Trust me, the Japanese are probably the most respectful, germ-conscious group of people in the world. I guarantee you, you’ve ingested something far worse(not implying there was anything even bad to begin with) at your local restaurants. You’d be surprised what chefs/servers do before/while bringing your food.
😂 🤡 believe me the sushi chef has higher hygiene standards than you in your own kitchen.
Also another chef wanting to inform you that a lot of higher end restaurants also don’t use gloves has much when preparing food in the kitchen behind doors (not saying they also aren’t clean), but would you rather trust a chef who has an open kitchen for you to watch his movements or a chef that has closed doors for you to just wait until your food arrives? Just another perspective for you to think about. Most of those other countries you’re talking about are probably street market foods, which I would also have a hard time trusting their hygiene over a legitimate sushi chef.
Also for sushi making adding to the other omakase chef that commented, wearing gloves also risk us cutting the glove as we cut the fish resulting in a risk of feeding you rubber.
325 ? Is tipping extra?
Apa gak jijik apa makanan yg disajikan dipegang2 oleh kokinya dgn tangan tanpa kaos tangan