I've never been so entertained by watching someone prepare food in my life. Obviously a very intelligent and talented " food artist". . Keep up the great work Hiro!
Using professional kitchen grade equipment vs. home equipment is a huge difference. Seeing the strength of the gas flame is not quite the same as seeing the induction burner get hot. I do enjoy the sound quality especially when Hiro speaks. HQ "Good Afternoon!" I am curious on how you will handle deep fried items. Keep up the good work guys!
I love Japanese food and the people. We stayed in Okinawa for 10 years. Now we're back in u.s. noy how miss Japanese food cultures and the Japanese people. Thank you for sharing.
This guy is the real deal and very nice presentation. Also that is a beautiful piece of fish by the way. Not sure why you guys are messing with the camera man. Those close up shots are great! Many videos do not take the time to show the intricate details. So when the cameraman, makes comments or asks questions to Chef Hiroyuki it's more to help the viewers to understand what Chef is doing. Thank you
I just love this channel mr terada this is the style i want in cooking step by step and in depth teaching. I love love japanese food thank you for sharing your knowledge with us . More power to you and ths channel. If i could make a request please show your style in making fermented raw crabs. Thank you . More power and god bless.
Awesome video, It feels good to make people happy serving good food. Chef Hiro to have people come from all over must feel amazing. Props to you Chef Hiro!
I’ve eaten this, it’s INSANELY GOOD. I used a different recipe, but any Chilean sea bass is so good! It’s the second best fish I’ve ever eaten. So good. It’s expensive though, I haven’t had it in a while
Hiro San, thank you for demonstrating this recipe , it recalls my childhood memories that my granny always made those beautiful,delicious miso fish for us. This is exactly how she did the fishes before.... miss this taste so much...
Hiro. Uou are so nice to your fans. Beautifully humble. You are a true man. Thank you for so much entertainment. Love from Oakland California. Peace...
This new content with new studio, is much better than the old one... hope u stay happy hiro... can see ur energy quite down a bit,... wish u and the camera man feel better...
I am really enjoying watching u cook, my 28 yr old grandson is a chef for a members only restaurant, he knew that he wanted to be a chef when he was 13, how old were u when u knew u wanted to b a chef ? I am sure I'm going to love this new endeavor of yours good luck,I hope u raise enough money for your dream to come true. I want a bite too .
Hello from Norway =) Been watching you're videoes for over a year now, and personally this seems like the best dish so far =)! Dumb move of me to watch it in the middle of the night, now im super hungry ! Keep upp the good work and make amazing videoes. Cheers from Norway
Hiro! you are awesome dude! I can't wait to come try your sushi one day! would you recommend the avocado or cali roll? just kidding, I want the real deal.
Hi Hiro! Watching ur videos for a long long time, this is my first time to leave comments. 每个人都有梦想，只有很少一部分人去真正为梦想奋斗，希望你不要在乎流言蜚语，勇敢坚持下去，努力前进！谢谢你为我们带来这么多优秀的视频
Alway dream to visit Japan someday ,,,& Just found your web ,,so so good ,,my mouth run out of water ,,I did order this dish in LasVegas last year ,,& never forget ,thanks so much to share ,,good chef 🙏🏻👍👍😘
I like the new studio. hiro seems to be really enjoying it too! I would like either hiro or the cameraman to go into more detail about the food when tasting. this dish seems really interesting but I can't imagine how the sauce would taste, or the miso glaze and how it compares to the natural sweetness of the sea bass
a once again awesome video. i will be trying to make this one as usual. i do hope you will have a cook book published cause i would love to buy it. i do got a curious question though. is it because of the ope. acoustics of that studio you are in or is camera man feeling under the weather. if he is please give him my get wells. thank you.
You sound kind of "out of it" in this video Camera Guy. I really like your input and personality, it's half the reason I watch. I hope you are doing well.
It seems like he is trying to step back and let Hiro do most of the explaining/voicing of the video. Maybe they are trying out a new system since its not at the restaurant.
yeahhh so it's not just me! i hope you are feeling well mr. camera guy! i like all your questions you ask and the praises like smell updates lol and you compliment chef hiro really well since you're more fluent in english. hope all is well!!
Hello Hiroyuki, My name is Mark from Tampa, I love watching you cook. I would like know ,on this video what type of Miso where your using? I like to know if I can use any miso to make this dish. Thanks
Another incredible dish! Thanks Hiro-sensei and camera-man! What happened to the lighting? Haha! Anyway, I hope to visit your restaurant someday :( Comments re: new venue - definitely a step up. But personally, I loved the restaurant feel, the wok, the flames - in the new venue, it's like home-cooking. The old venue was part of Hiro-san's staple. Or, maybe I just got used to the old venue? HAHA ALSO the board! I love the board! And all the wiping. Aw well. Hahaha Don't mind my rambling. Looking forward to the next vids!
Lovely recipe and video, thanks. One question: why do you soak the scallion's right up to the end? Wouldn't it be nicer if they were completely dry when served? Or do you want a slight dampness?
I've never been so entertained by watching someone prepare food in my life. Obviously a very intelligent and talented " food artist". . Keep up the great work Hiro!
same bro i watch him whenever im bored and its so entertaining
I like the new filming area. Its more inviting and professional.
I love watching Hiro make cuts of fish. His slicing motion is so soothing lol
Using professional kitchen grade equipment vs. home equipment is a huge difference. Seeing the strength of the gas flame is not quite the same as seeing the induction burner get hot. I do enjoy the sound quality especially when Hiro speaks. HQ "Good Afternoon!" I am curious on how you will handle deep fried items. Keep up the good work guys!
This is one of my favorite Japanese dishes, and one of my favorite way to eat fish.
I love Japanese food and the people. We stayed in Okinawa for 10 years. Now we're back in u.s. noy how miss Japanese food cultures and the Japanese people. Thank you for sharing.
This guy is the real deal and very nice presentation. Also that is a beautiful piece of fish by the way. Not sure why you guys are messing with the camera man. Those close up shots are great! Many videos do not take the time to show the intricate details. So when the cameraman, makes comments or asks questions to Chef Hiroyuki it's more to help the viewers to understand what Chef is doing. Thank you
Hiro Sensei, I've tried a few of your recipes...it turned out perfect. Thank you so much. Otsukare sama deshita.
I would love to see a recipe/how-to description as well if yall could start including them as well!
It's pretty self explanatory.
I really love the sound of a very sharp knife! That shok shok shok sound is amazing! Will try to give this recipe a go, Arigato Hirosan!
I just love this channel mr terada this is the style i want in cooking step by step and in depth teaching. I love love japanese food thank you for sharing your knowledge with us . More power to you and ths channel. If i could make a request please show your style in making fermented raw crabs. Thank you . More power and god bless.
You inspire me.
You are my Hiro!
Jdaprjnc3 No
Gideon Han Yes
The new space looks great! Can't wait to see what's in store for the future!
amazing recipe this remind my very first job in a japanese restaurant.
8:35 sauce ingredients
13:30 make sauce
2oz. Soy sauce, tbsp honey, a bit sesame oil and cook to glaze
16:38 dish garnishing
What you mean?
Hello from Australia....Nice....👍 thank you for uploading the video
Awesome video, It feels good to make people happy serving good food. Chef Hiro to have people come from all over must feel amazing. Props to you Chef Hiro!
I’ve eaten this, it’s INSANELY GOOD. I used a different recipe, but any Chilean sea bass is so good! It’s the second best fish I’ve ever eaten. So good. It’s expensive though, I haven’t had it in a while
I think this is my favorite thing I've seen you cook. This looks amazing.
Hiro San, thank you for demonstrating this recipe , it recalls my childhood memories that my granny always made those beautiful,delicious miso fish for us. This is exactly how she did the fishes before....
miss this taste so much...
Hiro. Uou are so nice to your fans. Beautifully humble. You are a true man. Thank you for so much entertainment. Love from Oakland California. Peace...
great receipe hiro👍👍👍looking foward to more great tasting food
This new content with new studio, is much better than the old one...
hope u stay happy hiro... can see ur energy quite down a bit,... wish u and the camera man feel better...
I am Palestinian Jordanian and like your videos thank you 😊
Awesome recipe im gonna try to make it thank you for sharing
thank you for sharing your recipes. . .as a cook here in KSA it is a great help in creating some new menu.
I am really enjoying watching u cook, my 28 yr old grandson is a chef for a members only restaurant, he knew that he wanted to be a chef when he was 13, how old were u when u knew u wanted to b a chef ? I am sure I'm going to love this new endeavor of yours good luck,I hope u raise enough money for your dream to come true. I want a bite too .
Hirosan I love the new studio and format. Please keep up the good work.
Such a simple and beautiful dish.
Awesome presentation! Looks good
it's 1am in the morning here in Hawaii watching another great video Thanks Chef
Hiro seems to be enjoying himself more in this video
I love this new thing with Hiro. You can see the passion brimming in his eyes and it's amazing. Keep it up!
damn it's so relaxing to see hiro cutting thoose scallions
Right?
Absolutely excellent Osensi. Nice digs for filming. Best
Wow that's a big fillet of sea bass! I love it when Hiro says "meats". hehe. Master cutting skills of the scallions! That fish looked so amazing.
I love the new location Hiroyuki
Hello from Norway =) Been watching you're videoes for over a year now, and personally this seems like the best dish so far =)! Dumb move of me to watch it in the middle of the night, now im super hungry ! Keep upp the good work and make amazing videoes. Cheers from Norway
Hiro! you are awesome dude! I can't wait to come try your sushi one day! would you recommend the avocado or cali roll? just kidding, I want the real deal.
Looks so yummy tummy!!! What is the purpose for soaking the green onion? Could you explain?
Aw damn why is cutting fish so satisfying.
Hi Hiro! Watching ur videos for a long long time, this is my first time to leave comments. 每个人都有梦想，只有很少一部分人去真正为梦想奋斗，希望你不要在乎流言蜚语，勇敢坚持下去，努力前进！谢谢你为我们带来这么多优秀的视频
Thank you very much..!! appreciate...!
Quality keeps getting better!
This dish was impressive. Looks easy to make at home and also should be very tasty. Keep up the good work!
Alway dream to visit Japan someday ,,,& Just found your web ,,so so good ,,my mouth run out of water ,,I did order this dish in LasVegas last year ,,& never forget ,thanks so much to share ,,good chef 🙏🏻👍👍😘
Thank you for being here 😊
the camara man dosent seem him self.. like other videos in the past. he seems like he doesn't care
bayron chavez i was just thinking the same thing
hes probably sick. its flu season
Adamantium1331 yep.
he sounds like hes not feeling well. try and be more understanding
Sick location and sound
I love your design of your new place. The stovetop is really cool looking
I like video every steps so clear well done both!!
Where is his restaurant ? Would like to go there one of these days. Thanks for sharing.
WOW great!! I'll do this soon! But let me ask, why throw away the stems of the mushrooms?
Some day I will come see you in person I love your work such passion.
So divine!! Thank you Chef Hiro!! 🤝
Thanks for sharing another great video. Nice looking recipe. Awesome looking kitchen with a great view.
Love watching Hiroyuki
Please print the recipe....thank you ..love this chef
Truly beautiful Hiroyuki, you’re a true artist in your craft. Thank you
Hiro is world famous!!! And so is the camera man's voice haha
its a delish... love your lesson master hiro...
You're the best chef ever. Love from Australia.
Much respect to the Chef extraordinary.
Great food from a great guy. Good job chef
I like the new studio. hiro seems to be really enjoying it too! I would like either hiro or the cameraman to go into more detail about the food when tasting. this dish seems really interesting but I can't imagine how the sauce would taste, or the miso glaze and how it compares to the natural sweetness of the sea bass
Wow, looks delicious - thanks a lot Terada San!
Simple and elegant; the Hiro way
How do wash your cutting board? Do you use the same cutting board for vegetables and meat?
a once again awesome video. i will be trying to make this one as usual. i do hope you will have a cook book published cause i would love to buy it. i do got a curious question though. is it because of the ope. acoustics of that studio you are in or is camera man feeling under the weather. if he is please give him my get wells. thank you.
very nice what size is that cutting board
You sound kind of "out of it" in this video Camera Guy. I really like your input and personality, it's half the reason I watch. I hope you are doing well.
Elijah nieves yea i had the same feeling , maybe they had a little fight but still needed to make this video ?
At around 15 minutes he says "Smells so good!", I think that shows he was just feeling under the weather a little bit.
It seems like he is trying to step back and let Hiro do most of the explaining/voicing of the video. Maybe they are trying out a new system since its not at the restaurant.
yeahhh so it's not just me! i hope you are feeling well mr. camera guy! i like all your questions you ask and the praises like smell updates lol and you compliment chef hiro really well since you're more fluent in english. hope all is well!!
Hiroyuki Terada - Diaries of a Master Sushi Chef I love your vids♡☆◇♡☆◇
Hiro: "Good evening"
....Hiro, are you feeling okay? You don't seem yourself. It's always a good afternoon. Always. I hear your cry for help, buddy.
perfect chef...good job...will try soon...fish in miso n mushroom
Love your new kitchen. Keep it up.
You guys are the best. Keep up the great videos!!!
I'm coming for dinner whenever I get back to Miami lol 😂
man this looks sooo good.. nice work guys.
I will try this for sure .
Beautiful! Can’t wait to try to make this this weekend 😋
applause for chopping the scallion in a expert manner
Hey Hiro!, what chopping board are you using? the one you're currently using looks very nice
寺田さん, what brand and type of knife is that what you're using? Gyuto, yanagiba, ... ?
ありがとうございます
in this video I was using Minonokuni brand Yanagi...!
Looks great!
What other kinds of fish would work with this recipe?
Thanks for always uploading new vids.
That knife is sharp bruh. I love it.
Hiro. When you marinate the fish with the miso,sake and sugar does the fish come out of the marinade firmer than when it went into the marinade?
wow great video guys thanx again
Oh a video from home huh? nice it sounds much better the microphone sure works a lot better in a closed space... nice vid
Hiro and You are the Greatest
Hello Hiroyuki, My name is Mark from Tampa, I love watching you cook. I would like know ,on this video what type of Miso where your using? I like to know if I can use any miso to make this dish. Thanks
Great plate chef wow
Love the new studio!
Hiro all about that bass all about that bass, no trout!
Hiro, are you using the same knife to cut the plastic bag open as you use on the fish?
beautiful knife work on the green onion
Greetings from Long Beach, California. Love the channel!
That dish looks amazing. I would say I'm hungry again but I just had breakfast. Maybe next time:) Take care and have a blessed day.
Whoa I LOVE this recipe, super easy yet so delicious 😋, thank you 😊 🙏🏻
Hello , where is your restaurant located hero, would like to meet you too!
i like the style of your kitchen :)
omg what is that knife you're using to julienne the green onion???
Another incredible dish! Thanks Hiro-sensei and camera-man! What happened to the lighting? Haha! Anyway, I hope to visit your restaurant someday :(
Comments re: new venue - definitely a step up. But personally, I loved the restaurant feel, the wok, the flames - in the new venue, it's like home-cooking. The old venue was part of Hiro-san's staple. Or, maybe I just got used to the old venue? HAHA ALSO the board! I love the board! And all the wiping. Aw well. Hahaha Don't mind my rambling. Looking forward to the next vids!
Lovely recipe and video, thanks. One question: why do you soak the scallion's right up to the end? Wouldn't it be nicer if they were completely dry when served? Or do you want a slight dampness?
I believe it keeps the scallions fresher and crisper!
is there a way to obtain a similar taste without sake? (my body can't take alcohol)
Hi Hiro, I often watch your recipe videos, I wish I could see u in India 🇮🇳 some day, I love ur work man, keep going, thank u..
Thank you for being here..maybe one day...?