Hey everyone, thanks again for tuning in and watching. Not only is Mori incredible at what he does, he’s also, like, one of the worlds nicest dudes. Please like subscribe and comment with your FAVORITE KIND OF SUSHI THX 😘 Lucas
Agent J is right, bruh you're so awkward, like he's another human being, dont be afraid to talk to him with confidence. Fuckin hell dude, this is your job.
Chef was, and is, a very handsome man! I loved their conversation...Chef repeating what Lucas says, but then confirming/correcting or elaborating. It had a really nice flow. The fact that he wanted to go to the studio before the restaurant was a nice look at where his passion lies. (86!!!! Wow!)
Fascinating stuff, Lucas! I love his attention to detail, something most of us lose sight of in our daily lives. Excited to see what you'll share with us next Tuesday!
Most sushi restaurants don't even use short grain sushi rice. They use medium grain rice to save money..... They will also use yesterday's rice...the next day... Im pretty sure that's why chef Mori likes to work alone and he owns a rice farm.
Great content! I'm envious of you, being able to participate in the whole sushi experience must have been amazing. My favorite sushi, beef nigiri. If you haven't tried, you might be missing out!
@@latimesfood - I noticed as well that you kept going back for the rice and, after hearing the description thought - who wouldn't?! Not the kind of rice you can get everyday....
TRUE STORY: I worked at the art gallery across the street for many years. I had the pleasure of eating here once for a birthday dinner I treated myself to, but during the Holidays the staff (including the sushi chef) would eat the $5 free sushi that the center gave us all for working etended hours. Was kinda funny, the man who charges $500 a head for Sushi eating the Free cheap sushi, was kinda surreal. Great meal though....I remember a Cod dish (made formt he cod testicles) that was like out of this world mind blowingly good. The chef is a very nice man who is a legend.
Sushi has always been about the rice. I think Western influence has changed the "perception" of sushi. A lot of Japanese people also like the less fatty parts of the tuna.
I think this would have been a better interview in Japanese. There’s no shame in using a translator and Chef was definitely searching for the right English words.
Hey everyone, thanks again for tuning in and watching. Not only is Mori incredible at what he does, he’s also, like, one of the worlds nicest dudes. Please like subscribe and comment with your FAVORITE KIND OF SUSHI THX 😘 Lucas
Lucas! Was wondering where tf you went! Glad I found you again on this channel! :D
Was wondering where you went. Hope you put out more content. HALF CHINESE FOR THE WIN.
Agent J is right, bruh you're so awkward, like he's another human being, dont be afraid to talk to him with confidence. Fuckin hell dude, this is your job.
Love the interviewer he does't interfere unnecessarily but becomes part of the thing happening
I was disappointed to find out Lucas left Eater but if there's gonna be more content like this he made the right decision.
Wow.. Didn't expect to see Lucas.. Watched all his videos on Eater.. Guess I'll be tuning into this channel now..
Glad Lucas is making videos again. These videos are even higher quality with LA Times. He really lets the interviewee shine
Chef was, and is, a very handsome man! I loved their conversation...Chef repeating what Lucas says, but then confirming/correcting or elaborating. It had a really nice flow. The fact that he wanted to go to the studio before the restaurant was a nice look at where his passion lies. (86!!!! Wow!)
yes!
love these videos keep em coming YOUR THE MAN LUCAS glad to see you back doing what you were put on this earth for!!
Mori Onodera seems like a great man. I really wish him a long and healthy life--
Fascinating stuff, Lucas! I love his attention to detail, something most of us lose sight of in our daily lives. Excited to see what you'll share with us next Tuesday!
Brilliant. Master incorporates high quality presentation with his high quality menu. Respect, much respect.
Amazing interview! Wish it was an hour long episode.
YESS Everytime in LA I stop in for a meal here. legendary cook with a legend of a host.
Se0what Whats the restaurant’s name if i may ask?
Travis Tapscott His restaurant is called Inn Ann
I really like this episode! What a great interview! And such an amazing chef!
thanks for watching!
Most sushi restaurants don't even use short grain sushi rice. They use medium grain rice to save money.....
They will also use yesterday's rice...the next day...
Im pretty sure that's why chef Mori likes to work alone and he owns a rice farm.
LUCAS IS BACK THANK U
I love great storytellers. Lucas thank you!!!
Andres Fuentes thank you andres!
Lucas makes people feel
Comfortable - unique skill. 🌟🚀
He seemed bored
Bruh, Lucas was uncomfortable, this looked like an awkward date.
I think it may be shyness and language barrier
I love your channel, Lucas
Thank you so much!
@@lucaskwanpeterson2010 Is there an Off Menu schedule?
Robyn Michele Field new episodes come out on Tuesday
@@lucaskwanpeterson2010 cheers!
Today as I watch this I see just one single dislike ... Lucas you are loved. Keep it up!!
Ricardo Ramos thanks Ricardo!
beautiful segment
Thank you, beautifully done.
16:32 "People like sashimi, but people love sushi, because RICE." I love it when he said that. Total respect to this man.
This was outstanding. Great interview. This chef is so amazing.
amazing! love that he only choose sustainable fish!
Great content! I'm envious of you, being able to participate in the whole sushi experience must have been amazing.
My favorite sushi, beef nigiri. If you haven't tried, you might be missing out!
What a true chef 🙌🏽🙌🏽
Love this so much looks so original than other sushi series
Love this series!
😄Great job as always Lucas...8^}
hi lucas this was my fave so far. pls relay the message to cody long - killer editing. more hairnet!! more fatty is better!!
j f r I will tell Cody, thank you!
Go vegan peace and love guys.
This place is on my bucket list
Great story!
He’s a true artist 👩🎨
It's not about the control. He's telling you he loves originality. Originality needs harmony. It's precursor to classical cuisine.
Oh my REAL WASABI‼️
he was only fed 4 small pieces of sashimi, that he was tearing up the rice! lol
ahaha that rice was really good!
@@latimesfood - I noticed as well that you kept going back for the rice and, after hearing the description thought - who wouldn't?! Not the kind of rice you can get everyday....
Thanks for sharing your video
You know this place is real deal if the sushi chef grinds his wasabi from a REAL, authentic wasabi plant.
Need to go to his restaurant and try it out.
he’s done it again! 😱🍣
Thank you, Kat!
Welcome to Dining on a Los Angeles Time
i would love to hang out with this guy.
A master at its best.
I would love to experience something like this.
The pottery is beautiful. Does he also make his own soy sauce?
Seams Latasha they all do... special soy sauce called nikiri
TRUE STORY: I worked at the art gallery across the street for many years. I had the pleasure of eating here once for a birthday dinner I treated myself to, but during the Holidays the staff (including the sushi chef) would eat the $5 free sushi that the center gave us all for working etended hours. Was kinda funny, the man who charges $500 a head for Sushi eating the Free cheap sushi, was kinda surreal. Great meal though....I remember a Cod dish (made formt he cod testicles) that was like out of this world mind blowingly good. The chef is a very nice man who is a legend.
When’s part 2 coming out?
Lucas you have to try @chillaxgummies next!
Poetry in༼ ಥل͟ಥ ༽motion!
05:57 Some respectable names on those boxes 🕵️♂️. Must be doing something well.
mind blown when i went back to check wow so many big name la restaurants
Name of restaurant?
Inn Ann
The host talks like Raymond Reddington from the show Blacklist
Michael Choe I haven’t seen that show. Does Raymond Reddington talk like the coolest guy on earth
whats that song at the intro ???
anyone ???
Great
Sushi has always been about the rice. I think Western influence has changed the "perception" of sushi. A lot of Japanese people also like the less fatty parts of the tuna.
Interesting
This lucas guy is the Asian Will Ferrell. "Korea...oOooOhhhh. "
Ohh...te gusta los Angeles?...Sí, Lynn wants to go home. We could live very frugally, altogether. The others have all passed away.
LUCASSSS
Hi, you guys should really tag this video for more viability - you have zero now.
i want to be trained here
00:04 Is it just me or that fish has a really big eye.
This dude is asian Tom delonge (from blink 182)
It's perfectly fine to put your wasabi in your soy sauce. Don't believe the naysayers.
I think this would have been a better interview in Japanese. There’s no shame in using a translator and Chef was definitely searching for the right English words.
I am Mangohead I think Mori expressed himself very well!
It's the mercury impeding his speech
Is it me or Chef Mori looks like Steven Lim from worth it buzz feed
😞🥺
chilled old guy and pretentious young kid
Is this a comedy
Can’t lie tho... the host didn’t seem like he was enjoying himself.
My thoughts exactly
This Lucas guy is the weirdest host I've seen. I don't think the sushi chef even wanted to talk to him lol
its liked they just picked some asian dude out of the office and was like, "hey uh talk to this guy that barley understand english."
you mean barely?
Hope they dont use fish from Fukushima; otherwise, Chef, you will not only have much murcury but also radioactive contamination such as Caesium-137.
Unpopular Opinion: The interviewer is very awkward and ask lazy questions. Great video quality though.
I was thinking the same thing
I thought your video would end with a exquisite sushi and sashimi meal but you only showed a bowl of plain rice. Sorry, but kind of a letdown.
the interviewer kinda annoying tbh