Michelin Star Omakase Sushi Chef - Close Kept Secrets Finally Revealed!!
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- Опубликовано: 14 окт 2022
- In this episode, learn some deep secrets of a Michelin Star Omakase Chef that you won't see anywhere else.
Michelin Star Chef Michael Collantes and I spent a few days together while we were both in California. He joined me on a special dinner for my friend Ali of BDOutdoors.com where I was doing a special dinner for his family and friends to show him my appreciation of helping me catch the largest fish ever. Who better than to have a Michelin Star Chef join me.
Chef Michael owns Soseki Modern Omakase located in Winter Park Florida, and he just earned his 1st Michelin Star after being open just a year. His knowledge and ability is incredibly deep.
Soseki Modern Omakase, 955 W Fairbanks Ave, Winter Park, FL 32789
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As always, we wish to thank all of our fans for spending time here with us on RUclips. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on RUclips.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
3203 Regal Drive
Alcoa, TN 37701
800-714-8226
www.knifemerchant.com 
Хобби
![Gunna - back in the a [Official Video]](http://i.ytimg.com/vi/oBrbejOHjLw/mqdefault.jpg)
bro this video is goated. the woman at the end with the kid was so goated with the outro
When Hiro san uploads its always a treat
Artist at Work!!!! WOW...... Beautiful Creations everyone. Thank You Chef Hiro and Charles for all you do for this community. Very Much Appreciated!!!
Such a different experience watching from my phone to this on my headset on computer!!! Amazing and felt like I was part of the crowd enjoying the ambiance.
❤❤ Nothing less than AAAAAMMMMAAZING..! So awesome to watch so many wonderful people coming together to make a great ARIGATOU meal. To see the OG Hiro apron and the new Hiro apron side by side. The knowledge shared must have been something. Saikou desu! Thank you for always sharing your awesome adventures and featuring so many great people and places....!😋😋
Amazing !! Thanks Hiro !
Wooooooow!!!!!!!! Everything looks amazing.
everything incredible guys
Everything looked amazing I am not even playing. I want to thank all of you for the video I only wish I could've been there
Wow ! I loved this video. Watched it four times. I took notes , lol. Thank you.
Love seeing chef flip mike in these vlogs
Great video. Fabulous content.
That’s an enjoyment crippling amount of adds.
I enjoyed this one and congratulations on two million subs.
omggggg that saba handroll looked sooooooo delicious !!
So Many different techniques touched upon here.
Thank you!
Hello 👋
More like this, please!!
My personal favorite kind of video from Hiro: when hes working to please the guests. Love to see it. Thank you so much!
this is some real masterclass stuff
Yaay. Another one
Thanks for the recipe.
Such beautiful cuts
Great video chef! Like it! 🦇
Amazing!!! I like to have Japanese Food with wasabi paste a lot😍
Thank you Chef
Good afternoon. From beautiful Trinidad and Tobago ❤ 🇹🇹.
Yes
Hiro, my friend, g11d aftern11n!!!
I love it when you show your fans "the circle of sushi"...
❤️🇯🇵❤️🇩🇪❤️
🐟🔪🥢🐟🔪🥢🐟🔪🥢
You should start a channel with this guy also!
subbed from guga!! Great Job!
Amazing ❤
Hello 👋
Verjus is preserved unripe wine grape juice, fruity and acidic. Not vinagre acidic like that volatile acetic acid but like a fresh lemon juice kind of acidic with tartric and malic acid.
I remember when this channel does more than sushi, now it's just sushi.
Good afternoon!
HIRO, HELLO, ! What a fantastic spread in CALOFORNIA, with friends, wow, I wish I were there for the tastings, THANKS , I’ll next time ,,,,ARIGATO,,!,,,,,,🇯🇵🇯🇵🇺🇸🇺🇸
Hello 👋
Wish this video was an hour long. What was packaged with the air in the bag? The I will try my saba with just salt next time. I usually add sugar.
Good afternoon ❤
Hey, how about doing some sort of Miami Dolphins event. Your home town now NFL game.
Does anyone know how much sake he puts in compared to mirin and soy sauce for the special soy sauce blend.
What was the first liquid for the sushi rice seasoning?
Looking from the colour its a more premium brown rice vinegar, probably mizkan premium
Chef hiro looks like me sulu with his tricorder device 😂star trek
Where's the EATing part?!
❤❤❤❤❤❤❤❤❤❤
Chef what kind of vinegar that he used for sushi rice? I saw 3 types of vinegar. Thank you 🙏
Probably rice vinegar
@@MisterTCF the first brown vinegar.
Looking from the colour its a more premium brown rice vinegar, probably mizkan premium
Just a question. I once made sushi at home and sprinkled a good amount of salt over the salmon, just like here. The color changed after a while though, it became grey and pretty firm. Why is that? Did i make something wrong?
1 the salt draws moisture to firm up the texture 2 at some point the salmon probably got left out too long or got too warm so it oxidized. I'm guessing it kinda smells a bit Fishy
i don't think only japanese fish they ship them on the side 6:00 . I never sow standing fish anywhere 😂
Dinamite !
I think that you could pick up more process in this video of the chef, you need a second camera guy bro, for this amazing channel it's time to invest little bit more.
I'm just say it for help not for offense you.
thank you so much for share
Hopefully everyone stay back and help out cleaning.
We did👍
🇵🇭🇯🇵👌❤
Guga brought me here,
yoo chill with the salt
It's called curing. If left overnight all that salt will bleed into the fish and be so salty. Usually with curing they do it for 2 or 3 hours or even 30 minutes then they wash it off
i just put my fish in a big clear bag and remove the scales so it doesnt fly everywhere. Now yall know ;)
Sashi budi
Hiro San you are still number 1 sushi man in my eyes. Too much of this guy on show,he is ok but he is not is not in your league 😉
And they wonder why this world is the way it is
i spy a din tai fung bag lol
Konbanwa my handsome chefs ❤
Hello 👋
@@williamchri6240 hallo
How are you doing..?
Am William from California USA and you pls..?
metal spatula on caviar sad
You don't shuck an oyster like that lol. 💩
Ye let's destroy that oyster. Amazing amateur
Looked fine. Go cry elsewhere.
Jesus christ - I do *not* know how to cook.
Hes not a good oyster shucker
YUMMYYYY.......
just a couple of magicians a work. Beautiful Chef! itadakimasu 🥢
More like this, please!!