Chef Mikiko Ando is a Master of King Crab Sushi - Omakase
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- Опубликовано: 2 фев 2020
- ‘Omakase’ heads to Delage in the San Francisco Bay Area, where chef Mikiko Ando, a master of making sushi from crustaceans like enormous Tarabagani crab, Ise Ebi lobster, and Kuruma prawns, shows us why the restaurant is a destination for eating hard-shelled sea animals. The chef also discusses the challenges of becoming a master of her craft as a single parent, and as a woman in the male-dominated field.
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Wow, can't imagine the obstacles she had to go through to get to where she is, being a single mother, in a foreign country, starting out as a waitress, at a time where some of the patrons still exhibits sexism. And yet, even after overcoming all these struggles to be where she is, she still shows such humility and gratefulness. She is an inspiration for sure!
ooooohh we got a feminist here....
@rockster10101 would you like to share whats funny with what they stated?
i dont care but she actually is though
i dont care Calling out someone’s shitty sexist behavior does not automatically make them a feminist. Sexism is very much a real thing, it can happen to men and women both.
@rockster10101 Is English your first language?
"I grew up in Hokkaido, so I am tough and patient"
Feels like a Skyrim quote
Winter in Hokkaido is harsh and everything gets buried in snow
"It makes the beard grow thicker"
"i used to be tough and patient too, then i took and arrow in the knee"
Screw the people that didn’t want to eat your sushi. You are an inspiration. Thank you Eater for the video.
Andy Nguyen we just don't have money....
Meh, if they don't want to eat something they don't want to eat something.
You see, you won't like every food in the world. Will it be fair if people *who like certain food that you don't* tell you to go screw yourself?
Listening to her story while she casually show/teach what she's making +++++ sharing how chefs taught her and thank them for it?? She's amazing! You can tell how she makes her food resonates from her heart. 🥰🥰🥰
The amount of effort and dedication she puts into her creations speaks for itself. Would be an honor to be able to give it a try one day.
She just casually filets a poisonous fish. She's awesome!
i mean if you were frantic, you'd probably get stung
its even more awesome because she is a woman, who would have thought. They should give her an award !
You shouldnt get an award gor just being a woman
@@jomangeee9180 Just because you're female and you're dissecting a poisonous fish doesn't mean you deserve an award. Let a teenager do it a million times and he or she will be fine doing it. Gender means nothing in this scenario.
@@ProfessorFatMan u r sexist
When she was putting salt on the crab all I could hear was:
"Now just a shot of vodka"
I cringed every time she handles the crab in the video it looks like the legs are moving. 🤔 I hope that crab wasn’t still alive before she boiled it but I suspect that it was because I detected some voluntary movement. 😱 😱 😱 Videos like this make me spend money, I guess I might have King Crab for dinner
@@dougedoug2105 the crabs are always alive before boiling unless they split it in half
2 shots of vodka
@@dougedoug2105 sometimes they can be, but salt activates some of the nerves even if its dead and causes it to look like its moving. It's really spooky when some people add soy sauce/salt to raw (dead) squid/octopi, the tentacles start to "dance"
@@Xeggs You can actually easily spike the crab nerve centres. It is considered a more humane way of preparing crab.
Her compassion for the life of the animal she prepares is heart warming and lends to her skills as a chef.
overlycreative1 as she amputated its limbs alive, the ice makes cold blooded animals sluggish, it’s not a pain killer
She even steams the king crab alive in the beginning
@@synthsol5522 ah yes, you're the kind that cooks dead seafoods and enjoy the ammonia buildup in its decaying state ...
Shut up and check why most seafood ( specifically lobsters ) in restaurants / sushi place needs fresh and alive seafood that they even require an aquarium to keep them before cooking it
@@synthsol5522 Duh, if you've ever been crabbing, you'd know you steam them while they're still alive, though, it's cringing when you hear all the tapping under the lid 😖, but they're friggin delicious!
@@zaramintheequanimous Jeez who pissed in your cereal? He's just saying it's nice to not torture animals even if you're going to eat them... Why's that piss you off so much?
Seeing how cleanly she was able to extract the tail meat from the raw lobster was beautiful. A testament to her skill.
Honestly it's actually really easy....
When I was in the marines stationed on Okinawa we would buy a couple of pounds of ebi and go down to the beach and steam them with ocean water . that was in 1975 , and I can still taste them !!!
ruclips.net/video/eD5z5Zkcc0s/видео.html
The dollar then was really big.
Maybe you should brush your teeth
I agree that steaming is actually better than boiling coz you don’t lose any of the flavor.
Also a great indicator if the seafood is fresh or not .
That's actually why steaming was invented
I think the main issue is the lack of flavoring of the water. Crayfish is really popular in Sweden and it's boiled with heaps of dill, salt, sugar, and beer in the water making for a very flavorsome end result.
In comparison, steaming can't really give you much flavor, unless you just want plain crab/crawfish/lobster flavor. I don't find that very that exciting, but that's just my personal opinion.
@@FlowerofDissolution some people like the main ingredient natural taste to be the star. And some other like spices and herbs infused in their meal. I like both experience.
And yeah, with live/very fresh ingredient as the star it makes more sense to preserve the natural taste of the main ingredient
"please don't suffer", followed by the shining elevator scene erupting out of its torso. lady's got some onions.
Ben Rosenberg I don’t understand why she doesn’t split the head first and then cut it in half. Imagine if that was you, which cut would you want made first at your ritual sacrifice?
I've seen lots of videos in Japan where they just pull a fish or something out of a bin and immediately cut it up without giving a single thought to the animal's pain. Cultural difference I suppose.
But I agree, a quick or bash to the head doesn't cost you much time but helps the animal out significantly
@@Leto_0 contradict to yours, i've been watching japanese home cooking videos and they always put these in ice first.
@@Leto_0 when you kill it like that the meat tends to taste different, plus most chefs put it in ice so that it's numb and doesn't feel anything
I was looking for a comment about this😂😂
“burn the area with a lighter”. damn she is tough and patient
I can't imagine the honor of being taught by her. The culmination of knowledge and the strength she must have had to endure sexism. She's incredible and an inspiration.
Precisely done everything. Nothing less nothing more. It's a joy to watch like magician hand movements.
She didnt really cut perfectly in the middle of the lobster head though. Missed it like a cm or two.
Recipe: “Just a pinch of salt”....
Chef: puts a pound 😂
Translations aren't always accurate
That honestly made me gag... just steam that crab and enjoy the legs with some garlic butter sauce!
Gage Endre neither do you
@@therat3549 yes. But he isn't insulting the food by saying stupid crap
@@nahor88 yep, and the garlic butter sauce is totally going to cover the taste of the crab meat more than just adding salt, which she had already mentioned that most of the salt would not be absorbed by the crab meat itself
May this Omakase series never end.
Watching her was so soothing, when she said I bet they are sorry lmao!
it's so great she had good and kind teachers! respect to them all!
I wish there was one episode daily of this show 🥰😍😍
you know Eater, we'll still watch the vids even if you don't put "MASTER" in every single title with a chef.
It's like not saying doctor before a doctor's name
女だからってバカにするのは、職人の世界だとある事なのかもしれない。でも、それでも寿司を教えた「師匠」に感謝を持って日々の仕事に向かう姿勢に、感服いたします。
これからも頑張っていただきたいです。
I’ve been at delage since their soft opening and they’ve gone through many excellent chefs. But Chef Mikiko has been my favorite for the past 4 or 5 years. Everytime i go in she remembers my face and always welcomes me back. This is our favorite sushi spot in the bay.
It's so relaxing and satisfying to watch these master sushi chefs clean and prepare fish. Their knife work is so delicate, swift, and full of passion; its like watching a conductor or a musician at a symphony. I can't stop watching these videos😍
She has such beautiful and creative hands. Hands of an artist.
"Just a pinch of salt" then put in a whole cup full lol
That is Gordon Ramsay approved amounts of salt
tearing up a little bit, reminds me of my mother, hard working woman #respect
I love how this is art for her. Could almost taste everything that was being made. I wish I could enjoy sushi of this quality
I love watching the prep and serving of sushi everything looks sooo good
Me too 🥰
I love how fierce and serious her face got when she started assembling the sushi.
absolutely stunning as the child of a single mother i love to see her flourishing and living her best life
Shout out to all the single parents out there. Y’alls the most hard working people out there ♥️
The spiny lobster is such an amazing combo of briny and sweetness, I love it
A seat here would be perfect ❤️
Love these videos! More sushi!!
This is just so pure to watch
Lovely presentation of dynamic pieces of fish... i would love to experience her sushi skills,
IN MY VIEW
She said “I like to focus on things I like to do and not get caught up in or make space for negative thinking.” I like that.
I thoroughly enjoyed listening to the chef tell her story. She is absolutely remarkable and not only is she a master of her craft but she's an inspiration to anyone out there that is struggling to get ahead as a single parent especially if you live in a male-dominated society.
The juice and the brains of the crab is the best part.
So much respect for the woman. All the power to her 💪🏽
ITS STILL MOVING, MAN THE HARPOONS! FROM HELLS HEART I STAB AT THEE!
This hit home as my own birth mother had me on her own and couldn't care for me but it warms my heart and inspires me that she took care of her kids and became a sushi chef on her own
Truly amazing Mikiko! You are an artist!!!
What an amazing person! And the food... wow!
I wish I could go to her restaurant, I would be more than happy for this women to make my sushi. She's got skills for sure.
She’s doing beautiful work. I hope to try her sushi one day!
How is this only a month old I felt I been watching their omakase series for more than a month.
wow this looks so amazing !!
Respect. Incredible woman!
My goodness, I LOVE this story!! Thank you...
✌️❤️😁. 🦐 🦞 🦀
Wow! She has everything! I love this woman!
Awesome to hear about her struggle...
what a fascinating video and how inspiring she is. I'm glad I found this
Shes incredible. Hands down!
May God bless you, your look portrayed the hardship you have been through
Lady Sushi Chef! Awesome!🥰
4:24 this smile made my day very happy
Just when i started to think female sushi chef didn't even exist here she is in all her glory. Well done Eater , this series is very good.
wow how to filet king crab is exciting! love Japanese food : ) arikato chef Mikikosan : )
I love watching sushi chefs work and yet I’m allergic to all fish and shellfish
Truly speaking, she is the First Lady sushi chef I saw so far among so many sushi videos that I have seen
Can finish one king crab, she says. Crabs would declare mass genocide if I had my way with 'em. And butter..... lots of butter.
That would be a very expensive meal, but it's not that hard for someone to eat a whole king crab that size. The total amount of edible parts can easily fit onto a regular dinner plate.
Her preparation of edomae sushi is almost incomparable to any male sushi chefs yet she has a tenderness at the end when she is about to plate it. All sushi chefs have a graceful touch when they make their dishes yet she seems to have more elegance.
Beautiful work!
An awesome and powerful chef.
As a fellow asian who’s family came from nothing to where we are today, i love this woman’s story and am going to eat some of her sushi someday!
Really reminds me of my mother, she never smile when cooking and have this stern look but jokes around
Gunung Merapiapi if you smile you might slip the knife as your hands feel funny
This woman is badass!! Single mom, supporting her family, decides to take on the challenge of learning to be a sushi chef, faces sexism from customers, becomes a master and laughs at her doubters now. I love her.
it is soooooo perfect!
Fab ! And the shell of the crustaceans is amazing for making soup . In France we are using lobster shells we roast them then flambé them with brandy to make a fabulous soup ( the lobster bisque) with small croutons brushed with sea urchins butter . With a glass of Chablis or Vouvray it is just a killer .
Hitori Oya
That is "Single Parent" in japanese, she definitely moved to the states by the way she felt she had to explain single parent in english while speaking japanese😂
Edit: if you from the states you know damn well what im saying😂
Bolt Dillon I appreciate how she’s come so far as a hitori oya.
I’m a single mom too. Working and in school. I’m happy she found something she loves! I’d also like some food from her! Lol
@@starryeyed4 that food looks smack that why I love watching these things, Hope you and your family are staying safe in these times!
A movie about her life would be really amazing I bet!!
Hearing her talk about shellfish in a language I don't understand is wierdly relaxing
I have so much respect for her
Great job chef!
OMG! She makes me want to get on a plane right now to taste her Sushi!!!
awesome!
Sushi is *Art*
Sushi is edible art.
No 2！
She is a testament to resilience, and its great the sushi chefs (all men) chose to train her in a male dominated industry at that time.
yum! looking really delicious! 😋
I reallly love how Japanese are very respectful for the animals that they kill to eat.. I watched an episode here on youtube and it explained that the term 'ITADAKIMASU' (they say it before a meal) means thank you for the one who cooked this meal and also thanking the life that was sacrificed for the meal.. Amazing
Found the weeb
Mikiko: Just a Pinch of Salt
Also Her: *Continuously put a Handful of salt*
That looks so delicious though.
I’ve never seen a crab that huge in my entire life of watching food shows.
I have been watching almost all omakase videos and feel like should had gone to japan and worked with sushi chefs to master this art and cleanliness. BTW I am from India
Very nice. Would love to eat her sushi. Be one of those once in a lifetime treats.
She reminds me of my mom, always cooks with love.
Amazing and inspiring story
Thank you for uploading her story and video. The counter top is a man’s world and she proved those that doubt her wrong. She’s now a successful lady and with refined skills. Kudos to her and the strength to overcome all those obstacles. 👏🏼👏🏼👏🏼 p.s I will eat sushi she make any freaking day, banzai ~
Love how she used the kimo with the okoze.
Loved it!
I would never eat this but I respect the work you do. Also being a single parent and continuing is incredible
Respect Chef.
My mouth is watering looking at that crab.
Her descriptions really make myself think of some anime food wars.. hehe
seriously wished I lived in San Francisco! I would love to go to her restaurant!
looks amazing
This is very inspiring!
She Reminds me of the *Grammeowster* , the Sweet yet skilled MasterChef from Monster Hunter World 😅🤣
Amazing!
I always watch this whenever I have canned corned beef for dinner.