The Fish That Blogged
Your Seafood Knowledge Hub
Finally a decent video.
Really well done, I learned a lot this guy really knows what he's talking about!
this dude is legit
Wow that was amazing…
Better then the shit with Tommy Kruise
this guy is awesome.
I ate at this guy's restaurant a little while back and had some of the best sashimi I've ever eaten.
not a single dislike on this video <3 nice
He looks like a Japanese Seth MacFarlane. Great Chef though, he's loving his craft.
I LOVE red sea breams, favorite fish of mine 🙂
what kind of accent is that? doesn't sound korean, is it french?
should do a chefs night out with him, he seems like a really awesome guy and a great chef!
This guy is good. Thanks Munchies
I would really want to study chief from this guy … he sees so many angles
this guy is awesome….dump ''girl eat food'' and ''action bronson'' – give this guy a show
I love my city.
It would have been cool if you should us what he didnt use from the fish. I found this channel 2 days ago it is now my obsession!
Great video! More of this!!
Btw did he make four dishes out of a 150 dollar fish?
Quite creative on his approach.However, I do find that in most if not all of the dishes presented, the true flavor of the fish is masked with other flavors.P.s. the fish eyes are not bitter and are actually a delicacy in many countries, Japan included.
Awesome! This respect for ingredients is why Japanese food is so great. Sure it's not 100% traditional Japanese but it all sounds sensible and looks amazing! Would love to try all those dishes.
Great chef and superb dishes but why did he throw the head in just to make stock ? The cheeks of the fish are the best part ! ( the eyes are not bitter)
Where is his restaurant and whats the prices?
This guy is Korean, what is he doing cooking Japanese food? Da hell.
A brilliant professional
Very chill dude. I'm not a big fish fan, but that looks fantastic!
real life sanji
Hes got those hatori hanzo knives haha
watching all these makes me want to give up cuisine its incredible what all these guys can do its almost seems impossible for me to do it. Also please do a chefs night out.
Another vote for Chefs Night Out with Chef Park. His food looks spine tingling good. Way to get a head and some tail.Blessings ChefMike
Nuuuuu the eyes!
He's got a really nice knife set, I can tell one of them is a Miyabi but can anyone else identify the other santouka and the sashimi knife?
wow. a chef that didn't drop the f bomb all day, didn't look grimey, and didn't have sleeve tattoos. this is refreshing!
this guy is awesome! great techniques!
good episode, this guy is awesome
$100-$150 for snapper wut
Antonio Park is an amazing chef!
What knife do you think he is using?
seems like an awesome guy!
that was not freshly grated wasabi
Even if i couldn't eat 50% of the dishes, i love his attitude & happiness 🙂
that one bowl that had the fish bones IS NOT A DISH! its a bunch of discarded parts you DONT EAT made too look like a dish! other than that the rest looks good.
the 8 dislikes are gave by fishes
I really enjoyed this episode. This chef has a lot of skill with cooking and knife handling.
How can one buy a fish acupuncture mat??
Was interesting to find he grew up in South America.. that's where his unique accent comes from 😀
omg Park is on chopped!! 😀
i like how the inside of it was not all red and bloody like other fish
this guy's awesome
I've never even thought about eating fish liver – could be interesting.
5:30 "mix it with some miso" THERE'S ENOUGH MISO to feed all of Japan
"japanese citrus in between lemon and lime….that is freakin expensive" lol
more antonio park!
need more of his wisdom
i love this guy…….and he s just a couple blocks away xD…… souper time!!!!!!!!!!
I live a block away from this place, pass by it every other day, but I have not eaten there yet.. I might have to try.
Wtf was that fish eating?!?
Here's a man who knows his craft, passionate and candid. Without being rude and edgy about it. A true class.
I love the resourcefulness of asian cuisine nothing goes to waste
The Japanese lemon/lime he uses… sounds like he said sletchu and i did a small search on google and found several other alternative citrus. Does anyone know what it was that he was using in the first raw fish dish?
Montreal's own!.. I find it awesome that he has a latino accent (since he grew up there) 😀
This guy is what brought me to go to cooking school. He looks like a sweet happy kid on christmas morning when he talks about his ingredients, is so down to earth despite owning one of the best restaurants in montreal, and obviously is THE SHIT 😀
Wow! Cooking at it's best! 👏
this guy fucking knows what he's talking about eh?
Went to Park Restaurant after watching this video. Walked away feeling somewhat let down. You know Chef Park can cook from head to tail, but you won't find it at the restaurant.
What a humble, hard-working and knowledgeable chef! Such an inspiration
real life sanji, nothing goes to waste
I'm happy this guy didnt get alcohol poisoning from his night out.
Bet every dish tastes disgusting
wow, someone who isnt a douche, i like this guy.
I've been to his restaurant 3 times. It's not for everyone (100-150$ per person) but it's by far some of the most unique and succulent experiences I've ever had. Antonio is the nicest chef, and his staff is really passionate.
he's a judge on Chopped all the time. it's good to the judge display his chops.
ba dum ts.
wow. that was beautiful. thank you!
can you please tell me what knives are those? i mean what brand.
hes on point. love his blade skills and etiquette.
"use every part of the fish"
but you threw away the eyeballs, those are good stuff
The Japanese lemon/lime is called "Kabosu" if anyone was wondering.
this guy is the man
This is just pure respect for his ingredients.
This guy is fucking awesome!
Who the fuck is doing this at home?
yeh micro chives. so true on that one chef!
Seems like jobby the hong except if he were a cook
This guy is my boy
That channel is outstanding.
That was very nice to see, I love this mans Instagram he makes some beautiful sushi!
This chef skills is amazing and his dishes presentation is a true artistic craft
He is very good but one question when i worked with a Japanese chef he said never boil katsoboshi is this correct?
“It doesn’t matter if you spend a thousand berry or a million. You should never waste even a single scrap of food.”
-Sanji (One Piece) 🙌
I fucking love guy… Well done Boss
What he calls the liver is actually fat, situated around the guts.
Japanese dude with a name like Antonio. its like those skittles commercials with an Asian with a Scottish accent.
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.