How Chef David Schlosser’s Michelin-starred Omakase Tackles the Moray Eel — Omakase

– Shibumi means creative restraint. If there’s no restraint, then we start getting so creative. It means our insecurity comes out. The master doesn’t get creative. The master just does. Welcome, good evening. Kappo cuisine, it means cooking and cutting in front of the guests. The other thing that kappo has to have is basically […]

Jellied Eels Are An Acquired Taste in London’s East End — Dining on a Dime

– Hey everybody, we’re in the Bow neighborhood on the East End of London, we’re about to try a classic London dish, pie and mash. At this particular place, G Kelly, they also specialize in jellied eels, which is something that commonly goes with pie and mash shops. We’re headed there right now to try […]

Inside Hashimoto: Tokyo’s Michelin-starred Eel Restaurant

Eel Bowl This place behind me is called Hashimoto… it serves an eel bowl… and it will be the first time that me and Arisa will be having an eel bowl… but also it’s not just an eel bowl… it’s a michelin-starred eel bowl so first time I’ll be having, I’ll be eating at a […]

How Master Sushi Chef Derek Wilcox Brought His Japanese Training to New York — Omakase

– What I would say to my mentors back in Japan, (speaking in Japanese) Good evening, welcome, how are you? I grew up in Virginia, northern Virginia, suburban Washington D.C. I grew up eating pretty much what everybody else eats, SpaghettiOs and macaroni and cheese. Being a foreigner living and working in Japan, especially in […]

A Diet Cola-Infused Pig Trotter Dish at New York City’s Fish Cheeks — Prime Time

– Guys, today we are at The Meat Hook. We use hocks and trotters in only a couple of ways. Trotters we mostly just sell to ramen shops, and hocks we smoke mostly for soups. – Hock, shank, same thing. Today we’re going to Fish Cheeks. We’re going to have a pork shank stew cooked […]

How Master Sushi Chef Keiji Nakazawa Built the Ultimate Sushi Team — Omakase

バッハ うち は 郡 チーム チーム 力 まあ 一 つ の ライブ 舞台 で も ある その 中 で 私 は 意識 者 で も あり そこ で 演じる こと も ある いずれ 自分 が お 店 を 持っ た 時 に 文具 紙 記者 に なる とき に いろんな 楽器 が 支え て それ […]

Geoduck Is the Star of Master Sushi Chef Kotaro Kumita’s Omakase — Omakase

(upbeat music) – I say geoduck is the sweetest clam in the ocean. Irashei – [Man] Beautiful, water coming out. Oh my Goodness. – Geoduck is a long neck clam. Only live in the northwest. Today we got geoduck from Puget Sound. Geoduck has a special flavor, a very sweet, unique flavor which no other […]

How Russian Sturgeon Caviar Is Farmed and Processed — How To Make It

– Today we’re learning how caviar is made. From Sturgeon! Ooh. Russian sturgeon produce one of the most expensive and sought-after caviar, and it’s almost always imported from Russia and Europe. You usually don’t find it raised in the US at all, but Marshallberg Farms is producing top quality caviar in North Carolina, using sustainable […]

King Crab Mukbang!! 🦀😬 RM733 / USD178 | 15 Days Around Seoul – Ep.07 (ENG SUBS)

Today is the 8th day I’m in Seoul, Korea. And I’m gonna bring you guys along to eat King Crab! 🦀 *This seller is persuading me to buy crab from his stall. [Uncle is a common slang used by Malaysians to address older men] I requested a smaller one. He offered the crab alone for […]

How Master Sushi Chef Seiji Kumagawa Uses Modern Technology to Upgrade his Hawai’i Omakase — Omakase

– [Seiji] Omakase, this word spread out many different corner of the US. However, imagine that this word of Omakase forty years ago, nobody knew it. By now, many people, they understand. My grand master, he just said to the customer, “You say, give me this, give me that, instead of that, just trust me.” […]