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 […]

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 […]

Chef Nobu Yamazaki Turned His Family’s Izakaya Into a Michelin-Starred Sushi Counter — Omakase

– Somehow the word artist adds a different meaning for me. Craftsman is, you have the skill to make something better than most people. You are specializing [in] that one thing. I like to be a craftsman more than the artist. Irasshaimase. (Welcome) (orchestral music) I went to the art school here in D.C. and […]