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 […]

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 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.” […]

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 […]