That's really helpful and your explanation is perfect. Thank you. ありがとうございます。

Thanks I like those tutorials to learn more about sushi

You’re The best

Explanations are great! Making it look a lot easier than I bet it actually is!

Beautiful

Thank you chef, the detailed explanations are appreciated

Glad to see you’re serving the food with your hands wearing gloves !

That Tuna is slightly off being "fresh".... its starting oxidation on the outside thats why when he cuts into it, you can see a darker brown on the outside. Also its been so long that the skin is basically falling off of it.

Thank you! This is going to help me so much

Great video thank you!

Hello Sensei, how long we can use the fish well on the fridge?

what kind towel are u using and how long we can store like this? Thank you Chef!