Chef did an excellent job. Kudos to him and his master. Makes me want to come back to japan because I am now hungry

another stunner vid!!

Had I been rolling that uni roll it wouldn’t have been quite so polished. I’ve noticed the mark of a good sushi chef, how they roll the sushi in their hands, if they wipe the knife after each cut and if they are keeping their area clean. The difference between somebody who is serious and one who is just messing around.

That was a lot of uni! I've never seen it rolled like that before.

Đọc tiêu đề tường đâu đi ăn ở nhà hàng của Takashi Saito nữa. Nghe nói nhà hàng Saito ngừng nhận đặt chỗ từ lâu, rất hạn chế khách nước ngoài, khách lạ, chỉ nhận khách quen.. Bây giờ đến cả các khách sạn lớn cũng ko thể đặt chỗ ở đây nữa. Dù sao thì nhà hàng này cùng thuộc dạng đỉnh rồi, dù ko phải là Saito xịn.

Is it easy to book reservation?

Sushi is Japan's hot dog stands. That's real sushi. If you were in your working clothes all dirty, you just washed your hands and went to an outside sushi stand and ate on a cheap chair or even standing. Did a take out. The fishes came directly off a fisherman's boat. It's $70-90 USD of food. You are just paying for fancy space. If you ate at a hole in the wall in Tsukiji, you'll eat the exact same fishes for 30% of that price. You should study what real sushi is. It is a common people's food. Not $240/meal. Study before you make innocent assumptions. Sushi was never for the elitists. Real sushi is fast food. All these over priced raw fish is not sushi. They are trying to mimic Kaiseki cuisine but unfortunately, Kaiseki chefs require not only training in seafood but every edible material, must be able to sketch out of memory, design your own dishes, and develop the vegetables and fruits, chicken and animals with the growers. Most of these nonsense chefs don't even have 5% of customer service knowledge it takes to host. Now, Kaiseki can be $300 or more. Sure. That is acceptable considering how much they must learn and collaborate with growers and suppliers. My family has been sushi restaurant owners for 4 generations in Asakusa, Sushiya Dōri with generations of buying fishes over the phone directly from fishermen. Our fishes never pass the market. Just with that one processed skipped, you knock out 50% of the cost. If you own the land in which your restaurant is located and have high end rental apartments on upper floors, employees living on the top floor and our family too. No one is paying rent. Only utilities and insurance. On top of that we have 3 floors of apartment rental income. I guarantee you our fishes are the same or better and we have a retail at 30% of this video. Our Itachō and the one before that has trained hundreds of chefs that currently own their own restaurants or are Itachō of major places nation wide. The names of the chefs that graduated the Deshi period are carved in wooden plack, lackered and decorated on the wall behind the counter. We don't even need to advertise. Our servers have been working for us 3 generations. We don't need to train from scratch. We can trust the Itachō with the entire operation including overseeing the accounting and planning. His wife knows major people in town and fills in the event tatami rooms, Enkai rooms all together is 200 diners in the party rooms. Our party rooms have 84% occupation rate. We invite students, women's groups, chamber, banks, real estate agents, IT, religions of all kinds, academic, publishers, mass media, museums, hotels, radio, manufacturing, tourist industry, etc. They are perhaps spending $180 / diner including sake, shochū, beer and whisky. If its minors, we are doing it at loss. If you wish to be technical, butchering and slicing the fish in perfection is less than 10% of the job. The biggest job is getting all the clams, shrimps, jelly fishes, sea cucumbers, the sake, and wasabi roots without ever going through the fish market. 99.99% of these self identified sushi chefs do not know the fishermen, their family. Nor do they know the growers of produces they use. The last sushi item on the omakase is tamago, rolled eggs. It looks easy when you watch it being made. It is the item that will make the diner want to come back tomorrow. Our chef visits the egg farmer and they discuss about seasons, breeding, feeds, and exercises. If the hens are forced to sleep twice a day to lay 2 eggs a day, the quality of the egg will drop. On most egg farms, they turn off the lights inside the farm every 8 hours, force them to sleep 4 hours and lay an egg again. Just as wagyu are carefully bred, fed, and raised, so are the eggs. Our chefs travel nationwide 4 times to stay at fishermen houses to talk about the realities of the ocean. He has annual approximate agreements with each fishermen and abalone, lobster divers, clam collectors, kelp growers, nationwide. Our chef has never purchased long net trawled or bottom trawled food. That is what a real sushi itachō would demand. No one eats a $240 hot dog dinner. That is not hot dog because its a common people's food that can be eaten on a stand or stadium with a few dollars. Perhaps in a BBQ party off the grill on a Sunday at home with the kids. The men watching the games. It is fast food. Sushi is a common people's food. 1200 yen for takeout bento. 2500 yen for lunch. 5000 yen for dinner. That is sushi.

Good vid ! But that doesn’t look too shinko?