How a Japanese Master Chef Created Neo-Washoku Omakase
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Date: 2020-05-20
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Comments and reviews: 10
Rakib
I used to like Eater. But seeing how they throw around words like redefining Japanese Cuisine with bla bla bla etc etc. just shows their 0 attention to actual narration. No one is / can redefine hundreds of years worth tradition. The Japanese chefs who became living legends are the proof of this. This chef is introducing new methods at best, or rather fusing techniques together that he thinks would be perfect and pleasurable to his customer. He himself never addresses nor claims to redefine anything. I think you guys need to have actual respect for other cultures, not just PC respect.
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I used to like Eater. But seeing how they throw around words like redefining Japanese Cuisine with bla bla bla etc etc. just shows their 0 attention to actual narration. No one is / can redefine hundreds of years worth tradition. The Japanese chefs who became living legends are the proof of this. This chef is introducing new methods at best, or rather fusing techniques together that he thinks would be perfect and pleasurable to his customer. He himself never addresses nor claims to redefine anything. I think you guys need to have actual respect for other cultures, not just PC respect.
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CommentCop
Yeah, if this kid was white the whole comments section would be filled with idiots calling him a hipster and saying things like, That's not real japanese omakase, or assuming that he's a rich kid that get's to play with family money by opening a pretentious restaurant. Not to mention all the, I bet that costs a lot for such a small portion and shit of that nature. SMFH. Don't even say I'm not correct becasue the proof is on YT for all to see. No I'm not white btw, I'm also not an insufferable asshat that assumes things about the video and it's content.
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Yeah, if this kid was white the whole comments section would be filled with idiots calling him a hipster and saying things like, That's not real japanese omakase, or assuming that he's a rich kid that get's to play with family money by opening a pretentious restaurant. Not to mention all the, I bet that costs a lot for such a small portion and shit of that nature. SMFH. Don't even say I'm not correct becasue the proof is on YT for all to see. No I'm not white btw, I'm also not an insufferable asshat that assumes things about the video and it's content.
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Kevin
Cool. Nothing complicated. I have worked in French and Japanese cuisine. Nothing ground breaking here, just well executed, balanced, and lots of care. Not all Japanese knives are single sided though, only a few types out of the many classic styles, usuba (single bevel nakiri) deba (fish and deboning) and yanagiba (sushi.
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Cool. Nothing complicated. I have worked in French and Japanese cuisine. Nothing ground breaking here, just well executed, balanced, and lots of care. Not all Japanese knives are single sided though, only a few types out of the many classic styles, usuba (single bevel nakiri) deba (fish and deboning) and yanagiba (sushi.
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Justin
+Eater Do an Omakase Video on Sushi Amane, the sushi restaurant that's right under Mifune. Shion Uino who trained in Sushi Saito for 8 and a half years and was second in command under Saito and ran the side counter, unlike Daisuke Nakazawa (no offense) who was really just a tamago cook and prepped the fish.
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+Eater Do an Omakase Video on Sushi Amane, the sushi restaurant that's right under Mifune. Shion Uino who trained in Sushi Saito for 8 and a half years and was second in command under Saito and ran the side counter, unlike Daisuke Nakazawa (no offense) who was really just a tamago cook and prepped the fish.
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m00nl1ghtth3c4t
I am in no way kidding. How can I learn with this man. I have studied this type of cuisine for a good while and am desperate to find someone to learn with that incorporates these types of techniques. This care and talent brought a literal tear to my eye.
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I am in no way kidding. How can I learn with this man. I have studied this type of cuisine for a good while and am desperate to find someone to learn with that incorporates these types of techniques. This care and talent brought a literal tear to my eye.
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death2pc
Whenever we are in Manhattan, we almost always go to Mifune. A really lovely place, really lovely staff, really wonderful, delicious food, a good number of dishes are theirs and theirs alone. So glad we were introduced to this gem. We thank them so much!
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Whenever we are in Manhattan, we almost always go to Mifune. A really lovely place, really lovely staff, really wonderful, delicious food, a good number of dishes are theirs and theirs alone. So glad we were introduced to this gem. We thank them so much!
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aer
50% talking about his hair (thats supposed to be in a hair net or something)35% talking about him being the irl shokugeki no soma (idk his name sorry bros)15% talking about how attractive and/or hot he is
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50% talking about his hair (thats supposed to be in a hair net or something)35% talking about him being the irl shokugeki no soma (idk his name sorry bros)15% talking about how attractive and/or hot he is
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michael
so hes basically ripping off the french iron chef from 20 years ago. wow mixing french and japanese thats as groundbreaking and new as waxing a moustache. food looks good though.
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so hes basically ripping off the french iron chef from 20 years ago. wow mixing french and japanese thats as groundbreaking and new as waxing a moustache. food looks good though.
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げろげろ
This might be a new type of Japanese cuisine, New York style. And it looks yummy. But this is absolutely not Washoku. Does he have a experience of learning Washoku in Japan?
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This might be a new type of Japanese cuisine, New York style. And it looks yummy. But this is absolutely not Washoku. Does he have a experience of learning Washoku in Japan?
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Frickes
I love eating meat from respectfull grown animals. Please inform yourself how ducks are treated to create foie gras and ask yourself if you want to support such techniques.
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I love eating meat from respectfull grown animals. Please inform yourself how ducks are treated to create foie gras and ask yourself if you want to support such techniques.
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