Tuna Master Kuniaki Yoshizawa Serves an Entire Omakase out of Bluefin Tuna Omakase
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Date: 2020-05-20
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Comments and reviews: 9
cyrilv1703
Watching this and watching many similar themed videos, I am now of the impression that being Japanese is way of life itself. The approach to basically any product is just meticulous! The culture has ingrained in them to approach life with a higher level of precision. When they describe quality, they paint that elaborate picture of what it should look like. I am watching these videos about chefs, while not not being even from the food industry but I have learnt so much from them. Respect the art, respect the tool! Perfect the approach without cutting corners. And my goodness, the simple way they fight off procrastination. Life lessons these are.
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Watching this and watching many similar themed videos, I am now of the impression that being Japanese is way of life itself. The approach to basically any product is just meticulous! The culture has ingrained in them to approach life with a higher level of precision. When they describe quality, they paint that elaborate picture of what it should look like. I am watching these videos about chefs, while not not being even from the food industry but I have learnt so much from them. Respect the art, respect the tool! Perfect the approach without cutting corners. And my goodness, the simple way they fight off procrastination. Life lessons these are.
reply
Charles
They average person in Japan couldn't afford this meal. Same goes for a steak that cost 200. America Britain and Australia are getting better by the day at producing high quality Wagyo beef. In the next 5 to 10 yrs we will have Wagyo cheap enough for the masses. The copycats are going to be as good as anything you get in Japan
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They average person in Japan couldn't afford this meal. Same goes for a steak that cost 200. America Britain and Australia are getting better by the day at producing high quality Wagyo beef. In the next 5 to 10 yrs we will have Wagyo cheap enough for the masses. The copycats are going to be as good as anything you get in Japan
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Abe
The way he measures the internal temperature of the medium fatty tuna is insane. Can you imagine the confidence required to use a simple metal stick to stab into a piece of meat, then touch that metal to your hand, and say yeah, it's the right temperature? Bloody hell that's amazing
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The way he measures the internal temperature of the medium fatty tuna is insane. Can you imagine the confidence required to use a simple metal stick to stab into a piece of meat, then touch that metal to your hand, and say yeah, it's the right temperature? Bloody hell that's amazing
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vu
Im so happy to see that farmed (and not wild) bluefin tuna are used at this restaurant. Wild tuna populations, especially bluefin and yellowfin, are in danger of being fished to the point where stocks wont have enough numbers to keep breeding.
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Im so happy to see that farmed (and not wild) bluefin tuna are used at this restaurant. Wild tuna populations, especially bluefin and yellowfin, are in danger of being fished to the point where stocks wont have enough numbers to keep breeding.
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Frank
To me before I watch this video I want to say that the Omakase is the world's best Sushi dining experience, and I can't even imagine what the value and worth of a 30kg fish is. I am just so grateful that I can see it on YouTube Hai!
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To me before I watch this video I want to say that the Omakase is the world's best Sushi dining experience, and I can't even imagine what the value and worth of a 30kg fish is. I am just so grateful that I can see it on YouTube Hai!
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Olay77511
I always wanted to try blue fin tuna and I did few days ago. I bought 1 lb of blue fin, got a lot of oil and fat on it, it cost me 59. 99 per lb. in my opinion, it was good, but it wasnt all that.
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I always wanted to try blue fin tuna and I did few days ago. I bought 1 lb of blue fin, got a lot of oil and fat on it, it cost me 59. 99 per lb. in my opinion, it was good, but it wasnt all that.
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doug
The Japanese know all the different part's of the tuna and that's why they are so skillful in cutting and preparing so much good sashimi and sushi and other wonderful dishes
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The Japanese know all the different part's of the tuna and that's why they are so skillful in cutting and preparing so much good sashimi and sushi and other wonderful dishes
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jtpopetx
Do yourself a favor and watch a video on the impact of overfishing this species, then dont order it. this species needs an opportunity to regain it's natural population
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Do yourself a favor and watch a video on the impact of overfishing this species, then dont order it. this species needs an opportunity to regain it's natural population
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maplefreak64
They feel delight in cooking of tuna every day every day. I don't like a repeat of the same thing. But the newcome tuna for them will be the new lady who is for me.
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They feel delight in cooking of tuna every day every day. I don't like a repeat of the same thing. But the newcome tuna for them will be the new lady who is for me.
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