How Two Master Sushi Chefs Created a Brand New Omakase Using American Fish Omakase
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Date: 2020-05-20
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Comments and reviews: 10
Tsunami
I hope their partnership is long, stable, and profitable. They seem to work very well off of each other. Fine dining can be a very high stress, high intensity career and it can be difficult to maintain close friendships especially when you work together. Also, I greatly enjoyed that he opened the fish, identified parasites, and instead of trashing the fish cut out what he could use. The ability to not only make do but excel with imperfect ingredients is the mark of a very skilled chef, and it plays against our tendency in America to waste food with imperfections (look up supermarket produce turn over some time)
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I hope their partnership is long, stable, and profitable. They seem to work very well off of each other. Fine dining can be a very high stress, high intensity career and it can be difficult to maintain close friendships especially when you work together. Also, I greatly enjoyed that he opened the fish, identified parasites, and instead of trashing the fish cut out what he could use. The ability to not only make do but excel with imperfect ingredients is the mark of a very skilled chef, and it plays against our tendency in America to waste food with imperfections (look up supermarket produce turn over some time)
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deSeriosa
I totally understand the benefits of using local ingredients (environment impacts, local business benefits, etc) but this didnt sell for me1) instead of going out and picking fish like other chefs to choose the fish and freshness, they just randomly get a box that they don't know what will be inside, and design a full course with whatever that is. How do you create a balanced, consistent omakase every time? 2) imo the garfish should have been discarded. If you have so many local options for fish, why use bad ones. But I appreciate the video's honesty.
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I totally understand the benefits of using local ingredients (environment impacts, local business benefits, etc) but this didnt sell for me1) instead of going out and picking fish like other chefs to choose the fish and freshness, they just randomly get a box that they don't know what will be inside, and design a full course with whatever that is. How do you create a balanced, consistent omakase every time? 2) imo the garfish should have been discarded. If you have so many local options for fish, why use bad ones. But I appreciate the video's honesty.
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deSeriosa
So the only part that baffles me is, why did he say the garfish is safe to eat if parasites are removed and fish is cooked, but then serve the fish as-is & uncooked? He can see parts with parasite but there can always be hidden ones, or the eggs that are not visually detectible. Yes he ate it but that still doesn't mean it's safe to eat because of that. Genuine question on safety, I welcome knowledgeable responses.
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So the only part that baffles me is, why did he say the garfish is safe to eat if parasites are removed and fish is cooked, but then serve the fish as-is & uncooked? He can see parts with parasite but there can always be hidden ones, or the eggs that are not visually detectible. Yes he ate it but that still doesn't mean it's safe to eat because of that. Genuine question on safety, I welcome knowledgeable responses.
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vsGoliath
I love that these two seem to be kind of devoid of the egos that a lot of chefs seem to have when working together. Neither is better than the other, they spend the entire time talking about each other's strengths and all the things they've learned from each other and who's genuinely better at what. That's pretty rare and really encouraging to see.
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I love that these two seem to be kind of devoid of the egos that a lot of chefs seem to have when working together. Neither is better than the other, they spend the entire time talking about each other's strengths and all the things they've learned from each other and who's genuinely better at what. That's pretty rare and really encouraging to see.
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Guest
Chef Odo is being gracious in the NY Eater article. His kaiseki dishes and Chef Byun's sushi are both outstanding, and main attractions of the omakase. Being here nine times already. A treat each visit. If I had to pick the best new restaurant in NYC this year, I would pick this place.
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Chef Odo is being gracious in the NY Eater article. His kaiseki dishes and Chef Byun's sushi are both outstanding, and main attractions of the omakase. Being here nine times already. A treat each visit. If I had to pick the best new restaurant in NYC this year, I would pick this place.
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KeeKee
especially with fukushima impact in Japan. I mean Hawaii, is impacted. Even Salmons from Alaska has already been impacted. Good to see new attempt to use local fishs too. This is coming from No. 1 Fan of Japan. I had 2 omakase from Japan and they were all amazing and fresh though.
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especially with fukushima impact in Japan. I mean Hawaii, is impacted. Even Salmons from Alaska has already been impacted. Good to see new attempt to use local fishs too. This is coming from No. 1 Fan of Japan. I had 2 omakase from Japan and they were all amazing and fresh though.
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Ale
this place is 200 per person; I'm all for using local produce, but that's a straight ripoff. a big part of why real-deal sushi is so expensive is because the best of the best seafood is being imported from all over. I'm not paying 200 for black sea bass, and mackerel from New Jersey.
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this place is 200 per person; I'm all for using local produce, but that's a straight ripoff. a big part of why real-deal sushi is so expensive is because the best of the best seafood is being imported from all over. I'm not paying 200 for black sea bass, and mackerel from New Jersey.
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Brian
Fresh water gar for sushi? And used the same chopping board with parasite along other fish? To me this seems very disgusting. Also, paying 200 for local mackerel, Black Sea bass and fresh water gar is kind of overpriced I think
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Fresh water gar for sushi? And used the same chopping board with parasite along other fish? To me this seems very disgusting. Also, paying 200 for local mackerel, Black Sea bass and fresh water gar is kind of overpriced I think
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Forge
This is honestly brilliant simply because of how creative and ambitious it is. Being willing to blend two different styles of food from two different national heritages and then use the local ingredients available? Excellent.
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This is honestly brilliant simply because of how creative and ambitious it is. Being willing to blend two different styles of food from two different national heritages and then use the local ingredients available? Excellent.
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IlluminiousSky
Not sure what you mean by Brand New Omakase is leaving everything to the chef and every chef has their own dishes that create and serve so there technically isnt a new or old in Omakase.
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Not sure what you mean by Brand New Omakase is leaving everything to the chef and every chef has their own dishes that create and serve so there technically isnt a new or old in Omakase.
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