How Chef David Schlosser's Michelin-starred Omakase Tackles the Moray Eel Omakase
video description
Date: 2020-05-20
Related videos
Comments and reviews: 10
rev
I gotta be honest, I was skeptical upon clicking this video because I never trust a white American doing Japanese cuisine, they tend to 'Americanize' the dish. But I have to say this guy respects the food culture and loves it with his heart. Definitely a true Japanese chef. The real soul of Japanese cuisine is fresh honest ingredients with minimum processing. The taste of the natural ingredient is always the star of the dish and this man has definitely captured the essence. Would love to dine at his restaurant one day!
reply
I gotta be honest, I was skeptical upon clicking this video because I never trust a white American doing Japanese cuisine, they tend to 'Americanize' the dish. But I have to say this guy respects the food culture and loves it with his heart. Definitely a true Japanese chef. The real soul of Japanese cuisine is fresh honest ingredients with minimum processing. The taste of the natural ingredient is always the star of the dish and this man has definitely captured the essence. Would love to dine at his restaurant one day!
reply
taiyoctopus
Lots of mooray eels in Hawaii. Did a night dive once, and blinded a small fish with my underwater flash light accidentally (deer in headlights moment. and the light also lit the fish up and made him stand out in the inky darkness of night. Within seconds a mooray eel darted out of its little hiding spot between some rocks/coral and snatched the small fish in its jaws. And that was the first time I murdered a fish with a flashlight.
reply
Lots of mooray eels in Hawaii. Did a night dive once, and blinded a small fish with my underwater flash light accidentally (deer in headlights moment. and the light also lit the fish up and made him stand out in the inky darkness of night. Within seconds a mooray eel darted out of its little hiding spot between some rocks/coral and snatched the small fish in its jaws. And that was the first time I murdered a fish with a flashlight.
reply
Nachuak
Sea cucumber eh? Little do the Japanese know but a big chunk of the sea cucumbers they get come from the Kiribati Islands and they are reef cleaners. The problem is that the toileting for the Islanders is done directly into the ocean off the beach into the coral reef and the reefs are inundated with human feces that the sea cucumbers eat daily.
reply
Sea cucumber eh? Little do the Japanese know but a big chunk of the sea cucumbers they get come from the Kiribati Islands and they are reef cleaners. The problem is that the toileting for the Islanders is done directly into the ocean off the beach into the coral reef and the reefs are inundated with human feces that the sea cucumbers eat daily.
reply
FlowerofDissolution
FINALLY, a guy that recognizes that Japanese food isn't about sushi, which is a significant, but not a major, part of the cuisine. I'd love to eat more hot Japanese food items where I live in Sweden, but I think that is years off. I'll still just have to do it myself, without being that good at it.
reply
FINALLY, a guy that recognizes that Japanese food isn't about sushi, which is a significant, but not a major, part of the cuisine. I'd love to eat more hot Japanese food items where I live in Sweden, but I think that is years off. I'll still just have to do it myself, without being that good at it.
reply
Rob
First episode from Omakase that I have been disappointed with. David Schlosser guy is egotistical, and throws shade at sushi chefs. These are not qualities I expect in people, let alone chefs who aspire to create Japanese cuisine. His food looked second rate.
reply
First episode from Omakase that I have been disappointed with. David Schlosser guy is egotistical, and throws shade at sushi chefs. These are not qualities I expect in people, let alone chefs who aspire to create Japanese cuisine. His food looked second rate.
reply
Wooditdo
This is the epitome of a pretentious chef - making disgusting food that a bunch of hipsters feel obligated to say is good, because its made with 44 year old rotten ginger and dead fish thats been sitting in someones cupboard for 10 years.
reply
This is the epitome of a pretentious chef - making disgusting food that a bunch of hipsters feel obligated to say is good, because its made with 44 year old rotten ginger and dead fish thats been sitting in someones cupboard for 10 years.
reply
jpsol21
im really impressed that he accepts the cuisine of chinmi which means rare flavor of weird flavor. chinmi is a part of Japanese cuisine but not all of japanese like it and the people who eat them usually eat them aside of beer or sake.
reply
im really impressed that he accepts the cuisine of chinmi which means rare flavor of weird flavor. chinmi is a part of Japanese cuisine but not all of japanese like it and the people who eat them usually eat them aside of beer or sake.
reply
beeman2075
The love and dedication that this chef shows towards his work is extraordinary. Each aged and fermented item on that tray he shows near the end looks like a culinary treasure and would give you a flavour explosion in your mouth.
reply
The love and dedication that this chef shows towards his work is extraordinary. Each aged and fermented item on that tray he shows near the end looks like a culinary treasure and would give you a flavour explosion in your mouth.
reply
Daniel
Such a shame about the camera and not good cut. just shaking and flying around. about beautiful servings. However the chef. nice. :) I like it for inspiration. This looks to me like Japanese cyberpunk anime. Seriously I love it. :)
reply
Such a shame about the camera and not good cut. just shaking and flying around. about beautiful servings. However the chef. nice. :) I like it for inspiration. This looks to me like Japanese cyberpunk anime. Seriously I love it. :)
reply
code_dredd
PSA: A lot of these exotic dishes are made from animals that are, basically, filters of the sea, i. e.: bottom feeders. Their huge livers are an indication of what they do in the environment, given that form follows function.
reply
PSA: A lot of these exotic dishes are made from animals that are, basically, filters of the sea, i. e.: bottom feeders. Their huge livers are an indication of what they do in the environment, given that form follows function.
reply
Add a review, comment
Other channel videos
