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Sushi Master Yoshihiko Kousaka Has Earned a Michelin Star 10 Years in a Row Omakase

Sushi Master Yoshihiko Kousaka Has Earned a Michelin Star 10 Years in a Row Omakase

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Rating: 4.0; Vote: 1
On this episode of Omakase, chef Yoshihiko Kousaka demonstrates his jigami sushi techniques using Japanese fish and lobster at his Michelin-starred restaurant Kosaka in New York City
Date: 2020-05-20

Comments and reviews: 10


Rather cruel way to kill a lobster. Cutting lengthwise between the eyes and down the thorax ( chest ) severs the brain, it's quick n dead. Cutting it between tail and thorax doesn't kill it quick. Just makes it easier for you to tear it apart. Respect what you eat.
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Splits the lobster in half and leaves it alive severed, sitting next to the bottom half of its body, legs and antenna kicking around still. Doesnt bother to put a knife through its head like i usually see them do. hmm, interesting. Yes very fresh. Also very cruel.
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I have eaten tons of lobster n my life but the way he killed that lobster messed me up. I just knew he was going through the head which was how I was told was the most humane way. When he cut it in half after calling it so intelligent, just made me sad.
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The French will do anything to go to Asia thats probably the only reason I think they should have their own award forget the French nothing special about them at all! Everyone should have their own chef award every country
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Is it just me or does it seem sushi gets a disproportionate amount of love from Michelin? I mean I love sushi but does it really involve the same levels of complexity that other cuisines like French and Chinese?
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Alright can someone clarify if that lobster was dead or not when he cut it and ripped in two? Usually i see chefs bop them on the head with a knife point first before cutting and they just stop moving
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BEST EVER EXAMPLE OF FASCIST KITCHEN! ALWAYS THEm - JAPAN/ ITALY. brazil ufanism, best looking woman. best food. best football players. best parties. even god is from, if it's so good. share.
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Journalists have revealed many restaurants actually pass off ocean catch as expensive ones, blatantly ripping off customers. This guy however, has his fish air flown from Japan. That's respect.
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This video has about 2 mins to show the actual food. In my opinion there is way too much time to show how to prepare the fish. I can watch raw fish on animal planet. if you understand.
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I hate to say it, but at 7: 52 he says Ise-ebi which is one way to tell someone and go f! k yourself (i se ebi) in Bulgarian. He even pronounced it like a native speaker.
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