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How a Master Sushi Chef Butchers a 250 Pound Bluefin Tuna Omakase

How a Master Sushi Chef Butchers a 250 Pound Bluefin Tuna Omakase

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Rating: 4.0; Vote: 1
On this episode of Omakase, chef Ingi Son shows us how he breaks down an entire 250 pound bluefin tuna, and how he makes it into an innovative omakase at his restaurant The Shota in San Francisco
Date: 2020-05-20

Comments and reviews: 8


Ok, first off, a lion? Swimming in the ocean? Lions dont even like water. If you placed it near a river, or some sort of fresh water source, thatd make sense. But you find yourself in the ocean, a 20 ft wave, Im assuming its off the coast of South Africa, coming up against a full, grown, 800 lb tuna with his 20 or 30 friends. You lose that battle. you lose that battle nine times out of ten. And guess what, you wandered into our school, of tuna and we now have a taste of blood! Weve talked, to ourselves. Weve communicated and said, YOU KNOW WHAT? lion tastes GOOD. Lets go get some MORE lion. Weve developed a system, to establish a beachhead and aggressively hunt you and your family. And we will corner your, your pride, your children, your offspringWe will construct a series of breathing apparatus with kelp. We will be able to trap certain amounts of oxygen. Its not going to be days at a time, an hour, hour 45. No problem. That will give us enough time to figure out where you live, go back to the sea, get more oxygen and then stalk you. You just lost at your own game. You are out gunned and outmanned
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I respect this guy a lot and his work. You can tell since the beggining of the video how serious they take their job. I love how comitted and respectful they are to the costumers, the food itself and themselves, because they want to do a good job. I loved this video! One of my dreams is to go to Japan: ')
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Him: HO, you're approaching me, Kamatoro? Instead of sliding away like a coward, you dare present yourself to me? Kamatoro: I can't let you make money and turn me into sushi without coming closer. Him: HOHO, then come as close as you'd like.
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At first I was like, hold up, this man japanese is a bit weird and he doesn't look japanese. And then he proceed to tell he born and raised in Daegu South Korea, I was like I knew it all from the start he is SK. I enjoyed the video
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. OKAY. I knew for a long time that tunas are big, but dang, seeing it placed right next to an adult person blew my mind. Like, I knew, but I never imagined it to be THIS big.
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Never forget blue fin tuna are an endangered species. People get upset about whales bring slaughtered but these animals are still harvested and unprotected despite their rarity.
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Curious how much of that whole show and cost is passed on to the consumer. What a joke. You are paying a premium for him to cut the fish slowly. Haha!
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This is clearly a yellowfin tuna. Still good tuna, but not bluefin. I'm sorry that yellowfin tuna is less clickable, but your title is a lie.
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