How Master Chef Yasu Tanaka Makes Sea Urchin Risotto Omakase
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Date: 2020-05-20
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Comments and reviews: 10
Holly
Don't know why people freak out in disgust about eating fish sperm, but will go out of their way to eat fish eggs. Me. I like them both, very much. Still trying to like Uni, I don't think I've ever had any fresh enough (landlocked southeast coast USA) And dang, I have tried & tried with Chitterlins, but NO. When the nice friendly cooks preparing your food warn you that you're not going to like them. they are 100% correct.
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Don't know why people freak out in disgust about eating fish sperm, but will go out of their way to eat fish eggs. Me. I like them both, very much. Still trying to like Uni, I don't think I've ever had any fresh enough (landlocked southeast coast USA) And dang, I have tried & tried with Chitterlins, but NO. When the nice friendly cooks preparing your food warn you that you're not going to like them. they are 100% correct.
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Sweet_Roll
I respect this guy's idea of changing things up, but Japanese cuisine is very refined, simply substituting one ingredient usually doesn't end well. But if he's only targeting Western customers, then I guess it wouldn't matter. Also, the translator did a poor job on this episode, lots of minor mistake, probably rushed it or it's the cat from working home.
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I respect this guy's idea of changing things up, but Japanese cuisine is very refined, simply substituting one ingredient usually doesn't end well. But if he's only targeting Western customers, then I guess it wouldn't matter. Also, the translator did a poor job on this episode, lots of minor mistake, probably rushed it or it's the cat from working home.
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Esteban
you know what guys? this opening scene of every video where the camera gets in to the restaurant and you see the chef doing something is kinda repetitive and boring. Maybe change it up like seeing the chef waking up going through the market or opening the restaurant, just to change the mood of the video. :D
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you know what guys? this opening scene of every video where the camera gets in to the restaurant and you see the chef doing something is kinda repetitive and boring. Maybe change it up like seeing the chef waking up going through the market or opening the restaurant, just to change the mood of the video. :D
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Gabriel
Real risotto requires cream. Are you trying to get yourself killed! Don't let italians read that! On a positive note, his research is extraordinary. Going beyond traditions and what you've been taught is what makes you a Great.
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Real risotto requires cream. Are you trying to get yourself killed! Don't let italians read that! On a positive note, his research is extraordinary. Going beyond traditions and what you've been taught is what makes you a Great.
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Eddie
i understand its a fine art of delicacies, the effort of every single of chef made. omakase price is definitely not affordable for everyone, & definitely is not cheap thou. the problem is can a person be fed fully their stomach?
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i understand its a fine art of delicacies, the effort of every single of chef made. omakase price is definitely not affordable for everyone, & definitely is not cheap thou. the problem is can a person be fed fully their stomach?
reply
Gabriel
Real risotto requires cream. Are you trying to get yourself killed! Don't let italians read that! On a positive note, his research is extraordinary. Going beyond traditions and what you've been taught is what makes you a Great.
reply
Real risotto requires cream. Are you trying to get yourself killed! Don't let italians read that! On a positive note, his research is extraordinary. Going beyond traditions and what you've been taught is what makes you a Great.
reply
madshads
I have noticed a lot of the things he says are cut off before he finishes the sentences and does not make fully sense when you only listen to the audio. Had the same problem before with other episode with Japanese chefs.
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I have noticed a lot of the things he says are cut off before he finishes the sentences and does not make fully sense when you only listen to the audio. Had the same problem before with other episode with Japanese chefs.
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Mabel
My last great meal before this pandemic was at the Den. Chef creates one of the most incredible experiences. This is simply the best. Love this piece. Nice to see his work on Eater. This is a great piece.
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My last great meal before this pandemic was at the Den. Chef creates one of the most incredible experiences. This is simply the best. Love this piece. Nice to see his work on Eater. This is a great piece.
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Zahrul3
That 'rare' tuna is apparently T. tonggol, one of the cheapest saltwater fish available in Indonesia. Never expected that to be on a sushi menu, but never seen that kind of quality meat either
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That 'rare' tuna is apparently T. tonggol, one of the cheapest saltwater fish available in Indonesia. Never expected that to be on a sushi menu, but never seen that kind of quality meat either
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HindsightPOV
3: 45Besides the veins and tissues, dont you have to also remove parasites from the monkfish liver? Ive seen videos of sushi preparers remove dead parasites after the liver was frozen.
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3: 45Besides the veins and tissues, dont you have to also remove parasites from the monkfish liver? Ive seen videos of sushi preparers remove dead parasites after the liver was frozen.
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