Master Sushi Chefs Nick Kim and Jimmy Lau of Shuko in NYC
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Date: 2020-05-17
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Comments and reviews: 10
jf76
I remember having an omakase lunch at Yasuda in New York by myself. Everyone else at the sush bar was chatting and just popping this perfect sushi into their mouths, dipping the already seasoned pieces into soy sauce and not really paying attention, while I was just rapturously savouring each piece in heaven. I so wish that I could afford to have sushi like that (and visit New York) more often; it was unbelievably skillfully made and delicious. The gorgeously molded pieces, slightly warmed by the hand and golden from the glaze. Fresh wasabi. The amazing rice and freshness of the fish were so good. A very worthwhile luxurious treat. I also loved that the chef noticed my appreciation and looked every time I ate a piece that was presented in front of me. One day, Shuko!
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I remember having an omakase lunch at Yasuda in New York by myself. Everyone else at the sush bar was chatting and just popping this perfect sushi into their mouths, dipping the already seasoned pieces into soy sauce and not really paying attention, while I was just rapturously savouring each piece in heaven. I so wish that I could afford to have sushi like that (and visit New York) more often; it was unbelievably skillfully made and delicious. The gorgeously molded pieces, slightly warmed by the hand and golden from the glaze. Fresh wasabi. The amazing rice and freshness of the fish were so good. A very worthwhile luxurious treat. I also loved that the chef noticed my appreciation and looked every time I ate a piece that was presented in front of me. One day, Shuko!
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ChicagoTurtle1
Dear Adam Platt of New York magazine, thinking that the art of sushi cuisine should not a -burden- is comparable to saying making Scotch should be easy, it's too serious. Thinking that every guy out there should be able to make things like this shows that you just don't get it. Some things are what they are for what they are. out of rich traditions. To illustrate this, if I distill some kind of alcohol in my apartment and call it Scotch, people will say this guy seriously doesn't understand - there is a process of going through certain stages of cultivations, which is labeled as a 'tradition' that makes Scotch. At the same time, some people love the processes of elevating their skills in a certain tradition and give a lot of hard work by choice.
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Dear Adam Platt of New York magazine, thinking that the art of sushi cuisine should not a -burden- is comparable to saying making Scotch should be easy, it's too serious. Thinking that every guy out there should be able to make things like this shows that you just don't get it. Some things are what they are for what they are. out of rich traditions. To illustrate this, if I distill some kind of alcohol in my apartment and call it Scotch, people will say this guy seriously doesn't understand - there is a process of going through certain stages of cultivations, which is labeled as a 'tradition' that makes Scotch. At the same time, some people love the processes of elevating their skills in a certain tradition and give a lot of hard work by choice.
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トイレの花子
so much cringe. I don't really want to blame it on their nationality but I have to. No Japanese sushi chef would ever mix Ootoro with any other fish. Do not ever, EVER, mash ootoro into smaller pieces. Look at all that yummy fat leak out. Ugh. please. --Sushi God-? please. If you want to actually be a normal sushi chef, you will need at least years and years of training in Japan. Try to mash ootoro in front of a master sushi chef, he will slap you with a big tuna.
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so much cringe. I don't really want to blame it on their nationality but I have to. No Japanese sushi chef would ever mix Ootoro with any other fish. Do not ever, EVER, mash ootoro into smaller pieces. Look at all that yummy fat leak out. Ugh. please. --Sushi God-? please. If you want to actually be a normal sushi chef, you will need at least years and years of training in Japan. Try to mash ootoro in front of a master sushi chef, he will slap you with a big tuna.
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Pro
I went to Neta a few months back after seeing a special on munchies and had one of the best meals of my life. The freshness lingered in my mouth long after I left the restaurant which was a new sensation in dining out for me! I actually approached Nick Kim after and said I saw him on munchies and he was embarrassed a bit which I found very funnny! Cant wait to try the new spot!
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I went to Neta a few months back after seeing a special on munchies and had one of the best meals of my life. The freshness lingered in my mouth long after I left the restaurant which was a new sensation in dining out for me! I actually approached Nick Kim after and said I saw him on munchies and he was embarrassed a bit which I found very funnny! Cant wait to try the new spot!
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melonbarmonster
Korean creation myth. Bear and tiger wanted to become human and they were told to go in cave only eating mugwort and garlic for hundred days. Tiger ran out but bear stayed and turned into woman. Deity married the woman and Koreans were born.
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Korean creation myth. Bear and tiger wanted to become human and they were told to go in cave only eating mugwort and garlic for hundred days. Tiger ran out but bear stayed and turned into woman. Deity married the woman and Koreans were born.
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Chris
Is it legal to take plant material out of the park over there? I know most places it's not. And that's really uncool to me to go into a park, harvest plants, and take them for profit.
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Is it legal to take plant material out of the park over there? I know most places it's not. And that's really uncool to me to go into a park, harvest plants, and take them for profit.
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mrtempint
Did they pick up those plants -inside- the city? where people walk their dogs to pee and cars around intoxicate the air? Did I see some of them touching the food no gloves on?
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Did they pick up those plants -inside- the city? where people walk their dogs to pee and cars around intoxicate the air? Did I see some of them touching the food no gloves on?
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Rick
he gets his herbs in the places where dog shits and add it in the menu. while others paying much. cool restuax. i wonder whats shit taste like. damn it much be good shit lol
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he gets his herbs in the places where dog shits and add it in the menu. while others paying much. cool restuax. i wonder whats shit taste like. damn it much be good shit lol
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jklinevideos
Thats nice, these guys seem cool. Can you guys feature a sushi place that has a lower price point? Most of the restaurants in these video are -130--200 a person.
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Thats nice, these guys seem cool. Can you guys feature a sushi place that has a lower price point? Most of the restaurants in these video are -130--200 a person.
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Kaan
why the hell do you subtitle peoples' english? it's a universal language and these guys speak it pretty well with a mild accent. it's demeaning what munchies is doing.
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why the hell do you subtitle peoples' english? it's a universal language and these guys speak it pretty well with a mild accent. it's demeaning what munchies is doing.
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