Chef Nobu Yamazaki Turned His Family’s Izakaya Into a Michelin-Starred Sushi Counter — Omakase
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Chef Nobu Yamazaki Turned His Family’s Izakaya Into a Michelin-Starred Sushi Counter — Omakase


– Somehow the word artist adds a different meaning for me. Craftsman is, you have the skill to make something better than most people. You are specializing [in] that one thing. I like to be a craftsman
more than the artist. Irasshaimase. (Welcome) (orchestral music) I went to the art school here in D.C. and I did a lot of paintings, sculpting. I like to build things with my own hands. This is the koji that I made it last week. It has a very sweet flavor. Oh so good, yeah. Right now this salmon is super salty. It’s been salted for two days. After marinate it into koji
for at least three days. And the sweetness of the koji, gets into this salmon and it makes a really, really, fantastic dish. When I went to Japan and I
trained in a sushi restaurant for three years, there
was so much to learn. At that point I didn’t think it was, there was any relation
between cooking and art. But once you start making
many, or creating any dish, that creative process is actually exactly the same as any of the art. The knife skill for the
Japanese cook especially, it’s very much related to line drawing. Eye and hand coordination
is very important thing. That can be only achieved
through the repetition of the sketching and the
drawing lines on the paper. You know thousands of times. And slowly it becomes part of you. It’s exactly the same with the knife. It’s a wild bluefin tuna. The tuna preparation that we do here is not normal I would say. It’s more like similar
process as a charcuterie. Salt it first then air dry. So we have a dried tomato. This is from Italy. It absorbs more of the tuna moisture. And then brings out the
tomato flavor into the tuna. And I use the inside
part of the dried tomato. I would say after a month, it starts to really develop the flavor. We’ve done it more than like
60 days and it’s still good. And turn out to be this
dark and not very appealing. (laughing) For sure. But taste is quite awesome so. Not just here but in Japan, crab is always very very popular. We use Atlantic deep sea red crab, which is not very popularly known here. Even though it’s locally sourced. So we started using
like five, six years ago and we just really loved
the flavor, the looks of it. You know like everything else, we like to be unique and the
red crab just fit that bill. They have to be alive before it’s cooked because once they die, the enzyme inside their
bodies start to disintegrate. So if you have the crab that is dead for a day and then you
steam it exactly same as the live crab, you
get the different result. The meat is very mushy,
doesn’t have the flavor. That’s why we like to use the live crab. Sushi Taro has been here for 33 years. I still get really nervous. I think that’s a good thing for us that we always still concentrate. And the focus on the each
customer every night. Sashimi style of the turtle liver. Snapping turtle soup. This dish is koji pickled salted salmon, and daikon radish. This dish is red crab leg that’s marinated in jalapeño-infused soy
sauce, sashimi style. Tomato-cured dry-aged tuna with basil oil. Little bit of salt and
crushed dried tomato. This is Japanese traditional
osechi style box. I hate to say “creating art”, because it’s more like of a craft. Atlantic deep sea red crab, steamed meat, put back in the shell with its own mustard sauce underneath and topped with mitsuba leaf. Saori, half beak, or
the Japanese needlefish. Japanese saba cured with salt and sugar and then pickled in vinegar lightly. Ootoro, from North Carolina. Wild bluefin tuna. My father always said
that don’t be an artist if you are running a restaurant. Santa Barbara, California sea urchin topped with Hawaiian
black salt and wasabi. But you know you can always do both thing at the same time as long as
the customer accept that way.

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100 thoughts on “Chef Nobu Yamazaki Turned His Family’s Izakaya Into a Michelin-Starred Sushi Counter — Omakase

  1. Watching that crab get it's legs cut off alive was really disturbing. I know it's a crab, but watching it squirm made my skin crawl shudders

  2. none of "unique" stuff doesnt even look "good". It looks artsy-fartsy and like some hipster going on about how "this dish is sooo underground and different from everyone else it doesnt even have a name, man".

    Wish people who cooked actual good food would get these awards instead of people trying to be "artists"

  3. Every tuna is dry-aged in some way…if not it's just imposible to eat.There are different techiniques, but it's a myth that there's any fish that its eaten raw…

  4. Come on man. I can appreciate the fresh crab, but kill it before cutting off its legs and cooking it. Just give it a quick chop through its brain. Quick merciful kill, and it's still fresh enough that it won't make a difference in taste. No unnecessary suffering.

  5. can you imagine that crabs day minding your own buisness eating some fish poop then you walk where there is allot of food you ge hoisted up to a boat transported to market bought then taken out of a boul of water tall your arms and legs cut off then steamed to death. XD

  6. The salmon is probably as salty as the sweaty fortnite try hard kids that think they are better than ninja

  7. i went through all the comments but nobody mentioned that he cuts the crab's legs off while its still alive
    dude you could at least kill it right before you chop its legs off, enzymes dont work that fast

  8. He said he's not an artist but a craftsman, traduction of craftsman in French is artisan, which means, in a way.. artist. Got me confused sir.
    I do consider if you are at the level of a craftsman, you are an artist.

  9. They cooked the crab while it is still alive? Fcking no regards to life.
    Triggered vegans incoming

    #Peta #vegan

  10. It’s nice to listen to someone that thinks the same way as myself. I’m an artist in music and I love cooking. The foundations of cooking come together like a musical composition.

  11. Nice the way you chop the legs off the crab while it's still alive. You can kill it quickly then chop it up. I've been fishing since before I remember and always kill the creature quickly. Your approach made me sad.

  12. Do you really have to cut it up while its alive? I feel like you could kill it right before doing all that and it'll still taste the same.

  13. I’ve watched a lot of these videos and I must say this guys seems like he’s one of if not the best of them all.

  14. been here before, never knew they're starred..
    great food, great price for value..
    so clean and palattable..
    and you can see and taste their love for the craft

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