yummmy

Really enjoyed your format of quiet and focused videography on the food! Thanks for sharing Jenny!

that tortilla looks greasy and raw

Man, those two americans definitely effed that night. lol

What camera and lens combination do you use? The close ups are insane and so sharp and the auto focus is accurate without hunting much.

zoon in more text time we cant see well enough.....

I have to say watching this reminds me of beginner sushi helper that works at a sushi boat. Maybe the fish tastes ok but there are way more quality talented chefs doing much better work.

New subscriber here. I stumbled across your channel while watching omakase content. Your videography and presentation is outstanding. Would love to know the music artist that is pjayed at the 40 second mark. Keep up the great content!

sushi looks great. The conversation reminded me why I hat trendy bay area restaurants. Maybe they have takeout.

Do you film with a camera or just the phone? Curious what your experience has been like filming at these restaurants in Japan especially since you’re able to capture so many shots.

That Kasugodai gunkan sure looks like Uni to me lol

Great video again! They must be a pain to edit… Have you got your next Japan trip planned? Which restaurants do you want to visit?

魅せ方がすごかった

Yes, it’s worth it!

Sushi is Japan's hot dog stands. That's real sushi. If you were in your working clothes all dirty, you just washed your hands and went to an outside sushi stand and ate on a cheap chair or even standing. Did a take out. The fishes came directly off a fisherman's boat. It's $70-90 USD of food. You are just paying for fancy space. If you ate at a hole in the wall in Tsukiji, you'll eat the exact same fishes for 30% of that price. You should study what real sushi is. It is a common people's food. Not $240/meal. Study before you make innocent assumptions. Sushi was never for the elitists. Real sushi is fast food. All these over priced raw fish is not sushi. They are trying to mimic Kaiseki cuisine but unfortunately, Kaiseki chefs require not only training in seafood but every edible material, must be able to sketch out of memory, design your own dishes, and develop the vegetables and fruits, chicken and animals with the growers. Most of these nonsense chefs don't even have 5% of customer service knowledge it takes to host. Now, Kaiseki can be $300 or more. Sure. That is acceptable considering how much they must learn and collaborate with growers and suppliers. My family has been sushi restaurant owners for 4 generations in Asakusa, Sushiya Dōri with generations of buying fishes over the phone directly from fishermen. Our fishes never pass the market. Just with that one processed skipped, you knock out 50% of the cost. If you own the land in which your restaurant is located and have high end rental apartments on upper floors, employees living on the top floor and our family too. No one is paying rent. Only utilities and insurance. On top of that we have 3 floors of apartment rental income. I guarantee you our fishes are the same or better and we have a retail at 30% of this video. Our Itachō and the one before that has trained hundreds of chefs that currently own their own restaurants or are Itachō of major places nation wide. The names of the chefs that graduated the Deshi period are carved in wooden plack, lackered and decorated on the wall behind the counter. We don't even need to advertise. Our servers have been working for us 3 generations. We don't need to train from scratch. We can trust the Itachō with the entire operation including overseeing the accounting and planning. His wife knows major people in town and fills in the event tatami rooms, Enkai rooms all together is 200 diners in the party rooms. Our party rooms have 84% occupation rate. We invite students, women's groups, chamber, banks, real estate agents, IT, religions of all kinds, academic, publishers, mass media, museums, hotels, radio, manufacturing, tourist industry, etc. They are perhaps spending $180 / diner including sake, shochū, beer and whisky. If its minors, we are doing it at loss. If you wish to be technical, butchering and slicing the fish in perfection is less than 10% of the job. The biggest job is getting all the clams, shrimps, jelly fishes, sea cucumbers, the sake, and wasabi roots without ever going through the fish market. 99.99% of these self identified sushi chefs do not know the fishermen, their family. Nor do they know the growers of produces they use. The last sushi item on the omakase is tamago, rolled eggs. It looks easy when you watch it being made. It is the item that will make the diner want to come back tomorrow. Our chef visits the egg farmer and they discuss about seasons, breeding, feeds, and exercises. If the hens are forced to sleep twice a day to lay 2 eggs a day, the quality of the egg will drop. On most egg farms, they turn off the lights inside the farm every 8 hours, force them to sleep 4 hours and lay an egg again. Just as wagyu are carefully bred, fed, and raised, so are the eggs. Our chefs travel nationwide 4 times to stay at fishermen houses to talk about the realities of the ocean. He has annual approximate agreements with each fishermen and abalone, lobster divers, clam collectors, kelp growers, nationwide. Our chef has never purchased long net trawled or bottom trawled food. That is what a real sushi itachō would demand. No one eats a $240 hot dog dinner. That is not hot dog because its a common people's food that can be eaten on a stand or stadium with a few dollars. Perhaps in a BBQ party off the grill on a Sunday at home with the kids. The men watching the games. It is fast food. Sushi is a common people's food. 1200 yen for takeout bento. 2500 yen for lunch. 5000 yen for dinner. That is sushi.

Im sushi chef 37yrs experience. I don't see any Special sushi skills .

I have seen a lot of omakase videos here on youtube and have yet to see one video where not only the chef is wearing gloves as he makes sushi and people using chopsticks. Is this some sort of requirement when you go to these places? To not use chopsticks when you eat?

Love the detail info for each drinks / dishes. Thank you!

こんなん好きなの味音痴な人だけだろ

$98 seems like quite the deal. That looked like a lot of food and the quality seems pretty high. I could split the 10 handroll omakase with my wife and be pretty satisfied.

1:56 i'm the only one seen a face in the ice?

Where is Vance? If anyone knows his whereabouts, please tell him that his old pal Dave from Portland says hello!

That annoying American voice! Cell phone, Ruins it

Is this the main chef or sous chef?

Is it caviar in every dish? Like a kg?

Compared to those japanese restaurants you review, this seems expensive. In Europe restaurants seem more expensive.

It always bothers me when sushi chefs making your food not wearing hair nets or chefs cap to prevent from hair going into your food. Watching your videos it’s always here in the states.

worst 3star experience i had..really sad

Thiny cheese

I would have taken off some points for the hardly understandable English of the waiter (taking away a lot of the experience) and the incomprehensible choice of background music that makes no sense in a venue such as this one. Great review though. Thank you.

wow

so blessed. thank you for the video

Why does the first bartender look so sad the whole time.

There is gari.?? Is there provide pickle gingger there.??

The annoying Australian in the background 🙄

how does this place measure up to narikura?

have been following you for quite a while now. headed to tokyo this october. could you recommend me 3-4 sushi-yas that provide exceptional sushi and yet arent that difficult to book?

they are not in the bronze list of tabelog either, at least i cant find it

Compliments to the chefs. For such a superb Michelin tasting menu, the price is a good bargain.

Завараживает видео!

Just discovering this channel. Love what your doing! And your review is very thorough.

トップバッター放火魔www

You should try Omakase Experience Charlotte NC.

I love this vid. I was especially astounded by the braised tuna. I’d love to taste it and then make it myself without actually overcooking it

Thanks for posting this. The restaurant doesn’t look big. Are you able to advise how many seats they can accommodate?

after you've been there twice, i've secured a reservation next week for Satake's main counter!

Chef did an excellent job. Kudos to him and his master. Makes me want to come back to japan because I am now hungry

300$ for food my 12 years kids can make 😂😂😂

that piece by itself is like a work of art.

It's sushi not shushi