The chef is soft spoken and yet his workmanship is nothing but soft. How do these two polar opposite characteristics reside in one person? His bistro is an ocean away from Canada but one of these days... one of these days...
That usuzukuri is very pleasing to the eye. A beautiful coppery sheen with strokes of yellow lines. Very thinly sliced and arranged to the perfection! You would think that fish skin is something you throw away. Obviously not in this chef's restaurant. I wonder if the chef is making any money off of this though. He goes fishing by himself, guts and processes fish by himself, comes up with recipes by himself and then cooks the fish all by himself. What a treat for such a low price...
@314ax9 ай бұрын
It's just amazing how much attention to detail the chef pays to serve his customers. I would just yank the meat out but apparently that's not how you do. I wonder what drives the chef. My best guest is respect for everything and everyone. He painstakingly removes all the organs and processes them probably to pay respect for the fish caught. And he is passionate about sharing the food with his customers (why else would he go all these troubles). He goes above and beyond to serve each and every edible part of the fish. I cannot think of any better way to bring food to the table. Doff my hat to the chef for his patience, commitment, precision and passion.