A japanese guy showing off his sushi-making skills

[@gordonreinz9849]

Guy clearly shows passion for his work, absolutely incredible job.

[@Arisuw]

He's so fast, incredible. He also loves his towel haha.

[@roningaming716]

Most cooks do lol. Our towel is life.

[@bobbydigital8111]

Agreed... Perfectly damp towel is life

[@MrJomalley123]

I love when there is passion behind the chef and his work

[@MJBB33]

You got a guy making sushi for you with those kind of skills and you order a cucumber roll? Really??? LOL!!

[@arthakro4965]

Imagine just working there and being watched and recorded like a zoo animal, I would hate it

[@tonialves228]

find it funny he told his co worker no don't use the packaged avocado use fresh they are filming this Lmfao.

[@jaaca6259]

So?

[@hjason3917]

Package avocado still better than the left over avocado from previous night lol, it’s very common in a restaurant if u wanna make a profit instead of earning Michelin stars

[@nathaniel6481]

@@hjason3917 surely it’s cheaper to use fresh avocados 😂😂😂

[@convict240]

This guy makes 2 second nigiris. Ultra instinct.

[@souio]

I heard that towel got a restraining order

[@dengekitomato]

Damn.. He made those sushi's right before my eyes! I saw him out sushi on the plate out of nowhere. Master skills! Now where are the customers?

[@1mikeharr1]

Impressive! He is an expert.

[@Eric-mb1do]

I blinked and missed how he made the sushi 🍣

[@bykhunanne6765]

WHOA! It didn't even took him a minute!!

[@danf8047]

Since the japanese love robots/robotics i'm convinced that's a robot making sushi! ;)

[@yunan9610]

It's called muscle memory

[@audioxix]

@@yunan9610 It’s called a joke

[@Peter2022]

Look at the video Category its says Comedy 😂😂😂

[@RafaelCantarella]

Do you think it fast? It's because you did not see how fast I eat it.

[@Panoskol]

Can we add a counter for how many times he touched his towel?

[@angelsiz1879ify]

Panoskol Lol, thought I was the only one who caught that. I love the art of sushi making but my little hygienic heart trembles at the thought of the bacteria all over everything!!

[@rhayvenlance]

Dawn Valentine bacteria are everywhere. Did you see towel touching/placed on a surface other than the table he is working on?

[@RedHmong]

John Carlo Gamboa you have to work at a sushi bar to understand why he touch that towel so much.

[@RedHmong]

keep his hand dry and clean and he should always wash that towel every 5min or so and every time after a swipe on the cutting board. To keep everything clean and slow bacteria growth. Just about everything we eat hot or cold has a type of bacteria on it. People get sick because of the amount of bacteria and type of bacteria that gets into the food. Your body immune system should take care of most bacteria.

[@rhayvenlance]

i see. that why im telling dawn that bacteria are present on any object.

[@Timurv1234]

if it wasn't for the little guy (chef or whatever he is) in the back, i would think that the video was sped up.

[@silxnce1]

Cooking Fever Level 30 Sushi Bar With SLO-MO

[@xxravenxx95]

RAW, FUCKING RAW

[@julianl9104]

That's what sushi is...

[@schlaznger8049]

Dude is fast

[@jojo_serrana]

Boa tarde, muito bom.

[@dinngoj966]

He's Chinese guy sushi chief.

[@victorgzz87]

amazing

[@quadvlogz7721]

I love the ikura

[@bricemauney7374]

I don't think he's ever made sushi before.... Lol

[@timothyjoe5343]

Uh yeah this got me hungry

[@jositoxxx1]

Love sushi but it´s damn expensive

[@土曜の夜は子供を作るっちゃ]

kaiten sushi is cheap

[@beibeiandqiqizhu3031]

@@土曜の夜は子供を作るっちゃ shit shusi is cheap

[@quattro4468]

I think theyre called chefs. I dont think its just some random guy.

[@cjsrnrdptj1009]

wow he is good

[@mathiasrmer3305]

"A japanese guy" there i fixed the title for you.

[@chibiittomi1575]

that guy is in the comments, isn't he?

[@manduheavyvazquez5268]

Greatness.

[@pumpkin2477]

Skillz

[@OxAintAFanxO]

Lmao, these people commenting on too much movements and shit like it matters, really. And he uses the rag alot, so? Miscle memory, habit, and he also washes it. And the title is quite offensive.

[@sawakokazehaya3278]

right? it's not that he's showing off he's just simply working fast.

[@renetran832]

i wanna eat there

[@blazbohinc4964]

He's an average hard working dude. Nothing more.

[@kevinfor7979]

Jiro: how cute

[@ozb10]

Fast. I wonder how much he gets paid I mean. Im in the same career, just curious

[@trader1nq]

Come to Hapa Sushi Cherry Creek, I’ll clap him 🥱🥱

[@noooooooooooooooooo240]

Colorado is renowned for its access to quality fresh seafood 👍

[@yohanespanama6091]

why you wrote like that?

[@markitos7007]

So so. I'm not Japanese but I can do that, lol

[@3down55]

+markitos you know how much fucks were given about this. 0

[@chcastro13]

Con el mismo trapito con el que se limpia las manos ha limpiado el plato donde va a servir asco total😰

[@jome8939]

its not a race bruv

[@aunglin1509]

Very nie

[@EPIKjdm]

great skills but no education in sanitation. Bro contaminated so much shits.....People be like "oh no on wasabi" but he has wasabi all over his fingers...

[@audioxix]

Are you a moron or are you not educated yourself ? He’s wiping his hands after each movement with a water and sushi vinegar mixture, this keeps the hand sanitised. If you have never worked as a sushi chef, then don’t go making stupid assumptions from your own lack of comprehension. Sushi restaurants are probably one of the most sanitised out of them all due to the type of food you are dealing with, everything is fresh daily, only thing that is left for prep is ambient food. Furthermore due to working with raw fish and shellfish, sushi places cannot guarantee cross contamination and therefore do not claim to be allergen free due to ingredients being prep close by. As mentioned sushi restaurants are some of the tidiest, Sanitary and extremely well maintained kitchen you can work in. Some of the worst are normally Chinese restaurants, sanitation for the Chinese is an afterthought and I’ve quit working for some of them due to the stuff I was witnessing from them. Sources - 17 of years of professional chef work and 8 years as a professional sushi chef that spent 4 years training under Japanese sushi chefs in Japan and then took the skill set back to Europe to work alongside others in the industry.

[@81kno]

Nasty has hell

[@andry1204]

too many wasted movement

[@jimwong2823]

+andry1204 I agree

[@mangobango2o4]

+andry1204 Thats to stay and keep his rhythm going.

[@aaronseeker]

Wtf...

[@ferdirunge4510]

this is horrible, everything gets in contact with this wet contaminated towel!

[@81kno]

How many across contamination!!!

[@victorgzz87]

john maldonado why? everything is eaten raw

[@katrinaluo2900]

this guy is a fool

[@shaylaiwhite343]

don't you see him washing and drying his hands? hence the towel

[@jimwong2823]

Sushi chef waste lots motion

[@guitarpick8109]

First comment

[@sergioesparza1040]

careless

[@pengasus]

Category: comedy? whats so funny about this?

[@mongoose7151]

It makes funny Bc it’s your pet hes wrapping

[@chazzy8356]

I find this title a little offensive. "A Japanese guy showing off his sushi making skill" yea he's Japanese but he's not just an ordinary Japanese person. Makes it sound like every Japanese person is talented in the art of sushi making, which is a stereotype

[@watzupLandyJustinLi]

Lol you're too sensitive buddy

[@chazzy8356]

Jake Dole im not even Japanese lmao. i dont know why i even typed this

[@watzupLandyJustinLi]

That One Guy Yeah man I think they were just pointing out he was Japanese since he was Japanese

[@tomnguyen7178]

honestly though, how hard is it to make sushi. All you really need is fresh fish. Nothing special here

[@CaptainEdMercer]

sushi chef is more then just fresh fish. they have to know every single fish and what is good combos in a sushi.

[@tomnguyen7178]

they look pretty ordinary to me

[@Xunethqualn]

+tomnguyen717 okay then... go to a sushi shop and make some sushi for yourself and see if it's any good. There is a LOT of work that goes into knowing portioning and what to use where. It's not like a pizza where you list toppings and voila! each roll is designated and designed to compliment flavors and make for a delightful experience.

[@CaptainEdMercer]

tomnguyen717 also, most sushi chefs buy frozen tuna or freeze fresh tuna themselves. I know one sushi chef in japan freezes his sushi because he says it helps keep it fresh and preserve it for the week. (he buys it for each week)

[@tomnguyen7178]

proportions can easily be determine, dont make it sound like rocket science, and i dont need to go to a sushi bar to make my own sushi lol.