Alaskan King Crab Legs, A5 Miyazaki Beef, Foie Gras | Aaron Lau Master Sushi Chef Series

Ever wonder what your last meal should be on earth? Well, you may not know when your last day may be unless you're on death row which in most cases, you could request a certain meal within reason. But say you could choose any meal to indulge in, to make your last hour on earth special, what would you eat? Who would make it for you?
Enter Sushi Ten: helmed by Master Sushi Chef Aaron Lau; his beginnings were quite colorful as he worked at Matsuhisa in Beverly Hills, the original restaurant of the famed restauranteur Matsuhisa Nobu. After working there 2 years, he then went to work for The Golden Truffle, a chef's chefs restaurant that has been around for over 37 years and is set to close August 2017, or as this video is being uploaded.
If you're looking for a cooked meal that was meant to celebrate life, a major personal milestone, or maybe to enjoy a chef who has made a name for himself, then a visit to Sushi Ten is a definate must. We suggest calling them ahead of time to make sure Chef Aaron is there, and to tell him what from this video or any of our other videos, you'd like to eat. His skill level is on an entire different wave legnth and as true chefs are the exact same as a famed painter or old shool rock band, you won't want to miss your opportunity to dine with him.
Sushi Ten
15463 Fairfield Ranch Road
Chino Hills, CA 91709
909-597-1980
Follow Hiroyuki Terada:
Facebook: / 175557962456764
Instagram: / diariesofamastersushichef
Twitter: / realsushichef
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/ miamispice68
Camera Man's Channel:
/ charlespreston
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Support our Patreon page to see exclusive content not seen on KZbin, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. / diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on KZbin. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: [e-mail]
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on KZbin.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at [e-mail] or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com

[@hanishsareen]

kzbin.info/www/bejne/pKqwfWOrfN-nh9k Sketch of hiroyuki terada Watch and hit the like button to a great sushi chef

[@hanishsareen]

Hiroyuki Terada - Diaries of a Master Sushi Chef u to dearest sir a very beach good afternoon

[@justinhawkins6439]

I can imagine if Hiro ever went hunting, as hes slowly clicking the gauge on his scope with an animal in his sights... slowly exhales and whispers... "Good afternoon" Then BANG!

[@domboboy1997]

very very good afternoon "

[@IdeasDontBounce]

Lmfao. Awesome

[@KyleAllenMusic]

Good Afternoon

[@beydey2647]

The cameraman is now a full-time resident of Sushi Ten's kitchen

[@beydey2647]

Your last good afternoon on earth :)

[@heartbreakmanNo1]

Leeks cooked in fat duck nigga :T

[@MrGoatflakes]

2:58 wow he must have a clock in his brain. I was starting to get worried about the "cook that bad boy for about 3 minutes", and he flips it at the almost exact the 3 minute mark xD

[@thesinaclwon]

You guys need to step up your cleaning game lol that kitchen is wrecked.

[@SalmonBoa420]

So how do you rate this place Hiro?? HIRO: GOOOOOD AfterNOooon place has to be fire!!

[@RaveSault]

I thought for sure Hiro was gonna feed you...

[@francissantiago1410]

RaveSault same

[@5M4RTI3FPS]

Good afternoon?

[@sixoid4104]

That guy was very unsanitary

[@schihl76]

it's amazing. yes...you put the cooked duck and foie on the raw plate chef.

[@Genessis001]

I don't know why I rewatch all of their visits to Lau's.... I dig the dude and his food for real... It looks amazing... I know he means well. But Aaron always looks lost and is asking for things and the level of x-contamination blows my mind. I'm surprised Hiro or Charles hasn't said anything out of respect.... Maybe off camera and that's why they haven't been back. Probably shat their guts out lol.... No disrespect lol, but serious... Love the dude and his cooking. It's your joint, set the example and get your shit yourself. Stop the cross contam.

[@Jake-dx1mf]

If it's high quality duck and fois it might not be a huge issue since they are commonly served raw. However, I would not chance it personally.

[@rise-amorph8178]

Yikes cross-contamination

[@Jkrmarmy4life]

What dose the camera man look like ??

[@Solyolvimir]

10:32 Praise the Sun! \[T]/

[@Unc2official]

Hero your the best Japanese head chef ever

[@theactualdarthvader]

21rap Savage hiro*

[@typen6095]

Hero*

[@koopa5504]

Our one and only Superhiro

[@ChubTuck]

He gives good head too. ;)

[@riisenwarfare8646]

you're*

[@ramindoorandish2235]

Not for nothing, but I thought there are only 3 or 4 restaurants in US who serve Kobe. Everyone else serves Waygu.... the ones who cheat call what they serve Kobe

[@ammar3354]

Thanks for the upload We love you ❤ Good afternoon

[@dimitrik388]

I hear that Ozzy in the background

[@marionkilian7188]

So you don't wipe down your knife in prep...use the same plate raw to cooked ???

[@49divan]

he didnt even clean the leek, you always clean a leek

[@0dd0n3]

Another great dish by Aaron and I hope you both had a great time back at their restaurant

[@kamisachan222]

That was amazing. I really appreciate you guys sharing this with us. Your cooking looks phenomenal

[@kamisachan222]

Hiroyuki Terada - Diaries of a Master Sushi Chef you're well

[@magikeur713]

Only hiro is phenomenal , not more

[@letteralex]

The way they make foie gras is pretty disgusting.

[@Lightworkps]

What happened to NoVe & why are you always at Sushi Ten now?

[@MrCarGuy]

Guy just used same plate for raw meat as the cooked.

[@thisguyisabeast6874]

MrCarGuy20 who cares

[@thisguyisabeast6874]

MrCarGuy20 it's like dude have you have heard of not wasting stuff Like they're not just gonna use a million different plates just because "ew raw meat"

[@Rovo188]

ever heard of cross contaminations and food poisoning? xD because those are some very real things. haha

[@Rovo188]

you're the one making assumptions. Im not saying "ewww" I'm also pretty sure the quality in this restaurant is great. But I have worked in kitchens myself, and there's just no need to take risks with peoples health. I'm sure it's all fine, but it's just not the way things are done.

[@santos9311]

he also used the same tongs to move food to pick up everything! He used it to move lids and basically grab everything.

[@csl9495]

I love how the chef celebrated his crew at the end

[@luismendez841]

Sanitation very bad on this video

[@556fullmetal]

The food looks amazing. What I like about Aaron is he recognizes his entire staff for their success and good food. It takes the entire team to run a restaurant and looks like Sushi Ten is firing on all cylinders.

[@Genessis001]

Love Aaron, his creations and his team. He has great intentions and means well but..... I'm on dislike: -He doesn't know where anything is at in his own kitchen/business. -He's always asking/shouting at his line/staff to do this and that. -Hiro and them walk in, and he says this is special for you and gives some story. In his other videos his stories don't match up(about his food and sourcing) so in some instances he talks bs. - the biggest thing that eeeks me is the amount of cross-contamination 🤕 Not trying to be a hater. Love the dude and his creations! They look absolutely stunning and in some cases alive and I feel he has the best intentions for his guests/self/staff and restaurant; just needs to fix the x-contamination for sure. Ide probably still give it a shot, if I get sick oh-well. Dying is not likely lol.

[@UserU]

That looks so good... Afternoon!

[@aroundthesun05]

I just couldn't get over the fact that he never once washed his hands while handling raw meat. And then he topped himself. With those same dirty hands, he then reused the same plate used for raw meat to then plate cooked food, then used those dirty hands to plate it all. Has no one at this restaurant heard of food poisoning? Cross contamination? Best of luck to anyone eating at this restaurant, your stomach and backdoor will need it.

[@richcole2314]

Good for you, but its still bad food hygeine practice to us the same utensils or crockery for raw and cooked not to mention the same chopping board and knife for raw meat and then cut a leek with it

[@Yumiloomer]

And he touched raw meat and goes back into the pepper to add more. Video breaks for that also or???

[@AdviceDog]

Когда я в первый раз увидел его работу на этом канале, я подумал - вау, вот это уровень. Спустя 7 лет, набравшись опыта, могу сказать, что это грубая еда - много лишних ингредиентов, плохая санитария. Не думаю, что это хорошо.

[@briand157]

good chef but i really really don't understand how people like duck undercooked. if he left it on for a few more minutes it would be perfect! it wouldn't have that nasty taste man.. sometimes i think food is a trend one person eats it that way so all the sheep follow

[@MrSteveHatsReviews]

"i need a spoon gentlemen" lmao get your own damn spoon chef. If i worked under a guy like that for 15 years and he still talked to me like that i would go nuts.

[@kyberbricks3781]

Good afternoon Hiro!

[@YogiDatBear]

That pickled wasabi is heaven. Always get it at my sushi spot. If you guys are still in LA, I'd recommend you check out Sake Sushi Bar in Montrose, CA. My brother and I have become close friends with the owner John over our years, and he prides himself on customer experience and quality.

[@forensicpsyc]

Um, cross contamination much... dirty knife, plating on the same plate with raw protein. While the food looks good, ill never eat there.

[@kevinkevin6767]

IDK but the guy holding the camera has that voice you would hear from a POV porn. its creepy that hes around food....to me.

[@scrustonsneakerhead8308]

I aint eating there

[@MrGoatflakes]

1:06 weird how duck is so incredibly full of fat when you cook it, but yet you look at the muscle and there doesn't look like an ounce of fat is on it.. All in the skin I guess? ¯\_(ツ)_/¯

[@hbgriss]

Id say Hiro was questioning some .. Just an observance of whole process..

[@johnconnolly3635]

Your presentation is off the charts and the dishes look amazing. Thank you for showing this

[@boliviarionegro3808]

can you guys mke a video of how to make sea -urchin civiche!. like jerd leto says in American physco! the movie!

[@manuelpadama496]

You are one of a kind good expert non japanese sushi chef, all your dishes are very appetizing, where are you located in california, i am here in los angeles would like to visit your restaurant one day,

[@therookierider8841]

Im scared...! My names Aaron and i read the title. What i read was "Your last cooked meal Aaron".

[@HtownDrip]

Smh....you wonder why you est out some places and your stomach be fucked up afterwards.

[@F7csgo]

Why does he use the same knife to cut the duck as the leek disghusting Gordon would be pissed XD

[@blackstallion7551]

Dank Meme Playlist FUCK GORDON!!

[@zero082294]

Hiroyuki Terada - Diaries of a Master Sushi Chef yes

[@vincentflores7234]

Only nine restaurants serve Kobe beef. In the U.S. Do not be fooled. Goggle that. Most is Wagyu beef.

[@alexmahon1]

Hiro can I ask why are you never mic up as in some vids it is hard to hear what you are saying, because now I am into making sushi I don't won't to miss any information that will help me in the quest to improve.

[@dvxAznxvb]

I'll take that knife over the food

[@brettlucas8092]

dvxAznxvb agreed

[@pgaucher]

Can you give me a sense of the price point for each of these dishes in the restaurant?

[@memadman]

His top Chef will ditch him when he finds a better gig. Hi-ro should cook some of these. Was the place closed the chairs are up.

[@okolemahu]

Why is so much noise in the background? Detracts from the grommet food.

[@bhkghikg]

Can Hiro make something out of king crab? Those things are gigantic so there's a lot of meat in those bad boys!

[@kaiser-mn9vw]

Gordon Ramsay: *ITS FUCKING RAW YOU PILLOCK*

[@NebulaJazz]

at 1,000,000 subs camera guy do face reveal

[@GrillWasabi]

DestinyjazzS great idea

[@MrSaruSPK]

Hiro next time you are in town let me know. I'll meet you at Sushi Ten. I live close to there. Take care

[@papakubo6708]

12:40 Not gunna lie, Hiro surprised me!😅lol

[@miniverse_ph]

Kobe beef?!! Do they have the certificate for the beef?

[@stephenhines2795]

Do you do any filming with hiro while customers are at the restaurant eating

[@BostonSecret45]

AARON? WHO THE FUCK? WHERES HIRO? HOW AM I SUPPOSED TO HAVE A GOOD AFTERNOON?

[@theAgentify]

I hate how commercial Foie Gras is made, but I have to admit it tastes good.

[@ofrares3410]

When i head to LA later this year ill be sure to go here. all the way from australia lolz

[@krazzikid1512]

Who else heard Hiro say good afternoon in the background

[@lisettelinares1530]

Eso k hiso pe???! Es contaminación cruzada usa el mismo cuchillo para cortar no

[@Limeayy]

Looks delicious. Aaron loves taste as much as design

[@skyguy501st]

Why would u put that much crap on A5? The point is to taste the meat.

[@daverios222]

and I like seeing Hiro not working and enjoying some awesome food

[@mytrangdoan1]

How much did you spend for that dinner Chef?

[@Mustang_G]

I used to work in several restaurants in my younger years and suddenly I remembered why I got fired from all those places. I just couldn't stop stealing/eating the food.

[@loudiet.5674]

Hiro all the way from miami 😛😛😛🤙🏾🤙🏾🤙🏾

[@jojoman8308]

wow so wonderfull thanx so much i will go one day for sure

[@nonigrozav8229]

His face said it all ... I can make it 100 times better :)

[@ltra4746]

I miss working with you Mr. Lao.

[@hansvehof]

it sais permanently closed on google maps....

[@cafezo87934]

totally irrelevant but Aaron Lau looks filipino.

[@brianbui2460]

What’s the recipe for king crab :)

[@nightrios0]

I'll add sushi ten in my bucket list. thanks.

[@thavonephanthavongsa4962]

duck was way much blood for me cook that shit more

[@TheFishingExperience916]

quote Homer J. Simpson "mmmmmmmmmmmmmm expensive duck"

[@j.cj.c.5601]

California, what a $hit hole waste of good real estate.

[@wentaoli7611]

Too late for good afternoon but feels good be fed by hiro.

[@Sanerah]

Duckbreast is bit on the undercooked site isnt it?

[@maxiem1990]

love you guys, nice video again, Aaron is good !

[@Redgonetogray]

A humble Chef that appreciates his staff will be successful in holding their loyalty to his standards.

[@keanu6154]

Its selling like a God Church

[@hersheyti]

Hiro is HOT!

[@dudakoff1000]

Isn't foie gras illegal in California?

[@niteowlmat6415]

Can Anyone say, "CROSS CONTAMINATION"?

[@adhi9244]

I just want to see Hiro san in this chanel sir

[@RealLiveKakashi]

Good video, but I wouldn't eat at his restaurant, since he uses the same knife for leaks and raw duck.

[@francissantiago1410]

RealLiveKakashi plus he don't put all the meat

[@mariemccormick5419]

When another Gourmet Chef, Nods, that is Pure Sincerity. Chewing and Savouring the food Silently is their typical Salute! to a Colleague. Bravo!.and Yum!

[@MrRant247]

How much would that meal have cost?

[@Painaaporo]

hiro u beast. tooooooo much

[@a5grade12kobewagyu5]

Watching this in quarantine. I didn't realize this video was over 20 minutes. I watched the ENTIRE thing. Awesome watching the entire process of Mr. Lau cooking from start to finish. Flavor combinations I've never seen before. Also I'm pretty sure I've seen this already years ago but watching it again is refreshing and awesome.

[@sidneyisais8862]

All this looks stunning. Everything looks great. I've never had Foie Gras before though, and honestly doesn't look too appealing. Can someone describe it?

[@lorislaurencig7098]

Nice show You have performed! It seens so beautyful and Amazing restaurant!

[@meyerlansky8952]

Arron is a good chef. Very respectful owner and whenever I visit my family in diamond bar I will for sure go visit sushi ten!!! Very nice!

[@petertrout8140]

I’m sure that Chef Aaron appreciates the accolades from Chef Hiro and you, Charles, and it’s interesting his comments on how these videos increased his business from being a local sushi restaurant to an international destination for fine sushi cuisine. The food looked absolutely fabulous, showcase by your filming/documentation. I bet the taste was even better! Great job, to you both and to Sushi 10!

[@graciaapolto8364]

I'm feel jealous with the girls you are taking picture with them. ..and of course I love the food you eat my hiro. .hehehe godbless you always

[@johnnys475]

Wow, 2 Sushi Ten videos in 1 week. Thanks Hiro, looks like I will have to stop by and visit Chef Aaron this week for another great food experience. Great video!