Sushi Chef Tatsuya Sekiguchi is a Master of Shellfish - Omakase

Tatsuya Sekiguchi is a fourth-generation sushi chef and the owner of Omakase Room by Tatsu in New York, where he specializes in local shellfish.
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[@JtrainMedia]

"If you can't love your work, you'll never become a professional" That hits deep.

[@Kittonwy]

Lots of people don't believe this. I once have an employee tell me to give him more money so he'll arrive on time. The day another company decided to hire him, I almost wanted to celebrate.

[@alvarosantos78]

Or, "Do something you love, and you will never have to work."

[@Pandabrah_D]

I was lucky enough to book an omakase meal here when I visited NYC! I absolutely loved his place, it's small but simplistic. He keeps his restaurant clutter free so even though it's a small space it doesn't feel claustrophobic. It actually feels extremely welcoming and non-intimidating! His amazing selection of sushi further enhances the entire experience. Best part of it all, it was one of the cheapest most affordable omakase experiences I could find! I made up my mind to always visit every time I'm in NYC. Truely an amazing place and an amazing chef

[@jorgemonsalve1919]

How muchh?

[@sambo7695sm]

3333333333333232323

[@khalilbayyan2126]

Was it hard to get a reservation???

[@yololkiller2674]

there is a omakase near my lmao

[@sosakata1876]

They kind of miss translated the shellfish thing. He said whoever that decided to eat shellfish for the first time ( as in the first person in the human race) must be adventurous and weird.

[@terrythechocolateorange3246]

Aaah that makes sense! Thank you

[@nocturnalwolf7559]

Thank you

[@xDreadheadx]

I understood him..

[@eraserewrite]

But he said hentai.

[@aruu009]

@@nocturnalwolf7559 ! !+(

[@shiqi2579]

there's something really special about this particular omakase video but i don't really know why. the fact that he eventually grew to love sushi and know so much about the ingredients he uses... just wow. the art of sushi making really goes past the skills one possesses

[@gostavoadolfos2023]

Also the guy is truly honest and that honesty is getting translated into his work and the food.

[@briancooley8777]

Well he grew to love MAKING sushi. He said he didn’t really like sushi though so I’m guessing he probably still doesn’t

[@Chris-mw2es]

Yep, i'd say this is a perfect omakase video.

[@nekoyamaanna3798]

Near the end.. the reason he gave to not go back and take over the family restaurant wasn’t fully translated.. Reason was because it was a restaurant in a small town and he didn’t want to give up his dream here(whereeverthatwas) Great dedication..

[@serg10x]

What is amazing is that he mastered something he wasn't even into doing in the first place just imagine how good he would have been at that other things he gave up from doing to help the family business.

[@milkteafanclub3592]

I can listen to Sushi Chef Tatsuya speak for hours on end. He's so very informative and gives plenty detail about each fish, an interesting fact behind it, and more. Very enjoyable watch!

[@vaiyt]

"People who first order shellfish" That's me. "Are adventurous, and a little bit perverted." Yeah, that's me.

[@lordmonocr6206]

vaiyt ✋

[@ShredST]

He just called you hentai.

[@ProphetChumbles]

I'm pretty sure he meant the first people to ever eat shellfish.

[@BhudhaLovesBudlight]

I've always admired these masters in these small humble restaurants over the ones who have 50 restaurants internationally.

[@pokcay]

Today was a bad day *Eater uploads Omakase video* Today was a GOOD day

[@oa1732]

9:48 They don't translate this part because he explains his idea for smoking Spanish mackerel came about after he'd had too many poorly tasting ones in America. Also, I don't understand why they went with that translation at 9:51-9:57, as he really says something along the lines of "During serving, we smoke the fish in front of the customers, but for prep we keep it in this box"

[@simonmarin6469]

He really enjoy his work.. that was shown clearly from his face..

[@tearsangelz]

for some reason im really touched by this sushi chef, hes mellow yet strong

[@ithildiess9048]

In japan it's believed that sushi restaurants end after the third-generation.. "Tatsuya Sekiguchi is a fourth-generation sushi chef" That made me smile from the bottom of my heart :). I love people that have this passion for their work.

[@thagomizers6329]

The Japanese are so passionate no matter what they do and they turn everything into art. And here I am eating a bag of chips

[@joeshonk9715]

I've been to this restaurant! I highly recommend it!

[@keekeestudio5203]

Ohhhhh im going now that u said it

[@joeshonk9715]

@Paul Perreira When I went, it was $125 for the 10 course meal. Drinks and extra portions (after the courses) were a la carte.

[@wazsan]

Paul Perreira that is expensive lmao but of course for this high quality of sushi

[@wazsan]

Paul Perreira true

[@relaxbreatheblossomasmr5099]

Do all sushi chefs shave their heads because hair won't fall in food? If yes then that's next level dedication

[@tdolan500]

Binay Hazra I believe it’s viewed as a mark of dedication and cleanliness in Japan.

[@georgiegan]

The hair just fall out during their training because of the intensity and concentration required.

[@DC-oc7ml]

No it is genetic - they are gifted with sushi making brains which need to be tapped into, but the by-product of this is baldness.

[@relaxbreatheblossomasmr5099]

@@DC-oc7ml That's some deep sarcasm

[@abdulhamidsoy7535]

100 sit ups 100 squats 100 pushups and 10km jog daily

[@yelinaung7311]

wow. the whole "Omakase" series is already great and this one is very good too. The chief, the way he becomes a sushi chef, the reasons he chose his raw food are perfectly fit into the whole video!

[@michaelryu8205]

I went there last year! Was an amazing experience. Highly recommended!

[@chasedownblocks1736]

That extremely microprecision cut off the flounder's skin. Amazing.

[@narhez]

Love this man's outlook to life.

[@yearzola79]

Wow, this Chef is showing his work and at the same time talking about his life experiences. He could be a great teacher

[@MaleficArken]

Holy crap. Not only do I like this guy because of the food he makes but because of the knowledge he has. Its awesome hearing the history behind what he does.

[@AlanHope2013]

The guy who cooks fish for lunch in the office kitchen: "I'm going to borrow a gas stove at Olio". Olio: OK I have to go home and change clothes now.

[@sriravikumarbirada6223]

This guy runs a restaurant without a stove!!! Mind=Blown!

[@Resin_Lover]

Ravi Kumar epic or not epic?

[@lucylilith5101]

I can't sleep. Now I'm hungry. Edit: Okay now I'm sad.

[@lucylilith5101]

@아재 oh, I don't eat sushi- I'm just really hungry hahaha sorry

[@vaporz109]

lucy lilith Masturbation may be useful if you can’t sleep

[@lucylilith5101]

@Saijin Jien maybe that *was* me

[@darkuryzero4136]

Now you'r hot.

[@MrSerrano88]

Start a gofundme to get this man a gas stove/grill. He deserves it.

[@RE2PECT]

I like how this chef uses seafood from America, and not imported from Japan Mad respect

[@wolfieinthecity8096]

And why is that? 🤔

[@i2hellfire]

It can keep costs down as well. In NYC's omakase landscape, Tatsu is on the more "affordable" side. Not cheap, but less pricey than alot of his fellow chefs.

[@mayswildman]

Love his calm vibe! かっこいいです。

[@shylaa1124]

japanese ppl are the most polite, calm ppl iv ever come across.

[@marcusaurelius6525]

Ugh the music at the beginning... These shows just make me feel so happy hearing such a wonderful story from such unique individuals while listening to an absolutely amazing score. I wish I could find that song somewhere!

[@weissrotweiss]

Thanks Eater, this video is inspiring. I wish we could get Japanese chefs like Sekiguchi-san in my area. Maybe start a fund raiser? Get this man a gas stove!

[@lilianrouge.8746]

I admire your dedication and the love you have for your job. This job is a piece of art. You are an amazing sushi chef.

[@prxxxxx]

I really like watching these kinds of video while I'm eating. Makes me feel less lonely

[@Andrew-wt9rw]

u ok bro?

[@prxxxxx]

@@Andrew-wt9rw Of course, but living alone makes eating less appealing

[@Ivane_Maskhulia]

Come over :D we can feast together !

[@youALLadopted95]

Prizza I'm the opposite. I like people, but how I eat and what I eat can be "weird" to some. So I learned to eat more comfortably alone.

[@litty-penguin]

Got to appreciate the way Eater tell these stories, keep it up

[@Sheahova]

chefs are always these 🌪s of a crazy life. Everyone I have met and myself whom have worked or work in this lifestyle know the live hard work hard mentality

[@Sean-vx3xx]

He should have his own show. The knowledge of history of shellfish was wonderful

[@wolfpoker]

Thank you eater, I really enjoyed this one.

[@relaxbreatheblossomasmr5099]

That guy's head is brighter than my future

[@erichong3430]

To be fair thats a pretty bright head.

[@ShiroKage009]

Yeah that's not saying much.

[@sergeantrainstorm1269]

ShiroiKage009 gottem

[@justlikebck5162]

I love how he bigs up our fish even tho they variety is massive

[@BorneoCrocodile]

He looks like Mark Dacascos in John Wick 3

[@bubba2947]

Keeping the craft alive, respect.

[@jerrynickcajaban3095]

if you can't love your work, you'll never become a professional - Chef Tatsuya 👨‍🍳👨‍🍳👍

[@SUPERIONWINS]

once you hear the constant background music, you cant unhear it

[@riaranta3150]

This was brilliant and brilliance at its finest 👌🏻💯

[@Vision33r]

My Sekiguchi's techniques are flawless how he mastered fileting in the fish with precision and his nigiri techniques have no correction needed. If you watch so many inexperienced and untrained sushi makers around US you can tell who is a real sushi chef. Like what Sekiguchi says, if you don't like your work you can't be a pro.

[@bcwolters]

Pure passion, I love it.

[@s.t.8898]

VIELEN LIEBEN DANK...FRIEDEN und FREIHEIT...

[@ojsefg]

Watching this made my day 100% better.

[@Mimicantremember]

He got the knowledge and the skill

[@gabrielchan4420]

But if you can't love your work, you'll never become a pro. Thank you for your dedication and wise words.

[@awordon9631]

Notice how every sushi restaurant is centered around one person but the US kitchens offer more of a view into the Team and what goes on behind the whole operation.

[@takucharles-noelendo6968]

There were so many parts where the clips cut off even if the chef didn’t finish his sentence lol

[@Avidire]

Spanish Mackerel comes from North Carolina, that somehow made me laugh 🤣

[@miguel.azaragoza2396]

VERY TRUE ABOUT LOVING YOUR WORK. BECAUSE YOUR CUSTOMERS, CLIENTS. WILL KNOTICE IT. IM A GARDNER .ABSOLUTELY LOVE WHAT I DO.

[@Livlifetaistdeth]

Respect.

[@vsGoliath96]

Wait, so he's a fourth generation sushi chef who didn't want to go into the family legacy business, but the passing of his older brother caused him to rethink his decision, leave his other career and join his family? Quick, someone make a bittersweet slice of life anime about this guy! The story practically writes itself.

[@callofbeauty3114]

Spanish Makerel from California... Made my day thx

[@giantuhieu6217]

It is not about Sushi, it's about Life

[@janainapassos2654]

Ele trata os alimentos com respeito bonito de se ver cozinhar

[@trizbara5683]

The eel knife looks like the brave buster

[@user-jm4nr8yw7x]

最初に貝食べた人変態 めっちゃわかる

[@ramen4131]

哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈哈

[@Master_Duel_Academy]

Thank you.

[@kikisekscotermann5332]

03:16 Instant Gaki No Tsukai English class flashback.

[@miriampidul2394]

The way he talked on the opening is like an anime

[@ithildiess9048]

LOL you're right, i went back and replayed it started coughing and laughing so hard. It's EXACTLY like it. dramatic, hates the family buisness, family members sudden death, starts as a very clumsy boy that builds up his character and becomes skilled and in the end loves what he's become. I can really recomend Chuuka ichibian ( watch season 1 around 49 episodes look up nyaa.si) really really old chinese cooking anime. A boy is really passionate about spreading chinese cooking. Its very interesting. and passionate. It received a second season now this year.

[@MinatoOtoko]

He is good

[@rafiahmadrazzak903]

I always love omakase series, especially when they use their original languange which is nihongo because it just feel more comfortable to watch

[@coolcucumbers7601]

Rafi Ahmad Razzak, yes. Some rude people are like “this us my country speak my language”.

[@khoa2610]

tatsu is my fav omakase place in dallas

[@Aceh_sea]

master koki masak yang sangat hebat

[@Sheahova]

i use that tupe of mackerel for a kimchi mackerel chigae (a korean soup) cut the same way bedded on top

[@manduheavyvazquez5268]

Greatness.

[@user-ug8vo9rt1m]

Looks superb! Lemme open my wallet *moths flying out*

[@pontian16]

1 thing I learned about omakase is you need to have 1 interesting story in every item that you touch

[@gianluigimarino8264]

GREAT FOOD! Beautiful!!!! Thank You

[@dapursukabeda]

Amazing!!

[@emmabee5027]

Such. A great video! He is amazing!

[@veronicaisl]

I still support Japanese chefs in their own country in japan

[@user2144]

All I have in my fridge is two slices of processed cheese. Why am I watching this?

[@user2144]

Psyfer Ice? Luxury! I lived for three months in a brown paper bag in a septic tank. I used to have to get up at six o'clock in the morning, clean the bag, eat a crust of stale bread, go to work down mill for fourteen hours a day week in-week out. When I got home, my Dad would thrash me to sleep with his belt!

[@smartsensing6563]

he knows his food.

[@cortreynolds-bolan6738]

this was amazing, this kid is informative asf

[@BW-xe2zk]

Nice video, background music lowkey has a Wii vibe

[@relaxbreatheblossomasmr5099]

Did he just call shellfish eaters perverted 🤣🤣🤣🤣

[@TheDisquietingNight]

Well, shellfish is known as afrodisiac food..

[@arbalestt4590]

The wording "hentai" here are not "perverted" but rather "abnormal". To quote him again : "Because of the grotesque feature of shellfish, uni and sea cucumber, people who first ordered them are adventurous and abnormal".

@@zachtan .. Why? Do the 2 shells symbolize a women keeping her 2 legs closed? lmao

[@recoil53]

@ I mean, look at the imagery.

[@cosmosgalax]

His story is a real life anime story

[@Shadowboost]

The moment he called me hentai, I wanted to pump that shellfish muscle around me

[@briancooley8777]

Weird

[@pauldelacruz6296]

spectacular

[@mayalauzon6242]

These are great. Keep them coming

[@angeleusebio9451]

Amazing you are CHEF

[@iwaseasymeat]

The mackerel is a great fish

[@rayjaysat]

Such a unique chef:)

[@imap2903]

He knows tooooooooooo much about his work and his knowledge is just great. But, why doesn't he has a gas stove?

[@Resin_Lover]

Abhishek Pankholi gas stove not really needed in pure sushi restaurant except grill unagi imo

[@MannyGrey]

So my man Cloud was swinging around an oversized unagi-saki? 6:28

[@phoeberaymond8781]

Oh if only i could eat scallops 😞❤

[@lindaparker6102]

I don’t eat sushi, Love ceviche ! Very interesting video !

[@victorpatiu8491]

kireina presentation

[@Sheahova]

i feel like im on an adventure XD

[@oliviab9880]

When he said the people who first order shellfish is a little bit perverted im like 0_0

[@ccwnoob4393]

I never knew flounder was a shellfish!

[@6043231041]

Hes one shell of a chef!

[@FOODANDTRAVELDESTINATIONS]

Who's craving for some sashimi now?

[@SappyTedjajuwana]

one thing i learn from his story... kodawari...

[@jch7807]

kodawari!