How Sushi Master Masayuki Komatsu Uses Japan's Prized Kinki Fish in His Omakase - Omakase

Cut, color, clarity, and carat. These are the four qualities sushi master Masayuki Komatsu learned to look for from his father, a diamond appraiser, in the imported fish he gets from Japan for his forthcoming omakase-style restaurant, Hiyakawa. The former head sushi chef at Morimoto NYC used to serve 600-800 people a night. Now, chef Komatsu plans to open his own 25-seat sushi restaurant in Miami as soon as possible.
Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants.
Credits:
Director/Producer: Pelin Keskin
Camera: Carla Francescutti, Francesca Manto
Editor: Carla Francescutti
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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For more episodes of 'Omakase,' click here: trib.al/0QskDdA
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[@nigelinoooo]

"If you are afraid of making a decision, my advice, is just do it. Something will change for sure. Who knows if it's good or bad. People are made to make mistakes, but wether that mistake takes you forward to the next level is up to you. You make the decision" Very well said. I think we all can learn a lot from this, thank you.

[@vyra4896]

“If you're not scared then you're not taking a chance. If you're not taking a chance then what the hell are you doing anyway?” ― Ted Mosby

[@benniemoralli6451]

I think I will live to this

[@vivekshinde8746]

I too can relate to what he said.

[@kamoroso94]

*whether

[@basicdva3610]

Those quotes are basically "yolo"

[@vsGoliath96]

The interior of the restaurant is beautifully designed. I like the minimalist, clean look and natural wood. This guy knows what he's doing.

[@RadicalTurbine]

I have to give it to the Japanese chefs not that they are better then other regions chefs but they just have this aura of respect about them when cooking that I haven’t seen presented in other culinary masters.

[@LiveLaughLovecraft]

I wholeheartedly agree! Their dedication to something they like is a whole different story!

[@pattp.7358]

Totally agree with you there, apart from the fact that sushi chef is regarded as a highly respected career in Japanese tradition, many of these chefs spent decades of their lives practicing the art of making sushi. Sushi is an art, and the artist being the chef requires alot of patience and delicacy, giving full respect for the fish by using their every parts, then paint it with their hands, to be served in a small portion but filled with so much stories and fulfillment.

[@jammy008]

thats kind of Japans attitude to every profession

[@kamutiub]

Totally agree..and not just in culinary..other field also the same i.e craftsmenship..farming..etc3..

[@rachelyssc]

By far one of the most insightful sushi chef in the whole series.

[@carmensmithaguirre3049]

I really like this chef. He is a very good teacher. I was hanging on to every word he said.

[@Unknown-vr2gu]

"Looks like a surfboard" *breaks it and starts doing asmr*

[@NixonAxi]

I need to know the science behind prawns staying alive throughout the shipping using sawdust..

[@ProfX501]

Presumably the sawdust is moist and the container would have been oxygenated. It would definitely have to be chilled as well

[@paul-martintandetzki731]

That was my first question. How the f u keep prawns alive in sawdust

[@xBbymichelle101]

I'm in no way a professional but I personally was also interested in knowing the science behind keeping prawns in sawdust since I'v seen a fair number of videos where people use that method and funny enough, a quick google search and most the results seem to have many others scratching their heads on this method and even calling it bs lmao. The best search result I'v come across was a research article written by two(George J. Flick, Jr., Ph.D. David D. Kuhn, Ph.D) for the Global Aquaculture Alliance on Shrimp out of water if you're curious to read the same thing! In Short, a lighter (and possibly more cost effective due to weight) alternative to water for live prawn transportation.

[@ShatteredGlass916]

@@xBbymichelle101 so basically, sawdust can absorb just enough water for the shrimps to survived shipping, while at the same time more cost effective compare to traditional water transporting

[@markserrano4586]

honestly think I'm super proud in this dude I don't even know him and I just think he's doing a great job he has a skill that nobody really Masters anymore and he's perfection at it.

[@richardmollberg3096]

Everything looks so good, the seafood, shining knives, wooden furniture and technique.

[@chubilubis]

Damn quarantine, I miss sushi.

[@Velocitist]

He doesn't compare them to diamonds, he just have so much respect for his ingrediants that he treats them like diamonds.

[@BeckyNosferatu]

As should anyone in the food industry. Especially if you handle raw ingredients that are STILL RAW upon serving them.

[@Velocitist]

Becky Nosferatu Very true indeed.

[@marimo66666]

this fish cannot farmed and they can only be found in low oxygen level waters. listed endangered on the list, some are even older than your grandparents. not too sure whether to place a price tag to put on the plate 🤔

[@fxckit7571]

Japan always makes everything looks perfect

[@thouvibolmongkol8827]

Shrimp are preserved in saw dust? -learn somethin'' new every day edit: Should I be considered to how many likes this comment has? But tnx for the likes ;-;

[@Stormvogel262]

Makes one wonder how they found something lilke that out in the first place.

[@deminada3964]

Is wet sand . They live in sand.

[@recoil53]

Kept alive, not preserved.

[@thouvibolmongkol8827]

@@recoil53 Well, now I've learnt another thing new

[@pakjai5532]

Shame they cannot put fishes to sleep in saw dusts.

[@pityme402]

Japanese people always takes pride on what they do that’s why the quality they delivered are always top notch.

[@greatwhitenorth3717]

Every fish sees a different master preparation to bring out the maximum flavor and texture. That is master at work...👏 amazing.

[@RayMak]

Ingredients are so important

[@davidcarmona4362]

I’ve been lucky to sit in front of this man and eat his food. If you haven’t done so. You have not eaten sushi yet. He is a master. And a hell of a nice guy too. Thank you Cheff

[@JustinY.]

*Eats hot pockets and ramen* Yeah tell him about quality fish!

[@theswordofthemorning9055]

Yeah no my original comment was too cringy Also like damn dude you really have a wide range of genres

[@amirsamhiri7260]

😂

[@ilikecarrots7209]

heyyy justin

[@christopherdu4566]

HES BACK

[@emmabee5027]

Amazing video... please do some more of this kind! So relaxing his voice, his ritual, the music.....

[@slalomie]

I’m not a fan of raw fish/sushi, but I can respect the uncompromising quality and hard work these chefs exhibit. The interior of the restaurant looks beautiful. Those wooden structural ribs/arch remind me a bit of the Oculus at World Trade.

[@gbautista100]

08:05 should establish a relationship with a Miami vendor that can provide a local fish when something like this happens👍

[@danield6740]

8:19 *THIS IS KINKY* omfg I legit lol'd

[@white-ec1mt]

Thank you for the life advice. I have always been hesitant to pursue my dream of becoming a classical music composer because of everyone in my family and people around me telling me it won't earn money to survive. But I feel like I want to make my life more meaningful! Ill start today and begin my journey of becoming a classical music composer! You have inspired me to not be afraid of changes! (Its better to start somewhere than to never start at all)

[@it9698]

The tradition of Japanese people is amazing. Respect

[@vsGoliath96]

"If you are making a decision, my advice is just do it." *Shia Lebouf intensifies*

[@danf8047]

As soon as this confinement of Covid-19 is over the first restaurant I'm going to is a sushi place oh hell yes.. I'm craving it so badly right now

[@maix139]

I like the Chef's attitude and wisdom :)

[@KevinRay_man]

That was some very, very intelligent advice there at the end. Respect.

[@ryanhill8590]

This video gave me chills. Pure Art.

[@nizoraa]

I love content like this. So beautiful and meditative. It's great to see the science and art behind working with fish

[@iustitiamerchantxiv5872]

It's 5 AM here in my place, and I haven't slept yet. I like how knowledgeable he is on his craft, and how he tells bits, and pieces of his life. This video made me hungry. Time to raid the kitchen before I go to bed.

[@sarfaraazansari6135]

Last minute counselling was good

[@deminada3964]

My mouth is watering to make a falling water.

[@AlifBurger]

So soothing to watch with the bonus of some life advice 👌🏼

[@JiaRuAu]

he looks so happy that it makes me happy.

[@FOODANDTRAVELDESTINATIONS]

Yummy! Who's craving for some sashimi now?

[@captprime9446]

That prawn looked amazing!!

[@KZbaa55]

Respect to this man

[@21pub_99]

와우 스시 손질이 대단하시네요~ 너무 먹음직 스러운 회가 많네요 !! 오마카세라 정말 믿고 맡길수 있는 음식들만 준비해 주시네요~ ^^ 저도 오마카세 식당을 가끔 가는데 퀄리티가 아주 좋은듯 합니다.

[@achiffoncake]

Yea I love being “Kinki” too

[@ozymandias7362]

*Gracias*

[@jtwy161]

I don't think i'll be able to afford even a piece of sushi at his restaurant

[@vishnubhramashiva4110]

im not sure if i can even afford their water.

[@shino8854]

Not sure if I can even afford to watch this video....snap, there goes the rent money.

[@zerad3307]

"If you are afraid of making a decision, my advice is, just do it." Guess i had to do something to chase my dream. Fo what people say or think about it.

[@demonmrbooom]

There are several things to consider: Would you do something or hesitate and do nothing? Would/Should/Can/Do you have you do it? Would that make you happy? Would that make you survived? . Most people i know chose the safe route: They will do something, and they chose to do something make them earn a living, then do whatever make them happy in the free time (if you can't afford some leisure time, you should rethink the way of making money [what's the point of having money when you can't spend it? ]) If you choose to follow your dream, be prepare for unexpected spending, then if you cant pull that through, it will be more worthwhile.

[@zerad3307]

​@@demonmrbooom Thanks for you advice sir. Currently i'm working overseas and my working time is 12hours perday and 2 off day per month. And i''ve been working for 5 years+ and i'm feeling kinda exhausted or sometimes bored, not stress (i love my job, i'm working as SEO and internet marketing stuff). The reason hold me to quit my job is, i got a decent payment monthly. and if i quit and start from zero i obviously won't have any income for minimum 6 months or even worse. What i want to start is be a Betta Fish Breeder and i have to invest lots of money, my family 100% will against that because they think something like this won't work.

[@demonmrbooom]

@@zerad3307 It seems like what you're doing can't be helpful much for your dream (beside finance). . i think it it'll be best to begin that as an hobby, spend sometimes with those who has experience and start a saving first. (well, that route may take a long time to do, but not active time intensive, plus give you more time to choose which is best). An insurance i guess. . When you have spent enough times into it, the money to switch and enough experience, it will be a lot easier to consider what to do next; at least enough to make your family a lot less worried for you. A quick 5s gg search gives me this link: 1. modestfish.com/breeding-betta-fish-guide/ (they don't advertise their own goods, just amazon links for the equipment, so scam safe; and they provide decent study, chart...) 2. kzbin.info/www/bejne/iKHMZXaZfbZ7isk (a true hobby) . I'm sorry for not able to provide you much . I'm used to be an engineer, but i like to bartend, lucky for me, i'm able to go to work in the morning, and be a part time bartender in the evening. I'm happy this way, because sure as hell bartend can't provide enough for even myself, let a long my future wife, here in VietNam. Plus, sometimes, you meet not only decent customers, but also not so great ones. Stress from those plus hand to mouth salary; it'll becomes less and less about dream, but dream plus reality. . Wish you can happy with what you choose.

[@zerad3307]

​@@demonmrbooom yes man, but i can't start it as a hobby when i'm working overseas. i don't have time and space for that. That's why i'm thinking to quit my job. I do save decent amount of money. But still it worried me if i can't make a living out of this. Good for you, you can still keep working and have a part time as bartender.

[@demonmrbooom]

@@zerad3307 wish you can squeeze out a day to chat with your near pet shop, one focus on fish.. Like this video, he spent 5 years on his saving to be called a master sushi chef, know how and where to get his ingredients, how to open and maintain a restaurant. Then choose between going back or keep going open his restaurant. Wish you soon to save enough [like him for 5years].

[@julexamarillento7421]

Cool! Now, can somebody tell me where is his combo was? That guy named "Toriko" of the Four Heavenly Kings?

[@cheesymn7779]

That's the first thing I thought!

[@Chick3nluvver]

This guy has Daniel Levy delivering his truffles, what a boss

[@Cyrribrae]

Hope they can survive until launch.. Not opening and bleeding money and timing during this pandemic is probably wreaking havoc on plans.

[@jiggedyy]

I saw the Boss from Mario Sunshine and Barraskewda from Pokémon Sword&Shield, such a weird crossover. But nevertheless he's a phänomenal Sushi Master!

[@sarundayo]

Came for the sushi, stayed for the advice 😎👌👌

[@Choopremo]

The place looks like a cafe! Love the ambiance though

[@SA2004YG]

Tried out his omakase about a year ago. It was amazing

[@ellisnguyen7663]

huge respect to people still doing traditional work

[@JohnSmith-mk1rj]

Lemme see if I get this straight - This dude is in Miami, which is in Florida, which is surrounded by water on 3 sides. And he claims he can't get fish. What he means is he can't get Japanese fish, which he does get but they come to him frozen and packed in ice, with the lone exception being shrimp. I'm pretty sure he could get actual fresh fish in Miami. He just chooses not to for some strange reason. He's serving his customers mostly frozen fish.

[@EdwinLap]

Wow that selection of fish looks amazing.

[@ekatrianza95]

Now i want a soft warm curly cut sawdust filled bed with a little bit of smoky aroma, its so bad its great.

[@lengxiong1981]

Love this!

[@RayfilWong]

That interior is amazing 😉

[@keithlee3245]

Is it me or the camerawork is very shaky?

[@ShatteredGlass916]

Probably a different guy. Since this probably filmed in the middle of pandemic or close to it

[@blairdavis]

I can actually say I would have eaten everything he made. And I've never tried sushi

[@LiveLaughLovecraft]

I used to hate seafood. But high quality sushi is something else...

[@tkcaapi2876]

my mouth is watering

[@PalmTreeDayDreams]

The layout of the restaurant is gorgeous!

[@recoil53]

Yeah, I'd actually like to hear the architect's thoughts.

[@aisyahcollection2777]

Sushi is always good to eat in any condition.

[@TredingMusic9]

wow i like JP food

[@method341]

Ika (squid) nigiri is one of the most underrated nigiris. When done right, it is sumptuous.....

[@patriciafuruhashi9645]

Wow! Chef Shuji Hiyakawa & chef Komatsu are going to rock Miami’s world when this opens. Any idea of when opening would be???

[@johnjpa808]

I respect the art you have shown is. Maybe it’s time to start using local fish in the USA? Florida has a lot of fish species.

[@shishkebab6473]

This fish is making me feel some way

[@paulhenrysaito2842]

Live shrimp in the sawdust without water, Amazing 👌👌👌

[@watdafuc1234]

Pick up line to try out: ‘hey babe are you turning me into a fish? Cuz im feeling kinki’ lol

[@Txshanell]

I don't even like Japanese food but after watching him I love it I wish I could eat his food such skill in execution he's an amazing chef thank you for recording this and posting this he is amazing to fulfill your dream from a childhood to be a Japanese sushi King like he did that just amazing it enough I can't even imagine how his family and its culture must feel this is my first time seeing him and I'm Blown Away

[@rpomusic]

I can assure you that whatever you ate as Japanese food isn't Japanese food. I promise.

[@coltonlebourdais1453]

Omg that looks good i miss eating sushi

[@eldityarichard8932]

wow so cool

[@bannedinallston]

Quitting engineering because it was too tough, only to train for 10+ years to become a sushi chef. Wild

[@GOTSTUUUFFED]

I don't have that issue. I get my Hakkaku fresh from the ponds of Jurassic Park.

[@James-gz6iq]

I like German sushi, it's the best, engineered to perfection.

[@ramsinc5521]

I just now realized that that's squid bone it's what they give to parakeets

[@jeftsui8163]

It's cuttlefish bone. We sometimes use it to cast metal into to make jewellery.

[@furblokeEN]

8:20 - I'm not kink shaming but come on man

[@kocknyllelangos135]

I see that Komatsu grew up. Toriko would be proud

[@nywof]

With covid and everything I hope this dude is doing alright...

[@MrDschaen]

Is it just me or is the footage in this one super shaky in the handheld shots? Kind of a hassle to watch in full screen cause it is jumping all over the place - hasn't happened to me before on Eater videos... really strange!

[@91rumpnisse]

"How a Japanese Chef uses this kinki fish" O_O

[@user-xs5tw7xp7g]

Damn I am hungery

[@Tungsten96]

What a weird looking fish! ::Om nom nom!::

[@jintanmanis5000]

shrimp can sleep in sawdust? whattttt!! mindblown!

[@randomtragedyx]

I want to go just so I can ask him one question and get an hour long explanation on different fish

[@allenluminarias5334]

@8:48 I’m sure he has a reason for it, but I can’t help the fact that he scales the red (kinki) with his knife when he has the fish scaler right in front of him. He’s going to dull his knife like that.

[@kromortal6763]

I finally know what those white things are at the beach. Always thought it was plastic.

[@buzzler745555]

*video opens with a clip of fish being descaled at the belly* yeah that's one Kinki fish, alright : ^)

[@Passionforfoodrecipes]

Watching him extract that squid ink took care of my appetite lol

[@KoyukiMizuno]

When I saw the thumbnail I immediately thought of that ATLA swamp ep fish

[@ivo166killer]

Can i have the name of the last song, please? You kept the moment with it...just no words.

[@2darkdragon]

damn that is a nice space

[@hkbabel]

Thank you Master Komatsu. My tradition is not yours, so I choose to eat only locally sourced seafood, but I absolutely respect your mastery of your craft & dedication to quality. EDIT: You are alos an excellent teacher!

[@ytho2641]

Bro I swear every sushi chef does the obligatory wasabi grind at the start

[@SKRUBL0RD]

cool, now i know everything i need to open a competitor

[@jonasibanez5830]

I came here for the Kinky jokes on the comments, i stayed for kinki fish

[@benosick9927]

It's wild to me that Kinki is supposedly so valuable. You can catch them off the coast of Washington and Oregon and up in Alaska as well, they're considered a trash fish in those places.

[@jaikanths875]

One man's trash is another man's treasure... which very well works out for this Sushi master as he can earn more profit from this fish.

[@benosick9927]

@@jaikanths875 we also have several species of Hakkaku in Alaska (We call them Poacher Fish), although the ones I've seen are only a third of the size of the one he has in this video. I've never even heard of someone trying to eat one. Maybe I'll try to make some sashimi next time I see them.

[@gyrokemini2064]

That fish sure is naughty

[@SukottoSama]

does he have more fish in the back or is he only going to serve 25 people?

[@GoldenThunderbolt]

Omakase-style restaurants, as I understand, prepare a 1-day-menu, and the next day it will be different. From the little experience I have, the chefs buy ingredients for the day, on the day, to assure maximum freshness. Usually these kind of restaurants aren't open like a KFC, you have to make some kind of appointment, so the chefs know how much to get and prepare for a fixed number of costumers. If anyone can correct me or expand my answer, go ahead.

[@ashesrana]

I am coming chef.

[@jonasibanez5830]

really? no one is going to joke about the name of that fish? kinky fish with kinky fishteshes? okay ill send my self out