Every Tool a Sushi Master Uses | Bon Appétit

Join chef Junichi Matsuzaki from the renowned Noz 17 in New York as he brings you behind the counter to demonstrate every tool he uses in preparing a 30-course omakase dinner.
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0:00 Introduction
0:31 Deba Knife
1:04 Unagi Bocho
1:21 Usuba Knife
1:37 Mukimono
2:00 Kengata Yanagi
2:25 Aoko
2:58 Kana-Oroshi
3:41 Oroshiki
4:03 Manaita
5:10 Netabako
5:52 Hida-Shunkei
6:04 Uni Box
6:34 Matchawan
6:56 Ceramic Bowl
7:27 Mishima-Style
8:33 Handai/Hangiri
9:04 Shamoji
9:26 Ohitsu
9:40 Suribachi and Surikogi
9:56 Small Suribachi and Surikogi
10:05 Geta
10:50 Bonzaru
11:27 Dentou Kougei
11:46 Makisu
12:12 Bamboo Spice Shaker
13:02 Yattoko Nabe
13:18 Yattoko
14:03 Yukihira Nabe
14:36 Tamago Pan
14:56 Steamer
15:34 Hagama Rice Cooker
16:40 Uchiwa Fan
16:56 Chopsticks
18:14 Urokokaki
18:34 Brass Urokokaki
19:11 Small Spoon
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

[@JohnJones-qd4pp]

His passion and love for his kitchen equipment is infectious.

[@warilaxkezlan1920]

It is rare to see people that inspire so much respect in such a short time.

[@grumbazor]

I love the fact that he takes care of his tools, repair them and keep then in good shape instead of constantly buying new stuff.

[@liamdickinson8170]

I love that his wife gifted him one of his knives. I bet he thinks of her whenever he uses it.

[@hektorlitch4993]

I also found that pretty charming.

[@davidorourkesr]

Lot's of life lessons this man is actually teaching us. I've got mad respect for his ways.

[@KessuPutte]

I love his philosophy towards tools. Nowdays it's easy to take for granted the availability of tools and devices because of the absurd abundance of them. Something breaks, order a new one with just few clicks on the smartphone. Back in old times quality tools and devices were more scarce and that encouraged or even forced the users to understand the mechanics, maintenance and repairability of these tools. Yes, of course it has some benefits to have brand new beautiful tools. But there is also the poetic beauty in maintaining your tools and like the chef here said "grow old together with your tools" :)

[@Galactusz007]

Those two words, “mad respect”, is such a tired and played out phrase.

[@icechiang]

I love that he calls his tools his treasures. You can tell he approaches everything incredibly thoughtfully.

[@mistyarcher802]

What a special person! His love for what he does and the tools he uses just pours out of him. Very cool to see 🥰

[@chaosembodiment9395]

Passion is such a powerful thing. You can feel it in the way he shows the tools of his craft.

[@tom_something]

11:43 - I love the geometric pattern of those bonzaru. I'm so accustomed to seeing things woven in two directions only. But those two he's holding up are just fascinating. They make me think of some of Escher's tessellating pieces.

[@rjptrucking4598]

Love these styles of videos. The stories and culture. It's amazing

[@robertrico7598]

This was amazing, this man is amazing. I’m blown away by the complexity of simplicity.

[@vickylikesthis]

Growing old together with your tools T_T how lovely.

[@kwaaaa]

The meaningfulness of each tool he conveys, you can tell he puts his love into the craft and food.

[@petracoresage8288]

The ceramics and the usage of their properties is fascinating. Much respect.

[@jesseguterman7244]

chef matsuzaki is so amazing, he has me enamored at his description of his spoons. come to think of it, he and Chris Morocco have very similar energy

[@tom_something]

I was going to say the same thing!

[@benyifrach836]

His english is amazing, itd be amazing to see him work one day

[@reidk4795]

This is a wonderful restaurant and worth a visit, chef matsu is a true master!

[@Rodviet]

What a beautiful video. I can only imagine the flavor of the masterpieces he must make! So much care and detail in the tiniest things, it’s so impressive to see

[@bryant928]

I LOVE THIS GUY!

[@zackaryzhelyeznov]

I felt so inspired watching and listening to Chef Matsuzaki. What a cool and wise person. Loved the episode. Maybe more episodes with him?

[@Andres_Martinez.]

love the passion this man has it shows how much he loves what he does.

[@jaredknapp8886]

jealous of this guy's skills and tools.

[@Guidamasoo]

Que vídeo maravilhoso, e meus parabéns ao chef!

[@ohwhale.]

Nice! Now all that’s left is showing us the 30 courses ;)

[@wildflower1542]

So impressive the way you show all the kitchen tools for an easy & pleasurable cooking .. Thank you for posting .👋💯

[@mikmak12711]

"This one is a gift from my wife." He's so pure. I have such respect.

[@spinderola]

So interesting, thank you

[@amandalanuza156]

This video is really special, not only did I get to learn about the chef's tools but he shared his values, his respect for the sustainability and craftsmanship of his tools.

[@GoScience123]

I feel bad for people who just watched BA for basically reality show content that now consider it "unwatchable" cuz they're missing out on incredible videos like this.

[@jyc313]

I like this guy’s attitude. Have a casualness that is rarely seen in high end sushi chefs.. seems more approachable.

[@fearless7519]

This mans english is perfect

[@nikki642653]

The love and respect for everything. Amazing to see. Thank you

[@jamescundiff9868]

Thank you for sharing chef, love his passion

[@ave_rie]

Excellent walkthrough and descriptions by the chef! I appreciate the simple editing style on this one.

[@leonardoaraujo8364]

Incredible how he Master the tools.

[@dainius4168]

Such a wholesome guy! Perfect attitude towards his tools. Couldn't have a better host for this episode

[@kk_tran]

i loved this video sm ! his knowledge is so insightful and it’s so beautiful to see japanese culture

[@Marc-uy7hp]

Thank you chef.

[@JacksTheRabbitsTube]

Love the hammered tools, absolutely beautiful.

[@kalamathes7857]

This was excellent. Thank you for sharing this wisdom and passion!

[@lisajel52]

Wow! Loved this! He is so very sweet and talented. 🍣

[@eadruna]

I really love seeing the woody interior and so many equipments/tools from bamboo and wood.

[@krysdekel]

I so enjoyed this!

[@elluisito000]

Awesome video, thanks

[@pushing2throttles]

He's bad ass! I love that he's so serious and passionate about being a steward of his craft!

[@composerdorianbell]

I love this video so much.

[@silk3sm00th]

The most wholesome thing good lord. You can see the love for every single thing

[@abdulhafiz9937]

Good job BA! More videos like this

[@angrypotato_fz]

Wonderful! A lot of useful tips and an example of kind, professional and great attitude. I especially liked the details about ceramics - he has shown with care the 300 years old dish, and after that he has shown a real "treasure", one made by his friend's father, that's very nice.

[@bentleymahakij1]

Not me crying about how important the bowl is to him because of the backstory with his best friend's dad 😭

[@DanteYewToob]

I never knew the angled flat end of the chopsticks had a purpose until now! Oh my god… lmao I just assumed it was part of the manufacturing process or something but it makes sense… you have a small spatula/scoop at the end for garnishes, seasonings, or whatever else you can’t poke or pick up. Very cool. I actually have a pair of those type in my kitchen, I’m going to try it out later!

[@TheLateScottBaio]

they actually don't and you don't stab and poke with hashi. the ones with the angled ends are 料理箸 ryoribashi they're for cooking with not eating when you transfer food you cooked to the plate you use 菜箸 saibashi and when you're eating you're just using hashi 箸 or otemoto おてもと

[@jessakabingue5601]

This guy puts so much attention to detail. Years of investment. Bravo

[@Grooth]

Super into his way of thinking, if you buy something nice, you never have to buy it again. Obviously not feasible for everyone and all tools but the less waste we can make the better!

[@shaunie57]

I love Japanese tools, made to precision detail. I'm still mastering making Tamagoyaki Omelette. The pan has to be hot but not too hot. Enough oil to coat the copper Makiyakinabe pan. Then there's the flipping....I love how Japanese chefs learn their craft to perfection.

[@damohr69]

so nice!

[@samchapple6363]

Brilliant ❤

[@richardg8651]

I guess that's why Noz 17 costs $400 per person and the corkage fee is 120 per bottle . Some day .

[@isabelab6851]

Oh…how I would love to go sit at his bar! This is wonderful!

[@ReksratYTB]

I'd love to eat at a restaurant like this one day. Nothing beats food made right in front of you by a chef this passionate about his work.

[@neruteru]

this is amazing

[@Hayden-rc1ru]

I collect handmade knits because I like the fact that they were made by someone instead of a machine, so I get it, I like that guy.

[@user-vv7ht5yb1v]

非常值得一場秀GOOD

[@TrishaMaybe]

So cool!

[@TheClayCoKid]

I love all of my kitchen tools. Im not a professional yet. But I respect all of my stuff like this. There is a phrase in carpentry its a fine craftsman that blames the tools. We you use the very best tools and the very best ingredients there is only one place to place blame.

[@AG.Floats]

A really nice Omakase place opened up yesterday in my town. Excited to go.

[@mallison9251]

Love!

[@roshnuwest7521]

wow his English is great, heavy accent but his knowledge of English is top tier. good job

[@CyclingWithDan]

Love when he says that he and his tools grow old together

[@dirtrider88]

10:05 imagine standing all day every day on a flat piece of wood in your socks

[@hektorlitch4993]

This dude has some cool socks

[@colomblanco]

This guy has such a strong accent for someone who's totally fluent.

[@user-vv7ht5yb1v]

安靜乾凈手法成熟燈光設計完美

[@matthewkorn1818]

I don't know why but I need a shark skin grater.

[@kimphifer9882]

This man needs to be protected at all costs. ❤️

[@henryt9281]

You would think, but he runs his business in NYC, which chooses its criminals over its hard-working citizens.

[@wayneregretzki5491]

LOVED THIS! also does anyone else get mild chris morocco vibes from this guy?

[@UltimateSpanky73]

Nice words. Buy something cheap and throw it away, buy handmade quality and have it for life. Japanese people are known for craftmanship. I wish everyone was like that. I really think my tools are part of me as he says.

[@finechefs7885]

Wao

[@-zer8086]

wow

[@shilsee]

09:16 "They say he carved it himself... from a bigger spoon."

[@Daniel-wj5tl]

finally, a less- pretentious japanese cuisine video that actually explains the process.

[@adamsmelko3363]

Bruh now I’m gonna have to doordash sushi tonight

[@melaninxhalide1165]

🔥🔥🔥

[@pascalnolan1614]

wide range of products

[@ligerzero8685]

As sushi chef for 18 years in all kind of restaurant from sushi train to omakase. there more to learn from different sushi head chef and the style they do things

[@vaughnallenyachtsales945]

Does he have his channel? Amazing

[@cydnibennett8351]

oh what I would give to get to eat his 30 course omakase dinner. I am absolutely devastated that I have to end this video and I won't have any authentic japanese food in front of me 😭😭

[@big_dick_entropy]

im less than 2 minutes in and i think i already saw enough knives to exceed my student loan balance

[@anabertomeuabreu9876]

just casually producing a plate from the edo period...impressed

[@chefcamsey1375]

❤👍

[@dellasyawali3914]

Please do another video with Lizzie olsen 🙏🙏

[@vernadog12]

The only knives a chef needs. Chef, bread, boning, filleting & pairing knife.

[@nickyang1143]

Please do a lesson with a sushi chef on how they make rice. Everyone focus on the fish but like he said, rice is the most important ingredient in sushi

[@chefcamsey1375]

❤

[@rhyboy1]

I wish I could eat here :(

[@loganwallermusic]

Somebody get this chef some comfortable platform shoes.

[@privateinvestigator8607]

3:50 I thought Kisame was gonna show up.

[@sverdrup4321]

Really cool, why does it have subtitles tho? Dude speaks great English

[@tjlovesrachel]

Because some (a lot) of westerners are bad with accents…. Me personally I understood him well not only because he speaks well but bc my grandmother is Japan and she as an accent and I grew up with it.

[@donotresuscitatetrampstamp]

i wish america had this much culture 🥴

[@swankyangelo8527]

The United States** because America does have this much culture look at Mexico for example

[@creo420]

The chef says Anago is freshwater eel at 1:15 but he is wrong. Anago is actually saltwater eel. Unagi is freshwater eel.

[@marcolin10002]

Anago is a freshwater eel in season? Is he serious?