Every Tool a Sushi Master Uses | Bon Appétit

[@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.

[@warilaxkezlan1920]

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

[@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.

[@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.

[@chaosembodiment9395]

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

[@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 🥰

[@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.

[@robertrico7598]

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

[@rjptrucking4598]

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

[@roshnuwest7521]

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

[@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!

[@petracoresage8288]

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

[@reid4795]

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

[@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.

[@BiopsyGaming]

most detailed presentation of japanese kitchen tools thank you for the time and effort you put into this

[@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?

[@宥閎程]

非常值得一場秀GOOD

[@benyifrach836]

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

[@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.

[@SensoAmore]

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

[@jyc313]

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

[@Guidamasoo]

Que vídeo maravilhoso, e meus parabéns ao chef!

[@Reksrat]

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.

[@dirtrider88]

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

[@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.

[@bryant928]

I LOVE THIS GUY!

[@wildflower1542]

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

[@kk_tran]

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

[@dainius4168]

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

[@mikmak12711]

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

[@pushing2throttles]

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

[@einzchillen]

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

[@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.

[@silk3sm00th]

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

[@lisajel52]

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

[@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

[@nikki642653]

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

[@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.

[@ave_rie]

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

[@PrimRose25]

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

[@宥閎程]

安靜乾凈手法成熟燈光設計完美

[@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!

[@spinderola]

So interesting, thank you

[@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.

[@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.

[@Marc-uy7hp]

Thank you chef.

[@kalamathes7857]

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

[@jaredknapp8886]

jealous of this guy's skills and tools.

[@abdulhafiz9937]

Good job BA! More videos like this

[@isabelab6851]

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

[@leonardoaraujo8364]

Incredible how he Master the tools.

[@jamescundiff9868]

Thank you for sharing chef, love his passion

[@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.

[@AG.Floats]

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

[@JacksTheRabbitsTube]

Love the hammered tools, absolutely beautiful.

[@fearless7519]

This mans english is perfect

[@krysdekel]

I so enjoyed this!

[@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.

[@composerdorianbell]

I love this video so much.

[@CyclingWithDan]

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

[@bentleymahakij1]

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

[@wayneregretzki5491]

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

[@elluisito000]

Awesome video, thanks

[@hektorlitch4993]

This dude has some cool socks

[@samchapple6363]

Brilliant ❤

[@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

[@Catford_Bridge]

amazing

[@shilsee]

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

[@damohr69]

so nice!

[@neruteru]

this is amazing

[@richardg8651]

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

[@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 😭😭

[@CptVPA]

Does he have his channel? Amazing

[@creo420]

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

[@dellasyawali3914]

Please do another video with Lizzie olsen 🙏🙏

[@TrishaMaybe]

So cool!

[@mallison9251]

Love!

[@bbmpiano]

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

[@matthewkorn1818]

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

[@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

[@pascalnolan1614]

wide range of products

[@anabertomeuabreu9876]

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

[@adamsmelko3363]

Bruh now I’m gonna have to doordash sushi tonight

[@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.

[@finechefs7885]

Wao

[@marcolin10002]

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

[@melaninxhalide1165]

🔥🔥🔥

[@-zer8086]

wow

[@KoolRanqe]

Is Omasake only in reference to Sushi?

[@raine_wynd]

No, but you need to specify what you don’t want to eat (e.g. no raw shellfish) or the chef might give you that.

[@jeremycdurant]

You can get this at any three star restaurants. They're called tasting menus in English.

[@privateinvestigator8607]

3:50 I thought Kisame was gonna show up.

[@donotresuscitatetrampstamp]

i wish america had this much culture 🥴

[@swankyangelo8527]

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

[@loganwallermusic]

Somebody get this chef some comfortable platform shoes.

[@rhyboy1]

I wish I could eat here :(

[@vernadog12]

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

[@chefcamsey1375]

❤👍

[@chefcamsey1375]

❤

[@jeboks777]

Sushi knives are unsheathed>sheathed for 5 years before it can be used to cut 😂