Exploring Master Chef Udatsu's Michelin Star Sushi Creations!

[@xxCablexx]

love Chef Udatsu's cooking style and his story, I'll have to book a tour there someday

[@JapanbyFood]

Please do!

[@lutherpippen]

I just watched National Geographic's video on this place

[@Kariforunia_Jin]

Same! Love me some Lucas Sin!

[@machdragon]

Same, Lucas’ video made it look so good. Might book it to try in a couple months

[@etanaratsastaja]

@@machdragon I went there last year and wasn't disappointed. Make sure to head out to Nakameguro a bit ahead of time, it's a beautiful area that you might miss if you're just hanging out in central Tokyo.

[@machdragon]

Too bad it seems the head chef is off on Sundays and Holidays, and they'll only have trainee chefs during my Golden Week visit in April 😢 Will have to book a different restaurant instead

[@etanaratsastaja]

@@machdragon Yeah, Golden Week is a bit tough with bookings, crowds and hotel prices 😬

[@Espectro6.]

@0:21 The King Of Fighters '98.

[@RsoldierR]

SUSHI HYPE!!!

[@JapanbyFood]

For sure!

[@Bad_Karma1968]

As always fun and informative

[@JapanbyFood]

Glad you enjoyed it!

[@Absurd000]

great episode! It was really cool to be able to watch Chef prepare all the artistic dishes. It was super fun to watch!

[@JapanbyFood]

It was a super fun experience!

[@astroboy3507]

Meguro cool location!!!! Yep it’s ART!!!! ☺️👍🏻

[@JapanbyFood]

It is a great location!

[@linz1327]

Nice mini docu!

[@JapanbyFood]

Thank you! Cheers!

[@rubentostao3686]

8.59 he uses a very specific knife to cut the salmon herb roll if anyone knows wat kind of knife this is let me know pls

[@wmb415]

Hello, no SA?

[@JapanbyFood]

Next week for sure:)

[@Jamie-gu7ib]

Same chef and resto in National Geographic

[@JapanbyFood]

Super cool! Will check it out!

[@shorty61978]

I have seen in some videos where they cut up som tuna fish that theres som dark/brown meat on that they cut away. why do they do this? is the meat bad ? or is it just because it dont looks edible ? I hope you answer my queistion because i really wanna know why. because in my mind it must taste just as amaising like the rest of the Tuna fish. love from Denmark . Trine.

[@MyHomeIsVegas-nc1fb]

I think what you referring to is the part called "chiai" (bloodline). It's got very strong, rather fishy flavor so it's not common to be used for sushi. However, it's totally edible and they often soak the part in water for days to get rid of any blood, then often marinated in soy sauce and grilled or braised.

[@Lawrencedimayuga]

Niceeeeeee❤

[@victorlui5955]

Hi Japan by Food 😍🖤🥰🍻🍺🍣🍣🍣

[@JapanbyFood]

Hello 😊

[@linhrom7227]

erm.... chef Lucas Sin anyone?????

[@rubenhill6989]

5:32 you need to fix it. says "smoked Fatty salmon" but its clearly Tuna

[@JapanbyFood]

Thank you for pointing it out!:)

[@aza6460]

Pasti ada ancaman

[@TheBradylands]

Just saw this chef😅

[@JapanbyFood]

Yay!

[@FMFvideos]

Dude is using swords!

[@JapanbyFood]

He means business