How Ebisu Endo Quickly Became One of Japan’s Top Sushi Restaurants - Omakase

Sushi chef Norihito Endo trained under Chef Takashi Saito of the three-Michelin-starred Sushi Saito, who is often referred to as one of the best sushi chefs in the world. After his training, Endo opened his own highly anticipated restaurant, which became one of the best sushi restaurants in Japan after just one year. Now, he hopes to build on what he learned, putting his own spin on classics like eel, sea bream, tuna, and squid, and usher in the next generation of Tokyo's sushi masters.
Credits:
Producer: Pelin Keskin
Editor: Francesca Manto
Video by: Tofu Media
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
----------------------------------------------------------------------------------------------------------
For more episodes of ‘Omakase,’ click here: trib.al/XjUwlfd
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our KZbin Channel now! goo.gl/hGwtF0

[@VacuumDweller]

"Having an absolute respect for my masters is important, but at the same time I try to see them as milestones I can go beyond." This is the way

[@gregho9295]

"If there is something I can't do, that means there is a room for growth." I like his positive viewpoint on weakness/inability :)

[@anoob6311]

Finally, the opening scene isn’t a sushi chef grinding fresh wasabi. Lol

[@sushitraveler]

I will use this advice on my future videos! 😀

[@Beraksekebon21]

And say Irashemase

[@hasugu9825]

@@sushitraveler don't

[@lleo3638]

studmuffin 30 Irasshaimase

[@TheOnlyCrackrr]

I don't know if you've noticed but they usually grind an ungodly amount when they do that intro.

[@しゅーおーくらけらん]

The discovery and usage of the "shinkeijime" or nerve paralysing technique is one of the reasons why the Japanese are regarded as the world's best fish butchers. Fish that are prepared this way and properly bled out can be kept for days to allow some water content to evaporate out, concentrating umami, and all without degradation of the quality of the flesh so that it can still be consumed as sashimi. The Japanese also take a similarly meticulous approach to growing luxury fruits and it's all quite impressive how far they are willing to go for quality.

[@darkim1777]

Even pasteurized pork and chicken is safe when undercooked.

[@recoil53]

@@darkim1777 That's because they don't have trichonosis in Japan.

[@darkim1777]

@@recoil53 and taenia solium/cystecircosis is non-existent. Its just how far they are willing to go for quality. Even chicken eggs are graded by quality

[@recoil53]

@@darkim1777 I also assume you mean "pasture raised" instead of "pasteurized" since that would mean the meat is very well cooked.

[@darkim1777]

@@recoil53 right, its pasture raised.

[@ash-habulyaminnur3513]

Just how much thought has been given in making the food. The oxidation, material of the knives, also the nerve butchering. That's insane!

[@biu182]

03:58 damn that tuna block is so beautiful.

[@mheppal]

kra zey Just want to take a bite out of it 😍

[@Ehawkjj2]

He actually gave a lot of advice you never hear from other sushi masters

[@TheDirtyShaman]

7:30 I love that he's essentially saying that the food in the UK was so bad, he decided to become a chef...

[@TheTTstudio]

No kidding...

[@Murraymfkr]

He obviously never ate at Jimmy chungs, best seagull ever.

[@richardkeler9170]

GORDON RAMSAY would reply to your comment with his accent and say "YoU ArE GoD DAmN RIgHt"

[@eyeofthetiger6002]

How come the UK has produced some of the world's best known TV chefs then?

[@heinzart9977]

@@eyeofthetiger6002 because they learn non brithish cooking skill???

[@loreleifitterer9762]

I love these videos so much! They always bring a smile to my face and they're so relaxing. Thank you for making them!

[@sushitraveler]

I love watching these sushi videos also, they are really good and I hope one day my sushi videos will be this good! 😀

[@spinkryczaksob5438]

I've learned more about sushi form this video, than in my entire life. And as a film editor I have to say, that shoots are great and editor kept really nice balance between A roll and B roll. Beautiful.

[@marcinkruk7405]

Krispin - nie musisz tak bardzo Krzyśkowi Toffować :-)

[@spinkryczaksob5438]

@@marcinkruk7405 z tego co się orientuję, to nie Krzysztof montował ten film. Ba, on nawet nie był operatorem.

[@slalomie]

Descaling the fish in the plastic bag is very clever. If you’ve ever had to do it, you know just how messy it is. The scales go everywhere. And I’ve never heard or seen the wire nerve contraption before. He’s younger but obviously very skilled.

[@snikrdoodls14]

I wish to find a job that gives me such love and passion as this man has, and dedicate my life to it.

[@MelancholicDays]

The sheer detail this guy has in preparing the food leaves me inspired

[@mrhouzef.]

Great video for a great Chef ! You can really feel the passion he has for his craft

[@sushitraveler]

He is really a great chef!

[@meethuula]

His confidence is an inspiration

[@richardnguyen8042]

"handling oxidation" wow that's kinda insane

[@auliasilkapianis1482]

"You need to paralyze the nerves to conserve ATP" Me playing Final Fantasy "You need to paralyze the opponent to gain ATB"

[@davelee5172]

This guy is so humble and deserve every respect there is out there

[@auliasilkapianis1482]

Other sushi chef: Charcoal grilled seasonal yellow striped organic japanese eel from Kanagawa Prefecture This mad lad at 9:17 : UNAGI DESU

[@yumyumboy]

Sashimi, I love sushi. It looks delicious just by looking at the video I want to eat

[@sushitraveler]

My videos I hope one day will be like these or better 😀

[@liamfrangos3277]

this is so amazing I love the tuna videos

[@sushitraveler]

These videos gave me some of my inspiration for creating my sushi videos on my channel! 😀

[@BojanGamingphone]

This is the most Japanese guy that I have ever met! The detail in preparing is phenomenal!

[@sushitraveler]

This is the reason I created my channel dedicated to just sushi because I love the sushi videos Eater makes but they are not that often and I want to see more! 😀

[@games1250]

The best series on Eater hands down!

[@sushitraveler]

I created my dedicated sushi channel to have a video every week if your interested! 😀

[@hirogaru9131]

@@sushitraveler You just got My sub 👍🏻

[@sushitraveler]

@@hirogaru9131 Thank you so much!

[@binahobino]

@@sushitraveler U got mine 2

[@sushitraveler]

@@binahobino Thank you so much!

[@tehkuwen5222]

Wow, he has it down to such a science

[@にほんものごとチャンネル]

I'm Japanese, but I've never been there. I'd like to go eat there.

[@chowmane3348]

Wow looks so good!

[@hunterseeker8906]

Inspirational

Guy is a legend!

[@griffinconnolly3060]

awesome vid

[@abefroman8202]

Yum

[@emca1597]

First time being this early :D

[@sushitraveler]

Then don't be late when checking out my sushi channel lol jk 😀

[@jokojok1814]

Wow his not bald. Its amazing

[@aisyahcollection2777]

I love the sushi fery much..

[@Passionforfoodrecipes]

My buddy didn't think I could come up with a fishy pun for this one... Well if only he could *sashimi now!*

[@sushitraveler]

That was shrimply the best pun! 😀

[@HKim0072]

Its a bit more understandable why it costs $200 to eat at these places. The amount of labor hours needed to prep every fish seems enormous.

[@tonytran3830]

Thank you vice for making videos for Samsung phones!!!

[@auliasilkapianis1482]

"You need to paralyze the nerves to conserve ATP" Me playing Final Fantasy "You need to paralyze the opponent to gain ATB"

[@edwinndhine684]

Interesting concept about the eel...

[@danaltamirano2546]

How old is he? He seems extremely professional and hard working. He can't be older than 30

[@jeroen1989]

Flamingo it is!

[@potatomatop9326]

All i have is a cheapass canned tuna and imagination...

[@pho3nix-]

I usually watch food videos on KZbin while eating noodles, pretending I'm eating expensive sushi

[@mr.n34l60]

@@pho3nix- same but with canned tuna and pretending its sushi

[@hkbabel]

I have an expensive jar of tuna that I'm saving for a special occasion, am living on sardines & Alaskan salmon. My employer has several cans of cheapass tuna, which I will eventually turn into a cheapass tuna casserole :-) And probably I'm really living on cheese & eggs when I think about what I've eaten today... and nuts.

[@emancebo13]

potatomato :p it’ll be alright my dear one, it’ll be alright...

[@pawejan801]

wow

[@an4960]

Now we know what Ross really meant with "unagi"

[@TheSevenS1207]

damn FRIENDS lol haahha

[@KayaBaguette]

Woah im early for once. HAHA

[@Mysasser1]

Same! It's 9am CST USA. Now I have to find 🍣😥

[@WinChi_315]

Same for me.

[@Apoasdf123]

"So I flew to the UK after high school ... I came to appreciate the Japanese food culture" Anything is better than UK food.

[@SuWoopSparrow]

That's what I thought. Nothing to make a person appreciate literally any other food culture like UK food culture.

[@recoil53]

I have always believed that half the British who went out to their colonies just wanted something better to eat. If they had to fight a 100 year war, so be it.

[@Anonimek]

Kiedy zapytaj beczkę?

[@WinChi_315]

A lot of the videos in this series get feedback regarding the subtitles but it hasn't changed. It's too small and plain white which makes it hard to read in light-colored backgrounds such the clothes the chef's usually wear. It's positioned quite high, too, which distracts from the actual video.

[@KingMCBaybee]

*I watched A Capital One Ad before the video ** Then the video is Presented by Capital One.

[@DhangsKitchen]

When I was single I enjoy Sashimi very much, I'm a mom now and happened that my kids like sashimi like I did. When kids ask for Japanese food and sometimes just sashimi I want to make sure that I bring enough money 😅😍 I want to make some to and add to my channel and make other moms save cost 😚

[@christellepineda3898]

Just make sure of the fish quality. 👍🏼 If you have a fishmonger nearby, ask for sashimi-grade fish and consume within the day. This is what I miss most living in Japan. Every grocery store have sashimi blocks you can use at home or cuts to eat directly without fear that you’ll get sick from it.

[@christellepineda3898]

@Peachgirl91 1.) 8/10 As a foreigner I find Japanese food enjoyable and easy to like. However, because the base is always dashi, there are times when I want to eat other cuisines. 2.) Rules. Graceful. Exclusive.

[@christellepineda3898]

Peachgirl91 Overrated? Not at all! If anything it more than lives up to the hype. Japanese food when eaten abroad just doesn’t do justice. It’s worth to visit Japan just for the food. Bland? I don’t think so. Probably the buddhist temple food, but everyday Japanese food? Far cry from bland.

[@GiTxSHuM]

Well I think a sushi restaurant in Ebisu across the KFC area was the best and cheapest sushi restaurant I have eaten in Japan. Still on the hunt for more after this virus clears up.

[@joshbeck9120]

Nice. Do some of the fish still have bones. Like the eel?

[@ProfessorFatMan]

I dont think eel have bones.

[@joshbeck9120]

@@ProfessorFatMan as a man who has eaten eel bones, I can assure you eel have bones lmao

[@makeyroll7136]

you can see him taking out the eel bones at 7:17 right?

[@joshbeck9120]

@@makeyroll7136 o dang totally missed that, thanks!

[@recoil53]

@@ProfessorFatMan Spine and rib cage, removed. It is a PITA to eat eel with bones.

[@northerners2828]

Oishii👌

[@CezzikPL]

Pozdro Gonciarz

[@wagnerwei]

👍🍻

[@jojotwice8918]

man speaks fluent English but eater has him speaking Japanese to look more authentic

[@fmpel5351]

daj suba Gonciarzowi...nie zwlekaj i klikaj, nie zwlekaj i klikaj...

[@Choopremo]

Here I am eating some sardines

[@NarutoFreak1]

Hopefully his restaurant is more foreigner friendly and easier to get reservations than Saito's.

[@ziemyek667]

ATP adenozyno trój fosforan - nośnik energii w mitochondriach komórek. Czyli facet mówi prawdę, pozostaje w komórkach zmagazynowany chemiczny nośnik energii. Ciekawe czy to rzeczywiście wpływa na smak?

[@lengxiong1981]

More videos! Lok

[@Roch50]

You misspelled the chef name at 1:01...

[@miguelanliker5525]

Dude went to the UK because of football but then realized the food is crap so he went back to Japan hahahaaha

[@Stormvue]

This chef might be good but I don’t trust him as much as I trust the other chefs who are bald

[@az5313]

Eater is obsessed with sushi chef. I wish they did more countries. Don’t get me wrong I effing love Japanese food. But I need a variety.

[@mrcvndrn1]

the subtitles are quite hard to read

[@sushitraveler]

I was thinking about using subtitles in my sushi videos but do you think if there was an English dub that would make it more suitable since sometimes it's hard to read the actual subtitles?

[@mrcvndrn1]

@@sushitravelerwhen you add a black outline to the subtitles that would help alot

[@sushitraveler]

@@mrcvndrn1 I will take that advice, thank you!

[@whatever77054]

I'm getting sort of a sushi-is-my-only-friend-except-that-bitch-I-have-locked-up-in-my-basement feel from this guy... unusual for restauranteurs...

[@richwhitelivesmatterforsureduh]

he is cute, hmmm yum

[@z3180160]

EATER only review Sushi and BBQ nowadays

[@sushitraveler]

That is why I'm glad I only focus on sushi on my channel 😀

[@sleepwalkeri3545]

CHRZEŚCIJANIN TAŃCZY

[@danielcombs2872]

First time in the first 15 comments!

[@pie10188]

im fresher than the tuna

[@glendmaatita4936]

that's him: kzbin.info/www/bejne/gJzIg5uBo7eCmtU

[@turczynskii4741]

Kto od Gonciarza

[@griffinconnolly3060]

first comment and first viewer.

[@sushitraveler]

Very cool! 😀

[@farithrosh]

shashang ga

[@djpepperoni40]

HA 10TH Kiss my ass 'first'

[@Saki630]

Following the path of your sushi master is a waste of time

[@vincenthuang729]

so early

[@吳佳男-m8n]

KZbin community has became different,everything relate to japan:awesome,love it,cute Everything about America:evil,injustice,taking jokes

[@howboutno126]

Omg im so earlyy.

[@NSoJa]

Eater shaky cam strikes again, the last and most important part is just unwatchable with all the wobbling.

[@fanboy1398]

Last

[@fmcdomer]

YOUR OCEANS ARE OVER FISHED FOR YOUR CHILDREN

[@jackko6159]

Almost 1st

[@89ariyon]

Lapar pulak aku tengok

[@javadwipayana5727]

Ya pantes indomie laku banget, selain enak 5 menit jadi.. lah ini mau makan penyajiannya lama bet -_-

[@AmbyChong]

First?

[@wassergurke69]

1st :D

[@alexanderlucasschofieldher7944]

first huajaj

[@weirdvilante512]

are you poor enough not to hire a worker ?

[@soko889]

Eel, is so cruel and inhumane.

[@francisyang9997]

ummm...He has that SERIAL KILLER look

[@leesancalling]

Not that anybody cares...i am sick of Japanese seafood videos...new videos about it every day or two....i mean its not that interesting...or is it just me?...here i see a video about a guy who cut up fish and serves it either raw or cooked the hundred millionth time...oh wait its exactly the same as every other japanese seafood video...sushi,omasake,udore,chidori...hell idgaf...

[@looppp]

No one forced you to watch?

[@Mrcontrarymax]

Sushi chef should ware a mask and glove to prevent covid virus transpotation.

[@zillaman7674]

Sorry I thought this was America I only speak English

[@gbautista100]

Hence subtitles

[@AO00720]

You guys are just complicating things.

[@ODOKUMIYAKU]

ある程度の金を取る店なら鮨は何処で喰っても同じだよ。 鮨は料理じゃないって奴がいる位だから。 ツマミで腕の良し悪しが分る。