How Master Sushi Chef Seiji Kumagawa Uses Modern Technology to Upgrade his Hawai'i Omakase - Omakase

[@Someguy1357]

I like how he doesn't think he has a lot of hobbies outside of Sushi, yet this man has a full garden. Man, his creativity and adaptability is amazing to me.

[@dra6o0n]

You adapt and survive, or you stagnate and die. It's always has been survival of the fittest in this world.

[@dooobyerickson5348]

The other guy had the trees and stuff

[@XxRandomHeroxX9]

This is proper food evolution. I love when chefs from one area go to another area and use their own traditions with the food of their newer environment and they adapt to get the best results.

[@grendelum]

Matt Fairbanks - yet people think immigration is bad...

[@Element_Z48]

@@grendelum legal immigration isn't, illegal immigration is, get your facts right.

[@ulutasatilla]

skankhunt42 he’s not a monster for not helping immigrants. it’s not his job or anybody’s.

[@TSRHelios]

@skankhunt42 it's a virtue to help those in need but it's not a duty

[@maxg_32]

I want to like this comment but it has 777 likes and I don't want to ruin that

[@longlivethetom2324]

Master is amazing! Authentic sushi may be classic, but using modern technology and local ingredients for local customers taste is a real omakase. Truly admirable chef!

[@darrylmogg6967]

agreed, would love to be able to have one in australia using local ingrediants and traditional so i can have a reference when i try to make it at home

[@greenhat7618]

Exactly. Being classical doesn’t always mean being better. Local ingredients are fresher and if you can achieve the same or better effect with technology, why not?

[@yunan9610]

Anything needs to start somewhere. He's a pioneer

[@kerloz5392]

I was born and raised in Honolulu and passed that unassuming "trust me" sushi place on King St. near Ke'eaumoku a billion times. Not much to see from the outside as there are no windows and just a traditional Japanese door; I had no idea that was what's inside! Next time I'm home for a visit I'll definitely have to splurge and go to this place!

[@johnforrestboone1]

as a bulder - those tools are junk. no way those are the ones he uses to make a living.

[@tristenfitzgerald612]

"Old soldiers like me never die. They just fade away. It's okay."

[@grendelum]

Tristen Fitzgerald - damn that hit me...

[@RaveSault]

Damn near made me tear up. I wanna be like this old man...

[@lesterventure6248]

It's been a few days and I just came back to get this off my chest.

[@justinkennethtan4236]

the feels man, the feels *sniffs*

[@Shodan141176able]

no its not! Its better to burn out, than to fade away! - Kurgan

[@jamesdunbar7992]

Man just flexed on us so hard with his badass garden.

[@robertomacari501]

James Dunbar “I don’t have any hobbies.... but”

[@ganjatheninja]

@ΣN . JOY BEΛTS you didnt see the small little indica plant hidden in the plants?

[@chellovack]

and it's not even his hobby!

[@poodlescone9700]

This chef went vertical integration on everyone.

[@Crispy_pata]

Yeah that guys too awesome!

[@luisdelossantos6205]

He is an example of a true chef. Adjusting to the local people using only what is available in the localle and then finding ways to improve the taste, making it their own 👏

[@timon20061995]

@Leopold it's different, not as good.

[@Cyrribrae]

I love that this chef is experimenting. Even more so, I love his attitude towards it. He is a master of these techniques, but he's looking for ways to elevate everything so that we don't come away from something and say "blue fin is the best and everything else can't compare". No instead, the question is how do we make it so that all of these other fantastic fish and produce don't get overlooked and can be appreciated just as much (and heck, not be overfished to extinction)

[@dennisp8520]

Preach, I feel the same way when it comes to other animals as well. With how much technology has progressed I am sure there are ways to even make say a cheap cut of steak tender and delicious like Filet Mignon or at the very least make it so that they are both equally good.

[@diaboles]

@@dennisp8520 wont be the same but you could get yourself a Blade Tenderizer I have yet to use one but from what I can tell it lets cheaper/tougher meats be cooked up in a pan without being super chewy as far as I can tell if you do give one a go let me know how it works out

[@dennisp8520]

@@diaboles I probably won't get it if I'm honest since I mostly eat chicken, pork chops, and ground beef when I do buy meat. Even that is rare, as eggs are much cheaper than the above three that we're meantioned. I have a tight food budget that I try and make stretch. You will be surprised the kind of meals I can make though with just $20 for groceries.

[@elcypher6102]

Bro I was like damn a massager thats is a perfect way to tenderize an octopus

[@therealmonkfromtibet]

This is probably the most desirable sushi menu I've seen so far in this Omakase series. The way he and his partner make efforts to adapt their food to the local people taste, it's amazing to see such care in their work. The others chefs living outside Japan seems to rely on importing japanese seafood to justify their expensive price for the course.

[@hermaiamoira1064]

I had never even heard about the "peel" technique until now. This is really cool.

[@deanburgess63]

This chef is too modest what a great person and kudos to him for trying to keep prices reasonable for his customers. So much effort and end quality is beautiful

[@mala3827]

I was born and raised in Honolulu and passed that unassuming "trust me" sushi place on King St. near Ke'eaumoku a billion times. Not much to see from the outside as there are no windows and just a traditional Japanese door; I had no idea that was what's inside! Next time I'm home for a visit I'll definitely have to splurge and go to this place!

[@cooperj7213]

Did you go?!?!

[@athmaid]

We need an update!

[@asyc89]

update!

[@Corlunz]

Updateeee

[@blureddyelo347]

Bro updateeee

[@StaIIHawker]

To me, this kind of cuisine makes more sense to me, instead of importing everything from where the cuisine originated, use techniques and work on local produce to create. There is no true authenticity in ingredients, but a chef's skill set and knowledge of tradition and history. This dude is amazing, we need more chefs like him, even other cuisines.

[@KimoKimochii]

yes exactly, unlike this other video i saw of a japanese restaurant in singapore that even imports water from japan lol

[@kenfern2259]

@@KimoKimochiisome nyc does that too, imports everything and jack up the price bc of imports not bother even with local ingredients.

[@theflyer1]

13:01 "All soldiers like me never die, they just fade away....it okay". that made me so sad 😭😭you are forever eternal Master. どうもありがとうございました

[@OstropoloS]

Old* soldiers

[@theflyer1]

@@OstropoloS i think both words, All and Old, still make sense. if you turn on subtitles, it says all. thanks anyways.

[@OstropoloS]

​@@theflyer1 They do both indeed work grammatically but this is a common saying. From wikipedia: "Old soldiers never die" is an English language catchphrase, with the full version being "Old soldiers never die, they simply fade away". It is made from a stanza from the soldiers' folklore song Old Soldiers Never Die. In the United States, the phrase was used by general Douglas MacArthur in his April 19, 1951 farewell address to the U.S. Congress (which has become known the "Old Soldiers Never Die" speech).

[@rekcap50]

OstropoloS we get it, you’re learned. Wonderful. Both All and Old are suitable in this scenario. Although not an exact quote, “All” is no less impactful.

[@OstropoloS]

@@rekcap50 1 - Take the stick out of ur ass. 2 - It's called helping people if you're not familiar with it. 3 - No, you're wrong.

[@jomangeee]

what a humble man truly admirable

[@guerrillaentrepreneur5999]

Yeah, he is crazy talented and very chill....................

[@Metrosmash]

for an omakase chef, being able to adapt to the situations, and willing to sacrifice tradition for something more contemporary, yet the heart of the restaurant temains the same is amazing. I'd like to eat there one day.

[@48162342]

I can't be the only one who gets very happy every time there is an omakase video on eater.

[@j0epark1]

This man is so likable. His garden is magnificent btw.

[@BestFluttershyNA]

The way he listed out the plants growing in his garden one after another...wow. The amount of work gone into taking care of his garden is seriously impressive.

[@kenildoggy]

Absolutely love the omakase videos! Please do more! :)

[@matthiasboettcher8844]

totally agree. btw is that despacito playing in the end?

[@doloresstone9927]

Hell yes, his restaurant is just a few blocks away from me! brb

[@frankleiva6272]

Season Three of The Umbrella Academy is on the way!

[@Ethan_E_E_E]

I love this series. As a Japanese man who lives in the U.S, this series gives me the motivation to work hard and try something new. Also, it's amazing that we can learn their technique to improve my cooking skill. Music, the pacing, and the translations are unbelievably good.

[@reignedaze]

This man is the epitome of a true chef and master. He throws preconceived notions to the wind. Doesn't care about your elitist attitude, he will try to find the best results himself, even it means hundreds of attempts. Producing top tier food that TASTES amazing, instead of some "we do it cos it's traditional" whether it could be done better or not. Major props to anyone who can carve their own path by using what they've learned from instead of using that knowledge as a strict rulebook not to be deviated from.

[@-EchoesIntoEternity-]

Sushi chef has no hobbies, no golf just sushi..... shows chef gardening 😂

[@siddmartha]

sneakapikachu lol he considers it part of his job as a sushi chef!

[@kindajal]

gardening for INGREDIENTS for SUSHI he rather do it himself so he can control the quality

[@STirZ_RockCityUg]

@@siddmartha I was about to say the same

[@seangill2522]

I respect everyone on this series as to be a sushi master takes years of intense training and dedication to the craft. But this gentleman might be the most fun and humble of the series, I just want to hug him and say "teach me sensei"

[@blotchilim1980]

I love how they really dedicate their life to sushi. Experimenting and doing their best to use local products. I think it's a respectable way to honor the tradition.

[@Genessis001]

Straight up seen every sushi video on multiple channels. This gentleman may not have any stars for his restaurant and I dig that. He's changing the game and being adaptive, creating new ways to bring home flavors here but not in a traditional way such as flying fish from Japan to Hawaii. He also knows his target audience and makes adjustments as necessary so he can still accommodate his guest without ceiling line prices and not sacrificing quality. This is definitely my favorite

[@mmesperyian]

"set it and then forget it" love this chef

[@ArxosFX]

Hell yes, his restaurant is just a few blocks away from me! brb

[@silentbigsteve3429]

WOWWWWW

[@kizzo2700]

pls tell us your review :))

[@leonfromny]

Gl with the price tag lmao

[@joshuapotter7372]

What area is his home in?

[@tenzinglobsang8587]

The jealousy is real.😓😓😓

[@TheBeatboxHitmanTwo]

That fish is fresh AF 😎

[@n4_ku]

He has a good smile very bright and a great personality that reflects on his work. And after all this year he still very humble to learn new techniques. Great video, makes me wanna do something good for myself.

[@alikaalika8082]

Best sushi experience in Oahu! Love that place.

[@thenward]

I was lucky enough to eat there three times in my many years on O'ahu. So amazing.

[@ForTheWin2007]

alika alika is that expensive?

[@thenward]

@@ForTheWin2007 ya, but sooo with it

[@namyongkim6490]

What is the name of the restaurant?

[@thenward]

@@namyongkim6490 sasebune

[@lukebrown224]

This dude is so wholesome, "I love a technology"

[@StripedCat]

He's practical..portable massager, kelp powder 😉

[@recoil53]

Jacques Pepin is like that too. In his apprenticeship he did everything by hand. By the '90s he was like "machines make everything so easy".

[@JPzizou]

Olive oil marinated fish

[@grendelum]

Striped Neko - don’t forget the sous vide machine...

[@grendelum]

Jhovan - that actually looked *_really_* good to me as I quite like canned and bottled fish...

[@typhvam5107]

After dozens of Omakase videos i think this chef's my favourite. Not afraid to use modern techniques and technology to speed up to same results, making things cheaper and as good. And isn't someone, as a lot of featured chefs, after living in a foreign country for countless years still doesn't speak the damn local language. That irks me so much. Kudos for him, and his ideas, his stuff looks great!

[@grendelum]

He talks about his grand master and master retiring... it’s because they knew you had exceeded them and were happy to fade away as you are now the grand master, it’s okay 😉

[@dragonladygray1335]

His heart and soul is dedicated to his craft. Wonderful sushi chef. I'd love to try his dishes. I'm sure they are absolutely delicious!

[@pfrodigal]

This is quite possibly the most beautiful thing I've watched in some time.

[@the_gastronaught]

by far one of the best episodes yall have made... the humility in that guy, can be felt through the screen

[@doogabadooswanson2927]

I love how he asks questions during the interview. “So 1 tentacle takes 5 minute. So how much will 8 tentacles take? 1 tentacle used to take 45 minute. Put it and forget it.

[@Hunter-jj9uj]

You guys do the best sushi videos! this one just gets me in the feels of how raw and inspiring this sushi chef is thinking outside of the box from his traditional training! True savant indeed!

[@LevAgency]

Great Video Editing and Composition, the final scene of Proud Glance at the Camera - WOW what a PERFECT FINISH to a CLIP... The PERFECT length of the video clip... What a great way to present a Unique Technique, preserve it for posterity, and CERTAINLY INSPIRE the next generation to imitate and perpetuate the Art of Sushi. The Octopus Technique made an impression on me - "set it and forget it - for 24 hours"

[@a.g.4528]

Watching these videos makes me feel that I am learning more than just the food and cuisine itself ... It imparts the "art of living" in the process

[@henrykristanto7016]

This man knows the art of food, you have my respect, Chef Seiji Kumagawa.

[@marknakakura]

I have been going to Sushi Sasabune for over 15 years and have always been impressed by Seiji’s knowledge and attention to detail for his sushi . He won’t serve it unless it’s up to his standards. A truly innovative sushi master!

[@bella.cecilliaw]

I cackled at "I'm sushi man" 😂 Much respect to this chef. This is definitely the kind of man I'd trust with my food.

[@CookingwithYarda]

Hi, if you like cooking, feel free to check out my recipes ;-)

[@Tonyhouse1168]

I don’t eat fish, but I would love to spend a day (or a week) with Master and just soak up his wisdom and passion for life and new experiences. You can always tell when someone has broken through the crust and bs of life and has found a harmonious place to live their moments. This series is wonderful and Chef is amazing.

[@Roads308]

Seeing him peel away that tuna was amazing lol

[@1surftheblue]

I really appreciate this episode because I'm born and raised in Hawaii. I truly appreciate when were recognized for our food and culture. It's humbling and we have so many places here that should be recognized and so many hard workers that do so well in their craft. You should do more episodes in Hawaii!

[@nidjiunanatshi]

This might be my favorite Omakase video out of all the ones you've done

[@royaragon1566]

He is so genuine and graceful with his demeanor on his expression for his love of his craft! Thats awesome.

[@tehkuwen5222]

Hawaii really is a crazy place because I visited and yes, it as possible to grow that many types of plants in a garden due to the climate

[@thasco]

Talk about adapting and staying afloat.. This was an awesome watch. Crazy respect for this guy.

[@Nanpa0]

What a great concept, sushi chef using local seafood. True Master.

[@derickmj4558]

The man is a true master. Very generous about sharing and showing his knowledge. He learned from his master but is making his own path. Respect!

[@treiko88]

We get great octopus here and my family loves it. Saw this video and saw how he massaged it and my mind was blown. Imma use my wife's massager that she hides in her drawer. 😬

[@jdbest4553]

bacchus808 so who gonna tell him cuz ima hurt his feelings

[@Jerrongamereview]

It wouldn't smell any different so she probably won't notice

[@Jerrongamereview]

Or anyone else in your family for that matter

[@Redbaron808]

😆 😁 😄

[@Redbaron808]

Shin Sho- the massager will enhance the umami flavor of the tako!

[@samhenderson3083]

Even just the comments here say so much about the type of people who watch these types of wholesome videos. God pleas this absolute angel of a man. He is so sweet and has such respect for his masters. What a true chef! I love this so much

[@redblackboyred3857]

Own a restaurant and being a sushi master, grow some vegetables on a great scenic house, enjoying the view with a scotch and cigar, what a perfect life

[@blackpow3r]

Right?! This man is fading away into the dream lifestyle. We call that being a free agent.

[@bbyskittles91]

I love everything about this video. I could watch and listen to him all day. He is just amazing in every way.

[@ap3t88]

His garden looks amazing.👍😀

[@KinFilms]

Innovation is great. Preserving tradition is great. Doing both together is incredible. You can really see how his authentic expertise informs how he tries new things, but it doesn't hold him back.

[@johnnychoon5909]

I have learned from you. I appreciate your attitude. You are a wonderful soul.

[@ziyaadbeneydatoula6017]

Seiji Kumagawa, you are a fucking legend. I can assure you there are aspiring sushi chefs in this thread itself who are now inspired by you, simply because they now know there is a way to respect tradition AND also innovate. In the end, it is about making your customer happy, giving him/her atleast one memory that he/she will not forget. I can also promise, I at least will not forget you. Thank you. And thank you Eater for finding such gems!

[@TT-dp7ml]

7:30 omg he mentioned ceviche! 😋☺ I'm proud of the peruvian cuisine

[@c.j.5238]

Peruvian cuisine itself is a fusion, Spanish, Asian and indigenous. That's why it's so good.

[@gonfreecss11]

this is my third time watching this vid and i like this chef he is trying modern technologies to take advantage of it and adapt to this modern world. like scientist he’s making observations to adapt / adjust to it without effecting anything.

[@davidrobinson5487]

"Old soldiers like me never die, they just fade away...it''s okay :)"

[@AnyDayNow360]

This chef is just awesome. Not only would I love to eat at this restaurant, it'd be great to hang out with him. I don't want to be a grumpy old man either!

[@zombeesama1169]

"we fade away, its okay" -chef Seiji

[@dganet]

What a bloody fascinating man! Cannot tell you how much I adore this series....I never want it to end!

[@maggotthemadman8142]

Watching Sushi being made is marvelous, such an art.

[@mrdreamboy]

what a touching episode...such a great and charismatic chef who many watching probably aspire to be. The last line got me in the feels too. thanks for the episode and spreading his joy

[@jancarlperez109]

"I don't want to be a grumpy old man."

[@michaelsutanto5269]

This guy is a modern shokunin. Perfecting the art of traditional sushi making while giving it a touch of his own style onto every piece of sushi he make. It is truly magnificent how he bring the ancient art in a modern world.

[@dave-oh3549]

The sense of methodical attention to detail, passion and joy this guy emanates for cooking is contagious. There is something about the Japanese mind-set and their dedication to their craft that I really admire.

[@EmperorPal]

really wanted his hawaiian sushi style to continue and live on

[@itriedbutfailed5953]

One of the best places to eat! If you're ever on Oahu, go there! Sit at the bar and watch The chefs and co make magic. Watching them is both mesmerizing and inspiring! miss going :(

[@gm61854]

Imagine being a student of this master. You will not only learn how to make sushi but you will also learn a deeper understanding of life

[@spearrodnet]

One of the coolest most unique sushi chefs I’ve seen or heard of for sure

[@jonathanjoo6407]

Going to Hawaii in August, definitely adding to one of the place I will eat at!

[@anicolas990]

Lucky you! Enjoy man

[@carinaraymundo7262]

Probably one of my favorite omakase chefs in the series, he went beyond mastering the traditional sushi chef skills and adapted them to the local products while creating new techniques.

[@CookingwithYarda]

Hi, if you like cooking, feel free to check out my recipes ;-)

[@Raven-mn5xq]

"Have a scotch and cigar maybe" man, does he accept apprenticeship?

[@jvvalencia861]

Mad respect for these chefs in your Omakase series, I always go back just ti salivate and be hungry all over again 😄

[@MillennialTravelConfessions]

Unbelievable knife cutting skills! Japanese cuisine really is a work of art! 🙌🙌🙌

[@kaiquecatarindeoliveira2527]

That was just incredible. The tradition must remain, but the contrast between modernity and ancient techniques is just astounding. That's what makes the world of cooking such an amazing place to explore

[@Boulos-cb2un]

If I had to choose one food for the rest of my life... to eat it every single day... it would be sushi!

[@jackiii028]

Very resourceful, very clever and very adaptable. Youre like iron man, can adapt in any situation. More power beshy. 😉😁

[@sev8608]

I love that he takes in consideration the customers' budgets and still keep the quality same/better. Love this chef.

[@daa3417]

Poignant MacArthur quote, and a bit surreal coming from a man of Japanese decent.

[@leroysama9138]

So smart of him to use a hand massager to reduce the time from 45min to 5min each tentacles! Can you even imagine yourself rubbing a dead octopus’s hands and legs for almost the entire day?(it has 8 tentacles ) Omg…and he’s such a friendly and nice person, doesn’t seem strict like other sushi masters, what a great man. I hope him best of health and great business for him and his partner.

[@unsee9788]

"Old soldiers like me never die. They just fade away. It's okay" Man i came her to get hungry not cry!

[@EdeYOlorDSZs]

I feel u

[@satyavenkata942]

Kudos to his diligence, growing his own garden and serving to customer is pure bliss....👏👏👏👏 We don't even do this at home..

[@lc9245]

The Tuna King video really showed the difference in Japanese and other places fisherman. I wondered why Japanese chefs insisted on importing fish from Japan. That video explained it succinctly. Japanese fisherman do their utmost to preserve the freshness of the fish and their flesh. They avoid spearing the fish or touching its flesh as much as possible and kill the fish quickly, then drain their blood as fast as possible. Apparently if the fish is stressed, the hormone secreted from its nervous system affects its taste. That's why they try to kill it as painlessly as possible. In this video, you can see his tuna from Hawaii was pierced at the tail, not something the Japanese would do. It is not stubbornness, archaic mindset, superiority complex or any misguided sense of nationalism that made the Japanese chef around the world importing fishes from Japan. It's really their passion, discipline and pride in their work to ensure the best experience for their customers that made them do so.

[@andhika8430]

yes, and i think it's also connected to the differences in cooking style. Japanese cooking style emphasize extracting the flavour of the main dish, while american tries to modificate the dish with additional ingredients to make the flavour. i'm not saying that any of those is bad, it's just different.

[@PlayWithMePlease]

Yes, his ways of preparing, presenting, etc. are so not Japanese. I wonder where he got his “master” status from. He won’t survive here in Japan as a sushi maker I think...

[@irisa7423]

@@PlayWithMePlease he's not trying to be a 'japanese sushi maker. he used his authentic background only as a foundation or canvas meant to be modified. He shifted the type of fish he uses, the techniques he uses to better suit the fish, the sauces to better suit the local palette, and so on. Not that authenticity is bad, but I think this is much more admirable than going for authenticity. His is a much more natural form of cooking, imo, and something I truly wish to see spreading around the world (applying local ingredients and flavours to some well known classics).

[@trilli7914]

What a masterful creative chef ! Hands down the most innovative one I’ve seen exposing his secrets on KZbin to today

[@17bantawa]

The way the meat layer came off, very interesting

[@PlayWithMePlease]

And he’ll lose the thin layer of fat between the meat, which has a lot of taste. This is why here in Japan, sushi restaurant won’t cut the meat like he did. His preparations are SO not Japanese. Me commenting as a Japanese who learned how to make sushi traditionally and owns sushiya around Japan.

[@17bantawa]

@@PlayWithMePlease that's sad then, if the flavor is lost. Maybe the the people in Hawaii like it that way.

[@DirtyRobot]

@@17bantawa It's a different type of tuna he is using. He did explain that he used that technique due to the difference in the tuna available in Hawaii.

[@mrizkic]

@@PlayWithMePlease did you speak English?

[@guerrillaentrepreneur5999]

@@PlayWithMePlease He clearly explained what and why he did what he did, also he trained in Japan he is just being innovative, adapting to the economic realities again he explained this, too. No need to be a Drama Llama.....................

[@mattbrooks1302]

This was thoroughly enjoyable. What a lovely human being.

[@heroiuraresjustinian4681]

His life philosophy is even more spectacular than his food

[@darkglass3011]

I want to eat his sushi so badly. The exotic herbs, marinades, and techniques such as cold smoking is making my mouth water.

[@dannyboyz7061]

"I love technology" Using a $10 vibrating hand massage device.

[@janetrojas8939]

Technology doesn't have to be expensive

[@Porscheman1]

Brilliant man with a passion for producing good food...and an amazing sense of humour!

[@pengfeidong5268]

this man's garden sounds like me in Stardew Valley or Harvest Moon.

[@cryfest]

always impressed by sushi chefs knife and prep work

[@JIMMY_NEMESIS]

every time I'm watching your Omakase video, I'm crying of hunger on my pc chair LOL