How To Slice Fish For Sushi and Sashimi

[@serinastarlight21]

Don't stop making these videos, they are so fun to watch. I appreciate every single one. The Chef is an amazing artist. Camera man you are great as well. I am glad you two take the time.

[@omarmazariegos9873]

Like the last section of the video. The rose presentation is really creative!

[@GoatYouhhudawg]

It's amazing how one guy can make high quality cuts at such a high speed.

[@shmellycat7881]

Fantastic demonstration video!! I usually just wing it when cutting fish for sashimi. Good to watch the ways an expert does both sashimi and sushi cuts.

[@MrMatthewcropley]

you know you are a pro when you make it look so easy, Hiro you make this look so so easy!! thanks for showing

[@somkiattjmanmark49]

this is the best vdo for sushi on KZbin so far if you want to learn about sushi. thank you so much chef. and the camera man also. you a'll so awesome

[@somkiattjmanmark49]

I have watch all your vdo . Great job and appreciate the chef and camera man. BTW your website seem have problem. And I call to your restaurant one time .hope it's fix

[@dominicking4964]

These videos always leave me craving sushi

[@Suliestein]

lmao same

[@ikubarus.6966]

Yeah me included.

[@dangelini1137]

Yeap. Making some right now

[@danielhenderson762]

It's actually pronounced sushi..

[@SOMD-THC]

the fish🐟 rose 🌹 is so cool! thank you for sharing your ' great skills. really enjoy watching and learning new things from your videos... Thank you!

[@lolitakyte4799]

great work chef hiro and mr cameraman. that tuna looks great

[@Krisplaysgames]

I love how Hiro seems to have a gained a lot more confidence as the channel continued to grow, hes so much more relaxed and engaging now. Keep up the awesome work you guys do, love the videos!

[@suzita4019]

jeffrey Embry When your a Chef you have to require the best ingredients to serve to the Customers. That is why we have good restaurants that sell good produce. And Brilliant Chefs

[@jordangroff8978]

Does Master Chef Hiro have a video on the process of making a piece of sushi? Like taking the sliced tuna and actually combining it with the rice and wasabi to make a piece of nigiri, edo style? Id love to see that so that I can understand how the shokunin actually pinch the nigiri between their fingers and make it perfect every time...thatks for all the hard work Nove, we really appreciate it!

[@McSpicyEggplant]

Wow!!! Those are beautiful cuts of fish!!!

[@abdulwahhabmustafamousa1842]

That tuna rose is absolutely stunning

[@allycheli]

Thumbs UP for sure!!! Hiro is the best.....as my opinion he has got best knowledge and skill as i ever seen. I hope in my life to get a knife sharp like Hiro's one! Go ahead with videos, much apreciated!

[@normanleow7861]

Loved the tuna sashimi flower!

[@VernePhilleas]

I LOVE watching Hiro vids. He's so polite and cordial and professional. I didn't like seeing all the fish blood. I DO NOT eat salmon, but I love most all other seafood.

[@minnbeef]

Very nice job on the tuna sashimi rose! You've given me inspiration to try that at home!

[@maxlorge2285]

Gonna be getting that Kikuichi knife for my birthday, im so excited.

[@Reviverism]

I just love this channel ! The reference to being a fan used to annoy me, but I've now realised I'm not a sub but a true Nove fan. Keep it up gentleman.

[@Reviverism]

+NoVe Kitchen - Diaries of a Master Sushi Chef thank you my friend.

[@hayden41103]

+NoVe Kitchen - Diaries of a Master Sushi Chef you can call us your enthusiasts :)

[@tippyh4639]

an art work Hirosan! i notice THE KNIFE does the trick!! i want it BADLY!!

[@syauronz]

That Tuna Rose looks really beautiful.Great tips as always :D

[@BrickFilmsCinema]

I'm loving the frequent videos!

[@jinno11]

Such beautiful looking pieces!!!!! Thanks guys for the video! Love the sushi series & I hope you make more!

[@HolyShoyo]

I really enjoy these back to basics videos.... So many good tips.... Thanks for the video

[@mikewest3108]

Such nice looking fish and you make it even better. The tuna rose is awesome! Thanks! :-)

[@corzinc]

That tuna looks amazing!

[@meryemjabry6021]

I can’t stop watching!!

[@twohands2152]

I rolled sushi for an amazing Japanese chef for 4 years. And I learn something almost every time I watch one of your videos.

[@twohands2152]

+Hiroyuki Terada - Diaries of a Master Sushi Chef Thank you so much for your personal reply. You keep making videos and I will keep watching.

[@n0254777]

You always makes us hungry, thank you Master chief Hiro

[@MsLansones]

I love the rose!

[@MrKevin486]

Damn that tuna looks fantastic, great colour

[@DFact13621]

I'm always excited for the next video. well done guys!

[@praetorian0000]

Wow Chef! I am in awe of your knife skills and knowledge.

[@pedrocarvalho9232]

Best Cheff!! much love from Brazil.

[@leonderkillah8822]

Very nice!!

[@416asshole]

I enjoy watching these videos..

[@DestinInshoreGuide]

Thank you so much! I am training currently to roll sushi as this channel has helped me so much.

[@jasonelizanigel9381]

This is absolutley beautiful!

[@MrHavoc1001]

Beautiful Fish! Im so hungry now..lol Great Video guys.

[@izzyG710]

Hiro never fails to impress. :D

[@MrFlashwall]

I like how you did a 7 step move with one flick of the wrist. Learned a lot from that

[@brianramirez8255]

EXCELLENT VIDEOS! I WATCH ALL THE TIME

[@killxhristos7539]

My mouth was watering the entire time

[@richardnixon2567]

I was thinking about finally visiting you guys, but i don't know whether to show up in a 3 piece suit or in jeans and a T shirt lol. What type of atmosphere should I expect? Great Video btw.

[@ArkDesignHD]

Awesome!! Great chef

[@KM-gm3or]

Oh man... Watching this at 2AM was a bad idea! So hungry now haha

[@BolFelix]

That fish looks way too good!

[@am0rze]

A great video as always. It's been awhile since I made sushi at home... too long in fact, I think I'll go out this weekend and grab a fresh piece of salmon and tuna. Looking forward to the next video, and to hopefully see you guys at Vidcon next year.

[@nunel1020]

Great Video!

[@donbrown9420]

Awesome thanks for new ideas for fish

[@maxryangames807]

Somehow this is really satisfying

[@ryanacasio6381]

the fish looks really soft and smooth

[@JohnWick-ub3km]

One of the best channels 😎🙏🏼

[@salvatoredimeglio825]

That rose was so cool.

[@rafaelnakamura8055]

amazing Hiro!!!!

[@david6pac]

YES finally a new vid!

[@michaelwould]

Awesome guys! thank you for the tutorials!!

[@brandon3872]

You make it look so easy but it's ok, I would too if I had knife skills like that 😁 Thanks Hiro, I'll use these techniques 🐟🐙🐡

[@Eliel7230]

Wonderful showing, Thank you. 😀

[@jboy2621]

Okay I might be the only one that was really looking at the shiso leaf. So delicious to have that subtle kick with the tuna.

[@AznofHK]

finally! i wonder though, what does chef Hiro do with the ends of the loins once he's done cutting biased / angled cuts? does he stick the last piece inside a roll? make some tartare?

[@luxatm]

Dearest NoVe, thanks for your always good videos. I think it would be very interesting to see in a video the creative process that goes behind creating a new kind of sushi, it being a roll or any other kind: it would make for a very interesting conversation and experience for us viewers. Thanks again and keep up the good work ;)

[@Jout2989]

hiro, have you thought about training in fugu and if you have or world, would you make a video of it?

[@gntuniversal8497]

Amazing

[@paulsolon6229]

He cuts tuna across grain but salmon with Ugh which is correct ?

[@renatolend]

Very very very good.

[@Wazzup62836]

Would you reccomend to use trout for sushi? I saw a recipe where you marinade it on soja sauce. Im not sure if you call it in english also a rainbow trout (You call it that in germany)but thats what they used for it.

[@paulsolon6229]

Is there a reason to cut at an angle?

[@joshpuffpufftekken]

Great video! I learned so much! thanks :D

[@paulsolon6229]

Hi, why not tell us where video made and when? You are someplace in USA? Cause we want to go eat there depending on where

[@anthonythompson2529]

love it

[@TizonaAmanthia]

ohhh, that Tuna Rose at the end. ohhhh, mouth watering. Thanks for giving me one more reason to feel less American, I don't care bout no brown subskin, leave it on, I want the tasty!

[@derickpetate7789]

finally, Hiro tells us how he's doing

[@baleksei]

Very helpful. Thank you

[@princesanchez16]

thanks for the tutorial. . we appreciate it. .

[@manu_ela_rp]

great video as always ! thank you !

[@shaunzhu331]

Again, nice presentation. Would it be possible for Chef HIiro to show how he picks raw fish/material for the restaurant on a daily basis? I know lots places in the states that sells fish steaks like shown in the video, however it's not exactly applicable to the country that I'm currently staying in. A video of showing purchasing and/or process the fish would be greatly appreciated. Cheers mate, thanks in advance.

[@Ogur1981]

I see you working mainly with tuna, Hamachi and salmon. Are there other good fish for sushi? As a dutch guy I'm thinking something with herring might work well as well.

[@jessasmr2081]

Wow he made a nice rose tuna. 😀😀😀

[@hernanpabloargenzio6981]

I love when the cameraman says "Beautiful Hero"

[@dalea6676]

ابي اتعلم طريقتك في كل شي جميله جدا احب متابعتك واود التعلم حقا

[@JulioGonzalez-po6vn]

Hi guys!!! thanks for the video!!! i really learn to much with you. I have a comment and a question to Mr Hiro. I can can see the bars you do after clean the tuna. When I do it, i use the top part to sashimi, but is very soft, and it has the natural curve. I can see you don't use this part in the video. Can you tell me if you use this part it in a different way?? i would like to improve my skills. Thanks and forgive my bad english, i hope you can understand me. Regards from Spain. By the way ... your hirazukury and uzuzukuri cut are very very clean... i must to keep practicing!!

[@Rodrigo.Guimaraes]

+NoVe Kitchen - Diaries of a Master Sushi Chef, Hey guys! I'm seeing all your videos. I found you recently and I want to thank you for all the great videos! I would like to know if you can make any maki sushi or futomaki! Regards from Portugal!

[@Rodrigo.Guimaraes]

What is the difference of the rolls with nori on the outside and the rolls with rice on the outside? Look only?

[@nemomou1409]

Anyone just want to eat the whole slab of meat?

[@GrandMaMaYT]

I can feel the texture in my mouth bro kawabangga

[@irfanmuhtaram]

urmmmm... it really taste nice when you take 10 minutes of your life trying to imagine it in your mouth... I like it

[@saphiremommy]

Nemo Mou you rebel 😂 but yes lol it looks so good lol

[@Chefgamervideos]

Chef Terada, another question, can you show how to do a niguiri tecnics. because if I know two the Japanese very complicated and the American, the rice is to compressed and the flavor is different. please chef.

[@bhupendrarai7827]

yammmy so nice..

[@bilbo_gamers6417]

Man I don't know much about fish but that is some good looking fish. It looks like it was painted by an artist rather than something that was alive and swimming once lol

[@toaluasaleupolu7060]

You are the best 👍

[@MegaMetinMetin]

Could you do a video on the chopping boards you used? Would be great

[@MegaMetinMetin]

Thanks

[@MrMartGonzo]

Shouldn't watch this while hungry. I'm drooling like a hungry dog now.

[@apvert]

+MrMartGonzo Seriously, I torture myself!

[@nikitaonassis6090]

When there are more than 1 line on fish, which line should i decide to slice against ? I always confuse over which line to cut across when there is more than 1 line. Please help me how i should think thanks ! Time on video 1:31, 4:36, 5:09

[@talgatsamigulin2539]

браво, bravo.

[@LeoJohnGalt]

Do you have to sanitize the knife when cutting different fish? Or just wipe it between different fish?

[@kaktiii3624]

Rose is amazing

[@jeanclaudevindiesel207]

He took the skinned the salmon and made it look so easy. His knife is probably sharper than a surgeon's scalpel.

[@raybbo]

HE SAID HOW HE WAS DOIN! IT HAPPENED!!! :D

[@matthewlomelin1479]

You guys should do some challenges like how many rolls can the chef make in a minute or even have a random sushi roll day where you get random foods and put it in a roll to see if it tastes good. Just some ideas for some more videos :)

[@XMetalChefX]

Chef you use sujihiki not yanagi knives for cutting correct?

[@billsjohansen6642]

What a G! Thank you

[@Mak12368]

Great video. one question. how do you avoid parasite in fish.

[@ibowserz]

+M.A.K Have a good fish monger, also, you have a lower chance of getting sick from saltwater fish because the bacteria in saltwater fish don't do well in our bodies

[@carsonkobasa6155]

Also I've noticed that in parasites in fish, they are quiet visible.