Octopus Carpaccio - How To Make Sushi Series

[@TheEternalPie]

He was about to say "So fucking small" at 4:31.

[@samuelstonewalljackson4894]

lol. that's one of the only comments they won't respond to. geuss they have to keep it pg.

[@QuockaFlocka]

I like the videos where they sample/eat and describe the taste afterwards. I want to vicariously taste the food through their experience

[@djwinger2003]

Chef Hiro is such a legend! Had to rewatch that section where he sliced the octopus with a ridge cut. What a pro! I'd love to try his food some day.

[@imtall8120]

I love how Chef Hiro always keeps his workstation immaculate. Can't wait to drive down and finally get to try you guys out!

[@lookin4lola956]

OK..... I have watched sooooooo many of Hiro's videos. He is amazing!!!!! I make sushi at home and have done so for several years. I consider my self .......ehhhhhh.....OK. Nobody has inspired me more that Chef Terada. I love sushi, yet, I continually run upon people who resist because.....EEWWWWWW!!!!!!! RAW FISH!!!!!!!! Now....while I love traditional sushi.....I also strive to introduce sushi to my Midwestern friends who scarcely know what seafood is. This is just one more of many I have made and received kudos for!!!!!! Thank you guys!!!!! Keep them coming!

[@trinajska]

Hiro is my Hero !

[@lukecampis3479]

I’ve been watching for a while and never knew I wasn’t subscribed I am now 👍

[@cheech8257]

I thought the whole week about pulpor carpaccio: thx for this nice dish! Will do it this week! Greetingz from Germany 👍🏽👍🏽👍🏽👍🏽😛😛😛

[@LangFitness]

“What are we making today?” Hiro: “Good afternoon!”

[@MrHavoc1001]

I get excited every time i see a new video posted from NoVe. Keep the videos coming guys. Looks good. Hopefully i will get to come to your place this year.

[@TrebleWing]

Hiro is adorable. "I want to go outside to the beach" XD

[@SerDinoOfficial]

Cameraman: "yeah we can make sushi out there" Hiro: "....."

[@redtobertshateshandles]

Take the man to the beach, right now !

[@ancientflounder]

That looks like texture Heaven. So many nice and varied ingredients going on.

[@jamiegalbraith4874]

Omg. This looks so good. You guys are so talented. I need to come to your restaurant when I'm in the states!

[@michaelo.1320]

This channel is so relaxing.

[@Lorfmor]

this guy is next level, amazing chef.

[@FlowersForYou629]

lol he's just like noo. I don't want to do sushi at the beach... I just want to go the beach. but you're here videoing me.

[@kymh.6355]

How come master hiro doesn't eat on camera? Reactions to good food are priceless.

[@pomfegranate]

The octopus cutting was so interesting first i was like, what are you talking about, then i was like OOOHHHHH

[@ardkoroz9344]

I will go to beach with master sushi chef, you have inspired me to make sushi, I still have a long way to go but I really enjoy watching your art!!

[@daisylais4587]

NoVe is on top of my bucket list!

[@DrBoyke]

nice work sensei watched some of ur video n love ur amaizing work n sharing big fans of sashimi keep sharing hiro sensei

[@someunfathomablymoistsaucy296]

*[drooling intensifies]*

[@AudioDiversity]

some unfathomably moist, saucy, creamy, crispy, succulent flakes of perfectly aged tortilla chips what kind of name?? ahahahhahaa

[@MariaAya]

In Greece we eat octapus in many ways and we love it, one of the most traditional is to let it dry at the sun and after just with a vinegret

[@pokefan2403]

Colors make octopus beautiful 😃

[@TiinNg]

MOUTH WATERING!~~~~~~~~~~~~~~~~ can't stop swallowing my saliva~!

[@宥閎程]

像正楷書法Good

[@azharkadri878]

This is Art !!!

[@nickwanningen5952]

It look so delicious.....:o. I wanna try it ones. Hiro as always good job. Also the cameraman he is always there. Without him we did'nt know Hiro. Greetzz from the Netherlands.

[@mreisma]

we eat raw octopus here in hawaii all the time. you cut the legs up into tiny pieces and throw some fresh wasabi, suuuper good

[@vanessaeult]

***** I think that's Tako Wasabi (or Takowasa). A smaller type of octopus is used and it tastes so so good. There's no doubt Chef Hiro would know about it.

[@mimic9329]

mreisma truyen nguyen Ngoc ngan

[@erijimenez687]

good job hiroson!!

[@cyndifoore7743]

I’d try this since the octopus is steamed. Looks delicious.

[@IberianInteractive]

man I love octopus and this seems a great idea!!

[@wildmansamurai3663]

excellent as always

[@MissLittleSunshine41]

Ahhh I'm so happy that I klicked randomly somehow one of your videos! Nice filming, nice voice, nice food, nice chef, nice result, nice stuff! :D FINALLY I've found something interessting to watch but it makes me so sad I can't eat anything of it (because it's raw I'll be ill from it :( ). Thumbs up! :)

[@DWKingIV]

I would certainly need to taste it for the parsley garlic OV but I like it.

[@mrcea]

Wow you have done it again master Chef thanks for sharing

[@sebastianolevimorenos639]

Bello.... bellissimo, bravo... bravo bravissimo!!!

[@MisturJack]

As always, Chef Hiro's presentation is phenomenal, not only to look at, but to see the process behind it. One question, What was the purpose to the small incisions Chef Hiro made to the Octopus prior to putting it onto the plate? Was it to allow some of the ponzu sauce through? Regardless, another amazing dish! Keep 'em coming!

[@amestizzo]

Amazing amazing amazing. The point and the 1 million question: The step by step to cook the octo. You used frozen, and how long to cook/ With water or no water into pression for 9,10 minutes? Pleaseeee.

[@VSWRKS]

Hey! I love your videos a lot! Always something new and fresh! As I'm experimenting with lots of eastern Asian recipes (especially Japanese cuisine) I got to learn how tasty and great pure and reduced dishes can taste. And isn't that the essence of Sushi? I mean: I guess this super well cut Octopus is an explosion of flavors, but I was wondering how you came up with the idea to combine two different types of sauce (sour and salty Ponzu and then mild-bitter olive oil and parsley) and two types of onion. Do these make a good match?

[@lorenaneironi4058]

i didn't know I needed this in my life until now , lol

[@coolkanchu9598]

he is a great chef

[@pineappleish3693]

Your knife skills are on point

[@sanalp2498]

Hiroyuki Terada ur awsome it looks so classic being muslim i never tasted octupus but surely im gonna try this at home 😘

[@derekborba8963]

Looks amazing. Have you ever tried boiling your octopus in house and seasoning the water??

[@mikecathy3875]

Love the flavour pairing, great job 👍🏻

[@kper3475]

got back from this Asian place trying sushi had b.c and California roll they were good

[@XMetalChefX]

chef, do you use 240mm or 270mm sujihiki?

[@binguo9430]

Hello Hiro. What is the green sauce you put? I think I tasted that sauce before in a restaurant but I never know the name.

[@ThaoNguyen-fp2jj]

Can someone tell what’s in the green sauce? I couldn’t get all the ingredients. Thanks so much.

[@danielewagnons]

in Bari, Italy, we eat the octopus raw! it's fantastic! long preparation then you can eat row! DELICIOUS!

[@oherrera7]

Hi what did you say the green sauce was garlic, salt, olive oil and what else?

[@e.n.e.r.g.y--mlg2558]

Where is your bar actually i would really like to know maybe pass there some day.

[@TheWiseGraphics]

It would be cool if the Food Network could visit you guys, maybe even host a show. Great work, making me very hungry. Just wish we had a good sushi bar up here where I live. Thanks for another great video :)

[@johndegrijs6588]

very nice, I would like to prepare the Tako myself, is that possible?

[@adriapicomorales7529]

Supercool. Bravo 👏

[@khalidel-halabi4385]

This is an amazing dish!!!!!

[@orcocinese1970]

great recipe

[@MrCorychbbs]

need a taste tester?? Quality Control is a major necessity in the restaurant business, Lol. Love all your food, I just regret watching your awesome vids whilst hungry LOL .

[@MrCorychbbs]

No problem at all! I will certainly try and make it in sometime. Id hate to eat such beautiful art, but I may have to make an exception! Keep up the great work!

[@my4daughter]

it looks so delicious.. i am sure it tastes good as well.

[@kper3475]

im going to try sushi soon hopefully looks good

[@jesustijuana3337]

Maaaan , amazin recipe . Tnx 4 sharing . Sorry my english its not good.

[@bernhelmheigele4061]

Welche Zutaten benötige ich bei der grünen Sauce beim Carpaccio de Pulpo

[@frantahouska]

Excellent cable management on the wall.

[@Michaeladar]

Hey guys! That look amazing! Very spring dish! Do you think you cam give me the exact model kikuchi chef hiro users? Thanks!

[@byronmolina6678]

Maybe your next video could include the raw version of the octopus?!......but looks amazing as always I bet there's lots of different varieties of taste all over the mouth when biting into 😋

[@MrChefgiannis]

Very nice plate Hiro! For how long you steamed the octopus?

[@gograzor]

That’s beautiful 🔥

[@titanadia705]

I'm Indonesian, I love sushi sooooooooo muchhhh

[@kec.9895]

sorry, what was that green sauce you said it was?

[@lisastorhaug5052]

Yum! This looks beautiful and cooked.:)

[@sarahb1984]

I'm literally bottling my homemade ponzu sauce right now!! 😍

[@lidy587]

that seems so tasty

[@chuckhandcock8867]

That is so beautiful!

[@TackyTuber]

how long steaming octopus ?

[@illudian]

That looks so good that it's too bad I won't ever try octopus again. The first time I had it ruined it for me. I have no idea if it was done right but it honestly was like trying to eat old flavorless gum.

[@illudian]

Thanks for the reply I might risk giving it a shot again after I ask around where I live and give some very careful consideration. It's nice to know though that that isn't how it's actually supposed to be since the restaurant told me it was supposed to be like that.

[@thebeardedjizz]

Question, is that octopus tentacle boiled?

[@annebunnie2]

How long would you have to steam it for?

[@matieuist]

How did you get the octopus such a vibrant red colour?

[@nicolipotatski6288]

K I have a few questions. Lol first off I love the channel and I am so grateful for the things I have learned on here. It has put my cooking on a whole new level. Alright well here are my questions. Has Hiro ever tried the kikuichi elite carbon series of knives? The other is where is a good place to get the salmon eggs? I love kikuichi such great knives. Has Hiro used a strop for his knives?

[@nicolipotatski6288]

It does. :-) I love my kikuichi. They are great knives.

[@SiCklMindz]

about a week ago - camera man also is chef hiro five star chef idk if that's a thing lol but I think ya might know what I mean... I must say all his dishes look delicious! also are you guys like a local restaurant or a top exclusive/very expensive restaurant? Also I been going on a how to make sushi series streak..

[@SiCklMindz]

***** oh, cool. thank for the reply :)

[@宥閎程]

藝術品

[@adiloz12]

They eat live octopus in Korea, never tried myself. Did you say it's steamed octopus Or just raw??

[@TheCentralPlaza]

What do you do with the food after you videotape it being made? Is it for a customer or do you eat/throw it away?

[@MrNightAssasian]

Throw away for sure

[@matthewcadogan3054]

Actually in one of their previous videos the camera man says that they are going to have a great time eating it later.(he also says it in this video)

[@MrNightAssasian]

***** Ofcourse! I was being sarcastic..

[@victordulerain9271]

magnificent, well executed. vegetables minutely cut are called brunoise fyi.

[@p-jayoptimistic9347]

That good

[@pikachuxy3488]

I want it so much

[@1233-b5m]

What is the name of the knife used by Chef Hiroyuki Terada, when he cuts the octopus tentacle at 1:30?

[@solidbodyguitare]

Alex Voinescu Kikuichi knife :)

[@suryong]

My sister would love this... 😉

[@p-jayoptimistic9347]

Good

[@bernhelmheigele4061]

Welche Zutaten benötige ich bei der grünen Sauce

[@bigpun220]

Love the whole making of sushi, (especially the graphic ones). I haven't ate any real sushi, cause I live in a small town, but it seems it would be really salty with all the soy sauce. Either way I love the videos and would love to eat everything I seen made on your channel. Sea urchin kinda weird's me out though.

[@turtlewub]

adopt me

[@duongdohoang3920]

does anybody know what the green sauce was ?

[@bernhelmheigele4061]

Das würde ich auch gerne wissen

[@carmenchin8081]

What is in the green sauce? Does anyone know? Thanks

[@denirogosic6545]

Mmh awesome

[@rogerpatrongonzalez5800]

Hi! Where is the NOVE restaurant located?

[@Saberkun_KM]

It looks so delicious! DX I haven't had octopus in a while.

[@duy3o3]

This channel makes me so hungry for sushi... :(

[@schorch213]

I love watching all of your videos, Hiro and Charlie! Unfortunately they always make me so hungry!!!😭 Octopus can be eaten raw, so you do make a good point about nobody in the USA serving octopus raw. :/ I never noticed this before. I'm definitely down for trying raw octopus though! ^_^

[@midorialexandros]

How do you cook it, do you steam it?

[@greggb5301]

What is the green sause?