Sushi Master Yoshihiko Kousaka Has Earned a Michelin Star 10 Years in a Row - Omakase

[@KL-fl4th]

Please keep this series forever, chefs like him need recognition, not like those celebrity chefs

[@zachmarkham84]

Not all celebrity chefs are undeserving of attention. A lot have paid their dues.

[@KL-fl4th]

zachmarkham84 yes

[@zartey]

Popular guy bad😡

[@IliasJoels]

Is a Michelin star chef. Eats rice with ketchup.

[@crysis_pyscho9386]

@@zartey gib likes

[@foodielah535]

I can feel his sincere passion and affection to his career. Kind of a moving story.

[@myonionsmatter7843]

yeah, what that sweet viola music in the background, youre pretty easy to manipulate

[@Kitajima2]

@PATRIOT HAM So not to be that Japanese guy, but Japan has issued apologies and financial compensation on three different occasions, which the Korean government accepted all three times. It seems that these issues only come to the forefront in Korea when their politicians stoke nationalism to make up for falling approval ratings. I think Japanese politicians just aren't apologizing or sending money anymore bc Korean politicians will just ask for more a few years down the road.

[@UnicycleSoul]

@@myonionsmatter7843 I mean, he did mention he's happy he chose this path.

[@jaynelson9543]

Myonions Matter bro chill

[@blardymunggas6884]

In all honesty, Japanese food sucks. Tasteless and most of it taste the same. Boring food. Even the cooks are often lazy and serve raw food. Over rated rubbish tbh

[@nezu_mari]

"Continuation is power"... I'll remember that.

[@RandomGuy-ghs]

More like consistency

[@praviksingh2056]

All this time I thought that fish are just water dogs... brotherhoodfiji.com/free_cake.htm

[@hayek218]

@PATRIOT HAM You are brainwashed. It is Koreans that should thank Japan for paying all your modernization costs and gave you all the education and technologies.

[@samuraigorilla2311]

@PATRIOT HAM You are over generalizing bro, not every japanese person did that

[@kalilsuyan871]

Anoo.. Anooo.. Anoooo..

[@phuongonguyennguyen3742]

I love his voice. It sounds so sincere and lovely. The food is as good-looking as usual, no doubt that it will taste good.

[@Em-yd9jn]

Yeah, he sounds very sincere. I'm sure he's a lovely person

[@WithLadyjoe]

Check my KZbin Channel I am tasting with the chefs of the best hotels and restaurants 😉

[@BatBrakesBones]

7:30 "do it for the rest of my life, or I will be inferior to those with higher education." That's saying something about becoming a master of your craft.

[@divideandconquerasia7051]

He probably just loves his job or doesn't really have a much better choice.

[@divideandconquerasia7051]

@Tom Stanton That too.

[@Pimpslapyou]

He's the chef of a Michelin star sushi restaurant.... this guy makes good dough for not speaking a lick of English

[@keitatsutsumi]

1:15 it says a lot about the strictness of his mother that he left home to become a sushi chef (寿司職人), it’s known to be one of the most demanding apprenticeships in Japan. Good thing he doesn’t hate her tho

[@recoil53]

He moved to about the opposite side of the globe. Notice that when he quit for a week, he didn't go home but lived on the streets.

[@WithLadyjoe]

Check my KZbin Channel I am tasting with the chefs of the best hotels and restaurants 😉

[@soonny002]

You don't know if he doesn't hate his mother

[@praviksingh2056]

Why dont fish bark? brotherhoodfiji.com/free_cake.htm

[@vincentlee7359]

No. He probably does. Which is why he never visits or goes back.

[@Lowcountryyankee]

The dance his hands perform with the nigiri is pure magic. An artist.

[@hreinn4925]

Just look and his face. He's so sincere and dedicated to his work. May you have anything you ever want in your life.

[@ixenroh]

So "Anoooo" is Japanese for "Ummmm" Got it

[@Dusty_Shoes]

That's actually 100% correct, no joke!

[@byaialele5916]

and "umm" in chinese is.... yeah, bout that

[@TreeBears]

N L xdd

[@T7R87]

Anoooooooooooooooo...

[@Brix098]

That’s literally it

[@qwerty19811]

Journalists have revealed many restaurants actually pass off ocean catch as expensive ones, blatantly ripping off customers. This guy however, has his fish air flown from Japan. That's respect.

[@klarnorbert]

Who knew? Thankfully those restaurant doesn't have Michelin starts I bet.

[@methujeraya]

radiation really makes japanese fish taste better

[@eyeborg3148]

Also he’s not pretentious about his stuff being all wild caught - he knows when to used the farmed stuff and isn’t ashamed of it.

[@rd9301]

@@methujeraya Keep playing your F2P games and living in your dump of a home 😄

[@thesushilegend5523]

When people ask for a sushiya rec in NYC, it’s Kosaka that I recommend every time. It may not be the most “famous”, but Yoshi-san is the main reason why. Great vid - a lot more pro than mine.

[@goombapizza6335]

Have you had the salmon there? From his description is seems like he selects bland salmon on purpose. I prefer highly flavorful salmon.

[@uumuu]

This guy seems so humble yet energetic, I could watch him work and talk all day.

[@rubo1964]

His favorite food rice ketchup eggs goes to show deep inside all of us we just want nice comfort food

[@WithLadyjoe]

Check my KZbin Channel I am tasting with the chefs of the best hotels and restaurants 😉

[@Sklouchechi]

or proof of an unrefined palate

[@brozors]

The sad music hits as he’s killing the lobster lol

[@kitcarmstrong]

Bach ftw

[@f4t4lity0r4]

brozors it’s literally still alive when the meat is sitting there next to it and he says this is the kindest way lol

[@SuperTobbe12]

@@f4t4lity0r4 yeah I thought the kindest way is to put the knife in the head and pull down

[@johndoe5432]

@@SuperTobbe12 You'd be correct.

[@TheOctoJon]

@@johndoe5432 theres actualy no great way to kill a lobster, their brains are actualy a collection of ganglia scattered around it's whole body.

[@stellaborealis4846]

I swear Eater has the best storytelling, video editing, cinematography and music editing I have seen in the world of food documentaries/videos.

[@RockstarEater]

It seems like every time i see a new sushi restaurant video, there are more and more fish that these sushi restaurants are serving that I've never heard of. We've definitely come a long way since the days of tuna, yellowtail, and salmon (which is a great thing).

[@gracecityla1550]

Dont forget California rolls 😉

[@RockstarEater]

Not sure if thats a NY thing. But LA, yes. I've seen how sushi changed in the last 20 years in my neighborhood and was fortunate to eat at many of them like this omakase place in NY.

[@Tofuconsumer]

I guess it could be a good thing, but a lot more fish are being farmed and killed, and although delicious, it can’t be great for the population unless they are farmed fish (which is what a lot of the fish he had are)

[@davidasingleton8943]

@@gracecityla1550 lol

[@JiminPark-nd3gx]

I love this chef. He's not working, he's doing what he loves. It's passion.

[@anovosedlik]

There is so much modesty and grace among many of these sushi masters. It's beautiful to watch them work.

[@dosmil3135]

i can feel that he is a very humble man which loves his passion. very hard to find

[@林鴻源-q5b]

102傲視愛吃飯菜色素四傲視日俄是要去武器bit你額及OL市場f

[@arkboi2145]

Dude, that’s what it’s all about. Allowing your creativity and talent to shine through. The best moments that make it all worthwhile, are when you ignite a customer's soul. From seeing their face light up when they see your creations; to the smiles, moans, and foodgasms they experience eating it; to how it makes them feel afterward.

[@PhanEddie]

Drinking game : take a shot whenever the chef says “anoo”

[@ManofCulture]

Sake

[@CharlesRodman3000]

🥴

[@nickriel21]

youd be wasted before this vid ends

[@philipwalton4877]

Pissed in the first 47 seconds of this

[@kcimb]

Eddie P id be dead

[@silenc3r007]

"I think the kindest way to kill the lobster is with a knife" Cut's lobster and tear's it's body into two. Continues to move.

[@eiyuukuroi]

ikr 😂

[@un6abee3y]

That was disturbing to watch 🤦🏻‍♂️

[@elvgamez3864]

I didn’t really find it that disturbing sure maybe he could have cut into its head first but I don’t see too much wrong with it as even when you cut into the head there are still muscular reflexes so it won’t look any more disturbing to you

[@SpoilerAlert__]

@@un6abee3y maybe a viewer discretion warning would've been useful, can't blame ya

[@gettingtoastedatq]

Everything you kill has muscle movement afterward because of the nerves. It was dead. The first cut killed it immediately

[@yutian5884]

I got served by him the first time going to his restaurant. He's super energetic during service.

[@Expired_Antidote]

How awesome. :) he looks like just a ball of sincere excitement of sharing tasty tidbits while also feeding you information that you didn’t know. 👍🏻

[@yutian5884]

​@@Expired_Antidote Watching him prepare my sushi whilst helping another chef prep his big table was something.

[@yutian5884]

@jmalcolmg123 Apologies for late reply. Honestly once you get to the real high end of sushi in NYC it's very similar because all of the high-end restaurants get their fish from the same few suppliers. I did think they made the sushi rice very well. Overall I would give it a 8.5/10.

[@paultanski-hampton928]

Watched a few of these on YT and it's absolutely incredible the skill, dedication and love for their craft they have

[@loading5233]

Respect the way they ship the fishes! All fresh and shinny eyes

[@edgoodwin4389]

Ate here 3 times. He never failed to deliver top-notch omakase on all occasions.

[@todoel1212]

0:52 I've heard some japanese chef say that this moment feels like Christmas every morning.

[@abrahamavila6406]

So beautiful to see someone so passionate and dedicated to their craft.🥺

[@evonneswifttodd3370]

What an amazing and talented Sushi Chef. Thank you for this informative and inspirational video.

[@Sorood-b7o]

Full of symbolism and a grace typical of Japanese perfectionism, beautiful.

[@calrndown]

Interesting. I like the energy he puts into everything. Thank you for the upload.

[@lebimas]

I really like this episode and this chef. Getting a glimpse of his human side was pleasant

[@mellownessuperstar2618]

King salmon mixed with trout? Craziest thing I've ever heard. Never even knew it was possible until this minute. Two quite different fish. Sounds absolutely delicious! Wish I could try it!

[@goombapizza6335]

Trout and salmon are closely related.

[@MaiXoxo3]

I like how he is smiling while scaling the fish. He seems to be happy and passionate about what he is doing everyday.

[@lyanniebodilla4376]

Love this video! Kudos to the Sushi Chef! I can feel his passion and love to his work! 🙌

[@WithLadyjoe]

Check my KZbin Channel I am tasting with the chefs of the best hotels and restaurants 😉

[@Cobbytown]

You can see the respect he has for what he creates, his passion. He is truly an artist.

[@johnpaulpaned6913]

I really felt his passion from what he is doing

[@s.t.8898]

VIELEN LIEBEN DANK...FRIEDEN und FREIHEIT...

[@iamstrykerr3693]

I’ve had the honor of eating at Kosaka and I must say it’s a high I chase every day lol. I live on the west coast and nothing compares to Kosaka.

[@alanyong]

What a humble and down to earth chef, totally no pretense about his food at all

[@SpencerToddBrown]

Epic video of a true master of sushi and the culinary arts of japan!

[@mariahgutierrez4481]

Makes you wonder how strict his mom was to want to be a sushi chef of all things 😂

[@patrickcollins9091]

I pass by almost every day, good to see. I used to be a chef so enjoy the art and passion involved!

[@tima.478]

When eating Sushi, you really are "getting a part of the Chef." And right as he 'hands you the Sushi too....

[@darylfortney8081]

they don't get many on full moon not because the lobster is so smart but they are ultra-sensitive to and essentially scared of light and so will do all their hunting deep under the rocks during a full moon and only venture further out when it is darker.

[@kyungsoodo8270]

Thought i was watching an anime when he was killing the lobster because of the bgm they used like duuuude

[@ken-fs6se]

Very humble n sincerely

[@kamotetops1572]

When will this channel put contrast to its subtitle?

[@WithLadyjoe]

Check my KZbin Channel I am tasting with the chefs of the best hotels and restaurants 😉

[@praviksingh2056]

But at least I know now... fish aren't water dogs... brotherhoodfiji.com/free_cake.htm

[@WinChi_315]

They need to put a black outline to the letters to make it readable even with varying colors in the video itself

[@picardsolo2471]

@@WithLadyjoe Shame on you. Don't spam channels with much Better content than yours. Stop poaching other videos to get more views. Shame on you.

[@aewtx]

@@WithLadyjoe Guaranteed way to make me NOT visit a channel is when you spam someone's video!

[@badboybubby7794]

A very humble guy.

[@lastbite1237]

This dude is real. He say he feels like a “FUGITIVE” when he ran away from his training opportunity. Pay attention closely to the video (audio) on this three mayor things, he talks a lot about he’s Mom, strictness and HAPPINESS, he smile a lot, that’s mean a happy soul out there. Grab a friend and go get some sushi.

[@ivyedan7183]

Its like watching a ballet or a great opera... just a beautiful art...

[@C.H.L.L.2012]

It's one of the few places in New York where you can get real sushi!

[@b.s.1302]

He seems like a really nice person!!!

[@tapublast5459]

Let's be honest, he probably could get into Totsuki Level in Food Wars. I can't imagine how good it is.

[@royceloi676]

So much knowledge... What a true master at its class.

[@thepoondoctor6637]

1:56 -that’s what she said

[@leo_mas_922]

I’m so happy I eat super good sushi every day

[@stephenlozada7158]

8:41 the most humane way to dispatch a lobster and then he doesn’t dispatch it at all he just cuts it’s tail off...

[@otterspace907]

@big boy gustav do you eat the insects?

[@swoggityswitty7873]

@@otterspace907 thats his point

[@Resin_Lover]

big boy gustav Hannibal will tell us

[@GerberLP]

Thank you for enriching humanity with you art, Kousaka-dono.

[@ArielK1987]

theres no one better to learn about fish. Then a sushi chef.

[@WithLadyjoe]

Check my KZbin Channel I am tasting with the chefs of the best hotels and restaurants 😉

[@wtw5002]

Out of all the Michelin-starred sushi restaurants I've seen on youtube, this is the only one I actually want to visit.

[@jameskoesno6061]

I was watching rap battles.... how did i end up here lol

[@troy10troytroy]

Do you regret it tho?

[@otterspace907]

same

[@martinhelmbrecht3248]

Same 😂😂😂 what u watchin? Lol

[@pinkpugginz]

Ew rap battlee

[@jaynelson9543]

pinkpugginz no need to be rude

[@aphraelk6214]

Master of his craft. So much work went into preparation, and fish flown from Japan, no wonder it's $$$$

[@simplecooking1708]

food well-known in art Thank you for cooking 예술에 경지에 오른 음식^^ 요리 감사해요

[@6ft4rowforucdavis86]

I was lucky enough to eat at his restaurant three times. Never disappointed.

[@nora7417]

kinda flex but happy for ya

[@boi8825]

First time I see more fish then rice in a nigiri sushi Everyone liked that

[@eb8348]

The work ethics of these chefs are just amazing. It breaks a typical person

[@kamath234]

"Keep doing the same thing for a long time gives you wisdom"

[@kamath234]

@truthhurts Yes, there is something to learn you see

[@annelisapearl9819]

I've never eaten sushi, and the thought of how it would taste like doesn't make me wanna eat it but I'm so fascinated by the art of it

[@gumaming]

Good quality sushi is absolutely delicious. Travel to Japan. Once you tried it there, you’ll never be content with others outside of Japan, except for this restaurant or all others like it that fish came from Japan. My favorite is fatty tuna. You would not believe raw fish would be so tasty, sweet and no fishy smell at all.

[@tehgamist7139]

8:36 This is the nicest way to kill the lobster 9:41 *look right* lobster isn’t dead my dude.

[@cryon1c-brainrot]

Teh Gamist well some stuff doesn’t die instantly, a human can last like 20 seconds while decapitated I think

[@jnsthyl]

it's dead. it's just the muscles using the last of it's energy .

[@TSA333]

Very enjoyed watching this chef

[@scottmead854]

9:38 Dude.. the lobster's head and shell are _still_ moving after he's removed the fresh from it . . 😧🎻

[@shdwctchr]

GOAT!!! 39 years!! Amazing!!

[@Saki630]

dont cut these videos down. This guy still had at least 10more minutes to share! STOP!

[@aidilfahrendy8610]

you can see the happiness when he served the food

[@Calisto34]

Yoshihiko: Keep doing the same things for a long time gives you wisdom Gordon Ramsay: Wisdom my arse, your sushi is RAW!

[@777jrg]

Except Ramsay is a normie compared to this Japanese chefs lol

[@forol09]

Lol, I do like "Shinder list" music when he is cutting ✂️ lobster 🦞 tail 🤣

[@danowolf]

8:41 the kindest thing lol. Wait he just cut the tail off so the thing is still alive screaming omg my tail is missing.

[@jnsthyl]

head and body severed, it still moving is just the nerves/muscles using the last of it's energy

[@HGMKYN]

Such an awesome video, loved the music as well!

[@sleepyhempy]

take a sake shot for every "Anoooo"

[@nevermore888]

you will go to icu

[@DuyTran-ky5pl]

Having instant ramen and watching this… Best noodle in the world

[@ryandanaaryadi3359]

i've never been this fast on a youtube video

[@RegiaLex]

The fish he calls Azahata - in Greenland We call it Suluppaagaq and we have plenty of it all year round. I haven’t tried other contries version of it, but it taste fantastic.

[@andreytheeditor]

Shadows on subtitles. Use them.

[@steamedbun5261]

The experience within those moves can't be measured

[@pramitkuar6852]

Thats no way to kill a lobster

[@sundayznostalgianightz6510]

Cry about it

[@ilangilang7185]

Wow, amazing. I'm lost for words.

[@michelepiserchia1403]

"The kindest way for the lobster is to do it quickly with a knife" Proceeds to rip off the lobster's tail without killing it. lol

[@Mariohenri90]

Lmao

[@consciousanimusic9293]

He already severed the leg and the head in that 2 slice.

[@lovesun8271]

So beautiful and so talented 😯😍👍!!! Thanks for sharing 👍 😍🤩

[@finnhogan5525]

9:41 u can literally see it's legs moving

[@benkenobi6177]

You can literally search on the internet why it did so

[@garbagecanpodcast]

Death throes

[@jnsthyl]

it's dead. it's just the nerves/muscles using the last of it's energy

[@てんぷら-n1q]

すごい質の良い魚と正確な技ですね〜

[@hindsightpov4218]

0:30 I thought that was a Tim Burton’s Corpse Bride head on display.

[@AkeemDenim]

Yeah what‘s up with that? Makes it look like some sort of Japanese voodoo shrine instead of a restaurant.

[@Tigbead]

When you catch a wild salmon in the PNW the meat is so much brighter and rich in color compared to those farmed raised. I’ve always wanted to eat and compare side by side

[@toyajackson556]

He also said that the farming keeps the from having parasites because the environment is sterilized. I would like to see the practices from whatever farm he is speaking of because I have seen the opposite on KZbin videos.

[@jamespang8279]

One of the least pretentious sushi chefs I’ve seen interviewed.

[@tasmayshah5539]

James Pang most aren’t to be honest. Especially on this channel they are all very humble

[@MsRosemrie]

Amazing. I would like to go here. Thanks for sharing

[@Leukron]

9:40 lobster still alive after being split in half.

[@Affr0JacK]

I Love this Channel!

[@stevePDx]

This "action" camera guy is giving me motion sickness 😒

[@Drewfusk]

had to stop the video halfway through and comb the comments to see if anyone else noticed the same thing.

[@MrNSup]

It gets me every time:(

[@localterror]

It’s getting especially annoying with this series lately... at least get a bloody stabilizer.

[@ultr7712]

I just wanna watch the chef prepare food without feeling dizzy. Just put the damn camera on a tripod and place it where I can watch the chef do his preparations. Goddamn Eater is that too much to ask for?

[@michaelguajardo3896]

Pure perfection!

[@pilotmburu]

Removing guts decreases shipping weight.

[@MrSimonsime]

and increases cost because of more work on the fish before shipping

[@cwlwillis]

@@MrSimonsime it could be done as a service though to maintain the customers of suppliers as to differentiate or something in that ballpark

[@Rika906]

It is also to preserve the fish as well. Bacteria in the guts will ruin the fish.