Why a Sushi Master Left One of Japan's Best Sushi Restaurants to Open in NYC - Omakase

Sushi master Kazushige Suzuki spent 10 years at Sushi Ginza Onodera, one of Tokyo’s best sushi restaurants. Now, he wants to bring all that he has learned to both his customers as well as the next generation of great sushi chefs to NYC at his restaurant, Icca.
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Credits:
Producer: Pelin Keskin
Director: Murilo Ferreira
Camera: Murilo Ferreira, Michael Latchman
Editor: Michael Buell
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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For more episodes of 'Omakase,' click here: trib.al/i7NkEj3
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[@jimzwijnenburg1343]

I’m a dutch chef who has worked in 3 restaurants with 1 or 2 michelin stars. This series is just really great, i have learned so much from it it’s insane

[@chrisw3559]

Agreed, i am an Australian chef that has worked in 1 and 2 hatted restaurants, our version of the Michelin. I have learned so much from this channel and I watch as many videos from them as I can. A++

[@KernalBernal]

Echt geweldig om dit inderdaad te zien vanuit alle kanten van de wereld. Als ik mag vragen, voor welk restaurant kook jij nu? Zou graag een keer langskomen ;)

[@eenpaard3915]

Awesome

[@batchagaloopytv5816]

@@chrisw3559 theres no version of Michelin stars -its just you have them or you dont 🤷‍♂️

[@chrisw3559]

@@batchagaloopytv5816 Michelin doesn’t operate here, however our “hat,” system has the same significance in our hospitality trade as Michelin does.

[@PhellasCoD]

I have had the immense pleasure of dining at icca 4 times and each time my expectations have been exceeded. Wishing all the best success to chef Kazu and icca as they are the best omakase outside of japan.

[@TomsGotPowers]

Amazes me how skillful they are with such dainty fish and separating the meat.

[@ArielK1987]

Sometimes the simplicity is the name of the game. And thats why Japanese sushi is so amazing to watch and eat.

[@michaelshapiro9498]

ujb&7& Mumk Mhhn Kkg

[@procastrination8328]

My dude did you even watch the video, this is anything but simple

[@thetruth1140]

This is highly technical work to reach that end product.

[@xXEGPXx]

@@procastrination8328 I believe they mean simplicity in ingredients not in technique

[@procastrination8328]

@@xXEGPXx No matter, I think its a disservice to call it simple

[@wolfingitdown2047]

It's the refinement of movement that impresses me most of about master sushi chefs. No effort is wasted in the creation of these nigiri, nor in the butchering process. Simply amazing to watch

[@calrndown]

The way he talks about his experience/work, I'm jealous. Thank y'all so much for sharing. I hope I can eat shellfish in my next life.

[@petergreen5337]

The skills and commitment of these chefs is joy to watch.

[@gSalTX]

I'm always amazed at the prep work that these chefs and staff perform.

[@bossman674]

Something really interesting happens to almost everyone that works in the restaurant industry and is obsessed with food and wine … you start your career obsessed with the most complicated, cool, interesting and exciting dishes as well as natty, funky, biodynamic wines and eventually your tastes in food and wine become simpler and simpler… going back to the classics, until you find that you love burgundy and old world, classic dishes that have stood the test of time… then even simpler until you are just obsessed with Japanese technique and two or three elements on a plate…. It’s literally just a natural, strange progression. Anyway, I love these episodes!

[@AmandaJane229]

The elite haute cuisine art form in celebration of kai moana or seafood. I'd dearly love to eat at this sushi masterchef's restaurant. New York City needs him. Love from New Zealand chef. Sushi is my favourite dish.

[@sarundayo]

Glad to see lots of young talented chefs take up the mantle.

[@Lividbuffalo]

The process of uprooting oneself from their home, country, culture, people and settling in a foreign land far away is one of the most traumatic and difficult experiences in life. That there are so many Japanese chefs who do this routinely says a lot about the Japanese people as well as America. Credit to the Japanese people, for having such a high-level work ethic in spite of the aforementioned trauma, and to America for being so welcoming and encouraging to people of different cultures and countries.

[@jon3nnb646]

It doesn't have to be a traumatic

[@Nothing-qq4hd]

They are a dime a dozen at home. Coming here is advantage to them.

[@helicoptersgobrrr7434]

LMAO when mexicans do the same its called illegal migration.

[@jasoninthehood9726]

No country embraces foreigners like America. That’s a fact. How well received do you think an unestablished chef would fare in Japan? Not a chance in hell some burger obsessed dude from Alabama would have the same level of success starting a burger joint in Tokyo, Fukuoka or Yokohama.

[@Lividbuffalo]

@@jasoninthehood9726 which part of “credit to America for being so welcoming” did you not get?

[@erdene2476]

I dont get comments on videos like these complaining about the portion or price. Some people are able to afford it as well as appreciate the expertise and creativity, the attention to every minute detail that goes into something like this. Let people enjoy things

[@kurt_styloe]

coz they dont understand the meaning of omakase. its a tasting menu not a buffet. 🤣

[@Fpl8646]

Exactly!! Those are the same people that will pay exorbitant prices for a brand name shirt. They even buy fast food which is wayyyy less nutrition per dollar. This is art. After sitting for Omakase, you feel fulfilled, content, and with an deeper appreciation for what you put into your body.

[@Chonchey]

It’s too expensive for little food.

[@erdene2476]

@@Chonchey most actual normal people will be full after a full course. Noone complains about ferraris, they just buy whatever fulfills their needs. You'll find a McDonald's in most places.

[@lovelive8262]

@@Chonchey You can eat chicken biryani and KFC

[@jessicagrace625]

I enjoyed watching this complicated preparation that requires tremendous skill. Thanks 😊

[@rodneyrondags9664]

And when the world needed him most, he opened one of the best sushi restaurants in NYC

[@PhantomFilmAustralia]

Italian food in a sushi restaurant. Pretty cool fusion. *_"Can I please have the sashimi fettuccini, and the yakitori cacciatore."_*

[@bradcsuka5054]

I had the distinct honor of dining at Icca last night, and I am very pleased to share that the experience was even more wonderful than this video makes it appear. Chef Kazu is an itamae, a master sushi chef. But more than that, he is warm, welcoming, humble and informative. This was the best omakase experience that I have ever had in the States, and I would recommend Icca without hesitation. Domou arigatou gozaimashita, Chef Kazu.

[@JohnHausser]

Pure Master Cheers from San Diego California

[@nicolasc9004]

1:21 goodbye :D

[@sunnyschramm9650]

I´m thankful its already delivered dead

[@mentalasylumescapee6389]

@@sunnyschramm9650 watch closely 1:20 that one leg...

[@lovelive8262]

This is piece of art, it's like just tasting in order to eat untill you get full. Guys if you think portions are too small please go eat KFC or Burger King.

[@Vindler023]

FINALLY ANOTHER OMAKASE EPISODE 🥂

[@Sakja]

This is such a great program.

[@fatherfreddie8512]

Outstanding!

[@DrBrunoRecipes]

Lovely 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻

[@noneya7297]

Worth every penny 😋♥️

[@aircraft1974]

Thanks for that..I loved the flaked shrimp.

[@stevelogan5475]

Chef Kazushige is a Kamakaze with the the knife, outstanding Chef knife skills & sushi, perfection young man

[@trippyshack3169]

id love to know what knife that is or where i can get something similar

[@protopigeon]

He's Using a Deba knife - you can find them online

[@jameskwon7617]

It's insane how skilled he is with a deba.

[@AlvinAu148]

What is this shrimp flake I have never seen or heard of it until now. Does anyone know what the japanese for it is so I can google for more info?

[@AsianFoodNerd]

🍣 It is complex to be simple 🥢

[@theoneandonlysoslappy]

Man, I want a taste of those little smoked squids.

[@Fpl8646]

I got sumn for ya then 🤭

[@batchagaloopytv5816]

wow surprised he boiledthecrab n not steamed it ,but thats why hes a master

[@AAG414]

this guy again, am I glad to see his face

[@yourdadsotherfamily3530]

I wonder if they guy would have a easier time if he had a Dehydrator to make shrimp flakes much better or easier on the preparation method side of things

[@Eliel7230]

Interesting concepts !

[@ballistic350]

This guy works nonstop man ..def needs time to enjoy life ..lol

[@paulnokio1199]

True artist

[@Todayme06]

great and satisfy with skill process

[@NotARetarded9YearOld]

What does it taste like with wasabi?

[@leejeongtaek]

I miss the part of some preparation of rice, ‘shari’.

[@cantthinkofausername8698]

Wish I had money.

[@henryt9281]

get a fukking job, you lazy chit.

[@Tallzom]

Oh they are one of THOSE restaurants where you’re entire meal is a bite

[@karmaQT]

Oh you are one of THOSE people whos never been to one

[@eduardogonzalezpino9763]

Solamente verlo ya es un placer

[@ayusinnyu]

@0:27 😱

[@thejaneeyre]

He's so cute.

[@thereissomecoolstuff]

Sushi is definitely a luxury in my world. One I can't afford at the minute.

[@jeff3y]

If saitama went to totsuki to receive culinary training instead of becoming a hero 💪💪💪

[@ladraode9dedos409]

O wish I can't have a big dinner there sometime.

[@hirampriggott1689]

if there's the optimum ideal part of the fish to eat, then what is done with the rest? I'm not talking about the guts, I'm talking about the lesser meat on the extremities.

[@dailynnsp.o.v]

Hope all is well with everyone to those who reads this keep pushing, fighting, and grinding through whatever your going through. This is only the beginning and life is to short for settling for less. Reach out to love ones before it’s to late you never know when it will be our last. Whatever you want to do in life do it and, don’t let anyone tell you other wise peace and one love

[@quentenphilip6922]

......

[@zohanthecspro]

When i close my eyes and hear his voice it sounds more like an academically inclined japanese student with a full head of hair.

[@kennylee9959]

あのアワビ大きすぎる…毛ガニもそうだし絶品だな

[@mohoamine5598]

just answering the title, why not go nyc where there is more filthy rich people and less competition and stay in japan where there is so much competition

[@bonvivant808]

amazing ^ ^

[@in10tionzxp]

Someone hire this guy to be the voice actor of a demon in demonslayer

[@Kylirr]

The description needs editing

[@edrinkalema1114]

Yummy

[@what-lq6xk]

after watching padak the movie, everything is so different man 😔

[@mr.m4107]

After watching the whole video, I have a question "Where's Genos?"

[@gatorshd]

Wow

[@青木太一-t1k]

本当に、日本でお寿司屋さんで修行された職人の寿司を外国の方には食べてほしいですね。 海外でただの真似した寿司を何回か食べてみたことありますが、味が全然違います。 はっきり言ってしまうと、形や味は似てるけど、全く美味しくない。

[@bobbykeene12]

How long you think he smoked those little Firefly squid for?

[@krthant1704]

Saithama sensi🤖

[@s.t.5993]

Why be last at your country when you can be first in a foreign land

[@leckerappetitlich]

supere recipe !!!!!!!!!!!!!

[@澎湖海鮮專賣]

日本飲食！也就比較精緻而已！能有多好吃！見仁見智吧！

[@philipmarchalquizar7741]

Ikagai

[@tienhuynh8737]

Where is the tamago?

[@Gr3kiZon3]

What are these tiny pink flowers?

[@jay-arongco9740]

fun fact: when the plate is 1,000,000x bigger than the food.

[@TimothyRandy]

i really like this video 😍 if im eating in this restaurant i will definitely ask for more.. not gonna complain about the portion but i will ask 🙏 for moree hahah its an art!!

[@daryllwee8978]

Goodbye lmao rip crab

[@aaronlee4769]

Simple. Lower expectations and higher pay.

[@DNAofDoggie]

Hi

[@outlawaz1266]

That's a lot of work for a spoon full of food

[@scuffedcomedy4819]

if someone is spending this much time and put this much work to feed you a spoon full of food it has to be amazing

[@jerrycutright3267]

That's why it costs $400!

[@fujisyusuuke1709]

Bigger pay. There answered the title already.

[@MrDrodify]

Kya bhai 1 bite me khajau mai utna pasta. Pet kaise bharega?

[@juandiegoflores3178]

Oooo I’m early to this one

[@MrWingiii]

Gloves?

[@majoroldladyakamom6948]

If you love this channel, check out Chef Hiroyuki Terada, Diaries of a Master Sushi Chef... He's also the Guinness World Records holder for most slices of a carrot while BLINDFOLDED.

[@jakerson181]

I've watched his videos. It's an OK channel but way too many in video endorsements, sponsor shout outs for providing this or that etc. and the guy who's always talking to him usually off camera, I find annoying as hell.

[@AlexLopez-tv]

ok but can someone exlpain why im gonna pay 50 bucks for a serving of traditional fresh sushi that i can finish within 2 bites

[@mitzo]

Because it taste really great but also you'll have unique experience. Why you gonna pay way more to fly to Hawaii or Caribbean island when you can swim in near by pool?

[@JogBird]

id probably still be hungry after eating there

[@nikosuarilla5562]

McDonald's should have an American size sushi

[@gecko7167]

@@nikosuarilla5562 this restaurant has goldfish size sushi

[@quantumpower]

5:23

[@quantumpower]

7:13

[@quantumpower]

9:08

[@god-son-love]

He trained so hard he lost all his hair

[@marshallbsanz2068]

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[@arktom7335]

I have heard a lot about investments with Mr Arjun B Jagat and how good is he, please how safe are the profits?

[@Kristenshwan]

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[@roberternest4641]

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@@arktom7335 My first investment with Mr Arjun B Jagat gave me the assurance that has made me invest without the fear of losing, I got four of my friends involved with him already

[@ebutuoY_kcuF]

Just throw the meat over the fire, after it sizzles for a while let's chomp on it. ~CaveMan

[@oicism]

So many 'sushi masters' just wait til all the tunas gone

[@tooreal8968]

$400+ Omakase for per person lol

[@lordemperoryodertthewhite7514]

this is real i was the tuna

[@dhanasaiteja6197]

hey do u remember me im that crab we had a small talk in thar van

[@airofd]

Because of money

[@cerza4939]

Early gang

[@fulcaadijoyo]

Susi dipangan rak wareg.... Enak mangan tongseng kambing....wareg dan puas....😁😁😁😁

[@bankmaster5104]

To get pay more really

[@palakbatra4932]

Pasta? Isn’t he a sushi chef?

[@FlexHH23]

very sustainable.. flying all the fish from Japan to the US.. something I can not unterstand.

[@t4squared]

A lot of the fish sold worldwide is flown in from elsewhere

[@ladboii2901]

"How this expert went to another country to open a restaurant......" Uhh everyone knows it's all about the money 🙄

[@B.Booo_]

1st

[@PSS521]

why? cos $$$

[@jakerson181]

Looks interesting but $400 for omakase plus unbelievably, $8 more is charged to use their chosen reservation portal, Tock where Resy or Opentable are free for the customer to use. New York has loads of really high end omakase places. For $400, you'd better have at least 1 Michelin star. I know he's new so a year or two down the road, we'll see if he gets one. For now, the menu feels just too esoteric IMO.

[@vinny5870]

Michelin makes tires, not food, eat what you like ...