Sushi Masters Explain the Art of Omakase | Food Skills

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  • Published on Feb 12, 2018
  • In Japanese cuisine, the concept of "omakase" leaves the choices entirely up to the chef. At Shuko, one of the premiere sushi restaurants in NYC, the menu is driven by the imaginations of Nick Kim and Jimmy Lau, as well as the whims of Mother Nature. Hyper-fresh cuts of bluefin tuna, squid, barracuda, and needlefish travel from the chefs' hands directly to the diners' plates. The result is a meal that flows seamlessly from one course to the next. One of Manhattan's most traditional omakase experiences, as well as one of its most boundary-pushing, Shuko is a bucket-list destination for sushi obsessives worldwide.
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Comments • 711

  • Hoang Nguyen
    Hoang Nguyen 9 days ago

    RIP headphone users.

  • Filip Petrula
    Filip Petrula 13 days ago

    3 michelin star sushi master said that its not the best to serve it right from the market but to keep it for 1-2 weeks

  • Bloodwishing
    Bloodwishing 14 days ago

    to much fuss for nothing, food is food, end of story ...

  • Economiyaki M
    Economiyaki M 15 days ago

    Can we eat charcoal?

  • Keanu James
    Keanu James Month ago

    that tuna is not fresh. the real fresh tuna is the red dark color tuna

  • BULLtin
    BULLtin Month ago

    中国か韓国の人だよなこの人たち

  • Delta Ray Studios
    Delta Ray Studios Month ago

    Making sushi from japan? How incredible

  • ufos8mycow
    ufos8mycow Month ago

    Too little in quantity
    Too much work
    Too expensive
    Not much flavor
    You still grab a burger after wards
    Not worth it

  • 42,069 subs with no vid challenge

    Yeah salmonella love it

  • yuna14
    yuna14 Month ago

    2:12 is this safe to eat??

  • Myrrah
    Myrrah Month ago

    2:12 how to get cancer

  • Mikamii Teru
    Mikamii Teru Month ago

    This music is so not fitting what a shame :1

  • The Truth
    The Truth 2 months ago

    All the haters are the people that don’t know how to get sushi because they only know how to American burger and Mexican taco or They are just poor and cheap.

  • Stationary Nomad
    Stationary Nomad 2 months ago

    0:51 I didn’t know that people eat ballyhoo, in the U.S. it’s a bait fish

  • Kaido Ojamaa
    Kaido Ojamaa 2 months ago

    Outstanding a True Culinary Art!

  • Roamingcamera
    Roamingcamera 2 months ago

    This is one of the most beautiful videos you have produced....

  • Rally
    Rally 3 months ago

    i vote ginger

  • Boma Omaar
    Boma Omaar 3 months ago

    If you all say bluefin tuna are endangered species, how can you stop the auction that happen in japan for every single day? or what kind of substitute can stand for it?

  • Ronald
    Ronald 3 months ago

    Pretty sure jimmy is dead

  • Liam Nguyen
    Liam Nguyen 3 months ago

    I guess with fancy looking stuffs everyone is entitled to call themselves master sushi chef now...

  • Zee Ken
    Zee Ken 3 months ago

    Kontol is a south asian fish you can't cut it with knife very tasty for women but usually men hates it

  • Andrey Jr
    Andrey Jr 3 months ago

    frescos e suas frescuras

  • rwasta7007
    rwasta7007 3 months ago

    dude is fish and rice. go to a peruvean restaurant, they do the same thing and charge you 1/10th. this is 99% show 1%food.
    food centered about theatrics, it reminds me of some nonsense parisian restaurants with super tiny portions of pretentious cuisine.
    dont get me wrong im sure this taste delicious but the price is just not justified

  • Wiggy G
    Wiggy G 3 months ago

    bluefin tuna is nearly extinct

  • secret_SSTP
    secret_SSTP 3 months ago

    These guys are not Japanese (Its a Chinese accent so China, Hong Kong or Taiwan) They probably make amazing sushi though!

  • Izo Fuma
    Izo Fuma 3 months ago

    Shokugeki no Soma, anyone? lol

  • MindTech
    MindTech 3 months ago

    wowowoowowowowowowowow

  • EdocsilM
    EdocsilM 3 months ago

    Pretentious Omakase chefs!!
    Not because they are not Japanese (but a Chinese and Korean dudes). It is the way they treat their food - no Japanese chef would blow the charcoal that way.
    They copied some looks of Omakase but missed its soul.
    Imitation failed!

  • Kiet Huynh
    Kiet Huynh 3 months ago

    Anisakiasis. That is all.

  • Crypto Jack
    Crypto Jack 3 months ago

    those guys haven't paid gas money ever...only charcoal money

  • Robert Lester
    Robert Lester 4 months ago

    Sir that's not needlefish, that's typically known as Ballyhoo and it is ABSOLUTELY NOT fit for consumption by anyone who's paying that much to experience your establishment. I'm appalled.

  • koruki
    koruki 4 months ago

    He said they use binchotan.. thats not binchotan, thats a briquette ...

  • Effa Atufah
    Effa Atufah 4 months ago

    I like to see the freshness...

  • tukang dodol
    tukang dodol 4 months ago

    Lebay

  • Michael Kim
    Michael Kim 4 months ago

    once a squid turns white, it's no longer fresh.

  • Ken Escano
    Ken Escano 4 months ago

    great hand!

  • orangemiss
    orangemiss 4 months ago

    Omakase(お任せ) just means to leave the decision to (the chef). It has NOTHING to do with seasonality.

  • Southern FL Fishing
    Southern FL Fishing 4 months ago

    Ballyhoo as an entree? I've used them for bait as years, never consider to try as table fare. I think i would rather eat the snapper than the ballyhoo.

  • afterschoolman 7268
    afterschoolman 7268 4 months ago

    Eat and what

  • Shaifful Ridzuan
    Shaifful Ridzuan 4 months ago

    They are serving bluefin tuna, make a video out of it...like the tuna aren't endangered.

  • Justine Baking
    Justine Baking 4 months ago

    welcome nature's parasites

  • Art N Life
    Art N Life 4 months ago

    this guy looklike chinese not japanese

  • Jonathan Romas
    Jonathan Romas 5 months ago

    Romantic?tightness?

  • Jean Simard
    Jean Simard 5 months ago

    (A)mazing!!!

  • 미나터자키애이스

    Putting the subtitles to the other guy reminds of the video of a syrian Muslim terrorist who can be perfectly comprehensible when speaking english that they still put subtitles on him while he was talking.
    Same as this guy he's perfectly comprehensible he didnt need the subtitles.

  • Billy Everyteen
    Billy Everyteen 5 months ago

    This is a really terrible video to watch when you're hungry. And poor.

  • The spirit humor
    The spirit humor 5 months ago

    😍😍😍😍😍😍😍beautiful sushi 🍣 😛😛😛😛

  • Cầm Lộng Ngọc
    Cầm Lộng Ngọc 5 months ago

    Oh so good the eat pleas 🙏🙏🙏🙏🙏

  • Anthony Gillis
    Anthony Gillis 5 months ago

    That guy's accent was super racist.

  • Kaka Photography
    Kaka Photography 5 months ago

    想吃!

  • Tony Mark
    Tony Mark 5 months ago

    gets worm from this

  • jason xu
    jason xu 5 months ago

    这种表演就是让视觉欺骗味觉,丧失了食物本来的味道!

  • jason xu
    jason xu 5 months ago

    美食是用来品尝和回味的,做作的表演只能喧宾夺主,使实物丧失吃的味道!

  • e、Equinox
    e、Equinox 5 months ago

    bluefin tuna is endangered now...

  • Hiro
    Hiro 5 months ago

    Please stick to kimchi and shanghai

  • ny_blam
    ny_blam 5 months ago

    that korean accent lol

  • Батон Батоныч

    Рыбу нарезают и выебываются япошки такие япошки

  • KennyFeng Gaming Channel

    Gordon Ramsay should learn from them 😝

  • Michael Ovrutsky
    Michael Ovrutsky 5 months ago

    Where's that restaurant? Looks delicious.

  • lucky love lick
    lucky love lick 5 months ago

    I am fan of this type of food like a crazy

  • Hokkaido dexter
    Hokkaido dexter 5 months ago

    an american born japanese is considered as an American....he has nothing to do with authentic japanese cuisine art. he's not pure asian

  • Goat Watr
    Goat Watr 5 months ago

    this shit... looks delicious fam

  • jimmyhighsu
    jimmyhighsu 5 months ago

    Yes...nothing like watching the art of sushi with hip hop music.

  • Tiren - Agar
    Tiren - Agar 5 months ago

    Mind sending some to Minnesota

  • Fred Wu
    Fred Wu 6 months ago

    Jimmy, a.k.a the "do-er" and Nick, a.k.a the "talker"...

  • Ace of Spades
    Ace of Spades 6 months ago

    No gloves, no thank you.

  • mercuriallimit
    mercuriallimit 6 months ago

    2:40 the soundtrack is pretty nice, what is it?

  • Trying To Make
    Trying To Make 6 months ago

    Very very good.

  • bowo dwi
    bowo dwi 6 months ago

    Wow

  • Trie Haryanto
    Trie Haryanto 6 months ago

    It's REAL ART.

  • kalnitez
    kalnitez 6 months ago +2

    chinese and korean cooking sushi ? might as well hire mexicans and indians as well

  • Megananda Hari Sandy
    Megananda Hari Sandy 6 months ago

    Gaglakan ra enak ra marai wareg

  • kobone shteam
    kobone shteam 6 months ago

    Only souvlaki........

  • Outshined1987
    Outshined1987 6 months ago

    lol eat shit petafags while I eat bluefin

  • Flaco
    Flaco 6 months ago

    i love these 2 on munchies

  • Liberty Justice
    Liberty Justice 6 months ago +1

    Why did TVclip suggest a video that's no longer available? =/

  • VAPING RHINO
    VAPING RHINO 6 months ago

    Here's a question for the sushi masters.
    Lately at sushi restaurants, I have noticed they are serving sushi rolls stuffed with minced fish.
    IS THIS SUSHI?
    I'm paying for sushi, and I want a piece of sushi grade fish, not left over scraps that are minced and reused to put in my roll and call it sushi.......
    Please reply, and let me know your thoughts!

  • Karantipal Singh
    Karantipal Singh 6 months ago

    Sayori..... SAYORI.....
    NO. MONICA......

  • Bewitched Angling
    Bewitched Angling 6 months ago

    Didn't know people ate ballyhoo...

  • A Highly Sophisticated Gentleman

    I thought you were supposed to age tuna

  • dave
    dave 6 months ago

    raw fish is gross

  • Mukaddem Meral
    Mukaddem Meral 6 months ago

    Hamsi tava yiyin...

  • Edmon Quinto
    Edmon Quinto 6 months ago

    Disgusting food

  • Ramdom Japan
    Ramdom Japan 6 months ago

    fake sushi, GARLIC!

  • ErNeStgames6
    ErNeStgames6 6 months ago

    Anyone feels like the shape of tht guys' head is messed up? 😂

  • Muhammad Hafizi
    Muhammad Hafizi 6 months ago

    First we started of with sayori........and we cut it's head off
    XD
    Doki doki literature club....XD

  • Whiskers
    Whiskers 6 months ago

    Ive never eaten sushi in my life...but i dont whant to eat something non cocked but im willing to try does anybody have any recommendations 😁

  • foccalabindella2
    foccalabindella2 6 months ago

    masuka!

  • were fucked
    were fucked 6 months ago

    I'm hungry

  • Teddles Peddles
    Teddles Peddles 6 months ago

    Damn these people have a gift working with SEAFOOD 👍👍👍👍

  • Marta Baena
    Marta Baena 6 months ago

    Very nice video, thank you! You are a great travelblogger. I have made a post about the 4 most common type of travelers. Which one is you? wavefindyourfriendsblog.com/2018/02/09/kind-traveler-4-types-travelers-best-itineraries/

  • Baron Von Kaiser
    Baron Von Kaiser 6 months ago

    Hes preparing sayori.....i thought i got rid of those memories

  • Victoria Duval
    Victoria Duval 6 months ago

    I always forget the tunas are huge

  • Traduttore Traditore
    Traduttore Traditore 6 months ago

    Regardless if it's endangered or not. Let's admit the tuna looks amazing.

  • Mario Stefan Tenorio
    Mario Stefan Tenorio 6 months ago

    whats the song right at the beginning of the video?! Great video by the way!

  • jerolvilladolid
    jerolvilladolid 6 months ago +2

    I can feel japanese chefs shivering when they watch this video. Having fish burnt by rocks by these chinese chefs.

    • Doxsein
      Doxsein 5 months ago

      I feel your comment is sarcastic, because real Japanese chefs will never BBQ their fish ON charcoal... only WITH charcoal. When the chef blew on the hot charcoal and put it in direct contact with the fish, I cringed. Sure, you can argue that the smoky flavours are enhanced because of the contact with the charcoal, but real Japanese chefs will always cook the fish through indirect heat. This enables the natural oils of the fish to be secreted naturally rather than searing it to force the oils up.

    • 六Michaloff
      六Michaloff 5 months ago +1

      Especially the japanese chefs who usually bbq fish dishes on charcoal.
      They must really hate it when these chinese chefs prepare their fish dishes with...charcoal.

  • The Dude
    The Dude 6 months ago

    GOD ISNT REAL!!! Fuck Christianity and every other religion

  • James Rae
    James Rae 6 months ago

    Bluefin is going extinct. You might as well be serving elephant or white tiger meat. Disgusting.

  • Ray Chillz
    Ray Chillz 6 months ago

    Well, nothing taste better than endangered animal tho