Many thanks to Narihiko Yoshimura San for inviting us out to the Sukumo Bay Central Market and seeing where the fish from Japan comes from for the Uni...
Special thanks to the entire team at Tanaka-sengyoten Ryoshigoya located at Kure Taishomachi Market for inviting us to film and eat the most delicious...
Kombu can be argued as the MOST important ingredient in all of Japanese cooking. It is used for all types of Japanese food applications, but more impo...
Music we use...try it for free: http://email.getambassador.com/wf/click?upn=plt-2FGoapKktRmRAIjC75rX8v-2Bu0Vbx3btWO5v6OXg61-2Byl2Bi7s-2FssQ6OjjVQ2d7_5...
Filmed at my friend's place, Taro's Fish which is located in Toronto Canada with several locations. Be sure to tell Taro "Good Afternoon!" Music we u...
Many thanks to the entire staff at Soseki Modern Omakase, Winter Park, FL for having us. Their newest menu, Atlantis 2022 is something NOT to be misse...
When filleting a large bluefin tuna, many chefs forget about the head which has so much of the best meat that resembles O-Toro. Be sure never to just ...
Thanks to Kenny and the entire staff at Sushiholics for the delicious sushi they made for us. It's amazing to connect with chefs who have watched the ...
For more info on Bakkafrost Salmon: www.bakkafrostshop.com I started using Bakkafrost Salmon over 8 plus years ago at NoVe, (IG video post Sept. 7, 2...
