Chef Masaki Saito’s Fish Aging Techniques Earned Him Two Michelin Stars — Omakase Sushi

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  • Published: 30 June 2018
  • Long before Masaki Saito’s career began as a sushi chef, the Hokkaido native was attending a high school in his hometown that focused on marine biology. “That knowledge, or rather experience, has been very helpful,” says Saito — now the executive chef at the New York location of luxe, Tokyo-based sushi restaurant, Sushi Ginza Onodera. Choose either of Ginza’s omakase menus and it will cost you $300 or $400; but Saito is known to make the meal a memorable one because of his poignant guest interactions and laid back sense of humor.

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Comments • 208

  • Rob Tran
    Rob Tran  2 months back

    My uncle sells Japanese import foods to America .if you want I got Japanese water from springs bottled in Japan every bottle is sealed with authentic

    • Lewis Kunta
      Lewis Kunta  2 months back

      Drake Brought me here

      • bdman
        bdman  2 months back

        Gold roses

        • Tom ChimeraLove
          Tom ChimeraLove  2 months back

          Hello, what is the background strings music please?
          It is not as said in the description: Respawn Vieveri or Final Transmission Home Amaranth
          Thank you

          • Obito Uchiha
            Obito Uchiha  3 months back

            Kaya pala kahit anung hugas ng mga hapon sa pempi nila amoy ewan padin haha..langya. amoy binuro haha

            • Just A Frans Shipper
              Just A Frans Shipper  3 months back

              threw up in the back of my throat, the camera shaking was that bad

              • さいとうひかる
                さいとうひかる  3 months back

                ぷぷぷぷ~(笑)顔がキン肉マンみたいで草

                • Yusuke Takaki
                  Yusuke Takaki  3 months back

                  art named Sushi.

                  • Helyati Mohamad
                    Helyati Mohamad  3 months back

                    Usually the Omakase videos would calm me down but this particular video is giving me a lot of anxiety with it's score, editing, camerawork.

                    • TheHollenbach
                      TheHollenbach  3 months back

                      they serve shark fins... BASTARDS!

                      • TheHollenbach
                        TheHollenbach  3 months back

                        .. it was in the previous episode...sorry, my bad... excuse me masaki-san

                    • some1rational
                      some1rational  4 months back

                      @ 4:13 is that a mistranslation? Kombu/kelp is a type of algae, it doesn't feed on other organisms but instead gets it's energy from photosynthesis like plants as far as I understand.

                      • Mark Ch'n
                        Mark Ch'n  4 months back

                        i'm not sure what the original japanese says, but colder waters are more nutrient rich because there is less stratification (separation of water levels because of temperature differences - warm upper layer and cold lower layer) / more mixing between layers of water (nutrients tend to sink, mixing water allows nutrients to come back up). The greater concentration of nutrients in colder regions is why plankton tend to aggregate there, and i suppose is also what contributes to the better flavour of kombu from colder regions (as they can take up more nutrients).
                        I guess you could also say the (greater concentration of) plankton that aggregate in colder waters die and decompose into (more) nutrients "eaten" by the kombu (making it more nutrient dense, therefore tastier)?

                    • ODOKUMIYAKU
                      ODOKUMIYAKU  4 months back

                      何だ、まだ若衆じゃネェか!

                      • Gislei Carvalho
                        Gislei Carvalho  4 months back

                        Esses pedacinhos de peixe não tampa nem o buraco do dente, o bom mesmo é uma picanha com três dedos de gordura 😋

                        • Chen Zhang
                          Chen Zhang  4 months back

                          I tried the same way to age fish at home, and always end up in horrible smell

                          • Murilo Cruz
                            Murilo Cruz  4 months back

                            This dude is in Toronto now.

                            • paul wall
                              paul wall  5 months back

                              Fantastic video...I am so hungry now!!!

                              • マジレス推進委員会

                                BGMの音量おっきくない?

                                • s c
                                  s c  6 months back

                                  *Putting say hoisin sauce and sesame oil over raw fish guarantee fine tasting and saving you tons of money! Japanese food is full of chicanery designed to camouflage lack of culinary skills and conning you out of your hard earned cash! Don't be fooled unless you want to!*

                                  • CHIH-WEI CHANG
                                    CHIH-WEI CHANG  6 months back

                                    藝術

                                    • Bolo Novakist
                                      Bolo Novakist  7 months back

                                      “I attended a high-school specializing in marine biology”... Jotaro-kun?

                                      • Cough It Up
                                        Cough It Up  7 months back

                                        To everyone complaining about the editing; you all need to become video editors and do it yourself.

                                        • Trädet
                                          Trädet  7 months back

                                          feeling dizzy from motion sickness

                                          • Reece Raymond
                                            Reece Raymond  7 months back

                                            Professional murder

                                            • DreamilyReal
                                              DreamilyReal  7 months back

                                              He has a feminine look.

                                              • Park MinnieMin
                                                Park MinnieMin  7 months back

                                                The Yukihira Soma of Cooking world

                                                • __________________________________

                                                  Curing fish literally takes it out of the realm of "fresh". Also, people in the past would have laughed at people in the future for not using technology. So just call it what it is. Tradition.

                                                  • Cheukkit Lee
                                                    Cheukkit Lee  8 months back

                                                    X

                                                    • Youtube User
                                                      Youtube User  8 months back

                                                      Great job on covering his voice with the music.....

                                                      • Jeff
                                                        Jeff  8 months back

                                                        I have never had Edomae sushi before :(

                                                        • DuGong
                                                          DuGong  8 months back

                                                          6:45 I get anxiety watching that

                                                          • Felicia Goh
                                                            Felicia Goh  8 months back

                                                            Why is the camera so shaky

                                                            • Rafael Mangrone
                                                              Rafael Mangrone  9 months back

                                                              Didn't like the editing, it's not an action movie you don't need that loud

                                                              • dun madun
                                                                dun madun  9 months back

                                                                I couldnt finish the video because its making me sick and dizzy. Sorry.

                                                                • Saskia Sadist
                                                                  Saskia Sadist  9 months back

                                                                  Horrible editing. I am dizzy now.

                                                                  • skzion2
                                                                    skzion2  9 months back

                                                                    He has three stars.

                                                                    • #Amazing World
                                                                      #Amazing World  9 months back

                                                                      Any chef watching... This vedio.... 2019💕💕🌶️🌶️🔪🔪🔪🍽️🍽️

                                                                      • Perry lee
                                                                        Perry lee  9 months back

                                                                        Whoever did the editing needs to be beaten with a bag full of oranges until they stop moving.

                                                                        • FaroushJinal
                                                                          FaroushJinal  9 months back

                                                                          Been here recently, altho Saito-san wasn't serving my table, it's still an amazing experience.

                                                                          • Purnama Saputra
                                                                            Purnama Saputra  10 months back

                                                                            Mantap

                                                                            • Bon Vivant
                                                                              Bon Vivant  10 months back

                                                                              shut up and take my money

                                                                              • GFkilla17
                                                                                GFkilla17  10 months back

                                                                                cameraman made me nauseous

                                                                                • Diana B
                                                                                  Diana B  10 months back

                                                                                  This is culinary art

                                                                                  • Miles Rome
                                                                                    Miles Rome  10 months back

                                                                                    I actually really enjoyed the first song. Can anyone name it by any chance so I can find it?

                                                                                    • Sammy Nguyen
                                                                                      Sammy Nguyen  11 months back

                                                                                      I want to eat sushi 🍣 for the rest of my life

                                                                                      • HI LEE
                                                                                        HI LEE  11 months back

                                                                                        You need to care about the fishy smell of the sushi, if when you have sushi in Japan or other Asian countries.

                                                                                    • It's Pompey Jomuad
                                                                                      It's Pompey Jomuad  11 months back

                                                                                      this man looks like a food scientist

                                                                                      • 珍獣
                                                                                        珍獣  11 months back

                                                                                        難しい考えるな
                                                                                        味の素が解決してくれる

                                                                                        • Max Williams
                                                                                          Max Williams  12 months back

                                                                                          This was really, really hard to follow. The opening track the Editor / PP chose was really bad guys. So frantic!

                                                                                          • Dorito World Order
                                                                                            Dorito World Order  1 years back

                                                                                            The "traditional method" may possibly be better for producing umami, but freezing the fish for at least 7 days kills any parasites or worms that may be present in its flesh, and is a practice used by many of the world's top sushi chefs, many of whom would argue that the freezing process actually improves the flavor and texture beyond the traditional methods of preparing the fish fresh from the ocean without freezing. The practice required by FDA regulations for any fish served raw in the US, with very few exceptions, so I'm not sure how Masaki Saito is getting away with it, but it's certainly not necessary in order to earn Michelin stars for sushi.