Yoshitake prepares grilled bonito at 3 Michelin Sushi Yoshitake in Tokyo | Tokyo
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Master Chef Masahiro Yoshitake-san prepares grilled bonito at his 3 Michelin star Sushi Yoshitake in Tokyo. Read and see more at wbpstars.com - only about the best restaurants in the world!
Comments
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3 star for this ? cut fish and splas soya sauce ;D wtf and that too rae
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this is amazing, the gentle preciseness is calming. It would truly be a treat to eat sushi there.
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I always do these fishs on my pizza.
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There is an idea that best quality fish is for raw eating, worst quality for frying.
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I love sushi, I've spent a lot of money eating sushi, and I have some culinary background to appreciate the skills involved. However...this guy grilled a piece of tuna, sliced it with a big knife, splashed some dressing on it and garnished with a dollop of wasabi. I'm sure it's very good: his knife skills are precise, and the fish is fresh. But honestly, I'm not convinced that Michelin stars translate outside of French gastronomy/techniques.
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So many ignorant people here who don't appreciate sushi. To them it's just raw fish on rice. But would you call dry aged Angus prime rib 'just a piece of meat'? Don't jump to conclusion until you really understand it.
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Japan has more Michelin star restaurants than any other countries, even than France herself. I respect how French really know the quality of foods and evaluate it fairly.
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typical westerners dont know shit about asian food. seems easy but im sure to the morons commenting here about his knfe skills cant even cut a perfectly proportioned fish fillet. sayinig its just slcing but they cant see how clean cut and same proportioned all of the pieces are. yeah say RAW one more time and ill feed you your rare STEAK bloody inside. ew fuck! better to eat raw seafood than meat. fuckers.
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Three raw stars
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try cutting over ten slices of fish with the same thickness and smoothness in cut, its such a technical skill
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honestly so many people need to get their heads around the fact that making sushi requires intense levels of patience and precision, its not just the flavour, its about the texture and smoothness of the dish presented, as well as the freshness of the ingredients
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SUGOI!!!
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wow.. if i read your comments i can only say... Muuuuurrica!!! .. You guys are really scary narrow minded and you have absolutly not a clue about japanese cooking...
please dondt talk such a nonsense .. -
Bullshit
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what i dont understand is how does the taste of a raw fish has anything to do with the chef? lol
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bullshit japs
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COULD I HAVE THE THINGS HE THREW AWAY TOO? THAT FISH IS TOO SMALL.... LOOKS LIKE I PAID A FAT FORTUNE TO EAT LESS THAN A CAN OF TUNA
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You guys are dumb, judge after you see how he prepare the bonito.
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its a katana!!
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Lol, oh youtube and your comments