We have a couple of extra talking points we missed out on in our Saito video. Check em out if youre interested :D

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From breaking down huge fish to serving guests exquisite sushi, Chef Nozomu Abe from Sushi Noz takes us on a journey through his everyday life. Go behind the scenes to see what it really takes to be a true sushi master, day after day.

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Chef Tomoo Kimura, 42, opened Sushi Kimura in Singapore almost three years ago and it has since gone on to receive a coveted Michelin star in 2018. We follow Chef Kimura around for a day to show you what goes into a Michelin star sushi chefs daily routine.

Sushi Kimura
Palais Renaissance
390 Orchard Rd,
Singapore 238871

#24HOURS

Produced by: Teh Aik Hui
Edited by: Teh Aik Hui
Shot by: Teh Aik Hui and Nathaniel Lim

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Visiting long-standing Kobe beef restaurant «Mouriya» in Kyoto. Their first shop opened in 1885 in Kobe.

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Jessies Roll from Master Sushi Chef Hiroyuki Terada

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— About Master Sushi Chef Hiroyuki Terada:

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chefs School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef

These Japanese chefs know, how to handle a knife!
Being restaurants customers we might not know how functional a knife can become in the hands of a professional!
While we dont know the differences between mincing, dicing, and chopping these chefs make a magic on their kitchens!

Chefs have to develop a variety of skills, ranging from hard skills related to cooking to managing skills related to their cooking team.

Watch an amazing compilation of unreal cutting skills of these chefs and you will definitely be impressed!

The kitchen is a fast-paced environment, and a chef has to not only make numerous decisions at once but also work with a knife fast.

Knife skills are the building blocks for any cook! Not only knives matter, but technique is important too!

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Я уже 10 лет живу в Японии и мне есть что рассказать и показать.

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Все, что ты хотел знать о реальной жизни в Японии на моем канале. Беседы с японцами на разные актуальные темы, репортажи, влоги.

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Японский стейк-хаус ресторан «Бенихана»
Сегодня сеть «Бенихана» насчитывает более 100 заведений по всему миру. Бениханa — это и ресторан, и театр одновременно. За рубежом пользуется большим успехом у знаменитостей.
Если вы хотите удивить своих друзей или деловых партнеров, то «Бенихана» — самое подходящее для этого место.

СЯБУ-СЯБУ – тончайшие кусочки мяса, которые слегка несколько раз погружают в кипящий суп (в котором варятся овощи, грибы, тофу), и после того, как мясо немного меняет цвет его потребляют, предварительно обмакнув в одном или другом виде соуса.

СУКИ-ЯКИ – тонко нарезанные кусочки мяса парят в специальной железной кастрюле-сковородке вместе с овощами, тофу и грибами. В качестве приправ в блюдо обычно добавляют только сахар и соевый соус, которые в сочетании с мясным экстратом создают необычайно насыщенный вкус. Блюдо популярно во всех районах страны, — отличие состоит только в том, какое мясо используют в том или ином районе и в порядке варения.

— Мы молодая семья Чеполинок, живущая в Японии, в «небольшом» городке Токио.
Много путешествуем, много смеемся, любим и едим ))), и обо всем этом рассказываем в нашем блоге о жизни в Японии

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