How a Duo of Master Sushi Chefs Run New York’s Most Exciting Omakase — Omakase

How a Duo of Master Sushi Chefs Run New York’s Most Exciting Omakase — Omakase

– [Man] The omakase, in a
word, it means chef’s choice. It’s not only just the sushi. Welcome to Shuko. Coming from Masa and then
opening our own restaurant, there’s definitely pressure, not just from the customers or
the world but just from self. The influence that I got from
Masa is sort of constant. It goes beyond food, for
me it’s about colors, it’s about texture, looking at certain
things that are striking, that catch the eyes, that feels good, that catches even the sound. Masa doing very well like
with the taste of things he always thinking how to
combine with the Japanese and then how to match together. The theory behind Shuko comes
from the Kaiseki format. Jimmy and I had created
our own interpretation of what Kaiseki is. Traditional Kaiseki was created in Kyoto, the tea master would pair
tea with bites to compliment course after course that
all seamlessly goes together so the Kaiseki menu is definitely for me the original tasting menu. (upbeat music) This is our canape. And it is sweet english pea
chawanmushi with salmon eggs. It is our introduction to our Kaiseki menu to open up the mouth, our
form of hello, a handshake. (upbeat music) (brush scraping) And this is our second course, sunomono, dungeness crab salad with the cucumber, chrysanthemum flower, and tosazu sauce. (upbeat music) This is our bread course. Homemade milk bread, wild bluefin toro tartar from
Spain with Russian caviar. (upbeat music) This is our sashimi course, it is local long island fluke with grilled maitake mushrooms, shiso miso, and nori crumble. It’s a progression of courses getting richer and more deeper, setting up for the next course. (octopus sizzling) (cello music) This is our fifth course, it’s octopus from a Mediterranean. (electronic music) This is our meat course, this is Omi beef which is a
breed that comes near Kyoto, it’s not as fatty as Kobe which is the reason why we like it, it’s more about the flavor. This is our last course
before the dashi course. (cello music) (brush scraping) This is our suimono course which is dashi with grilled mushrooms, the point of it is to clean the mouth and get set up for the sushi course which is about to happen next. (gentle music) (fish sizzling) (brush scraping) (upbeat music) Homemade apple pie, very traditional way to end
end the Japanese Kaiseki menu. (laughter)

100 thoughts on “How a Duo of Master Sushi Chefs Run New York’s Most Exciting Omakase — Omakase”

  1. i thought at first it was going to be a bunch of little bites but they really step it up and give u a good amount of food and friggin apple pie. how can u not love these guys

  2. Compared to Japanese authentic Kaiseki cuisine, this is not a kaiseki dish.
    This is a poor appearance.
    It seems to be a unpretentious Izakaya dish.

  3. Check out their other video in munchies to get a better appreciation pls vote this up so people can better understand their craft and devotion.

  4. For some reason the way this was shot with a 5D or something, made it look unappetising…You guys need that Chef's Table level of camera work for sushi.

  5. Definitely one of my favorite episodes so far. Their love for their craft knows no bounds. Got a week before my next Omakase meal; looking forward to seeing what Chef Austin Boyd of Seito Baldwin Park has in store for me next weekend.

  6. Chinese and Koreans usually imitate only the surface not only foods but Japanese culture which they don't understand for making money.
    What about them?

  7. Look at all these butt hurt pretentious people hating on these chinese and korean guys just because they are runing a Japanese restaurant. I'm not trying to discredit Japanese cuisine or the art of sushi but seriously when it comes to Japanese sushi chefs these people are so pretentious that it makes you cringe at how hard they try to make it look like something it's not. Believe me I've worked in Japanese restaurants before and some of the things that they say make some sense but theres also times where they exaggerate to make it seem like it's more than what it really is. The plating of sushi is wonderful and really beautiful to look at don't get me wrong but when you say that a piece of toro or hamachi has a deep and complex flavor that only someone with knowledge can distinguish, really sounds like bullshit and you trying to justify a 700$ course for a few pieces of raw fish. First of all sushi was brought to Japan by the Chinese from southeast Asia. Also sushi was sold as a street food and sold by street vendors much like a NYC hotdog cart. Once again I'm not hating I'm just telling it how it is.

  8. Remove the ring. The story is then. What are you thinking about not removing the ring when cooking?

    Although it arranges how many, this is not a kaiseki dish.
    The premise of kaiseki cuisine is to use "seasonal ingredients" exhaustively, "make good use of the ingredients' thing" thing. And "fine worry" to our customers.
    Do they have this idea?

    Apple Pie? Traditional? Are you planning a joke?
    "A fake is sufficient for foreigners, they will not understand anything."
    Is that something like that?
    I am getting very sad …

  9. Kaiseki with a very American twist… not sure if I would prefer this over traditional Kaiseki I've had in Kyoto, which is much more simple/ less made for instagram, but at the same time I think I could appreciate the creativity of this version.

  10. this lacks passion, advance skill and technique.

    This isn't Kaiseki! This is a Omakase spot with a couple of guys that learned a few things from Masa-San and saw the money he makes and took the opportunity to capitalize on Masa-San's Name to fuel this mediocre spot.

    I'll be by soon to make sure I'm right!

  11. I'm greatly disturbed that the chef speak with American accent. Japanese cuisine is such a cultural thing somehow I imagine it to be less authentic if it doesn't come with the etiquette, language n service. Just my own opinion

  12. What's with the obsession of being more and more stingy with the portion as the price goes up?? Meals are supposed to fill and satisfy your tummy! SMH

  13. When that synth track at 2:00 started it had caught me staying in some sort of dreams – anyone knows the name of the track?

  14. i love it if you could state the price too in the description, because you know we are all broke af and only eat food in youtube and rice

  15. They don't look like using real charcoal made of wood. It may be difficult to find such charcoal within the United Sates, but this video would look better if they use the Bincho-tan (a name bland Japanese charcoal) or some kind of traditional Japanese charcoal.
    Expensive restaurants in Japan would not use such synthetic charcoal, even if it works same as the real thing.

  16. Great series and all but would definitely like it more if you actually went to other restaurants around the country or world, New York has some great places but there are surely better ones in other states that you’re just ignoring

  17. is it just me or does sourcing ingredients from all over the world kind of go against the idea of Kaiseki

  18. I ate here last year and I have to say, the chefs are super friendly and the food is amazing! I have to recommend this to anybody living around NYC and looking for really great sushi.

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