How a Master Sushi Chef Butchers a 250 Pound Bluefin Tuna — Omakase


– We always try to get a whole fish because we can utilize all
different parts of meat. Typically there’s akami,
chutoro, and ootoro. But if you get a whole bluefin tuna it’s more variety of the bluefin tuna. Irasshaimase. So personally, I think bluefin tuna is really important in Edomae sushi. Today our bluefin tuna is from Kochi area. We normally get a bluefin
tuna once every two weeks. Usually it’s about 200 to 250 pounds. I’m gonna use two different knives. So this a deba, it’s a butchering knife. And also this a sujihiki. I need a little flexible knife so we’re gonna use this one. So we cut bluefin tuna
to five different parts. Called gomae oroshi. Two back parts. Two belly parts. And one center bone. So I got this model from Tsukiji Market. We show this model and explain about a whole different part of
bluefin tuna to our guests. To let them understand what they eat. One of our guests really loved it and then he was looking
for this bluefin tuna model and they found the tuna model price is 5,000 dollars. Which, I never pay that. I’d rather buy real whole bluefin tuna. We usually order bluefin
tuna from Toyosu Fish Market. For us it’s better to have
a whole tuna, price-wise and flavor-wise. Then first thing we cut off is kamatoro. This is a kamatoro. It’s a collar part of bluefin tuna. Very rare item. The overrated part of
bluefin tuna is kamatoro. It’s really fatty and unique texture. But for me it’s a little bit too much fat. So out of 200 pounds here you can only get one to two pounds of kamatoro. So that’s why this part is most expensive. On the bottom is ootoro,
belly side of bluefin tuna. Ootoro is only from the
belly side of bluefin tuna. So also very rare part. So next expensive part. A lot of guests love fatty bluefin tuna. Whenever I cut it I make a saku. I imagine happy face about the guest. So inside the body around the center bone is akami, lean part of bluefin tuna. For me, most underrated part
of bluefin tuna is akami. I always looking for red color and silky and nice texture. The lay of the muscle is this way. So we cut through the layer so it makes it more softer. In bluefin tuna I enjoy
sanmi, which is acidity of the meat and also umami flavor. And also fat flavor. So here’s akami, lean part. That’s the inside of body. And then outside is the fatty part. Here’s a chutoro and the ootoro. Akami has a lot of umami and sanmi flavor. Ootoro less sanmi but more
umami and then fat content. My favorite part of
bluefin tuna is chutoro. Chutoro has both sanmi and umami and also fat content. This is a chutoro, very fatty. And almost ootoro. This is ootoro, here is
very close to a kamatoro. Then since we get a whole tuna
we also get a whole bones. Meat on the bone is always tasty part. I’m gonna scrape the meat on the bone. So we call nakaochi. You can also see lean part. Also here, fatty part. We usually get two to
three bowls of the nakaochi from the tuna. Our monkfish is from Hokkaido. In the sushi restaurant
butchering whole monkfish is not usual. Because in Japan there is a
special monkfish restaurant. Inspired by monkfish restaurant in Japan we try to get whole monkfish and utilize whole different part. So we hang it because it’s slimy and the shape is very flat. So monkfish skin is very thin and slimy. We use a cloth to take off the skins. So anko, monkfish, is
a single group of fish. So, there’s nothing like that. So, this is a monkfish gill. We use it for making nabe. Monkfish tail meat is firm and then nice chewiness. It’s like a texture of the lobster. Here’s ankimo, it’s monkfish liver. The monkfish liver from
Hokkaido is pretty big size. We have the ankimo separate
because when we get the fish from Japan to keep the freshness they cut off the inner part. Everything and then make it separate. Monkfish you can enjoy
seven different parts. Tail meat, skin, and stomach, wing fin, and liver, gill and ovary. Here’s kodai, young sea
bream from Mie, Japan. Koh means a baby, dai is a sea bream. I was born and raised in South Korea. Very southern part called Taegu. It’s really near Busan. When I was young my
parents run a restaurant for their entire life. From teenager they let me help to work in the restaurant. So I see a lot of restaurant things and then my parents also
really inspired me to do this. Rice is very important in nigiri sushi. So at The Shota we blend
four different type of vinegar end up making
two different types of seasoning rice vinegar. So we use light sushi
rice seasoning vinegar for our whitefish or
shellfish like Ika, squid, or scallop. The dark seasoning vinegar
we use it for stronger, richer flavor fish such
as bluefin tuna, toro, or hikarimono, like a silver-skinned fish. Bluefin tuna hon maguro akami, lean part. This is ootoro, belly
side of bluefin tuna. This is a hon maguro chutoro,
medium fatty bluefin tuna. Love always drives my life. I love all the ingredients I use. I love all the people I work with and I also love all of my guests. Kodai, young sea bream. I love my work because I believe the food and restaurant experience can heal people. Here’s anko, monkfish karaage. I hope people come to our restaurant and hopefully they can heal.

95 Comments

  1. sooooo big

  2. woah 😱😱😱😱😱

  3. So interesting, I really enjoyed this video. How do you get these opportunities?! I’m jealous

  4. I really shouldn't watch this while hungry. I could eat toro and ebi sushi all day long.

  5. I want this done to my corpse at my funeral.

  6. Who’s making fish for dinner today😍😊?

  7. Poor fish 🐟😭

  8. Wowwwww

  9. He's cutting up a fish worth thousands of dollars. Wow!

  10. Those most expensive bits? "Cheeks" to you and me.

  11. recalling tadokoro megumi's monkfish cutting scene in shokugeki XD

  12. NICU

  13. The cutting of the monkfish reminded me of Shokugeki hahaha

  14. If you're interested in buying a Japanese knife such the one he used for the tuna (Deba).
    Japanese knives costs around $100 – $700.

  15. "butchered" the tuna alright, so much unclean cuts

  16. This guy is mature and calm way beyond his years, gonna be an omakase legend in the upcoming years

  17. „A-hole fish.“

  18. Here's a link to the model he used. $300 bucks U.S.

    https://justhungry.com/fishy-interlude-amazingly-detailed-model-tuna

  19. I was going to make a fish pun, but seeing this has me singing a different Tuna!

  20. Does Not any represent to Japanese foods except that sushi or tuna? 🐟 Look like it makes roughly which compares with Korean cuisine.

  21. he is korean

  22. Isn’t this a yellowtail??

  23. Chef got me with these:
    “Love always drives my life.”
    “I believe the food and restaurant experience can heal people.”
    “I hope people come to our restaurant, and hopefully they can heal.”

  24. I can live without beef… I can live without chicken… I can even live without pork… but I simply cannot live without raw fish.

  25. i like that he says love drives his life…worked under too many chefs with ego and bad temperment…it's possible to be at a high level and work this way.

  26. Why don't you ask him his skin care routine

  27. In case anyone is interested in the $5,000 Bluefin tuna model… https://amzn.to/2vgW47q

  28. adjusting his glasses with his shoulder because both hands are occupied is so relatable lol

  29. Yeah so how much is omakase? Probably couple of hundred person.
    You need good amount money to heal yourself.

  30. I'm just really happy that they decided on making this series

  31. Mr Incredible: SUSHI IS SUSHI

  32. While other college kids were out partying, this stud was honing his skills to become one of the best new sushi chefs. Now thats something to brag to friends about!

  33. chutoro ftw

  34. Undoubtedly the BEST Omakase episode in the series so far 🙌🏼 🙌🏼 🙌🏼

    The other episodes are awesome, but i learn a whole lot more in this episode. Keep up the good work lads 🔥🙌🏼

  35. Question: if you buy the entire tuna, how long does it take to go through that entire beast? Does at any point you start to lose out on investment because it starts to go off? Are you flying through it? Or does it usually stay considerably 'fresh' for about a week? Very curious

  36. People be sleeping on the collars.

  37. The exact same tuna model is selling at $255 on Rakuten vs $5,000 on amazon, ridiculous pricing.

  38. I went to The Shota last year for my birthday – It was truly amazing.

  39. What's the with the hyperactive editing? Take your Ritalin next time before editing please. When your title says this video is about butchering, someone might actually like to see a cut being made.

  40. Barilison

  41. Epic… Simply epic.

  42. 👍👍👍

  43. I have tried monkfish and it's delicious, but i'd rather never look at them uncooked

  44. so theres customers that are eatting 2 week old bluefin tuna ??? if u get a tuna ever 2 weeks then some customers are really getting the short end of the stick

  45. I used to live in Taegu! Small world!

  46. Just took my lunch break. BAM new Omakase epsiode!

  47. 5:36 epstein vibes

  48. his bow not lower enough

  49. ive seen plenty of tuna filleting vids, think hes still a beginner at this

  50. Simply Love otoro…. never heard of Kama toro even in Tokyo

  51. Wow he makes generous portions

  52. not gonna lie he looks way younger than how i would expect a master sushi chef to be. to even be a master as a sushi chef is such degree of accomplishment.

  53. That somalian forehead tho

  54. I feel like I've seen this before

  55. Do you not use the cheek muscles of thew monkfish?

  56. All i see is raw fishes

  57. Why not use the smaller size rice thing for that small amount of rice

  58. Tuna are super endangered. Most predator species of fish are. Don't eat fish!

  59. Butchering an extremely endangered species..I don't think these people understand you're not going to have any more to eat if you don't give the fish a chance to repopulate.. stupidity at its finest here

  60. SON😂
    He isn't japanese
    He is KOREAN😂

  61. Those sushi and sushi chefs videos are becoming repetitive on all food channels…. Same interviews, same filming, same stories, same mysticism etc etc etc. Still, I watch them all 🙂

  62. Mmm monkfish ovaries. My favourite

  63. this is gonna sound weird but that tuna fish lucky af.

  64. beautiful quality of the video and nice explanation!!

  65. I would like to know what brand the knife he using

  66. I worked in a restaurant and saw restaurant things

    Ya that makes sense

  67. Nice video thank you very much👍

  68. you’ll heal but your bank won’t

  69. That's a rare Japanese name

  70. Really would've loved for him to greet me in Korean 😎👌

  71. Step one be Japanese

  72. I want someone to take care of me and love me like this man loves his craft

  73. The Monkfish Cheeks aren't used?

  74. This guy’s English stinks.

  75. When you realize this tuna is twice your weight…

  76. I have seen Masaharu Morimoto do a whole Monkfish in front of Anthony Bourdain. Insane.

  77. Mmmmm monkfish is delicious. Watch the Iron Chef Japan episode where Rokusaburo Michiba preps and cooks it. The innards are good.

  78. guys thats my dad no cap

  79. Kpop sushi

  80. That was such a beautiful video

  81. activated his Sharingan when cutting the bluefin. .,.."Omakase no Jutsu!"

  82. https://www.worldwildlife.org/species/bluefin-tuna “ Bluefin tuna populations have declined severely from overfishing and illegal fishing over the past few decades –not just Atlantic bluefin tuna, but also Pacific bluefin tuna and Southern bluefin tuna. Population declines have been largely driven by the demand for this fish in high end sushi markets.”

  83. Very expensive. House with swimming pool and sauna, price expensive.

  84. Very nice video and chef to show different cuts of tuna.

  85. I need to be healed please.

  86. does the bandaid on his finger add extra flavor?

  87. Cheaper version of the tuna model only $20.
    https://www.amazon.com/Megahouse-Tuna-demolition-puzzle-Japan/dp/B076Q8THPF/ref=pd_sbs_21_1/134-2520908-6924929?_encoding=UTF8&pd_rd_i=B076Q8THPF&pd_rd_r=87f1b6f4-c663-482c-8ece-0131764f8850&pd_rd_w=BATrz&pd_rd_wg=xLnC4&pf_rd_p=bdd201df-734f-454e-883c-73b0d8ccd4c3&pf_rd_r=YMNJRM65D74HTVFSM6WQ&psc=1&refRID=YMNJRM65D74HTVFSM6WQ

  88. I would love to go eat at his restaurant just to have him educate me about Tuna lol I love how bright and clean the atmosphere is too. Those finished cuts look delicious!

  89. Good sushi master chef 👍👍👍👍👍👍👍

  90. Pffft. Kochi area

  91. 日本人じゃねえだろ 顔と本マグロの発音ですぐ分かるわ

  92. あと絆創膏しながらも日本だったら大炎上モノだわ

  93. Monkfish ovaries… now I've seen everything.

  94. What happened to the best part of the tuna? The forehead?!?!?! Do they just throw that part away? If so, that guy shouldn't be a chef…
    meat around the eye? cheek? etc? what a joke…
    If your gonna do a video explaining how to cut a tuna and what parts are what, then please do it right.

  95. So what's the last item??

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