Join me in Japan, Tokyo at the best sushi restaurant, Nihonbashi Kakigara-cho Sugita. Led by master chef Takaaki Sugita, this episode explores the art of Edomai sushi and the chef’s journey from apprentice to sushi virtuoso. A unique journey into the heart of Japan’s best sushi destination.
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My name is Alexander. I’m the co-owner of a ONE Michelin star restaurant, and I’m on a mission – to find inspiration in gastronomy. I love fine dining, good wine and sharing what I know with other people.
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Thank you Alexander
Japanese Sushi is overrated. Tastes like ass. It's for people that think corporate culture is polished and excellent. Unneeded fluff.
Jiro dreams of Sushi is one of my favourite documentaries. It really made me appreciate the artistry of Sushi-making!
Great video as usual, but most of all I would like to commend your pronunciation of the japanese words! Really good 👍🏼
Looking forward to more content!
The Berghain of Sushi restaurants
After I hear you saying salt for the first time, I knew for a fact that you are Hungarian 🙂 Anyway , nice channel and nice videos!
too much talking, too little eating
No hate intended, felt the video could have been less ‘introductory’ and gone into more technicalities of Sugita’s skill ( Neta Progression / Shari Composition / Pacing / Preparation Techniques / Shaping / Temperature … ) especially given how rare of a opportunity this is
whoa whoa whoa.. Sorry mate Osaka is the king of food.. 😉
i live in japan and i love the philosophy of kintsugi – finding beauty in imperfection, highlighting, not hiding the brokenness, and being made whole again with something precious.
How the hell do you not know sushi dude
man i love all of those videos.
Just kinda sad, that nearly every fine dining experience I see here, if not every, has some kind of stuff inside that I would not want to eat, like innards for example.
I understand that some of these are delicacies, but why do they need to be in every fine dining menu :/
Would love to see a fine dining without any kind of innards or otherwise strange ingredients. Just high class cuisine with everyday ingredients
Sushi here in Ireland is good so can you just imagine how good it is there!
I used to like sushi but I stopped eating it when the chef coming out of the bathroom swiping his hand with the handkerchief after he took ***. At that moment I never eating sushi again. They should be wearing glove!!
Wjere is jiro san?
I ate sushi once in Tokyo. It was at akihabara and a employee at an electronics store suggested it. Cost about 10 euro for lunch and it was the best sushi I ever ate. A place very popular with akihabara workers and quite nondescript, non famous, non michelin. In Japan i'd venture to guess there are tons of excellent sushi places and michelin has never been to. I know some places in Bangkok that have michelin star and to may it remains a mystery on what the star was based on.
Yes… the Sugita sushi is NO.1 in the World.
Sugita definitely is excellent but I would say Saito is better. It’s even harder than Sugita to get a reservation as they only take regulars
If anyone's curious, at 9:13 is Uni, or Sea Urchin
FYI the first piece was gizzard shad aka Kohada. Thanks for your clip!
This channel is the antidote to Business Insider. Yes, it’s all about the flex, but Alexander is such a charming host that it makes me feel welcome to places I will likely never visit.
Where the L’Enclume video? 👀
Bro this channel has been such a pleasure to watch. The growth rate speaks to the quality of the videos
Thank you, Henry, for letting Alexander and us alongside with him see this side of Japanese high class dining!
I can really appreciate your pronunciation of Japanese names/words. Very good sir. Very good.
It looks like they actually gave you time to really experience the whole meal at a decent pace unlike others that forcefeed each course down your throat like a firehose.
Wasabi is not the root, it's stem
Will you ever do Sublimotion in Ibiza would be great video to watch
I hope you were able to dine at RyuGin. One of the best 3 star in Asia.
Fresh wasabi is really easy to grow in temperate climates. I've been growing it under a large tree for years in the garden and just make sure its protected from frost.
you are so elegant in criticizing…I love it
This is the best video I have seen till date 😊
Sugita-San and his staff are amazing. Even though he doesn’t speak English, he is very welcoming and warm. Iba-san, his head sou chef is fluent in English will help translate and explain things to you. It’s definitely an incredible experience.
Top restaurants in Japan are so incredibly hard to get into now. Sushi Amamoto (#3 ranked sushi in tabelog and had 2 stars) also was removed from the guide this year.
If you’re traveling to Japan, use Tabelog as a guide. Any fine dining over 4 is quite good. Anything above 4.5 is top of the top.
Take a video about this , The world is now ruled by one community of people, the world Satanic elite, you can also call them the committee to meet the Antichrist and prevent the 2nd coming of Jesus, Trump called them the deep state, at the moment it consists of about 10,000 people, the main ones there are Rockefellers, Rothschilds, Windsors, Baruchs, they, their ancestors, descendants and other people who enter there have the mark of Lucifer, which, if they bring the antichrist and do not allow the 2nd coming, they will receive eternal life after the x hour, and the rest of humanity, for all the time that they have lived, they won't get anything, so all people should know about the existence of a world government (Jesus who was a The Prophet of God, not God.God will send Jesus as a reward to humanity, if humanity deserves it, for this it is necessary to fight Lucifer and his elite)
Hello what kind of glasses does Alexander wear? Thank you a lot for the help
Alexander I believe Paris (509) has more Michelin Restaurants than Tokyo (502)
So many amazing sushi places in Tokyo…SushiM, Udstsu. The omakase looks very much the same, with each chef putting their spin on it. BTW…try sake in a proper wine glass, really enhanced the aromatics. Great video as usual. When are you coming to Toronto?
im hugnry
isn't the best one Mizai in Kyoto?
I fumbled 😂 I love you man. 😄
Difficulty in booking does not mean exclusion from Michelin, so that is just nonsense. In fact popularity would if anything encourage a Michelin rating. Just try booking the 3 star Fat Duck, that is impossible, yet it is 3 star.
9:40 That is just factually wrong. Nigiri sushi was a cheap, fast-made junkfood just like McDonalds for construction workers who worked in Edo during the Tokugawa Shogunate period. At first it was size of palm of your hand, with two nigiris able to fill a worker's belly. Later, when Japan lost WW2, and had to rely on limited supply of grain it produced post-war, the size of the sushi shrunk drastically – the size of a nigiri that we know.
Saying that "it has been like this for the past 200 years…" is like "hamburger was like this 200 years ago".
Who pays this dude's bills??? Certainly not these restaurants, as they are in no need of advertisement.
Just a note, it is a massive myth that wasabi is difficult to grow. It is actually fairly easy to grow. The issue is that they don't harvest well, and combined with the fact that the demand outside of Japan and that part the world is so small, there is no incentive to invest in the commercial farming of it.
I'm glad Alexander knows about Tabelog (食べログ). You'll see how passionate many people in Japan are about their food. They write friggin' novels disguised as restaurant reviews. You'll usually see places with a high 3 have a line during lunch and dinner. Mind you, a high 3 is quite high already considering how critical Tabelog users are.
Magical. As a sushi apprentice and michelin cook, when i go to omakase experiences i pay attention to everything and tend to end the menus exhausted more mentally than "stomackly". Making difficult and delicious stuff is fascinating. But making difficult and delicious suff be seen as simple is only for few chosen ones. Have a nice day ^^
Btw, the website, Tabelog is notorious for asking restaurants to pay money to appear better on their website. Worthless as a reference. Google Maps does it far better.
I think food tastes are subjective… What I thoroughly enjoy does not mean you would…