Comments by "Restaurant Man" (@restaurantman) on "VICE Asia" channel.

  1. Nigel Ng/Uncle Roger is a comedian and not a food expert.
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  2. Japanese rice varieties are not usually soaked before cooking. The starch levels and absorption rates are different compared to the varieties which are typically soaked in water.
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  3. Poke is from Hawaii.
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  4. Covid.
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  5. Chef Yasuda worked in New York City for over 20 years, which is why his English language skills are good.
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  6.  @pairidaezas  Due to the pandemic, Chef Yasuda decided to retire.
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  7. In 2014, I dined at Chef Naomichi Yasuda's restaurant in Tokyo. He washed his hands over a dozen times during the course of preparing the meal.
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  8. In Japan, Salmon sushi has been popular since the 1980s.
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  9. Sushi is often eaten using one's hands. In Japan, it was originally developed as a "finger food" and this is still an acceptable practice.
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  10. I've eaten at Sushi Bar Yasuda. This Chef washed his hands in between preparing each dish.
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