Comments by "Restaurant Man" (@restaurantman) on "How to Eat Sushi: You've Been Doing it Wrong" video.

  1. If you're referring to 5:12, that's Tuna Otoro (belly).
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  2. In Japan, according to food safety guidelines: fish which is served as Sushi or Sashimi is first flash frozen to -35F/-37.2C to kill any worms or parasites which may be present.
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  3. In fact, Chef Naomichi Yasuda was a practitioner of Kyokushin, a full-contact form of Karate.
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  4. Do you also slather ketchup on a prime steak?
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  5. Yes, Sushibar Yasuda in Tokyo.
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  6. Chef Naomichi Yasuda retired and closed his Tokyo restaurant in October 2020.
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  7. Naganegi (Japanese Green Onions) have a longer white stem and are thicker than typical Spring Onions/Scallions, but are still smaller than Leeks. Their taste is more similar to Spring Onion than Leeks.
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  8. It was called Sushibar Yasuda (located in Tokyo). Chef Naomichi Yasuda retired and closed his restaurant in October 2020.
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  9. Chef Yasuda did have a restaurant in NYC for many years. He moved back to Tokyo in 2011 and operated a restaurant there until retiring in October 2020.
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  10. In Japan, any fish used for sushi is first flash frozen to -35F to kill any parasites which may be present.
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  11. 1:18, that's genuine wasabi root.
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  12. Correct, Chef Naoomichi Yasuda was a former kyokushin karate competitor.
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  13. Correct, Chef Naoomichi Yasuda was a former kyokushin karate competitor.
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  14. Chef Naomichi Yasuda worked in the United States (New York City) for years, which is likely why he speaks English well. When I visited his restaurant in Tokyo, we conversed easily in English.
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