50 years as Sushi Chef - The Sushi Master of Nara
Vložit
- čas přidán 26. 12. 2023
- A visit to Kippei in Nara (Japan) to have Sushi and Sake. The Michelin Guide writes: "Kazuhisa Adachi has more than a half a century of experience as a sushi chef. Every morning, without fail, he goes to the Tsuruhashi Market in Osaka and confers with the wholesalers. His speciality is small tai wrapped in pickled red turnip. The vinegared rice is prepared with a mild flavour according to the customer’s preferences. You can also order single pieces of sushi. This is the local sushi restaurant for local people."
Restaurant name: 吉平
Costs for Sushi and Sake: 15000 Yen (2 people)
These sushi videos are my favorite, it feels like I'm there. I like that Adens friend asks so many questions, she's the opposite of Aden but there were no subtitles for this video.
Keep eating stuff like that Aden, and you’ll live for 200 years! 🙏🏾👍😉
Looks like so delicious. I wish , be there. Master is so gentle, so kind man. God bless him :)
Literally amazing!
Wonderful! Thank you chef. Thank you for sharing. Greetings from 🇬🇧
Artgiano straordinario. Un video pieno di fascino
Perfection
Look how nice and clean everything looks,not like American restaurants
Obviously depends on how nice of a restaurant you go to.
Right,cause comparing McDonalds to Sushi is proper
Sushi is the best. 🍣
Yummy
It looks like an art video. Everything is so stylish.
😊
What a beautiful restaurant…what a beautiful wealth of culinary knowledge
I could eat sushi everyday!
🍣👍
YOOOOO
Once in my life I have eaten well made Sushi... but there is one thing what can be improved in some ways of serving Sushi... I mean it would be fantastic if it was on one side in 'intaglio' style, on the other one depends. I would have put a whole Sushi piece on my tongue, but 'intaglio' side to the bottom.
❤
A great video, and maybe I'm being unkind, but I feel like there's no way you put that much sea-urchin roe on a single piece of sushi normally if your business is surviving. Still a great video to watch, clearly someone with pride in their craft. Makes me feel guilty for enjoying all the deep fried rubbish at my local sushi places that wouldn't be given table room at a place like this.
Rice touches raw fish, throws excess rice back in rice bin, pass
I think you did not understand what sushi is?