Secrets of curtains at sushi restaurants How much do you know about the origins of sushi?

Masuhiro's How delicious! （Masuhiro's How delicious!)
This is Masuhiro Yamamoto, the man behind "Masuhiro's How Delicious!
Starting this time, a new series! This is the first installment of "Sushi by the hour".
I will be talking about sushi.
The theme is "Sushi Classics.
Looking for Goodwill in Sushi Restaurants?
What are the classics, the classics of sushi, as we know them from the changing times of sushi restaurants!
Is there a boundary in a sushi restaurant? About pickling fee, boundaries, chopsticks, goodwill, and tags for sushi items
Why is a sushi chef called "Oyakata" (master)?
The history of fast food in Japan as revealed by sushi restaurants.
This video will help you understand how to really enjoy sushi.
Please like, comment, and subscribe to our channel!
We are looking for people who can add English subtitles!
We are looking for English subtitles!
Episode 3 "Time is Already Sushi
Table of Contents
0:00 Digest
0:20 Theme "Sushi Already in Time
0:46 Learning about "Sushi Already in its Time
1:36 Sushi Classics and Neo-Classics
2:49 With the Help of "Shimizu
3:00 Characteristics of Sushi Classics "Goodwill
3:26 Characteristics of Sushi Classics "Tsuke-dai
4:04 Personal space by the length of chopsticks　
6:06 Chopsticks are vertical for Chinese food, chopsticks are horizontal for Japanese food
7:36 The owner and master of a sushi restaurant
8:08 Tanefuda, a tag for seeds
10:03 Is "obsession" a negative term?
11:10 Why the yunomi is so big
12:14 Sushi and Tempura are fast food
12:48 Piyanda D's Question Corner
13:31 COREDO Rakugo tickets on sale!
~ COREDO Rakugo Kai
~Announcement of COREDO Rakugo Kai~!
The 30th performance of the COREDO Rakugo Kai, produced by myself, Masuhiro Yamamoto, will be held on Saturday, June 4. Tickets for the daytime and evening performances are now on sale.
COREDO Rakugo Kai www.masuhiroyamamoto.com/coredo
COREDO Rakugo Club 30th Performance
Date: Saturday, June 4, 2022
Venue: Nihonbashi Mitsui Hall (Tokyo, Japan)
Afternoon session: 1:00 p.m. (doors open at 12:30 p.m.)
［Cast: Gontaro Yanagiya / Hanaroku Yanagiya / Hakusake Momotsukan / Tamahira Hayashiya
Ticket PIA
t.pia.jp/pia/ticketInformatio...
Evening performance starts at 18:00 (doors open at 17:30)
［Sankyo Yanagiya / Koisho Takikawa / Ichinosuke Harufutei / Wanjo Sanyutei
Ticket PIA
t.pia.jp/pia/ticketInformatio...
Translated with www.DeepL.com/Translator (free version)

[@MIKARIMBA2011]

知らなかった事が沢山ありました！益博さんは話も上手いのでCZcamsチャンネル開設、大正解ですね！これから楽しませて頂きます！Thank you! あっ！着られてるシャツも素敵です！

[@howdelicious]

ありがとうございます！

[@JOJOlovepeace]

寿司の話面白い！もっともっと知りたい

[@user-cu1gy5bp3w]

この番組は一つの落語の話を聞き終わった感覚に似ています。

[@howdelicious]

ありがとうございます！

[@gb160pa9]

型があるから型破り。型が無ければ、それは形無し。と勘三郎さんがおっしゃっていた事を思い出します。
お鮨の伝統や文脈を理解したうえで正統を崩すのと、知らないで崩すのは、見た目が同じでも意味が変わってくるのだと感じました。
そこに気付けるかどうかが食べ手のリテラシーという事でしょうか。

[@howdelicious]

勘三郎の例えを挙げ、ありがとうございます！

[@edokko1414]

気になっていた、つけ台の上の暖簾の謎が解けました！ネオクラシックという分類に、中国が入って来たお箸が日本流になど、知れば知るほど面白いです。ますます江戸時代行きのタイムカプセルに乗りたくなりました。次回も楽しみにしています。

[@user-bq2hd3rj1o]

今、街中に鮨屋さん蕎麦屋さん殆ど見かけ無くなりましたね。
あっても、チェーン店舗の鮨屋さん。後は、銀座や港区の高級な鮨屋さんか予約制か予約の取れ無い鮨屋さん。なんだかなぁ～って感じです。

[@howdelicious]

同感です！

[@zallful12]

のれんが汚れている寿司屋がうまいのは、南ヨーロッパでゴミが床に捨ててあるバーが良いのと同じ理論ですね。

[@ChicagoTurtle1]

But I imagine every 50 year segments of the history of Sushi, we can see some change. So Sushi is always changing.