90 yr old Sushi Chef tries American Sushi for the First Time
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- čas přidán 13. 06. 2024
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We are in Japan and this week we brought some American sushi for a traditional Japanese chef to try. We brought rolls ranging from California rolls to Dragon rolls. Let's see what he thinks of American style sushi!
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00:00 Introduction
00:10 Brief History Lesson on Sushi
01:18 Buying American Sushi
02:51 Japanese Chef tries Sushi
04:07 California Roll
06:07 Philadelphia Roll
06:59 Shrimp Tempura Roll
07:45 Spicy Salmon Roll
09:07 Squarespace Roll
10:16 Dragon Roll
11:33 Dynamite Roll - Komedie
Which one do you like more American sushi or Japanese Sushi 🤔??
Japan
Never tried japanese sushi, but american sushi is my 2nd favorite food.
i like both, but i like Japanese more.
Most of the American sushi restaurants are run by Korean. The only thing Japanese about that California roll is it's sold in a Japanese restaurants (run by Korean.) And I'm Korean American and I don't go to Japanese restaurants and order those rolls. I'd put my money on what's worth my $, raw fish and rice.
@@joo02 I think Americans would not go for how Koreans eat raw fish. Like a live shrimp / octopus. Or fermented raw squid and oysters... My mother in law sent me aged kimchi with whole sides of raw fish sitting in it. Fermented Un-refrigerated. Now that’s hardcore.
I like that this expert approaches things with a lot of wisdom, he isn't snobby about tradition nor closed off from trying, and he thinks about the main goal of food - making the customer happy. If 5 out of 10 people like the taste, you are doing just fine.
I completely agree with you about the elderly chef. He seems like a great and kind person.
However. When half the people don’t like something and you work in a professional kitchen then I think the recipe needs to be reevaluated and tested/improved.
Please don’t see this as something negative. It’s just my opinion 😊
@@user-xb2jx9zx1k if half the customers like something it doesn't mean the other half don't like it it could imply that they just don't mind it or maybe like getting something else a little more I would not say I don't like chicken pot pie I just don't mind it and also what happens if you reevaluate the food and now suddenly less people like it because you changed it.
The hosts kept trying to encourage him to be more negative, which I thought was annoying.
@@user-xb2jx9zx1k Japanese restaurants tend to focus on a small handful of dishes (or small handful of ingredients) as their specialties with other options being more drinking companions or snacks/sides for people who don't enjoy the specialties, so it's a fairly honest assessment. He's saying more like "if 8/10 like this other dish and only 5 like this dish, then you're probably fine keeping it on the menu as an option."
He's a Japanese chef, not a European one 😂
What a sweet, humble, kind, considerate and open-minded chef... so much class. He gives his feedback and criticism without at all being condescending. So wholesome! ❤
100%
There were a few times I got the distinct impression that he didn’t want to insult the work of another chef, even if he didn’t like the food that much.
I respect that.
I'm not a huge sushi guy or anything but even I balk at mayo and cream cheese in sushi rolls.
He was very cute and respectful
Respectful yes,cute AYOOO
He was adorable 😋
@@Phonoa123 we get it ur below the age of 13
@@Phonoa123
Grandpa
I’d
Love to
Feed sushi
The people who made this video are fucking dumb though. They don’t even know what fake wasabi/horse radish is and they are trying to lecture people on sushi history
The one thing that amazes me about the elderly in Japan is that they still walk unassisted everyday. I hope that I can still be active physically when I reach that age.
I am sure it helps that their towns are more walkable than us towns.
As you age, if you stop walking it's very hard to pick it up again; regular light exercise does wonders
@@lucam8758 True...a lot of people who were very active start to deteriorate once they retire. That's why it's very important to still stay active.
It's not just "stay active". That activity has to be built in to daily life. They walk to stores. They walk to the train station. They walk to temples and the homes of friends and family. The vast majority of those trips would be in a car in North America.
Stop eating so much meat. Look up the Okinawa diet, mostly plant based
Stop eating so much sugar
he's a lot less intimidating than the "real italian tries american italian food" videos out there🙂
"Where's the cheese? I'm Italian and this is hurting me" ☝️🤓
yeah can confirm I'm italian ahah, this man was super super nice!
italians be drama queens 😂
I feel that's because outside of some of the wildest combos mentioned by the chef too, american-japanese food while non-traditional at the very least still abides to some basic rules of ingredient combinations that still work, at least in the context of the recipes used(note the sweetness thing he mentioned and the different usage of soy sauce)
Whilst with italian-american foods, the combinations are more often wrong or the plates served as "actual italian/of italian descent" rather than their own thing as is instead the case with american sushi, whilst tye actual supposed "real Italian" recipes tend to often be mere pale imitations that just don't make the cut.
That said there are some recipes from italian-american cuisine that actually would work well in italy too, with some small adjustments, i.e. in the meatball size or the pasta format chosen, meatball pasta would have no issues working in italy, and there's also other recipes too that would work in italy but that ironically aren't very popular in the us, where the us tends to prefer flavor that are generally looked down upon or outright seen as insane in italy(the pineapple on pizza thing for example, the problem there isn't pineapple on umami dough, the problem is fruit with cooked tomato sauce and cheese, as i.e. melon(sweet) and prosciutto crudo(salty) is a common combo in italy, but fruit with acidic foods+a cheese is definitely a no-no over here.
Same applies to many other dishes of course and how in italy we generally don't like garlic and butter anywhere near as much as americans do, seeing how much they put in of those(although that might just be because american garlic lacks in taste? Or so i heard anyway)
Overall if presented with respect there's no issue with "hereditary cuisines" that don't follow the originals goals, it's just that said respect at least on a very barebone basic level seems to be present wih jp-american food, but not italo-american, at least, that's my perspective from the outside anyway.
@@iota-09"American sushi" is presented as genuinely Japanese here in America
I was definitely expecting the japanese chef to rate most of the sushi more harshly....its interesting how even a professional who's done his craft for 70 years can appreciate quality from something that goes against strict traditions
Well it makes sense as it validates why the American sushi is still very popular for many people’s tastebuds. Reminds me of real Chinese people rating Panda Express pretty generously while the American Chinese folks were super snobbish about it.
@@slantize lol i remember that old video too. their parents and grandparents said it's good and taste the same back home meanwhile the kids were like the food is fake🤣🤣
Japanese do not like openly saying hostile things. they prefer to keep their feelings hidden
I think it also shows that he’s respectful and a really good guy
He appreciates its a different product targeting a different market
I think his scoring is the only accurate scoring i've seen on CZcams. A 5/10 or 6/10 means that it's normal (depending on if you use 0 as a starting point on your scoring system), You won't feel disgusted nor overjoyed, that's how it should be. a 7 or 8 out of 10, means that something is good or very good, while a 9/10 means it's almost perfect.
Agreed, lots of people score too low when they say its average
I think there are two main schools of thought on rating things. Personally, I think a score below 50% means that I would have preferred not to have the experience at all. However, I find most foods I eat to be at least somewhat rewarding, so my average rating is around 70%. For something to be below 50% I'd have to actually dislike it.
A 5 to 6 typically means would not eat by choice. 7 to 8 is usually how people feel about food they actually like and would eat again without it being gourmet. Below 5 and 6 means something is severely wrong.
50 to 60 percent of a full score in asia is a failing grade. Remember that. When Asians refer to a 5 or 6 out of 10 that's a pretty shit score, especially if he's already trying to be nice and over score a little.
Yeah on the internet I see people using the term “mediocre” and “decent” interchangeably, and the words overrated and underrated are thrown around like a food fight, his ratings are definitely legit
The most predictable thing about non-USians trying US versions of foods is the flavor being sweet (or at least sweeter than the original). Our palates are so used to all the added sugar/sweeteners in our foods that it never really occurs to a lot of us how that isn't the standard for almost anywhere else in the world
Yeah 😅 I hate most American style foods because of that. I never get American style mustard, mayo, ketchup, sausages, etc. Only stuff I like are traditional like bourbon, jerky, brisket, corn beef, etc.
@@konstantinosntelirabakas7340 I say this as someone who unapologetically has a palate addicted to the US sugary/sweet versions of foods and drinks: you have the right idea there. We definitely have some great foods (whether its one of our types of southern BBQ, cajun food, New England seafood dishes, etc) that people from most any culture can enjoy, most of our mass produced stuff does not tend to transfer well to foreign palates.
or too salty. My Korean friend couldn't eat anything lol
@@YangSunWoo I haven't heard that one before but I certainly don't doubt it. We certainly do love our sodium over here
K
respect to the chef for being open-minded and respectful! He looks to be a nice, lovely man with a lot of wisdom.Thank you for sharing!
He is respectful about the changes Americans made to the food he, obviously, loves. What a kind man.
I think this would be a different conversation when asking an Italian to taste a pizza with Scandinavian or South African toppings like banana, kiwi and avocado.
In general, yeah. If it were me I would honestly state my opinion without making a huge fuss. But I'm not a typical italian in this 😅
Ironically, Italian pizza as we know it was made premium and a source of national pride as a reaction to the success of the Pizzas popularized by Italian-American pizza.
@@rangergxi why ironically? Italians immigrated in the us, the us came to love pizza and made it extra popular. I can only be happy that more people get to know about pizza. :)
I've seen some reactions of Italians to pineapple on pizza. It was.... almost violent.
He did say that one of the things he values in sushi is variety. Variety means accepting the strange and the foreign, as long as it matches well.
4:45 Not related to the video itself, but rather the question the sushi chef asked, wasabi was paired with sushi back when refrigeration did not exist. Since you're consuming raw fish, the longer the fish is outside, the more bacteria you will find on it, hence the higher the chance of ruining your stomach. Wasabi was a plant whose effect was to kill bacteria, hence making the raw fish last longer.
👍 And I think wrapping sashimi (raw fish) in a shiso leaf (Japanese mint) is also for the same antibacterial reasons.
And ginger too
That American sushi spot is legit haha. I crave American sushi sometimes since I live in Japan and that store they went to is definitely the best!
It kind of reminds me of seeing an American Chinese restaurant in Taiwan. Some people missed their General Tso's Chicken and Beef and Broccoli. This tickles me especially so because I grew up in an American Chinese restaurant, and I remember explaining to some stunned customers that no, the food we served is not what we or people in Asia eat. Don't get me wrong, I love American Chinese food, and if I lived in Taiwan I'm sure I'd go to this restaurant when I get cravings.
@@thejinn99 I'd never go to a restaurant in China after the things I've seen
@@skittlz111 What things have you seen?
@@prehistorymystery Gutter oil.
I really love how he respected and truly tried this sushi, giving an honest opinion, he was wholesome and serious, he didin't diss the food just because it is likely against his vision of what sushi should be, he tried to appreciate the diversity instead of demeening it. He is truly a treasure of a person that deserves all the good in this world.
let the man chew before asking him questions damn
Poor man haha
:v
Ahh shut up
As someone who avoids a lot of Japanese restaurants because I absolutely despise mayo, this man is my hero
Asians have a sauce problem.
SAME! There's so many American style roles that I would totally eat but they just love mixing in that mayo and putting it on everything.
That is, I don't like the kind of conceit from the beginning of the video. By the way, the whole thing about it's "not technically sushi". It's like that's a whole subgenre of food at this point
if my mind so much as suspects that there's mayo hidden in the food, my gag reflex is triggered... which is why i rarely have sushi
@@Drcats69 the vast majority dont tho lol
As a European I am concerned wth is wrong with the mayo in America?
What a sweet good natured old man, and frankly a true master of his craft as his confidence is the genuine unfettered kind. He judges it, american style 'sushi' with zero rivalry, just appreciation for a much different style of food.
As a Japanese living in the US, I’m furious he didn’t like the cream cheese in Philadelphia roll…. That’s honestly my favorite American sushi and cream cheese is the reason😅
He probably is just not used to the idea. In America, especially on the East Coast, there's a lot of Jewish diaspora and so lox, which is a mixture of smoked salmon and cream cheese, is a common food item. I think the Philadelphia roll is riffing off of that.
Some people just don't like cream cheese very much. I once ordered a Philadelphia roll and had to poke the cream cheese out of the center because I couldn't eat it with the cheese lol. It's not my thing at all but all power to you if you enjoy it
This man was so respectful and gave his honest opinion, and I absolutely love that.
That photo of the sushi chef from Los Angeles is actually chef Tojo from Vancouver. Lol
The facts aren't right about the California roll origin. Just like Hawaiian pizza being Canadian. Most things invented with a regional name are to associate with a region while being outside of that region.
Really? Then if not Canada, where? @@k_afka
@@k_afka Hawaiian pizza is actually named after the canned pineapple brand the original pizza used, so it wasn't really done to do spotlight a region in that sense
Also came here to mention that the Califonia Roll was invented by Chef Tojo from Vancouver, BC.
The chef and his wife are so cute. This video is kind of wholesome for me.
This is my kinda video. No long intro, just straight to the point.
Yesss. And a great concept as well
im really impressed by the level of preparation you guys are doing with your videos. like night and day compared to the years past
For me, the beauty of sushi is in its simplicity. The way I see it, traditional sushi highlights the flavor and texture of the most important ingredient - the fish, while American sushi actively tries to mask it. I always remember how buttery the toro and salmon was, the silkiness of uni, the bounce and brine of octopus, the sweetness and slime of ebi etc.. but you ask me how was the rainbow roll/dynamite roll/firetruck roll etc? I would probably have forgotten what it tasted like.
OMG, YES! A lot of people think Japanese sushi is horrible because all they've tried is low-quality stale fish. Premium fish tends to melt like butter and it has a lot of flavor to it. Just that and a dollop of mayo is more than enough. American sushi, just like you said, tends to mask the fish because they use low-quality ingredients. Of course, I'm not dissing American sushi (I can certainly appreciate it once in a while), but sometimes simplicity is all you need.
@@JCperfection I hope that my comment doesn't come off as dissing American sushi as well. American sushi is definitely a genre and culture in and of itself. Just like the sushi chef said, if 5/10 people like it, it's a success!
@@JCperfection maybe it depends on where you are, but sushi restaurants where I am generally offer that traditional style sushi with just the fish on a ball of rice with wasabi, in addition to the rolls. They'll also offer those bowls with nothing but slices of fish on a bed of radish, uh, slinkies might be a way to describe them? Of course, the fish better be good when you get that kind of sushi, I bet you can't find that kind of good stuff too far inland. The closer to the sea, the fresher the fish.
He is very generous in his scoring even with his 70 years of experience 😢 so nice… we need more people like him!
Ninety years old? He was alive during WW2, a kid, but ☝🏻alive. My grandfather is 97, still alive, and fought at Okinawa in the USN against the Japanese. 🇺🇸🤝🇯🇵 🇨🇦P.S. This was a boss-video idea. 👏🏻👏🏻👏🏻👏🏻
My dad had his head blown off in 1992. 😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
@@satanx-6how is that funny? Oh wait looked at your name
@@satanx-6 wtf
@@satanx-6At least he went with a bang
@@fn_flashy9101 hell yeah
something calming about that sushi chef :>
Much love, respect and appreciation. Such a remarkable human. To many more years of his wisdom!
I am Japanese. Japan is a culture that improves on things that come from abroad, such as curry and pasta, so I don't think I am in a position to complain about how sushi is changing in the U.S.
foods were adapted using local ingredients, same thing with Chinese food that's not what they eat in China
He is WAY too kind! What a sweetheart!
He’s so sweet and polite, even when he doesn’t like it. I can appreciate his kindness
Open minded sushi master. He understand that "american sushi" is not what they call sushi in Japan but reserves the right to understand that customer taste sometimes is more important than tradition 😜
You guys went all out on this vid. I like it. The production seems high quality and you guys took a more leaning approach to being professional. This was a nice change of pace. Keep up the work, love ur vids.
What a kind kind man
0:51 Correction: I lived in Japan and due to globalization, uramaki/inside out rolls like California roll are available at chains like Hamazushi (theirs is avocado and imitation crab on the inside & rolled in tobiko/flying fish roe). Uobei and Genkizushi both have inside out rolls with shrimp tempura on the inside and rolled in toasted sesame seeds. Additionally kewpie mayo, avocado, and cream cheese are all featured on/in nigiri and gunkan maki these days.
what a nice guy, i can see him running a sushi restaurant in some years, when he get the experience he needs
5/10 basically means 0/10 because he's polite and not willing to fail anything so 5/10 is the lowest he can give.
What a humble guy!
These are the best kinds of videos! Honestly just really enjoyable and enlightening.
I like this guy. He's nice, polite, respectful, objective, open-minded and funny.
Man, he needs to try a brazilian hot roll. Most japanese love that one for some reason.
California roll was invented in Vancouver canada
true
@@shortschannel6576 Everyone around the world invented the cream pie simultaneously
Mind blown 🤯😂❤ I was 32 yr old when I found this out today
@@nubz8671😂😂😂😂🎉🥟🍦🥧
Then they shouldn’t call it California roll lol
i absolutely salute the old sushi masters mindset of beeing a stundent still and have an open mind about new ways.
Slight correction, the california roll is actually from Vancouver, BC, Canada by a sushi chef named Hidekazu Tojo in the 70s
The California roll is widely reported to have originated in Vancouver, Canada. Hidekazu Tojo came to Vancouver in the early '70s and started working at one of the city's only sushi restaurants
Tojo has changed his story over time. There is stronger support for the claim that the California roll originated in Los Angeles, California in the 1960s as an evolving product. One of Tojo’s early claims is that he called it the Tojo Roll and that his California customer base would order it by calling it a California roll, so he renamed it. His most recent version is that it was named it the C.A. roll because of the crab and avocado, and then renamed to California roll.
5:16 The correct translation is "It is a little bit different" rather than "I'm not a fan of it."
"It's a little different" is the literal translation, but the actual meaning is closer to "it's incorrect". In Japan it's common to say "chotto chigau" to express dissatisfaction.
Edit : Especially since the chef is doing the "batten" (crossing fingers).
I just can say he's truly wholesome, that was joyful to watch :)
What a sweet and humble gentleman
Although he did compare the two sushi with his comments;
Chef seems to be rating the food as a different type of dish altogether and not comparing it to his own style while assigning scores.
I could be wrong though and would like to hear from him what rubric he applied.
That is definitely the case and it's why people have been surprised at how come he is so impartial about it while comparing his reaction to italians reacting to Italian-american foods; if like the italians he wasn't considering thisbto be completely different kinds of food wih only a vague similarity to sushi, he would be much harsher.(And inversely if italian american food was presented more often as its own isolated thing, italians would be less harsh about it... With exceptions)
I think if there's enough appreciation and acceptance from the original sushi chefs of Japan of American-style sushi, then Sushi has officially become on the level of what American pizza has come to.
アメリカで寿司流行ると寄生虫ヤバそうだから流行らない方が良さそう
He’s humble and generous
mixing American ingredients and food from America to Japan creates bomb food as well as Japanese food and ingredients brought to America to create awesome food.
その年齢で、それだけ食べれて、若者に対しても寛容。頭が上がりません。Thx for the great vids bro!
The chef is humble, respectful but still reflects his experience of his 90 years of life. He knows that each nation has different tastes and none shall be considered the best.
An absolute gentleman.
What a sweet sushi chief!!
i enjoy American sushi, but i love Japanese sushi. i only order japanese sushi every time i go to a sushi restaurant, but if someone serve me american sushi i'll happily eat it.
I appreciate how he creates a rating system. Instead of randomly picking a number he thinks how many out of 10 people would enjoy eating it. It’s more objective
Humble and friendly! Thank you, sir!
I couldn't imagine a better person to have interviewed.
It’s interesting because cream cheese and salmon are considered a good combo in Anglo-American cuisine
I am brazilian and it's very common here (on sushi) as well. I am a fan myself.
Maybe depends on the cheese specifically? I heard american cream cheese is fairly strong, but as an Italian, our cream cheese is very delicate and I don't mind it at all on salmon/sushi despite being a supposedly "forbidden combo"(again, that's just due to how delicate our cream cheese flavor is, any other cheese would send me puking tbh)
Still my brother hates it so it's probably just a matter of personal taste really...
very humble man
That man is adorable! I love kind grandpas!
Only in Japan do 90-year-olds still work. What an amazing country.
It's very common in the US too. A lot of old people get lonely and depressed not working.
Only in Japan?! Lol Not many 90 year old Japanese people work! Lol.. Where did you do your research at? On CZcams? This video? 🤦🏻♀️… It’s funny when people watch a video from another country and think that whole country is just like that one person in the video. Lol. People from other countries that are over 80 and maybe well into their 90s, work or volunteer their time, not just in Japan. Lol
and he chose to work too, it's not like he's running out of money
bro sees a video on japan and instantly goes to hating. mate this was a positive video why even mention this? ever learned when to keep quiet and shut up? you wont be able to keep many friends if you just make unnecessary comments like that
No... thats really not a great thing, they should be able to enjoy retirement not slave away at their jobs and it'll only get worse with their aging population
すごい柔軟な職人さんで素敵だなー
I am guessing that chef can attribute his long life to his polite and serene attitude to whatever is presented to him.
Seeing how humble and respectful the chef is reminds me of the saying "the smallest dog barks the loudest." Something tells me that if the chef was much younger and less experienced they would have been much harsher.
If you go to a Sushi Restaurant in Japan, you have even more differnt variations and types of sushi/seafood etc, than in western Sushi Restaurants. Besides your typical Maki and Nigiri, it is just very different to "American Sushi".
GIVE HIM YO MAMA CHILLI HE'S A CHEF, HE WOULD LOVE THAT NOT DAMM SHIRT!!!!!!!!
He is a sweet old man who is kind and open-minded. I wish him good health.
He's so polite. I like him.
Absolutely agree about the cream cheese
Dito! I thought I was crazy for disliking it, since no one seems to bat an eye about it, but it just doesn't go together for me at all. It doesn't feel comprehensive to me.
Here under 1 hour
What a nice sweet and smart person that sushi chef is, what a jewel 😊❤
Such a wholesome guy
"Funny" = fun.
This is very common in Asian english learners.
In jp in particular it mainly means interesting.
I believe the more accurate translation would be "interesting" or "amusing" if the native word he used was "omoshiroi おもしろい"
im dutch seeing the japanese 90 yr old master agree with dragon rolls being good makes me happy there indeed good
didnt knew that I am not just not the only one dipping the fish in soy sause and not the rice but that its the traditional way
but them I didnt knew american sushi exists
That went better than I thought it would! So much class from the sushi master.
That old sushi chef was a sweetheart, and a good sport for trying all of those american-style rolls. I can only imagine that because of how many people he's fed over the years, he would have such a sensitively tuned understanding of what his customers enjoy and the skills to deliver it over and over again.
next is professional chef eats microwaved meals
The thing is i bet one day in their lives they woukd probably post a vid like this
He is too old for this
Probably what a pro chef eats at home anyways, cause he'd be so tired from cooking all day
The California Roll was invented in Vancouver BC bro
scroll to find this and was about to post this too
that japanese chef is very kind. He appreciate the effort of other chefs craft.
Such a w chef, actually open to ideas and seems like a nice old man.
Much respect to the old man not going to lie and that's also the trick for anyone if you want to live longer just keep moving keep working never retire that's when your body/brain goes bye-bye...
But lol when he brought up the steak thing oh that set me off lol my man clearly has not been to enough steakhouses, steaks are very different even just eating them without seasoning each steak tastes different especially all the different cuts
Man if you hit the right steak place you will not regret it 😅 sushi is okay but to be honest more people fuk up on sushi than they do steak the most sushi can be very simple yet still can be messed up from a trained chef
funny bc my elderly moms body went "bye bye" from working a physically laborious job for 50 years and by the time she finally was able to retire and enjoy the last few years of her life, her body was so broken down she couldn't travel and do the things she had always dreamed of. Not everyone gets to work a cushy and fulfilling job.
I trained as a sushi chef and this is like asking a BBQ pit master to try a McRib. The ingredients he should be sourcing on a daily basis blow away anything you’d put in an american roll. He’s being extremely nice here lol
that was so wholesome. loved it!
I love how he learned his sushi skills from Las Vegas. That desert sushi is unstoppable.
team people who thinks this video is a w right?!!!
That old shokunin is treating you like you’re little kids showing him a crayon drawing.
It's obvious he's not being sincere. He's just trying to be nice to you
You instantly get a new sub. I never knew i wanted to see this so bad. And omg so much great work put into it!
first
The 90 year old young man was a delight
Very sweet and kind man!
What a kind guy. I like him
He seems like a genuinely terrific man! Sure the concept behind videos of "foreigner tries American style interpretation of foreigner's food" is a classic for a reason, but the real treasure in this video was Mr. Suzuki, what a joy he is :)
You can't help but love that guy! I wanna eat his sushi when i move to Japan this winter
what a nice guy ☺️
what a sweet and humble man! So cute haha
I like this gentleman he is so cute and sweet.
Grandpa is so cute I want to give him a hug! I wish he was my grandpa❤