How To Fillet A Whole Bluefin Tuna For Toro Sashimi Plate
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- čas přidán 14. 12. 2019
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How To Fillet A Whole Bluefin Tuna For Toro Plate from Master Sushi Chef Hiroyuki Terada
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on CZcams.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com - Jak na to + styl
Bluefin tuna: I am too big to be on a chopping board.
Hiro: Very good afternoon
best meme
This channel & this very talented chef always makes me hungry.
Ty for being here 😀
Only $50 per person? Wish I lived closer. I would have easily paid that JUST to see the master.
Cademan Caden fuck man I know I live like 20 minutes from here I’m salty :(
Please see me next time. $50 and all you can eat tuna! I don’t think so many places offering anything like this.
What a deal. Right???
@@DiariesofaMasterSushiChef nowhere...ily so much. You're one cool cat. 😎 🐱
That's dirt cheap! I am salivating and dying with jealousy here in the UK!
The way hiro was chopping the head off, it reminded me of a little kid playing with their food
You know that the tuna will taste sublime because it was sacrificed using the ike-jime technique ( small orifice on top of the head).
Most of the time, tuna is let to die by suffocation, the taste is altered. We are accostumed to eat "bad" meat.
Hiro knows his craft. And I wouldn't expect less from him.
Thank you so much for your comment. You definitely know a lot 😊
@@DiariesofaMasterSushiChef Hiro-san, from the moment I saw on your table olive oil from Tabernas, Spain I knew that you have more Michelin stars than you even realize. Professional chefs use only the best ingredients, so your ingredients and your skills speak a LOT about your craft. A hint, maybe sometime you can make a video with Spanish ham ( jamón de bellota de Huelva). Is it expensive, second to Wagyu beef. Maybe something new and exciting will come out of it. You just never know.
Love watching a Chef at his finest...such an art to do what he can do...keep up the good work Chef Hiroyuki
This channel has evolved! I been watching for a long time
GOOD AFTERNOON!!!
Hiro, you are such a sweet and thoughtful,talented chef... You need more praise for your hard work 💪🏽🙌🏼 YOU ARE AMAZING MASTER CHEF 🙌🏼❤👏🏼
Florida does not deserve such talent and such delicious tuna!
Congrats Hiro San on becoming partners, Happy for you 🙂,hugs, enjoy your self
Thank you so much 😊
Born in Miami, moved back in 75 North of Tampa. $50!!! I would of been back home in a minute for Maguro Tuna, cut by the Best.
The Tuna King of Miami, Hiro.
It saddens me to see people care so little about the process, that's a huge fish! You did a great job as usual and it would be amazing to be in the presence of such a truly amazing chef.
Remembering the good old times when Chef Hiro still working in the hotel
Watching Hiro is like taking a MasterClass for free!
Beautifully done, Chef Hiro! And congrats on the new venture! Do a class in Cali!
when chef hiro was introduced i thought he gunna start with "good afternoon...." XD
Right...I was missing it this time
This just looks delicious, well done chef!!!
Thank you so much Darko :)
Wow that sounds like an incredibly fair price, I wish I could actually get there cause that would be an insane experience!
Yes everyone was full and happy too 😃
Nice work Hiro. I always enjoy your knife skills
So excited to get a reservation for the 12th. Hope to see Hiro san in person.
Such a great video!!🙌🏼👏🏼👏🏼👏🏼
Hello from Indiana. Love bluefin tuna, beautiful and delicious. I have an uncle in Lutz who visits the area from time to time. I'll have to send him your way.
Love his “土佐鰹本舗(一本釣)“ T shirt from his hometown Kochi (so am I)🥰
Hiro, you have one of the greatest channels on CZcams! We try to incorporate more cooking into our channel because of you. We also tried rolling our own sushi for the first time a couple weeks ago and it actually came out great!. Keep up the great videos Hiro!
Smoothest self promotion I've ever seen well done 😮 👏👏
Thank you! Just checked out your latest video and you guys are having so much fun. Keep up the great work and ty for being part of our channel 😀
i love seeing hiro so happy
You done very great job chef Hiroyuki,” love your Video”
Hiro is very entertaining ! Diaries of an out of shape sushi chef.
Hiro, my friend, g11d aftern11n!!!
These guys were so lucky... You are a real Master Sushi Chef! Tuna ist the best!
I ❤️ 🇯🇵 and greetings from 🇩🇪!!!
🍣🍤🍜🥟🥠🐟
Thank you so much Thomas!! I hope you can try this one day at home too now you have a nice knife 😊
@@DiariesofaMasterSushiChef Hiro, my friend, g11d aftern11n!!! Hopefully, you are right! How much were these awesome Tunas?
I ❤️ 🇯🇵 and 🍣🐟🥟🥠🍤🍜 and greetings from 🇩🇪!!!
Looking forward to the next episodes!!!
Ive been to Morimotos Japan. That toro would be 50 U.S.$ for a bite! Dom room baby! Even though I worked a tuna boat this would be an experience that would be priceless! I wish I had a go pro back in the day when a shark damaged a beautiful Bigeye and the captain gave us the freshest sashimi Ive ever had. The belly was white and melted like "butta!"
First time in his video he didnt say "Good Afternoon" as an opening
😂😂😂
I was saving to tell you here...Good afternoon!!
Noooooooooo
What an amazing experience!!
Thank you so much. Was a great time.
I haven't seen a chef hiro video in forever!
$50 per person is a hell of a deal. I will surely be visiting you guys in the future.
I want to worship you as a teacher.
Awesome...thanks for sharing it!
YUMMMMMMMMMMMMMMM .. thank you Hiro..!! Happy New Year..!
Goodafternoon!
I am planning to move to Florida soon, Orlando. One day I will eat sashimi with Chef Hiro.
That Tuna looks so Tasty!
It was very good
Beautiful
Chef hiro you are the best
Your fun frome morocco
HIRO, HELLO, That was a wonderful BLUE FIN TUNA THERE, I admired your skill,in taking the fish apart, my lips were moving in admiration, gee it HAD TO BE REALLY TASTY,, MERRY CHRISTMAS, and cheers from NJ🇯🇵🇺🇸
10:20 Look at this guy eyeballing the mature ladies .....😂 The old chicken has the juices.
Charles always sounds like he has never eaten before! You are Chef Hiro’s videographer, you have seen and tried everything on a sushi menu! 😂
Love it it's like wagyu of the sea love your videos
Oh yes. So delicious and Thank you so much
That is awesome!!!
Really like your video. And your t-shirt too. TOSA!!! Hope you have a event here in Los Angeles soon too!!
Thank you so much Chris. Hope so soon too. I love LA 😃
Looks so good
Excellent video 👍👌
Wow this is amazing.
McDonalds : Hi how may I help you?
Hiro: Goodafternoon.
Get that man some glasses, stat! He deserves it.
Hirro you are my hero
Tuna couldn’t handle good afternoon.
I'd love an opportunity at those collars and ribs. Those are my favorite parts!!
Great video master :) thank you !
Thank you so much for being here
Hiroyuki Terada - Diaries of a Master Sushi Chef Yes Master :)
Nice job Hiroyuki
If I weren't pregnant I would definitely come to the next event. What a great job!
Thank you so much. I will be doing more events so hope one day 😊
My favorite Japanese chef. Its okay to wear corrective glasses, you would still look handsome in them and it would make your work easier.
Awesome video
Great video ♡
so that's the best part, good tips
unbelievable!
Fantastic ❤️
I Would so much want to try your food!
Bluefin tuna was once considered a trash fish in Japan. It was considered peasant food because of it's smell and metallic taste and the toro was used for cat food. But this year at the annual auction in Tokyo on New Years day one sold for 3.1 million dollars setting a record for 612 pound @5000 dollars a pound.
Good afternoon!
Reminds me of my home in Hawaii
HEY YALLLLL EARLY SQUAD WYA???
Hope to taste these bluefins one day..
Yes. A must for everyone.
@@DiariesofaMasterSushiChef Hiro, house me a week or so, that I can join you on your food adventures! hahaha
I live to watch master hiro cooking :)
Thank you so much
I don't even like eating raw fish. I just like watch Hiro prepare it 🤣
Oh man!!! What at feast!!!
20:14
Me, showing how much I help with my group project:
Happy new year
Happy new year to you too!
All of a sudden, I begin to understand Gollum: “give it to us raaaaawww”
Andy Gomez 😂
Igor Nemerovchenko for real i uses To think raw fish was disgusting beyond words but like this it just looks amazing! So tomorrow we are going to a sushi place for sashimi. But a friend is telling me salmon is way better than tuna
Thanks chef
이햐 생참치 !! 장난아니네 맛나겠다
Come to Oregon for Albacore season....starts as early as June, ends as late as October. Not as big or impressive as a Bluefin, but...it's Albacore!
LOTS of charters/6-packs available.
Plenty of Sashimi-grade.
Shame you couldn't combine that with Spring Chinook here. Copper River are amazing salmon, but I think I'd put a Willamette strain Springer up against them and win easily. Snowbelly Chinook are the best! VEEERY high fat content.
Beautiful Tuna 🎣 yet one hefty buggah'. But I must say regardless the knife you've been using you pretty much took care of that Tuna. However I do wish you were provided with a better knife. But hey you gottah' do with what you have at times and you freggin' nailed it right down to the end. The spread of sashimi OMG 😋❣ and the Toro holy smoke meats! Um Yum❣❣❣ Mahalo again for sharing! Have a good afternoon and mahalo again for another awesome video. Mahalo cameraman 👍👍👍👍🤙
Thank you so much for being here. Yes I was expecting smaller tuna and only brought my deba. Still was ok for the job but not the best job. Have a wonderful Sunday 😊
Hiro. Please look in to your eye problems. I've worn glasses. I wear contacts(glasses on the weekend). Love'em. Please take care of that...
❤️
🤝
So Hiro, what kind of knife setting you prefer?
Hiro: Yes
Oh brother.....what did you hear his name was @ 0:58....another mystery......I heard Laurel....just saying....
i heard yanny
Yummy! Who's craving for some sashimi? :)
that's one big fish
This guy is my favorite.
Hiro looks nervous. He's probably thinking how the fuck am I going to cut this lol
The action starts at 2:27
That beautiful marbling of the fat!! That fish is like the wagyu of the sea!!! Omg I would love to taste that thing. It's so so fresh. Good f**@ing afternoon!!! Haha
Would love to fly out and do something like this. Wish I can take my girl out to try something like this. Please let me know how I can attend an event such as this!
I'm very suprised this is only 50$ base price. Would love to enjoy this meal
I'll be there 🤩🤩🤩🤩
Wowowow 🙏🙏🙏🙏🔪🔪🔪🍣🍣🍣 your big fan from nepal chef
Chef Hiro, how to safely store saku of tuna loin? can you pls make a video. Scenario - I plan on buying FRESH tuna loin (4kilogram/9lbs) but I can't finish eating them in 1 or 2 days. How to manage storage and maintain the freshness and integrity of the fish. Thank you.
TOP event....
Fuck man 50 bucks is an absolute steal for a meal of this level
That a big boi tuna