How to Present Sashimi Like A Pro: 8 Essential Plating Principles

How to minimize fish waste: tasty fish soup stock

Hotate scallop nigiri with 3 tasty sauce variations!

Iwashi (Sardine): How to prep & slice for tasty sushi (2/2)

Iwashi (Sardine): How to store, clean & filet for tasty sushi?! (1/2)

Aji (Horse Mackerel) for Nigiri (3/3) : How master chef slices Aji for Nigiri

Aji (Horse Mackerel) for Nigiri (2/3) : How a master chef filet Aji?

No more soy sauce?! Variety of sauces for sushi

Aji (Horse Mackerel) for Nigiri (1/3): How master chefs store & clean Aji?

Tamago-yaki (Omelet) Variations for Nigiri & Side Dish

How to make Tamago-yaki (Omelet) with a non-stick pan

How the master chef slices Tai (Seabream) for nigiri

[For restaurant owners] Want to train your kitchen staff? We can make the video series tailored you!

Wagyu masterclass

How master chef prepare Ebi (shrimp) for nigiri? -Part 2-

How master chefs prepare Ebi (shrimp) for nigiri? -Part 1-

How to check the condition of aged fish (Fish aging technique part 2)

Can you "age" fish like beef? Yes, of course! (Fish aging technique part 1)

Modern inspiration from tradition: Ruccola vinegar sauce for grilled/sautéed fish

Shio koji-cured TOFU: It is like a plant-based cheese!

Ika (squid & cuttlefish) Nigiri Variations! -Slicing technique-

Ika (squid & cuttlefish) Nigiri Variations! -Preparation-

Juiciest & yummiest hamburger steak with shio koji effect

Shime-saba (vinegar-cured mackerel) Nigiri

Sushi Advanced Masterclass! Zuke-Maguro (Marinated tuna)

Tori-ten: Juicy Chicken Tempura marinated with liquid shio koji

Advanced technique! Yaki-shimo (skin-searing) method for sushi & sashimi

Aburi Salmon: You might be doing it wrong!

Never dry again! Juiciest "koji-marinated" chicken breast grill

All sushi cooks should do this!! Another-level nigiri sushi without any technique!