$190 OMAKASE Lunch with Sushi Rinda’s Bilingual Chef, Takahashi Yuta

hi welcome to japan by food i'm your host jesuica anderson today i am at a fancy little restaurant in meguro which is very close to shibuya city in the heart of tokyo and today i am at sushi linda which is known for its high-end sushi but not only that it's known for its casual and lively as well as entertaining atmosphere so this is something that you can't get at a lot of high-end restaurants where it's usually very quiet and serious so this is a fun change and i'd like to introduce you today to my chef chef utah nice to meet you so today i'm kind of interested in trying the omakase lunch course omakase if you don't know actually means to leave it to the chef so the chef will decide what i'm gonna eat today um so i'm going to omaka just leave it up to you oh thank you and trust that you'll give me some delicious sushi today [Music] what is the first part of the meal today okay first the tuna is going on i gotta give you two okay okay i love tuna because it's a specialty so i'm gonna give you a specialty first first maybe i want you to drink a little bit of beer afterwards i wanted to drink sake i didn't even know that beer and sushi was the recommended book it's really recommended how did you learn english we used to live in canada three years yeah i graduated canadian high school what yeah so did i was in canada so that's why i was so interested in japanese food yes yeah i came back because the japanese chef is very cool to me when i was a high school student you know so that's why these and i became sushi oh really that is so interesting you were inspired in canada to become a sushi chef all the people likes japanese food right right yes yeah that was all it's pretty close jobs you know so that's why i came back and learned sushi skills all right guys well today zoo beer first beer campfire that is really [Music] so nice oh my goodness it is dripping with fat before i eat it i just want to show you that the rice is a different color why does it look a little different from other sushi because we are using red vinegar to mix with it red vinegar yeah so that's why it looks a little bit brown so without further ado i'm going to give it a try oh it's so good this tuna is so juicy and the rice is really delicious too also our rice is not too soft isn't it exposed the rice and also the tuna that's a good way to put it it really does the flavor explodes in your mouth and all of it combines so beautifully so the reason i gives you tuna first because tuna is like from the sushi restaurant's main sushi right i have no idea what's on the menu today because it's omaka so so this is the good things about omakase because it's surprising right yeah it's like we choose so that's right um and i think you don't even decide you don't even have a set menu do you do you just decide based on customers i i decided oh each customer has a different taste right yeah so i chooses their best so what do you think would be good for me to try next okay next i'm going to use sweet shirts sweet shrimp thank you again it's just glistening i don't know why it is so shiny but it looks so good so since i'm not having sake yet i'm going to try it doesn't matter all right i'm going to try a little piece of the i think this is the sweet ginger mmm it's oh it's sweet sweet with a little kick to it give this a try you guys this is the sweet shrimp sushi here we go creamy it's really creamy yeah it tastes very very fresh it's it's juicy and kind of like i don't know how to like it's in japanese you would say purify kind of like almost pops in your mouth do you have any dreams to open your own sushi shop maybe in canada perhaps well i wish but you know i mean this is like two million people were like american people like foreign people comes to japan sushi right that's true that's really not you know we don't have to go to another country to make dishes because japan has like many different type of fish right that's true yeah i can serve i can give sea a lot of good fish so that's why i want to stay in japan now i want to make my own restaurant situation in japan in japan oh yeah but if there's another like opportunity yeah if i have any opportunity to go another country i will go i'd love this is the sea bream and what do you put on the top of it oh it's a monkey river monkfish liver i've never had that before itadakimasu mmm that's really good yeah thank you i'm trying to understand the flavor that's happening in my mouth i mean it's very different from a regular sea bream sushi that i've ever had so i finished my beer i think it's time to move on to a sake oh that's such a cool cup this is very unusual to me and this is called the ochoko which is the sake glass and this is the katakuchi when it's shaped like this and you can serve the sake out of this let's try mmm that's actually really sweet it's delicious it's so clear-tasting [Music] squid and sea urchin the first time i've had this combination here we go itadakimasu something is happening in my mouth wow it's really good the squid as you mentioned because you cut it so finely it's really soft and one thing that i don't really enjoy about squid usually is how firm it is and you know it's hard to chew but if you eat it like this it just almost melts in your mouth and the sea urchin is so [Music] creamy [Music] oh my gosh let's see how this tastes if you've never tried a seared fish sushi before it really brings out the fatness and like even more flavor i think it's less smoky than it would be if you blow torched it that's really delicious such smooth movements thank you in one bite i don't even know okay let's try it my mouth is full the japanese word that fits it so perfectly is a little rare medium rare this is also katakuchi but it is shaped like a bamboo let's give the kohada or shad a try here we go it has a very um distinct flavor and of course the the meat is a little bit more firm again because it's a like silvery yes but it's fresh it's also soft isn't it it's soft it's very soft but a little bit stronger texture than some of the other fish it's not like a fatty fish ochoko here we go ah that is really nice it definitely is much drier there's not a overt sweetness to this sake the way it looks you would never think it was a clam that's why it's so interesting all right let's give this a try itadakimasu you do get a little bit of this fragrance of the seed [Music] thank you okay let's give it a try wow that's really good thank you the soy sauce that it's been sitting in it really brings out this richness of flavor from the red meat almost like a like a red beef that you've been like marinating it's not quite a bowl it's almost a cup of miso soup but it is so beautiful oh that's so beautiful my one of my favorites eel okay i'm gonna give this a try slightly seared eel normally there's some little soft bones in there but no bones [Music] the big moment oh my god can he do it can he do it oh yeah i can't make it thanks brody well he did it but it's overflowing it's a beautiful roll that is overflowing with tuna it is means just luxury your top first name became a little bit small okay okay this is the challenge shizuka this is the linda roll here we go itadakimasu definition of decadence i almost had it but wow that is so juicy and there's so much flavor it's not weirdly it's not heavy at all thank you it was such a pleasure talking with you and getting to know you and also just watching you cut yours your fish and make each sushi it was such an experience it's very immersive and if any of you are looking for like a very interactive and immersive sushi experience i think this is the place for you to come and of course if you don't speak japanese it's no problem because chef yuta can speak english yes i can speak english very well like very very well anyway i hope you guys enjoyed experiencing this fancy sushi with me today and i hope you guys can make it over to meguro for a visit on your next trip to japan thank you guys so much for watching and see you guys on the next episode of japan by food you

Channel: Japan by Food

Views: 71,092

Keywords: sushi, sushi rinda, tokyo sushi, omakase sushi, tokyo omakase, tokyo omakase sushi

Id: ji4UGsyUb8g

Length: 13min 21sec (801 seconds)

Published: Mon Mar 01 2021