$200 PRIVATE MICHELIN STAR Sushi Omakase in San Francisco

[Music] going on guys welcome back to another awesome adventure here on the sushi traveler it's your boy mike takla and i just drove a bunch of hours to get to san francisco california where i was invited by chef jackson yu of omakase restaurant here in san francisco they are a michelin star establishment and we're about to enjoy this delicious sushi hope you guys enjoy let's get to the video welcome to omakase thank you look at that look at that welcome sake that's it right sparkling is this a uh a sip or like take the whole thing take the whole thing thank the whole thing you guys heard it right oh wow it's a yuzu and the spa sparkling sake plus the midnight is the lavender flower wow lavender flower sparkling sake and that beautiful yuzu zest oh my goodness i could drink that all day but please drink responsibly so we're gonna sear this fish this is a king mackerel [Music] you see all the skin in between the skin and the meat there's a lot of oil so we're gonna stir it skin itself really tasty [Music] [Music] wow look at that delicious tuna aged for two weeks unbelievable i can't wait to try that especially that torch on that mackerel things are starting to heat up no pun intended or is it hmm you guys decide i just smell this fish it's 40 minutes 40 minutes cold smoke japanese kampachi wow 40 minute cold smoked kampachi amazing can't wait to try that either everything the chef jackson makes here from what i've seen online you know on the michelin guide on yelp on youtube i mean you name it everything has a magical touch and i'm just like super excited just to try everything here i just try my best jeff i know that you're gonna do a great job and that's why i'm excited to to see everything foreign [Music] bird [Music] [Music] hmm [Music] so when you mix sushi or sashimi you don't want to hold the fish too long you want to super quick put on the plate you don't want your warm hand to warm up the fish it will change the taste very simple [Music] that wasabi looks amazing chef fresh grated wasabi wow so for today's sashimi we have three different type of fish on top is the bluefin tuna it's two weeks aged and then on the right side we have a cold smoke japanese amberjack and on the bottom we have a seer japanese king macro now i get to try this awesomeness first we're going to go ahead and we're going to try this beautiful aged bluefin tuna amazing oh my goodness chef that age on there is amazing [Music] i'm gonna try it again this time i'm gonna use a little bit of the that shoyu with uh that little shiso leaf in there put it down and put a little bit of that fresh wasabi [Music] what do you guys think amazing right [Music] the flavors on that tuna is spectacular very lean piece of fish but that age on there is just spot on really really good now we're going to go ahead and try this next one this mackerel that you saw the chef seer chef i don't think i've ever had macro like that before seriously yeah that's that's that's the real deal of the micro yeah that is like amazing so macro actually is my favorite fish i really like macro because as it has very strong fish flavor but definitely not fishy if you ever eat mackerel which has give you the fishy taste i see that macro is either is frozen or it's not fresh but definitely come here and i will show you the real macro you will like it i think and then we have here the that's the kampachi is a cold smoke with cherry wood all right now this kamhachi was smoked using cherry wood i've never seen that happen and i am like really excited to try this this fish just looks absolutely like just delicious looking and just the intricacy of all the slices you know that the chef makes in between and i'm just gonna put this in the little show you here [Music] oh wow you can definitely taste the smoke 100 that wood flavor really really shines through that fish oh that smokiness is so unbelievable and then on top of it the fish just has a slight bite to it which makes it even more tantalizing and yeah i'm just really excited for this fish for sure so one thing that i want to let you guys know about this place omakasa here in san francisco california all right is that their omakase is 200 per person but 22 courses so 222 courses you can't go wrong with that that is a phenomenal price for edomai sushi the chef really has to do some special techniques and special work in order to make everything spot on that's why i truly enjoy having the chef doing a special omakase you know for myself and i think i'm the only one in this restaurant right now because i have a special private dining event right now for this michelin star sushi bar so let's go ahead and get some more stuff stay tuned now we're going to serve some hot food for this dish the broth is made from our daily white fish so we save the fish hat and the fish bone and we cook with starchy broth about four or five hours to concentrate and then now mix with the steamed metal on top and become this fish dish thank you enjoy wow this looks absolutely amazing uh cherry blossoms you guys know i love cherry blossoms i have a subaru wrx sti you know the cherry blossom is the iconic color for that car we're not color but the icon the icon-ness i guess you could say and i mean it just looks super super delicious and rich uh i'm gonna go ahead and try that fish first look at that look how beautiful right chef that's heaven that's heaven in one bite steamed perfectly steamed one hundred percent perfectly and now i'm going to drink the rest so kanpai is a ikitaki mas [Music] next dish is our snow crab chawamuchi and then we have truffle from our friend company truffle shuffle i order travel from them and then each one of this we're going to shave trouble to make it taste even better [Music] don't be shy enjoy chef doesn't care too much about food costs here so enjoy this a lot of truffle a lot of snow crab on the bottom and please enjoy after this one we're gonna serve nigiri i am super excited to start eating this i mean it is a about 68 degree day right now in san francisco so this is really going to hit the spot especially with all that snow crab and that truffle that you just saw chef shave in there oh wow i am just like super excited to try this nice just like that jeff that is ridiculous the flavors on that are amazing thank you so much i'm so happy you like my food thank you you get a little bit of that snow crab in there too and everything mmm there's zhou on mushi that's how you pronounce it right chef shabba mushi [Music] the flavors on that are these truffles um what kind of truffles are these it's a black winter truffle black winter truffle from italy wow we're getting bougie tonight right all right so all the appetizer courses you have just seen the chef create for us and now we're going to go ahead and jump into my favorite part which is going to be all that delicious nigiri i just cannot wait this is barracuda because it has a lot of oil content so we put a little bit more wasabi on top i used a little bit of baby chives and then daikon olashi ah i mean this looks so tantalizing i'm gonna i'm already getting anxiety just looking at this [Music] wow the flavor is umami it just makes you want to smile it just makes you want to smile it just gives you that those like endorphins that just makes you like happy chef that is amazing that barracuda i couldn't be any happier with that thank you so much next one is the macro so to take out the skin all you need is one piece of chopstick just like that it's easy right it looks very easy right the chef makes it look super super easy um i know it's not easy but having him it's like an artist you know and a magician at the same time just watching him do his skillful artwork so the garnish on top is a grand hand grand young onion free onion and then some ginger i'm telling you this mackerel it just looks amazing [Music] that's why i love omakase guys everything is just delicious styled just right and with the chef explaining what everything is before putting it on the plate it just makes it even better and the flavors i can't keep talking about the flavors just because they are so freaking good let's go on and go to the next piece so this one is this tuna bluefin tuna we put in the soy sauce about 30 minutes now right they absorbed its soy sauce so the color changed to a little darker so as you heard 30 minutes marinating in that soy sauce that tuna and i'm gonna put just a little bit of this beautiful wasabi just on the top of that and [Music] i'm telling you as a michelin star chef chef jackson knows what to do he knows everything when it comes down to making this food delicious i couldn't be any happier so from tuna to ebby you guys are going to love this just like how big is my hand is this is going to be the best tasting shrimp or plum take out the hat save the brain how to take out the shell use your thumb open it one two three and you turn the shrimp one two three turn the shrimp take it off just like that [Music] take all the inside i like a little bit more wasabi on the shrimp [Music] you ready i'm i'm ready japanese tiger prawn just the the handling of that rice and the just how he took apart that shrimp removed the head the guts and kept the brains in there oh that's my favorite part and this i'm gonna savor this because that's like one thing that i just love i've got no words guys i'm sorry that was freaking amazing i have words to describe how the i mean i'm speechless that's very very hard for me to do is become speechless that was an amazing piece i'm gonna serve you oh my gosh this from the same tuna i served earlier bluefin tuna toro we also aged a little bit so we scored a little bit wasabi i put a little extra wasabi on the bluefin tuna toro cause the fatty because of the fattiness right chef [Music] with that fresh wasabi and then caviar on the top does it get any better than that oh [Music] that richness of that fat they're just beautiful combination with that caviar and then that fresh wasabi on there and that little tiny glaze of that shoyu you know that soy sauce that's a magical piece all on itself that's a magical piece and the chef takes it to another level that's what a michelin star chef does and that's why i'm so appreciative to have this private dinner guys a private dinner okay here inside omakase san francisco and oh let's let's keep on going let me make you another piece which is the last piece of today [Music] um [Music] [Music] i'm gonna use my hands on this one because it looks phenomenal guys look at that just amazing beautiful japanese hokkaido uni with fresh grated wasabi hmm it's so amazing you guys know i love uni that is just one of my favorite things in the entire world i just want to say thank you to chef jackson for an amazing omakase experience here at omakase san francisco he's a michelin star chef and everything was just fantastic chef thank you so much thank you very much thank you nice to meet you nice to meet you as well thank you very soon alright guys so it has come to the very end so i just want to thank everybody for watching remember if this is your first time don't forget to hit that subscribe button give this video a thumbs up leave a comment below and just wait for what's in store in the future all right guys on to the next [Music] you

Channel: Sushi Traveler

Views: 26,971

Keywords: $200 PRIVATE MICHELIN STAR Sushi Omakase in San Francisco, omakase, omakase san francisco, sushi, sushi traveler, chef jackson yu, michelin star, eater omakase, san francisco sushi, san francisco, san francisco omakase, michelin star restaurants san francisco, Michael Takla

Id: jo2ddwX3ppA

Length: 22min 17sec (1337 seconds)

Published: Mon Mar 21 2022