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  • Nick Chapel owners in New York City.

  • Home Acosta traditionally is germ by the chef and Mother Nature.

  • It has to be driven by seasonality, or it really can't.

  • Considering Mukasa, the beauty of omakase A as a diner is the surprises and the things that you look forward to at the moment.

  • What we do here is way really emphasize the courses to go one after the other in a seamless way.

  • So that meal, it's a cohesive dinner.

  • I think the counter is definitely an experience of its own.

  • You do really get to see everything.

  • There is no hiding.

  • There's no walls between us.

  • You see it being cut.

  • You see us being prepared and you see it being served.

  • At that moment, Jimmy and I, we are into freshness.

  • You'll see on a daily basis fresh bluefin tuna, thio, live squared squid ear's throbbing, the bluefin.

  • It's just shining.

  • We think that it makes the biggest difference, so first fish will prepare it silently.

  • Needle face.

  • I was just start from taking a skill and cut that hat off and the Dutch off and the bonds off, and when I started doing a sissy, dies a small piece and that So I sauce and you suggest on death.

  • And then we do the tuna total.

  • So we try to get the two nut that is straight from the resource to our restaurant.

  • We break it down into maybe 45 different preparation her night, just a simple Taurel piece, which is just gonna melt in your mouth.

  • The total is a broken toe, not a Betty sign.

  • And I was taken off the skin on the facts and I separate line by line that the scene you in the meat, the membrane part we sear grill in order to be nature but toughness in it.

  • Then we also have the option of the charcoal grilled coral, which is from the collar part, not cheapies means from the spine.

  • There's, ah perfect groove of meat in between the tuna bone which we scrape and get this beautiful texture.

  • We use the abalone shell you know, so much iron and the she'll help.

  • Not so quickly.

  • I personally like a with a little bit garlic on that Jimmy like electric.

  • Jimmy and I both met at Masa in 2005 and we spent a lot of time talking about food and our philosophy on it, and it seemed like we had lot and comment.

  • My training was a little bit more traditional, so a lot of it is philosophical.

  • There's a lot of discussion of colors and the way things behave.

  • I've spent 10 years with Masa, so for me I learned not just the skills that I practiced today, but the more romantic side as well.

  • That's priceless.

Nick Chapel owners in New York City.

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B1 中級

寿司の達人が教えるおまかせ芸|食の技術 (Sushi Masters Explain the Art of Omakase | Food Skills)

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    林宜悉 に公開 2021 年 01 月 14 日
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