Making Sashimi (Part 2)

My friendly sashimi chef skillfully preparing my sashimi with a yanagiba from masamoto. This is Atari-Ya Foods in Acton, London

Category:

Education

Tags:

• sashimi
• yanagiba
• japan
• sushi
• raw
• fish

[Evo2nr90]

hes slicing the fish wrong.

[macruise]

@Evo2nr90 He is a highly trained Japanese Master fishman - I hope you are too to make that kind of comment - or have years of knowledge and experience !

[zagatta]

i just need some rice by the side and i am happy

[wenaldy]

And chef looks like kogoro mouri

[wenaldy]

I love fatty tuna

[themightyrara]

A very generous portion, is the fish ate simply like that or are there pickles and spices added?

[Virgofenix]

Those are very generous portions.

[pyroticmaniac]

That's a lot of sashimi... was that like $100 worth?

[selfatrophy]

For the uninitiated:

1) Sake (Salmon)

2) Hamachi (Yellow Tail)

3) Ika (Squid)

4) Saba (Mackerel)

5) Tako (Octopus)

6) Maguro (Tuna)

I would have liked to have seen Toro (fatty tuna), and my favourite Uni (sea urchin) if they had any. If that was £10 worth of fish, buying it in the UK (don't know the source but it looks very fresh), expertly cut...... true bargain, I am going as soon as possible.

[selfatrophy]

Absolutely sensational, I am salivating now!

[nightfireivey]

@macruise No that's correct, I've seen many do it like that. Thanks for the videos that food makes me hungry. :D

[Manhole]

can i ask you something? I have a friend who is sushiman and the other day i saw him pulling hot water over the salmon with a towel. I forgot what was the name of what he was doing and he doesn't want to tell me again >_>

[guns1312]

@trench05 not alot coz there was barley any fat marbling