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How Master Sushi Chef Toshio Suzuki Ages his Tuna — Omakase
How America’s First 3 Star Michelin Sushi Chef Serves His Fish
How To Make Sushi Out of a 450 Pound Bluefin Tuna
How To Become A Sushi Chef
The Michelin-Starred Omakase That's A Surprise, Even for Its Chef — Omakase
Chef Masaki Saito’s Fish Aging Techniques Earned Him Two Michelin Stars — Omakase Sushi
How Master Sushi Chef Yumi Chiba Perfected Tamago — Omakase Japan
How tuna came to be served at sushi restaurants. [English Subtitles] Omakase
Why Aged Sushi Is Better Than Fresh Sushi
How a Duo of Master Sushi Chefs Run New York's Most Exciting Omakase — Omakase
Suzuki Fish
How a Master Sushi Chef Breaks Down a Big Eye Tuna
![How tuna came to be served at sushi restaurants. [English Subtitles] Omakase](https://img.youtube.com/vi/yrYfnagCf4g/hqdefault.jpg)
