A sushi chef shows how to make sugata zukuri sashimi using red sea bream as well as how to fillet sea bream and how to dish up sugata zukuri.
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■How to Fillet Fish with 3 Different Techniques
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[3 Fish Scalers with Different Shapes]
■Scale Remover by Kanda
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■Scale Remover by Kai Corporation
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■Urokotoru by Katariki Shoji
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■Contents
0:00　How to make red sea bream sugata zukuri
0:12　How to distinguish wild and farmed red sea breams
0:52　Is sugata zukuri difficult to make?
1:21　Should scales be left on for sugata zukuri?
2:04　★How to scale red sea bream for sugata zukuri
2:52　★How to clean red sea bream for sugata zukuri
3:05　　How to remove gills
3:52　　How to make fish brain-dead for sugata zukuri
4:27　　How to cut off gills
5:17　　How to remove guts
6:31　　How to distinguish male and female of red sea bream
6:58　　Should dark-colored flesh be removed after washing the fish?
7:39　★How to fillet red sea bream for sugata zukuri
8:55　　How to make cuts on tail and stomach
10:48　　How to fillet the back side of red sea bream
11:30　　How to make cuts on the back
12:39　　How to cut off ribs
13:55　★How to clean the meat
13:56　　What to do with the bone piece with head and tail
14:51　　How to scrape ribs
15:10　　What are sakura-dai and momiji-dai?
16:16　★How to make red sea bream sashimi
16:44　　Differences between sogi-zukuri and matsukawa-zukuri styles
17:46　　What to do with parts removed for sugata zukuri
18:06　　How to score the skin before pouring hot water on it
19:06　★Preparation before dishing up
19:25　　Vegetables and fruits for decoration
20:19　　Tips on cutting sashimi
21:05　　Which part of sea bream is the tastiest?
22:23　　Hira-zukuri, sogi-zukuri and ito-zukuri
23:00　　How to cut the back meat
24:04　★Dishing up sugata zukuri
24:40　　Making a base with daikon radish and bamboo skewer
24:56　　What to do with fins
25:55　　Rules and tips on dishing up sashimi
27:57　　Life span of sea bream
28:46　　Finished sea bream sugata zukuri
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[Recommended Seasonings by Watari]
■Chidorisu 1.8 L
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Rice vinegar with refreshing flavor
■Mitsuban Yamabuki 900 ml
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Red vinegar with rich flavor
■Sanshu Mikawa Mirin 700 ml
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Aromatic mirin (sweet sake) made from sticky rice
■Inoue Koshiki Joyu 900 ml
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Soy sauce with strong flavor
■Amabito-no-moshio 100 g
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Salt with seaweed flavor
[Recommended Kitchen Utensils by Watari]
If you would like more details, feel free to DM me on Line (link below).
■Knife (by Suisin)
ginzawatari.suisin-shop.com/ec/
The knife I actually use
■Chopping board (by Miyoshino Kitchen)
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The chopping board I actually use
■Dishes
ginzawatari.thebase.in/
The dishes I actually use
■Chopsticks for Dishing-up
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■Fish Scaler
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■Fish Bone Tweezer
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[Watari's Sushi Restaurant]
I have opened my own sushi restaurant "Sushi Watari" in Shibuya, Tokyo, on October 1, 2020.
I’m going to try to meet every possible need of my customers with services such as delivery and catering in addition to serving at the restaurant. I only take reservations (only for a private room) at the moment, so feel free to contact me if you are interested.
(1) Restaurant
*Courses only *Reservation required
*Only private room available (7 counter seats)
■Lunch (1 pm - 5 pm)
Seasonal sushi and appetizer course: From JPY 10,000
■Dinner (5 pm - 10 pm)
Seasonal fish course with drink: From JPY 20,000
(2) Delivery
■Standard sushi platter (12 kinds, 24 pieces): JPY 16,000
■Deluxe sushi platter (12 kinds, 24 pieces): JPY 20,000
*Delivery fee: Not included
(3) Catering
■Appetizer and sushi course: JPY 10,000 per serving
*Minimum order: 4 servings
*Travel fee: Not included
Please DM me on Line (link in the “About” section of my channel) if you want to make a reservation or have any questions. (If you don’t use Line, you can also contact me via Twitter or Instagram.)
■Address
1F Seiko Bldg., 1-6-4, Shibuya, Shibuya-ku, Tokyo, Japan
■Watari’s Line link
line.me/R/ti/p/%40182vttln
(To make a reservation, send me your name, date and time, and the number of people.)