Refining his skills for more than a century... its a prove that legendary sushi chef can live forever just like gandalf. Bless the guy

@jennyfoodtravels

5 ай бұрын

Oops haha! I meant to say decades

Not at all surprised that an artist who is able to control every element of his craft, gets a fantastic result. Would love to see how a guy like this makes his selections at the market.

@jennyfoodtravels

5 ай бұрын

That would be a lovely sight to see! However, as a night owl, it'll be quite difficult for me to wake up that early. Hence, I never witnessed the Tuna auctions at Tsukiji nor Toyosu Market

That watermelon pickle looks so intriguing!

@jennyfoodtravels

5 ай бұрын

Yes! It goes so well with the moonfish liver!

Great content once again- can’t believe that you’re back in Japan! I hope you have/have had a great trip!

@jennyfoodtravels

5 ай бұрын

Thank you! I was in Hong Kong and Japan is so close so I thought why not pop over

@draciellow414

5 ай бұрын

I think it’s great that you and your partner can find the time to travel in chunks throughout the year. Are you into other genres such as Kaiseki or Yakitori much? There are lots to eat in Japan!

@jennyfoodtravels

5 ай бұрын

Yes, it's a luxury that I'm very grateful for! I love Kaiseki as well; however, I find it better in Kyoto so I'll definitely try more of it whenever I visit Kyoto again. Yakitori is great as well, but I haven't been to any that blew my mind yet. I would love any suggestions you have!

world class content

@jennyfoodtravels

5 ай бұрын

Thank you! That means so much!

Just an observation from another chefs point of view. That Uni is a good brand but not the most expensive kind available on the Japanese seafood market . Would have expected no compromises for that price tag.

@jennyfoodtravels

5 ай бұрын

Thank you for watching! I'm not familiar with uni brands; however, I really enjoyed this one! While it may not be the most expensive option, I believe Chef Yoneyama delivers exceptional value and taste

@StoutZ33

5 ай бұрын

@@jennyfoodtravels I couldn’t agree more . Value is something we don’t see as much in the omakase trend here in the states lately and it’s refreshing to see that at his restaurant. Keep up the good work !

@jennyfoodtravels

5 ай бұрын

Thank you so much! I will do my best!

@Solomonsjc

5 ай бұрын

it's merely 33k yen... you aren't getting any auction uni at this price point

well known for his shari, though there's no anago in the course?

@jennyfoodtravels

5 ай бұрын

No anago, but I'm very satisfied with the selection Chef Yoneyama provided!

the toughest part is to get a reservation .

@jennyfoodtravels

5 ай бұрын

Indeed, but it's considered less difficult than other sushi omakase I've posted such as Harutaka and Hashimoto. I believe he'll become more popular and it'll become even more difficult to make a reservation

It's sushi not shushi

@jennyfoodtravels

17 күн бұрын

I understand it's pronounced sushi, but I've always had difficulty pronouncing 's', which makes it into a 'sh' sound. I don't mean to disrespect the language. Thank you for understanding