How Master Sushi Chef Keiji Nakazawa Built the Ultimate Sushi Team — Omakase

At Sushi Sho in Hawai'i, Chef Keiji Nakazawa has assembled a master team of sushi apprentices to make one of the best omakase outside of Japan.

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[justinwong]

this guy is a legend in tokyo. A lot of his apprentices also opened their own places and included 'sho' in their store names out of respect for their mentor

[maryjohnlomerio]

What I find most amazing abt this vid is the vision of the chef to pass on the craftsmanship, not to perpetuate his own legacy, but to make sure that the craft itself continuento lives on. The end goal was to teach his staff things to prepare them for when they open their own restaurants. The selflessness of this is so amazing.

[jordangroff]

I remember watching this guy going at it with Masaharu Morimoto on the original Iron Chef back in the late 90's when he was really young. Glad to see hes maintained his reputation, hes definitely a legend in the world of sushi.

[justhuyen]

I truly admire chefs like him, who can embrace the differences in places, and overcome the difficulties in using local ingredients. It is not only beneficial for the environment but also create a totally new aspect of cuisine. I think in the future, Hawaii may become a new capital of sushi, with amazing creative and yet stick to the roots like Chef Keiji Nakazawa.

[LittleZakie]

Seeing how well shaved those guys are, you already know they are fully commited to doing great.

[tragicrequiem]

When I worked in Tokyo, I would go to his little restaurant in Yotsuya for lunch 2 to 3 times a week. His bara chiraishi was a steal at 2000 yen (US$19) a bowl (a contrast to the eye wateringly expensive dinner menus of most good sushiyas), lovingly made with aged fish and sea food, and each a life changing meal. Years later when I was back in Tokyo, I popped by and was heartbroken to hear that he'd moved to Hawaii the year before. I told myself, and still maintain, that someday I will make it down to Hawaii, and eat before this master again.

[sanjayr]

The Omakase series has always been incredible for it's beautifully shot cinematography, compelling history and incredible talents.

But this video gives it another dimension that until now i never knew it could benefit from: A truly wonderful and humble chef, who wishes to see the artistry and beauty of the form be passed onto a family not that he was born with, but rather that he chose.

I love food videos. I love nerding out and discovering new techniques and new perspectives on food.

But rarely am i left in tears and utterly speechless by the incredible and breathtaking wonder of a chef's vision.

If heaven exists, it's a permanent reservation at this man's restaurant for dinner.

Bravo

[letalis]

The way they make their sushi is a masterpiece. Hats off to you Chef Keiji Nakazawa.

[kfcbandit]

I think it’s so awesome he makes his students learn to be humble before they even touch a fish. I don’t know anything about him or his previous students but I’d bet they are among the best sushi chefs in the world when they leave him

[henlolneh]

To just put into perspective how strong and aged his brigade is: 17 years of working with Chef Nakazawa and he is only THIRD in command. Almost all classically French kitchens run brigade systems but at about a quarter of the length of time. Most French kitchens will see a young chef de partie get groomed into executive chef over the course of about 5-10 years. This dude literally has spent two decades and is still pretty much just his sous chef!

[ianstats]

I had a meal at his Tokyo shop. Just incredible. Still give me goose bumps.

[ProAxieGamers]

When he said they worked as family. My heart melted like i want to go their and i want evrything eat their food. Be cause I know. The food their served was cooked like your a member also as a family.

[IAMKYYY]

This guy is a real mentor.. not hoping for his own success but for his apprentice's..

[mongom.]

The discipline, care, focus & love that the chiefs have is so mind blowing, also the fusion of different cultures clashing together to make a one of a kind dish is what will make this restaurant even more successful!! Keep up the good work my island braddas!!😎🤙🏽

[KegstandOG]

I have to commend the way he trains his apprentices. Working in all aspects of the business not just to learn the system but the people and how to properly deal with them. I love his view on seasons and the excitement he gets from various new and different chances for recipes. Much respect.

[Lowcountryyankee]

I wish this level of training, respect, and asking employees to put their heart into the work were valued that my workplace held important. Whether you are the master or the trainee, there is always more to learn.

[bruceleroy]

Striving for perfection, yet celebrating the natural beauty of imperfection.

[melimel]

This was a delightful and moving video. I was mesmerized and in awe of the “heart” and commitment.

[Flazius]

@eater your Omakase series are rivaling the Chef's Table series. I would love a format of around 30 minutes, with maybe some more time in the kitchen - but overall, this is some really good stuff you got going.

[babym]

I love this Chef. He invests so much in his apprentices. His attitude is great. As it should be 😊😊