What Owning a Sushi Restaurant in Japan is Like

Sushi is an iconic Japanese cuisine beloved by nearly all. But what’s it like to own a sushi restaurant in Japan? I spent a week with the owner of a top sushi restaurant to uncover life behind the scenes and discover the one thing NEVER to do in front of a sushi chef.

**A huge thanks to Ueno san and the staff at Sushimasa**

**And for a more CASUAL SUSHI dining experience, check out his neighbouring restaurant, Sushikan**


**FOLLOW THE ADVENTURE**
► Instagram: @abroadinjapan

**EQUIPMENT I USE**

[AbroadinJapan]

NOTIFICATION SQUAD: Now I know the secrets to owning and running a sushi restaurant, get ready for "Abroad Sushi", the sushi restaurant London doesn't deserve. Thank you to Satoshi and his wonderful staff for letting me run around the restaurant for a couple of days!
We met about five years ago at a party and often talked about making a video together in the years since. As the years passed and we just never got around to it, I never expected we’d actually make it. But being stuck indoors for many months this year ignited some resolve and I vowed this would be the year we filmed it - no more excuses. So unsurprisingly I’m delighted we finally got to hang out and film the video together. I hope you enjoy the video and remember if there’s something you really want to do, don’t just talk about it. Actually get on with it! It’s so easy to become your own worst enemy.
Now back to planning my sushi restaurant.

[amirrezahaghani]

This is honestly better than netflix documentaries

[BeerdyBruceLeeCentral]

I dipped a piece of sushi in soy sauce once at a fancy restaurant, the chef gave me a look. I had no clue why, after the meal, he came up to me like a gentleman and explained that the sushi already has soy on top, and more sauce only ruins the taste. He smiled and was very kind. I then asked, why did I get soy sauce next to my sushi tray if I'm not supposed to dip the sushi in there?. He said some people like to add more soy sauce to the piece of sushi, like dip the sides and such, especially in the west. But in Japan most people eat the sushi the way it was served, with a glaze of soy on top. He said the only reason I told you this is because I wanted you to have a genuine sushi experience and that he usually never tells costumers. What a guy! Since then I never dip my sushi in sauce, I simply glaze it like he did.

[RolyWestYT]

I thought the chef was like early 20's then he said he's turning 36!? WHAT

[cinenate]

Ueno-san looked so happy when he shot down your dream of a sushi restaurant in London, it was the perfect way to end the video.

[vclem]

Two things impressed me about this video:

1. Great production quality. Chris has been steady improving on his content but this takes the top spot.

2. Chris seems like a really good driver. Two hands on the wheel, upright seat, very attentive to the road and I feel he'd not be too proud to ask for directions.

[MudDragon]

“Each piece of sushi tells a story.”
Words of someone who takes nothing but pride and joy in his work. Amazing.

[r.h.f.]

The head chef has such an attractive charisma and charm, what a smile too.

[kemushichan]

The production and sushi are resplendent. I am wholeheartedly inspired.

[YTCookieNinja]

I got an ad about cats with you in it and I thought I misread the title lol

[lukehebert]

Chef: "The most important part of being a sushi chef is reading the customer." *two seconds later* "Chris, you should try this fattiest part of the fish."

Chris, he's throwing shade.

[donvampa]

"Should we eat now?"
"umm not yet"
Akward chris intensifies

[willblove]

People misinterpreted Chris when he said "muscles", he was referring that he had a order of mussels before he got to the restaurant.

[faboo]

"No. Never. Take care"
- Satoshi Ueno

[Rexxsar]

Chris needs to seriously be making documentaries. He is honestly very talented and the Fukushima documentary was outstanding. Keep doing what you do best Chris.

[cyber-eye]

I’m a silent viewer and never comment but felt I had to on this occasion. Well done Chris- a wonderful piece of work. Thoroughly enjoyed it. 10/10!

[mikekdaly]

If you ever get the chance to taste real wasabi, go for it. It's milder and more subtle than the green horseradish in a tube. It has a nice ramp up but doesn't clear the sinuses like the tube stuff.

[--Paws--]

The chef is so eager and happy to show you his favorite parts and seems to enjoy what he is doing. It is very refreshing to see someone smile not just a customary habit but with a pure attitude about his work.

[mrduck]

You know...Chris, you really know how to make people abroad come and visit Japan. Obviously you weren't behind all of the stuff that you film about from Japan, but you really know how to film these videos in a way that really appeals to everyone. Seeing you enjoy those perfect, fresh sushi can make anyone criminally jealous.

[Jordan-inJapan]

And while we’re on the topic… A little advice for food travellers in Japan. There are a lot of intriguing little independent sushi places around. And while they are sometimes amazing, they often don’t have a price (clearly) displayed, and you can find yourself stuck with a 10, 000¥ bill unexpectedly. So if you’re not a local, it’s usually safest to stick to the chain restaurants OR if you have the budget, well-established places like the one in this video. KP!