How a Master Sushi Chef Butchers a 250 Pound Bluefin Tuna — Omakase

On this episode of Omakase, chef Ingi Son shows us how he breaks down an entire 250 pound bluefin tuna, and how he makes it into an innovative omakase at his restaurant The Shota in San Francisco.

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[veronicak]

When I was young. I used to think tuna were the size of their cans..

[jacoba]

It is hard to became a chef like this. They put in so many hours and make little money until they become a respected established chef. Respect to him for achieving this at young age!

[hilalahmad]

I have never seen such a Calm Chef in my whole life.

[chalkychicky]

He's so respectful to the fish and you can tell he is thankful for where his food comes from

[Two-duwu]

Can’t believe I went from survival videos at 12 am, to tiny homes at 1am, and now it’s 2am n I’m watching a guy cut sushi
*wtf am I doing*
Edit: I have moved on and am now watching Paint Restoration videos

[janm]

What I really like is how he treats his food. So respectfully.

[cinnamonbred]

i love how he values the quality of food and doesn't waste anything. such a humble and respectable guy

[Drewiss]

This chef just seems really down to earth and genuinely kind.

[RalphsLegend]

Food does heal people!! I remember I ate sushi from a master chef when I was feeling sick, and I instantly felt better. Then he showed me my tab, and I was instantly sick again 😭

[respawn]

Does anyone else have an overwhelming urge to take a bite out of those cuts

[id]

Me: Ooh, there is a tuna fish model? OK.
Him: It costs 5000 dollars.
Me: Ooh, OK.

[aptmix]

I'm a fishmonger in New England and monkfish is abundant and treated as a low grade fish that customers don't typically buy...it's so delicious and underrated

[yosifergochev]

He's really respectful and charming and knowledgeable and I honestly wish this man nothing but the best in his life

[jmsgridiron]

You can see just how much pride he puts into his job and I appreciate it. Food's gotta be amazing with how much care he takes into preparing it.

[sirderpington]

"Whenever I cut it I imagine happy faces about the guest." Okay where ever you are I will find you and eat at your place.

[iOSPro]

Did I search for this?
Absolutely not







Did I watch the whole thing and hit thumbs up?
Absolutely

[giantsdiscord]

Me at the restaurant: why is my food taking so long
Chef in back:

[tonybates]

I love the respect he treats the fish with, the artistry if the finished meal and the joy he gets from making them!
Awesome vid and presenter

[matthewkirkwood]

I don’t know how I ended up here but I’m glad I did, what a pleasant young man

[rbsah]

I love the awareness he gives to his customers. Bluefin are a very vulnerable species because of how prized they are so it’s amazing how he makes people aware of the importance of eating all the parts rather than just the popular cuts.