How Chef David Schlosser's Michelin-starred Omakase Tackles the Moray Eel — Omakase

After training under master sushi chef Masa Takayama for years, chef David Schlosser opened one of the country's only Kappo omakases at his Michelin-starred restaurant Shibumi in Los Angeles.

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[beeman]

The love and dedication that this chef shows towards his work is extraordinary.
Each aged and fermented item on that tray he shows near the end looks like a culinary treasure and would give you a flavour explosion in your mouth.

[marciofilho]

The first person ever to discover that sea cucumbers are edibles must have been REALLY hungry.

[FlowerofDissolution]

FINALLY, a guy that recognizes that Japanese food isn't about sushi, which is a significant, but not a major, part of the cuisine. I'd love to eat more hot Japanese food items where I live in Sweden, but I think that is years off. I'll still just have to do it myself, without being that good at it.

[andreisantos]

George Blanc, Marc Meneau, Alain Passard, Troisgros, Masa Takayama, Murata san. No other chef has a resumé like his.

[clippedwings]

I typed 12 year ginger and now the FBI wants my location

[taiyoctopus]

Lots of mooray eels in Hawaii.

Did a night dive once, and blinded a small fish with my underwater flash light accidentally (deer in headlights moment)... and the light also lit the fish up and made him stand out in the inky darkness of night... Within seconds a mooray eel darted out of its little hiding spot between some rocks/coral and snatched the small fish in its jaws.

And that was the first time I murdered a fish with a flashlight...

[partykrew]

this guy is a true chef. you can hear it in his speech and see it in his food and technique

[pawarisj.pattanakul]

He’s American chef that work in Japanese restaurant, had work in French restaurant and he’s wearing Thai t-shirt. He is the definition of man of culture

[taelend]

This was so cool. Really would love to try all of this traditional japanese food. That unagi rolled around the root thing really caught my eye

[Ceb]

In case anybody is wondering, the knife used at 3:12 looks to me like a Masakage Aogami Super Petty 150mm. Super beautiful line of knives, amazing steel, incredible to work with.

[picoslayer]

this guy looks like he only gets 4 hours of sleep a day. you gotta appreciate all that dedication

[jpsol]

im really impressed that he accepts the cuisine of "chinmi" which means rare flavor of weird flavor. "chinmi" is a part of Japanese cuisine but not all of japanese like it and the people who eat them usually eat them aside of beer or sake.

[rogersam]

I highly recommend listening to his episode as a guest on The Dave Chang show podcast. Its incredible, his story and adversities

[takahiroch]

he is one of the greatest chef cooking japanese cousine, studying very hard, always learning skills, i really respect him.

[Rollingboystv]

how much for the abalone


129$


we will never buy this again

[Lord.Kiltridge]

I will now have a grilled cheese sandwich and be overwhelmingly depressed.

[joeynice]

My desire to dine at your kitchen is at an all time high. You've been on my foodie list for a few years

[jtellames]

This guy knows more about my food culture and history than I do. He’s brilliant and I’m ashamed.

[LittleMur]

The cinematography was way too shaky on this one, a little dizzying sometimes.

[faizalavi]

STOP flailing the camera around, steady shots are the best for food, you wanna flail it around do it for transitions