Sushi Chef Tatsuya Sekiguchi is a Master of Shellfish — Omakase

Tatsuya Sekiguchi is a fourth-generation sushi chef and the owner of Omakase Room by Tatsu in New York, where he specializes in local shellfish.

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[JtrainMedia]

"If you can't love your work, you'll never become a professional"

That hits deep.

[Pandabrah_D]

I was lucky enough to book an omakase meal here when I visited NYC! I absolutely loved his place, it's small but simplistic. He keeps his restaurant clutter free so even though it's a small space it doesn't feel claustrophobic. It actually feels extremely welcoming and non-intimidating! His amazing selection of sushi further enhances the entire experience. Best part of it all, it was one of the cheapest most affordable omakase experiences I could find! I made up my mind to always visit every time I'm in NYC. Truely an amazing place and an amazing chef

[sakata-a]

They kind of miss translated the shellfish thing. He said whoever that decided to eat shellfish for the first time ( as in the first person in the human race) must be adventurous and weird.

[milkteafanclub]

I can listen to Sushi Chef Tatsuya speak for hours on end. He's so very informative and gives plenty detail about each fish, an interesting fact behind it, and more. Very enjoyable watch!

[shiqi]

there's something really special about this particular omakase video but i don't really know why. the fact that he eventually grew to love sushi and know so much about the ingredients he uses... just wow. the art of sushi making really goes past the skills one possesses

[sergx]

What is amazing is that he mastered something he wasn't even into doing in the first place just imagine how good he would have been at that other things he gave up from doing to help the family business.

[nekoyamaanna]

Near the end.. the reason he gave to not go back and take over the family restaurant wasn’t fully translated..
Reason was because it was a restaurant in a small town and he didn’t want to give up his dream here(whereeverthatwas)

Great dedication..

[BhudhaLovesBudlight]

I've always admired these masters in these small humble restaurants over the ones who have 50 restaurants internationally.

[vaiyt]

"People who first order shellfish"

That's me.

"Are adventurous, and a little bit perverted."

Yeah, that's me.

[pokcay]

Today was a bad day

*Eater uploads Omakase video*

Today was a GOOD day

[tearsangelz]

for some reason im really touched by this sushi chef, hes mellow yet strong

[simonmarin]

He really enjoy his work.. that was shown clearly from his face..

[yelinaung]

wow. the whole "Omakase" series is already great and this one is very good too. The chief, the way he becomes a sushi chef, the reasons he chose his raw food are perfectly fit into the whole video!

[thagomizers]

The Japanese are so passionate no matter what they do and they turn everything into art.
And here I am eating a bag of chips

[michaelryu]

I went there last year! Was an amazing experience. Highly recommended!

[yearzola]

Wow, this Chef is showing his work and at the same time talking about his life experiences. He could be a great teacher

[MaleficArken]

Holy crap. Not only do I like this guy because of the food he makes but because of the knowledge he has. Its awesome hearing the history behind what he does.

[joeshonk]

I've been to this restaurant! I highly recommend it!

[ithildiess]

In japan it's believed that sushi restaurants end after the third-generation..
"Tatsuya Sekiguchi is a fourth-generation sushi chef"
That made me smile from the bottom of my heart :).
I love people that have this passion for their work.

[relaxbreatheblossomasmr]

Do all sushi chefs shave their heads because hair won't fall in food? If yes then that's next level dedication