How an NYC Sushi Chef Prepares 300 Takeout Omakases — Omakase

Like so many chefs in the pandemic, Kissaki chef Mark Garcia needed a plan for weathering the shutdown of his four sushi restaurants across the New York area. That’s where his stellar omakase to-go boxes came in, which became a huge hit. Between the restaurants, his teams make 200 to 300 boxes a night filled with bluefin akami, kamasu with tomatillo, aji topped with herbs and miso sauce, and more.

Credits:
Director/Producer: Pelin Keskin
Camera: Pelin Keskin, Carla Francescutti
Editor: Scott Kan

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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[johnathoncastro]

I like this dude. He's smart and innovative. I wish him well with his restaurant.

[zifx]

Its always the toughest looking dude thats the calmest and sweetes guy ever

[egseven]

I've worked with him before, he's the real deal. Hard working, organized, efficient, and knows how to eat. Hallmark attributes needed to become a good chef.

[dagnarmckneely]

When he said "My hopes for 2021 is to still be here." That got me😟

[michaelhope]

The framing of the headshot is immaculate. Oh, nice food, too

[BaPeSuP]

"Hopes for 2021 is to still be here". God dauym he a good good guy!

[jamesaugust]

Love how people put their hearts in their business

[AliasDrakes]

I really feel that Chef Mark has a lot of love for his people and what he does. He looks like an amazing hugger, too. I wish I was in NYC to order some of his food. It all looks so delicious.

[Teknolad]

This Chef and his crew are awesome. Been to his pop-up shop/lab a bit over a year ago when Kissaki was a concept in Manhattan and his OG restaurant in Astoria. Food and staff were always top notch. Hope Mark succeeds through all of this!

[christinecamley]

Wow!! What an amazing ability to transition, during the pandemic, and meet the requests of customers. Such precise attention to detail is so fabulous and appreciated!!

[johnf]

Great video! The chef's attitude of adapt & overcome should be an inspiration to others.

[masterdeez]

I’m Asian American and love love sushi 🍣. When he said he’s Mexican American I’m like 👍 awesome... he can bring his own flair. Flex 💪those skills! No culture appropriation here like other cultures.

[Riffeur]

I could lick the screen right now. Man i need a dine in sushi and sashimi after the pandemic ASAP

[miqdadabdwalad]

"My goals 2021..is to be here. That's all" that's deep. Hope your restaurant will get better chef

[andyzhang]

Love seeing so many sushi chefs coming from different backgrounds. Sushi has reached that stage in a food’s popularity life cycle when different cultures have their own spin on it.

[random_observer]

Love seeing the raza rise and prosper 🤘🏼🔥 Hopefully I can visit his restaurant one day

[saralobster]

I was skeptical of the sushi robot but Kissaki was honestly the only good takeout/delivery sushi available during the worst days of the pandemic. I know cuz I tried everywhere, nothing else held up the quality by the time it made it home: thrilled for the success of Chef Mark!

[rontgenkunst]

From the way he wore the mask, I thought he must have had good training under a good master. I can trust this store. And the sushi he makes looks good too!

[martinmanzanares]

I remember him from Gaijin in Astoria...man makes great food

[abob]

Now that is one resilient and inspiring man!