How Master Sushi Chef Seiji Kumagawa Uses Modern Technology to Upgrade his Hawai'i - Omakase

75 Views · Published on Mon, 13 May 2019 · BANQUET & GOURMET

Seiji Kumagawa has developed one of the most innovative omakase menus in Honolulu at his restaurant, Sasabune. By using local Hawaii fish and produce, he has pioneered a uniquely experimental approach to sushi techniques and philosophies. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0

Related Videos

The World Capital of Cecina Tacos - Ultimate Taco Tour of Mexico

The World Capital of Cecina Tacos - Ultimate Taco Tour of Mexico

2 years ago
5,456

Francisco Gómez heads to Yecapixtla, the “Cecina World Capital,” to eat his fill of cecina, thinly sliced strips of meat that gets sun-dried on roofs throughout Morelos. Francisco also learns how to make an excellent michelada, the perfect accompaniment to a cecina taco, made with beer, lime juice,...

The Best Burger In Los Angeles | Best Of The Best

The Best Burger In Los Angeles | Best Of The Best

2 years ago
14,930

Burger culture is huge in LA and the city offers thousands of burger options. With the aid of the internet and Thrillist's Jeff Miller, INSIDER's Joe Avella whittled down the list to 4 iconic spots: Original Tommy's, Animal, Pie'n Burger, and Burgers Never Say Die. Which is his favorite? Which...

Trying The Most Popular Menu Items At Applebee's

Trying The Most Popular Menu Items At Applebee's

2 years ago
4,944

Julia is trying Applebee's most popular appetizers, entrees, cocktails, and desserts. SUBSCRIBE to delish: http://bit.ly/SUBSCRIBEtoDELISH FOLLOW for more #DELISH! Facebook: https://www.facebook.com/delish/ Twitter: https://twitter.com/DelishDotCom Instagram: https://www.instagram.com/delish/ Pinterest:...

The Most Exclusive NYC Dining Experience Is At This Apartment

The Most Exclusive NYC Dining Experience Is At This Apartment

2 years ago
4,320

How do you make friends in a new city? Vincent Woo feeds people. Twice a month, the founder of Mr. Jones Supper Club welcomes strangers into his Manhattan apartment and whips up an exquisite meal for them. While Vincent isn’t a professional chef, he knows his way around a kitchen cooking up dishes like burrata,...

Is This Wagyu Steak Worth $240?

Is This Wagyu Steak Worth $240?

2 years ago
430

We tried a 16-ounce, $240 A5 Olive Wagyu rib eye from Crowd Cow, an online meat distributor and the first to import Olive Wagyu to the United States. From the moment we unboxed the steak it was obvious it stood apart from the others, but was it worth $240? Olive Wagyu gets its name from the toasted olive peels...

Cooking With Poison in Japan - Great Big Story

Cooking With Poison in Japan - Great Big Story

2 years ago
4,746

The native people of Amami Ōshima, a remote Japanese island, harvest and eat cycad—a plant that in its rare form can be deadly because it’s packed with poison. Over the years, the islanders have developed a way to remove the toxins and now use the cycad plant to make everything from noodles to mochi. But...

How Yakitori Master Kono Atsushi Makes 13 Skewers Out of One Chicken...

How Yakitori Master Kono Atsushi Makes 13 Skewers Out of One Chicken...

2 years ago
9,010

On this week's episode of Prime Time, Ben and Brent learn new ways to butcher a chicken from yakitori pro Kono Atsushi, who shows them how to divide up the bird in order to get the most meat to skewer out of it. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features,...

How War Changed Korean Food Forever with Maangchi & Japanese...

How War Changed Korean Food Forever with Maangchi & Japanese...

2 years ago
2,597

In this series, Michelle Zauner, an author and the singer of Japanese Breakfast, explores the results of migration on cuisine, and the personal experiences and community that are tied into the merging of food cultures. As cooks try to replicate familiar dishes in foreign homes, they rely on what’s around them. But...

Champagne Glazed Strawberries | F&W Cooks | Food & Wine

Champagne Glazed Strawberries | F&W Cooks | Food & Wine

2 years ago
61

Zabaglione—a boozy Italian custard sauce—is made by whisking together egg yolks, sugar, and a splash of wine. This recipe is based on the traditional master recipe, which uses half an eggshell of sugar and half an eggshell of wine for each yolk. Here, champagne is a great choice to pair with fresh...

Comments
 

You have
500
characters left.
  •  
  •