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

– We always try to get a whole fish because we can utilize all
different parts of meat. Typically there’s akami,
chutoro, and ootoro. But if you get a whole bluefin tuna it’s more variety of the bluefin tuna. Irasshaimase. So personally, I think bluefin tuna is really important in Edomae sushi. Today our bluefin tuna is from Kochi area. We normally get a bluefin
tuna once every two weeks. Usually it’s about 200 to 250 pounds. I’m gonna use two different knives. So this a deba, it’s a butchering knife. And also this a sujihiki. I need a little flexible knife so we’re gonna use this one. So we cut bluefin tuna
to five different parts. Called gomae oroshi. Two back parts. Two belly parts. And one center bone. So I got this model from Tsukiji Market. We show this model and explain about a whole different part of
bluefin tuna to our guests. To let them understand what they eat. One of our guests really loved it and then he was looking
for this bluefin tuna model and they found the tuna model price is 5,000 dollars. Which, I never pay that. I’d rather buy real whole bluefin tuna. We usually order bluefin
tuna from Toyosu Fish Market. For us it’s better to have
a whole tuna, price-wise and flavor-wise. Then first thing we cut off is kamatoro. This is a kamatoro. It’s a collar part of bluefin tuna. Very rare item. The overrated part of
bluefin tuna is kamatoro. It’s really fatty and unique texture. But for me it’s a little bit too much fat. So out of 200 pounds here you can only get one to two pounds of kamatoro. So that’s why this part is most expensive. On the bottom is ootoro,
belly side of bluefin tuna. Ootoro is only from the
belly side of bluefin tuna. So also very rare part. So next expensive part. A lot of guests love fatty bluefin tuna. Whenever I cut it I make a saku. I imagine happy face about the guest. So inside the body around the center bone is akami, lean part of bluefin tuna. For me, most underrated part
of bluefin tuna is akami. I always looking for red color and silky and nice texture. The lay of the muscle is this way. So we cut through the layer so it makes it more softer. In bluefin tuna I enjoy
sanmi, which is acidity of the meat and also umami flavor. And also fat flavor. So here’s akami, lean part. That’s the inside of body. And then outside is the fatty part. Here’s a chutoro and the ootoro. Akami has a lot of umami and sanmi flavor. Ootoro less sanmi but more
umami and then fat content. My favorite part of
bluefin tuna is chutoro. Chutoro has both sanmi and umami and also fat content. This is a chutoro, very fatty. And almost ootoro. This is ootoro, here is
very close to a kamatoro. Then since we get a whole tuna
we also get a whole bones. Meat on the bone is always tasty part. I’m gonna scrape the meat on the bone. So we call nakaochi. You can also see lean part. Also here, fatty part. We usually get two to
three bowls of the nakaochi from the tuna. Our monkfish is from Hokkaido. In the sushi restaurant
butchering whole monkfish is not usual. Because in Japan there is a
special monkfish restaurant. Inspired by monkfish restaurant in Japan we try to get whole monkfish and utilize whole different part. So we hang it because it’s slimy and the shape is very flat. So monkfish skin is very thin and slimy. We use a cloth to take off the skins. So anko, monkfish, is
a single group of fish. So, there’s nothing like that. So, this is a monkfish gill. We use it for making nabe. Monkfish tail meat is firm and then nice chewiness. It’s like a texture of the lobster. Here’s ankimo, it’s monkfish liver. The monkfish liver from
Hokkaido is pretty big size. We have the ankimo separate
because when we get the fish from Japan to keep the freshness they cut off the inner part. Everything and then make it separate. Monkfish you can enjoy
seven different parts. Tail meat, skin, and stomach, wing fin, and liver, gill and ovary. Here’s kodai, young sea
bream from Mie, Japan. Koh means a baby, dai is a sea bream. I was born and raised in South Korea. Very southern part called Taegu. It’s really near Busan. When I was young my
parents run a restaurant for their entire life. From teenager they let me help to work in the restaurant. So I see a lot of restaurant things and then my parents also
really inspired me to do this. Rice is very important in nigiri sushi. So at The Shota we blend
four different type of vinegar end up making
two different types of seasoning rice vinegar. So we use light sushi
rice seasoning vinegar for our whitefish or
shellfish like Ika, squid, or scallop. The dark seasoning vinegar
we use it for stronger, richer flavor fish such
as bluefin tuna, toro, or hikarimono, like a silver-skinned fish. Bluefin tuna hon maguro akami, lean part. This is ootoro, belly
side of bluefin tuna. This is a hon maguro chutoro,
medium fatty bluefin tuna. Love always drives my life. I love all the ingredients I use. I love all the people I work with and I also love all of my guests. Kodai, young sea bream. I love my work because I believe the food and restaurant experience can heal people. Here’s anko, monkfish karaage. I hope people come to our restaurant and hopefully they can heal.

William Babineau


  1. In case anyone is interested in the $5,000 Bluefin tuna model… https://amzn.to/2vgW47q

  2. “ I love my work because i believe my work & restaurant experience can heal people “ Powerful

  3. 250 pund are 125 kilo. How can you lift a 125 kilo fish on a table like this? Greetings from Bavaria germany

  4. I just want to point out. His blademanship is messy. But hopefully that grows with his experience. One thing I have watched in life. Is a lot of Tuna butchering. Just my two cents. Great video.

  5. Too bad it's in SF. I wouldn't want to visit that sh*thole city since dumbasses like Pelosi let it fall into ruination.

  6. Thank you for sharing. You show such skill in preparing the fish. A reverence and respect.

  7. Eye wonder on other planets where they eat humans if they got channels like this ……. weird random thought

  8. നമ്മടെ കൊച്ചി ന്ന് വന്ന ട്യൂണ, മലയാളികൾ ലൈക്‌, 💟😍

  9. Everything he's showing and explaining seems and sounds the same to me, but gosh did I get seriously hungry by watching this!

  10. And eat it without boiling and stand a chance to get a new and innovative virus like corona

  11. what i want to know is how long he cut the rice for to be honest & if it's a longer process with the darker rice than the light one. If anyone can tell me, thank you 😀

  12. This video was in my recommendations….. Now I have to get some fish and do magic like he did. Subscribed!!!!!

  13. My cat has Fatty Belly Meat. She used to be my neighbor's cat.

    Does that mean I can call my cat "My Neighbor Ootoro"?

  14. Now I would LOVE to have a suchi experience like this ❤️ I actually would eat the raw tuna frfr 👀 looks superb 💯

  15. This kids meticulous preparation really shows his love for what he does. Maybe I will eat his food one day. If I’m lucky.

  16. It's ok to eat fish, cause the don't have any feelings 🎶

  17. And When o was young my momma told mi a tuna was a really small fish.

  18. I have no problems with eating meat/animals, but please stop eating things to their extinction

  19. A juvenile blue fin tuna, that’s a joke, and a joke on the environment. He’s not a chef

  20. Gloves man, some small plastic gloves and I'll start eating sushi today.
    Until then, just remember that those are the same hands the chef picks his nose with, wipes with, washes his arse with and scratches his balls with. And yes he may have washed his hands before squeezing and fingering all that shushi right in front of you, but I guarantee he did NOT get all the microscopic pieces of butt and snot DNA from under his nails :/
    Truth hurts, now get some Gloves man, get some gloves.

  21. When people say “idk why sushi is so expensive? It’s just raw fish.” I laugh and leave

  22. Jus raw food huh? No heat fire to burn or destroy any bacteria? Different strokes different fokes

  23. Cool video, definitely learned a lot I didn't know about sushi, but aren't bluefin tuna on the endangered list? Not trying to take anything away from the video, but that's like Gordan Ramsey doing a video on how to carve and season a Panda.

  24. I unabashedly clicked & stopped video at 1 second just to tell you I find celebrating the killing of rare animals like these shameful. I know it’s hypocritical of me as I’m a meat & fish eater but there are limits and it’s disturbing that people pay such hideous sums of money just for the privilege of eating these increasingly rare fish – plus they’re almost certainly paying to show off, not to savour the taste.

  25. I guess wearing a bandaid is fine. Saw a sushi chef with bloody nose while prepping fish. Its normal i guess..

  26. A decent grade of Bluefin Tuna Belly goes for 60-70 dollars per pound here in Hawaii. Then the restaurants turn around and sell it for more with whatever dish they make out of it.

  27. These dudes trying to make it look fancy so they can sell it for more money.
    To me, it's just a damn fish

  28. Why do they use Japanese ?they are not JapaneseStop pretending to be Japanese‼️

  29. And when they are gone what are u going to do then? Asia is over fishing and fishing 🎣 illegally….so be it…let the fish go extinct…then your next…

  30. How about protecting tuna and the rest of animals in the sea that are being decimated?

  31. Soooo….at 9:39 you just gonna brush the soy sauce like that? Your doin the Lords work sir!

  32. Still can’t get the price of the blue fin tuna model out of my head

  33. We cut the fish with wagowago knife then we use wangwang knife for the other fish part.

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