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Started By
Message
A Day In The Life Of A Sushi Master
Posted on 1/18/19 at 3:21 pm
Posted on 1/18/19 at 3:21 pm
11
Posted on 1/18/19 at 3:36 pm to wickowick
Is there an English version?
Posted on 1/18/19 at 3:38 pm to wickowick
His work ethic is impressive, but how the hell can that guy make it in NYC serving 16 people a day? I am sure overnighting fish from Japan puts a damper on profits.
Posted on 1/18/19 at 3:41 pm to Walt OReilly
Posted on 1/18/19 at 3:43 pm to wickowick
Jiro Dreams of Sushi > this hack
Posted on 1/18/19 at 3:51 pm to RonFNSwanson
quote:
His work ethic is impressive, but how the hell can that guy make it in NYC serving 16 people a day? I am sure overnighting fish from Japan puts a damper on profits.
Its $300 a person, and beverage pairing is an additional $175.00.
Let's say only half the people get the beverage pairing. Thats 6200 a day. 6 days a week. That's 37,000 a week.
Posted on 1/18/19 at 3:52 pm to RonFNSwanson
quote:
What is your menu like? We offer an Edomae style tasting menu, consisting of 5-6 small plates and a selection of seasonal nigiri. The cost is $300 per person. Do you offer a beverage pairing? Yes, our beverage pairing costs $175 and is comprised of a mix of sake, champagne, and white wine.
Posted on 1/18/19 at 4:27 pm to wickowick
I'm finishing up kitchen confidential right now. It's really incredible how hard the life of a chef is. I could never hack it.
Posted on 1/18/19 at 4:42 pm to Fun Bunch
quote:
Its $300 a person
That's like a discount compared to urasawa lol
Posted on 1/18/19 at 4:56 pm to wickowick
i want one of them stone wells
Posted on 1/18/19 at 5:20 pm to wickowick
Really cool video. It's pretty amazing how much prep goes into his restaurant. I imagine its an incredible experience.
Posted on 1/19/19 at 7:05 am to wickowick
Pretty good. Dedication in a job he loves.
Posted on 1/19/19 at 10:19 am to jeffsdad
It's very interesting what drives him.
He lives for the repetition and being better each day.
I dislike jobs that dont have an "end" at some point. A sense of accomplishment at a job well done. He gets some of that, but knows he has to do it all over again in 6 hours.
I dont think I could do it.
He lives for the repetition and being better each day.
I dislike jobs that dont have an "end" at some point. A sense of accomplishment at a job well done. He gets some of that, but knows he has to do it all over again in 6 hours.
I dont think I could do it.
Posted on 1/20/19 at 12:33 am to wickowick
Oui from Sushi Yama used to always talk about this, but I don't think he has been able to achieve a restaurant like this.
Posted on 1/20/19 at 1:05 am to akimoto
quote:
Oui from Sushi Yama
GOAT
Posted on 1/20/19 at 1:28 am to akimoto
quote:
Oui from Sushi Yama
Just set up shop near here in Covington pretty close to Chimes. It’s awesome. The best sushi joint on the Northshore.
Posted on 1/20/19 at 6:44 am to BRgetthenet
Koz who used to be at Shogun want to do this in NOLA but there’s just not a market for it to sustain it here, even at a price point significantly less.
Posted on 1/20/19 at 9:51 am to wickowick
That guy washes Jiro’s dishes
Posted on 1/20/19 at 12:18 pm to wickowick
Really cool video. Would like to see some more "day in the life" of chefs of this caliber. Any leads?
Posted on 1/20/19 at 1:08 pm to gonecoastal
quote:Chef's Table on Netflix
Would like to see some more "day in the life" of chefs of this caliber. Any leads?
This post was edited on 1/21/19 at 3:03 pm
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