How Sushi Master Mitsunori Kusakabe Prepares Yellowtail (Buri) Seven Ways — Omakase

At Kusakabe in San Francisco, sushi master Mitsunori Kusakabe uses many parts of the large Japanese Amberjack fish, including the liver, eggs, and hearts in his omakase. Credits: Director/Producer: Pelin Keskin Camera: Connor Reid, Francesca Manto Editor: Connor Reid Executive Producer: Stephen Pelletteri Development Producer: McGraw Wolfman Coordinating Producer: Stefania Orrù Audience Engagement: Daniel Geneen, Terri Ciccone — — — — — — — — — — — — — — — — — — — — — — — For more episodes of 'Omakase,' click here: https://trib.al/QLOxoPi Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0 Our Video Crew: https://www.eater.com/pages/masthead-video And our podcasts: https://www.eater.com/pages/podcasts