How Sushi Master Hisashi Udatsu Makes Smoked Otoro at His Tokyo Restaurant — Omakase

Chef Hisashi Udatsu starts his day at Tokyo’s fish markets, getting the best local catches for his restaurant Udatsu Sushi. By making different sushi and seafood dishes from local fish like tuna, shako, scallops, and asari, chef Udatsu believes he’s creating a restaurant that’s representative of the city’s diverse interests and flavors. Credits: Producer: Pelin Keskin Editor: Murilo Ferreira Video by: Tofu Media 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/ZhP7gXM 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