How Sushi Master Masayuki Komatsu Uses Japan s Prized Kinki Fish in His Omakase — Omakase

Cut, color, clarity, and carat. These are the four qualities sushi master Masayuki Komatsu learned to look for from his father, a diamond appraiser, in the imported fish he gets from Japan for his forthcoming omakase-style restaurant, Hiyakawa. The former head sushi chef at Morimoto NYC used to serve 600-800 people a night. Now, chef Komatsu plans to open his own 25-seat sushi restaurant in Miami as soon as possible. Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants. Credits: Director/Producer: Pelin Keskin Camera: Carla Francescutti, Francesca Manto Editor: Carla Francescutti 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/0QskDdA 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