How Master Chef Yasu Tanaka Makes Sea Urchin Risotto — Omakase

Chef Yasu Tanaka comes from a long line of clocksmiths, which gives him an eye for detail, precision, and ingenuity. He has channeled those attributes into his work as a master sushi chef at Azabu in Miami, especially when it comes to his seafood risotto, which he has engineered to be rich without using cream, but with crab, uni, and shirako instead. 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: Murilo Ferreira 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/uj8S8P5 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