How Master Sushi Chef Tomonori Nagai Prepares an Octopus for His Omakase — Omakase
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5 سال پیش
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Master sushi chef Tomonori Nagai
Master sushi chef Tomonori Nagai comes from three generations of offshore fisherman from Fukkushima, Japan. At his restaurant Nagai in San Francisco, we see how he prepares Mehikari fish — a small oily fish commonly eaten in his hometown that is rarely seen on U.S. sushi menus — among other delicacies from the sea.
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Credits:
Director/Producer: Pelin Keskin
Camera: Connor Reid, Francesca Manto
Editor: Scott Kan
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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For more episodes of 'Omakase,' click here: https://trib.al/YPOlaeC
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5 سال پیش
در تاریخ 1399/01/20 منتشر شده
است.
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