Sushi, Fish, and Misshapen Fingers: The Tale of a Michelin Guide Chef

Video Description

This Michelin guide chef works incredibly hard for his customers to catch the fish he serves and create seafood masterpieces with his misshapen fingers. This is a tale about his life working from the land and his famous restaurant Gyosanjin. We hope you will enjoy this extra long format film. 🏠 Restaurant Name: Gyosanjin 📍Location on Google Maps: http://bit.ly/3IqPmgT 🎁 Our merchandise store opened! Buy Yatai shirts and other fun items! Link: https://www.youtube.com/@Japanesefoodcraftsman/store 🏡Check out the lodgings our channel manages in Fukuoka city! 　Website Link: https://bit.ly/3Xg6UCz ーーーーーーーーーーーーーーーーーーーーーー 📁 POPULAR Japanese Food Craftsman Selected Videos 📁 🏃 Fastest Worker of Japanese food stand in Japan | street food https://youtu.be/BtaPTeT5b90 🇯🇵 OVERWORKED? JUST 3 Hours of SLEEP for this Ramen Yatai Owner https://youtu.be/aBzdqioFvh8 🇯🇵 18 Year Old girl makes the LARGEST Japanese Senbei Rice Cracker in the WORLD! https://youtu.be/8Iy_DDbJuG0 🍞 She WAKES UP at 4AM to make ALL this Bread Everyday! Japanese Breadmaking! https://youtu.be/a2Ic9-JJfUk 🍜 The Beautiful Ramen Master said “Give me chance!!!” https://youtu.be/ptAfWGXgu5c 🍜 Working with 6 kids! NO REST for this countryside RAMEN shop! https://youtu.be/aZFroxZV6Fw 🍜 HIDDEN Ramen shop! Young Couple COMPLETELY transform their HOME! https://youtu.be/thWA7MJDtYA 00:00 Introduction | 概 00:43 At the Harbor | 港で 00:53 Hand of a Craftsman | 職人の手 01:07 Cooking Ingredients | 料理の品物 01:34 At the Docks | 船着き場で 02:11 Boat Trip to the Restaurant | 船で食堂へ移動 03:44 Restaurant Surroundings & Exterior | 外観＆周辺 04:02 The Kitchen | 厨房 04:39 Walk to the Shore | 渚へ歩く 05:11 Collecting Fresh Seafood Ingredients | 海の幸と収穫 08:10 Taking Medicine | 毎日の薬 08:24 Guest Floor | お客さん席 08:39 Guest Messages | お客さんからのメッセジー 10:01 Cutting Fish at the Shore | 渚で魚を捌く 13:22 Preparation of Side Dishes | 副菜を準備 14:44 Busy Schedule | 忙しいスケジュール 15:18 Cutting & Cooking Fish | 魚を捌いて調理 16:57 Making Chawanmushi (Steamed Egg Custard) | 茶碗蒸の準備 17:44 Cutting Fish Head | 魚の頭部をカット 18:15 Grilling Fish | 魚をグリルで焼く 18:44 Preparing Blackfin Seabass | ヒラスズキ 20:28 Preparing & Cutting Abalone | アワビの準備と調理 22:30 Preparing & Cutting Sea Snails | サザエの準備と調理 24:23 Abalone Sashimi | アワビ刺身 24:46 Getting Mandarins | みかん収穫 26:17 Vegetable Garden | 野菜畑 26:47 Arranging Sashimi Plates | 刺身の盛り付け 30:38 Picking Up Guests by Boat | 船でお客さんの迎え 31:24 Serving Food | 料理の運ぶ 33:32 Red Sea Cucumber Dish | 赤ナメコ料理 34:06 Cooked Sea Snails | ゆでサザエ 34:32 Grilled Fish | 焼き魚 34:53 Serving Food | 料理の運ぶ 35:26 Deep Fried Sweet Sea Bream Fishcakes | 甘鯛のさつま揚げ 36:36 Olive Oil Garlic Tuna | マグロとガーリックとオリーブオイル 37:18 Serving Food | 料理の運ぶ 38:10 Cooking Abalone | アワビを調理 39:07 Chatting with Customers | お客さんとおしゃべり 39:26 Cooked Fish | 魚の煮物 39:55 Salad with Octopus | タコ付きサラダ 40:10 Chawanmushi (Steamed Egg Custard) | 茶碗蒸 40:42 Making Sushi | お寿司をにぎる 45:47 Guest Interview of a Young Woman | 若い女性のお客さんのインタビュー 46:22 Guest Interview of a Dad & His Son | お父さんと息子のお客さんのインタビュー 47:14 Owner Interview: Why This Location? | オーナーインタビュー：どうしてここ？ 48:07 Japanese food craftsman Lodgings & Food Tasting | 食えもんの宿＆実食 50:17 Dropping of Guests at Harbor | お客さんを港へ送る #japanesefood #sushi #michelinguide