It's the king.

Yes.

It almost glistens.

I'm about to put my elbow on the thing for a second, Chef, please.

I know it's rude, but Jesus Christ.

I'm on Manhattan's Upper East Side.

And in this unassuming building right behind me sits one of the most ornate, authentic, and respected temples to the art of making sushi that you are likely to find anywhere.

Sushi Naz is a two-Michelin star omakase experience helmed by talented chef Nozomu Abe.

Oh, oh, oh.

That's the chef right there.

No, that's so funny.

I was talking about you in the third.

There he is right now.

A meal at Sushi Naz will cost you $550.

So if you're lucky enough to get a chance to even eat there, you don't want to mess it up, not for fear of mockery or derision.

And it's not just about getting your money's worth.

You want to get the best out of your omakase experience.

So I have enlisted the help of my friend and fellow First We Feast family member, host of Gochi Gang, Raina Scully, to help me unlock the pro moves of eating omakase.

Let's hit it.

Oh, welcome to Sushi Naz.

Thank you, chef.

I'm going to ask a lot of what you may think are obvious questions.

But I would love for this segment to be the end-all, be-all defining thing of how to eat at a place like this.

The word you always hear about or read about is edomai.

Edomai, yes.

What signifies what we have in front of us as edomai?

Edo is what Japanese people call the end of the world.

Edomai is what Japan used to call old Tokyo.

But edomai sushi typically used to refer to sushi that was served in Tokyo using fish that were only caught locally in Tokyo.

Before that, in Kyoto and Osaka, there was hakozushi and narezushi.

There were a lot of older dishes.

But then it came to Tokyo.

It took a lot of time for people in Tokyo to get used to eating narezushi.

This is sashimi called the smoked bonito.

Smoked bonito.

You can dip in the ginger sauce.

I have to ask, what is the thing you see people always doing wrong that you wish they would no longer do?

Don't hold back, please.

Sushi.

Of course, people say things like, you don't need rice.

But people say things like, you don't need rice.

People say things like that.

You have to split the sushi in half.

And then you put it on the plate.

Even this, I feel, I have to eat right away, right?

I should stop talking and eat?

Yep.

Okay, thank you.

Thank you. Itadakimasu.

That's remarkable. Wow.

Chef, this place is elegant.

It's in a lovely neighborhood.

We wanted to come in dressed up.

But you conduct yourself.

Is it true you don't want to wear strong cologne?

Yes.

Scents really do kind of throw everything off, especially because sushi is so sensai, which means sensitive.

You really want to experience it exactly for what it is, and you don't want other things to get in the way, like cologne or perfume.

For a Japanese person who wants to go dine out at a sushi asa, also wouldn't wear heavy watches or heavy wrist jewelry and not make any noises when you touch the counter.

That's okay.

That's okay.

This is called a buri, wild yellowtail.

Wild yellowtail.

Fish side down, onto the tongue.

Sometimes people say the fish has to be on the tongue.

What do you say?

I don't think so.

It's kind of really tricky when you eat sushi.

It's very hard.

I was about to ask, is it like, do I have to do the Simone Biles twist?

So Chef, why is it, for nigiri, better to use your hands rather than chopsticks?

Because sushi restaurants used to be like a vendor, like a street food.

A street food, yeah.

So no chopsticks.

People come to the vendor, and then just eat it, a few pieces, and then just left.

In the past, they only had tea.

When you went home, you washed your fingers, and when you went home, you wiped it off with a cloth.

I see.

That's how it was.

No chopsticks, no nothing.

The more dirty the nori, the more popular the restaurant.

Don't do it right now, okay?

No, no, no.

It's a pure white one outside.

It's so clean, so clean.

Can I just talk about the magnificent piece of sushi I just ate?

Did you not get, there was like a buttery, almost citrusy note to it.

From fish.

My mind is blown.

Akami.

Akami tuna.

Again, there's like a fragrant perfuminess he somehow elicits from these fish.

So now we're into tuna, and this is a perfect segue.

Can we just have you break down, for once and for all, what's the difference between

Akami, Toro, Chutoro, Otoro?

Oh man, we got,

I didn't know this was a 3D presentation.

Akami tends to be the leaner, redder cut.

And then Otoro is?

Fatty tuna.

Fatty tuna.

It looks like wagyu.

It literally looks like wagyu.

This is Chutoro, meaning fatty tuna.

Meaning fatty.

Oh, so that Otoro Chutoro?

Chutoro, yeah.

Oh wow.

So you can see the fattiness.

So actually this part is called Otoro.

This part, a little different, right?

It's for the shimofuri.

Oh, shimofuri.

Shimofuri is for cuts of steak.

It's marbled like beef.

Yeah, it looks like beef.

Do you think people overhype it?

He said it's absolutely correct.

Otoro is the king of sushi and sashimi.

And if you understand the difference and you know what you're looking for, then you are going for the top of the line.

This is Otoro.

So this is the king of king.

It's the king, yes.

It almost glistens.

I'm about to put my elbow on the thing for a second.

I'm going to put my elbow on the thing for a second.

I'm going to put my elbow on the thing for a second.

I'm about to put my elbow on the thing for a second, chef, please.

I know it's rude, but Jesus Christ.

I know it's rude, but Jesus Christ.

Wow.

It almost like sparks to life and then disappears.

Can we just talk a little bit about the importance of rice?

No matter how good your fish is, if the rice is bad, the sushi is bad.

Is that safe to say?

Training your fish is so important.

This is the base and the foundation.

The pizza place's dough is delicious.

If you want to eat Italian pasta, it has to be well-done and delicious.

Of course, the sauce and fish are important.

That's why the sushi is so important.

You train by learning how to mix and cook your shari, as in your sushi rice, perfectly for about three to four years.

スーシー、ナイフ、何も触らずに 完璧なスーシーライスを作るまで 伝統的なスーシーライスの作り方です。 スーシーライスを作りたいの?

わあ。 このクリスピーな部分の名前は?

おこげ。 おこげ?

おこげ。 一番いいところだっけ?

ご飯ですか、今。 わあ。 おまかせ?

おまかせは、 あなたに置いてくれる、 または、あなたと一緒に信じてくれるという意味です。 これは、 シェフが指導した 味のメニューです。 彼らはあなたに何を与えたいかを決めます。 あなたが誰かによって、 あなたが何を与えたかを決めます。 シェフ、 あなたはどうやって おまかせの順番を決めますか?

通常のスタイルです。 まずは、 スイカ、 スキャロップ、 白魚、 なぜですか?

なぜなら、 最初に重い味を与えたくないからです。 そして、 私たちが食べた 脂っこいトゥナは、 ローラーのような感じになります。 私はそれが大好きです。 寿司ミックスマスター。 では、 どこにいますか?

ここで何を見ているのですか?

ここは、 コハダです。 コハダ!

私はそれが大好きです。 私はコハダが大好きです。 クラシックピース。 はい。 これは、 ジューシースーパーマーケットの ヘーリングピーコンのようなものです。 ありがとう。 ありがとう。 私に会ってくれてありがとう。 私に会ってくれてありがとう。 私の最初の気持ちは、 あなたが聞いたことのある チーズのようなものです。 それは、 日本の味が、 海のようなものです。 魚っぽくない。 それは、 伝統的です。 寿司のご飯は、 酢で作られています。 だから、 それは、 強力な味があります。 100% コハダも、 治療されています。 でも、 違いを知っていることができます。 それは、 彼らは、 一緒に間違っていません。 彼らは、 一緒に働いています。 それは、 とても難しいことです。 酢は、 味のプロファイルで、 本当に強力です。 彼らは、 完璧に、 完璧に交わっていました。 あなたの手は、 ロイドズ・オブ・ロンドンの 保護者ですか?

オマカセ、 私はあなたを信じます。 そして、 私が見た人は、 たくさんいます。 彼らは、 あなたは、 小さなウニを作ることができますか?

それは、 フォーパーですか?

それは、 オマカセの アンティフィシスですか?

ラテ・オブ・ロンドン撮影に必ächlich参加 ラテ・オブ・ロンドン撮影に必 necessarily參加 ラテ・オブ・ロンドン撮影に必essially come ああ、 ん?

彼らは、 とても奇妙です。 メッセージiiii コーヒーローダー 私のカメラは、 本当に素晴らしい。 とても素晴らしい。 一人で茶も経験がある。 だから、 全て。 本当のプロの動きは、 本当に プロを信じて 、 しかし、 彼らが あなたに 信じられる ようになる デイナー のような タイプ です。 ここで、 シェフ、 本当に これは 素晴らしいです。 私は戻ってきます。 ありがとうございます。 ありがとう。 チャンネル登録をお願いいたします。