In this episode, learn some deep secrets of a Michelin Star Omakase Chef that you won't see anywhere else.
Michelin Star Chef Michael Collantes and I spent a few days together while we were both in California. He joined me on a special dinner for my friend Ali of BDOutdoors.com where I was doing a special dinner for his family and friends to show him my appreciation of helping me catch the largest fish ever. Who better than to have a Michelin Star Chef join me.
Chef Michael owns Soseki Modern Omakase located in Winter Park Florida, and he just earned his 1st Michelin Star after being open just a year. His knowledge and ability is incredibly deep. Soseki Modern Omakase, 955 W Fairbanks Ave, Winter Park, FL 32789
Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. https://www.patreon.com/diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to: Hiroyuki Terada 6815 Biscayne Blvd, Suite 103-451 Miami, FL 33138
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at [email protected] or visit knifemerchant.com
