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anthony: next, this insanely delicious custard of eel and egg, jacked with bean curd, bonito broth and kelp catherine: oh, wow. anthony: wow, that is beautiful. chef kazuo: [ speaking japanese ] anthony: really good. of everyone in the family, how d your dad end up the weirdo? catherine: so, after he graduated high school, he didn t have any idea what he wanted to do. my uncle at the time, he was already in tokyo and he was like, look, come out to tokyo, my uncle at the time, he was already in tokyo and he was like, look, come out to tokyo, work at ginza sushiko, and he went to go check it out and he loved it. anthony: forgive me if i m wrong that was a tremendous break for an aimless young man from the provinces. catherine: you know, my father, being the second son, he kinda had free range to do whatever he wanted. anthony: right. catherine: [ speaking japanese ] chef kazuo: [ speaking japanese ]

Speaking japaneseBonito brothChef kazuoDelicious custardBean curdHigh schoolMamoru sugyiyamaGinza sushikoShe kinda