students: [ speaking japanese ] [ applause ] all: yay! anthony: masa takayama left nasushiobara. his oldest brother, kazuo stayed. he s been the chef proprietor of local restaurant tsukimura f the last 30 years. kimoyaki eel liver dipped in a sauce of sake, soy, and mirin then grilled low and slow over charcoal. anthony: say, they could serve this at the french laundry. right? [ laughter ] catherine: i think we do. anthony: so back in the days of the family catering business, when he looked at his younger brother did he think, this guy s going to make something of himself? chef kazuo: [ speaking japanese ] catherine: he s like, no. anthony: cause your dad said he was a bad, he was not a good student.
anthony: awesome, man, fast! an inspiration. masa: [ speaking japanese ] students: [ speaking japanese ] [ applause ] all: yay! anthony: masa takayama left nasushiobara. his oldest brother, kazuo stayed. he s been the chef proprietor of local restaurant tsukimura for the last 30 years. kimoyaki eel liver dipped in a sauce of sake, soy, and mirin then grilled low and slow over charcoal. anthony: say, they could
masa: [ speaking japanese ] students: [ speaking japanese ] [ applause ] all: yay! anthony: masa takayama left nasushiobara. his oldest brother, kazuo stayed. he s been the chef proprietor of local restaurant tsukimura for the last 30 years. kimoyaki eel liver dipped in a sauce of sake, soy, and mirin then grilled low and slow over charcoal. anthony: say, they could serve this at the french laundry. right? [ laughter ] catherine: i think we do.
[ applause ] all: yay! anthony: masa takayama left nasushiobara. his oldest brother, kazuo stayed. he s been the chef proprietor of local restaurant tsukimura for the last 30 years. kimoyaki eel liver dipped in a sauce of sake, soy, and mirin then grilled low and slow over charcoal. anthony: say, they could serve this at the french laundry. right? [ laughter ] catherine: i think we do. anthony: so back in the days of the family catering business, when he looked at his younger brother did he think, this guy s going to make something of himself? chef kazuo: [ speaking
[ applause ] all: yay! anthony: masa takayama left nasushiobara. his oldest brother, kazuo stayed. he s been the chef proprietor of local restaurant tsukimura for the last 30 years. kimoyaki eel liver dipped in a sauce of sake, soy, and mirin then grilled low and slow over charcoal. anthony: say, they could serve this at the french laundry. right? [ laughter ] catherine: i think we do. anthony: so back in the days of the family catering business,