break. my father being second son had free ranch to do whatever he wanted. she tried to pick her up. so traditionally it s the oldest son stays to take care of the parents. if he delivers his life own to death. it s honey. of some dessert. really. if she decides to drive, steamed dressed and grilled over rice. oh, look at this. oh, wow, components here.
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, 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 ] catherine: so, traditionally it s the oldest son who stays to take care of the parents. anthony: if he could live his life over again catherine: yeah. chef kazuo: [ speaking japanese ] anthony: a designer? of? chef kazuo: a fashion designer. anthony: fashion designer? catherine: fashion!
masa: a lot of time. anthony: a lot of work. a lot of pain. what was it like apprenticing here? hard? masa: his father was very tough. anthony: yeah? masa: very tough. at that time, his grandfather was here too. very tough. anthony: young masa was first hired here as an apprentice by shokunin toshiaku sugiyama. this is his son, mamoru sugyiyama, who runs sushiko today. the fourth generation to uphold the standards and family tradition. sugyiyama: [ speaking japanese ]. anthony: some things should stay the same. masa: exactly, yes. sugyiyama: [ speaking japanese ] masa: aji. sugyiyama: [ speaking japanese ] masa: mix. anthony: seared horse mackerel over green onion and ginger drizzled with house-made soy. masa: yeah, i love this kind of stuff.
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, 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 ] catherine: so, traditionally it s the oldest son who stays to take care of the parents. anthony: if he could live his life over again catherine: yeah. chef kazuo: [ speaking japanese ] anthony: a designer? of? chef kazuo: a fashion designer. anthony: fashion designer? catherine: fashion! really? c
masa: a lot of time. anthony: a lot of work. a lot of pain. what was it like apprenticing here? hard? masa: his father was very tough. anthony: yeah? masa: very tough. at that time, his grandfather was here too. very tough. anthony: young masa was first hired here as an apprentice by shokunin toshiaku sugiyama. this is his son, mamoru sugyiyama, who runs sushiko today. the fourth generation to uphold the standards and family tradition. sugyiyama: [ speaking japanese ] anthony: some things should stay the same. masa: exactly, yes. sugyiyama: [ speaking japanese ] masa: aji. sugyiyama: [ speaking japanese ] masa: mix. anthony: seared horse mackerel over green onion and ginger drizzled with house-made soy. masa: yeah, i love this kind of stuff. very simple, right? anthony: oh, that s fantastic. masa: [ speaking japanese ] anthony: love it. masa: [ speaking japanese ]