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masa: mmm! anthony: oh, that s fantastic. it s really good. today s sashimi course is cod, salted and pressed between leaves of kelp for two hours, coated with sake cured codfish roe. next to it, flounder. its skin gently rubbed with grilled tomato the day before. masa: [ speaking japanese ] anthony: finally, a super luxurious clam hot pot. rice is steamed with clam and a bonito broth. then topped with plump torigai, plum, and manju clams, as well as creamy sea urchin and a japanese broccolini blossom for good measure. simple. perfect. wow. anthony: uni? masa: uni. anthony: awesome. masa: oh the umami hold into the rice. right? anthony: right. so, i wanna know the stereotypical japanese mentality. the, the salaryman. you join the company, you stay with the company. masa: well, some people go that way. anthony: most people go this way, yes. they, they choose security. masa: yeah, yeah. maybe. anthony: it s an unusual way ....
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. chef kazuo: [ speaking japanese ] catherine: it s when he went to high school and then he stopped studying. anthony: right, what was he doing instead of studying? chef kazuo: [ speaking japanese ] catherine: mahjong. mahjong. mahjong. 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 ....
Cod, salted and pressed between leaves of kelp for two hours coated with sake-cured codfish. next to it? flounder. its skin gently rubbed with grilled tomato, the day before. finally, a superluxurious clam hot pot. rice is steamed with clam and a bonito broth. then, topped with plum and manju clams. simple. perfect. wow. oh. uni. uni. awesome. all the umami goes into the rice. right. so i want to know, the stereotypical-japanese mentality. the the salary man. you join the company. you stay with the company. well, some people go that way. most people go this way, yes? they they they choose security. yeah. maybe. it s an unusual way of thinking. i have to make my own way. yeah, i agree with that. they can take over family business. i got to do something. went to tokyo. ....
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 ] ....
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