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CNN Anthony Bourdain Parts Unknown July 6, 2024

tokyo s willing cog, in an enormous machine requiring long hours, low pay, total dedication. and sometimes, what s called karoshi, death by overwork. here in a society of tight spaces and many expectations, the pressure s on. to keep up appearances, to do what s expected. to not let the interior life become exterior. but at night, things are different. what do you need to know about tokyo? deep, deep waters. the first time i came here, it was like it was a transformative, experience. it was a powerful and violent experience. it was as if it was just like taking acid for the first time. meaning, what do i do now? i see the whole world in a different way. i often compare the experience of going to japan for the first time, going to tokyo for the first time, to what eric clapton and pete townsend must ve gone through, the reigning guitar gods of england, what they must ve gone through the week that jimi hendrix came to town. you hear about it, you go see it, the wh ....

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CNN Anthony Bourdain Parts Unknown June 4, 2024 01:20:00

Ready for the next move. most people who don t understand sushi, who go to a sushi bar and say, oh, i had the best sushi last night, the fish was so fresh. it was right out of the ocean. the freshest fish, there is no taste. it s just chewy, just hard. and, people think, oh freshest should be good. but it wasn t. yasuda s menu changes constantly with what he finds in the market. and like thousands of other sushi chefs, he heads every day to tsukiji, tokyo s central fish market, where nearly 3,000 tons of the world s best seafood arrives every day. but unlike most others at his level, who arrive at 4:00 am to cream off what they perceive as the best and freshest, yasuda-san arrives later. he does not buy the ridiculously expensive otoro, the fatty belly meat of the blue fin tuna, that people have been known to pay hundreds of dollars a pound for. ....

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CNN Anthony Bourdain Parts Unknown June 4, 2024 03:19:00

And, uh, people think, oh, freshest should be good. but, it, it wasn t. anthony: yasuda s menu changes constantly with what he finds in the market. and like thousands of other sushi chefs, he heads every day to tsukiji, tokyo s central fish market. where nearly 3,000 tons of the world s best seafood arrives every day. but unlike most others at his level, who arrive at 4:00 a.m. to cream off what they perceive as the best and freshest, yasuda-san arrives later. he does not buy the ridiculously expensive otoro, the fatty belly meat of the blue fin tuna, that people have been known to pay hundreds of dollars a pound for. instead, he buys tuna from the heads, using his knife skills to go for qualities that most others miss. removing every bit of sinew from what would otherwise be a difficult piece of meat. in tow, it s well, perfect. and he cures the results, actually cures it. ....

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CNN Anthony Bourdain Parts Unknown September 9, 2019 05:20:00

And like thousands of other sushi chefs, he heads every day to tsukiji, tokyo s central fish market. where nearly 3,000 tons of the world s best seafood arrives every day. but unlike most others at his level, who arrive at 4:00 a.m. to cream off what they perceive as the best and freshest, yasuda-san arrives later. he does not buy the ridiculously expensive otoro, the fatty belly meat of the blue fin tuna, that people have been known to pay hundreds of dollars a pound for. instead, he buys tuna from the heads, using his knife skills to go for qualities that most others miss. removing every bit of sinew from what would otherwise be a difficult piece of meat. in tow, it s well, perfect. and he cures the results, actually cures it. breaking down its molecular structure in a desirable way by freezing it quickly in a medical-grade blast freezer, where it will stay for a week or ....

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Detailed text transcripts for TV channel - CNN - 20180923:05:20:00

Changes constantly with what he finds in the market. and like thousands of other sushi chefs, he heads every day to tsukiji, tokyo s central fish market. where nearly 3,000 tons of the world s best seafood arrives every day. but unlike most others at his level, who arrive at 4:00 a.m. to cream off what they perceive as the best and freshest, yasuda-san arrives later. he does not buy the ridiculously expensive otoro, the fatty belly meat of the blue fin tuna, that people have been known to pay hundreds of dollars a pound for. instead, he buys tuna from the heads, using his knife skills to go for qualities that most others miss. removing every bit of sinew from what would otherwise be a difficult piece of meat. in tow, it s well, perfect. and he cures the results, actually cures it. breaking down its molecular structure in a desirable way by freezing it quickly in a medical-grade blast freezer, where it will stay for a week or ....

Sushi Chefs , Expensive Otoro , Yasuda San , Knife Skills , Blast Freezer ,