The Sushi Master Introducing Japanese Fish to LA Natives for Over 30 Years — Omakase

Sushi Chef Tatsuya Sekiguchi is a Master of Shellfish — Omakase

Japanese Sausage Shop that won a Gold Medal at the World Championships

Chef Shion Uino Is the Sushi World's Next Big Thing — Omakase

LA’s Cheapest Michelin Star Meal is Served in a Food Court | On The Line | Bon Appétit

Upin & Ipin - Usahawan Muda [Full Episode]

How a Korean Sushi Master Is Breaking all the Sushi Rules – Omakase

Only 16 People a Night Can Eat This 17-Course Omakase | On The Line | Bon Appétit

How Master Sushi Chef Seiji Kumagawa Uses Modern Technology to Upgrade his Hawai'i Omakase — Omakase

Rare Miyazaki Wagyu A5 - Teppanyaki in Japan

300 Chickens Sold Out Every Day!! BEST Korean-style Nashville Hot Chicken Burgers - Korean Food

Why a Sushi Master Left One of Japan's Best Sushi Restaurants to Open in NYC — Omakase

How Master Sushi Chef Keiji Nakazawa Built the Ultimate Sushi Team — Omakase

11 Of The Most Faked Foods In The World | Big Business | BI Marathon

One of Japan’s Best Sushi Masters Is Making His Mark on NYC — Omakase

Japanese Street Food - $100 GIANT CLAM Seafood Japan

Roasting a Huge Bull on a Steel Spit! The Best Meat I've Tasted

How Master Sushi Chef Derek Wilcox Brought His Japanese Training to New York — Omakase

How Sushi Master Yoya Takahashi Makes His Kyoto-Style Omakase — Omakase

How Master Sushi Chef Kashiba Brought Sushi to Seattle — Omakase

Chef Mikiko Ando is a Master of King Crab Sushi — Omakase