Making $1000 Per Day as a Master Sushi Chef | Undercover Millionaire
Published: 2023-07-14
Status:
Available
|
Analyzed
Published: 2023-07-14
Status:
Available
|
Analyzed
Predictions from this Video
Incorrect: 0
Prediction
Topic
Status
Private sushi chefs start their day very early, by 3:00 AM, to prepare for events.
"So, you guys are not able to smell this. You walk in, it just smells like the sea. Like, it smells like ocean. We get here at 3:00 in the morning daily."
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A significant portion of the fish used for sushi is sourced from Los Angeles and transported by truck, including Japanese varieties and fresh salmon.
"And a lot of our fish arrives from Los Angeles by truck. We have, you know, just Japanese fish. We have fresh salmon, frozen items."
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Bluefin tuna is cut early in the morning, and its flesh darkens as it oxidizes. True bluefin tuna should have a deep dark red color, not bright red, which may indicate artificial dyeing.
"We cut our tuna very early in the morning. Very important. And then once the the air oxidize it, the flesh will be more red. It turns out more red. What people don't realize is that you can't go by color when it comes to tuna sometimes, especially bluefin. You don't want bright red on tuna. You want like a nice deep dark color red. If it's bright red, it's probably dyed."
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The proper preparation of sushi rice involves correct washing, cooking, and mixing with vinegar.
"So, we have to make sure that we wash it correctly, cook correctly, mix correctly with the right vinegar."
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Rice is considered the most crucial element in sushi; any mistakes in its preparation will negatively impact the entire dish.
"I don't care what anybody says. Rice is the most important thing in sushi. If you don't get this down right, everything else is messed up."
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A core tenet of sushi making, often overlooked, is to 'respect the rice,' which means being mindful of waste and maintaining cleanliness, signifying sushi as a lifestyle, especially in Japan.
"Because you have to respect the rice. They're not wasteful. It's one thing that most sush chefs aren't taught anymore is to respect the rice. You know, no rice on the floor, no rice on the pudding board. Sushi's beyond food. It's a lifestyle for most and especially people in Japan."
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Naked sushi is a popular trend that emphasizes the artistic presentation.
"Naked sushi is very popular. It's a big hit. Um we kind of focus more on the artistic side of it."
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A high-end naked sushi experience, including artistic elements like body painting, can cost up to $8,000.
"And how much does that cost if someone wants to do like the top notchotch everything? Probably $8,000."
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Expert sushi chefs utilize the full blade of their knives at specific angles, making the intricate cutting process appear effortless.
"So, you get to use the full blade of that knife. It's that angle of the Oh my god. You make it look so easy."
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Sushi chefs must adjust their knife angle and technique to account for the changing shape and thickness of the fish as they cut towards the tail, ensuring consistency.
"So, what you have to do is you have to adjust your knife, You see how I'm adjusting now? it's getting more thinner. So, my knife is I'm tilting my knife like this to get it wider and I'm turning my knife like this for length so that it matches the last piece I got."
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Consistency in sushi preparation is paramount, as sushi chefs are also considered artists.
"consistency. And remember, you're a s chef. You're also an artist. Going to go like this."
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A clean knife, free of rice, is essential for achieving a neat cut when preparing sushi rolls, avoiding crumbs on the final presentation.
"So, if your knife is covered in rice, you're not going to get through this cleanly. And then when you plate it, you're going to have all these little like crumbs and stuff. So, you got to get that nice clean cut."
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Mastering the art of sushi rice preparation is a lifelong endeavor.
"How many years does it take to master the rice itself? A lifetime."
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A precise method is used for creating sushi rolls, involving specific hand movements and a final flip to ensure the fish is presented attractively to the guest.
"It rolls over. Finger blocks this off. This hand again gets the sides. You turn it on your finger. Shape it again. Plates facing you. Fish is facing you now. So the skin of the fish is facing you. When you're ready to serve to the guest, you turn this bad boy and give it to them like that. So now they see the fish."
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A private sushi event with a cost of $600-$700 per event, charging $160 per person, can yield a profit of over $1,000.
"Uh, we spend about $600, $700 in cost. Fish, rice, seaweed. We charge each person $160. Uh, we're making about an extra just just over $1,000 in profit."
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If the video reaches 50,000 likes, the creators have committed to filming a naked sushi segment.
"Roman said that if this video gets 50,000 likes, we'll do naked sushi."
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If the video reaches 50,000 likes, the creators will produce a 'naked sushi' video.
"Roman said that if this video gets 50,000 likes, we'll do naked sushi."
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