How Sushi Master Mitsunori Kusakabe Prepares Yellowtail (Buri) Seven Ways — Omakase
At Kusakabe in San Francisco, sushi master Mitsunori Kusakabe uses many parts of the large Japanese Amberjack fish, including the liver, eggs, and hearts in his omakase.
Credits:
Director/Producer: Pelin Keskin
Camera: Connor Reid, Francesca Manto
Editor: Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
— — — — — — — — — — — — — — — — — — — — — — —
For more episodes of 'Omakase,' click here: https://trib.al/QLOxoPi
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Видео How Sushi Master Mitsunori Kusakabe Prepares Yellowtail (Buri) Seven Ways — Omakase канала Eater
Credits:
Director/Producer: Pelin Keskin
Camera: Connor Reid, Francesca Manto
Editor: Connor Reid
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
— — — — — — — — — — — — — — — — — — — — — — —
For more episodes of 'Omakase,' click here: https://trib.al/QLOxoPi
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
Our Video Crew: https://www.eater.com/pages/masthead-video
And our podcasts: https://www.eater.com/pages/podcasts
Видео How Sushi Master Mitsunori Kusakabe Prepares Yellowtail (Buri) Seven Ways — Omakase канала Eater
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