**The Art of Preparing Sushi and Japanese Cuisine**

As we begin to explore the world of Japanese cuisine, it's essential to understand the intricacies involved in preparing various dishes, including sushi. In this article, we will delve into the world of sushi-making, exploring the preparation of different components, including sushi blocks, sashimi, tofu, and noodles.

**Preparing Sushi Blocks**

The process of creating a sushi block begins with selecting high-quality ingredients. Sak is a key component in making sushi blocks, which are then cut into uniform pieces. The chef carefully decides on the portion size, considering the number of orders for each type of sushi. For example, Delux Sashimi requires two pieces per order, consisting of akami and toro parts mixed with Chutoro. The block is then prepared by cutting it into uniform sizes, ensuring even distribution of ingredients.

To achieve perfect cuts, the chef relies on experience and precision. A skilled cook can effortlessly cut a single piece in under 30 seconds, demonstrating mastery over this delicate art. For sushi purists like the chef, akami takes precedence due to its rich flavor and firm texture, making it more enjoyable to eat.

**Preparing Sashimi**

Sashimi, consisting of thinly sliced raw fish, is another crucial component of Japanese cuisine. The preparation process involves selecting only the freshest ingredients, which are then carefully sliced into thin pieces. For sashimi-grade tuna, such as Delux Sashimi, two types of cuts are used: akami and toro.

The chef's attention to detail ensures that each piece is perfectly balanced, offering a harmonious blend of flavors and textures. The expert cook understands the importance of maintaining freshness, which is essential for sashimi-grade fish. With great care, the sushi block is sliced into individual pieces, allowing diners to experience the full flavor of this exquisite dish.

**Preparing Tofu**

Tofu, made from soy milk and nigari, requires a unique approach when preparing it. The chef mixes the tofu with starches, such as uzuki or huzu, which provide texture and help bind the ingredients together. This special blend allows for better absorption of flavors, resulting in a smooth and creamy consistency.

The preparation process involves heating the mixture to achieve the perfect balance between firmness and moisture. The chef employs double boiler techniques to prevent overheating, ensuring that the tofu develops its signature texture without becoming bitter. Once cooked, the tofu is seasoned with natural sesame paste, adding depth to its flavor profile.

**Preparing Noodles**

Japanese noodles, particularly soba, are a staple in many traditional dishes. Soba noodles are made from buckwheat flour and wheat flour, providing a distinctive nutty flavor. The chef grinds the back of the seeds using stone grinders, resulting in a fine powder that is then mixed with water to create the dough.

To achieve the perfect texture, the grind process requires patience and attention to detail. The chef seeks out specific types of seed varieties, such as M-Ground or Stone-M Grind, which provide distinct flavor profiles. After grinding, the noodles are carefully cooked in hot water, resulting in a smooth, quinoa-like consistency.

**Preparing Dashi Broth**

Dashi broth is a fundamental component of many Japanese dishes, including soups and sauces. The chef prepares dashi by combining seaweed (kombu) with bonito flakes (katsuobushi). This traditional combination provides a rich umami flavor that enhances the overall taste of the dish.

The preparation process involves simmering the mixture to extract the desired flavors and aromas. The chef carefully controls the temperature, monitoring the dashi broth as it develops its signature flavor profile. After cooking, the dashi is seasoned with salt and sugar to balance out its natural savory taste.

**Setting Up for Service**

As the dinner service approaches, the chef's attention shifts from preparing individual dishes to setting up the restaurant. The art of creating a serene atmosphere is essential in Japanese cuisine, where tranquility plays a crucial role in the dining experience.

The chef takes a moment to meditate and center themselves before entering the kitchen. This mental preparation helps them maintain focus throughout the service, ensuring that every dish meets their high standards. With a deep breath, the chef begins to prepare for the evening's customers, ready to showcase their culinary skills and provide an exceptional dining experience.

**Meditation and Concentration**

The art of meditation has become an essential aspect of Japanese cuisine, particularly in the preparation of sushi and other delicate dishes. By quieting the mind and focusing on the task at hand, the chef can achieve a higher level of concentration and precision.

In Japan, restaurants often close late, around 10-11 p.m., requiring chefs to maintain their focus for extended periods. This mental discipline helps them create exquisite dishes that showcase the art of Japanese cuisine.

The use of ceramic bowls has become an integral part of the chef's workflow. By using a specific type of ceramic, which is designed to promote creativity and concentration, the chef can access a higher state of being. This allows them to tap into their inner self and channel their energy towards creating exceptional dishes.

As we explore the world of Japanese cuisine, it becomes clear that every detail matters. From the preparation of sushi blocks to the seasoning of dashi broth, each component plays a vital role in creating an unforgettable dining experience.

"WEBVTTKind: captionsLanguage: enI'm being so Master 25 years the uzuki restaurant so special because I was restaurant making 100% back with noodle every day by hand this so difficult to make it because no gluten no glue usually so restaurant using 20% gluten wheat flour because technique is so difficult meditation scale most important secret key to do this technique so my finger can see inside the call back with has prevention many many disease so I cannot stop researching to share that is my life walk hi my name is Shu kotani this is my restaurant uzuki please follow me this is a cafe is our waiting area this is our restaurant this design is inspired from from the 19th century brookling Green Point mixed with Japanese traditional SOA restaurant our was concept like a meditation Spot Not only restaurant let's start let's go so now is 10:00 a.m. before making SOA noodle I have to make the dark bro this dark bone and the chicken bone prepared yesterday this dish is our signature dark shio SOA and the umio SOA we are cooking for the three type of the duck Chinese pecking duck Japanese roasted duck and French duck comfy this is duck bone mixed with chicken bone too only dark bone is goingn to be irony more than chicken bone more balance with chicken bone so I added in water and then my convection oven is ready perfect temperature I don't want to mix with another garnish for the 6 hour because change color for the simple flavor from the whole bone Umami flavor is exposion the temperature I said set for 208 haen Heights 6 hours keep simmering low and slow I don't want a strong boiling because taste become more irony is dark bro is combined with Dashi from this ingredients this is everything I want to check for the portfolio for the Umami bro I'm using four kind of sing and with a premium combo he grind all of the ingredients for the dark sh SOA just two spoons then mix for the complete our dark bro so I want to check the balance with him before grind it some season is more salty some season more bitter so I have to check and control so I want to sharpen the knife because today is coming Big Tuna from Japan so I need to sharping knife before arrived this is a Yanagi knife is using for The Cutting fish Japanese knife has ede only one side I'm using for the 20 years and a little bit water and then sharping like this this is a very fine the angle quarter coin I make sure for the test cutting like this this is a cleaning tool and then finally I check for the edge is ready this is a vegetable knife usuba knife for the Japanese Chef using a lot for the long vegetable I need to be very straight for the long dyon Ladish I'm checking that each Edge can control easily like a paper thing okay ready to use okay now is a time to making SOA noodle now I want to go to the meditation room this is a meditation space for making the so tea before started this is a bin CH inside the charcoal fter water power water this is a roasted back wheat making tea routine by vitamin back with is natural medicine so after the meditation I can focus more making the dough because technique is so difficult matcha ceremony is easy to melt into the water this flavor is suddenly making for the meditation very quick deep breathe now ready to making SOA noodle let's go this is a needed B we called Kachi very special urushi coating urushi is a protection for the bacteria this is uh I'm using for the over 10 years this is a Samui real Japanese Chef Cod like a looks like a denim so very flexible to movement this a very simple material and then this is most important this is the making for the my backbone is go making straight and then more easy to movement this is a b wheat just Grind from stor mil and then I mix with 4% for the matcha powder I'm making for the 1 kilo back wheat flour is a 4% it's going to be 40 g a lot mat so noodle for cold dishes I'm using for the hours Delux Sashimi SOA and then Salon Ula and then uni iula SOA Delux Sashimi has seven type of seafood mat makes natural bitter and then Seafood example for un sheing is sweet so that is making good balance then first is H I'm using for the shifter so the shifter is making more fine it's meaning easy to mix with water back whe doesn't have a gluten is very hard to soaking up water this is a very important process the after filter become very like snow and then Mata powder shifted too so after the shift is easy to soaking up each part then now start to mix before adding water my brain now is after the meditation is a lot of Serotonin come from this back wheat and the matcha this back wheat grow in the Lester New York Lester New York is a 6 hours driving from New York City is very similar weather with Japan natural water come from the Finger Lake from Canada this is 100% organic back whe this water is the chal binch filter water and then have to mix quickly so I start to movement my body already my brain is now is empty so I can see 300° I can see in the bottom and um so back through to the my finger like using and then my old joint start to move moving and then close eyes ijust my sense using for the nose and the finger Ear hearing this is people say like a Zone meditation zone so now is a my body is a very automatic Movement Like looks like danc thing with the back whe if you start to Open Eyes so only focus on the surface I cannot feel for the 100% I have to close eyes this time is I can see more more than usual this is a Mizu Masashi process is Mizu is a water Masashi is a like a rolling this is a Miz Masashi so my brain now is very happiness like a live more water this motion I call the ocean wave looks like hitting each ball looks like ocean and then it's going of change like a volcano is like a more Dynamic movement I can feel it's very good now the door is ready I can feel I can touch the texture is like a similar like my ear like this so I have to waiting for the good timing now is a perfect making a one this is a cor cor is a kneading process I want to see inside more deeply so I have to spread two B this is uh my technique original technique so used to be people needing one door so my style is a spread two door it's texture is more become amazing This Is Tashi Tashi is like a airor making airor air out air out all air from the door like a ceramic air pocket out like this from this part is starting break more and more quickly I have to finishing this is a back whe flower and then only center part more white this is a making flat this is tenosi T is a hand noi is a rolling making spread out more and more then start using a rolling pin this is cutan very heavy rolling pin and also this is a very limited because this Ood is a so special very straight Craftman is already Le pass away is meaning all the people all the generation is no no more rolling pin in Japan this is the most antique tool in Japan I'm using for the over 20 years now I'm going for the making s until 1.5 mm if stopping it start to break impossible to fix it because no glue very sensitive time is now 12: p.m. fish coming from the Japan I cannot stop I want to check fish for the more rolling rolling and then start to using a long rolling pin this is a Maki ball Maki is a protect to the moisture because dough is are getting bigger and bigger I need to wrap same time now is are making a square so now is a very easy to break like a grass this is a like a cat power cat power is a more control easy I'm learn from the MR oguchi he's already passed away long years ago I'm final student with him he's a jior he's a entrepreneur he's architecture he's a so Master his energy is come my shoulder is working together for the keep researching because long history back has many nutrient natural medicine I'm researching for the prevention many disease now it's ready and just cut this process is a tatami tatami is a falling door tatami it's so beautiful right I'm falling four times become like this this is K cutting guide board so making flat this is a nam this is a keeper moisture in the this box this is a SOA kitty boo SOA is a back with Kitty is a cut H is a knife so k boo 3 this material shark skin Shar skin because I I'm using long long hour cutting sometime four hours keep cutting four hours so this grip as a help this is a over $2,000 this is cheap one this is I have a memory for the long years so F my salary everything going to the you know $2,000 for the like a camera yeah this is my passion I I cannot change 26 years still still work yeah Japanese material very strong let's go sometime I'm cutting for the few hours nonstop separate the noodle and then just go straight to the thisen box two two 2 3 hours in then keep aging is a texture much better so you can cook for the light way so but the uzuki restaurant is always aging 2 3 hours next is breakdown tuna for the Sashimi SOA this is the BL bluna so can I see oh this is satle he's a famous sushi chef in New York he's a always find good quality fish for us so I want to check the taste and the texture and then smell and the color it's good thank you so oh this is from Hokkaido the uni this is for the uni ikasa and D Sashimi so so beautiful nice okay okay let's go cut to the fish this is a h tuna it's come from Japan tuna has three different part this CH Blood part and then akami and the ring and then CH too is a more faty part so first let's try to take the CH part Blood part so this is more the taste like just iron this part is better for the cook steaks now take the Lim part lead part this is more tasty this is a harami skin so it be harder everything going to our stuff meal so no slow yeah making sushi block like this Sak is a f then easy to prepare for the Sashimi so one Delux Sashimi SOA is a two piece each Delux Sashimi so has two part and akami part and the mix with a CH part this is enough for the 60 order for this block decided position and then just straight cut and then same like this size one finger half just go straight like this is aami I like more akami because more tasty you can taste like a more real tuna the fat part is a more enjoy for the texture like this okay Chef can you keep for the this super fer okay thank you now I'm making soat tofu the soat tofu is a with Dashi bro with Wasabi and with scar very simple ingredients but the process very unique Japanese tofu usually using a soybean with nigari and then salt so but uzuki soat little bit different I'm using soy milk I'm using huzu this is a very healthy more than other starch also price is a 10 time con starch makes more like a soft like a melt easily in Mouse this is made from the root vegetable mix like this is much healthy benefit more than potato starch corn starch tapioca starch this is the best starch in the world little bit salt mix it and then it bit sugar and then this is a sesame paste the natural Sesame paste this is a more open flavor making rich flavor Rich taste I'm making this Toof with the two times every day this one have to heat up for the making thick because I using a starch making good texture I cannot directly heat I have to simmering I'm doing double boiler like this this is a key control the temperature little by little I just keep mixing like this until Ticky this is a very sensitive taste so I cannot heat directly taste will become bitter I have to cook five minutes yeah now it's getting thicker it's almost there and then finally I'm mixing with back with seed this one already boiled the mix so good back whe is making nice texture texture like a quino and into the nagash so two layer become like this and then after air out now it's ready and then keep a refrigerate 1 hours it's complete next is a grind back with seed for the tomorrow let's go this is a back with seat in Japan has 11 kind character variety back with is a New York is a over 50 kind of back wheed and then I still researching for the which back with seed is more unique combining making taste better this is Stone M Grind and the little by little too much is you cannot evenly grind I'm looking for the more fine grind like a meditation some back with the taste so sour no delicious for the the noodle so I'm choosing for the taste and the texture harvesting season October this time now is I have to investigation for the which back with is uh delicious and then has a potential in the future and then if the seed is good taste I keep for the next three years back we is three time expensive more than regular we so I I order for the over $2,000 monthly now is grind done so I keep for tomorrow taste is Good Very Fresh now it's at 4:00 p.m. I need to prepare for the service let's go I want to go to the making ceramic res set second of meditation time before opening ceramic is the most important for me I try to make in Bow ceramic is a have to high concentration and also same time I can do a meditation so uh restaurant is cannot stop until 10: p.m. 11:00 p.m. I need to more High concentration I'm doing this ceramic only 2 months so far I make 90% ceramic by myself but I think this texture very similar so is meaning easy for me to control the cray almost 5:00 p.m. I finished this cray so I back to the kitchen to walk so now is a time to me and press first is peeling dong next I cut for the Leed radish now is I grind like this fresh Wasabi for the Sashimi the Wasabi have to be fresh before open have to grind this is dark bro is a already Le bro R but my restaurant uzuki is some more exposion Umami flavor it's come from the this morning okum Dashi just two spoons and then mix for the complete our duck Bross now it's a 5:00 p.m. so I change a shoes this is a help for the more Focus for the good service for the dinner and then now is I'm going to go put the plug is outside is meaning opening this is a soba Japanese soba okay lady we open thank you very much for the following me and now is a time to open my restaurant thank you very much bye heyI'm being so Master 25 years the uzuki restaurant so special because I was restaurant making 100% back with noodle every day by hand this so difficult to make it because no gluten no glue usually so restaurant using 20% gluten wheat flour because technique is so difficult meditation scale most important secret key to do this technique so my finger can see inside the call back with has prevention many many disease so I cannot stop researching to share that is my life walk hi my name is Shu kotani this is my restaurant uzuki please follow me this is a cafe is our waiting area this is our restaurant this design is inspired from from the 19th century brookling Green Point mixed with Japanese traditional SOA restaurant our was concept like a meditation Spot Not only restaurant let's start let's go so now is 10:00 a.m. before making SOA noodle I have to make the dark bro this dark bone and the chicken bone prepared yesterday this dish is our signature dark shio SOA and the umio SOA we are cooking for the three type of the duck Chinese pecking duck Japanese roasted duck and French duck comfy this is duck bone mixed with chicken bone too only dark bone is goingn to be irony more than chicken bone more balance with chicken bone so I added in water and then my convection oven is ready perfect temperature I don't want to mix with another garnish for the 6 hour because change color for the simple flavor from the whole bone Umami flavor is exposion the temperature I said set for 208 haen Heights 6 hours keep simmering low and slow I don't want a strong boiling because taste become more irony is dark bro is combined with Dashi from this ingredients this is everything I want to check for the portfolio for the Umami bro I'm using four kind of sing and with a premium combo he grind all of the ingredients for the dark sh SOA just two spoons then mix for the complete our dark bro so I want to check the balance with him before grind it some season is more salty some season more bitter so I have to check and control so I want to sharpen the knife because today is coming Big Tuna from Japan so I need to sharping knife before arrived this is a Yanagi knife is using for The Cutting fish Japanese knife has ede only one side I'm using for the 20 years and a little bit water and then sharping like this this is a very fine the angle quarter coin I make sure for the test cutting like this this is a cleaning tool and then finally I check for the edge is ready this is a vegetable knife usuba knife for the Japanese Chef using a lot for the long vegetable I need to be very straight for the long dyon Ladish I'm checking that each Edge can control easily like a paper thing okay ready to use okay now is a time to making SOA noodle now I want to go to the meditation room this is a meditation space for making the so tea before started this is a bin CH inside the charcoal fter water power water this is a roasted back wheat making tea routine by vitamin back with is natural medicine so after the meditation I can focus more making the dough because technique is so difficult matcha ceremony is easy to melt into the water this flavor is suddenly making for the meditation very quick deep breathe now ready to making SOA noodle let's go this is a needed B we called Kachi very special urushi coating urushi is a protection for the bacteria this is uh I'm using for the over 10 years this is a Samui real Japanese Chef Cod like a looks like a denim so very flexible to movement this a very simple material and then this is most important this is the making for the my backbone is go making straight and then more easy to movement this is a b wheat just Grind from stor mil and then I mix with 4% for the matcha powder I'm making for the 1 kilo back wheat flour is a 4% it's going to be 40 g a lot mat so noodle for cold dishes I'm using for the hours Delux Sashimi SOA and then Salon Ula and then uni iula SOA Delux Sashimi has seven type of seafood mat makes natural bitter and then Seafood example for un sheing is sweet so that is making good balance then first is H I'm using for the shifter so the shifter is making more fine it's meaning easy to mix with water back whe doesn't have a gluten is very hard to soaking up water this is a very important process the after filter become very like snow and then Mata powder shifted too so after the shift is easy to soaking up each part then now start to mix before adding water my brain now is after the meditation is a lot of Serotonin come from this back wheat and the matcha this back wheat grow in the Lester New York Lester New York is a 6 hours driving from New York City is very similar weather with Japan natural water come from the Finger Lake from Canada this is 100% organic back whe this water is the chal binch filter water and then have to mix quickly so I start to movement my body already my brain is now is empty so I can see 300° I can see in the bottom and um so back through to the my finger like using and then my old joint start to move moving and then close eyes ijust my sense using for the nose and the finger Ear hearing this is people say like a Zone meditation zone so now is a my body is a very automatic Movement Like looks like danc thing with the back whe if you start to Open Eyes so only focus on the surface I cannot feel for the 100% I have to close eyes this time is I can see more more than usual this is a Mizu Masashi process is Mizu is a water Masashi is a like a rolling this is a Miz Masashi so my brain now is very happiness like a live more water this motion I call the ocean wave looks like hitting each ball looks like ocean and then it's going of change like a volcano is like a more Dynamic movement I can feel it's very good now the door is ready I can feel I can touch the texture is like a similar like my ear like this so I have to waiting for the good timing now is a perfect making a one this is a cor cor is a kneading process I want to see inside more deeply so I have to spread two B this is uh my technique original technique so used to be people needing one door so my style is a spread two door it's texture is more become amazing This Is Tashi Tashi is like a airor making airor air out air out all air from the door like a ceramic air pocket out like this from this part is starting break more and more quickly I have to finishing this is a back whe flower and then only center part more white this is a making flat this is tenosi T is a hand noi is a rolling making spread out more and more then start using a rolling pin this is cutan very heavy rolling pin and also this is a very limited because this Ood is a so special very straight Craftman is already Le pass away is meaning all the people all the generation is no no more rolling pin in Japan this is the most antique tool in Japan I'm using for the over 20 years now I'm going for the making s until 1.5 mm if stopping it start to break impossible to fix it because no glue very sensitive time is now 12: p.m. fish coming from the Japan I cannot stop I want to check fish for the more rolling rolling and then start to using a long rolling pin this is a Maki ball Maki is a protect to the moisture because dough is are getting bigger and bigger I need to wrap same time now is are making a square so now is a very easy to break like a grass this is a like a cat power cat power is a more control easy I'm learn from the MR oguchi he's already passed away long years ago I'm final student with him he's a jior he's a entrepreneur he's architecture he's a so Master his energy is come my shoulder is working together for the keep researching because long history back has many nutrient natural medicine I'm researching for the prevention many disease now it's ready and just cut this process is a tatami tatami is a falling door tatami it's so beautiful right I'm falling four times become like this this is K cutting guide board so making flat this is a nam this is a keeper moisture in the this box this is a SOA kitty boo SOA is a back with Kitty is a cut H is a knife so k boo 3 this material shark skin Shar skin because I I'm using long long hour cutting sometime four hours keep cutting four hours so this grip as a help this is a over $2,000 this is cheap one this is I have a memory for the long years so F my salary everything going to the you know $2,000 for the like a camera yeah this is my passion I I cannot change 26 years still still work yeah Japanese material very strong let's go sometime I'm cutting for the few hours nonstop separate the noodle and then just go straight to the thisen box two two 2 3 hours in then keep aging is a texture much better so you can cook for the light way so but the uzuki restaurant is always aging 2 3 hours next is breakdown tuna for the Sashimi SOA this is the BL bluna so can I see oh this is satle he's a famous sushi chef in New York he's a always find good quality fish for us so I want to check the taste and the texture and then smell and the color it's good thank you so oh this is from Hokkaido the uni this is for the uni ikasa and D Sashimi so so beautiful nice okay okay let's go cut to the fish this is a h tuna it's come from Japan tuna has three different part this CH Blood part and then akami and the ring and then CH too is a more faty part so first let's try to take the CH part Blood part so this is more the taste like just iron this part is better for the cook steaks now take the Lim part lead part this is more tasty this is a harami skin so it be harder everything going to our stuff meal so no slow yeah making sushi block like this Sak is a f then easy to prepare for the Sashimi so one Delux Sashimi SOA is a two piece each Delux Sashimi so has two part and akami part and the mix with a CH part this is enough for the 60 order for this block decided position and then just straight cut and then same like this size one finger half just go straight like this is aami I like more akami because more tasty you can taste like a more real tuna the fat part is a more enjoy for the texture like this okay Chef can you keep for the this super fer okay thank you now I'm making soat tofu the soat tofu is a with Dashi bro with Wasabi and with scar very simple ingredients but the process very unique Japanese tofu usually using a soybean with nigari and then salt so but uzuki soat little bit different I'm using soy milk I'm using huzu this is a very healthy more than other starch also price is a 10 time con starch makes more like a soft like a melt easily in Mouse this is made from the root vegetable mix like this is much healthy benefit more than potato starch corn starch tapioca starch this is the best starch in the world little bit salt mix it and then it bit sugar and then this is a sesame paste the natural Sesame paste this is a more open flavor making rich flavor Rich taste I'm making this Toof with the two times every day this one have to heat up for the making thick because I using a starch making good texture I cannot directly heat I have to simmering I'm doing double boiler like this this is a key control the temperature little by little I just keep mixing like this until Ticky this is a very sensitive taste so I cannot heat directly taste will become bitter I have to cook five minutes yeah now it's getting thicker it's almost there and then finally I'm mixing with back with seed this one already boiled the mix so good back whe is making nice texture texture like a quino and into the nagash so two layer become like this and then after air out now it's ready and then keep a refrigerate 1 hours it's complete next is a grind back with seed for the tomorrow let's go this is a back with seat in Japan has 11 kind character variety back with is a New York is a over 50 kind of back wheed and then I still researching for the which back with seed is more unique combining making taste better this is Stone M Grind and the little by little too much is you cannot evenly grind I'm looking for the more fine grind like a meditation some back with the taste so sour no delicious for the the noodle so I'm choosing for the taste and the texture harvesting season October this time now is I have to investigation for the which back with is uh delicious and then has a potential in the future and then if the seed is good taste I keep for the next three years back we is three time expensive more than regular we so I I order for the over $2,000 monthly now is grind done so I keep for tomorrow taste is Good Very Fresh now it's at 4:00 p.m. I need to prepare for the service let's go I want to go to the making ceramic res set second of meditation time before opening ceramic is the most important for me I try to make in Bow ceramic is a have to high concentration and also same time I can do a meditation so uh restaurant is cannot stop until 10: p.m. 11:00 p.m. I need to more High concentration I'm doing this ceramic only 2 months so far I make 90% ceramic by myself but I think this texture very similar so is meaning easy for me to control the cray almost 5:00 p.m. I finished this cray so I back to the kitchen to walk so now is a time to me and press first is peeling dong next I cut for the Leed radish now is I grind like this fresh Wasabi for the Sashimi the Wasabi have to be fresh before open have to grind this is dark bro is a already Le bro R but my restaurant uzuki is some more exposion Umami flavor it's come from the this morning okum Dashi just two spoons and then mix for the complete our duck Bross now it's a 5:00 p.m. so I change a shoes this is a help for the more Focus for the good service for the dinner and then now is I'm going to go put the plug is outside is meaning opening this is a soba Japanese soba okay lady we open thank you very much for the following me and now is a time to open my restaurant thank you very much bye hey\n"