Bluefin Tuna Cutting (Maguro) : Every Parts of Fish Explained | How To Make Sushi Series EP14

Ebisu Endo Official Site:
https://bit.ly/3qPv0XF

In this episode I will share with you How to cut 4 types of Tuna fish parts - Chutoro to Akami, Hireshita, Chutoro from belly, Otoro.

I hope you enjoy the video.
It would be great if you could give this video a thumb up if you like it. :)

0:00 Episode 13 - How to prepare Bluefin Tuna for Sushi
0:15 Bluefin Tuna Cutting : Every Parts of Fish Explained
1:41 How to cut Tuna - Akami with Saku-dori method
3:12 Se-toro, Ko-toro, Hireshita Part
3:40 Chutoro from Belly
4:23.Jabara (Otoro)
6:30 How to fillet Bluefin Tuna for sashimi

We look forward to seeing you in Tokyo.
Followings are the details of our shop.

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Ebisu Endo Tokyo
https://bit.ly/3qPv0XF

■ Shop Info:
TEL　　 : 　+81 3630 31152
Table 　 :　 8 of table
Opening : 　12:00～, 17:30～, 20:30〜
Address :　 Ebisu Minami1-17-2 4F, Shibuya ward, Ebisu, Tokyo

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■ Norihito Endo 遠藤記人

Born in 1986.Studied soccer in England. While spending time in Europe, he found a renewed passion for Japanese food culture and entered the world of sushi. Established Ebisu Endo in 2019. His goal is to create sushi that pushes the bounds and improves upon traditional conventions.


■ Ebisu Endo Philosophy : Updating tradition

Continuing the current existing method will not bring progress
The past and the future must be two points on the same axis
By questioning history,We keep challenging existing methods
We want to put a new coordinate on this axis for the future of sushi

■ Recommended Videos

How Ebisu Endo Quickly Became One of Japan’s Top Sushi Restaurants — Omakase
   • How Ebisu Endo Quickly Became One of ...  

Saito: The Sushi God of Tokyo (My Sushi sensei : Sushi Saito 鮨さいと)
   • Saito: The Sushi God of Tokyo  

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