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197 videos • 90,437 views • by Ginza Watari
1
高級魚ハモをご家庭で極上フライに！プロ直伝の捌き方・骨切りの全テクニック
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2
【ハマグリの吸い口】身に火をいれる時間は短く
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3
ウニ・伊勢海老・牡蠣…。寿司屋のBBQの焼き方
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4
【包丁の角度・入れ方】身に骨が残りやすいタチウオのさばき方【塩焼き/酒蒸し】
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5
【鮨屋のネギトロ丼】スーパーのネギトロとの違い・具材の選び方
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6
【活け】松川カレイの捌き方・5枚下ろし・神経の抜き方
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7
【マグロ】サンカク/赤身/中トロなど部位別の柵取りの仕方【刺身】
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8
【コハダ】上手に腹開きするコツ・酢締めの仕方【捌き方】
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9
サクラマスの捌き方！サーモンとはどう違う？脂のノリは？
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10
マグロを切る際に見るべき３つの面と切りつけ方
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11
【失敗事例あり】細巻きの巻き方
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12
【日本三大珍味】味噌漬けカラスミの作り方！
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13
【ノーカット版】だし巻き玉子の作り方
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14
トロサワラとは・・？サワラとの違い・熟成方法・捌き方
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15
半熟いくらとは・・・？その作り方と秘密に迫る
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16
【閲覧注意】生きたスッポン捌き方・吸い口の作り方【詳細解説】
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17
刺身を上手く盛り付けるためにはどうしたらいい？３つのポイント
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18
【詳細】寿司職人が辿り着いた至高の香箱【カニの蒸し方/処理法/内子・外子】
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19
【詳細解説】全体をムラなく燻すコツは？【鰹の捌き方/藁焼き】
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20
【タコ】シンプルな柔らか煮の作り方【ミズダコ】
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21
【仕入先ロケ】松茸狩りに挑戦！9月上旬、初松茸なるか…？【マツタケの採り方】
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22
【秋の味覚】プロが教える肝醤油の作り方・サンマの捌き方
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23
Mastering Knife Skills: Professional Preparation & Cooking of Shellfish!
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24
Easy Home Tempura: Professional Techniques for Kiss Fish Frying
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25
Mastering Knife Skills: Professional Preparation & Cooking of Shellfish!
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26
【詳細解説】シンコの捌き方・仕込み方
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27
【鱧】骨は３段階ある！？ハモの骨切りのコツ
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28
【至極の逸品】２種類のしめ鯖を比較解説【とろけるような食感・上質な旨み】
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29
【詳細解説】赤貝のさばき方・血止め・切りつけ【酢の物】
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30
[Expert Tutorial] How to Peel & Boil Kuruma Shrimp for Sushi」
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31
【筋引】柳刃との違いは？魚を捌く際の使い方・メリット【刺身/包丁】
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32
【刺身】イシダイの捌き方・カサゴの唐揚げ【海鮮BOX】
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33
【寿司職人が薦める】和食とワインの合わせ方
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34
【刺身入門】初心者向けに刺身の切り方を解説します
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35
【獲れたて】アマダイをシャブシャブにする
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36
極上の蒸しアワビをつくります
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37
[Private video]
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38
シイラはどう調理する？マグロの熟成の仕方は？宅飲みで何を作る？韓国の寿司職人について【ライブ切り抜き】
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39
コノシロで至高のおぼろ漬けをつくる
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40
このカワハギの肝あえを試してほしい
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41
【まかない】アラでラーメン出汁をつくる
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42
【新店舗1ヶ月経過ライブ】包丁抽選会やります
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43
【閲覧注意】食べられる？病気にかかったマグロ【切ってみた】
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44
【鮨屋のマグロ】熟成期間や変色具合を解説
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45
【新店舗PR動画】オープンしました【桜坂渡利＠赤坂】
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46
【本格】誰でも家庭で作れる兜煮の仕込み方・作り方【真鯛】
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47
【希少】寿司屋から見たカマトロの評価
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48
【プロが教える】サクッとフライを揚げるコツ【コハダの捌き方】
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49
【極上】新鮮な毛ガニを捌いて刺身に【さばき方・殻の剥き方】
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50
【生臭くない】スジコの醤油漬けの作り方【血管の下処理/漬け時間】
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51
[Professional kelp tightening] Time to let it rest and how to eat it [Tamadai]
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52
[Pickled Mackerel] What is the difference between gomasaba and mackerel?
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53
[Understand the Y] How to remove the bones of conger pike
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54
[Deadly poison] How to handle stonefish and how to cut sashimi (thinly sliced)
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55
[Otoro] The sharpness of the knife is so different [The sharpness of the main grill]
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56
How to peel and cut sea urchin. Is there a way to determine if the body is clogged?
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57
[Fish Aging for 1 week] Points are the storage temperature and air condition
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58
The best salmon? How to handle cherry salmon and how to make snacks
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59
[Delicacy of real clams] Making appetizers with dried fish and pickled in miso
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60
[The skin is also excellent] How to handle a large halfbeak and how to make sashimi
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61
You can understand the compatibility between your taste and the itamae's taste with gari rolls
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62
Suki-biki can reduce the burden on the fish body rather than scaling
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63
[Easy for anyone] How to make Ehomaki taught by a sushi chef
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64
【初ライブ】岩下の新生姜コラボガリ販売記念【Q＆Aなど】
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65
[Private video]
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66
[Private video]
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67
【タラバガニ】上手な捌き方・下処理の仕方【しゃぶしゃぶ】
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68
[Directly taught by a professional] Super delicious yellowtail teriyaki
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69
[In-depth explanation] How to handle hamachi that even beginners can do [How to cut sashimi]
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70
【寿司屋が選ぶ】ヒノキのまな板の良さとは。その秘密に迫る【美吉野キッチン】
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71
How to handle spiny lobster [Sashimi]
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72
【赤黒→ピンク】マグロの色の変化
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73
[Foie gras of the sea] How to prepare monkfish liver and how to make thick wine boiled
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74
Grilled conger eel made by a sushi chef
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75
How to eat Kobako crab
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76
Surprisingly easy? How to make natto (sweetfish) [Preparation by Itamae (chef)]
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77
The key is to remove the thick fatty part [How to make fried horse mackerel / back breaking
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78
【来店企画】イカの昆布締めは最高につまみになります【泉橋酒造/オリジナル日本酒/最後の宣伝です】
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79
[Exquisite Que Shabu] Aging method, handling method, how to make shabu-shabu [Tsumoto style]
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80
[Basics of frying] What are the criteria for fried food? [How to make fried oysters]
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81
Mizudako (Giant Pacific Octopus) incl. Announcement
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82
How to make straw-grilled mackerel [the scent of straw drifts]
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83
How to Make Miso-marinated Ikura Salmon Caviar【English subtitles】
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84
Saury Sashimi with Liver Soy Sauce - How to Daimyo-Oroshi【English subtitles】
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85
[Sake Project 2] Exploring the taste of blended sake based on Omachi Daiginjo
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86
【酒企画】テイスティングで味の方向性を探る
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87
【新企画】泉橋酒造 ✕ 渡利で寿司に合う日本酒をつくる【10万人突破記念】#shorts
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88
Summer Doesn't Start Without Eating Shinko?【English subtitles】
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89
How to Clean and Fillet Kampachi to Make Sashimi【English subtitles】
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90
【観賞用】サザエの波切り
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91
【必聴】甘鯛の松笠焼き
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92
How to Fillet Gindara and Make Saikyo-style Grilled Fish【English subtitles】
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93
How to Fillet Rare and Tasty Azukihata and Make Shabu-shabu【English subtitles】
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94
Rare Part of Tuna - How to Cut Out Kamatoro and Cut into Sashimi【English subtitles】
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95
How to Make Red Bream Sashimi and Simmered Red Bream Like a Pro【English subtitles】
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96
Seasonal Food in Rainy Season - What is Water Shield? How to Make Vinegared Water Shield【Eng sub】
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97
How to Make Ainame Kudzu Tataki (Fat-greenling Dressed with Arrowroot Starch)【English subtitles】
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98
Ginza Watari's Bespoke Products - Perfect Knives & Chopping Board for Filleting Fish
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99
[Eat scales] How to make Matsukasa-yaki of tilefish that makes crispy addictive [Wakasa-yaki]
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100
How to Cook Fish Roe - Simmered Sea Bream Roe【English subtitles】
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101
How to Make Miso-marinated Whale Skin - Delicacy【English subtitles】
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102
How to Clean and Cook Pen Shell - Isobeyaki【English subtitles】
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103
How to Clean and Cook Small Shellfish (Bai-gai, Mate-gai, Nagarami and Isotsubu-gai)【English sub】
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101
How to Make Miso-marinated Whale Skin - Delicacy【English subtitles】
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102
How to Clean and Cook Pen Shell - Isobeyaki【English subtitles】
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103
How to Clean and Cook Small Shellfish (Bai-gai, Mate-gai, Nagarami and Isotsubu-gai)【English sub】
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104
[High-class fish with poisonous stinger] How to handle devil stinger and how to make soup
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105
11 traditional SUSHI you should eat at least once in your life
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106
7 Types of Sushi That Taste Different Depending on the Restaurant【English subtitles】
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107
Sushi Chef Fillets 12-kilo Yellowtail – How to Fillet and Keep Big Fish Fresh【English subtitles】
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108
Different Kinds of Sea Urchin - How to Make Sea Urchin Sushi【English subtitles】
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109
Sushi Chef Teaches How to Fillet Sakuramasu Salmon 【English subtitles】
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110
Sushi Chef Teaches How to Fillet Mackerel – How to Make Simmered Mackerel in Miso【English subtitles】
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111
How to Make Ark Shell Sushi with 2 Different Ways of Cutting【English subtitles】
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112
Queen of Shellfish – How to Clean Mirugai and Make Sashimi【English subtitles】
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113
[Subtitles] How to cut flatfish and how to make flatfish sashimi
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114
How to Clean and Simmer Small Spear Squid【English subtitles】
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115
How to Fillet and Fry Red Gurnard【English subtitles】
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116
[Subtitles] The secret of serving sashimi neatly [How to divide fish fillets]
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117
[Professional teaching] Preparation / freezing method and how to eat firefly squid
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118
[Suimono] How to take clam soup stock and add flavor
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119
[Tips for aging] How to handle and boil large fatty fish [Menuke]
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120
[Homemade] How to make yuzu pepper made from 3 ingredients: yuzu, chili, salt
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121
What are the tips for cutting squid? [How to handle squid]
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122
[What about the edible part? ] How to peel and eat bamboo shoots
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123
[King of horse mackerel] How to handle "striped jack" and make sashimi
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124
[Taste of spring] How to peel edible wild plants, remove lye, and prepare
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125
Sazae (Horned turban) sushi [How to fillet Sazae and make sushi]
SUSHI LABO
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126
How to Prepare Wakasagi and Make Wakasagi Tempura【English subtitles】
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127
Shinko (baby gizzard shad) sushi [How to fillet Shinko and make sushi]
SUSHI LABO
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128
How to Make Abalone Liver Sauce & Steamed Abalone【English subtitles】
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129
4 Dishes with Japanese Pufferfish Shirako (Grilled Shirako, Tempura, Oden and Shirako Sake)【Eng sub】
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130
Saikyo-style Seafood Hot Pot Made by Sushi Chef with Ingredients from Supermarket【English subtitles】
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131
Why Does Hard Clam Become Firm? – Simmer It and Put Umami Back into It!【English subtitles】
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132
Lean Tuna Sushi Nigiri [How to fillet tuna and make sushi]
SUSHI LABO
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133
How to Fillet Kohada Gizzard Shard and Cure It with Vinegar【English subtitles】
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134
How Many Do You Know? Different Parts of Tuna and How to Cut Them Out【English subtitles】
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135
How to Make 4 Kinds of Nibbles at Home【English subtitles】
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136
How to Fillet Horse Mackerel & Make Horse Mackerel Tataki Sashimi【English subtitles】
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137
[Thank You for Your Support in 2020] How to Make Matsumae-zuke Pickles with Kazunoko【Eng sub】
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138
Kazunoko (Herring Roe) - How to Remove Salt and Make 3 Different Marinated Kazunoko【Eng sub】
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139
How to Cut Kamaboko into Decorative Shapes (Fish Cake)【English subtitles】
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140
How to Make Tazukuri (Teriyaki Dried Anchovy) - Easy Osechi Food【English subtitles】
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141
How to Make Simmered Abalone Without Using Soy Sauce or Mirin【English subtitles】
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142
How to Eat Kuwai (Arrowhead), Good Luck Vegetable【English subtitles】
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143
How to Make Datemaki Sweet Rolled Omelet with Minced Shrimp【English subtitles】
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144
How to Make Red Sea Bream 'Sugata Zukuri' Sashimi Perfect for Celebrations【English subtitles】
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145
How to Prepare Spot Prawn - How to Make Spot Prawn Sushi【English subtitles】
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146
How to Scale Fish in 2 Different Ways - How to Make Yuan-style Grilled Amadai【English subtitles】
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147
[ITAMAE teaches] How to sharpen a knife! From basic knowledge for beginners to actual sharpening
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148
I will show you how to peel and eat thin skin from how to distinguish the freshness of Oval squid
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149
How to eat, boil, and clean kobako-gani crab[seko-gani crab/seiko crab/oya-gani crab]
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150
How to Prepare Young Horse Mackerel and Make Nanbanzuke【English subtitles】
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151
[Sushi restaurant omelet] How to make and grill castella eggs [Thick omelet]
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152
How to Fillet Kasugo - Cured Kasugo with Vinegar【English subtitles】
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153
[Three major delicacies in Japan] How to make karasumi! From preparation to drying [Mullet egg]
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154
How to Make Truffle Rice & Truffle Snack Mixed with Cheese【English subtitles】
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155
How to Boil Japanese Tiger Prawn - How to Devein and Make Sashimi【English subtitles】
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156
How to Make Simmered Ebi-Imo (Shrimp-Shaped Taro)【English subtitles】
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157
How to Make Seared Kuromutsu (Black Gnomefish) - How to Check the Freshness of Fish【English sub】
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158
How to Make Thread-Sail Filefish Dressed with Chopped Liver【English subtitles】
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159
How to Prepare Late Autumn Ikura Salmon Caviar Without Using Hot Water【English subtitles】
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160
How to Make Finely Chopped Horse Mackerel with Miso【English subtitles】
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161
How to Make Sautéed Shirako in Butter【English subtitles】
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162
How to Fillet Hairtail & Make Sake-Steamed Hairtail【English subtitles】
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163
How to Fillet Red Bream & Make Broth with Its Bony Parts【English subtitles】
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164
How to Prepare Blue Crab - How to Make Boiled Blue Crab with Thick Lotus Root Sauce【Eng sub】
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165
How to Make Shirako with Ponzu Sauce and Grilled Shirako (Pacific Cod's Soft Roe)【English subtitles】
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166
How to Make Japanese-style Chestnut Compote (Shibukawa-ni)【English subtitles】
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167
The Basics of Japanese-style Simmered Fish【English subtitles】
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168
How to Make Oden (Japanese Stew)【English subtitles】
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169
Two Different Sushi Shapes【English subtitles】
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170
How to Shape Sushi with 3 Different Techniques【English subtitles】
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171
How to Cut Sushi Toppings【English subtitles】
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172
How to Make Kakiage Tempura with Japanese Glass Shrimp and Mitsuba Parsley【English subtitles】
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173
How to Boil and Peel Mantis Shrimp【English subtitles】
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174
How to Boil and Remove Meat from Hair Crab【English subtitles】
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175
How to Make Simmered Buri Yellowtail with Daikon Radish【English subtitles】
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176
How to Fillet Inada Young Yellowtail & Make Marinated Inada Nibbles【English subtitles】
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177
How to Dish Up Sashimi (For 4 – 6 People)【English subtitles】
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178
How to Dish Up Sashimi (For 1 – 3 People)【English subtitles】
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179
Katsuramuki Japanese Peeling Technique【English subtitles】
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180
How to Make Roasted Abalone in Salt Crust【English subtitles】
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181
How to Prepare Bering Sea Cockle to Make Sashimi【English subtitles】
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182
How to Fillet Butterfish - Saikyo-style & Yuan-style Grilled Butterfish【English subtitles】
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183
How to Make Chicken Curry from Scratch with Spices【English subtitles】
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184
Easy Grilled Saury with Salt - How to Prepare & Grill Saury【English subtitles】
銀座渡利
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185
How to Make Japanese Clear Soup with Matsutake Mushroom【English subtitles】
銀座渡利
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186
How to Make Seasoned Rice with Matsutake and Deep-fried Matsutake【English subtitles】
銀座渡利
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187
How to Prepare & Grill Matsutake Mushroom in Foil【English subtitles】
銀座渡利
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188
How to Shell Oyster & Wash with Grated Daikon Radish【English subtitles】
銀座渡利
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189
How to Make Tsuboyaki of Horned Turban【English subtitles】
銀座渡利
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190
Steamed Japanese Spiny Lobster in Shell with Sea Urchin Sauce【English subtitles】
銀座渡利
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191
How to Make Ikura from Sujiko Salmon Roe - Soy-marinated Ikura & Miso-marinated Sujiko【English sub】
銀座渡利
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192
How to Make Pickled Shinko Gizzard Shad【English subtitles】
銀座渡利
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193
How to Fillet Fish with 3 Different Techniques【English subtitles】
銀座渡利
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194
How to Fillet Sardine with Hands - Sardine Sashimi【English subtitles】
銀座渡利
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195
How to Make Tempura - 3 Different Types of Batter【English subtitles】
銀座渡利
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196
Shikai−Maki Sushi【How to Make Sushi】
SUSHI LABO
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197
Conger Eel Sushi【How to fillet and make sushi】
SUSHI LABO
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