How Master Sushi Chef Tomonori Nagai Prepares an Octopus for His Omakase — Omakase

Master sushi chef Tomonori Nagai comes from three generations of offshore fisherman from Fukkushima, Japan. At his restaurant Nagai in San Francisco, we see how he prepares Mehikari fish — a small oily fish commonly eaten in his hometown that is rarely seen on U.S. sushi menus — among other delicacies from the sea. Eater would like to assure viewers that all videos were shot before restaurants were asked to close. Check the CDC for the most updated guidance on dining out at restaurants. Credits: Director/Producer: Pelin Keskin Camera: Connor Reid, Francesca Manto Editor: Scott Kan 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/YPOlaeC 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