Sashimi Course News Today

>> masa: mmm! >> anthony: oh, thats fantastic. its really good. todays sashimi course is cod, salted and pressed between leaves of kelp for two hours, coated with sake cured codfish roe. next to it, flounder. its skin gently rubbed with grilled tomato the day before. >> masa: [ speaking japanese ] >> anthony: finally, a super luxurious clam hot pot. rice is steamed with clam and a bonito broth. then topped with plump torigai, plum, and manju clams, as well as creamy sea urchin and a japanese bro...

>> masa: 27. >> yaeko: 27? [ speaking japanese ] >> masa: yeah. yeah. >> anthony: did you have a job when you went? >> masa: no. for play golf. >> anthony: no way. >> masa: yeah. the thing is, when i was a kid -- you know, art class? the teacher told me that american kids, they -- when they draw outside, just flat, straight line, house, tree, sun. huge, huge land. >> anthony: thats true. >> masa: japanese kids will do just mountains first. the house, right? the sun. i wanted to go u.s. to see hu...

Fantastic. its really good. todays sashimi course is cod, salted and pressed between leaves of kelp for two hours, coated with sake cured codfish roe. next to it, flounder. its skin gently rubbed with grilled tomato the day before. >> masa: [ speaking japanese ] >> anthony: finally, a super luxurious clam hot pot. rice is steamed with clam and a bonito broth. then topped with plump torigai, plum, and manju clams, as well as creamy sea urchin and a japanese broccolini blossom for good measure. si...

Its really good. todays sashimi course is cod, salted and pressed between leaves of kelp for two hours, coated with sake cured codfish roe. next to it, flounder. its skin gently rubbed with grilled tomato the day before. >> masa: [ speaking japanese ] >> anthony: finally, a super luxurious clam hot pot. rice is steamed with clam and a bonito broth. then topped with plump torigai, plum, and manju clams, as well as creamy sea urchin and a japanese broccolini blossom for good measure. simple. perfe...

Prepared tableside with soy sauce and mirin. >> masa: mmm! >> anthony: oh, thats fantastic. its really good. todays sashimi course is cod, salted and pressed between leaves of kelp for two hours, coated with sake cured codfish roe. next to it, flounder. its skin gently rubbed with grilled tomato the day before. >> masa: [ speaking japanese ] >> anthony: finally, a super luxurious clam hot pot. rice is steamed with clam and a bonito broth. then topped with plump torigai, plum, and manju clams, as...

[ speaking japanese ] >> masa: yeah. yeah. >> anthony: did you have a job when you went? >> masa: no. for play golf. [ laughter ] >> anthony: no way. >> masa: yeah. the thing is, when i was a kid -- you know, art class? the teacher told me that american kids, they -- when they draw outside, just flat, straight line, house, tree, sun. huge, huge land. >> anthony: thats true. >> masa: japanese kids will do just mountains first. the house, right? the sun. i wanted to go u.s. to see huge land. thats...

>> anthony: oh, thats fantastic. its really good. todays sashimi course is cod, salted and pressed between leaves of kelp for two hours, coated with sake cured codfish roe. next to it, flounder. its skin gently rubbed with grilled tomato the day before. >> masa: [ speaking japanese ] >> anthony: finally, a super luxurious clam hot pot. rice is steamed with clam and a bonito broth. then topped with plump torigai, plum, and manju clams, as well as creamy sea urchin and a japanese broccolini blosso...

>> anthony: did you have a j en? >> masa: no. r play golf. [ laughter ] >> anthony: no way. >> masa: yeah. the thing is, when i was a kid -- you know, art class? the teacher told me that american kids, they -- when they draw outside, just flat, straight line, house, tree, sun. huge, huge land. >> anthony: thats true. >> masa: japanese kids will do just mountains first. the house, right? the sun. i wanted to go u.s. to see huge land. thats my, you know, dream, you know? ♪ >> anthony: grilled ro...

>> masa: mmm! >> anthony: oh, thats fantastic. its really good. todays sashimi course is cod, salted and pressed between leaves of kelp for two hours, coated with sake cured codfish roe. next to it, flounder. its skin gently rubbed with grilled tomato the day before. >> masa: [ speaking japanese ] >> anthony: finally, a super luxurious clam hot pot. rice is steamed with clam and a bonito broth. then topped with plump torigai, plum, and manju clams, as well as creamy sea urchin and a japanese bro...

>> masa: yeah. yeah. >> anthony: did you have a job when you went? >> masa: no. for play golf. [ laughter ] >> anthony: no way. >> masa: yeah. the thing is, when i was a kid -- you know, art class? the teacher told me that american kids, they -- when they draw outside, just flat, straight line, house, tree, sun. huge, huge land. >> anthony: thats true. >> masa: japanese kids will do just mountains first. the house, right? the sun. i wanted to go u.s. to see huge land. thats my, you know, dream, ...