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And complex man, who constantly surprises. yasuda: tony-san, this wasabi is one of the most expensive wasabi. so, i wait, wait, wait. uh, finally, this one goes to the, uh, discount box. then, i bought this. anthony: that s very french of you. [ laughter ] so many things separate yasuda-san from other japanese sushi masters. the most noticeable is his hands. they re huge. look at the knuckles, enormous from years of pounding cement walls during repeated daily practice in kyokushin karate. he first trained and competed in tokyo. and when he came to new york, he continued to practice. often, in underground, bare-knuckle matches, where you fight until someone gets beaten to the ground. this style, yasuda practiced, ....
And complex man, who constantly surprises. yasuda: tony-san, this wasabi is one of the most expensive wasabi. so, i wait, wait, wait. uh, finally, this one goes to the, uh, discount box. then, i bought this. anthony: that s very french of you. [ laughter ] so many things separate yasuda-san from other japanese sushi masters. the most noticeable is his hands. they re huge. look at the knuckles, enormous from years of pounding cement walls during repeated daily practice in kyokushin karate. he first trained and competed in tokyo. and when he came to new york, he continued to practice. often, in underground, bare-knuckle matches, where you fight until someone gets beaten to the ground. ....
Sushi masters. the most noticeable is his hands. they re huge. look at the knuckles, enormous from years of pounding cement walls during repeated daily practice in kyokushin karate. he first trained and competed in tokyo. and when he came to new york, he continued to practice. often, in underground, bare-knuckle matches, where you fight until someone gets beaten to the ground. this style, yasuda practiced, was about beating your opponent as quickly and as aggressively as possible. speed. every second is important. rice is getting cold. seaweed is getting soggy. fish, less than perfect temperature. look at his posture. a fighter s stance. distance, knowing the perfect spot to be. moving in and out as needed. never out of position. timing, reacting to his customers pace of eating. ....
yasuda: uh, welcome to new place. uh, thank you for coming. anthony: why did you do such a hard thing? yasuda: uh, this city, uh, tokyo, this is kind of the the mecca of the sushi. so, i just want to be the sushi chef in tokyo. anthony: yasuda is a friend, and my master in the sense that he s taught me pretty much everything i know about sushi over the years. he s a very, very interesting and complex man, who constantly surprises. yasuda: tony-san, this wasabi is one of the most expensive wasabi. so, i wait, wait, wait. uh, finally, this one goes to the, uh, discount box. then, i bought this. anthony: that s very french of you. [ laughter ] so many things separate yasuda-san from other japanese sushi masters. the most noticeable is his ....
The, uh, discount box. then, i bought this. anthony: that s very french of you. [ laughter ] so many things separate yasuda-san from other japanese sushi masters. the most noticeable is his hands. they re huge. look at the knuckles, enormous from years of pounding cement walls during repeated daily practice in kyokushin karate. he first trained and competed in tokyo. and when he came to new york, he continued to practice. often, in underground, bare-knuckle matches, where you fight until someone gets beaten to the ground. this style, yasuda practiced, was about beating your opponent as quickly and as aggressively as possible. speed. every second is important. rice is getting cold. ....