Page 18 - The Fish News Today : Breaking News, Live Updates & Top Stories | Vimarsana

♪ >> anthony: sushi. and not just sushi. sushi made at one of the oldest, most iconic, respected, best establishments in the world. the place where it all began, not just for masa takayama, but generations of young, predominantly male, sushi apprentices, or deshis, who went on to open their own places all over the world. this is ginza sushi ko in tokyo. the original. 130 years old, and for all that time, this, in one form or the other, is how the day started. scaling and gutting the fish. prepping the kitchen. >> masa: cleaning bathroom, making sake for customers. >> anthony: right. >> masa:...

>> masa: sushi is the best meal. we can enjoy every single small piece, different fish. we can see the chef, right there, he's slicing, wasabi, make it, put it right here, eat. >> anthony: right. >> sugyiyama: [ speaking japanese ] >> anthony: japanese tiger prawn, octopus, and fluke sashimi. >> masa: japanese cooking, we care very much about the ki, which is fighting spirits. like this, right? >> anthony: mm-hmm. striped jack brushed with soy and sake. >> sugyiyama: [ speaking japanese ] >> masa: this moment, do not miss this. then, grab it, right? you eat. see? >> anthony: mm. >> masa: that'...

How to eat food and how to prepare for when you say never do it before and do you think their lives and their heads to the end their own country and they never usually because they don't know it doubles and you can use these palm leaves in many different ways not just to swat flies but i will wrap them around the fish . into two when you cook means nice a liquid comes out that's very good for the stomach i know but they any guy. like this and rock the fish am come out and put it out i lay my lucky. fish has been prepared like this on carry bass for generations. they usually did ride for before...

This is lake erie walleye pike. some new potatoes from the farm. some of the crackling from the fish, took the skin, crisped it up, it's nice and crunchy. and then just a lot of little farm herbs. >> anthony: now, after some bumps in the road, he's improbably turning this building, a former chevy dealership, into his latest restaurant, superior motors. opening night is less than a month away. >> john: do i have to eat this? i mean it's too pretty to eat. >> anthony: the fish was amazing, by the way. >> kevin: thank you very much. >> anthony: where were you born and raised? >> kevin: mckees roc...

>> kevin: all right, so we are landlocked, so seafood is tough. this is lake erie walleye pike. some new potatoes from the farm. some of the crackling from the fish, took the skin, crisped it up, it's nice and crunchy. and then just a lot of little farm herbs. >> anthony: now, after some bumps in the road, he's improbably turning this building, a former chevy dealership, into his latest restaurant, superior motors. opening night is less than a month away. >> john: do i have to eat this? i mean it's too pretty to eat. >> anthony: the fish was amazing, by the way. >> kevin: thank you very much. ...