1 00:00:05,240 --> 00:00:08,200 Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio. 2 00:00:08,320 --> 00:00:10,079 Speaker 1: My name is Bobby Flay and I'm here with my 3 00:00:10,200 --> 00:00:13,160 Speaker 1: daughter and co host. I'm Flag and I'm Always Hungry. 4 00:00:13,200 --> 00:00:16,079 Speaker 1: Sophie and I gathered around my stove to cook together. Well, 5 00:00:16,120 --> 00:00:18,600 Speaker 1: you cook, I asked the questions, and eat the food. 6 00:00:18,800 --> 00:00:20,599 Speaker 1: If does any food left, you come to the table 7 00:00:20,680 --> 00:00:23,159 Speaker 1: together to share a meal, connect as a family, and 8 00:00:23,200 --> 00:00:26,360 Speaker 1: tell the stories that matter to us. All right, Sophie, 9 00:00:26,400 --> 00:00:28,520 Speaker 1: I think this is one of your favorite cuisines. Talking 10 00:00:28,520 --> 00:00:31,560 Speaker 1: about sushi. Oh, we are talking about sushi. I love 11 00:00:32,040 --> 00:00:34,159 Speaker 1: some good sushi, and there's great sushi in l A. 12 00:00:34,360 --> 00:00:41,559 Speaker 1: Is it rice or no rice? Nice? Okay, Sophie, I 13 00:00:41,640 --> 00:00:48,440 Speaker 1: have a surprise for you, baby. We're gonna talk about sushi. 14 00:00:48,680 --> 00:00:51,159 Speaker 1: Looks like a sushi like the culture of sushi in 15 00:00:51,360 --> 00:00:55,680 Speaker 1: this country, you know. And oh my god, I ordered 16 00:00:55,720 --> 00:01:00,880 Speaker 1: it from Nobu, which is like amazing. This looks good. 17 00:01:01,000 --> 00:01:04,640 Speaker 1: I got some of your favorite things. Yeah you get well. 18 00:01:04,680 --> 00:01:08,679 Speaker 1: This right here is yellowtail with halapanio and it comes 19 00:01:08,680 --> 00:01:12,279 Speaker 1: with like a pondzu sauce. So good. I got tuned 20 00:01:12,319 --> 00:01:16,000 Speaker 1: with Crispy rice. So this is the yellow tail, which 21 00:01:16,040 --> 00:01:18,520 Speaker 1: is my one of my favorite fish with the slice 22 00:01:18,520 --> 00:01:21,840 Speaker 1: of halapanio on top of a little ponds of sauce 23 00:01:21,880 --> 00:01:24,920 Speaker 1: on top of that. It's one of the noblest famous apps. 24 00:01:25,400 --> 00:01:28,240 Speaker 1: If I just POI this on top, okay, and then 25 00:01:29,080 --> 00:01:33,000 Speaker 1: a little silanto. This is the crispy rice situation, which 26 00:01:33,040 --> 00:01:35,240 Speaker 1: I know, I know you love. Can you give me 27 00:01:35,240 --> 00:01:40,800 Speaker 1: a little spoon there? Okay? And then we have sushi. 28 00:01:41,160 --> 00:01:45,679 Speaker 1: We have sea scallop, sushi, tuna, sushi. Then I got 29 00:01:45,720 --> 00:01:52,440 Speaker 1: some handles blue crab, it's stream tempura hand roll. And 30 00:01:52,440 --> 00:01:55,960 Speaker 1: then I got cut rolls, yellow tail scallion, spicy tuna, 31 00:01:56,440 --> 00:01:59,560 Speaker 1: spicy scalop. That's my favorite. Down with that. Yes, that 32 00:01:59,680 --> 00:02:02,080 Speaker 1: sounds so good. I am kind of a scalop fan 33 00:02:02,400 --> 00:02:05,760 Speaker 1: me too, you are, Yeah, not everybody likes it. I 34 00:02:05,840 --> 00:02:10,880 Speaker 1: love a spicy scallop situation. So let's sit down and 35 00:02:10,880 --> 00:02:19,040 Speaker 1: talk some sushi. Okay, thank you, Nobu and Dad. I'm 36 00:02:19,040 --> 00:02:21,440 Speaker 1: feeling pretty lucky right now. Tell me about your luck. 37 00:02:21,880 --> 00:02:24,280 Speaker 1: I'm so happy to have Nobu sitting in front of us. 38 00:02:25,240 --> 00:02:30,960 Speaker 1: No the chef, No, Nobu sushi so good. So today 39 00:02:31,040 --> 00:02:34,600 Speaker 1: we're talking about sushi culture, which is what I like 40 00:02:34,680 --> 00:02:39,520 Speaker 1: to call it. Sushi is such an incredibly popular cuisine 41 00:02:39,520 --> 00:02:42,520 Speaker 1: in this country. Wasn't too long ago that wasn't the case. 42 00:02:42,720 --> 00:02:44,919 Speaker 1: I mean, wait, wait, wait, before you were born. But 43 00:02:45,160 --> 00:02:49,080 Speaker 1: sushi has just become it's been. It's become part of 44 00:02:49,120 --> 00:02:52,000 Speaker 1: how Americans love to eat. It's like I always say, like, 45 00:02:52,960 --> 00:02:54,799 Speaker 1: when you think about what you want to eat, he's 46 00:02:54,840 --> 00:02:57,040 Speaker 1: sitting around with you, like your husband or wife, or 47 00:02:57,080 --> 00:02:59,560 Speaker 1: your girlfriend or your friends or whatever. You're like, we're hungry, 48 00:03:00,639 --> 00:03:02,520 Speaker 1: Like what are the things that you like? What are 49 00:03:02,520 --> 00:03:07,720 Speaker 1: the top five things that you crave? So Italian food, 50 00:03:08,680 --> 00:03:11,040 Speaker 1: maybe a steakhouse if you're in that kind of mood, 51 00:03:12,400 --> 00:03:16,520 Speaker 1: you know, Japanese food or sushi comes in right at 52 00:03:16,520 --> 00:03:20,320 Speaker 1: the top. It's also I find it to be I'm 53 00:03:20,320 --> 00:03:23,000 Speaker 1: not really sure I'm going to use this as my experience, 54 00:03:23,040 --> 00:03:26,160 Speaker 1: but I find it to be a good date place. Yeah, definitely, 55 00:03:26,280 --> 00:03:29,360 Speaker 1: especially like a first date. You know, everybody seems to 56 00:03:29,400 --> 00:03:32,840 Speaker 1: like sushi. Now, not everybody likes every single thing on 57 00:03:32,960 --> 00:03:35,720 Speaker 1: at the sushi bar, Like some people don't like sea hurts, 58 00:03:35,720 --> 00:03:37,960 Speaker 1: and some people don't like giant clam so people don't 59 00:03:38,000 --> 00:03:41,640 Speaker 1: like salmon, who knows. But for the most part, people 60 00:03:41,680 --> 00:03:44,440 Speaker 1: love sushi, which is really interesting because you know, a 61 00:03:44,480 --> 00:03:47,320 Speaker 1: lot of it is raw. Some of it's cooked, of course, 62 00:03:47,360 --> 00:03:49,640 Speaker 1: but you know a lot of it is raw. And 63 00:03:50,400 --> 00:03:55,920 Speaker 1: this is a cuisine that looks easy when you look 64 00:03:55,920 --> 00:04:00,200 Speaker 1: at it. But the bottom line is I won't ass 65 00:04:00,240 --> 00:04:03,880 Speaker 1: with it because and I know how to cook, but 66 00:04:04,080 --> 00:04:09,280 Speaker 1: this is you know, cooking rice for sushi, slicing fish 67 00:04:09,400 --> 00:04:14,400 Speaker 1: for sushi, rolling rolls, hand rolls, cut roles. It's an 68 00:04:14,480 --> 00:04:17,760 Speaker 1: art form. This is something that is I don't think 69 00:04:17,800 --> 00:04:21,040 Speaker 1: people even understand how difficult it is to do it right. 70 00:04:21,440 --> 00:04:25,479 Speaker 1: Maria Motto, who has long been a colleague of mine, 71 00:04:25,760 --> 00:04:27,840 Speaker 1: you know, at the Food Network and as a chef 72 00:04:27,880 --> 00:04:30,240 Speaker 1: in New York City, Um, we had a famous who 73 00:04:30,320 --> 00:04:33,560 Speaker 1: had a very famous battle many many moons ago that 74 00:04:33,600 --> 00:04:35,799 Speaker 1: people still talk about. It's kind of funny at this point, 75 00:04:35,880 --> 00:04:38,599 Speaker 1: but you know, we've we've been friends forever. And he 76 00:04:38,680 --> 00:04:40,479 Speaker 1: told me it took him five years to learn how 77 00:04:40,520 --> 00:04:43,800 Speaker 1: to cook rice. That's a lot of time to cook rice. 78 00:04:45,560 --> 00:04:48,480 Speaker 1: I mean, so when you think about that, when you 79 00:04:48,520 --> 00:04:52,760 Speaker 1: think about how you know they treat the rice is 80 00:04:52,800 --> 00:04:57,880 Speaker 1: such an incredibly important part of this cuisine, and he's 81 00:04:58,080 --> 00:05:01,560 Speaker 1: this is a master, talk about it took him five 82 00:05:01,640 --> 00:05:04,360 Speaker 1: years to cook rice to learn how to cook rice correctly. 83 00:05:05,240 --> 00:05:08,000 Speaker 1: You don't want to mess with this like on a whim. 84 00:05:08,040 --> 00:05:09,520 Speaker 1: And that's I mean, a lot of people do it, 85 00:05:09,640 --> 00:05:11,800 Speaker 1: and a lot of chefs who are not trained in 86 00:05:13,040 --> 00:05:17,640 Speaker 1: the cuisine of real sushi, you know, attempted all the time. 87 00:05:17,760 --> 00:05:20,560 Speaker 1: Sometimes they get they get by and they're able to 88 00:05:20,600 --> 00:05:23,239 Speaker 1: do it, and you know, they are able to evoke 89 00:05:23,360 --> 00:05:26,000 Speaker 1: the flavors in this net. But like then you go 90 00:05:26,080 --> 00:05:29,279 Speaker 1: to a place like you know, Nobu or Nakazawa or 91 00:05:29,760 --> 00:05:34,960 Speaker 1: Sushi Park in Los Angeles and you're like, oh, okay, 92 00:05:35,279 --> 00:05:39,000 Speaker 1: this is this is what's really happening, and I don't 93 00:05:39,040 --> 00:05:42,360 Speaker 1: mess with it. Like have you ever made sushi? Yeah, 94 00:05:42,400 --> 00:05:48,359 Speaker 1: like a few times it doesn't look right. I'm just 95 00:05:48,360 --> 00:05:50,280 Speaker 1: telling you right now you're still trying to figure out 96 00:05:50,279 --> 00:05:55,160 Speaker 1: how to make the rice. But anyway, so let's talk 97 00:05:55,160 --> 00:05:57,000 Speaker 1: about what we're eating here, because you know, frankly, I 98 00:05:57,480 --> 00:06:01,080 Speaker 1: you know, I love sushi. I think no who has 99 00:06:01,520 --> 00:06:04,359 Speaker 1: you know, no bos become synonymous with sushi, you know, 100 00:06:04,400 --> 00:06:09,240 Speaker 1: with high end contemporary sushi. You know. Interestingly, Nobu spent 101 00:06:09,360 --> 00:06:11,680 Speaker 1: a lot of his life in Peru. Did you know 102 00:06:11,720 --> 00:06:14,840 Speaker 1: that that's why his food tastes like this. There's a 103 00:06:14,920 --> 00:06:20,240 Speaker 1: huge Japanese community in Peru, and that's why, like the 104 00:06:20,640 --> 00:06:24,440 Speaker 1: he uses like those Peruvian chili peppers and whatnot to 105 00:06:24,440 --> 00:06:27,640 Speaker 1: to flavor the food. So interesting. That's why his his 106 00:06:28,080 --> 00:06:31,480 Speaker 1: Japanese food is different than I'm just watching my cat Nacho. 107 00:06:31,560 --> 00:06:33,320 Speaker 1: He's like, wait a second, he's sushi. This is like 108 00:06:33,480 --> 00:06:36,600 Speaker 1: my country. He's Nacho is like he's a big Nobuo 109 00:06:36,600 --> 00:06:42,920 Speaker 1: fan as well. Um, Nacho, can you He's like okay, 110 00:06:43,279 --> 00:06:47,200 Speaker 1: He's like, listen, you bring baratuna. So so anyway, so 111 00:06:47,760 --> 00:06:50,559 Speaker 1: that's one of the things that separates that's really interesting. Yeah, 112 00:06:50,600 --> 00:06:52,760 Speaker 1: that's one of the things that separates Nobu from some 113 00:06:52,960 --> 00:06:55,880 Speaker 1: other you know, great sushi chefs. He brings this this 114 00:06:56,120 --> 00:06:59,800 Speaker 1: these um, these fruity spicy chilis to the game, and 115 00:07:00,520 --> 00:07:03,640 Speaker 1: you know it obviously it works. I've known Nobu for 116 00:07:03,640 --> 00:07:05,839 Speaker 1: a long time. He's a he's a great guy. You know. 117 00:07:05,880 --> 00:07:09,320 Speaker 1: It's like at this point, like the place almost was 118 00:07:09,440 --> 00:07:11,559 Speaker 1: like people like, I mean, they're actually is a noble 119 00:07:11,640 --> 00:07:15,520 Speaker 1: I'm like, yeah, he's a real person. He was in 120 00:07:15,520 --> 00:07:19,840 Speaker 1: that movie Casino. He played a Japanese gambler, like a 121 00:07:19,840 --> 00:07:23,240 Speaker 1: big Japanese businessman. Gambler. Uh and the reason why he 122 00:07:23,440 --> 00:07:26,680 Speaker 1: was in that because de Niro, you know, was it 123 00:07:26,720 --> 00:07:29,280 Speaker 1: was was the star of that movie. And Robert de 124 00:07:29,360 --> 00:07:32,560 Speaker 1: Niro and Nobu are partners that they started Nobu together. 125 00:07:32,840 --> 00:07:35,240 Speaker 1: Did you know that? So it was I didn't know that. No, 126 00:07:35,480 --> 00:07:38,200 Speaker 1: that's so funny. Yeah. The first the first Nobu was 127 00:07:38,240 --> 00:07:41,600 Speaker 1: in New York City in Tribeca. I remember when it opened, 128 00:07:41,720 --> 00:07:44,880 Speaker 1: and you know, it was like wildly successful to the 129 00:07:44,920 --> 00:07:48,000 Speaker 1: day I closed, and uh yeah. It was De Niro, 130 00:07:48,400 --> 00:07:51,000 Speaker 1: Nobu and a guy named Junior Peran, who is an 131 00:07:51,000 --> 00:07:53,000 Speaker 1: old friend of mine. One of the great restaurant tours 132 00:07:53,000 --> 00:07:56,240 Speaker 1: in New York's history, and they opened Nobo together and 133 00:07:56,240 --> 00:07:58,320 Speaker 1: then there's been no there's Noble was all over the 134 00:07:58,320 --> 00:08:00,760 Speaker 1: world and it's just amazing how they keep up the 135 00:08:00,840 --> 00:08:04,560 Speaker 1: quality of this food in all the places that you 136 00:08:05,120 --> 00:08:07,920 Speaker 1: that you eat it, you know, it's it's really good. 137 00:08:08,760 --> 00:08:10,840 Speaker 1: I eat sushi at least once a week. Do you 138 00:08:11,800 --> 00:08:16,680 Speaker 1: at least what do you once a week? I'm gonna 139 00:08:16,680 --> 00:08:19,440 Speaker 1: say it's somewhere between. If that's about one to me 140 00:08:19,520 --> 00:08:26,800 Speaker 1: ten days? Okay, what do I ordered? I love a 141 00:08:26,840 --> 00:08:30,520 Speaker 1: spicy scallop roll. Well, you're unluck I know you ordered 142 00:08:30,520 --> 00:08:34,479 Speaker 1: a good one. Um. I really like them, from Kazunori 143 00:08:34,559 --> 00:08:37,880 Speaker 1: to really good. Um. And then I want to talk 144 00:08:37,880 --> 00:08:42,240 Speaker 1: to you about ka but go ahead. God spicy tune 145 00:08:42,280 --> 00:08:46,360 Speaker 1: of the crispy rice as an appetizer. Um. I really 146 00:08:46,400 --> 00:08:48,400 Speaker 1: do like a shrim temporal role. I don't know, is 147 00:08:48,440 --> 00:08:52,319 Speaker 1: that like, is that lame? No, it's not lame at all. Okay, 148 00:08:52,360 --> 00:08:55,880 Speaker 1: I love a blue blue crab role. And then I 149 00:08:55,920 --> 00:09:00,840 Speaker 1: do like a like yellowtail sashimi or toro sashim so 150 00:09:00,920 --> 00:09:03,120 Speaker 1: towards the tuna belly. It's like the it's a delicacy. 151 00:09:03,120 --> 00:09:06,520 Speaker 1: It's very it's incredibly expensive. I mean, I like, you know, 152 00:09:06,760 --> 00:09:10,520 Speaker 1: the difference between sushi and sashimi is sushi has rice. 153 00:09:11,679 --> 00:09:15,400 Speaker 1: Sashimi is no rice. It's just raw sliced fish. And 154 00:09:15,600 --> 00:09:17,600 Speaker 1: you know, I like both. I mean, sometimes I'm not 155 00:09:17,640 --> 00:09:20,200 Speaker 1: in the mood for rice, but although I really feel 156 00:09:20,240 --> 00:09:21,920 Speaker 1: like the rice is such an important part of what 157 00:09:22,040 --> 00:09:24,839 Speaker 1: this culture is. But you know, not everything has to 158 00:09:24,880 --> 00:09:26,560 Speaker 1: have rice on it. And sometimes I just I'll just 159 00:09:26,640 --> 00:09:29,120 Speaker 1: order like and I like kind of weird things too. 160 00:09:29,120 --> 00:09:31,400 Speaker 1: When I say weird, it might be weird to the 161 00:09:31,440 --> 00:09:33,720 Speaker 1: American palette. It's that weird to the Japanese pallet. But 162 00:09:33,800 --> 00:09:37,560 Speaker 1: like I like giant clam, I like the chewinest of it. 163 00:09:37,640 --> 00:09:41,920 Speaker 1: I like sea urchin. Yeah, I love octopus. I love 164 00:09:41,960 --> 00:09:45,319 Speaker 1: the rush shrimp. How do you feel about like invitation 165 00:09:45,400 --> 00:09:48,520 Speaker 1: crab and sushi. I don't feel good about it. I 166 00:09:48,559 --> 00:09:51,280 Speaker 1: don't know. I mean, and in a high end sushi restaurant, 167 00:09:51,320 --> 00:09:54,800 Speaker 1: that's not happening. You know, it's pollock. It's not even shellfish. 168 00:09:55,480 --> 00:09:59,360 Speaker 1: It's a fin fish that's colored with that pink color 169 00:09:59,480 --> 00:10:01,560 Speaker 1: to make it look like crab, and it has it 170 00:10:01,600 --> 00:10:04,400 Speaker 1: has a similar texture. So why do they do that? 171 00:10:04,559 --> 00:10:07,880 Speaker 1: Is it because crab is expensive? Crab is crazy expensive? 172 00:10:08,000 --> 00:10:10,040 Speaker 1: But in a good sushi restaurant, you're not finding that. 173 00:10:29,960 --> 00:10:33,120 Speaker 1: And you know, then there's the question of like there's 174 00:10:33,160 --> 00:10:38,600 Speaker 1: some quick service sushi restaurants now like sugar fish, so um, 175 00:10:38,640 --> 00:10:42,760 Speaker 1: sugar fish is good, delicious. I mean Kasuni is more 176 00:10:42,800 --> 00:10:46,040 Speaker 1: so they're they're fast, they're fast service. No no, wait 177 00:10:46,040 --> 00:10:50,760 Speaker 1: wait wait, well, first of all they're different because Kazun 178 00:10:50,760 --> 00:10:53,680 Speaker 1: Noorri it's the same company, right, Okay, So sugar let's 179 00:10:53,679 --> 00:10:57,120 Speaker 1: just let's just go back. Sugar Fish is built around 180 00:10:57,320 --> 00:11:04,000 Speaker 1: a sushi chef, named Nizawa. Okay, this guy, this guy, 181 00:11:04,440 --> 00:11:07,320 Speaker 1: I went to his place in Studio City many years 182 00:11:07,320 --> 00:11:09,520 Speaker 1: ago with Katie Brown. We were sitting having lunch, and 183 00:11:09,559 --> 00:11:12,559 Speaker 1: he was famous for throwing people out of the restaurant. Yes, 184 00:11:13,480 --> 00:11:16,120 Speaker 1: why because if people didn't act the way he wanted 185 00:11:16,160 --> 00:11:20,000 Speaker 1: them to act, he asked him to leave abruptly. He 186 00:11:20,320 --> 00:11:22,320 Speaker 1: wasn't kind about it, like he just did it. He 187 00:11:22,360 --> 00:11:24,880 Speaker 1: just threw him out. He was like his way or 188 00:11:24,880 --> 00:11:27,440 Speaker 1: the highway. And he was really thought of as like 189 00:11:27,679 --> 00:11:31,319 Speaker 1: the sushi king of l A for a while. And 190 00:11:31,559 --> 00:11:35,079 Speaker 1: you know, very sort of modest sushi bar in Studio 191 00:11:35,120 --> 00:11:37,480 Speaker 1: City wasn't like glitz and glamor like something like Nobu 192 00:11:37,559 --> 00:11:40,960 Speaker 1: or Morimoto. It wasn't like that. Um but and and 193 00:11:41,000 --> 00:11:44,000 Speaker 1: also like you would you don't order, He just feed 194 00:11:44,040 --> 00:11:47,520 Speaker 1: you until he thinks that you're done. Okay, okay, that's 195 00:11:47,520 --> 00:11:50,520 Speaker 1: the way it was. And there was so I was 196 00:11:50,559 --> 00:11:52,319 Speaker 1: sitting at the sushi bar with Katie Brown, and it 197 00:11:52,440 --> 00:11:57,440 Speaker 1: was a couple sitting at a table behind us, and 198 00:11:57,760 --> 00:12:00,520 Speaker 1: for some reason, so the so the woman at the 199 00:12:00,559 --> 00:12:06,520 Speaker 1: table ordered sushi and the guy literally took a sandwich 200 00:12:06,559 --> 00:12:09,040 Speaker 1: out that he brought from someplace else that opened it 201 00:12:09,080 --> 00:12:11,959 Speaker 1: up at the table, he literally jumped over the sushi 202 00:12:11,960 --> 00:12:15,079 Speaker 1: bar over my head. The guy at the restaurant. I mean, 203 00:12:15,120 --> 00:12:18,200 Speaker 1: I was like, I felt like I was witnessing history. Wait, 204 00:12:18,200 --> 00:12:20,360 Speaker 1: that's like out of a movie. It was, and I'm 205 00:12:20,360 --> 00:12:22,560 Speaker 1: not I'm not kidding, could happened anyway, But also, what 206 00:12:22,600 --> 00:12:24,520 Speaker 1: was that guy doing whipping out a sandwich out of restaurant. 207 00:12:24,559 --> 00:12:27,559 Speaker 1: It's not cool, but listen, that's another story. And anyway, 208 00:12:27,600 --> 00:12:31,240 Speaker 1: so so that restaurant closed, and then he became partners 209 00:12:31,240 --> 00:12:35,600 Speaker 1: with some investment group and they created something called sugar 210 00:12:35,679 --> 00:12:38,680 Speaker 1: Fish by Nizawa if you I think his name is 211 00:12:38,720 --> 00:12:42,439 Speaker 1: on the Yeah, and it's basically built on his cuisine 212 00:12:42,960 --> 00:12:49,760 Speaker 1: but in a more affordable and quicker environment. And sugar 213 00:12:49,760 --> 00:12:52,360 Speaker 1: Fish he has done really well. People love it, you know, 214 00:12:52,640 --> 00:12:56,360 Speaker 1: and you basically, yeah, I love sugar fish. Yeah. And 215 00:12:56,360 --> 00:13:00,800 Speaker 1: in that concept, there's like packages that you order right like, um, 216 00:13:01,280 --> 00:13:04,199 Speaker 1: they're they're kind of they're cute names. Yeah. It's like 217 00:13:05,480 --> 00:13:07,720 Speaker 1: it's like one of them is called trust me and 218 00:13:07,800 --> 00:13:11,000 Speaker 1: like trust me light and yeah, which is basically what 219 00:13:11,120 --> 00:13:14,880 Speaker 1: Nizawa used to do, except he didn't really ask you, 220 00:13:14,880 --> 00:13:16,920 Speaker 1: you know, he just he just you know, he just 221 00:13:17,360 --> 00:13:20,199 Speaker 1: and also like if you if you were still hungry 222 00:13:20,320 --> 00:13:23,920 Speaker 1: and like he thought you were done, you were done. Okay, Yeah, 223 00:13:23,960 --> 00:13:28,000 Speaker 1: there's the to go. If you're ordering on Postmates, it's 224 00:13:28,040 --> 00:13:31,960 Speaker 1: the to go trust me, the the to go light. 225 00:13:32,720 --> 00:13:34,480 Speaker 1: So trust me just basically means I'm going to tell 226 00:13:34,480 --> 00:13:39,200 Speaker 1: you whatever I want. Don't think, just eat. Exactly what 227 00:13:39,240 --> 00:13:42,160 Speaker 1: they're saying is like, let us just do this and 228 00:13:42,360 --> 00:13:45,160 Speaker 1: you know, we'll take care of you, which is nice. Um, 229 00:13:45,200 --> 00:13:48,239 Speaker 1: you know, which breeds brings me to the topic of ohmakasse, 230 00:13:48,520 --> 00:13:51,800 Speaker 1: which it is basically a tasting menu of of whatever 231 00:13:51,840 --> 00:13:53,800 Speaker 1: the chef wants to do. I've never done that. You've 232 00:13:53,840 --> 00:13:59,600 Speaker 1: never done that? No? Really? Okay, well it can get 233 00:13:59,720 --> 00:14:05,000 Speaker 1: very expensive because you're just saying do whatever you want 234 00:14:05,520 --> 00:14:08,080 Speaker 1: and then the bill comes and then like you're like, okay, 235 00:14:09,160 --> 00:14:13,080 Speaker 1: so you never had a macas before? Really? I mean 236 00:14:13,120 --> 00:14:15,839 Speaker 1: you've never Okay, do do do when you go on dates? 237 00:14:15,840 --> 00:14:18,120 Speaker 1: Do people take you to to sushi? Is that's something 238 00:14:18,120 --> 00:14:25,160 Speaker 1: you guys do? Um? Yeahs i'n't been on one of 239 00:14:25,200 --> 00:14:29,320 Speaker 1: those in a while. I don't know. I go to 240 00:14:29,320 --> 00:14:32,960 Speaker 1: sushi with my girlfriends. Is that a pregame situation? No? 241 00:14:33,680 --> 00:14:36,720 Speaker 1: It's not. That's where you're going for the night. Me 242 00:14:36,800 --> 00:14:39,680 Speaker 1: and me and my best friend Whitney go to this 243 00:14:40,000 --> 00:14:43,400 Speaker 1: sushi place in Taca in Brentwood called to Cow and 244 00:14:43,520 --> 00:14:46,320 Speaker 1: we go every Sunday. What how come I have never 245 00:14:46,360 --> 00:14:50,120 Speaker 1: gone on this place because you haven't been invited. Perfect, 246 00:14:50,280 --> 00:14:52,560 Speaker 1: you can come to the Cow on Sunday though. That's 247 00:14:52,560 --> 00:14:57,120 Speaker 1: a spot. It's so good. Yeah, I went to um. 248 00:14:57,120 --> 00:15:00,560 Speaker 1: I went to this I guess it's like a sushi 249 00:15:00,840 --> 00:15:05,880 Speaker 1: convention almost, and I covered it for for work, and 250 00:15:05,920 --> 00:15:09,440 Speaker 1: I met these guys who have invented this like automatic 251 00:15:09,520 --> 00:15:12,720 Speaker 1: sushi making machine. Yes, there's a lot of that. Yeah, 252 00:15:12,760 --> 00:15:17,240 Speaker 1: it's really interesting. I don't I don't know, honestly, Like 253 00:15:18,240 --> 00:15:21,080 Speaker 1: when I hear that it takes Morimoto, who is one 254 00:15:21,080 --> 00:15:24,280 Speaker 1: of the best sushi masters in the world, five years 255 00:15:24,320 --> 00:15:26,200 Speaker 1: to learn how to make rice. I'm not sure I'm 256 00:15:26,200 --> 00:15:28,040 Speaker 1: going to believe the machine can do the same thing. 257 00:15:28,840 --> 00:15:31,920 Speaker 1: Maybe you can. I have no idea. But that's the thing. 258 00:15:32,000 --> 00:15:35,520 Speaker 1: I don't think it's making the rice, it's forming it. Well. 259 00:15:37,200 --> 00:15:40,520 Speaker 1: Have you watched Gero Dreams of Dreams of shu is 260 00:15:40,800 --> 00:15:44,960 Speaker 1: Jero or Hero It's j I r O Gero Dreams 261 00:15:44,960 --> 00:15:47,800 Speaker 1: of sushi I have not. Okay, you need to watch 262 00:15:47,840 --> 00:15:53,560 Speaker 1: this movie. It's about a sushi restaurant in the subway 263 00:15:53,640 --> 00:15:56,920 Speaker 1: in Tokyo that has three Michelin stars. Yes, I know, 264 00:15:57,000 --> 00:15:59,040 Speaker 1: I know about this place. And actually one of the 265 00:15:59,120 --> 00:16:03,720 Speaker 1: apprentices moved to New York and is the chef slash 266 00:16:03,840 --> 00:16:08,600 Speaker 1: partner of Nakazawa in the village. Really cool, just a 267 00:16:08,640 --> 00:16:11,240 Speaker 1: four star restaurant. Have you been to that restaurant, the 268 00:16:11,240 --> 00:16:15,240 Speaker 1: one in the in Japan? Have not? No, you know, 269 00:16:15,240 --> 00:16:17,600 Speaker 1: I've only been to Tokyo once. I competed in an 270 00:16:17,600 --> 00:16:20,720 Speaker 1: iron chef there against Moremoto. In the rematch. He beat 271 00:16:20,760 --> 00:16:22,560 Speaker 1: me the first time in New York, and then I 272 00:16:22,600 --> 00:16:25,760 Speaker 1: beat him in Tokyo a few months later. And uh, 273 00:16:26,080 --> 00:16:29,360 Speaker 1: the people there from Fuji Television that we're producing the 274 00:16:29,360 --> 00:16:32,320 Speaker 1: show were incredibly nice to me, and they took me 275 00:16:32,360 --> 00:16:37,560 Speaker 1: to like these little hole in the wall sushi spots karaoke. Yeah, 276 00:16:37,600 --> 00:16:40,960 Speaker 1: I mean, I had a serious, you know, Tokyo experience. 277 00:16:40,960 --> 00:16:44,680 Speaker 1: It was so fun and uh, it was really amazing. 278 00:16:45,240 --> 00:16:46,960 Speaker 1: What about those um you go to the like I 279 00:16:47,400 --> 00:16:48,960 Speaker 1: went to when I was in Tokyo. I went to 280 00:16:48,960 --> 00:16:52,600 Speaker 1: a few of them, those sushi places where they just 281 00:16:53,080 --> 00:16:54,640 Speaker 1: make a bunch of roles and put them on that 282 00:16:54,720 --> 00:16:58,000 Speaker 1: like conveyor belt. Yeah have you ever done that? I 283 00:16:58,040 --> 00:17:00,400 Speaker 1: have not done that. It's kind of fun in l A. 284 00:17:00,800 --> 00:17:03,320 Speaker 1: No I did it in Tokyo. Could it could be 285 00:17:03,760 --> 00:17:05,880 Speaker 1: there there? I mean they definitely have them all over. 286 00:17:05,960 --> 00:17:08,280 Speaker 1: You were in Tokyo for what? Oh, you went on 287 00:17:08,320 --> 00:17:15,000 Speaker 1: a trip with with one of your ex friends. That's 288 00:17:15,000 --> 00:17:18,760 Speaker 1: what we'll call them. Um. Yeah, yeah, we hiked Mount 289 00:17:18,800 --> 00:17:21,600 Speaker 1: Fuji and we went to Tokyo. I mean, in place 290 00:17:21,720 --> 00:17:24,480 Speaker 1: is just so cool. Oh my god, it's so fun. 291 00:17:25,119 --> 00:17:28,880 Speaker 1: Tokyo is such a great such a great city. It's 292 00:17:28,920 --> 00:17:31,920 Speaker 1: so clean, and you can get anything in a vending machine. 293 00:17:32,040 --> 00:17:34,439 Speaker 1: And you know what else I love is that you 294 00:17:34,440 --> 00:17:38,119 Speaker 1: can go to like a little like convenience stores and 295 00:17:38,160 --> 00:17:41,120 Speaker 1: get really good um sushi and good what are those 296 00:17:41,119 --> 00:17:44,160 Speaker 1: what are those little sandwiches called? They're almost like triangles. 297 00:17:44,400 --> 00:17:47,600 Speaker 1: I don't know. After hand roll, I'm done, I don't 298 00:17:47,640 --> 00:17:50,600 Speaker 1: I don't know. I wish I wish I knew more 299 00:17:50,640 --> 00:17:52,960 Speaker 1: about it. I wish I really knew the intricacies of 300 00:17:52,960 --> 00:17:55,879 Speaker 1: it better, and I wish I could make it better. 301 00:17:56,880 --> 00:17:58,719 Speaker 1: You know what became kind of a thing when I 302 00:17:59,400 --> 00:18:02,720 Speaker 1: when I was at school there there's um the sushi 303 00:18:02,920 --> 00:18:06,560 Speaker 1: burrito trucks. I cannot get behind it. It does not 304 00:18:06,600 --> 00:18:10,080 Speaker 1: taste good to me. I'm not into that fusion. I mean, 305 00:18:10,280 --> 00:18:14,120 Speaker 1: you know, Mexican or cal Max and sushi should stay 306 00:18:14,119 --> 00:18:28,200 Speaker 1: in their own lanes. Do you think? The Other thing 307 00:18:28,240 --> 00:18:30,119 Speaker 1: I like what that Nobu does is he does like 308 00:18:30,160 --> 00:18:32,920 Speaker 1: some really cool appetizer dishes, you know, like very thinly 309 00:18:32,960 --> 00:18:36,640 Speaker 1: sliced yellow tail with hallopaniods of sauce. They do something 310 00:18:36,680 --> 00:18:38,720 Speaker 1: kill a new style, which is like when they take 311 00:18:39,000 --> 00:18:41,960 Speaker 1: slices of it could be like it could be yellow tail, 312 00:18:42,000 --> 00:18:44,160 Speaker 1: could be They do a lot with salmon or fluke 313 00:18:44,240 --> 00:18:46,719 Speaker 1: or something like that, and they take this warm vinigrette 314 00:18:47,320 --> 00:18:50,200 Speaker 1: that has like sesame oil soy sauce. I don't even 315 00:18:50,240 --> 00:18:52,439 Speaker 1: know what else. I mean, I'm not I just don't know, 316 00:18:52,480 --> 00:18:54,959 Speaker 1: but it's like definitely SESAMEI oil and then like some 317 00:18:55,040 --> 00:18:57,679 Speaker 1: chives or scallions and they heat it up and then 318 00:18:57,720 --> 00:19:01,320 Speaker 1: they just pour the hot finigrette over the fit so 319 00:19:01,359 --> 00:19:04,399 Speaker 1: it just kind of slightly cooks it. That's one of 320 00:19:04,400 --> 00:19:08,040 Speaker 1: my favorite techniques that they do because I just kind 321 00:19:08,040 --> 00:19:13,000 Speaker 1: of love that active action where the dressing is warm 322 00:19:13,119 --> 00:19:15,680 Speaker 1: and it's just slightly cooking the fish. I think. I 323 00:19:15,680 --> 00:19:19,360 Speaker 1: think it's a cool technique I've done. I've actually been 324 00:19:19,400 --> 00:19:21,760 Speaker 1: inspired by that when some things that I've done before, 325 00:19:22,040 --> 00:19:24,200 Speaker 1: like I did some of that stuff like at Shark, 326 00:19:24,359 --> 00:19:26,400 Speaker 1: Oh yeah, you made sushi at Shark, Well not yet. 327 00:19:27,760 --> 00:19:30,880 Speaker 1: I heard a great sushi chef, Kio. His name is Kio. 328 00:19:31,040 --> 00:19:33,280 Speaker 1: He you know, he's just, you know, again just one 329 00:19:33,280 --> 00:19:35,439 Speaker 1: of these people that are just masters at their craft. 330 00:19:36,320 --> 00:19:38,960 Speaker 1: And when you look at sushi chefs and they break 331 00:19:39,000 --> 00:19:42,080 Speaker 1: out their arsenal of knives, I look at my knife 332 00:19:42,080 --> 00:19:45,600 Speaker 1: set and I feel like it's an erector kit compared 333 00:19:45,640 --> 00:19:49,439 Speaker 1: to what these sushi chefs have. You know, their steel 334 00:19:49,560 --> 00:19:54,119 Speaker 1: is just so like it just seems so sharp and 335 00:19:54,320 --> 00:19:59,159 Speaker 1: so broken in and like there's like every knife has 336 00:19:59,200 --> 00:20:02,800 Speaker 1: its own story, you know, and uh, you know, they 337 00:20:02,840 --> 00:20:05,040 Speaker 1: have some weird shapes to them because they've been sharpened 338 00:20:05,040 --> 00:20:08,600 Speaker 1: so many times. And it's literally like when you talk 339 00:20:08,640 --> 00:20:12,000 Speaker 1: about tools of the trade, I mean, these sushi chefs 340 00:20:12,040 --> 00:20:17,359 Speaker 1: are like that's that's that's their foundation, what they're cutting 341 00:20:17,400 --> 00:20:20,159 Speaker 1: the fish with. It's really great. And so one of 342 00:20:20,160 --> 00:20:23,440 Speaker 1: the things we did was like Kio would make sushi rice, 343 00:20:23,920 --> 00:20:26,960 Speaker 1: and he would make some extra for me to make 344 00:20:27,119 --> 00:20:30,320 Speaker 1: like crispy rice dishes with. So we'd make like crispy 345 00:20:30,400 --> 00:20:33,119 Speaker 1: rice dishes with mushrooms or with black beans or sweet 346 00:20:33,119 --> 00:20:35,439 Speaker 1: potatoes and things like that to go as side dishes, 347 00:20:35,840 --> 00:20:37,520 Speaker 1: you know, with green onions and stuff like that with 348 00:20:37,600 --> 00:20:41,280 Speaker 1: the fish and so, and the sushi rice had like 349 00:20:41,359 --> 00:20:44,359 Speaker 1: this little sort of a little sweetness to it. It 350 00:20:44,400 --> 00:20:46,159 Speaker 1: had just it was like it had just the right 351 00:20:46,240 --> 00:20:49,440 Speaker 1: kind of bite to it and it would crisp up 352 00:20:49,440 --> 00:20:53,040 Speaker 1: really beautifully in a pan. So having like a sushi 353 00:20:53,119 --> 00:20:57,360 Speaker 1: chef on board in the restaurant was really valuable. Yeah, definitely. 354 00:20:57,520 --> 00:21:00,159 Speaker 1: Um I never went into the sushi shation itself. I 355 00:21:00,200 --> 00:21:02,280 Speaker 1: was basically it was not allowed in there. Not that 356 00:21:02,359 --> 00:21:04,080 Speaker 1: he was not that he was like that. I just 357 00:21:04,200 --> 00:21:06,760 Speaker 1: was like, this is your domain, sir. You don't want 358 00:21:06,760 --> 00:21:12,840 Speaker 1: me to hear this. This is obviously not classic and 359 00:21:12,880 --> 00:21:15,800 Speaker 1: this is definitely an American thing. But like you know, 360 00:21:16,160 --> 00:21:17,800 Speaker 1: every once in a while you go to a sushi 361 00:21:17,840 --> 00:21:21,840 Speaker 1: restaurant that isn't necessarily as high end as Nobu and 362 00:21:21,920 --> 00:21:25,840 Speaker 1: they're using like cream cheese into it. Yeah, that's they 363 00:21:25,840 --> 00:21:32,879 Speaker 1: call those Philly Philly rolls rolls. Ye. I mean, I mean, listen, 364 00:21:32,920 --> 00:21:35,119 Speaker 1: I'm not what I'm not. I mean, I'm only a 365 00:21:35,200 --> 00:21:37,800 Speaker 1: purist by by eating. But I don't know how to 366 00:21:37,840 --> 00:21:41,879 Speaker 1: make this stuff, so, you know. But that said, when 367 00:21:41,920 --> 00:21:44,800 Speaker 1: I want sushi, it's a piece of it's a slice 368 00:21:44,800 --> 00:21:50,600 Speaker 1: of pristine fish on a beautifully handcrafted rice. And like 369 00:21:50,640 --> 00:21:53,720 Speaker 1: a lot of places you go to, the guy says 370 00:21:53,760 --> 00:21:57,439 Speaker 1: to you, this is X Y and Z, no soy sauce. 371 00:21:58,000 --> 00:22:02,320 Speaker 1: Don't put soy sauce on it, right, Okay, But our 372 00:22:02,400 --> 00:22:06,200 Speaker 1: culture basically has us. You know, you see a lot 373 00:22:06,200 --> 00:22:08,120 Speaker 1: of people they take the sy sauce and they make 374 00:22:08,119 --> 00:22:11,240 Speaker 1: their own pond of soy sauce with like they put 375 00:22:11,240 --> 00:22:14,640 Speaker 1: a sabby in it, and and it's just like like 376 00:22:14,760 --> 00:22:18,439 Speaker 1: it's not that's really not what it's supposed to be happening, 377 00:22:18,800 --> 00:22:21,439 Speaker 1: you know, from a you know, from a purest standpoint. 378 00:22:21,920 --> 00:22:23,320 Speaker 1: A lot of times they don't want you to put 379 00:22:23,359 --> 00:22:26,399 Speaker 1: anything on it, or they'll just rub like a little 380 00:22:26,400 --> 00:22:29,240 Speaker 1: of their own sauce on into something and just put 381 00:22:29,280 --> 00:22:31,760 Speaker 1: like a like a brush of it on and then 382 00:22:31,800 --> 00:22:34,119 Speaker 1: they're like just eat it the way it is. You know, 383 00:22:35,320 --> 00:22:40,680 Speaker 1: it's really cool. I remember vaguely. You bring me to Nobu. 384 00:22:40,880 --> 00:22:42,280 Speaker 1: We were with a group of people when I was 385 00:22:42,320 --> 00:22:46,000 Speaker 1: really young, and you really wanted me to try like 386 00:22:46,040 --> 00:22:48,760 Speaker 1: all of the remember this, you were very young and 387 00:22:48,800 --> 00:22:52,000 Speaker 1: I was not having it. You're not having it. Look 388 00:22:52,040 --> 00:22:55,400 Speaker 1: at you now. I can't get enough once a week, yeah, 389 00:22:55,440 --> 00:22:58,280 Speaker 1: I know. But the other thing is that Japanese. Japanese 390 00:22:58,320 --> 00:23:01,399 Speaker 1: cuisine has a lot of cooked food as well. And 391 00:23:01,400 --> 00:23:02,920 Speaker 1: one of the things that Nobu does that I think 392 00:23:03,000 --> 00:23:05,680 Speaker 1: is so cool is he does like the crispy rock 393 00:23:06,000 --> 00:23:10,400 Speaker 1: shrimp appetizer with the spicy mayonnaise, and he does one 394 00:23:10,440 --> 00:23:13,879 Speaker 1: of the coolest dishes is the squid pasta. Have you 395 00:23:13,920 --> 00:23:16,320 Speaker 1: had that I don't think I have. It's not pasta 396 00:23:16,800 --> 00:23:21,520 Speaker 1: squid that looks like pasta. Oh no, it's fantastic. Yeah. 397 00:23:21,560 --> 00:23:24,520 Speaker 1: And then it's in like some soy situation. It's so good. 398 00:23:25,440 --> 00:23:28,080 Speaker 1: It's really really good. And they so they score it, 399 00:23:28,440 --> 00:23:31,000 Speaker 1: they score the squid so it looks like it's like 400 00:23:31,200 --> 00:23:35,240 Speaker 1: Rigby Tony or something, but it's it's it's squid. That's 401 00:23:35,320 --> 00:23:38,919 Speaker 1: so cool. You also like to go to Blue Ribbon Sushi, right, 402 00:23:39,440 --> 00:23:41,840 Speaker 1: Blue Ribbon Sushi is very good. But you know, I 403 00:23:41,880 --> 00:23:43,800 Speaker 1: know those guys that are Blue Ribbon, right, so it's 404 00:23:43,840 --> 00:23:47,679 Speaker 1: you know, it's Eric and Bruce there too, you know, 405 00:23:47,760 --> 00:23:50,920 Speaker 1: Jewish New Yorkers who started Blue Ribbon. You know, in 406 00:23:51,000 --> 00:23:54,640 Speaker 1: Blue Ribbon was like the original chef hangout from years ago. 407 00:23:54,720 --> 00:23:58,520 Speaker 1: And basically they're serving like amazing fried chicken and you know, 408 00:23:58,680 --> 00:24:02,360 Speaker 1: great meat dishes and things like that. Very American slash, 409 00:24:02,560 --> 00:24:05,560 Speaker 1: you know, I guess a French beat to it. Those 410 00:24:05,560 --> 00:24:10,280 Speaker 1: guys know exactly what they know and what they don't, Okay, 411 00:24:10,320 --> 00:24:13,240 Speaker 1: they're really really smart about it. And they opened a 412 00:24:13,240 --> 00:24:17,840 Speaker 1: Blue Ribbon Sushi and they hired amazing sushi chefs and 413 00:24:17,880 --> 00:24:21,080 Speaker 1: they just did they let those guys do what they do. 414 00:24:21,520 --> 00:24:25,280 Speaker 1: And that's what you need to do, is let the 415 00:24:25,320 --> 00:24:27,280 Speaker 1: people that know what they're doing do what they're doing. 416 00:24:27,760 --> 00:24:31,440 Speaker 1: Don't get in their way, don't get in Kio's way, 417 00:24:31,800 --> 00:24:37,920 Speaker 1: get his way. Always Hungry is created by Bobby Flay 418 00:24:38,000 --> 00:24:42,560 Speaker 1: and Sophie Flay. Our executive producer is Christopher Hasiotis. Always 419 00:24:42,640 --> 00:24:45,360 Speaker 1: Hungry is produced, edited and mixed by Jonathan hoss Dress 420 00:24:45,400 --> 00:24:48,960 Speaker 1: There Always Hungry is engineered by Sophie Flay. For more 421 00:24:49,000 --> 00:24:52,120 Speaker 1: podcasts from My Heart Radio, visit the I Heart Radio app, 422 00:24:52,160 --> 00:24:55,639 Speaker 1: Apple podcast, or wherever you listen to your favorite shows.