Japanese chef Yuji Haraguchi, owner of OKONOMI // YUJI Ramen in New York, makes his spin on traditional pork chashu that substitutes Japanese young ye...
Japanese chef Yuji Haraguchi, owner of OKONOMI // YUJI Ramen in New York, demonstrates how he scales a kampachi. Want Bon Apptit shirts, hats and mor...
Japanese chef Yuji Haraguchi, owner of OKONOMI // YUJI Ramen in New York, demonstrates how he butchers an entire kampachi and transforms it into six v...
New Merch: https://shop.studio71us.com/collections/hiroyuki-terada Striped Bass from Master Sushi Chef Hiroyuki Terada Subscribe: http://bit.ly/2wHjb...
A Night by the Sea - a great collaboration of chefs, seafood and the surf industry! Thank you to all our sponsors, follow them on Instagram! @chefsr...
Tuna Tartare can be prepared in endless ways. I like adding scallion or green onion, a touch of sesame oil, couple splashes of soy sauce or ponzu, ...
Veta La Palma is a fish farm that takes "sustainable" to a whole new level. We trekked to the wetlands of Southern Spain to learn about their approach...
