Chef Masashi Yamada Serves Wild Game Hunted in the Mountains of Japan — Omakase Japan
Tokyo’s Tadenoha Specializes in Boar, Duck, and Bear Meat Cooked Over an Open Fire Grill — Omakase
How America’s First 3 Star Michelin Sushi Chef Serves His Fish
MODERN JAPANESE OMAKASE
How Master Sushi Chef Toshio Suzuki Ages his Tuna — Omakase
The Tuna King Reigns at Tsukiji Fish Market — Omakase Japan
Master Yakitori Chef Shigetoshi Narita is using Mexican Flavors in His Grilled Meat — Omakase
Chef Kanejiro Kanemoto Is Japan's Grilled Eel Master — Omakase
How This Sushi Master Brought His Two-Michelin-Starred Restaurant From Japan to Hawai'i — Omakase
7-Course Wagyu Omakase: Beef Ear, Tongue, Heart and Sweetbreads Selected By The Chef — The Meat Show
KUSHIYAKI HEAVEN - Amazing Selections, Amazing Food
How a Master Sushi Chef Creates the Perfect Japanese Omelette: Tamago — Omakase
How a Duo of Master Sushi Chefs Run New York's Most Exciting Omakase — Omakase
How Master Sushi Chef Keiji Nakazawa Built the Ultimate Sushi Team — Omakase
How 3 Michelin Star Sushi Legend Masa Cooks at Home
How Master Sushi Chef Derek Wilcox Brought His Japanese Training to New York — Omakase
Wild Meat Wedding - Hunt & Cook
The Only Michelin-Starred Yakitori Restaurant in America - Omakase
Foraged & Wild British Food - Restaurant Rabbit
Japanese Break Down a Deer Skills (Venison) | Deer Dismanlting Whole
