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Your Last Meal: Aaron Lau – Master Sushi Chef Series

Your Last Meal: Aaron Lau – Master Sushi Chef Series

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When you have been on loss of life row, your final meal must be 1 or all of those 12 dishes which might be created with such superb substances and finesse, you’d be blissful going through the afterworld after consuming them…

Sushi Ten has been one in every of our favourite locations to go to each time we’re in LA and for good cause: Chef and Proprietor Aaron Lao has spent over half his life perfecting the artwork of cooking and sushi.

Chef Aaron has been within the kitchen since he was 9 years previous working in household eating places primarily Chinese language meals. Proper after highschool he began working at Benihana’s as a kitchen chef then shortly after he was promoted to turn into a Teppan-Yaki chef and that is when he discovered that he had a ardour and love for Japanese delicacies and needed to study as a lot as he might. Ultimately studying sushi which he had by no means tried earlier than on the time. He was a younger man on a mission and knew that finally in the future he needed to personal my very own restaurant. So from The age of 18 he tried to work at many Japanese eating places as he might. Figuring out everyplace would give him a distinct perspective on strategies, kinds and preparation and after 6 years of studying Japanese delicacies and sushi, he ventured out and study Italian and French delicacies additionally which brings him the place he’s in the present day. He opened up his first restaurant on the age of 26 in 2002 named Toro Sushi and it grew to become an on the spot hit with the locals within the space they usually grew to become very talked-about. After about seven years he had a partnership break up and finally went out on his personal and opened up Sushi Ten nearly 7 years in the past with no associate.

When you’re lucky sufficient to sit down on the bar…ask Chef Aaron for he NoVe particular…as a result of if you have not tried any of those dishes, you have not lived.

Take pleasure in your dinner right here and bear in mind who informed you about them. See you all within the subsequent episode…

Observe Hiroyuki Terada:

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Help our Patreon web page to see unique content material not seen on YouTube, movies that may make you a greater sushi chef, and recipes that may dazzle your tastebuds…Grasp Sushi Chef Hiroyuki Terada shares his utmost intimate data with you.

As all the time, we want to thank all of our followers for spending time right here with us on YouTube. We’re all humbled and grateful for all of you and for all of the candy, sort and spirited feedback. See you within the subsequent episode…

Ship fan mail and merchandise to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138

New movies each Sunday and Wednesday!

Enterprise Inquiries: diariesofamastersushichef@gmail.com


About Grasp Sushi Chef Hiroyuki Terada:

Grasp Sushi Chef Hiroyuki Terada is without doubt one of the prime Japanese Cooks in all the world and the most well-liked Japanese chef on YouTube.

At age 10, Terada realized the fundamentals of sushi from his father after which went on to attend RKC Chef’s College in Kochi, Japan from 1987-1989. He quickly earned a nickname for his quick knife, consideration to element, divine presentation and skill to create new dishes and accents primarily based on conventional Japanese delicacies. After graduating RKC Chef College, he was referred to as to serve beneath Grasp Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the grasp of Kansai type cooking, thought-about to be the high-end of Japanese delicacies. Terada earned the title Grasp Sushi Chef by turning into the standing head sushi chef & can serve Fugu (Japan Licensed) to the general public.


Chef Hiroyuki Terada is utilizing the Minonokuni Matsu-1573 210mm Yanagi. Tremendous Blue Metal. Will also be used for breaking down entire fish and chickens. However usually for slicing, sashimi, greens, meat and so forth.. That is Chef Hiro’s customized specked knife.

For extra data on these knives, contact David Holly at david@knifemerchant.com or go to knifemerchant.com

Tell us the way you take pleasure in your Minonokuni.

Knife Service provider
7887 Dunbrook Street
Suite H
San Diego, CA 92126



  • Pipo Zaragoza on December 8, 2018

    What kind of chernobyl was that?

  • banana hands on December 8, 2018

    Urchin is one of the only animals that I will not eat… again…. wish I learned the first two times lol I guess it's also depends on the chef cooking it.

  • flannel pillowcase on December 8, 2018


    Note: For the idiots in the comments, this is a joke.

  • Johnathan D. Hill on December 8, 2018

    not trying to be a tree hugger but damn, imagine you're cut open, your organs snatched out and you're just sat on a plate, arms and legs still moving,
    would be a fucked up way to go

  • Dingus E. Dow on December 8, 2018

    I could eat the first dish alllllllll day long.

  • Almenfal on December 8, 2018

    i want some fresh shrimp like that too

  • Zay romello on December 8, 2018

    "It's RAW!!!"
    – Gordon Ramsay

  • StophersRAWR on December 8, 2018

    I love how they introduce the chefs in the end. Hell yeah.

  • Vlad Alexander on December 8, 2018

    If you like uni , I recommend you try chicken shit it's cheaper ,have been told it has better flavor and similar texure..

  • Debbie Goble on December 8, 2018

    You people are sick. you eat human meat too.

  • Debbie Goble on December 8, 2018

    Can't do raw it's sick looking

  • Moni Muz on December 8, 2018

    He is soooooooooooo right, way way more cruel things people do in this world!

  • KAJ JAK on December 8, 2018

    20:04 when you nut too quick and it hurt

  • beazek malandro on December 8, 2018

    how much was the bill?? o.O

  • Giant Dad on December 8, 2018

    im gay

  • mike young on December 8, 2018

    Who is the guy behind camera

  • KAYKAY’ ANNISE on December 8, 2018

    Chino hills 💪🏾

  • KAYKAY’ ANNISE on December 8, 2018

    California 🌞🌞 my hometown 😊😊

  • Babak Rad on December 8, 2018

    Why should we eat this? Look like a parasite inside… Are we in a shortage of food???

  • Stephanie Suelen on December 8, 2018

    Brasileiros, alguém

  • M.Rasya Raihn Ia on December 8, 2018

    Inggris semua 🐇:-(

  • Aiden Rementer on December 8, 2018

    I would want this guy to teach me if I wanted to be a chef… he inspires me to be one

  • Skoric Darko on December 8, 2018

    Touristen steigen im wasser auf die sterne. Die Asiaten essen es. Warum nicht

  • Abdullah on December 8, 2018
  • Dark Code on December 8, 2018

    Very very talented chef 👍

  • Motzer Alles Mist on December 8, 2018

    the food looks awesome but the noise in this restaurant would make me leaving quick. There are women makeing noise like chicken !
    No entry for women please

  • sarina walker on December 8, 2018

    I like the fact that it's served fresh a lot of sushi places don't serve fresh leaving to higher chance of sickness AKA food poisoning when is that fresh There is almost no food poisoning if any

  • Hans- Jürgen Wiegand on December 8, 2018

    Just what does that dinner cost? Trying to find out how much I need to save up, for a birthday celebration!

  • Jalisaa Lanaye on December 8, 2018

    I can’t even imagine how expensive it is to have a restaurant like this , these guys must have a lot of talent