Momoko sue Walker say homo casa minha
trust chef
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- i'ma say I have a nice correct
connection to the Japan
we already business today no over 10
years but always you know we talk to
them or this is this is not they
understand what we need then you know
they're gonna choose what's different or
you know seasonable spring summer or but
I want to try something different
only serve the here
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today is in order a different fish but
everything from the north south island
nagasaki or kvass in this one we caught
a kiss
this is from the Nagasaki this is a
cuyahoga this is Nagasaki - people say
oh very fresh equal to fresh-cut period
free buys nothing no flavors but you
know after 2-3 days you know flavors
come out this is a Cahaba kind of
grouper
this is Hoshino it is small small scale
that was very hard to take it off so
that's why I know we use the knife then
you know shave it
you see the bureau of internal Cara this
is a from Mexico
this one is a psyche this one
someone made a very sick so we can you
know take off the scale
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this is a putz a wolf
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we use lane assault in the socket
then branch
so you know put in amongst a lot of
different texture and they really depend
to fail
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experience and also skill next time
I need a buddy are you know getting
better
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my style just like a big tree basically
Japanese maybe 10 15 20 years after the
tornado something extra accent to the
different style they do their different
immigrants
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training the knife skill I was a 15
years old already 30 years
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I mean of the modulus
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always we got something different you
know you're pouring our customers before
this one
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you
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