How to Make 12 Types of Sushi with 11 Different Fish | Handcrafted | Bon Appétit

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Devansh Das : what am i doing here at 3 AM in morning. I should go to sleep

Hadir Kabani : That is a tough process that require alot of skill and experience. Impressive.

Bernardo Santos : If I were a fish, I wouldn't mind dying to be treated this respectfully.

Euryale Music : No crappy Music... THANK YOU!! Your voice is Music, and your skills are Art,, Gee! I was so entertained, and educated on Sushi, love this video!!!... Subbed

Pierre Menezes : TAI: Scaling (0:13), Filleting (4:01), Curing (23:17), Slicing (29:27) ISAKI: Scaling (1:03), Filleting (5:58), Curing (17:30, 20:03), Slicing (28:29) TAKABE: Scaling (1:35), Filleting (7:17), Curing (20:57), Slicing (28:58) KINMEDAI: Scaling (1:56), Filleting (5:10), Curing (17:23, 18:06), Slicing (28:16) SHINKO: Scaling (2:14), Filleting (9:36), Curing (16:46, 22:50) IWASHI: Scaling (2:46), Filleting (8:58), Curing (17:54, 20:49), Slicing (27:44) AJI: Scaling (3:01), Filleting (8:07), Curing (17:46, 20:25), Slicing (27:27) SHIMA AJI: Scaling (3:14), Filleting (6:33), Curing (17:35, 20:03), Slicing (28:40) TACHIUO: Filleting (10:23), Curing (22:20, 23:09), Slicing (29:08) AORI IKA: Filleting (12:27), Slicing (27:56) MAGURO: Curing (18:38, 22:31), Slicing (27:16) TAMAGO: Preparing (24:17), Slicing (29:42) Nigiri (ALL): 29:50

Mike O'Barr : Us humans are really primal creatures, we all just watched 30 minutes of an artist showing the many many skills he's acquired over years of study. His medium is food.... Everyone here was mesmerized by his voice. Fascinating.

M C : Sushi Daddy goals right there

Army Otaku : I love how he mentions that he constantly wants to improve because all of us could use that mentality

Green Fluid : This guy’s voice is like a guy who is high, and he haven’t slept for five days. I love it.

RadenWA : How does it feel when you spend so much time learning how to identify and prepare many different fishes and yet people judge you first by how you make an omelette.

HeezeBagGames : That was pretty goddam fascinating.

he is trumpy ' : This is 32 minutes ! EDITED ! Imagine how long will it be just for the chef in a restaurant to prepare all these bad boys !

Barfing Coyote : Congratulations , you provided the most instructive and entertaining video I have ever seen . It is rare to find an instructing professional that does not take on an aire of "snobbery" while teaching students . Thank You Very Much for taking the time out of your schedule to put together something so valuable to me and others .

EnzoTrash : damn the shinko looks far more trouble than it's worth

Sprezza tura : You gotta admire the amount of prep work and expertise that go into preparing these sushi, not even taking into account the execution to serve the sushi yet...... really justifies the high price and explains the amount of people a sushi master can serve at once.

Kush Kamble : 32 mins well spent

plutonian : He has nice hands 🤗

yIKES A kpop Stan : Not gonna lie, I usually get annoyed by monotoned voices but his was quite soothing.

PA Outdoors : Superb video. No bull, no gimmicks, no fluff. This kind of minimalist mastery represents the absolute best of YouTube content. Thank you, Chef Auger. Thank you Bon Apétit.

JakesterJung : damn i could listen to him all day

Aliien Wolf : it took me 6.30 mins to realize he is asian 😂 his voice is super sexy .... it's insane

joes pie factory : He is doing it wrong. I am from japan and it commonly done with a pickaxe

Jeungri Oppa : I still can’t tell if he’s a ghetto asian or a weird white dude...

phil : legend has it he snuck in a knife to an aquarium...

Julian Mastri : i could listen to this guy talk about anything tbh

Gordon Stanley : One of the best, most humble, and yet most competent demonstrations I have seen on YouTube. Domo arigato gazaimas.

MrTangerillo : 10:34 that was close lol

acslater017 : Japanese fish names are so much more appetizing. Seriously, would you rather eat Isaki or Threeline Grunt?

Anthony Wolf : I sometimes clean Snapper, Grouper, and Flounder at work..... and I was surprised at how many times I was like, oh I know how to do that. The Japanese just have a love of love for the fish.

Keynan Lewton : Watched this while eating shrimp ramen and flaming hot Doritos i obviously know about sushi.

emelina bonilla : I clicked for the video, I stayed for his voice

Rachel lee : Im soooooo into his knife skill, his tattoos and his clear voice when he speaks 💕💕💕🙈🙈

Amanda duran : sushi bae

Stereo : Thanks for not putting music on this video, makes it much better this way

Katie Laboy : Can he come cook for me and tell me everything he’s doing

bibbyshibby : Very well spoken and knowledgeable I had no idea this video was a half hour. So much interesting info!

Deceased : That voice 😩 He could talk about fish to me all day and I wouldn’t even care.

Contherage : I've never been a fish person, but something about watch the fish become sushi makes me want to eat it.

Tosh T : This is such an awesome series. @32:30 The transition from individual nigiri to whole fish to final plate was quite satisfying after such an entertaining video. Well done, BA. 👍

Fritzi Lang : The amount of knowledge, dedication and skill that goes into becoming a sushi chef is amazing.

random guy guy random : this nibba masacred bikini bottom

Waddling Cucumber : I made sushi once! Or i tried.. Basically, i threw a goldfish in a rice cooker

Oliang and nomyen TV : aahhhh....hh can you please feed us one each of those?

Oon-Hui Ng : "Sushi is just raw fish on rice. There's nothing difficult about it. They just slap it on. It's such a scam how it costs so much" Me: shoves this video in their face.

Artem Rayskyy : Im guessin most of that work is done before the restaurant is eve open?

Some Random Edgy Guy : That was very soothing and interesting at the same time, I admire your work and effort!

1 year ago : Anyone else hate the word umame

lole lelo : Calming to watch... Then advertisements broke the mood...

Sheldon Gunby : TBH I never knew there was a such thing as a Fish Scaler. My fish scaling just got tons easier.

Claire Kug : This was amazing. Loved watching this. I feel like sushi restaurants should charge more.