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Morimoto turned into the "American localization" version of himself

My favorite iron chef is now a chill grandpa.

Japan might not have a strong sarcasm but they have very strong defamation laws and truth is NOT a defense. This is why when they ask japanese celebs their opinion they will either give a glowing review or say something like "I watched it" or "it was a movie"

Can't wait for Frenchie's French Onion Burger Sushi

16:20 As we were taught in the lab: "Gloves only work when you change them"

32:54 Instructions Unclear, my sushi now has focus and is filled with Determination, it has gone on a quest, if found, please consume.

The sushi at the end *poor people caviar?" You mean caviar can come cheap?!

YouTube is going crazy with these ads.

When I married my Filipina wife and moved in together, she didn’t trust me to cook for her for the longest time because I asked her if the rice cooker was a small crock pot.

Something I like about Nigel is that he will roast you like a demon and still be your friend. He did a video with Nick a couple days ago even though he lost his Uncle title.

It would have been perfect if after he said "As long as you pay" he looked directly into the camera and grinned.

No uncle title, the man has his own Grandpa title.😂 To be honest, quite the big change since his Iron Chef times.😅

22:37 Not gonna lie chef, the new camera angle for Frenchie looks actual dope. The lighting, background and face cut, looks just perfect. Maybe use that more often.

A quick primer on Hi-Soft boards..... They are a Polyvinyl Acetate rubber, typically with a solid core of wood or hard plastic to prevent warping. They are preferred for their special properties ... They do not absorb odor ( They will stain though), the rubbbery surface holds food in place to keep it from slipping on the board, and this means the cuts are far more precise and perfect, they are easy to clean and sanitize , and they  absorb impact, greatly reducing fatigue during long prep sessions. One of the biggest reasons to use a Hi-Soft board is to protect your kitchen knives. The rubber compound allows the knifes edge to sink into the surface of the board slightly, protecting the dge of your knife and helping to keep it sharper, longer.  Japanese sushi knives are typically made from high carbon steel that is very hard, so it will take an insane edge, but the edge can be fragile due to the hardness. The hi soft board protects the edge during use , where a hard wood or plastic board could damage the knife. .... one note, Hi-Soft boards are useless with serrated blades. Dont Do it.  Are hi - soft boards for everyone? No, but they are worth their weight in gold for the right kitchen.

Great video as always !!!  Uncle roger had some beezoz to go after Morimoto lol. Thanks for keeping it real and being funnny AF !!!

"cause they get sued!" True, true, not true but true.
Read this morning in NYT the mighty Redzepi was sued by a slew of former staffers citing physical and emotional abuse-allegedly.

grew up watching morimoto.I love what he does and he was a wonderful chef in many ways he was my bridge to foreign food thank you master morimoto you have introduced me to a world of flavor,

My parents put their chopsticks in their bowls when we go to fancy ramen places, and I always take them out and place them ontop of the bowls, I've explained why like 5 times each

I really like this new format where Brian makes the food of topic at the end, and the accompanying NY style chill jazz track.
Please keep this up!

that side angle for frenchie works! truly looks like he's sitting next to you. love it when an oops makes sense