How Master Sushi Chef Park Sangha Is Defying Sushi Tradition in Korea – Omakase

Tuna Master Kuniaki Yoshizawa Serves an Entire Omakase out of Bluefin Tuna — Omakase, How Master Butcher John Ratliff Is Making New York’s Best Salami — Prime Time, Why The Best Southern Barbecue Takes Weeks To Make — Southern Foodways Alliance, The Pizza Show: Rome, Secrets of The Royal Kitchen (Royal Family Documentary) | Timeline, 10 Egg Tricks, 5-Minute Vs. 50-Minute Vs. 5-Hour Steak • Tasty, Whiskey Expert Guesses Cheap vs Expensive Whiskey | Price Points | Epicurious, The Sushi Chef: Shark Hearts & Fish Sperm with Yoya Takahashi, Turning a Bacon Egg and Cheese Breakfast Sandwich into a Sausage — Prime Time, The Tuna King Reigns at Tsukiji Fish Market — Omakase Japan, What Does a Fireplace-Roasted Porchetta Taste Like — Prime Time, Chef Shion Uino Is the Sushi World's Next Big Thing — Omakase, How Master Sushi Chef Seiji Kumagawa Uses Modern Technology to Upgrade his Hawai'i Omakase — Omakase, Which Sausage Expert Can Make the Best Ramen Sausage? — Prime Time, 4 Levels of Hamburgers: Amateur to Food Scientist | Epicurious, New York’s Best New Pastrami Is Made with Fish Sauce — Prime Time, Street Food in Brazil - RIO DE JANEIRO Brazilian Food + Attractions in Rio, Brazil!, Michelin-Starred Chef Hirohisa Hayashi Does Much More than Sushi — Omakase, Gordon Ramsay Demonstrates Key Cooking Skills