I Tried $800 Sushi Takeout

Hi guys, I'm inka. I make a lot of food videos. I also love eating out at restaurants, but since we know we're in some pretty wild times and a lot of restaurants are pivoting to

takeout

in New York City, there are a lot of really interesting ones. There are things happening and there are a lot of unique takeaways, so in this three-part mini-series I will explore some of these. The first one I'll explore today is

sushi

, which I think is actually one of the highest levels of

takeout

in a restaurant because

sushi

is something that typically focuses on how quickly it's prepared, how quickly it's that is served to the customer, so I am very curious to know what a high-end sushi restaurant is doing to adapt to the situation and transform that experience for their customers today I will be ordering en masse, which is one of the most sushi restaurants known here in New York City and, in fact, not just in New York City.

I think he is very well known throughout the country. It's a place that I've been wanting to go and try and eat for so long that they have this amazing tamaki box called a tamaki dough box, which I'm really intrigued by today. I'll have it picked up, that's how we do it. I am going to start. Going to the dough website, I'll scroll down to find the pick-up box of tamaki dough which is only offered on Fridays, so you have to pre-order which is what I'm going to do now. I'm going to order now it's just a guest, they also have some add-ons.

I'll see if you have any recommendations later. We will continue with the payment. Don't look at my credit card information. The order has been placed now. I'm just going to go pick up my box of masatamaki and actually have a quick chat with chef masa too. I won't go alone. Alvin will also come with me. We will see you there. Thanks for coming. Thanks for inviting me. I'm very happy. excited to be here, we're doing it right now, uh, this kind of situation, temaki, which is at home, a DIY and home style, that's why you decided to use tamaki instead of a sushi box, yeah, it We do it very often in Japan. especially to my house every year, when I go back everywhere with 20 people, starting with champagne and some seafood roll.

You know, it sounds so nice. A big part of your restaurant is about the experience. That's your way of doing it for clients. They take it home, yes, so you would have to slice it. I'm going to cut it into each slice, the perfect portion. You don't have to worry at all about this, just open the box, just take the sushi rice with seaweed, whatever you want, tuna, salmon. vegetable, whatever you can throw on top and then wrap it, dip it in the sauce, the heat allows us to enjoy the best parts, which I guess is what you do here, the quality is first, exactly excellent, which was the quality, it never changes, do you miss it? kind of like being able to face customers and interact with customers oh yeah, a lot, a lot, yeah, could you give us a breakdown of the tamaki box?

The most popular is tuna, of course, tuna, everything, of course, salmon is popular. Other kampachi, we also cut it into julienne. of mixture of small cubes with fish eggs and salmon with tata, of course, our star dish, total tartar with caviar on top and then shaved tuna, we call it nakaochi, the sea on top, very good combination with rooney and then it almost covers everything, you already know. I feel like you were really very deliberate with your selection of ingredients, whether they're popular or just a specialty exactly, so this is just the theme box for today, actually, there's a lot of fish in there, the 100 grams, you know, one more kilo. a kilo wait how heavy it is, my God, and this is that there is no rice, it's all fish, it's fine, or fish, when you take it home, you keep calling the texture, everything the same, you know it in the restaurant, when you eat, add-ons are available. one that is like a fish paste, so I invented this paste with DIY, they bring home no carbs, no gluten, 100 pure fish, 100 shrimp, we make a noodle, so it's all seafood, all seafood, wow, I'll show you later, oh my god.

I'm really excited for some, you know, chili, garlic, all the ingredients in the box, throat and everything. I made it easy if you don't like two spice, just one chili, you know, okay, I got a little hot. the shrimp eighty percent good sprinkle salt okay, almost ready right now the carrot is good season sweet the carrot with cauliflower puree in a very easy homemade way just hot water is okay a little salt, of course, like pasta that you are throwing here it is a good amount for one person 10 seconds pour hot water so heat it up the throne then mix a little bit the broth water parmigiano reggiano okay this is all that was so fast so fast right yes a little bit on top a little garnish chives here it is a shrimp pasta try it this smells amazing my hands are shaking wait i'm so nervous it's so pretty nice nice al dente right i love fish cakes oh this is like the freshness of vegetables the texture just disappears so i would choose this over regular pasta any day this is also people who get tired box of tamaki that they can make at home only very light protein this is very good thank you also thank you for cooking for us the packaging looks very detailed very complex can you tell me a little?

A little bit about that, all I know is Jeanette, she is working very well, precisely, the size, the design, the color, they measure everything, the people when they open the box, those instructions, what is the fish, what is the garnish, at the same time, they already know how to wrap, they know the tamaki so they can see. everything in my drawing what's in it what's there this is the shape just in terms of color whatever I can see well I'm enjoying what I'm doing you know it's fun right instead of everything that the printed word you see The drawing It's clearer, you can see it 100%, it's easy to understand, it's such a beautiful drawing that it makes it feel much more personal, like nice warm leather, especially this time.

Let's go to the box. Are there any kind of rules you have when eating? your restaurant what should I do when I bring this takeaway kit home if you can't finish it store it in the refrigerator you can enjoy it again the next day sushi rice microwave oven freshly heated that's the best way to eat so they are like meals multiple, not only can you enjoy the sashimi with wasabi you can wrap it with sushi rice you can enjoy it in many different ways you know it can be an appetizer great party champagne wine finish talking eat I'll be sure to have champagne later when we drink this Thank you so much, I'm excited to take this takeaway kit home and try it, sure, oh it was so unpleasant, should I do it again?

Like a lot of thought went into packaging this. Unpack all of this very carefully now so you can have a beautiful display in just a second. Unpack it right now. It just felt like unwrapping a gift that was delicious, it's extremely valuable because we actually got to see Chef Masa build this in front of us. and just like the amount of effort, attention to detail you put into this, I can't believe I'm here eating this right now, this is truly an experience and I haven't even started it yet, so here's everything we have, Not only does your average rice chef's dough even make sure the grains turn out especially fluffy, it's more acidic because there's more vinegar here, making it lighter.

Here we have some seasonal side dishes. I love how she uses seasonal vegetables. Toasted Japanese milk bread, which is one of my personal favorite bread, Chef Masa also recommended that we toast it again at home. There is also seaweed carefully packaged in this beautiful box. Ginger to help cleanse the palate. A little wasabi. This is homemade soy sauce. They adjusted it to be lighter as well. It's worth a kilogram. of seafood here I love it I love this illustration and it looks a lot like a handwritten letter there's also this card just to show you how to put together your tamakiro 10 points for usefulness 20 points for cuteness the lightest shine on the sushi box this also looks like a jeweler, I mean, look, that's going to start now, so I'm going to start with the bull tartare and the caviar, the Torah red tuna, we scrape it exactly the same with white onion. this caviar is all cetera caviar ozone also chef masa recommended that we start with this because it is a heavier combination it is actually best enjoyed with toast oh you know what he also said you can go first this one from this box with champagne it is a perfect dish , so can we get some wine here?

Please, thank you Alvin. We're going for the twist and the caviar is too much. I don't even think I need to add sauces to this. Greetings. I don't speak because I'm savoring this. biting into the toro is fatty in a way that it's almost creamy umami from the fish the creaminess oh my god this is crazy how can you go back to toasting regular toast with this? This is also chef masa's most iconic and distinctive combination, it makes sense that We are starting with this, thank you chef masa, regards, this is the hirame life, which is a coincidence, we make some tobiko chives again, you can accompany it with Champagne, also good, also crispy, very small dots of tobiko chives to help complement.

Both the color and the flavor, I think that's what I also love about what chef masa did with this box, which I'm sure you will like too, he makes it look very vibrant in his own way, it's time for my first row of tamaki and I also add some rice. a lot of rice, so I'll eat it first. It's good rice. You may like it individually. Taste the rice grains almost as if they were refreshing. Isn't that a strange way to describe rice? Add some of this hirami and tobiko. I will add. a little wasabi let's finish tada I love how the tobiko is crunchy almost it's like little bursts of umami that really complement the lightness of the harami which was super nice I'm going to continue cleansing my palate, the next uni dish that becomes popular, this one It is what we call nakaochi, which is very tasty.

The part that we scrape all the meat off of the tuna bones is the avalon shell that we used and it didn't affect any seafood. The normal metal type is an effective flavor changing type. you know, another lightly marinated onion, very very light soy in the child, the texture is different from other tuna, a much softer top of the tuna is needed, actually this tuna nakaoji with uni tuna wrapped together , umami, you can try it together, you know it is an incredible dish. go straight for this spring onion at the bottom maybe it's too much this is definitely more fish than rice dip it a little in soy sauce no one sees this oh that's good college makes me feel like I'm eating risotto and the creaminess of the uni with the lean tuna together and with some rice just balances it out that ratio was perfect it's definitely a little indulgent but it was so good I'm eating the caviar with my chopsticks let's get up.

I'm going to use this red radish underneath that we're using now. This is just a seasoned scallop, not stuffed, then the scallop goes into this shrimp. I could eat it as is. Did you see that scallop situation in the background here? Oh God. Gosh, take some wasabi, dip it in soy sauce, put it in my mouth, oh my gosh, oh my gosh, scallop is something I love, it already has that kind of velvety texture, the radish is really crunchy and refreshing together, I mean, I never have. I had it like this before, I think I'm a little surprised that it goes so well with shrimp, plus they're so bouncy, very cute, cute shrimp, they're like sweet shrimp.

I'm going to try some of this garnish here. the vegetables are still a little crunchy, but they also have a very light flavor, which I think is intentional because this is still the main dish and then the kampachi, so I give this side of the skin a little bit of a score because that way It's how you release all the fat, you see that the shine becomes shiny, right, a lot of fat comes out, a little cucumber underneath, compact, in the same rhythm, with very thin slices and that type of small dice with your wasabi, tobiko, tobiko, it makes you a little crunchy and spicy, this green chili type chili. spicy some people like it, so I'm going to put between this kampachi green chili on top, just dip the kampachi with a little wasabi, okay, here we go, the kampachi has more flavor, it's not as mild as salmon or the tuna. which I really like the green chili, it actually gives it a special touch, a lot of texture, it's the same as the tobacco before, it has that crunchy character, you see how the sides are like finely cut, that's why you bite into it.

Very gently lower the onion and the tuna is a good combination. We make a very fine green onion that works for this tuna hakami or everything opos. The size of the sashimi is a little bit thinner so you can eat it like you know, as a sashimi appetizer or you can do it, you know, hand roll the salmon sashimi. there is a red onion under the same salmon, we mix it with a little, you know, ikura, a little cucumber, it's a family, you know, choose a color, a chive, it's more beautiful, I love onion, it works very well, my all time favorite, it's like wagyu.

BeefIt usually melts in your mouth, take some wasabi and dip it in soy sauce. Tuna is the last thing you'd expect to be creamy, especially if it's just sliced, it's so rich it's not heavy, it really has that. like a buttery texture, I doubled it, I think it tastes even better because I'm thinking about the chef's dough, like cutting this in front of us just now, I haven't had sashimi this good in a long time, I actually don't think so. I've ever had sashimi like tuna sashimi, it's that good. I'm going to try some of this salmon tartare with red onion wasabi.

I feel like I'm eating a smoked salmon bagel, but without the smoked part the flavor is very similar, which is very interesting to me, it's almost a little bit Western, which is not what I expected, but it's very, very enjoyable. , so I think I had a little bit of everything here. I think this is one of those things I probably shouldn't rush into. You should enjoy it slowly. I love sushi. I love omakase. I love going to sushi restaurants to experience a full meal like this, so it's really amazing for me to be able to bring that experience home in the form of this wonderful box.

I know this box is much more expensive, it is definitely not one of those meals that you can eat every day, at least definitely not for me, it is something that can be shared with a lot of people if you are looking for a truly magical and extraordinary experience in the that you can really experience. sushi at the highest level, so I think it's something worth considering, the ingredients are still just as fresh, so many details are still put into it, I think that's what's amazing about this, where the master chef was able to translate from Somehow that experience that trying to give it to people in his restaurant in a take home version, he also said that if you can't finish this in one sitting, you can do it again the next day.

I will eat very well for the next meal, but for now I will continue enjoying this with my wine and experience the magic that is masa you