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00:00Hello.
00:00Gozaimasu.
00:06Chefs, you've made it to the finale.
00:09Now, just two challenges remain before one of you
00:12will be named Morimoto Sushi Master,
00:15gain the recognition to realize your culinary dreams,
00:18and win the grand prize of $25,000.
00:22Wow.
00:22Chefs, you've been tested on the fundamentals of sushi.
00:33Faced off with a giant tuna.
00:35I felt pretty confident of this one.
00:36You?
00:37Yep.
00:38Tamagoyaki and bento boxes.
00:40This shape that I'm seeing every day in the sushi bar,
00:43that's how.
00:44Thank you, Chef.
00:44You've battled it out in team challenges.
00:47We're mean, we're green, we're sushi machines.
00:49Created works of art.
00:50Woo!
00:51And traveled the world of flavors.
00:53Hey, who do you think's got the hardest country?
00:55Dude, I think honestly you did, man.
00:58Your journey to the finale has been unforgettable.
01:01Oh, oh!
01:02I'm so sorry.
01:03It's on fire.
01:03It's OK.
01:04This is easily the most fun station we've been to.
01:06Each of you have won challenges
01:08and received the praise of your judges.
01:10It's beep.
01:11Good.
01:12But you've also faced critiques.
01:14Trimper isn't nothing special, just a shrimp.
01:17If I had some wasabi, I'd be getting a little bit more
01:19Japanese.
01:20I'm conflicted.
01:21Even more vinegar.
01:22And soda.
01:23Got it.
01:25You've grown tremendously as chefs.
01:28And one of you will soon join the ranks of global culinary
01:31elites as Morimoto's sushi master.
01:36In your final Ikose challenge, we are inviting you to craft a dish
01:40that highlights your skills that you've yet to fully
01:43exhibit in this competition.
01:45We want to be surprised by techniques or preparations that we might not be expecting.
01:52Consider this a choose-your-own-adventure culinary journey.
01:55I am stoked we get to showcase us and impress the judge based upon our skill set.
02:02I feel like it's anyone's game, but I want to come home with a trophy.
02:04I want to win it.
02:05Chefs, this is it.
02:07This is the final.
02:08Show me your skill and heart from the bottom.
02:13Okay?
02:14This is your personal battle.
02:22Since we don't have such a strict parameter on what you can or cannot cook, judging is going
02:28to be difficult because it's going to be subjective.
02:30The way I'm going to look at this is whose dishes are the most technically proficient.
02:36So make sure whatever you cook is strong enough to keep you here.
02:41All right, chefs.
02:42You'll have 60 minutes and access to a pantry stock with incredible ingredients for your dish.
02:48When time is up, you'll present your dishes one at a time at the omakase table.
02:53This is an elimination challenge.
02:58One chef will be cut from the competition.
03:00Okay.
03:01This is the first time that a chef will be eliminated for the first challenge of the day.
03:07And I just cannot feel any other way other than determined to win.
03:13Your time starts now.
03:15It's short in this.
03:18It is the finale.
03:19Good luck, chefs.
03:20The judges made it clear that it's about technical proficiency.
03:30So I'm definitely looking out for both contestants.
03:32They're both very strong.
03:34And I know they'll probably put something together that will match the level of technique that
03:39I want to put forward as well.
03:41Today, I'm going to be preparing some yakitori.
03:44It is going to be an execution of skill.
03:47The idea that breaking down fish requires skill set.
03:51Sometimes I feel like chicken requires even more technique to break down efficiently.
03:56Yakitori is something that really speaks to me because of the precision required to handle
04:02the chicken and the respect for the tradition of it.
04:05What do I need?
04:07What do I need?
04:08All starch.
04:09I'm feeling more relaxed and comfortable in the kitchen today because I won two challenges
04:15on the last competition.
04:17I'm feeling more confident today.
04:19I am making itayori tempura and also wasabi tartar sauce that go with it.
04:28And also, I'm doing a vegan sushi because that's my specialty.
04:35I'm cooking as if this is my last round.
04:38I need to really enjoy this.
04:40Being in a restaurant environment and in life in general, I struggle with speaking up.
04:46Developing vegan sushi almost feels like it gave me a voice.
04:51And I want to make sure the judges know who I am.
04:55So I'm devoning this itori and I'm going to salt it so it'll be ready to tempura.
05:02I tend to do clean dish, clean tasting, clean looking, but I've been getting that my taste
05:10wasn't there.
05:11It's too quiet.
05:12It's like my personality.
05:14I'm just trying to come out more and, you know, make sure they know who I am.
05:21Like I said, as if in my restaurant, but it's not.
05:28I am working on my matcha pasta dough right now.
05:41I am making a matcha uni pasta with a miso dashi broth.
05:46It's going to have different components such as squid and twill, tomato ohitashi, ikura,
05:51and the star is going to be the uni broth.
05:55This dish means a lot to me.
05:57It opened a gateway for me as a chef.
05:59I never liked uni before.
06:01When I first tasted it, it tasted ocean-y, brine-y.
06:05But when I first had it in a pasta, it kind of opened my eyes and motivated me to use fission
06:10flavors.
06:11I hope because I'm doing something I'm pretty comfortable with that it's going to do well
06:15in the competition.
06:16But then again, still have to impress the judge by making sure we execute correctly.
06:20There's definitely a lot of risk making pasta from scratch.
06:23I made pasta probably two to three times before, but I am very ambitious.
06:27I try to go above and beyond.
06:30The way I think of things is high risk takes high rewards.
06:33So me doing this is definitely a risk that I want to take.
06:37How are you guys feeling?
06:39Feeling good.
06:40Feeling good?
06:41How are you feeling, Abe?
06:42Feeling great, man.
06:43It's the final round, guys.
06:44Let's cook our hearts out.
06:45Yeah.
06:46Yes.
06:50This is a dish that's true to me because aside from sushi, yakitori was a dish that I really
06:57fell in love with, I feel like this style of cooking is 100% all about skills.
07:02This is not very easy to execute, to get the shoulder blade muscle off, the belly of the
07:07chicken off, the skin cut off properly.
07:10Now I need to get started on stuffing my mushrooms.
07:16My stuffed mushrooms will be stuffed shiitakes with chicken meat.
07:21I'm making a variety of different parts of the chicken.
07:25I have the chicken.
07:26I got skin that has the chicken belly.
07:29I have the thigh meat with green onions.
07:35And then I have a combo here that has the oyster meat of the chicken, part of the thigh,
07:40and also part of the chicken tail.
07:43So it's a combo of three different cuts.
07:46Still hoping that I don't go over time.
07:50Okay, guys.
07:51Party.
07:52Two minutes.
07:5332 minutes.
07:5432 minutes.
08:00I'm working on nigiri.
08:05I have tomato sushi and eggplant sushi.
08:11I'm fighting for female chefs.
08:15In this competition, Joan, Mio Mio, and Marisa, I know it means a lot for all the female chefs
08:24to see me.
08:25It will hopefully give them some courage to keep following their dreams.
08:30Yeah.
08:31It's my go-to sushi.
08:33So I think it came out nicely.
08:37I'm frying the my isoyori tempura.
08:47I'm trying to work on my squid and twill.
08:49I'm trying to get the temperature correct and let it dry out the moisture of it,
08:52so it kind of gives like a coral look.
08:54Twill is, it's like a crisp.
08:56It's visually pleasing and has a nice texture into your dish.
09:05The only thing I need now is more sauce.
09:08I grab my mixer and start whisking my broth to build a foam.
09:13Okay, guys.
09:14This is some 12 minutes.
09:1512!
09:1612 minutes left.
09:1712 minutes left.
09:18Please, oh, please, oh, please.
09:20Uh...
09:21Damn it.
09:22I'm worried that my sauce is not building with the foam that I'm looking for.
09:26Let's just see how this turns out.
09:37Looks good.
09:41It's down to three.
09:42We have Chef Jason, Chef Yoko,
09:44and I'm feeling like there's a lot of pressure
09:47because someone is gonna be cut.
09:49I'm gonna start plating.
09:50Okay, judges, any initial thoughts?
09:54Very interesting.
09:55Yakitori tempura pasta.
09:57I think it's quite interesting that each chef has chosen such a different dish,
10:02but each one is such a technical dish.
10:04Yeah.
10:05Chef Philip, I know yakitori looks like simple chicken skewers,
10:08but is it easy to prepare?
10:10I would hope he's very used to this technique.
10:13If not, this would be a really terrible decision to bake in the finale.
10:17If the chicken is not cooked perfectly, crispy skin, that's it.
10:22Good on him for going for it.
10:24I want the fat to render down.
10:29I want it to create that smoke.
10:31I want to try to capture the smoke a little bit
10:34and really get that smokiness on the meat.
10:37With competitions, anything can happen.
10:39I hope I would make it to the final round.
10:41But anything could happen at any moment.
10:44And I could be going home for any reason.
10:46I'm making a tartar sauce.
10:56Nice.
10:57I'm just going to add wasabi.
11:01Whoo!
11:04One minute left.
11:05One minute.
11:06One minute.
11:07One minute.
11:08One minute.
11:09One minute.
11:10Focus, chefs.
11:11Focus.
11:12They will look nice.
11:15I'm trying to plate this nice as I can.
11:21This is the one that matters the most.
11:24I'm just going to get a little more sauce on these.
11:27Ten.
11:28Nine.
11:29Eight.
11:30Seven.
11:31Six.
11:32Five.
11:33Four.
11:34Seven.
11:35Two.
11:36One.
11:37Five.
11:38Four.
11:39Seven.
11:40Two.
11:41One.
11:42Five.
11:43Eight.
11:44Two.
11:45Two.
11:46One.
11:47One.
11:48Two.
11:49Two.
11:50Two.
11:51Two.
11:52One.
11:53Two.
11:54Two.
11:55Two.
11:56some crazy dish with great level of technical proficiency all right jason come on up
12:11so today i decided to make yakitori the first two skewers are shiitake mushrooms that are stuffed
12:16with trimmings and the next one is a nagima thigh meat with the green onion and then the following
12:22skewer it's got skin that comes from the upper back the breast meat and it also has the belly
12:27portion of it too and then the last skewer is a combo it's got the tail the inner thigh meat and then
12:34the oyster and on the side i prepared an onsen tamago so it's a very soft boiled egg there's a
12:39little bit of a chili crisp on there and some green onions i feel like the skill set required for yakitori
12:45is similar to that of sushi just like sushi how requires such a high level of skill set to
12:51break down a piece of fish the chicken or the bird i feel requires even more skills
12:59this is good and then successfully you use a charcoal because the crispy outside and the juicy inside
13:04thank you i would have liked some different flavor profiles for each skewer but very good thank you
13:11chef it's a relief to hear them say that they really enjoyed it i'm hoping what i served the judges was
13:17good enough to stay here okay yoko show us your dish today i made pampei sushi with tomato eggplant and corn
13:29and also my take on fish and chips and the sauce has a wasabi so it's a little kick i know i struggle
13:36with turning up my volume throughout this competition so i wanted to showcase something that has some more
13:41punch
13:58yeah yeah this this is from your relaxation
14:03ordinary technique but not an ordinary outcome very very good thank you so much i'm so happy that
14:11he thinks that was the best nigiri he ever had in competition and it was eggplant i'm really proud of it
14:21abe come on up
14:22what i have for you here is a matcha uni pasta with crispy fried shiitake mushrooms squid ink twill
14:33and japanese uni with a little togarashi on top a long time ago i didn't like uni at all until i met
14:40my wife we ate at a restaurant that had an uni pasta and that was like the gateway of getting inspired by
14:46other dishes and for me to become a chef i'm happy to show this to you guys today
14:52overall this is a great dish nice taste okay but unfortunately it's a pasta so you did the not
15:02the twist presentation yeah so it's a mix together and the inside the inside a little bit you know dense
15:09yeah something like this i respect and actually really admire the fact that you were like okay i like
15:15pasta may not be my strongest thing i cook but it's what i want to cook and so i do admire that
15:21thank you i do think you didn't have enough sauce both chef's plate is essentially dry and and so is
15:28mine right away he noticed that there was not enough sauce i'm like oh my god i knew this was coming
15:34but i didn't have time to make the sauce that i wanted definitely nervous about this one chefs please
15:40join us at the amakasi table well here we are chefs one of you will not be moving on to the finale
15:58let's find out who's going home
16:15we have three great chefs with three great dishes but one of you will be leaving us now
16:28you will not be going into the finale i'm sorry
16:40yeah i i'm happy happy guy so this is a very tough decisions i'm very sad i let you leave you know
16:48i need me you're a great chef you have nice smiling and nice skill nice technique you can do anything from
16:54my asian food to the pasta you are the greatest chef okay unyielding meaning never give up that's a good
17:08way to define you yes thank you so much i'm very proud of myself there's only a handful of chefs that get
17:15to be in this competition i came to prove that if you have a passion for cooking no matter what you
17:20done in your past or where you're from it's all about what you do now and i feel like me making to
17:25the finals is more than enough this is a once in a lifetime thing if you really believe that you
17:30could achieve something you can you guys are awesome me too me too i can't root for one of you guys but i'm
17:37waiting for both of you guys so you guys are great chefs thank you so much guys thank you so much
17:41thank you guys you're amazing chef marimoto thank you so much for this opportunity and i'm not going
17:47to let you down i'm going to keep improving congratulations yoko and jason you are facing
17:52off in the finale congratulations what a crazy competition this has been oh my god it's you and
18:02jason the only one standing now in the quietest chest i know right i'm very excited as am i very
18:09excited thank you so much for your sushi master challenge you'll each be tested on your cooking
18:16skills sushi preparation and showmanship the final steps of becoming a sushi master is live preparation
18:25and presentation at the omakase bar we want you to make an eight course omakase tasting menu
18:32that you will serve live to the judges you'll be making four sushi dishes and four other dishes
18:40that are appropriate for an omakase what i'm expecting when we come and sit down at each of your stations
18:47i'm expecting to feel like i'm at a high-end michelin-starred omakase restaurant a great omakase is a
18:55culinary journey where every bite tells a story about the chef's passion skill and attention to detail
19:02creating an unforgettable dining experience you'll have 90 minutes to prep before your customers
19:08which is us will be sitting at your bar and your service will begin you must complete that service
19:14in one hour and 15 minutes i know that's like so much to ask of you so we are actually going to give
19:23you some help i wonder who welcome back chef lucas great to see you all again lucas will be helping
19:37you both for prep and for service jason lucas will help you for the first 45 minutes of prep then yogo
19:45lucas will help you for 45 minutes of prep additionally you'll both have lucas's assistance for one hour of
19:52your omakase service all right chefs your time starts now good luck jack let's go guys let's go
20:09the final challenge is omakase i'm feeling so happy and excited this feels like the once in
20:16lifetime opportunity i really have to keep my focus show my strength and my personality oh what am i
20:23forgetting i saw dried shrimp did we see dried shrimp before eight courses in 90 minutes can be a little
20:29difficult so i'm going to try to be as precise as possible i'm going to try to make every dish count
20:36this kinmedai is going to be one of my beginning courses the kinmedai is a king of snapper so it's an honor
20:43to use the kinmedai i've done omakases before at home and at the restaurants in the past it's a fun
20:50experience omakase is a really fun way to do things that you may not do all the time
20:54i'm making tamagoyaki because i know chef philip loved the taste of my tamagoyaki
21:09it's very very tasty chef thank you so much
21:11let's go it's gonna be soy sauce and sugar it goes well with sushi rice
21:22right now i'm going to start breaking down this fish all right so this one is the kamasu this is
21:31going to be for the nigiri course my inspiration for the high-end omakase is adding some unique flavors to
21:39traditional nigiri and that would be the puerto rican aspect of myself
21:54sorry taco so i picked octopus i want to do a very like nice appetizer dish
22:03so the previous challenge really inspired me to look into more artists and i thought
22:09about incorporating their art history into my cooking i wanted to do something that's outside
22:17of my box of course i want to keep this mokase traditional but i want to make something that's
22:23also playful and interactive for the guests what you doing over there yoko um what you beating up
22:33oh it's got to be taco yes i'm beating taco to tantarize the octopus
22:44all right now i'm separating the shrimp this is going to be part of the mofongo dish i'm going to make a
22:49tartar out of the meat and then i'm gonna fry the heads mofongo is one of my favorite puerto rican
22:57dishes it is an absolute comfort food for me my mother's puerto rican and mofongo was something that
23:04i always grew up eating so this dish is you know in honor my mom and my puerto rican side jason
23:11well i got the bacon rendering right now on the stove for the mofongo thank you and then i'm wrapping the
23:17leeks right now with the remainder of the bacon okay and then i'm gonna do tofu next i normally just
23:29smoke the regular tofu that's for both but i'm gonna try homemade tofu this time i'm making smoked tofu
23:40which is for my persimmon salad i probably smoke this before i cook it i really want to make the first dish
23:49something that's eye-opening so you're excited to eat more for next courses
23:55yoko you about ready for me yes i'm heading over soon how many minutes i don't know not soon enough right
24:03why could i not use this yeah i always oh sorry i cut myself uh-oh medic medic please
24:17oh no chef here hold it above your heart thank you face it down
24:24oh that's not good
24:38okay come on hold on to me
24:43that sucks
24:46i need a seat here we're on that building a chair right here it's okay it's all right it's happening
24:52is there any way i could lay down possibly i don't know what's happening
25:04how do you feel we're better yeah i'm okay okay perfect
25:13you okay yoko yes thank you the cuts doesn't usually really affect me
25:20okay this time it was very difficult to keep cooking
25:25don't give up i'm gonna give up
25:31chef
25:31what are you looking for
25:34that's good perfect you're the best lucas thank you
25:37you're the best bud time's up you need to go help her please
25:40hi yoko i'm here okay great what do you need
25:43uh i need a smoke gum we're gonna smoke this liquid
25:48what kind of smoke do you want apple please apple hurt
25:54good yeah that's great so right now i have kohada and aji
26:00kohada and aji has specific way of prepping and i think it's one of the items that really shows
26:07skill of sushi chef you still thinking ice cream chef yes
26:15the ice cream maker takes about 45 minutes maybe more all right
26:23in my head i planned very well i don't know what to do
26:27let's see but even real time my plan wasn't coming together as i hoped
26:37is that for the ice cream yes sir i want to use ice cream maker but i'm running out of time
26:43so i'm gonna use liquid nitrogen instead look as i'll need nitrogen like really soon heard
26:50i make a uni ice cream
27:13right now i'm shucking some oysters what course is the oysters for chef i should be like seven so i'm
27:18you're doing uh hold on i think i just i think i just need to breathe
27:28breathe yoko yeah everything started to feel overwhelming but i'm here for a reason and
27:37i'll keep going so i can have smooth omakase it's okay yoko you got this give me five give me five
27:43all right you got this all right hello chefs hi yoko i'm nervous because i'm cooking right in front of
27:58the legends i'm telling myself to remember to breathe i think if i stay calm it will be amazing course of
28:05omakase so through this competition i had this idea of like how this sushi should be but meeting all these
28:15different kind of chefs really inspired me to open up more so i wanted to prepare something that's
28:22playful for me but first could we take shower thank you so much all right cheers y'all congratulations
28:40all right so first course is going to be smoked tofu salad to the persimmon and pistachio
28:48i wanted to add a little bit of smoke to enjoy the smokiness and the freshness of the fruits and
28:57oh gorgeous oh my gosh it smells like japan
29:05i also smoked the tofu sauce that's a very smart idea
29:09so chef how did you get into sushi
29:40i got into sushi when i first moved to america actually so you left japan moved to america
29:46and then got into sushi yeah
29:50today you have katsu and then kamasu and
29:55each has different way of preparing and i really wanted to bring that to omakase today
30:02sashimi is very refreshing thank you so much nice choice
30:15this is a wave wave yes
30:17yes nami hi i was inspired by the hokusai picture nami so i really want to bring my inspiration from art
30:26to my omakase this course it's a piece of nigiri
30:30i want to bring my inspiration from art and art and art and art and art and art did you like it
30:42like it she doesn't know oh you don't think oh really yeah those are the more
30:53salt different hundred percent was there balling you say little
31:01don't let that bother you though
31:04I have two kinds of oysters one is ponzu ginger juice and other is marinated in soy sauce and
31:18this is another playful role I wanted to do
31:34Philadelphia roll when I first moved to America and I have Philadelphia roll I thought it was a really
31:40weird yeah you know we have the cream cheese but they taste it really good so I did it with a
31:44mascarpone cheese instead and this is the best Philadelphia roll I've ever had because it was
31:54toro not smoked salmon exactly and you didn't put cream cheese in it oh it just keeps getting better
32:03and better thank you I learned calligraphy as a kid so using scripting to the calligraphy it feels very
32:28nostalgic and also innovative that I was able to put that into cooking
32:33the soul she literally put it on the plate
32:49this is uni ice cream with pistachio I wanted to do calligraphy because I wanted to do something
33:00that's very unique to me yeah yes please enjoy
33:03this is my favorite oh wait oh that's not ice cream is that part of that not enough one more
33:12that where right she made here one more and that dog for ice cream then this is a
33:19the courtroom that's a part of yeah I think gonna find you the center of her heart is made out of sea urchin yes
33:25so this is the end of meal this is good and then from your spirits or entire meal
33:36so from smoke to here
33:40I'm very very proud of myself that I kept going throughout competition I was able to
33:52showcase my vegan sushi my personality and creativity and most importantly I stay true to myself
34:07I've done omakases in the past so I have an idea of how it should progress hello chefs hello but
34:19these are the most intimidating people to be serving an omakase to welcome this is their domain this is
34:26their world I'm nervous shall we start absolutely okay excited so today's first course is going to
34:38be a seared salmon belly it's gonna have a little hot sauce that I made I'm just gonna take the
34:43belly I'm gonna sear it off I'm trying to work as calmly as possible I want to show them that I'm
34:50confident in my dishes I'm confident in my ideas I'm not hesitating this is a dream come true to serve
34:57chef Morimoto at my own omakase chef Morimoto at your sushi restaurants when you're serving omakase are
35:05you one to talk a lot or no it depends on customer oh depends on the customer how much are they gonna
35:10spend no just kidding so here we have the seared salmon the cucumbers I marinated in Dijon mustard soy
35:22sesame oil and vinegar mixture and the hot sauce is at the bottom
35:27what do you guys think hot sauce isn't something that you typically see very often a very Latin kind
35:40of vibe yeah so the next course is inspired by my Puerto Rican side my mom makes amazing Puerto Rican
35:48food and there's something about when mom makes it there's like a feeling of love with it too yeah my
35:54main comfort dish for Puerto Rican food is mofongo it's a mashed plantain and then it's gonna get
35:59topped with shrimp head and also I'm gonna add a Japanese inspired broth to the dish as well so it's a
36:07little chicken it's a little dashi and I'm gonna come around with the broth chef Morimoto what do you
36:21think about this dish quiet quiet the meal itself is quiet so far people eating good food quiet this
36:31is a very interesting dish because I've never had anything quite like it I need to appreciate that
36:36this is kin medai and it's got a saikyo miso and yuzu sauce on the bottom and then we're sauteing off
36:47some vegetables corn okra and jalapeno so this dish is sweets with the fish and then the flavor punch of the
36:56vegetables my next course is going to be a seared piece of Wagyu New York strip with the marinated
37:06vegetables and a bacon wrapped leek there's you got very interesting style the ideals that hit the
37:17plate are combinations I don't think I've had before where does this idea of a bacon wrapped leek pairing
37:25with Wagyu come from I mean I try to have the idea of balance in mind of acidity with savoriness from
37:32meat now we're gonna be jumping into sushi oh how did you get into sushi growing up I lived in Puerto
37:41Rico until I was 10 years old moved to Milwaukee when I was 10 soon as I graduated high school broke
37:47teenager going out to get sushi you're like I can't afford this maybe I could make this so sushi for me
37:53started as a passion and that's never changed you know this is my favorite part of my day making
37:58nigiri it's about like the consistency it's about the pressure there's so much to it you know that's
38:04that's a dream of mine to just do like an omakase restaurant so if you opened your own restaurant it
38:09would be in Milwaukee yes it would and you'd want it to be in Milwaukee I would I don't want to leave
38:13Milwaukee hanging I want there to be like somebody there who wants there to be good sushi in Milwaukee
38:19just a matter of time yeah so here we have thank you hi nigiri it's got some grated daikon ponzu
38:30chives and some crushed cashews now I have some clam nigiri it's gonna have black truffle and a little
38:46bit of lemon juice exciting this tastes like maybe if you're eating sushi at like a crab shack almost
38:59so right now I have kamasu coming with a Thai basil oil and then it's gonna get topped with the parmesan crisp
39:11thank you enjoy
39:26whoa so this is the santa barbara uni golden or citra caviar and there's some matcha green tea on the outside
39:35is this meant for sort of dragging you can sample the tea along with the sushi I will like this one
39:47oh my gosh sweet mother of pearl I'm gonna end it with some tea for you guys and this is the fukamushi
39:59center oh well thank you chefs thank you for dining at my restaurant I hope you enjoyed everything
40:09what would I like it if you challenge us to be serving some different different approach so how much
40:19should I pay for you should have nothing to be here is crazy to be serving you guys is such an honor
40:27it was an art to eat your food thank you for dining with me I'm feeling relieved it's over with I served
40:35the judges I got some good feedback I believe that my omakase showcase the skills that I have put forward
40:43throughout this entire competition I'm feeling confident but it is a competition and anything can happen
40:50Jason
41:00Jason
41:01Yoko
41:03This has been an incredible journey thank you so much for sharing your food your skills creativity and your stories with us
41:14you should both be so proud of yourselves with what you were able to show us in this competition
41:23Jason
41:24So I watch your challenge from day 1 to today the finale you were great
41:27And then today's omakase your background from otrico you say?
41:31Yes
41:32So it was great successful story thank you very much for that
41:36for that thank you first time i saw you eight contestants here oh such a small japanese girl
41:48came in huh so that was first impressions now you are here like this top two hi your
41:57presentations hearts and the spirits it's getting better and better so you have to be proud
42:02there were so many hits and very few misses in both of your omakases but it came down to who had the most
42:12flavorful dishes only one of you will earn the 25 000 prize and the most coveted title in the world
42:20of sushi let's find out which chef has truly earned the title as morimoto's sushi master
42:32and morimoto's sushi master is
42:46all of the hard work that i've put in so far
42:53Oh, my God.
42:57Oh, congratulations, all season.
42:59I did it. I won.
43:02Winning Morimoto's Sushi Master
43:04validates all of the hard work that I've put in so far
43:08and why I do what I do now
43:10and why I feel so strongly about sushi.
43:13All season, you've been a very, very strong
43:15player.
43:17All season, you've been a very, very strong player.
43:20You've given us some solid dishes
43:22and even stumped me a few times.
43:24Things that I thought for sure wouldn't work, did.
43:26You should be very proud of yourself.
43:29This is the biggest accomplishment of my sushi career.
43:32This whole competition has been tough.
43:34To finally make it to the end and win,
43:36it is the cherry on top.
43:38I've definitely grown during this competition,
43:40and it is the best thing ever
43:42to be complimented by these two chefs,
43:44to hear from you and you and you and you.
43:46It is the best thing ever to be complimented
43:48by these two chefs.
43:50To hear from you guys is the best thing in the world.
43:52Well, Jason, not only do you get the title
43:55of Morimoto's Sushi Master,
43:57but you also win the $25,000 grand prize.
44:00Oh, my God.
44:01Thank you so much.
44:05To leave here with $25,000,
44:08I'm gonna use that to bring an elevated omakase to Milwaukee.
44:12This is quite the milestone of my career
44:15and my journey,
44:16and it's nowhere close to being done.
44:18This has made me feel so good about myself.
44:21And I'm so ready for my next chapters.
44:25Thank you guys so much.
44:27You did a great job.
44:29You cooked really, really well all season.
44:31You should be very proud of yourself.
44:33And if you ever need an investor to open your vegan sushi restaurant,
44:35you look me up, okay?
44:37Yes.
44:38Thank you so much.
44:39Good job.
44:40Congrats.
44:41Although I didn't earn a title as a sushi master,
44:46I'm feeling happy for Jason.
44:48Throughout this competition,
44:49I got to push myself and grow as a person and chef.
44:53I feel like my confidence blossomed,
44:55and I also gained my sushi brothers and sisters.
44:59I'll give you one thing, okay?
45:01I'll give you one thing, okay?
45:08Adversity polishes you like a gem.
45:12Really?
45:13Yeah, I think that's correct, right?
45:15Adversity polishes you like a gem.
45:16Nice English.
45:19Thank you so much.
45:20Jason.
45:26Fortune, perseverance, and stubborn tenacity.
45:29Thank you so much.
45:31In the beginning,
45:32I couldn't even believe that I could get to where I'm at now,
45:34but I proved it to myself.
45:36My hard work has paid off.
45:38Coming home to Milwaukee with this win
45:41means so much to me.
45:42I know this journey isn't over,
45:44and I will just continue on with the passion
45:46that I have inside for this.
45:48Sure.
45:49Okay, so...
45:51Thank you so much.
45:52Say sushi.
45:55Sushi.
45:56Sushi.
46:22Sushi.
46:24Sushi.
46:25Sushi.
46:39Although it was...
46:40the enjoyment of marriage.
46:41This type of insurance might be better.
46:43I'm ready for Mobility.
46:44You're what I never mistake you leave.
46:46I can't take this marketing just as a joke.
46:49You idk at your.
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