A sushi chef shows how to fillet red bream (kinmedai), how to crack its head and how to make broth out of its bony parts.
★I don't know what to call this dish in Japanese, so if you have any good idea, please leave a comment!

■How to Fillet Red Bream & Make Sashimi
   • キンメダイの捌き方（3枚おろしの仕方）ウロコの取り方から刺身の作り方まで  

■How to Fillet Butterfish
   • マナガツオの捌き方！西京焼き（味噌漬け）・幽庵焼きの作り方も紹介  

------------------------------------------------
■Contents
0:00　How to fillet and cook red bream
0:12　★How to scale red bream
0:59　　Where red breams are caught
2:17　　Red bream's season
2:27　★How to fillet red bream
2:54　　How to cut off red bream head
3:33　★How to cut red bream head open
4:20　　How to remove red bream gills
5:07　　Red bream's meat around its collar
5:50　★How to fillet red bream into 3 pieces
7:30　　Is red bream white-flesh fish?
8:10　　Are greater amberjack and yellowtail white-flesh fish?
8:22　　Are blackthroat seaperch and idiot fish white-flesh fish?
9:09　　What is white-flesh fish? (Watari's opinion)
9:49　　Removing red bream backbone and ribs
10:27　★Where is fish meat fattier?
11:22　　How to remove remaining bones of red bream
12:02　　How to cut red bream meat
12:41　　How to salt
13:32　★How to make broth with fish bony parts
14:14　　Ingredients and condiments for broth
15:35　★How to grill red bream meat
16:30　　How to season red bream broth
17:10　　How to dish up
17:32　　Condiments and seasonings for red bream
18:25　　Finished grilled red bream with its broth-based soup
------------------------------------------------

#restaurantopenedoctober2020 #bookonlineapp #redbream #kinmedai

[Recommended Seasonings by Watari]

■Chidorisu 1.8 L
https://amzn.to/2GbzKSu
Rice vinegar with refreshing flavor

■Mitsuban Yamabuki 900 ml
https://amzn.to/3igyY3B
Red vinegar with rich flavor

■Sanshu Mikawa Mirin 700 ml
https://amzn.to/36j7iZn
Aromatic mirin (sweet sake) made from sticky rice

■Inoue Koshiki Joyu 900 ml
https://amzn.to/36jydob
Soy sauce with strong flavor

■Amabito-no-moshio 100 g
https://amzn.to/3cQKhys
Salt with seaweed flavor

[Recommended Kitchen Utensils by Watari]
If you would like more details, feel free to DM me on Line (link below).

■Knife (by Suisin)
http://ginzawatari.suisin-shop.com/ec/
The knife I actually use

■Chopping board (by Miyoshino Kitchen)
https://ginzawatarim.theshop.jp/
The chopping board I actually use

■Dishes
https://ginzawatari.thebase.in/
The dishes I actually use

■Chopsticks for Dishing-up
https://amzn.to/2NBmFoW

■Fish Scaler
https://amzn.to/2YePTMh

■Fish Bone Tweezer
https://amzn.to/3c8Wccw

[Watari's Sushi Restaurant]
I have opened my own sushi restaurant "Sushi Watari" in Shibuya, Tokyo, on October 1, 2020.

I’m going to try to meet every possible need of my customers with services such as delivery and catering in addition to serving at the restaurant. I only take reservations (only for a private room) at the moment, so feel free to contact me if you are interested.

(1) Restaurant
*Courses only *Reservation required
*Only private room available (7 counter seats)

■Lunch (1 pm – 5 pm)
Seasonal sushi and appetizer course: From JPY 10,000

■Dinner (5 pm – 10 pm)
Seasonal fish course with drink: From JPY 20,000

(2) Delivery
■Standard sushi platter (12 kinds, 24 pieces): JPY 16,000
■Deluxe sushi platter (12 kinds, 24 pieces): JPY 20,000
*Delivery fee: Not included

(3) Catering
■Appetizer and sushi course: JPY 10,000 per serving
*Minimum order: 4 servings
*Travel fee: Not included

Please DM me on Line (link in the “About” section of my channel) if you want to make a reservation or have any questions. (If you don’t use Line, you can also contact me via Twitter or Instagram.)

■Address
1F Seiko Bldg., 1-6-4, Shibuya, Shibuya-ku, Tokyo, Japan

■Watari’s Line link
https://line.me/R/ti/p/%40182vttln
(To make a reservation, send me your name, date and time, and the number of people.)