Third-Generation Sushi Master Endo Kazutoshi on Seafood | Behind The Pass

Following on from our previous episode of Behind the Pass with Endo about all things sushi rice, this week we shift our focus towards another equally important ingredient in any omakase restaurant – seafood. Endo begins by talking us through some of the different types of seafood he uses in the restaurant and his vast collection of knives he uses to cut the fish, before focusing in on his particular love of tuna! Subscribe to Great British Chefs YouTube channel:    / greatbritishchefs   Follow Great British Chefs here: Facebook:   / greatbritishchefs   Instagram:   / gbchefs   Twitter:   / gbchefs   Pinterest: https://www.pinterest.co.uk/gbchefs Visit our shop: https://shop.greatbritishchefs.com/