To most people, WTF means a certain thing; to Master Sushi Chef Hiroyuki Terada, it means a delicious expensive sushi roll made from the most expensive items he can amass. The ingredients in this dish costs over $313.00; in order to sell it at the restaurant, we would need to multiply the cost by 3-4 times, rendering the price to $1000-1200.00. A very costly sushi roll even for the most rich and famous.
For the W, he was sent Wagyu Miyazaki A5 beef from Japan from Debragga in NY. This is by far the best money can buy and if you at home want to taste it, you need to give them ring and enjoy.
For the T, he used Blue Fin O-Toro, the best tasting, and most expensive part of the tuna you can buy. There is nothing from the ocean that you will ever find that can taste like this.
For the F, he used Foie Gras and seared it to combine with the other ingredients. Besides these beautiful tasting ingredients, he also added freshly shaved Summer Black Truffles, Buluga Caviar, Ikura, Microgreens and the real short grain Japanese sushi rice.
Everything was so different but everything tasted so good together, that this could be your last meal on earth.
Be sure to visit Debragga.com and try some of their Japanese Miyazaki A5 beef. There is simply nothing on this earth that tastes like that.
65 Amity St, Jersey City, NJ 07304
Wasabi and Uni Sea Salt from Catalina Offshore Products. San Diego California.
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef’s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro’s custom specked knife.
For more information on these knives, contact David Holly at email@example.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
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