Only 16 People a Night Can Eat This 17-Course Omakase | On The Line | Bon Appétit
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Published 2024-01-03
Director: Ian Stroud
Director of Photography: Rob Marish
Editor: Morgan Dopp; Paul Tael
Featuring: Jesse Ito
Director of Culinary Production: Kelly Janke
Creative Producer: Lisa Paradise
Coordinating Producer: Tommy Werner
Line Producer: Jen McGinity
Associate Producer: Oadhan Lynch
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Tim Archibald
Assistant Camera: Alex Tichy
Audio Engineer: Paul Alfe
Production Assistant: Jack James
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Justin Symonds
Filmed on Location at Royal Sushi & Izakaya | 780 S 2nd St, Philadelphia, PA 19147
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
All Comments (21)
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What’s fascinating to me is that this might be the MOST approachable any media has made high end Omakase, and yet watching the technical skills needed (as a chef myself) is still so intimidating. Absolutely love this series!
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I know I’m no restaurant owner but I’m a fisherman and the fact he is using high grade fish and takes care, love and makes sure to use the fish as a piece of himself. Beautiful.
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At first I thought $300 per person for 17 courses sounded expensive but after watching everything that goes into this I can see why it is worth it! Excellent video!
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The fact that his dad also cooks with him and that its a generational art is so incredible. You dont see much of that in the world anymore so its really cool to see that live on
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I actually really like this dude, tells you how long to salt the fish and lets you in on some techniques, was really happy he said what type of vinegar he used for the rice.
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Straight up mastery! No bs gold leaf stuff to make things expensive and fancy but just straight knowledge and expertise on how to make use of immaculate ingredients!
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Watching this, you really get a deep sense that this chef puts a lot of love and attention to detail into his restaurant. Looks delicious.
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I love how he flex but does not have a drop of arrogance in the way he talk. Respect for this guy not only as a talented chef but also as a person.
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In Japan, it is said that you can tell the quality of a sushi restaurant by its omelet. The fact that his father entrusted him with the omelet shows the respect he has for his father.
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somehow after watching this $300 a seat seems like a discount - he works so hard!
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The personality of this guy is just amazing, kudos to the parents as well for bringing up such a pure hearted chef, willing to show how things is done to the world. His passionate to what he is doing😊❤
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This series just keeps getting better and better. The passion, commitment, dedication. Just amazing. Great video - would love to go here. Also, even though i know how big tuna is, i'm still surprised when i see just HOW BIG tuna is
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Have been lucky to have his omakase 3 times so far. Each dish is amazing. Definitely one of my favorite dining experiences in Philly!
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He seems like the most professional chef on the one hand but also like your smoking buddy on the other. Such a nice guy.
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as someone who has had the privilege of personally sitting in on one of Jesse’s omakase dinners, it is a lifechanging and incredible experience. Jesse is an extremely humble and personable guy, he works tirelessly to give people the best dining experience possible. royal izakaya is a must when youre in philly!!! and also GO BIRDS!!!!
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The fact he’s so confident in his very obvious skills makes me feel like he loves what he does and has a deep understanding of techniques most chefs may over look. And his sharing of all his tips and tricks for others is awesome as it shows anyone can do this given enough time and training, but I’d still come straight to him for this amazing meal! ❤
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Extremely high level of skills and professionalism is behind this restaurant and the owner. Great and very interesting video.
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As a young chef and owner of an asian restaurant who's very cuisine to cook and eat this has been one of my favourite bon appetite sushi episodes due to chef Jesse Ito very friendly and knowledgable.
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Just in time for my lunch break
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I just love his passion. Thanks Jesse for sharing your day with us.
