$200 Chirashi Dish - How To Make Sushi Series

Before you comment on the price of this dish, it's best you google Joe's in Miami Beach and make a mock order for delivery. Go under "Order Now" tab and place a mock online and choose "a la carte" Dinner for 2 and click on Jumbo Size. For 4 claws or 1.5 pounds, your cost will be US$273.00. They don't even show the colossal sized claws since they're too expensive however if you dine in there you'll be able to order them. Joe's is the 2nd highest ranking single restaurant in the United States grossing over $35M a year and is ONLY OPEN 8 months of the year: October to May.
Master Sushi Chef Hiroyuki Terada takes some delicious seafood and puts together a $200.00 Chirashi plate, which is basically a dish that's created to have items over rice in a bowl. The reason why the plate is so expensive is the use of stone crab claw meet that wholesales for $26.00 a pound. In one of our previous videos that showed Chef Hiroyuki making a Chawanmushi with stone crab claw meat, the price was shown in the beginning of the video; he used the same meat from that video, added fresh tuna, salmon, mackerel and ikura to make this dish around $75 in materials, our cost. Multiply that by at least 3-4 times for a menu price and this dish would need to sell for around $200.00 to make it profitable. Instead of stone crab meat, you could choose other types of seafood that won't make this dish to expensive. Tell us below what's your favorite chirashi dish and what ingredients you'd love to see Chef Hiro add in there next time :)
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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.
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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 protected] or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com