VDR Official X
February 10, 2026
Bon Appétit • “17-course, $300 omakase for 16 people a night, 8 people a seating.” Bon Appétit spends a day on the line with Chef Jesse Ito, owner of Royal Sushi & Izakaya in Philadelphia, as he prepares to serve his exclusive 17-course omakase to a lucky 16 customers a night. 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 Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu 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.
Content Summary
This report is generated from research on the following videos, based on the requirements set in Video Deep Research.
Analyze selected videos,
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Summary
1. Blending Biological Science and Economic Discipline for Professional Mastery
Knowledge Snap
Method 1: Technical Mastery of Moisture Control
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Video Title
03:51 - 04:52
Salt curing pulls excess moisture out of fish to allow vinegar to penetrate better.
02:51 - 03:51
This process essentially removes extra moisture so that the vinegar soak works more effectively.
Method 2: Starch Management for Texture
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Video Title
08:50 - 09:50
The natural starch on the rice is washed away to ensure it is not too sticky.
08:50 - 09:50
One can see the starch coming off the rice during the meticulous washing process.
Method 3: Legacy-Based Skill Acquisition
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14:46 - 15:46
The chef learned the foundations of his craft while working in his father's restaurant.
05:38 - 06:40
His father was a classically trained chef who opened a restaurant in New Jersey.
Method 4: Harmonic Flavor Engineering
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Video Title
07:37 - 08:38
Blue fin tuna provides a depth of flavor and richness that is unique to the fish.
07:42 - 08:43
The perfect bite combines fatty fish with acidic rice and a touch of soy sauce.
A Day in the Life of a High-End Sushi Chef
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Service Location
00:09 - 01:09
The chef explains the exclusive nature of the meal served behind the curtains of the restaurant.
✈️
Sourcing Strategy
01:02 - 02:03
High-quality seafood arrives directly from Japanese markets early in the morning for the evening service.
🧠
Traditional Preservation
02:55 - 03:55
The chef demonstrates specialized techniques used to maintain the freshness and integrity of the fish flesh.
🔪
Initial Preparation
03:43 - 04:44
Cleaning begins by removing non-essential parts of the fish to prevent rapid spoilage and maintain flavor.
🐟
Anatomical Identification
06:40 - 07:42
The chef carefully identifies and separates various cuts of the tuna based on fat content and texture.
💰
Economic Value
01:37 - 02:38
Understanding the high financial investment required for premium ingredients used in a specialized tasting menu.
🍚
Foundational Element
09:10 - 10:10
Mastering the rice is considered more technically demanding and essential than preparing the fish itself.
🧪
Chemical Stability
11:29 - 12:29
The addition of vinegar at precise temperatures ensures the rice remains safe and easy to shape.
Learning Pathway for Master Chef Culinary Instruction
| Stage | Videos |
|---|---|
1. Fundamental Omakase Philosophy | kase for 16 people a night, 8 people a seating.” Bon Appétit spends a day on the line with Chef Jesse Ito, owner of Royal Sushi & Izakaya in Philadelphia, as he prepares to serve his exclusive 17-course omakase to a lucky 16 customers a night. 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 Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu 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. |
2. Scientific Nerve Preservation | kase for 16 people a night, 8 people a seating.” Bon Appétit spends a day on the line with Chef Jesse Ito, owner of Royal Sushi & Izakaya in Philadelphia, as he prepares to serve his exclusive 17-course omakase to a lucky 16 customers a night. 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 Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu 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. |
3. Manual Scaling Techniques | kase for 16 people a night, 8 people a seating.” Bon Appétit spends a day on the line with Chef Jesse Ito, owner of Royal Sushi & Izakaya in Philadelphia, as he prepares to serve his exclusive 17-course omakase to a lucky 16 customers a night. 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 Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu 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. |
4. Ingredient Cost Analysis | kase for 16 people a night, 8 people a seating.” Bon Appétit spends a day on the line with Chef Jesse Ito, owner of Royal Sushi & Izakaya in Philadelphia, as he prepares to serve his exclusive 17-course omakase to a lucky 16 customers a night. 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 Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu 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. |
5. Chemical Balancing of Vinegar | kase for 16 people a night, 8 people a seating.” Bon Appétit spends a day on the line with Chef Jesse Ito, owner of Royal Sushi & Izakaya in Philadelphia, as he prepares to serve his exclusive 17-course omakase to a lucky 16 customers a night. 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 Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu 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. |
Detailed Findings and Insights
1. Meditative Manual Labor
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Video Title
00:17 - 01:17
So it's a chef experience where you get.
Transcription
so it's a chef experience where you get
2. Specialized Knife Scaling
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Video Title
05:11 - 06:12
A specific knife scaling technique is used to remove scales from the skin of the fish.
Transcription
process suiki is the knife scaling just
3. Cypress Material Science
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Video Title
11:49 - 12:50
The bowl used for rice is constructed from Japanese cypress wood to resist rot.
Transcription
is made of Japanese Cypress Wood super
4. Time-Sensitive Vinegar Integration
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Video Title
11:29 - 12:29
Rice vinegar must be incorporated into the rice while it is still steaming hot.
Transcription
rice vinegar mixture into the rice it
