Saku Sushi, Marikina City Videos

Even the bespoke Kazoku sets can be customized 🍱 Nikka’s Favorites Set [NFS] Customization: half of the salmon sashimi was requested to be spicy! 🤤🤤🤤 ——— Get this customized Kazoku set for Php 2090 get 15% off when order any of these sets or create your very own kazoku set! Place your orders by placing your orders through our site: buy.sakusushi.ph or by messaging us directly! FB: Saku Sushi IG: instagram.com/sakusushi Viber: +63 956 062 6822

Konnichiwa! Just a quick live stream while making a custom set! 🍱 talking about all things sushi, my last radio interview and more! Drop by if you have some time and leave a question in the comments! 😊 —— Valentines promo! preorder your sets and use cupon code: daisuki2022 to get 10% off your set!

Hey guys, inviting everyone to try it! If you can say the words below in under 5 seconds, you get a free California Maki (P150.00) or Kuro Sashimi Soy (P150.00)! Everybody wins! Even failed attempts are awarded special prizes. Group attempts are also awarded accordingly! Let's all have some fun! Super thanks to Doc Mea Ramos for being Saku's honorary goodwill ambassador! See more sample attempts here: https://www.facebook.com/sakusushiphilippines/posts/444638947287221 #sakusushiphilippines

This pandemic has reminded us to be thankful. :)

HONO MAKI QUEEN JANINE WHITE HOT Hono Maki with thicker salmon, double aburi and spice levels fit only for the Queen Majesty herself no less. Try it and know what WHITE HOT means! https://buy.sakusushi.ph/bespoke-sushi/191-hono-maki-queen-janine-white-hot-hmqjwh.html #sakusushiphilippines

Passion, perfection, soul - one dish at a time. #sakusushiphilippines

How does crunchy sound? Tanuki (aka tempura flakes) electrifies sushi. It tingles, it excites, it magnifies. The perfect Tanuki is intriguingly elusive. See Chef Miko’s Tanuki technique: https://fb.watch/8T6cFE9f0e/. #sakusushiphilippines #soundofcrunchy

Unity between the sushi rice and the nori sheet.
There is total unity yet distinctness in the sushi rice and the nori sheet. Symmetry is a must. The music helps achieve this without a doubt! Saku BespokeSushi

Sushi rolling is a precision art form!
Chef Miko makes it look so easy! Rolling sushi is precision art. Press too hard and you crush the fillings. The perfect shape must be achieved in 5 or less attempts. Go over that and the rice grains lose their integrity. Saku BespokeSushi

Your sushi is thoroughly in the mood - that's for sure! See how Chef Miko creates your sushi. Background music: Tokyo Superhits playlist (at Spotify). Saku BespokeSushi

We always make fresh batches of tempura flakes (tanuki) to make sure that when you customize your roll to be crunchy, it IS crunchy! 😁 Really easy to make the ratio is: 2 cup flour 2 1/2 cup cold water 1/2 tsp baking powder 1/2 tsp salt/dashi 1 egg Mix well and slowly pour over 180 deg Celsius oil (oil that starts to smoke!) Once bubbles subside use a strainer to tap and separate pieces that are stuck together 😁 Leave to cook until starts to brown! Place the tanuki on kitchen towels to absorb the extra oil.

How to prepare shrimp for tempura and other stuff!
will talk about shrimp and how to prepare it for tempura! Will talk about other things Saku related also!

Yanagiba A slim and long knife designed for slicing. Used for preparing sashimi slices with a single stroke. —— Another addition to my collection of knives! Haha! 🔪 Honestly feels like Christmas opening a box like this! 😬 The box looks like it came from Ollivanders! I wish it did! Imagine using magic to make sushi! Haha! 😅

California Ingredients Discussion!
Will be talking about the main ingredients of the California maki and some tips when preparing them! ^_^ if you have questions, suggestions and reactions! Ask them in the comments sections down below!

Thursday Salmon Cutting
Impromptu live salmon cutting!! join me today and if you have any questions about saku sushi, ask away! ---- to see our menu and order click here: https://tinyurl.com/SAKUSUSHI

Sushi Rice and some rolls
Talking about sushi rice, making some rolls and answering some questions!

巻き簾 Makisu Sushi mat The sushi mat, a must have for all sushi bars, is made from bamboo and connected by cotton strings! Just wanted to show you guys how I wrap the mat before making rolls! And also just to answer some questions and give a few tips on how to use the sushi mat! Wrapped vs unwrapped I think this comes down to food safety and depends on how much you will be using the sushi mat. In terms of food safety, having rice bits and moisture get stuck in between the grooves of the unwrapped sushi mat is a potential breeding ground for molds and bacteria. Also if you will be using the same mat for multiple rolls with different ingredients, without the wrap, your mat is guaranteed to be unusable after one day. There is no problem using the mat without a wrap, but you need to stay vigilant and check the mat for molds and discoloration! If you do find something please don’t use the mat anymore 🙏🏼 Tips! - If you keep your sushi mat wrapped and dry, it will actually last you a long time! And always remember to change the wrap after each day of making Maki! 😁 - When making Maki always know which side of the mat should be facing you! If you notice in the photo (in the comments! 😅), the mat has a round side and a flat side! When rolling, always start with the round side facing you. This makes it easier to shape the rolls! Keep Rolling! 😬✨

More bespoke orders today! Hono Maki Ming Aaron Red Hot 🤯🔥 (HMKARH) + Norwegian salmon + torched citrus mayo + leeks Nothing beats the aroma of toasty, citrusy mayo as it fills the room 🤤 P523 per order 😁 Check out our menu at http://tinyurl.com/SAKUSUSHI Your special way, every time! ✨

Does it get any fresher than this?! Ebi Nigiri 🤤 From my time in Japan when I visited the sushi bar where my senpai worked ✨

[EATING SUSHI] HOW DO YOU PUT SOY SAUCE ON YOUR SUSHI?
[EATING SUSHI] HOW DO YOU PUT SOY SAUCE ON YOUR SUSHI? There is no "correct" way to eat sushi. But there are different techniques - each having advantages and disadvantages. Share with us here how you eat your sushi and why (that way works for you). A special CMS (Chef Miko Surprise) awaits 3 lucky sharers! Most Japanese I've seen make their sushi lie on the side, pick it up with their chopsticks, dip the fish side of the nigiri directly on the soy sauce, and eat the nigiri (inverted) such that the fish+soy directly touches the tongue. But for sushi rolls, what way works for you?