“Yess is a casual izakaya-style restaurant. I like dealing with direct fire and the philosophical idea of buying a whole fish and then processing it.” Today, Bon Appétit spends a day on the line with Junya Yamasaki, head chef at Yess in Los Angeles. Yamasaki follows the philosophy of buying a whole fish and using every part throughout the menu making sure nothing goes to waste.
00:00 Intro
01:38 Team Meeting
02:19 Prep Smoker and Grill
04:37 Fish Deliveries
05:47 Tuna Breakdown
11:33 Afternoon Prep
12:50 Team Tasting
14:28 Porcini Dish Tasting
17:10 Pre-Service Meeting
17:54 Last Minute Prep
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