This scallop was farmed off the coast of Japan, processed in Tokyo's largest fish market, flown to Houston just to arrive in Austin so I could have this bite.

That sourcing is just one of the reasons why Tatsumi is my favorite sushi in Austin.

>> [music] [music] >> Chef Elvin is the other reason, whose years working with his father in Japan taught him technique and his upbringing in restaurants imbued creativity into every dish.

Chef, [music] when I look at the presentation that you have here, to me it's a little bit simpler than some places I [music] see in Austin.

Can you tell me a little bit about how you think about the garnish and presentation of your dishes?

>> It pays homage to Japanese cuisine.

Minimalistic design and plating, the focus should be on the fish.

[music] We don't want to take so much away from the fish itself.

You want to showcase what's in season.

Fish itself is a very seasonality based thing.

Some months shine better than others.

Some are better in some months, some are less.

>> Can you talk a little bit about your experience in Japan and if that affected what are the things you do here at Tatsumi?

>> You're still only mostly with protein and rice.

>> [music] >> It takes a certain time that you need to spend in Japan to realize that you only have so many things you can combine to showcase a dish.

>> Chef just got in a big shipment of fish from Japan so we're going to go back [music] in the kitchen and see what he's got today.

Wow, look at that.

Beautiful.

>> [music] >> I grew up in the the fish markets of New Jersey where all the fish had their heads on it.

They go, "Do you want the head or not?"

And then >> This one right here is going to be cuttle.

This is yukimasu or snow trout.

This is a Mount Fuji trout.

This is chub mackerel.

Nodoguro is probably one of the most fattier fishes in the sea.

>> We've already gone through so many things that my friends in high school called me fattest fish in the sea, [music] chub mackerel.

I mean >> These are iwashii, Japanese sardines.

>> Wow, these are beautiful.

>> BGB king salmon.

>> Is that the biggest fish we have today or is it the tuna?

>> fish we have, the tuna.

>> The tunas are huge by themselves, yeah.

>> Wow, wow, wow, wow.

Oh my god.

>> This is a maguro kiri, so tuna knife.

>> The goal of breaking down a tuna is to use the least amount of cuts possible to retain the structural integrity of the fish when you serve it to the customer.

>> Right.

>> So just like steaks, it needs some time for colors to come up.

And cut.

Rinse, repeat, other 50 fishes.

>> Chef, part of the reason why I think the end [music] product is so good is because a lot of this fish is getting flown in from Japan.

Can you tell me about the fish supplier you use?

>> You want to go meet him?

>> I mean, yeah.

>> Let's go.

>> I spent 16 hours on planes just to go to Tokyo to visit the market that supplies the fish for the top sushi restaurants in the world, from Hong Kong to Los Angeles.

Alvin, where are we right now?

>> We're currently in Japan in Toyosu Fish Market.

[music] It's the largest fish exporting and importing vendors.

They have multiple brokers that buy fish and sell fish, and this is one of the places that we personally import from.

[music] >> My name is Maya Murakami.

I am in the exporting company.

This is the Yamaharu, so Yamaharu is like the most biggest company in the Toyosu Market.

[music] His name is Yamazaki-san.

He is the CEO of this company.

His dad has started this amazing business, so now his experience have [music] 35 years.

When he was a little, of course, like he is hanging around here.

His grandfather, they are fisherman.

His toy was a live shrimp.

He was like >> [music] >> So, he started this job when he was 18 years old.

The tuna are going to really famous Michelin stars restaurant.

His quality is like a top top top quality.

He has a power here.

>> Seeing the best tuna master in Tokyo break down a bluefin gives a sense of the amount of craft put into every fish that gets shipped out.

While Alvin has a choice of every fish in the sea, we'll show how he prepares them for omakase lunch meals and unforgettable bites.

>> Chef, what do the the Japanese characters behind you mean?

>> So, when you go to eat an omakase restaurant in Japan, each chef will have a sign just like this.

Basically, it means their vision and how the dinner is supposed to be enjoyed.

And this one uh means ichigo ichie, that this very moment nothing can be repeated and enjoy life to the fullest.

>> One of the other things I love about Tatsumi is I feel like you're one of the only spots in town that has both affordable and really unique options.

>> Sushi should be accessible.

It should be easy.

If you want to have a beer and a roll, you can come here.

And if you really want to have [music] an omakase, you can also come here.

>> Chef, what do we have here?

>> Here [music] we have a tuna flight.

Starting on your left, you always eat from your left to your right, is akami, lean cut of the tuna.

In the middle is your favorite cut, chutoro.

And the very last is otoro.

The sinewy is a lot larger and more prominent.

Sinewy is the last thing you taste.

>> Thanks, Chef.

>> [music] >> Thank you, Chef.

What do we have here?

>> We have our fresh shark diver scallop, a little bit of yuzu zest, Hawaiian sea salt, and yuzu juice.

The score, we do it because we open up the scallop.

[music] >> I think that kind of makes the scallop go more all over my tongue.

Also, the way the garnish and the seasoning is [music] going in every crevice makes it taste better because it's delighting on your palate in a more even way.

I keep keep scoring it up.

It's simple, luxurious, fresh, but decadent.

I'm so happy right now.

Thank you, Chef.

What do we have here?

>> We have a sushi lunch special that features a classic spicy tuna with a five-piece nigiri of our choice.

>> It's better than the average [music] tuna roll you get.

What is this?

>> Your favorite fish is the chub mackerel.

>> Ah, yes.

King salmon with um >> chimichurri [music] in-house.

>> Ah.

This is chutoro of mid-fattiness toro.

Mhm.

A little lemon zest on top of the >> kampachi.

>> Kampachi.

Mhm.

Don't end up using a lot of soy sauce here, I'll be honest.

Chef, we've spoken about how one of the things that makes you work so hard is being able to surprise a guest and see the look on their face when you give them something they've never had.

>> I think of it as a stage here.

I want them to taste perfection.

I want them to taste Japan.

Good for me makes you feel good.

Some customers don't easily let go on what they like.

I will find a way to make something that they don't like something that they love.

Now, my favorite thing to eat in Japan is tempura.

And one of the pieces that I do enjoy making and eating is tempura otoro.

So, you like have a light crispy batter on the outside, but the fish is cold, the fish is fatty.

And the one on the left has yuzu oroshi, grated daikon with a little bit of yuzu juice, and has a little bit of chives and truffle salt.

And then the one on the right is going to be the same bite, but instead of this going to have osetra caviar, a little bit of shiso flowers, and truffle salt.

>> A little bit of fatty tuna fried off.

Mhm.

Oh my god.

A little bit of heat from the fried batter, and then you get still cold fish, and all that fatty tuna, and then lastly, caviar and edible flowers.

Cut the cameras.

I don't want you guys to see me in this private moment.

So good chef.

Thank you.

You have to experience [music] that.

It's like nothing else you've ever had.

Transcendent bite.

When you hit the when you hit the that's how you know.

You didn't know sushi [music] could be like that.

>> This is the only fish that we use our hands to fillet.

We don't use a knife.

>> Woah.

A bloody affair.

Now normally is this done in the back?

>> It's done in the back.

Yeah.

>> I think they should call this the 10-minute nigiri cuz that's about how long it takes to make one of these.

>> [music] >> This is the deboned flame torched garnished sardine.

Mhm.

It's fatty.

Yeah, that's great.

I've never had anything like this.

That's the surprise chef talked about.

>> Every incision shows Elvin's care for his craft, but I wanted to know where that passion originated from.

>> Chef, cheers.

>> Cheers.

>> I know you grew up in kitchens.

Can you tell me a little bit about what it was like growing up?

>> Born and raised in the Bay Area.

Growing up in the family restaurant, I had many hats [music] from running the food to washing the dishes to putting the plates by.

In Japanese culture, there's no one holding your hand to teach you the right way or not.

It's learning as you go and learning what you can see and what they show you.

When they think you're ready, you're ready.

I've learned the maximum I could at the family restaurant.

That is why I love to go to Japan and learn the right way.

It teaches you discipline, work ethic, and grit.

I ultimately picked Austin because I really wanted to showcase all the things I've learned in Japan and I really wanted to showcase what I thought Japanese cuisine was.

Austin cares about dining and has a food culture here and a following here and there was a gap where I felt like either you have to pay so much or pay a lesser amount but not as quality as here.

I I it shouldn't be so intimidating.

It should be very accessible to everyone.

>> [music] >> What keeps me going is the chance to create an experience for the guests.

Without that, I don't think I can be standing here 7 days a week or 6 days a week.

I feel so obligated.

I have to be here.

I have to be the one making their food.

I feel so at peace when I make the food, honestly.

>> In a world where so many restaurants feel pressure to commodify and automate every task, Elvin stands out.

One meal at Tatsumi and you can taste the difference.

>> [music]