Chef Hitoshi Umamichi is One of Japan's Gyoza Masters — The Experts

Comments · 1.4K

• JB

  @JBrander · 3 years ago

  This man worked as an architect until 50 yrs old and then started his second specialization as a chef until he became a gyoza master, where his restaurant was even given a michelin star. All because he didn't want to see the gyoza restaurant that he was fond off since he was a kid close down and that he wanted to continue its tradition. As well as still looking very strong for his age. This is someone to aspire to.

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• MO

  @mokajones74 · 3 years ago

  From regular customer to master of production, now that's dedication.

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• HA

  @haydenmink1878 · 3 years ago

  I can offer a unique perspective. <br><br>I’m currently backpacking Japan and am coincidentally in Tokyo. I happened to see this video an hour ago. I hopped on the subway and came right here. There was a short line at <a href="https://www.youtube.com/watch?v=_qApr4UmCGY&amp;t=705">11:45</a>a (they open <a href="https://www.youtube.com/watch?v=_qApr4UmCGY&amp;t=690">11:30</a>a) and I waited about 20 minutes.<br><br>The dumplings are exceptional. The wrapper is so soft, and while the sesame &nbsp;oil is noticeable, it’s not overpowering. Ingredients, texture, and execution are fantastic. With 6 dumplings per order, I got 2 orders and a large beer. (Total was ~$12 USD).<br><br>I owned a dumpling shop a few years ago - I want to emphasize how hard it is to maintain consistency. Getting perfect wings takes serious skill. Dumpling skins are sensitive, so getting the perfect heat on your cooking surface takes skill.<br><br>Flavorful dumplings. World class technique. Helpful and efficient service. Would absolutely return.

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• RO

  @ronaldmurni7497 · 3 years ago

  His shop&apos;s specialty is only gyoza and he gave out the recipe freely.<br>This guy is a legend!!

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• JA

  @janerickallado8881 · 3 years ago

  Imagine loving a food stall so much you took it over just so it wont close. Thats passion for food right there.

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• US

  @usamaepekonis · 3 years ago (edited)

  People who can just dedicate their life to perfecting their craft really amaze me

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• RY

  @ryannovel8892 · 3 years ago (edited)

  One thing I learn from this man, is not how to make the gyoza itself.<br><br>But... &quot;It&apos;s never too old to learn.&quot;<br><br>Prop to him, from an Architect into a master of Gyoza. I can&apos;t even fathom what it takes to the reach that level.

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• FI

  @firstname__lastname · 3 years ago

  Dude left his job as an architect to make gyozas 😳.. incredible

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• KI

  @kidneybeans8937 · 3 years ago

  I have every respect that they gave credit to the origin of gyoza, which is from China and that they owe the great taste of their gyoza by staying faithful to the original recipe.

  546

• MI

  @misiu5203 · 3 years ago

  This guy took over ownership of a restaurant just because he didn&apos;t want the previous owner to be sad. What a nice guy.

  93

• NF

  @nfreddyyy · 3 years ago

  I love how he&apos;s just so open and honest as a master. He&apos;s not like I&apos;m the best I got the secret ingredients and I know everything. He worked his way at it and shares his knowledge as a normal individual that just makes gyōzas trying to share the love

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• GM

  @gmaxim · 3 years ago

  He symbolizes the Perspective that most Japanese craftsmen approach their work. Everything is in the details, makes all difference when trying to achieve quality.

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