MAKOTO: So, we're going to make omakase, new school and old school.

So I'm going to start seasoning the rice.

We do have a two different type of rice.

One is for old school, which is white rice, and one is brown rice, which is for new school.

And also we do use the two different types of seasoning vinegar.

So, this is white vinegar we pour into this pot and break it into individual grain.

SETH: The combination of the vinegar and the steam from this freshly cooked rice... MAKOTO: Yeah.

SETH: Unbelievably aromatic.

MAKOTO: What we are doing here is, every single grain, the rice is properly seasoned.

So that's white rice.

SETH: And I wouldn't think brown rice would be a winning combination for sushi.

MAKOTO: I thought about the same thing.

But when I moved to San Diego, everybody start asking, "Where's my brown rice?"

Oh my God.

I guess the healthy way of thinking, brown rice is healthy.

I don't know at this point anymore.

But we like that texture and flavor of the brown rice.

SETH: If you mix rice and fish, I'm going to eat it.

MAKOTO: So, now I'm going to cool down rice in the back.

SETH: And then in the meantime, looks like we have four different types of fish here?

SETH: I thought that was Wagyu when I first walked in.

SETH: Before the knives even come out, you're seasoning, you're marinating.

MAKOTO: Sushi work is all about the preparation.

SETH: But speaking of knives, I'm guessing we have a pretty fancy one right over there.

MAKOTO: Well, I've been sushi chef 35 years, 33 years actually.

SETH: Who's counting?

MAKOTO: Who's counting?

So this is called Yanagi knife.

SETH: I can't tell you how excited I am for this thing to be unsheathed.

Wow.

MAKOTO: Being a sushi chef, you're slicing a fish for 1,000 pieces a day.

You get tired of it, right?

But hold this, the weight and balance of the knife... SETH: Wow.

MAKOTO: It justify the work.

SETH: I'm not even going to ask you how much it costs.

MAKOTO: So, now I'm going to get to slicing it.

We're starting from a Thai snapper, so... SETH: Like a hot knife through butter.

MAKOTO: And you score fish, better it melt in your mouth.

That is it.

SETH: And I still can't believe that this isn't Wagyu beef.

MAKOTO: I know.

SETH: That you're slicing right there.

The marbling on it is astonishing.

MAKOTO: I'm going to slice the smoked fish.

SETH: Wow.

With the fish freshly sliced, Chef Makoto now shapes the nigiri.

SETH: And that nigiri-making motion, I'm guessing you could do that in your sleep.

(Makoto chuckles) SETH: Beautiful.

SETH: After the nigiri is formed, next come the dressings.

SETH: And finally, the garnishes.

SETH: I actually have heard of bottarga, actually on "Signature Dish."

This is a cured fish roe.

MAKOTO: Yeah, exactly.

But this is a Japanese way of making it.

SETH: And what is the flavor of the mold bring?

MAKOTO: Umami, straightforward.

Everything on top of it is not just make it prettier, it's just actually very important flavor profile.

SETH: You are a chef and an artist.

Beautiful.

MAKOTO: Thank you.

SETH: Since the Dear Sushi omakase includes 10 pieces of nigiri, five each of old school and new school, Chef Makoto now turns his attention to making the remaining pieces, as well as preparing the appetizers and dessert that will round out the experience.

All right, Chef, colors galore.

How should we even begin to tackle this omakase?

MAKOTO: So we're looking at the entire omakase at once, but actually we're serving as a course style.

So the first people come in hungry stomach, so we sip this little miso soup and some acidic seasonal appetizer together with it.

SETH: Not that my hunger needs any boosting right now, but here we go.

Mmm.

MAKOTO: The second course is going to be hand roll that we highlight old and new school again.

Before we begin, I wanted to clean the hands by giving you hot towels.

SETH: Ooh, and this is Japanese finger food.

So it's important that our hands are nice and clean?

MAKOTO: Yeah.

The hands is the best tool ever.

SETH: All right, I got clean hands... MAKOTO: Here you go.

SETH: Where should they be headed first?

MAKOTO: We'll begin with the hand roll.

SETH: Okay.

Look at that, more love.

MAKOTO: So I think you should try, it's the old school.

SETH: And this one should be dipped in the soy sauce, correct?

MAKOTO: Yeah.

SETH: Nice crunch and bite when you go through the handroll.

But obviously nigiri was the star of the show back there in the kitchen.

Where do you want to direct me first?

MAKOTO: I think I'm always recommend starting from my old school.

SETH: Should we start with the old-school Thai snapper?

MAKOTO: Old Thai snapper would be great.

SETH: All right, soy sauce for this as well?

MAKOTO: You can use soy sauce, but it's already perfectly dressed.

SETH: I am loving that fish flavor.

MAKOTO: Simple, but a lot of umami.

SETH: But you know what really hit me, that fresh wasabi.

MAKOTO: Thank you.

SETH: I'm so used to the green horseradish paste, but then there's just this little pocket of flavor hiding right there in the middle of the bite.

MAKOTO: Thank you.

I'm glad that you're noticing that.

SETH: All right, well, it's time for new school.

MAKOTO: Go for it.

SETH: That citrus flavor comes through loud and clear.

MAKOTO: Umami from the bottarga SETH: But still melting in your mouth.