Downloaded from YTS.MX
Official YIFY movies site: YTS.MX
(Japanese drums beating, men chanting)
(alarm sounding)
(pan sizzling)
(speaking Spanish)
Let's go, mi amor.
(beeping)
Honey? Wake up.
Time for school.
Are you feeling okay?
I'm okay, Ma.
Learn something new, okay?
(grunts)
(speaking Spanish)
Spare change?
Anything would be much appreciated.
God bless you.
Hey, I need you to close tonight.
Uh, Sergio, I have to pick up my daughter.
(engine stalling)
(stalling)
Can I get some mangos?
I'll take some of her mangos.
(stalling)
Come on, come on, come on.
Thanks, princesa.
(grunting)
Give me the money.
Open up the cooler.
(grunting)
Dump it out!
Stay on the ground! Don't look up!
I'll shoot you in the damn face.
Got it.
(speaking Spanish)
Mija, you're still awake.
How did you say you hurt your face again?
The cart rolled right up the back of the curb
and-- right in the face.
And it hit your leg too?
It's heavy, honey.
Almost landed right on top of me.
Stupid cart.
We're giving it up anyways.
Come here.
(radio playing Spanish music)
Hello, Pedro! Hola, Jorge.
(whispers in Spanish)
Hey, you want to see my new dog?
Look at the baby. She's just a baby, yeah.
Hey, I got beer.
Mmm. Ah! Okay.
(Lydia laughing)
Juana, I swear this is the best carne asada.
You could buy your own taco truck.
You'd make a fortune.
You've got talent, Juana.
Juana?
A customer complained about weights on the floor.
We wouldn't want someone tripping over one of these things
and filing a lawsuit, all right?
(all shouting in Japanese)
Konnichi wa. How many?
I'd like to apply for the help-wanted position.
Do you have experience working in a kitchen?
Yes, lots.
Ah, it's very busy right now.
But you come back, uh...
at Thursday at 9:00 AM for interview.
Does the job have medical benefits?
Yes, after three months.
For sure. Yeah.
I can be here.
Thanks. Thank you.
(speaking Spanish)
Juana: Yes, I will do very well as the assistant cook.
It's the assistant to the cooks.
Cooks? More than one?
Oh, yes! Three sushi chefs and one cooks in the kitchen.
You will work exclusively in the kitchen.
Sure, no problem.
Let's see.
Ju-ana? Sorry, it's "Juana."
Ah, Juana.
You worked in many restaurant.
Uh, any Japanese?
Yes, many. Lucia's--
well, that's an Italian restaurant.
Um, well, mostly Mexican restaurants,
but no-- no Japanese.
But you have worked a lot with fish?
Yes, lots! Scale and de-bone.
Halibut, catfish, red snapper,
trout, shellfish, prawns, shrimp.
Mostly frying fish. Ah, no frying fish here.
Lots of tempuras, though. Tempu--
Some of the job will also be taking out the trash,
doing dishes and mopping,
helping the busboy. Is that okay?
Yes.
We don't usually hire woman for the kitchen
because they have to lift the pots of hot water
and the bags of rice are 50 lbs.
My daughter is 52 lbs and I can carry her for hours.
If I cannot do it, you can fire me on the spot.
I won't be offended.
Give me your biggest bag of rice.
I can show you right now.
Can you start tomorrow?
Yes.
'Morning, Brenda.
I'm allergic to the cleansers here.
Bad headaches. I'm sorry, I gotta quit.
I only had this uniform for a couple of months.
I'm donating it to the gym. Can you mail me my paycheck?
This is where all the other food is cooked.
Tempura, teriyaki, miso soup and so forth.
This is Victor. This is Billy.
And this is our lead sushi chef, Aki.
Hey, Ju-ana, welcome. Hola, mi amor.
You know, it's about time we had some nice scenery.
It's like San Quentin in here.
Ah, settle down.
Let's move on. You can start with the pile of dishes there.
Nice to meet you, Aki.
Hey, Billy, we need more cabbage.
I got five more bentos to fill.
Hey, Ju-ana, come over here.
It's Juana. Huh?
Juana. Oh, sorry. Juana.
Slice them just like this.
Sure, no problem.
Hey, forget the dishes today. We'll keep you on food prep.
Can I bring my own knives in?
Sure.
Hey, can you come in 30 minutes earlier tomorrow morning?
I can. Good.
I have worked with lots of Spanish-speaking people
over the years.
So I have to learn some Spanish to communicate.
(door buzzing)
Good. That's the fish truck.
Here is what we are getting today.
I will show you how I select the freshest fish.
If you don't know how to, they're going to select it for you.
You don't want them selecting your fish.
Okay, your finger should not leave a dent. Nice and firm.
And the eyes should be clear, not cloudy.
And check under the gills to see if it's too dark.
The fins are broken.
Yeah, that's also bad.
Hey, what are you trying to sell our new employee?
Tako.
Ah. Like a taco?
Yeah, I guess so.
Okay, let's move the stuff inside.
Aki: Lunch! Lunch is served.
Try it.
I-- I've tried those once before.
They're okay.
Where did you try it?
The supermarket.
So you've never had good sushi? Fresh sushi?
Okay.
Hold them like this.
It's okay to use your hands. I-- I got it. Got it.
That was amazing.
Can I have another?
Mmm?
Now slice all of these cucumber just like this
and store them in the fridge here below.
Sure.
Wait, let me see your knife.
Yeah, this can work.
But maybe you want to upgrade to a nice carbon steel later.
(firing)
(speaking Spanish)
"Ebi," shrimp.
Shrimp.
"Tako," octopus.
Tako, octopus.
"Tamago," eggs.
(whispering) Tamago, eggs.
(whispering continues)
Arigatou gozaimashita.
Thank you.
Wait. Put it down.
But it's already in my chopsticks.
Please.
First, mix some wasabi and soy sauce together.
But don't make it look like guacamole dip.
You just need very little.
And now you dip it.
And eat it.
Mm-hmm.
Mmm. Mmm.
It's so smooth, so...
It's sticky.
It's vinegared rice.
Yeah, it's very good.
(all laughing)
It's not "very good," it's vinegared.
(TV playing in Spanish)
(door closes)
I have a little surprise.
Oh, what you got there? Lydia: I'm starving.
I think you're gonna like this.
But first, you have to be open to something different.
Um, I see rice.
Um... what is it?
That's what they call "sooshi," mi amor.
Yes, it's muy delicioso.
This is the food at Mommy's restaurant.
It's Japanese.
This is the California roll, the spicy tuna roll,
the raider roll,
and that one-- that one is the rock 'n' roll.
Ooh! What's a rock 'n' roll?
It's-- it's really yummy. You will like it.
Well, what's in it?
Uh, it's, um, barbecued eel.
Eel? Eel?
Aw, that's gross.
Really, honey, you will love it.
Um, is that dinner?
Go on, try it. It won't kill you...
right away.
No, it's just crab and tuna, mostly.
And the tuna is cooked?
No.
Try it! No, I don't like that stuff.
I got some tacos in the refrigerator.
Fine. More for us.
Here is some soy sauce for you to dip it in.
Put a little bit of this green stuff. It's called wasabi.
Wa-who?
Wasabi. Wa-sa-bi.
It's like Tapatío.
Yeah, that's-- uh...
That's-- that's too much.
Mmm.
Woman: Arigatou gozaimashita.
(waitress, chefs shouting in Japanese)
Juana? Yes, ma'am?
Mr. Yoshida is here. Look sharp.
Yes, ma'am.
What is this?
Chicken teriyaki, Mr. Yoshida.
Of course it is.
Where's the ginger rose?
Who made this? Juana, sir.
Juana?
Mr. Yoshida, this is your new employee, Juana.
Juana, this is Mr. Yoshida.
Make sure she knows to prepare the ginger rose.
Yes, sir. Hayaku.
That means hurry. Yes, Mr. Yoshida.
Everybody gets initiated at some point.
I want mangos!
(speaking Spanish)
Why aren't you selling fruit?
Art and Wine Festivals?
Even your daughter knows how to make rice.
I don't know how to make rice.
(door buzzing)
Aquí.
(door buzzing)
Sorry I'm late. My car got broken into.
Did you do this?
I thought you might need some help.
Thanks, Juana.
Eight parts rice vinegar, four parts sugar,
one part sea salt.
Eight, four, one. Okay?
Cut the rice at a 45 degree angle,
mix them thoroughly so that every grain of rice is seasoned.
Got it.
Hey, the fish that doesn't sell here-- can I take it home?
Sure. It's still good.
It's just not good enough for our customers.
Are you going to barbecue it? Maybe.
Or maybe I'll make some nigiri.
Ah. I knew you liked it.
Aki: Do not pack the rice.
Let it cool evenly.
We only cook as much rice as needed.
Never waste a grain.
That is how you make perfect, very good rice.
What is that? Tuna.
It's called maguro in Japanese.
Tuna is white. That's red.
It's still raw, honey. It's just like the one in the can,
but it tastes better.
I'm slicing this like the sushi chefs do.
They cut against the grain.
Mom, is dinner ready yet?
Almost, baby.
Sorry.
I followed the directions exactly.
What are you doing? That's good tuna.
This stuff tastes better fried.
(pan sizzling)
Juana: I don't know what I did wrong.
Aki: You use rice vinegar? Of course.
Did you fan the rice? Yes.
I let it stand for the right amount of time.
How old was the rice?
Old? I don't know.
Rice too new. It has too much moisture.
I didn't look.
Why didn't anyone tell me?
We didn't know you were experimenting at home.
You try to become sushi chef?
(both laughing) Ay.
Woman's hands are too warm. You cannot handle raw fish.
That's true. And the perfume affects taste.
Well, can I watch you guys make the maki rolls?
On my break, of course.
Yeah, sure.
I can learn how to make the California rolls for the bento boxes.
Why is everyone so quiet?
We do not speak when we are working
because we do not want to spit in the food.
Oh, I see.
Hey, I saw this competition for California sushi chefs.
Oh, some kind of Masters of Sushi?
Champions of Sushi. Yeah, that's right.
So you should enter.
I'm sure you would win.
No, I stay behind the counter.
I bet the prize money is pretty good.
No way. I'm not going to look like a fool on TV.
Too scary.
We have a table of eight
that has been waiting for their food for over 20 minutes.
They need their food now! Hayaku!
Hai, Mr. Yoshida!
Man: We'll have the vegetable tempura.
Woman: Uh, the chicken teriyaki and two miso soups.
Okay. Thank you.
Robert?
I told you before,
do not take orders for non-sushi items.
It's not a big deal.
You tell them to order non-sushi items from the waitress.
You train the customer.
Don't let them train you.
How much you drink?
I've had a beer, maybe two.
And sake? No more drink.
Change your ways or you will not work for me.
I forgot, it's-- it's your Japanese night, right?
Mmm, that's good.
Papa, try some.
I put cilantro and jalapeños in those.
(speaking Spanish)
(all shouting in Japanese)
One hamachi toro and one oshinko maki.
Can I order some sashimi?
Sure.
(both speaking Japanese)
One rock 'n' roll, one spicy tuna roll.
Hey.
Can you please apologize and tell them
that their sushi will take a little longer tonight?
Okay.
I can help.
I don't have time to train tonight.
No need to train. I'll make it and show it to you for approval.
You are needed in the kitchen.
Billy can take over both stoves for a little bit.
I can make maki rolls and nigiri.
Woman: One sake nigiri and one toro nigiri.
I can do those.
Aki, trust me.
Excuse me, can I get another hamachi?
Sure.
Do this one order.
But you cannot prepare it up here.
Why not?
It's not acceptable, not for Mr. Yoshida.
And you're not dressed appropriately.
Okay, I'll do it in the kitchen.
No. It will affect the taste.
For now, prepare in the stockroom.
That was fast.
Hey, can you handle these phone orders too?
Yeah, no problem.
Hey, do you know how to make the raider roll?
That's the first one I learned.
(radio playing in Japanese)
Hey?
Uh, konnichi-Juana.
Get it?
Konnichi-Juana.
I heard of Tijuana,
marijuana,
but never konnichi-Juana.
Good one.
That was very impressive tonight.
Was it all good?
I could not have done better.
Because you're a stand-in sushi chef...
get sushi tips.
Wow.
Thank you.
Hey, I can help you tomorrow.
Uh, maybe.
Mr. Yoshida might be able to help tomorrow.
Don't rush.
And customary to share sake with your chef.
This is my secret stash.
Not even my best customers get to try this.
Salud. Oh, yes. Kanpai.
This is good.
This is quite an honor. Thank you.
No, thank you for helping tonight.
When did you have time to practice?
I have a hungry family.
If they don't like it, like my pa,
I modify it.
I've made roasted poblano rolls,
chile relleno rolls,
rolls with jalapeños instead of wasabi.
Hey, Aki?
I want to be a sushi chef... here.
At the bar.
I can work as your apprentice.
Maybe I can work as your apprentice.
I'm serious.
Juana-- Come on.
I can do this job. You know I can.
I don't know if that's such a good idea.
And you are doing a great job back there.
I've been working back there for too long in too many kitchens.
Besides, I want to be a sushi chef, not a sous chef.
I understand.
But to be up here, you need a...
You need to have a relaxed and calm demeanor.
I do! I mean, I'm calm and relaxed.
Back there, you can be as crazy and messy as you want.
But to be up here--
up here, you need to be confident,
clean and tight.
This area has to be pristine.
Have you seen my stove? It's pretty clean.
It is too soon.
Mr. Yoshida would never approve.
Well, I'll prove it to Mr. Yoshida then.
And you're not Japanese.
I'm only speaking for Mr. Yoshida here.
Aki, speak for yourself,
not for Mr. Yoshida.
Kyung is not Japanese either. He's Korean.
But he was trained in Japan.
And Robert? He's Chinese.
Juana, you're a woman.
Why would you want to work up here?
See? I knew it. This is because I'm a woman.
You know I can do this job just as good as any man.
I'm only speaking for Mr. Yoshida-- Mr. Yoshida! Yes.
Relax.
I think the sake's getting to your head.
I don't know.
If I walked into a taquería
and I saw a bunch of Asians cooking the food,
I'd probably think twice. (laughing)
Sure, maybe.
But if that same taquería
had all Latino workers
and just one Asian--
one Asian--
would that be okay?
Look,
come in early tomorrow morning.
You can help me scale and slice fish.
Arigatou.
And put your name on the sake box.
Ready?
Hai!
What is going on here?
I-- I was just helping, sir.
We do not need your help there. You are not to make sushi.
It is not a job for you.
It's just that they were short-staffed and I can help out.
You were hired for the kitchen.
Okay, sir, but let me just show you--
I am running a restaurant, not a cooking school.
You want to become sushi chef?
You go try another restaurant, not here.
Come on!
One yellowtail, one red snapper and a blue shrimp.
Sure.
Hey, one Hawaiian roll and salmon nigiri?
No. No way. Mr. Yoshida will have both our heads.
I cannot afford to lose my job right now.
(whispering) Give me the ticket.
Thank you, but you're not supposed to make it out here.
Sorry, it was just faster.
Okay, go ahead, but don't make a show of it.
Okay, you're off the hook. Mr. and Mrs. Yoshida are here.
(speaking Japanese)
Mr. Yoshida.
Mr. Wagner.
I'm rather surprised with your new sushi chef.
Sushi chef?
Yes. The woman?
There is a misunderstanding.
She is not a sushi chef, I assure you.
Good. I like the authenticity of this place.
Have a good night.
(speaking Japanese)
Wow. That's beautiful-- Beautiful work, Mr. Yoshida.
Would you like some sake?
(knife scraping)
Thanks again for your help.
Sure.
I'm going to ask Mr. Yoshida if you can assist at the sushi bar.
No, thanks.
What do you mean, "no, thanks"?
I thought you wanted to help.
It doesn't matter.
Mr. Yoshida will think you're an idiot. Forget it.
I'll talk to him.
I said no!
I can handle my own battles. Thank you.
It's his restaurant.
He can do what he wants.
Deadline? Can I print from here?
Shh.
(speaking Spanish)
"Your signature roll should be original,
"but not stray too far from tradition."
(speaking Spanish)
Arigatou.
Shh, nobody speak.
Okay, Pa, when I'm making this,
whatever you do, make sure you do not show my face.
Just keep the camera on the food and my hands. Okay?
Okay.
I'm ready.
Okay.
57 seconds!
(sighs)
Now I need to make a signature roll.
What's a signature roll?
It's my own roll. Something original,
but not stray too far from traditional sushi.
So you have to use the rice
and those green tortillas?
And this.
Hmm.
Can I have one?
Yeah, go ahead.
Wait, not that one! It might be too hot.
Mmm.
Can I have another?
Mrs. Yoshida: How long have you worked as a sushi chef?
Where did you get your training?
Kamakura restaurant. Ah.
Did you work anywhere else as a sushi chef?
Uh, Sushi Gogo. Uh-huh.
I learned how to wash dishes there.
(speaking Spanish)
Hey.
Who is Mrs. Yoshida talking to?
I think they're interviewing for a sushi chef.
(speaking Spanish)
Mr. Yoshida?
I was hoping I could apply
for the open sushi chef position.
I can make everything on this menu and then some.
And I'm fast.
(speaking Japanese)
I can prove it to you. And if you don't like it,
you can send me back to the kitchen.
You were hired for the kitchen.
But I want to work out here.
(speaks Japanese)
I know I'm a woman.
I cannot change that, nor would I want to.
But if you want me to look Japanese, I don't know--
I can wear a bandanna around my head
and look more official.
You work in the kitchen. That's it.
A--
Aki?
Didn't you say you couldn't have done a better job?
Yes, I did.
So were you lying?
Of course not.
I deserve to be out front, out here.
(knife slams) No!
Customers come in and they want authenticity.
I gave them authenticity,
but you want to give them an illusion.
The special? The bonito bonito?
That's mine. I invented that.
It's a crowd favorite.
The Japanese have a tradition
and we respect that tradition.
This is not Japan.
Sure, you tell women that their hands are too warm to prepare fish,
that their perfume will affect the taste.
Kyung? He smells like an ashtray.
You want to be a sushi chef? Go try any other restaurant in town.
Go ahead! I'll even put in a good word for you.
We'll see who hires you. Is that what you want?
Huh?
What are you trying to be, Juana?
I'm trying to have an opportunity, like everyone else.
I deserve an opportunity like everyone else!
You know,
behind every great restaurant here,
there are great Latinos,
in the back, in the kitchen.
Hidden.
Prepping the food and making you all look good.
Well,
I don't want to be in the back anymore.
To hell with it. I quit.
(door bells jingle)
(speaks Japanese)
(speaking Spanish)
Lydia: Abuelo, Mami's home!
Hola, mija.
Tell her.
What's going on?
You got a certified letter.
Mmm.
It's from the Champions of Sushi competition.
"Dear Jane Martinez,
"we had over 400 submissions this year
"and would like to congratulate you
on your acceptance to the Champions of Sushi competition."
Ahh! "Our competition will be held
"at KTOP studios and will be steamed live on the Internet.
"Please email or call to confirm."
Oh, God, that's in two weeks.
It's going to be okay, mija.
You know what you need to do?
You need to get ready for the competition.
I don't know, Pa.
They're just going to laugh at me.
It's going to be embarrassing.
Mmm.
Well, we got some things to cheer you up.
They're good-luck presents.
What is it?
It walks. Look!
It's sushi on wheels.
That one is erasers and this one is soap.
Is that tamago?
Wow. They're so cute.
Is that Mama's scarf?
Keep it on you for good luck.
Your mother always brought me good luck.
What if I hadn't gotten in?
I knew you would.
It's beautiful, Pa.
Let me see those sushi with wheels.
(phone ringing)
Osaka.
Yeah, yeah, I'm-- you know, I'm doing good.
Aki? Yeah, he's here.
Here he is.
Man, calm down, bro.
Konnichi-Juana!
(laughs)
Long time, no hear. Are you coming back?
You-- you what?
You got into what?
You're crazy.
Well, we should celebrate. Let's get together.
(doorbell rings)
Mami, I think he's your friend.
He's Chinese.
(speaking Spanish)
Come in.
Thank you.
And you must be Lydia.
Wait, you got something in your hair.
And what do you say, Lydia?
Thank you.
Come on over.
Ah, it's good to see you.
Papá, this is Aki.
Likewise.
My daughter tells me a lot about you.
Some good things, I hope.
No.
But why don't you have a seat?
Thank you.
Juana, I have something for you.
With your permission.
Wow.
Carbon steel.
This is your knife.
It's yours now.
I can't.
Actually, I'm not giving it to you.
It's bad luck to give knives as a gift.
It would sever the friendship.
So you have to buy it from me.
And I'll charge you a penny.
Honey, I need to borrow that.
Mama, that's mine!
I don't know what to say.
You just say arigatou.
Arigatou gozaimasu.
(speaks Japanese)
Okay, let's go eat. My treat.
What do you feel like eating?
Mexican, of course.
Of course. To your favorite restaurant.
Who said we were going to a restaurant?
What do you want? Uh, taco?
Chiles. (both laughing)
Carnitas? Carnitas?
Carnitas? It's pork.
It's definitely good. Cabeza?
You'll like it.
Cabeza, cabeza? It-- it's head?
(music playing in Spanish)
I usually have here, like, fish tacos
and sometimes shrimp tacos. Sounds good to me.
"Para aquí." Para Aki?
Aquí.
Try it.
Tuna? It-- it's tuna, like...
(Spanish song continues)
Hi, can I help you?
Hi. We are here for the taping.
Taping of?
Champions of Sushi.
Uh, who's the contestant?
J. Martinez. I'm sorry, what was his name?
It's my name-- Juana.
There must have been a typo.
Oh. You're the contestant?
Yes. Um, here's my acceptance letter.
Just one moment, please.
(speaking softly)
This woman says she's in the competition today.
I have her letter. Said she was approved.
Who approved this?
The entries are all processed in Sacramento,
so I don't know.
Man: Oh, yes, yes, I remember now.
His-- well, her work was very good.
Man: Just because someone can make some sushi
doesn't make her a sushi chef.
This is a serious and respected competition.
It's not something that any cook can get into.
Let her compete. We don't need a lawsuit on our hands.
Maybe the other three contestants will bring us a good show.
Okay, I'll let her know. Thank you.
Hi. Sorry for the delay.
Please step over here to the left
and our coordinator will show you backstage.
Konnichi wa.
I'm not really Japanese.
But neither are you, so we're all good.
Let's get you into makeup. Follow me.
(man over walkie talkie) Get them in position.
I didn't know we entered a baking competition.
Don't worry about them. They're just threatened by you.
(bell ringing) Okay, we're almost ready.
Man: And we're down to 20 seconds-- Quickly, everyone,
line up this way, please.
On in 10 seconds. Everybody in position.
Cameras are up.
Hello, and welcome to Champions of Sushi.
I'm your host, Jimmy Nishida.
Jimmy: Today, we have four contestants
competing for $20,000
and the distinction of Sushi Master.
The winner of this competition
will move on to the national championship.
And now, let's welcome your sushi chefs.
And behind every great sushi chef
is their highly-trained assistant.
Man: All right, we need camera A a little closer, please.
(speaking Spanish)
Man: Can we get a little more makeup--
Man: On air, ten seconds. Everybody in position.
For their first challenge,
they will have two minutes to make one tekka maki,
one California roll,
and two pieces maguro nigiri.
Contestants, remember
to put your hands up when you are done.
In three, two, one-- (shouts in Japanese)
Jimmy: The chefs naturally begin
with a moistening of the hands,
which will keep the rice from sticking.
Avocado is key to a California roll.
And rumor has it that the avocado was first used
as a substitute for the more expensive toro.
Chef Kim and Chef Yamamoto
both displaying their knife skills.
Chef Kim has run into a bit of trouble.
The pressure intensifies when the cameras are rolling.
Let's talk to last year's national Champions of Sushi winner,
Sushi Master Hitoshi Watanabe.
Tell me, Chef Watanabe, how did you begin your career?
(through translator) This has been passed down from my father
and my father's father,
so I am just keeping the tradition going.
Jimmy: And the newcomer in the competition--
the rather unknown in the sushi community,
we have Chef Juana Martinez.
Tell me, Chef Martinez, what do you think is key
to good sushi?
The freshest fish,
great rice,
and of course, a good sushi chef.
Jimmy: Chefs have plated their California rolls
and are now moving on to tekka maki.
The difference with the tekka maki rolls
is the nori is on the outside.
All chefs seem to be in a dead heat
as they move on to their tuna nigiri.
The chefs are adding a pinch of fresh wasabi
to the underside of the tuna.
And Chef Watanabe appears to have finished
fractions before the other chefs.
(bell ringing)
As the judges go around to each contestant,
they will be examining the sushi for accuracy,
cleanliness of their workstation,
and of course, speed.
(speaking Japanese)
Silly TV shows do not make a sushi chef.
Jimmy: In first place, Chef Hitoshi Watanabe.
In second, Chef Juana Martinez.
In third, Chef Frank Yamamoto.
And bringing up fourth, Chef David Kim.
We'll be right back after a word from our sponsor.
(bell rings) Okay, everyone, that's two minutes.
Let's get prepped for the next round.
Jimmy: Contestants, welcome
to the Katsuramuki speed challenge.
They will slice the cucumber in front of them
into one thin, continuous sheet.
In three, two, one, (shouts in Japanese)
This is considered the most difficult,
yet fundamental knife technique for any sushi chef.
Using the thin flat-sided knife
is crucial to this technique.
Chef Martinez is not only keeping pace with these pros,
she seems to be leading the pack.
Contestants, put down your knives.
(bell ringing)
The judges will be giving points
for consistency and thinness of the sheet.
It looks like Chef Martinez has taken this round.
Yes! In second place, Chef Watanabe.
In third, Chef Kim. And Chef Yamamoto is in fourth.
We are now in the final and most important part
of the competition-- the signature platter.
This is their unique creation,
which defines them as a chef and as an artist.
And the secret ingredient they all must use
is king salmon.
Chefs, you now have 10 minutes
to complete this task.
In three, two, one, (shouts in Japanese)
Jimmy: Do you think you are improving upon sushi?
No. Sushi in its traditional form
is beautiful,
delicious and magical.
I don't think I am improving,
but just adding more options.
I think sushi can be adapted
to local conditions and local people.
Man: Five more minutes.
Jimmy: Chef Martinez looks to be using a poblano pepper
instead of nori.
Tell me, Chef Watanabe, are you more artist or chef?
(Watanabe speaks Japanese)
Jimmy: One minute left. One minute.
You have 30 seconds.
In five, four, three,
two, one.
(bell rings)
(man over walkie-talkie) Okay, we need to move the sushi platters
front and center right now.
The entire time I was working at that restaurant
and this never, never came up.
Muchacha, what's wrong with it?
The chopsticks in the rice-- it's offensive.
It looks like an offering to the dead.
An offering to the dead.
It resembles incense sticks.
Incense? Oh.
I'm such an idiot.
We'll call you out in a minute.
Jimmy: But this is more than a beauty contest,
as taste will be the deciding factor.
(bell ringing)
Okay, it's time.
Contestants were judged on originality
of creation, artistic value, and taste.
Now let's reveal your signature plates.
We'll start with Chef David Kim.
Okay, I used boiled asparagus,
oshinko and avocado on the inside
and king salmon and cheddar cheese on the outside.
And I call it Red Samurai.
Jimmy: Thank you, Chef.
Now let's move on to Chef Frank Yamamoto.
I call this Yamamoto's Desire.
Inside is tamago
and cucumber, salmon
and shiitake mushroom
and cucumber and soy-bean paper.
And our next chef, Juana Martinez.
Please tell us what you prepared.
I call it the Green Diablo roll.
It's filled with jalapeños,
avocado, shiitake mushrooms,
tobiko and the king salmon,
then rolled with roasted poblano,
and drizzled with chili and sesame oil.
Thank you, Chef Martinez.
And now, Chef Watanabe,
please tell us about your dish.
This is a Golden Gate roll.
Inside is avocado, cucumber and tobiko
with sliced salmon on top
and ecura and salmon caviar.
Jimmy: Thank you and good luck
to all of our chefs.
Judges, have you reached your decision?
In fourth place is Chef David Kim.
In third place,
Chef Frank Yamamoto.
Yes.
That leaves our last two chefs,
Hitoshi Watanabe and Juana Martinez.
But only one will be moving on
to the national championship.
This year's regional Champions of Sushi
grand-prize winner of $20,000
and the title of Sushi Master is...
Chef Hitoshi Watanabe! No!
(speaking Japanese)
Congratulations. Thank you very much.
Wonderful job. Thank you very much.
Congratulations. Thank you very much.
Thank you, sir.
All: Congratulations.
Excuse me, Miss Martinez,
do you think this was a fair panel?
Yes, those are very fantastic and creative chefs.
Yes, of course it was fair.
I'm-- I'm sorry. I just need one minute.
Thank you. Thank you.
Juanita?
Mija?
Jimmy: Congratulations to all our chefs.
And from everyone here at Champions of Sushi,
doumo arigatou. See you next year.
Yoshida-san...
(speaks Japanese)
I would like toro nigiri
and a Green Diablo roll.
With pleasure, sir.
And a cold sake for the chef.
We should really think about serving some tequila in here.
Salud.
Kanpai.
(woman singing in Spanish)