Note: Morimoto’s Sushi Master can be found on Roku Channel (free).
It takes a lot to shock me
But Morimoto’s Sushi Master getting a second season on Roku TV truly shocked me.
Yes, the show that I called “a worse version of Chopped”, “bonkers” and “a complete mess” in Season 1 was renewed.
This show is as far from the realm of sushi as Mario and Luigi were from the realm of the Mushroom Kingdom in the beginning of the Super Mario bros movie (I gave it a 117 out of 100 btw).
When I reviewed Season 1, Episode 2 (before giving up), I asked (nay, begged) Morimoto-san to let me Executive Produce Season 2. While I never got an invitation (shocker), I must mention that somehow, someway, every single one of my issues was either fully or partially remediated.
Judges inexplicably coming and going? We have two plus a host, and they stay the entire time. One even tries to teach. Imagine that.
Challenges that have nothing to do with sushi? In Season 2 there was literally a tamagoyaki challenge. Be still, heart.
Zero effort to educate viewers on traditional sushi? Season 2 a challenge has diagrams of the tuna’s various parts on screen. Straight out of one of the sushi books I love. I couldn’t believe my eyes.
Yes, my narcissistic self enjoyed that they maybe listened to me. But the show is objectively (slash subjectively) better as a result.
Now, there are still issues. Of the 8 contestants, only 4 (and that’s being generous) are sushi chefs. The first challenge didn’t even require them to make rice. But after watching all six episodes, I’m flabbergasted to report that this show is actually watchable. Turns out that focusing a sushi television show on sushi is a recipe for success. Imagine that.
No spoilers
Unlike Season 1, I refuse to attempt an episode-by-episode breakdown. I have a toddler now (surprise). If I spend too long writing sushi blogs instead of singing hop little bunnies hop hop hop, she may run off (slash back up very quickly until she’s under the couch). Good news is that I think this will be more enjoyable. Let’s hit the highlights.
Quick refresh how it all works
I once called Sushi Master “Chopped, but worse”, so the format will be familiar to tv show fans. Each of the six episodes has 2 blocks; The Ikouze Challenge, meaning “let’s go”, which is supposed to focus on sushi fundamentals, and the Kessho Challenge, meaning “final battle”, for contestants to spread their wings and then watch as one of them get the boot.
Your contestants
Again, the contestants are very nice. They all seem accomplished, respectful of sushi, and nice enough. But.
If you’re expecting sushi legends, you’re going to be disappointed. Most are private chefs or manage neighborhood, americanized sushiya. Poke bowls abound. Crazily, finding any information at all on these eight people was way too challenging. Should the producers of this show have listed the names of their contestants somewhere? Nah, that’d be ridiculous.
Fortunately, I’ve figured it out and linked their Instagrams/websites.
- Abe La (Himizu Modern Dining, Westminster, CA). Instagram.
- Jason Morimoto (Screaming Tuna, Milwaukee, WI). Website.
- Joan Samson (Mommafish, Langley, WA). Website.
- Marisa Baggett (Private Chef, Memphis, TN). Website.
- Myo Myo Than (can’t find any info on where she works, Miami, FL). Instagram.
- Rafael Otero (Sushi Cloud 787, Canovanas, PR). Instagram.
- Robert Lucas Irwin (Fat Fish Rolls, Washington, DC.). Instagram.
- Yoko Hasebe (Private Chef, Plant By Yoko). Website.
They clearly heard some of the criticisms of Season 1
Literally – and I mean literally as it’s supposed to be used, not “literally” as its used by your children – within two minutes of the show’s start, Yoko says the following.
It's so exciting to see a Bluefin Tuna. I feel like we're actually making sushi instead of Americanized rolls.
Take the Sashimi Challenge (episode 4) as an example
Or the Tea Challenge (episode 5). Tea and dessert are bedfellows at the end of a typical Omakase. It keeps the show focused on sushi while keeping the combinations of dishes fresh. Also who doesn’t love learning more about Ocha. Everyone? got it.
They also don’t treat us viewers like morons
You might be surprised to know this, but English speakers can read subtitles. Some of the most impactful scenes happen when Morimoto advises Yoko in Japanese.
And that continues with the judges
Look, no shade to the previous season’s judges. But the format felt disjointed. Judges with very little sushiya experience rotated in and out. Season 2 is more focused, and by extension, much clearer. Shit, I even learned some stuff. This season, there are two judges; Morimoto-san himself, and rookie Philip Frankland Lee, chef/owner of the Sushi By Scratch group (17 spots and counting). I think chains are antithetical to what gives sushi its soul, but he’s a great addition. He explains terms. He asks smart questions. And when he emphasized he’d judge which dishes are “the most technically proficient”, I had to pinch myself. I cannot believe this is the same show that had a contestant make mirugai wonton crisp in season one.
We were almost this close to judge on judge violence. In episode 3, Philip criticizes a contestant for serving ‘toro tartare’ (maybe nakaochi?) with just a spoon, nothing else. Uh, one of Morimoto’s signatures is a Toro Tartare that you eat with a spoon.
And that continues with the judges
Look, no shade to the previous season’s judges. But the format felt disjointed. Judges with very little sushiya experience rotated in and out. Season 2 is more focused, and by extension, much clearer. Shit, I even learned some stuff. This season, there are two judges; Morimoto-san himself, and rookie Philip Frankland Lee, chef/owner of the Sushi By Scratch group (17 spots and counting). I think chains are antithetical to what gives sushi its soul, but he’s a great addition. He explains terms. He asks smart questions. And when he emphasized he’d judge which dishes are “the most technically proficient”, I had to pinch myself. I cannot believe this is the same show that had a contestant make mirugai wonton crisp in season one.
We were almost this close to judge on judge violence. In episode 3, Philip criticizes a contestant for serving ‘toro tartare’ (maybe nakaochi?) with just a spoon, nothing else. Uh, one of Morimoto’s signatures is a Toro Tartare that you eat with a spoon.
Still though, don’t expect sushi only
One contestant in the final three served pasta. If you’re serving pasta near the finale of this competition, it’s time to go.
Shoutout the contestant who lit the set on fire
I hate blowtorches in sushi. So let’s call it karma that a contestant accidentally set the sushi counters aflame. Yes it happened. Episode 5 if you don’t believe me. No spoilers on who, but they lit a fruit on fire and then poured in alcohol. Avant garde stuff. 5 seconds later there was a brush fire. I’ve never been a chef, but I’m 94% sure that you’re supposed to pour the alcohol first, then light it up. [email protected] if you know.
Somehow, Phillip called the resulting dish a success and that person won the challenge. It felt like I was on another planet. Yes, it looked good. Probably tasted great. But am I wrong that lighting potential customers on fire is bad? I feel like it’s bad.
The show is still light years better than Season 1
Scratch that. Is there a measurement of time beyond light years? That’s more appropriate.
Not only is this show watchable, I would recommend it to sushi rookies and experts alike. There’s knowledge, there’s entertainment, there’s an inferno – this show has everything.
Highly recommended.