All language subtitles for East.Side.Sushi.2014.720p.WEBRip.x264.AAC-[YTS.MX]

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(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)

(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?

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.

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)