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Endo Kazutoshi BTP seafood FINAL VIDEO

Behind the Pass with Endo Kazutoshi - Part 2: Seafood

Following on from our previous episode of Behind the Pass with Endo about all things sushi rice, this week we shift our focus towards another equally important ingredient in any omakase restaurant – seafood. Endo begins by talking us through some of the different types of seafood he uses in the restaurant and his vast collection of knives he uses to cut the fish, before focusing in on his particular love of tuna!

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Endo Kazutoshi

Proving just how refined, world-class and mind-blowing an omakase sushi experience can be, Endo Kazutoshi's decades of experience in Japan intertwines with the best fish and seafood the UK has to offer.

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Feeling inspired to treat yourself to some tuna of your own after hearing Endo waxing lyrically about it? We've got dozens of fantastic tuna recipes for you to try, covering various different levels and styles of cuisine.

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About Behind the Pass

Behind the Pass is a brand-new bi-monthly video series from Great British Chefs. Every month over the course of two episodes, we'll be taking you behind the scenes of some of the most celebrated and exciting restaurants in the country, as their masterful chefs provide a glimpse into the secrets of their kitchens. From innovative techniques and next-level sustainable practices to never-seen-before ingredients and flavour enhancers, prepare to be wowed by the work that goes on behind the scenes in the UK's best restaurants.

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