0:00 [Music] Ladies and gentlemen, welcome to another episode of Lunchtime. Today it is a special moment because >> it's called lunchtime, isn't it? >> I didn't know that. I know it is. >> I thought our series is called lunchtime. Haven't you guys seen meal times or something? >> Whatever. This is changing. >> Supper time. Welcome to Brunch with JK. >> Dude, this is great. >> Welcome to a new food series. >> Okay, >> today we have Yama Sushi and Marketplace. [Applause] >> We got Charlie and Yumi here.
0:53 >> Oh, shoot. Sorry. >> The whole time I thought your name was Yumi. Yuki, >> one more time. One more time from the top. Three, two, one. We have Charlie and Yuki here. >> Thanks, Mo. >> Moawa. >> Her name is Winter in Japanese. >> That's a good name for for this episode. >> Not really. >> What is it really? What is it really? >> Correct him, please. >> Well, Yuki is this Yuki snow. >> Yeah, right. >> Yuki is not >> I know. Charlie means all in Korean. >> Wow. >> Charlie boy. Okay. Look, Charlie boy. >> You see this? You better believe it. >> You bet to believe it. >> I think the biggest question here is look at this. >> Look at this.
1:44 >> Just look at this. >> The biggest mystery is, wow, what a great spread. >> So, we have >> Look at You don't look at this and say, "What? What is >> beautiful spread?" >> Oh, yeah. See, that's a question. What is that? >> You brought us these bento boxes. Can you walk us through like uh is this something you guys serve at your guys' shop? And then what is that? Can someone order that if they even want that? >> Yeah. Um those bento boxes are available at West LA and Ktown location. >> So most of our offerings are grab and go, but those bento boxes has to be placed. It takes about 105 minutes, but we offer that in catering, too. So we've served like hundreds and hundreds of them. But if you wanted it for catering, you guys do need to contact us few days in advance. >> But they're always a hit. I've never seen a customer who was not satisfied
2:34 with our offering. Or >> can you go through this? Is this chicken karag? >> Uh chicken katu. >> Chicken katu. >> California roll. >> Some of them has California roll, some of them have spam, some has nigi. >> Yeah, but I got soulman, bro. >> Hey, this is called soul man. I love this. >> What do you got? You got spam musubi. We got spam musubi. >> Musubi. >> Bro, this is I'll >> grab one of these. >> Amazing. >> Dirty little fingers. >> Why you take her food? >> I thought Wow. >> This is too good for us, man. This is so cool. >> We're not worthy of this. >> We're not worthy. >> What is the grab and go stuff? >> So, we all three of our store, this is our main offering. Grab and go sushi. I don't know if Yeah. So, we have all these stuff that's ready in the fridge. And I know it's market sushi, but it's
3:25 like way more than just market sushi cuz everything is made fresh every hour. >> And I mean, you guys could see it, but it's not like the market sushi. >> So, the packaging you're saying it looks it way way set up, how it's grabb sushi, but qualitywise, we say it's restaurant quality. do this to me. >> And and when they say grab and go, they're not encouraging looting. So, don't grab it and go and run outside. Actually, pay grab pay go. Okay. Uh >> I don't know. I represent that. >> Look how high quality this is. >> So, fun fact, uh back in the day, I used to go to Yamasushi like there's a it was a before they had like three locations and all this stuff. It was ran by this cute little old couple. >> Was it the one on Lost Tunis? >> Yes. With Japanese Mickey Mouse. That's
4:15 the one. So, did you know the the Mr. Yama? He we called him Japanese Mickey Mouse. I don't know if you ever met him, but he he sounds like Mickey Mouse. And he goes literally >> do an impression. Do an impression. >> And he used to call me young handsome man. He goes, "Young handsome man." He said, "Yeah, young handsome man." >> He called me that too. >> Yeah. And then I'll be like I'll be like, "Uh, I want I want one muro. I want one. You know how much you or whatever. And he goes, "Okay, I get that for you. Just one moment, please." And then so every time we would we would go, we would be like, "Hey, you guys want to get sashimi from Mickey Mouse?" And that was that was our name for Yamasushi. >> Yeah. And he would always be so nice and be like, "Oh, so young and some boy." And then he would like compliment us. >> Come on. You're getting close to line
5:05 there. >> Yeah. We're getting dangerous, Joe. And he would he would give us extra slices of sashimi. But okay, here's the kicker. Like Mitsua is down the street. There's other Japanese places, right? But he's like a wholesaler or something. And they would get fresh ass fish all the time. >> Daily, right? >> Super fresh. So like Yeah. Like it beats everybody because it just tastes good. >> This is very good. >> Betty good. Betty swag. >> Oh yeah. I'm going to try one of these. >> So good. This is a good one right here. That one looks really good. >> Salmon kimchi. >> Salmoni. Try some of the salmon, my handsome little boy. >> This need soy sauce or No, it's like enough flavor already. >> That was a big ass bite. >> Your turn. You bite. >> What? What is this sauce? >> Is it Japanese tartar sauce? >> It's for chicken. >> It's our kata sauce.
5:56 >> It's called SWA sauce. It comes from previous businesses that the family had. So that cuz they used to sell that at the night market like 66 or like >> Oh yeah, >> those night vending events. >> The concert was always a hit. So they brought that in to Yama. So that's the sauce for the concert. >> That's amazing, bro. >> That's really good. >> So where are your locations again? >> Yeah, that sauce is bomb. >> The OG location in San Gabriel, which has been there for over 41 years now. >> That's the one with Japanese Mickey Mouse. >> Mickey Mouse. >> That's the OG one. Mr. Yama still visits. He's happily retired, but we see him. He doesn't even say he comes in, grabs some sake, leaves. >> That's Mr. Yama, the Mickey Mouse guy. >> Yeah. >> Yeah, he's really >> That's really how his voice sounds. >> Yeah. Japanese Mickey Mouse. >> I wouldn't say that, but but he's got, you know, >> what would you say? >> No, it's literally high pitched and has
6:47 a little slight raspiness to it, too. >> And he's super nice. Like, this is like I always supported cuz I just felt like, dude, you just going in and and these guys like Uncle and auntie just hooking you up. >> Yeah. Yeah, super nice couple. I'm kind of sad that they're not there, but I'm happy that >> Wow, that's so cool. >> You know, it still lives on and not only it's like now like bigger and and and and it's growing and I think that's really cool that you guys capture that spirit. >> He comes to all of our like the main event like the grand openings or whatever. He's always so happy. Even at um our newest location in Ktown, he he was there for ribbon cutting and everything and then he was in the kitchen just staring for like 30 minutes. >> Oh, that's dope. >> He he loves it. >> Was he like, "You're not doing it right." >> I heard it used to be like that. I heard I heard that it was pretty harsh. >> Has to be right for sushi.
7:37 >> I thought it was pretty harsh. >> I'm going to try one of their market salmon and I'm going to compare to 7-Eleven. Okay. >> 7-Eleven. >> 7-Eleven has sushi. >> No. >> Yeah. >> In Japan? >> Way better than 7-Eleven. Wow, >> dude. This is way better than like regular like restaurant sushi. >> Yeah, it really is. It's really good. >> Fresh. >> Really good. >> Name other sushi restaurants in your area that you know this is better than >> a knock. >> Not falling for it. >> Don't fall for Anony's tricks. He always does that to ladies. >> Don't fall for Anony's tricks. >> But I guess one thing I could talk about is you know how restaurants they don't like we know that fish almost comes from same distributor or whatever but we get do the auction like most restaurants here is no but we get our fish daily restaurants don't get it
8:27 daily because you know how we fast we turn the fish around we get deliveries daily and because of Mr. Yama's background as a fish broker, we still and us being one of the biggest fish buyer in LA give us, you know, the ability to get a better even though we're getting it from same places, we do get the better cut, you know, better quality and >> the priority >> every single day delivered. >> Wow. >> Every single day. >> That thing is beautiful, but I might have to go for one. What is this? I've been eyeballing this. It looks like toro. >> That's right. >> What is >> Whoa. >> It's Toro. Taan. I'mma take one, too. >> I'm going to take one, man. If you're going to do it. >> Use the little plates, Melissa. >> I love this. What's the yellow thing called? >> Get out of my way. >> Oh, wow. Oh, wow. Dude, check it out. >> Wait, did you just say pickles? >> Yes.
9:17 >> We noticed that you guys have all these sauces right here, too. Pickles. These sauces look kind of crazy. >> Yes. So we we are a marketplace. So we have all these uh specialty Japanese products that are straight from Japan or you know we get we work with a lot of the local vendors too. >> So things that you can't get at like other markets or Japanese market. We do get a lot of stuff that are you know like these soy sauces. >> Is this to or not? >> Toro. It is. >> Wow. I never had to for lunch before. >> I know. This is so fancy guys. Okay. Let's talk about this beautiful tower real quick. >> So this is called Stairway to Heaven. This is our centerpiece for event catering. So, we do have regular catering like the bento boxes you guys are eating or like the regular platters which could be placed online if it's a small order one to three. If it's a bigger order, you guys just shoot us an email. But this would have to be scheduled in advance and it's for a
10:07 large event. But it it obviously looks great and you know it just elevates the whole party. So, if you have that in center, you already know it's not like some cheap sushi. It's it's good stuff. So, >> how much is something like this? So not it's different. It's customized every time. But this will probably be about 100 to two in 100 to 200 range. >> That's it. >> So it this whole setup. So it >> that's a good deal. >> I'm going to order that for regular ass lunch then. >> So balloon because you just can't order this for 100. It's got to be part of a big catering event. >> But that's the price of for this. So usually when we cater this it's people order like about 20 platters or so. It's for a big party and then they use this as a centerpiece. >> M. >> Oh yeah. >> And what comes like standard? I see there's like Spanish mackerel, scallop.
10:57 >> Is that Albaore with the green onions on there? >> Did you guys miss out on the premium? There's Oonie. >> There's Oonie. >> So, these are all the offerings that we have at um our store, but it would just be customized to what you like depending on the budget. But pretty much when you order Stairway to Heaven, you do get the best stuff on there as a bread. >> Do you guys make the Samurai below my ████ roll? >> No. >> You know how like they have >> those like those those like American style like um sushi >> hot Cheetos on it? >> Yeah. Yeah. Yeah. >> We actually keep it pretty Japanese. >> Cheese whiz on the sushi. >> Yeah. >> Right before the video starts like SPC guys. Don't say things like that. >> That's literally what they call it. I'm quoting then. What the heck? Fantastic. Dude, this
11:47 guy's a fiber. He's a fiber. Don't miss them. >> Tricks, >> dude. This is so good. Like, okay. Um, can they just make an order on Instagram? Like, how can they go through the process if they're in the LA area >> and they're like, "Yo, I got a big old Chinese wedding with 1,000 people." >> Dude, >> you know, do they hit up your Instagram? >> You would. You could always DM us and we could guide you to write email or you could just go to our website which is yamasushimi marketplace.com and you could click on catering or slcatering and then there's like a little form that you could fill out. So just give us basic information, date, time and about how many people you're trying to serve and then we'll take it from there. We will just you know ask you whether we want this that and then we'll just get it done. But if your event's big make sure to hit us up early so we could get
12:38 it all ready. If it's like, you know, 10, 20 people, just give us a couple days. Oh, cool. Like three days. But if it's like 100 people up, make sure you guys hit us up early. >> And then how about like just bento boxes? You just want I'm hungry. I want something for lunch. >> Mhm. So at Ktown and West LA, you can walk in, go to a cashier, just place it. But that one is the only order that you would have to wait. Everything else is grabb. You grab it from the fridge. But those you place the bento box. >> Vento boxes. >> That's so nice. You don't got to wait. >> Yeah, that's cool. Oh, this is so amazing. >> Do you feel more Japanese right now? >> Really good. >> Yeah. >> I feel Japanese, too. >> I feel like I'm going to do karate. >> So, the OG one is on Las Tunis. >> Mhm. >> That's so cool. You probably know where that is, huh? >> Yeah. >> Gabriel, >> my mom goes all the time. >> To Yama is cute. >> Why you lying? You lying just cuz
13:28 they're here. >> She always says there's a long line. >> Phone right now. >> I'll call her right now. She loves it. >> Is your mom going to be surprised that? >> Yeah, she will. I met his mom. She's very sweet. >> Not as sweet as this piece of sushi. >> Dude, >> this is so good. >> What are you going to go for next? >> You guys better eat that oonie. That's premium. >> I'm getting the salad. >> I'm going to get the scallop. >> Do that. >> Oh, you know what? Absolutely not. >> I'm going to try one of these special sauces. Which one of these sauces do you recommend with the scallop? >> Do you want something crazy or just regular? >> Um, regular. I'm a regular. >> Regular. This is >> These are regular soy sauce. >> What about this thing? We'll try this. >> Try this yuzu soy sauce. >> Try a yuzu soy sauce. >> Oh, that looks good. >> Try a little truffle. >> This white soy truffle. I just want to see. I've never had that. >> I'm going for the macro. >> By the way, don't fall for it. Anthony
14:19 tricks. >> I like the reputation of him being a trickster. >> The front. >> All right, Bonos is getting the oonie. >> Are you guys hungry? I feel like you're just watching us. Please eat. We're not going to finish all of this food. >> We ate in the car on the way. >> What the heck? >> We literally I grabbed this from the store and on the way I was just like, >> "Oh, you guys got to you guys got to try the scallop with that." Um, >> the ginger is the recommending it to him. >> It's really good. The scallop with that yuzu soy sauce is really good. >> Wait, but is there already yuzu on it? >> No, it does have like the wasabi on it. >> All right, so which one did you recommend, Bart? Oh, get the scallop and then get that yuzu soy sauce. >> Okay. >> It's bomb like that. And then if you
15:09 like it, >> credits to me. >> I'm the sushi chef that came up with that combination. >> Okay. >> Which one? >> This is And they sell this at >> the market. >> The market. I love yuzu. >> Gosh, >> I love it. >> Let me make this look beautiful on camera. >> Yeah, dude. Good. Make it look perfect. >> And if it tastes good, credits to me. >> All right, I made that combination. >> Oh, I should quit everything and become a sushi chef. >> You got what it takes, dude. >> Thank you. >> Ah, [Laughter] >> credit to Bart. >> Credit to me. Credit to me. >> Credit to Bart. >> Wow. >> Cuz I made the scallop really fresh. >> Thank you, Bart. You're welcome. >> Compliments to the chef. You're a fiber.
15:59 >> Yeah. And this place has been around 40 how many years? You can see why. >> 41 years. >> 41 years. Dang. >> Dang. >> So 41 years. And when did um the the the the new family take over? >> I think it's been about 5 years. >> Oh wow. Oh, it's not not very long. And you you said that um you guys have plans for expansion >> in the future. Yes. But for now, our um OG location in St. Gabriel is going to expand to Next Door. So, it's going to happen in >> Cool. Am I supposed to talk about it? About talk about it cuz we haven't released it to public yet. But we do have it in two phases where we got the next door. So, we're going to open that up first, move our current operation there, and then our current operation, we're going to go on construction there.
16:49 And then in the end, we're going to combine the two unit. So we could have dining space like the other two locations and we could have hot food cuz St. Gabriel right now we don't have hot food cuz we don't have um like a fryer and all that but after the expansion we're going to have all the hot food from other location at St. Gabriel too. So >> that's great news for me. I'm never moving to Vegas dude. >> Never ████ moving. >> Your next location is in Vegas. I >> I got to hear from those guys first. >> They can't tell you can't tell you everything. >> We talk off camera. We talk off camera. >> Well there you have it folks. You got the bento boxes. We got the catering. We got the amazing fresh slices of sushi. And you can get just the fish, dude. That's what I used to do. I used to go there, get chunks of fish, get it, you know, and I would make sushi at home. It wouldn't come out this good. But that's what they originally started at.
17:39 >> Yeah. >> But I'm going leave the links in the description box below for their Instagram. >> In the description box below >> for their www.com. >> Move. I got to get more fish. >> All of that. >> Don't let him with his tricks come in. >> All right. Which one is going to be credit to me? It's going to be so good. >> And when you guys >> watch this video while you eat yamas, that'll be the best. >> Can you pass Oh, they also got sake too, right? Your own house brand sake. >> And let us know if you guys end up going to Yama >> that if if you're in the area. >> Yeah. Post it on your IG. Tag us so we can repost. >> Tag us and them at the same time. We will repost your visits. Yes, sir. >> Give me some of that, too. >> The bar special. >> You didn't get it with the scallop. >> We ran out of scallop. >> Yuzu. I'm going to do with the tuna.
18:29 This is tuna. Yeah. >> Mhm. >> Oh, man. >> Sure. >> Hey, credit to you for hurrying up so I can get the sauce. >> Hold on, man. I got to do the perfect pour. Okay. Information in the description box below. >> In the description box below. Thanks again, Yama Sushi Marketplace. Thank you so much. This is amazing. [Applause]
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