 | 白ミル貝のさばき方～握りと串焼き 寿司屋の仕込み how to clean a Mirugai Clam and make sushi | 2017/12/06 15:05 | 00:05:02 | 9,217,440 | 18,086 | 1,387 | 0.21% |
 | アコウダイのさばき方～握りになるまでとアクアパッツァの作り方 how to fillet a Rockfish and make sushi and acqua pazza | 2018/03/05 15:53 | 00:13:40 | 3,362,238 | 10,779 | 1,143 | 0.35% |
 | 鯖のさばき方～しめ鯖の作り方と握り 寿司屋の仕込み how to fillet a mackerel and make sushi and shimesaba | 2018/04/28 15:57 | 00:10:16 | 3,115,643 | 10,854 | 468 | 0.36% |
 | なまこのさばき方～ナマコ酢とこのわたの塩辛の作り方 寿司屋の仕込み how to fillet a Sea cucumber | 2018/02/25 21:15 | 00:10:06 | 1,972,138 | 8,372 | 567 | 0.45% |
 | タコのさばき方 茹で方～握り寿司と酢の物になるまで～how to fillet a Octopus and make sushi and vinegar dish 寿司屋の仕込み | 2019/02/09 00:24 | 00:10:21 | 1,892,039 | 11,090 | 715 | 0.62% |
 | マグロ（メジ）のさばき方～握りと刺身の作り方 寿司屋の仕込み how to fillet a tuna and make sushi and sashimi | 2018/04/12 18:28 | 00:10:32 | 1,581,008 | 5,173 | 231 | 0.34% |
 | スルメイカのさばき方～握り 寿司職人の仕込み how to clean a squid and make sushi | 2017/11/26 18:52 | 00:10:20 | 1,224,477 | 3,356 | 151 | 0.29% |
 | カサゴのさばき方～握りになるまでとあら汁の作り方 寿司屋の仕込み how to fillet amarbled rockfish and make sushi | 2018/02/05 20:20 | 00:12:23 | 1,207,948 | 4,628 | 247 | 0.4% |
 | 真鯛のさばき方～握りになるまでと潮汁の作り方 寿司屋の仕込み how to fillet a red snapper and make sushi | 2017/12/24 02:30 | 00:12:28 | 1,125,797 | 4,554 | 298 | 0.43% |
 | イカのアニサキスの見つけ方（字幕解説） | 2017/11/15 01:31 | 00:04:35 | 786,490 | 1,331 | 245 | 0.2% |
 | カワハギのさばき方～握りと刺身の作り方 how to fillet a Thread-sail filefish and make sushi and sashimi | 2018/11/08 20:03 | 00:10:47 | 725,397 | 3,149 | 136 | 0.45% |
 | さよりのさばき方～握りになるまでと細造りの作り方 寿司屋の仕込み how to fillet a Halfbeak and make sushi | 2018/01/27 16:22 | 00:10:10 | 703,967 | 2,251 | 123 | 0.34% |
 | 寿司職人のだし巻き卵の作り方 how to make However winding eggs | 2017/10/22 21:53 | 00:09:44 | 655,806 | 2,297 | 392 | 0.41% |
 | タイラギ（タイラガイ）のさばき方～握り寿司と刺身の作り方 how to fillet a Pacific Pen Shell and make sushi and sashimi | 2018/07/14 16:38 | 00:06:41 | 591,870 | 2,111 | 94 | 0.37% |
 | 太巻き・鉄火巻き・かっぱ巻きの巻き方～盛り付け 寿司屋の仕込み How To Make Sushi Rolls | 2017/12/20 23:12 | 00:05:37 | 583,787 | 2,258 | 68 | 0.4% |
 | ヒメダイ（オゴダイ）のさばき方～握りになるまで 寿司屋の仕込み how to fillet a Lavender jobfish and make sushi and sashimi | 2018/04/21 20:26 | 00:10:06 | 567,295 | 1,962 | 85 | 0.36% |
 | 寿司屋の自家製塩辛の作り方 how to make Salted Squid Guts | 2017/12/02 18:25 | 00:05:56 | 563,189 | 2,488 | 126 | 0.46% |
 | イシガキダイのさばき方～握りの作り方 寿司屋の仕込み how to fillet a Spotted knifejaw and make sushi | 2018/05/18 18:47 | 00:08:24 | 554,223 | 2,098 | 126 | 0.4% |
 | つぶ貝のさばき方～握り 寿司職人の仕込み how to clean a whelk and make sushi | 2017/11/17 19:32 | 00:05:19 | 541,957 | 1,623 | 202 | 0.34% |
 | トビウオのさばき方～握りずしになるまで 寿司屋の仕込み how to fillet a Flying Fish and make sushi | 2017/12/11 16:57 | 00:10:11 | 510,035 | 1,566 | 103 | 0.33% |
 | マハタのさばき方～握りになるまでとカブト煮の作り方 how to fillet a Seven band grouper and make sushi | 2018/06/01 20:55 | 00:12:42 | 493,863 | 1,955 | 130 | 0.42% |
 | アワビのさばき方～握りと刺身の作り方 how to fillet a abalone and make sushi and sashimi | 2019/07/24 20:49 | 00:10:16 | 426,949 | 1,985 | 111 | 0.49% |
 | クエのさばき方～握りになるまでと潮汁の作り方 寿司屋の仕込み how to fillet a Longtooth Grouper and make sushi | 2018/03/31 22:45 | 00:13:07 | 400,746 | 1,554 | 110 | 0.42% |
 | 寿司屋のあん肝ポン酢の作り方 how to make Monkfish Liver with Ponzu Sauce | 2017/11/29 20:46 | 00:11:06 | 373,071 | 1,713 | 152 | 0.5% |
 | すし職人が淡々と仕込みサバ編 how to fillet a mackerel | 2017/02/10 23:01 | 00:05:47 | 329,597 | 728 | 291 | 0.31% |
 | 生トリ貝のさばき方～握りになるまで 寿司屋の仕込み how to fillet a Heart Clam and make sushi | 2018/03/25 19:01 | 00:05:48 | 319,158 | 1,372 | 85 | 0.46% |
 | 鰆のさばき方～握りと刺身の作り方 寿司屋の仕込み how to fillet a Japanese Spanish Mackerel and make sushi | 2018/04/05 21:03 | 00:10:31 | 316,213 | 1,304 | 72 | 0.44% |
 | 刃の黒幕の砥石で柳刃包丁を研いだら刃を当てただけでトマトが切れた Sashimi knife vs tomato | 2017/12/28 21:15 | 00:04:31 | 300,659 | 960 | 74 | 0.34% |
 | アオリイカを捌く～イカワタ焼きと握り寿司の作り方～How to fillet a oval squid and make Grilled Squid Guts. | 2020/07/02 18:54 | 00:12:02 | 299,412 | 1,698 | 78 | 0.59% |
 | 銀だらのさばき方～握りになるまでとカマの塩焼きの作り方 寿司屋の仕込み how to fillet a Sablefish and make sushi | 2018/03/09 20:19 | 00:10:32 | 247,968 | 1,239 | 91 | 0.54% |
 | シマアジのさばき方～握り寿司になるまで 寿司屋の仕込み how to fillet a White Trevally and make sushi | 2018/01/11 16:53 | 00:08:14 | 239,033 | 1,048 | 72 | 0.47% |
 | 4kgのカンパチのさばき方～身の熟成と握り寿司になるまで～ 寿司屋の仕込み how to fillet a Amberjack and make sushi | 2018/01/02 16:16 | 00:10:14 | 225,233 | 1,219 | 109 | 0.59% |
 | ハタのさばき方～握りになるまでと煮つけの作り方 寿司屋の仕込み how to fillet a Grouper and make sushi | 2018/02/18 20:19 | 00:11:23 | 220,414 | 841 | 68 | 0.41% |
 | 大型の真鯛を捌く①～握りになるまでとカブト焼きの作り方～how to fillet a big red snapper and make sushi 寿司屋の仕込み | 2018/10/04 20:21 | 00:10:05 | 191,135 | 880 | 93 | 0.51% |
 | 寿司屋の白子ポン酢の作り方 How to make Milt with Ponzu Sauce | 2017/12/13 21:08 | 00:06:53 | 181,923 | 883 | 63 | 0.52% |
 | 寿司職人の仕込み ヒラメのさばき方 how to fillet a flat fish and make sushi | 2017/11/06 18:46 | 00:09:58 | 170,732 | 632 | 73 | 0.41% |
 | マゴチのさばき方～握りと煮つけの作り方 how to fillet a Bartail flathead and make sushi and sashimi | 2018/11/02 20:08 | 00:10:04 | 170,369 | 1,107 | 48 | 0.68% |
 | アジのさばき方～握りになるまでと酢の物の作り方 寿司屋の仕込み how to fillet a Japanese horse mackerel and make sushi | 2018/08/27 15:03 | 00:10:30 | 154,014 | 1,207 | 61 | 0.82% |
 | 大型のマハタを捌く～握り寿司と湯引きポン酢の作り方～how to fillet a big Seven band grouper and make sushi | 2019/11/29 19:36 | 00:12:25 | 149,548 | 982 | 54 | 0.69% |
 | チダイのさばき方と握りの作り方 寿司屋の仕込み how to fillet a Crimson sea bream and make sushi | 2018/07/26 21:49 | 00:11:19 | 141,166 | 981 | 62 | 0.74% |
 | こはだのさばき方～握り 寿司職人の仕込み how to fillet a Gizzard Shad and make sushi | 2017/11/19 17:52 | 00:10:24 | 131,229 | 622 | 87 | 0.54% |
 | ムツのさばき方～血抜きと熟成～握り寿司になるまで 寿司屋の仕込み how to fillet a Patagonian Toothfish and make sushi | 2018/01/06 19:25 | 00:11:09 | 126,706 | 690 | 60 | 0.59% |
 | すし職人が淡々と仕込み カワハギ編 how to fillet a filefish | 2017/09/20 02:01 | 00:17:54 | 116,240 | 346 | 48 | 0.34% |
 | アオリイカのさばき方～握りになるまで how to fillet a Bigfin Reef Squid and make sushi | 2018/01/15 20:14 | 00:08:06 | 115,512 | 608 | 48 | 0.57% |
 | スルメイカを捌く イカワタ焼きと握り寿司になるまで～How to cut up Japanese common squid～ | 2021/06/25 12:57 | 00:08:41 | 112,818 | 885 | 40 | 0.82% |
 | のどぐろ（アカムツ）のさばき方～握り寿司とあら汁になるまで～how to fillet a Blackthroat seaperch and make sushi and soup | 2019/03/11 20:34 | 00:12:39 | 104,259 | 966 | 53 | 0.98% |
 | 石鯛のさばき方～握りになるまでと兜焼きの作り方 寿司屋の仕込み how to fillet a Barred knifejaw and make sushi | 2018/03/18 20:47 | 00:10:08 | 103,855 | 624 | 29 | 0.63% |
 | 茶碗蒸しの作り方 寿司屋の仕込み how to make Egg Custard | 2018/04/18 19:33 | 00:04:39 | 98,773 | 937 | 36 | 0.99% |
 | 太刀魚をさばく～炙り寿司と刺身、塩焼きの作り方～how to fillet a Cutlassfish and make sushi, sashimi and grilled salt | 2020/01/07 15:43 | 00:11:40 | 97,715 | 742 | 36 | 0.8% |
 | 牡蠣のさばき方～握り寿司になるまで～How to filet a Oyster and make sushi 寿司屋の仕込み | 2019/01/11 11:31 | 00:05:16 | 94,060 | 789 | 43 | 0.88% |
