On a latest Sunday afternoon, Tetsuya Nakao — the affable, upbeat 62-year-old Asanebo sushi chef with slicked silver hair — is filming one in all his soon-to-be viral movies. Cheeky, often unhinged and launched almost on daily basis, they’ve garnered the Studio Metropolis legend a brand new fandom that’s modified Nakao’s life and his enterprise, probably without end.
Nakao is flanked by cameras at a makeshift cooking station on the middle of his restaurant. He seamlessly bounces between Japanese and English as he speaks to his employees whereas topping his crispy-rice “pizza” with Wagyu slices, caviar, uni and gold mud. The dish gained’t be served at his restaurant, however it could possibly be shared by thousands and thousands of followers.
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He dusts a lot edible gold excessive it seems to be just like the “pizza” handed by way of the glitter aisle at a craft retailer, a dish really made for the attention of the algorithm. A cameraman readies the increase mic to catch the crunching sounds from his first chunk.
They throw out line recommendations: “Better than Pizza Hut,” “Better than Domino’s,” “I’m the real Papa John.” (They decide on the final one, after deciding they most likely gained’t get sued.)
Nakao presents the components for his sushi “pizza” cooking video.
(Stephanie Breijo / Los Angeles Instances)
In a single video he deep-fries a Labubu. In one other, he performs Jenga with uncooked Wagyu. Playful and often ending with the signature phrase “Asanebo style,” Nakao’s movies have captured a social media viewers that’s turned the stalwart sushi spot into a world vacation spot.
“We’ve had customers flying from all over the world,” says basic supervisor Kunio Kaji, an worker of roughly 16 years and a driving drive behind Asanebo’s movies. “We have people who came on a private jet from Japan just to see him. … It’s to a point where he’s known. It’s not like back in the day, when he was just in the back peeling onions. He’s a star.”
They began the restaurant’s Instagram account with 4,000 followers. Now they’ve amassed greater than 1.1 million followers on that platform, and greater than 950,000 on TikTok.
Nakao reluctantly agreed to look on-line. Within the wake of a pandemic, leisure trade strikes, rising working prices and wildfires, they wanted a brand new solution to promote the enterprise. It additionally launched him — a chef who most popular to work behind the scenes — to the world.
“The whole point was me trying to get him out of his shell that he was in,” says Kaji, who additionally seems within the movies. “I told him I had this vision, and if this really works, I think it not only will draw more people to come in, but everyone’s going to recognize him for who he is and what he has accomplished for 34 years.”
Nakao’s sons, 19 and 22, watch the movies religiously. His spouse, he says, by no means mentions them.
The crew movies on Wednesday and Sunday afternoons earlier than dinner service, wherever from three to seven movies every day. Right this moment they’re taking pictures a cooking ASMR — the preferred but in addition time consuming — in addition to two “relatables”: foolish, trend-inspired sketches that usually contain Kaji and the cooks.
Between shoots it feels a little bit like a inexperienced room earlier than a play. Workers become costumes. One dons an extended, blond wig. They rapidly run by way of the sketches, the blocking and their strains.
Two members of Nakao’s crew say that whereas there are a lot of meals movies vying for consideration on the planet, there is just one Nakao, and he’s the key to their success.
Asanebo employees, with basic supervisor and co-producer Kunio Kaji in foreground, able to shoot one other take of their social media video.
(Stephanie Breijo / Los Angeles Instances)
Now he’s approached for images on the grocery retailer or at dinner together with his household. They ask, “Excuse me, are you Asanebo?”
“I never expected it,” Nakao says of his newfound stardom. “I started the Instagram at 61; I didn’t know what Instagram is! Like, you know, TikTok? ‘What is the TikTok?’”
“He thought it was a Tic Tac,” Kaji laughs. “I said, ‘It’s an app.’ He said, ‘App? What’s an app?’”
It’s a far cry from the pastoral cowboy life Nakao imagined he’d lead.
When the rugged enchantment of the Marlboro Man caught his eye, Tokyo-born-and-raised Nakao flew to San Luis Obispo in 1982 to work on a household good friend’s ranch. (“I thought, ‘Wow’ — that’s a man! I want to be like this.”) Unable to get up early sufficient to work the land and have a tendency the cattle, he was fired after solely a month and a half. Almost a decade later it might encourage the identify of his personal restaurant, “Asanebo,” which interprets to “sleepyhead” or “late riser.”
Chef-owner Tetsuya Nakao behind the counter at Asanebo in Studio Metropolis.
(Stephanie Breijo / Los Angeles Instances)
Earlier than he grew to become one of many world’s most well-known sushi masters and based upscale chain Nobu, Matsuhisa took Nakao underneath his wing, in addition to Nakao’s youthful brother, Shin Sushi chef-owner Shin Nakao. The three labored collectively at O-Sho, after which at Matsuhisa in Beverly Hills, earlier than the Nakao brothers left to start Asanebo.
Shin departed in 2000, whereas Tetsuya remained. The recognition grew steadily over the many years, particularly with locals and celebrities; right this moment, Bruno Mars is ready patiently exterior for the doorways to open.
However the largest leap in gross sales, Kaji says, got here from Nakao’s new on-line stardom. They estimate enterprise has elevated 20% to 30%.
Extra tradition-minded nigiri is definitely served at Asanebo.
(Stephanie Breijo / Los Angeles Instances)
When the initiative started final April, Nakao by no means needed to the touch the ornate and outrageous dishes that garner essentially the most views, likes and follows. For almost all of his profession the person wouldn’t supply rolls made with now-ubiquitous mayonnaise or sriracha. He by no means imagined he’d make sushi impressed by the online game “Minecraft.”
However after a couple of makes an attempt, Nakao realized he might do each: serve the classics on the restaurant, and the over-the-top on-line. It’s helped him grow to be extra versatile as a chef: Now he does serve mayonnaise-laced hand rolls and spicy tuna, although he nonetheless refuses to make sushi rolls that includes rice on the outside; it wouldn’t do his imported Japanese seaweed justice.
His exacting parameters haven’t stopped legions of followers from requesting his video gadgets at Asanebo, which the crew politely declines to make.
And Nakao’s reputation hasn’t stopped blowback from sushi purists.
“There were comments and direct messages saying, ‘What are you doing? You’re a sushi chef, you’re not supposed to be doing this,’” Kaji stated. “People are commenting, ‘You’ve gone mad.’”
They harm the chef’s emotions on a deeply private stage. He grew to know that that is par for the course when present on the web. Now, Nakao says, he merely by no means reads the feedback.
Nakao fries the crispy rice “crust” of his social-media sushi “pizza” on the middle of his restaurant.
(Stephanie Breijo / Los Angeles Instances)
Again on the middle of the intimate, wood-accented sushi bar, earlier than Nakao takes a chunk of his “pizza,” a digicam operator reminds him to flash his signature thumbs-up and say the tagline heard ’around the world: “Asanebo style!” They breeze by way of two extra movies earlier than wrapping up the day’s social media shoots.
Perhaps subsequent time, they are saying, Nakao ought to riff on skincare, rubbing uni and different components on his face as if a part of a nighttime routine? Or possibly they need to make one other video with jumbo clams? They determine to desk the choice for one more day, turning their consideration to dinner service. In any case, they’re nonetheless operating one of many metropolis’s favourite sushi eating places and Bruno Mars is ready.
