salmon nigiri, i've heard of it. yeah. >> no. i meant salmon nigiri. >> jimmy: yeah.e egg with the rice. you're not a big sushi fan are you jimmy? >> jimmy: i am, but i've never heard -- >> what kind of sushi do you have? >> jimmy: california roll. [ laughter ] i'm sorry. i'm going to start crying. >> shrimp tempura. [ light laughter ] >> jimmy: how is -- how is your grandma, by the way? because i know, she's a big supporter. >> she's great. she's probably watching right now. hi mami. hi. [ cheers ] >> jimmy: hi mom. hi grandma. >> she's great. and she is going to be so excited about this performance. because obviously, you know, she loves this song. my mom's side of the family is cuban. i was born in cuba and my dad is mexican. woo. any latinos in the house? >> jimmy: yeah, we have latinos in the house. [ cheers ] yeah, of course. >> yeah. and so -- yeah, so this song was really special to play for her, because, you know, it had such a big part of her culture. and for me to kind of integrate it with, you know, the current things that i listen to was really cool. i re

eventually creating piecesof nigiri at the bar. not all will make it.tatus of tly beming a master chef. >> how many years? sic seven years to learn. that's a lot of time and a lot of pain. what was it like apprenticing here? >> his father was very tough. his grandfather was here too. very tough. >> young masa was an apprentice. this is his son who runs the place today. the fourth generation to uphold the standards and family tradition. >> seared horse mackerel over green onion and ginger. >> love it. there is this very old style. it's good. >> blue fin tuna prepared classic style. >> that's so beautiful. >> what happened if you did a bad job? >> just the thing is a louder punishment. >> you don't go home feeling good. >> yelling. yelling. >> how does he remember you? good guy or bat guy? >> i don't know. >> is he any good at saxophone? >> i love it. here in the bathroom. >> here? >> they play like that. >> they will kill you. very unusual man. >> sushi is the best meal. we can enjoy it every small piece. we can see the chef slicing it and making it from

how to stand next to him as a wakita, slicing the fish, eventually, eventually, creating pieces of nigirill will make it to become a sushi shokunin. >> masa: oh, it's been a long time. >> anthony: to achieve that status of truly becoming a master chef. how many years? seven years to learn, right? >> masa: yeah. >> anthony: that's a lot of time. >> masa: a lot of time. >> anthony: a lot of work. a lot of pain. what was it like apprenticing here? hard? >> masa: his father was very tough. >> anthony: yeah? >> masa: very tough. at that time, his grandfather was here too. very tough. >> anthony: young masa was first hired here as an apprentice by shokunin toshiaku sugiyama. this is his son, mamoru sugyiyama, who runs sushiko today. the fourth generation to uphold the standards and family tradition. >> sugyiyama: [ speaking japanese ] >> anthony: some things should stay the same. >> masa: exactly, yes. >> sugyiyama: [ speaking japanese ] >> masa: aji. >> sugyiyama: [ speaking japanese ] >> masa: mix. >> anthony: seared horse mackerel over green onion and ginger drizzled with house-made soy. >>