Trailer: Season 2 of Netflix’s “Chef’s Table” For your Friday morning viewing, here’s the trailer for the new season of Netflix‘s chef-documentary series, “Chef’s Table.” Season 2, once again helmed by “Jiro Dreams of Sushi” director David Gelb, will focus on six chefs around the globe, including San Francisco’s Michelin-starred Dominique Crenn (Atelier Crenn, Petit Crenn). Other chefs featured in this coming season will be Enrique Olvera of Mexico City’s Pujol; Grant Achatz of Alinea in Chicago; Alex Atala of Dom in Brazil; Ana Ros of Hiša Franko in Slovenia; and Gagan Anand of Gaggan in Thailand. Season 2 will begin streaming on May 27. Seasons 3, which will showcase all French chefs, will air sometime in 2016. Season 4, set to debut in 2017, will return to its globe-hopping approach with chefs Ivan Orkin (Ivan Ramen) and Vladimir Mukhin of Russia’s White Rabbit. Master sushi chef Jiro Ono (left), owner of the famous sushi restaurant Sukiyabashi Jiro, listens to his son, Yoshikazu Ono, at a press conference held Tuesday at the Foreign Correspondents' Club Japan in Tokyo.

Master sushi chef Jiro warns of raw deal from overfishing Acclaimed sushi maestro Jiro Ono, who in May served up delicacies for Prime Minister Shinzo Abe and U.S. President Barack Obama, has warned of an imminent sea change in the availability of ingredients due to overfishing. “I can’t imagine at all that sushi in the future will be made of the same materials we use today,” the 89-year-old chef told the Foreign Correspondents’ Club of Japan on Tuesday. Ono owns the tiny Sukiyabashi Jiro restaurant — which has three Michelin stars and has been described as the world’s best sushi establishment — and was the subject of a 2011 documentary, “Jiro Dreams of Sushi.” “I told my young men three years ago sushi materials will totally change in five years,” he added. “And now, little by little, such a trend is becoming reality.” Ono referred in particular to a shortage of high-quality domestic tuna, which has prompted sushi dealers in Japan to source Atlantic bluefin varieties instead.

His eldest son, Yoshikazu, 53, who helps Ono run the restaurant, said growing demand for tuna amid a global sushi boom is leading the domestic industry to depend more and more on farmed fish. The younger Ono also warned of a shrinking stock of highly prized shellfish such as abalone and ark shell, species that need more than five years to mature. He blamed the comprehensive harvesting of immature juveniles along with the more sustainable adults. “They catch them all together, pushing the stock to deplete,” he said. The basement restaurant, which seats just 10 at a counter, opened its doors in a commercial building in Tokyo’s Ginza district in 1965 and has remained there ever since. Its fame centers in part on Ono’s famed rigid discipline and pursuit of perfection, earning three Michelin stars every year since 2007, the year the Tokyo edition of the gourmet guide was launched. About 70 percent of the restaurant’s customers, who pay an eyebrow-raising base price of ¥30,000 for a set of 20 pieces of sushi, are now said to be foreigners.

When Obama traveled to Tokyo last April, he joined a long list of celebrity guests. jiro dreams of sushi pt-brPast diners have included French master chef Joel Robuchon and celebrites Hugh Jackman and Katy Perry.sushi to go bloor and royal york When Obama and Abe arrived they went straight into “business-like talks” focusing on trade. jiro dreams of sushi net worthAs they spoke, the senior Ono served up his selection of 20 pieces, the way he treats any ordinary diner, his son said.where to buy sushi grade fish in charleston sc “He (Obama) seemed to like ‘chu-toro’ (medium fatty tuna) very much because he winked when he ate it.”jiro dreams of sushi restaurant cost

“The president ate them all,” the younger Ono added, apparently in reference to reports the president had stopped halfway through the meal. youda sushi chef 2 online gamesOno praised the way Obama skillfully tackled the delicacies.sushi tei delivery sg “He said three times: ‘This is the best sushi I’ve ever had in my life.’ What's it like to eat at the world's best sushi bar?Netflix is stacking up on more Chef's Table. The streaming company has renewed the docuseries for three more seasons, it was announced Tuesday. Season two, which will consist of six new installments, will premiere May 27, followed by four special episodes debuting later this year specifically focused on the world's most renowned French chefs. Season four, which will run for six episodes, is set to premiere sometime in 2017.

From creator David Gelb (Jiro Dreams of Sushi), Chef's Table marked Netflix's first original docuseries when it was ordered back in September 2014. Each episode of the series focuses on a different chef. The list of upcoming featured chefs include the U.S.'s Dominique Crenn of Atelier Crenn in season two, and Nancy Silverton of Mozza in season four. Chef's Table is created, executive produced and directed by Gelb. Clay Jeter, Andrew Fried and Brian McGinn return as directors, with Abigail Fuller on board to direct as well. Fried and McGinn will exec produce with co-exec producer Dane Lillegard for Boardwalk Pictures, which produces the series. "We are thrilled to continue our partnership with David Gelb and his team. We couldn’t think of a better way to follow such a visually stunning and engrossing first season than to profile 16 more exceptional chefs and to share their deeply personal stories with our members around the world. David’s unique vision takes viewers around the world experiencing the secret richness of street food to the most celebrated kitchens in the world,” Netflix vp original documentary programming Lisa Nishimura said in a statement.