CreatorTop100
Hiroyuki Terada - Diaries of a Master Sushi Chef

Hiroyuki Terada - Diaries of a Master Sushi Chef

At age 10, Hiroyuki Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. He also has a Guinness World Record w/ Gordon Ramsay. He has been on Youtube for 11 years. Join me on my sushi journey, from creating your favorite dishes, to my original creations, this is just the beginning... Channel Art Photo Credit: J nel / Shutterstock

Food standing

board →
This week
#97
was #97
All time
#97
of 117
Rising
#113
Votes this week
0
Votes all time
0
Elo
1500
0W 0L
Play Food head-to-head →

YouTube

Subscribers
2.1M
Views / 30d
43.6K
Uploads / 30d
2
Total views
380.3M
Videos
820
Last upload
7d ago

Channel since Oct 24, 2011. Stats via YouTube Data API, refreshed 2h ago.

Recent uploads

This week, day by day

No votes yet this week. Be the first.

Public ledger →

Past weeks

History starts after the first Monday rollover.

Badge for your channel, Linktree, or bio

Live rank badge. Updates itself. Paste it anywhere HTML or Markdown works.

Hiroyuki Terada - Diaries of a Master Sushi Chef rank badge
HTML
<a href="https://creatortop100.com/creator/diariesofamastersushichef?ref=badge"><img src="https://creatortop100.com/badge/diariesofamastersushichef.svg" alt="Hiroyuki Terada - Diaries of a Master Sushi Chef on CreatorTop100" width="240" height="56"></a>
Markdown
[![Hiroyuki Terada - Diaries of a Master Sushi Chef on CreatorTop100](https://creatortop100.com/badge/diariesofamastersushichef.svg)](https://creatortop100.com/creator/diariesofamastersushichef?ref=badge)
Vote link to share (paste in descriptions, pinned comments, bios)
https://creatortop100.com/creator/diariesofamastersushichef?ref=share

Is this you? Claim this profile to edit your bio and links. It's free and always will be.