Food Pictures

Fujito

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I posted some of my work a 8 months ago http://www.thephotoforum.com/forum/commercial-product-photography/232074-japanese-food-shots.html

Since then I feel that I've improved a lot. Here are some pictures from last week:

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Thanks for looking! I'm looking to get the Canon 100 2.8L macro to make things more interesting. Right now I'm using a 70-200 2.8L. It's not ideal, but I only have that and the 16-35 2.8L.
 
Just looking I want to eat!!! The japanese know how to do food! The only thing that I don't like about the photos is #2 the white stuff in the back ground is distracting. The first one is my favorite and the last one I want to eat so bad Creme brulee is my favorite! Looks like it might be chocoloate...
 
Just looking I want to eat!!! The japanese know how to do food! The only thing that I don't like about the photos is #2 the white stuff in the back ground is distracting. The first one is my favorite and the last one I want to eat so bad Creme brulee is my favorite! Looks like it might be chocoloate...

The white stuff is a seaweed garnish, but I can see how that can be distracting. Thanks for your input. The last one is chocolate creme brulee. My father is the chef and I'm the sous/sushi chef and I've been making the creme brulee since I was 14 haha.

But to clarify what the items are:
1. Grilled octopus over soba noodles
2. Colossal stone crab claws
3. live scallop sushi
4. chocolate creme brulee
 
Live scallop? I think you mean raw, it doesn't look alive. It's hard to find a good sushi chef in the states, they seem to be the best in LA. Where in Japan are you? Have you heard of the Yamazakis?
 
My father is from Kyoto. The scallops are alive. We get the scallops in their shells. The sushi pulsates for a little after cutting it.
 
Cool, now that's real sushi!!! Can't wait for more photos!
 
Very good work!!!
 
The lime got a bit blown out in the one pic

Live Uni
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Kobe beef sushi with seared Foie Gras
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Dobin Hot Pot
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Japanese Matsutake mushrooms. We can do a lot with these. They are very meaty mushrooms, as well as expensive.
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Salmon Ceviche with yuzu tobiko in a yuzu passion fruit sauce
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And a picture from NYC last weekend.
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Nice work man, I don't think I'd ever eat any of that stuff, but you made it look nice.
 
Like them... But I have noticed in this photo you have some stains on container http://farm7.static.flickr.com/6100/6264066045_390aa838b1_b.jpg
Yeah, I noticed that when I saw it on the computer. Didn't catch it on the camera's review screen or while setting it up.

The Kobe Foie Gras picture got a lot of praise from my customers. I also sold a lot of it that weekend and I attribute the awareness to the email/facebook where I used the picture. I had several customers that told me that once they saw that picture they knew they had to come in and order it.
 
Looks great! I don't like seafood myself, but your photos almost make them look tasty! LOL
 

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