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  • Welcome to Tsukiji. Yeah I know - the fish market has moved a couple of

  • kilometers down the road to Toyosu there's no more maguro auction - wait

  • what? The market and tuna auction isn't in Tsukiji anymore? See, Tsukiji is in central

  • Tokyo. It has an outer market where I am now and an inner market where the fish

  • was auctioned and sold that closed on October 6 2018. The business moved to

  • Toyosu 3 kilometers or 1.8 miles down the road you may think this changes

  • everything with sushi in the city but Tsukiji's outer market still serves some

  • of the best sushi in Tokyo if not Japan behind me is my favorite sushi shop

  • called Sushi Zanmai on my and I'm gonna be having sushi with a guy who's been to

  • Japan many times before but for some reason he's never had sushi his entire

  • life despite being a chain shop sushi is on my does a great job with quality

  • for cost which is why it's popular with locals and tourists. The nigiri set is

  • really amazing but today it's all about the Maguro

  • tuna with this guy! Welcome ~~~

  • you ready for some sushi? Hey I've been waiting! Let's do it! Before we devour some amazing sushi

  • let's do an overview on the hon-maguro

  • in a previous episode I went aboard a fishing vessel between Hokkaido and

  • Honshu searching for Japan's most famous maguro in Oma, Aomori. The tuna are

  • auctioned back in Tokyo where they cost as much as the new car then driven back

  • up to Aomori. Carved by a professional separating the three levels of meat - red

  • AKAMI, CHUTORO in the middle and the fatty and expensive OTORO

  • some call Maguro the wagyu of the sea it's the most popular sushi in shops

  • which has led to dangerously low numbers of maguro in the seas but I still

  • eat it in on special occasions and in limited quantities and it's good to try

  • when you're in Japan. When you do make sure it's at a good place like this. Back

  • at Tsukiji's outter market the maguro is being prepared for our early dinner

  • we've ordered a maguro set with different styles and cuts

  • the three cuts our first akami to total and old total then the chef takes out

  • the blowtorch for number four

  • aburitoro, it's still steaming. The final one is prepared a little differently.

  • Do you know what this is? A little green onion and some ginger on

  • the side to garnish it and there you are

  • this is negitoro, mm-hmm - It's minced up tuna and they put a little bit of

  • green onions in it. It's pretty good Negitoro is better than good and it's

  • always the first one I try it off

  • that's like a steak up a seat it's good I like it on the mince up like that

  • because you don't even have to chew it it just kind of it's like I said it's

  • like the A5 Steak of the Sea

  • next up is the blow-torched fatty Aburitoro, the heat brings out the

  • flavors and what I like to say "activates the fats" How come I didn't get this on

  • my little tray?! You've been holding out on me! I've been saving the good stuff for last.

  • Some of the touched my lips. I felt like I was being kissed by a mermaid. Mike, I'm in heaven. Gosh, that was awesome!

  • This is too good. You know what makes this good? They seem to

  • blow-torched it right yeah they torched it so there's just a little bit grilled

  • taste to it but what the blowtorch is done is it brought out the fats right ah

  • John that was the best buy the sushi I've ever had in my life

  • granted this like the only time I had sushi my life but that was the best that

  • was good all right next up is AKAMI, it's

  • the most common in sushi shops when they have maguro on the menu but quality

  • akami tastes much better than at conveyor belt sushi places

  • that is so soft. Not as melty as the other one. I was expecting that

  • it's much leaner meat. Yeah they can taste and fresh you can taste

  • more of the tuna flavor yeah that piece for sure. You know it's more it's

  • kinda like wagyu. The leaner pieces sometimes have a much beefier flavor

  • right - this is like the same thing. Much better tuna flavor a little less

  • fat that one's great as well. So this here is CHUTORO and you can see some

  • of the fat in between the tuna it's more of a premium cut yeah

  • now it's like a combo of fattiness ah and just quit you know flavor mmm

  • I'm glad we ate the economy first because you can taste what it tastes

  • like without the fat and then when you get that little bit of fat in there Oh

  • each piece is better than the last mine had like a second level I took a bite in

  • in I got the akami and then 2 seconds later it just the fat hit I

  • think if I was gonna do sushi again I was just exclusively eat tuna yeah I

  • would I mean that's just that's my favorite I'm just gonna eat tuna till I

  • drop that's why I would you like you know in the morning we'll have the fish

  • auction I would be attached to one of those fish this is this looks like a

  • Wagyu right here if this is all total this is actually

  • this would be considered like the A5 Wagyu of tuna. Tuna has a limited

  • amount of OTORO which makes it pricier usually you don't have to eat a

  • lot of of otoro, one or two pieces is enough to take your taste buds to the

  • stratosphere, it takes a few chews for the oils to come out the flavor it takes

  • like about eight bites. I like Otoro but I personally I prefer Chutoro

  • because I get more of a combination - you can tastes mostly akami and the fat. Otoro

  • is more fat than akami. Yeah but if you like fat. I LOVE FAT! (LOVE IT!) Than that is your king!

  • Love fat! Then Ototo rules! Yeah that was great that was great you know what I

  • think I might've liked was that first piece we ate. Oh, the negitoro

  • Yeah that's the seared ... oh, the aburitoro, the broiled - that's still my favorite

  • like smokiness to it and I think that's mixed with fattiness that's - that's my

  • that's my sweet spot that's my happy place, but if you just talking about

  • completely untouched sushi the last piece the fattier the better

  • for me. Yeah still smacking my lips right now. (Mpah!) There are so many parts of the tuna

  • the maguro that people don't know about I think I ate in one course 11 course meal

  • just maguro. The cheek. The tail. The eyeball. There's so many parts of it - I don't know about

  • the eyeball but we didn't eat it raw - it was in a soup actually but still I mean

  • as an eyeball I mean I I know I know that's a big Japanese specialty is the

  • eyeball yeah so you had that I did how was that yeah gooey I don't like to talk

  • about it yeah I mean it was good but it wasn't -you know - it was an eyeball

  • has like collagen which is supposed to be good for your skin - yeah I'm sure

  • that's good for you all sorts of weird stuff is. Well, thanks so much Mike

  • thanks for having me John thanks for showing me the ropes. I'm glad that you

  • came here to Japan. What is it about Japan that you really like, what attracts

  • you to this place. Well do you know what it is - it's like I feel like there's so much

  • traditional culture here, which is something I appreciate I love history

  • and I love people who promote like their own culture and historical places and

  • events and clothing and food - I love that and I feel like Japan does that probably

  • one of the best countries that promotes their culture so well

  • and plus the food is amazing. Yeah Japanese people are like just food

  • innovators every time you come back there's like somebody created a melon

  • they just you know took him 40 years. Somebody made a grape that's like ice cream -

  • I don't know. They're just really good at creating all sorts of fantastic food

  • stuff so - You never get bored of eating in Japan. I'm jealous of you. Jealous.

  • Japan is a gastronomical amusement park when it comes to sushi

  • it's a must for every visitor I have a feeling maguro, the A5 Wagyu of the Sea

  • may be back on Mike's plate again someday because as we've discovered the

  • best maguro sushi is ONLY in JAPAN

  • if you liked it click the subscribe button and watch more of my series only

  • in Japan check out my second all live streaming channel ONLY in JAPAN GO see

  • you next time. Mata ne~

Welcome to Tsukiji. Yeah I know - the fish market has moved a couple of

Subtitles and vocabulary

B1 INT sushi tuna japan fat wagyu tsukiji

Tokyo's Maguro Sushi Set, the A5 Wagyu Steak of the Sea ★ ONLY in JAPAN

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    Summer   posted on 2020/10/21
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