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  • Walk into any sushi restaurant and the odds are you'll be ordering tuna

  • Whether it's a akami, the strikingly red most commonly eaten cut

  • Or chutoro, medium fatty tuna, or for high fliers who like it buttery

  • Smooth is otoro, the fattiest cart the tuna, which falls apart in your mouth served together

  • They make up an iconic palette of red and pink and once you've tasted it

  • You'll be forever delighted you got used to eating raw fish

  • Even if it can be a wallet draining addiction

  • But there's one man who makes a mockery of us all with our pitiful wallets

  • that is Kiyoshi Kimura, known in Japan as the Tuna King

  • The Tuna King owns one of Japan's largest sushi chains, Sushi Zanmai, and not only loves tuna

  • I mean just look at his cheeky spine

  • But he also has a reputation for smashing the world record for the most expensive tuna ever auctioned.

  • In January 2019, he splashed out incredible 3.1 million dollars on a single

  • 278 kilogram bluefin tuna coming in at five thousand dollars per pound, but this wasn't just any tuna in Japan

  • there's a real premium placed on the finest sourced ingredients from

  • $250 marbled Kobe beef sauce from Tajima black cattle to the obscenely expensive

  • Yubari King melons cultivated in Hokkaido and sold for

  • $30,000. Tuna is no exception. All of Japan's most prized. Tuna comes from one place

  • The Shimokita Peninsula sticks out at the top of Japan's main island of Honshu looking not too dissimilar from an axe

  • It's a mysterious frontier

  • But it's in the town of Oma on its most northern tip where fishermen go out into the fertile seas of the Tsugaru

  • Strait to catch the million-dollar tuna auctioned off in Tokyo and today my mischievous Japanese companion Ryotaro

  • and I have traveled to Honshu's northern edge to see the fish being caught but our first stop in this mysterious land isn't

  • Otherworldly rugged looking landscape that feels like it'd be right at home on another planet

  • First time I saw this place was in the book called

  • 40 greatest views of the world and there's only one from Japan and this is it, Hotekegaura.

  • Definitely got a bit of the edge of the world kind of vibe going on

  • The only way that I do know that it's not the edge of the world is I can see Hokkaido

  • In the distance across the sea

  • One of the first things we noticed when we got down here is there's a giant owl there and in the rock formation

  • There's a giant owl. I thought that was intentional because I also saw a giant eagle over there as well

  • My initial thought was they've done that for tourism reasons. But according to Ryotaro it's actually just natural

  • So I look at it clouds when you see something right? I'm not going mental, right?

  • You're not you know, it's all natural. I mean the other thing I saw is on top of that rock

  • It looks like a giant monster is just taking a bite taking a chunk out the top of it. I don't find that romantic

  • Genuinely looks like a bloody eagle. Yeah, like resting. Oh, yeah about to fly

  • That's why I think it's deliberate

  • It looks uncannily like an eagle an owl if I see if I see one more rock that looks like an animal or an object

  • Then we'll know we'll know it's deliberate. No natural.

  • Found it found one more face that in the distance

  • It looks like something out of the Rings the head of a giant statue

  • Lord of the Rings meets Planet of the Apes. And now you're saying that it's intentional again. This is all intentional. This is a setup

  • It's natural. It's isn't natural

  • There's no way water could have done that to the rock to make it look like a face or an eagle or an owl

  • Its rigged! Natural scenic wonder? Lies!

  • Somebody's carved that out of the rough. I know it. I'm really clever. I'm a youtuber I must be right

  • Shimokita peninsula is what is known as a Geo site right? A Geopark

  • Yeah, because it's from the few places in Japan that is completely surrounded by sea, it's shaped like an axe

  • And they have sea from 360 degrees and also it's very seismic as well

  • It's been recognized for its geological outstanding nature and they've tried to sell that basically through having geo dining

  • food that's influenced by the local area, which we are eating now. I haven't even started. He's already eaten it

  • Brilliant, whatever happened to let's wait for the audience?

  • So this is um, shiitake mushroom gnocchi with sea urchin sauce topped with shiitake itself

  • It's a the main local ingredient here are

  • Mushrooms and also shi- and also sea urchin is really really really good - really rich try that

  • Try that. It's quite rare, isn't it? Like mixing the almond milk with sea urchin like it to make a sauce

  • Well, I've never done it. That's for sure

  • Then again, I can't cook so I know I must admit the first time I heard Geo dining

  • I pictured something with a volcano and food. I thought would be like sticking the food in a volcano or something

  • I'm slightly relieved that it's not that, that it is far tastier than that would be

  • So this is it the star of the show uni croquette

  • Croquette with uni and yogurt and seaweed around it

  • Ryotaro- I've already finished it all finished it at one second

  • He was nodding. He was shaking his head. He was in all sorts of weird crap. Let's try it because

  • because because

  • mmm

  • This is it

  • Tastes like cheese. Yeah, it's got I think the sea urchin with I think yogurt in it

  • Like it actually make it make it taste like a little cheesy. Eating a dish like this

  • It makes me really angry that I stopped eating uni what three years ago

  • Three years ago, I ate some uni, it was really bad. It was very bitter and horrible

  • and after that

  • I just stopped. No uni for three years and then - This changes today when he brought it out

  • I thought oh God it's some sort of rock straight out of a volcano because it was black because of the squid ink.

  • Oh, well, that was it. That was an incredible dish

  • Over the course of the last half decade

  • I've eaten a staggering amount of tuna with little thought or appreciation how or where it's been caught and today finally

  • We were going to see it once and for all firsthand

  • So we popped on a small fishing boat and we've come out into the Tsugaru Strait with the hope of finding tuna fishermen

  • Who are going out and catching all of the decadent expensive tuna that are swimming beneath us.

  • There we go. I mean that puts it in perspective. There's dozens of fishing boats out there right now

  • so the reason this is the best place the best place to get tuna in Japan is with

  • Numerous currents because we've got the Pacific Ocean that way the Sea of Japan that way the Strait in between mixing the currents

  • It's the perfect fertile fishing ground for tuna as we found out earlier the most expensive tuna ever

  • Auctioned in Japan was caught here in the Strait. They call them black diamonds these days. They call Oma tuna black diamonds

  • Yeah

  • Because they're so expensive. Because of the money you could get there selling them if we were smart

  • We would have bought our own fishing rod and trying to get a piece of the action, but we're not that smart

  • Why didn't we try to get our own tuna?

  • We could have left the trip with a profit

  • Despite Ryotaro's pessimistic odds of spotting a tuna actually being caught

  • It turns out fortune is smiling upon us when a neighboring fishing boat strikes gold

  • We've been following this boat for about 20 minutes and they look like they caught something and are reeling it in

  • they're reeling it in we were circling and finally they brought out an electric shocker and then some kind of spear and

  • they did it it looked really hard. It look really complicated. Apparently, it's their first time is their debut right? Yes

  • It's their debut, it's their first. Yeah with the one rod fishing.

  • Yeah

  • it's the first time this this team has actually caught a tuna using the one the one fishing line method and it turns out that

  • It's actually the cousin of the captain of our ship. So he was pretty happy as well

  • No sooner had the cousin of the captain successfully hauled their gigantic tuna in we pulled up alongside another boat to witness an

  • Even bigger tuna being caught. So we just found a new, or second actually, boat. Second tuna.

  • And right now they are just pulling the line

  • And this boat happens to be the captain's nephew and the other one was the captain's cousin

  • Everybody is related to the captain of our ship somehow. Exactly. A group of winners

  • Look at how big it is.

  • Black diamonds

  • So this is Pacific bluefin tuna

  • And in Oma it's actually branded as Oma tuna. Such is the current quality

  • And reputation of the brand of sushi, but the best of all, it doesn't actually taste like black diamonds.

  • It tastes like amazing tuna

  • You may have noticed we're wearing very colorful shirts.

  • What does this actually say I know it's got a giant maguro on it

  • Oh maguro... can't read that kanji. Define my shirt.

  • It's like, your life is dependent on the tuna

  • Ah so fishermen wear it. Exactly.

  • Wano Nona. Wano Nona. I don't know what that means

  • But there is, there is a dialect, I think.

  • But that means he who is without sin should not eat the fresh tuna

  • But significant difference is - what's all that about?

  • That's a sea urchin on armpit

  • Why under the right arm, but no the left one?

  • Oh I have no idea

  • The great mystery of Oma

  • Why did it?

  • Why does the t-shirt have sea urchin on the right side but- imagine you're like

  • on a yamanote train or like well it doesn't have to be in Japan. But like you're just gonna you know

  • Try to hold the handrail

  • on the train and suddenly like

  • What's that?

  • Some hair anemones

  • There is one more item of clothing they sell out here

  • Oh yeah exactly

  • And it's this little cute underwear

  • Says again, my life is dependent on tuna

  • Rather precariously placed there on the underwear, "my life is tuna"

  • Imagine going on a date with a girl and it all going quite well, and then you get down to underwear level

  • And then they see this oh my life depends on tuna

  • Yeah, so

  • question is would that be a plus or a minus? Would that be good or bad?

  • And mind you and this is actually a gift for Chris

  • Really? Yeah, it was actually well, so

  • This all yours like, hey lucky me. So make sure you go to that level, you know, I mean

  • some time with my... your tuna

  • The Shimokita Peninsula

  • Is easily accessible from Hakodate in Hokkaido by ferry. It takes just 90 minutes

  • or you can catch a bullet train from Tokyo Station to Hachinohe and switch to a local train which takes about

  • Four hours today has been one hell of an intense day but now to wrap things up

  • We've got squid racing an actual thing. I'm not making it up. This is a racing track for squid

  • Apparently use a little brush and you sort of prod the water

  • a few inches behind the squid and they launch forward like a torpedo like a rocket

  • Around the track and that is what we're gonna do now

  • It's yeah

  • So fast

  • You won! You somehow won!

  • Somehow won I had the faster squid.

  • Yeah first prize look at that

  • By the way, Chris what happened to the squid that you - Sammy the squid?

  • Yeah well he won didn't he? He won. And his reward, I don't know. I don't know what they do

  • I just saw him like go in the kitchen. Oh

  • No, that's not fair. After I mean if it wasn't for him I wouldn't have won what whatever that is?

  • Yeah, that's a good time to wrap things up. But for now guys, that's all. We'll see you next time

  • Thank you Ryotaro. Thank you Sammy the squid. this way. Thank you. Thank your squid and

  • Bye for now

Walk into any sushi restaurant and the odds are you'll be ordering tuna

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B1 US tuna squid sea urchin urchin sea fishing

Japan's Most Expensive Tuna | $3.1Million Catch

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    ayane posted on 2019/11/27
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