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  • Last year in 2018, Tsukiji Fish Market, the biggest fish market in the world, came to an end.

  • It actually moved two or three kilometers down the coastline to Toyosu Fish Market.

  • However, what a lot of people don't know is the outer market - the good bit, where all the food is an all the tasting is -

  • that is still here and very much alive and kicking.

  • With the freshest food and an atmosphere unrivaled throughout Tokyo,

  • today we're gonna wander through Tsukiji market and uncover the best dishes we can find.

  • And joining us on our morning binge is Japan's coolest man.

  • And look, here he is now! Walking down the street, desperately trying to conceal the smug expression on his face.

  • ... and failing.

  • Good morning, Ryotaro! -- Good morning.

  • Good to see you. Welcome to Tsukiji.

  • What did you eat last night?

  • Nothing.

  • Nothing?

  • Preparation. 'Cause I knew we're gonna be eating so much today. --Ohhh!

  • Good move.

  • How many times have you actually come to Tsukiji fish market?

  • This is my second time.

  • Second time ever? -- Second time ever. Seriously. -- In a hundred years..

  • Exactly!

  • This is your second time?

  • That's right.

  • Let's go and get stuck into it ladies and gentlemen. --Let's go!

  • Tsukiji's outer market is home to over 300 shops and restaurants, so knowing where to start can be a little bit overwhelming.

  • And given we've got just three hours before the market dies down around midday, we wanna pack in as much as we can.

  • So today, we've enlisted the help of an experienced tour guide from Japan Wonder Travel to help us with our itinerary

  • and also help us get behind-the-scenes access to the market.

  • If you're pressed for time, I recommend grabbing a guide.

  • I've put a link to our one in the description box below.

  • Our first stop though is to try the dish that helped put Tsukiji on the map in the first place.

  • Look at that. Cutting through it like butter. Bloody hell.

  • Did you see the knife? At how sharp it was.

  • Like, he just kinda put a little power into his hand and the tuna was like...

  • [Ryotaro's 'tuna being cut' sound effects]

  • Samurai. Samurai tuna.

  • I don't know what it is, I don't know what is is.

  • Samurai tuna! Haha!

  • Tuna is a great first step if you're new to sashimi.

  • Firm and meaty without being too chewy, with a mild, almost buttery, taste that's not too fishy.

  • It's the most accessible raw fish, and my personal favorite.

  • And we're grabbing some freshly cut slices of akami tuna to-go,

  • almost as iconic as the tuna itself for the huge knives used to slice and prepare the fish known as 'maguro bocho'

  • quite literally, the 'tuna knife'.

  • Although given it's up to a meter in length, to be fair, it looks more like a sword.

  • Just be careful if you let your friend near it,

  • as wielding the powerful razor-sharp knife can conjure up an almost obsessive effect

  • basically turning your friend into Gollum.

  • Gollum with a knife.

  • [Manic laughter]

  • Do you know what's going to happen...

  • ... when you piss me off?

  • [More manic laughter]

  • On a scale of 1 to terrifying sight, Ryotaro with a sword...

  • pretty much top of the list, I think.

  • [Manic laughter]

  • I want to show the world that you don't mix shoyu - soy sauce - with wasabi from the beginning.

  • What you do is you take off- you take some wasabi

  • put it on the top of the fish- the slice of fish, in this case tuna, and

  • dive into the mouth.

  • Mm!

  • How is it? How is the tuna?

  • Amazing. Oh yeah.

  • It's always a lot of fun seeing tuna being prepared and then eating it.

  • That knife. I want a knife like that.

  • And actually, it shows you how sharp it was by just looking at the surface of the tuna. It's very clean.

  • Yeah, there's no imperfections. The blades are so smoothly sort of cut through it.

  • Imagine if I cut you.

  • "Imagine if I cut you"!

  • This is supposed to be a light-hearted enjoyable morning of food and you turn it into some sort of violent...

  • You could just say you're not gonna see any imperfection of my body. That's the...

  • ... You're ruining the moment.

  • Having received awkward death threats over breakfast,

  • we next head down one of Tsukiji's many lively alleyways to watch our next dish being prepared.

  • Beautifully fluffy tamagoyaki rolled omelet.

  • One of my favorite things about Tsukiji is the little alleyways down the back where all the food is produced.

  • Here, you see this production line of tamagoyaki omelet being cooked.

  • I never knew it but the tamagoyaki, the omelet itself, it's pretty big.

  • Usually you only get kind of a thin slice, but here you can see how big they are.

  • They're about 'that' big.

  • That big!

  • Omelets are one of the few things I can cook, so I feel a special affinity with this place.

  • One of the three things I can cook.

  • What are other two?

  • Chicken salad.

  • ... ... ...

  • Ah, no, there's only two things I can cook. That's awkward...

  • What's so different about Japanese omelet is, um, quite often it's a bit sweet.

  • This omelet is made out of um, egg, salt and a dashi - the broth - and sugar.

  • It's quite heavy.

  • Wow.

  • Mm, it's beautiful - it's a little bit sweet, and because of the dashi it's kind of got a subtle fishy flavor to it.

  • It's very fluffy and can break apart nicely.

  • Whenever I get an assortment of sushi, my first favorite thing is the tuna, second tamagoyaki.

  • You're not kidding? --Third thing salmon.

  • ... Like sea urchin? Stuff that... stuff that like...

  • Aww, no, come on man...

  • I can't do sea urchin.

  • But I made short work of that!

  • I think my favorite thing about Tsukiji market is the whole thing feels like one big film set. --True.

  • Almost like a Blade Runner with food.

  • Blade Runner with food! That's the best description I've heard of anything.

  • My favorite film combined with food.

  • Exactly!

  • That's what this is. That's where we're at. --Perfect.

  • If you're not into raw fish, definitely this grilled fish cake is the way to go.

  • As you can see it's kind of grilled in the same kind of way skewered meat is cooked, over a small grill.

  • So it's fish that's been sliced together and grilled and it's a bit like the texture of a crab stick.

  • But if you imagine crab sticks, then imagine something that's good. That's what a fish cake is.

  • It's actually quite a popular dish in Sendai where Ryotaro and I both live,

  • but in Sendai, it's just the fish cake - they don't actually grill it or fry it.

  • Here, they deep-fry it and then they grill it.

  • Is it healthy?

  • Kind of?

  • But probably not, 'cause it's grilled and fried and every form of cookery under the sun is performed on this fish.

  • Unhealthy - it's gooood.

  • You heard it here first.

  • And I think everyone knows that deep down.

  • Tsukiji Market isn't just Blade Runner with food though.

  • It's also Blade Runner with alcohol.

  • And even though it's just gone 10 a.m,

  • it's a great excuse to wash down the first three courses with a cup of sake for one of the market's standing bars.

  • This is organic sake from Chiba.

  • I've got some dried mushroom as well - some dried shiitake mushroom to go with it.

  • I love drinking sake out of these masu cups because with sake, they put a lot of emphasis on nature.

  • Obviously, they used the rice harvested from the fields,

  • they use naturally running occurring mineral water.

  • And so to drink out of wood as well, it feels like the perfect accompaniment.

  • It's just the right amount not to get drunk as well, because it's only...

  • 10:24 a.m.

  • Ooh, yeah.

  • It's not dry at all as well.

  • The content of sake is about 14%.

  • It's the same as wine, but it doesn't have the same sort of strong flavor as wine, so it's quite a deceptive drink.

  • You can have a few cups and then it hits you like a truck.

  • From the sake shop, I got this for free.

  • So that you can, when you go back home you can drink sake with this thing and smell the wood.

  • If, like Ryotaro, you find 10:40 in the morning is a little bit too early to enjoy the smooth taste of sake, and indeed too early to... smell the wood,

  • there are plenty of healthier alternatives, such as Japan's world-famous green tea.

  • Okay, um,

  • apparently there are like three really famous tea shops in the Tsukiji market and this is one of them.

  • And what they actually serve for free to try is this Tobikiri from Nakashima Farm.

  • And according to them they said did this really special method for Nakajima farming method.

  • Don't mock the Nakajima farming method! -- I wasn't, I wasn't.

  • That's what it said!

  • Can you taste that? Can you taste the Nakajima farming method?

  • I do indeed, actually.

  • This has got a deeper flavor than the tea that I always buy from the vending machine, at least.

  • What a terrible comparison!

  • It's better than the stuff I got from the vending machine.

  • Yeah, but thanks to the Nakajima farming method,

  • this tea is a little special because normally they harvest these tea leaves in later April and they make tea - just normal tea straight out of it.

  • But they actually make the leaves mature until- they wait until fall and then they dry it and make tea.

  • So actually, the flavor of the tea is actually a little deeper than the ordinary tea that they actually make in April.

  • When it comes to tea Japan, I'm always impressed how much effort goes into it.

  • In the UK, we get some hot water we stick a bag in it, job done!

  • Here, it took him like 10 minutes to prepare this tea.

  • But, it deserves that kind of preparation. When you take a sip of it...

  • It just tastes so fresh. It feels like they've harvested the leaves just this morning.

  • Really fresh taste to it. A little bit bitter, but really nice.

  • Should've probably had this before the sake.

  • Do you reckon green tea and sake could work as combination?

  • Never heard of it. It's your invention!

  • That's my invention.

  • Yeah.

  • Put it on Wikipedia - put it on my Wikipedia page. -- No one buys it.

  • Chris Broad invented green tea sake.

  • Haven't actually done that yet. But I will.

  • I should take this cup, go back to the sake shop and blend it together to create the ultimate drink.

  • The health benefits of tea with the...

  • ... drunken benefits of sake.

  • Sounds very 'Chris Broad'.

  • With Ryotaro having trashed the Nakajima farming method,

  • we quickly move on to our next stop to come face to face with one of Japan's most commonly used ingredients, and the world's hardest food.

  • Ladies and gentlemen. Let me introduce:

  • the world's hardest food.

  • The world's hardest food?

  • In Guinness, actually. It was recognized by Guinness.

  • This is a bonito - fish flake. They call it 'katsuobushi' in Japanese.

  • And, they actually shave it and on the shaver here,

  • and then they shave it and becomes these flakes.

  • Then you actually taste it...

  • Stuff it into your face, all over the floor, still coming out his mouth...

  • They actually mature the fish for a very long time and they make it as hard as... possible.

  • Do you think the swords that we saw earlier could cut through the world's hardest fish? Or the world's hardest food in general?

  • You could kill someone with that!

  • Actually, you can! It's the world's hardest food ever. Can I?

  • I can either cut you with a samurai sword - the sashimi sword - or I can just hit you with this.

  • Unbelievable. If he's not threatening to have me killed with a knife, he's trying to get me killed with the world's hardest fish.

  • When I think of bonito fish flakes, I think of okonomiyaki.

  • If you look at an okonomiyaki pancake, it comes layered with the stuff,

  • and it really gives it a nice, rich, salty, slightly fishy taste despite being thinner than paper.

  • Each flake packs a real punch.

  • I can't believe this is the hardest food in the world. Guinness World Records-level fish.

  • You could quite literally kill someone with this.

  • And what a way to go it would be.

  • Before I become dangerously tempted to beat Ryotaro to death with the world's hardest fish,

  • we head on to our final stop, a standing sushi bar, which is quickly filling up with hungry salary men sneaking out for their lunch break.

  • So, we are the end of the tour and sushi has got the honour of closing.

  • We've got salmon, yellowtail, steamed prawn, squid and grilled salmon, rolled salmon and tuna, and mashed tuna.

  • Which is your favourite?

  • Actually, I love yellowtail. This is my favorite.

  • Yellowtail?

  • Yellowtail, yeah. -- Why?

  • It's just so good. It melts in your mouth. This is the second time I'm saying it, but it melts in your mouth.

  • I think this might be my first time having sushi while standing.

  • It's quite popular throughout Japan - throughout Tokyo.

  • The reason I've never done it is just because I'm incredibly lazy.

  • It's got something quite fun about it all - people come in here,

  • they come from work, they come from the office - they're in a hurry,

  • they come in, they get their plate of sushi, eat it, and then run off back to work, so it's all about speed and efficiency.

  • And with sushi chefs, as you can see, they're so damn quick at preparing the food.

  • I said my favorite things earlier when I had sushi were, tuna, tamagoyaki and salmon.

  • Got salmon and tuna in abundance here. I'm particularly excited about the seared salmon.

  • They take a bit of salmon - raw salmon - flame grill it, and it just releases this beautiful smoky grilled scent.

  • What's that? What does that even mean? --"Very good".

  • Oh, right.

  • You did quotation marks without saying anything...

  • I was saying it silently. -- Right, right, sure...

  • This was my fourth visit to Tsukiji in about seven years now,

  • and though the wholesale market may have gone, it's still the premier place in Tokyo for tasting as many dishes as you can in one morning.

  • Today, it was also the first time I felt like I'd scratch the surface, thanks to the Japan Wonder Travel tour guides helping us behind the scenes.

  • Whether it was witnessing tuna being expertly prepared,

  • peeking behind the scenes into the tamagoyaki kitchen,

  • or walking off with their own sake cups to... smell the wood.

  • If you're in Tokyo and want to experience the tour of the Market,

  • you can find the details to their website in the description box below.

  • The order of the tour may differ slightly, but if you're only going to drop by once,

  • I highly recommend checking them out so you can see and taste as much as possible during your visit.

  • And so concludes our fantastic tour of Tsukiji fish market.

  • Indeed. --What was your highlight?

  • Tuna samurai. The sword! --Oh my god.

  • I've never been as scared as the moment I saw you clutching that sword earlier today.