on a super rare and unique uni experience

in Ginza. Alright, I'm so excited about

this I've been waiting for months. Let's go!

So today I'm taking you guys on an exclusive

uni aka sea urchin oddessy at Sushi

Saisho. It's super difficult to book a

a seat at this event since its announced irregularly

on their Facebook page and when it does

it gets filled in less than an hour that's

why I am so fired up tonight. This is the

master chief Sashio. he seems serious

right now but you'll soon see he's super

chill and silly as a pink pickle. So this

is a set dinner course with all you can

drink for ¥13,800 ($125) I think it's

fairly reasonable for a sushi course in

Ginza and if you're down then get your

drink on. They just set the sashimi right

on the counter. Our dope course

included sashimi and 17 luscious pieces of

sushi and of course mostly uni.

Isn't it cool how he explains the

background of each ingredient. After this

Post Malone kampaii then my uni going

psycho. Let's have some fun. Look at

that it's so thick it's from Kyushu. It's

suppose to be sweet. This is just regular soy sauce.

Alright this is like the appetizer to the uni look how big this piece is.

It's like butter-soft, it's like little squid.

hmm!!! It just like pops and explodes in your mouth.

I love how neat the uni is laid out in the

wooden trays. but even better is how swiftly the master goes to work shoveling

the golden uni onto his white canvas of rice.

Finally! The master is done all this love for only the 10 people in the room.

You get a uni, she gets a uni, we all get uni!! Look at how it beautifuly

glisens. ahh, its so fresh and sikly! I love the delicate taste of uni. It's

like on of those things that doesn't compare to any other taste in the world.

If you never had uni before you gotta come here and try it.

And #2, also unlike what I'm used to the harder and sharper rice paired well with he melting uni.

There best friends! hmm!!! And he just served aoyagi.

It's must be like a clam mussel but it almost looks like a hotate.

Very intresing and very good.

Blue fin tuna!!

hmm!! wow it just melts in your mouth that's amazing.

Bluefin tuna. Japanese people say akami red part red meat.

In this I made it torigai, It's kinda shellfish. Its only spring special.

This one I rub it. In spring it's shellfish season best season now. Ohh

shellfish is aromatic. hahahaha!!!

shellfish is (inaudible)

This is his favorite.

It has a really interesting texture it a little chewy but then it has really

like smooth and silky texture. It's so rare that you don't eat it raw

you usually eat it as boiled. So this time it's a lot sweeter.

And more uni!! Let's eat this and another round of sake. Can life get better than

this!

Wow, it's dangerously good. It's a little bit sweet and it''s super fruity and uni.

hmm~ best night ever!!

Look at him go, the master going all samurai on the marbled Kanzaki beef.

Time to finish it off by kissing it lightly with a torch.

Uni as you know means sea urchin and niku means meat and uni and niku combined is

Uniku!

Holy mother of dam the meat just melts even just tastes like flame broiled

aspect in the uni on top with a combination of meat it's very like a

refined taste, and look he has a patent for Uniku

Alright what do you guys think?

To see more of my adventures in Tokyo hit that subscribe button.

and I'll catch you guys in next one

The End