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  • As lovers of delicious food, we've made an attempt to have as much delicious beef as

  • we can all over Japan.

  • We've traveled to Kobe, we've had Omi beef, we've had Akita beef.

  • But our pilgrimage of meat will not be complete without going to the city of meat, Mito city.

  • For real, I didn't make this up, it says right there, "Mito Station".

  • This is...

  • Mito City.

  • We're going to have meato in Mito.

  • It's like, it's kind of perfect.

  • I think it's kind of neato.

  • I mean, I wanted to rhyme with that but I don't think I can think right now.

  • I think you are very sweato.

  • I think my brain is pretty cheapo.

  • That doesn't rhyme with meat.

  • Agh!

  • So, thank you to Ibaraki Prefecture for inviting us out here.

  • We are going to try some of the rarest of all Japanese beef, Hitachi beef.

  • We are really not exaggerating here, Hitachi beef just makes up 2% of all Japanese wagyu.

  • This is going to be an exciting day, we're filling the bucket-list with meat.

  • Which just doesn't have a great visual, but it's a good visual if you think of the bucket

  • being your stomach.

  • For real, we mean business.

  • We are in Restaurant Iijima.

  • This is where Prime Ministers go to eat Hitachi beef.

  • And to show you that we are really serious, we are going to get some Chateaubriand today.

  • Although this restaurant is incredibly high class and it's serving up incredible meat,

  • it's also really open for everybody because they have menus in Japanese, in English, they

  • have it in Chinese...

  • So, don't feel like just because it's serving something high-quality that like you can't

  • come here.

  • Basically, today we're going to be having the A5 Chateaubriand which is - let's break

  • it down here, 2% of wagyu is actually Hitachi beef.

  • And then, I think it's like 0.1% of that entire cattle is actually Chateaubriand.

  • It's 2%.

  • "The Hitachi beef Chateaubriand: The secret of the extreme taste of the beef is that only

  • takes from 0.1 portion of cattle".

  • What!

  • That's right.

  • Who's the smart one here?

  • I am sorry.

  • This is what you get when you trust Wikipedia, okay?

  • Wikipedia, we are through.

  • You going to embarrass me in front of my friends.

  • You have your beef.

  • You have "hi-re" which is like a filet or tenderloin, and it's a very small part on

  • the actual cow.

  • And then inside there, you've got a tiny little bit which is Chateaubriand.

  • I can't pronounce French.

  • Filet mignon?

  • Too hard.

  • Filet mignon.

  • Okay?

  • Agh, a million French people died of sadness hearing that cringe from my toes.

  • Now, if you've heard about filet mignon before, it's cut from the tips of a tenderloin.

  • A Chateaubriand is cut from the middle of the tenderloin.

  • You keep on getting smaller and smaller and smaller.

  • And more specific.

  • Inside the Chateaubriand, there is something called the aa-ah...

  • And inside that is the aa-ah.

  • I don't know the terms.

  • What's inside a Chateaubriand?

  • Happiness, mmh, deliciousness.

  • Deliciousness, um, saltiness.

  • Life goals.

  • Ah, yes.

  • Bucket-lists.

  • Romance.

  • Ah, and what's nice about it is that it's not super-duper fatty but it still has all

  • of the amazing umami, deep delicious, salty, wonderful flavors that come from the cattle

  • being raised in Ibaraki Prefecture.

  • It's kind of like wine.

  • When you're growing wine, we always talk about terroir.

  • As in, where it's being grown, how it's being raised, what it's eating, is going to affect

  • the food.

  • So if you go to Kobe, if you go to Otsu and you have Omi, if you go to Akita... all these

  • regions in Japan have different types of grain and water and...

  • And different tastes as a result.

  • Yeah.

  • What a fun job I have.

  • Oh my gosh, beef bucketlist is happening. This is the best job.

  • [foreign language]

  • Huh, just, mmh, perfume.

  • What!

  • Wow!

  • And now, for some sexy food porn shots.

  • Can we get some sexy food porn sounds?

  • That's what I am going to do. Okay, hold on a sec.

  • Itadakimasu.

  • Itadakimasu.

  • Thank you very much for this delicious beef and for taking so long.

  • Thank you 6-pound 8-ounce baby Jesus.

  • Thank you so much.

  • This is just absolutely - it is effortless to cut through this.

  • I have a knife with almost no teeth and I'm just going like aa-ah, barely.

  • This knife has less teeth than your grandma and it can cut through this so easily.

  • Wow.. Unbelievable!

  • Amazing.

  • Just a little bit of salt.

  • Look at the crystals on there.

  • You ready love?

  • So, the outside is beautifully seared.

  • I can see everything.

  • None of the juices are leaking out which means that it lasted long enough.

  • No. Right.

  • Okay, I am going in for it. Let's do it.

  • You ready?

  • I've been doing these beef videos for years now, years, it never gets old, never.

  • Mm-hmm.

  • Never gets old.

  • Wow!

  • It is so savory in comparison to other types of beef that we've had before.

  • Yeah.

  • It's not as sweet as the other one.

  • It has like a much more savory flavor.

  • And it's not overly fatty.

  • Right.

  • There is nothing wrong with a fatty piece of meat but sometimes it can be too much.

  • It can be too rich, which why I mentioned before how I love shabu shabu, right?

  • Right.

  • But the Chateaubriand, it has all these amazing little like thin parts of fat inside of it

  • which makes it so soft and tender, but it's not actually overwhelming when I bite into it.

  • I am just so happy with my beef bucket-list.

  • I am going to try a little bit of Sake with it to see how it goes.

  • Let me see it.

  • A little bit of palate cleansing here.

  • So this is the one that's from...

  • Ibaraki Sake.

  • Yes, Ibaraki Sake, eating meat in Mito.

  • Mmh.

  • Oh, yeah.

  • Wow!

  • So clean.

  • Yeah.

  • Right?

  • There is like no residue on my tongue now and I am ready for another bite.

  • I think I just need to have another bite for science.

  • Yeah, just another bite.

  • Well, this is a thick looking soyer.

  • Mm-hmm.

  • Mm-hmm.

  • Chateaubriand, honestly is my favorite way of having beef.

  • A place that we could only get into once every six months, it's always my favorite way to

  • eat it.

  • It has such a different flavor because usually with like other wagyu, you can feel all the

  • oil melting, it can be very fatty.

  • You don't feel that with this.

  • You just taste the beef.

  • I don't know how I am going to stop eating it is my concern because like every piece

  • I eat, I'm like, this, you know, may be too heavy for me, but I am like, no, it's not.

  • And I just tried it with the wasabi and to show you.

  • It ends up like bringing out so many different flavors.

  • So you don't want to add too much because then you are going to overpower the actual

  • taste of the meat.

  • But they'll be like a pop of like sweetness because of the contrast.

  • So, it might seem unusual to use these different sauces on steak but trust the waiters, trust

  • the restaurant owners, they know what they are doing.

  • The key is always just a little bit.

  • Don't smother it, alright?

  • So as in American food, don't smother it.

  • Just a little bit and you will be alright.

  • Try it, you will see what I mean.

  • Mm-hmm!

  • Right? You see the different pop?

  • Mm-hmm.

  • I know it's like a totally like, a whole new world, don't you dare close your...

  • I am really enjoying this.

  • Hey, everybody?

  • Hey? This is a good one.

  • I did not expect it to taste so different from other kinds of Japanese beef, for real.

  • I think that a surprising part is that we are telling you guys this and some of you

  • are coming on vacation and you are trying to think of your bucket-list like, where should

  • I go?

  • What should I do?