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?

Ibaraki is literally an hour and a bit away.

It's like a day trip.

You don't even have to commute.

People commute longer than this.

You can get here and have great beef faster than your morning coming work for a lot of you.

Right? It's amazing to be able to do this.

So, why haven't we done this before?

What's wrong with us?

Do you think Ibaraki Prefecture should bring us out here regularly for these videos?

I do.

Do you?

If you agree, say yes in the comments and if you don't agree still say yes in the comments.

What I love about eating beef like this, is that it's a slow meal.

You would be doing yourself a great disservice if you try to rush through this because you

are hungry.

Just have a bite, sit and think about it for like 30 seconds to a minute.

Be as present enjoying this as you can.

As I am like...

As you are hovering the rice?

Agh...

That was honestly, honestly delicious.

Thank you so much Ibaraki Prefecture for sponsoring this video and for bringing us out here.

As a beef lover, this was a phenomenal experience.

As a beef lover.

Beef lover.

You guys don't even know that my nick-name growing up is literally "Beefy".

So like...

For real, that was your childhood nickname.

I love me some beef and this is my beef bucket-list being checked off.

And I think what's so great about it is that there is a lot of prefectures you can visit

in Japan but not everybody is coming to Japan for a long amount of time.

Ibaraki Prefecture like Mito City... It's a day trip.

Exactly.

Yeah. It's so quickly.

You just go to Tokyo Station, you hop on the train, you are here like in an hour and a half.

So, it's just an amazing day trip to get some incredible beef that's been lovingly raised.

Please check our infobox, we have all the links to locations along with the restaurant

that we went to so you guys can find it.

And make sure you tell them that Simon and Martina, the crazy beef lovers have sent you.

Finished.

Yay! [applause] I got people cheering for me after I finished the video.

This is cool.

I am so happy.

Checked off my list.

Ibaraki is really famous for their beef, you know what else are famous for?

And their natto.

And you know what?

We tried it out.

Make sure you click on this link here so you could see what Ibaraki natto was all about.

And if you want some extra scenes, make sure you click on the bloopers here, they are going

to be funny and still very yummy.