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  • hohoHow far are you willing to travel for good sushi some of you might get in your car and drive an hour to another city

  • As for us we left Tokyo with two hours to Fukuoka got on a train and came to the port city of Kolkata

  • Tonight we are dining at Tenzushi sushi many hardcore foodies of Japan

  • Regard as one of some even say he is the god of sushi come let me show you what this is all about

  • We're starting off our very first piece, toro

  • An amazing way to start the meal first piece in I've been waiting for this. We've been planning this shoot for so long

  • It's such a bold statement to start off with toro

  • That's usually what people end their service off with but to begin

  • The delicious piece of toro like that you know you're in for a ride

  • So beautiful

  • There are so many flavors happening right now in my mouth

  • Mmm, the squid. It's really sweet and super soft

  • But then you get this like bright citrus flavor, and then suddenly there's some creaminess in there

  • And you realize that there's uni hiding in there and then this little

  • crunchy popping bubbles in your mouth of the fish eggs

  • And then there's like kind of sesame seeds flavor with it as well kind of nutty it's like an entire

  • Dinner plate being served to you with all these little dishes. That's been compacted into one piece of sushi

  • Wow

  • Don't expect these kind of flavors with sushi regularly

  • It was so sweet and at the same time the citrus made it so bright and refreshing and it's just such a different

  • Flavor profile from what you're used to when you're eating sushi in this

  • We're only three pieces in I don't know how much more of this

  • I could take I'm willing to pay the check right now and leave, and I'd be totally satisfied

  • I'll eat your pieces for you to worry, okay

  • I got this

  • Pray for nothing that I've even heard of being put together flounder with steamed flounder liver on top and then more magical things

  • I love the little pots he's like

  • It's beautiful

  • That's like a marshmallow puffy fish when you bite into it

  • You get the smoothness of the liver

  • Adding like a totally different texture to it

  • Then right at the end

  • You have this amazing fresh citrus flavor that kind of cleans out your mouth

  • Hmm that is a really unique fish

  • Every piece that you get is

  • A different kind of focus so that mackerel was like a test in acidity

  • That scallop was a test in sweetness

  • This one is a test in creaminess

  • I mean just showing you different flavor styles for each piece, and it's just so

  • Impressive that it's like I have this idea of what I want people experience and he creates these

  • combinations for you to get that in each bite

  • This is nuts

  • It's nuts guys

  • Seared fish with umeboshi, which is like a pickled plum

  • And green scallions and other surprises

  • Hmm still warm

  • Hmm

  • About that burst of flavor from the ume(umeboshi)

  • If you ate ume(umeboshi)on its own, it's quite tart. It makes your face pucker up but with the swordfish which is a pretty

  • Mutual tasting fish that's been grilled. It's just like this Wow pop in your mouth when you eat it that is great

  • This is a small red snapper with yuzu pepper

  • Mmm

  • Sweet and spicy at the same time not like burning spice

  • But you feel the tingle of the yuzu pepper. Oh my gosh

  • Everything about this place is great every bite that I have

  • We have this heavenly music playing. I'm not sure everyone else can hear, or it was just in my head

  • I think I died

  • This is Striped Jack

  • Okay

  • This is Striped Jack

  • It's a very firm fish

  • So it holds up the powdered soy

  • Sauce perfectly the soy sauce and the ginger

  • Managed like knock each other out rather than having something too salty to gingery, but almost it's like

  • Chinese food

  • on a piece of sushi

  • What's so cool about this is that

  • You taste different parts in different parts of your mouth

  • So you taste the ginger on one side?

  • In taste the soy on this side two very different flavors with the same fish it tastes of sesame seed in the back

  • So many experiences just in one mouthful this is

  • It's so clever

  • Here we have grilled fugu Milt. This is the perfect season for it right now

  • This is gonna be amazing

  • That's lovely it just

  • explodes into this lovely

  • creaminess that just coats the rice

  • almost like a

  • The closest comparison of taste I get think it was like an egg. Yolk if you bite into like a nice golden egg

  • Yolk and then just close it off

  • Not a single ounce of fishy taste to it, it's so bizarre because the concept of it is really kind of off-putting for some people

  • But when you eat it, it's one of the best pieces of the night

  • at a surprisingly good

  • Blowfish milt. If you don't know what milt is, look it up

  • Delightful

  • The secret sauce is sweet

  • Matches the eel there's no bones, there's nothing rough on my tongue. The nori has that little savory kick to it.

  • Oh Simon

  • You know what I find amazing I find amazing that, uh, Count Dracula

  • Enjoys sushi as well because I thought that you only drank the blood of virgins

  • But turns out that

  • If I'm going to eat some food, it might as well be raw.

  • Ah ah ah~

  • This is super regional for this place as well

  • Because a lot of times you have a ginger in between each bite as a palate cleanser

  • But this here is a cucumber that's been rubbed with salt

  • And it's got a little bit of citrus on top of it. You can dip a little bit of salt there as well

  • That's great I

  • mean

  • Cucumbers are usually just so-so but this is such a great palate cleanser

  • When you're used to having a

  • specific kind of sushi

  • And then when you have some like this it breaks down

  • Every conception you have of what sushi should be this is

  • This is like a Renaissance of sushi

  • This is like the introduction of James Joyce into the literary canon. This is this is art

  • I know that you think that I'm really wanky for saying this, but this is food, art. It's

  • It's just so good

  • I'm just so happy. I just love my job. This is so great

  • Final piece of the night

  • The Tenzushi eggroll and he told us something wonderful

  • he says it's a bit different than most places because

  • This is inspired by what his mom used to put inside of his bento box, so this is gonna be a great piece

  • That is great. sweet

  • A little bit smoky as well

  • Custardy, but still you can taste a little bit of firmness there

  • It's like a dessert, but an egg

  • This has been such a wonderful experience. I'm just I'm so thrilled to be here

  • I love my life. I love this food

  • Mmm.

  • I don't even want to describe it. I just want to scrap how I feel I feel moved I feel inspired

  • I want to thank

  • Want to thank all my family and friends that got me here? I want to I want to thank the the

  • Academy for this award and

  • I want to thank my mama. I love you mama. I love you mama

  • Thank you. Thank you Japan for making this kind of food. I don't think he could find anything like this anywhere else in the world

  • Holy sh*t.

  • This is amazing

hohoHow far are you willing to travel for good sushi some of you might get in your car and drive an hour to another city

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B1 sushi piece fish flavor taste citrus

Tenzushi: The Sushi God of the South

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    Summer posted on 2021/09/23
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