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  • I'm gonna start this video off of the question when you think about Japan, what's the first word that comes to mind?

  • Leave into the conversation below.

  • It's okay.

  • I've got time.

  • I'll wait.

  • Okay, wait over.

  • I'm guessing you probably said sushi or ramen or maybe even tempura.

  • But what about something more modern, less traditional, more innovative.

  • Today we are in kyoto and we are going to g on royal to try some very innovative kinds of japanese food.

  • This chef is going to focus on the seasonality of japanese produce with a lot of modern french techniques and I am so excited to see what he has to offer.

  • My stomach is ready.

  • Oh, marty is going to be in this too.

  • Mm Now I have a question for you on this.

  • Uh huh Mhm mhm Yes, ladies and gentlemen, this is my attempt to look fancy.

  • I have my blazer that looks like Bill Nye hosting the price is right.

  • More importantly, is this beautiful pocket square which doubles as a blotting tissue for your nose?

  • I am a greasy boy.

  • You fool.

  • You need to save a lot.

  • Mm hmm.

  • See whenever we do something fancy martina always likes to like, I'm going to focus on the camera and I'm just like, hi, I'm mixed sad about the food command a vitamin bag for breakfast.

  • So I'm very excited.

  • Very excited.

  • Oh my God.

  • Oh my God.

  • Okay.

  • I'm exciting to you.

  • I know a girl that I will do the beef.

  • I'm going to do the deer.

  • Yes, this is a great start.

  • I'm glad I wore my Bill nye jacket.

  • So we'll start appearing recommendation.

  • Okay, Apparently a lot.

  • Don't you cheers.

  • Thank you compete.

  • You're always you always a wonderful choice, don't you?

  • It's gonna be a good day France's Dorito.

  • You too high security cameras.

  • If you do it, then you need to come to your door.

  • Holy sh it.

  • So this is our uh first of citrusy.

  • Yeah, I am so glad the head of the citrus in there because otherwise it would just be way too creamy.

  • So many contrasting flavors here.

  • It's like when you take a fish and you put a squeeze of lemon on top of it to kind of cut through.

  • Just a squid, not a smidge or a fridge.

  • A squid.

  • A squid.

  • You've got the saltiness from the caviar, a little bit of salty creaminess from the fish paste and you've got that little burst to cleanse everything.

  • This is the quail egg with truffle.

  • Mm mm.

  • The truffle and the smokiness works so well together.

  • Every single quail, like I've ever had always been cooked through.

  • So tough.

  • So that's the juiciest quail leg.

  • I'm excited about this banana pudding.

  • Looks like a little rabbit foie gras.

  • And banana pudding.

  • Are you ready to look at this?

  • Mm I never thought of foie gras with banana, banana has that really rich creaminess, twitter and for girls has that kind of like sweet creaminess.

  • And if you happen on its own it can eat a little bit too rich.

  • But then there's that salty crunch in there as well.

  • This is a great start.

  • Let me just say I'm looking forward to the rest of this meal.

  • So I have 11 dishes to go.

  • Mhm Yeah, very fresh taste to open up your palate right at the very beginning of the meal.

  • I really like the textures as well because you have crab which is soft but got the string beans to it and then you've got a little pop in your mouth of the sea grapes and in the smoothness of the jelly altogether, your asparagus asparagus France taking a step, take your seats europe.

  • Oh my gosh, look at that.

  • Oh this is super exciting.

  • We have the lobster with the butter milk and the white knee.

  • So that's such a interesting combination.

  • Very like east meets west.

  • Yeah.

  • Feeling because asparagus is really essential for french cooking but to have like a white miso is very, very japanese with the oranges.

  • You know how much the oranges mean to us And we're like, you know what it means?

  • And also just looking at the plate to begin with.

  • Doesn't this feel like that bridge between spring and summer.

  • It's like green spring is turning into summer.

  • Mm mm Oh wow!

  • The deal is so bright.

  • Mm deal is not something commonly used in japanese cuisine.

  • Missile with lobster.

  • That's a really smart combination.

  • That is all this works so well together.

  • I really love the forward thinking of the chefs in Japan because they're saying well I want to use these local ingredients and you want to use classical ingredients that I can find around japan.

  • But I also want to make sure I can bring some new flavors to the dish.

  • That is a very unusual line.

  • Oh wow.

  • It's even got a little bit of fizzy nous to it like a fermentation feel.

  • But it has that kind of cider taste where you have like an apple and peach kind of like a crunch to it.

  • Yes, this is what we do off camera as well.

  • Whenever you go to restaurants, we eat something and we talked about what the food reminds us of.

  • Where does it hit you in?

  • The tongue is in the middle of the tongue is at the side of the tongue is at the back of the tongue.

  • We are nerds for food.

  • I think it's really important to do that because we focus on the flavors and you'll never learn how to develop and appreciate the things that people are presenting.

  • Interview.

  • Mhm pets, you know.

  • Chip Really?

  • Huh Yes we had once.

  • So you know, I think see you soon.

  • Mhm.

  • Uh that is so cool.

  • It looks like a beautiful painting.

  • Doesn't look at this, Look at this.

  • Mm hmm.

  • Mm hmm mm.

  • Mhm mm That's amazing.

  • I've never had such a cream like this.

  • Yes, it's amazing.

  • Mm mm Yeah.

  • So you know what It does scare the move.

  • Uh what do you know?

  • Uh kio?

  • Uh huh.

  • They could, you know, have a little so how is it exactly about choice?

  • Yeah.

  • Yeah.

  • Yeah.

  • This is something that people shouldn't be scared of.

  • I tell you what I'm most excited about going on.

  • Okay, let's just go.

  • Let's just go, no, no, no, no excited about you.

  • Let me know.

  • Simon What?

  • You're excited.

  • Here we go.

  • I'm excited about eating all my lawyer.

  • Of God.

  • Mm Yeah.

  • So hungry goodness is so tender.

  • You see that, wow, the knife is really just for pulling for tongue to be this tender is incredible because tongue is such a strong tough muscle, tongue can be very tough.

  • Really terrible stewed for six hours.

  • Nice.

  • Mhm.

  • Have we really been saying to ourselves, oh, I don't want to use the tongue.

  • Meanwhile this is like the most beautiful tender piece of a stoop.

  • I mean, okay, mushroom adds a creaminess.

  • It's almost like it's in there instead of cheese.

  • I'm so amazed because I cook with a lot of Enoki mushrooms at home.

  • But I always cook them.

  • I never have them rock.

  • Yeah, but like having that little bit of bite from the mushroom and a little bit of that crunchiness from the almond as well with the super soft marshmallow puffiness of the beef tongue.

  • Good.

  • God.

  • Mm hmm.

  • Mhm Uh huh.

  • Where's the beef from again, africa And this is totally okay.

  • Bay buh and mushroom.

  • Oh my God, I've never had this before.

  • I'm just so excited for this.

  • Uh Hello.

  • Only uniquely underscore the more the swimming.

  • Absolutely gorgeous.

  • Oh gosh.

  • Mm hmm.

  • Basil really makes me pop.

  • Mm hmm.

  • Mine is quite lean.

  • Very, very, very focused on the actual flavor of the deer.

  • Yours has like a very buttery beefy flavor.

  • Twin kind of smooth, buttery taste you expect from like a japanese.

  • That's exactly what I like you.

  • Yes.

  • Yeah.

  • Mhm.

  • Yeah, I've been surprised from the very beginning and I love surprises.

  • I didn't know what to expect from this meal.

  • Everything I got, I was like, wow.

  • But this I know because I'm like me.

  • So soup to grow rice.

  • Like uh the horseshoe, like all of it kind of feels like uh, I got it.

  • You know, I got this.