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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.

  • All right.

  • Mhm.

  • Mm Stay on the crypto motto to the test to keep them honest.

  • Comes in the grand jury.

  • No, you don't Antonio.

  • Yeah.

  • Oh again.

  • So the smell really hits you.

  • You can smell the chrysanthemum, smell the chrysanthemum chrysanthemum chrysanthemum chrysanthemum chris and chris An mom.

  • It's chris and the mom and the mom, Yeah.

  • Let me start by saying this is a dish I'm most scared about, I've had a lot of abalone before.

  • It's not my favorite.

  • The first time I ever actually liked abalone.

  • Is that a kaiseki restaurant in Kyoto?

  • You can smell the crusades.

  • You can, let's just go with that because I'm never gonna say it right.

  • You can smell the brown butter.

  • Here we go.

  • Mm so tender.

  • The reason why nothing like abalone before was because it usually tastes like a car tire.

  • So incredibly rubbery.

  • This is so, so soft when you think abalone, you think shellfish.

  • So you think, well, I don't like fish.

  • I don't like muscles.

  • I don't like oysters.

  • Absolutely doesn't taste like that.

  • What's amazing about this dish is like a brown butter on top.

  • That's really a throwback to like french european style when I eat that I go, oh, that's France.

  • That's europe.

  • And having abalone and having that very distinctive citrus taste of Japan on top of it Makes me feel like, well, wait, this is japanese.

  • You're really not sure where you're supposed to be thinking about this dish.

  • And they all come together beautifully.

  • Mm That brown butter.

  • Some good ground fire.

  • This is super exciting for us because we eat food for our jobs.

  • I love being surprised.

  • Like we do a lot of research about food and you can learn a lot about it and we try our best to teach you about food.

  • So coming here and trying food that we didn't know what to expect and trying flavors and combinations that we never had before means a lot to us.

  • This is thrilling.

  • We're gonna be talking about this for hours after we're done shooting at?

  • Mhm I feel like if you come to Japan and you only try traditional food, you're missing out on so much artistry and creative energy that japanese chefs have, they'd be like going to America and saying I only want burgers, that wouldn't be fair.

  • There are so many brilliant chefs here that are trying amazing things and I'm so excited to try everything that's happening here and here comes dessert.

  • Uh huh Beautiful melon soup.

  • I'm already just looking at this and I'm impressed.

  • Yes, I just love this spoon.

  • I know you see the spoon, jeez here we go.

  • Mhm I have never had an ice cream taste like that before.

  • Very, very er be, wow!

  • This is really well with the actual melon.

  • Oh my gosh, because melons that works perfectly with the melon.

  • Right?

  • You know who?

  • Like just out of all Yes, exactly.

  • Gourmet pocky.

  • This is just the most fantastic ending to this meal because we have something that is super european and then we have gourmet homemade pocky which is like, I mean look at how small this is Hawaii this is amazing.

  • But it really feels like it's a representation of the meal we had like new and old coming together.

  • So it's not just Japan, it's kind of like new fun Japan, you could feel fresh out of the oven Nice, sugary crunch on top, you're gonna have a Proust moment.

  • This is so good.

  • Still going, that's just stunning.

  • Just stunning.

  • Mm So that's it for our food adventure program.

  • We had absolutely delightful evening.

  • I'm absolutely amazed.

  • There was so much new stuff there that I just haven't had before.

  • It looks like our job is to be foodies on camera.

  • We eat so much time and we try to show yourself.

  • I'm just amazing how many new things I had here today.

  • The thing is, is that I knew that the meal is gonna be good.

  • What surprised me was how many dishes were startling with the flavors and the textures.

  • I was like, what is this?

  • What are you doing?

  • What's happening in my mouth right now look, you can come to kill two and have a lot of the really old traditional stuff.

  • That's all fine and good.

  • But give the new stuff a chance.

  • Come to G on Roy role.

  • You're going to have an amazing meal and stories you can tell for life.

  • Absolutely.