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  • Hi everybody.

  • Welcome back to Tokyo Creative Play.

  • I'm your host, Emma.

  • And today I'm here with Jordan's welcome guys, Jordan Emma back at it again.

  • Today we're in Nazi Katsura in Wakayama.

  • Do you know anything about Nazi katsura?

  • It's the endpoint for Kumano kodo.

  • No way.

  • What's that?

  • Suki Suki, Do you know him?

  • Catch up Today?

  • We're heading around the prefecture to do a little bit of a gastronomy tour.

  • It's gonna be pretty fun, especially on sand gastronomy tour.

  • Pretty excited about it.

  • So we're actually gonna be doing the on site a little bit later in another video, but this one we're just going to be focusing on eating ourselves silly.

  • I can't wait for it.

  • Actually.

  • The prefecture remark I am is actually famous for oranges, but the town is famous for fish.

  • So hopefully you get to try a little bit of both.

  • I'm excited.

  • Should be good.

  • But before we get started, let's say the sponsor of this video, which is necked.

  • Yeah, let's go get started.

  • Let's go, Let's go.

  • Let's go.

  • Hey guys!

  • Hello, We're walking.

  • I do enjoy some walking walking towards benten Jima.

  • What are you walking?

  • Like we're walking.

  • This is how a normal person rooming.

  • Yeah, we're gonna go to benten Jima, which looks like a really cute little island.

  • We're not going on the island.

  • I think you can when the sea is out.

  • But we're going to go to a cafe nearby.

  • But this is nice.

  • I like a little walking too because you get to see a bunch of stuff that you wouldn't see if you just like got on the bus or if you got in the car or whatever.

  • We found benten Jima Ben Tan.

  • Beautiful little shrine.

  • It's gorgeous.

  • Do you know what benton is?

  • I actually just found out what benton means like benton is the god of, I think art and wisdom.

  • Okay.

  • Which is pretty cool.

  • This is actually many different bent and dreamers in Japan.

  • You were telling me.

  • Yeah.

  • I went to one in Izumo and it's, that one looks really, really beautiful too.

  • But yeah, it's, it's just gorgeous.

  • See you at the cafe.

  • We've made it.

  • We're in a cafe that I keep accidentally.

  • No, it's Kumano.

  • No cafe.

  • They specialize in a light refreshments and you can see bent engine from the island.

  • Yeah.

  • This time we've been given a plate of a tasting plate of different bits of tuna.

  • I've never had tuna like this because preparing is so interesting.

  • There's little bits of cheese.

  • There's kiwi.

  • There's tomato.

  • There's like a little baguette.

  • It's definitely different.

  • I feel like tuna for me is like sushi or sashimi.

  • So I'm excited to see how it, how it pairs together.

  • Mm hmm.

  • I feel like it's being treated as prosciutto.

  • Yeah.

  • Yeah, that's what it is.

  • Yes.

  • It's like the initial tuna flavor and then it all mixes together and it feels kind of like a softer prosciutto.

  • You're gonna love the kiwi.

  • Yeah.

  • Get this like prosciutto be like the salmon flavor to it.

  • It was like the sweetness from the kiwi and the crack.

  • Like balanced it all out.

  • No.

  • Mm hmm.

  • Mhm Right.

  • Mm hmm.

  • That is fantastic.

  • That is really good.

  • I would never thought of pairing there sailor for once in my life.

  • That has been tested.

  • Well done.

  • That's really, really good.

  • That's kind of what I want for a gastronomy to, I want to try new things.

  • I'm surprised this is excellent.

  • Most different.

  • Mhm.

  • Alright, so we're gonna finish up here then and then we can head to the next spot.

  • Very excited.

  • Dodo.

  • We got, we're late.

  • We gotta gotta run, gotta run.

  • We're wasting too much time taking photos of ocean at the next location.

  • I haven't smelled something so good in so long.

  • It's just oh, it's peppery, it's melty seafood and steakhouse Teppanyaki.

  • We could smell this from like two roads away.

  • Like cartoons.

  • You know when there's like a pie on the shelf and they float along to it.

  • Don't, don't put it over there.

  • Where are you going to stake is just so thick.

  • It's so, it's such a very crisp on the outside the, what's that called?

  • The crust.

  • Hamburger steak is like a big old crust on it and it's just so good.

  • Like the middle is like so juicy.

  • I've never had like coming on you before.

  • This is like one of my first times having Teppanyaki in Japan so much fun.

  • This is my last piece of hamburg steak.

  • I'm sorry, I love you.

  • Do you think will be heavier than it is?

  • But it's okay.

  • It looks like it's really light, the flavor.

  • Just the seasonings.

  • Excellent.

  • And let's get it.

  • We are continuing on with our tour and I think we're coming up to the shrine here, which you know, this area is a fishing town.

  • So there's a shrine dedicated to fishing.

  • Let me check it out.

  • Wow.

  • Am I matching the shrine today?

  • Oh my gosh, you're matching the shrine.

  • Am I matching the shrine today?

  • No Jordan's, this is Katsura human shrine which is dedicated to fishing because as you can see behind us, this is like a little bay area.

  • There's so many fishing boats out there and you know, as we go along this food tour, we're showing that this area is famous for mackerel, tuna and lots of other sea fish as well.

  • This is nice.

  • It's a nice little pit stuff along the way.

  • Maybe we can pray here for some, some good fish that we can eat a long journey.

  • Mm hmm.

  • Yeah, okay, so we've prayed and now I'm ready for some tasty fish.

  • Me too.

  • Let's see what we can find onwards with the tour.

  • They've left us these big old fishing rods, can you fish?

  • I can do a little, a man of many talents.

  • Hi baby.

  • Oh, it's just literally terrified me.

  • Oh, I had a heart attack dude, it's so violent.

  • Oh my God, take a moment bro.

  • I didn't expect this kind of experience coming into a fish market.

  • That's really nice.

  • Even in a fish market they have vegan options.

  • Right?

  • Yeah.

  • Mhm.

  • Mhm.

  • There's so much about fish that they don't know.

  • There's so many different kinds here.

  • You can scoop it off the The ribcage, ribcage giant, the giant margarita heads.

  • Oh they're huge my hand for comparison.

  • It's only 500 yen.

  • This is so cheap.

  • Are you kidding me?

  • I can't believe this.

  • 300 young.

  • This is crazy.

  • This is so, so cheap.

  • Okay these are more pricey but these are the good cuts, this is $550.

  • Mhm.

  • That's crazy.

  • That's awesome.

  • Oh they were albacore and bigeye tuna, wow, they're huge.

  • These are the ones we're gonna try.

  • Really.

  • Yeah, awesome.

  • Okay well should we, should we go and find a place outside and sit down and give them a taste.

  • Let's give them a go.

  • That's crazy.

  • They're so big.

  • We found a place to sit at the kitchen so we can finally enjoy the sushi we got from messiah.

  • Yeah we also got two kinds of sashimi from this place, different kinds of fish and it's nice to be able to compare them.

  • It's two different kinds of tuna.

  • It's one big eye tuna and the other one's a tuna.

  • I can't pronounce, it's from Abercrombie and finch tuna.

  • Albacore, albacore albacore tuna and bigeye tuna?

  • Yeah I'm going to try some of the Mahadi sushi.

  • I've had this many years ago.

  • I came to, I believe this area to make it and the outside is a mustard leaf and inside this rice and fish.

  • It's been a long time.

  • I can't remember what I really love the flavor of the leaf.

  • It's like typically a little bit like a little bit of a tang with mustard.

  • It's really refreshing to you get the tiniest on the leaf, a little bit spicy.

  • You believe it's a mustard, a little spicy for the mustang as well.

  • The inside is like, it's like a wasabi pickled vegetable thing inside of mine.

  • Oh, that is divine.

  • That's so, that's really good.

  • Right, so we're gonna finish this fish and then we have a juice break.

  • I'm so excited for juice break.

  • I want some juice.

  • I want a beverage.

  • I'm ready.

  • I would like a beverage as I've said before, what kind of famous with oranges.

  • So I want to get there and like that's a classic beverage reaction.

  • Let's finish up here and then go to the next spot juice time.

  • Do you have your juice?

  • I have my juice.

  • I have my juice.

  • I'm so happy.

  • I've been waiting for this juice, shall we.

  • That's, it's so good.

  • I'm just standing in the sun with my juice and I just, I just want to have a nap.

  • I need a really like long, like a lawn chair that I can just, yeah, this is perfect.

  • This is so nice.

  • But what's the name of this store by the way, really famous in the story of become products and people are just hold me, can you want to go, wow, you can get a big old bag for only 100 years.

  • That's so cheap.

  • Are you serious?

  • What?

  • Honestly, I might get some, they've got some lemon using lemon.

  • Oh wow.

  • The crazy thing is like living in, living in Tokyo when it comes to like more like conscious side areas where they make grow really good fruit.

  • You always blown away by the prices like Wakayama oranges in Tokyo there.

  • Like you want want 11 beacon 10,000 young.

  • He's selling the truth no lies from this guy.

  • Even exaggerating that's evidence right there.

  • Mikan juice is so good because it doesn't taste like orange juice.

  • It's got this kind of extra flavor to it and it's like sharper.

  • Yeah.

  • Yeah.

  • I don't know how to describe it.

  • It's super sweet, super smooth.

  • I feel like it's less sharp than a lot of orange juice.

  • Yeah.

  • It's like a more rounded flavor.

  • I feel so there's more going on like there's more like, like flavor to it.

  • Like when I drink orange juice, I feel like it just like high orange and I'm like, yeah, it's like, oh, that's, yeah, that's orange juice when you kind of like, But yeah, this is really, really good.

  • And honestly I want to get another one.

  • But we're not ending here.

  • We're keeping on going.

  • We got one more place to go to the jury going.

  • Yes, I remember just now.

  • I'm excited.

  • Let's get to our next location.

  • Okay, bring my juice.

  • After a whole day of eating, we decided to take a walk to see the world heritage site.

  • We're on a mountain pass baby.

  • It's pretty fun Actually.

  • I'm enjoying some mountain hiking, especially after all that food we ate.

  • Yeah, I got to walk it off all that, but I'm super excited because tonight we get to do barbecuing.

  • I love a good barbecue.

  • Everything tastes better on a barbecue.

  • Yeah, we gotta do it descent now.

  • So let's do that.

  • And then we'll show you guys the barbecue until then guys.

  • Let's go.

  • Mm hmm, mm hmm.

  • Oh man.

  • It feels so good to be next to a fire.

  • A long day of eating, walking, hiking.

  • And now I'm just, I'm warm and cozy and it's so, so nice.

  • It's been a good day indeed.

  • A lot of fun paying now for a well deserved barbecue.

  • We're gonna be having a G.

  • B.

  • A.

  • Which is game meat, but I just gotta wait for it to be ready.