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  • This here is the culmination of his work

  • we saw him in the morning speaking with the fish brokers

  • we saw his staff working together in the back

  • We saw him prepping his fish for the service beforehand

  • We watched him put it all together in front of us

  • and now we are going to taste the combined efforts

  • and passions of everyone involved

  • And it's magic

  • We've eaten alot of sushi, we love it

  • We pretty much have sushi every single week

  • and though we've had a large range of sushi

  • from cheap to Michelin star

  • We've always wanted to know, what makes good sushi good.

  • Recently we had the very rare opportunity to shoot with who many people believe

  • is the best sushi chef in all of Tokyo

  • He's had 3 Michelin stars for many years now

  • and his restaurant is pretty much booked for the rest of his life.

  • And not only did he make sushi for us but he also brought us along for the entire ride

  • Right from the first thing in the morning in Tsukiji fish market.

  • Tsukiji fish market is the biggest whole sale fish and sea food market in the entire world.

  • And also one of the largest whole sale food markets of any kind.

  • Now we've heard alot of Tsukiji before and about how

  • people go to bidding awards for fish and tuna and who prepare to like fight

  • this crowd to get our shots and to deal with alot of tours

  • and tourist, but we didn't realize we going to a special

  • part of the market where tourist and cameras are forbidden.

  • We saw very good examples of this trusting relationship with the wholesalers

  • In which Saito asked one of them for a specific fish

  • and though they had it, they didnt have what they felt was up to Saitos quality

  • and they could very easily have sold it to Saito and made a quick buck

  • but because they have that trust with each other they knew not to sell Saito something

  • that wasn't good enough for his restaurant

  • okay so lets actually talk about his sushi

  • One example of this is in Asian sushi

  • and when people describe good sushi restraunts

  • they often call it the freshest sushi

  • and you get this visual of a big tuna flopping

  • around on the table while the sushi master skillfully slices

  • out a piece and gives it to you, Voila its fresh

  • but freshness like this, doesn't necessarily mean greatness

  • In Saito's case when he buys a tuna it actually ages in the brokers refrigerator

  • for up to 5 days, then Saito takes it back to his fridge

  • and he ages it for another 3 to 5 days

  • but if the tuna is tough he can age it for up to two weeks

  • aging a tuna is actually really important, to make it taste great

  • This is not a chef

  • This is a magician

  • The toughest part of the service is the very begginning when your watching

  • him cut all all the fish and your like "I want it now"

  • But your not gonna have this until later on in the meal

  • he's cutting it now to get to room temperature

  • to the right temperature for when you finally do eat it.

  • Later on

  • Martina: It's torture

  • Simon: But he's watching it

  • (Simon and Martina laugh)

  • First piece of the day

  • (Martina gasps)

  • Im so excited

  • Im so excited to continue the rest of this meal

  • Now is the perfect season for Yellow tail

  • (tastes the goodness)

  • This isnt something you could really

  • put words toget- hold on (haha)

  • Im sweatin in the hands

  • I'm too- Im actually too afraid to use chopsticks because I think it's gonna show

  • how my hands are shaking

  • Using my hands is a safer way to do this right now

  • (Simon gasps)

  • Here we've just begun

  • I think whats impressing me the most right now is

  • watching how he prepares and there is a fluidity

  • this is a choreography, he's not just slapping things together

  • he's dancing in front of us right now

  • These are flavors that are very difficult for me to explain right now

  • Like you taste some of the vinegar of the fish but you also

  • taste the rice. Really when it comes to great sushi the flavor is in the rice

  • i'm about to try the marinated red tuna which we saw him cutting at the beginning.

  • and then putting inside a container for a bit

  • I'm pretty excited, just gonna go ahead and say that I'm pretty excited

  • Martina:Its so soft

  • Simon: Woahhh

  • Martina: but Its so soft

  • Its just beautifully falls apart in your mouth

  • This is so difficult because every piece I have like "thats my favorite piece "

  • and the next piece its like " no thats my favorite piece"

  • and then like "no thats my favorite piece"

  • "Is this my favorite piece?"

  • "everything is my favorite piece"

  • I love everybody in this room right now

  • (Simon I'm screaming omg hhahha)

  • I love everybody here

  • ( I seriously need to try this!)

  • ( When he food is so good)

  • (Martinas face says it all)

  • This is not a chef

  • This is a magician

  • Whenever David Blaine performs a trick and everyone like jumps around and screams

  • I feel like that after every bite of this

  • I feel like I look around " Did you just- did you just see this?"

  • " DId you just see what happened?"

  • Wha- What is the meaning- of this?

  • Martina: Its okay

  • Martina: Shhhh its okay

  • MMMMmm~

  • MMMmm~

  • NO!

  • NO~

  • Nope

  • MMMmm~

  • I dont understand

  • This kinda feels like if your in a boxing match

  • Like I walked into this video with a set idea of things I wanted to say

  • But everything you eat is just so disorientenly good

  • That I'm just mumbling and I'm not making- I had everything written out

  • Like I need cue cards or something. I need help here I feel like I've been punched in the face

  • And I have no idea why I'm pointing anymore

  • And I just keep on getting these delicious pieces in the mouth

  • That didn't sound right But-

  • Woahh~ Im so confused in a really good way

  • What this is

  • its not just about taste

  • Its about feeling

  • Every piece you taste you forget

  • About everything that happened for the rest of the day

  • you forget about the sh*t you had at your job

  • Your forget about how crowded the subway was

  • You forget about the traffic jam

  • you eat this and the only thing you can think is

  • "Holy sh*t this is amazing"

  • and you- all of your worries melt away

  • I like you

  • (Saito laughs)

  • Your a good guy

  • Saito: (laughs) Yeah~

  • Simon: Oh yeah~ ( laughs)

  • We're actually actually filming this part a couple weeks after eating

  • at sushi's Saito because I think one of the things that makes it such

  • a great experience is when you remember it

  • When you're there, you're overwhelmed by it all

  • But then a day later you think to yourself " Holy SH*T that was a great meal"

  • And then a month later your like " D*mn!~ That was some really really good sushi"

  • And I think the magic of sushi Saito is the way that it sticks with you and your memory afterwards

  • There's something magical about watching this man move. He- he really does move like a dancer

  • And the concentration and the passion that he puts into every piece its- its just unbelievable

  • When he lays it down in front of you, he stares it down as he slowly backs away from he piece

  • While he's making the next persons piece and that's something that I've just never seen before in another chef

This here is the culmination of his work

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