Placeholder Image

Subtitles section Play video

  • This one is a Akami

  • You don't need teeth to eat that

  • Tokyo Japan, there's no question. It's one of the world's top food cities today

  • I'm taking you on an exclusive sushi journey where we're going to see the entire sushi cycle from the fish auction

  • - the tuna slicing

  • - eating sushi right out of the fingers of the chef

  • Get ready to witness the art of the best sushi in the world

  • Hey everyone, I hope you're having an amazing day, it's mark Wiens

  • I'm in Tokyo Japan, and I'm here with the hungry tourists on his best of Tokyo food tour. It's exactly 4:30 a.m.

  • Right now we're gonna go catch a taxi to the market

  • That was a mess

  • good morning, David morning, and we are

  • On our way to go find chef hero Sato who is a master Xu sushi chef

  • And he's going to be taking us into the market every sushi chef in Tokyo

  • visits this market every morning

  • to get fresh fish for the day

  • We met up with Chef Hiro Sato and we're now just walking into the inner market of sketchy market this is

  • This is where you want to be careful not to get hit by by carts or our trolleys

  • Oh, man, this is this is awesome. I'm starting to get really really excited

  • At this time you can see all of the vendors, they're setting up, there is a fresh catch of the day as in and

  • Every sushi chef in Tokyo has their own

  • vendor that they go back to over and over again, and so chef knows exactly where we're going oh

  • wow

  • Before we do anything though proper footwear is a must

  • Oh

  • and a cap

  • Okay, oh yeah, I'm fully totally ready for the fish market so nice outfit. Yeah

  • This is seriously a once-in-a-lifetime opportunity. Not only are we at an?

  • exclusive area

  • for buyers only at Tsukiji market

  • That is in the fest and the boots

  • And by the way Iggy fish market is the this is the biggest fish seafood market in the entire world, it's gigantic

  • All of a sudden we're entering into the Arctic chill room. Oh, this is the tuna room?

  • Oh, this is where the auction is happening

  • This is by far the most

  • Gigantic tuna I have ever seen in my entire life

  • oh

  • It's massive

  • If you ever eat the best sushi the best quality tuna it all passes through this market and this auction

  • We got bleacher seats I think that Bell signifies the start of the auction

  • So amazingly organized, but it just sounds it's actually quite soothing to listen to them

  • He actually like sings a song it's so methodical iterally

  • Just go fish after fish we spending a few seconds bird fish and just go down the line auctioning off all of the tuna

  • I

  • Guess so really quickly just to explain the tuna are auctioned and there are buyers

  • So they buy the tuna and then they bring it back to the fish market

  • Where they cut it and where they distribute it and sell it and then sushi chefs

  • They they go they have their own vendor that they

  • I'm sure they go to they're loyal to their vendor and

  • So the best sushi chefs have their own vendor who is one of the best buyers because they buy the best quality of tuna

  • And so that's just that's just a really really quick

  • brief overview of a little bit of how the system works

  • Unfortunately, I had to give up the hat and the vest, but we are back at the tuna king

  • All right, and this is also known as the tuna king women king they buy the best units in the world

  • These are the highest quality tuna in the entire world and

  • This is the part

  • I'm really looking forward to actually is when they're gonna start cutting the tuna and the tuna are straight from the auction

  • I'm just overwhelmed right now. It's so fascinating you're watching this he cuts up that to an end there there

  • So they know it's the exact move

  • They need to make they cut off the fins they cut off the head they cut off various bones

  • But they know it's so precise they know exactly what they're doing and there's there's no room for error

  • And as he's slicing up that tree no we got another another shipment was delivered look at the size of this

  • It's huge

  • 142 kilos

  • Oh, Oh that is the purest sashimi you will ever have in your life

  • Right out of the carcass

  • Oh

  • That was just incredible to watch them slicing up those slabs of tuna they there's no room for error

  • They make slices

  • They can only make it or just one cut and just they literally cut that tuna like it's butter just straight through it

  • It's just such an incredible art and those guys are the best in the world

  • For anything very didn't going to have

  • a person

  • I don't got the goods endeth

  • This is possibly the greatest treat

  • You could ever have it's slimy and still kind of squirming around and all man. It does not get fresher than this

  • One bite

  • All the fur it's sweet and firm you can taste the salt water college all the sweetness keeps on coming

  • We trick

  • Chef's just killed me another shrimp, and this is our boat on trip. Oh

  • That shrimp literally almost has the sticky texture of peanut butter oh, but with like a a

  • sweet

  • Natural almost nutty taste to it

  • amazing

  • Hey don't talk New York today's number one

  • This one know what it was what it was

  • We have only John, thank you, oh, we're now at the best unni dealer

  • That's cutie market, and you've just given me a little taste. It's like dripping. It's juicing

  • That tastes like cream

  • It tastes like it tastes like ice cream. I had this tiny little perfect bitterness to it

  • balanced by a sweetness and juiciness

  • Old man, oh, that's insane

  • Yoshitaka zombie that done, here's the only King know anything

  • Just nothing better than snacking at the market

  • Chef Kudo thought those who voiced er vendor now all that is that is beautiful it's just juicing and dripping everywhere

  • Oh

  • Oh act like a mouthful of a few and that's melt in your mouth, that's juicy that's C booty

  • Thank you very much that was amazing that was amazing that was an

  • incredible behind-the-scenes look at ski Gmarket from the auction to the cutting to seeing the best the best quality tuna in the

  • world

  • What really strikes me about

  • Japanese culture in general is just how?

  • How they respect and take such incredible care of the natural products than the natural?

  • Natural things the fish from the fish all the way to the to the produce, and I want to say a huge

  • Thank you to chef hito sato-san for taking us around and also the hungry tourists for his amazing

  • Network and for setting it all up that was

  • Fascinating and I'm pretty sleepy right now. I think I'm gonna take a little nap

  • And tonight we have reservations at a very well-known very

  • Respected sushi restaurant, it's called sushi a lie

  • Okay, so this sushi restaurant is in Ginza, and we've just arrived it is

  • somewhere oh

  • Actually, it's in the basement of this building

  • Hello

  • This is just a little tiny sushi bar. This is amazing it and just our entire group is taking up the entire

  • Sushi bar there

  • When you dream about a sushi bar, this is the exactly like environment atmosphere that you would think of

  • okay, we're starting off with an eggplant and

  • Eggplant dish it's absolutely gorgeous with little flowers on top

  • It's so smoky and sold has this earthy thought at flowerless flowers okay, and the piece of tofu

  • Sesame I think that's like sesame to a 100

  • We've got some raw baby shrimp, and they peel this raw

  • And then he it was just amazing to watch him as he sliced them open with just absolute dedication and perfection

  • Both people died both. Are you bi?

  • That's insane

  • That is like

  • creamy sweet butter

  • Looper stunning as well like so clean tasting next up for gingko nuts

  • We're really really nice really like silky creamy

  • We've only had a couple pieces already, but one of the amazing things about this restaurant is just how

  • Incredibly clean they keep everything so he slices the fish, and then actually you have a bar counter

  • But then he places your piece of sushi he gives it to you straight

  • but he sets it on the

  • Higher shelf and then your lower shelf is reserved

  • Beautiful slab of wood reserved clear chopsticks in your napkin and your beverage

  • But kids kept

  • Incredibly clean next step is bonito

  • All the freshness of that

  • It's just shining oh

  • It has like a slight

  • Sweet almost bloody freshness to it so awesomely good

  • Yeah, this is a type of clam and a huge nugget of clam what she hands it to you to eat and you can

  • You can actually unreal the vibrant aroma of that clam before even though they gonna bite

  • Okay

  • Yeah, that's incredibly like stry and bouncy

  • And it's so like muscular

  • Okay next up we have a little piece of fish, which has been steamed in sake and this is a little beauty of a1 butter

  • Melt in your mouth

  • Well downsweep it it you got to get a close-up look at this you see all of that Tom away that that good

  • Boozy like head butter with juices in there

  • There's the perfect combination of

  • crunchy head and like suckin buttery slightly bitter

  • like head cream oh

  • Your next byte is monkfish liver, and it has it has an orange color to it

  • Oh, that's like custard no I forgot on that one to add the wasabi I'm gonna add the whole blob of wasabi on this button

  • Oh

  • Oh

  • Yeah, yes, that's for sure

  • They just have like different purposes. Ah this is a chawanmushi

  • It's a type of egg custard

  • And there's a little dab of wasabi on the top so you can kind of mix that mix that all around

  • There's like some it looks all that a custard is on the bottom there, and then there's kind of like some gooey sauce

  • Hmm, it's so light and just dissolves it you know they're pieces of fish on the bottom as well

  • The sushi has begun we are starting with a piece of flounder is such an expert at making sushi

  • It's even hard to like keep up with the camera

  • Oh

  • The balance is just insane and also when you eat sushi

  • Just eating it with your fingers grabbing it right from the chef

  • He makes it eat it right off the table you use your fingers that just adds another element to it the next piece is

  • squid and

  • he added on a squeeze of

  • The citrus yuzu, I think and then a little bit of wasabi in there

  • I've never had raw squid like that. That's so

  • soft

  • Mmm

  • It has a little crunch to it, but it's so soft. It's not chewy whatsoever oh

  • That's citrus is amazing oh

  • Ma no Chuck we inject it on one okay, this one is a commie

  • Oh oh

  • That's ridiculous, oh

  • The fish just melts in your mouth the rice is perfectly balanced, and it's just the perfect temperature like

  • It's like mouth temperature the entire bite

  • Okay the next piece is to throw

  • Perfectly creamy

  • Perfectly salty a hint of sourness. It's literally a perfect bite

  • Whole

  • Next piece is from the like back of the tuna

  • And it's just glistening you just have to watch and admire him as he makes sushi literally his hands are just dancing

  • You don't need teeth to eat that

  • Well, don't ya

  • Buts about gold

  • Jews it's done a lot buddy so far everything has been exceptional

  • But this is one light that I've been waiting for it is the oath total the fatty tuna belly and to me it almost looks

  • Like like scales almost because it's so fatty that it just kind of like almost like

  • Starting to fall apart

  • For ladies

  • That's one of the best things you could possibly stick in your mouth it just dissolves how many rice in it oh just insane

  • Is your Chad okay

  • Let's just bite after bite of just life-changing food next up is Spanish mackerel

  • Although it has it like kind of gooey texture to it what I really love the flavor of

  • The chef at is sushi though, it's more on the salty side with a little bit of sourness

  • Without much, sweetness in the rice. It's absolutely perfect detail

  • It is in style

  • Just beautiful again, you can see there's tiger stripes on it

  • Boy next up is baby scallop

  • The crunch from the two weed

  • the scallops are just

  • here here

  • that literally has the crunch of a mushroom - it almost is his salmon roe, and he put a better price down and just a

  • Heap of salmon roe. This is like a little bowl of pudding you do with a spoon look that is just incredibly beautiful

  • They're transparent and they're actually like like light orange in color if you look at them through the light

  • Sometimes it takes fishy and tastes a little hot. This is like so neutral tasting

  • They just like burst with like slightly salty or like juice

  • That's my favorite type of pudding

  • Oh good awesome another slab of fish and rice that just melts in your mouth over and over again

  • Yellow

  • Next up for uni which is sea urchin and it's just like exploding out of the top of this piece of sushi oh

  • That's a dream come true in your mouth

  • That's like liquid liquid custard is ocean eel all it's hot

  • Next up is a hand roll, and he stuffed so much tuna into there

  • It's unbelievable if you don't need it fast enough. It will just melt on the table

  • this is

  • Perfection it's so beautiful. This is a one bite slice

  • That just sums up this entire experience and it's time for dessert now when you eat one

  • What cost a sushi like this that time? I'll go though

  • it's always the final bite and

  • Every chefs version is a little bit different. This looks. It looks really real I

  • Have never felt awesome place much like a sushi chef. This is awesome the chefs are amazing

  • Oh, yeah

  • Sushi now

  • that was

  • Truly a sublime meal it was

  • unbelievable a truly a once-in-a-lifetime

  • Opportunity and experience the combination of both so huge. Thank you to the hungry tourists I

  • Did everything with a hungry tourist on the best of Tokyo food tour?

  • And it's been absolutely awesome

  • This is these are things that would are

  • Almost priceless to be able to book them and to be able to arrange things like this is

  • I couldn't have done it without the hungry tourists. Thank you the hungry tourists

  • I'll leave the links in the description box you can check everything out and