Two Brits try REAL Sushi in Japan!

0:06 Oh my gosh, it's so early.

0:08 I know there are people who say you can

0:11 be most productive if you wake up at 4:30, hit the gym, gotta be in bed by 6pm.

0:16 But those people are losers.

0:22 Waking up that early to go to a fish market?

0:24 It better be a good fish market.

0:26 Oh my goodness, Ollie.

0:29 Look at this.

0:30 Holy moly.

0:32 We go through the market and we meet Sato-san.

0:36 Absolute legend.

0:38 He was the chef for the sushi restaurant

0:42 that we were gonna be eating in that evening.

0:44 Introduced to us as the Sushi Master.

0:46 How can you tell if an uni is good?

0:48 They all look the same to me.

0:51 He knows.

0:52 You trust him.

0:52 Okay, okay.

0:56 Important relationship.

0:57 I love that you asked the Sushi Master how he

1:00 can tell if an uni is good and he's like,

1:03 "with the guy." He's like, if my car breaks down, do I change it myself?

1:09 Woah!

1:10 That's a whole fish.

1:11 And then the next thing you know- We're at his tuna supplier.

1:14 It's kind of hard to believe it's a real fish.

1:17 You see that they're big on the internet,

1:19 But seeing it in real life is honestly mind-blowing.

1:22 He introduced us to the Tuna King.

1:24 I mean it's amazing that the Tuna King can- Breathe out of water.

1:28 You're an idiot.

1:29 And walk around- On his tail.

1:33 He's got a very, very big knife.

1:35 When does it cease to become a knife and become a sword?

1:38 It's definitely sword adjacent, isn't it?

1:41 He chops the poor guy's head off.

1:43 I mean what kind of king does that?

1:45 He cuts the heads off his subjects.

1:47 And then eats them.

1:49 I mean, that is...

1:50 that is a bad king.

1:53 Oh, it's so heavy!

1:55 It's literally like...

1:56 that's like 10 kilos.

1:57 That is so heavy!

1:58 You're shaking.

1:59 It's so impressive, honestly, Ollie.

2:00 It feels like we're getting to witness a piece of cultural

2:03 history that's kind of been unchanged for hundreds of years.

2:06 It's like watching surgery almost.

2:08 Could you imagine a surgeon in a hospital just comes at you with a sword?

2:13 I'm asleep.

2:13 I don't know what they're doing.

2:14 That's true.

2:16 Oh!

2:16 Oh wow.

2:18 That's the freshest tuna.

2:20 Oh my gosh.

2:22 Hand given to you from the Sushi Master himself.

2:28 Wow.

2:29 I've never tasted fish that tastes more like steak.

2:33 You can see like the marbling in the fish as it goes down.

2:37 Crazy.

2:39 It was just the most amazing experience.

2:41 Really was watching artisans at work.

2:46 That's why they got all the stripe.

2:48 You wanna try it?

2:48 Yeah sure.

2:49 Okay, Ollie will.

2:49 Do they bite?

2:53 Ah!

2:55 Did you see?

2:56 Whee!

2:57 Woo!

2:58 Agh!

3:02 Then he took us to go and meet his oyster supplier.

3:05 Oh, the Oyster King.

3:07 That's where things took a bit of a turn.

3:11 Well, define want?

3:12 Wow.

3:13 Oh my gosh, that's enormous.

3:15 Bloody hell.

3:16 That is enormous, Ollie.

3:17 Kanpai!

3:27 It literally tastes like the ocean.

3:37 Wow.

3:40 Yeah.

3:45 Oyster monster!

3:49 It's like the size of a steak.

3:52 It was a very, very intense experience.

3:54 But look, when the king of oysters hands you an oyster,

3:56 And he's like eat my subject.

3:58 You swallow it a whole.

3:59 Yeah.

3:59 Well maybe not a whole.

4:00 You gotta chew it.

4:02 I'm honestly scared.

4:04 How do I eat that?

4:06 Go on, Josh.

4:09 Oh my gosh.

4:09 Okay okay okay.

4:12 Sato, have you eaten this before?

4:14 No.

4:14 You've never eaten this?

4:16 He is Sato-san!

4:17 You don't want to eat it together?

4:24 Whoa!

4:29 I feel like I've just eaten the Kraken.

4:32 Next, we went to the eel farm.

4:34 And he just unloaded a whole ton of them into like a box.

4:37 They were flapping all over the place.

4:38 Go!

4:39 Woah!

4:41 Wow!

4:42 Oh!

4:44 Oh my gosh!

4:46 Oh!

4:47 Oh!

4:48 Oh!

4:50 It's like I'm stood next to someone with a- Very powerful flow at the urinal.

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5:56 Once we had basically bought every fish in the market,

6:00 Sato-san told us to meet him back at his restaurant.

6:04 And that was where the magic started.

6:10 Wow.

6:11 Konichiwa.

6:13 Oh, Sato-san!

6:14 How are you doing?

6:17 Wow, you look like a new man.

6:27 Okay.

6:53 Oh, okay.

7:00 What are you saying to the tuna?

7:03 Are you saying I love you?

7:08 Oh my goodness.

7:10 Go on, talk to the tuna.

7:11 Don't talk to me.

7:12 Okay, shh.

7:12 I was talking to the tuna.

7:13 Oh sorry, I thought you were talking to me.

7:15 Tuna hand roll.

7:16 Thank you.

7:16 Talk to the tuna.

7:17 I've never tasted anything like that before in my entire life.

7:25 Wow.

7:28 Tuna, you are very tasty.

7:32 I'm sorry that you died.

7:34 But I'm glad that you died because you taste great.

7:37 I'm not gonna lie, I was kind of freaked

7:39 out when they were cutting you up earlier.

7:40 And when I picked you up by the eyeballs,

7:43 my hand went straight through your eyeball and I tried to play it cool.

7:45 But honestly, Mr.

7:46 Tuna I still feel pretty weird about it.

7:48 He’s not a God.

7:50 I'm talking to the tuna, man.

7:52 That is unbelievable.

7:53 Arigato.

7:55 Wow.

7:56 I've never tasted anything like that.

7:57 So there's something about the rice.

7:59 The rice is really unique.

8:09 Sake leaves that have been fermented for years.

8:14 Andrew here.

8:15 First time in Japan.

8:18 Just rocking up and eating literally maybe

8:21 the greatest sushi bite on planet Earth.

8:27 Why do you have such a big knife?

8:31 Okay.

8:31 Okay, okay.

8:32 If I say something wrong to the tuna?

8:36 Sato-san, Are you more talkative than other chefs?

8:42 Oh really?

8:42 Oh okay.

8:44 Normally very scary, okay.

8:52 Mmm.

8:58 Okay.

8:58 Just a small one.

9:00 Like Gibson.

9:00 Yeah.

9:02 He is not baby, but small.

9:03 Oh.

9:06 I like it.

9:06 Okay.

9:07 Cheers.

9:08 This is stunning.

9:12 Oh wow.

9:14 Okay.

9:16 Oh wow.

9:16 It's fantastic.

9:17 Every mouthful feels like a work of art.

9:20 I mean you just lose words so quickly.

9:22 How many times can we say "Oh my gosh, that's blowing my mind."?

9:26 We started straight away with the nigiri.

9:28 Yeah.

9:29 Is it your specialty?

9:29 You like to make a lot of different types of nigiri?

9:37 Perfect.

9:38 Stupid question.

9:42 Now I look like an idiot.

9:44 How long did it take for you to become a master?

9:48 You're not a master?

9:50 But if I wanted to become like you and I started today,

9:56 how long until I was as good as you?

9:59 Up to me?

10:00 I'm generally not very good at things.

10:02 Yeah, well then a lifetime.

10:03 Impossible.

10:07 So this is a pink meat.

10:09 Is it salmon?

10:11 Or trout?

10:13 Trout!

10:15 A sea trout!

10:16 Oh, what's that on top?

10:19 Look how beautiful that is.

10:21 I mean I just want to frame this and put

10:23 it on my wall so I can remember this experience.

10:25 It would not age well.

10:27 It would probably smell, wouldn't it?

10:27 Yeah, it would.

10:29 Gotta eat it.

10:29 It's a hard life for me.

10:31 It's tough, but someone's gonna do it.

10:38 New favourite.

10:39 New favourite.

10:39 New favourite.

10:40 It keeps getting better.

10:41 Oh my gosh, that is incredible.

10:44 Not salmon.

10:45 That is definitely sea trout.

10:47 I never want salmon again.

10:48 Running a restaurant is a very difficult business.

10:51 I would imagine running a sushi restaurant in Tokyo is as hard as it gets.

10:55 Was it scary starting on your own?

10:58 No?

11:00 Ahh.

11:02 Okay.

11:03 Yeah.

11:03 Now.

11:04 What is that?

11:07 Hamburger?

11:07 Did he just say hamburger?

11:11 Baby squid?

11:11 Yeah.

11:13 Small squid.

11:14 Like Gibson.

11:15 Yeah.

11:16 He's not a baby, but he's small.

11:24 Oh!

11:25 Wow.

11:25 Oh?

11:27 That certainly doesn't taste like a hamburger.

11:28 I would be quite upset if I thought that was a hamburger.

11:32 Yeah.

11:33 Something's gone wrong.

11:34 They've accidentally snuck in elite level firefly squid.

11:37 Amazing deal if you got that in McDonald's.

11:38 Exactly.

11:39 Is this a gun case?

11:40 What's in here?

11:43 Knives and guns.

11:46 MI5?

11:47 Oh wow.

11:48 You are very undercover.

11:52 Obviously this is your life's work.

11:54 To become a sushi master.

11:56 How many times do you think you've been to the fish market?

12:00 For us, we woke up at...

12:01 When did we wake up?

12:02 What like 4:30am?

12:04 I think we woke up yesterday, honestly.

12:08 Really?

12:09 Every day?

12:09 Wow.

12:10 For how many years?

12:12 When did you start?

12:16 Wow.

12:17 So you have over 20 years?

12:19 Yeah.

12:20 It was fun once.

12:22 Something I noticed was people were so friendly and welcoming

12:25 and everyone was smiling and it seemed like they loved their job.

12:29 Which I thought was surprising because it was like 6am in the morning.

12:33 Everyone was so happy.

12:34 Yeah, normally at 6am, no one happy.

12:36 Yeah.

12:37 What is this?

12:39 Ohh!

12:40 Oh, my good old friend.

12:41 Is it cooked?

12:42 Yes.

12:43 Okay.

12:44 Okay, good.

12:48 A bit small, isn't it, really?

12:50 It looks average.

12:51 Okay.

12:53 Wait.

13:00 Mmm.

13:05 Mmm.

13:07 I'm not a huge fan of oysters, but holy crap, that is incredible.

13:11 If every oyster I ever had tasted like that.

13:13 It wasn't remotely snotty.

13:15 Super easy.

13:20 MSG?!

13:21 Really?

13:24 Shrimp?

13:27 What's fascinating about this, right, is in the UK we get a plate of food,

13:32 we divide it up ourselves and we eat it bite by bite.

13:35 Here, you are given bites but they're

13:39 individually crafted for you for optimum mouth experience.

13:45 There's nothing really like this.

13:54 Oh.

13:56 Oh my.

13:57 That is a buttery shrimp.

13:58 I normally don't go for shrimp sushi.

14:01 It's a bit too much for me.

14:03 I often find it a bit intense.

14:04 That was not intense.

14:06 Buttery, creamy, in all of the best ways.

14:11 That's maybe the best shrimp I've ever had.

14:13 Oh.

14:14 And it was raw.

14:15 I feel bad.

14:16 Gabie's favourite sushi is raw shrimp.

14:19 I don't feel bad.

14:20 I feel great.

14:21 I feel so bad.

14:22 No, I feel terrible.

14:23 I feel great.

14:24 Gabie.

14:25 I'm sorry.

14:26 I feel so bad.

14:27 I'm sorry, not sorry.

14:28 Andrew, have you even ever had raw shrimp before?

14:34 Do you see?

14:34 He's just cutting up the tuna.

14:36 Is this what they were cutting this morning?

14:38 Oh.

14:39 Okay.

14:41 Similar?

14:42 Similar.

14:43 Okay, okay.

14:44 Try again, try again.

14:45 Is this what they were cutting this morning?

14:47 No, he's not gonna lie.

14:52 Monkfish liver.

14:54 I don't love liver usually.

14:57 Oh really?

14:57 Oh no, it smells good.

14:59 It smells like pate.

15:01 Yeah, it smells meaty.

15:02 Oh my gosh.

15:05 Oh my.

15:09 Oh my gosh.

15:11 This is liver?

15:18 You need to get your hearing tested.

15:22 That might be my favourite thing we've eaten yet.

15:25 I think that was genuinely one of my favourite bites I've ever had.

15:30 Prepare yourself because that is...

15:32 Try it.

15:33 Creamy.

15:34 It's almost like a dessert.

15:38 It's salty and sweet and creamy.

15:42 It's like a Willy Wonka bite.

15:43 Okay, wherever you are right now, you should get some frickin' liver.

15:47 What...

15:47 what is it?

15:48 What liver?

15:48 Monkfish.

15:49 Monkfish.

15:50 Good luck.

15:50 If you know a monkfish in your life, steal its liver.

16:00 Uh, it is Spanish mackerel.

16:03 It smells smoky.

16:06 Cheers mate.

16:10 Oh my gosh.

16:11 Oh!

16:12 That is definitely the best mackerel I've ever had.

16:14 Every bite is getting better.

16:16 The level is getting higher and higher.

16:19 My brain is about to explode.

16:23 Oh this was this morning?

16:25 Oh.

16:26 Try again.

16:27 This was this morning?

16:31 So this is all of the different cuts of tuna that you use?

16:36 Really?

16:37 It's tuna.

16:38 Okay.

16:39 I was like “huh?” I believed you.

16:41 Oh wow, look, Josh.

16:42 Oh my goodness.

16:49 So each cut is just one motion?

16:52 This is honestly beautiful.

16:54 But this is genuinely...

16:56 It's one of the most amazing experiences of my life.

16:59 It's like simultaneously the greatest theatre,

17:03 we're sat in the front row to experience,

17:05 and then we get to engage that art with all five senses.

17:10 Hugh Jackman is singing at full volume and we get to go and kiss him.

17:20 I ruined it.

17:22 Close our eyes.

17:22 Close your eyes and talk to the tuna.

17:24 Yes.

17:24 Look at the different shades of colour in one mouthful.

17:29 Literally we were flippin' looking at this this morning.

17:32 Okay.

17:32 Close your eyes and talk to the tuna.

17:41 Hi again, Mr.

17:42 Tuna.

17:44 Shhh.

17:45 I'm talking to the tuna.

17:46 You're really sexy, Mr.

17:48 Tuna.

17:51 You also taste really good.

17:55 Not sure what else I should say.

17:57 But yeah anyway, hope you're good.

18:02 What's your favourite cut, Sato-san?

18:05 That’s one of, not only...

18:08 The best pieces of tuna...sushi I've ever had,

18:10 it's one of my favourite mouthfuls I've ever had of food.

18:14 This one looks fattier.

18:15 Look at the marbling on that.

18:17 This is absolutely ridiculous.

18:18 I honestly I think I just want to live here.

18:21 I don't want to leave.

18:22 Wow.

18:23 Sorry, Gabie.

18:25 Okay, okay.

18:26 Well, we'll...

18:27 I'll fly her here.

18:39 Sato-san.

18:40 That's extraordinary.

18:43 It just melts.

18:44 It just melts.

18:45 It just goes.

18:46 And then you're like, okay.

18:47 You just come into my life, change everything,

18:50 ruin all tuna for the rest of my life.

18:53 And you're just gone.

18:54 Yeah.

18:55 And that's it.

18:58 So this is the lean?

19:01 So this is the bodybuilding tuna.

19:04 Yeah.

19:04 Lean tuna.

19:05 Yeah.

19:11 Wow, this is really good.

19:13 I don't know if I have the emotional fortitude to handle how good this is.

19:18 Oh, I definitely don't.

19:19 My internal monologue just constantly says, "You're useless.

19:22 You don't deserve to do this." You're an idiot.

19:25 And I just learned to ignore it.

19:29 It's still there.

19:32 This one's...

19:33 give it a smell.

19:34 It smells fishy.

19:34 Oh my gosh.

19:35 This smells like the fish market.

19:39 Oh Oh but the taste is nothing like the smell.

19:44 Not that dissimilar, you know, especially with the the vinegary rice.

19:48 Not that dissimilar for a pack of salt and vinegar crisps.

19:52 But with an extra bit of fishiness added.

19:55 Damn it, that is the truest thing you've ever said.

19:57 Holy crap!

19:58 Right?

19:58 Yeah.

19:59 It tastes like salt and vinegar crisps.

20:01 A little bit of fish added.

20:05 Right?

20:09 Yeah?

20:10 That's the truest thing he's ever said.

20:15 It's more salt and vinegar crisp than any salt and vinegar crisp could ever be.

20:19 Plus extra added fish add all this incredible texture.

20:26 Oh, this is me!

20:27 This is me.

20:27 This is the one that he?

20:28 The guy I selected?

20:30 Yes.

20:31 Wow, I chose some good ones.

20:32 I tell you what, it feels exactly the same as when I tasted it earlier.

20:36 No, it doesn't.

20:37 Yeah, it does.

20:45 Mm, wow.

20:46 Mm.

20:48 I chose well.

20:51 I'm so glad I chose those in particular.

20:53 Ooh.

20:55 Oh my goodness.

20:56 This is the uni we bought from the Uni King.

20:58 Yeah.

20:59 Every time I eat urchin, I'm just so glad.

21:03 Because it feels like revenge for that time I

21:05 stepped on an urchin and it just ruined my holiday.

21:07 I've been there.

21:08 Yeah.

21:09 Take this sea urchin.

21:10 Yeah.

21:11 You spiky*****.

21:25 Okay.

21:26 Woah!

21:27 The closest we've gotten to too much.

21:29 I’d say.

21:29 Creamiest thing I think I've ever eaten.

21:32 Definitely the closest we got to too much.

21:34 Explosion of creamy umami.

21:40 Maybe reached too much.

21:41 All over your...

21:42 Honestly, that was the urchin's revenge.

21:46 I can't believe that's literally Andrew's first ever bite of uni.

21:51 Yeah.

21:56 That's actually a really good way of saying it.

21:58 It's almost kind of like a really soft cheese.

22:01 Like really creamy rich flavour.

22:04 Like Philadelphia.

22:05 You're an idiot.

22:07 Ohh!

22:09 Yeah, you call it Philadelphia one more time.

22:11 Bam.

22:12 Sorry, Sato-san.

22:15 This actually looks quite different.

22:17 It looks like mushrooms.

22:19 Oh, I think I know what this is.

22:20 What is it?

22:22 What's that sound?

22:23 What is that sound?

22:24 Why are you making that sound?

22:28 It's the eel.

22:29 It's the eel!

22:30 Go!

22:31 Woah!

22:33 Wow.

22:34 Oh.

22:39 Mmm.

22:42 Mmm!

22:44 There's no resistance.

22:45 None.

22:46 It's cooked?

22:47 How did you cook it?

22:49 Magic?

22:50 Avada Kedavra.

22:51 Bam, it tastes like that.

23:04 Now we need to give a proper shout out to David, The Hungry Tourist.

23:08 If you want to experience this for yourselves,

23:10 David and his team are genuinely the most amazing guide.

23:14 Do go check him out.

23:15 Thank you David.

23:19 Sure.

23:21 I have no idea.

23:22 Where do you go from here?

23:24 Is this an omelette?

23:31 Wow.

23:31 Oh, it's actually hard on top.

23:34 It's got a little jiggle.

23:35 It's crispy on the top.

23:38 Cheers.

23:44 Oh my goodness.

23:48 Mmm!

23:50 Mmm.

23:51 That's beautiful.

23:52 Sato-san, that's...

23:54 Amazing.

23:55 Amazing.

23:56 Thank you so much for today.

23:59 It honestly has been a privilege that is

24:03 very difficult to explain or sum up in words.

24:06 And yeah, I just want to say thank you.

24:09 Thank you for sharing your passion and dedication with us.

24:14 Kanpai.

24:15 Cheers!

24:16 Unbelievable.

24:17 Again, it's one of the best meals I've had in my life.

24:19 How do you show incredible honour?

24:22 Yeah.

24:23 Well you just...

24:24 Yeah.

24:25 No no.

24:31 Thank you, thank you.

24:33 Is it low enough?

24:34 Should I go lower?

24:50 Yeah, a little.