Mega Rare Japanese Wagyu!!! Tokyo's Top Quality A5 Beef!!!

  • Published on: 2019-02-10
  • I feel really bad there's about five people watching us eat all their mouths are watering and I see them whether eaten raw boiled or seared the word Wagyu has become synonymous with quality but what does wog you really mean it actually literally means Japanese beef and it's coveted all around the world so covenant this sounds like a blasphemous I can't wait to coverage some of this way not only does Wagyu beef have higher levels of intramuscular fat called marbling too thanks to the fat sorting out of it but the texture of the meat is finer resulting in a more flavorful eating experience and literally melting in your mouth hole today we're hunting down the tastiest Wagyu in Tokyo it is the fabric of dream from beef eaten raw what is the tradition in Japan when there's one piece left but there's three people to Tokyo's luxury beef experience I am salivating over this so take out a second mortgage on your condo cuz today we're chowing down on the best Japanese beef in Tokyo I've never felt more bad for everyone behind the camera than I do right now [Music] joining me on today's meaty quest is Shizuka Anderson I work in Tokyo I'm originally from Canada I'm half Japanese how does that affect your point of view about Beeman when I came here I never knew that beef could actually be that good there's not just one type of what you you might find better kinds of what to you depending on the region I don't know the names of the region that are the best but if you can seek those out and then try the different kinds of lucky basically yeah do it yourself yeah I don't even need this show is that kind of your point no don't stop watching cuz we have some really good lucky for you today perfect we're gonna go eat let's go and then you'll walk that way and I'll walk that way you look cool ready go location one me Bart Niko to Rashi a place where dreams come true a carnivores heaven if they let me move in I would we took a look inside I can see that we're gonna be grilling our own meat at the table it's called the yakiniku in Japan you basically grill the meat yourself before jumping into our BBQ I'm getting an exclusive taste of raw Wagyu with restaurant owner mr. hiroshima we are taking up this whole kitchen too bulky dudes I think the reason is we've eaten a lot of beef the Japanese beef grading system gives Wagyu beef a grade from one to five meat bar only serves a 5 the highest quality available sourced from cows who are fed the best food and complemented daily what's so special about it you can see is the interspersion of fat kind of web throughout the protein other diners here they usually have a prepackaged but today they've cut it just for us I'm gonna grab one right here little bit of sauce let's go for it mmm super soft it's got a bit of like cushiony bite to it wonderful mouthfeel and you can taste the fat in it actually the aftertaste of anak savory oily fatness that stays in your mouth so delicious so good um what is the tradition in Japan when there's one piece left but there's three people go ahead are you sure today's main course is about quality over volume Chuck flap beef tongue Chuck short rib outside knuckle and top plate don't know sound like some good body parts so I noticed there's no rice no salad no vegetables no we're here just for the meat people can cook to themselves but he is opted to come here and cook it for us so that you don't mess it up this is the front legs I'm told that this can grill very quickly Oh God superfast just barely kind of Syrian until it turns a nice shade of brown puts it on the edge just like that 4k resolution beats what else do you guys want oh well I guess you could actually eat it for yourself like I'm eating this for you so you don't have to a little bit of soy sauce [Applause] [Music] [Music] [Applause] [Music] it's just heaven here oh my god I don't ever want to swallow it it melted it was very tender a bit smoky I've never felt more bad for everyone behind the camera than I do right now the next one is the tongue I think people too often get stuck in a rut of like okay I know these fine things I like Torito tacos at Taco Bell and then they hear cow tongue and they're like oh how could I ever but men take the risk it's worth it oh there I mean that looks stunning this beautifully scored top here the juice is kind of flowing inside like a delta of beefy oiliness squeezing some lemon on top side up oh it is really chewy the inside is very rare because it's a more robust meat I think it cooks a lot more on the outside and then the inside still remains a bit raw but very tasty [Music] putting it in some of the sweeter sauce and taking it down I'm out of words guys no not you behind the camera guys I'm sure you guys understand like we're just making the show you're finding this right we maybe some other time you can we'll get you some peace [Music] Wagyu you can eat it raw you can have it lightly seared or you can put it in one of 101 hot pots at our next destination right here they have a menu and then very clearly lists everything out if you're someone like me you just take a quick look it's kind of like a game of bingo this place is famous for its shabu shabu a Japanese hot pot dish of thinly sliced meat and vegetables boiled in water hmm shabu shabu is considered to be more savoury and less sweet than sukiyaki but today we're here for the sukiyaki also in a pot that is hot a shallow iron vessel cooks up veggies and beef broth in a soy sauce but honestly you don't need to know how to do anything this guy will do it all for you sir have you ever done this before on camera no no it's got a first time are you able to focus music to my ears so right away this kind of layering nice big pieces of meat this is the base of the soup also just soy sauce a little bit of cooking alcohol and sugar as well Japan likes it raw whether it's shrimp fish or right now eggs mixed with the beep to give it a bit of a creamy goodness and this is my first time having raw egg in Japan look at the way it just kind of drifts off like some delicious not so let's try it out Wow I'm just adds like a nice dimension of creaminess to it but the meat itself I mean from the sauce completely sweet and then that nice salty soy base coming through boy she [Music] huh what is the point of these I hope it's for decoration I'm not worried about it this is just the starter the main course begins with a bit more broth add in onions leeks tofu graded burdock and these chewy noodles I really appreciate how he's kind of compartmentalized the dish here like yeah it's very organized shitake mushrooms some more green onions more mushroom and more B it's interesting that they start you off with the meat and they're like listen don't worry we'll have to eat some vegetables but here's the taste of meat immediately wait until it's bubbling hot and it's ready to eat this is very shallow you can just move around in here and see all these different categories of the food cooking boiling away oh I've never wanted a piece of tofu so badly with a dip it in the egg nice soft tofu really soaked up those flavors diligently give you that cringe hmm they're like squeaky yeah oh look at how long this has been boiling in here it's turn extra brown cuz it's coated with that dark soy sauce mm-hmm it's perfection when isn't the first time you had this to be honest more often when I visited Japan I'm at my grandmother's house which one is more yummy this one or your grandma's oh my grandma is gonna be offended if I I mean this is a restaurant quality and expensive meat so I'm gonna have to see maybe it's this one but I love my grandma's the grandmas oh I know she told me earlier her grandma's sub she's a bestie I'm so sorry if you've been hurt by this in any way this is still really good so that means yours is really really good we're now headed to the final climax of the video and there's no better place to climax than right here let me explain more as far as I know at this particular room we're going to we're gonna sit across from the chef and he's gonna cook in front of us yeah yes guys we've never produced anything on this show is waiting in the room for us he did not come up here just to turn these lights on this is the most intimate dining experience in Tokyo a cosy room two to four seats in your own personal chef today its head chef sushi he's got his own bow this is not Benihana the cooking is not meant to be a show when the chef is not an entertainer the chef is a chef first of all this kind of beef very rare oh it's still alive this place serves up thick succulent cuts of beef but there's a delicious catch you got to work your way up to it first a starter a white sashimi mousse with fish broth and esteemed sea urchin on top Wow I don't rough history with these uh Unni do you like them that was like a savory seafood pudding next up fresh seared Lobster moving a little bit after it's cooked it's served with lemon lime salt and pepper garnish and eat I'm not an expert at eating lobster I don't know how to do this today oh that was so clean very nice just as sweet lobster sensation finally this is what we came for Keter sassouma beef from Kagoshima I don't know where that is but I know that it's a beef Dream Factory this is viewers the chefs are just cooking it rare and I listen to the chef first garlic with a bit of oil then add salt and pepper while that sizzles away the chef prepares fresh wasabi right from the plant itself this is a real treat considering most off-the-shelf wasabi is merely an imitation of what you see here can I try just some paste alone I've never had a real stuff from a plant all again it's so fresh it's strong very sharp sting a stringent quality yeah I love it once complete the chefs our beef into little bite-sized melt-in-your-mouth pieces the difference between a regular restaurant and a restaurant like this is that the time that it takes to bring the food is so short 1 2 3 and it's on your plate and you can put in your mouth right so you're getting the flavor as it was intended to be I'm gonna try just straight plane here we go vacuum us rainy it just like that kind of like squirting out of it is a good way it's not overly oily or anything like that but like a noticeable amount of oily beef sensation and he says we should also eat it with a little bit of wasabi oh I would love you look I'm gonna put just a little bit of that on Thomas hmm our Pro rec hmm there's a huge difference with fresh wasabi the normal wasabi just has so much salt inside you you can just control the salt and then the wasabi just is fresh and kind of watery sir thank you so much for this experience I don't want to boys I'm us beyond high-quality beef Japan's meticulous and attentive service heightens any meal to its highest potential serving up the perfect experience goes beyond passion it's a duty a moral obligation carried out with pride and the results speak for themselves this was a ton of fun today eating all this different beef with you Shizuka thank you for joining me tonight in addition this whole itinerary today was put together by Tokyo by food they are putting on over 85 food experiences in Tokyo right now next year they're gonna be in even more cities every time you make a reservation for a tour they feed ten people in Cambodia it's a great company with a great cause also if any of you are headed to Vietnam any time soon let me highly recommend a company called one trip one trip is the highest rated tour company in Vietnam doing tours from north to south in all major cities including Hanoi new Chiang Danang poeme and Saigon you can experience food tours adventure tours and more to learn more about one trip check out the links in the description down below I will see you next time ah alright you want to get more beef for dessert let's do it dessert beef I'm inventing that Oh [Music]
  • Runtime: 13:53
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