My Trip to the Market Didn't Feel Complete Yet

As we left the university area, we passed by a tank of the biggest crabs I'd ever seen. That thing is huge. These were Japanese spider crabs and I couldn't help but try one out. We purchased the crab, then carried it to the back of the fish market to cook it up, to enjoy this with the crab to eat it. I'm breaking off one of the legs, then I'll crack it and pull out those tendons, crack it again and hopefully that meat will come clean out. And this right here might possibly be the best bite of sushi I ever have. Cheers.

That's crazy. I'm just hunched over a box in the back of a Japanese fish market, eating some of the best food and sushi I've ever had in my entire life. That was delicious. But like I said, each level gets crazier and crazier. And now I'm a bit scared because we're on our way to eat the most dangerous sushi in the entire world. It's called fugu, also known as a highly poisonous puffer fish. If not prepared correctly, it can paralyze you and even kill you. And it has killed many people in the past. This will be, without a doubt, the most dangerous food I have ever eaten.

I've seen quite a few live puffer fish at the fish market, so I can only hope that the chef tonight had gotten it safely and responsibly from them. So the chef said, "This restaurant has been doing this for 47 years and that this pufferfish is wild." It's not farmed. It's from the ocean, which actually means it's even more dangerous to eat. They finished preparing the sashimi and served it to us with a squeeze of lime juice, along with a special sauce containing some chives, radish chili powder, and soy sauce.

For some reason I trust the chefs back there, but I am a little nervous. Lynja: "I'm not." Nick: "This could kill us." Lynja: "Don't do that." Lynja sit up a little bit. Chewier than I thought it would be. I don't know how long the effects take to kick in if it's bad, but so far I'm doing okay and I really hope he can pull through after this because what we're doing next, you're not going to want to miss.

It's here. The best sushi I'll have ever tasted in my entire life. Level ten Michelin Star Sushi. This is Chef Kazu. He's been making sushi for 14 years. He led us back into his kitchen to watch some of his prep work before our meal. But before we begin, we need some fresh ginger. Man1: "Whoa." Nick: "His knife skills make me want to go back to culinary school."

And speaking of knife skills, thanks again to Zwilling for helping us out with our trip to Japan. Watch till the end to see which one of you has been randomly selected to win a brand new chef's knife. So we're starting out with the abalone liver sushi, which is their specialty here. My first ever bite of Michelin star redsushi. That's unbelievable. It's a much more subtle liver than what I'm used to. So simple, but it's so good.

Next up, he'll be preparing the Blackthroat seaperch, which if you remember, was our favorite bite from the stand-up sushi we had and probably of the entire trip. But it also just so happens to be one of the most expensive fish alongside top-tier tuna. I can only imagine what it's going to taste like at Michelin level. The seaweed is so crispy and super, super flavorful but not overpowering. That's going to be hard to beat.

It's crazy. In a restaurant like this, how much focus goes into every little bite. And this is certainly the biggest and most beautiful spread that we've seen so far. The final, final bite of this entire video happens to be my favorite food in the entire world. Some sea urchin. We've seen sea urchin all over Japan on this trip, not to mention it's from Hokkaido, meaning this is the best sea urchin you can get anywhere in the world. That's crazy.

He knows it's good, too. Yes. Now I can die happy. Congratulations to the ten random subscribers who've won a chef's knife. I'll find you in the comments below.

"WEBVTTKind: captionsLanguage: enNick:I flew all the way to Japan in search of theworld's best sushi.I'll be eating this Michelin starred sushithat costs $1,000 per meal.This $100 Wagyu sushi and even sushi servedfrom a conveyor belt.But we're starting our trip on a bullettrain with a Toro bento box.Some of the best and highest end tuna youcan get in the entire world.You can tell just by looking at it how highquality this tuna really is.And it is delicious.And I never thought I'd be eating sushiwhile traveling 300 miles an hour.But we're almost at our stop and I hear7-Eleven has fantastic sushi as well.I'm going to do some light reading until wearrive.Level two, 7-Eleven, Sushi.I've never been in a 7-Eleven outside of theUnited States and I hear they're wonderful.I can't believe I'm buying sushi from aconvenience store, but I'm excited.Okay, I'm going to grab one of these salmon,Roe onigiri I'm going to try one of thesesushi rolls. I'm also going to grab thisfish paste and mayonnaise.Sushi. This is a great hall of guys becauseI'm a let's eat.First up, we are going to try the salmon roand soy sauce onigiri.They separated the seaweed from the actualrice so the seaweed didn't get soggy.That's so simple, but it's so smart.But the tricky part here is that they'reexpecting you to know how to roll this up allon your own. Maybe I'm just overthinking ita little bit.That's unbelievable.I've got crispy seaweed, perfect rice, niceand salty and fatty salmon eggs from aconvenience store. Next up is this fishpaste and mayonnaise square.No imitation crab for people can be hit ormiss, but personally, I love it.This one is literally just a perfect bite ofthis beautifully flaky fish.Once again, incredibly well cooked rice anda little bit of mayonnaise to smooth it allout. This is making me want to move toJapan.Next up, the tuna sushi roll with soy sauce.So once again, this looks like they have thesushi roll separate from the seaweed.But this one opened up way easier than thelast one.Tell me that. That doesn't look like theperfect sushi.Roll this roll right here cost me less than$2.Whereas back home in the United States, ifsomeone cut this up, this would probably cost$15. I will say there's not a whole lot oftuna in there, but don't really care.That's 7-Eleven. Sushi was fantastic, but Ijust realized we're late to our reservationat the Conveyor Belt sushi restaurant.Luckily, my friend Lynja saved the day witha quick and easy way for us to make it thereon time. We're playing Mario Kart throughthe streets of Tokyo in real life to getthere.We barely made it. Let's go eat more sushi.We are sitting in the largest conveyor beltsushi restaurant in the entire world.And we got super lucky because we're rightby the kitchen.So we get first choice at all the sushi thatcomes through.I can literally see everything he's doingback there.Lynja:We're going to get all the good stuff.Nick: We're gonnastart off with some tuna.Oh, shoot. Whoa.Why was it attached?Oh, you only grabbed the plate.That was pretty good.The salmon with the toasted mayonnaise is myfavorite thing that they have at conveyorbelt sushi restaurants.Always a ten out of ten.That is a hard pass for me.Absolutely not. You can also special orderitems and then this super fast conveyor belton top moves so that people along the waycan't grab your food before it gets to you.Let's order a few. Here it is for sushithat's flying off a conveyor belt.I will say that looks pretty good.It's good, but I don't like all that ginger.They've got aged fugu on here, which is themost dangerous sushi you can eat.We'll save that for later. In the video.We're getting these salmon with cheese allday long.They are the best.I'm eating these two at a time.I also absolutely love Salmon Roe.Lynja:This is my favorite shrimp tempura with mayo.Lynja:Can't beat it.Nick:Lynja, How are you eating so much?Lynja:I'm hungry.Nick:The food here was okay, but we're in Japan.I think we can do better.We are currently at a restaurant where youhave to catch your own fish to eat.The catch with this restaurant is that allthey give you is just a hook.So the fish don't really bite anything.You just have to hook them. And it's noteasy.I'm getting a bit nervous that we're notgoing to catch a fish, and if we don't catcha fish, we don't eat dinner.Maybe see the one I want, I'm going to hithim with the sneak attack.Ooh, ooh. Lynja, get the netGet a net. Oh, I lost him, Lynja.It's actually harder than it looks.We got one to congratulate us on catchingour fish.They performed a ceremony that involved theentire restaurant.Thank you. Okay.Wow. This is awesome.That only took them about 3 to 5 minutes inthe kitchen.And you can watch them in their flying yourfish.And I got to say, they bring your fish outin a pretty good presentation here.We worked hard to catch this fish.Now it's time to taste.Lynja: It's so fresh.Nick:I don't think I've ever eaten freshersashimi in my life.This has been fun. But we're moving on tosomething bigger and better.Lynja:Wagyu sushi.Nick:This is a Wagyu expert who runs Wagyu mafia,a members only Wagyu restaurant in Tokyo.Hama:This is my tri-color Wagyu sushi, Wagyusashimi, uni sea urchin and caviar.He has to be the best of everything.If you go cheap on one thing, that'll pullmy original wasabi harvesting in Azumino.So this is eight year old barrel aged, thebest uni, the bathroom uni number one unifrom Hokkaido and my special caviar fromIsrael.Get a.Nick:Oh.Nick:Wow. This is a big piece of nigiri.10:40 in the morning.If I could eat this every morning I would.Hama: Breakfast sushi.Nick:I don't know.Lynja:If I can take this away. It's delicious.Hama:Arigatou Gozaimasu. Hai.Nick:I think I finally found someone with moreWagyu than me.I'm going to save some room because levelsix is insane.We're headed to meet a famous master sushichef for a private lesson.But first, I need a chef's knife.I stopped at the Zwilling knife factory inJapan to make a knife of my own.And the best part is I'll make an extra tenknives to send to some of you.We'll start out with Japanese steel, and thefirst step is to weld the parts together at4000°C. Next, the knives are taken through a1000 degree Celsius furnace and then coldshocked in a -200 degree Celsius freezer.After the freezer, I straightened out a fewknives by bashing them down with a hammer.It reminded me a bit of the mochi pounderswe saw in Japan.I have a feeling they'd be pretty good atthis.They let me hand assemble a few knives andI'm going to randomly pick ten of you to sendthem to straight from this factory in Japan.Just make sure you're subscribed and havethose notifications turned on to finish.The knives are sharpened on a large spinningwhetstone, then inspected to ensure each andevery knife is flawless.And just like that, we've learned how tomake the perfect Japanese chef's knife.And now it's time for some sushi.Today we'll be getting a sushi lesson fromChef Hiro, one of the best sushi chefs in allof Japan. The three of us are going to watchcarefully as Chef Hiro shows us how to makethe perfect nigiri.Hiro: What we have here today is wild bluefin tuna from Miyagi. This is the best part of bluefin tuna. It’s called „ten mi”.Man1: How much does it cost?Hiro: Secret!Nick:Chef Hiro cut with long strokes,starting from the back of the knife to thefront, using as much of the blade aspossible with each slice.As he gets close to the bottom, he turns theknife and cuts straight down.This, he says, is the proper technique.It's like we're all back in high school,Chef Hiro says that anyone can become a greatsushi chef with study and practice thesedays.Even if you don't work in a restaurant, youcan learn on YouTube to prepare the nigirifirst, wet your hands so the rice doesn'tstick to them.Next, gently roll it around to add in someair.Make sure you place the cut mark at thefront of the nigiri, flip the fish over andcoat it with fresh wasabi.Then place down the rice, press a hole withyour thumb to add an even more air to finish,flip the nigiri over and use your fingers totighten up the edges.Now that we've gotten a sushi class, it'sour time to try.Lynja:I'm feeling very nervous.Nick:We each took turns following Chef Hiro'sinstructions to the best of our ability.Even though he was a great teacher, having amaster sushi chef watch us make our nigiriwas stressful. Finally, it was time for ChefHiro to rate our sushi.Hiro: 2 points… 4 points… 4 points.Lynja:Oh, I got you, Bayashi.Nick: What's that?Hiro: Ten.Nick:I got you, Lynja.Nick:Chef Hiro is the best teacher ever.Nick:Arigato. With our sushi making lessoncomplete, we are now headed to try somethingcalled stand up sushi.Hidden downstairs in the secret undergroundarea is a place called Stand Up Sushi.Let's go check it out.Yoshi:What's your name? Yoshi.Yoshi. Yoshi. Sushi Oishi.Okay.Nick:So the first piece we're getting is HokkaidoHairy Crab.The crab may look a little scary, but themeat is extremely sweet.So with this, you use your fingers, yourhands to eat slowly.Lynja:It's delicious.Oishi.Nick:No,The second piece is shrimp with a bit of soysauce on top.It's so sweet. Next up, we have Chutoro,which is the medium fatty tuna.Oh, my God. A little spicy, too, with thewasabi.It makes total sense that we're at levelseven right now.Just watching the way his hands move.This is definitely the most advanced sushiwe've seen so far.You can tell he's a true master.Lynja:This one was just moving a second ago.Nick:It's super cool, huh?Lynja:Yeah, it is.Every experience is so special.I love it.Nick:Is this your favorite number one?This is number one. Yeah.What's that mean? When he just made thispiece, he went and seared it in the back, andhe called himself the steering master.Wow. Wow. That was top three bite of sushiI've ever had.Yoshi:Yoshi Sushi, delicious.Nick:We're going to go get some sleep becausewe're waking up at four in the morning to goto the fish market for level eight.We visited the largest and most exclusivefish market in the entire world.We woke up early to meet a friend of minewho works at the market.Then tossed on her boots and undercover gearand set off to find some of the best sushiwe'd probably ever taste.As we walked through.I couldn't believe what laid before my eyes.The fish market was four point 3,000,000ft².They had every type of seafood imaginable.I literally felt like a kid.On Christmas morning, we eventually found anarea with tons and tons of tuna, which justlike the sea urchin we'll see shortly, issold through an auction early each morning,some of which sell for up to $3 million fora single tuna.Eventually, we headed to the best uni vendorin the entire market to see if we could buyourselves a nice tray.They opened a number of different trays forme to look at and even cut me a few smallsamples to give them a taste.If you've never tried uni before, it'sbuttery, slightly salty and very delicious.It cost me ¥28,000 or about 200 USD, but mytrip to the market didn't yet feel complete.As we left the uni area, we passed by a tankof the biggest crabs I'd ever seen.That thing is huge.These were Japanese spider crabs and Icouldn't help but try one out.We purchased the crab, then carried it tothe back of the fish market to cook it up, tocook the king crab. We heated up a massivepot of water and boiled it for about 20minutes. We're going to do with this crab isplace it down on the counter and then we'lltake our incredible uni that we boughtearlier and eat this with the crab to eatthis. I'm breaking off one of the legs, thenI'll crack it and pull out those tendons,crack it again and hopefully that meat willcome clean out.And this right here might possibly be thebest bite of sushi I ever have.Cheers. That's crazy.I'm just hunched over a box in the back of aJapanese fish market, eating some of the bestfood and sushi I've ever had in my entirelife.That was delicious. But like I said, eachlevel gets crazier and crazier.And now I'm a bit scared because we're onour way to eat the most dangerous sushi inthe entire world. It's called fugu, alsoknown as a highly poisonous puffer fish.If not prepared correctly, it can paralyzeyou and even kill you.And it has killed many people in the past.This will be, without a doubt, the mostdangerous food I have ever eaten.I've seen quite a few live puffer fish atthe fish market, so I can only hope that thechef tonight had gotten it safely andresponsibly from them.So the chef said, This restaurant has beendoing this for 47 years and that this pufferfish is wild. It's not farmed.It's from the ocean, which actually meansit's even more dangerous to eat.They finished preparing the sashimi andserved it to us with a squeeze of lime juice,along with a special sauce containing somechives, radish chili powder and soy sauce.For some reason I trust the chefs backthere, but I am a little nervous.Lynja:I'm not.Nick:This could kill us. Lynja Don't do that.Lynja sit up a little bit.Chewier than I thought it would be.I don't know how long the effects take tokick in if it's bad, but so far I'm doingokay and I really hope he can pull throughafter this because what we're doing next,you're not going to want to miss.It's here. The best sushi I'll have evertasted in my entire life.Level ten Michelin Star Sushi.This is Chef Kazu.He's been making sushi for 14 years.He led us back into his kitchen to watchsome of his prep work before our meal.But before we begin, we need some freshginger.Man1:Whoa.Nick:His knife skills make me want to go back toculinary school.And speaking of knife skills, thanks againto Zwilling for helping us out with our tripto Japan. Watch till the end to see whichten of you have been randomly selected to wina brand new chef's knife. So we're startingout with the abalone liver sushi, which istheir specialty here.My first ever bite of Michelin starredsushi.That's unbelievable. It's a much more subtleliver than what I'm used to.So simple, but it's so good.Next up, he'll be preparing the Blackthroatseaperch, which, if you remember, was ourfavorite bite from the stand up sushi we hadand probably of the entire trip.But it also just so happens to be one of themost expensive fish alongside top tier tuna.I can only imagine what it's going to tastelike at Michelin level.The seaweed is so crispy and super, superflavorful but not overpowering.That's going to be hard to beat.It's crazy. In a restaurant like this, howmuch focus goes into every little bite.And this is certainly the biggest and mostbeautiful spread that we've seen so far.The final, final bite of this entire videohappens to be my favorite food in the entireworld. Some sea urchin. We've seen seaurchin all over Japan on this trip, not tomention it's from Hokkaido, meaning this isthe best sea urchin you can get anywhere inthe world. That's crazy.He knows it's good, too.Yes. Now I can die happy.Congratulations to the ten randomsubscribers who've won a chef's knife.I'll find you in the comments below.\n"