Hi, I'm Josh. I'm Ollie. And today we're trying Michelin star sushi. It's unbelievable. Wow. Oh my gosh. The flavour just keeps on coming. We're in the heart of Mayfair. This is maybe one of the fanciest restaurants in London. Hello. Wow, look at this. Wow. I thought it'd be busier with a Michelin star. They open the place especially for us Ollie. You don't even give Gabie this kind of treatment. This is I believe called a Omakase. Do you know, I actually looked up what Omakase means. Oh, okay. What does it mean? I'll let you choose. Oh. Not me. No, no. The chef. I mean, long time fans of the channel know that, Generally when I eat out with you, I live the Omakase life. You do let me choose. I do. I let you choose. The Omakaze life. I don't even look at the menu. Yeah. I just let him choose. Wow. Oh, wow. What? Look at that. This is your caviar course. Today we have Spanish carabinero prawns. It's been tartar'd. Okay. And I've topped it with some caviar from Ceylon in France. Drizzle of hazelnut oil. Wow. Finally there's a veil made out of Kombu Recommend using your spoon to break the disc. Okay. And enjoying everything together. Thank you very much. Wow, look at that. It's like a kind of miniature ornamental coffee table, you know. Imagine people sitting around. Okay. Oh, wow. Look at that. Look how much caviar there is underneath there. Oh my gosh. First bite. Ready? Yeah. Let's do this. Okay. Wow. Nom, nom, nomokase. What? You didn't just say that. Have you been saving that one? Oh my gosh. It's sweet. It is sweet. What's that sweet flavour? So this is, there's a lot of contrast going on. So you have the veil made out of Kombu. There's some sugar to crisp it up. And it's a nice contrast with the salinity from the caviar. And then you've got some textures going on with the disc and the prawn. Do you want to try that, Luke? Do you want to give that a taste. I haven't even got words to describe what I just put in my mouth. I know, right? It's unlike anything I've ever eaten. People say this job is easy. Right? Okay. But we're here working incredibly hard. Okay. Trying to describe the indescribable. I'm really glad we let him choose. Like really, really glad. Okay. Did you enjoy that, guys? No, horrible. I'm going to have to try another one. You're an idiot. So do you want to hear a story about how we've ended up here Ollie? Go on, then. Me and Gabie were in Westfield, getting a little bit of sushi at Westfield. Wasn't the best. Not gonna lie. Definitely, probably not. Hopefully, this will be better than that. I don't think that's something you have to worry about. While we were there having our sushi, we heard somebody introducing sake off to the side. That was Bowie. Oh, my gosh. Yeah. I was just like over here. I was like, "Oh, wow. This sounds really interesting. I've never heard of sake tasting before. Didn't even know you could do that." And then Bowie said, "Hi." Okay. We got to chatting. Turns out, found out he's the head sommelier of sake. Is that right? Yes. Big fan of the channel, so I noticed you from a bit afar. Oh, my gosh. And then I approached. Yeah. And then here you are. Well, thank you so much. Thank you for having us. Bowie, it's such a pleasure. So, guys, next up, your first of the sashimi. This is turbot. Okay. We brush this very lightly with white soy. White soy. Lower soy content, higher wheat content. Slightly different flavour to normal soy. Wasabi on the side, as you wish. Some wild asparagus on the top. How do restaurants find all the wild stuff? They're just armies of foragers. I don't know about asparagus. You know, roaming the wilds. I don't think I've ever seen asparagus in the wild. Ever. No. Maybe there's just a bunch of foragers. I mean, that's a potential career change. You know, they probably need a lot of them. Asparagus forager. What do you do? Put that on your LinkedIn. All right. Okay. Boom. It's quite strong. The wasabi. Did you put too much wasabi? No, no, it's good. Turbot's a very fancy fish, right? Yeah. They use quite a lot of it in Europe. We try and source our fish as locally as we can. It's got a lovely texture. Have you seen the size of these slabs of fish? Oh my gosh. What's that? That's a tuna. That's the tuna. Okay. So, yeah, bluefin tuna from Spain. Look at that. Have you seen it's got like a, it's basically a sword. Yeah. It's kind of mesmerizing. It is. What chef John's doing right now is marinating that in our house soy. Oh wow. That's a big bowl of soy. So it's having a kind of a soy sauce bath there. I mean, it literally looks like a... It looks like a hot tub. Giant hot tub. But it's not hot. A soy tub. For tuna. The thing is, I've marinated sushi in soy sauce like that before, but it's always been by accident. When you drop it. Yeah. Drop it in there. Oh, the marinated stuff. Whoa. So next we have your second sashimi. Today we have a Spanish bluefin tuna. It's been aged for two weeks in-house. Then we lightly marinate in a blend of soy. And over here we like to pair a lot of vegetables with the sashimi. So today we have some ginger, wild garlic, which you'll find all over the UK at the moment, And the wild garlic flowers on top as well, and some leeks. This is amazing. Soy and sake marinated dry aged bluefin tuna. Look at that. Let's do it. Oh wow. Hell yeah. Oh my gosh. That is just oozing with this deep flavour. I guess that comes from a marinade. Do you know how they say things are like butter, like it's so soft? Way softer than butter. Oh for sure. Way softer than butter. Butter's got nothing on this. I just smashed a second one. I really want Luke to taste how good this is, but I also really just want to eat it. I would not give that to Luke. In fact, I didn't give mine to Luke. Oh come on Luke, you need to try it. I feel like you're going to do what I sometimes do to my wife and you're going to pull it away as I put it in my mouth. Do you do that? Pull it back. Thank you. I don't even want to swallow it. I don't want it to leave my mouth. And you see about the butter, right? You could spread that. I don't even need teeth. No, you would not need teeth. I don't want to swallow it. Yeah. Because you wouldn't spit it out that would be a waste. No, but that, you want it to just hug your tongue for a long time. Yeah, like an extended hug with a relative you haven't seen for a long time. There's sushi and then there's sushi. This is not normal. Oh wow. Next we have Spanish carabineros. It's been grilled very gently over some binchotan coals. On the bottom some braised baby artichoke and I've topped it with a sauce of... It's a sauce I make using seven kinds of black spice from Kyoto. Fantastic. Okay. Oh, it's warm. Oh my gosh. That is so good. Wow. It's like peppery. Yeah, really peppery. Kind of almost like a smoky flavour. Kind of just like a really good soup. I just want to drink that. You know? Yeah. Honestly, I could have like a big bowl of it. Oh yeah. Huge bowl, yeah. Yeah. Pour over rice. Yeah. Oh my gosh. Wow. Yeah. Don't drink it from the bowl, my goodness. I can't take you anywhere. You are polishing that off. It's so good. It's really good. It is really good. I'm glad we let him choose. Do you think he's available to just choose everywhere we go? What the head chef here. Yeah. I think he might be a bit busy. He's probably a bit busy. Probably. Wow. Goodness me. Oh my gosh. So here we have a Cornish crab. It's seasoned with its own coral. And then we wrap it with ... Konbu. It's a type of Konbu It's a white Konbu. And then I've topped it with some English asparagus from the Wye Valley. And then we have a sesame miso sauce which we ferment in-house. Wow. So it's an English dish. It is, well no it's a Japanese dish. English ingredients. Yeah. You'll see it tonight. Everything we use. It's either from the UK or Europe. We try and source everything as locally as possible. It's amazing. It genuinely looks like a work of art. Yeah. Oh. Look at that. Wow. Cold. There's a lot of crab meat in there. Oh my gosh. Wow. It's like 90% crab meat. Wow. But then the slightly crunchy texture of that thinly sliced asparagus on top. Soft. That sesame sauce. Miso sesame. Incredible. Cheers. Incredible. Wow. Oh wow. So this is your grilled course, Yakimono. Today we have Golden Eye Snapper, also known as Kinmedai It's been grilled very gently over the coals, almost medium rare. And it's been aged for 10 days. And then we have two garnishes in front. We have some Sudachi. I recommend couple drops onto your fish. And then we have some pickled white asparagus. There's a mini lime. It does look like a mini lime. Amazing. Can I ask, don't take this the wrong way. You look very young to be a Michelin star head chef. And when I think of a sushi master, Especially sushi yeah. I think of, basically someone who looks like god. Hobbling around doing stuff. What's your story? I'm 28. Your 28. I've done this for 11 coming up to 12 years now. So I started when I was 17. Japanese fishmonger called Atalia in London. And I worked all around London. Did some time in Paris and then in Tokyo before we opened it. Wow. And what do your parents think? You know, you're here. They hated the idea of me becoming a chef, they were so against it. Really? Yeah. It's very hard work. Long hours. But are they kind of okay with it now? Now they're okay. They were really against it at the beginning. So this is grilled, what was the name of the fish? Kinmedai, golden eye snapper. It's got really big eyes. Oh really? Golden eye snapper. Like golden eye. He's too young for that. He's honestly too young for that. Nintendo 64, remember when that came out. When he was just born. He was baby. Is this fish? Yeah, because it kind of looks like pork, doesn't it? It really does, now that you say that. Grilled golden eye snapper. Oh my gosh. Wow. A crispy skin. Oh, the skin. On top. And then the fish is kind of like meaty fish. Perfect. It's not super light. Very meaty. Oh, I think I know what's next. I think I know what's coming now. Hello. So we're just finishing up the pre sushi course. The pre sushi course. Yeah, those were the appetizers. I had a pre sushi course this morning. Like a tea biscuit. Cornflakes. And then now we are into the sushi course of the meal. And every single pre sushi is going to arrive onto your sushi plate over here in the perfect time. So please have it in under 10 seconds. Oh wow. Because it's ready to eat. Yes, it's ready to eat and just the right amount of pressure is applied to the rice. So if you wait any further, It's going to crumble a little bit, And you're not going to enjoy the same airiness, That was originally put into it by our amazing head Sushi chef. This is wow. Have you seen him make it? Oh my gosh. He's got a giant steaming like tub of rice in front of him. He's putting together each piece of sushi by hand. Wow. You're 10 seconds. 10 seconds. 9 seconds. So the first piece is seabream from Cornwall. The white seabream from Cornwall. Okay. And on the top, some Himalayan rock salt and Sudachi juice. Okay. Seabream with rock salt. Is it good? That's a good sound, right? Okay. Your first taste of Michelin star. Sushi. Holy crap. I've never tasted sushi before. Really? Honestly, just brace yourself Josh. Okay, himalayan rock salt on top of that. What fish was this? Seabream. Josh it's... It's unbelievable. I don't know what you were eating in Westfield, but it was nothing like that. Oh my gosh. It's unbelievable. The rice is warm, which I don't know why I wasn't expecting. Because we're used to supermarket sushi. That's what we're used to. The rice tastes amazing. It really does. That's just not just normal rice. There's vinegar in there, right? We are using red vinegar. Okay. Which is the vinegar made with the sake lees Sake vinegar. Wow. And the fish itself, I mean, it was just... It just melts in your mouth. Yeah. Beautiful flavour to it. Wow. Yeah. You don't have to clap. We're clapping you. Second one is 10 days dry aged. Amberjack from Spain. Amberjack? Firstly, unpasteurised soy sauce from Kyoto. Okay. Fresh is of soy sauce. Unpasteurised soy sauce from Kyoto. How's that? There's wasabi in there. Oh, chives. It is very unique aroma. Wow. It's just as good. It is just as good. Holy crap. That is so good. Cos it's warm. Is it true as a sushi master that you can pick out the rice exactly the same amount of rice, Every time because your fingers, you know, you know the rice? So I'm doing this show for last 15 years. Oh, wow. It's around nine to 10 gram. Okay. It depends on the fish. Oh so you know if it's 9 or 10 grams. Yeah, yeah. Oh my gosh. Amazing. It's kind of offensive to fish that some people end up in fish and chips. Some will end up here. I mean, look, not all fish were created equal. Oh my gosh, what's that? Is that a little box of charcoal? So next you have Irish oysters from Carlingford. Oysters. Poach them gently and then now we're just bringing it up to temperature and give it some smoky notes from the Kombu. Gently poached. And then we'll brush it with a blend of a special soy sauce which you make from oysters. Okay. And a couple different soy sauce. All right. Last hand to hand. Not combat, service. Okay. I think you can see by how my hand's shaking I'm more nervous about this. You're nervous about oysters. Not a huge fan of oysters historically. That's hand to hand service. There's not many places you'll get that. Thoughts? You're okay with it? I don't hate it. I don't hate it. You do not like oysters. There's an oyster that I don't hate. You get the strong aroma of oyster. It is a strong aroma. I'm not sure I got the aroma because in my mouth I'm getting it now. Yeah, I can smell it now. Now I conversely love oysters. Oh, it's warm. Okay. Wow. Wow. Wow. Oh gosh. That is literally everything you love about oysters. But I've only ever had oysters on ice like cold. The oyster itself was... Because it was lightly poached, itwas warm but it retained all of the soft silkyness. Of a raw oyster. Can we stop talking about oysters? Amazing. That was incredible Ollie. It was very slimy. It was still oyster-y. It just triggers something. It's weird I don't dislike the flavour. The texture thing. It was a very oyster-y texture. Fascinating. I think this is easy. I think this is easily the most jealous I've been. Really? I'm going to reassure you that you are rightly jealous. This is genuinely one of the best meals I've ever had in my entire life. However good it looks, it's better. Genuinely, it is better than it looks. It's unbelievable how good all this food is. Here we go. Next one you're going to have British trout. Trout? I thought this was salmon. Okay, chalk stream trout. Yeah? Yeah. They're all so different. Yeah, yeah, yeah. When I think of sushi, it generally all kind of tastes the same. In a tescoes. I mean, one of them's got avocado on it. Right? Right. But all of them taste so different. It's like a different meal. You don't even really need to chew it. But it just tastes so good. You can just mash it up with your gums. Okay, we're onto the tuna. Star of the show. 14 days dry aged tuna from Tarragona. Yeah? Yeah? It's the best so far. That's the best. It's just constant crescendo. This is a lean tuna as well, you can see. Is that 9 or 10 grams? This one, 10 grams. 10 grams. And 11 grams of fish. Okay. So between 20 grams. Wow, that was the best. That's the best, right? Softest. Is that the best? Oh, so tender. I mean, it's very hard judging them against each other as well. Because your right they're so different. There's a little bit of wasabi in here. Okay, now this one. Is this fatty tuna? This is gonna be the fatty tuna, this I'm very excited about. Oh, look at that. Fatty tuna, from Japan. You can see the salt on the top as well. That marbling in that is ridiculous. That's the one, that's the one. Damn it, that is so good. You look like your having a existential crisis. Wow. I'm jealous of you. That your about to eat it. You've just eaten it. I wish I'd gone second. You're jealous? Holy crap. Oh my gosh. Oh my gosh. That's the gold medal winner. That is maybe the nicest fish. Let alone sushi, the nicest fish I've ever had. The nicest fish. Have you ever had something nicer than that. That's one of my favourite mouthfuls I've ever hah. Unbelievable. Unbelievably good. Oh my. Oh my gosh. This is mini donburi. So this is... Uni from Iceland. This is the same as trout. Hampshire trout roe Wow, take a look at that. That is just amazing. Now I've said this before, but... I always get a bit of a thrill eating sea urchin. It feels like sweet, sweet revenge. For that time, my holiday was ruined. Have you kicked a sea urchin before, Oh, I kicked multiple. Me too. On holiday it sucks. It really sucks. You know what it doesn't suck as much as? Getting eaten. Getting eaten. It feels like we came out on top. Yeah, I think humanity in general, you could say that. It's safe to say. Yeah. Whoa. It's a strong flavour. The flavour just keeps on coming. I'm not a big fan of uni usually by myself, but that uni, With the fish roe and the wasabi to cut through some of that intense creaminess. Oh my gosh. Next course we're gonna serve our signature hand-roll. Oh, amazing. So this is blended Otoro and Akami (tuna) Oh, wow. Okay. Blended. A lean and fatty tuna. Blended. And fresh caviar. Wow. Okay, okay. That is... That is shiny. Like diamonds. Wow, look at this. Oh my gosh. Oh, look. Wow. That's a lot of fish. That is... That's a lot of fish. Oh my gosh, that's a lot of caviar. There's more caviar in there than they got guacamole. In my burrito. That's true. That's true. Oh, caviar on top. Oh my gosh. It's not done. Wow. What? I hope Chipotle's taking notes. Because. If they gave this much guacamole as these guys give me caviar. I feel like I'm holding the world's best ice cream. You know? You better catch it before it drips. Like a gelato. Okay. You can lick it if you want. Oh, that's a big bite. That was a big first bite. Are you okay? That is... We're pushing my taste buds to the limit there. I think you bit a bit too much, you took literally the biggest bite I've ever seen you take. There's a lot going on there. I mean, you just took an enormous bite. It's almost like sensory overload. Wow. This is ridiculous. Look at that. Look. It's amazing though. Just brace yourself, Josh. Wow. I mean, that first bite is mostly caviar. It's so creamy. It's like the fishiest burrito you've ever had. Chipotle could sell those. I mean. That is absolutely remarkable. It's incredible how good that is. Thank you so much. Wow. Oh, wow. Hi guys. My name is Maya. I'm the pastry chef here at Taku. Fantastic, hi Maya. I'm going to explain your beautiful desserts. Wonderful. We start off with what's in the tiny glass. That is a palate cleanser. Inside is an Ume-Choux Panita. It's topped with some fresh grapefruit and a fermented plum called Umeboshi. So you're going to clear everything you've been enjoying today. Your main dessert is what we call an Ichigo mellow. At the bottom is a macerated strawberry and basil. A bayleaf pannacotta with fresh strawberries. And then we top it with calpico espuma. Please enjoy that and please finish off with your petit fours. On your right you have a .... Inside is rhubarb. And we have also a praline devote. Inside is roasted hazelnuts and the base is chocolate. So it's very satisfying. Wonderful. Thank you very much. Thank you so much. Look at that. It looks like a slice of goat's cheese. That is literally what it looks like. You know you get goat's cheese that has like herbs on the outside. All right. So palate cleanse first. Oh gosh. Okay. What is it? Umeh-something? Amuse bouche. Not amuse bouche. The Japanese plum. The Japanese fermented plum. That flavour is really coming through. Moving swiftly onwards. This bad boy. I have no idea what to expect. It honestly looks like an alien dessert. It's solid. It's like kind of jiggly as well. It's like a drum. Oh, I cracked it. Oh, it's deep. It's deep in there. Oh my gosh. I wouldn't immediately think that's edible. Give it a taste? That is delightful. It's like meringue. It's a little bit meringuey. Hell yeah. Super light. Super refreshing. Just delightful. So this is rhubarb. Oh, it's hard. Oh, I thought it was going to be soft. Oh my gosh. It's properly hard. That's confusing. All right. Oh, it's like a jelly. Wow. Super interesting. Chocolate. Wow, Ollie. This has been quite a meal. It really has. It's going to take some beating once Gabie's onto the raw fish. Good luck. Good luck, Gabie. And she's going to be up all night feeding the baby. Oh, I'm going to be in so much trouble. She is back home growing your progeny. And you're out on a date with me. It's worth it. All right. Oh my gosh. Oh my gosh, that is good. It's like a Ferrero Rocher aerated. Nutty, chocolatey, praliney. Wow. Is that it? Is it done? Yes. Danggummit. This was the meal I never wanted to end. I know. Well, this has been Michelin Star Sushi here in London. It's just a completely unique experience. I mean, obviously, it's not cheap, but it is like a once in a lifetime memorable experience. That's right. Once in a lifetime. Not twice in a lifetime, Josh. Okay. Gabie, if you're watching. His words not mine, but I would happen to agree with him.
