Kobe Beef!

good morning everyone it's mark Wiens with migration ology calm in osaka japan today we are taking a food pilgrimage to kobe which is about a 40-minute train ride from osaka so I am I am really looking forward to this day and we are walking to osaka station now i'm gonna jump on the train i cannot wait to start eating in kobe 3:20 after a little bit of confusion and running back and forth from Osaka to who made that station we finally got on our train and we are on our way enroute to Kobe when we arrived to Kobe we are going to be meeting up with a chef who Dwight contacted and met through a friend of a friend and she has graciously agreed to show us around Kobe began to - yeah show us some spots to eat and introduce us to some delicious food so that is the plan as soon as we arrived to Kobe and that took right at about 30 minutes I think I can smell some beef in the air welcome to Kobe Japan we met up with Laura Lee and we are now walking to her car and she's going to take us somewhere to eat immediately we just took a drive for about 30 minutes to a little town called Kurumi in kobe and we are here because they actually own a restaurant serving Kobe beef and we are going to the restaurant now we are just entering their restaurant now which is called la sha Mon and this is the signboard and just look at the menu and we have to say a major major thank you because their restaurant is actually not open today it's their day off but they have really graciously agreed to open and just to to present us and share with us some beef oh I don't know hello do making with you i needled john mark mark yes I should be giving you they have just brought over the fresh grill that Japanese charcoal down below there a clean great master chef Oh master chef oh nice to meet you oh-ho-ho they just brought out a plate a platter of different cuts of beef and this one here is one of the rarest pieces you can only get two or three kilograms out of a single cow and just look at that marbleization look at those veins of fat running through it that is one of the most that might be the most beautiful piece of meat that I have ever seen in my entire life and then there are some other different cuts here all of them with just unbelievable looking marbleization and that is I don't think I've ever seen more beautiful meat in my entire life I'm shaking so for our first bites of the beef it is recommended that we start with the filet mignon and you can just hear that incredible sizzle as soon as it touched the grill I'm almost I'm almost shedding tears this is my first strip of beef in Kobe Japan the source of the most outstanding beef in the entire world and just look at that strip look at that look at that oil wicked oh oh okay okay I'm like shaking I'm actually I'm actually shaking in anticipation of this first bite and literally I'm almost I'm almost drooling on my t-shirt and I'm gonna I didn't even take a bite I just I actually just let my gums like slide together and it sliced another piece of you that might be the most amazing thing I've ever tasted in my life okay for this bite I'm just gonna give it a tiny bit of salt on that yeah just death oh just look at that beef okay for the next course we are eating a section of the skirt steak that aroma is enough to just make you start drooling all over yourself even when you press your chopsticks against it when to pick it up juice just squeezes out okay and this one should be dipped just a little bit into that dark sauce oh that's ridiculously good as well that one is not as buttery as the other piece of the former piece but it has that um more like beefy texture of a skirt steak but unbelievable flavor an unbelievable juice that squirted out on that bite get the next cut of beef that she's putting on is from the shoulder and it's a little less fatty you can see that redness most more red meat but still with a little bit of marbling going on but it will cook fast and then for this one I think I'm going to dip it quickly into the soy sauce mustard just get a little bit of that in there oh look at all those seeds Oh beautiful I apologize in advance if I don't know what I'm saying or if I mumble on my words because I am falling into a state of unconscious beef happiness right now next piece yes that one has a little more of a pronounced beefy flavor to it still and you can taste how it's leaner you have more of the beef juice as opposed to the fat juice but really unbelievable flavor the moment has come for the most prized possession of the cow which is that unbelievable marbleization piece Oh Oh my hands are shaking this is the dessert course this is that outrageously marble veiny piece that we saved for the end and this is one of the most yeah one of the prized possessions of Japanese beef ever and it's so juicy you can just it's as you pick it up it's just dripping with triplets of juice and oil in the bottom of my bowl it's it's unbelievable that is so buttery that one I think is definitely the richest when you eat that it literally makes your tastebuds just start to like gush with juices as they like as they anticipate that that flavor and that fat I don't know if that made sense but that is what I think is going on in my mouth as I'm trying to speak after we finished all that glorious beef it is now time to sample what is one of the specialties at this restaurant which is a dry aged beef and so you can see that that block of beef in look just look at that marbleization I can hardly comprehend how how beautiful a piece of meat is we are now sampling some beef sashimi and this is a little bit of ginger and I'm gonna put it into the dipping sauce it's a sweet like a sweet soy sauce okay a sweet soy sauce with fresh ginger in there I cannot wait to taste beef sashimi this beef sashimi is from the rump hind hind leg area and it's it's actually semi semi lean beef sashimi well I love it oh it's so good the beef is slightly chilled and then yeah just really really tender meat really juicy and I really like that that fresh ginger flavor as well the piece of dry aged beef is going to go through a three part cooking series and so it's already cooked once and then it left to sit and rest for a bit and now this is on the second cook it's now off the fire and it's wrapped in some foil and it will sit for about five minutes until the next grill hahaha oh he's getting ready to slice that dry aged beef thank you for waiting just look at that it's you can definitely tell it's a little drier than what we just ate but the flavor is supposed to be more intense this is the dessert on top of the dessert oh I can smell that well that is absurd it's definitely drier on the edges but in the inside it's still juicy and yet definitely has a little bit of a cheesy flavor to it from that dry aged process the depth of flavor and that beef is almost unbelievable normally I love spicy and I love sauces and I love everything but this beef is so outrageously flavorful you honestly do not need anything at all thank you very much very much thank you I can't say anything other than that was a life altering beef experience and I want to say a massive thank you to hero and his wife Laura Lee for their kindness and for bringing us to their restaurant that was yeah that was just an unbelievable beef life-changing experience I'm still like on a beef on a beef high right now we are heading now to the train station and we are going to take the train to our next eating destination I believe we are off to go walk around an area called Akashi which is known for their fish market and we're just going to wander around there and explore I just got our tickets for a hundred and eighty yen we just got off the train at Akashi Station and this is home to a famous fish market and just food area so this is our next point of exploration I think it's been about an hour since we ate that beef and literally my taste buds are still still salivating my mouth is still watering from that beef we made it to the market and this market is very famous or this whole area is very famous for octopus so you can see on the top of the market Raptors up there oh not bad that's a fish but on all these small little signs that's all octopus down there okay so he gave me a sample of the octopus and I will try this Oh oh that's delicious the octopus is very very tender it has kind of a sweet soy sauce and glaze on it which is very flavorful as well and then this is a different type of octopus the bigger one oh well that one is more it's more sticky kind of more gooey oh man Oh howdy got the Oh it is now time to eat what is one of the most famous things to eat at this market and in this area which is called tamagoyaki or Akashi yaki and it is the Akashi version this region's version of the famous takoyaki and so it should be some kind of a octopus snack balls or more like an omelet I believe they have just arrived hot and fresh and I love that presentation they're just sitting on a slanted board thank you they look like almost little cream puffs and these are also eaten differently than takoyaki you take one of the little balls or dumplings and oh that's screwy Sheena's and you eat it with a bowl of soup and you stick it into the soup and then you kind of break it open just to release the hot steam as well as to unleash the to unleash the hot steam and then also to kind of add that soup flavor to it and get more broth II but I think I might just kind of yeah I made just oh oh I think I lost my little piece of octopus in the soup I think I will just eat that whole thing now that I've submerged it into the soup see if I can get this to my mouth in one bite inside is a very smooth like batter and then you get that kind of it almost has like a bacony flavor that that octopus and then that soup we just taste a little soup oh it tastes very like like a smoked flavor maybe there are some bonito flakes or some kind of smoky fish flavor in the broth it almost tastes like like a ball of mozzarella cheese that's been baked and then submerged in brah it kind of has that kind of a not really elasticity but kind of just a really smooth batter half cooked we just finished with those octopus Akashi Aki I think they kind of tasted like bacon flavored cream puffs we are back at the train station now and we're gonna catch a train back to Kobe we got off the train and now we are walking through kobe on our way somewhere i think we are arriving to the Chinatown area this place is very famous for their dumplings pork dumplings so we're going to step in here just for a sample of their dumplings so these are the famous dumplings of Kobe oh look at that little guy oh yeah that's delicious the bread is fluffy and a little bit sticky and then the pork is just juicy and a little bit you can taste the soy sauce and like a sesame flavor good yeah that's like a a dim sum item this is such a relaxing and pleasant Chinatown it's just quiet it's peaceful nice place just to stroll around we're just walking around and this is a little sake bar where we're gonna stop in and just check it out for a bit mostly we came into this little shop because it's so cool-looking in so old school and the owner she's really friendly and really nice and this is just it really has some character to it but she says this this kind of standing bar has been here for about sixty years and she has a couple of drinks I'm gonna try this thing called soju and it is kind of like a whiskey you know you could open that up aged 2000 it's been aged 12 years ago I didn't know is that full because it's so light Thank You Nick oh yeah it smells kind of like a like a less pungent whiskey I'm assuming this boy mmm-hmm that tastes just like just like whiskey but a little bit lighter not as not as sharp she told me to add some water into the soju and the water I don't know if you can see these little black sticks in the bottom but there's charcoal and bamboo in there to give it its that to just cleanse the filter to filter the water so it's really should be really purified water the purified water and she said it's very healthy oh yeah okay okay yeah then of course mild it down with healthy water and over there in the back of the restaurant that is actually the menu it's such an awesome menu in the back she is starting to cook oh I can hear that sizzle we just ordered a little snack of eggplant stir-fried with some pork and it just smells incredibly fragrant with sesame oil made by grandma herself so soft I suppose so soft and tender and buttery she's that pork has a little bit of a vinegar flavor to it we are just leaving that little shop and that was really cool the the lady the owner there was extremely friendly and really nice and yeah that was just a real classic little shop we're just walking around this area in Kobe and all of a sudden there is a Kobe sauna and spa just on the side of the road and it's just public and you can you can just sit in here and soak your feet which we are about to do that sounds like the perfect thing to do after all of that food while this is like pure relaxation at first I thought this was just a heated pool but it's actually from a hot spring so it's natural hot water amazing I am exiting the roadside spa right now all that was amazing my feet feels so good that public little spa was excellent and now we are off to walk around again we have just stepped into kind of a casino / arcade this is like a photobooth / karaoke spot it feels like a spaceship while this is quite a quite a photo shoot experience and now we can develop our photo oh this is where you come to get your photos printed off at this stage you can also decorate your photo it's almost like snapchat we just got our photos printed yeah that was just a serious Japanese experience hilarious this is the next spot that we're gonna stop in for a little bit of food I think and I think this is another grilled meat spot from the sign pull that aroma of beef oh it's like a meat sauna in here I'm loving how in Japan you are indoors but they have real charcoal to preserve that taste for grilling and we ordered a couple items off the menu now we are gonna grill in front of us okay this is the piece of tongue and I'm gonna take it right off the grill and he recommended this sauce which is a combination of wasabi and garlic it almost has a gizzard II do it but not quite that chewy or not quite that crisp they just gave us the house specialty here and it is a little quail egg and that is very finely shaved daikon radish and you're supposed to add in just a dash of this is citrus flavored soy sauce and then you mix it all around that raw quail egg I'll uh it tastes like like like daikon juice and then just with that hint of citrus flavored soy sauce as well as that egg yolk that quail egg it makes it Richard we are grilling some more parts and on the grill right now is esophagus I don't know if I can ever say I've eaten esophagus before so this may be a first for me and it looks kind of like squid that's about like more hairy and what you're supposed to do is add a little bit of horseradish so I'll add a little piece of horseradish you recommended a quick dip into this sauce Oh done that's I squid but 10 times chewier not to year but like CRISPR that is really intensely crisp they have just given us the bone hats I could just lean back anywhere and just take a nap we are now walking back towards the train station Christian OPM opening the restaurant you're so patient you get an award for patients thank you very much thank you that was an amazing day we made it back - you made a station in Osaka and we are now walking back to our place but it has truly been a beef enriching experience on our day trip to Kobe and I want to say a major major big thank you to Laura Lee and her husband hero for taking the time to show us around Kobe as well as feeding us that Kobe beef a beef changing experience but yeah just a really great day trip so I'm going to end the vlog here for today please remember to give this video a thumbs up and leave a comment below and we'll see you tomorrow for the next video vlog from Japan

Channel: Mark Wiens

Views: 3,085,087

Rating: 4.441268 out of 5

Keywords: kobe beef, kobe beef restaurant, Mark Wiens, how to cook kobe beef, kobe beef in kobe, Food (TV Genre), Japan food blog, best Japanese food, yakiniku, Japanese bbq, Japanese grill, Japanese meat, Japanese beef, wagyu beef, 神戸牛, 焼肉, 神戸, 食品の動画, akashi market, akashi fish market, akashi yaki, たこ磯, Kobe-Sannomiya Station, 焼肉バル, La Shomon, Japanese food travel, Japan travel guide, Japan travel videos

Id: JR6FyQfwynI

Length: 25min 53sec (1553 seconds)

Published: Mon Sep 28 2015

Reddit Comments

[u/dundergt]

Can't stand Mark Wiens, i think he is really cheesy and the face he makes when he tastes something is disturbing to me.

[u/vidthai]

This guy is living da dream right there.