Tokyo's Maguro Sushi Set, the A5 Wagyu Steak of the Sea ★ ONLY in JAPAN

Welcome to Tsukiji. Yeah I know - the fish market has moved a couple of kilometers down the road to Toyosu there's no more maguro auction - wait what? The market and tuna auction isn't in Tsukiji anymore? See, Tsukiji is in central Tokyo. It has an outer market where I am now and an inner market where the fish was auctioned and sold that closed on October 6 2018. The business moved to Toyosu 3 kilometers or 1.8 miles down the road you may think this changes everything with sushi in the city but Tsukiji's outer market still serves some of the best sushi in Tokyo if not Japan behind me is my favorite sushi shop called Sushi Zanmai on my and I'm gonna be having sushi with a guy who's been to Japan many times before but for some reason he's never had sushi his entire life despite being a chain shop sushi is on my does a great job with quality for cost which is why it's popular with locals and tourists. The nigiri set is really amazing but today it's all about the Maguro tuna with this guy! Welcome ~~~ you ready for some sushi? Hey I've been waiting! Let's do it! Before we devour some amazing sushi let's do an overview on the hon-maguro in a previous episode I went aboard a fishing vessel between Hokkaido and Honshu searching for Japan's most famous maguro in Oma, Aomori. The tuna are auctioned back in Tokyo where they cost as much as the new car then driven back up to Aomori. Carved by a professional separating the three levels of meat - red AKAMI, CHUTORO in the middle and the fatty and expensive OTORO some call Maguro the wagyu of the sea it's the most popular sushi in shops which has led to dangerously low numbers of maguro in the seas but I still eat it in on special occasions and in limited quantities and it's good to try when you're in Japan. When you do make sure it's at a good place like this. Back at Tsukiji's outter market the maguro is being prepared for our early dinner we've ordered a maguro set with different styles and cuts the three cuts our first akami to total and old total then the chef takes out the blowtorch for number four aburitoro, it's still steaming. The final one is prepared a little differently. Do you know what this is? A little green onion and some ginger on the side to garnish it and there you are this is negitoro, mm-hmm - It's minced up tuna and they put a little bit of green onions in it. It's pretty good Negitoro is better than good and it's always the first one I try it off that's like a steak up a seat it's good I like it on the mince up like that because you don't even have to chew it it just kind of it's like I said it's like the A5 Steak of the Sea next up is the blow-torched fatty Aburitoro, the heat brings out the flavors and what I like to say "activates the fats" How come I didn't get this on my little tray?! You've been holding out on me! I've been saving the good stuff for last. Some of the touched my lips. I felt like I was being kissed by a mermaid. Mike, I'm in heaven. Gosh, that was awesome! This is too good. You know what makes this good? They seem to blow-torched it right yeah they torched it so there's just a little bit grilled taste to it but what the blowtorch is done is it brought out the fats right ah John that was the best buy the sushi I've ever had in my life granted this like the only time I had sushi my life but that was the best that was good all right next up is AKAMI, it's the most common in sushi shops when they have maguro on the menu but quality akami tastes much better than at conveyor belt sushi places that is so soft. Not as melty as the other one. I was expecting that it's much leaner meat. Yeah they can taste and fresh you can taste more of the tuna flavor yeah that piece for sure. You know it's more it's kinda like wagyu. The leaner pieces sometimes have a much beefier flavor right - this is like the same thing. Much better tuna flavor a little less fat that one's great as well. So this here is CHUTORO and you can see some of the fat in between the tuna it's more of a premium cut yeah now it's like a combo of fattiness ah and just quit you know flavor mmm I'm glad we ate the economy first because you can taste what it tastes like without the fat and then when you get that little bit of fat in there Oh each piece is better than the last mine had like a second level I took a bite in in I got the akami and then 2 seconds later it just the fat hit I think if I was gonna do sushi again I was just exclusively eat tuna yeah I would I mean that's just that's my favorite I'm just gonna eat tuna till I drop that's why I would you like you know in the morning we'll have the fish auction I would be attached to one of those fish this is this looks like a Wagyu right here if this is all total this is actually this would be considered like the A5 Wagyu of tuna. Tuna has a limited amount of OTORO which makes it pricier usually you don't have to eat a lot of of otoro, one or two pieces is enough to take your taste buds to the stratosphere, it takes a few chews for the oils to come out the flavor it takes like about eight bites. I like Otoro but I personally I prefer Chutoro because I get more of a combination - you can tastes mostly akami and the fat. Otoro is more fat than akami. Yeah but if you like fat. I LOVE FAT! (LOVE IT!) Than that is your king! Love fat! Then Ototo rules! Yeah that was great that was great you know what I think I might've liked was that first piece we ate. Oh, the negitoro Yeah that's the seared ... oh, the aburitoro, the broiled - that's still my favorite like smokiness to it and I think that's mixed with fattiness that's - that's my that's my sweet spot that's my happy place, but if you just talking about completely untouched sushi the last piece the fattier the better for me. Yeah still smacking my lips right now. (Mpah!) There are so many parts of the tuna the maguro that people don't know about I think I ate in one course 11 course meal just maguro. The cheek. The tail. The eyeball. There's so many parts of it - I don't know about the eyeball but we didn't eat it raw - it was in a soup actually but still I mean as an eyeball I mean I I know I know that's a big Japanese specialty is the eyeball yeah so you had that I did how was that yeah gooey I don't like to talk about it yeah I mean it was good but it wasn't -you know - it was an eyeball has like collagen which is supposed to be good for your skin - yeah I'm sure that's good for you all sorts of weird stuff is. Well, thanks so much Mike thanks for having me John thanks for showing me the ropes. I'm glad that you came here to Japan. What is it about Japan that you really like, what attracts you to this place. Well do you know what it is - it's like I feel like there's so much traditional culture here, which is something I appreciate I love history and I love people who promote like their own culture and historical places and events and clothing and food - I love that and I feel like Japan does that probably one of the best countries that promotes their culture so well and plus the food is amazing. Yeah Japanese people are like just food innovators every time you come back there's like somebody created a melon they just you know took him 40 years. Somebody made a grape that's like ice cream - I don't know. They're just really good at creating all sorts of fantastic food stuff so - You never get bored of eating in Japan. I'm jealous of you. Jealous. Japan is a gastronomical amusement park when it comes to sushi it's a must for every visitor I have a feeling maguro, the A5 Wagyu of the Sea may be back on Mike's plate again someday because as we've discovered the best maguro sushi is ONLY in JAPAN if you liked it click the subscribe button and watch more of my series only in Japan check out my second all live streaming channel ONLY in JAPAN GO see you next time. Mata ne~

Channel: ONLY in JAPAN

Views: 346,893

Rating: 4.9344263 out of 5

Keywords: Only in Japan, Japan, sushi, maguro, tsukiji, toyosu, sushi zanmai, tuna, steak, tokyo, fishing, otoro, fatty tuna, new fish market, tokyo best sushi, all you can eat sushi, buffet, mike chen, strictly dumpling, john daub, why tuna costs so much, auction, new year, すしざんまい, 寿司, 海外, tuna auction, tokyo new fish market, mikey chen, beyond science, how to order sushi, bluefin tuna, honmaguro, blue fin, Kiyoshi Kimura, sushi king

Id: OsESvYZt4wY

Length: 10min 43sec (643 seconds)

Published: Sat Dec 29 2018