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  • In this video I am going to take you guys

    今回はみんなとちょっと特別なウニ体験を紹介すっぞ

  • on a super rare and unique uni experience

    銀座でだ

  • in Ginza. Alright, I'm so excited about

    よっしゃ、早く行こうぜ!オラ何ヶ月も待ってたんだ!

  • this I've been waiting for months. Let's go!

    てな訳で、今日は他にはないウニの旅に連れてくぞ

  • So today I'm taking you guys on an exclusive

    店は寿司さいしょ

  • uni aka sea urchin oddessy at Sushi

    このイベントを予約するのはすげぇ難関なんだ

  • Saisho. It's super difficult to book a

    フェイスブックで不定期にアナウンスされるからな

  • a seat at this event since its announced irregularly

    しかもアナウンスしたらしたで1時間もしねぇうちに埋まっちまうんだ

  • on their Facebook page and when it does

    だからオラはこんなに興奮してんだ

  • it gets filled in less than an hour that's

    この人がマスターのシェフ・さいしょ

  • why I am so fired up tonight. This is the

    今シリアスな感じだけど

  • master chief Sashio. he seems serious

    優しくてすげぇお茶目な人ってのがすぐにわかるぞ

  • right now but you'll soon see he's super

    オラ達が食うのは13,800円の飲み放題付きのセットコース

  • chill and silly as a pink pickle. So this

    銀座の寿司コースにしてはかなり優しい値段だと思う

  • is a set dinner course with all you can

    しかも飲んべえにはかなり嬉しい

  • drink for ¥13,800 ($125) I think it's

    カウンターにそのまま刺身を乗せてる!

  • fairly reasonable for a sushi course in

    コースに含まれるのは、刺身と寿司17、

  • Ginza and if you're down then get your

    もちろんその ほとんどウニだ!

  • drink on. They just set the sashimi right

    それぞれの素材の背景をきっちり説明してくれるのはクールだろ?

  • on the counter. Our dope course

    この乾杯の後から、ウニ祭りの始まりだ!

  • included sashimi and 17 luscious pieces of

    「楽しみましょう!」

  • sushi and of course mostly uni.

    すげぇトロッとしてる、九州の醤油

  • Isn't it cool how he explains the

    普通より甘いんだ

  • background of each ingredient. After this

    これは普通の醤油

  • Post Malone kampaii then my uni going

    これはウニの前菜ってとこだな

  • psycho. Let's have some fun. Look at

    これデカくねぇか?

  • that it's so thick it's from Kyushu. It's

    バターみてぇに柔けぇ

  • suppose to be sweet. This is just regular soy sauce.

    ちびイカくん〜

  • Alright this is like the appetizer to the uni look how big this piece is.

    口ん中で弾けて旨味爆発だ

  • It's like butter-soft, it's like little squid.

    木箱に綺麗に並べられたウニはすげぇうまそう

  • hmm!!! It just like pops and explodes in your mouth.

    でもマスターが黄金のウニをシャベルで豪快に掘るようにすくって

  • I love how neat the uni is laid out in the

    白い米のキャンバスに並べていくのはもっとうまそう!

  • wooden trays. but even better is how swiftly the master goes to work shoveling

    ついにマスターが完成させた!

  • the golden uni onto his white canvas of rice.

    愛たっぷりのたくさんのウニは店内にいるたった10人のためだけ!

  • Finally! The master is done all this love for only the 10 people in the room.

    オラもウニ食えるし、彼女もウニ食えるし、

  • You get a uni, she gets a uni, we all get uni!! Look at how it beautifuly

    全員ウニが食えるー!

  • glisens. ahh, its so fresh and sikly! I love the delicate taste of uni. It's

    この輝き!!!

  • like on of those things that doesn't compare to any other taste in the world.

    新鮮でなめらか〜

  • If you never had uni before you gotta come here and try it.

    ウニの繊細な味わいは最高だ

  • And #2, also unlike what I'm used to the harder and sharper rice paired well with he melting uni.

    世界でこれと同じ味のものなんてないんじゃねぇか

  • There best friends! hmm!!! And he just served aoyagi.

    ウニを食べたことないなら

  • It's must be like a clam mussel but it almost looks like a hotate.

    ここにきて絶対試すべきだ!

  • Very intresing and very good.

    二個目!

  • Blue fin tuna!!

    あとオラが慣れてる寿司とは違ってさ

  • hmm!! wow it just melts in your mouth that's amazing.

    シャリが固めでシャープな味わいだから、滑らかなウニとすげぇ合うんだ

  • Bluefin tuna. Japanese people say akami red part red meat.

    こいつらはベストフレンドだぞ

  • In this I made it torigai, It's kinda shellfish. Its only spring special.

    これは青柳だ

  • This one I rub it. In spring it's shellfish season best season now. Ohh

    貝柱的なやつだ

  • shellfish is aromatic. hahahaha!!!

    パット見ホタテっぽいな

  • shellfish is (inaudible)

    変わった味だけどすげぇウメェ

  • This is his favorite.

    本マグロ!

  • It has a really interesting texture it a little chewy but then it has really

    口ですぐ溶けた!

  • like smooth and silky texture. It's so rare that you don't eat it raw

    うますぎ!

  • you usually eat it as boiled. So this time it's a lot sweeter.

    Q.一番好きな寿司ネタはなんですか?

  • And more uni!! Let's eat this and another round of sake. Can life get better than

    本マグロかな

  • this!

    日本人は「赤身」っていうんだけど、赤い部分ってことね

  • Wow, it's dangerously good. It's a little bit sweet and it''s super fruity and uni.

    あと、次に握るんだけどトリ貝もいいね

  • hmm~ best night ever!!

    貝の一種なんだけど、春に食べられる特別なネタなんだ

  • Look at him go, the master going all samurai on the marbled Kanzaki beef.

    これは好きだね

  • Time to finish it off by kissing it lightly with a torch.

    春は貝類が一番美味しい季節なんだ

  • Uni as you know means sea urchin and niku means meat and uni and niku combined is

    「セルフィッシュ?」

  • Uniku!

    セルフィッシュは「わがまま」だって

  • Holy mother of dam the meat just melts even just tastes like flame broiled

    これは「シェル」フィッシュ!

  • aspect in the uni on top with a combination of meat it's very like a

    これはシェフの好きなやつ!

  • refined taste, and look he has a patent for Uniku

    すげぇおもしれー食感

  • Alright what do you guys think?

    歯ごたえがあるんだけど、スムーズで滑らかな食感で

  • To see more of my adventures in Tokyo hit that subscribe button.

    実はあんまり生では食べられなくて

  • and I'll catch you guys in next one

    普通は火が通ったものが流通してるんだ

  • The End

    これは普通のよりも甘みがある

In this video I am going to take you guys

今回はみんなとちょっと特別なウニ体験を紹介すっぞ

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B1 中級 日本語 すげぇ 寿司 うま シェフ 刺身 マスター

$125 Exclusive Japanese Uni Sushi Restaurant in Tokyo Ginza

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    Summer に公開 2020 年 12 月 26 日
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