You don't need teeth to eat that

Tokyo Japan, there's no question. It's one of the world's top food cities today

I'm taking you on an exclusive sushi journey where we're going to see the entire sushi cycle from the fish auction

- the tuna slicing

- eating sushi right out of the fingers of the chef

Get ready to witness the art of the best sushi in the world

Hey everyone, I hope you're having an amazing day, it's mark Wiens

I'm in Tokyo Japan, and I'm here with the hungry tourists on his best of Tokyo food tour. It's exactly 4:30 a.m.

Right now we're gonna go catch a taxi to the market

That was a mess

good morning, David morning, and we are

On our way to go find chef hero Sato who is a master Xu sushi chef

And he's going to be taking us into the market every sushi chef in Tokyo

visits this market every morning

to get fresh fish for the day

We met up with Chef Hiro Sato and we're now just walking into the inner market of sketchy market this is

This is where you want to be careful not to get hit by by carts or our trolleys

Oh, man, this is this is awesome. I'm starting to get really really excited

At this time you can see all of the vendors, they're setting up, there is a fresh catch of the day as in and

Every sushi chef in Tokyo has their own

vendor that they go back to over and over again, and so chef knows exactly where we're going oh

wow

Before we do anything though proper footwear is a must

Oh

and a cap

Okay, oh yeah, I'm fully totally ready for the fish market so nice outfit. Yeah

This is seriously a once-in-a-lifetime opportunity. Not only are we at an?

exclusive area

for buyers only at Tsukiji market

That is in the fest and the boots

And by the way Iggy fish market is the this is the biggest fish seafood market in the entire world, it's gigantic

All of a sudden we're entering into the Arctic chill room. Oh, this is the tuna room?

Oh, this is where the auction is happening

This is by far the most

Gigantic tuna I have ever seen in my entire life

oh

It's massive

If you ever eat the best sushi the best quality tuna it all passes through this market and this auction

We got bleacher seats I think that Bell signifies the start of the auction

So amazingly organized, but it just sounds it's actually quite soothing to listen to them

He actually like sings a song it's so methodical iterally

Just go fish after fish we spending a few seconds bird fish and just go down the line auctioning off all of the tuna

I

Guess so really quickly just to explain the tuna are auctioned and there are buyers

So they buy the tuna and then they bring it back to the fish market

Where they cut it and where they distribute it and sell it and then sushi chefs

They they go they have their own vendor that they

I'm sure they go to they're loyal to their vendor and

So the best sushi chefs have their own vendor who is one of the best buyers because they buy the best quality of tuna

And so that's just that's just a really really quick

brief overview of a little bit of how the system works

Unfortunately, I had to give up the hat and the vest, but we are back at the tuna king

All right, and this is also known as the tuna king women king they buy the best units in the world

These are the highest quality tuna in the entire world and

This is the part

I'm really looking forward to actually is when they're gonna start cutting the tuna and the tuna are straight from the auction

I'm just overwhelmed right now. It's so fascinating you're watching this he cuts up that to an end there there

So they know it's the exact move

They need to make they cut off the fins they cut off the head they cut off various bones

But they know it's so precise they know exactly what they're doing and there's there's no room for error

And as he's slicing up that tree no we got another another shipment was delivered look at the size of this

It's huge

142 kilos

Oh, Oh that is the purest sashimi you will ever have in your life

Right out of the carcass

Oh

That was just incredible to watch them slicing up those slabs of tuna they there's no room for error

They make slices

They can only make it or just one cut and just they literally cut that tuna like it's butter just straight through it

It's just such an incredible art and those guys are the best in the world

For anything very didn't going to have

a person

I don't got the goods endeth

This is possibly the greatest treat

You could ever have it's slimy and still kind of squirming around and all man. It does not get fresher than this

One bite

All the fur it's sweet and firm you can taste the salt water college all the sweetness keeps on coming

We trick

Chef's just killed me another shrimp, and this is our boat on trip. Oh

That shrimp literally almost has the sticky texture of peanut butter oh, but with like a a

sweet

Natural almost nutty taste to it

amazing

Hey don't talk New York today's number one

This one know what it was what it was

We have only John, thank you, oh, we're now at the best unni dealer

That's cutie market, and you've just given me a little taste. It's like dripping. It's juicing

That tastes like cream

It tastes like it tastes like ice cream. I had this tiny little perfect bitterness to it

balanced by a sweetness and juiciness

Old man, oh, that's insane

Yoshitaka zombie that done, here's the only King know anything

Just nothing better than snacking at the market

Chef Kudo thought those who voiced er vendor now all that is that is beautiful it's just juicing and dripping everywhere

Oh

Oh act like a mouthful of a few and that's melt in your mouth, that's juicy that's C booty

Thank you very much that was amazing that was amazing that was an

incredible behind-the-scenes look at ski Gmarket from the auction to the cutting to seeing the best the best quality tuna in the

world

What really strikes me about

Japanese culture in general is just how?

How they respect and take such incredible care of the natural products than the natural?

Natural things the fish from the fish all the way to the to the produce, and I want to say a huge

Thank you to chef hito sato-san for taking us around and also the hungry tourists for his amazing

Network and for setting it all up that was

Fascinating and I'm pretty sleepy right now. I think I'm gonna take a little nap

And tonight we have reservations at a very well-known very

Respected sushi restaurant, it's called sushi a lie

Okay, so this sushi restaurant is in Ginza, and we've just arrived it is

somewhere oh

Actually, it's in the basement of this building

Hello

This is just a little tiny sushi bar. This is amazing it and just our entire group is taking up the entire

Sushi bar there

When you dream about a sushi bar, this is the exactly like environment atmosphere that you would think of

okay, we're starting off with an eggplant and

Eggplant dish it's absolutely gorgeous with little flowers on top

It's so smoky and sold has this earthy thought at flowerless flowers okay, and the piece of tofu

Sesame I think that's like sesame to a 100

We've got some raw baby shrimp, and they peel this raw

And then he it was just amazing to watch him as he sliced them open with just absolute dedication and perfection

Both people died both. Are you bi?

That's insane

That is like

creamy sweet butter

Looper stunning as well like so clean tasting next up for gingko nuts

We're really really nice really like silky creamy

We've only had a couple pieces already, but one of the amazing things about this restaurant is just how

Incredibly clean they keep everything so he slices the fish, and then actually you have a bar counter

But then he places your piece of sushi he gives it to you straight

but he sets it on the

Higher shelf and then your lower shelf is reserved

Beautiful slab of wood reserved clear chopsticks in your napkin and your beverage

But kids kept

Incredibly clean next step is bonito

All the freshness of that

It's just shining oh

It has like a slight

Sweet almost bloody freshness to it so awesomely good

Yeah, this is a type of clam and a huge nugget of clam what she hands it to you to eat and you can

You can actually unreal the vibrant aroma of that clam before even though they gonna bite

Okay

Yeah, that's incredibly like stry and bouncy

And it's so like muscular

Okay next up we have a little piece of fish, which has been steamed in sake and this is a little beauty of a1 butter

Melt in your mouth

Well downsweep it it you got to get a close-up look at this you see all of that Tom away that that good

Boozy like head butter with juices in there

There's the perfect combination of

crunchy head and like suckin buttery slightly bitter

like head cream oh

Your next byte is monkfish liver, and it has it has an orange color to it

Oh, that's like custard no I forgot on that one to add the wasabi I'm gonna add the whole blob of wasabi on this button

Oh

Oh

Yeah, yes, that's for sure

They just have like different purposes. Ah this is a chawanmushi

It's a type of egg custard

And there's a little dab of wasabi on the top so you can kind of mix that mix that all around

There's like some it looks all that a custard is on the bottom there, and then there's kind of like some gooey sauce

Hmm, it's so light and just dissolves it you know they're pieces of fish on the bottom as well

The sushi has begun we are starting with a piece of flounder is such an expert at making sushi

It's even hard to like keep up with the camera

Oh

The balance is just insane and also when you eat sushi

Just eating it with your fingers grabbing it right from the chef