McDonald’s SAMURAI Mac Burger & 22 Course ULTRA Luxury Japanese Surf & Turf Kaiseki Dinner in Tokyo

Right now I'm in s now hoodie and this is an establishment that has been run by the same family for over 230 years and Yoshi is explaining to us about the different types of soba, apparently there are many different types of SOA. He had never seen this before. This is a white soba. It is made with buckwheat core and that is what makes it look white. These were the SOAs that were presented to the imperial family in the past and only the upper class could afford this SOA and Yoshi's son's family. his family has been making it for over 230 years and watch him slurp, watch him slurp right there so he doesn't dip it all in the sauce, which was a big mistake he used to do all the time, just the bottom half, the texture is incredible. and this is also part of my cuisine, traditional food that has been created in the Tokyo region and this is how they are spread because it would be considered an elegant way of sipping and you have to sip the sauce a little sweet and a lot of beautiful mamy flavor but It does not hide the sweetness of the needles at all.

This is absolutely shockingly good. The mouthfeel of this SOA is incredible. It's so soft again. You would never think this is soba just by looking at it or even. When trying it I get like 40 of these, it tastes almost fancy. I can see why this will be reserved for the upper class in the past. The second SOA box is entitled. Oh, it's green, so this is Centum SOA. Look at it and you can see. the little green flecks on the noodles are just as soft as the last one and shiny, it's so pretty to dip the bottom half in the dipping sauce M, the texture is springier than the last one we had and it has a beautiful subtle floral aftertaste and just like the last soba, it has that subtle sweetness, this might be the best texture of any SOA I've ever had, chewing on some of the strands, without the dipping sauce, it's so sweet it's like you're slurping down the best SOA in the world while you walk via a garden cenum SOA is one of my favorite things in the world, so this is the hello, is using the outer parts of the 8020 racial buckwheat flour.

I just want to try so B on my own without any dipping sauce, here it is less springy in texture than the last two, firmer but chewier, it tastes more like Al Dente until almost in terms of texture and dipping sauce. Yoshi's son said you can mix the daon with the scallion, it's just a different kind of delicious. it's more like soba at best it's really good this is the fourth type of soba and it's very very thick it looks like it's about twice the size of the previous one so we had this is a very firm very chewy. strands of SOA noodles this one I feel like you taste the saddlebag more, it chews well the texture is very very good I like it I like thick noodles that's spectacular Yoshian recommended trying a hot SOA he recommended this one with a giant hakak clam inside and you can choose any of the four soas we just ate, oh that broth is delicious, you taste that amazing seafood flavor of the Dashi, the slight sweetness of the soa is still always present in this broth.

A little bit of vegetables here and when you eat noodles in Japan you have to slurp, which is a sweet clam, the fish is acular slurt, this is really interesting, so they used the water that was used to cook the soba and it's called SOA, which It's SOA. Water that has all the nutrients of the soba is boiled in water and the water is poured into the dipping sauce glass that is full of Dashi and all that great flavor of dipping sauce and then you just drink it to taste that delicious Dashi , the soy sauce there. a lot of flavor in this this is good for me i will drink it all the time M that is pure liquid flavor right there i have a little time between soba and

dinner

since it is my last day, visit the local McDonald's and see what's on first new some sweet and quite sour white grape soda so a couple of new things I've never tried before on the menu one is McDonald's they now have churos and then a double beef

burger

with soy sauce and this is really great, like burnt garlic sauce, so this is one of the best sauces McDonald's has ever created.

This thing has tons of garlic in it. As soon as I open the sauce, I smell the garlic right away. It's a little sweet, it's also a little bitter. This is a 10 out of 10 sauce. McDonald's just came up. here, yes you know Citron sauce has nothing to do with this double beef soy sauce

burger

, it's a beautiful pair of bee burgers with cheese in the middle, this is a masterful work from McDonald's and in this burger There is a spicy soy sauce glaze on both tops. and bottom buns the burgers are tender they are delicious they are juicy you may need to dig into those burgers so easily you can tell right away that this is a juicy burger a little bit of onion to make it crispy the sauce is a little sweet a little smoky , it's a burger with a lot of cheese, it's such a big burger, I think it's absolutely spectacular, so the churl is quite toasted on the outside.

Oh, it looks like Nutella in the middle, it tastes like Nutella in the middle. I think the filling is good, it has a lot of chocolate flavor. very bland this thing tastes like it's in the microwave it's pretty stale on the outside inside it's very very soggy every time I go back to Japan I always have to check out the new items at McDonald's Fantastic Burger even better sauce it's so cool TR, okay. I'm going to finish, I'll take a little break,

dinner

will be a lot of fun. I'm here at Kao Toyota and tonight there will be a

kaiseki

meal that will include both land and sea and everything in between, and there will be two chefs working together.

To bring this banquet one is Toyota Sun and Takarai Son is making the sushi, so this is a pleasure and right now the chef is cutting a giant piece of tuna. I think it's the biggest I've ever seen in a restaurant. It weighs 20 kg. about 50 pounds of tuna, you can see all that great marbling, oh how beautiful, fingers crossed that whole tuna will be served tonight. The appetizer will always be very fresh in season and this is also from my kitchen, so many ingredients are used. from the Tokyo area, since the cherry trees are already blooming in February, here the number one dish is Fugu meat and Fugu skin with a little Nori.

Wow, as soon as I put this in my mouth, you get that beautiful Nori aroma with that delicate Fugu. a local mountain vegetable that I will eat all week. They have peel, first of all, the cucumber is a beautiful size and it's sweet, well, spicy, a little bit of sweet missile sauce on top, that's so good. Next dish is bamboo clam seaweed and a smooth Dashi broth, the bamboo is delicate and crunchy, wonderful smooth flavor with a little hint of earthiness and nuttiness. The broth is so good. Light broth with the flavor of bamboo and seaweed and a little sweetness from the Yuzu clam touch. or a hint of citrus in this too, oh that's amazing.

Sushi dishes, squid, firm but tender, a slight sweetness, a little touch of brine, that stuff tastes as beautiful as it looks. Second piece of mackerel with spinach. A little salt and a little citrus, oh, that's pure butter, melting your mouth. the citrus really balances out the macro fat. Follow it with a piece of ginger, it is much more intensely spicy and vinegary and other gingers I ate before the next dish are leftover fugu, so these are parts of fugu that are not normally used, including the mouth. like a Fugu color, I think it is delicious, it is enhanced with a little soy sauce, I think the meat is firm, very flaky, extremely soft and clean too.

I'm really excited about the necklace this thing is so greasy and nice I think the color is a very underrated piece of fish this is fugu's head here I see some skin this is the mouth area right here wow this is cute and a jelly toy look at that see all that beautiful collagen just under the skin this tastes almost a bit like Pig Trotter, a ton of collagen, very very nice, then sings again Sushi,

surf

tongs, sweets, very , so cute, oh my gosh, that's so good, it's definitely different than the

surf

clips I had in the US, you know, the red triangle.

This is nothing like that, more delicate, tastier, it looks so beautiful, it's outrageous, it's a giant freshly boiled Prime and then inside they grind Le, which is shrimp, and stuff it inside this PR, so this is just all kinds of extra sweet this is really interesting it's tofu without soy so it's something that monks used to eat and make a lot so it's actually just milk and sesame over a sweet sesame sauce that It's so creamy it's like a creamy sesame. pudding almost the sesame flavor is very intense, that is a very good thing. Next is a special Shad fish gizer, one that is very prominent in itom my hunting in Japanese, it is known as kohar and has very distinct flavors and the preparation of this fish and is quite complex, so it is necessary to debone the fish , you need to fillet it, marinate it and vinegar and salt to cure it and the process really tenderizes the fish, it's a little salty, a little spicy and it's so beautiful with its shiny silver skin the next dish Hand Rose stuffed with olive oil and a little of salt sprinkled on top, oh my, how sweet and creamy with that beautiful smoky roast, the flavor of the nori in the creamy richness of the wound, so well balanced by the rice, it's one of my favorite things.

In the world, this is amazing, each plate is so beautiful, open, has a subtle smoky flavor. Unagi, there is Japanese yam with a little Yuzu on some vegetables. A smoky touch of sweetness. The yam is delicious, very soft and creamy, with an explosion of citrus flavor. from the Yuzu that Yuzu is so good with the amazing yam this is a giant piece of tuna that is theena and that is pure butter, a little salt, a little citrus and that of

course

also comes from that giant pizza that is so beautiful they expertly cut. in front of us, the way it broke into my mouth is something you don't normally expect you to do.

Still reliving that bite in my mind right now, this is the ultimate turtle that they quickly blanched in water and then put away. let it sit and cure a little i've never had it like that before M oh that's incredibly good, that's a really rich, buttery slice of tuna that melts in your mouth. I feel like with that piece you get more marbled flavor, man that's crazy. It's one of those bites that's hard to describe, yes, it's greasy, it melts in your mouth, but it's very hard to describe, it's more of a sensation you get when that thing dissolves on your tongue, almost like a meal.

Euphoria, so to speak. That was an experience, the next dish, look tempora, have some shrimp, mountain vegetables and white fish, so compared to the Tempur I had last night, you can definitely try the beaten egg, the one I had yesterday was much lighter , but that doesn't mean it's heavy. it's super light and it's just a preference, the last one is ridiculously light. The white fish is stuffed with Tom and also adds another layer of creamy richness. This is almost like a delicate white fish egg sandwich. The next piece is anago and this thing is quite intense at the beginning. everyone let me eat it very very soft but the story is the sauce that is on top of the anago so this sauce is made with sweetened soy sauce and anago gelatin the original sauce and the original container were made more than a year ago and what What they do is they keep adding to this container of sauce, they said um, during World War II, when they were escaping from their house, they grab the container of sauce, so the sauce has survived two world wars.

The First World War, that is a sample of History right there and history. It tastes delicious, so this is really interesting, a pumpkin bun, the pumpkin is pickled a little sweet, very vinegary and served with a tomago with nori rice and sesame inside. Wow, that is a very different tomago from the one I have tried, very delicious and finally deserves a fresh strawberry one. more dessert, this is a Shir tamako, which are small white and soft balls, they look a lot like Mochi, but they are made of Shir tamako flour, which makes them much softer, they are soaked in warm red bean sauce.

Yes, this is absolutely amazing. I don't think I've had this beautiful way to close before, where it's not only been an amazing kisaki meal, but also this whole experience learning about my cuisine, different Japanese foods like Babi fish cake. I feel like this trip has not only been incredibly delicious but also very educational, very fun. I love learning about food. I love learning about the history behind food. I always said that the best way to get to know what a different culture really is is just by taking a bite and it has been an incredible experience for me to be able to eat at all of these establishments that have been around for over 100 years, but in some cases hundreds of years, and As always, all the places I listed below for you, thank you all. so much for watching until we eat again see you later