Shocking Japanese Food!!! LIVE Sashimi & Monk Fish! (Sorry Peta)

they just cut it up immediately while it's still a

live

, oh my goodness, as a culinary destination you could say Japan has a lot of variety, the same place that offers you matcha desserts, mochi balls and gold dipped ice cream, is the same place that offers you

sashimi

. So fresh that the IT provider's boss is still breathless as he watches you eat it. He had never seen anything like it. Nowadays it's all about extreme Japanese sea

food

and these chefs don't relax, oh oh no, with dancing shrimp, oh my goodness. one of the most terrifying sea creatures I have ever seen, it looks like the villain from Finding Nemo, so start writing your offended comments now, today we are going to face extreme Japanese

food

in Tokyo, right next to me there are stairs which lead to a basement where isaka is sold. zukuri this is a

fish

that is basically prepared and served while it is a

live

.

I want to know if this is just a translation problem or if it's like being alive, alive, let's discover parkour to be honest. I have no idea what awaits me. All I know is that some locals eat this without batting an eye, so I'm here to do the same. We're in this isaka's basement right now. Me with my friend Doki, can I shake your hand? Yeah, okay, okay, the

fish

is in here. we want it to look like a big, fat mackerel, he's going to take it out and we're going to immediately take it to the kitchen, okay, there it is, so we have wow, it sounds like someone is hitting themselves, uh, euk is preparing sashini made of seafood alive, the practice is banned in Germany and Australia, all I know is that they told me we have to be very fast while eating this, he is removing the skin, cutting the fillet, put it on the plate, oh my god, honestly no had. idea of ​​what was going to happen before we came here today this is so fresh it looks like it's panting from time to time oh my god i've never seen anything like this i mean it's a beautiful cut of Cheers Cheers M chewy and little greasy.

Very unique moment and unique experience for me, my goodness, you can see these beautiful striations of the meat, whiter inside, red, the skin has its own texture a little firmer, like a sweet soy sauce in the middle, which It's so delicious. I'm going to try one more pickled one here, oh, I just absorb the taste of the sauce, some are salty somewhere a little sweet, but the fish itself is the freshest fish I have ever tasted in my entire life, before Send me any hate mail. please wait, actually there is more, we are here waiting for a special dish ODI EBY is a form of tiger prawn

sashimi

that are still alive and can move while you eat them, basically it means dancing shrimp, but they are not dancing right now sir , join me. these are shrimp dancing shmp dancing they need music so listen I'm not going to eat you we want to see you you're alive and then I'll eat one of your friends even your friends you're red they're dark, I've really gotten to know this one, I don't want to eat it, we're trying to show him, oh my gosh, so right now he's peeling the shrimp, the main thing about the shrimp is that they're alive right now.

You squeeze the head and then what's left is the shrimp tail, put it in some sauce and then eat it, okay, oh I'll show mine and you can see me, oh Jeepers, okay, very slippery, very cold , squeeze the end of the head. essentially still alive, oh that's really good, the shrimp are sweet themselves, they're a little bit chewy, they give it a nice firmness, good flavor. Wow, they have a drink here too. What I like about the drink is that when they fill it, they fill the top until it overflows. towards the bottom is that the right way, lastly, we have sea urchin right here, known locally as oi, fishermen harvest the fleshy Insight sea urchin, it has a distinctive polarizing flavor that people either love or don't love, You've seen it on top of sushi, but here you just have a ton of it, a little bit fishy, ​​a little bit, a greasy, salty livery metallic taste coming out of it and you know what you have to do between bites, that's just J.

The next place we're going to is a very unusual no. typical in all fish and I promise you that it is already dead let's go your body and your mind a New Day brings new possibilities and much less Carnage right now I am heading to Pride fish wholesaler this place has everything a restaurant a market and even fresh oysters p p kak , what a sauce, oh, do you speak English, no, you can try these giant crusts on the spot with a pinch of lemon, if you choose right now, I'm looking for the biggest one I can find, there we are, that's pretty good, it's going to break. open right now oh no, yes, yes, yes, oh, this thing is big.

I'm happy you're so excited. It's so cute. Guys, look at the size of this big, sticky, soft oyster. I can not wait. Here we go. It's delicious. I feel like I just got one. a bite of ocean right there and then you have to chase it with a lemon here ah it's like a very soft and tender texture like a big dough in your mouth very oceanic thank you, thank you very much, don't leave me, I'll get out of the shot no, I'm, you know what I'm doing now for the reason we're here, in this box is an angler fish, right, Japanese

monk

, unle unle oh, what the hell did a raccoon get in here before us?

What happened here, oh is that ice or slow oh oh friend, it has a huge mouth here oh wow, we can turn it around oh yes, this is the liver,

monk

fish is most appreciated for its liver, but since we have it all here, Kevin isn't going to let him go. to waste oh Jaan hello hello end what is this part for? are these the boobies bye bye head you eat this eat this it's good it's good oh friend you eat it all good it's good tasty I came here today thinking we're just going to eat this liver and then he went to town cutting up every part of this fish , can be cooked in many ways.

Kevin starts by preparing the liver, boils some water, adds sake and then lets the liver boil for about 6 minutes, then fried monkfish, monkfish fillet, stomach, head meat. everything is covered with flour and fried for a few minutes, wait, you have chopsticks, why do I do it? Thanks, this is the liver of the monkfish, without a lot of strong seasoning or anything there, let's get a nice big piece of this spicy orange. radish, put some chives on it, this is some kind of citrus flavored soy sauce, very common here and honestly, it's a strange looking fish. Look at the fish again right now.

I find it a little scary what I try to do when I eat something a little. strange like this outside of me my comfort zone is just trying to imagine what the people who like it like oh it's not that big I'm going to put myself in the local's shoes and see what's so good about this ready monkfish liver oh oh , is that? That is the fuagra of the sea. It's so creamy that it just disintegrates and crumbles in your mouth immediately. It doesn't have any kind of oceanic fish flavor. I'm going to get another one, okay, ready to go.

Oh, that. skills M oi oi buttery creamy smooth I love that it's rich and beautiful this is the prize part of the fish right here this is just a fillet just breaded and fried how do we eat this just lemon oh just lemon ready ready okay M, it's very thick, It's like that boxed fish I ate in Indonesia, it's a robust and hearty fish, but to me it tastes delicious, delicious, this is part of the hot skin, bro, come on, now we're entering the weird territory. it eats this super gelatinous greasy skin with some kind of fried bits on the outside I don't even know how it managed to fry itself you're going to eat well M delicious mhm it tastes good it feels weird like gelatin then up to monkfish Hot Pot all odds and ends Kevin sliced ​​before rejoice in a boiling broth full of vegetables a little bit of carrot a little bit of mushrooms a little bit of another mushroom a little bit of another mushroom a lot of vegetables that's all the instant hot pot we put it in there we go we just boil it and we're ready putting the vegetables without cucumber and then, oh, this is the funniest part, these sticky, slimy body parts of the monkfish, he got a little bit of each body. part and then with these beautiful radiant red gills on top just a pinch of Dashi here's the broth some hot pots have some kind of fire constantly burning underneath here they just boiled some vegetables and the fish in there and it's inside this super hot clay Olla M this is a sac of eggs or eggs is a sac do you want to see me okay okay thank you I'm like a sheet of meat slowly tearing the texture is so good so interesting these are the gills yes brother, remember those I'm an animal, the gills that were like bright orange, bright red, kind of dark brown, are now completely transformed.

Put some Pon P. The gills are dripping sauce. You're ready, cheers. M. It's like lungs, but some parts are hard. Those feathery parts of the gills are really tough, but overall I like it, man, thank you very much, boom, boom, from cute to milky. Japan has a surprisingly dynamic range of cuisine. It's not for everyone, but when you come here you will definitely find something. For you, what a day it's been, this is one of the most extreme single meals I've ever seen, not just in Japan but anywhere. I want to thank Ninja Food Tours for making this experience possible if you want to get up close and personal with local food. here in Tokyo I highly recommend Ninja Food Tours, they have tours and cooking classes.

It is the best way to experience local food in Tokyo for you too, if you are thinking of going to Vietnam soon. I recommend a company called one trip one. trip is the highest rated travel company in Vietnam, running north-south tours in major cities including Hanoi Nang Danang hoan and Saigon. You can experience Food Tours Adventure Tours and more for more information on a trip check out the links in the description below. I'll see you next time, a peace bomb, why can each of us still feel for each other? Why don't we feel for each other?

Can we still feel for each other?