1 MÊS DE COMIDAS DE RUA BIZARRAS NO JAPÃO

1 MÊS DE COMIDAS DE RUA BIZARRAS NO JAPÃO

When I looked up what the most traditional food in Osaka was, I saw that it was takoyak, which I personally had never noticed in my life. I’ve never seen it. I don’t think it’s available in Brazil. I confess that I had higher expectations, but it’s worth trying. And look how funny. There’s a cemetery right next to the restaurant. Hey, man. This guy is a famous legend. Japanese street food. There’s a reason this place is famous. The tuna-rice ratio here is a joke. Take this mess. This mess from your firstborn. Here, take this. Take this. Take this . I think it’s interesting. The Japanese food that I had an idea of ​​before coming here is urumak sushi. But when you get here, man. I think that if you expect only this, you’ll be disappointed. I found something here that seems illegal to me. And I’m going to try it. Let’s go all out. One thing that I find interesting here in Japan is that they do a lot of crossovers of certain flavors. Just look at the chicken and sea urchin snacks. Opening the ostrona. The skill of the renowned. I have the feeling that if I saw this in Brazil, I would say so bad about the place that is doing this, my friends, today is the day of days, this is the dream of dreams, this is the culinary apotheosis of culinary apotheosis. There is no human being who likes Japanese food who does not dream of eating Japanese food in Japan. There is no such thing as me, and I am just another Latin American boy who likes Japanese food and who has an insatiable desire to taste sushi and sashimi. I came to Japan today to make this dream come true. Look, today’s video is extremely special because of the following: I will not only eat Japanese food in Tokyo and Osaka. Throughout my month here, I will pass through several cities because Japanese food varies a lot from one place to another, from one region to another. So I will try food from several places and I will go to the main markets in the main cities. So, my friends, I would say, go ahead, but since we are in Japan, I will say, people, I have already seen it from afar. Forget absolutely everything. We are now going to eat the cushicatso, the famous skewer here in Osaka. It has a single, specific and clear rule: you have to dip the skewer in the sauce. That is the only rule. that we have to follow I’m going to tell you too the smell is smoking the district I’m in that I don’t know which one it is let’s go with absolutely everything bro get a beer and put an arigatô too cool you know with all the respect in the world little frog of the crias tasty beer bro drinking beer at 3 degrees of temperature there’s no problem it’s too much this one here is ice cold it’s not at the level of Brazil no but no I ordered five random skeurers here also known as five random skewers for the guy to send here that it seems that this place is very traditional here in the city bro there’s no secret it’s the famous cat skewer little Japanese cat there’s a rule that I always value when I’m going to eat or not a place that is traditional if there are few tourists it’s probably because the place is very good and as you can see here your cousin is the only tourist here tourist not traveler and I don’t know what he’s going to prepare for me let’s go with everything excited but here look on the menu we have chicken neck chicken balls there’s garlic skewer there’s liver skewer and so on At first glance it may seem like just a little liver but Osaka is the capital of Ocono’s little liver because the literal translation would be grilled any way you want this one is a big liver I don’t love liver but it’s tasty it’s tasty for example if I were a guy if it were my father my father loves figure he wants quality I’m going to say something it may seem like sacrilege I’m from BH the central market right in BH it’s very famous for frozen liver I don’t like it I hate gel the liver there I found worse than this one this liver here I found more responsive there yours I don’t know if it’s half raw I don’t know if the idea would give you 5 five now we’re going with the muelão with a great grilled flavor that consistency of the gizzard isn’t my favorite but I’m confident there for the chicken chicken it will be different I wanted it to be better than the Liver 6.23 [__] this one here is the famous belly meat let’s understand we can see bandit of the moment you see I would give you yours maybe yours setão de lei well The other meats here are chicken, kind of random, so there’s no point in showing them to you, but this little chicken here is different from the same ones, see guys, maybe I got emotional, maybe I got emotional, but look what’s going on here. I found out here. Look, the little guy from GRE told me, “You have to put this ginger paste here , oh, chablau chablau. And then you also have to put the infamous mustard. Take, take, take this. Look, it’s one of the most famous ones here in this bar, which is nothing more, nothing less than chicken neck, bro. Look, the famous little mustard spread of the cousins, the little mustard spread of the colleagues. Let’s understand, my boss, 10/10. So I’m going to tell you something, a reflection I had here now. There are certain things that we say, like, I don’t like them, and we never revisit these things. I always told myself that I don’t like mustard, but I think I just discovered that I like mustard. 10/10. Champion, champion. Okay. all I do for you this mixture of ginger and mustard forget everything you ever thought of a good day guys now we are arriving at one of the most famous places in the whole world and just look if we don’t arrive at the right time look your cousin is giving the ox and old lady bezuntada your cousin is turning over there oh my lady forget absolutely everything oh let’s go with everything friends well my friends if there is one thing I learned in a short time in Japan is that my conception of Japanese food is very tied to what we did with it in Brazil right sushi saimi etc and such but when I looked up what was the most traditional food in Osaka I saw that it was the takoyak which I personally never in my life noticed never seen I don’t think it exists in Brazil maybe in very traditional restaurants it is so traditional for the Osaka region like for example the cheese bread is for us from Minas Gerais and it consists of this crunchy little ball here oh crunchy but it is soft because boy look I don’t know if you can see the octopus inside octopus cheese lots of chives and then it comes in this creque cracker here made of rice and basically it is a dumpling with seaweed cheese and octopus inside let’s try it I paid for three of these ah [__] shit my mouth um I paid for three of these exactly 3 I’m going to be very honest with you guys ok I don’t know if maybe this isn’t the best place I saw a lot of good reviews here I found it a bit bland what really gives it the tchan is the little piece of octopus inside when it comes to flavor flavor I didn’t think it had that much flavor no I’m really trying to understand why [__] I don’t want to be disrespectful right guys eating interesting go I confess that I had slightly higher expectations but it’s worth trying it it’s worth trying I would give it your 6 out of 10 easy tacoiaque is the name of the beast little octopus balls oh there’s an important detail which is the following when it gets to that dark sauce here it gets much better but without the dark sauce with the big sauce without the big sauce um good cost benefit octopus has an awesome flavor my friends my friends now we’re going we’re getting here it’s time for dessert come here to this subway station because it has one of the most famous tayque in all of Osaka and then you ask me Miguel what is tayque? This Japanese sweet here is made in the shape of a little fish and its dough is kind of soft and very similar to maniring, it’s delicious, it’s dough very similar to waf I think and man I just had an absurd culture shock that I found really cool is the guy just to give you some context here in Japan is they mess around with the currency a lot the note is big, it’s 1000 yen but there’s a lot of currency here and then I went to leave him the 1 coins as a tip and then the guy looked at me with a scared face no no no no I was like man eight yen coins one yen doesn’t give you anything it’s like it’s just good for bothering and the guy said: “Don’t take those coins there.” Then I was like, [__] anyway, I got this one here, look here so you can see, I’m going to open it, I got two flavors for us, okay, I got the first one, which is cheese, which is eaten a lot, and the most famous of all, which is azuk, which is made with beans, let’s open them here, so we can understand, this one here is cheese, look, cheesy guy, huh, I’m an expert in cheese, bro, what’s this, man, really good, like this, man, my God, I don’t know what cheese this is, but it reminds me of catupiri, 743 times better, I don’t like catupiri, but its consistency is very pasty, it tastes slightly like milk, a cheese that’s more sweet, yum, really good, 10 out of 10, I want to see the one with beans, you know, my friends, now the time has come, now that they’re here, I’ll tell my mom, the beans, look, this one here is the flavor of azuk beans, these beans, the flavor of beans that you can see, I don’t know if you can see there, but there are even some berries that are a little whole, it’s a sweet bean paste, they cook the beans slowly with sugar, one thing I’ve learned in my travels around the world is that you can make a delicious dessert with beans, if this one is better than the cheese one, I’m going to drop everything and move to Japan tomorrow because the cheese one [__] yum, it’s not, it’s not even close, it’s tasty and all, but not this one, poor thing, I should have eaten this one first, this one is true cool I would give you 5,749 there but the cheese one is 1000/10 cool cultural but that’s not enough but everything I ate in Osaka was a preparation the great highlight of my time in the city it was time to get on my bike and go to the place I was most curious to know well guys now you guys get on the back of the bike because we’re going to eat the most legendary tuna in all of Japan let’s go there in the middle of the chaos of the city far from the center there is a man the legend of Japanese cuisine a chef who doesn’t use a stove but an industrial blowtorch his name is Toio his kitchen is an improvised isakaia in the middle of a parking lot but you know what makes this place a gastronomic temple it’s not just the taste of the freshly grilled tuna cheek it’s the spectacle the fire the sweat the sound of the blowtorch cutting through the air it’s Toio dipping his hand in the ice water smiling like someone who challenges and plays with fire itself for over 30 years he has been serving simple dishes but with soul after all in the kitchen and in life doing the simple things well It’s the ultimate level of sophistication, my friends, and finally, after more than 45 minutes of biking, we arrived at the famous one. Look at the line, man. It’s going to be worth it. I’m sure that when it’s like this, you forget about it. I’m excited. Forget everything. Look, man. It’s wonderful. Not even two minutes of line. We’re going with absolutely everything. Look here. Thank you. Look here. Hello, hello. It’s packed, but apparently there are more foreigners than Japanese, but man, look how wonderful the universe is. Man. I got a VIP table here to watch the master prepare. Friends. All I can tell you is that today I’m going to make my dream come true. Master, man. We’re going to eat from the hands of an absolute master. Here, here it works. You get your little thing. Your little track. Look at the little paws. Look at this, people. All the respect in the world, for the love of God. My Jesus. And look how funny. There’s a cemetery right next to the restaurant. Look, everyone is silent, waiting for the big moment. You ‘ll see it soon. My God. from the old sky oh beauty I have never in my life seen such a beautiful tuna like this our bro I will leave money here in a satisfactory way calm and peaceful no bro today is the day to make dreams come true and to make dreams come true sometimes we have to spend money that is the truth it is true bro this guy is a famous legend legend of Japanese street food and what I think is the coolest is that he makes a point of celebrating everyone when I got here there was like a little Thai girl who was celebrating her birthday he was like: “Conratulations capunc saying thank you in Thai.” I even ordered a bottle of wine because of [ __ ] bro, forget everything, look there for you to see, he left the middle of the preparation to take a picture, bro, he’s such a rare piece, bro, oh man, what a cool guy, bro, in the meantime, guys, ours has arrived, one of the dishes we ordered has arrived, we’re excited, bro, see [ __ ] the guide has arrived, a little eel for us, let’s get to know it, let’s understand this joke, well, guys, the time has come, no, and you can stay calm there, look here, look, we ‘re going to put the baby sauce on, which is not baby, choyozão, I don’t like it very much, thank God, this here This week’s guide is just the starter of the starter because we came here for the famous one, but just touching the eel shows how soft it is. I don’t know if you can see it shaking. Well, it looks like it comes in a sweet and sour sauce. We’ve already dipped it here, bro. It’s very soft. I swear to you that you can break the guide. You can break the eel with your tongue. Even a toothless person can eat this, man. If the eel, which is a completely secondary dish here, is this good, guys. My Jesus Christ, man. No, man. I want to show you. I’m going to press it here to see how it breaks apart, man. Oh, man. All due respect to morals here, man. No, no, no. It’s very soft. You can’t even feel your teeth breaking through the meat. And the taste. The sweet and sour taste. With that little show on top of it. I’m going to order another one. [__] Man, it’s 11 out of 10. Once, no, no. I want to see when the tuna cheek arrives. Stop. normal machinery the time is coming the people here are already on the lookout bro let’s go with everything very good bro this guy is a genius genius marketing genius he knows what he represents for Japanese street food he knows how many people come here for the show he puts on look here it goes on and on bro he is brilliant bro he is a marketing genius marketing genius and as soon as he finishes making the barbecue he shouts: “I wanna do my best until I die” right so I I will do my best until the day I die like you want a better example than this right of everything overcoming hard work the evil that does mainly right this is a guy who has been doing this for years and years and years and nowadays it is super hyped right because of Netflix social networks and everything else but like that um sensational sensational well my consecrated ones as you could see now it is time for the master’s signature dish right so let’s check out here the famous the infamous tuna cheek here oh flambé as you can see I will try it without a show first but without a doubt much less tender than the delicious flambé flavor you know what I find funny like that I think it has a less fishy taste than I imagined it would have I want to understand this joke here with showos let’s see hum obviously it’s very tasty very fresh I feel it has less fishy taste than I thought it would have it’s because the fish here are of such a high quality level that I feel like the flambé took a little bit of the tchan like that right but we ‘re also going to try the raw fish without flambé and I can tell you that no bro very tasty I confess that I preferred it but I would say there nine out of 10 absurd quality in the show it’s even better sensational good guys the badass is here the big tuna is here I’m going to give him a beating here at the M show I’m going to tell you something ok if you know a Japanese restaurant owner and you see that he puts little tuna little salmon in the sushi you think no one is watching right I can see and those who like Japanese can see that you put a lot more rice this here What’s going on guys, there’s a reason this place is famous. The tuna-rice ratio here is a joke. Look, this is the famous tuna- rice. Tuna-rice has more tuna than rice. Bro. I’m excited [__] Let’s eat it seriously, bro. I’m feeling like Ratui. Right now, that thing is on. Look how interesting this is. The cousin puts a little bit of wasab inside . Look, I don’t like it. Just to be clear, but it’s the famous little chablauzinho. This one here, look, you know. You looked to one side, turned around, looked to one side and threw the room to the other. Bro. That’s what we do here. Look at this, bro. The ratio of this here. A guy who is so generous at this level of quality. You can’t tell me that you’re going to save money when it comes to your Japanese food and not put salmon and tuna in it. Your customers, no, my Jesus Christ, old man. 1000/10 ratui. Bro. Ratatui. That’s all I can tell you. It has wasab. I don’t like wasab and it’s amazing [__] Bro. God is good all the time. All the time. All God is good in morals friends, what way to end this gastronomic adventure if not with a legendary photo with the greatest tuna cheek master in Japan, huh? Kisses to you there with the photo good people we are here now arriving at a market full of Japanese food not only food but everything we can say like look at this bro sashimi we have here 1 2 3 4 5 five saimis for 3 in the deal huh look just for you to see we came here looking for a very traditional food from the region of Osaka look at the oysters bro I’m not the biggest fan for those who like it there look at the price I don’t even know if it’s a good price for But bro it’s meaty huh it’s meaty escalopes we’re going to come back here let’s go look a little more let’s understand a little more ah at the aguitado market aguitado market look it looks like it’s more of a market right people are already closing look here business I found here bro kitácia there you have it here too no this one here is soft with milk here you have here the macha one you have here the strawberry one and here the chocolate with maia bro There’s a store that I just passed by where I saw a sake kitcat [__] is that these Japanese people don’t sell small units, you know? Orange juice, how much is it? Hello, how much is this? Ok. 500. So the juice here is approximately 3. Tell me , do you think it’s worth it? Crazy, girl, look at the shiny hall. 2,000. It’s beautiful, huh? Man? This big market, man? The size here? Look at the king crab, look at the size of my hand. The size of the crab. How about we see if they have Konomiak? This one is the best. This one is one of the most traditional foods requested here in Osaka. Man, did you see the level, level, level, level of this cob? This cob meat? Then you forget everything, man. I ‘m going to sit here, look, in the middle, order a beer here. We came for the Bravo Konomiak. Hello, yes. If you smell a wonderful smell coming from a grill in Osaka, there’s a good chance it’s the city’s star dish. All you have to do is follow this perfect aroma and you’ll come face to face with it. with Okonomiak more than just a simple Japanese pancake Oconomiak is the symbol of Osaka it is a dish that was born from the creativity of the people during the most difficult times and has become a source of local pride the base is simple flour egg cabbage but the name says it all oome means whatever you want you can choose meat fruit cheese and even pasta everything goes on the grill mixed with skill and turned with precision people I’m here, right, admiring the guy making the condonomiac check out just this little cob meat here see if it’s good see if it’s right I don’t know if it’s not even in doubt it’s spoiled right too much fat maybe you’re crazy my brother guru jeez take this mess this mess of your firstborn here oh take take take take take take what’s happening here Brazil what’s this bro stop the machinery immediately look at the man’s face it’s a servant look look look look how he comes look how he comes boy there to finish off the infamous big-eyed guy see how he comes notice how he Oops there you are without leg the Zoiudo [ __ ] there hey calm down let’s go eat this little porridge just for you guys to see look here I have my little spatula here it’s chopping here we have the condiments just a little bacon here the chives here look look for you guys to see how it works here steam steam steam steam steam take this and then the correct way to eat this daddy there guys we have to cut this thing and then little by little piece by piece we put on the plate so I’ve said too much march on doll well guys let’s go right I already broke the oiúo in an excellent way sap I put here a little bit of dried squid that they had I also threw the chives the woman saw eating like this chives she said: “No no no chives on them” chives on them I’m putting everything here bro you know that the place of respect has to have many hiding places right so let’s go this is something that I find interesting right the Japanese food that I had the conception of it before coming here is sushi urumak but when you get here bro I think that if you expect only that you will be disappointed but with that being said the broths give a different flavor you see man I talk to you it’s that mix right cabbage a little bit of pasta egg pork dried squid I think it’s tasty but what really makes the difference is the sauce and I think the sauce gives it the tchan the chives too there are many flavors bro it’s a great complexity of flavors that are they complement each other very well I would say that you know they make a lot of sense together I would say that’s it bro um it has a little bit of sweet a little bit of salty consistency a little bit of omelet you know I think I would give it with all the respect in the world 8.5 8:5 calmly succinctly it’s really tasty and it has the crispiest little pieces you know 8.5 8.91 [__] approved friends mission accomplished you know the place is rock solid when you have this here look how to eat an economyk say not correct to mix them bro if the Japanese are not the Italians of Asia you go to Italy and ask for a pizza to have two flavors they tell you to be shit here if you ask to eat it the way you prefer with a spoon they tell you shit too which is the way it has to be my brother after days tasting the wonderful food of Osaka it was time to go Rome Kyoto the city with one of the most legendary food markets in all of Japan guys I ended up in the market that is perhaps the most iconic street food market in Japan only 400 years of history, a small thing, a quiet thing. I’m in the market, not fancy, look at this, guys. We’re ready to make extremely questionable decisions. Spend my money like a tourist. Look at this, don’t you have all the respect in the world. This place, so you can get an idea of ​​the relevance of the importance of the historical prominence of this place. It’s known as the kitchen of Kyoto. Kyoto is a city without access to the sea for many, many, many years. It was the only alternative, right? The emperors of the past had. The families of the past had to get fresh fish. Bro. I found something here that seems illegal to me. I’m going to prove it. Let’s go all out. Whoever has watched my teacher, people knows how intelligent people are. And since I watched this movie, I promised myself that I would never eat people again. And I’m going to break that promise here in a disturbing way. Today, I’m here now with Takotamago, which is a baby octopus with a quail egg on its head. Bro. I don’t know, I don’t know, but it seems sad to me. Look at this, guys, it’s the baby. The octopus has a quail egg that I don’t want to know how it got on his head and there’s this little stem here that’s clearly in a place he doesn’t want it to be and worst of all I paid for this here well but as you know it’s all in the name of entertainment look at this here bro the little tentacles well let’s bite his head here in an excellent way the aroma is extremely fresh look here consistency of the people wanted for you hottie the girl said I have to eat here because in Japan you can’t eat and walk which is disrespectful so oh my it’s a great shame that drinking people is so tasty it’s surprisingly good I’ll easily give you yours out of 10 this tradition the taco is a tradition that they say started in the 70’s 80’s to take advantage of smaller people you know in the past people didn’t eat so many smaller people so they stuck little quail eggs in his head and now nowadays it’s become a delicacy the right thing is here but hey man let’s spend money let’s spend money I’m extremely happy that food videos are becoming more and more popular You guys, I’ve always liked making food videos, but they’ve never had a lot of people watching them, you know? Since the Indian food video that was released until now has almost 900,000 views. It really seems like you guys liked it. So this video here is going to be the most epic in the history of the channel. Let’s go all out. Look at what I found here. Oh, baby sardine. Let’s try this game. Let’s understand. Look here. It has a strong taste, huh? The smell is naked. Baby sardine is the name of the beast. This one looks like it’s cured. So it even has a really different taste. Good kiss on the mouth. Well, guys. We’re here now with Dai Fuco. It’s this little sweet here made from glutinous rice dough. Just look so you can see its consistency. What’s the consistency? Funny, right? The way you touch it, when you press it, it stays. And then the filling, as you can see here, is sweet beans. Look what you do. You take the strawberry. take a bite, dude, who would have thought that sticky rice dough is sweet beans, this bean paste, right? And strawberries, dude, it’s like a I can’t find any parallel. I like the texture, which is very soft. It’s a sweet that’s not too sweet, and the strawberry provides a nice contrast, very tasty. I would easily give you a 10 out of 10, too. Very good, dude. I would eat this here. Talk about 10 of these, look, without being chewy, it ‘s chewy, but it’s easy to chew. You know, the sweet beans here from the Japanese are awesome. Very good, now, dude, the good things have to be said. The bad things have to be said, too. This place, despite being wonderful, is very overpriced. Just look, so you can see that we have this place. You choose three pieces from this infinity. Here, there’s sea urchins. They have everything you can imagine. There’s salmon there. Everything, everything, everything. There’s a lot of stuff, but three pieces for 1,000 yen, you give it as if it were almost a piece of sushi. That’s expensive, even for Japan is an expensive country, so you have to try to find something good there. Now, look at this interesting place here. Look at the cob beef, right? Japanese cattle here. Look, you can see a skewer is a skewer. It costs 3,000. One skewer is something that I find interesting here in Japan is that they do a lot of crossover of certain flavors. Look at the chicken petin with sea urchin, with foagra and cavear and truffle. It’s a variety, right? Man, like they don’t just buy chicken here. Chicken comab is also interesting. Thank you. I really like it. Man, you know, one shock I had when I arrived here in Japan was to see how much they value the little egg. Look, you can see that they make a lot of omelets. They have this tradition of omelets. You know, for example, that place that I showed you that was selling a lot of sushi for 1,000 yen. There was an omelet sushi there and apparently it’s quite popular. The day I chose an omelet instead of tuna, you can send me to the sanatorium because I really won’t be hitting the head right but look at this beautiful market people look at the little guy over there getting in there he’s not stupid as my father and godfather uncle João would say what makes the secret of a good grill the dirtier the more unhealthy it looks that’s the secret hey there boy look at this here bro hey there Cash and he hurt the baby look here see if this meat is good mariro guys but I’m not an expert on oysters no but if this isn’t a mutant oyster look at the size of this here my brother just so you have the reference [ __ ] the size of my hand I’m not the biggest fan of oysters now one thing that has to be said is that there are a lot of Japanese here in this market that is to say it gives me the feeling that it’s not just for English people to see you know it’s not just for stupid tourists it really seems to me like a place where Japanese people come to spend some time and eat a silly porridge but I’m going I’m going to end up wrapping it in a cube skewer spending the week’s money on it but we’re here right bro we’re here we have to if you play, look at this place of Maya, look how sweet this young lady is, right? She’s leaving here doing it lively and then they sell like six of these here for $5 and I don’t know but she gave it to me to try, well covered in Chamata. It’s not my favorite, really. I’m not the biggest fan of Mata. I understand the nutritional values, etc., but in a five out of 10, calm and calm. The great thing is that the maça here in this region has a city here next to Kyoto called Uji or UR, depending on it, and they are known as the city of the Maya, the best Maya in Japan. We, bro, I just saw here that I found the place with the price here. The people there that I paid 800 for are selling them for 400. Hey, bro, something tells me that this gentleman knows his stuff. See, look here, look at the size of this, my friends. Look how he comes opening the oyster there. Look at the skill of the renowned man. I don’t like oysters, but look at this here. This isn’t a big oyster filet. What’s up bro, it looks like a chicken breast, my dad is going to hate me for making that comment, but look at this robust bro, huh, robust, wow, if I liked ra, wow, guys, you know how it is, it’s 11:29 in Japan, that is, 11:29 at night in Brazil, so let’s go, what do we do? Try some sake, hello one try what’s up japinha was this cup here thank you brother this little cup here little suckling pig huh I even made Forevs’ hair stand on end very good bro very good very good good little sake to wake up nice in the olive oil good huh good huh what’s up my boss I huh let’s understand here look look at the color the flavor good guys it’s official we found it we got here look A5 the maximum level of fat marbling texture of deliciousness i want one please regular size look just so you can see look it’s a meat that has a marble and has so much fat that it stays here in the talent waiting for the time if it stays there for too long it will go away look boy how come it doesn’t have to respect this will officially be the most expensive skewer I will eat in my life most likely 10 is the price of the beast but once in Japan let’s go all out there babes look let’s understand there oh there the little guy showing talent good guys let’s go look its texture seems to be softer obviously just look at the layer of fat for you to see but it’s sinister, you know, bro, the texture is different from I think almost all the meat I’ve ever eaten in my life, a texture that feels like you’re eating the fat, right? Like, oh, it’s very soft, too soft, bro, you feel like you’re eating a big piece of meat and fat. It has a nice flavor too, yum, yum, very tasty, I think I honestly prefer a picaninha, a maminha, you know, I like meat more than fat, although fat has its place in my heart, look here and you can see, still very good, very good, I would give it an eight out of 10, but I’m definitely not going to pay 10 for a skewer like that again, but very good, guys, I’m extremely excited for this, it may seem like just a muffin that ‘s not very special, but the truth is that, as you’ve probably seen on the cherry blossom season channel in Japan, these wonderful flowers that grow on the trees and last for very few days, sometimes a week, a few days, so it’s a festival, it’s very important to Japan. During the spring in Japan, ranami takes place, the tradition of watching the cherry blossoms. Cherry blossom or Sakura thousands of people go to the parks to have picnics under the flowering trees food is obviously an important part of the experience including sweets made with cherry petals and it is also common to see sake and beer among friends and families and tradition says that if a petal falls into your food or drink you will have a very lucky year and obviously this is one of the most anticipated times of the year in Japan and then many years ago more than 1000 years ago they started using cherry blossoms to make sweets, to mix in food etc and I am here in a bakery that they say has the best sakura muffin in all of Koto and this beauty here I have never tasted anything like Shakuda never remember so I am excited let’s go all out it smells very sweet let’s see oh surprisingly more filling than I imagined very good you know what it is I think they put salt here so there is a mix of salt and sweet and it seems like I am eating something very healthy for a change but there are only these cookies here I do not know what That’s it, it’s a macadamia nut, but anyway, it’s really tasty because it gives a salty and sweet taste at the same time. Man, I’m going to tell you. You see, I didn’t eat anything bad in this market. I didn’t eat anything bad. I’m even going to order a caputino. Forget about everyone. Well, guys. We’re here now in one of the most famous markets in all of Tokyo. The one that used to be the largest fish market in the world, by the way. Nowadays, it’s changed a little. It’s inside a structure and then it’s outside. And we, man, have a lot of interesting little things, huh? I’m like a pig in the trash here. I look to one side and then I look to the other. And the smell of this place smells kind of sour and sweet, you know, look, there’s everything, man. There’s dessert, but I’m going to have some big sushi. I’m going to have some big sushi, but it’s full, huh? It’s packed. Look how interesting. One thing I didn’t know is that the Japanese, man, they love omelets. And here’s a type of omelet that they eat a lot. It’s even a sweet omelet. They’re fanatics with omelets. You know, it’s something peculiar. I’ve seen a lot of Japanese people eating it. sushi here which is the rice underneath and the egg on top I have the feeling that if I saw this in Brazil I would say man I would speak so badly of the place that is doing this but the truth is that it is traditional here in Japan right that’s why I tell you that Japanese food in Japan is neither better nor worse it is different right so the guys who started this thing right so who are we to say if it is right or wrong but the quality Brazilian Japanese food is like this right when you go to a cool little place that’s not it huh look at this frozen guide guys we have already eaten eel in this video here and it was I would risk hello hello I would risk saying that it was the best food in the video you see the eel of the uncle from Osaka man it looked like I don’t know what an angel look at this little papa hello here there this I think is Vieira right but as I was saying I am not the biggest fan of Vieira but I am going to taste this one here a tribute to my father my father is a great fan of Vieira and Osto so with that being said let’s go Hey guys, as that little boy from the old meme would say, mouth was made to eat, mouth was made to eat, here we go, salt, pepper, traditional, steam, steam, steam, steam, steam, bro, it’s been a long time since I ate scallops, this is true, the escalopes, as they call them here, are something that just look at the consistency and I found it interesting, look, and I think that this thing that’s shaking here is Sea Scallop. I’m not the biggest fan of Sea Scallop, but we do this, right, in the name of entertainment, and it’s also an honor, a pleasure, to eat scallops in the most traditional seafood market in Japan, right? One peculiar thing is that I felt at least four different textures two hours later, so I would say that it has a rubbery texture, you know, like octopus, in some parts, in other parts it has a slightly more sandy texture, and I will say that the flavor that catches my attention positively here is the butter with the choio, I’m addicted to choio, so like that, but then, for example, you say Miguel, you would eat another one, I wouldn’t eat another one, man, it’s a great pleasure to be tasting this here, but all the respect in the world let’s give it a six out of 10 I think that anyone who likes Vieira would love this thing here it’s very robust right very robust very chubby look that’s it man guys with dirty hands over there look look at the size of that crab leg my brother that’s it you’re crazy it’s 2.5 m guys look at the size of these animals here look at our Lady over here look at this little stand here of the guy from what I was hearing it’s one that’s been in the family for at least three generations and then they told me that what do you call this thing the tuna here the fat tuna look at this tuna here this sashimi I paid 500 for it look at the marbling of this joke let’s take it easy let’s take it easy let’s take it easy because I’m excited ok guys you saw there you saw the naipão of this thing really bro it’s a tuna obese tuna suckling tuna with all due respect here what do we have here I don’t know let’s get stuck here in one of these so we can understand hey bro I don’t I know about you, but if you told me that the great-grandson of the owner of the train is running the stall, there are three generations, bro, look, we’re going all out. Is it better? Or is it salmon that ‘s better? It’s hard. Look, now we’re going to put in the choião de cria. Choião de cria, bro. 10 out of 10. 10 out of 10. It melts in your mouth, bro. It melts in your mouth, my brother. I would eat a hundred of these. I’m not exaggerating. I would eat 100. Well, my dears, look what I have here. Now, we’ve already tried this one before, the mosche, but this one is very special because it’s made from the sakura flower. Look at this here for you to see. While the other one I had eaten was made of sweet beans, inside this is the sakura leaf, my friends, bro. It smells sweet. Let’s see, bro. How crazy is it to eat sweets from a plant? Hmm, there’s one. You eat it right away. A smell comes to your nose, very herbal, very herbal, very tasty too. Hmm, cool. I think I prefer it with beans, but I could eat more of this, without a doubt. Hmm, give me the your 10 o’clock o’clock is very good, let’s understand what we have here. The part of the market that is out there is dried fish. We have it here. It looks fresh, huh? I think this is not. I know, it’s cool. It’s fish. I thought it was Enia, man. I’m in love with Enia. I’m in love with Enia . Look at the big size, man. We’re scaring you, man. Look, you’re crazy. This one looks like an ear. Hey, I’m wrong. This one is not an ear. And there are more than 400 stores. More than 400 stores. I think people usually come here early. If you want to get a U, I think it’s worth getting involved. Look, this one is robust. Let’s see. Look, a saimizão for 700. 1500. This one is the fattest tuna, right? This is what they like the most. Here in Japan, I usually see that when you want to get attention, you say, look, Lintuna, which would be the skinny one. 500. The medium ferry, which is kind of fat. And then this one, look, you can even see the difference in color. Mario is 30% more expensive. I ‘ll end up drinking a sake beer. I know what’s going on there. No, I’m going to get involved. Well, guys, let’s start from the beginning. So first of all, I’m not going to get involved. lying to you that this is the most anticipated moment to eat the famous giving a bezuntada here, right? Traditional, let’s start with the cheapest one, but it’s still very special, the leanest one with less marbling and less fat. Let’s go. I’m going to tell you something. If this one is soft like this, stop the machinery, bro. I’m already excited for the next one. Now, let ‘s go. What about the intermediate one? Look, it’s kind of falling apart because the meat is so soft. Wow, you run your tongue over it like this and it dissolves. It’s amazing. Now, if we’re getting to the big boss, bro. It’s a color. It has so much marbling that it completely disappears. I think I’d eat it silently. If I saw a fish like this on the street, I wouldn’t know that it was tuna because the color is so different, almost transparent. I understand that people, you know, that the most expensive one is always the one with the most marbling, but I confess to you that for me, personally, the intermediate one is better. It’s considerably better because this is the big boss here. When you’re eating it, bro. I don’t know, I don’t know. Maybe because the fact that it is very fat, very marbling, it seems like it empalaga is a word in Portuguese empalagar I feel it kind of swelling in my mouth maybe I don’t know but the other one you feel that it is very soft you feel that your tooth can break the fiber of the fish the intermediate one without a shadow of a doubt is the best for me for my taste but that’s it we big dress good my friends and so I want to know what you thought of this video of food here in Japan look I’m going to tell you the truth it’s very different from what I expected I thought I was going to see a lot more sushi I thought I was going to see a lot more sushi but the truth is that they eat a lot more pasta than sushi that was the impression I got and look I’m going to say something here that will sound like heresy but I don’t care but friends many of the Japanese foods that I ate in Brazil are considerably better than what I ate here you see but still they also had some sahimis some incredible tuna here well the truth is that in the end it was a big dream to be able to eat Japanese food in Japan and I hope you enjoyed it if you They like this type of content on the channel, there are several videos like this: Mexican food in Mexico, Guatemalan food in Guatemala, I love this video: Indian food in India, this one about Indian food, anyway, see you next time, guys.

Comida de Rua no Japão é completamente diferente do que eu esperava! Muito menos sushi e sashimi e muito mais okonomyiaki, takoyaki, yakitori… Talvez você vá se decepcionar, talvez você vá amar… só tem um jeito de saber!

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CHAPTERS
0:00 – 34:52 Comida de Rua Japonesa Osaka
34:53 – 52:50 Comida de Rua Japonesa Kyoto
52:51 – 1:06:59 Comida de Rua Japonesa Tokyo