kilometers down the road to Toyosu there's no more maguro auction - wait

what? The market and tuna auction isn't in Tsukiji anymore? See, Tsukiji is in central

Tokyo. It has an outer market where I am now and an inner market where the fish

was auctioned and sold that closed on October 6 2018. The business moved to

Toyosu 3 kilometers or 1.8 miles down the road you may think this changes

everything with sushi in the city but Tsukiji's outer market still serves some

of the best sushi in Tokyo if not Japan behind me is my favorite sushi shop

called Sushi Zanmai on my and I'm gonna be having sushi with a guy who's been to

Japan many times before but for some reason he's never had sushi his entire

life despite being a chain shop sushi is on my does a great job with quality

for cost which is why it's popular with locals and tourists. The nigiri set is

really amazing but today it's all about the Maguro

tuna with this guy! Welcome ~~~

you ready for some sushi? Hey I've been waiting! Let's do it! Before we devour some amazing sushi

let's do an overview on the hon-maguro

in a previous episode I went aboard a fishing vessel between Hokkaido and

Honshu searching for Japan's most famous maguro in Oma, Aomori. The tuna are

auctioned back in Tokyo where they cost as much as the new car then driven back

up to Aomori. Carved by a professional separating the three levels of meat - red

AKAMI, CHUTORO in the middle and the fatty and expensive OTORO

some call Maguro the wagyu of the sea it's the most popular sushi in shops

which has led to dangerously low numbers of maguro in the seas but I still

eat it in on special occasions and in limited quantities and it's good to try

when you're in Japan. When you do make sure it's at a good place like this. Back

at Tsukiji's outter market the maguro is being prepared for our early dinner

we've ordered a maguro set with different styles and cuts

the three cuts our first akami to total and old total then the chef takes out

the blowtorch for number four

aburitoro, it's still steaming. The final one is prepared a little differently.

Do you know what this is? A little green onion and some ginger on

the side to garnish it and there you are

this is negitoro, mm-hmm - It's minced up tuna and they put a little bit of

green onions in it. It's pretty good Negitoro is better than good and it's

always the first one I try it off

that's like a steak up a seat it's good I like it on the mince up like that

because you don't even have to chew it it just kind of it's like I said it's

like the A5 Steak of the Sea

next up is the blow-torched fatty Aburitoro, the heat brings out the

flavors and what I like to say "activates the fats" How come I didn't get this on

my little tray?! You've been holding out on me! I've been saving the good stuff for last.

Some of the touched my lips. I felt like I was being kissed by a mermaid. Mike, I'm in heaven. Gosh, that was awesome!

This is too good. You know what makes this good? They seem to

blow-torched it right yeah they torched it so there's just a little bit grilled

taste to it but what the blowtorch is done is it brought out the fats right ah

John that was the best buy the sushi I've ever had in my life

granted this like the only time I had sushi my life but that was the best that

was good all right next up is AKAMI, it's

the most common in sushi shops when they have maguro on the menu but quality

akami tastes much better than at conveyor belt sushi places

that is so soft. Not as melty as the other one. I was expecting that

it's much leaner meat. Yeah they can taste and fresh you can taste

more of the tuna flavor yeah that piece for sure. You know it's more it's

kinda like wagyu. The leaner pieces sometimes have a much beefier flavor

right - this is like the same thing. Much better tuna flavor a little less

fat that one's great as well. So this here is CHUTORO and you can see some

of the fat in between the tuna it's more of a premium cut yeah

now it's like a combo of fattiness ah and just quit you know flavor mmm

I'm glad we ate the economy first because you can taste what it tastes

like without the fat and then when you get that little bit of fat in there Oh

each piece is better than the last mine had like a second level I took a bite in

in I got the akami and then 2 seconds later it just the fat hit I

think if I was gonna do sushi again I was just exclusively eat tuna yeah I

would I mean that's just that's my favorite I'm just gonna eat tuna till I

drop that's why I would you like you know in the morning we'll have the fish

auction I would be attached to one of those fish this is this looks like a

Wagyu right here if this is all total this is actually

this would be considered like the A5 Wagyu of tuna. Tuna has a limited

amount of OTORO which makes it pricier usually you don't have to eat a

lot of of otoro, one or two pieces is enough to take your taste buds to the

stratosphere, it takes a few chews for the oils to come out the flavor it takes

like about eight bites. I like Otoro but I personally I prefer Chutoro

because I get more of a combination - you can tastes mostly akami and the fat. Otoro

is more fat than akami. Yeah but if you like fat. I LOVE FAT! (LOVE IT!) Than that is your king!

Love fat! Then Ototo rules! Yeah that was great that was great you know what I

think I might've liked was that first piece we ate. Oh, the negitoro

Yeah that's the seared ... oh, the aburitoro, the broiled - that's still my favorite

like smokiness to it and I think that's mixed with fattiness that's - that's my

that's my sweet spot that's my happy place, but if you just talking about

completely untouched sushi the last piece the fattier the better

for me. Yeah still smacking my lips right now. (Mpah!) There are so many parts of the tuna

the maguro that people don't know about I think I ate in one course 11 course meal

just maguro. The cheek. The tail. The eyeball. There's so many parts of it - I don't know about

the eyeball but we didn't eat it raw - it was in a soup actually but still I mean

as an eyeball I mean I I know I know that's a big Japanese specialty is the

eyeball yeah so you had that I did how was that yeah gooey I don't like to talk

about it yeah I mean it was good but it wasn't -you know - it was an eyeball

has like collagen which is supposed to be good for your skin - yeah I'm sure

that's good for you all sorts of weird stuff is. Well, thanks so much Mike

thanks for having me John thanks for showing me the ropes. I'm glad that you

came here to Japan. What is it about Japan that you really like, what attracts

you to this place. Well do you know what it is - it's like I feel like there's so much

traditional culture here, which is something I appreciate I love history

and I love people who promote like their own culture and historical places and

events and clothing and food - I love that and I feel like Japan does that probably

one of the best countries that promotes their culture so well

and plus the food is amazing. Yeah Japanese people are like just food

innovators every time you come back there's like somebody created a melon

they just you know took him 40 years. Somebody made a grape that's like ice cream -

I don't know. They're just really good at creating all sorts of fantastic food

stuff so - You never get bored of eating in Japan. I'm jealous of you. Jealous.

Japan is a gastronomical amusement park when it comes to sushi

it's a must for every visitor I have a feeling maguro, the A5 Wagyu of the Sea

may be back on Mike's plate again someday because as we've discovered the

best maguro sushi is ONLY in JAPAN

if you liked it click the subscribe button and watch more of my series only

in Japan check out my second all live streaming channel ONLY in JAPAN GO see

you next time. Mata ne~