I'm gonna start this video off for the
question when you think about Japan
what's the first food that comes to mind
leave it into the conversation below
it's okay I've got time I'll wait okay
wait / I'm guessing you probably said
sushi or ramen or maybe even tempura but
what about something more modern less
traditional more innovative today we are
in Kyoto and we are going to Gyan royal
to try some very innovative kinds of
Japanese food this chef is gonna focus
on the seasonality of Japanese produce
with a lot of modern French techniques
and I am so excited to see what he has
to offer
my stomach is ready Almighty is gonna be
in this too
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yes ladies and gentlemen this is my
attempt to look fancy I have my blazer
that looks like Bill Nye hosting The
Price is Right
more importantly is this beautiful
pocket square
Oh holes as a blotting tissue for your
nose I am a greasy boy you fool you need
to save a lot see whenever we do
something fancy Martina always likes it
like mmm gonna focus on the camera and
I'm just like I am excited about the
food come
vitamin Bank for breakfast so I'm very
excited I'm very excited
Wow oh my god oh my god
okay I'm exciting to be I know one girl
that I will do the beef I'm going to do
that totally dear yes this is a great
start
I'm glad I wore my Bill Nye jacket okay
Cheers
as soon as my gosh first of citrus I
know right I am so glad they added the
citrus in there cuz otherwise it would
just be way too creamy so many
contrasting flavors here move it's like
when you take a fish and you put a
switch of lemon on top of it to kind of
cut through just a squidge not a smidge
or a fridge a squid squid you've got the
saltiness from the caviar a little bit
of salty creaminess from the fish paste
then you've got that little burst to
cleanse everything this is the quail egg
with the truffle
mm-hmm the truffle and the smokiness
work so well together every single quail
light I've ever had mm-hmm has always
been cooked through so tough so easily
that's the juiciest quail egg I'm
excited about this banana pudding looks
like a little rabbit Wall Gras and
banana pudding are you ready oh wow look
at this I never thought a foie gras with
banana banana has that really rich
creaminess to it
and for girls was that kind of like
sweet creaminess and if you have it on
its own it can eat a little bit too rich
but then there's that salty crunch in
there as well mm-hmm this is a great
start let me just say I'm looking
forward to the rest of this meal so have
11 dishes to go yep a very fresh taste
to open up your palate ready the very
beginning of the meal I really like the
textures as well because you have the
crab which is soft but like off the
stringiness to it I mean you've got a
little pop in your mouth and the sea
grapes and then the smoothness of the
jelly all together
oh look at that oh this is super
exciting we have the lobster with
buttermilk and the white nice oh that's
such a interesting combination very like
east meets west yeah feeling because
asparagus is really essential for French
cooking but to have like a white miso
yeah it's very very Japanese with a
humane oranges right you know how much
Asian the oranges mean to us and also
just looking at the plate to begin with
doesn't this feel like that bridge
between spring and summer it's like
green spring is turning into summer
mm-hmm oh wow the dill is so bright
mm-hmm it was not something commonly
used in Japanese cuisine miso with
lobster hmm that's a really smart
combination that is all this works so
well together I really love the
forward-thinking of the chefs in Japan
because they're saying well I want to
use these local ingredients and I want
to use classical ingredients that I can
find around Japan mm-hmm but I also want
to make sure I can bring some new
flavors into the dish that is a very
unusual line oh wow it's even got a
little bit of busyness to it like I know
a fermentation feel but it has a kind of
cider taste where you have like an apple
and
each kind of like a crunch to it yes
this is what we do off-camera as well
whenever you go to restaurants we eat
something and we talk about what the
food reminds us of where does it hit you
in the tongue is it the middle of tongue
is it the side of the tongue it's at the
back of the tongue
we are nerds for food I think it's
really important to do that though
because you focus on the flavors and
you'll never learn how to develop and
appreciate the things that people are
presenting right really yes we had once
that is so cool it looks like a
beautiful painting doesn't it look at
this
that's amazing I've never had a shagreen
like this yes
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signal is scalable you turn over your
DMS kini why do you know tension
mechanical Kenny hi Donna
it's Joan I suppose I this cotton
Miyamoto Leslie no neematoad Akio it's
got new comedian Alice what's in
alkaline logically they could send your
email you this is something that people
shouldn't be scared I tell you what I'm
most excited about
okay let's go I'm excited about eating
this is so tender you see that Wow the
knife is really just for pulling for
tongue to be this tender is incredible
because one is it just strong tough
muscle tongue can be very tough really
terrible with food for six hours
have we really been saying to ourselves
oh you I don't want to use the tongue
meanwhile this is like the most
beautiful tender piece of ass - I mean
yogi mushroom adds a creaminess it's
almost like it's in there instead of
cheese
I'm so amazed because I cook with a lot
of ANILCA mushrooms at home but I always
cook them I never had them raw raw yeah
but like having that little bit of bite
from the mushroom and a little bit of
that crunchiness from the ominous ball
would the super soft marshmallow
puffiness of the beef tongue good god
[Music]
where is the beef from again Africa a
cheap and this is totally totally
bizarre hey babe you and mushroom oh my
god I've never had this before I'm just
so excited for this anymore
Google just absolutely gorgeous
basil really makes me pop mmm
- quite lean yeah very very very focused
on the actual flavor of the deer yours
has like a very buttery beefy flavor to
it kind of smooth buttery taste you
expect from like a Japanese this exactly
like you yes
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I've been surprised from the very
beginning I love surprises I didn't know
what to expect from this meal everything
I got I was like wow but this I know
because I'm like I got it you know I got
this you smell really hits you you can
smell the kur Sophia means all the
crescendo cuz chrysanthemum
chrysanthemum chrysanthemum Chris and
Chris and the mama it's Chris and the
mom - mom yeah let me start by saying
this is a dish I'm most scared about
I've had a lot of abalone before it's
not my favorite the first time I ever
actually liked that Bologna is in a KY
sector restaurant in Kyoto the resep
them you can let's just go with that
because I've never in say right look you
could smell the brown butter here we go
hmm so tender the reason why it didn't
like have Lona before was because it
usually tastes like a car tire it's so
incredibly rubbery this is so so soft
when you leave a below do you think
shellfish so you think well I don't like
fish I don't like mussels I don't like
oysters
everybody doesn't taste like that what's
amazing about this dish is like a brown
butter on top that's a really a
throwback to a French European style
when I eat that I go oh that's France
like that's Europe and then having a
Bologna and having that very distinctive
citrus taste of Japan on top of it it
makes me feel like well wait this is
Japanese you're really not sure like
where you're supposed to be thinking
about this dish and they all come
together beautifully that brown butter
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this is super exciting for us because we
eat food for our jobs yes
I love being surprised here like we do a
lot of research about food and you can
learn a lot about it we try our best to
like teach you about food so coming here
and trying food that we didn't know what
to expect and trying flavors and
combinations that we've never had before
it means a lot to us this is thrilling
we're gonna be talking about this for
hours after we're done shooting it I
feel like if you come to Japan and you
only try traditional food you're missing
out on so much artistry and creative
energy that Japanese chefs have that be
like going to America and saying I only
want burgers that wouldn't be fair there
are so many brilliant chefs here that
are trying amazing things and I'm so
excited to try everything that's
happening here and here comes dessert
beautiful melon soup hmm I'm already
just looking at this vessel
yes help the spoon I know do you see the
spoon geez
I have never had an ice cream taste like
that before
are you very urban but wow this is
really well with the actual melon oh my
gosh
because melon is that works perfectly
with the melon right uh-huh you know
okay yes okay
gourmet pokey this is just the most
fantastic ending to this meal because we
have something that is super European
mm-hm and then we have gourmet homemade
Pocky which is like I mean look at
Hawaii's amazing but it really feels
like it's a representation of the meal
we had like new and old coming together
so it's not just Japan it's kind of like
new fun Japan you could feel fresh out
of the oven nice sugary crunch on top
you're gonna have a Proust moment this
is so good so good
that's just stunning just stunning
mmm so that's it for food we had an
absolutely delightful evening I'm
absolutely amazed there was so much
noose up there that I just haven't had
before it looked like our job is to be
foodies on camera we eat so much we try
to show you something I'm just amazed at
how many new things I had here today the
thing is is that I knew that the meal
was gonna be good what surprised me with
how many dishes were startling with the
flavors and the textures I was like what
is this what are you doing what's
happening in my mouth right now look you
can come to Kyoto and have a lot of the
really old traditional so that's all
fine and good but give the new stuff a
change you come to Jeon Royale you're
gonna have an amazing meal and stories
you could tell for life absolutely now
let's go back there and tell them that
we have a corrupt memory oh no busty we
might have the drink refill that and
again I think they're gonna believe it I
think they're really good
all right guys go my people need me baby
baby let's go let's go
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