Thanks Keeps for sponsoring this video. This is a sea urchin. Now if you are unfamiliar with this let
me explain it is a spiny marine invertebrate animal in the class that is called it's
echinoidea literally that's what it says on Google. Now there are over 900 species of sea urchins in the
world, not all are edible but this one is. So the first thing to do is to take out this part, once
that's done you want to grab some scissors and start opening it up, because the shell is quite
hard. But once that's done you want to dunk all of the goodies inside of a bowl, because what we
are really looking for is the gold stuff. But as you can clearly see it's quite dirty. For that
Master Sushi Chef Hiro just dunks it in cold water. He cleans it a hundred percent removing everything
that is not gold out, even using some tweezers if necessary. Because once it's fully cleaned
this is what we were looking for; uni also known as a Japanese delicacy. And many people in Japan
consider this aphrodisiac which is a plus in my book. Now I'll be honest with you I've never had
uni before but so far I can tell you this; it has a wonderful smell and a reminder of Fresh Ocean,
just like if you were on the beach. So yeah this is an extremely interesting food and we're gonna
let you know how good or bad it actually is. Because once the preparation in cleaning was
done we placed it back into its shell as I'll be pairing it up with some steaks. But not until
Sushi Chef Hiro prepare an appetizer for us and as you can see he went all out including caviar
and black truffles and here's how it was made. First he sliced up some seaweed, then he grabbed
some sushi rice and formed into a humongous nigiri wrap the whole thing with some seaweed and
immediately place the uni right on top. Once done transferred everything to a nice plate, added some
salmon caviar, followed by black sturgeon caviar, then of course finished it off with some black
truffle. Now this is a dish prepared by a true Master Sushi Chef, and I'll tell you one thing
that is something I cannot make, so I'm really happy that Hiro was here to prepare this for
us. Now when we were tasting it, man it was an incredible experience. That's amazing Hiro!
And once you're done with this video I'll put the link on the description down below so you
can check it out what we thought, because the key here is to pair up that beautiful uni he prepared
previously with this beautiful steak. And we're talking about the one and a half inches thick
marbling score nine wagyu T-Bone. I mean if you take a closer look you can judge that this is not a
regular steak and most importantly two steaks in one as we got the filet mignon and the New York
strip. Now to cook this I'm going to be keeping it real simple and like every steak I treat it
exactly the same, a good amount of salt, followed by freshly ground black pepper, and garlic powder.
As you can see I made sure to season it properly because once I was done with both sides the only
thing left to do is to go ahead and Grill it. First I'll be putting a nice beautiful sear, once
that's done I'll be cooking it in indirect heat until it reaches an internal temperature of 135
degrees Fahrenheit. Then Chef Hiro will be pairing it up with that beautiful uni he just previously
made. As now I say it is enough talking and it is time to grill a beautiful steak. So let's do it!
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Thanks keeps for sponsoring this video but now let's get right back to it.
All right everybody apparently we're only going to eat rice. No I'm just joking, because here we
have a special guest. Come on in here please. Wow I feel privileged everybody is are being served wow!
-Thank you Chef Hiro! Wow I'm very excited to try this for the first time. What should we be expecting Hiro? How
do we eat this? -Because of the beef and also the sea urchin on the top kind of surf and turf very different way.
It could be Japanese way. -Japanese way? Thank you for bringing this and we're excited to give it a try.
A big hand one more time for Chef Hiro. -Thank you, please enjoy.
-Thank you so much. -Thank you Chef Hiro, very nice, appreciate it.
Guys if you have not seen Chef Hiro's Channel yet I highly recommend you go check it out on
the description down below. This guy has been my friend for such a long time I love to work with
him but most importantly I love when he brings me crazy stuff like this. -This dish already looks
so elegant, so crazy, I am so excited to try it. -All right digging please grab the uni first.
What are you? What is this uh chopstick technique Maumau?
-Chopstick cutting technique. -Wow Leo you're having a hard time my friend. -Oh!
Nobody saw that, nobody saw that. No there we definitely saw that end we put it on replay.
Let's give it a try, first time uni. Cheers everybody!
-Oh! -Wow! -So creamy! There's like a hint of the ocean hitting you. -You know what I mean? -The first thing
that hits me is how unique the texture is. It almost reminds me of a combination of like
the creaminess you get from a sauce and also the gelatinous that you get from like an oyster. -Yes!
-It just melts on my mouth like there's not even texture that I can speak of. -The the texture is
one thing and the flavor is something else. It's a little bit fishy, a little bit salty, the best way
to say it is it tastes like you're eating a piece of the ocean. -Exactly. -Like the feeling that you get if
you're at the beach and you just you're relaxing, that's kind of like the feeling it gives you when
you eat it. It's very relaxing, it's very pleasant. -And if you've never tried it highly recommend. Now
we're gonna go for the food experience with the steak and also together with the rice. You guys
ready for it? -I don't want to be fighting this for half an hour. -All right very good. -Cheers everybody.
Um! -Oh my God! -This is the most exquisite surf and turf you ever have. -You have all of those
beautiful, ocean feels and flavors from the uni, all of that on our like bed of rich beef,
juiciness. -Fattiness. -A little bit of rice. Oh my God it's incredible. -To me the best part is that
the fattiness of the beef really complements the saltiness and seaness of the of the uni.
-It's a unique flavor guys. -The fattiness from the wagyu everybody combines together with
the ocean taste of the uni. -It's almost like the uni becomes the sauce of the steak so it mixes
and blends perfectly. -That's what I was trying to say but I couldn't get it out, he got it out.
Thank you Leo. -I got you with the assist Guga. -That's right. That was an absolutely incredible
experience. Give me five guys. Wow! I could not, Hiro I am so thankful. What, what is this? Oh Hiro?
It seems you guys love the uni. -Yes we love it very much. -I have a gift for you.
-A gift? Yes, this is Hokkaido uni.
-Holy moly everybody!
Take a look at this man! I have uni for days man.
-Make this a dry aged one. -A dry aged one? -Yes, yes. -Maybe a
Japanese wagyu A5 dry age. You're gonna be on that video? -Of course! -Yes sir! We're definitely
going to be dry aging and Japanese Wagyu A5 steak with this one here and we're gonna see how good
it's gonna turn out. Thank you so much Hiro. -Thank you very much. -I hope you guys enjoyed this video, if you did enjoy hit
that thumbs up. If you're not a subscriber be sure to subscribe for future videos. Remember if you are
interested in anything I use, everything is always in the description down below. Thank you so much
for watching and we'll see you guys on the next one. Because maybe the very next one might be the
dry age already ah Hiro. I want to eat, I want to try. I want to be in the video. -Leo you out ok.
alright. -I want to be in the video. -Yeah!
Hiro will definitely be eating with us on that one. Thank you so
much Hiro. -Thank you very much. -All right make sure you guys go check
out Hiro, we'll see you guys on the next one. Take care everybody, bye.