- Seven years ago, we got our first taste
of high-end sushi, and we did the video
Best Sushi in Japan.
- Okay, so we're doing one for sushi.
(gentle piano music)
- Oh, it's so good.
Oh! - It needs some sad song.
- We haven't been able to get in since.
It's been seven years, finally we have an opportunity.
Let's enjoy this one more time, everybody.
- Sushisho Masa. - Mmm.
(mellow hip hop beat)
- Mmm.
You're right.
- [Chef Oka] Japanese, satori
- Very Polish.
Yep.
I feel like a true Polack right now.
- [Martina] Yeah, do you?
Is it the best you've every had?
- Needlefish.
The satori black fish.
- [Martina] Sayori I haven't had this since...
Mmmm, okay.
I know what's happening here,
we're leading into the cut,
and this tastes like the squid of the fish world.
So sweet, great chew,
no fish aftertaste so this is the next up,
is gonna be, ika.
Wow, I'm loving this.
- [Simon] So many, wow.
(funky jazz beat)
- [Chef Oka] Try this one.
- All right.
Look at all that wasabi in there.
We were amazed the first time we had this.
There's so much wasabi in here
but you barely taste it.
Mmm.
That's very good, very good.
And very very good. - Is it bueno?
- Very bueno. - Very bueno.
So much put down like, hands are shaking,
no, I'm going for it. - Yeah atta girl.
- Mmm. - Mmhmm?
- Okay, I see what's happening here.
So normally,
Bonito has like quite a fishy taste,
not as fishy as saba, but it's like pretty there,
you're like wow, it's bonito, I'm here,
ready to start right?
But the garlic and the shoyu together
like almost totally neutralizes that fishy taste.
The weight of, like ginger, normally acts for saba,
it's so smooth and wild
it's like beginning your tuna journey straight up fresh
because this is, we're riding into,
it's tuna, it's just like, lower-end version,
so we're gonna be making our way ducky
into your favorite stuff.
Right, which is Chu-toro and riding forth--
- Okay girl this is a minute.
- Oh my God. - Some of my own piece--
- Just like the last time. - Just let me eat, please,
- [Martina] It's the same, it's exactly the same.
You'll know what I mean.
See what I'm saying?
Do you see any of that fishiness?
No.
- The garlic is so great with it.
- Isn't it incredible? - It's perfect with it,
just perfect.
- [Martina] And we have perfect beer timing.
- Absolutely beautiful.
- Delight, is what I-- - Look at this.
Oh my God. - What a nice cut.
- Beautiful. - Look at the color
of radiance.
- This is, I've had chutoro before,
it's one of the best pieces I've ever had,
I can't wait to see what it's like now,
I'm drooling.
(romantic music)
- [Martina] I knew it.
- Break my heart,
break my heart it's like Oscar-winning,
cry at a movie, I love Chutoro, yes.
- It's a cotton candy fish, right?
- [Simon] Yep.
- Gone, David Blaine, I didn't do any work,
I took like two bites and it was just gone.
- Mhmm. - Geez,
I gotta learn how to chew slower.
But just so wonderful and delicate and soft right?
It's got a lobstery vibe, let me tell you.
- [Simon] Oooh.
- Not as sweet as some other shrimp,
but meaty taste that comes with lobster.
- Ah that's exciting. - It's good.
- That's exciting. - It's really good,
really like, that's why it's still I think really red,
because I think he said he partially broiled it.
- I do love eel,
it is my favorite seafood in the whole (quack) world.
(duck quacking)
- [Martina] You're in my gook, see your best dreams.
(romantic music)
- It's like mashed potatoes.
I love it, I forking love mash potatoes.
Look like mash and like potatoes,
I feel like a kid again, I love this.
- [Martina] Excuse me,
Is that your jam?
- Mmm.
Ine,
this is, motherducking good shit right here.
Oh!
- One thing I've learned-- - Someone said a bad word.
This is your only video for the world.
- This is my video piece for my
local neighborhood sushi shop
and see it elevated like this makes my heart sing.
- [Martina] Oh my gosh you're right,
because normally in Nishi-Ogikubo
so in Nishi-Ogikubo Statioj there's a
sushi place called Nigi Nigi,
and this is the first time we ever had this there.
- We always get that-- - But we've never had it
outside of there.
- I fucking love torutaku
so happy to have it here.
- Yay!
It's gonna be bold, but no challenge at all.
- [Simon] Just wonderful isn't it?
Just so wonderful.
- It's like, did you wanna taste salty, sweet,
savory, soft, melty, texture,
did you want all those in one bite?
We got the thing for you.
Wow.
- [Simon] Let's go for it.
- Mmm.
You're gonna love this piece.
- [Simon] I'm very hungry.
- [Chef Oka] It's a baby barracuda.
- [Simon] Baby barracuda?
Oh wow.
- [Chef Oka] This one was not on the menu.
- Yeah!
- [Martina] Right?
- That's great, absolutely great.
I'm so happy here.
- [Martina] The time has come.
- I've loved my time here, it's very good,
we gotta come back.
Hi everyone, it's after midnight
and we had a very good time.
I truly feel like now I appreciate this
so much more than before.
The first time I had it I was just amazed
that there was so many new flavors
and even today after going to many high-end sushi places,
I was still amazed with all the new stuff I learned today.
It's still just as amazing as before, I love it,
I'm not gonna come here once every seven years,
I'm gonna come here regularly.
Sushiso Masa, mwah,
thank you so much, this was amazing.
I loved it!
That's the end of my video,
it's 12:40, I have not been out this late
in a long time.
- [Martina] So we've been eating since nine--
- It's way past my bedtime,
and I am ready to go to sleep,
too old for this!
Please!
- [Martina] Too old for sushi?
- I'm too old to be awake past midnight,
I am not in my pajamas and it's after midnight.
What is going on?
Why am I wearing pants?
It doesn't make sense.
- [Martina] I think it's time to face it!
(duo laughing)
♪ You're not as young as you used to be ♪
♪ Oh ♪
- [Simon] For real, I am actually amazed
that we like this place as much now as we did before,
if not more so than before.
If you want to see that video,
make sure you click on the link here.
You could see how our quality has changed.
Otherwise if you want a full sushi playlist,
we've got lots of great places,
click on this right here.