The Guy Who Cooks A Deadly Fish
The 30 Day Video Marathon continues!
Today, I have another crazy story for you all the way from Japan. Check him out here!
See you tomorrow for another video.
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Eating Japan's POISONOUS PufferFish!!! ALMOST DIED!!! *Ambulance*
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» THE JAPANESE SEAFOOD
1. TATSUMIYA ASAKUSA: Dojo Nabe
ADDRESS: 1-33-5 Asakusa, Taito-ku, Tokyo
OPEN: Weekdays: 11:30AM - 9:30PM | Weekends + Public Holidays: 11AM - 9:30PM
????DOJO NABE: First cook the fish for 20 minutes in a pressure cooker, allowing it to soften (with the bones in). Then add the fish to a platter, mixing it with soy sauce and radish broth and allowing it to cook on a mini-stove. Wait for the broth to boil, then add green onion on top. That’s it, ready to eat! Continue to add broth as you like while eating.
????PRICE: 14.59 USD/1,580 JPY per set
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2. WASOUSHUTSUDOKKO: Shiokara (Fermented Squid)
ADDRESS: Oji, Kita-ku, Tokyo 1-22-16 Maki and First Building 5
OPEN: Weekdays: 5PM - 12AM | Weekends: 5PM - 2AM
????SHIORAKA: Begin by slicing the squid, removing its organs and putting them in a plastic bag. Separately, allow the squid to marinate in salt for 30 minutes before adding it to the plastic bag containing the squid organs. To get the most flavor, the squid will marinate for 5 days; however, it can also be eaten right away.
????PRICE: 5.07 USD/550 JPY
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3. GEMPIN FUGU: Fugu Fish
ADDRESS: 1-13-5 Ginza Chuo Tokyo
OPEN: Weekdays: 5PM - 12AM | Saturday: 4PM - 11PM | Sunday: 12PM - 3PM + 4PM - 11PM
????Fugu is one of the most celebrated and notorious dishes in Japan. Due to its tetrodotoxin, it can be lethally poisonous, which is why there are strict rules around the preparation and serving of this dish. Fugu preparation is controlled by Japanese law, with chefs undergoing specific training for a minimum of three years. Our chef, Mr. Nakase, received his certification and has been lawfully serving some of Tokyo’s most delicious fugu for the past 14 years.
????PRICE: Whole Fugu Fish: 92.35 USD/10,000 JPY | Fugu Sashimi: 11.77 USD/1,274 JPY for 45 grams | Fried Fugu: 16.75 USD/1,814 JPY | Fugu Hotpot: 19.74 USD/2,138 JPY
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Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Sonny
COLOR & MASTER » Dương Quốc Huy
PRODUCER » Huỳnh Hà My
For business inquiries, please email: team.befrs@gmail.com
Behind the Counter at a local Japanese Poisonous Puffer Fish Fugu Restaurant
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Behind the counter at a family owned Japanese Fugu Puffer fish blowfish restaurant in Tokyo. This local Tokyo hidden gem is located at Sumiyoshi Ginza Shopping Street, just 3 minutes from Sumiyoshi station, you’ll find a family owned live fugu speciality restaurant Koshiji. Fugu also called puffer fish or blowfish is a luxury Japanese food dish most famously known for its poisonous organs that if eaten can easily lead to death, and why only licensed chefs are able to prepare and serve it in Japan. Today, I’m taking you behind the counter to show you how this deadly fish is served in Japan. Yamada san has been running his fugu restaurant for 45 years now, and at the age of 75, he’s slowly handing over the reins to his children and grandchildren. When he first started 45 years ago, the shop was much smaller, but became quite a popular spot for locals. Apparently, there are around 350 different kinds of Fugu but only 22 of them are permitted by the government for consumption and the shop prefer to serve live, Tiger Pufferfish, known as the king of fugu. To get the Fugu license, you must pass the written and hand’s on test after going through a lecture course held at the poison removal facility, with 2 year working experience prerequisite. Yamada san's grandson is finally scheduled to take the test this year, to help continue on the family business. Fugu itself is a white fish, which is a densely textured when raw so its cut transparently thin, but its soft and airy when cooked. It’s best eaten as fresh as possible as it quickly loses taste as time passes. A very unique and elegant Japanese dining experience when prepared by a skilled chef.
Koshiji Fugu Restaurant 活ふぐ料理 越路
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Amazing Skills of Blowfish Toxic Cleaning and Fried Blowfish - Korean Food [ASMR]
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Farming and Eating Vietnam's Most Dangerous Animal!!
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1. NHÀ HÀNG NGỌC HÀ
ADDRESS: Bà Huyện Thanh Quan, TT. Vĩnh An, Vĩnh Cửu, Đồng Nai, Vietnam
????????CU ĐẤT NƯỚNG RÔ TI (ROTISSERIE SPOTTED DOVES): Boil lemongrass, chilies, spices, pineapple, chili sauce, MSG, Bullion seasoning, oyster sauce, soy sauce, pepper, and rice wine. Add dove, boil 5 min. For the sauce, fry shallots, garlic, pepper corn, chilies, lime leaves, basil. Add soup, Oyster sauce, sugar, MSG, Bullion, curry, pepper, sesame oil, chili sauce, boil 5 min. Deep fry dove, add to sauce. Plate with lettuce, parsley, carrot, lotus, cucumber. Top with chopped chilies, culantro, cilantro, and parsley.
????????NHÍM XÀO LĂN (STIR-FRIED PORCUPINES): Marinate porcupine meat with rice wine, shallots, garlic, cow milk, oyster sauce, and black pepper for 5 min. In a pan with lemongrass, lime leaves, shallots, and chilies in oil, fry the meat for 3 min. Add coconut water, curry powder, Bullion, sugar, cow milk, coconut milk, salt, soy sauce, cashew nut oil. Cook for 3 min. Plate with wood ear mushrooms and glass noodles, top with the curry porcupine dish, herb mixture, and peanuts.
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2. TRẠI NHÍM PHAN TÙNG
ADDRESS: Số 60, Tổ 13, Khu Phố 6, Vĩnh Cửu, Đồng Nai 76000, Vietnam
????????PORCUPINE: Prepare the porcupine by stunning it, bleeding the neck, and boiling water in a pot. Mix a bit of room temperature water to avoid cooking the meat. Place the porcupine in hot (not boiling) water. Remove parts that fall off by hand, then shave the rest with a knife. This process takes 30 min and requires thorough cleaning. Typically, a torch is used for final cleaning, but for whole grilled porcupine going on a fire, torching might not be necessary.
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3. VƯỜN LAN TÙNG DUYÊN
ADDRESS: Kp3, TT. Vĩnh An, Vĩnh Cửu, Đồng Nai 76900, Vietnam
????????LÒNG XÀO LĂN (STIR FRIED ORGANS): Smash ginger, chilies, and bell peppers. Boil water and add smashed ginger. Chop liver, heart, stomach, kidney, blanch, and wash. In a pan, add oil, shallot, onion, organs, Bullion powder, black pepper, fish sauce, MSG, and salt. Fry, then add pickles (mustard leaves), chopped green onion, and chilies. Top with more green onion.
????????NHÍM NHÚNG MẺ: Fry minced onion and garlic. Add minced lemongrass, pineapple, and smashed turmeric. Dilute fermented rice with water, strain into pot, bring to a boil. Slice meat thinly, marinate with oil, Bullion powder, MSG, fish sauce. Serve with noodles and veggies, plate marinated meat.
????????NHÍM NƯỚNG NGUYÊN CON: Mix five spice, sesame oil, honey, soy sauce, MSG, garlic, shallots, prickly ash pepper, forrest pepper, chicken powder, bouillon powder. Combine with grilled forrest wampee tree leaves. Massage porcupine skin with rice wine, rest for 3 mins. Stuff and massage inside with the mixture. Skewer with bamboo, grill. While grilling, brush skin with wildflower honey, turmeric powder, and lime mixture.
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Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR: Thái Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Terryh Nguyen
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Most DANGEROUS Food in Vietnam!!! RARE Thai Village Cooking!!! | TRIBAL VIETNAM EP3
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BLACK THAI JUMPING FISH
1. MR. KINH’S FAMILY HOME
ADDRESS: Tu Le Ward, Van Chan District, Yen Bai Province
????STICKY RICE IN BAMBOO: Wash the rice and place it in the bamboo. Add water. Cover the upper part with phrynium leaves and grill over a fire. Use a machete to cut the bamboo bark. Serve with sour buffalo skin.
????SOUR BUFFALO SKIN: Grill the buffalo skin and remove the hair. Boil the skin for 45 to 60 minutes. Cut the skin into thin slices and season with galangal, chilis and salt. Place in a jar for 5 to 7 days to ferment the skin.
????SOUR DECOMPOSED FISH: Cut the fish in big chunks. Roast the rice then pound it into a powder. Season fish with galangal, lemongrass, chillies, rice powder and salt. Place it in a jar for 3 to 7 days.
????THAI TRADITIONAL GRILLED FISH: Cut the fish open and remove the gastric acid. Marinate in lemongrass, chillies, perilla leaves, Thai pepper, salt, and minced local stinky leaves. Place inside the fish then fold fish in half. Place fish on a bamboo skewer and grill for 30 minutes.
????FISH GASTRIC ACID DIPPING SAUCE: In a bowl, add the fish gut, local stinky leaves, salt and perilla. Pour the mixture into a bamboo trunk. Use phrynium leaves as a cork. Grill the bamboo trunk for 20 minutes. Pour it out and serve as a dipping sauce.
????GRILLED MOSS IN BAMBOO: Wash the moss and chop in small pieces. Season with garlic, chillies, lemongrass, shallot, and cilantro. Place phrynium leaves in the bamboo trunk, then add the moss in and grill on fire for 20 minutes. Remove from the bamboo and serve.
????JUMPING FISH SALAD: Cut the banana blossom into thin slices. Squeeze it in water with salt. Mince the fish mint and normal mint. Add a bit of salt to the veggie mix. Add sour juice made from bamboo shoot pickle juice.
#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
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????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
I ATE The Most Poisonous Fish in the WORLD
I went to Japan and ate the most deadly fish in the world, pufferfish. Eating any of its poison would have killed me. #shorts
#foodtravel #food #foodie #foodblogger #travel #foodphotography #japan #foodshorts #eating #reacts #wagyu #michelin #ramen #pufferfish
Creepy Giant Bunny EXPLAINED ???? (decomposing)
Have you heard of the creepy giant stuffed bunny in Italy?
Why Bad Guys Don't Have iPhones!
Iphones are forbidden!
No matter what movie you watch, you will never see a bad guy with an iPhone, or any Apple products!
But why?
Starbucks, Coca-Cola, Nike...Big Brands are full of crazy secrets they don't want you to know about!
But today, @eisayo and our team will tell you about all of them.
Why Dipping Fries In A Wendy's Frosty Taste SO Good ????
How Cast Saws Don’t Hurt Your Skin ????
Shocking Japanese Food!!! LIVE Sashimi & Monk Fish! (Sorry Peta)
????JAPANESE BAR FOOD AND SECRET SALARYMEN NIGHTLIFE! »
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» THE SEAFOOD
1. DOMANNAKA: Mackerel Sashimi + Uni (Sea Urchin) + Dancing Tiger Shrimp
ADDRESS: 101-0025 Tokyo, Chiyoda, Kanda Sakumacho 3-37-4
OPEN: 4PM - 12AM
???? Domannaka is based in Hokkaido, Tokyo, with 6 locations across the city. They are known for their unique dishes, primarily seafood served while it is still alive. They offer delicacies such as squid, mackerel and trevally. We tried their living mackerel sashimi, uni (sea urchin) and dancing tiger shrimp.
????PRICE: Mackerel (saba) 8.59 USD/6,980 JPY for whole fish | Uni (sea urchin) USD/2,500 JPY per plate (13-20 sea urchins) | Tiger Shrimp (odorigui) USD/890 JPY per shrimp
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2. TAKAMARU FRESH FISH STORE: Oyster + Ankimo (Monkfish Liver) + Anko Nabe (Monkfish Hotpot) + Deep Fried Monkfish
ADDRESS: 950-1 Oshimata | Seven Park Ario KAshiwa 1F, Kashiwa 277-0922, Chiba Prefecture
OPEN: 11AM - 9PM
????Takamaru Fresh Fish Store serves some of Tokyo’s finest fish delicacies. Among their delicacies is monkfish, a very rare fish that is hard to find in Tokyo, even in big fish markets. Monkfish liver (ankimo) is typically considered the tastiest part of the fish and was even listed on CNN’s 2011 list of the World’s 50 Most Delicious Foods. We were fortunate enough to get a taste of this dish, which is not a typical menu item at Takamaru Fresh Fish Store. Monkfish hotpot is a bit more common than monkfish liver, frequently eaten during the winter months in Japan.
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????COME SAY HI:
INSTAGRAM »
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Dương Quốc Huy
COLOR & MASTER » Dương Quốc Huy
PRODUCER » Huỳnh Hà My
For business inquiries, please email: team.befrs@gmail.com
The Strongest Muscle In Your Body ???? (not what you think)
Why Do Prisoners Get A Last Meal? ????
Why Caviar is so DANG Expensive!!! From Farm to Fine Dining!!
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CAVIAR
1. SUN DALE JV CAVIAR FARM
ADDRESS: Commute 1, Da Sar Ward, Lac Duong District, Lam Dong Province
SOCIAL:
???? PRICE: CASPIAR IMPERIAL CAVIAR - 1.750.000 VND / $76USD per 50g | SUN DALE GOLDEN ALBINO CAVIAR - 2.880.000 VND / 125 USD per 30g
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2. FUME - JAPANESE FUSION CUISINE
ADDRESS: 74/7L Hai Bà Trưng Street, Bến Nghé Ward, District 1, HCMC
SOCIAL:
????SALMON ROE SOAKED IN TRADITIONAL SOY SAUCE: Cut open a salmon and remove the roe. Wash it thoroughly with sake, salt and water. Rinse well then add ice to avoid shrinkage. Marinate in soy sauce, seaweed, mirin wine, and water for 3 hours. Serve.
????SALMON ROE SUSHI: Take a small portion of rice, wrap with a seaweed leaf. Add salmon roe on top.
????HOKKAIDO FRESH SALMON ROE, SEA URCHIN AND SALMON TARTARE: Fry a piece of rice paper to make the base. Add salmon tartare and secret ingredients. Add an egg yolk in the middle. Put salmon roe around the yolk. Add 3 sea urchins. Have a squeeze of Yuzu lemon. Garnish with edible flowers and gold flecks then set up the smoke.
????JAPANESE TRADITIONAL CLAYPOT: Cook the rice. Add Dashi (the broth to cook the rice) made from kelp and dried shredded fish from Hokkaido. Add 5 kinds of mushrooms to cook with the rice in the clay pot for 25 minutes After rice is cooked, add the following on top: Charcoal grilled Japanese Kuroge Beef A5 Sirloin, Salmon roe from Hokkaido, Sea urchin from Hokkaido and Homemade Japanese stewed black beef.
???? PRICE: Hokkaido Salmon Roe Dish - 440.000 VND/ $20.00 USD | Japanese Claypot - 5.000.000 / $217 USD
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3. QUINCE
ADDRESS: 37 Ky Con Street, Ben Nghe Ward, District 1, HCMC
SOCIAL:
????CAVIAR PUFFS: Prepare the puff, make a hole in each puff. Add the filling of camembert custard, pickled jalapenos and top with half a teaspoon of imperial caviar. Add the filling of hollandaise cream, caramelized chutoro tuna, and top with half a teaspoon of amur caviar.
????CARABINERO PRAWN TARTARE: Flour coat the head of the prawn. Fry the head of the prawn only. Season with the sauce made from the shell of the body of the prawn, a squeeze of lime, chives and top with half a teaspoon of amur caviar.
????BORSCHT JELLY, PICKLED BEETROOTS, SMOKED CREAM AND IMPERIAL CAVIAR: Make borscht jelly at the bottom of a beetroot. Add pickled beetroot cubes, smoked creme fraiche and top with imperial caviar. Garnish with chiffonade dill. Put the beetroot top back.
????BBQ HOKKAIDO SCALLOP, SMOKED POTATO FOAM AND OSCIETRA CAVIAR: Season the scallop with salt and olive oil. Grill the scallop in charcoal. Place seaweed, then place the scallop quarters on it. Spray potato foam on a scallop shell, top with oscietra caviar.
????BONE MARROW WITH OSCIETRA CAVIAR: Grill a bone on charcoal for 10 minutes. Put it in a woodfire oven for another 3 minutes. Torch the marrow. Season with a pinch of ground pepper. Top with oscietra caviar. Serve with toasted bread slices.
????PRICE: Bone Marrow with Oscietra Caviar - 990.000 VND/$40 USD
#BestEverFineDining #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Dallas Howes, Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCERS » Liz Peterson, Huỳnh Hà My & Khoi Chung
LINE PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Removing A Fishing Hook From Finger (GRAPHIC)
What I thought was gonna be a great day fishing didn't turn out as planned. However, I did manage to catch another gar after removing the hook and my finger is completely healed now.
The Guy Who Cooks A Deadly Fish #198
#shorts
Uncovering the Deadly Delicacy Discover the Shocking Truth About Fugu Fish #shorts
Join us on a thrilling and eye-opening journey as we dive into the mysterious world of Fugu fish, known for its deadly reputation. In this captivating video, we uncover the shocking truth behind this delicacy that has captured the fascination of food enthusiasts worldwide. Delve into the history, cultural significance, and intricate preparation of Fugu fish, while exploring the risks and precautions associated with consuming it. Discover the meticulous artistry of licensed Fugu chefs as they skillfully remove the toxic parts, leaving behind only the delectable flesh. Brace yourself for an adventure filled with suspense, danger, and the ultimate test of culinary expertise. Don't miss this chance to unravel the secrets of Fugu fish and gain a newfound appreciation for this notorious yet alluring gastronomic experience.
Eating EXTREMELY Poisonous Fugu(Puffer Fish) in Osaka Japan
The fugu or puffer fish is one of the most poisonous creature on the planet with toxins 1,200 times more deadly than cyanide.
Genpin Fugu
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