Just took it out if the tank. It’s still alive, look at that.. Is that incredible? Hey guys! What’s going on? i’m Ericsurf6, and we’re in Tokyo. These are the Blowfish! I’ve been walking by this tank for years, and years. But I’ve never had the guts to try it. Today is the day… Let’s go in and try some Blowfish. I want to eat that one right there.. He’s in the back, here, he’s coming to the front, right… not, not him That one, right… Alright this one will do! This one, he’s got lots of muscle. That’s the one I wanna eat.. yep This guy’s, vibrant, full of health… This is the one right here, this guy He’s got the eyebrows.. This one’s pretty good too, maybe this one? This guy’s got lots of power/energy.. Pretty much all the same, aren’t they? You know people die from eating these things right?! That’s what I’ve heard.. That’s why I haven’t been, you know.. wanting to try it right away, so quickly This could be the last episode of Eric Meal Time if something happens. But, you guys don’t care We gotta eat Blowfish (speaking Japanese) Comfortable.. Come in! They have an English menu here so this is the one i’m going to get, the fresh tiger blowfish course 6,500yen.. that’s about 60 dollars/a little less than 60 bucks Gonna spend some money tonight! This is a special fugu sake, it’s got the fin of the blowfish There it is.. can you see it? This is the fin of the blowfish right there. Oh boy! This is exotic(!) Blowfish fin sake. It smells weird! Tastes even weirder! not quite sure how to describe it… it’s different.. It’s rank.. But i’m gonna drink it anyway.. no comment.. I think i’d rather just have the beer I don’t know I think it would be fine without the fin at all, but.. whatever. This is a blowfish restaurant, so every course here, has blowfish. I think this is a 7 course meal so this is the blowfish skin. This is the Sashimi. Mix her up a little bit. Spice it up. yeah, you can see the skin of the Blowfish right there So I believe this one is cooked Oh, there we go.. First time ever eating Blowfish.. Oh boy, this is exciting! Mm! Kinda chewy It’s got some flavour though, it’s nice! Mm! Meaty I like it. Mm! Oh yeah! I am right into this. It’s served with shoyu, chives Little bit of spices. Course number two. Next up Is the sashimi And I believe she said to put it into this. Think you dip it into this one so. Here we go.. Raw Blowfish! Mm! Its chewy. Meaty I like it Nice consistency. yeah, because the consistency of this fish is more like a beef or a pork. Mm There’s a chewiness to it. Very nice flavour I like the lime Try this too. This looks like the same thing, just cut a little bit different uh, Too chewy.. ‘don’t like that as much. Get some of these onions in here with it. This is really good guys Really good! This… not so good.. It’s actually pretty cool Temperature wise in this restaurant And I’m wearing short sleeves So.. Being that this is hot… it’s good mm yeah very nice it’s moving, look at that. Ihe just took it out of the tank. It’s still alive. Look at that! Is that incredible? Still moving ladies and gentlemen. It doesn’t get anymore fresh than that! Look at it! They just pulled it out of the tank Oh yeah It’s Alive! This side.. look at that magic its magic its magic this is really exciting! Blowfish I hope they remove the poisonous parts. like its talking to me saying, ‘No, don’t eat me!’ ‘I’ll kill you’ (laughs) that’s a lot of meat actually This is a lot of volume though, look at that! So it’s actually one of those whole fish, right. You saw the fish, it was ‘this big’. right It’s one whole fish, that’s what the course is. It’s this big. Feeds two people ok So, per her instructions, the pieces that go on first are the ones with the bones ’cause they need longer to cook. These are a lot thinner. That’s a thick piece, we’ll put that in. Looks like it’s got some bone. so it takes about 6-7 minutes. so this is called kuzu It looks like a noodle, but it’s not. It’s more of a konnyaku, kind of base. pour it all in. mushrooms more mushrooms greens tofu toss it all in i’m starving caand this looks like cabbage. Hakusai cabbage, Chinese cabbage. love me some green leafy vegetables. all of it? (laughs) oh yeah, party on! Are we having fun yet? Oh yeah! It’s a blowfish party smells really good yum this is called Nabe style in Japanese cooked in a pot at your table that is looking good this is that sauce here And what you do is, you put a little bit of the, uh, onions put it into your sauce I like a lot of onions and then this is the spice that’s probably too much that’s how you do it a bit more? i’ll take half of these alright gonna turn off the fire Should be pointed out that there’s two sets of chopsticks these are the serving chopsticks so this is what you use to take it out of the bowl. And then these are the chopsticks that you use to eat it with yourself. ok? pretty important. not to me but to most people.. if you come with Japanese to a restaurant tofu trying to get the tofu out in one piece this is the trick, to get the tofu out in one piece. two pieces (speaking Japanese in background) Alright lets give it a try ohhh cooked is fantastic! super, super fresh it’s a little hot yet. I think we’ll let it cool off. i’ll dip in here mm oh my! oh, that is amazing! That is some really good fish. Does not taste fishy. Fabulous. mm kinda reminds me of eating crab you have to really dig in to get the meat out. its worth it! ah, lets try the rest of it here. kinda got sloppy with the tofu here This sauce is just bursting with flavour. Really super tangy Vinegar like base mm (exclaims) Vegetables are so fresh. Let’s try the mushrooms Phenomenal! mm nabe Wow Amazing stuff Really healthy too I think, Nabe. yeah Let’s dig in for some more fish. so I don’t know if you guys notice this or not but, This pot right here is not actually a pot. its just cooked in this paper isn’t that incredible? it the.. the water doesn’t leak through the paper. It’s all it is, just paper But like, that’s all, that’s all it is. you’ve gotta admit. how’s that even possible? you heat that up, it doesn’t burn.. its like a science trick. anyway, lets eat. next round I also wanted to mention that the The soup stock is just, its water based. that’s all it is. and there’s only that, that one little piece of seaweed that’s in there. that’s how you get the stock. so its all natural Japanese food is really clean eating, super clean anyway.. lets go for it.. lets go for some more try to get some of the meat that doesn’t have the bones this time. Okay here we go. A boneless piece This should be nice Mmmm Oh That is like a piece of meat. yeah Tastes more like meat than fish to me. Definitely It also should be mentioned that Fugu is a delicacy in Japan It’s not something people go out and eat all the time And actually, probably a handful of people that die from eating Fugu every year.. because the poison that’s in the fish is not in the meat, its in the guts, but, to be a chef, to be able to prepare the Blowfish You have to be licensed and practice for years. so.. they have my full confidence I turst the chef just flavourless There’s something about just the pureness of it to eat boiled vegetables just in boiled water try it! then you can go nuts with the sauce if you want this stuff is just really super strong and vinegar like I think it’s really not necessary, you could just do it the pure, kind of simple way Let’s try it with no sauce. Better with the sauce the noodles here.. Just dump this into the over flow there Thisthis is the deep fried This is the one I’m looking forward to the most. Kentucky Fried Blowfish doesn’t that look good yeah Fried Blowfish You get three pieces, i’m pretty sure this is boneless but we’ll be careful just in case It’s got bones oh this is amazing oh that gives it some flavour wow just the deep fried, the oil that it’s in mm, makes it come alive Kinda like eating fish and chips Finger licking goof no chopsticks necessary yeah this, I think you don’t even need the sauce with this, because of the deep fried batter that its in it’s bursting with flavour already. yeah, just the lime is plenty (laughs) If you guys are ever in japan, you should try blowfish. If you’ve got some extra money to spend. yeah give it a try definitely a delicacy alright, last one we’re going to go for. We’re going to dip in in here. Go for full flavour effect here goes oh, porn food mm, this ones more meaty just a tiny bone on this one its 90% meat Finger licking good! So.. the next, the next dish is going to be prepared by the staff and its a rice porridge Uses the same pot The same water (simmering noises) (speaking Japanese) I’m so glad she cooked that for us, I would have been clueless No way would I of been able to pull that off So the rice porridge, yeah.. I’m gonna eat it with the nori, with the uh, seaweed I like it this style. It gives it a little more consistency. Here we go, rice porridge It’s just a little too hot. Love me some dried seaweed. oh Mm! I don’t know, the porridge its kind of an acquired taste. For me.. I’m not into having rice, in a liquid form. it just doesn’t work for me. rice needs to be dry. But, in Japan its very common to eat rice this way. so.. mixed in with little bit of the egg, it still is very bland. it’s healthy, there’s not much as far as like additives. she just put a little bit of salt, a little bit of shoyu, That’s all that’s in it. so. yeah i’m going to wait for this to cool and then we’ll uh.. we’ll eat the rest of it. So, now I believe that the porridge is cooled down a little bit Going to add some pickles just dump the whole lot in yeah mix it up a bit give it some colour, give it some spice. and we’re going to go for some of the vinegar sauce too onions.. that should do it. little bit of shoyu this should be the ideal rice porridge better lots better ah still cant get past the wetness of the rice. For me I don’t know what it is, rice needs to be dry! If it’s like a curry rice, a sauce or a stew its good but.. just having it in water like this its not bad I just have to say that it’s an acquired taste. That I haven’t acquired yet.. I can taste the egg in it. i like the egg It’s a bit richer down towards the bottom. Mm! Not bad Not bad at all.. Only one course left! Dessert The dessert has arrived! looks to be like an ice cream sandwich Its called Ice monaka Otherwise known as an ice cream sandwich its also got Azuki beans inside. yeah Looks tasty! Mmm! Its coffee flavoured I like the coffee flavoured ice cream Yum! Coffee ice cream Its kinako ice cream But to me it tstes like coffee Kinako is like a type of bean There’s Azuki As well too But very distinct coffee taste I like it Maybe Haagen Dasz Think it just might be Haagen Dasz Its pretty good Well that was an exquisite meal I hope you guys enjoyed that I’m going to rank the meal on.. the 1-6 Eric Meal Time scale, im going to give it a 4 star ranking It’s a Nom The Blowfish was exceptional. But, It was a little bit tough to eat with all the bones in it. And, I didn’t care for the rice very much This was the main sort of filler part, The stew was good, I mean I enjoyed the uh, the Nabe part with the vegetables uh a unique experience The first time I’ve had blowfish so.. if you ever get a chance, to try blowfish definitely, i would give it a try. Fairly good value, I mean, almost 60 bucks. eh, a little steep on the price but.. you now, trying for the first time, is a treat! so there you go, there’s my rating. Hope you guys enjoyed it. We’ll see you in the next episode next Saturday.