HUGE SHARK HEART in JAPAN!!! Tokyo's WILDEST Seafood Menu!!!

author Best Ever Food Review Show   2 мес. назад
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UNKNOWN Vietnamese Delicacies in Ninh Binh, Vietnam!

🎥BANGKOK STREET FOOD TOUR » https://youtu.be/YDjs4kjvknA 💗SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon 🛵Learn more about Onetrip’s Vietnam tours » http://bit.ly/BEFRSOnetrip Special thanks to La and Sang for introducing me to these Ninh Binh delicacies! - - - - - - - - - - - - - - - - - » THE NINH BINH DELICACIES 1. MIẾN LƯƠN BÀ PHẤN: Eel Glass Noodles ADDRESS: 999 Trần Hưng Đạo, Thanh bình, Ninh Bình OPEN: 4AM - 10:30AM Opened in 1973, Miến Lươn Bà Phấn is Ninh Binh’s most famous restaurant serving glass noodle eel soup. The owner, Mrs. Phấn, learned how to make the signature dish from her mother-in-law, who also taught three of her children to cook the dish before her passing. They now have three restaurants in Ninh Binh, selling their famous glass noodle eel soup, a dish adored by locals. 🍜INGREDIENTS: In a bowl, add glass noodles, eel, vegetables (laksa leaf, betel leaf, scallion, coriander) and fried shallot. Pour in eel broth and enjoy. 💸PRICE: 1.71 USD/40,000 VND per bowl | 21.45 USD/500,000 VND per kg of eel 2. MRS. LÁT: Fried Crab + Rice ADDRESS: Ninh Hải Primary School Mrs. Lát has been a farmer in Ninh Binh for a very long time and is an expert at making this traditional dish. Fried crab with rice is very popular in the countryside of Vietnam. It originated from farmers working in the rice fields without much time to cook. As to not waste resources, they used every ingredient around them to create this simple dish, which has become very special in Vietnam today. 🦀INGREDIENTS: This special kind of crab can only be found in the months of September and October. Mix crab, lemongrass, fermented rice, pepper, salt, MSG, fish sauce, jungle honey and betel leaves. Serve with cooked rice. 💸PRICE: 2.57 USD/60,000 VND per kg 3. MR. TOAN: Eel Salad Mr. Toan is a retired chef, having worked in restaurants in Hanoi and Ninh Binh throughout his life. He kindly welcomed us into his home to cook us a classic Ninh Binh delicacy. Nhệch is a paddy field eel, used to create this eel salad, a classic dish in the Northern coastal area of Vietnam. The dish requires a lot of skill and time for preparation. People from the region of Kim Son are known for making it best. 😋PORK: pork fat, shallot, chili, pork, shrimp paste, MSG, sugar, shrimp chili paste and water | SALTWATER EEL: Take the meat off of bone, slice it up, mixing ginger water, ground ginger, minced shallots, seasoning, MSG, fried shallots, lemongrass, lime leaves and frying rice powder | DRESSING: Mix the cooked pork with fermented rice, cashew oil, sugar, MSG and boiled water 💸PRICE: 34.38 USD/800,000 VND per kg - - - - - - - - - - - - - - - - - 💬COME SAY HI: INSTAGRAM » http://bit.ly/InstaSonnySide FACEBOOK » http://bit.ly/BEFRSFacebook 💗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. » http://bit.ly/BestEverPatreon 🥒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! - - - - - - - - - - - - - - - - - 🎬CREDITS: DIRECTOR OF PHOTOGRAPHY » Bret Hamilton CAMERA OPERATOR » Nguyễn Tân Khải VIDEO EDITOR » Lê Anh Đỗ VIDEO COLORING » Dương Quốc Huy PRODUCER » Huỳnh Hà My For business inquiries, please email: team.befrs@gmail.com

African Cow Sacrifice!!! Rare Tradition Feeds Hundreds!

🎥MADAGASCAR SEAFOOD FEAST! » https://youtu.be/wJS2BOM0HsQ 🇲🇬GO ON YOUR TOUR OF MADAGASCAR! » http://bit.ly/Ramartour 💗SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon 🛵Learn more about Onetrip’s Vietnam tours » http://bit.ly/BEFRSOnetrip Special thanks to Joel and Ramartour Madagascar for helping us capture the undiscovered parts of Madagascar. Go on your own tour of Madagascar with Ramartour http://bit.ly/Ramartour and follow them on Instagram for more Madagascar info: @ramartour_madagascar - - - - - - - - - - - - - - - - - » THE ZEBU FEAST 1. ANTEMORO TRIBAL VILLAGE: Zebu ADDRESS: Lokomby, Madagascar Our last stop on our 10-day tour of Madagascar brought us to a small village on the southeast coast. We spent the day with a local tribe, Antemoro and participated in a rare ritual, a ritual that the village hadn’t experienced in 5 years. Zebus are the most prized livestock in Madagascar, brought to the island 1,000 years ago from east Africa. As part of the zebu ritual, the entire village comes together, give thanks to the zebu before sacrificing it and feeding 100+ people. The fat hump is the most prized part of the zebu. 💸PRICE: $280 - - - - - - - - - - - - - - - - - 💬COME SAY HI: INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow) FACEBOOK » http://bit.ly/BEFRSFacebook 💗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. » http://bit.ly/BestEverPatreon 🥒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! - - - - - - - - - - - - - - - - - 🎬CREDITS: DIRECTOR OF PHOTOGRAPHY » Bret Hamilton CAMERA OPERATOR » Nguyễn Tân Khải VIDEO EDITOR » Sonny COLOR & MASTER » Quí Nguyễn PRODUCER » Liz Peterson For business inquiries, please email: team.befrs@gmail.com

GIANT ALIEN SNAIL in JAPAN!!! Digging Deep in Tokyo's Famous Fish Markets!

🎥HUGE SHARK HEART IN JAPAN! » https://youtu.be/9bRhbD_JuN4 🇯🇵GO ON YOUR OWN FOOD TOUR WITH TOKYO BY FOOD! » http://bit.ly/TokyoByFood 💗SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon 🛵Learn more about Onetrip’s Vietnam tours » http://bit.ly/BEFRSOnetrip Special thanks to Kyoko Nagano for helping us navigate Tokyo’s Adachi Fish Market; and to Tokyo By Food for finding us all the best spots to eat in Tokyo. Plan your own Tokyo food tour with them: http://bit.ly/TokyoByFood - - - - - - - - - - - - - - - - - » ADACHI FISH MARKET 1. ADACHI FISH MARKET: Tuna + Conch ADDRESS: 6 Chome-5-1 Toyosu, Koto, Tokyo 135-0061, Japan OPEN: 4AM-11AM | *Only open to the general public on “The Adachi Market Day,” the second Saturday of every odd numbered month from 9AM - 11AM 🐟Adachi Market is the second largest wholesale fish and seafood market in Tokyo, after Tsukiji Market. A wholesale market since 1945, it only opened its doors to the public two years ago. Local restaurant owners and retailers frequent the market to purchase the freshest seafood available. 💸PRICE: Tuna 13.60 USD/1,500 JPY per kg | Conch 18.13 USD/2,000 JPY per kg ---- 2. TOKUDAYA SHOKUDO: Seafood Bowl (Tokumorigoka Kaisendon) + Raw Tuna ADDRESS: 35 Chome-8-3 Tashirohontori, Chikusa Ward, Nagoya, Aichi Prefecture 464-0827, Japan OPEN: 8AM-2:30PM Tokudaya Shokudo is owned by an Adachi Market vendor. After successfully providing some of the market’s freshest seafood, he opened a restaurant nearby to give the general population a taste of the goodness at a fraction of the typical Tokyo cost. 🦐🦀SEAFOOD BOWL: Crab, salmon eggs, minced tuna, egg roll, apolony, clams, sea urchin, shrimp, cockle, gizzard, sardine and fugu skin. The seafood bowl is served with a side of yellow radish, soy sauce and miso soup. 🐟RAW TUNA: Lean tuna, fatty tuna, rice, soy sauce and wasabi 💸PRICE: Seafood Bowl 11.79 - 14.51 USD/1,300 - 1,600 JPY depending on size | Raw Tuna 7.25 USD/800 JPY ---- 3. LA TARTARUGHINA: Grilled Conch + Steamed Tuna Eyeballs ADDRESS: 33-24 Akagi Shitamachi, Shinjuku 162-0803, Tokyo Prefecture 464-0827, Japan OPEN: 11AM - 2PM | 5:30PM - 10PM 👀La Tartarughina opened in 2014 and is one of only two restaurants in Tokyo specializing in Southern Italian cuisine. Owner and Head Chef Taisuke Hasamaki grew up watching his parents (both chefs) cook traditional Japanese foods. After deciding he wanted to become a chef, he moved to Italy and spent a year learning how to cook authentic Italian cuisine before bringing his expertise back to his home country of Japan. 💸PRICE: N/A - - - - - - - - - - - - - - - - - 💬COME SAY HI: INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow) FACEBOOK » http://bit.ly/BEFRSFacebook 💗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. » http://bit.ly/BestEverPatreon 🥒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! - - - - - - - - - - - - - - - - - 🎬CREDITS: DIRECTOR OF PHOTOGRAPHY » Bret Hamilton CAMERA OPERATOR » Nguyễn Tân Khải VIDEO EDITOR » Lê Anh Đỗ COLOR & MASTER » Dương Quốc Huy PRODUCER » Huỳnh Hà My For business inquiries, please email: team.befrs@gmail.com

$3 Noodles VS $340 Noodles! (WORLD RECORD Breaking Bowl of Noodles!)

$100 Pho VS $2 Pho → https://www.youtube.com/watch?v=ftsQYS1fkOs CHECK OUT TJ's CHANNEL → https://www.youtube.com/user/CupofTJ Learn more about ONETRIP Tours in Vietnam → https://www.christinas.vn/onetrip/ FOOD INFO LOCATION 1: NAME: 王家刀切麵 ADDRESS: Address 106, Taipei City, Da’an District, 信義路四段60-66號 LOCATION 2: NAME: Chef Hung Taiwan Beef Noodles LINK: https://www.tripadvisor.com/Restaurant_Review-g293913-d4114692-Reviews-Chef_Hung_Taiwan_Beef_Noodles-Taipei.html LOCATION 3: NAME: Niu Baba Beef Noodle Unclaimed 牛爸爸牛肉麵 LINK: https://www.yelp.com/biz/%E7%89%9B%E7%88%B8%E7%88%B8%E7%89%9B%E8%82%89%E9%BA%B5-%E5%85%A7%E6%B9%96%E5%8D%80-2 Come say hi on: INSTAGRAM → https://www.instagram.com/instasonnyside/ FACEBOOK → https://www.facebook.com/BestEverFoodReviewShow/ - - - - - - - - - - - - - - - - - - - - Support My Channel: Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in creative freedom. Your generous donation will allow me the time and resources to create more videos for you. → https://www.patreon.com/BestEverFoodReviewShow Disclaimer: If you see any factual food errors in my video, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting and strange foods in each country. My show is from a Western point of view, but more importantly MY point of view, but is not meant to offend any person or culture.

Guangzhou Roasted Suckling Pig, Roasted Goose and Char Siu!

How To Cook Lunch For 800 People in Guangzhou, China → https://www.youtube.com/watch?v=7rPV2AB-mTQ Join the notification squad! Click the BELL icon to get updated as soon as a video is uploaded. New video every Wednesday! About This Episode: This is my first video in a six video series featuring the amazing food of Guangzhou, China. The outstanding yum yums here completely blew away my preconceived notions of Chinese food in general. Join me as I tour the awesome, yummy and sometimes weird of Guangzhou, Chinese cuisine. Come say hi on: INSTAGRAM → https://www.instagram.com/instasonnyside/ FACEBOOK → https://www.facebook.com/BestEverFoodReviewShow/ - - - - - - - - - - - - - - - - - - - - Support My Channel: Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in creative freedom. Your generous donation will allow me the time and resources to create more videos for you. → https://www.patreon.com/BestEverFoodReviewShow Disclaimer: If you see any factual food errors in my video, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting and strange foods in each country. My show is from a Western point of view, but more importantly MY point of view, but is not meant to offend any person or culture.

🎥SHOCKING JAPANESE FOOD! » https://youtu.be/svb0cpqTvVQ
🇯🇵GO ON YOUR OWN FOOD TOUR WITH TOKYO BY FOOD! » http://bit.ly/TokyoByFood
💗SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
🛵Learn more about Onetrip’s Vietnam tours » http://bit.ly/BEFRSOnetrip

Special thanks to Tokyo By Food for organizing this exotic Tokyo Food Tour. Plan your own food tour with them: http://bit.ly/TokyoByFood
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» THE EXOTIC JAPANESE FOOD

1. KABUKI MAGURO: Baby Sardine + Shark Heart + Tuna Head + Tuna Head + Cornet Fish
ADDRESS: 1-3-20 Yokoami Sumida-KU
OPEN: 11AM - 11PM

Kabuki Maguro opened 10 years ago and is famous for their fresh, great tasting raw dishes. The restaurant owner was previously a seafood buyer for a Michelin restaurant in Tokyo.

🐟NAMA-SHIRASU (Baby Sardine): The baby sardine is placed in a cup where scallions and soy sauce are added before eating.
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🦈SAMENOSHINZO (Shark Heart): This Makazame shark (salmon shark) is not endangered. It is a species of mackerel shark found in the northern Pacific ocean.
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🎣MAGUTO ATAMA (Tuna Head): The tuna head is first salted then placed in the oven for 2 hours at 250° celsius (480° fahrenheit).

💸PRICE: 14.59 USD/5,000 JPY
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🐢KAMENOTE (Turtle Hands): Kamenote is a shell creature that gets its name due to its close resemblance to turtle hands with sharp hard shells on the tips and rough skin. In salted, boiled water, cut up pieces of kamenote are added and cooked for about 5 minutes before being taken out and eaten with soy sauce.
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🍣AKA-YAGARA (Cornet Fish):
Sashimi Cornet: The chef first cuts the fish, removing all of its intestines before slicing it, torching it and serving it with radish, wasabi and soy sauce.

Cornet Liver Teriyaki: The chef begins by salting the liver while separately preparing a hot pan with melted butter. The liver is then fried, and right before it is finished, a tissue is added to absorb the extra butter. Sake, salt, soy sauce and more butter are added while the liver continues to cook. The liver is then placed on a dish and garnished with scallions.
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗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. » http://bit.ly/BestEverPatreon

🥒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!
- - - - - - - - - - - - - - - - -
🎬CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Dương Quốc Huy
PRODUCER » Huỳnh Hà My

For business inquiries, please email: team.befrs@gmail.com

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