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

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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
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» 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
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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
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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
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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.

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DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
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