we saw him in the morning speaking with the fish brokers

we saw his staff working together in the back

We saw him prepping his fish for the service beforehand

We watched him put it all together in front of us

and now we are going to taste the combined efforts

and passions of everyone involved

And it's magic

We've eaten alot of sushi, we love it

We pretty much have sushi every single week

and though we've had a large range of sushi

from cheap to Michelin star

We've always wanted to know, what makes good sushi good.

Recently we had the very rare opportunity to shoot with who many people believe

is the best sushi chef in all of Tokyo

He's had 3 Michelin stars for many years now

and his restaurant is pretty much booked for the rest of his life.

And not only did he make sushi for us but he also brought us along for the entire ride

Right from the first thing in the morning in Tsukiji fish market.

Tsukiji fish market is the biggest whole sale fish and sea food market in the entire world.

And also one of the largest whole sale food markets of any kind.

Now we've heard alot of Tsukiji before and about how

people go to bidding awards for fish and tuna and who prepare to like fight

this crowd to get our shots and to deal with alot of tours

and tourist, but we didn't realize we going to a special

part of the market where tourist and cameras are forbidden.

We saw very good examples of this trusting relationship with the wholesalers

In which Saito asked one of them for a specific fish

and though they had it, they didnt have what they felt was up to Saitos quality

and they could very easily have sold it to Saito and made a quick buck

but because they have that trust with each other they knew not to sell Saito something

that wasn't good enough for his restaurant

okay so lets actually talk about his sushi

One example of this is in Asian sushi

and when people describe good sushi restraunts

they often call it the freshest sushi

and you get this visual of a big tuna flopping

around on the table while the sushi master skillfully slices

out a piece and gives it to you, Voila its fresh

but freshness like this, doesn't necessarily mean greatness

In Saito's case when he buys a tuna it actually ages in the brokers refrigerator

for up to 5 days, then Saito takes it back to his fridge

and he ages it for another 3 to 5 days

but if the tuna is tough he can age it for up to two weeks

aging a tuna is actually really important, to make it taste great

This is not a chef

This is a magician

The toughest part of the service is the very begginning when your watching

him cut all all the fish and your like "I want it now"

But your not gonna have this until later on in the meal

he's cutting it now to get to room temperature

to the right temperature for when you finally do eat it.

Later on

Martina: It's torture

Simon: But he's watching it

(Simon and Martina laugh)

First piece of the day

(Martina gasps)

Im so excited

Im so excited to continue the rest of this meal

Now is the perfect season for Yellow tail

(tastes the goodness)

This isnt something you could really

put words toget- hold on (haha)

Im sweatin in the hands

I'm too- Im actually too afraid to use chopsticks because I think it's gonna show

how my hands are shaking

Using my hands is a safer way to do this right now

(Simon gasps)

Here we've just begun

I think whats impressing me the most right now is

watching how he prepares and there is a fluidity

this is a choreography, he's not just slapping things together

he's dancing in front of us right now

These are flavors that are very difficult for me to explain right now

Like you taste some of the vinegar of the fish but you also

taste the rice. Really when it comes to great sushi the flavor is in the rice

i'm about to try the marinated red tuna which we saw him cutting at the beginning.

and then putting inside a container for a bit

I'm pretty excited, just gonna go ahead and say that I'm pretty excited

Martina:Its so soft

Simon: Woahhh

Martina: but Its so soft

Its just beautifully falls apart in your mouth

This is so difficult because every piece I have like "thats my favorite piece "

and the next piece its like " no thats my favorite piece"

and then like "no thats my favorite piece"

"Is this my favorite piece?"

"everything is my favorite piece"

I love everybody in this room right now

(Simon I'm screaming omg hhahha)

I love everybody here

( I seriously need to try this!)

( When he food is so good)

(Martinas face says it all)

This is not a chef

This is a magician

Whenever David Blaine performs a trick and everyone like jumps around and screams

I feel like that after every bite of this

I feel like I look around " Did you just- did you just see this?"

" DId you just see what happened?"

Wha- What is the meaning- of this?

Martina: Its okay

Martina: Shhhh its okay

MMMMmm~

MMMmm~

NO!

NO~

Nope

MMMmm~

I dont understand

This kinda feels like if your in a boxing match

Like I walked into this video with a set idea of things I wanted to say

But everything you eat is just so disorientenly good

That I'm just mumbling and I'm not making- I had everything written out

Like I need cue cards or something. I need help here I feel like I've been punched in the face

And I have no idea why I'm pointing anymore

And I just keep on getting these delicious pieces in the mouth

That didn't sound right But-

Woahh~ Im so confused in a really good way

What this is

its not just about taste

Its about feeling

Every piece you taste you forget

About everything that happened for the rest of the day

you forget about the sh*t you had at your job

Your forget about how crowded the subway was

You forget about the traffic jam

you eat this and the only thing you can think is

"Holy sh*t this is amazing"

and you- all of your worries melt away

I like you

(Saito laughs)

Your a good guy

Saito: (laughs) Yeah~

Simon: Oh yeah~ ( laughs)

We're actually actually filming this part a couple weeks after eating

at sushi's Saito because I think one of the things that makes it such

a great experience is when you remember it

When you're there, you're overwhelmed by it all

But then a day later you think to yourself " Holy SH*T that was a great meal"

And then a month later your like " D*mn!~ That was some really really good sushi"

And I think the magic of sushi Saito is the way that it sticks with you and your memory afterwards

There's something magical about watching this man move. He- he really does move like a dancer

And the concentration and the passion that he puts into every piece its- its just unbelievable

When he lays it down in front of you, he stares it down as he slowly backs away from he piece

While he's making the next persons piece and that's something that I've just never seen before in another chef