EPIC TOKYO FOOD CRAWL World Tour | Fung Bros

What's going on everybody? Welcome to a very special Tokyo edition of Fun Bros Food. Right now we are in the Ibisu neighborhood, which is a low-key foodie hotspot. We're about to set off on a major, major food crawl through this neighborhood. I'm here with A.B., and you know we couldn't do this video without local foodie friends, Elisa and Yuka. Hey, we both grew up in Japan, and we're gonna show you around some unique spots you can only find around Tokyo. Let's go! This is Black Cow. They're famous for their Wagyu beef burgers. They're 100% Wagyu beef. What is so special about Wagyu beef? I hear about it all the time. It's basically cows that have been raised in Japan, and they're like top quality. But you can only refer to beef as Wagyu? Wagyu. You cannot be a Wagyu person? No. You're literally saying I'm a Japanese cow. All right, let's go get some burgers. This is the big Black Cow burger. Yo, this patty has almonds in it? The meat. Yeah. It has so much umami, I guess? That's Japanese egg. It looks like... Oh, that's delicious. It just melts in your mouth. Would you guys say it does taste different from an American burger? I would say almost the patty tastes like a really tasty, like, almost meatloaf. For how big the burgers were, and how massive they look, it was actually a very delicate, nuanced taste. So I'm not even full yet. I thought I'd be full after this one. But you know what? I'm ready to eat some more. Let's go on to the next spot. We are at Gindako, a famous takoyaki place. Takoyaki is... It's an octopus ball. Do you guys see the size of these takoyaki balls? These are huge. This is a teritama flavor. It has teriyaki sauce, eggs, and cheese with, I think, a little spice on top. Look how perfectly round these balls are. Those are the roundest takoyakis I've ever seen. These are huge, and they're crispy. Look, they're not even getting squished by my chopsticks right now. Oh, straight up the best takoyaki I've ever had in my life. They feel hollow. Yeah, they were very fluffy, actually, once you got through the crispy outside. Yuka, thank you so much for finding that spot. That is definitely the best takoyaki I've ever had. On to the next spot. All right, Yuka, we just got to our third spot. It is... Afuri Ramen. Afuri Ramen. What's so special about this spot? All their ramens are yuzu-based broth, so they have a citrusy kick to it. And we're going to order off of here. Yep, you basically choose what you want, get a ticket, and then you give your ticket, and then they just bring your ramen out. We have the yuzu sukemen. What are we looking at? These are the noodles. That's bamboo shoots. This is the pork chashu. Yes. This looks definitely a little bit different. This looks like it almost has more sesame seeds and onions in it. Not as creamy. But this is yuzu sauce? This has yuzu sauce in it, yeah. Wow, so this is going to be kind of a citrusy, soury ramen. Yep. All right. Okay, Yuka, this is another sukemen dipping ramen. How is this different than the first one? It's spicier. We've been pretty goodness on this trip, so we're going to make up for it with this vegan ramen right here. I have the yuzu shio ramen right here, which is the yuzu salt ramen. I have the yuzu spicy ramen. Nice. It's really refreshing. That's a really sweet, summery taste. On to the next one. This is serrano tofu. They have all kinds of tofu cuisine here. All right, let's check this out. So this is traditional tofu, and the only thing you put on it is the negi and the soy sauce. So that's all you need, and they told us to just dig in. Wow. Wow. It tastes like a high quality tofu, but it tastes like tofu. Okay. I may be the judge of this tofu. That tofu is so soft, no grain to it. You know, scallions, I love that. Out of the basket, that's tradition. It tastes like tofu. It won't get out of me. So they make the skin out of tofu. It's basically a film that forms when you heat up soybeans. Well, it's a tofu gyoza. It doesn't taste like tofu at all. I got to try this tofu cream. Look at that sauce. It's like a fish roe mayonnaise tartar sauce. No, real creamy, cheesy tofu feeling. So those are surface tofu skins. Yes. That have been skimmed and put on what? Over rice. Ankake is, it's like a jelly like consistency soup thing. Okay. All right. That's it. That's out. Let's go. We're going to get some Japanese flavored ice cream. And right now during the winter, they have sweet potato with ice cream on top. The sweet potato is warm. It's nice. Say no more. Okay. We are looking at a sweet potato with ice cream on top. This is a dessert I've never had before. You can only find it in Japan. This is, I think cherry, blossom, red bean. That's roasted green tea. And then this, and then the sweet potato. It's called yakimo in Japanese. Yakimo is adding a whole different texture. The mochi. This is pumpkin ice cream with a green tea grilled mochi with red azukis. Yes. The mochi is really soft. Oh my God. It's like a cloud in your mouth. Like just, oh my God. And when something's good in Japan, what do people say? This one's called the mitarashi dango, which is like the soy sauce based. It's sweet and savory. Only salt in it. The sauce is like a soy sauce, soy based. Wow. It's like a dessert soy sauce paste. Dessert soy sauce paste. That's something that you will not find in the States. You know, that is a super unique flavor. But this one's really interesting. Probably the most interesting dessert I've had in Tokyo so far. We just finished a very unique ice cream dessert. But where are we headed to next? We're going to head to Starbucks. They have some cool Japanese only flavors maybe. Oh, we got to go see. Obviously we have Starbucks everywhere, but in America, we do not have matcha pound cake. Oh, that's actually hella good. Best pound cake you've ever had. That's the best matcha bread I've ever had. Okay. So this is yuzu citrus tea and it's only in Japan. So you have like yuzu bits underneath and citrus syrups. This is my favorite tea. This is egg custard pudding. This is like high quality custard pudding. This is milk tea pudding. That's really good. This is definitely the first time I've had this. All right, so we are wrapping up our unique Japanese food crawl. McDonald's is famous around the globe for localizing to whatever market they're in. Let's waste no more time. This is American cheddar potato, hot cocoa, grape McFlurries, Royal milk tea, milk chocolate choco pies. And these are white chocolate choco pies. None of these items you can get in America. It definitely reminds me of Willy Wonka nerd candy mixed in with the vanilla McFlurry. It's a very artificial Jolly Rancher-ish taste. It's good. I'd definitely get it again. This is like a turnover. The flaky choco croissant has got to be the most impressive part because I'm just looking at it and I'm almost impressed that that came from McDonald's. Okay, that pretty much wraps up our Tokyo food crawl in the Ebisu district. We just wanted to show you guys a lot of food that you could not get in the United States because there is a lot of Japanese food out there. But these things were definitely unique. What was your guys' favorite things that we ate today? Definitely the tofu. The tofu was really good. I'm not gonna lie, McDonald's grape McFlurry just blew my mind. The burger just had me lifted. I was straight after that. Everything else was just extra. My favorite thing that absolutely blew me away was definitely the spicy yuzu sukemen. I was gonna say for me, it was the milk ice cream on top of the sweet potato. Later that night, we went out with a couple of friends to a cool new neighborhood for a restaurant that's cooking up uni in a whole new way. Right now, we are in a cool little hip neighborhood called Daikayama in Tokyo right now. And we're about to eat at one of the most interesting, most talked about seafood restaurants in all of the city. The brothers that started this restaurant take influence from San Diego, Vancouver, Hawaii, and they brought all these flavors back to Japan at Seadrill's. And you know we couldn't eat at this cool Japanese seafood restaurant without some cool Japanese friends. I got Maiko and Kelly. This is one of our best-selling dishes called uni crostini. Sliced baguette. We toast it with garlic butter, our homemade tomato sauce, and then fresh uni from Hokkaido. I've never even seen sea urchin on bread before. This is something new. Yeah, I would say it's a very unique dish. Other restaurants have actually tried to copy our dish because it became so popular. But we are the OG. You get the butter from the uni and you get it from the actual butter too all at once. It's a nice mix. I actually thought I didn't like uni, but I think it might just be that I've never had good uni. Like bursts out I think from the inside of the uni. You feel it really like just open. This is jasmine rice patty deep fried and it's kind of like our take on a hash brown. And then on top of that we have avocado puree, and then spicy tuna, and then smelt roast. I will tell you that is a much different take on hash browns. That does not look like hash browns. But is that the rice patty? It like served as the bread. But as opposed to bread being so dry, the rice was still really moist inside. It just kind of broke down. Fried salmon tempura roll. It's crispy enough on the outside, but the salmon, the Tasmanian salmon inside is rare. And outside is the uni cream sauce. First of all, that salmon has two different textures because it's cooked a little bit on the outside, has the crispiness of the tempura. And then there's the raw salmon on the inside. And then on top of that, you got the uni sauce on it. Uni guacamole. We have uni paste inside of the guacamole as well as fresh uni on top. And then we pair it with the shrimp cracker. You guys just remixed uni here. Tasted the lemons, the citrus first. And then the subtle taste of the guac. And then the uni just follows up. I mean, I'm seeing a lot of like Mexican influence. Those owners used to live in San Diego, and so there was a lot of Kelmex. So first we have our mentaiko, which is cod roe. So our take on mac and cheese. A little crispiness of the, when it's after it's baked. Macaroni and cheese has a tendency to get like kind of old quickly, like all the cheese and the flavor starts to dilute itself. But the mentaiko actually keeps it kind of tangy and fresh. So you feel like you can keep eating more and more of it. And then this is our rare ahi steak. And it's on a bed of black bean puree, a steak glaze, avocado puree, and pistachio confit on top. Yeah, I saw your face here. You were like, you were so excited. I love tuna. I'm gonna go in and grab a little bit of everything. Tastes like meat. I thought, I forgot I was eating fish. And the sesame on the outside. It's a really good touch. Our famous lobster truffle risotto. Oh my god. We have a mix of Japanese mushrooms, and then we cook it with brown rice and white rice. And then we have a whole lobster tail on top and ikura salmon. Oh, salmon eggs. And then we have shade black truffle on top and truffle oil. It's really creamy, but it's not too heavy. We enjoy the burst from the salmon egg afterwards. All right, everybody, that wraps up our amazing seafood dinner out here in Tokyo, in Daikayama at Seedros. Man, that was like, I saw some really inventive dishes today. Thank you so much, Rika, for just helping us out. You guys also own a bar. It's actually 10 minutes away from here. A lot of people come eat here, and then they go to the bar afterwards, which is what I would like you guys to come to. Mmm. It's a good wing. That's a really good wing. You gotta talk about the vibe as soon as you come into the cabin. Earlier, we were in San Diego somewhere eating. Now we're in, they took us to Denver or something? I was gonna say Colorado. Like, all this attention to detail really comes together to create an experience that's not just good food, but really an environment where you can unwind. It's so nice how you're able to feel like you're being transported away somewhere. I had a bunch of flavors and dishes that I've never had before, and they weren't even necessarily Japanese dishes. In the comments below, let me know if there's any other cool, inventive dishes that we really gotta check out, and we'll try to hit them up. And until next time, we out. Peace. Did anybody ever say that you would make, maybe, a good anime character? Yes! Why? Beep, beep.