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Explore HUGE SHARK HEART in JAPAN!!! Tokyo's WILDEST Seafood Menu!!! with 3,280,298 views, 58,786 likes, and 2,510 comments. Experience the impact of this video content that has captured audience attention.

🎥SHOCKING JAPANESE FOOD! » https://youtu.be/svb0cpqTvVQ 🇯🇵GO ON YOUR OWN FOOD TOUR WITH TOKYO BY FOOD! » https://www.byfood.com/ 💗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 - - - - - - - - - - - - - - - - - » 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. --- 🦈SAMENOSHINZO (Shark Heart): This Makazame shark (salmon shark) is not endangered. It is a species of mackerel shark found in the northern Pacific ocean. --- 🎣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 --- 🐢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. --- 🍣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. - - - - - - - - - - - - - - - - - 💬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: [email protected]

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