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BRITISH CHEFS TAKE OVER JAPANESE RESTAURANT… IN TOKYO! (CHALLENGE) EP.3

BRITISH CHEFS TAKE OVER JAPANESE RESTAURANT… IN TOKYO! (CHALLENGE) EP.3


– We are Sorted, a group
of foodies from London who today are way out of our comfort zone. – Feel like I need some moral support. – [Narrator] We’ve been
sent to Tokyo in Japan and tasked with cooking up
a food and sake pairing menu for some locals. – I’m so nervous. – [Narrator] So, first job
is to immerse ourselves in the culture, food, and sake, to work out how we achieve probably our biggest challenge yet. – This might be the hardest
thing we’ve ever done. – Hello, I’m Jaime, this is Ben, and this is Fridge Cam. – We’ve spent over 10
years cooking together and yet I think this was perhaps our most challenging challenge ever. – [Narrator] Previously on Sorted. Our five protagonists have
spent the last 48 hours in Tokyo experiencing
extraordinary new food, restaurants, and sake. – Wow. – [Narrator] They have sought the wisdom of brewery presidents, master chef, sake experts, and this wonderful man. – [Jaime] One shot, one shot! – [Narrator] And have learned the lessons of 1000 winters but one lesson
stands above all others. – Sake with seafood, the
tool that allows your tongue to taste in three dimensions. – Such an incredible
expression on the palate. – That is incredible. – [Narrator] They have designed
their menu with this in mind but with standards and
expectations so high, will they succeed in their challenge. (upbeat rock music) – James and I have a rough
plan and we’re trying to work through a list
of things that need doing in a certain order to get where we need. The guys are helping every which way but kind of playing to
their own skill set. Mike, attention to detail, one job that’ll take it a while to get it done but he does like to sit. – One of the amazing
things about Japanese food is the amount of care
they take in prepping and making and the attention to detail. It does not help when you’re in a rush. – [Ben] Barry was put in charge of styling and dressing the restaurant. – So I’ve now just got to lay the table, get this all set, make sure
we got all the crockery ready to go. – [Ben] And Jaime was helping James and I out in the kitchen. – I might be peering into the future here but if we fail this challenge, there’s gonna be one reason for that. – One of the stand out
lessons from our trip was that sake really
accentuates the taste of umami when paired with the right food. So our first dish would
consist of a Japanese take on an Italian dish that is normally made with pasta in a broth except we were gonna swap out the pasta for kishimen noodles and
then make a daishi broth with konbu and bonito flakes. Now comes the seasoning. We’re gonna use some of our sake in the daishi broth to season
it with salt and mirin. – I’m makin’ the pickles. We’re using a recipe from, an old recipe, which was bread and butter pickles. – [Jaime] But with added
mushrooms and daikon and the pickling liquid was
made with rice wine vinigar and shichimi seasoning. – He’s saying words to me in Japanese and I don’t understand. Teaspoon, tablespoon,
it’s the same thing right? – And mushrooms sauteed with chestnuts, sesame oil and shiso leaves on toast. – All paired with a rich, full-bodied sake from the Misumi brewery that
we’d picked a day earlier, hoping to replicate some of that seafood and sake combination that’d we’d experienced at so many points throughout the trip. – Wow. – I just realized we forgot to buy salt. Luckily the place that we’re in has salt and they’ve very kindly given it to us. – They don’t use salt in
Japan, they use soy and mirin. – You’ve been here five minutes. – Time is currently not a concept for me. I’m just getting on with what I’m doing. I’m not really sure
how long I’ve got to go or what I’ve got to do left. I’m just trying to get it done. (upbeat rock music) – [Jaime] And for our main
courses, charred prawn and tempura battered
whitebait with Japanese dips. – So the prawns have been shelled and now I am butterflying them. This is a job that I’d
probably take two hours to do and need to be done in about 20 minutes. – [Jaime] And daishi poached salmon with vanilla, burnt
leeks, and Japanese pear. – Tad more sugar. Umeboshi which is like a sour plum. That’s gonna go in a sauce. Look how sour it is. (bleeps) – An hour and 25 minutes to go. Mike is still butterflying prawns. – I’m being hurried. I know I’m being slow so
I’m trying to speed this up but it is a bit fiddly. Trying to make them look good and still do them quickly. (clock ticking) (upbeat rock music) – I’m waiting to be given a new job. – Teriyaki mayonnaise. It’s very, very simple. – Delicious. – Still here. – Moved to the salmon
which we bought as filets and thought we’re pretty much good to go. Take ’em out of the packaging. They definitely need deboning. We don’t have tweezers. It’s a very time consuming job. – [Ben] To ensure our guests
have an authentic experience, Jaime and I tried out some Japanese. (speaking in Japanese) – Welcome. (speaking in Japanese) I was saying ida chai earlier and apparently that’s what babies say because they can’t pronounce sh so I just sounded like a toddler. This is hard. – Some gorgeous flowers. We’ll just use one or two
petals here and there. (man mumbles) – Oh my god. (clock ticking) – People are gonna start walking
through that door probably in about 20 minutes. Ben and James are puttin’
the finishing touches to prepping so that they have hot food when they sit down. – I’ve been gettin’ all the plates ready, settin’ the scene, been
working on the ambiance. No, the Feng Shui. – I don’t think that’s
offensive but it could be. – 20 minutes to go. (upbeat rock music) – [Ben] And 10 minutes before
guests were due to arrive, James hit a snag. – I almost burnt my
caramelized Panko breadcrumbs. – [Ben] Mate, that’s not just a bit burnt. That’s ruined their pan. – That hob, quite hot. One batch of mushrooms burnt. – We got three minutes. Three minutes people are outside, people are outside. – I was really calm and collected and now it’s just hit
home what we’re doing. – You’re not their first point of contact. I could ruin it before we’ve even begun. Everyone good? One o’clock, it’s go time. Here we go. Hello, hi, welcome. – Mike spent all morning learning Japanese and then every time he’s opened
the door, he said “hello”. (speaking in Japanese) – No one looked disgusted. (speaking in Japanese) Don’t do it. You, move. – I’ve got the shakes,
actually got the shakes. (speaking in Japanese) – Panic is in the prep. This bit should be okay right? One minute to service. – [Narrator] And then it was time to serve our three appetizers
and accompanying sake. The first being a Japanese take
on a (speaking in Italian). – It’s an Italian dish but it’s made with a daishi broth, so
konbu and bonito flakes, seasoned with sake which
we’ll come to later on and then it’s also finished
with some kishimen noodles and a selection of vegetables finished with a few more bonito. – It’s the first taste. If they walk out now we
know we’ve done a bad job. – Just thinking about
plating dishes two and three, the two pickled perfect,
three our mushrooms on toast. We forgot that they’re being
served with chopsticks. That might make dividing
it quite difficult. The next two plates are
some home pickled vegetables and they’re served with
bread, toast, and butter and a miso mayo. A selection of mushrooms
cooked in a little bit of miso, sesame, spring onions. – So to celebrate that, our first sake is (speaking in Japanese)
from the Misumi Brewery. – [Narrator] We hoped our
daishi and sake pairing would unlock that amazing
elevation of flavors the sake and seafood can deliver but had we picked the right combination? – [Ben] Initial reactions seemed good but with us not being able
to speak any Japanese, it was really hard to tell
exactly how the diners felt. – Hello everyone, I’m just
gonna explain the salmon dish. We thought this would pair
really nicely with the sake so the sake inspired the dish rather than the other way around. The sake pairs perfectly with fish. We were inspired by a
restaurant that we went to called Sushi M. They paired vanilla with prawns so we’ve paired the vanilla with salmon. It’s cooked in a broth of ginger, a little bit of daishi,
garlic, and vanilla. And they’re served with burnt leeks, caramelized Panko, and Japanese pear. – Just to explain a little
more about the sake, as you pointed out it’s a sparkling sake, lightly clouded, fermented in the bottle. It’s a junmai, pairs
beautifully well with fish. – And the last plate for you, do tuck in. It’s the whitebait kakiage with some blow torched prawns and the whole thing is served with two different dips. A teriyaki mayonnaise
and a sour plum ketchup. – Ladies and gentlemen,
thank you so much for coming. – [Narrator] With the lunch service over, we breathe a sigh of relief. The atmosphere in the room
seemed mostly positive but in order to get an honest opinion, our guests left the restaurant
to give their feedback. (speaking in Japanese) – I was surprise abroad
people understand daishi, right, ’cause it’s really
Japanese, you know, traditional things. – Fusion usually means the
best of two things put together making a mediocre combination but on this lunch I was
particularly surprised by the combination of ingredients. The pairing of that particular Nagano sake with that salmon was really beautiful. (speaking in Japanese) – The sake elevated it to a
new level of scrumptiousness. (speaking in Japanese) – And exhale. Chefs, the feedback was insane. Boys you absolutely smashed it. – For however long it’s been, the few days that we’ve been here, we’ve nailed how much we’ve learned. Like, we’ve taken so much in. – Japanese food has to look beautiful and I think that’s some of the best food that’s ever come out of Sorted ever. – There were a lot of compliments on all of the elements
that you guys made as well so don’t give all the credit. Pickle, mayonnaise, you know. (men laughing) – For 24 hours from when we sat down and tried to hatch a
plan and a menu together and what we’ve been inspired by. I thought it was pretty good goin’. – I’ve definitely had
some of the best food of my life in Tokyo but the thing I’ll be taking home is just understanding and respect and what that really means. Not just for the food but for the people, for everything around the food itself. – We did it. Well done, well done. – Do we bow at each other? Is that how that, I’ve not really learnt how this works. (speaking in Japanese) (upbeat music) – Or maybe all the diners
were just being super polite. You guys, you can be honest. How do you reckon we got on and perhaps what was your favorite
dish that we created on that lunchtime. – That whole trip was a completely
life changing experience for me and it’s all thanks
to you guys commenting, and talking to us and telling us that we should go there and experience these kind of things
so thank you very much. And also obviously a
massive thank you to JFOODO. I don’t know how else we would’ve found those experiences otherwise. – If you like seeing us
out of our comfort zone and hopefully bringing you something that you can learn from too, then make sure you give the video a like. The more likes it gets,
the more chance we can do more of these in the future. – There’s only one way
that I can now muck this up and that’s with a terrible
dad joke of the week. What’s the best way of
getting in touch with a fish? – I have no idea. – Just drop him a line. Anyway, it’s been great. Thank you so much. – [Ben] You should’ve
quit while you were ahead. – [Jaime] I’ll see you, bye bye bye. As we mentioned, we don’t just make top quality YouTube videos. We’ve built the Sorted Club where we use the best things we’ve
learnt to create stuff that’s hopefully interesting and useful to other food lovers. Check it out if you’re interested. Thank you for watching and
we’ll see you in a few days. (beeping) – Everything’s too calm. Might burn one of these pieces of toast and set the fire alarm off. Do you think it’ll cause
a little bit of (gasps)?

  • You should make the Nova Scotian donairs. But you have to make sure you learn from Nova Scotia. Other places in Canada arent so good from what my family says. But donairs are simple, the sauce is delicious, and for me, 1000000 times better than gyros. But then again, I don't like gyros.

  • The Japanese will never be confrontational, so they wouldn't complain about something. Especially with a camera pointed at them.

  • I would love to see Prague, Budapest, or some parts of central Europe with the national liquors and spices. Nothing like a family style serving platter of meat, veg, stew like goodness, and a big old beer. 🙂

  • I really miss your first video. The very first one, where you just were a bunch of friends getting together, cooking, having fun and trying to teach idiots like me to cook at home. I don't know what this channel is now, but pompous and pretentious come to mind.

  • I was in japan last summer for 3 weeks, so actually got into the habit of the phrases, so when they started saying the phrases, especially the thank you (arrigato gosaimasu) at the end my brain immediately followed through🤣 says how much just 3 weeks of immersing yourself into culture does~

  • Remarkable. Japanese chefs often train for up to 10 years before they would attempt something like this. Food is truly a universal language between cultures.

  • breathes a sigh of relief you guys actually did it, I'm proud.
    Also… why'd you change from 'group of mates/friends' to 'group of foodies'? I'm ok with most of the changes that are being made, but that kind of sounds like the friendship has disappeared lol. Sure hope that's not the case.

  • Come to Austin Texas! Learn barbeque, Tex-Mex and true breakfast tacos. Come for SXSW and get to know live music and movie premeires. We'd love to have you.

  • Congratulations, guys! "The Japanese food tasted Japanese" and "you made better Dashi than we could"… "Fusion that was actually elevating both"… What fantastic feedback! (And I think that first one was the highest praise you could get from someone Japanese, probably!)

  • As for what food I think you did the best on… well, I love Salmon, and I love Shrimp… and not being there to taste any of it, I have to say the Shrimp and tempura batter dish looked the most appetizing to me (everything did, but the shrimp the ABSOLUTE most… Like I wish I could reach my hand in through the screen and pull it out to eat it.). Absolutely beautiful. Plus the idea of that ketchup on the shrimp sounded delicious, too.

  • I cant watch food shows with food myself so I'm watching you guys make amazing food while wrapping parmesan cheese in spinach leaves and dipping them in ranch dressing. I'm fancy af today

  • I've been waiting for this. Commenting before I've watched it.
    One of the best channels on here, definitely the best food channel. I've even learned to love Jamie!

  • Oh my goodness, I’m watching the feedback from the diners and I’m SO proud of you Sorted guys! You really nailed it!

    I admire the respect that you showed by putting in the work to properly understand Japanese food and Sake pairings. And that work paid off. Well done, all of you. ❤️

  • I know that's not what this was about but after I watched this video I would love to see another one where you introduce people from different cultures to British food the never tasted, so "the best Britain has to offer" instead of making food "out of your comfort zone" for people that eat dishes like that almost on the weekly or monthly basis if not more often.

  • the entire japan episodes are awesome and a little bit emotional. I'm so proud of you guys for kicking ass in the challenge. and thank you mike for arranging the trip as it is!

  • Awww Jamie, you are too adorable with all your mischief! Great series of vids, boys. Really amazing how much respect, time and education went into these, culminating in an incredible dining experience.

  • I'll be honest with you Mike…. Janice absolutely should have done the "previously on sorted" I'm a scrap dissapointed…. BAKA!!!🤣🤣❤

  • This is actually unrelated to the food (though everything looked fantastic) but does anyone know what flowers were used on the salmon dish? I'd like to grow some of those.

  • Why is Sorted so interested in Sake? Most people in Japan drink either beer or shochu (younger people) while older (men) drink whiskey.

    In fact, sake is being marketed to China, due to hardly anyone drinking it in Japan:

    – https://japantoday.com/category/business/focus-japanese-sake-pours-into-china-amid-shrinking-consumption-back-home

  • Yeah I think you guys did a great job. It would have been great to see you travelling about and showcasing more dishes, but as it stand this was still very entertaining.

  • You guys!! This seriously is super awesome! Sitting here hoping someday we can visit a Sorted Pub. Feel a weird sort of proud watching you accomplish this. Y’all are awesome!

  • Reaction before starting the video: I'm scared.

    Reaction in the middle: JAMES HOW DARE YOU!

    A few seconds later: Christ, help me.

    After: Well done boys…you've given me hope.

  • these guys got to eat at more places in 48 hours while i was floating around places to eat for a whole week or kobini food in tokyo

  • Safe to say the salmon was my favourite.
    I am so proud of you all.
    Solid dad joke Spafford.
    France next? No pressure, mwahaha
    Anyone else get a bit emotional, when the Japanese diners were giving their reactions?

  • I enjoyed the 3 video format. I got really invested into this and I'm stunned not just that you pulled it off but by how much. You absolutely smashed that.

  • I wonder if they have the courage to face some of their more vocal european neighboors like the spanish, italians or french.

  • Sorry, i love this channel but this japanese serie was seriously BS.
    The only reason the feedback was good is that japanese are extremely friendly, they hate offending

  • I love this channel more than probably any other. But I swear to god, every time I hear one of them say "burned" instead of "charred", or say "chuck it in the pan" I'm reminded why the world doesn't take British food seriously. They literally have no concept of how to sell it and make it sound at least appetizing, if not sexy.

    But I still love your channel. Keep up the good work, fellas.

  • I agree with the gentleman who says fusion dish usually result in a inferior product. This time it works only because these are still most basically western dish, which the chefs are good at.

  • Hi guys could you look at a decent nice set but that’s not overly expensive as a soon to be comie chef it would be much appreciated ☺️😊

  • I really like the trips you take and what you learn from other places! Every time I learn a lot, because you visit so many exiting spots. and it always makes me want to go there.
    It'd be great, if you could include at least one veggie dish within the food marathons/challenges. I think a lot of people would be happy to find out if certain cities are vegan/vegetarian friendly!

  • I like the soup most … looks simple & traditional cos of its clear broth but at the same time looks like it has a complex taste with all the ingredients

  • This was amazing and I wish youtube had a love button instead of a like. Now, I think you should try to recreate a dish or two for the basic home cook. Not everybody is going to torch a prawn/shrimp, but they might enjoy the flavor profile that you made with them (and also, decide which is the best recreation, a screaming hot cast iron pan, or under the grill/broiler)

  • One thing that could be taken from this is the importance of slowing down and having a mindset of staying in the present moment. It's hard to respect something if you rush right through it.

  • I love the channel and have been watching it for years. However, I hope that everyone realizes that Japan is not Italy, and people do not really drink sake like that, ergo often and pair it so much etc. Its not wine. I like the concept but I dont know why sake is so stressed each time Japanese food is mentioned in here.

  • Have been to Japan probably over a dozen times, I am half Japanese, and despite the great video. Have to say I kind of get the feeling you missed a lot of what makes Japanese food culture.

  • I have watched this episode 5 times since last night when it was uploaded. Just impeccable quality of content, editing, presentation. So engaging! And guys, obviously the comments from the guests (politeness notwithstanding) show that you managed to pull off thé tastes, textures and flavour pairings.
    So judging from the plating alone, the visual appeal of each item served up was absolutely beautiful with such an understated elegance.
    So impressed with you guys!!👍👍👍👍👍

  • Another answer to the Dad Joke of the Week: “You just call him on his shellphone” 😀

    Fantastic video with some very unique combinations of food

  • Was I the only one who got a bit teary eyed with pride at our boys doing so well? I love how you produce thoughtful, respectful, funny, informative content, and avoid all the usual YT dramas so beloved of many who make videos for a living. The enthusiasm you still display is so much fun to watch. Honestly, you are a bright spot in my day every time I watch you. So THANK YOU. 😚🥰👏👏👏👏

  • Having lived in Japan for a while, the flavours and combinations in the food there are indeed a thing of their own! Trying to replicate the authentic taste back at home in northern europe is challenging, even if you find the right ingredients, so I gotta say, a job WELL DONE guys!! Also I love all your content around Japanese food or things inspired by it!

  • Just wanted to say how well Mike did- doing detail oriented, high demand jobs like peeling and butterflying prawns, and doing it consistently, is a really tough job but I looks like he did an excellent job 🙂

  • Tell us how to make the salmon and/or the dashi, and tell us which sakes to pair with, and then we can tell you how you really did.

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