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Joshua Weissman
I Tried Every Viral Street Food in Japan
I Tried Every Viral Street Food in Japan
Joshua Weissman
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22:50 · Nov 30, 2025
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I've
been
obsessed
with
Japanese
food
since
I
was
a
little
kid.
Translating…
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1
/781
0:00
I've been obsessed with Japanese food since I was a little kid.
0:02
I loved it so much
0:03
that I worked at one of the best Japanese restaurants in the US for
0:06
almost three years.
0:07
But here's the crazy part.
0:08
I've never been to Japan.
0:14
So today that changes.
0:16
I'm finally here to eat every single possible legendary Japanese street food
0:20
that I can find.
0:21
From the stuff that we already know to maybe some hidden gems
0:24
that only the locals know about.
0:25
And everything will be getting placed on an S tier list.
0:27
And at the end of the video,
0:28
we will give you our very best item.
0:30
And we're starting at Harajuku Tokyo.
0:33
And I'm joined by local expert Yappy from Arigato Travel,
0:36
one of Japan's best food tour companies.
0:38
As this pin says, no Yappy, no life.
0:41
Later on, we'll be going more street level,
0:42
trying more traditional viral things like puffer fish and baby octopus.
0:46
But we're starting our journey on Takeshita Street in Harajuku.
0:49
Harajuku is the capital of a kawaii, which means cute, pretty, adorable.
0:54
The second you walk on the street, I get why.
0:57
So, you've got pink, the smell of sugar, artificial flavors, kawaii, like you.
1:02
Our first stop is the tanghulu skewer.
1:05
Strawberry and grape.
1:06
Very kawaii.
1:07
But how does it taste?
1:09
A lot of tanghulu, when it's not made properly,
1:11
it doesn't have the right crunch.
1:12
But this one, the actual coating is perfectly crisp like glass.
1:15
It doesn't stick.
1:16
It's not chewy.
1:17
And the strawberries are great, too.
1:18
Outside is crunchy.
1:20
So fresh inside.
1:21
It's really nice.
1:21
It's refreshing.
1:22
I'll give it a beat.
1:23
I don't think it's quite A worthy.
1:24
I think you should try it, but don't go out of your way.
1:26
Our first score on the board,
1:27
and now we are headed upstairs to grab an insane rainbow six layer cotton
1:32
candy.
1:32
Each layer is supposedly a different flavor stacked on top of each other until
1:35
it gets actually this big,
1:37
which was concerning for my stomach.
1:41
Texturally, it's very nice.
1:43
Flavor-wise, I'm not like picking up a ton of flavor out of it.
1:46
It's like I just feel like I taste sugar, but it still tastes great.
1:50
All in all, I think it's another B tier.
1:51
It's nice.
1:52
It's just a fun treat.
1:52
It's not mind-blowing.
1:53
It's just nice, tasty, fun, and we move on.
1:57
No.
1:57
So, something I learned very quickly in Japan is
1:59
that there's zero trash cans outside,
2:01
and we only tore off a couple pieces of this giant thing.
2:03
So, we offered it to this group of kids.
2:05
Safe to say, they were pretty pumped.
2:06
Hopefully, they enjoyed it.
2:08
What is a micro pig cafe?
2:09
Oh my god, there's pigs.
2:12
Yes.
2:12
What?
2:13
Look, they're having so much fun.
2:14
This is better than Disneyland.
2:15
And then this is not the only one.
2:17
Asha Cafe and Capybara Cafe.
2:20
I love Japan.
2:21
Next up are these massive sandwiches where we'll be getting both an egg
2:24
and meat one containing 400g of meat,
2:28
nearly a full pound supposedly.
2:30
Both sandwiches will be tiered
2:31
and whichever scores the highest will be entered in the competition.
2:33
But before we get to eat, something unexpected happened.
2:36
They actually let me work in their kitchen and make one.
2:38
I don't know what any of this says.
2:40
Now, they ended up cooking the meat for me
2:41
because they didn't trust me with it,
2:42
which I thought was funny,
2:43
but they did let me add a little bit of their seasoning to it.
2:45
We take out some toasted buns, added some butter,
2:47
and a good helping of honey mustard.
2:48
Once they finished cooking the meat,
2:50
they handed me the pan and I had to carefully layer it on top.
2:53
I thought even coverage was the goal,
2:54
but it turns out they just wanted me to make this pyramid shaped thing,
2:57
which I guess made it look more substantial.
2:59
Then they wrap it up a couple times in plastic wrap, slice,
3:01
add some garnish, and I personally thought it was overcooked.
3:04
Maybe they should have let me cook the meat, but you know, whatever.
3:06
Smells beefy, smells good.
3:07
Cheers.
3:08
It's slightly overcooked, just a little, but it's not dry at all.
3:11
The meat is surprisingly tender, which I I wouldn't have expected from skirt steak.
3:14
The honey mustard plus the butter just adds this layer of riches.
3:18
I'm a fan.
3:18
I put this in an A tier.
3:19
Now for the egg sandwich.
3:21
Wow.
3:21
Literally overflowing.
3:23
The bread can barely contain it.
3:25
Phenomenal.
3:26
Immediately better than 80% of breakfast sandwiches in the US.
3:29
This is like a bodega sandwich on crack.
3:32
The texture of the egg is just so nice.
3:34
The salty ham.
3:35
And you still taste the cheddar cheese in it, too.
3:36
It's cheesy.
3:37
It's rich.
3:38
It's creamy.
3:38
I'm putting this in S.
3:39
It doesn't need to get better.
3:40
I'm happy with this.
3:41
S tier.
3:42
Moving on.
3:43
On our way out,
3:43
a audience member stopped by to take a pick
3:46
and they decided to join us in rating the steak
3:48
as well.
3:48
For the best I've had,
3:50
I would say I would put it at like an A probably.
3:52
Still really good.
3:53
I like this kid.
3:54
So, we have a rating double confirmed.
3:56
Moving on to our last spot in Harajuku.
3:58
I'm sure you've seen these twisted potatoes somewhere.
4:01
They put them on a skewer, they fry them for a couple minutes,
4:03
and then they coat them in a salt and butter seasoning.
4:05
I've always thought they were a little gimmicky, but you know, maybe they're good.
4:09
We got to give them a fighting chance here.
4:10
You can choose three different sizes. long.
4:13
Long longer longest.
4:14
This is the longest.
4:16
I'm enjoying this.
4:17
Multiple layers of texture.
4:19
It's not quite evenly cut.
4:20
So instead of it being super super super crunchy throughout the whole thing,
4:22
you get some bites
4:23
that are crunchy and you get some bites
4:24
that have like a little bit of
4:25
that fresh potato chew.
4:26
Almost like a roasted potato in a way.
4:28
I don't know who that was.
4:29
I don't know what's going on right now.
4:30
This is great.
4:30
I think I'm going to put this in an A tier.
4:33
I was ready to complain.
4:35
With that, we wrap up Harajuku
4:37
and we move on to Uru Harajuku for a coffee pit stop at Latte
4:41
Pocket.
4:42
He's telling me that they have a three-dimensional latte.
4:44
I have no idea what that means.
4:46
So, you can bring your picture of your friend
4:49
or your pets and
4:50
then they're going to draw over the foam.
4:53
What I'll be honest, this was cool to see happen,
4:56
but it did make me question whether
4:57
or not the coffee was going to be any good.
5:04
That's meringue.
5:05
That's also mering.
5:06
Very nice.
5:06
Yappy is going into another store.
5:08
So, we have me.
5:09
Hello.
5:09
Here's Nami. uncanny.
5:12
I feel like all cats kind of look the same unless they're ugly.
5:14
And my cat is not ugly.
5:15
Don't you dare.
5:15
Don't you dare say anything.
5:16
I'll find you.
5:17
Straight through mering.
5:18
RIP.
5:19
Give it a little taste.
5:20
I mean, funny enough, the the foam has like no flavor whatsoever,
5:23
but it's fun.
5:24
The coffee itself isn't half bad for the novelty and the fun of it.
5:26
You know what?
5:27
I'll give it a solid Btier.
5:28
I'm enjoying it, and I'm going to drink it.
5:29
And this is just a happy fun time.
5:30
And I love Japan.
5:31
Thank you so much.
5:32
Moving on.
5:33
I could not believe my eyes at the next spot.
5:35
We came all the way from Texas to try some Japanese street food.
5:39
And surprisingly, there was Texas barbecue.
5:41
How could we not try that?
5:42
But I really want to know, how does it compare to good old Texas?
5:45
A slice of Texas in the middle of Tokyo.
5:47
I wouldn't have guessed it.
5:48
I thought I was getting away from it.
5:49
And yet, here we are.
5:50
Let's taste.
5:56
The owner set us up with some ribs, which looks fantastic,
5:58
but what I'm really here for is the brisket.
6:00
We have the A5 Wagu brisket and burnt ends.
6:03
A5 has a unique capability of making the lean equally
6:06
as good as the fatty
6:07
because of the intramuscular fat that's in A5.
6:09
This one's very tender.
6:10
I can barely even pierce it with the spork.
6:15
It literally hits your tongue and evaporates.
6:17
I mean, it is so anxious.
6:19
The fat is just rendered enough that it's not too much.
6:22
It's meat butter and the smoke is very, very frontal.
6:25
You can taste the oak wood.
6:26
It's seasoned really nice with salt.
6:28
The salt levels are, I mean, I would argue perfect.
6:30
We got a slice of Texas right here.
6:31
I'm feeling very represented.
6:33
My mom would be really proud.
6:34
Moving on.
6:34
Overall, comparing this to the greatest Texas barbecue I've had, honestly,
6:38
I'd give it just barely over the B tier into a solid A tier.
6:42
I think it's good effort.
6:43
If you're in Tokyo, I would definitely recommend stopping by.
6:46
Onto the next.
6:47
We were walking and we stumbled upon a fresh squeezed orange juice vending machine.
6:52
The only reason I noticed it was cuz I was walking
6:53
and I could smell fresh oranges wafting through the air,
6:56
which if you look around here, there's nowhere that should be happening.
6:58
I turn and I see this beautiful orange box.
7:00
So, let's try it.
7:06
It's ice cold.
7:07
It's so refreshing.
7:08
The way it's squeezing it, it's getting that essential oil from the peel.
7:11
So, it has that like fresh, rich orange flavor.
7:13
Where else are you going to just randomly stumble upon freshlysqueezed juice vending machine.
7:17
It's an A tier.
7:18
It's good.
7:18
I could drink 100 of these.
7:19
Moving on.
7:20
Next item was a matcha crepe.
7:21
They layered many things in this toasted bread
7:24
and some of them I couldn't identify.
7:26
That is a potato.
7:27
I'm worried about this one.
7:28
Is it really possible for every element to be great on their own
7:31
as well as combined?
7:32
I mean, I I don't know.
7:34
There are components of this is good.
7:35
The macaron is nice.
7:36
It's got a good chew to it.
7:37
The toast on the bread is actually immaculate.
7:39
I think it's fried.
7:40
I'm really not a fan of the whipped cream in there.
7:42
There's no seasoning on it at all.
7:43
There's no like sugar or anything.
7:44
It's completely unsweetened whipped cream.
7:46
And there's way too much match in there.
7:47
It's like borderline bitter.
7:48
Honestly, I really don't like this one.
7:50
I'm so sorry.
7:50
I'm going to give this an F.
7:51
I'm not going to get this again.
7:52
I feel like there's
7:53
so many great foods in Japan
7:54
and this is crazy overhyped.
7:56
And I mean that with love.
7:57
I'm loving my time here.
7:58
I'm coming back, just not to this place.
8:00
You know, it can't all be bangers.
8:01
We have to be honest here.
8:02
That's the whole point of this video.
8:03
We're We're serious.
8:04
All right.
8:04
I'm not going to be over here saying everything's good.
8:06
So, let's get back on track.
8:07
Our next spot has two opportunities.
8:09
Bruleed sweet potatoes in a silky handpressed Okonaman sweet potato ice cream.
8:14
I got good feelings here.
8:16
Wow.
8:17
Wo.
8:18
Okay, let's go for it.
8:20
That's phenomenal.
8:21
So they have this very fragrant vanilla custard
8:23
and you mix that
8:23
and you scrape that beautifully silky smooth sweet potato
8:27
and then the little bites of crunch from the caramelized sugar on top.
8:30
This is a perfect food.
8:31
And you know what?
8:31
It's not too sweet.
8:32
Very balanced.
8:33
So this is a paste of potato.
8:35
This one's made from benyo which literally means red potato, but it's actually purple.
8:40
Coming from the down south tropical area.
8:42
And there's ice cream in the bottom.
8:44
Let's go for it.
8:46
Woah.
8:47
Totally different than I would have expected.
8:49
The texture is like unlike anything I've ever had.
8:51
The texture of this paste is really airy as you're biting through it.
8:55
It's so soft like a pillow
8:57
and then it comes together
8:58
as this dense just sweet almost earthy sweet potato flavor combined with this sort
9:03
of light vanilla ice cream.
9:04
Amazing texture, amazing flavor.
9:07
I would put it as an S.
9:08
It's just unique.
9:09
It's its own thing.
9:10
There's nothing else really like this and it is kind of perfect.
9:13
If you can find it, go and get it.
9:15
Moving on.
9:16
Of course, we can't go to Japan and not get oniri.
9:18
This one is a pork and egg version.
9:20
Let's see where it stands.
9:22
Oh, you went for the whole thing.
9:25
Sometimes when it falls apart,
9:26
you just got to put the whole thing in your mouth.
9:28
Pause.
9:28
The rice is nice.
9:29
It's seasoned nicely.
9:30
It's balanced well.
9:30
There's a little bit of sweetness, a little bit acidity.
9:32
I'm grabbing this on the go.
9:33
If I want a little bite, but I'm not starving.
9:35
Snack on one of these.
9:36
Split one of them.
9:37
Keep moving.
9:37
This is very much the nature of street food.
9:40
And I would give it a B tier.
9:41
It's satisfying, but more of like a I need to stop real quick
9:43
and get a snack kind of bite.
9:44
Next up, Hokkaido milk soft serve.
9:47
I have been dreaming about this since I've seen it across the internet
9:50
and finally I get to try it.
9:52
Now while we are in Tokyo,
9:53
this milk is sourced specifically from Hokkaido cows
9:57
and apparently these cows are raised in a perfectly nonstressed beautiful environment full of
10:02
green which supposedly makes the milk taste substantially better.
10:06
So let's see where it stands.
10:08
Wow, it is very good.
10:09
It's not super sweet. the traditional soft serve
10:11
that you expect out of a machine in like the US.
10:14
It's milk plus like a powdered base and then they soft serve it.
10:17
This actually tastes like rich, fresh, creamy milk.
10:21
Out of all the things we've had so far,
10:22
so much of it has been kind of like just a blasting your taste
10:24
buds with sugar.
10:25
And I love that this is balanced
10:26
and they're actually focusing on the flavor
10:28
and the quality of the milk.
10:29
They're basically saying, "Our milk is the greatest milk on earth.
10:32
That's what you're going to taste and it's the finest you're going to get."
10:34
S tier easy.
10:35
I wish more soft serve was like this.
10:37
Moving on.
10:37
Before we head to Osaka, our final Tokyo bite is the curry pond.
10:41
It's like a deep fried curry filled hot pocket,
10:43
but this one has a few surprises.
10:45
But does it really have the ability to top our tier list?
10:48
Usually, it's only curry inside a curry pan,
10:51
but this time they have special topping like a savory pancake from where I'm
10:56
from,
10:56
Osaka.
10:57
Let's try it.
10:58
That's insane.
10:59
Oh, there's cheese.
11:01
Oh, there's so many textures.
11:02
The entire outside is like studded with this crunchy texture,
11:05
but the bread itself is actually so nice.
11:07
It's so moist.
11:08
It's not dry at all.
11:09
It's super fluffy, super light.
11:11
And then on the inside,
11:12
you have this sort of like very savory Japanese curry with mozzarella
11:15
or some sort of stretchy cheese in there.
11:17
And then of course, the smokiness of the bonito flake, the okonomiyaki sauce,
11:20
the creaminess of the mayo.
11:21
This is a perfect bite.
11:22
I love this.
11:23
This is immediate S tier.
11:24
It requires zero thought whatsoever.
11:26
I would seek this out every single time I come to Japan.
11:28
I love this.
11:29
It's with a heavy heart we have to say goodbye to Yappy.
11:32
I'm so sad to see you leave.
11:34
Thank you.
11:34
And uh shout out to Aigato Travel.
11:36
Be sure to check them out.
11:37
They're phenomenal.
11:38
Wouldn't have been able to do it without you.
11:39
Thank you.
11:40
I love you.
11:41
It's okay.
11:41
You don't have to say it back.
11:42
Moving on to Osaka.
11:44
The next morning, we took a bullet train to Osaka
11:46
and we actually managed to catch Mount Fuji's very first snow.
11:50
Insane luck.
11:51
Let's hope that continues in finding more incredible items.
11:54
Here, we'll occasionally be joined by Seigato Travel,
11:57
who'll be helping us find our places for viral Osaken street food.
12:00
Here's what our tier list is looking like so far.
12:02
It feels strong, but I have a feeling it's going to get stronger.
12:05
Let's kick things off at Osaka's most famous and viral street, Doanbi,
12:09
which is home to one of the world's most famous Japanese dishes, takoyaki.
12:13
Excited is too small of a word for how I feel.
12:15
Tell us a little bit about this one.
12:17
The US sent us lots of flour after World War II
12:20
as a relief because Japan couldn't grow enough rice
12:23
and then also needed to come up with unique dishes
12:26
and then this was definitely one of them.
12:28
And this place, they put lots of tempora crunch as you can see.
12:31
And tiny chunk of the octopus is inside
12:33
because octopus was abandoned in the STO inland sea
12:36
which is right next to Osaka.
12:38
So this is a really popular local dish
12:40
that it's a must try
12:41
when you're here.
12:42
So we have the salt version here
12:43
and then we're going to build up to the traditional sauce
12:45
and mayo version.
12:46
Cheers.
12:47
Very hot.
12:48
Oh my god.
12:48
Okay, I'm okay now.
12:49
Wo.
12:49
You guys know I have a salt heavy palette.
12:51
You know I like things seasoned properly and I'll tell you right now,
12:53
the bang of salt when you take that first bite is so incredible.
12:58
It's so seasoned, so salty.
12:59
You taste that seaweed, the nori, it's oceanic.
13:02
The temporal crunch adds incredible texture
13:04
and the nice chew from the octopus custardy inside.
13:07
Really nice.
13:07
Now the question is which is better, the salt or the mayonnaise sauce.
13:10
I'm scared to take another bite.
13:11
It's so hot.
13:12
I'm going to go for it.
13:14
So hot.
13:14
I'm fighting for my life.
13:15
I just love that like smoky sauce, the creamy mayonnaise,
13:18
and then of course the bonito flakes add
13:20
that additional umami and also like
13:21
that nice roasted fish flavor.
13:23
A strong A tier.
13:24
It's a really nice street snack.
13:26
I would eat all these,
13:26
but I also want to not burn my taste buds off.
13:28
So, we'll move on to the next.
13:30
Osaka starting out strong negates with a powerful A tier.
13:33
I'm excited for this next one
13:34
because I've been making
13:34
and eating tayaki for what feels like my whole life.
13:37
And I always thought it was pretty good,
13:38
but I've never had one in Japan in a fresh one off the street.
13:41
Let's see how it is.
13:42
This is a classic Osaka dish.
13:44
It literally comes from Osaka.
13:46
If there's going to be a place to try it,
13:47
this would be the place to try it.
13:48
Looks incredible.
13:49
It feels crisp.
13:50
It's hot and fresh.
13:51
This is the red bean flavor.
13:52
It's the classic choice.
13:53
Cheers.
13:54
Oh, yeah.
13:55
Very, very, very, very good.
13:56
It's cooked perfectly.
13:58
I love that the actual tayyaki shell is so thin and crisp.
14:01
It's not thick and cakey.
14:02
I've had a lot of different ones that are almost like a soft waffle.
14:05
That's some This is the right one.
14:06
You still have that nice chew as well.
14:08
And the sweetness of the red bean.
14:09
I actually think this is really phenomenal.
14:10
This is one of the best tayyaki I've ever had.
14:12
Yeah, it's an S.
14:12
I don't think it gets better than this.
14:14
Moving on.
14:14
Osaka on the board with an S tier.
14:16
Arguably one of the most viral traditional items on our list.
14:19
And it actually delivered.
14:20
The competition is ramping up.
14:22
Now we really head streetside into Kuraman Market,
14:24
Osaka's most famous street food market. here.
14:26
There's going to be a massive variety of street foods to try.
14:29
But our next two items are the real standouts.
14:31
Behind me is arguably the most famous poisonous fish on planet Earth
14:35
that is eaten.
14:36
They don't do this as much in Japan, but in America,
14:38
if you order this and a menu happens to serve it,
14:40
which very few do, they have an ambulance sitting outside, and it is fugu,
14:44
also known as puffer fish.
14:45
We're going to have the sashimi version.
14:46
So, let's try it.
14:47
I'm going to be honest with you, I'm kind of nervous, guys.
14:49
I've never had this in my life.
14:50
It looks like a sort of like a tender white fish.
14:52
So, the way I'm going to do this is touch chili sauce.
14:55
You see that on there?
14:56
And then into the panoo.
15:00
The best way I can describe it,
15:02
a lot of fish
15:02
that you have usually like
15:03
if you look at like a kami
15:04
and tuna,
15:04
right?
15:05
It's like literally falls apart in your mouth.
15:06
There's no intramuscular tendon in it whatsoever.
15:08
This, on the other hand, has a lot of density.
15:10
It's very chewy, but in a nice way.
15:12
It's got a nice bounciness to it.
15:14
Flavor-wise, it's pretty mellow, actually.
15:16
Not fishy.
15:17
There's like a coldness to it.
15:18
There's some sort of an aftertaste.
15:19
And I'm hoping that's not poison.
15:20
That would be awesome if it wasn't.
15:22
But all things considered, out of all the sushimi,
15:23
I honestly wouldn't I wouldn't seek this out.
15:25
There's so many other pieces of fish I would eat before this.
15:27
I would probably put this at a solid B.
15:29
It's a nice fish, but it's certainly not my first pick.
15:32
Moving on, keeping up with the seafood,
15:33
we continue down to the market for a quail egg stuffed baby octopus
15:37
or taco tomago.
15:38
Normally, I like my octopus grilled, but this being cooked down,
15:41
letting all that sweet soy glaze get absorbed into the little suction cups
15:45
and the body of the actual squid is really nice.
15:47
I don't think the quail egg adds that much.
15:49
I could honestly do without it.
15:50
It's fun, but not really a necessity.
15:52
But the octopus itself is surprisingly tender, not chewy.
15:55
It's got a great texture.
15:56
But out of all the things that we've had today,
15:57
like I would put it at a solid B tier.
15:59
Out of all the octopus dishes I've had, though,
16:01
it's not in the top top top, but it is good.
16:02
I'm a fan.
16:03
Moving on.
16:03
Next top are these sweet potato chips.
16:05
Say told me that they're gaining in popularity,
16:08
so I figured I'd give them a taste.
16:09
They look incredible.
16:10
I love how thin they are,
16:11
but like ultimately it's just a sweet potato chip.
16:12
I see people walking around eating these, I'm like,
16:14
how good could it really be?
16:15
I will say they're seasoned nicely.
16:17
Cheers.
16:19
I see why people like them so much.
16:20
I think people are not used to getting things that are seasoned properly.
16:23
So, the fact that this is seasoned properly is adding a whole another level
16:25
to it being good.
16:26
And I think because they're so substantial, one chip is like three, four,
16:29
five bites.
16:30
It's like a whole meal in a cup.
16:31
I like it.
16:32
I'm into it.
16:32
This is honestly worthy of an A tier.
16:34
There aren't many chips that I think are worthy of an A tier,
16:36
but this one definitely is.
16:37
Moving on.
16:39
Time for a heavy hitter.
16:40
For years, we've seen this item jiggling about on Instagram.
16:44
It is the Jiggly Japanese Cheesecake.
16:46
I have always wanted to try this.
16:49
I'm incredibly excited.
16:50
And I got to be honest,
16:51
it looks just as perfect as I thought it would.
16:53
But how does it taste?
16:55
It's light.
16:55
There's a creaminess to it.
16:56
It's very lightly sweetened.
16:58
One of the things I like about Japan is
16:59
that they don't oversweeten their desserts.
17:01
Their desserts are actually very mellow on sugar levels.
17:03
They focus a lot on the flavor.
17:04
But texture- wise, it's kind of like almost eggy
17:06
and it just feels like baked meringue with very,
17:08
very little flavor.
17:09
This is more novelty than it is like a mind-boggling experience.
17:12
If I'm being honest with you,
17:13
I feel like a lot of people come
17:14
and eat this and they hype it up.
17:15
They hype it up.
17:15
They hype it up.
17:16
Oh, it's the greatest thing I've ever had.
17:17
Out of here.
17:18
There's not much going on.
17:19
Honestly, I'm going to put this at a D.
17:20
I'm sorry.
17:20
I just I don't think it's that great.
17:22
If I waited in line for this and I ate this,
17:24
I would be pissed.
17:24
This is a country full of some of the greatest food in the world.
17:26
Don't waste your time with this.
17:27
Go somewhere and find something maybe a little bit more local.
17:29
Wow.
17:30
Honestly, this might have been one of the most disappointing bites in the last
17:33
5 years of my life.
17:34
I'm just going to be flat out with you guys.
17:36
And we only have four more items remaining before I choose my favorite S
17:39
tier.
17:40
Will any of these four dethrone the current S tiers?
17:43
Onto one of our most viral items here in Japan.
17:45
You can't walk down the street without seeing this everywhere.
17:47
The 10 yen coin.
17:49
It's essentially kind of like a grilled cheese.
17:51
It's got a lot of buzz.
17:52
It's got a lot of popularity,
17:53
but so far they're not doing so good with overhyped food.
17:56
So, how does it stand?
18:00
Honestly, this is one that's actually worth the hype.
18:02
You've got sort of like this very soft, crisp on the outside,
18:05
super soft and fluffy on the inside pancake,
18:07
and then the cheese adds like a really nice creamy light cheesy flavor.
18:10
This is fun.
18:10
I like this one.
18:11
I like cheese.
18:12
Like, look how cheesy this is.
18:13
I mean, it's crazy.
18:14
This is so phenomenal.
18:15
I'm actually a big fan of it.
18:16
I'm going to put it in an A tier.
18:17
I don't think it's S tier worthy.
18:18
I would definitely spend some time going and getting it.
18:20
Moving on.
18:21
Another viral item surprisingly meets the hype.
18:24
Now, moving on to try these Chinese pork buns.
18:26
I know this is a bit of an unusual one, right?
18:28
Because this is a Chinese dish.
18:29
We're in Japan.
18:30
This is Japanese street food.
18:31
But let me tell you something.
18:32
We're doing things that are viral in many parts of the global hemispheres
18:35
that exist.
18:36
Think about it this way.
18:37
What you know is viral,
18:38
what the American people know as viral is one thing.
18:40
But what the Japanese people know is viral would be this.
18:43
If you are Japanese and you live in Japan,
18:45
you likely know and love 551.
18:47
They really keep the name simple here.
18:49
I can respect that.
18:50
Mustard.
18:50
You'll never really find a Chinese person doing this, but the Japanese suggest it.
18:53
Cheers.
18:55
That's a banger.
18:56
Oh my god.
18:56
I will say the mustard opens up your sinuses, dude.
18:59
I smell smells I didn't even smell before, but now I smell them.
19:02
The dough is so soft.
19:04
It's so light.
19:05
It's so delicate.
19:05
It's so fluffy.
19:06
Great chew.
19:07
The building is also very delicate as well.
19:09
It's bouncy.
19:09
It's got good chew,
19:10
but not only is it like the fatty traditional meat
19:12
that you would expect inside of something like this,
19:14
but I like how tender it is.
19:16
It like melts in your mouth.
19:17
It's seasoned perfectly.
19:19
It's got like onion in it.
19:20
You can see whole sauteed onion.
19:21
Out of all the bow I've had, I really like this.
19:23
Out of the things that we've had thus far,
19:24
this is a banging S tier.
19:26
It's so funny to have a Chinese dish in a Japanese street food video
19:28
as an S tier,
19:29
but it's an S tier.
19:30
It's really good.
19:31
But will it beat our other items?
19:32
We'll decide in a bit.
19:33
But now we are on to two of the most viral items I've seen
19:37
on all of the internet.
19:38
I'm sure you've seen this guy before, but if you haven't,
19:41
he literally torches bluefin tuna with his bare hands.
19:44
He dunks his hands in ice water in order to increase the endurance he
19:47
has against the heat.
19:48
It's a pretty incredible show.
19:50
Unfortunately, we got cut off right before we got to taste it.
19:53
And thankfully, we had an audience member
19:54
that was already in line
19:55
that was kind enough to let us have a bite of his dish.
19:58
Big shout out to you.
19:59
You saved our beehind on that one.
20:00
Casey is kind enough to let us have a bite
20:02
so we don't miss the bite.
20:03
So, thank you, Casey.
20:04
We appreciate you.
20:05
I'm going to pick a small piece cuz I don't want to steal too
20:07
much from you guys.
20:08
Wow.
20:08
Okay.
20:08
It's way better than I thought it was going to be.
20:10
I'm thinking like, uh, this is some bull blah blah blah.
20:12
No, it's actually very good.
20:13
It's got like a smoky barbecue richness.
20:16
It almost has a beefy quality to it.
20:17
It transforms it from fish almost to like meat.
20:20
Wow.
20:20
Incredible.
20:21
Moving on.
20:21
All in all, this joins the ranks as an A tier.
20:24
And we have one more spot to go.
20:26
I think this has to be the item that's blown up the most.
20:30
If you've ever been on the internet looking for food,
20:32
you've probably seen this mochi.
20:34
I've been enamored by its process for years.
20:36
I've never had fresh mochi before
20:37
and I get to actually witness it
20:39
and taste it in person.
20:44
That happened way faster than I thought I would to be honest with you.
20:46
You can have street food in Japan anywhere.
20:48
We're in a deer park.
20:48
We have deer.
20:49
I have moji.
20:50
This is mine.
20:50
No, this is mine.
20:52
You can't have this.
20:53
Yes.
20:53
Bow.
20:54
Bow.
20:55
You can't eat this.
20:56
I can't I can't give it to you.
20:57
Okay.
20:58
All right.
20:58
He gave out.
20:58
We're going to try it.
20:59
Here we go.
21:03
Right.
21:03
Oh, I'm scared now.
21:05
You're really close.
21:06
You're very calm for being scared.
21:07
I would have ran.
21:08
Really phenomenal.
21:09
First of all, perfect chew.
21:10
So smooth and also soft.
21:12
A lot of people in America have never had like truly fresh mochi.
21:15
They're used to like almost like a very hard waxy mochi.
21:18
This on the other hand is like a pillow.
21:19
You like bite into it and it's so soft.
21:21
It's almost like you're laying into like one of those like 5 million count
21:24
thread Egyptian pillows but in your mouth.
21:26
The mochi being pounded at the shop.
21:28
It's not really a show for people to watch.
21:30
They do it while the mochi is still steaming hot
21:33
because they want to achieve this really soft,
21:35
beautiful texture, and then you have that beautiful sweet bean paste in the center,
21:38
the toasty, roasty soybean flour on the outside.
21:41
This is a phenomenal bite.
21:42
We're peeing over here.
21:45
Fresh mochi.
21:46
Immediate S.
21:47
This one is truly worth the hype.
21:49
Fresh mochi is incomparable to anything else you'll ever try.
21:51
It's a textural wonderland you truly cannot replicate without
21:54
that craftsmanship that it takes to pound
21:56
that mochi over and over
21:58
and over every single day that's going to create something
22:00
that is truly unique
22:00
and delicious.
22:01
I wish I had it near me.
22:02
But wait, we didn't finish here.
22:04
What was the best S tier item?
22:05
We got this list.
22:06
Here's all the S tiers.
22:07
Looks great.
22:07
But for me, the best one I had
22:08
and the one I think I'm going to seek out the next time I
22:10
come to Japan is the okonomiyaki curry pond.
22:13
That one was crazy.
22:14
I've always wondered why everyone, including myself, is so obsessed with Japanese food.
22:18
And it's because this country perfects everything.
22:21
It's a true commitment to making food delicious.
22:23
And only a place with people with big hearts
22:25
and attention to detail can do
22:27
that.
22:27
And it's earned them a place in the food hall of fame.
22:30
Subscribe.
22:31
Love you.
22:32
Bye.
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Joshua Weissman
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