How I Lost Over 80 POUNDS & Why My Travel Channel TV Show Got Canceled! BEFRS Q&A
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LUXURY JAPANESE FOOD - Multi-course Kaiseki at Traditional Onsen Hotel in Hakone, Japan!
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Yoshiike Ryokan - I paid 77,760 Japanese Yen (at the time $708.16 USD) for 1 night for 2 adults, 1 baby and booked it here: (Not Sponsored, but this is an affiliate link)
One of the greatest things about Japanese culture is the idea of minimalism, relaxation, nature, and food. And for a long time now, I’ve really wanted to experience a Japanese ryokan, a traditional inn, that typically includes an onsen (hot spring bath) and meals which are served in your room.
My wife and I were in Tokyo, and on a last spur of the moment decision, I found a ryokan not too far from Tokyo, in the mountains in a place called Hakone. We took the train to Hakone and checked into our ryokan for 1 night.
It was a bit more expensive than I had anticipated, but as I kept on searching, some ryokans were filling up, and then Ying and I really wanted to have the private onsen so I could film and make a video (in the public onsen room, which would be cheaper - I couldn’t film of course!). So we splurged, for the experience, Japanese culture, and the food.
The room was amazing, private onsen, amazing garden view, and traditional Japanese food. In the evening, they brought out multi-course Japanese kaiseki dinner. It included all sorts of regional Japanese food and some of the fanciest food I’ve ever had. Some dishes were good, others a little plain for my liking - but I really appreciated the quality and simplicity.
Staying at a traditional Japanese ryokan and eating luxury Japanese food was really an amazing relaxing and Japanese cultural experience.
Yoshiike Ryokan
５９７ Yumoto, 箱根町 Hakone-machi, Ashigarashimo-gun, Kanagawa-ken 250-0311, Japan
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STONEFISH - Most Poisonous Fish In The World Cooked 2 Ways!
Synanceia is a genus of fish of the family Synanceiidae, the stonefishes, whose members are venomous, dangerous, and even fatal to humans. It is one of the most venomous fish known. They are found in the coastal regions of the Indo-Pacific.
Despite their fearsome reputation, Synanceia are edible to humans if prepared properly as the protein-based venom quickly breaks down if heated, while raw stonefish served as part of sushi is rendered harmless simply by removing the dorsal fins, which are the main source of venom. The fish are considered a delicacy in many parts of Asia, including south Japan, south Fujian and Guangdong in China, and Hong Kong. In the Hokkien-speaking area, they are considered delicacies and good for health. The meat of Synanceia is white, dense and sweet, and the skin is also edible. They are usually cooked with ginger into a clear soup, and sometimes served raw as sushi or sashimi.
#12 Constantine In: Koyasan, Wakayama-ken, May 2010
Part Two of my trip to Koyasan.
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Music: 'No Va!'' by Rei Teytum
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Eating Live Squid in Japan
Looking for a unique restaurant in Tokyo? than the IKA center in Shinjuku is your spot and is one of my hidden secrets in Tokyo because at this restaurant you can catch your own squid. Subscribe to my channel ► for weekly videos!
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The IKA Center [イカセンター] is located on the 4th floor across the massive Shinjuku station.
There is no English menu which could be the reason why this place isn't as widely known. Squid fishing starts at 3400 yen, roughly 30 US dollars per catch. Our dinner included an entire squid, a big tempura portion and drinks which came to 9400 yen, about 82 US dollars for 3 people.
The red water in the squid tank reminded me of the famous ocean of blood scene from the Japanese anime; Evangelion.
Squids have jets to propel themselves and use it to squirt ink and the last thing you want is getting squid ink all over your clothes, that's why we jumped into a bunch of raincoats.
Catching your own squid isn't that hard, you simply hook it straight out of the tank. Next, the squid is brought to the kitchen and freshly cut up into sashimi.
They sealed off the dining area with a plastic cover to prevent water being squirted around the restaurant by the squids.
Immediately after preparation, the raw squid tentacles are served, so fresh the squid tentacles are still moving on your plate.
Once we received the fully sliced head we had to dip it in a thick sauce made from ground up squid organs.
In conclusion, the IKA Center in Tokyo is a very unique restaurant worth a visit, especially for the eccentrics among us!
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Watch my new Travel Series: Japan 2019 episodes!
Episode 1: Eating Live Squid
this episode :)
Episode 2: REAL Mario Kart in Tokyo: 10 Tips
Episode 3: Universal Studio Japan - Complete Guide
Episode 4: Hedgehog Cafe in Tokyo: 1KG Hedgehog
Episode 5: Eating Toxic Blowfish in Tokyo
Episode 6: Hollow Point Gun Bar in Tokyo
Episode 7: Otter Cafe in Tokyo
Episode 8: Vampire Cafe in Tokyo
Episode 9: Tokyo Nightlife - Japanese ParaPara Dancing
Episode 10: Why is the Tokyo Nightlife special?
Episode 11: Tokyo's Budget District - Nakano TOP 10
Episode 12: Anime Museum in Tokyo
COMPLETE PLAYLIST JAPAN 2019
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How to Party Like a Cambodian (Country Rice Wine)
Best Cambodian Street Food →
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About This Episode:
I really shouldn't make videos like this. Here's why.
It's not because of the content. Actually, this is one of my favorite videos so far.
I'm often torn between video topics that are compelling to me and...the dark side of travel videos, topics that will rank on Google.
Smart bloggers/vloggers aim their content at what people are searching for. I mean, Mark Wiens from Migrationolgy comes to Saigon for two weeks and suddenly he pops up on Google for all the most popular foods here. The dude hits the most popular stalls and restaurants in each city, because that's what people are searching for. Much respect to the guy. He's a freaking god when it comes to SEO.
What that means for me though, is that this video isn't gonna get many views, because no one is searching Cambodia Villager Beer Shotgun on Google or Youtube. Can you see why I'm torn?
I love this video because it has great story-telling elements. It's entertaining and silly while still revealing some interesting tidbits about the way people in Cambodia live.
In the end, I'm gonna go with my gut when choosing vid topics and sometimes my gut will want to shotgun beers with the locals.
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Disclaimer:
If you see any factual food errors in my video, please feel free to politely let me know in the comments.
I'm a huge fan of trying different, interesting and strange foods in each country. My show is from a Western point of view, but more importantly MY point of view, but is not meant to offend any person or culture.
Spearfishing Underworld 16✅[4K] ► [Lobsters] [North Atlantic]►[Capri Island]►4K
WOW awesome, Fisherwoman catches world record 411 6kg TUNA worth $2m or 1769 tins after 4hr battle
It could be worth up to $ 2million, make 2,875 sandwiches, and has been hailed a 'Picasso of the sea'... but Donna Pascoe wants to stuff her record-breaking tuna catch and hang it on her wall.
The game fisherwoman battled for more than four hours the 411.6kg (64 stone) Pacific bluefin before finally reeling in the high-speed leviathan - thought to be the largest ever caught with a rod and line.
She hooked the fish - which is twice the size of a tuna sold at a Japanese auction last year for $1.09million - using a 60lb line near the Three Kings Islands off Cape Reinga of New Zealand.
The experienced angler first suspected something fishy was going on when her line began to tug.
'The line was peeling out like it was attached to a freight train,' said Donna, of Auckland, New Zealand. 'As usual, I was pretty nervous that I might get spooled. Thankfully, the fish stopped running and I was able to get a bit of line back in.'
Unaware of the scale of her catch, Donna and her four-strong team battled for over four hours to drag the gargantuan 8ft 9' tuna onto her boat.
'It was a very stubborn fish, but I'm stubborn as well,' said Donna.
The wind had got up to gusts of 36 knots and I was getting drenched from the waves coming over the back of the boat.
'But I was determined to win this one. I knew we had to get the tuna on board before a shark came and bit a chunk out of it.
'We were all speculating what it was. No way did I think it was a tuna.'
After the 4 hour and 11 minute long battle, the fish was lifted on to the boat, with the help of the anchor winch.
She said: 'Once we got it on board, everybody's mouth dropped open. It was absolutely amazing.
'I was so excited that my arms and legs could have fallen off and I wouldn't have noticed. I think adrenalin is a great thing and it certainly kept me going.'
At 411.6kg, the fish weighs twice as much as a baby elephant and could fill 3162 cans of tuna.
It blows the current world record for a fish caught on a rod of 335kg out of the water.
Alistair Blair, chairman of The Fish Society, the largest online fish retailer in Britain, told MailOnline: 'The wholesale value of a bluefin tuna that size would be in the realm of $8,300 (£5,000) to $16,500 (£10,000) - that's about four times the value of an ordinary tuna. The retail value, of course, would be much higher - somewhere around $83,000 (£50,000) or more.'
Last year, however, a 222kg bluefin tuna sold for $1.09 million at a Tokyo auction. By that standard, Donna's fish could be worth up to $2 million at auction.
'People would be willing to pay a lot for a record-breaking fish,' added Mr Blair. 'If you have got a bit of that fish to serve at your banquet then you've got something pretty boast-worthy.
'So this would appeal only to people who are billionaires. It's the fish equivalent of buying a Picasso painting.'
He added that a whole bluefin tuna contains around 55 per cent of edible meat. That means it could make 1,769 tins of tuna (160g, brine drained), 2,875 tuna sandwiches or 511 dishes of tuna sashimi.
Donna, however, is unable to sell it because the fish wasn't caught on a commercial vessel.
Instead, she plans to have it mounted by a taxidermist at the Houhora Big Game & Sports Fishing Club in New Zealand.
Donna explained: 'We were originally going to have it smoked and shared around our friends, but then we were talked out of this as it was so monumental.'
Usually a fish is either stuffed with filler material like firmly packed sawdust or it is stretched over a mold and shaped into the desired pose. Donna has chosen to make a mold, but the pose, she says, is yet to be decided.
The enormous catch put Donna in first place in the tuna section for the New Zealand Sport Fishing Council Nationals Competition.
She is now awaiting certification from the International Game Fish Association so she can claim the world record.
Bluefin are the world's largest tuna and can live for up to 40 years. Built for speed, they can dive up to 4,000 feet and have retractable fins so they can seek out schools of herring, mackerel and eels.
ALIEN SHRIMP Thailand Street Food
Watch live Stomatopods being prepared and eaten in Thailand, one female with eggs and one male.
Called sea locusts by ancient Assyrians, prawn killers in Australia and now sometimes referred to as thumb splitters – because of the animal's ability to inflict painful gashes if handled incautiously – mantis shrimps sport powerful claws that are used to attack and kill prey by spearing, stunning, or dismembering. In captivity, some larger species can break through aquarium glass with a single strike.