good. from here? masa: [ speaking japanese ] worker: [ speaking japanese ] masa: hokkaido. anthony: hokkaido. masa: yeah. anthony: good deal. another seasonal specialty currently at or near its best, kanogani, or snow crab. juicy and sweet and delicious. oh, man. that is good. masa: really good. sweet, huh? anthony: very. masa: we need a sake, huh? [ laughter ] anthony: yeah. masa: [ speaking japanese ] woman: [ speaking japanese ] anthony: good. masa: good. really good. thank you! worker: thank you! masa: thank you, very good. oh let s eat this one. [ speaking japanese ] worker: [ speaking japanese ] anthony: eel livers, grilled on a stick. unagi? masa: unagi, yeah. anthony: yeah. ooh, hot. [ laughter ] masa: yeah. anthony: oysters. these are the size of freakin clown shoes. masa: [ speaking japanese ] anthony: where are these from?
anthony: how does he remember you in high school? who was the best student, who was the worst student here? masa: he s the best student. anthony: best student. masa: these guys, the three guys, the three of us were the worst. anthony: the three of you were bad students. masa: ah, really good. anthony: so you do this when you were kids? build a fire? cook something? drink sake? masa: always, always we did that. smoked cigarettes. anthony: yeah. back then did everybody know that you were not going to stay? like, when you were in high school did you talk about, when i get old enough i m going to america? i m not staying here. masa: yeah, we did that. [ speaking japanese ] yeah, i told them. anthony: now, you weren t dressed up like john wayne or anything right, when you went to school? no cowboy boots. masa: no, no. no, no, no. no. anthony: they say you can take the boy out of the country, but you can t take the country out of the boy. i don t know if that s
agro dolce, at the end of an italian meal. masa: exactly. anthony: sweet, fat, sweet, fat, at the end of the meal, something bitter to remind you of the sadness. masa: this is the umami, too. that kind of sense building, i didn t know that. he taught me this kind of delicacy. he s my maestro. teacher, so. tony, try this. strong, very, right? anthony: but you re right, umami. it s deep. masa: this is umami. anthony: among izukura-san s many skills, apparently, is a shocking proficiency at making soba noodles. tonight, the soba is paired up with slices of tender duck and green onion grilled over the irori. masa: nice, al dente. anthony: mhm. masa: this soba s the best soba. anthony: perfect.
masa: shimane prefecture. anthony: wow, just one oyster is a meal. it s like as big as a steak. masa: yeah, yeah, yeah. thank you! just like that. anthony: hold it french style. masa: french style. [ laughter ] anthony: wow. masa: good, huh? anthony: mm! masa: right? they re the best. anthony: wow, that s good. and tender for a big oyster, you know? masa: thank you! [ speaking japanese ] anthony: arigato. masa: that s so good, huh? [ laughter ] anthony: woo! anthony: the geisha profession, or geiko as it s
sugyiyama: [ speaking japanese ] masa: this moment, do not miss this. then, grab it, right? you eat. see? anthony: mm. masa: that s why you gotta eat quickly. if 30 second, one minute anthony: it s dying. masa: ki is leaving somewhere. masa: also, the fish, sushis arrive moving. swimming. very fast. done. amazing. this momentum is ended right there. it s very important. anthony: anago, or sea eel, a handroll in fresh, crackling seaweed. mm, oh man. wow. sugyiyama: [ speaking japanese ] masa: his father told me that, i did a great job for this. anthony: this is very difficult. masa: yeah.