Japanese Street Food – GIANT MUSSELS + Seafood and Street Food of Nishiki Market in Kyoto, Japan
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Japanese Street Food – GIANT MUSSELS + Seafood and Street Food of Nishiki Market in Kyoto, Japan


– All right, check it out, guys. This is Trevor James. We are in Kyoto, Japan, and I am so pumped ’cause today we’re gonna have a ton of delicious Japanese street food. Let’s check it out. (vibrant music) This is it, Kyoto. We came here to eat. And today we’re bringing you to come with us to try
tons of local delicacies at the Nishiki Seafood and Snack Market. And then we’re going for even more, like incredibly delicious
tempura, sushi, and ramen. Let’s eat. All right, guys, we are
in the Nishiki Market and this is one of the most famous markets for street food and snacks in Kyoto. And we’re just gonna explore and try a bunch of different stuff. Oh, I got to look at this. Lots of different fresh
seafood, grilled fish. Oh, salmon eggs. Look at these, massive mussel shells. (speaking in foreign language) Wow, look at these massive mussel shells. Whoa. Sashimi, okay. – [Vendor] Sashimi. – Okay, let’s try it out. Wow, look at this. So we’re just gonna crack open a mussel. Massive mussel shell. Wow. Wow, it’s big. It’s huge. Look at that. Oh, that is huge. That is insane. What a find. Oh, look at that. Look at the size of that. That is huge. It’s just like a big scallop. Oh, wow. That is beautiful. (speaking in foreign language) It’s just a joy coming
to Japan to see this. Oh, that is a massive piece of flesh. Wow, look at that, just slicing it up. That is beautiful. Just look at this giant mussel. It really looks like a scallop. Unbelievable. And there’s so many sections to it. Looks like this is a bit
more firm and springy. And then we’ve got this
soft flesh right here. And we’re just gonna dip
it, get a triple combo. This is unbelievably fresh. And there’s so much sushi and there’s so many things
to try here in this market. Mmm. Oh, it’s a little more springy
than a regular scallop, but has quite a similar flavor. Oh, yeah. Which is kind of just a seafood heaven. Wow, that was incredibly delicious. Then we’re gonna keep exploring. Oh, look at these. Oh, look at this, guys. Japanese pancake. Oh, that looks amazing. (speaking in foreign language) We just found okonomiyaki. – Okonomiyaki. – So it’s like a Japanese pancake and you can see there’s egg. There’s a bit of, looks like there’s a bit of, is that pork or bacon? Unbelievable. Looks like some radish, some greens. Oh, and then this sauce. Oh, wow, that’s beautiful. You can see there’s a
bit of cabbage in there. Ginger, egg, tempura bits,
shredded green onion. Oh, we are definitely
gonna get one of those. Oh, and here comes the okonomiyaki sauce. More of that okonomiyaki sauce. Wow. And then for the final
step, he’s just putting, I believe that is a little
bit of ginger on top. Wow. Wow, look at those. Beautiful Japanese pancake. Super fresh. (speaking in foreign language) Look at this, guys. We just got the beautiful
Japanese pancake. Oh, look at that. Okonomiyaki sauce right on top, a little bit of ginger, and then on the inside there’s a bit of, looks like a bit of
greens, maybe some cabbage, an egg, some pork,
looks almost like bacon. Oh, ginger on top. That just looks so plump and satisfying. I’ve never had this before. This is right from the
biggest market in Kyoto. Let’s try out a nice big bite. Mmm. Oh. Oh, that is incredible. That is just, what a flavor combo. It’s super sweet and savory. The egg and the pancake
make it super fluffy. And then, of course, there’s
a bit of cabbage in there, which gives it volume. And it is super fun
watching him make that. Mmm, it’s definitely
sweet and also very fatty. (speaking in foreign language) Bye bye. Wow. Oh, look at this. Look at this, guys. Look at all this seafood. Oh, and look at this right here. Uni, sea urchin. Oh, we are definitely gonna
have to get some of that. Wow. You can see there’s abalone. Monster oysters. Huge scallops. It’s all here. This is just one of many
fresh seafood stalls in the Nishiki Market. And you could just keep coming back for tons of different raw seafood, but for my first time,
I went for some abalone, some salmon, and some
delicious uni sea urchin. (speaking in foreign language) Wow, look at this, guys. So we’ve got abalone. Look at that. Look at the beautiful shell it’s in. That is one of the most iconic shells you’ll ever see on the beach. Abalone, so shiny. And then we’ve got a monster oyster. Look at the size of that. Incredible. And then we’ve got a couple uni. You can see the flesh. Oh, it’s right in the shell, beautiful. Some fatty salmon and tuna. And it’s all served with soy and wasabi. Just look at that abalone. Beautiful. And look at the shell that’s under. Look at the color. Just look at the color of
that shell, the shininess. That is incredible. Let’s try it out. Oh. Mmm. Oh, it’s buttery. And a little salty from the ocean. And very, very springy. It almost has a crunch to it. And then look at this here, guys. We’ve got beautiful uni sea urchin. They just give you a
few pieces per urchin. That’s why it’s so expensive. Mmm, oh. Oh, that one is a bit stronger. It has a bit of a
metallic, buttery flavor. And oceany. I see why the fancy sushi restaurants are more expensive ’cause this one definitely has a bit of an oceany-ness and a metallic hit to it, but it’s still buttery and enjoyable. After slurping down an oyster and some nice soft tuna and salmon, and before going for a
beautiful tempura lunch, we kept exploring the market and found even more street food, like takoyaki octopus balls. This is the batter here
and we’re just flipping it. And you can see it’s turning into balls. And you can actually see
the octopus on the inside. Looks like there’s a bit of ginger and you can really smell the
tempura, the tempura batter. And they’re gonna turn
into nice little balls. Oh, that’s beautiful. Oh yeah, look at this. These are takoyaki. Wow, and that’s that takoyaki sauce. Oh, (speaking in foreign language) And a sweet sauce on top. Mmm. (speaking in foreign language) Mmm, good. Oh, it’s good. (speaking in foreign language) Oh, it’s mmm. That is an amazing snack. It’s sweet, definitely sweet. And I put a little mayo on there. And then he said this is actually a bit of seaweed on top. But the inside, it’s all about the inside. It’s definitely gooey, it’s oozy. It’s like a gooey octopus on the inside. And the outside is super sweet. And the best part about it is how it just pops in your
mouth with that gooeyness. It’s like a sweet octopus ball. Next up, we found one of the most iconic Japanese foods, fried tempura. And here I was so shocked at the incredible quality and flavor that a single fried
piece of fish could have. It was a thousand times
better than any tempura I’ve ever tasted, so delicate and soft, and was definitely worth flying into Japan solely to eat for. Next up, we are gonna try
legit, authentic tempura. I’ve been looking forward to trying, oh, I think this is it here. Oh, yeah, look at this. A local tempura. The real deal. Let’s go in and try it out. Wow. – I save a table (speaking
in foreign language) – Okay. Oh, look at this. So we’re getting legit tempura. I think that’s the eel. So they put it in a
bit of flour and batter and right into the big… Oh, and look at these,
these are the shrimp. Wow. This is legit tempura, the real deal. And then right into the
batter, these shrimp. And then right into the big pot. Wow. (speaking in foreign language) This is just truly
amazing coming to Japan, eating legit tempura. You can only get this right here, and they make it fresh for you right in this massive pot. Beautiful scene. Oh, look at the tempura, they’re ready. Wow. That is beautiful. (speaking in foreign language) Wow, it’s big. Just look at the size
of this tempura bowl. That is so beautiful. It’s got big conger eel. It’s got two shrimps, squid, scallops, egg, seaweed, and green pepper. And also some sand borer fish. Wow, look at that scallop. Oh, it’s massive. Mmm. Oh. Oh, wow. That is unlike any scallop
or tempura you’ll ever eat. It’s crispy, but definitely not oily. It has a real pleasing mouth feel to it. And it is so satisfying
to watch them being made. And it’s so plump and soft. That scallop, that
scallop is just so soft. Mmm. That is insane. It’s all about that batter. Mmm, mmm. And then we’ve also got this clam soup, but honestly, that tempura
is worth flying here for. Mmm. Mmm, oh nice, nice. Mmm, just a fresh clam flavor. Wow, that was life-changing tempura and we’re going for more food. Beautiful. Next up, before going for
some late night ramen, I wanted to try a sushi
train restaurant in Japan, so we went to a famous one in the Kyoto Train Station to try it out. There were so many varieties
of nigiri sushi to try and although I found it
not quite as enjoyable as a regular sushi restaurant, it was still a super fun experience. Next up, we are going for sushi, not just any sushi though. When you think of conveyor belt sushi, back home in North America
usually it’s average, but up ahead in Kyoto Station there’s supposed to be a really good place and we’re gonna go try it out. Oh, here we go. I think this is it right here. Conveyor belt sushi joint. Look at this, guys. We are at conveyor belt
sushi here in Kyoto. Oh, there is just a huge selection of different sushi to try. Awesome, let’s get some of this salmon. Oh, and this is squid. Nice. Oh, and then this here, uni. Look at this, uni. Beautiful. Oh, oh, and then look here, fatty tuna. This must be the otoro. Beautiful. This must be the maguro. Awesome. We are gonna have a feast. Oh, amberjack, you just can’t stop. Awesome. Oh, and then look at this,
there’s scallop as well. It’s just unlimited. Fatty salmon. Look at that. And then right here, look at this, unagi. Awesome. What a scene this is, guys, look at this. All of this insane, beautiful sushi. We’ve got salmon and scallops,
different cuts of tuna. And look at this. Oh, isn’t that beautiful? Look at that uni. Uni sea urchin. Sea urchin gonads. And then we’ve got a few
more different cuts of tuna. We’ve got squid, look at that. Squid over rice. All of this nigiri. More salmon. And then also unagi here. This is such a beautiful scene. And the sushi is non-stop. So some of this looks fresh and some of this looks like, kind of been sitting on the
train for a little while. So this is just average-looking
sushi, to be honest, but we are in Japan and it’s
hard to have a bad meal. Look at this uni. Just a little, a little soy on there. Let’s try it out. Mmm, mmm. Oh, there’s squid legs. Oh, uni is one of my
favorite things in Japan because it has such a creamy,
buttery smoothness to it. And then look here, squid legs. You can just take anything
from the train that you want. Isn’t that beautiful? Wow. All of this is raw and beautiful. Awesome. Mmm. Definitely very springy. Oh, the wasabi and soy
sauce give it a kick. This must be the otoro fatty tuna. Really nice to be here eating
sashimi, nigiri in Kyoto. And we’re just gonna dip
that in a little bit. Oh, it’s beautiful. Oh, it’s all about the
rice, the vinegar rice. It just has a bit of a crunch to it, a bit of a sour end, sweet kick to it. And that fatty otoro is just unbelievably soft. For our final meal, we went to taste a famous bowl of ramen in Kyoto, the shoyu ramen with the
most heartwarming pork broth and nice, soft fatty slices of pork. All right, guys, for our
last meal of the day, we are going to ramen
heaven, right up here. It’s 11:30 at night right now, and this place still has
a line-up, shoyu ramen. Let’s go try it out. So there’s a huge line-up
even at 11:30 at night. This is gonna be good. Ramen is one of must-try things in Japan and I can’t wait to try this out. We just waited for about
half an hour in the line and then we’re gonna get to try a beautiful bowl of ramen. We’re going into ramen heaven. Awesome. (speaking in foreign language) Oh. Oh, they’re massive bowls of ramen. Wow. Look at this monster bowl of shoyu ramen. Oh, and all those nice
lean slices of pork. And this is a shoyu ramen, which is a pork bone-based
broth with soy sauce. Oh, and look at those green onions. And then also we have gyoza, the potstickers, Japanese potstickers. And you can also add chili paste to your noodles or chili flake, but I am just gonna go
in for the pure flavor. Get a nice, big bite. Oh. Oh, you can really smell all
of those onions and the broth. Oh, and there is mung bean
sprouts in there as well. Mmm. What a combo. You can taste that amazing
deep, dense pork broth. The pork bone broth is so rich. It’s a little salty, but so enjoyable. And we’re just gonna
add a little chili paste in there with fresh chopsticks. Oh, yeah. And that should be so flavorful. It’s seasoned very well,
so it is a little salty, but that makes it good. It brings out that dense pork flavor. With the bean sprouts and the onions, you’ve got a fresh kick to it. And the pork is also quite lean, which gives it a real nice
meatiness, chewy meatiness. It’s fantastic and then
we got the gyozas too. Awesome. Oh, it so good to be in Japan. Local noodles, local gyoza. A little hole in the wall,
this is a famous joint. And nothing better, nothing better. Mmm. The soy sauce is really salty. I feel like you don’t really need it. Oniony and crispy. And actually, these are quite small, but the filling on the inside. Oh, there’s actually quite a bit there. But these noodles, honestly, are worth flying to Kyoto for. What an amazing day it has been in Kyoto. We barely scratched the surface. There is so much food here. You could eat delicious
food here for a lifetime. I would love to know what you thought about this video in the comments below. Make sure you click that subscribe and the little bell notification button. And you can check out
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About Ralph Robinson

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100 thoughts on “Japanese Street Food – GIANT MUSSELS + Seafood and Street Food of Nishiki Market in Kyoto, Japan

  1. Dude, learn to how speak Japanese properly. It's not KI O TO. It's KYO TO. Try to blend in the sound of K and Y buddy.

  2. The tempura place reminds me of fish and chip shops. My favourite tempura items are scallops (with the roe attached) and gummy shark. Abalone is my all time favourite seafood though. Australia is the place to be for seafood. A lot of Japan's seafood comes from here.

  3. Could take the muscle shell and make a jewelry box!! Wow. Never seen so big.. Must be radioactive waters there BIG TIME.

  4. I think eating seafood there i would bring a Geiger counter with me…..no offence. Love ypu people and the culture. The radioactive waste and such breaks my heart. I swore if i ever won powerball i would move there and absorb the culture and die there. But now if i move there i could die. The people there look sickly, and again no offence. I am truly heartbroken and sick to see what the Tsunami did and is doing. I love Japan! And God bless and much luck to you all that live there.

  5. I definitely like this guys refined taste he tends to really enjoy the same types I do, Gosh dammit I wish I could do this

  6. Why don’t you throw in some dolphin or whale meat with this seafood, no one should be doing any vids to promote Japan

  7. Beautiful market, beautiful seafood, I would love so much to visit this market and enjoy such amazingly fresh seafood.

  8. WOW Nishiki Market 👍 les saveurs du JAPON 🇯🇵 Excellente vidéo et belle expérience culinaire nippone 😁ALIGATO✨💕

  9. Is there a market like this which serves snacks and seafood in Tokyo that is also kid friendly?

  10. me wishing i could see the world, and eat these amazing foods

    my bank:::: dude you can't afford it yet.

  11. Trevor's from Vancouver, so when hes talking about conveyor belt sushi in North America he really means the one in Metrotown LOL its gone now though

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  13. Just don't order a kaiseki meal in Kyoto. Combination meals there are notoriously cheesy. You will pay a lot and leave hungry.

  14. Love seeing average 9+ for Japanese food you’ve tried !!!! Come to Fukuoka next for ramen trip you’ll love it !!

  15. imagine the mussel is maybe 70~80 years old he survive the ww2 and in the end of his live he became a sashimi 🤣

  16. From your shows -I feel hospitality , humanity is more in developing countries than the developed ones .

  17. Yeah I am not much for conveyer belt sushi, I am with him it looks like some of those have been sitting too long. I would rather just do it the old fashion way.

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