'To eat fugu is to put your life on the line. That\'s why Japanese chefs must train for years before serving the notoriously poison puffer fish to the public. For more than 45 years, chef Sasaki has served this potentially lethal delicacy to patrons in his Tokyo restaurant. Feeling hungry? SUBSCRIBE: https://goo.gl/vR6Acb This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world. Follow us behind the scenes on Instagram: http://goo.gl/2KABeX Make our acquaintance on Facebook: http://goo.gl/Vn0XIZ Give us a shout on Twitter: http://goo.gl/sY1GLY Come hang with us on Vimeo: http://goo.gl/T0OzjV Visit our world directly: http://www.greatbigstory.com'
Tags: Cooking , Luxury , raw food , fish , Sushi , great big story , gbs , lag , sashimi , flavors , food & drink , poison , Culinary Art , puffer fish , blowfish , fugu , fugu fish , poisonous fish , dangerous eats , yutaka sasaki , tetrodotoxin , fugu specialist , fugu fish preparation
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