Really interesting stuff. I think that people have really ridiculous paradigms concerning food: why is eating a bug more gross than eating a mammal? Why is fermenting moldy, blue dairy normal and fruit or legumes weird?
Is what these guys are doing too involved and too far out of the norm to make it into "normal" restaurants, yeah, maybe. Might it taste terrible? Yes, but I'm sure it's interesting and I'd certainly like to try all of it.
The first time I had uni, it was a less-than fresh piece. WOW was it bad: slime, oozy, gooey texture, and an over-whelming cacophony of flavors. At the time, I describe it as one of the most complex things that I have ever tasted, more individual flavor elements than I could identify or process, and every one of them horribly unpleasant. As bad as the experience was, it was also fascinating and memorable and a couple years later I decided to try it again, hoping that it would be better, but actually not afraid of reliving the previous experience. Well, the 2nd piece was very fresh and very delicious and one of the most pleasant taste experiences that I've ever had, but I think that the duality of the two experiences and their equal significance is fascinating.
I feel stuff in the videos/ this type of "edge play" is like going to the moon or a crazy Milan runway show: it's not about being practical or a specific real-world application, its about going so far past of the normal paradigms that perhaps is starts to expand mainstream comfort zone just a little.