WEBVTT Kind: captions Language: en 00:00:00.274 --> 00:00:01.107 - [Steven] Hey, Keith. 00:00:01.107 --> 00:00:02.357 What's up, man? 00:00:04.085 --> 00:00:05.165 Today is your lucky day. 00:00:05.165 --> 00:00:06.545 I cleared out your entire schedule 00:00:06.545 --> 00:00:09.146 and we're gonna go on a food adventure. 00:00:09.146 --> 00:00:10.105 No, I did. 00:00:10.105 --> 00:00:10.938 Don't worry. 00:00:10.938 --> 00:00:11.771 Bring your bread. 00:00:11.771 --> 00:00:12.604 Let's go. 00:00:14.056 --> 00:00:15.603 Best friends forever. 00:00:15.603 --> 00:00:16.436 Best friends. 00:00:16.436 --> 00:00:17.269 Nothing, let's go. 00:00:17.269 --> 00:00:18.151 - Okay, so what are we doing? 00:00:18.151 --> 00:00:19.831 - We are on our way right now 00:00:19.831 --> 00:00:23.143 to eat three different sushi restaurants. 00:00:23.143 --> 00:00:24.060 Not the restaurants. 00:00:24.060 --> 00:00:25.634 - I didn't think you meant 00:00:25.634 --> 00:00:27.365 that we were gonna go eat the restaurants. 00:00:27.365 --> 00:00:29.081 - We're gonna go to three of the best sushi restaurants 00:00:29.081 --> 00:00:31.475 at three drastically different price points 00:00:31.475 --> 00:00:33.290 and compare which one is the best experience. 00:00:33.290 --> 00:00:35.325 - Probably the really expensive one is gonna be the best. 00:00:35.325 --> 00:00:38.549 - But you have to weigh value, taste, as well as atmosphere. 00:00:38.549 --> 00:00:39.618 It's the whole experience. 00:00:39.618 --> 00:00:41.990 Each roll at this first spot is $3. 00:00:41.990 --> 00:00:42.823 - [Keith] Is it good? 00:00:42.823 --> 00:00:43.745 - [Steven] Yes, it's unbelievable. 00:00:43.745 --> 00:00:45.094 - You've been there? 00:00:45.094 --> 00:00:45.927 - No. 00:00:45.927 --> 00:00:47.134 (laughs) 00:00:47.134 --> 00:00:50.134 But I've heard a lot of good things. 00:00:52.903 --> 00:00:53.736 Sup? 00:00:53.736 --> 00:00:54.569 - Hey guys. - Hey, Chris. 00:00:54.569 --> 00:00:55.402 - What's up? 00:00:55.402 --> 00:00:56.235 Welcome to Sushi Stop. 00:00:56.235 --> 00:00:57.167 Wanna go back to meet the chefs? 00:00:57.167 --> 00:00:58.456 - Yes, we'd love to. - Yeah, let's do it. 00:00:58.456 --> 00:01:00.742 - [Chris] My dad wakes up every morning at 4 a.m. 00:01:00.742 --> 00:01:02.640 to go to the fish market in downtown LA. 00:01:02.640 --> 00:01:05.042 He handpicks all of our fresh fish and vegetables 00:01:05.042 --> 00:01:06.671 and he drops it off at every restaurant. 00:01:06.671 --> 00:01:07.504 - He drops it off? 00:01:07.504 --> 00:01:08.337 - Yeah, he drops it off. 00:01:08.337 --> 00:01:10.396 - He doesn't have some like low-end person do it? 00:01:10.396 --> 00:01:11.922 - [Chris] That's how we keep our prices low 00:01:11.922 --> 00:01:12.937 while at the same time, 00:01:12.937 --> 00:01:14.465 keeping the quality of the fish high. 00:01:14.465 --> 00:01:16.384 You guys are gonna be trying out the bluefin tuna sushi. 00:01:16.384 --> 00:01:18.603 - [Keith] You can just see how tender it is 00:01:18.603 --> 00:01:20.837 from how it's pulling away from the fat already. 00:01:20.837 --> 00:01:22.999 - To best friends. 00:01:22.999 --> 00:01:24.120 Holy smokes. 00:01:24.120 --> 00:01:25.004 This is so fresh. 00:01:25.004 --> 00:01:25.837 Wow. 00:01:25.837 --> 00:01:26.753 - For $4 that is incredible. 00:01:26.753 --> 00:01:28.587 - What constitutes quality sushi? 00:01:28.587 --> 00:01:31.673 - Fresh fish isn't gonna have a fishy or a smelly odor. 00:01:31.673 --> 00:01:33.608 When you eat the sushi, it's gonna be firm enough 00:01:33.608 --> 00:01:35.938 to hold it's shape, but when you take your first bite, 00:01:35.938 --> 00:01:37.575 it's just gonna melt in your mouth. 00:01:37.575 --> 00:01:39.709 Now you guys are gonna have the spicy scallop roll. 00:01:39.709 --> 00:01:40.904 - You ever had raw scallop? 00:01:40.904 --> 00:01:41.886 - I don't think I have. 00:01:41.886 --> 00:01:43.217 - It's like scallop, but not cooked. 00:01:43.217 --> 00:01:45.189 - I imagine that that's exactly how it is. 00:01:45.189 --> 00:01:46.530 This texture is really great. 00:01:46.530 --> 00:01:47.363 And how much is this? 00:01:47.363 --> 00:01:48.381 - [Chris] This is $2.95. 00:01:48.381 --> 00:01:49.832 - This is $2.90-- - $2.95? 00:01:49.832 --> 00:01:50.866 - [Chris] This is the last dish. 00:01:50.866 --> 00:01:52.818 So this is a seasonal special that we have 00:01:52.818 --> 00:01:53.989 in our restaurant right now, 00:01:53.989 --> 00:01:55.550 the spanish mackerel from Japan. 00:01:55.550 --> 00:01:56.743 - I don't wanna say this is the most beautiful thing 00:01:56.743 --> 00:01:58.894 I've ever seen 'cause my girlfriend is beautiful. 00:01:58.894 --> 00:02:00.260 - [Keith] It's looking back at you, so we might be 00:02:00.260 --> 00:02:01.743 the most beautiful thing it's ever seen. 00:02:01.743 --> 00:02:02.607 - [Steven] Oh man. 00:02:02.607 --> 00:02:03.995 - [Keith] Whoa. 00:02:03.995 --> 00:02:04.828 That's great. 00:02:04.828 --> 00:02:05.661 Alright, I think we're done here. 00:02:05.661 --> 00:02:06.732 I think we had a really great experience. 00:02:06.732 --> 00:02:07.630 He's bringing more food. 00:02:07.630 --> 00:02:08.463 - [Steven] More food. 00:02:08.463 --> 00:02:09.296 Thank you very much. 00:02:09.296 --> 00:02:10.574 Oh. 00:02:10.574 --> 00:02:11.863 - [Chris] So I wanna show you guys this plate 00:02:11.863 --> 00:02:13.256 before we make it into sushi. 00:02:13.256 --> 00:02:14.562 Three live sweet shrimps. 00:02:14.562 --> 00:02:18.259 We cut this and we make the tail part into sushi. 00:02:18.259 --> 00:02:19.362 - [Keith] You are a slob. 00:02:19.362 --> 00:02:20.195 Pretty perfect. 00:02:20.195 --> 00:02:21.903 - And he's watching me eat his butt. 00:02:21.903 --> 00:02:23.877 - [Keith] I've never had this good of food 00:02:23.877 --> 00:02:25.777 for that little of a price. 00:02:25.777 --> 00:02:27.106 So, oh God, Steven. 00:02:27.106 --> 00:02:27.939 - Sushi fact. 00:02:27.939 --> 00:02:30.842 Guess what the most dangerous sushi is. 00:02:30.842 --> 00:02:31.900 - Is it the pufferfish? 00:02:31.900 --> 00:02:32.733 - It's the pufferfish. 00:02:32.733 --> 00:02:33.566 - I knew it. 00:02:33.566 --> 00:02:34.982 I watch the Simpsons. 00:02:34.982 --> 00:02:37.592 Now that we had really acclaimed, but cheap sushi, 00:02:37.592 --> 00:02:40.408 what is really acclaimed good mid-tier sushi? 00:02:40.408 --> 00:02:42.306 I'm hoping the sushi is better, 00:02:42.306 --> 00:02:45.389 but it's gonna have to do a good job. 00:02:48.327 --> 00:02:49.485 - Steven. 00:02:49.485 --> 00:02:50.977 - Keith. 00:02:50.977 --> 00:02:54.903 How long have you been a master sushi chef? 00:02:54.903 --> 00:02:57.279 - Just started 16 years? 00:02:57.279 --> 00:03:01.446 How do you guys determine the price of your sushi? 00:03:08.828 --> 00:03:09.661 (laughs) 00:03:09.661 --> 00:03:12.051 - Great, well I'd love to see those two hands at work. 00:03:12.051 --> 00:03:12.906 Show us what you got. 00:03:12.906 --> 00:03:15.615 The presentation element of this is out of control. 00:03:15.615 --> 00:03:19.782 It makes me really, really want to eat this sushi. 00:03:20.717 --> 00:03:21.817 - [Steven] Oh yeah. 00:03:21.817 --> 00:03:24.490 - My tongue is just livin' in a sexy salt bath right now. 00:03:24.490 --> 00:03:27.253 - I honestly don't feel worthy to eat a dish like this. 00:03:27.253 --> 00:03:28.086 - [Keith] I do. 00:03:28.086 --> 00:03:28.919 It's good. 00:03:28.919 --> 00:03:29.842 I am worthy of good things in life. 00:03:29.842 --> 00:03:30.736 - [Yoya] Here you go. 00:03:30.736 --> 00:03:31.844 - [Steven] This is all I want in life. 00:03:31.844 --> 00:03:34.703 - [Keith] You wanna start with the one that was on fire? 00:03:34.703 --> 00:03:35.536 Oh, I see. 00:03:35.536 --> 00:03:36.841 I love that there's an order to the madness. 00:03:36.841 --> 00:03:39.441 - [Steven] Yeah, it's act one, act two, act three. 00:03:39.441 --> 00:03:41.501 - Such a really good blend of flavors. 00:03:41.501 --> 00:03:43.149 This little sneak of wasabi in there. 00:03:43.149 --> 00:03:45.568 Every bite is just such a, like a little ride. 00:03:45.568 --> 00:03:46.612 - And it comes out of nowhere too. 00:03:46.612 --> 00:03:47.445 It's like you're eating it and eating it. 00:03:47.445 --> 00:03:48.480 - It's outta nowhere. 00:03:48.480 --> 00:03:50.146 - And then (exhales loudly). - And like (exhales loudly). 00:03:50.146 --> 00:03:52.327 Visually, what I've been waiting for this whole time 00:03:52.327 --> 00:03:54.744 is that soft-shell crab roll. 00:03:57.222 --> 00:03:58.946 - [Steven] That's not traditional though? 00:03:58.946 --> 00:03:59.779 But it's yours. 00:03:59.779 --> 00:04:00.857 - [Keith] But that sounds good. 00:04:00.857 --> 00:04:02.059 - [Steven] This is America right here. 00:04:02.059 --> 00:04:04.496 - [Keith] Oh, it smells so good. 00:04:04.496 --> 00:04:05.547 That pickle in there. 00:04:05.547 --> 00:04:06.439 - Cajun spice. 00:04:06.439 --> 00:04:07.535 That's like a drug, man. 00:04:07.535 --> 00:04:09.642 All the details put together. 00:04:09.642 --> 00:04:10.475 - [Keith] Yeah. 00:04:10.475 --> 00:04:11.308 - [Steven] That make this elevated. 00:04:11.308 --> 00:04:13.006 - Take your girl out, take your boy out, 00:04:13.006 --> 00:04:14.033 have some fancy sushi. 00:04:14.033 --> 00:04:15.450 - Who's your boy? 00:04:16.597 --> 00:04:17.433 - Steven Lim. 00:04:17.433 --> 00:04:18.432 (laughs) 00:04:18.432 --> 00:04:19.265 - Yes. 00:04:19.265 --> 00:04:20.098 Let's get out of here. 00:04:20.098 --> 00:04:21.005 - I am so full. 00:04:21.005 --> 00:04:23.446 I'm tired and a headache, Steven. 00:04:23.446 --> 00:04:24.365 - Keith, I feel great. 00:04:24.365 --> 00:04:25.198 Sushi fact. 00:04:25.198 --> 00:04:26.845 Guess what sushi chefs do to octopus 00:04:26.845 --> 00:04:28.884 to make it have a softer texture. 00:04:28.884 --> 00:04:29.894 - I don't know, they hammer it? 00:04:29.894 --> 00:04:31.843 - They give it a full body massage. 00:04:31.843 --> 00:04:32.876 - They massage it, oh. 00:04:32.876 --> 00:04:33.709 - Yeah. 00:04:33.709 --> 00:04:34.634 - Get the elbow in there. 00:04:34.634 --> 00:04:35.593 - This place, alright. 00:04:35.593 --> 00:04:36.815 - I'm afraid of the third place. 00:04:36.815 --> 00:04:38.940 - We are gonna get something called omakase. 00:04:38.940 --> 00:04:42.023 - I can't have my mind blown anymore. 00:04:46.380 --> 00:04:47.271 - Steven. - Yes, yes. 00:04:47.271 --> 00:04:48.104 - [Keith] Nice to meet you. 00:04:48.104 --> 00:04:48.937 - Nice to meet you. 00:04:48.937 --> 00:04:50.546 Yes, he work for me for almost 20 years. 00:04:50.546 --> 00:04:51.379 - [Steven] Wow. 00:04:51.379 --> 00:04:52.212 - [Nobi] Yes, he's trained very well, 00:04:52.212 --> 00:04:54.260 so today I let him make sushi. 00:04:54.260 --> 00:04:55.093 I just talk. 00:04:55.093 --> 00:04:57.328 - My friend Keith has never had omakase before. 00:04:57.328 --> 00:05:01.600 - Omakase mean you trust me how I can amaze you 00:05:01.600 --> 00:05:03.969 the first bite, second bite, third bite. 00:05:03.969 --> 00:05:04.802 - Let's do this. 00:05:04.802 --> 00:05:05.635 - Yeah, I'm so excited to try it. 00:05:05.635 --> 00:05:08.573 I'm ready to experience what you're gonna make for us. 00:05:08.573 --> 00:05:11.823 (calm classical music) 00:05:20.065 --> 00:05:20.898 - [Nobi] Pen shell. 00:05:20.898 --> 00:05:22.565 Albacore white tuna. 00:05:24.351 --> 00:05:27.845 - This is the closest to a mouthgasm I have ever achieved. 00:05:27.845 --> 00:05:31.146 - [Nobi] Baby tuna from Baja, California. 00:05:31.146 --> 00:05:33.648 - I don't know what it is about young animals. 00:05:33.648 --> 00:05:34.691 They taste so good. 00:05:34.691 --> 00:05:37.441 - [Nobi] Bluefin tuna from Spain. 00:05:38.337 --> 00:05:39.380 - [Keith] Almost indescribable. 00:05:39.380 --> 00:05:42.079 I am at a point where I have tears welling up in my eyes 00:05:42.079 --> 00:05:44.041 about how good that bite was. 00:05:44.041 --> 00:05:46.397 - [Nobi] Yellowtail and the salmon. 00:05:46.397 --> 00:05:48.230 - [Steven] Here we go. 00:05:50.233 --> 00:05:52.113 It's very strong. 00:05:52.113 --> 00:05:53.026 Yeah. 00:05:53.026 --> 00:05:54.223 - [Keith] What do you mean by that? 00:05:54.223 --> 00:05:55.106 - I don't know. 00:05:55.106 --> 00:05:57.577 - [Nobi] Halilbut and the Japanese snapper from Japan. 00:05:57.577 --> 00:05:59.766 Bake mussel, sea oyster from Washington, 00:05:59.766 --> 00:06:01.321 scallop and the shiitake mushroom, 00:06:01.321 --> 00:06:03.174 sweet shrimp from Santa Barbara island, 00:06:03.174 --> 00:06:05.236 jumbo clam, kinmedai, monkfish liver, 00:06:05.236 --> 00:06:07.513 eel, halibut, butterfish, sea urchin, kampachi, 00:06:07.513 --> 00:06:10.383 albacore, and this is a salmon egg from Canada. 00:06:10.383 --> 00:06:12.046 - [Keith] That was the best bite I've had all day. 00:06:12.046 --> 00:06:14.287 - [Nobi] Now you come to the end of the course. 00:06:14.287 --> 00:06:17.234 Most sales in my restaurant is a blue crab roll, 00:06:17.234 --> 00:06:18.236 so I make it blue crab. 00:06:18.236 --> 00:06:19.069 - [Keith] Oh, great. 00:06:19.069 --> 00:06:20.202 - [Nobi] We give you the handroll 00:06:20.202 --> 00:06:21.906 because you have to eat right away. 00:06:21.906 --> 00:06:25.156 (calm classical music) 00:06:28.926 --> 00:06:29.872 - That's amazing. 00:06:29.872 --> 00:06:31.016 As we were driving here, 00:06:31.016 --> 00:06:33.049 Keith was like, "I don't know if there's anything 00:06:33.049 --> 00:06:35.876 "that could happen where I'd be like that'd be levels 00:06:35.876 --> 00:06:37.601 "above what we just experienced." 00:06:37.601 --> 00:06:39.930 - I said that I needed to be treated like a princess. 00:06:39.930 --> 00:06:40.822 (laughing) 00:06:40.822 --> 00:06:42.298 And you did it. 00:06:42.298 --> 00:06:43.179 - So who wins, is your input? 00:06:43.179 --> 00:06:44.071 - Who wins? Who wins? 00:06:44.071 --> 00:06:47.065 You know what, I'm gonna choose Sushi Stop. 00:06:47.065 --> 00:06:50.802 The reason being is I will see myself eating there a lot. 00:06:50.802 --> 00:06:54.380 - The foodie in me is screaming and saying, "Sasabune," 00:06:54.380 --> 00:06:57.465 'cause I mean I just never had an experience like that. 00:06:57.465 --> 00:06:59.129 - But I do need to put a special shout out 00:06:59.129 --> 00:07:00.761 for that Cajun crab roll. 00:07:00.761 --> 00:07:01.594 - [Steven] Oh, baby. 00:07:01.594 --> 00:07:03.120 - [Keith] That was amazing. 00:07:03.120 --> 00:07:07.138 You know what, I gotta say, taking me to that last place, 00:07:07.138 --> 00:07:08.781 you gotta be one of my best friends now. 00:07:08.781 --> 00:07:09.626 (laughs) 00:07:09.626 --> 00:07:10.459 - Woo. 00:07:11.791 --> 00:07:12.840 What, what? 00:07:12.840 --> 00:07:13.673 - Okay. 00:07:13.673 --> 00:07:17.590 Alright, just don't ever laugh like that again. 00:07:20.650 --> 00:07:23.052 - I could bring my girl, I could bring a date here, 00:07:23.052 --> 00:07:24.131 not show them the bill and they would think-- 00:07:24.131 --> 00:07:27.285 - Why did you correct your girlfriend to a date, Steven? 00:07:27.285 --> 00:07:28.118 Catch yourself.