jumbo dance exercise

- [steven] hey, keith. what's up, man? today is your lucky day. i cleared out your entire schedule and we're gonna go on a food adventure. no, i did. don't worry. bring your bread. let's go.

best friends forever. best friends. nothing, let's go. - okay, so what are we doing? - we are on our way right now to eat three different sushi restaurants. not the restaurants. - i didn't think you meant that we were gonna go eat the restaurants.

- we're gonna go to three ofthe best sushi restaurants at three drasticallydifferent price points and compare which oneis the best experience. - probably the really expensiveone is gonna be the best. - but you have to weigh value,taste, as well as atmosphere. it's the whole experience. each roll at this first spot is $3. - [keith] is it good? - [steven] yes, it's unbelievable.

- you've been there? - no. (laughs) but i've heard a lot of good things. sup? - hey guys.- hey, chris. - what's up? welcome to sushi stop. wanna go back to meet the chefs?

- yes, we'd love to.- yeah, let's do it. - [chris] my dad wakes upevery morning at 4 a.m. to go to the fish market in downtown la. he handpicks all of ourfresh fish and vegetables and he drops it off at every restaurant. - he drops it off? - yeah, he drops it off. - he doesn't have somelike low-end person do it? - [chris] that's howwe keep our prices low

while at the same time, keeping the quality of the fish high. you guys are gonna be tryingout the bluefin tuna sushi. - [keith] you can justsee how tender it is from how it's pullingaway from the fat already. - to best friends. holy smokes. this is so fresh. wow.

- for $4 that is incredible. - what constitutes quality sushi? - fresh fish isn't gonna havea fishy or a smelly odor. when you eat the sushi,it's gonna be firm enough to hold it's shape, but whenyou take your first bite, it's just gonna melt in your mouth. now you guys are gonna havethe spicy scallop roll. - you ever had raw scallop? - i don't think i have.

- it's like scallop, but not cooked. - i imagine that that's exactly how it is. this texture is really great. and how much is this? - [chris] this is $2.95. - this is $2.90--- $2.95? - [chris] this is the last dish. so this is a seasonal special that we have in our restaurant right now,

the spanish mackerel from japan. - i don't wanna say thisis the most beautiful thing i've ever seen 'cause mygirlfriend is beautiful. - [keith] it's lookingback at you, so we might be the most beautiful thing it's ever seen. - [steven] oh man. - [keith] whoa. that's great. alright, i think we're done here.

i think we had a really great experience. he's bringing more food. - [steven] more food. thank you very much. oh. - [chris] so i wannashow you guys this plate before we make it into sushi. three live sweet shrimps. we cut this and we makethe tail part into sushi.

- [keith] you are a slob. pretty perfect. - and he's watching me eat his butt. - [keith] i've never had this good of food for that little of a price. so, oh god, steven. - sushi fact. guess what the most dangerous sushi is. - is it the pufferfish?

- it's the pufferfish. - i knew it. i watch the simpsons. now that we had reallyacclaimed, but cheap sushi, what is really acclaimedgood mid-tier sushi? i'm hoping the sushi is better, but it's gonna have to do a good job. - steven. - keith.

how long have you beena master sushi chef? - just started 16 years? how do you guys determinethe price of your sushi? - great, well i'd love tosee those two hands at work. show us what you got. the presentation elementof this is out of control. it makes me really, reallywant to eat this sushi. - [steven] oh yeah. - my tongue is just livin' ina sexy salt bath right now.

- i honestly don't feel worthyto eat a dish like this. - [keith] i do. it's good. i am worthy of good things in life. - [yoya] here you go. - [steven] this is all i want in life. - [keith] you wanna startwith the one that was on fire? oh, i see. i love that there's anorder to the madness.

- [steven] yeah, it's actone, act two, act three. - such a really good blend of flavors. this little sneak of wasabi in there. every bite is just sucha, like a little ride. - and it comes out of nowhere too. it's like you're eating it and eating it. - it's outta nowhere. - and then (exhales loudly).- and like (exhales loudly). visually, what i've beenwaiting for this whole time

is that soft-shell crab roll. - [steven] that's not traditional though? but it's yours. - [keith] but that sounds good. - [steven] this is america right here. - [keith] oh, it smells so good. that pickle in there. - cajun spice. that's like a drug, man.

all the details put together. - [keith] yeah. - [steven] that make this elevated. - take your girl out, take your boy out, have some fancy sushi. - who's your boy? - steven lim. - yes. let's get out of here.

- i am so full. i'm tired and a headache, steven. - keith, i feel great. sushi fact. guess what sushi chefs do to octopus to make it have a softer texture. - i don't know, they hammer it? - they give it a full body massage. - they massage it, oh.

- yeah. - get the elbow in there. - this place, alright. - i'm afraid of the third place. - we are gonna getsomething called omakase. - i can't have my mind blown anymore. - steven.- yes, yes. - [keith] nice to meet you. - nice to meet you.

yes, he work for me for almost 20 years. - [steven] wow. - [nobi] yes, he's trained very well, so today i let him make sushi. i just talk. - my friend keith hasnever had omakase before. - omakase mean you trustme how i can amaze you the first bite, second bite, third bite. - let's do this.

- yeah, i'm so excited to try it. i'm ready to experience whatyou're gonna make for us. (calm classical music) - [nobi] pen shell. albacore white tuna. - this is the closest to amouthgasm i have ever achieved. - [nobi] baby tuna from baja, california. - i don't know what itis about young animals. they taste so good.

- [nobi] bluefin tuna from spain. - [keith] almost indescribable. i am at a point where i havetears welling up in my eyes about how good that bite was. - [nobi] yellowtail and the salmon. - [steven] here we go. it's very strong. yeah. - [keith] what do you mean by that?

- i don't know. - [nobi] halilbut and thejapanese snapper from japan. bake mussel, sea oyster from washington, scallop and the shiitake mushroom, sweet shrimp from santa barbara island, jumbo clam, kinmedai, monkfish liver, eel, halibut, butterfish,sea urchin, kampachi, albacore, and this is asalmon egg from canada. - [keith] that was thebest bite i've had all day.

- [nobi] now you come tothe end of the course. most sales in my restaurantis a blue crab roll, so i make it blue crab. - [keith] oh, great. - [nobi] we give you the handroll because you have to eat right away. - that's amazing. as we were driving here, keith was like, "i don'tknow if there's anything

"that could happen wherei'd be like that'd be levels "above what we just experienced." - i said that i needed tobe treated like a princess. (laughing) and you did it. - so who wins, is your input? - who wins? who wins? you know what, i'mgonna choose sushi stop. the reason being is i willsee myself eating there a lot.

- the foodie in me is screamingand saying, "sasabune," 'cause i mean i just neverhad an experience like that. - but i do need to put a special shout out for that cajun crab roll. - [steven] oh, baby. - [keith] that was amazing. you know what, i gotta say,taking me to that last place, you gotta be one of my best friends now. - woo.

what, what? - okay. alright, just don't everlaugh like that again. - i could bring my girl,i could bring a date here, not show them the billand they would think-- - why did you correct yourgirlfriend to a date, steven? catch yourself.