I can’t believe I ate a butterfly at the last restaurant!
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Thank you to all of the amazing restaurants we visited!
• Masque in India
• Ossiano in Dubai + the entire team at Atlantis, The Palm (www.atlantis.com/dubai)
• Joël Robuchon in Hong Kong
• Sugalabo in Japan + the entire team at Plan Japan for helping us plan an incredible trip! (www.planjapan.com.au)
• Solo Per Due in Italy
• Alchemist in Denmark
Follow for more:
https://www.youtube.com/@NicksKitchen
https://www.youtube.com/@chef
https://www.instagram.com/nick.digiovanni
https://www.facebook.com/nick.digiovanni
https://www.nickdigiovanni.com
Subscribe to help us become the #1 food channel :)
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╚═╩══╩═╩═╩═╩╝╚╩═╩═╝
Thank you to all of the amazing restaurants we visited!
• Masque in India
• Ossiano in Dubai + the entire team at Atlantis, The Palm (www.atlantis.com/dubai)
• Joël Robuchon in Hong Kong
• Sugalabo in Japan + the entire team at Plan Japan for helping us plan an incredible trip! (www.planjapan.com.au)
• Solo Per Due in Italy
• Alchemist in Denmark
Follow for more:
https://www.youtube.com/@NicksKitchen
https://www.youtube.com/@chef
https://www.instagram.com/nick.digiovanni
https://www.facebook.com/nick.digiovanni
https://www.nickdigiovanni.com
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NewsTranscript
00:00Some restaurants are so exclusive that you have a higher chance of winning the lottery than eating there.
00:04Like this restaurant in Dubai that's literally in an aquarium,
00:07or this one in Denmark that takes 7 hours and has 50 courses.
00:10And in this video, I'm traveling the world to visit some of these restaurants,
00:13with each one becoming more and more exclusive as the video goes on.
00:16But we're starting in Mumbai at the best restaurant in all of India.
00:19This is Mask.
00:20It's been the number one restaurant in India for 3 years in a row,
00:24and we'll be trying their creative 10-course tasting menu.
00:26At every restaurant I visit in this video, I'm also gonna have a guest.
00:29Hi, this is Kari Meenati, and I love food.
00:32You ready to eat at the best restaurant in India?
00:33Let's go, man.
00:34Kari's doing the vegetarian menu for this,
00:36and I'm doing the other one so we can see both types of food.
00:38This is our first course.
00:39This course is our version of pani puri.
00:41Pani puri is the most famous street snack from India.
00:44For you, we've garnished it with red fire ants from Chhattisgarh.
00:47Sorry, say it again?
00:48Red fire ants from Chhattisgarh.
00:51For you, we've garnished it with some fried curry leaf.
00:53He's eating the ants, I'm eating the leaves.
00:55As soon as I pour it and it's full, it has to be one bite, right away.
00:59I'm getting hit right away with the ants.
01:00Tastes like lemon.
01:01Mine was great, amazing.
01:03Like, I would rather have an octopus than actually eat ants.
01:07I disagree with Kari, I love the ants.
01:09I love all animals.
01:10He likes to eat them, I just love them in general.
01:13Course number two.
01:13That looks amazing.
01:14What is it?
01:15Ants.
01:15Enough, enough.
01:17So for this course, they're both made of lots of corn.
01:19Bun muska is actually very popular.
01:21When you are like past that 4 a.m., 5 a.m. time,
01:24and you just wanna eat something and then sleep, you have bun muska.
01:27That's the one.
01:27So I'll tell you, there is this phrase in my video.
01:30Let's start without any nonsense.
01:32Let's start without any shenanigans.
01:34I like that.
01:34Cheers.
01:35Let's go.
01:36So my favorite part of this is that yellow corn cream.
01:40This is just such a well-balanced bite.
01:41See, I don't speak his language.
01:43I think it's just good.
01:44Let's try their drink.
01:45This, I've never had.
01:47This one's a little spicy for me.
01:48Yeah, I can tell.
01:50No, but you know what?
01:51I wanna keep drinking it.
01:52I like the balance of foam to drink.
01:54The temperature.
01:55Temperature.
01:56Is perfect.
01:56Yeah, so whatever he said, same.
01:59Let's see what this is.
01:59I like how light and delicate it is.
02:01It looks like a cute snail.
02:02Yeah.
02:04I like the other one better because I like things that have like such different temperatures.
02:07It's fun to try something that you've never had before.
02:10Yeah.
02:10Ready for round three?
02:11Let's go, round three.
02:12Oh, wow.
02:13This dish is cactus, water chestnut, coconut, and prickly pear juice on the outside.
02:18And mine, the coconut's replaced with a fish.
02:20This course is inspired by the idea of foraging.
02:22Part of what we do is also go find ingredients from all around the country.
02:25I like the little stars, like the kid stuff which is going on.
02:29It's playful.
02:31Wow.
02:32I could drink this much of the prickly pear liquid.
02:34I love it.
02:35This one's nice because they put so much time and effort into all the little details on it.
02:39The micro details.
02:40It's one of those dishes that's like a art piece where you don't really want to eat it.
02:43This looks like a cookie.
02:45Before you eat any more, let's keep going.
02:46Okay, so we are going for round four.
02:48This looks interesting.
02:50I have a sweet potato which is almost treated like barbecue.
02:53And then I have poha.
02:54It's a very famous breakfast in India.
02:55I've never seen anything like this here.
02:58And it's just rice?
02:59So, right now I think it's a bit crispier.
03:01I mean, oh yeah.
03:02It's perfectly seasoned and it's not spicy.
03:05But it's got all that Indian flavor that you never want.
03:07Sweet potato, I love sweet potato.
03:09I know you don't eat meat, but look at how this pork just flakes apart.
03:13I don't even need my knife.
03:14I'm putting my knife on the side.
03:15When you can eat meat with a spoon, you know it's special, okay?
03:18Yeah.
03:21Too spicy for you?
03:22I think I swallowed it too quickly.
03:24So, like, the spices hit right to my throat.
03:27Personally, I think maybe it was a bit too spicy for Carey.
03:31It's not spicy.
03:32Come on.
03:32Okay, wait.
03:33Let me prove it to you.
03:34Come on.
03:35So, I am trying poha, the onion chutney, and sweet potato together.
03:39I call that the perfect bite.
03:40When you have everything that you need all in one.
03:44This looks like it's in slow motion, but it's not.
03:48I love this one.
03:49We're approaching 50% of the way through here.
03:51This dish is a mud crab that's topped with black rice dumplings and a bunch of onion and garlic.
03:56It's super aromatic.
03:57And over the top is this amazing smooth butter emulsion.
04:00I mean, the smell of this dish.
04:01Lift it up.
04:02Smell it.
04:03It actually smells amazing.
04:04Look at all that crab.
04:05I'm from New England, so this is speaking my language right now.
04:08All right.
04:09Let's see if it speaks my language.
04:12I like the last one better.
04:15We'll just save the good food for the adults.
04:18I don't know, man.
04:19You have to try and see.
04:21Oh, man.
04:21I accidentally just spoke Hindi.
04:23Sorry about that.
04:23It's okay.
04:24It happens when you're living in India for too long.
04:26So this is inspired by a cooking technique from the Maharajas of Rajasthan known as khad.
04:32Khad literally means a pit.
04:34So this dish here is sweet potato, and it's been wrapped in banana leaf and a few other layers.
04:38So the way you eat this is either you go Indian style where you break a piece of the bread and dig in,
04:43or you can build yourself a taco.
04:44So I'll teach you how we eat the bread and this stuff.
04:48This is an Indian naan.
04:49So what you do is, from both hands, you break it.
04:52Ready?
04:53You take this and you just fold it.
04:54Oh, man.
04:55No, no, no.
04:55Look at this.
04:56You made a Pokemon or something.
04:57Just take a chunk of it.
04:58Yep, yep, yep, yep.
04:59Perfect.
04:59Look at my hands.
05:00You fold it like this.
05:01Got it.
05:02Now what you do is take a spoon.
05:03You break it.
05:04Okay.
05:05Break it, break it, break it, break it, break it.
05:07Take some curry, take some curry.
05:08Okay.
05:08You put it on the bread like this.
05:10Now in one bite, you go like...
05:13Oh, wow.
05:15Yeah.
05:18It's a little spicy for me.
05:19Again, I'll be honest with you.
05:20This is not at all spicy for me.
05:21It is a little bit spicy.
05:23Well, bro, if you come to my home and we cook for you, it's going to be spicy, bro.
05:27So you better get ready.
05:29The experience of eating it is really fun.
05:31This is the most familiar thing I've had.
05:33So your next course as a part of the experience is going to be inside the kitchen.
05:36And we'd like to invite the two of you.
05:38Oh, let's go.
05:39Nice.
05:40Hello, welcome.
05:41First time in the kitchen?
05:42Yep.
05:42Looks very professional.
05:44So essentially, this dish here is an Indian olive sorbet with pomegranate seeds
05:48and a bit of chaat masala, which is kind of a savory powder.
05:51Enjoy.
05:52Thank you, chef.
05:54I like it.
05:55It's bright, it's refreshing, it's tasty.
05:57I think the chaat masala is a bit too much.
05:59But otherwise, I love it.
06:00How are you feeling about moving on to course number eight?
06:02I can't wait.
06:03Oh, dosa?
06:05Yes.
06:06Oh, yes.
06:06Dosa.
06:07Proud of me for knowing dosa?
06:08Yeah, man.
06:09This is the most beautiful golden dosa I've ever seen.
06:12So this is a curry course.
06:13And then on the side, we have this beautiful golden dosa.
06:16And you're going to tell me how we do them.
06:17All right, so what we do is we pick these, we crush them.
06:21That's fun.
06:22Very interactive.
06:23Take a spoon, take a spoon.
06:24Okay.
06:24Then we cut it.
06:25We take some chips.
06:26It's a bit messy, but my bite is ready.
06:29This is my perfect bite.
06:30Cheers.
06:31Oh.
06:32Let's go, let's go, let's go.
06:33Okay.
06:35The curry's not too spicy for me this time.
06:37I think this is the best we have till now.
06:39Do you have any space for dessert right now?
06:41You feeling okay?
06:41I love food, man.
06:42So these have three layers.
06:44The first layer is seabab prawn sorbet.
06:47We dip that into gungura chutney.
06:49At that, we basically dip it in white chocolate with a little bit of sea salt.
06:53This is the pre-dessert.
06:54Pre-dessert.
06:55Isn't that great?
06:56Pre-dessert.
06:56I've never had a pre-dessert ever.
06:58My mother and father always used to scold me because I used to have a lot of desserts.
07:02You got spanked a little bit?
07:03Yeah, so if they knew I was having this, they would go crazy.
07:08Ooh.
07:09Oh, it's so cold.
07:10Mmm.
07:10It's so good.
07:11Here's the cross-section.
07:12It's cold.
07:13It's like a palate cleanser.
07:14I am sorry, mom and dad.
07:16I will never have a pre-dessert again in my life.
07:19But if it's this good, then I think I might.
07:22Number 10.
07:23Dessert.
07:24Oh, I'm gonna quiz you.
07:25Do you know what this is?
07:26This is...
07:27I almost have it.
07:28You have it on the tip of your tongue, I can tell.
07:30Yes.
07:31What is it?
07:32Cacao.
07:33What this really is, is a cacao.
07:35It is a cacao pot.
07:37I nailed it.
07:37This dessert is a dried cacao shell that's filled with a cashew and cacao nib base,
07:43and then some custard apple and milk chocolate mousse on the top.
07:46When you're at home, do you always go like,
07:48this is a brown bread, and it's like perfectly textured?
07:52Sometimes, you just gotta eat.
07:54Then let's just eat.
07:55Let's just eat.
07:56So, what's fun about this...
07:57Bro, I am just gonna go.
07:59I'm just gonna go, man.
08:00Can this man not just eat?
08:03This is a beautifully layered dessert.
08:04Look at that spoonful of all the different textures and different things that I'm getting there.
08:08On a serious note, this is really, really good.
08:10Why is it good?
08:11It's just good, man.
08:12I don't know why it's good.
08:13After eating with Keri today, I sort of feel like he might become the next big food critic.
08:18I learned a lot of stuff.
08:19Like, I'm not full here, I think, but I'm full here.
08:21Can you guess which country I'm going to next?
08:23Japan?
08:24Dubai.
08:24Have fun, habibi.
08:26We're now in Dubai, where behind me is a restaurant that's literally inside an aquarium.
08:31This is Oceano, a Michelin-starred seafood restaurant surrounded by 65,000 fish.
08:36But don't worry, none of the seafood we're about to eat actually comes from the tank.
08:40At least, that's what they told me.
08:41I've also brought along a guest.
08:43My name is Ossie.
08:43I'm a YouTuber based out of Dubai.
08:45Let's see what's going to happen.
08:46I'm excited.
08:47Before we start our meal, we were curious.
08:49If this glass were to break, do you think that it would fill the whole restaurant?
08:52It would be able to fill the whole restaurant.
08:54Can you imagine if the glass just all of a sudden shattered and just...
08:58I don't want to imagine that.
09:00So, the first dish is a spirulina meringue with some prawn tartare, basically, in the middle.
09:06That one's really nice, actually.
09:07There's many things going on.
09:08It was super citrusy.
09:09Then, like, you get the nice soft shrimp.
09:11This one is really cool.
09:12It's an edible oyster shell with oyster inside in a couple different forms.
09:17What I like in that one is the creme fraiche.
09:19It's super creamy.
09:20And it was really nice with the temperature, right?
09:22Yeah.
09:22What's in this?
09:23It's a seaweed shell with some yellowtail and then wasabi ice cream.
09:28That was actually good.
09:29I would think that I wouldn't like wasabi ice cream, but I like it.
09:31I just feel bad that we're eating fish in front of fish.
09:34So, this one's gorgeous.
09:35It has a lot of flavors of spring.
09:37It's got pea, some green curry, some geranium, which I've never actually really had.
09:42I haven't either.
09:44It's like a mild and cold Thai green curry.
09:47It's really good.
09:47It's very unique.
09:48This dish is sort of a raw scallops dish with all sorts of beautiful white ingredients,
09:52and it looks like snow sort of fell over the top of it.
09:55Every bite is totally different.
09:57The dish is kind of like a bit of a journey.
09:59My first bite tasted like flowers.
10:00My second bite tasted creamy.
10:02My fourth one was really acidic.
10:04That fish has been sitting there the entire meal.
10:06That one, right?
10:07Oh, he's coming closer.
10:08Let's name him.
10:09Habibi.
10:10That's cool.
10:10So, this dish just has a ton of different things on it.
10:12There's so many different elements to it.
10:14In the middle is an ice cream that we're supposed to use to eat with every other bite,
10:18but my favorite part, honestly, is this octopus.
10:21The octopus is holding this little pastry that's filled with some cheese.
10:25That is really good cheese.
10:27So, dip it in the ice cream now.
10:30I think I could eat a hundred of these.
10:31I'm just going to pick up, it looks like an olive.
10:35It's an olive.
10:35It's a good olive.
10:37Whoa.
10:38What the heck?
10:38That was like a blast of pistachios.
10:40I'm a little confused on this dish.
10:41I'm super confused.
10:42This one was so creative that it was almost too creative.
10:45This reminds me of when you cooked on a book in MasterChef.
10:48It was cool, but I don't know how it tastes.
10:50Is Habibi still there?
10:51We should definitely feed Habibi something.
10:53Habibi, come.
10:54This plate is huge.
10:56So, inside the dish is cod, and on top there's some sesame, garlic, sea grapes.
11:01Oh, wow.
11:02It's such a unique consistency.
11:04Almost a little gelatinous.
11:05I wonder if there are any cod in the tank.
11:07Yeah, that wouldn't be very fun.
11:09You describe this one.
11:10I'll try it.
11:10He said something about lobster and something about tapioca pearls,
11:14but to me, it looks like a coffee.
11:15Like a cappuccino?
11:16Yeah.
11:16It looks really foamy and frothy.
11:18I will agree with you on that for sure.
11:21Oh, it's like a really nice seafood broth.
11:24Yeah, it's good.
11:24It almost tastes like if you took a lot of the different fish in here,
11:26put them in a big pot, and just let it boil down.
11:29That is evil, but sure.
11:30Langoustines.
11:30It's like the older brother of shrimp.
11:32This one comes with a really nice-looking broth around it.
11:35I like the meat, but the—
11:36The sauce, you don't like?
11:37No.
11:38You know what that is?
11:38It's a lime leaf that's used a lot in Thai cuisine,
11:40and it's very strong.
11:42It is very strong.
11:43I actually really like it.
11:44If you just try the langoustine on its own, it's very sweet and soft, right?
11:47This is my second favorite.
11:48This one's a Mexican-inspired dish.
11:50There's some lobster with a few different peppers and spices there,
11:53but then it's all wrapped up in a tortilla that we can pick up and eat like a taco.
11:57Also, it's blue lobster.
11:59Let's see.
12:00This I understand.
12:01Like, it's a cool mix of the super vibey presentation thing,
12:04but also it's good.
12:05This might be my favorite.
12:06So before the final course, there's a ship that they've delivered us
12:08that has two little messages in a bottle,
12:11and we have to open them and decide the direction we want to sail.
12:14You open that one, I open this one.
12:15So mine says Welsh Lamb.
12:18And mine says Croque Monsoir.
12:21Let's try both.
12:22We'll do one of each.
12:23Mine is lamb from Morocco with a few cool things going on,
12:27and then it comes with this broth.
12:29That just looks like the softest piece of lamb.
12:31It is super soft.
12:32And mine is a Croque Monsoir,
12:33and it's got this beautiful bouquet of herbs that looks like a bouquet of flowers on the side.
12:37Yeah, that's cool.
12:38I love this.
12:39Oh, you know what?
12:40I didn't really want this, but I think this is my favorite dish of the night.
12:43I'm just going to eat my bouquet of flowers.
12:45Healthy.
12:46Let's see what we got for dessert.
12:47It's sort of like a fancy version of an orange creamsicle.
12:51Really, really tasty.
12:52This on a hot day?
12:53When I think of something that's refreshing, I think of this.
12:55Exactly.
12:56I just picture myself on the beach in a bikini.
12:59I don't picture myself there.
13:00Maybe on another beach somewhere.
13:01You know what?
13:02I'm going to be honest.
13:02Habibi's starting to creep me out.
13:04There's a fish tank with 65,000 fish, and he's sitting right there.
13:07Maybe we're special.
13:08Our final dessert.
13:09Final dessert.
13:09It was a journey.
13:10This one's sort of a cacao dessert, it looks like, with a mousse in the middle of some kind,
13:14and some nice chocolate thin crisps on the edge.
13:18That's fun.
13:19Yeah.
13:21Mmm.
13:22Mmm.
13:22It tastes a little bit like brownie,
13:24and if you took a perfect piece of the middle where it's not so cooked,
13:27and then the crispy edge, and you put it together.
13:29Thank you for the free meal.
13:30No, you're paying for the whole thing.
13:31What?
13:32No, I'm not.
13:33Can you guess what country I'm off to next?
13:35You're going to Hong Kong.
13:37Because you told me.
13:38Thank you for eating with us.
13:39Bye, Habibi.
13:39I'm in Hong Kong, and this is my dinner date for tonight.
13:42Hello.
13:43Have you been to a three-Michelin meal before?
13:45No, it's my first time.
13:46This is fancy.
13:47We've made it to Joel Robuchon, a three-Michelin-starred French restaurant
13:51that's run by a chef who has the most Michelin stars of any chef in the world.
13:55He's famous for his silky mashed potatoes, and I'm very excited to try them.
13:59Talk to me, Bayashi.
14:00What are we getting?
14:01I'm so hungry.
14:02Didn't answer my question.
14:03By the way, you've been practicing your English a lot, yeah?
14:05Yes.
14:05Have you learned new words or no?
14:06Riz Pace.
14:09That is my new words.
14:10If a restaurant has good bread, usually I know the meal's going to be good.
14:13Tiny croissant.
14:14This is so cute.
14:16So I'm going to pick this one here.
14:18This is my go-to favorite bread ever.
14:20It's all crispy.
14:21It's like eating the edge of the brownie every time.
14:24Holy cow.
14:26So crispy.
14:27Oh my gosh.
14:29Mmm.
14:31This had creamy uni with a really buttery pastry dough at the bottom,
14:35almost like you'd find in a pie.
14:36And then there's that slight hint of coffee, just a little hint of coffee in there.
14:39This is the first appetizer that we ordered.
14:41It is a pain con tomate.
14:42We have a slice of bread with a bit of garlic and tomato on there.
14:45And then we top it off with this jamon Iberico, which we got to watch him slice himself.
14:50It is completely see-through.
14:52We just take some of this jamon, lay it on the bread, and that's what we end up with.
14:55A nice little open-faced sandwich.
14:58Freshness from the tomato, fat and flavor from the jamon.
15:01Good?
15:01No.
15:02Great.
15:03This is one of the most stunning dishes I have ever seen in my entire life.
15:07This is the head chef's signature dish.
15:09It's a caviar with king crab under it, a bit of gold leaf, and also a lobster gel on the bottom.
15:16Really creamy.
15:17I really like it.
15:18I don't think I could eat too much of it, but that's almost a good thing, right?
15:21I like the lobster flavor.
15:23It's very different.
15:24I've never had anything like this before.
15:25So now we have a truffle salad.
15:27It comes with some foie gras, some potatoes, definitely lots and lots of white truffle shaved over the top.
15:32Look at all the truffle.
15:33Wow.
15:35So many flavors in here.
15:37It's like the fanciest salad you've ever had.
15:39What we have here is a langoustine ravioli that's been topped with a foie gras sauce, some savoy cabbage in the middle there,
15:45and then it's been dusted all over with some black truffle.
15:47Looks amazing.
15:48By Ashi, there's so much langoustine on the inside there.
15:52The truffle sauce is so good.
15:55I'm sorry for talking with my mouth full, but langoustine tastes like sweet lobster.
15:59So it's just this huge bite of sweet lobster with a really delicate dumpling wrapping around the outside,
16:04and then just the right amount of truffle.
16:06I'm so happy right now.
16:07Well, we've moved on to our pasta course.
16:09The truffle pasta you can't really see.
16:12It's just a lot of truffle.
16:13So we're just going to talk about the taste.
16:15This one here is a lobster spaghetti.
16:16I love the whimsical look of it.
16:18It's topped with caviar, all sorts of lobster, and of course, a nice lobster broth all over the top.
16:24So big!
16:27Unreal.
16:28It's perfect al dente.
16:30It is.
16:30We have just a little more food coming, and then it's time for dessert.
16:33In front of us is a miso-marinated cod with black garlic mayonnaise,
16:37a wild matsutake mushroom, and a tempura crisp along the side.
16:41It's very soft.
16:42The sauce is very nice.
16:44So good.
16:46The fish is flaky and buttery.
16:48And for the mushroom, it tastes like normal mushroom.
16:51Not special.
16:52Our final savory course is a quail with chestnuts and foie gras.
16:55If you look closely, you can actually see that the top half of each piece is foie gras,
16:59and the bottom half is that quail.
17:01And underneath, there's a beautiful-looking sauce.
17:03Perhaps more importantly, on the side are Joel's famous mashed potatoes.
17:06They're supposed to be the silkiest and smoothest mashed potatoes you'll ever taste.
17:11That is delicious.
17:12I can't wait.
17:13I need to try these mashed potatoes.
17:14Look how smooth it is when you take a scoop out.
17:18It's almost like it's softer than my actual mouth.
17:20It's so smooth, it looks a lot like frosting, even.
17:23It is so much butter, though.
17:24True.
17:25There's one person that works here.
17:26One person?
17:27And the only thing they do every day is make mashed potatoes.
17:30Time for dessert!
17:31One dessert for me, and I got one dessert for you.
17:33Oh wait, yours looks cooler.
17:35I want to switch now.
17:35Ready?
17:363, 2, 1.
17:40Cracked like an egg.
17:41These are totally different desserts, right?
17:43This passion fruit one, though, looks stunning.
17:45Passion fruit is one of my favorite fruits,
17:46and what they've done here is made this elegant dessert that looks exactly like a passion fruit,
17:51even though it's not one.
17:54It's amazing.
17:55How was your first three Michelin star meal?
17:56So happy.
17:58Can you guess where I'm going next?
17:59Japan.
18:00That's right.
18:01I'm excited for this next restaurant for two reasons.
18:04First of all, it's in one of my favorite cities in the world, Tokyo.
18:08But second, just wait till you see the restaurant.
18:11This is Sugalabo, a French-Japanese restaurant in Tokyo that has only eight seats at the counter.
18:17It's one of the hardest reservations to get anywhere in the world
18:20because the only way to eat here is to get a personal invite from the chef himself.
18:24So how exactly did I get a spot?
18:26My friend Minami.
18:27Hello.
18:28She works for a company called Plan Japan, and they helped me get my spot here tonight.
18:31But can you just explain how hard is it to eat at this restaurant?
18:34It's basically impossible.
18:36So I got pretty lucky with this reservation tonight.
18:38Also, because I'm a guest tonight, I don't have a guest at this restaurant,
18:41and so Minami's going to help me film a little bit.
18:43That's right.
18:44Let's eat.
18:45This is the menu.
18:46But since we're about to eat all the food, you guys can read this on your own time.
18:49One cool thing about eating in Japan is usually the restaurant and counter is so small
18:53that the head chef is cooking for you every time.
18:56Whereas back home in the United States,
18:57there's a lot of times where the head chef isn't there more than once every couple months.
19:01There are only eight seats at this counter,
19:03and look how many chefs there are in front of us right now.
19:06First up is this little salmon roe snack.
19:10Oh my god, that was amazing.
19:11The chef just said that this next dish has potato that's been aged for one year in the snow in Japan.
19:16Oh my god.
19:19That is insane.
19:20I don't even know how to describe this bite.
19:22It's like butter, silky smooth potato, salty caviar.
19:27It's one of the 10 best bites of food I've ever had.
19:29This next dish is a mackerel that's been carefully fried in panko breadcrumbs
19:34with Japanese finger lime on top,
19:36which it looks like the chef is going to do for me.
19:38Nice, nice.
19:40This is insane.
19:41Soft, flaky fish with the most incredible creamy sauce,
19:46and then crunchy citrus from the finger lime.
19:48This guy behind me is slicing the thinnest prosciutto I have ever seen sliced in my whole life.
19:54That's one of my favorite things about eating in a place like this,
19:56is they're constantly working all around you.
19:58They gave the next dish like right away.
20:00He said first just eat one of the slices of prosciutto by itself.
20:04So this one's like a delicately wrapped rice ball with prosciutto and some chestnuts.
20:09It just looks like a little log.
20:12Whoa, this is unbelievable.
20:14The chestnuts are all kind of ground up.
20:16It's like super light and fluffy.
20:17So far, this is top 10 meals of my life,
20:19but we'll see if that goes up or down as the meal continues.
20:22What are those?
20:23Are those carrots?
20:24Why are they red?
20:25Because, uh...
20:27Because...
20:28Because carrot inside.
20:32This dish is a carrot mousse with Hokkaido sea urchin,
20:35which is in northern Japan,
20:37and then a consomme, which is sort of like a jelly.
20:39If I shake it, you can see it jiggles around a little bit.
20:42It's not a liquid.
20:43Let's taste.
20:46That's the best tasting carrot I've ever had.
20:48The carrot and the sea urchin go so well together,
20:50and it's not just because they're both orange.
20:52If I could lick the bowl clean, I would.
20:54This next dish is a Japanese fish that's only available this time of year,
20:57and with it is a Japanese eggplant that's peeled so well
21:00that it almost looks like a kiwi on the outside.
21:02And this sauce is made from the liver of the fish.
21:05I'm gonna start by dipping my fish in the sauce.
21:08Hmm.
21:09The chef said that the sauce would be bitter.
21:11It is a little bitter.
21:12Let me get a bite with the eggplant.
21:14That right there is a perfect bite.
21:15A little bit of everything.
21:17So much better and so much more balanced with the eggplant.
21:20But this dish is special because you can only get it this time of year.
21:23Different, but delicious.
21:24One of the other cool things about eating at a counter in Japan
21:27is that the chef usually shows you the ingredients before he makes every dish,
21:31and this giant pile of greens right here is Japanese parsley.
21:35I see a lot of ingredients, and I've never seen parsley like this,
21:38which is really fun to see.
21:39The next dish is Japanese snow crab, one of my favorite things ever.
21:43But they've tempura-fried the root of the parsley here.
21:47That crunch!
21:48Oh, it's a whole ball of snow crab inside.
21:51I thought it was a dumpling.
21:52It kind of just turns into a nice crab soup.
21:55I already know I'm gonna like this one.
21:58Wow.
21:58This one is so warm and comforting.
22:00Like, kind of think of a miso soup, but with a bunch of crab inside.
22:04And then some nice, light parsley greens for a little bit of crunch and brightness.
22:07So good.
22:08I have a feeling the bathroom's gonna be cool,
22:09so since we're, like, halfway through the meal, bathroom time!
22:12Oh, someone's in there.
22:14It's a push. Never mind.
22:17I was right. The bathroom's crazy.
22:18Fancy Japanese toilet.
22:22But even better, I can see into the kitchen.
22:2510 out of 10 bathroom.
22:26I should probably go back. The chef's gonna get mad.
22:28Back from the bathroom.
22:29Oh, he's bringing out the lobster.
22:31But it's not just any ordinary lobster.
22:33It's French blue lobster, which is three times more expensive than regular lobster.
22:37You use only French blue lobsters.
22:39Why?
22:40Flavor?
22:41Bitter.
22:42You can see the blue, the color.
22:44I'm excited for this lobster.
22:47This dish is a blue lobster tail,
22:49which we watch them break down and then cook in front of us.
22:51And then under it is a sauce made with the lobster's heads and some vanilla.
22:55I'm gonna build the perfect bite.
22:58That is not what I thought it would taste like.
22:59If the lobster really is like three times the price of normal lobster,
23:03I don't really think it's worth it.
23:04Don't get me wrong. It's delicious.
23:06I just would pay three times the price.
23:08Probably not appropriate here, but I'm gonna lick the plate really fast.
23:12That was awkward.
23:13So the final savory dish is a duck and foie gras wellington
23:17with a black truffle sauce and a little fresh microgreen salad on the side.
23:21This dish looks stunning.
23:23It is a beef wellington that would make Gordon Ramsay sweat.
23:27Unreal. Unreal.
23:28Flaky, buttery, soft and tender.
23:30A little bit of tanginess from the black truffle sauce.
23:33Even the salad is exquisite.
23:34There's actually one more little savory course.
23:37At the end of almost every meal in Japan,
23:39they give you a little rice to make sure you're full at the end of your meal.
23:42And they asked us how much we wanted by asking how many bites do we want.
23:45I said I wanted five bites, and this is what I got.
23:47And it's also in the shape of a cute little rabbit.
23:51Ooh, a little bit spicy.
23:52Such a nice way to end the meal before dessert.
23:54And I'm washing it down with a little bit of fancy Japanese orange juice.
23:58So for dessert, we have a Japanese milk ice cream with chestnut honey.
24:02And then on top there's a chestnut paste that they basically turn into
24:05what looks like an angel hair spaghetti.
24:09The ice cream is so milky.
24:10It tastes like it just came straight out of a cow.
24:12This is a very delicious dessert.
24:14I also asked the chef where the milk is from, and this is what he said.
24:17It's actually his milk.
24:18Mmm!
24:21The actual last dessert are these hollowed out eggs
24:24that are filled with a cacao mousse of some kind.
24:27This looks almost too perfect to eat.
24:29And if I take a nice big scoop, it looks so smooth.
24:33Oh, it's bitter. It's gonna make me sneeze.
24:35I always sneeze from dark chocolate.
24:37I'm gonna snap myself into the next place.
24:39Welcome to Italy.
24:40In just a moment, I'll explain to you why it's completely dark out.
24:43But first, this restaurant behind me is called Solo Perdue,
24:45which translates from Italian to only for two.
24:48It's exclusive because it's the smallest restaurant in the world
24:51with only two seats and one table,
24:53making it almost impossible to get a reservation.
24:55And the reason it's dark out is because they open exactly at 9 p.m.,
24:59no earlier, no later.
25:00And when I sent a nice message asking to show up a bit early,
25:03they replied in all uppercase, saying,
25:05do not ever arrive before 9 p.m.
25:07So here I am, just waiting outside in the dark.
25:10Oh, also, my guest today is my brother Pete,
25:12who lives in Italy and also speaks fluent Italian.
25:14So it's perfect.
25:16Come on, Pete.
25:19Let me set the tone for you.
25:21We're basically in a small little 1800s cabin.
25:24There's a nice, warm, crackling fireplace.
25:26There's piano music playing.
25:27I have a feeling this meal is about to be spectacular.
25:31We got the first few bites.
25:33There are some olives, some cream cheese stuffed fried dough,
25:36some buffalo mozzarella, which comes from a buffalo.
25:40So fresh. That is magical.
25:42And some fried zucchini.
25:44Don't mind if I do.
25:45I'm gonna try one of these meat-stuffed olives.
25:47Crunchy. Salty, savory, sweet. Thank you.
25:50For the first appetizer, we have this crepe
25:52with ricotta cheese and spinach,
25:53topped with a bit of Parmigiano cheese.
25:57It's really nice.
25:58What stands out the most is just fresh garden basil.
26:00That was like an amazing calzone.
26:02Pete's licking his plate clean over there.
26:04If it weren't so formal, I would.
26:06I feel like I'm about to get proposed to tonight.
26:08Homemade tagliatelle with porcini mushrooms.
26:12Wow.
26:13So much fluffy and foamy.
26:15The softest thing I've ever tasted.
26:17I feel like Anton Ego in Ratatouille when he takes that bite.
26:20It's like eating a cloud.
26:21I can't take you seriously with the Mona Lisa shirt.
26:24I got a steak that looks like it's drizzled with a bit of olive oil.
26:27Beautiful grill marks.
26:29Smells amazing.
26:30So, let's cut into this.
26:32Do I cut? Which way do I cut?
26:34Whichever way you want. It's a filet.
26:35Alright, I'm gonna cut right down the middle.
26:37Moment of truth right here.
26:38And...
26:40Wow. Beautiful.
26:41That is like dead-on perfect steak.
26:44Probably top ten steaks that I've ever had.
26:46What they're doing at Solo Perdue is focusing on simplicity.
26:49This is just gently cooked with some rosemary,
26:51and it's just flaky, melt-in-your-mouth fish.
26:53Wow.
26:54So, what is this?
26:57What does that say?
26:58It says subscribe to the channel.
27:03It almost makes me smile when I'm eating it.
27:05It's that good, huh?
27:06Yeah.
27:07Wow, that is insane.
27:08That was a 9.93 cake.
27:11To finish off the meal,
27:12I wrote a thank-you note in the guestbook,
27:13and then headed to the final, most exclusive restaurant
27:16to meet my last guest.
27:17Welcome to Copenhagen, Denmark,
27:19where tonight we're eating at Alchemist.
27:21It's the eighth best restaurant in the world,
27:23and costs over $1,500 per person
27:25for the 50-course tasting menu and wine pairing.
27:28Reservations sell out in exactly three seconds,
27:30and the full dinner experience takes seven hours,
27:32but you'll quickly find out it's not just a dinner.
27:35Your very first experience is the art installation.
27:38Hello. Come close to me.
27:44Wait, what?
27:45They're all different art pieces with our faces.
27:47Ah, you are following me.
27:48There's me again?
27:49What?
27:53This is blowing my mind.
27:54Are you Amelia Earhart?
27:55I think so.
27:56I look good there.
27:57I don't even know what to say.
27:58This is insane.
28:08So this restaurant has five different stages.
28:10The first one was in the room with my face
28:12and all the different photos and art pieces,
28:14and this is called the test kitchen.
28:16This is the second phase.
28:17We would like to welcome you
28:18with the national flower of Denmark, the daisy.
28:22That did not taste at all what I thought it would taste like.
28:24It looked like an egg yolk.
28:26It tasted like a foam.
28:27Oh, by the way, my dinner guest tonight is Tim,
28:29who is Linja's son, but also one of my best friends.
28:31This one's called a smoky ball.
28:33It is so light.
28:36That was just a burst of creamy smoke.
28:38I just turned into a dragon when I ate that.
28:40This one is our little butterfly servings.
28:42That's a real butterfly?
28:43That's a real butterfly.
28:44This might be the only place I ever try a butterfly.
28:48It sort of just tastes like a vegetable potato chip.
28:50It's fun.
28:52Extremely, extremely salty.
28:54This one they call the dumpling,
28:55but the outside is made of cotton candy.
28:57It reminds me of a cloud or a pillow.
28:59I want to take a nap on this.
29:02The filling is just super acidic, fresh vegetables,
29:05and then the exterior is super sweet and soft,
29:07and it melts in your mouth because of the cotton candy.
29:09This one's called space bread.
29:10That little ball that you're looking at right there
29:12is just two drops of soy sauce that's been freeze-dried,
29:14and it expands into something that's this big.
29:18The second it touched my tongue, it was gone.
29:21Super salty, super savory.
29:23Chef's kiss.
29:24The perfect omelet.
29:26It certainly does look perfect.
29:28That is incredible.
29:30I actually thought it was going to taste like scrambled eggs.
29:32It was more of a burst of scrambled egg flavored cream.
29:35And look how jiggly it is.
29:37This one is called sunburn bikini.
29:39I think it's supposed to be someone's butt
29:41that's been sunburned when they lay there on the beach for too long.
29:43But actually, it's a nice tan.
29:45Wow.
29:46This is like a combination of a toasted ham and cheese sandwich
29:49and then pão de queijo, which is that Brazilian cheese bread.
29:51This one's sort of a drink, palate cleanser type thing.
29:53It doesn't look like a drink,
29:55but it's been cryo-frozen into this puck here.
29:58It looks like an egg on the inside.
29:59They said it has sea buckthorn in it.
30:02I have no idea what that is.
30:03We are on our way to the third location.
30:06This one's called The Dome.
30:07Oh, wow.
30:10There's a massive screen going all the way around us
30:13and it just changes and there's cool sounds the whole time we eat.
30:16And the first course is an eyeball.
30:18Supposedly, it's based on the chef's eye
30:19and it's supposed to have some lobster, some caviar,
30:22and some fish eye gel.
30:24The first bite tastes to me like a lobster roll.
30:26Oh, this is so good.
30:29It just feels wrong.
30:30So this one obviously should taste like lobster,
30:32but they fried it in the coolest way possible,
30:34where it's supposed to be super light and crispy.
30:38It's almost as if you turn lobster into a light, chewy pillow
30:41and then dipped it in some sort of horseradish wasabi foam.
30:43This one's called Plastic Fantastic.
30:45It's supposed to represent all the plastic that's floating in the ocean.
30:48It doesn't look edible, but they said it was edible.
30:52This is probably not my first time eating plastic,
30:54but this is some of the most delicious plastic I've ever had.
30:57It kind of tastes like a potato chip.
31:00It a little bit tastes like I'm eating a plastic bag.
31:02This is a crab toast.
31:04I am extremely excited because I love crab.
31:06That's a good-looking bite right there.
31:08Once again, very different from what I thought I was going to taste.
31:11It's salty. The crab is nice and flaky.
31:13It's a very warm and rich bite.
31:15So this dish is a white bean dip with these chips here,
31:18but they printed my face onto the actual dip.
31:20Let's see how I taste.
31:21First, I'm going to take my mouth.
31:23Then I'm going to carefully take my eyes out.
31:25That is like a horror film.
31:27I'm just going to take the rest.
31:29That tastes pretty good.
31:30This is definitely one of the crazier dishes of the night.
31:32It is a tongue that you are supposed to eat this tartare off of.
31:36I'm more nervous to eat this than I have been for anything else throughout the night tonight.
31:41That was very uncomfortable.
31:42I mean, the top and the bottom of this spoon, it is a perfect tongue.
31:48That was an odd experience.
31:50The tartare is delicious.
31:51The tongue is suspicious.
31:53This dish is served on a plate that basically resembles a human's head and brain,
31:57which actually moves around on the inside once you open it up.
32:01The part that you actually eat is made of a lamb brain.
32:04It just tastes like liver.
32:05Sort of creamy, super umami.
32:07The thing that's throwing me off are the eyebrows right here on the dish.
32:12You know, it is pretty good, actually.
32:14There's a little cream filling in there as well that was actually very tasty.
32:17This one's called chicken or the egg.
32:19Like, which came first?
32:20It is a literal chicken head that's been pressed and cooked to a crisp.
32:24And then there is some caviar under it for the eggs.
32:26Then you've got all these nice fresh herbs on the bottom there.
32:29Listen for this crunch.
32:31If it were any crunchier, I don't think it would be possible to eat it.
32:34It tastes just like a salted piece of crispy chicken skin.
32:37I am terrified to eat this.
32:40I mean, Nick was right. It does taste exactly like a chicken skin.
32:43Better than you would think it would taste.
32:44This dish is called air bread.
32:46It's super light.
32:47It almost just looks like translucent regular bread.
32:49And they've topped it off with a nice egg yolk foam and some nice-looking Spanish ham.
32:54Oh my god, that is so weird.
32:56That tastes like the best ham sandwich you've ever had.
32:58Here we have a rabbit filet.
33:00It is raw rabbit.
33:01And to eat it, they suggested we roll it up like this.
33:05It looks like a bouquet of flowers.
33:08I think I prefer raw fish over raw meat.
33:10Let's see what Tim thinks.
33:14It tastes a little metallic, like pennies almost.
33:16But I think that could just be from the ribcage plate that it's on.
33:19Definitely not my favorite dish of the night.
33:21This one is sort of a cornbread filled with habanero cheese.
33:24But it looks and smells like the best corndog in the entire world.
33:27And apparently, you can get a pretty nice cheese pull with it too.
33:31It's a really pure experience of having really good corn.
33:35Time for the big cheese pull from Tim.
33:39This one is a curried chicken.
33:40But it's served on a chicken foot.
33:42Which, by the way, if it's freaking you out, is fake.
33:44But it feels and looks very real.
33:48It's so tender.
33:49It's very, very flavorful.
33:50And super, super soft and tender.
33:52They couldn't let us move on without eating the chicken foot.
33:56I didn't think I'd like that.
33:57But it tastes like a fatty, crispy chicken skin.
33:59And it's one of my favorite dishes of the night.
34:00This also came with a chicken foot broth to drink on the side.
34:03Which is very good.
34:06And the sauce on it is spectacular.
34:08It really elevates the chicken foot.
34:09Cheers to moving on to the dessert section.
34:13So this first dessert is cool.
34:15It's sort of like an ice cream sandwich.
34:17But the crazy thing is if you tilt it just right, you can see the entire rainbow.
34:21It's like a chocolate raspberry ice cream sandwich.
34:24And it's sort of like biting into super thin glass.
34:28The crunch is amazing.
34:29It has this nice chocolate underbelly here.
34:31That you're really looking for in an ice cream sandwich.
34:33For this dessert, they wouldn't tell us the flavor.
34:35All we know is that it is in the form of the painting called The Scream.
34:39And that the flavor will change from bottom to top as you eat.
34:42So I'm going to start from the bottom.
34:45So far it's like a mango creamsicle.
34:47We'll go to the next middle layer.
34:50I'm getting licorice now.
34:51This is crazy.
34:52Final layer.
34:53Whoa.
34:55Super acidic.
34:56That dessert was a rollercoaster and I loved every minute of it.
34:58That's why it's The Scream.
34:59The last bite is...
35:02We have been eating since 5.45pm.
35:04It just turned midnight.
35:05And we still have a few courses left.
35:07And I worried that I would get bored.
35:08But I am not bored.
35:09This dessert is a heart filled with all sorts of different things.
35:12Including deer blood.
35:13Apparently if I take this spoon and break it down the middle.
35:16It will sort of bleed a little bit.
35:17Here we go.
35:18Whoa.
35:19Looks like there's a mousse in the middle.
35:22Oh man.
35:23It's sort of a savory dessert.
35:24This is probably the first one that I don't like.
35:27I mean the red is truly something to look at.
35:33I just don't want to swallow it.
35:34We are the last people in this dining room.
35:36All the other guests have left.
35:38But this dessert is called a guilty pleasure.
35:40That's really good.
35:41This is an outfit change that we have to put on to go to section number four.
35:45I have never had to put on a separate outfit at a restaurant.
35:48Outfit check.
35:49The next part is express yourselves.
35:51Okay.
35:53Whoa.
35:54What?
35:56I'm just going to sit down.
35:57Hi.
36:00I got my own paint.
36:01It says Envision.
36:02Dream.
36:03Ooh.
36:04I got a good one.
36:05All right.
36:06What is happening?
36:07Whoa.
36:08Oh, whoa, whoa.
36:09Me too?
36:10Okay.
36:11All right.
36:12Whoa.
36:15Paint on the wall?
36:16What do we do?
36:17I have no idea what's going on right now.
36:20That's me right now.
36:21Tic-tac-toe.
36:22You got a player name.
36:36They do taste different.
36:37Oh, wow.
36:38Yours was better.
36:39I thought yours was better.
36:40This is amazing.
36:41You going to try happiness?
36:42That one is good.
36:44I kind of love that one.
36:45We made it to room number five.
36:47Seven hours later, we have just three little bites left.
36:50The first one being this little amber stone made of honey, a bit of ginger, and an ant to finish it off.
36:58Oh, wow.
36:59That bite was one of the most unique consistencies I've ever tasted.
37:03There was a super gentle light shell around a really chewy ginger honey.
37:07It's like a Tanghulu gummy bear.
37:09Our second to last dish is this almond.
37:11I think it has all sorts of different forms and versions of almond all in one, and it looks exactly like the perfect almond.
37:19That's ridiculous.
37:20It's got these nice crystals of sugar, and the flavor is just so much almond.
37:24All right, the final dish.
37:25Let me just take a selfie.
37:26I might grow a mustache after this.
37:29It's a delicious mustache.
37:30And we got the last dish at 143.
37:33One last little X.
37:34Oh, whoa.
37:35Whoa, whoa, whoa, whoa, whoa.
37:36Whoa.
37:38We only have one impression.
37:39It's probably the worst impression of the Sculpt Reality.
37:42Okay.
37:43Okay.
37:44Okay.