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Today, I'm cooking against the biggest chefs on YouTube to see who can cook the best dish using this $10,000 box of mystery ingredients. But first, let's see who can survive these $1 ingredients. You guys ready? Born ready. Let's go, baby. Let's go. On the count of three, lift your boxes. One, two, three. YES. WHAT IS THAT? IS THAT A BABY BELL? I like ramen. Jalapeño. I love peppers. In the $1 mystery box, we have instant ramen, canned corn, Baby Bell cheese, and jalapeño.
I think we're missing some ingredients. Where is the protein? Before we cook, the rules are simple. For round one, we will have just 10 minutes to make a dish that includes all of these ingredients. What? 10 minutes? Only three of us will make it to the $10,000 mystery box. I came here from Japan. And only three people? By the way, you came all the way from Japan for 10 minutes? And don't worry, we will have access to a shared pantry with all the cooking basics. Who's the judge?
They'll find out soon. Let's get 10 minutes on the clock. Your time starts now. Let's go. Uh, corn, jalapeño. What do you think? What am I supposed to do with corn, noodles, this, and a jalapeño? I have no idea. Miso. Let's make soup. I'm going to taste everything first. Nobody else is tasting their food. You out of here. What are you making? I don't know. Something. I have no idea. Water, water, water. Use this water. Let's boil it up. So, I'm making a crispy ramen dish with corn, jalapeño, and cheese fondue.
Start by slicing up my jalapeño. I am making ramen crusted jalapeño poppers with corn and Baby Bell cheese. Oh, this is the best cheese. I'm making a sweet corn soup with a ramen cheese crisp and jalapeño oil. I need to cook quick, so I need to fry stuff. I'm making ramen and corn fritters with a crispy crunch. I'm going to use this ramen for something that I've never done before. I'm going to fry it. We don't have enough time. Why the bowl is so big? I am making miso ramen. It's going to be a good creamy miso ramen.
Something's burning over there. Uh-oh. My ash. I forgot to call. You're burning, my ash. No, no, no. It looks good. What do we even have here? Chef, what the heck is this thing? This is your skin. I got my fritters. This goes inside, followed by some jalapeño. I'm going to put the seeds in. Hopefully the judges like it a little bit spicy. Oh wow, that time is ticking. Time's going to go quick. Little bit of butter. This is going to be good. I'm so excited for this dish.
Chef, I need help. I need help with these tight gloves. I need this blended up. Thanks to Chef Rush, we have perfectly broken down noodles. I really wish I had more of these Baby Bell. As a matter of fact, yes. [groaning] Gil got that Cheetos. It's a $1 box. You can't do that. I better hurry up. I'll put the cheese right in the middle and I'll grab a little bit more of that fritter and that goes straight into the fryer.
Right now, I am making good miso soup. Where's sugar? Oh sugar. I add sugar. I got to get my corn going, get it roasted, get it going. In we go, little corn. I'm going to use most of my corn here, but I'm going to save some of it for later and I want to put some of that juice too. It's sweet, a little starchy. It's going to help thicken everything up. I think secretly the best ingredient is the ramen packet. I've done combinations like this before and the one thing I know is that somebody always forgets to put one of the ingredients in their dish.
Time to fill these little poppers. We're going Baby Bell directly inside the popper for a little extra pop of cheese. We'll close her up. That is perfect. Time to dredge into the wet. Now we'll go into the dry. I really hope it sticks together and in we go. We're done with this. Crispy, crispy, crispy. That goes in. I will crush it then mix it with the seasoning. Let's see how this tastes. Yes. That just goes on the bottom like that. I'll add my sauce right here. Guys, only 5 minutes. What? 5 minutes? Just so you guys remember, when the time is up, one of us will be eliminated in this round.
5 minutes. I am finishing up my roasted corn. Now I'm getting ready to do my friend too. Wow, you got a lot going on here, chef. You're running very low on time. Oh my goodness, take a look at that fritter. How are you doing over there, Hayashi? What is going on with your ramen, Hayashi? Almost done. Hayashi, you're going back to Japan. What? Now we're going to make our sauce, little buttermilk sauce. This might not work in the time that we have left. I need to turn this into a nice cheese crisp, but I do
not have very much time left. On top of here, I'm going to go crushed up bits of ramen. I'm currently prep my cheese to make my fondue. It'll be a quick, simple fondue. How do you have time for fondue? I'm him. So that's it. That's what you want when you're looking for a fondue, a nice consistent pool. OH! JEEZ. MAX, [screaming] WHAT ARE YOU DOING? WHAT'S IT MEAN? MAX, WHY? CHEF, I thought we were friends. You okay? 3 minutes, 3 minutes.
This better make a cracking noise. Ooh. Oil going in for my herb oil. Nice and spicy jalapeno oil. Let's go. Oh no. You all right? Yeah, it's slippery. Shh. Come on. 3 minutes. 2 minutes. I'm putting my fondue in my miss like a bird feeding his babies. I got to make my soup now. Got to get it silky smooth through this fine strainer here. I got to make it to the next round.
1 MINUTE ON THE CLOCK. OH BOY. ARE YOU ALL RIGHT, MAX? I'm struggling. What we're making is a baby bell wax sauce container. I spent a little too long on my cheese crisp. Come on. I'm going to cut chives. Mashi, can I borrow some chives? Yeah, sure. 30 seconds. I'm so nervous. Chef, that presentation's looking crazy. It's stuck. I'm not going to finish. YOU'RE GOING TO FINISH, MASHI. I hope you have it.
Oh, nice. Perfect. 10 seconds. 9 8 7 6 5 4 3 2 1 hands up. Oh. Woo. Let's go. Wow. I don't want to go back to Japan. TAKE A LOOK AT MAX. WHAT DID YOU DO? WHAT IS THIS, MAX? IT WAS CHEF RUSH. SABOTAGE. THIS MAX SET ME UP. MAX, YOU'RE FILTHY. You taught me everything I know. Congratulations on making a dish. Hopefully, all of us made a dish including all of those mystery ingredients. Did we? I hope so. Are we ready to meet the judge for round one?
Yes. The judge for round one who will decide which one of us will be eliminated is us. We are judging ourselves on this one. Together, we need to vote one person out. That's messed up. None of you guys have voted me out. Why is that? Why do you think? Why is Mashi smiling? I'm not smiling. A little nervous. Why don't we start with Chef Rush? Today I'm made for you a crispy ramen nest with charred corn and jalapeno and on top a cheese fondue.
I think it's safer if you leave while we talk about your dish. Gladly. Visually, what do we think? He is very big, but this is very small. What is this? I cannot tell what that is. Burnt onion. It's bad. Like the crunch. Oh. That tastes way better than it looks. Yeah, there's a lot going on there. There is something like a little off about it. Onion is bomb. You don't like it, Bayashi?
I like it. You make no sense, Bayashi. Let's move on. What I've made for you all is what I like to call the ramen crusted jalapeno popper. And as you can see, we have made a baby bell wax bowl right in the center for our buttermilk ranch. Max, get out of here. In the middle, I think it's very creative. I don't like the brown on the brown. You don't want your food and the plate to be the same color. It doesn't stand out that way. Mm. I love it. It's gooey and cheesy on the inside. You get those little pops of sweetness in the corn in the middle there.
It could have a little bit more seasoning inside. Also, he didn't take out this part. THAT WAS MY FIRST BITE. You ate this Amazing. Nick, what is this? I've made for you guys a sweet corn soup with a ramen cheese crisp and jalapeno oil. Enjoy. I'm leaving. Visually looks so nice, right? Did he overdo it though? Taste really good. I can't believe this dish is only $1. What I love most is the textures. We have that creamy soup, then you have like the pop from the corn, the crunch from the crisp, a little bit of
freshness. The problem I have with this dish is that he didn't make enough puff for all of us. It's not enough. This is me. I made for you guys a street corn fritter with crispy noodles on the bottom. And for the sauce, sour cream with the ramen seasoning. Hey, I love you all. Leave. I'll share with Bayashi. Whoa. A little bit salty. Extremely salty. Really salty. it was going to be just like a clump of cheese in the middle, but it's actually nice and soft. I would have cut these in half and made them into another one. They were way too big. You would have got a better crunch from it.
I actually think the best part might be the crispy ramen on the bottom. Last one. I made spicy miso corn ramen with fried egg. Enjoy. Okay, get out of here. Not very creative. He just used the ramen as ramen, right? To be totally fair, he may have not understood what we were doing. It's super sweet. Is it supposed to be a dessert? It could be. Can we crack the egg and see if it runs? It's a little runny. We'll accept that.
It tastes like a dessert and at the same time the corn is burnt and also the egg, the crispy edges is a little bit too much. I agree it's not the best. I also don't know that it's the worst dish. That's all I'm going to say. Who's he referring to? All right guys, head on back to your stations. Each of us has an iPad. There are five buttons with each of our faces. On the count of three, we are all going to vote for who we think should be eliminated. One, two, three, vote.
What? I'm sorry Bashi. Seriously? Why? You tried your best. I think it lacked a little bit of originality. Was sweet so we didn't expect that. It was more like a dessert ramen. It was a little sweet. Yes, I added sugar. Nick, why'd you vote for me? Because of how salty it was. I could only take one bite. After that I felt it was inedible. I'm going to remember that. Bashi, you traveled 18 hours. Oh, no. Love you Bashi. Love you too. I'm very sorry. I'm going to remember this.
Good luck guys. Bye Bashi. And now there are four. Welcome to round two. The three of us who survive this round will get to cook with a $10,000 mystery box. For this round we'll have 20 minutes and the rules are the same. You must use every ingredient in this box somewhere in your dish. You ready to lift? Let's go. Chef Rush, give us a countdown. Three, two, one. WHOA. WHAT is that? In our $100 mystery box we have a whole chicken, sourdough bread, fresh honeycomb, finger limes, and a whole jackfruit. I'm allergic to these actually.
Why are you laughing chef? You out. I just have to cook without probably tasting it. This thing is big and huge. This is going to be a tricky one. I'm just grateful we finally have some meat here. Let's get 20 minutes on the clock. Time starts now. Let's go. How are we possibly going to combine all this into one dish? I have a good idea of what I'm going to make. and going to start by breaking down my chicken. First, butchering the chicken.
Look at us all breaking down our chickens here, huh? That's right. All I need are the thighs cuz obviously they taste best. Got my chicken right here. Done. What am I supposed to do with this? Guga, it doesn't break. What do you got to say now, Max? What is wrong WITH THIS MAN? [screaming] YEAH, SAY SOMETHING, MAX. I'M IMPRESSED. Got my chicken deboned it really quick. I have my chicken, so I'm going to make a honeycomb glaze, and then I'm going to make a citrus salad.
I never thought of using a salad, guy. I like salad just with meat. Going with a little bit of a curve ball here. I'm going to attempt tacos. My thought is it's sweet can work with something more acidic. Maybe we'll throw into a slaw, but we're still figuring that one out. The key to cutting open a jackfruit is actually putting some oil on the blade of your knife. It goes through like butter. I'm going to make a chicken katsu sandwich with jackfruit and finger lime. Jackfruit is a really fun ingredient, but it's definitely a curve ball. Look at it. I've never seen anything. What is this? I am going to be making a French toast with fried chicken. It's kind of like a chicken and waffles, but with French toast.
Only 15 minutes left. Remember, we need to use all five ingredients in our dish. Question is what are we doing with the bread? My bread will double as the breading for my fried chicken and as the toast for my actual sandwich. Do you think it makes sense to try turning mine into a taco shell? You know what? For you, yes. You're You're that guy. Is that a good thing or a bad thing? a That's a good thing. tell if you're making fun of me or if you're on my side. it over. Chicken into the bag.
Now I'm going to try to use this ring here to kind of squeeze out some sourdough just like so. Cheese. If I don't cook this chicken right now, it won't cook in time, and we don't have a lot of time. Voila. As that's going, I'm going to start working on my French toast. Now that I have my rings, I'm going to roll them out, leaving us with these little disks. Are you marinating chicken? I am. We got less than 20 minutes. Yeah, I know that. That's a quick marinade. I got to start my sauce. What goes in the katsu sauce? I got to remember.
Ketchup. Wow, that's hot, chef. That might be too hot. Maybe it is too hot. Where's the ketchup? Does anyone have ketchup? Chef, do you know where the ketchup is? Um. Chef, what is going ON OVER THERE? WOAH! CHEF, DON'T BREAK THE EGG. IT'S HOT. YOU CAN'T BE TALKING, DUDE. We almost broke the table earlier. Ah, I'm the ketchup. Katsu sauce, ketchup, oyster sauce. My jackfruit is going in. Wow, that is crispy right there. Handy dandy. We're going to go on with our bread just like so. And we're going to get our rolled out bread in the oil. I hope this works.
I'm going to make a fire. You say a fire? Oh, chef. You want to see some real fire, chef? I want to see some real fire. That's what I'm talking about, baby. Uh, brown sugar. Where's the brown sugar? I can't find anything today. That goes down. Two pieces of bread, done. Here I got my French toast. I really want to soak that bread in for that extra deliciousness of flavor. A little brown sugar. This looks good. Oh, 10 minutes left. 10 minutes? Oh, man. This is crazy. Boom. Soak that bread really good.
Sourdough's here. Through the chicken. I am good to go. All right. What we're making here is a little slaw. Oh, that's getting dark. Almost burnt the chicken, but I think it's perfect. Got to make my bread crumbs from scratch, of course. Chef Rush, how you doing? I don't know if I'm going to finish. It sneaks up on you really fast. Chef, what do I have to do to buy some jackfruit off you?
30 pushups. 30 pushups? Uh. All right, I'm doing it. Count them, chef. Three! Four! Five! Six! Seven! 28! 29! 30! All right. Jackfruit me, baby. I lied. Hey, it's a competition. I'll remember that. I guess I do need to open this, huh? Ah. I'll add a little bit of extra butter cuz it's soaking up that butter. Ooh, that French toast is going to be fire. Drench. Let's go. This is a tricky one because in the first round there were only four mystery ingredients. This one there are five. And I feel like someone's going to mess it up. Wow, that actually breaded really
well. Let's go, baby. I somehow need to use these finger limes. I've never used them. I 've never seen them. I 'm trying to make a crema. This is a piping bag. I've never used one of these either. On the plus side, take a look at that taco show. Fried chicken looking nice and crispy. Cugine, we're both frying chicken. Great minds think alike. 5 minutes. Time is going by really fast. It's hard to kind of keep it up.
Finger limes in. All right, we're piping. I would love to measure my blood pressure right now. I'll grab some brown sugar, put that right on the top. I'm stealing his pan. No, that's Cugine's pan. I don't care. We're going to mount right here. Boom. Here we go. Come on. Chicken back in. We got to flavor the chicken. That's some perfect chicken right there, I have to say. My fried chicken is done. Has anybody figured out what to do with the honey yet? I'm putting it in my katsu sauce. Honey and fried chicken.
Chicken honey. Honey into the chicken. I'll caramelize the brown sugar right on top. Doesn't take long. We don't want the sugar to taste bitter. We just want it to caramelize. Oh, my honey for the money right there? That looks fantastic. 3 minutes left. Hurry up. So scary, chef. I smell something burning. I've created such a mess. Really hope this chicken is cooked. My finger lime has to go on the top of the and I cannot forget that. I'm going to put the finger limes everywhere so I see them and don't forget.
1 minute. I DON'T THINK my bread's going to toast in time. Time to plate. French toast goes down. Boom. 30 seconds left. 30 seconds. Jackfruit slaw. Come on, baby. Katsu in the middle. Wow. Fried chicken goes right on top. This is when the hands start to shake. 10 9 8 7 6 4 3 1 Hands up. Oh, that's tough. Why am I out of breath? I'm the one who did pushups. You guys ready to see the judge for round two?
Yes. Let's bring him out. Oh. my god. Hi. I'm the judge. I could really go for a sweet ramen right now, boys. Well, lucky for you, Max, for round two the judging is blind. He has no idea who made what. Time to judge. Are you nervous? Very. I have no idea whose dish is whose. I'm going to start this. Looks very crispy. Lots of color, very purple. Let's see. For Vashi takes his first bites, you probably noticed this is the biggest set we've ever built. And that's all thanks to Grand Theft Auto VI from Rockstar Games. And since today's all about
mystery boxes, I made this bonus one. Inside is the Prairie Burger, which comes from the Chassie Fat Food chain that only exists in the game. It's got four meats, 30,000 calories, and a bun shaped like a cowboy hat. GTA VI comes out November 19th, so pre-order the Ultimate Edition now on PlayStation 5 or Xbox Series X or S. Now it's time to see which of these four chefs is going home. Little bit trouble for me. The chicken is tender, nice seasoning, good but very messy. Okay, next. I love fried chicken.
[snorts] Smells sweet. I thought everyone don't like sweet. Oh, that's right. Mm, this is good honey bread, but this chicken is also little sweet like my ramen. Okay, number three, this fancy salad. Looks beautiful, so much color. Listen. Very crispy and chicken. Mm. I got burned. Oh no. I almost choked. Number three, taste is pretty good. Nice chicken salad, just a little dangerous. Last one, Chicky Katsu Sando. Japanese like me. Looks beautiful. Chicken is crispy. Bread is also crispy. Mayonnaise is nice. Good chicken Katsu Sando, come here. This is very difficult, but I have decided the worst dish is Vashi, do you know whose that is? You?
Vashi. Run. Run now. I love the dish, but because of this bones, you are all done. Now you judge with me. Really? Let's see. That's your station. Yes, chef. Welcome to round three. Woo! In front of us is a mystery box filled with $10,000 of random ingredients. And right now, all of us have to cook the best dish of our lives. Nick, this is worth more than me. That's right, Max. As we know, the judges for this round will be Chef Rush and Baiashi, but you never know. There could be another twist.
Excuse me. On the count of three, lift your boxes. One. Two. Three. OH. OH MY GOD. [screaming] WHAT? IS THAT A BLUE LOBSTER? YES. Look at that piece of meat. I think this might be worth more than $10,000. In the $10,000 box, we have A5 wagyu beef, blue European lobster, black burgundy truffles, Almas caviar, and the world's most expensive chocolate bar. I don't think I need to remind us all that we have to use everything in our dish in addition to anything we want in the pantry and make something that will impress Chef Rush and Baiashi. For round three, we get 30 minutes on the clock, and time starts
now. Just so you guys know, this is not regular wagyu. It's Matsusaka wagyu, the most expensive wagyu in the world. I've never tried Almas caviar. Apparently, it means diamond. This little tin costs more than my first car. I'm going to start cooking, man. I'm making what I call a billionaire's BLT. It involves turning this wagyu into bacon, but with under 30 minutes, that's going to be tough. That caviar is unbelievable. I'm making a surf and turf tortellini with a chocolate truffle sauce and caviar. I love making fresh pasta, but I am also a little nervous about finishing in time.
Just look at this. I am making a truffle wagyu with fried lobster tail. That is beautiful wagyu. I never had the chance to cook it, and I'm finally going to get one. Dude, you've cooked every type of wagyu. What are you talking about? You don't understand how rare this one is. So we're going to salt up the beef, try to turn this into bacon. We're going to let this beef gently cure and move on to the lobster. I'm going to be a little lazy today when I make my pasta. We got no time for homemade pasta. I'm going to just try to shortcut and put it in a food processor. That's okay.
It's so much easier to make pasta like this. Come on, get in there. It's a huge lobster. My pasta dough's done. That's it. Easy. Sparkling water goes into my batter, so I can deep fry my lobster. My lobster goes in to the tempura batter and then into the fryer. All right, the key to the best BLTs are obviously the tomatoes. So, we're going to start with these beautiful heirloom tomatoes, kind of just roughly chopping them up.
I'm doing something really cool. I'm making a chocolate bordelaise sauce, which is this French sauce that's normally made with bone marrow, but instead of bone marrow, I'm using wagyu fat. I got most of my ingredients prepped, but I am worried about that reducing in time. Beautiful, nice and crispy. I don't want to overcook it. My lobster is finished. You're already done? I'm not going to put anything on the pan because this has plenty of fat already. We should hear a sizzle. Yes. So, we have to use those truffles. Basically, we're making a little truffle mayonnaise. We're just going to literally go directly into the mayo. I have a whole pile of truffles, so we're going heavy.
I am cooking this wagyu. It's looking beautiful. The smell that is coming out of this thing is amazing. I need to take my lobster out. I'm actually going to let it continue just carry over cooking because I'm taking out a little bit early here. And in the meantime, I need to sear off some wagyu beef while I also roll out pasta at the same time. I can figure that out. Lobster done, I hope. YOU HAVE 15 MINUTES. 15 MINUTES? I STILL GOT TO cook a whole another steak. Let's go, let's go, let's go. And we flip. We got to cook the steak. I am so overwhelmed right now, Nick. You have no idea.
Oh, what a beautiful lobster. So, I'm going with a very, very thin piece of the beef to almost kind of make like a bacon out of it. I want to let that slowly render so it gets crispy. Now, break down this lobster. I'll quickly baste my wagyu. And to kick up a notch, I'll put a little bit of truffle there. So, basically truffle butter. I'm infusing my bordelaise with lobster shells to get a little extra pop of flavor in there. All those extra lobster shells, in they go.
Oh my gosh, under 10 minutes, guys. UNDER 10 MINUTES? [screaming] WOW. I AM ACTUALLY SEARING my steak, steak that will go inside a pasta filling. And that might sound strange, but I'm looking for that beautiful golden brown caramelized flavor inside the pasta. And I'm not going to get it if I don't pre-cook the beef. Are you going to have enough time? I actually don't know. Let's go, let's Let's go. I don't think I've sweated this much since Master Chef. Were you crazy trying TO MAKE PASTA NOW?
YOU GOT NO time for that. I should not have chosen pasta. What are you doing right now, Nick? Big pasta sheet. Now we're just going to slice up beautiful lobster tail. I want the fat of my wagyu a little crispier, everybody. So I'm just going to torch it just the way they do it in Japan. Guga, you sound very in control. I am very in control. I'm jealous. Oh, look at that crust, baby. That's what we're talking about. We'll add in a little bit of maple syrup. Going to glaze the beef.
Starting to get a little shaky, guys. We're running low on time, Nick. What are you doing over there? I'm going to chop the claws into here as well for the filling. That's a nice blend right there. Pasta water right now. Let's go. Ooh, that's starting to get real dark. Okay. Is it burnt or is it perfect? I don't know. Why did I choose tortelloni? Why would I not have just done ravioli? I really think you bit off more than you can chew at that. I think I did. Better try harder because I'm about to start plating.
Why is Guga plating? I haven't even cooked my pasta yet. Oh, you better hurry up, papa. I can cook my pasta in 5 minutes 30 seconds. Tortelloni, here we go. One over, push it down, squeeze it into the corners, pinch them around, and they're cute little tortellonis. Look at that. That's adorable. We shave some truffles. Beautiful wagyu. Pasta's going in. Woo! Oh my gosh, I almost forgot the chocolate. The chocolate goes into my bordelaise. My chocolate is in. The chocolate is going to go around the plate just like that because this chocolate is bitter. I don't want to go over the steak. Clock 25. You guys better hurry up.
Come on, pasta, please. We're going down with the truffle mayo right in the center of the plate now. We're going to slice up the beef. Try that fancy presentation that I experienced in Japan. Trying to make a rose out of beef. If that's medium, then I'm skinny. I got to let it go till literally the last second. Very carefully starting to add some of those beautiful pieces of lobster interlaced between tomatoes.
We'll grab that salty caviar and I'm going to put that right on the top of my rose. Finish my sauce with a little diced shallot. This is my cubed wagyu fat, little bit of chopped parsley, and that is my sauce. It's got the chocolate and a little truffle in there. A little bit of chili oil right on top of my lobster. It's just a lot going on right now. 1 minute remaining. Nick's pasta is still in the water. I got to take it out. Shoot, the caviar. Ah, almost forgot the caviar. Come on, pasta.
Tiny bit of that sauce for some acidity. 30 SECONDS. [screaming] I DON'T KNOW IF THE SCRAPE WERE terrible looking. NINE, EIGHT, SEVEN, SIX, FIVE, FOUR, THREE, TWO, ONE, HANDS OUT. YEAH, BABY. BEFORE THEY MAKE THEIR DECISION, I want all of you to vote right now in the comments who you think is going to win. You have five seconds to write your comment. Four, three, two, one. Lock it in. And now go ahead, give you guys the billionaire's BLT with the wagyu bacon, blue lobster, caviar, and truffle mayo down the inside.
Hope you enjoy. Remember he did vote you out. Yes, of course I remember. Very sweet. Let's check to see if we got all five ingredients in. Wagyu, lobster, truffles, caviar, where's the chocolate? Oh, no, you're right. He forgot the best part. I think it's better. That sauce is a $5,000 piece of beef that he turned to bacon. All right. I've made for you and everybody watching a surf and turf tortellini with chocolate bordelaise and golden caviar.
Enjoy. Hm. Visually it looks great. Very nice on tortellini. So you want to try the sauce first? Yeah. Hm. So much flavor. Pasta. Hm. That's a quick turnaround for 30 minutes to do pasta. Lobster has a good chew. It could use a little bit more salt. Yeah. I like it. What's up, guys? I believe that we have great ingredients. You don't want to mess it up. So I have spicy lobster tempura with Japanese wagyu A5 and I let all of the ingredients shine by themselves. Enjoy.
This is a man's meal right here, especially you going to talk about a $10,000 plate. Who knows I like to eat. I want to go for the lobster first. Wow, good tempura. I will like for it to have a dipping sauce go with it. I agree. Especially with that spice, you know, the steak. Oh, I ain't going to lie, that's cooked perfectly. That fat is rendered all the way across. It's still at medium rare. Mm. Looking at all the ingredients, I see the wagyu, I see lobster, I see caviar, I see the truffles. Unless
they're shocking somewhere else besides the shavings, I'm nervous there's not enough. I agree. Think we make a decision? Yes. Time to see how many you guessed right. Bashi, you ready? Ready. The winner is Sugo! [screaming] VALENTINE OH, YEAH!
