All language subtitles for Diners.Drive-Ins.and.Dives.S46E15.1080p.WEB.h264-CBFM[eztv.re]

Hey there! I'm Guy Fieri,
and we're rolling out,

looking for America's greatest
Diners, Drive-Ins and Dives!

This trip...

-[inhales excitedly]
-He's going crazy!

[Guy] You've seen
'em on Triple G.

You've seen 'em on TOC.

And now, they're showing
off their own joints
on Triple D!

I'm trying to play it cool
right now, but my mouth

is just a five-alarm
water drill.

[Guy] We've got
chef Justin Warner

working ramen magic in Rapid
City, South Dakota!

[Justin] Dude, you're gonna
finish the whole bowl?

This is the greatest
compliment I can get.

[Guy] And chef Antonia Lofaso

is going global in
her Studio City spot!

I'll just let you eat.

-That'd be a good call.
-[chuckles]

[Guy] From Japanese
that's sure to please...

You hit all the marks here.

[Guy] ...to out
of the park Italian.

This right here,
is in the top three

best Bolognese I've ever
had in my life.

That's a lights out dish.

That's all right
here, right now,

on Diners,
Drive-Ins and Dives!

So I'm here at
Studio City, California,

and today, this is
an interesting one.

You know, I have shot
Diners, Drive-Ins and Dives

all over this country,
out of this country,

for chefs you know
and chefs you don't know.

But tonight, well,
now, this one's special.

See, 'cause I'm going
to a restaurant

that's owned by a very
dear friend of mine.

Well, she's actually like
a little sister
to me.

But when I show up,
doing Diners, Drive-Ins
and Dives,

well, the gloves are off.

I'm not gonna
pull any punches.
I hope she's ready.

Actually, I'm just kidding.

This is chef Antonia Lofaso's
Black Market Liquor Bar.

Ricotta gnudi for Guy.

It's kind of a mixture of
casual and upscale.

Every dish tastes
of another country.

Korean chicken
wings for Donnie!

It just hits all the marks.

[Guy] And it should!
Because chef Antonia Lofaso

learned from a lot
of the greats

in New York and LA
before she set out on her own.

[Antonia] I had this
moment where I was, like,

I wanna do food
that represents me.

[Guy] And your way
of doing things is,

know everything about it,
compose it to a plate,
and live it.

I feel like you're my avatar.

It's like, you see me.

-Seriously!
-Let's plug out hair in.

[both chuckling]

Plating hamachi crudo.

The hamachi's one
of our favorites.

So you got the hot
broccolini, and then you've
got the cold hamachi.

It's absolutely delicious.

-We're gonna make
hamachi crudo?
-Yes.

So, hamachi, I'm gonna just
cut it down the side...

Can you do me...here.
Hold that real quick.

[laughs]

We're gonna break this down,
and dice it up. That's it.

All right, next up.

[Antonia] All right,
so now we're gonna make
our yuzu ponzu.

First, I'm gonna smash
my jalapenos.

Thai basil, just break it.

-Yuzu.
-Yuzu a lot of this?

I yuzu a ton of it, actually.

Fresh orange juice.

-Tamari...
-What do you use yesterday?

-[crickets chirping]
-[imitates crickets]

Points on the cricket.

[Antonia] And then
finishing with just a little
bit of sesame oil.

Whisk, and we let it
sit for two days.

-What are we working on next?
-Uh, tempura batter, for the
tempura crispy broccolini.

All-purpose flour.
Rice flour. Corn starch.

Kosher salt.

Baking powder. Bubbles.

So once we have
the right consistency for
the tempura batter,

we're gonna add
the broccolini, and then
we can fry it.

[Guy] All right, next up?

So now, we're gonna
make a shiso aioli.

Go. Shiso...

-Shiso.
-I don't get it.

Like, she... she's
so...whatever. Okay.

-Lime juice.
-Now, you're not liming
to me, are you?

-[laughs sarcastically]
-[laughs obnoxiously]

Ginger, vinegar, serranoes.

-Pickled ginger.
-[Guy] Got it.

[Antonia] Two
cloves of garlic.
Some lime zest.

-[Guy] Shiso...
-You had your chance!

Gonna blend all
the liquid together.

Mayonnaise in,

done.

Now, we're gonna
build the dish.

It's spicy, it's lime-y.

-All right.
Let's build this dish.
-Let's go.

[Antonia] The yuzu ponzu
to the hamachi.

Thai basil, mint.

And then it's just about
building the dish.

So that shiso aioli,
and then tempura broccolini.

-The fish...
-I'm trying to play
it cool right now,

but my mouth is just
a five-alarm water drill.

Black sesame and green onion.

So what I would suggest...

...or I'll just let you eat.

-That'd be a good call.
-[laughs]

-See, like, I'm actually
nervous right now...
-La la la la!

...for you to taste, like,
a dish that I just made,

because even when you
and I are on shows together,

like, we don't really, like,

you don't really taste
my food all that often.

You taste it in pieces.

But, like, then I just
made this for you.

Is it good? Do you like it?
Do you hate me?

You think it's gross.
You love it?

Try it...

You hit all the marks here.

Fresh. Eclectic.

You're giving crunchy.
You're giving supple.

You're giving raw,
spicy factor, sweet factor,

I mean, just check,
check, check, check,

check, check, check the box.

It is delicate, and balanced.

That would compete with
any Japanese restaurant

-on any level.
-Thank you.

The hamachi crudo.

The tempura
breading is amazing.

Nice, crisp crunch.

Little surprise broccoli
in there is very good as well.

It's perfect.

[Antonia] Chicken
taquitos for the patio.

The service here's great.
Vibe is great.

Drinks are really good too.

Originally, when we opened
up Black Market,

it was supposed to be all
about craft cocktails.

-And instead, it became
a well-known...
-Restaurant.

Every time I walk back here,
there is people in this spot.

We just come here
all the time.

-[Guy] What's your favorite?
-Tagliatelle Bolognese.

[smacks lips] Incredible.

[Antonia] Plating tagliatelle.

Let's completely change gears.

Yeah! Now we're gonna
make Italian food.

-Right after these messages.
-[gasps]

Oh, you know what I need?

-Could you throw me
a towel over there? Thanks.
-Yep.

-You know what
I meant by throw--
-You're doing good.

-You know what,
I have a very--
-Get 'em, Rocky!

[impersonating Rocky]
Get right back in there!
You can get 'em!

I have a very sharp knife.

[Guy] Welcome back,
we're at Black Market,

uh, hanging out
with the one and only,
chef Antonia Lofaso.

Antonia is like
my little sister.

And I'm so proud of her,
I could not be more excited.

Three shrimp larb!

She is really smart when
it comes to flavor.

[Antonia] Tagliatelle
Bolognese!

The tagliatelle Bolognese
is one of my favorites.

I kinda eat the meat
first and then I finish
with the pasta.

So good.

We're going to make
true Bolognese.

I mean, I'm not gonna
go "true Bolognese".

-We're gonna have
Antonia's Bolognese.
-Thank you.

-There we go. Okay.
-Thank you, thank you,
thank you. Okay.

[Antonia] So, a little
bit of cooking oil.

Pork, veal, and beef.

And then, a little bit
of pureed bacon.

Salt, black pepper,

carrot, celery, onion,
tomato paste.

White wine, and then
in goes the sachet.

Rosemary, thyme, peppercorns,

-bay leaves, Italian parsley.
-Got it.

[Antonia] Gonna let that cook
for about 20 minutes until
that wine cooks down.

We're gonna remove the sachet,

and finish with the milk
and rosemary.

Is all that going in there?

-All of that's going
in there. Yeah.
-What?

-[Guy] Now, that is...
-Daring. It's bold.

-[Guy] Bolognese is done?
-Bolognese is done.

-All right, next up.
-[Antonia] Tomato sauce.

So, cooking oil.
Chopped garlic.

San Marzano-style tomatoes.

Salt, sugar, let that
cook, 90 minutes.

Now that it's cooling,
I'm gonna add a sachet

of Italian parsley, and basil.

-[Guy] Next up...
-We can move on
to cheese stock.

-Cheese stock?
-Correct.

Are you saving
all your rinds from
your Parmigiano Reggiano?

Parmesan, and pecorino.

[Antonia] So it's just
the cheese rinds, and water.

Letting that simmer
for about 20 minutes
and then straining it.

-Now we're gonna put
the dish together. Yeah.
-Fantastic.

[Antonia] So, blooming
the rosemary and a little
bit of butter.

-Again? You are
rosemary happy!
-I know!

I'm telling you right now,
just don't worry about it,
I promise you, okay?

Then I add that finished
Bolognese, just like that.

-Kinda brighten it up--
-Never seen this much
rosemary in a pasta dish.

You're gonna see it today.

Gonna do a little
bit of the tomato,
and the cheese stock.

As that's reducing,
we're gonna go ahead

and just drop our
tagliatelle noodles into
our salted water.

Let's pull the rosemary
out early.

-[Guy] Finish
the pasta in the sauce.
-[Antonia] Always.

Once it's at a boil,
and it's cooked, only then,

do you grate fresh
Parmigiano Reggiano
right into it.

Basil, torn, parsley, torn,

really good
finishing olive oil.

All right, let's plate up.

-[Guy] More cheese.
-[Antonia] Chopped parsley.

I'm making a pasta for you.

-I'm making--
-[in Italian accent]
I'm making a nice!

I'm making a nice
pasta for you!

[Guy] So you don't serve
this with a spoon?

No!

[Guy] You just twirl enough
of it on the side of the plate

or the side of the bowl.
So we like that.

Antonia, this right here...

...is in the top three
best Bolognese's I've ever
had in my life.

And I've had the great ones.

The rosemary kiss in this,
is pure genius.

Bloomed in the butter.
Pulled at the right time.

It's the ghost of flavor
in the dish,

the meat is broken down,
the right amount of cheese.

If you sold one thing
in this restaurant,

and it was that dish,
you'd still have a line
out the door.

That's a lights out dish.

Got your
tagliatelle Bolognese.

The meat always
tastes really good.
The sauce isn't too salty,

not too sweet.

The noodles are great.
I love the Bolognese,

and the flavor's amazing.

All right, good
buddy of mine, Larry,

and anybody that likes
to talk any more than my
mother is Larry.

-What do you think?
-I'm so glad they
made it for you,

and I got a little
bit on the side.

[Antonia] Fluffernutter,
table six!

I love Black Market Liquor.
It's not that everything
is good,

or really good,
everything is fantastic.

You came in
the restaurant today,

and I was, like, nervous!

It's all fun and games
until we get down to,

I have to come here
as Guy Fieri...

-Yeah.
-...from Diners,
Drive-Ins and Dives.

-Yeah.
-And you have to be here
as chef Antonia Lofaso.

-Yeah.
-The chef and owner
of the restaurant.

That kinda
separates everything.

Oh, a hun...
I didn't realize it

until you walked
through the door

and everyone's, like,
"Is everyone ready?"

And I was, like,
"But we're friends,

I don't know why
I'm nervous right now.
This is so weird."

-Friends are friends and
business is business, and...
-Yeah, that's so true.

[Guy] ...your business
is making amazing food,

and that right there, sister,
is why you do so well.

-It's outstanding.
-Thank you.

-Awesome job.
-[Antonia] Love you.

-Love you too.
-Thank you.

[Guy] Up next, Antonia's
rolling with Hunter and me

- to Rapid City, South Dakota!
-[Antonia] These are mine!

[Guy] To meet up with
chef Justin Warner!

Justin has more
knowledge in culinary

than I think anybody I know.

[Guy] Who's filling bowls
of righteous ramen...

This is, like, the perfect
playground for you.

[Guy] ...and pockets of
out-of-this-world ox tail!

This is in the higher echelon
of awesome dumplings.

I know what's happening here.
You're making me park, huh?

No, Hunter, you're
gonna...Well, listen.

You're gonna park if you
wanna have amazing ramen

-here in Rapid
City, South Dakota.
-[Antonia] Wait, wait, wait.

-Are we going to Justin
Warner's new place?
-[Hunter] I thought we were

-going to Mount Rushmore?
-[Guy] Yes, we're going
to Justin Warner,

the wild card for
Food Network, TOC,

He makes the bao
buns, the dumplings,
and the killer ramen!

-Hope you're hungry!
This is Bokujo!
-I wanna eat!

[Hunter] Don't start
without me!

-[Antonia] We're leaving him.
-Don't leave me!

Dropping noodles
for mushroom miso.

When this place opened,
it was just like a dream.

Oko bun, spicy miso ramen.

It's something different.
They're doing something,
like, the food culture

in downtown Rapid
and I think that's really
important right now.

He kinda puts us on the map.

Shane-chan, do we have
more shio tare?

This was my first introduction
to ramen that I didn't buy

for 99 cents. [chuckles]

You come in here
and you try it, you become
a believer pretty quick.

-Ox tail gyoza.
-Justin is just a magic man.

[Hunter] Justin has
more knowledge

in culinary than I think
anybody I know.

[Guy] Which helped chef
Justin Warner win season 8
of Food Network Star,

and have a culinary career
in New York City!

But now, he's calling
South Dakota home,

with his wife, Brooke.

First, let's recognize
the newest member.

-Hi, son!
Oh my goodness.
-[Hunter] Hi, buddy!

-You're from here?
-Yep.

So we came back,
planted roots,

and I said to Brooke,
like, Brooke,

we need to open
a lemonade stand.

And so this is
the lemonade stand.

[Guy] What did
the community think

when you came in and opened
up a ramen house?

The support has just been
absolutely overwhelming.

Every day is a good
day for ramen.

[Justin] Got toppings
going down on bison.

-What's your go-to order?
-The bison one.

The flavor is really deep.

Every aspect is spectacular,
from the noodles,

to the broth,
to the bison meat.

The egg tops it all off.

-[Guy] All right,
what's the game plan?
-Bison bone ramen.

And for that, creatively,

-we're gonna need
some bison bones.
-Okay!

[Justin] First, we're gonna
soak the bison bones,

and then to make
sure that we have

an ample amount of gelatin,

I add chicken feet.

We're gonna soak
it for 24 hours,

that's gonna pull out
the myoglobin.

Myoglobin is what's
gonna turn it brown.

Put them in the pot,
with fresh water,

and then we're gonna
put it into the walk-in oven

for another 24 hours
at 275 degrees.

-Next up, chef?
-[Justin] We're gonna
make the shoyu tare.

In addition to being
the seasoning component
for the ramen,

this is also gonna season
our protein that is gonna
top the ramen.

-Pressure cooker, my
favorite piece of equipment.
-[Justin] We got some onions.

[Guy] Where did you
get all your education in
the world of ramen?

I started working in
Japanese restaurants

when I was 18,
that was 20 years ago.

I've been obsessed ever since.

-[laughter]
-Why would anybody obsessed
have a Japanese--

-[Justin] Japanese mayo!
-[Guy] Mayo, tattooed
to his arm!

[Justin] Garlic,
plenty of it. Ginger.

Essence of my sweet
grandmother, MSG.

-[Antonia] Oh.
-My sweet...

-[all] Grandmother!
--Oh, my sweet...

-Or Miss G, as it's called.
-Got it.

[Justin] Plenty
of kosher salt.

Mirin is gonna provide
some actual aroma

or aerosolization
of the bowl itself.

-Aerosolization.
-You know.

-Definitely--
-Volatizing the esters.

Bro, exactly!

-He's just, he's just--
-He's so happy right now!

[all laugh]

-[Justin] Maple
syrup. Not normal.
-[Guy] Really?

[Justin] It's from Wisconsin,

and Maple Mike brings it
to me every month.

-Very little maple-y,
and a lot of sugary.
-Yes.

[Justin] Plenty
of black pepper,

and then we're gonna
fill the cracks

with a truckload of soy sauce.

-[Guy] Well, it's not
light in sodium.
-No, it's true.

-Whoo!
-Yeah, yeah.

[Guy] How long
will this go for?

[Justin] Until it pops.

Once it starts to...
[imitates bubbling]

-Does that?
-[Antonia] Do that again.

[Guy and Justin beatboxing]

-[laughter]
-[Guy] Once it starts
to do that,

then you'll turn it off
and just let it sit there,

-and cool down to
room temperature?
-Exactly.

-What's our next?
-[Justin] Bison brisket.

-Ooh!
-Fantastic. I'm excited.

[Antonia] I love bison.

-It's not as...
-Thick.

...Thick in its fat
as a beef brisket.

The bison is a far more
ambulatory creature.

-That's what Hunter was
saying on the way here.
-What does that mean?

[Hunter] They move
around more.

I feel like I needed to, like,

read the dictionary
on the way here to
the ramen job.

[Guy] Ah, Hunter and I knew.

[Justin] I need to separate
the point from the flap,

so I'm just following
the connective tissue there.

Done!

We've got our shoyu
tare that we made.

So we're just gonna add this
on top, with some water,
just to cover it.

-Wrap it up!
-[Justin] Yep! And we're gonna
put it in the oven,

this is gonna go at 275,
for seven to eight hours.

Now the egg is quintessential.

We cooked them
in a single pot,

seven minutes and 20 seconds,

we put them into an
aggressive ice bath.

We peel them, then we
soaked them in a mixture

of brown sugar, add some
water to dissolve it.

Add that to some soy sauce,
float the eggs in there.

We do that overnight,
and then from there,

we put it into fresh water,
to stop the osmotic process.

Because you could
absorb too much brown
sugar soy sauce.

And it will, like, cure
the center of the egg yolk

and turn it, like,
saline-cooked.

-[Guy] What is our final step?
-Assembly!

-[Antonia] I love this part.
-Yes, me too!

[Justin] This is our shoyu
tare that we made,

ginger scallion oils,
so sunflower seed oil

and ginger, our broth.

I leave this just
below a boil.

-And voila.
-[Antonia] I love
the fat bubbles.

-[Justin chuckles]
-I do!

[Guy] How long do
the noodles go down?

Under two minutes,
depending on the starch
content of the water.

[Antonia] Mm!

We're gonna do what
we call "shiyage",

which is where we
arrange the noodle.

This arugula's
just lightly wilted,
we use the microwave.

-Scallions. Antonia?
-[Antonia] Thank you.

-Sunflower seeds.
-I love the sunflower seeds.

-[Justin] Top it
with the bison brisket.
-[Antonia] Gorgeous.

Slide down. So I can
get in a breathable
area to consume.

This is, this is Guy.
He's, like...

-Yeah.
-Everyone, gonna
put my hand down...

Gonna put my hand down.
Look at him!

[Guy] The broth is so bomb.

It is rich. It just
coats the tongue.

I love so much the wilted
arugula in there.

It has that bitterness
that comes through.

[Guy] Sunflower seeds
are one of my favorite parts
about this whole thing.

The noodles are
cooked perfectly.

Nothing's overpowering another
ingredient in the bowl.

-[Justin] This is the goal.
-It's all balanced.

Can we just talk about
the egg really quickly?

So beautifully salty.

It's got a hint of sweetness.
Perfectly gummy.

What's the proper
way to eat it?

[Justin] Ramen is
a deeply personal affair.
I leave it to you.

-For Hunter, it's face-first.
-Mm-hmm!

-[Justin chuckles]
-Like, I'm getting sprayed.

[Justin] The sound
makes me happy.

-[Antonia] The slurping?
-[Justin] I don't hear
it enough.

People are too
polite around here.

Dude, you're gonna finish
the whole bowl, bro? Wow!

[Antonia] You're gonna
make Justin cry.

This is the greatest
compliment I can get.

Bison bone ramen.
Pick up, please.

It's absolutely delicious.

Really tender bison
that kinda just falls apart
when you take a bite.

That fatty broth is
just so satisfying.

Do you eat the egg
slowly throughout,

or do you just, like,
go for the whole egg
all at once?

Well, sometimes
you order two eggs,

-and you mix one
in for umami...
-[laughter]

And then you eat the other
one with the yolk in it!

That's a great answer!

Mushroom miso. Straight
outta Hokkaido, baby.

-So we're here at Bokuju...
-[Justin] Bokujo.

Bokujo, Bokuji, Bokuja?

Just don't call us
late for ramen.

-I'll tell you what.
We can't wait to finish it.
-[Antonia] Mm.

We're gonna go to commercial,
when we come back,

hanging out with the wild
card in South Dakota,

this is off the hook.
See you in a bit!

[Antonia in distance] Guy?

-[Justin in distance] Guy?
-[Hunter in distance]
Hey, Dad?

[Justin in distance] Guy?

[Antonia in distance] Guy?

[Hunter] Hey, Dad? We're back.

I had a dream that I ate
a whole bowl of ramen...

I didn't dream.

We're in Rapid City,
South Dakota,

with the one and only
wild card, Justin Warner,

and this is Bokujo.

Your ramen joint, here in
downtown Rapid City,

and he is doing everything
Justin Warner.

He's very knowledgeable.
He's a food scientist to me.

Brekkie bun, going down.

The locals recommend this spot
to anybody coming here.

We're here about once a week.

[Justin] Plating ox
tail gyoza...

When it comes to
the gyoza dumpling, the ox
tail was perfectly cooked.

This is savory,
and just a little pillow
of deliciousness.

I could order ten
of those, probably!

-What are we making?
-We're making ox tail gyoza.

-This is my wife's recipe.
-Oh!

[Guy] We have femur bone,
and we have ox tail.

Do the same process that we
would for the bison bone.

So we soak them,

they're gonna go into the pot
with the water for 24 hours.

From there, we're going
to separate out

and reserve the ox tail meat.

It's going in the stand mixer.

-It's really broken down.
-[Justin] Cabbage,
some scallion,

garlic, ginger, salt,
soy sauce.

-[Guy] Just a touch.
-[Justin] Mirin,

-a controversial
amount of black pepper.
-[Guy] Wow!

-The pepper with
the unctuous meat. Key.
-[Justin] Let's mix it up.

[Guy] Gonna let
this go 24 hours,

-and let it steep
into the meat?
-Exactly.

-We're then gonna
freeze it as well, which--
-Further breaks it down.

[Justin] So we've got our
dumpling wrapper.

These guys are thick,
with two c's.

I think that the heartiness
of the ox tail deserves it.

So this is where we
completely got off the rails

of following any
Japanese culture.

Everybody is annoyed
with me right now.

[Guy] Except for me,
'cause I am a dumpling junkie.

[Justin] Put 14
grams of filling in.

-I am so bad at this.
-At dumpling making?

[Justin] I can barely
make my bed.

-And how many
pleats do you make?
-[Justin] Five.

-[Hunter] How do you plead?
-[Guy] The fifth.

Let me see...[gasps]

-[Antonia] That's gorgeous.
-You study what you love!

-Wait a second,
Justin, let me see that...
-No, I don't wanna look at it!

[Justin] I don't
wanna look at it!

[Guy] He's crushing
the dumplings!

[Antonia] Your son
is a close second!

[Justin] Wow, you went
with, like, 10 pleats.

-[Antonia] Yes!
-The filling!

-[Antonia] Really?
-[Guy] Oh!

-[exhales excitedly]
-He's going crazy!

[Antonia] We need to leave.

Is there a sauce
that goes with this?

We're gonna make
the gyoza sauce.

-[Guy] Love it.
-[Justin] Soy sauce.

Rice wine vinegar.

-[Antonia] Mm.
-Black vinegar's
my other fave.

-It's like the balsamic
of the East.
-It is.

-[Justin] Sriracha.
-Sesame oil?

-[Justin] A whisper.
-And?

[Justin] One curiosity.
Any guesses?

-Chicken base?
-[Justin] Xanthan gum.

-Oh, d'oh, I'm sorry!
Gotta tighten it up!
-Little thickener, huh?

-I almost named
my kid Xanthan.
-[Antonia laughs]

[Justin] Increases
the viscosity,

so it sticks to
the dumplings better.

-Delicious.
-[Hunter] Oh,
that's fantastic.

[Guy] So the dumplings
are frozen.

-They're steamed?
-They're steamed!

-Give a little toast...
Yes, yep, little kiss.
-[Guy] A little kiss.

Don't forget,
we have these two.

Do you see him, like,
pacing back and forth?

[Hunter] He's getting
closer to the pan!

-Okay, now you can
start putting theirs in.
-[Antonia laughs]

[Guy] Oh, you have
room for one more.

[Antonia] Those look gorgeous.

[Justin] So I like to plate
these upside-down,

-so that the crispy
edges stay crispy.
-[Guy] There you go.

-We have to get in here,
Antonia. Here, take one.
-I know. Justin, we get two.

[Guy] There you go!

It's feeding time.
Everyone move down.

Can I use my hands?

You can do whatever you
want, chef. No rules.

I like that move.

Guy just did the Macarena
in a millisecond.

This is in the higher echelon
of awesome dumplings.

The depth of flavor inside
with the ox tail,

the amount of ginger
and garlic, that you have
infused into this,

and these thick
wrappers are the key.

-[Justin] Yeah.
-[Hunter] That's definitely
the way to go.

[Guy] The emulsification
of the sauce

is the genius move,
of all things.

And you're right,
it does stick to
the dumpling better.

-This is you at your best.
-These are mine!

[laughs]

-[Justin] I have more.
-[Antonia] Thank you!

Dumplings in two, chef!
Dumplings in two!

One more order of gyoza.

Best dumplings in town.
You can't beat it.

Crispy texture, the sear
on it, it's wonderful.

It's such a unique
flavored sauce,

it all just comes
together beautifully.

Bokujo's the place to stop.

Oko bun's getting topped...

[Guy] This is,
like, the perfect
playground for you.

You get so excited.
I watch it in your face.

You're so amped up about it.

Seeing your wife, your child,
this space, like,

it is brilliant watching
people excel.

My friend, I couldn't
be more proud of you.

And it was worth every
bit of the voyage.

Thank you. That means a lot.

That's it for this week,
but don't you worry!

I'll be looking for more
joints all over this country!

I'll see you next week,

on Diners,
Drive-Ins and Dives!

I mean, when you really
think about, I mean,

the pleasure and the joy
that you have, I mean,

what else did you
have to think about
with it, Hunter?

Justin is an amazing chef,
and these dumplings
are fantastic.

So nice to stop by
and see everybody,

-Justin, good job for you.
-[all laughing]