Placeholder Image

Subtitles section Play video

  • Hey, what's going on?

  • Everybody For first the feast, I'm Sean Evans come a natural from Manhattan's Little Tokyo, a stretch in the East Village that's home to some of the best Japanese food in the entire city.

  • In a typical first, we feast fashion.

  • We're rolling deep.

  • Our good friend Frank Bonello is in the building.

  • You know him from the pizza show on viceland.

  • Season two.

  • It's out now, which you might not know about Frank.

  • When he's not slinging Slices in Brooklyn, he's eating Japanese food.

  • When did that love affair begin?

  • Do you remember to me a lot of that with Japanese food and all types of Asian food started a while ago, but I really like click to me.

  • I had a stopover in a reader, the airport in Japan, in Tokyo, and I just had this Boulud on soup and, like just, I don't know, bells and whistles started going off.

  • And then, if I have your story, correct usedto work in the neighborhood, right?

  • I worked with Chipotle right around the corner, right on the corner, right around the corner, so many good spots in this neighborhood.

  • But if I walk straight down ninth Street turned into ST Mark's.

  • There's a bunch of little Japanese restaurant, so I was always going down there for a bowl of noodles.

  • You know, a little rice cake, sushi, whatever.

  • I mean, whatever I could find to get my hands on this neighborhood, I was Well, that's exactly what we're doing today.

  • We're gonna be snacking through the neighborhood, having some of the best Japanese dishes in New York City Security.

  • Aggie, she's the CEO of T I C restaurant group.

  • She's gonna be leading the charge to, you know, bring good hands.

  • Frank, are you ready, my man?

  • I can't Wait.

  • Let's go.

  • All right, so we're here at the table.

  • Secura, We're having lunch, and it looks like something serious is going down.

  • Can you?

  • And package this for sure.

  • So we're at so via we opened in 1996.

  • So, Ben, riddles are buckwheat noodles.

  • You can have different variations of the buckwheat noodles.

  • But what makes soba soba is definitely they're buckwheat.

  • So what you have is tens on a sofa.

  • So it has the Fedossova and the temperature.

  • And so you eat it together and it's not that serious, right?

  • Yours is a little bit more serious and we'll take a little bit more skill.

  • Maybe, but you're gonna scoop out the Silva from the hot liquid on and then dip it in the cold.

  • It's energy, okay?

  • And you slurped.

  • I did.

  • Did you like my slip?

  • How was it?

  • It was 100% Javanese slur.

  • I love it.

  • This is delicious, like every bite is like a flavor bomb in the fall time in New York this time of year, there's nothing better than Japanese noodles, whether it's Rahman food on a soul.

  • But my opinion just come in.

  • It's a little cold out.

  • Eat one of these bowls and you just like Golden.

  • I think people think of Rahman is the classic Japanese noodle dish.

  • How did they differ?

  • So so by is much, much older The summer I used to eat it from and actually originates from China.

  • And it has constantly, which is kind of like baking soda, which gives it the yellow tint.

  • Soba is traditionally made from Onley queen, sometimes flour and water, and you just mix it, roll it out and you just get to enjoy that buckwheat aroma.

  • It's nice for a New Yorker to kind of be able to come to a place like this, like a guy like me come to a place like this and get traditional soul.

  • But here in New York, people call this kind of strip little Tokyo.

  • And I think my father definitely had a hand in that.

  • My father's first restaurant was in 84 then from there, just kept taking over the block.

  • Now we have 12 different Japanese concepts and 15 locations.

  • So here we are, crashing the lunch rush.

  • Where are we?

  • And what about you were at a minute.

  • I just down the street from Somalia, and we're gonna try Japanese street food.

  • So we're gonna try some taco yucky as well as local.

  • Um, yeah, this is hockey.

  • Taco is octopus.

  • Yaki is grilled, so it's kind of like grilled article.

  • Not involved.

  • They're really hot.

  • Don't pop them in your mouth.

  • It has good sauce.

  • Manny on the green stuff.

  • ISS, I'll no need.

  • Which is gonna do the best for the best needles.

  • Leads to top it.

  • I love the way the bonito flakes look on top of the Taco bowls.

  • They just look like little dancing angels.

  • Savory funnel cake, please.

  • Empoli, What you guys have in your hands are It's mostly cabbage.

  • One has shrimp in it and the other one has pork in it.

  • I thought that was prosciutto.

  • At first I was trying to make it.

  • Italians the pies on and you coming?

  • Yeah, you know, you always trying to make it Italian.

  • So it should be fluffy and currently, at the same time, Definitely with the sauce and the Manny's altogether and the mommy bonito place, It's like a steamy.

  • It seems like oftentimes everyone has the label.

  • Something like the pizza of this, the pizza of that.

  • Like sometimes this is called Japanese Pizza.

  • Either of you have an opinion on that.

  • I think calling this Japanese pizza is doing a disservice to pizza in Japan.

  • Amazing amazing stories from Japan about people spending a lot of time and not believe study and going back to Japan and doing it even better in Japan than in Italy.

  • So I'm looking forward to that trip slightly nervous because this is very filling.

  • But I know we have one more stop to go, so I'm just gonna save a little bit on top because everything's been so good so far.

  • So we're gonna roll up to high collar.

  • Now.

  • We're known for something in style coffee program and our cuts Sandwich and Omer.

  • Right?

  • Kara, you're shifting gears here in a major way.

  • It would seem you've handed me this knife what we have going on in front of us right now.

  • So that knife is to open up the belly of the home, right?

  • We're going down.

  • I love a good cross section section.

  • Actually, it's a gooey situation here.

  • Can you tell me what is this exactly?

  • So it's an omelet on top.

  • A catch up.

  • Right?

  • So this style of food is your show, Yo, Means has the character of the West.

  • And shocker was food.

  • So you're doing Western food, which is very, very common in Japan.

  • Actually, that's something you eat with your friends as well as at home.

  • Your mom makes this kind of stuff.

  • This is a breakfast item or any time of the day, Any time of the day.

  • So good.

  • Let's move on to the country sandwich.

  • So you just eat it with your hand, just go in, just go in and It's our homemade tartar tartar sauce on the side.

  • I was a little barbecue sauce on them.

  • It's our cuts sauce.

  • It has a little bit of tang, and little bit of a queen matches really well with fried poor things on Japan takes any food from anywhere else.

  • It seems like it's always better in Japan.

  • I don't know what it is, but you guys just do everything good over there.

  • All right, Frank.

  • I know that your bar is high when it comes to Japanese cuisine.

  • How did we do today?

  • This is amazing.

  • I mean, for me.

  • I thought I knew this neighborhood pretty well already, but we got the behind the scenes tour today.

  • All three spots are amazing.

  • Whether it was the soba noodles had him in different ways.

  • I've never had before.

  • Delicious.

  • I mean, done hitting soccer.

  • Street food is just like that's That's a conference room for me as well.

  • I really enjoyed it.

  • If you want the best Japanese food in New York, Little Tokyo, that's where you'll find it.

  • Thank you.

  • If you want the best damn pizza show on cable, that's Frank Bonello show.

  • It's the pizza show.

  • Season two on Viceland.

  • First we feast.

Hey, what's going on?

Subtitles and vocabulary

Click the word to look it up Click the word to find further inforamtion about it