What is Japan Doing To Sandwiches?!?!

In this episode of the Best Ever Food Review Show, host Sonny Side explores how Japan has elevated the humble sandwich into a work of art and a matter of national pride. Traveling across Osaka and Tokyo, he investigates how Japanese chefs use meticulous craftsmanship to transform basic ingredients into iconic culinary experiences.

The sandwiches featured include:

1. Fluffy Egg Sandwich (0:50 - 5:11): At DekaSan in Osaka, Hideki Hosaka creates a viral, pillowy egg sandwich using 10 eggs. The secret lies in a light, airy meringue combined with custard and garlic butter, creating a delicate texture that must be eaten within 12 minutes.
2. Tonkatsu Sando (5:11 - 8:10): Sonny visits Tonkatsu Marushichi in Tokyo to try their high-end pork loin sandwich. Unlike standard convenience store versions, this Tonkatsu Sando features a thick, tender cut of pork paired with a savory-sweet glaze.
3. Fruit Sandos (8:10 - 13:15): At Rosier in Osaka, Takuya Kato showcases fruit sandwiches that treat fresh produce as a luxury. These "category-busting" creations feature premium Tokushima strawberries or Kumamoto melon and mango served with a signature whipped cream that emphasizes the quality of the fruit rather than intense sweetness.
4. Wagyu Katsu Sandwiches (13:15 - 19:55): At Nikuto Ieba Matsuda in Osaka, the host experiences luxury beef, specifically A4 Wagyu tenderloin, deep-fried in panko and served on toasted bread with a unique tartar sauce made from narazuke (pickles). The segment culminates in an ultra-premium Chateaubriand Wagyu sandwich topped with gold flakes.

Conclusion: At the end of the journey, both Sonny and his co-host Sarah Mizuguchi agree that while all the options were exceptional, the fluffy egg sandwich stands out as the most unique and memorable experience, proving that Japanese sandwich architecture is a masterclass in culinary discipline.

SIDE-MENU: THE MAIN COURSE

This episode of Side-Menu focuses on the Main Course challenge, where the Sidemen are paired up to compete in cooking dishes from around the world (0:00 - 2:05). Vik (Vikkstar123), having been voted the worst player in the starter round, gains the power to assign the teams and the dishes for this round (1:42 - 3:15).

The Teams and Assignments:

• Team USA: Simon and Vik are tasked with making smash burgers (3:19, 16:53).
• Team Mexico: Tobi and Josh are assigned to cook chiles rellenos (3:22, 3:41).
• Team Germany: Harry and Ethan are tasked with preparing pork schnitzel (3:25, 4:01).

Key Highlights & Challenges:

• Power Play: As a penalty for their performance, Vik forces the German team (Harry and Ethan) to incorporate strawberry sauce into their dish (5:36, 7:12). Surprisingly, the judge, Barry from Sorted Food, finds that the strawberry sauce works reasonably well with the schnitzel (20:50 - 21:28).
• Culinary Struggles: The teams faced various technical difficulties, such as the Mexican team struggling with a liquid filling (16:30, 22:11) and the burger team dealing with texture issues (24:47).
• Results: The Mexican team placed last (26:04). The German team impressed the judge despite the unusual ingredient requirement, ultimately winning the round with six points (26:33 - 26:58).

Surprising Terry Crews With The Meal From White Chicks

In this episode of Mythical Kitchen, host Josh Scherer surprises actor Terry Crews by preparing five unique dishes inspired by his most iconic characters. The conversation spans Terry Crews' career, his approach to acting, and his passion for food.

The Dishes & Character Highlights:

• White Chicks (2:35 - 9:51): To honor the character Latrell Spencer, Josh prepares a decadent steakhouse-style meal featuring a pork rib ragu, garlic pasta, and potato-based "onion rings." Crews shares stories from the set, including the improvised "big tongue" and oyster scene.
• The Longest Yard (9:52 - 18:23): Inspired by Cheeseburger Eddie, they feast on a classic combo with a "prison-style" twist, including homemade French fries and a milkshake made from Swiss Miss cocoa packets.
• Idiocracy (18:24 - 25:20): For President Dwayne Elizondo Mountain Dew Herbert Camacho, Josh serves a "Mountain Dew-infused blue cheese" smash burger from Butt-Fuckers. Crews reflects on how the film became a cult classic and his inspiration for the character's charismatic, high-energy persona.
• Blended (25:21 - 32:43): Celebrating Nickens, Josh creates a spicy Peri-Peri prawn cocktail (inspired by Crews' love of Nando's and the setting of the film in South Africa).
• Brooklyn Nine-Nine (32:44 - 40:06): The meal concludes with a protein-packed mango yogurt parfait honoring Terry Jeffords' obsession with yogurt, while Crews shares moving tributes to his late co-star, Andre Braugher.

I Cooked Every INVASIVE Animal

In this video, Max the Meat Guy takes on the challenge of cooking and tasting various invasive species from around the world to see which ones are actually delicious. Each animal is evaluated based on its taste and impact on the ecosystem.

Featured Invasive Species and Culinary Results:

• Nilgai Antelope (0:25): Seasoned simply with salt and pepper and smoked, it was described as dense and chewy, ultimately receiving a C tier rating.
• Bullfrog (2:27): Fried as buffalo wings, these were a standout success, praised for their juiciness and flavor, earning an S tier rating.
• Mealworms (5:12): Despite the host's initial discomfort, these were found to be surprisingly crispy and delicious, similar to sunflower seeds, resulting in a C tier rating.
• Burmese Python (9:20): Cooked with aromatics on the smoker, the texture was found to be too gummy and soft, leading to a D tier rating.
• Axis Deer (13:38): Harvested in Hawaii, this meat was remarkably clean and tender, earning an S tier rating.
• Tilapia (16:47): Cooked in a Thai salt shell, the fish itself was considered bland and mushy, balancing out to a C tier rating despite an excellent sauce.
• Lionfish (20:07): Served as sashimi, this fish was incredibly clean and high-quality, earning an S tier rating.
• Green Crabs (22:54): Infused into an ice cream base, the reception was mixed, ultimately resulting in a C tier rating.
• Crawfish (26:17): Prepared in a traditional spicy Cajun boil, these were a hit and earned a solid A tier rating.
• Wild Boar (29:54): Slow-cooked Hawaiian Kalua style, the meat had a distinct "wild" muskiness that led to a D tier rating.
• Pigeon (34:00): Stuffed with jambalaya and smoked, the dish was tasty but the pigeon meat itself felt irony, resulting in a C tier rating.
• Carp (38:26): Pickled over 10 days, this preparation successfully dissolved the bones and created a tangy, sour flavor, earning a B tier rating.
• Rat (43:37): Farmed rats were grilled over wine barrels; while the marinade made them smell amazing, the mental barrier of eating rat kept the rating to a C tier.

Gordon Ramsay Tastes The Best Texan BBQ In The World | Gordon, Gino and Fred: Road Trip

This video follows culinary icons Gordon Ramsay, Gino D'Acampo, and Fred Sirieix on a globe-trotting road trip as they explore diverse food cultures, cook for locals, and engage in friendly, often chaotic, culinary competitions.

Key Highlights of the Road Trip:

• Texas BBQ Adventure (0:00 - 3:52): The trio explores the heart of Texas, visiting Snow's BBQ in Lexington. They learn about the art of authentic Texan brisket and ribs from legendary pit master Miss Tootsie, emphasizing that the best BBQ relies on quality meat, salt, pepper, and slow-cooking over post oak rather than heavy sauces.
• San Francisco Seafood (3:57 - 7:55): In the United States, the group prepares a traditional Cioppino (fish stew) with help from local experts, the Paladini family. The experience turns into a lesson for Gino on the authentic preparation of Italian-American seafood dishes.
• Guadalupe Valley Breakfast (8:22 - 10:56): The trio visits Dona Estella in the Guadalupe Valley to taste her famous machaca con huevo, a dish of shredded beef and eggs that they agree is of Michelin-star quality.
• Culinary Challenges & Competitions (11:00 - 18:38): The group engages in various cook-offs, including a scallop preparation at sea (11:00 - 13:13) and an oyster competition in France where Fred ultimately impresses his local audience (14:48 - 18:00).
• Neapolitan Pizza (18:39 - 21:43): In Naples, the trio learns from head chef Jinaro about the art of the perfect Margarita pizza and its long-standing tradition of sourdough proofing. Gordon surprises them by creating a unique lemon curd dessert pizza.
• Festive Celebrations (22:15 - 29:50): The team explores festive traditions, including a Finnish Christmas meal featuring reindeer (22:46 - 25:47) and a desert hospitality experience where they learn about local culture and traditional methods of cooking, including a sheep's head preparation (26:00 - 29:50).

I Tested Restaurants Going Bankrupt

In this video, Calfreezy explores several restaurant chains that were once household names but have since faced severe decline or bankruptcy. He visits the final remaining locations of these brands to see if they still hold up today.

The restaurant chains tested include:

• Wimpy (0:27 - 3:53): Formerly a massive chain with over 500 UK locations, it now has only 61. Calfreezy notes the diner-style experience is still pleasant, but the food (specifically the "bendy" hot dog) feels somewhat outdated compared to modern fast-food competitors.
• Cafe Rouge (3:54 - 5:50): Having shrunk from around 125 locations to just one standalone restaurant in London, the chain struggled after the pandemic. The review highlights that while the chicken is decent, it relies heavily on garlic butter for flavor.
• Angus Steakhouse (6:06 - 10:13): Once a major player with 30 locations, only three remain. Known for being a "tourist trap," Calfreezy finds the food average for the high price point, particularly criticizing a poor quality mac and cheese.
• Arbuckles (10:18 - 13:13): After going extinct in 2006, the brand was revived and now has two locations. The ribs are highlighted as a surprisingly good dish, though the "sloppy" tater tots are less impressive.
• Strada (13:16 - 15:58): Down from 50 locations to just one, this Italian chain was once a major success sold for millions. Calfreezy rates the carbonara a solid 7.5, making it his favorite stop of the trip.

Overall, while these restaurants have struggled significantly, Calfreezy concludes that most still offer a decent experience and could potentially see a comeback if they updated their offerings for the modern market.

The CRAZIEST 24hr Fishing Trip You Will See REMOTE AUSTRALIAN ISLAND

This video follows Volk and Wadepapenfus as they embark on a 24-hour survival-style fishing trip in the remote Great Barrier Reef. They focus on catching their own food and navigating the ocean's food chain.

Key Highlights:

• Diving for Lobster (0:50 - 3:07): The duo successfully free-dives to catch large, ornate lobsters, which they prepare and cook over a campfire on a remote sandbank.
• Fishing Frenzy (8:22 - 13:46): During the night, they engage in intense bottom-fishing, landing species like Red Emperor.
• Culinary Prep (14:21 - 15:42): The team demonstrates how they clean, fillet, and beer-batter their fresh catch, highlighting the importance of not wasting food.
• Scaling Up (16:42 - 21:07): The group shifts their strategy throughout the day, moving from reef fishing to trawling for Spanish Mackerel to target larger predators.
• Shark Encounter (21:07 - 27:13): The trip concludes with the team using heavy gear to land a roughly 2.5-meter Bull Shark, followed by a swim in the water with their catch to finish the challenge.

I Let The World Cup Decide What I Eat For 24 Hours

In this 24-hour food challenge, creator ZXK uses a random wheel inspired by the 2026 FIFA World Cup to select international cuisines for his meals.

Meal Breakdown:

• Breakfast: German (0:31 - 3:19)
  • He visited a bakery in Burnley to try a Schnitzel to Go burger with curry ketchup and fried onions.
  • Rating: 8.5/10 for taste and 6.5/10 for value.
• Lunch: Moroccan (3:20 - 5:34)
  • He visited Red Marukesh in Stretford for a large portion of chicken and mushroom pasta.
  • Rating: 9/10 for taste and 8/10 for value.
• Dinner: Belgian (5:35 - 7:12)
  • He grabbed an authentic Belgian waffle with strawberries and chocolate from the Belgian Waffle Company.
  • Rating: 8.5/10 for taste and 7.5/10 for value.

The Verdict: After tallying the points, Morocco was crowned the World Cup food champion of the day with 17 points, followed by Belgium (16) and Germany (15) (7:12 - 7:39).

$100 Myanmar Street Food Challenge!!

In this episode of Best Ever Food Review Show, host Sonny Side attempts a $100 street food challenge in Yangon, Myanmar. Despite the goal, he finds the city's street food to be so incredibly affordable that he is unable to spend the full amount, highlighting the economic situation and the unique culinary culture of the region.

Key food highlights from the journey include:

• Rakhine Seafood & Chicken Foot Salad (0:49 - 5:29): A bold start featuring fresh (yet sidewalk-prepared) seafood, including squid, octopus, snails, and jellyfish, followed by a local-style chicken foot salad.
• Burmese Pancakes (5:29 - 9:00): Sonny samples both sweet pancakes made with palm sugar and coconut, and savory pancakes topped with Indian beans and sesame seeds.
• Fish-Shaped Waffles (9:00 - 10:26): A local take on a Korean street food classic, offering a variety of unique fillings like vanilla and shredded coconut.
• Burmese Corndogs (10:26 - 14:47): Unusual versions of corndogs, including one filled with chicken balls and another featuring cheese stuffed inside a sausage.
• Bracelet Donuts (12:45 - 13:49): Sonny's favorite snack of the day—a crunchy, rice-flour based donut glazed with palm sugar syrup.
• Fritter Stall (13:49 - 17:05): A variety of deep-fried delights, including corn, onion, and bean fritters, served with a tangy, spicy tamarind sauce.
• Dried Mango Rolls (17:05 - 18:08): Described as "Burmese Fruit by the Foot," these dehydrated mango rolls are a standout discovery.
• Samosa Salad (18:08 - 20:46): A uniquely Burmese interpretation of Indian samosas, transformed into a complex salad with lentils, potatoes, and fresh herbs.
• Beef Gut Soup (20:46 - 24:01): A hearty meal featuring beef intestines, stomach, and beef balls, which Sonny enjoys while seeking shelter from a sudden tropical rainstorm.

Throughout the video, Sonny provides context on the rising food costs in Myanmar, noting that while prices have increased by 20-30% due to political and trade challenges, the country remains remarkably inexpensive for travelers.

How Japan is DESTROYING American Breakfast!!

In this episode of Best Ever Food Review Show, host Sonny Side explores how Japan has taken traditional American breakfast staples and "re-engineered" them into highly precise, architectural culinary projects. Throughout the video, he visits four distinct locations to test these "Japanified" creations:

1. The Front Room: French Toast (0:47 - 5:57) Sonny visits this spot to try an incredibly thick piece of French toast made with shokupan (Japanese milk bread). The bread is soaked for 12 hours in an egg, milk, and honey batter, resulting in a texture described as "drinkable" and akin to bread pudding.

2. Rich Garden: Chicken and Waffles (5:58 - 13:49) This segment compares a standard American-style chicken and waffle dish with a local adaptation using karaage (Japanese-style fried chicken). While Sonny initially doubted the pairing of soy sauce and garlic-marinated chicken with maple syrup, he found the salty-sweet balance surprisingly effective.

3. Coffee and Toast: Soft Scrambled Egg Bread (13:50 - 19:22) This "fortress of protein" features a hollowed-out block of shokupan filled with soft scrambled eggs, truffle oil, and five raw egg yolks. The dish emphasizes the high quality of Japanese eggs, which are considered safe to consume raw.

4. Benizuru Pancake: Soufflé Pancakes (19:23 - 27:21) Known for long lines, this shop serves physics-defying, jiggly soufflé pancakes made from rice flour. Sonny tries both the original honey/butter version and an elaborate "Eggs Benedict" pancake tower stacked with thick bacon, sunny-side-up eggs, and a cascade of hollandaise sauce.

I Tried The Worst 1 Star Restaurants In The UK

In this video, creator King Kenny and his friend James visit three notoriously poorly-rated restaurants in London, UK, to test the food, service, and pricing for themselves. Despite their reputation, the duo discovers that the staff members are generally very kind and attentive, even if the food quality rarely lives up to expectations.

Restaurant evaluations:

1. Unnamed Italian Restaurant (0:07 - 7:54): The team was lured in by a "20% off" offer, which they suspected was a gimmick to offset a mandatory 15% service charge. While the Carbonara was well-received (3:31), the chicken was described as "horrid" (4:04) and the seafood pasta was poor (5:36). Overall rating: 7/10.
2. Palace Restaurant (8:08 - 15:06): Known for charging high prices for subpar meals, the team ordered fish and chips and an English breakfast. The food was disappointing, with dry, burnt fish and "rubber" eggs (13:06). Despite the friendly service, the high prices and low-quality food led to a rating of 4/10.
3. Taj Mahal Tandoori (15:08 - 23:26): Facing potential rebranding confusion and empty dining rooms, the team tried butter chicken and onion bhajis. While they loved the mango lassi (20:44), the main curries were underwhelming. Overall rating: 5/10.

Conclusion: The video concludes that while these restaurants are not "hidden gems" in terms of culinary quality, the service was surprisingly warm and friendly at all three locations.