Japanese Street Food Tour Exploring Osaka Dotonbori SAM THE COOKING GUY

Osaka is the second largest city in Japan. It's considered Japan's kitchen, and rumored to have better street food than Tokyo. And that's why we're here. For the street food. So here's the plan. Okay, actually there is no plan. We're gonna walk, we're gonna look, we're gonna see, and we're gonna eat. Everything we can. Here we go. So who doesn't like a little street ramen? Here we go. Put the money in the machine. In we go. Choose the quantity. One. Choose the item. I don't know what this is. Udon soup. I don't know what this is. I'm going with the first one that I don't know what this is. You push that. You get your ticket. You get your coins. You go wait in line to order. I don't know where the line is. Here it looks like. Ticket to the vending machine. There you go. So you go over here now. By the way, you know sometimes people take chopsticks, and they do this to clean them off. I don't think it would matter here. But in a proper restaurant, you wouldn't do that because that would be seen as an insult to the owner. Like, what? My chopsticks aren't good enough for you. You gotta go do this s*** with them? Thank you. Little tip. Down it goes. Get your spoon. Your sticks. You take off your flip-flops. And you sit cross-legged on the streets looking around. Nice broth. Really nice broth. Nice noodles. Damn it. Oh, happy. Happy as a fricking clam. Yum. Street ramen. Who likes street ramen? Everybody likes street ramen. Ready? Dumplings of flame. Ooh, are they gonna be spicy? Let's find out. I like it. You know what I like? I like that they've cooked on that flat top. So this is gorgeously crispy. Hey dude, I'm working here. This, the flat side is gorgeously crispy. And then underneath, it's still soft and tender. So we'll break it apart. Put a little green onion on because you know me, I love the green onion. And you smell heat. Okay, it's not killing me with heat, but it is damn effing good. Crispy as f**k. That's a dumpling, man. The texture thing. I talk about it all the time. The fact that you've got the crispy and the soft makes it a thousand times better than... Hey, they're having fun next door. The crispy and the soft make it a thousand... I'm working here, man. Every time I talk. The crispy and the soft make it together a hundred times better. A hundred times. But I got something else coming. Check this out. Okay, so this one is a sesame dumpling with cheese. I've never had this before, but I think if I open it up, we'll see what's inside. Oh, look at that. Wow. Holy smokes. That's cheesy-licious, man. Look at the color in there. This could be a dumpling aflame, it's so hot. It's really good. I've never had this. I don't know what the red is. I know what that part is. That's just cheesy as a you-know-what. A you-know-what. The only people that come to Osaka and don't get takoyaki are people that don't come to Osaka. Because it's classic. It's something you must have. So check them out. It's basically a flour-based batter with pieces of octopus cooked inside in a really cool, like, mold thing that they turn and they turn and they turn and they get round. And then these ones are served with Japanese mayo, kewpie probably, a little soy sauce, and then bonito flakes, and green onion, my beloved green onion. This country has my name all over it for the food. And then there's a little bit of ginger here, but they're tender, they're delicious, they're puffy, and they're amazing. That was such a terrible mistake, oh my god, oh my god. But so delicious. Oh, here, check the octopus, look. If I bust this guy open, you see inside, wait for it, like a nice piece of octopus. These guys aren't cheap with the octopus. Takoyaki, it means little balls of deliciousness. Probably not, but they are. Okay, so now I know how women with a low-cut top feel. This is my Sam the Cooking Guy shirt. It says Sam the Cooking Guy, and people here in Japan keep reading it. Everybody's staring at my chest. I'm like, hey, my eyes are up here, come on. Lift up your face. And by the way, a little shout-out to Sachin and Aaron for translating this for us. And I really hope it says Sam the Cooking Guy and not the guy wearing the shirt's a douchebag. So the recommended dipping ratio is two teaspoons of vinegar, one soy sauce, and some chili oil I think would be really outstanding. Here's our chili oil. Everything's better with chili oil on it. Right, Mikey Chen? And now, to the gyozas. Look at them, they really are tiny. Watch, he's like diligently counting out the uncooked gyozas and putting them into the big pan set. Look at that, crispy on both sides. Okay, so get one. Get one, look at that, light, crispy. Look, I know we did gyozas once already, but when a restaurant makes one item and this place comes so highly recommended, you have to say no. Here we go. The crispiness is just amazing over here. Chen? I don't know if you can hear that. Okay. Not a word of a lie, I believe this is the finest gyoza I've ever had. Holy mother of gyozas. This is freaking crazy. Easily the best gyoza I've ever had. I mean, maybe close to the best thing I've had in Osaka. That's just nuts. White. Honestly, most gyozas are like super heavy, they're like little gut bombs. But these things, possibly because the size, I'm guessing the thinness, but the light crispiness of this wrapper is mental. So I've got 20 here. I could probably eat 30. I mean, I won't, because I've got a lot of other stuff to eat tonight, but oh my god. Okay. You have to stop shooting. Max has to stop shooting and eat some. Go. Arigatou gozaimashita. Thank you. Okay, well, one observation. I feel like a giant standing in this doorway. I never feel all that big. But O-M-F-G. That was a gyoza. And you know that you don't tip in Japan. And I wanted to tip, to show how much I love the effort, the care and the craft that went into those. And I couldn't. So I'll send them good vibes from my heart. That's what I'll do. Okay, so maybe it's a little touristy, but you have to have crab when you come here. Hi. Wine, please. I mean, look. Come look. It's charcoal grilled. It's beautiful pieces. It's about nine bucks. Okay, it's not very much for nine bucks. I like that it was charcoal grilled. That's good. Excuse me. And look, here's a nice piece. This is a little knuckle. Oh, boy. I have one problem. It is F-ing hot, man. Okay, piece of ----. Forget that piece. Let me get this piece. You know what? They're selling a lot of crab because they've got a big F-ing ass sign up there. Can I have a table, please? I just need a goddamn table. A little bite. There you go. Calm. That bite, I have to say, it's kind of deliciously sweet. And that charcoal grilling, I'm sure they're doing nothing else to it but that. Do you want a little bite? Yes. See, look, he wants more. Hey, Mikey, he likes it. Except I can't get the ---- out, man. They could have given a better piece. Oh, my God. Right? My right is really good. It's so good. That's the best crab I've ever had. It's, like, not even crabby. Look, it's a bit of a, um, I don't know. You can't get it. It's F-ing. Don't worry about that. It's a bit of a, I don't know, nine bucks. They're doing a land office business, if you know what that means. But my fingers will work better. Yeah. That's pretty good. You know what this makes me want to do? Buy some crab and put it on a charcoal grill at home. We'll be doing that. It won't be $9. The pieces will be bigger. I won't have to wait in a line and stand by a giant crowd of people, 40 of them all F-ing smoking at the same time. Don't people know you're not allowed to smoke in public anymore? Oh, excuse me. Don't worry about it. Just slam into the guy holding the camera. God. Some people are so rude. It's nuts here. Osaka on a weekend night is crazy. Crazy. So we just came from the giant octopus place. I really only wanted the octopus fried noodles, but they come half and half with the takoyaki, which we've already had, and that's okay. They just couldn't split them up or wouldn't or didn't understand my request, and that's fine. So there's gorgeous pieces of octopus in here, and I know people get all freaked out about octopus because, A, it's weird-looking, and I agree that it is, but they think that it's rubber, chewy, just nonsense bulls**t, and if it's cooked properly, it's not, so we're going to find out. A nice bite of the noodle, the octopus. It's heaven. It eats right along with the noodle. Perfect sauce, perfect tenderness on the octopus. I mean, come on. You go to a place like this to try things that you normally wouldn't have. You can have sushi anywhere where you live. I don't know where you live, but you can have sushi anywhere, but octopus fried noodles? Come on, break out of your shell, have something different, sparky, live a little bit. If it all ends for us tomorrow, I want to go down going, yeah, motherf**ker, I had the octopus fried noodles, and I love the s**t out of them. Okay, so the orange gets poured out, that's cool. And then, oh, what's happening? What does that machine do? It turns the insides into juice? Wow, stop it. I heart Osaka. I want one of those machines. She needs a better fitting pair of gloves, though. Those are too big. She needs to tell the owner, I want gloves that fit, not giant ones. It's going to be sticky crazy. So I had no idea what it is, and now after watching the little demonstration, that's okay, you can go. Thank you. The sourest faces you've ever seen in your life. You're in Osaka. Have fun, people, for God's sakes. It's Saturday night. I didn't know what was in here, and now I know. It's like the world's freshest orange juice. Yum. And after everything we've been eating, this is a lovely little respite. A quiet, gentle moment in the middle of madness, with grumpy-ass people walking right in front of me. You go like this to somebody. It's okay, go. Obviously, we're shooting. It's okay, go ahead. A little thank you, a little nod, a little smile would be nice. What do I get? In my family, we call that bad food face. So apparently, this is the only sushi restaurant in all of freaking Osaka. Okay, that's probably not true, but really, with everything here, you want to wait in a line like that? I mean, look, there's all the plastic sushi model stuff right there, but honestly, I'm not waiting in a line like that. I like it when people wait for my restaurant in a line, but I'm not waiting for this that I can have at home. Takoyaki at home? Hard to find. Octopus fried noodles at home? Hard to find. Sesame ball things with cheese in them? Hard to find. Sushi? I can get that. So, Squid Tentacle. Look, we had its cousin, the octopus. It wouldn't be fair not to have this guy, right? Gorgeous. That little sauce. Oh, Max, you are so eating this. Max, as I was ordering it, he's like, I'm not f***ing eating that. It's fish. It's a little piece of fish. It's really good. It's basically teriyaki squid. It has a little chew to it. That's how I like my squid. And it's got that smokiness from the, excuse me, it's got that smokiness from the little yakitori grill. I'm a happy boy. Really happy. Put teriyaki on your face now. Okay, so check this out. This is a frozen beer. It's essentially a beer slurpee. Bless you. It's essentially a beer slurpee. Beer here and a frozen top. Like icy beer. Well, hey now. That's what you need when it's a million degrees. I had this the first time in Seoul, Korea. Didn't, haven't seen them here. Didn't know they had it. Happy to. It's a nice friend to revisit with again. So here's the point. You can travel all over the world, but when you do, you need to try what the places are known for. What's different, what's new, what's exciting to you, what you haven't had. Just like we do in our cooking episodes. We try to encourage you to try to make something you haven't done before. Don't come to Osaka. Don't come to Tokyo. Don't go to New Delhi or New York and eat the exact same food you would. Bust out of your shell a little bit. That's the point. It's a very big world. You need to enjoy every single bite of it. From Osaka, I say sayonara. Keep watching. We love that you're there. Girl's cute over there. See ya.