$128 Hot Pot Vs. $798 Meat Board

all right stephen adam here we are the season finale that's right for this episode we are doing something crazy that we've never done before two high-priced meals against each other omo costa hotpot versus a big meets baller board [Music] so the two restaurants in today's episode were actually filmed for two separate episodes originally but we had to pause production due to coven 19 and we decided that we'd like to still share these restaurants with you and that they would actually make a great comparison in one video so we'll be hosting this episode with me and the highlander steven and adam at home showing you these restaurants which actually make for a very interesting comparison you may not think that a hot pot and a meatboard would make sense together however they're both incredible stick experiences and both of them you sit down and don't have to make any decisions today on worth it we're going to be trying two delicious beef dishes at two drastic price points and finding out which one is the most worth it at its price all right for the hot pot we are headed to new york city and where are we going today andrew we're on our way to a place called shabu-shabu mayuman we're going to speak with mayu and junkie and we're going to have a very special hot pot dinner it is omakase style that's right we're getting some premium beef and they're going to be doing the dipping for us so we literally cannot mess this up well unless you can't transfer the food to your mouth which in that case is on you [Music] here we are at shabu shabu mayuman thank you for having us what style of restaurant is shabu shabu mayaman we offer like a umakase style of the shabu shabu it's type of the japanese hot part the way of the cooking with the swishing the meat in the dashi broth then dipping the sauce and it it's like type of the tasting menu and i've heard omokasi be referred to sushi is it common to see amukase for shabu-shabu nah really yeah so like only two locations offered like a champion even not in japan what does the menu consist of so it comes three appetizers first after three appetizers beef and then soba noodle and dessert we just focus on paying attention the detail and also like the service for the guests because the idea from shabu is like a home cell i just want customers enjoy the food and the time because like i do everything so you know you don't need to do anything so this is your shabu shabu place though yep the name of the restaurant is named after you means the end of the nickname in japanese like steven moon thank you for coming we're gonna start sake it's operative thank you thank you like an apple yeah it's so fruity wait i thought you said the hot pot doesn't come until later yeah small hop out so it's a little mushroom this is a ponzu we begin i think we better because we got a lot of horses to get through i like that we're starting off a meat-centric menu with a very meaty substitute this is our yuba you buy this biscuit skin this is interesting she's dipping tofu skin inside liquid tofu skin why is that it just makes it soft this is very reminiscent of the tea ceremony taking your time really valuing every ingredient it's a one bite a one bite cheers i got the word to describe that contrast so the hot pot has arrived but we still have one more appetizer dashi is a converse convoys are kind of chewy shrimp and caviar thank you that was truly spectacular wow i gotta say the the flavor of garlic and caviar together i think is not very common but it is really delicious so you brought out the next section of the menu right this is our a5 miyazaki wagyu ribeye which come from the japan and that's the highest quality and then we use wash yogurt sugar is a crossbred of tajima beef and angus beef from oregon state and pogba why are you swishing the meat like that faster and eagerly to cook fast face is a f5 miyazaki vagina with karajira sauce harajiri is a soba dipping sauce [Music] so soft melting in the mouth it absolutely did melt in my mouth yeah when you're cooking in the broth what are you looking out for it's not that how long it is so i'm just looking at the color of the meat so wash your view with the one bite yes the texture is fluffy when we do shabu shabu we usually do like beef and pork and some vegetable together so people don't get bored so i'm gonna make a hand roll now with the miyazaki fish thank you one bite or maybe two bites the rice in the seaweed is a nice reprieve it's a pork berry and lettuce this reminds me of fosam korean pork belly wrapped in lettuce with the reversal and are we about to see tomato sauce go on this oh that's the tomato sauce wow really orange it's snuck up on me yeah so all sauces are homemade and we have 12 sauces one is tomato sauce and one is vegan basil and balsamic soy sauce it's kind of italian french style but we use like some soy sauce so still keeping like japanese flavors [Music] really good needed that we've now entered anchovy and garlic based sauce i feel like i just snuck out to a different restaurant and like ate something off somebody else's table and then ran into the strawberry strawberry place wait that's a vegetarian wonton mozzarella cheese inside there's a wonton mocha cheese and basil so is this a chinese inspired italian chinese italian could a cheese dish at shabu shabu-shabu be better than all the meats maybe what you do thank you also it's a pork berry and spinach sesame sauce and use peppers pizzas blue cheese basil balsamic soy sauce adam i'm gonna let you have this one he's stunned he's speechless he just read it to eat himself with wasabi that was that was the best one that's a tsukiyaki flavor and what is sukiyaki the kind of another japanese hot pot oh so this is a play on another japanese hot pot in japan we bring the raw egg and then eat the egg gives an even softer sensation in the mouth can we just drink this egg yeah that's really good so now we are moving to the soba noodle so we make soba noodle here and it's 100 buckwheat so it's kind of difficult to make so the owner used to be uh their soba autism in japan he told us how to make it so the broth is a remains super mushroom and this is a roast beef so is this a traditional flavor for soba noodles not really it's more like a vietnamese fall style oh right wow those are great whoa is it possible to be comforted from something you were already comforted from you know when people say i need a vacation for my vacation this is like comforting hot pot but then like comforted from the comforting hot pot yeah i like that that's great it's a tea roasted green tea it's a hojicha who is a roasted ricey and then that bean on the side and the soybean powder and buckwheat seed on the top [Music] oh it's like when you're eating s'mores and hot chocolate and you're by the fire it's good i'm blown away overall by how gentle of a dining experience this was this is actually like a fine dining steak experience but it just happens to be cooked shabu-shabu style this is great thank you so much thank you so much that was insane i thought i knew what hot pot could be but i was wrong and it was so much more than just a hot pot restaurant be fact this is actually a worth it fact was it fact including this episode there are 66 episodes of worth it how many episodes of worth it feature the hosts eating beef wait so did you just go to the library and watch every moment of us eating something and count every single time we ate beef yep respect my number is 13. my number is 19. 34. what does this make any sense how's that possible in the salad episode you guys eat two steaks [Music] in the pie episode you go to pie and burger and eat a burger whose fault is that pancake episode you eat a beef and cheese i forgot about that okay well that was an unsettling fact adam but thank you for that next up in this episode on beef we're gonna be going to houston texas to speak with an old friend of ours and we've made it we're back in houston that's right we're on our way now to a place called georgia james which is run by chef chris shepherd now you may remember a couple seasons back for our pie episode when we were in houston we also saw chris at his previous restaurant underbelly chris has since transformed underbelly into this new restaurant georgia james so we're going back to the same physical place but for a wildly different experience today we're getting something that is called the baller board so you don't know the price of this when you order it basically you ask for the baller board and then they put a combination of their best dishes on this board this might actually be the craziest thing we've ever had on worth it the fact that you don't know what it's going to cost you just know that it's going to cost a lot i love it first of all thanks for having us back it's good to see you georgie james is a steakhouse but what does that mean for you i wanted to do a different style of steakhouse basically what it would look like if you came to my house on a sunday night how would i do the sides how would i cook a steak sides are a little bit different it's going to be cast iron seared steaks so today we're having something called the baller board yeah the baller board is not part of your menu no we don't talk about it a lot of people are gonna know about it after this yeah yeah at underbelly you know we spent a lot of time just curating menus for you if you have a four top or six top or eight type of people and they're just like we don't really know we just want to put a bunch of stuff together it's like okay let's see what we're gonna do and then it became the baller board it's not the cheapest thing to do they're definitely averages per person but i mean if you're like you can't outball me it's like oh okay yeah we can actually it's always like thoughtful and delicious you know it's not just a bunch of stuff thrown on the plate it takes four to ride minimum of four people even if you're three it's still gonna be food for four you really don't get a choice in anything it's a really good way to eat so you're probably gonna get things that you may or may not have tried and thought you wanted but you didn't so coming in i don't know what it's gonna cost at the end nope is there a range typically oh we basically just cost like whatever it is on the board so it's clearly documented i'm excited greg peters who's the chef here and then matt coburn who is the sous chef they're going to put everything together for you so you guys are gonna be making the baller board today yes sir absolutely how do you decide what goes on this board so nightly that falls on either one of us to both of us nothing is off the table there's steak plenty of seafood chicken lamb part of the mystique of the baller board is that there are some items on there that are not going to be on the menu if we feel like buying things like foie gras having caviar in the building sometimes things like that get purchased only for baller boards so pretty much every steak that leaves this kitchen is seared in a cast iron pan nice sear nice crust restaurants use broilers or grills that steak is going to leech moisture and blood and juices on a grill or broiler all that is getting lost but when we're cooking in a cast iron pan all it's staying in the pan so we're essentially building flavor every other dish kind of gets put on hold for that three and a half minute plate up one guy's throwing sides doing a swoosh of whipped potatoes i'm slicing steaks on the back pass some guys coming around with crab legs it's a well-oiled machine that just all comes together it's going a long way on this show in some ways we've gone nowhere oh my all right gang how are we doing i'm not i'm not sure it's like when when fear takes away your appetite right just like this i'm here to give you a little rundown first up though we have some alaskan king crab leg cream collard greens whole roasted snapper fillet maybe on the creole seasoning missed it on the butter right here next to that we have some smashed fried new potatoes and then on top of that we have about our 20-ounce 44 farms tenderloin topped out with a nice piece of seared foie gras and some caviar some smoked pork and topped with a little bit of a samjong sauce so kind of a korean influence on the center of the board is our most unique steak here in house about a 95 day dry age long bone rib eye brown butter roasted mushrooms loaded mashed potatoes right here is our wagyu zabuton we have some roasted cauliflower topped with a tomato curry that about covers it no right or wrong way to attack it dig in and enjoy yourselves thank you so much amazing thank you all thank you i want to talk about what we just witnessed which i would possibly say is the greatest show i've ever seen in a kitchen i legitimately forgot that there was a fish on this board yeah because i can't even see the fish on this board how about we start with that choice rare i like where you're going what's that let's go wow i'm wasting no more time cheers oh my god the crust is so insane let's compare the wagyu now okay to the angus rib eye oh whoa oh look at that this is super fun let's get this tenderloin yeah let's go to the tenderloin do you want to smear the foie gras you know what this is worth it baby this is hedonism defined okay tastes like if a cinnabon was meat i just had a brilliant idea here's what we do potato do you know what i'm gonna go next caviar yeah oh you're a crazy person we once ate a taco that was only this and that was the whole episode no that is that is so true this wins it like of any dish we've ever had this is the most worth it-esque dish i want some of the collard greens because it looks like dip you know what actually because of that i'm gonna dip wag you into the collard greens i think david chang would be proud i can't my i can't handle it my mouth i'm just okay i'm getting some pork now oh do you want to just share that yeah yeah yeah yeah yeah oh wow oh god it's like i suspected there's a whole ham on this board this board is going ham let's go let's go crab leg how's that meat luge [Music] oh my god oh my god what do we forget i forgot about the fish for a second time fish let's just get the fish all right let's get the fish over here it's so good oh tender and smoky this is what the baller board is all about not caring what you're eating but it's delicious and somebody else had to care for you you can't do that in literally any other profession you don't go to a car dealership and you're like baller board in my car all aboard me i do for one second i want to see something serious i think the distinction to make here that's very important for the audience a lot of you guys say that you know oh those restaurants are just cheating because you know they add caviar truffle yada yada this restaurant did every single aspect of this board excellently yeah and that i think is what makes this so worth it oh i haven't caught bar yet i think there's four things on this board i haven't even eaten yet you know me i end every meal with good old bone meat look at this you're eating a big bone i mean the crab like this is the best piece of meat on the board okay this is clearly too much food so andrew we've come here to the end what was your favorite bite i'm gonna go with maybe what'll be a little bit more of an unsung hero and i'm gonna go with the lettuce bite at shabu-shabu mayuman the way that a bundle of hot lettuce can transport broth to your mouth is really unique and i think quite delicious all right so for me it was also at shabu-shabu mayuma and it was the yuba uni oh my god i have a photo here of it it's one of those things where i wish i could eat my phone andrew which beef experience to you what's the most worth it at its given price point my honest answer is shabu shabu mayaman like you're getting some of the best food presented in the best way but it's also very relaxed and intimate you know i could make arguments for both very easily if you have four people go with you to shop and shop in my iman the prices are pretty similar we got some stuff at georgia james that really made our experience a quite a bit more expensive than it could have been i think i gotta say the meat board really cause that meal it would feed six to eight people i believe and it would be just the most grand old time with all that food in front of you adam how about you george's james really and that does it for another season of worth it giving all the recent news and events we've taken for granted is eating at restaurants and so i hope that everybody out there stay safe but also support your local restaurants if you can and also thank you to all the people involved making this show both in front and behind the camera see you next time [Music] you

Channel: BuzzFeedVideo

Views: 2,828,012

Rating: 4.9539642 out of 5

Keywords: Adam Bianchi, BuzzFeed, BuzzFeed Adam, BuzzFeed Andrew, BuzzFeed Steven, BuzzFeed Worth It, BuzzFeedvideo, Cameraguy, Cheap vs. expensive, Experience, Food, K_fe, Lifestyle, PL-WorthIt, PL-WorthIt-S8, Steven Lim, Travel, Worth It, andrew ilnyckyi, buzzfeed, buzzfeed video, buzzfeedvideo, charcuterie, charcuterie board, hot pot, hotpot, meat board, shabu, worth it hot pot, worth it hotpot, worth it meat board

Id: kfe9hmwjOVQ

Length: 18min 6sec (1086 seconds)

Published: Sun Sep 20 2020