One would be missing out on life if they never tried simmered mackerel from Matsushige’s recommended spot. The savory omakase may topple his sobriety!

Drinking culture is explored at length in this tasty tour of local flavors. Sapporo calls for parfaits after drinking, while Korea has morning soup.

Si-kyung recommends a kal-guksu place in Euljiro that serves mugwort noodles in bone broth that captivates Matsushige. There's even a secret menu!

The foodies are off to taste the original budae-jjigae of the Songtan variety. Steak and bacon are unusual additions, but they sure pique the palate!

The foodies head to an izakaya in Osaka that Matsushige once frequented after work. Their conversation is as rich as the variety of the food served.

Sapporo is a foodie’s paradise with its offerings of lamb and Jingisukan. Matsushige proposes a place that boasts lamb sashimi and a legendary menu.

At a restaurant in Busan that specializes in clam soup, the foodies dine on hangover soup and simmered mackerel. Naturally, Si-kyung craves liquor.

Today, we have a tofu special for Jenna Ortega and Emma Myers. From pan-fried to braised, which recipe has captured the hearts of the Wednesday cast?

Sweet tooth Matsushige offers a dessert tour of Kyoto that includes the tarte tatin that changed his outlook. But what drink would pair well with it?

On a tasty business trip to Busan, Matsushige and Si-kyung get their fill of rice cakes. Garaetteok is good, but are they ready for spicy tteokbokki?

Matsushige heads to a traditional market and is captivated by the market's charm. He finally finds what he came for: old-fashioned fried chicken!

Matsushige picks a legendary unagi place with 152 years of history, a favorite of his father's. Invigorated, the foodies begin a friendly competition.

Kamakura is famous for Slam Dunk and also happens to be Matsushige’s go-to food spot. Now, where do they sell the most expensive cheesecake in Japan?

Memories of hope and hunger endure in the Chinese restaurant where Matsushige once worked decades ago. A viral menu of pink fried rice awaits the duo.

Si-kyung knows the perfect place for Matsushige’s sweet tooth. Come visit the marketplace for some walnut balls, donuts, croquettes and red bean buns!

The prelude is over, and the taste-off begins! Matsushige deals the first blow with charcoal-grilled chicken. The mood is right, but what about taste?

Welcome to a yakitori restaurant that is delicious and easy on the wallet. As Si-kyung guzzles and digs in, Matsushige can’t help but also take a sip.

The duo heads to Seoul for Si-kyung's top picks. Matsushige tears into timeless pork ribs like a black panther. The friendship deepens with each ssam.

Si-kyung is filled with childhood nostalgia at a cold noodle spot boasting decades of culinary tradition. Will Matsushige enjoy Pyeongyang naengmyeon?

With the help of Si-kyung, Matsushige is initiated into the world of premium gopchang. The savory flavor keeps the soju flowing. A decision is made.

Following Japan's tonkotsu is Korea's sundae-gukbap. Si-kyung reveals his personal favorite as Matsushige gets creative using a secret ingredient.

The two foodies find themselves in a Korean-style Chinese restaurant. What is Matsushige's preference for eating tangsuyuk, jajangmyeon and jjamppong?

Busan’s own Lee Dae-ho pulls out the works with bossam, bulgogi and whole octopus. Matsushige channels his inner Korean by being hands-on with kimchi.

The two foodies visit Hokkaido’s Asahikawa to visit Matsushige’s culinary mentor, finding joy in delicious home-style dishes and drinking snacks.