Season 3

The foodies take a business trip to Kyoto. In this historic land, Si-kyung discovers his favorite mochi place. But will he find a favorite restaurant?

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?

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?

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?

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!

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

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.

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.

In Busan, the foodies visit a Chinese restaurant run by a huaqiao living in Korea. The ganjjajang and ulmyeon are good enough to make a foodie sing!

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.

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!

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!