Watch "Onigiri Atatamemasuka" on Netflix Japan

Before heading to Asahikawa, our hosts visit Shige’s old neighborhood in Sapporo for some champon. The locals get interviewed to gauge Shige’s fame.

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On the way to Asahikawa, the trio stops at a farm in Ebetsu and delights in mutton barbecue with farm-fresh horseradish. Yo suffers a painful mishap.

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After a satisfying locally-sourced hot pot meal in Ebetsu, the hosts stop at an old yakitori place in Bibai and chat with the owner.

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After getting lamb burgers to go in Bibai for breakfast, the trio eats fried lamb cutlets in Takikawa. Next, they visit an art museum in Kamifurano.

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Shige calls up Morisaki about a place he suggested to the hosts in his hometown of Higashikawa. What they find is a lovely café surrounded by trees.

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The trio arrives in Asahikawa and gets blown away by a famous chicken karaage place. Yo pesters the chef about what makes the chicken so good.

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After trying squid rice bowls, the hosts visit a science center and have fun at the interactive exhibits. Lastly, they chow down on salted pork offal.

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In Tottori, the trio gets enchanted by local brand of chicken at a hidden restaurant. Next, they eat burgers that won over the crowd at a festival.

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The hosts try shrimp that are only available locally. Later, Shige, who abstained from ramen during his diet, delights in sampling the local ramen.

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The hosts make kites called “squids” and get excited about flying them. Afterward, they try unusual shabu-shabu that features mochi rice cakes.

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At a mountain temple guesthouse, the trio eats monastic vegetarian food. In Tottori City, they have a rice bowl featuring local squid with a twist.

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The guys are punished for lacking variety in their food choices. The hosts then have shabu-shabu curry with superb soup, veggies and medicinal herbs.

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In Aso, Kumamoto, the trio becomes smitten with the local take on hayashi rice. They learn how a curious dish called “hayashi curry” got its name.

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Amid Aso’s majestic scenery, our hosts enjoy barbecue grilled on a slab of lava stone. Shige gripes at the production staff over a misunderstanding.

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The trio quickly tires themselves out at a fitness theme park. The popularity of a Kumamoto City ramen spot forces them to film in an odd location.

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In Kamiamakusa, the hosts enjoy native Kumamoto chicken. Later, they encounter an Amakusa champon made of tonkotsu soup and piled high with seafood.

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The hosts get an unexpected proposal when they ask for sake to go with their Shiranui Sea fish. A deft expert demonstrates her shop’s unique offering.

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With several places left to visit and little time before Yo and Shige move on to their next job, the trio races like mad to finish up in Kumamoto.

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In Okunoto, the trio digs into rice bowls topped with seafood and Noto beef. Next, they have Italian fusion fondue with local condiments and seaweed.

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After the trio goes for a drive on the beach and marvels at sand art, Yo directs them to a place that offers brand-name veggies and local specialties.

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The hosts hit up several places that serve Ishikawa dishes. First, they eat some addictive Kanazawa curry, then go to a well-known local gyoza spot.

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First up is TKGY, a dish conceived to revitalize the city of Hakusan. Next, the trio tries various ramen at a ramen chain that originated in Ishikawa.

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The deep-rooted traditional flavors of Komatsu udon wows even the udon connoisseur hosts. Yo and Shige talk about animals that freak them out.

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The trio makes mozzarella and pizza at a farm in Takamatsu, but Mami’s pizza gets messed up. They also eat zoni soup with cheese instead of mochi.

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The hosts know Sanuki udon well, but they are blown away by the offerings at a place in Kagawa. Later, the trio eats fugu from the Seto Inland Sea.

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On the way to their lodgings, Yo and Shige compete in another ranking quiz game for the right to know what they’re going to eat and in what order.

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Yo basks in his victory, but gets upset at the lack of response from Shige. The trio digs into a bone-in chicken dish at its birthplace.

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When a big gap opens up in the hosts’ shooting schedule, Yo proposes asking a super-popular udon shop out of the blue to let them film there.

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Though Kagawa is famous for udon, the trio eats unique ramen, followed by a dish called “kasshayaki.” Later, they enjoy an opulent hot pot dinner.

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Our hosts start their day by lapping up udon at a local noodle place. Next, they head to the sea and try their hand at fishing for yellowtail.

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In Takasaki, Gunma, the trio stuffs themselves at a place crowned as the local “King of Pasta.” Just 10 minutes later, they arrive at their next stop.

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The hosts eat katsudon topped with a secret sauce and are thoroughly impressed. Mami slips up while explaining what they’ll eat in Ikaho.

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After enjoying Mizusawa udon at its birthplace, the hosts visit a museum and lose themselves among the displays of old toys and classic Japanese cars.

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The trio samples premium rainbow trout at a fish farm. Next, they make their own konnyaku and revel in the authentic flavor of Gunma konjac.

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The guys try to guess which foods ranked at the top of a survey about what people want for their last meal. In Numata, the trio gets miso bread to go.

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The hosts savor the mellow flavor of dumpling soup. At a yakisoba place with unexpected topping options, they choose an unusual type of meat.

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The trio tries steamed skinless, meatless shumai. Next, they eat udon noodles that are over 10 cm wide. They end the Gunma tour with Joshu beef.

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Comed duo Oklahoma recalls the most memorable happenings during their project to hang posters across Hokkaido. Includes previously unaired footage!

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The three hosts go to a restaurant that proudly serves curry and hamburgers. Yo and Shige are dismissive of the handsome chef until they try his food.

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The trio hits up a unique noodle shop on Mami’s radar. With full bellies, they head to the next joint and are surprised to see who’s waiting for them.

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Morisaki takes the trio to a café with homestyle dishes made with local ingredients. The next day, the hosts head to a major chain restaurant.

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The hosts pig out at the first store of the national Hamburg steak chain Bikkuri Donkey. Though full, they then order a ton at a famous ramen place.

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The trio goes to a café whose chef has a long history with NACS. Yo pesters him to combine certain items into a set, while Mami undertakes naming it.

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Yo and Shige take on a comedy duo and their mismatched outfits in a game of ping-pong. The losing team will have to pay for the next meal.

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Shige and Fujio have a heated discussion about each other’s love lives. The trio wraps up their stay in Sapporo in style at a divine barbecue place.

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