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>> roy kim: this is the roast gui. this is what we're known -- it's thinly sliced rib-eye, marbled rib-eye. >> anthony: oh, it's beautiful. roast gui. thin-sliced rib-eye. and bulgogi. thinly-sliced, fat-marbled beef, barbecued table-side. >> roy choi: for us koreans, it's kind of funny that barbecue has become the gateway to our food, though. >> anthony: hey, it could be >> roy choi: it could be worse, yeah. >> anthony: at least it's delicious. >> roy choi: it's delicious and we're like, "okay, this is the, this is the portal." we're cool with that. >> anthony: then there's kimchi bulgogi bok...

A lot of love, and there's, there's a lot of care. >> anthony: across town in venice is a-frame, roy's first brick- and-mortar. >> roy choi: this used to be an ihop, so everything's -- >> anthony: oh, yeah? >> roy choi: yeah, everything's really narrow. >> anthony: ah, hence the, uh, the shape. it's heavily influenced by local takes on hawaiian cooking, not that you'd necessarily notice. every dish designed to be eaten with the hands. what's good? the baby back ribs are air-dried, braised, then breaded and fried. lean cod tacos treated like shawarma. beer can crackling chicken -- it's brined, ...

I got ninja swords and ninja stars and stuff. >> anthony: you need -- you need a puppy, man. [ laughter ] >> anthony: you need a puppy. >> david: i do need a puppy. [ laughter ] i'm going to paint you today. is that cool? >> anthony: yeah, sure. >> david: all right, so, just sit. >> anthony: sit? >> david: right there. and -- sorry. don't usually paint this early in the morning. okay. i'm going to go more expressionistic, if you don't mind. >> anthony: i want to know, and you were on record, you said, you know, young people, uh, looking to follow your road to success, your advice is, whatever ...

Anthony. this is mari. >> anthony: how you doing? >> david: this is, uh, harry kim, aka guam cruise. here's more koreans right here. >> man: here's more koreans. >> anthony: some friends of cho seem to favor this place. they are a thirsty and diverse bunch. >> anthony: i'm asking everybody -- stress position as a child? did, did you have to do the, uh, knees forward? >> man: oh, you know about this. >> anthony: it went right in, right into it. stress positions? >> woman: oh, we did that. >> anthony: you did that? see? >> man: there's this, too. >> anthony: the speed with which they assume the ...

New york city. he runs his trucks like you'd expect of someone with that background. >> roy choi: within our food media landscape, we've romanticized certain compositions of what a great chef and a, and, and a great kitchen are supposed to look and smell and feel like. but just because those are beautiful doesn't mean that this is not beautiful. for me, i don't see mustard plants and sheep grazing. i see barbed wire and telephone poles, and i see puddles. and, you know, all of that stuff contribute to the flavor of the food. so, it's truly what i call a terroir, you know, uh, a regional food. ...