This is *** very special farm to fork. Actually, it's ocean. The chopstick, right? So I need no introduction and his younger brother. Now, right? They were gonna have *** little family competition here on this week's farm for Friday at the, the f they're so excited about this. All right, we don't really know what to is gonna make. We don't really know what you're gonna make, but I'm gonna talk to both of you as you do it and we're gonna give you about two minutes to do it. Are you ready on your mark? Get set, go starting with our ocean to chopstick. You're actually gonna show us something that's not on the menu yet, but that's coming up on the menu right now. Yes. Yes. This is *** sneak preview. OK. It's gonna be really good. And what are you starting with? This is *** crunchy. So we're gonna fry the rice and we're gonna do *** nice fresh tuna mix into *** little bit of special sauce and mix it. All right. Gonna stay out of your way while you do that. OK. Tara, what are you, what are you feeling over here? Salmon looks so good. I'm gonna do *** salmon belly. I'm gonna torch it. What's the salmon belly? What's the belly side of the salmon? It's more literally in your belly. I never know. Taro is the Taro is the chief dreaming officer of the company and now is the chief creative Officer. You can see how creative he's getting. So you're doing *** salmon belly first. I do *** role. Next. I feel like you like to torch all of your stuff. Is that your signature? Yes. What's the secret to *** good sushi roll secret? I mean the rice you have. Oh, yes. Rice is the key. It's *** make or break sushi. And next is we don't do too much of the fish. You gotta have *** right fish too. Yeah, that's true. Ok. What did you just add there? *** little jalapeno? Jalapeno *** little bit. The special uh truffle butters inside here too. It's really good. And you got *** little, uh, here that looks good and *** little garlic chips on there. Whatever you feel. What kind of chips are those garlic chips on there? Are you done? Are you making anything? You have *** little more time? One more? All right. Taro's over here. Rolling at least three more, right. Come on. Two minutes. We can make *** lot more. Yes. Oh, what? 30 seconds. No. Get to chopping. No. What is that on the outside? What do you want? The soy rub soy rub and what's on the inside? It's *** spicy tuna shrimp and I'm gonna put lobster on it. Are you sure? It's only two? Oh, no. Time right out. I'm gonna bend time and space for you guys. I do it every day. Brother versus brother, older brother versus younger brother. Arrive versus arrive. You guys are, you gotta show these young chefs they train every single chef here and now they have 10 mai. Yes, we have 1100 employees. 220 sushi chef. It's amazing. And it started with your dad. Right. Yes. And our family, my dad never made sushi in his life, but he just had everybody else do it. Yes. Smart man. Oh, he's torching. He doesn't know how to use the microwave. All right. All right. That looks good. All right. That looks good. What's that? This is *** yuzu Kosho like *** yuzu pepper. And actually they have the uh pot, *** whole bunch of stuff in this to onions, salsa. All right. Let's see. Plates down, torches down, chopsticks, down knives down. Don't hurt yourself. What is that flower? This is *** cecil flower. It's really pretty. And I love that. They say you're gonna be smarter. And when's your new maccoy restaurant opening up, end of the year in El Dorado Hills or hills? All right. I'm gonna, he's gonna, I think, oh, he's putting the gold on it. Oh, how much does that cost three if I can get that's *** lot of go. Oh, God, you both winners Taro and now, all right. Thank you so much for having me and the, that's your farm for Friday. They both win. Yeah. Wow. We're so slow.