顧客跟料理人的相遇非常難得，也要珍惜每個感動味蕾的瞬間。
相信緣分的燒鳥店主，想藉美食與大家結緣。怎麼樣的雞肉丸，讓奕瑋開始欣賞肉丸？轉用雞肉呈現壽喜燒，引起眾人對喜好老或嫩雞的討論。
威先生親自為奕瑋、敏奕燒牛肉，一片價值達三百港元的牛舌，外面焦脆、內裡粉紅，令人讚好！
居酒屋是舒壓之地，京都有間居酒屋主打關東煮。身在關西卻吃關東煮？熬煮出汁的就可稱為Oden？有「食神」威先生，所有料理知識迎刃而解！
The encounter between a customer and a chef is a rare and precious moment, and every delicious taste should be cherished. The owner of this yakitori restaurant, who believes in fate, wants to connect with everyone through food. What kind of chicken meatballs made Yiwei start appreciating meatballs? Using chicken to create sukiyaki sparked a discussion about whether people prefer well-done or tender chicken. Mr. Wei personally grilled beef for Yiwei and Minyi; a slice of beef tongue worth HK$300 was crispy on the outside and pink on the inside, earning high praise! Izakayas are places to relax, and there's an izakaya in Kyoto that specializes in oden. Eating oden while in Kansai? Does simply boiling it until the broth is perfect for oden? With the "God of Cookery" Mr. Wei, all culinary knowledge becomes clear!
