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Sushi chef John Daley teaches us how to correctly make tuna rolls.

Nick Kim and Jimmy Lau are the masterminds behind NYC’s Shuko.

We follow the UK-based international pro bodybuilder Rene Campbell, who eats the same high-calorie meal every three hours, seven days a week.

Coming to you straight from the sushi chef’s mouth, MUNCHIES presents the dos and don’ts of eating sushi, as taught by Tokyo’s Naomichi Yasuda.

Ty Demura takes us on an inebriated excursion to some of Tokyo’s wackiest vending machines.