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Video All You Can Eat A5 WAGYU BEEF in Tokyo Japan!

TheTV.info
22:55   |   today at 13:06

Transcription

  • First bite of Wagyu.
  • Oh my god.
  • I literally have tears forming.
  • Hey guys, it's Mike Chen.
  • Now, last time I was in Japan
  • of all the delicious things I ate
  • the one thing that left the biggest impression
  • is my meal in Kobe.
  • The A5 wagyu Kobe beef.
  • I mean, I still think about it everyday like
  • every single day I think I dedicate at least 30 minutes
  • just daydreaming and thinking back about my meal
  • that deliciously tender, melty beef.
  • But the thing is, that thing is not cheap.
  • Now I always thought that, "Wouldn't it be great if there was a place
  • that serves Kobe beef, but all you can eat."
  • Because the two things I love,
  • Kobe beef and all-you-can-eat buffets.
  • So this when I was coming to Tokyo, I researched around.
  • Now, there's no way there's a place that's gonna serve you all-you-can-eat Kobe steak.
  • They'd go out of business in a day.
  • Especially if I'm going there.
  • But I did find a place that served
  • all-you-can-eat A5 Wagyu.
  • That's good enough for me. Let's go!
  • They're gonna bring all these meats on this menu,
  • and this whole thing is ¥6200.
  • So about 60 bucks and this is all, A5 Wagyu.
  • So you get beef tongue, short ribs, roast,
  • aitchbone, beef rib roast, rib finger meat
  • tender meat from around the shoulder, couple of beef loins
  • beef shoulder, superior Galbi
  • and then you got a pork short rib, pork belly and chicken thigh
  • which honestly, I don't want it.
  • I think those are filler dishes.
  • They're trying to get you to eat that more,
  • so you wouldn't touch the A5 as much.
  • This is the plate of beef that they bring out to you.
  • 12 different types of meat,
  • and well it's not labelled in English
  • but I can read some of the characters.
  • So you can see the pork and chicken here.
  • And the rest, you can see this is A5
  • Kuroge beef, and Kuroge beef.
  • So just really quick about the meat.
  • Wagyu (和牛) literally means, 'Japanese cattle'.
  • And A5 is the highest possible quality of Japanese cattle.
  • Kuroge (黒毛) is actually a category that includes meats from Kobe.
  • And Kuroge applies to the black cattle
  • which is really the only breed that can reach the A5 top quality beef.
  • And that is identifiable by, look at this.
  • Do you guys see the crazy marbling that's on each piece of this beef.
  • I'll just ignore the pork and chicken, I don't even know why that's there.
  • It's like something invited Dustin Diamond to the cast of The Avenger's party.
  • But look at this, you guys see the crazy, crazy marbling.
  • And it looks like it's almost like half marbling and half lean meat.
  • That.
  • That is what makes A5 so incredibly special.
  • The other thing about this place is that I only have 90 minutes to eat as much as I can.
  • So once I finish this plate of meat,
  • I can start ordering these two at a time.
  • And guys, time is ticking away.
  • I gotta start.
  • First thing I'm gonna start with, this is from the shoulder,
  • this is the shoulder meat.
  • And for grilling, there's charcoal.
  • These, you don't want to cook them too much.
  • This looks more of a leaner cut.
  • Think this is pretty good.
  • Soy sauce.
  • First bite of Wagyu.
  • Oh my god.
  • Now I'm back in Japan.
  • I literally have tears forming right now,
  • from that one simple, little bite.
  • No steak I've ever in my life had outside of Japan,
  • comes even close to comparing with A5 Wagyu.
  • If you want something that literally melts in your mouth,
  • I mean a lot of people say, "Oh yeah my steak melts in your mouth!"
  • No, no, no, no.
  • You want something that literally goes into your mouth,
  • and dissolves into pure, flavourful bliss.
  • This is what you get, when you come to Japan.
  • Next piece, this is the roast.
  • Look at the marbling on this baby!
  • This is about 60% fat.
  • You see all the beautiful patterns?
  • This is what I call a masterpiece.
  • I'd rather hang like this something up in my living room,
  • rather than the Mona Lisa. I kid you not.
  • I mean come on! You can't eat a painting!
  • Oh, this might be I think one of the best...
  • best pieces.
  • And just to maximise time, I'm gonna put down a bunch of meats.
  • Because, each piece is gonna cook in a couple minutes.
  • It's all about time management here.
  • You gotta get all you can in that 90 minute period.
  • I think this is the loin.
  • Believe these are the short ribs.
  • And the rib finger meat.
  • The beef is just, rendering in its own fat.
  • Look at that! You see all the fat kind of dissipating.
  • All that juice is just seeping into the meat itself.
  • This piece is definitely done.
  • Give it just a bit of salt.
  • This is my preferred way of eating this.
  • The juiciest steak, you could ever have.
  • Look how much fat is on this one! ( ͡° ͜ʖ ͡°)
  • I might've overcooked it a bit.
  • I apologize HUGELY for that.
  • Again, a little bit of salt.
  • [muffled] Oh my god.
  • That was my favourite piece so far.
  • There was still a lot of fat on that piece of meat. ( ͡° ͜ʖ ͡°)
  • And the difference when there's more fat on the meat is that,
  • you get such a beautiful, char-grilled flavour in your mouth. ( ͡° ͜ʖ ͡°)
  • There's almost too much for me to handle right now.
  • Like, this is almost getting too much.
  • Let's just keep eating!
  • Even really lean cuts of meat,
  • it's just the most juicy thing you will ever have.
  • Alright, this is the little beef finger.
  • I'm thinking this is gonna be a little chewy,
  • but I can see a lot of fat on this piece of meat. ( ͡° ͜ʖ ͡°)
  • That was amazing.
  • Now it's all getting messed, I don't even know what's what anymore.
  • They all taste so good.
  • But there was a couple of pieces.
  • The first piece I ate, I think it was the roast.
  • That one is my favorite so far.
  • This is supposed to be the superior Galbi.
  • I'm gonna eat all this, I only have this much left.
  • I'm gonna reorder everything,
  • and tell you guys what's the best cut of meat here
  • so you don't waste your time next time.
  • I just gotta get through this first which,
  • is going to be the biggest pleasure ever.
  • I'll tell you right now, besides the chicken and pork belly.
  • Not a bad cut of meat on this plate.
  • Not a single, bad cut of meat.
  • This is the beef tongue. This is gonna cook in like a second.
  • This is so thin, and it's probably the leanest meat on this plate.
  • And it might not be my favorite because I want some fat on my meats. ( ͡° ͜ʖ ͡°)
  • The tongue, it's got an especially nice crunch to it.
  • Although it's not as fatty and juicy as I like,
  • it's got good flavour.
  • This is a few hundred dollars of beef going down the hatch.
  • This is so ridiculous.
  • Whatever I just ate, that was a beef cloud.
  • If beef clouds exist, I just ate it.
  • Alright I'm not happy about this but,
  • gotta cook the chicken and the pork. These filler meats.
  • If they think filler meats can deter my stomach,
  • they got another thing coming. Especially that chicken.
  • I mean, pork belly? I like pork belly.
  • But the chicken?
  • It really has no place to be on the same grill as A5 Wagyu.
  • Like how dare you be in the proximity of meat royalty.
  • Alright I just had so much meat and fat that,
  • I got to eat a little vegetables.
  • Just hit the reset button, you know?
  • Pork belly is good. It's fatty.
  • Really nice, clean flavor. It's juicy and delicious.
  • It's soaked up all the delicious smoke from the charcoal.
  • Under normal circumstances, I would enjoy the pork belly.
  • But not today!
  • It's all about the Wagyu today.
  • And anything that stands between me and Wagyu right now is my enemy.
  • All right, so I started ordering the second round.
  • I got short rib and roast, but the bad thing is I'm filming so it's slow.
  • So I only got 30 minutes left!
  • Short rib and roast.
  • I think the short rib is what I loved the most on the last round,
  • Look at the fat that's on the thing!
  • Look how fatty this is! ( ͡° ͜ʖ ͡°)
  • Compared to the roast which is already so marbled it can be carved into a statue.
  • The roast is just, ( ͡° ͜ʖ ͡°) so good.
  • Oh, I think this piece is gonna be glorious.
  • Alright, this needs to go on NOW.
  • I've been eyeing this piece of roast.
  • Roast,
  • I think is the number one thing here.
  • The roast with the extra fat. This is life changing guys.
  • You bit into that, it's like a fatty sponge. ( ͡° ͜ʖ ͡°)
  • All that juice just leaks out on the first bite
  • The beef short rib is good,
  • can't compete with the roast.
  • The short rib is leaner,
  • so ridiculously juicy.
  • But the roast is where it's at.
  • OK guys, so originally we had 90 minutes in here.
  • But 90 minutes is like, you have to get out at 90 minutes.
  • So it's only been an hour,
  • and they told us that our last order has to be put in within the first hour.
  • So I thought I had 30 more minutes
  • but in reality, I don't.
  • So I have only was able to get two more re-orders.
  • So if you guys come here and I recommend that you do,
  • because this is one of the most amazing all-you-can-eat experiences I've ever had in my life
  • and I have plenty.
  • You guys need to go to town.
  • You guys need to put every single piece of meat on that grill,
  • right from the beginning. Don't worry what it is.
  • Put it all on there, eat it and then just start ordering more.
  • That's the strategy.
  • My last order is this.
  • Some beef rib roast, and then the aitchbone.
  • The aitchbone, it's a little leaner.
  • I think I'm gonna love the beef rib roast.
  • Get that.
  • Come here, beef rib roast. Get it.
  • Get a lot of it, you guys are gonna be really happy.
  • The aitchbone looks like a much more leaner cut of meat.
  • [muffled] Get that too! Oh my god.
  • It's leaner, but holy cow. Yes pun intended, that's juicy.
  • Also, they gave me a couple of beef sushi.
  • I don't really eat raw stuff. So, on the grill it goes!
  • There it is.
  • I'm just gonna keep this here.
  • That looks like good meat right there.
  • Alright, that's cooked. Gonna put it back on my sushi.
  • A bit of wasabi.
  • That was awesome.
  • My last beef.
  • Finally, you get these little matcha ice cream cubes.
  • Which are absolutely delightful!
  • All right, they kind of really just rushed me out of there.
  • So let me tell you guys what I thought about that place.
  • Another good thing, beef. Absolutely fantastic.
  • Was it worth the 62 dollars I paid?
  • 100 percent, I mean.
  • There's no way I could have bought that much beef with 62 dollars,
  • anywhere else. A5 wagyu? Not a chance.
  • What I did not like is that although they told me I got 90 minutes,
  • the last order of beef had to be made within 60 minutes.
  • I was done eating and still had 15 minutes where I just sat around and had no food.
  • Like that's not right. You trying to get people out of there?
  • I understand that we're getting the heck out of their A5.
  • But cutting the steak of at an hour?
  • That's a bit shady.
  • With that said, would I go back?
  • Yes, because I still think it's worth it.
  • I still think that if you guys know you only have an hour,
  • you could really do some damage at that place.
  • Now, if you go.
  • My advice to you is that, this is not a place for talking.
  • This is not a place for talking.
  • It's not a place for socializing.
  • You just go in there and you just slam down the A5 wagyu.
  • That's all you do. Don't talk. Don't socialize. Stay off your phones.
  • I mean take a couple of Instagram photos then just concentrate on eating.
  • There were a couple of all-you-can-eat A5 places that I narrowed it down to
  • and this was one of them and this is the cheaper option.
  • There's another one actually down the street that I also want to try out.
  • That one is almost double the price,
  • and I really didn't know which one to go to
  • so I went to this one because it seemed like they had similar cuts of meat.
  • But I'm also gonna go that one, try it out and let you guys know
  • which one is more worth it? Which one is better value?
  • Which one you should go to?
  • All right. Let's go. Location number two.
  • Let's go see how it is.
  • So I'm on my way to the second all-you-can-eat A5 wagyu place,
  • and this place is called Ginza Steak.
  • So of course, I'm in Ginza right now.
  • And this video, I'm just gonna tell you guys.
  • Is changing as we speak because originally where this was supposed to be was,
  • I found an all-you-can-eat A5 wagyu place, that was supposed to be it.
  • Supposed to go there, eat. Have a good time.
  • But then I find this Ginza steak place that charges around,
  • $90 for an all-you-can-eat wagyu meal,
  • And they let you eat for two hours.
  • And the biggest difference between this place in the last place is that
  • this place, it's teppan. So they cook everything in front of you.
  • And it's not going to be thin slices of meat.
  • So the first all-you-can-eat wagyu place is yakiniku style,
  • which you grill yourself.
  • And this place they do it infront of you, and I can see the steaks now.
  • The steaks look much thicker meaning,
  • probably a lot juicier.
  • So this is the course menu I got.
  • A5 roast beef, white asparagus with jelly.
  • Oysters.
  • Kuroge wagyu
  • Wagyu Shimohuri and Akami Teppan Steak.
  • Basically, what shimohuri is. It's more of a fatty piece of steak.
  • And Akami is more of a lean piece of steak.
  • And then they got corned beef rice, beef soup.
  • And, apple compote?
  • Look at the marbling on this steak.
  • Insanely excited.
  • I can eat A5 wagyu every single day for the rest of my life,
  • And feel completely awesome.
  • The juice of the wagyu, that just drives my life.
  • I love it when restaurants give you aprons, especially at a steak place.
  • It just means they give you permission, to go all barbaric on the steak.
  • White asparagus with jelly. A5 roast beef.
  • I don't know what jelly this is.
  • This might be the first time I've had jelly, with beef.
  • But hey, you know what? This could be really good.
  • That's a little stomach filling.
  • White asparagus is really,
  • really mushy.
  • Beef's got a really good flavour.
  • My second piece.
  • The first time I've ever had A5 beef, cold.
  • And, man. That beef is juicy.
  • The second course,
  • potage of taro. Scent of botargo.
  • Alright, so this is what arrived for course two.
  • It's some kind of taro soup.
  • Tastes kind of like a potato soup. Not too flavourful.
  • But not bad.
  • Now I get the oysters are just fillers, but these look darn good.
  • All right,
  • I had fresh oyster.
  • So this is the roast, and the roast is just like yesterday.
  • It has more fat.
  • And this is cooked I think, medium well.
  • Usually this might be a little too much but,
  • A5 wagyu. There's so much marbling that cooking it to this temperature. Is actually OK.
  • This is the fillet so it's a lot more lean.
  • Kuroge A5.
  • Oh my god.
  • This is lean fillet, I mean it's just salt and pepper.
  • And the Japanese eat it by giving it a little bit of wasabi.
  • Oh my god.
  • You know I'm so happy.
  • One is that, I've gotten to eat this beautiful wagyu
  • that's already made my year.
  • And this is the roast. Look how much fat. How much fat content is in the roast.
  • Look at that! This is going to be, so bloody amazing.
  • Let's go with a little wasabi. It's not really strong wasabi.
  • I'm losing my mind right now.
  • If you guys like fat, I mean this is not for everybody.
  • If you like a fatty piece of beef.
  • And you know I do. ( ͡° ͜ʖ ͡°)
  • Go for the roast.
  • I barely have to chew it.
  • It's just so, ridiculously juicy.
  • Even though it's cooked medium, medium-well.
  • I mean that juice is just everywhere.
  • It's a flood.
  • Like just floods your mouth every bite you take.
  • And sends you to beef heaven and back and there again.
  • And we haven't even gotten to the best cuts of steak yet.
  • Oh, oh, hang on. It's gonna get a lot better.
  • This is a fatter piece of wagyu.
  • You can see all the marbling like even after it's cooked.
  • You see all that right there?
  • That's the stuff that's gonna dissolve on your tongue when you put this in your mouth.
  • Especially top quality wagyu.
  • It will be the juiciest steak you will ever have in your life.
  • I'm thinking it's about 60% marbling. 60% fat.
  • That cut is actually far superior to the Kuroge which I just had.
  • Unless you guys have had this, you won't understand is how crazy this tastes.
  • Literally, I'm not even exaggerating a little bit.
  • I am chewing,
  • half of my mouth is just filling up with juice.
  • And you want it to be filling up with juice because,
  • all the aroma. The fatty, beautiful, beefy flavor.
  • It just goes everywhere when you take your first bite.
  • This is the magic of wagyu, it does some kind of crazy wizardry.
  • I think it's a Hogwarts or something, I'm not really sure.
  • But it's able to perform some magic after the first bite.
  • But it's OK. It's all good magic. Good, delicious magic.
  • None of that evil stuff.
  • Here's a savior right now. Let me show you.
  • This raw onion. This is gonna be your best friend.
  • Resets your palette.
  • Garlic chipped and the pepper? This is fantastic seasoning for the steak.
  • Oh that pepper!
  • That just makes that beautiful beefy flavor more pronounced.
  • This cut here is the shimohuri, which is the fatter cut of A5 wagyu.
  • And this is cooked a little less.
  • Beautiful, beautiful, bootyful pink in the middle.
  • Oh! That beefy flavor is really pronounced with a lean cut of beef.
  • I mean, this thing?
  • What's ridiculous?
  • I kid you guys not cause I eat a lot of steaks in the US.
  • A lean cut of A5 wagyu tastes better
  • than any steak I've ever had in the US.
  • Period.
  • More tender, more flavorful, more beefy.
  • And each bite, just makes you crave for more.
  • Get it? Get it? Moor®?
  • But I'm serious, the beefy flavor of the steak is so incredibly intense.
  • And it's not overwhelming at all. It's a clean beef flavor that-
  • you can just keep eating and eating.
  • Oh my god,
  • the juice coming out of that steak.
  • It's like the greatest beef stock you could ever imagine.
  • And it's all just like permeating in your mouth.
  • This is the akami steak as you can tell.
  • Lot leaner,
  • still tender though.
  • I'm still assuming this is gonna be a little less melty, maybe more beefy flavor.
  • I feel like I like the akami,
  • slightly more.
  • There's got a much bigger beef flavor, and you can eat more of it.
  • Because it's not overwhelming you with the juice.
  • Start with a shimohuri and with the akami.
  • And just keep going with the akami.
  • That's how I gonna get your value here.
  • Keep shoving those onions your mouth.
  • Alright this is like my fifth helping of steak.
  • The akami and shimohuri. You guys can see the different side by side, right?
  • You can see the marbling that's running through the shimohuri right here.
  • It's like a fatty river.
  • I probably have upwards of close to 30 ounces of steak tonight.
  • I think I should stop before I begin to sweat meat.
  • It's just so hard to stop because,
  • it is just so seriously good.
  • I learned that a bite of shimohuri and then a bite of akami, then a bite of onions.
  • Is the perfect formula to keep the steak night going.
  • They're trying to force me out of like one hour in.
  • Although they promised an hour and a half.
  • This place, they're urging to you more steak
  • Isn't this just the most beautiful piece of steak?
  • You guys look? This is a lean piece of meat.
  • Look how my chopsticks is denting than meat right now. Look at this!
  • My chopsticks is like bruising the beef even by just gently poking it.
  • Alright, my last few bites.
  • I'm both sad,
  • and kind of relieved at the same time.
  • All right, so good.
  • I want that butter-like steak to just kind of stay with me. Just a little while longer.
  • We have to part our own ways. It's a bittersweet farewell.
  • I won't see each other again till, I come back to this country
  • That's why long distance relationships are so difficult.
  • And for some reason I feel like in this relationship, it's pretty one-sided
  • So this is the corn beef over rice. Broth beef rice soup
  • This is so good. This rice soup?
  • Oh man, first of all, their wasabi is great.
  • Really great dining experience here.
  • Apple compote and looks like vanilla ice cream.
  • You need to have an ice cream.
  • It is a great way, to wrap up a great steak day.
  • Which today, 100% was.
  • So just comparing the last two all-you-can-eat Wagyu places,
  • the first place definitely beats this place in variety.
  • There are a lot more different cuts of meats.
  • It was a lot thinner, so you can taste a lot more and you fill up a lot slower.
  • Of course, the bad thing is you only got an hour to chow down on steaks.
  • So you can't talk. All you can do is eat beef for an hour.
  • By the way, I didn't really eat as much as I could have.
  • And I wish I did because and it tastes really good.
  • So you guys go definitely get some beef revenge for me. Okay?
  • Also, it depends on what kind of cuts of steak you like.
  • Here, you're gonna get more traditional actual cuts of steak.
  • Like you would at a typical steak house.
  • Of course the pro for the first place is, $60 compared to the almost $100 here.
  • But the same time here, you're not rushed. You can actually enjoy your meal.
  • And all the courses they offer. They offer seafood, they offer dessert, the soup.
  • Everything is quality, everything is delicious.
  • And the steak itself out of this world.
  • If you want to do something that's pretty economical,
  • you get a taste of a lot of different cuts of meat. Definitely the first place.
  • If you want to actually enjoy your dining experience, this is where you go.
  • And also let me clarify. The first place, they don't kick you out after an hour
  • They stop serving at you beef after an hour,
  • you can stay for the full 90 minutes, but without beef it's like
  • you know staying for the credits after a movie.
  • As lways all the places I went to is listed for you in my description box below.
  • Also, if you have not definitely follow me on Instagram.
  • Where you are gonna get a lot more exclusive photos and videos on food I'm eating.
  • And you can see where I am in real time.
  • All that information is listed for you my description box below.
  • Thank you so much for watching until we eat again. See you later.

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Description

The first time I went to Japan, I got to experience the A5 Kobe steak, and that flavor still sings with me. I knew that it probably wouldn't be possible to find a Kobe all you can eat restaurant in Tokyo, because, with me, they would be out of business in a day. However, I did find an A5 All you can eat Wagyu beef restaurant, can't beat that(:

Locations:
https://www.tripadvisor.com/Restaurant_Review-g1066444-d6070476-Reviews-Musashi-Chuo_Tokyo_Tokyo_Prefecture_Kanto.html

http://www.ginzano.jp/steak/en/

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1 Ariana Grande

7 Rings flac

Ariana Grande. 2019. Writer: Tayla Parx;Kimberly Krysiuk;Njomza Vitia;Scootie;Tommy Brown;Richard Rogers;Oscar Hammerstein II;Crazy Mike;Victoria Monét;Ariana Grande.
2 Alan Walker

Lily flac

Alan Walker. 2018. Writer: Alan Walker;Lars Kristian Rosness;Magnus Bertelsen;K-391;Didrik Handlykken;Marcus Arnbekk.
3 Alan Walker

Lost Control flac

Alan Walker. 2018. Writer: Alan Walker;Thomas Troelsen;Mood Melodies;Sorana;Fredrik Borch Olsen;Magnus "Magnify" Martinsen.
4 Skylar Grey

Everything I Need flac

Skylar Grey. 2018. Writer: Elliott Taylor;Rupert Gregson-Williams;Skylar Grey.
5 Alec Benjamin

Let Me Down Slowly flac

Alec Benjamin. 2019. Writer: Alec Benjamin;Sir Nolan;Michael Pollack.
6 Westlife

Hello My Love flac

Westlife. 2019. Writer: Steve Mac;Ed Sheeran.
7 Sam Smith

Fire On Fire flac

Sam Smith. 2018. Writer: Steve Mac;Sam Smith.
8 Conor Maynard

Way Back Home (Sam Feldt Edit) flac

Conor Maynard. 2018. Writer: Ji Hye Lee;Shaun.
9 Post Malone

Sunflower flac

Post Malone. 2018. Writer: Carl Rosen;Louis Bell;Billy Walsh;Carter Lang;Swae Lee;Post Malone.
10 Alan Walker

Different World flac

Alan Walker. 2018. Writer: Shy Nodi;Alan Walker;Fredrik Borch Olsen;James Njie;Marcus Arnbekk;Gunnar Greve Pettersen;K-391;Corsak;Shy Martin;Magnus Bertelsen.
11 Normani

Dancing With A Stranger flac

Normani. 2019. Writer: Mikkel S. Eriksen;Tor Hermansen;Jimmy Napes;Normani;Sam Smith.
12 The Chainsmokers

Hope flac

The Chainsmokers. 2018. Writer: Kate Morgan;Chris Lyon;Alex Pall;Andrew Taggart.
13 Imagine Dragons

Believer flac

Imagine Dragons. 2019. Writer: Dan Reynolds;Lil Wayne;Wayne Sermon;Ben McKee;Daniel Platzman;Robin Fredriksson;Mattias Larsson;Justin Tranter.
14 Slushii

Never Let You Go flac

Slushii. 2019. Writer: Sofía Reyes;Slushii;Aviella Winder.
15 Skrillex

Face My Fears flac

Skrillex. 2019. Writer: Poo Bear;Skrillex;Utada Hikaru.
16 Alan Walker

I Don't Wanna Go flac

Alan Walker. 2018.
17 Mike Perry

Runaway flac

Mike Perry. 2019. Writer: Andreas Wiman;Dimitri Vangelis;Richard Müller;Sasha Rangas;Stefan Van Leijsen;Mike Perry.
18 Hozier

Almost (Sweet Music) flac

Hozier. 2019. Writer: Hozier.
19 Gesaffelstein

Lost In The Fire flac

Gesaffelstein. 2019. Writer: Ahmad Balshe;Nate Donmoyer;Gesaffelstein;DaHeala;The Weeknd.
20 Maren Morris

Girl flac

Maren Morris. 2019. Writer: Maren Morris;Sarah Aarons;Greg Kurstin.

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