189 by Dominique Ansel in Los Angeles serves fried octopus tentacles on a stick. It's a twist on the classic festival corndog with flavors from Korea and Japan. Executive Chef Anthony Stagnaro first braises the octopus for about four hours, then fries in corn bread batter, and finishes the corn dog with a drizzle of gochujang aioli and a sprinkle of furikake spice. INSIDER's Sydney Kramer and Caroline Aghajanian visit the restaurant to taste it for themselves.