00:01 John Daub: Yeah, we're live again. This is Tokyo Dome. Peter's found a place to eat. He's actually going to... Oh, okay, it's a... You gotta... That's tsukemen (dipping noodles). Tsukemen. Which is like ramen noodles that you dip into the broth rather than having everything already mixed together. Noodles are more like udon, right? The thicker... Yeah, and they're cold.

00:22 Peter von Gomm: Right, right. Yeah, they're cold first. But also, this place is called Tetsu.

00:27 John Daub: Tetsu means steel, right? So when you want to reheat your soup, you ask them for tetsu, and they bring you a piece of hot steel, and you put it down into the bowl, and it starts to boil and make it hot again.

00:48 Peter von Gomm: That's pretty cool. Yeah, let's try it. Steel. I thought it'd be like, I steal your food. No, steel.

00:53 John Daub: Oh, you're full of them today, Johnny. I'm full of bad jokes today. Oh, what are you gonna order?

00:57 Peter von Gomm: Okay. Well, the guy recommended this one, which is... Ajitama tsukemen (noodles with soft-boiled egg).

01:03 John Daub: Ajitama tsukemen! Yeah. Oh, you gotta get with the egg. Hanjuku tamago (half-boiled egg), baby.

01:11 Peter von Gomm: All right, here we go. And you... Johnny paid for this.

01:11 John Daub: Thank you, Uncle John. Yeah, I'm treating him. Thousand yen. All right, here we go. Can I keep the change?

01:16 Peter von Gomm: No. It's 100 yen. Come on. It's 50 yen.

01:25 John Daub: All right, you do yours. You gonna hold that? No. No? I get really cranky when I'm hungry. Okay. There's the negi tsukemen (green onion dipping noodles). What is that, negi tsukemen? Number five? That's right here. Go-ban (number five). Green onion tsukemen. I want the number three, then.

01:45 Peter von Gomm: Copycat. All right, here it is. Let's get into it. Can I keep the change?

01:50 John Daub: Why would you keep the change? It's mine. Because I'm providing my services. Oh, go away. Go away. Let's grab a seat. I want to keep it down. Can I sit at the counter? Yeah. Yeah, let's see. All right. You gotta put your... I'm gonna put my ticket up here. Oh, really? Oh, my seat's so hot. Someone was just sitting here.

02:16 Peter von Gomm: Maybe that's where they keep the tetsu.

02:21 John Daub: Oh, really? What do I do with my ticket? You didn't get it? There it is. Ah, here's a ticket. Gozo. All right. It should actually have a stand for the thing. It's kind of high, isn't it? I wonder if I'm allowed to take it. Can I show them what I bought? Oh right, yeah! You bought something right? But we were just at Donki (Don Quijote).

02:55 Peter von Gomm: For those of you who are just tuning in, I bought some underpants.

02:59 John Daub: Excuse me. Which one do you want? Oh, there's a picture too. I want the cold one. Cold one, yes. Same thing. Please wear it. That's not what I thought you were going to buy. Well I know I had another change of heart. I was just... conservative type, alright? Pretty cool though, huh? The place is pretty cool. Here's your water, dude. Cheers guys.

03:33 Peter von Gomm: Thanks Johnny for the treat. Thank you for the fun time.

03:39 John Daub: I thought he actually broke... If you want, go back and take a look at the Tokyo Superstore episode. It's called the Tokyo Superstore, I think. Right? And we went into Don Quijote and... He forced me to get on this dangerous skateboard.

03:52 Peter von Gomm: I didn't force you, but... I didn't get people watching. I wanted to make a good show to see if it would be under the gun. Yeah, I did. Oh look. It's good.

04:14 John Daub: But yeah, we actually talked about riding my scooter again. I got it repaired. So there would be no more stalling. We had a little bit of a problem last time getting lost. Did you think that that was interesting? The scooter episode? Did you think they... I don't know, it didn't do that well. Might have been because you were lost. Not on purpose. Yeah, I don't know.

04:47 Peter von Gomm: Thanks Davey. Like John said, getting lost in a town that you don't know is the best way to... You've lived here for 20 years.

04:54 John Daub: Not that long. 18. But still, there's always little roads and things that make it more interesting. That's true. That's true. Tokyo is a city, if you're not familiar with it, it can feel overwhelming. But... I don't know. I've been here for only 12 years, actually. I lived in Nagoya, Hiroshima, Kobe, Fukushima. I lived in 16 other cities before I moved to Tokyo.

05:25 Peter von Gomm: 16? 16 cities?

05:28 John Daub: I moved to Tokyo in 2004. And over that time, yeah... The city was pretty big and kind of intimidating. There's twice as many trains... No, three times as many trains as Nagoya, for example. Hang on a second.

05:45 Peter von Gomm: 16 cities you've lived in in 12 years. Are you running from the cops or what?

05:50 John Daub: No, no, no. I've lived in Tokyo for 18 years. But when I... My job when I first came here was working for an English school as the staff. A head staff. And I would move every three months to a new town to try to help that school. So I got to know the country pretty well. Sometimes I lived in the same spot twice over the course of a couple of years. But it's pretty cool. Thank you.

06:21 Peter von Gomm: He's trying to impress you. Are you impressed? Huh? Impressed with his toothpick gag? With my... I'm impressed. I'm impressed. You used to do it with the chopsticks. It's better, right? Walrus. Yeah, with the chopsticks.

06:42 John Daub: Dish bag walruses in a Tokyo Dome city. Sorry. It's not cool.

06:50 Peter von Gomm: It is cool. As long as you use those chopsticks and don't throw them out. I guess so. Usually the service is pretty quick here.

06:59 John Daub: Von got in with another two. Oh, thank you. Two dollars. Australian. Thanks, Von. So, hey, can you turn it around and show them the tetsu?

07:10 Peter von Gomm: Oh, okay. Where's the tetsu? Right up there. Oh, right. These are the rocks. They call it yaki-ishi (hot stones). Yaki-ishi. Yeah. That's the yaki-ishi. That's what they put into the broth. Is that why it's called tetsu? I didn't know that. I know what tetsu is, but I didn't know that that's why. Because of the rocks. Yeah, yeah, yeah. These ones are not actually... It's not a rock. Initially, originally, they used hot rocks, right? But now, this place uses...

07:53 John Daub: This is where you come to get your rocks off. I've been messing with jokes all night. So, this is tetsu. This is a tsukemen restaurant. Tsukemen is like... They separate the noodles and the soup. It's like ramen in reverse, I guess, in pieces. And the noodles are thicker. So you get full. It's a carbo load. What's that food that... Gluten. If you're gluten free, don't come to Tetsu, okay? This is not gluten free.

08:26 Peter von Gomm: I thought you were gluten free. No, no, no, no. But actually, I was going to do a 24 hour fast. But you told me we couldn't do this thing. That was fast. So after this meal, I'm going 24 hours no food. Have you guys ever done that? It feels great. It really feels great. It's so clear. And the food, when you finally eat after 24 hours, the food tastes fantastic.

08:54 John Daub: Let's try it. I did. I did for 72 hours. Did you really? Yeah. It was 2004, and the diet was apple vinegar and garlic. Thank you. Apple vinegar and garlic. I don't know why. The guy I was working with, he suggested that this would help me in life. And did it?

09:15 Peter von Gomm: He quit after 30 hours or so, 36 hours. I didn't know that. I kept going to about 60 hours. I thought it was pretty impressive. My stomach shrank, so after it, I wasn't as hungry. I thought that was pretty interesting. I didn't eat as much as a result, and I lost weight. Of course. How long did that shrunk stomach continue? Not very long. A couple of days at most.

09:44 John Daub: Oh, here goes Reverend 900. What are you guys up to? What are your daily diet in Tokyo? What do you normally eat, Peter?

09:50 Peter von Gomm: Peter is more of a gourmet eater than me.

09:51 John Daub: What do you mean by that? I don't know. I saw your refrigerator. I take offense at that. Gourmet eater. I've seen his refrigerator. Which one is Chris Broad? No, neither. So, um, I saw you. I've been to his house. He has parties there. I've looked in his refrigerator. You had more like upper echelon food. Whoa. Back? Yeah. It was so offensive that you cut the stream, right? No, I'm just kidding. Typically, I eat um, Western food. Um, if I wake up.

10:47 Peter von Gomm: You're really breaking the flow of the staff's work habit with your shenanigans. Excuse me. Excuse me. Excuse me.

11:01 John Daub: Peter, you've been up to a lot of shenanigans today. I wanted to say that. Alright, I'm gonna turn it around and give you a closer look at the um, this is the noodles for, this is the tsukemen, the men. And this is the broth. And tetsu is really good. So we gotta order the tetsu. We have to get the rock. So you guys can see this in action. It just starts to boil. It's bubbling up. You wanna see the rock. But let me show how we eat tsukimen. Alright, Peter, you demonstrate.

11:38 Peter von Gomm: Alright. So you get your cold noodles. Shows like a pro. And you dip into the soup. Dip it real good. Slurp it. Slurp it. Work em. This is so good.

12:14 John Daub: And the great thing is there's something about having the cold noodles dipping it into the hot soup. It's just more refreshing on a hot day. Yeah, it enhances the flavor. Yeah, exactly. The flavor. You can hear the rollercoasters going by. Basically, just take the noodles, put it into the soup real good. It's so good. But, yeah, the noodles are cold. The noodles are cold, the soup is hot. And what it does is the hot soup enhances the flavor of the noodles. So it brings it out. Yeah, totally. And also, I love these noodles. They're kind of al dente. You know what I mean? How would you say that in Japanese? Al dente. I don't even know what al dente means in English. Well, it's Italian. Oh, is it? The spaghetti noodles and stuff are like a little bit hard.

13:33 Peter von Gomm: I'm gonna order some tetsu. No, you didn't. You're eating when it's cold. No, I want to tetsu it. I want to show them the tetsu. It's too soon. You eat it when the broth gets cold. Maybe mine's cold? You gonna touch any tetsu of mine? Some of your pants? No. I know you paid for my meal. You gonna tell me how to eat it too? Mmm. I'll be good. Johnny be good. Is that your joke of the night?

14:21 John Daub: Man, I'm just getting started, baby. I think we screwed up on like, four or five jokes tonight. Now, usually you get the yaki-ishi or the rock when the broth gets cold. Because the noodles are cold and the broth is hot, you get the rock when the broth gets cold and then it makes it boil. You're too early, though. But I don't want to keep these people waiting. I'll get one. You can let yours cool off. Hurry up and eat it, then. Tetsu, please. Tetsu? Yaki-ishi. He doesn't know how to order it. It's common. He's not.

15:26 Peter von Gomm: Touch it. No way. So, it's really heavy. So, what you do is you just lower it down into the fat of the noodles.

15:39 John Daub: Say it with a narrator's voice. You take the ishi (stone), you drop it down very low and then you gently... Okay. Here we go. Can you hear that? That is so hot. Holy moly. Here we go. Let's move this back. Hold on. We've got a bad connection. There's something about the... Is it going? Let me know when it's going. I don't know. It says very bad connection. Okay, just go and do it, dude. Are we rolling? Yeah. Just go and do it. I don't want it to burn me. Just in... Come on, baby.

16:31 Peter von Gomm: You ruined your spoon. Here, lick it. I'm not going to lick your spoon. So, you can see it's kind of like bubbling up from beneath. I'm telling you though, you did it wrong because your soup wasn't cold yet. You wait until the soup... Oh, it is bubbling up. Right? It's heating up. Yeah, but it wasn't cold. And you're going to get the super hot soup now. It's alright.

17:01 John Daub: And you don't order tetsu. You call it yaki-ishi, okay? Okay, well. Alright. I do things my way. You should know that. If you did it your way, we'd be here forever. Just kidding. We're just playing around. We're nice people. Why are you laughing at that? What are you, schizophrenic? Yeah. You're nice people? We're nice people. Are you talking about me too? Yeah. I think so. I think so.

17:38 Peter von Gomm: Hey, Aohu. Wouldn't you agree this is like really, really good? It's so simple. Yeah. Not expensive. JD paid for it. And it's just really yummy.

17:54 John Daub: It is pretty good. And tsukemen, you've eaten a lot of ramen. Okay, cool. Next level, tsukemen. Try tsukemen. This place, Tetsu, is really good. It's near Tokyo Dome, so this one is good. But I think there's one in Roppongi. I know that. There's a couple of them all over Japan, I think. Right. It's pretty, it's almost a national chain.

18:17 Peter von Gomm: I'm gonna end this livestream so we can eat, but thanks for joining us on this very short... Thanks, guys. Thanks for the super chats. Let's just show them what's inside this egg. These eggs are so good.

18:29 John Daub: Alright, okay, okay. Alright, hold on, hold on. Alright, do it. Look at the color of the egg inside here. Do it. Whoa! Isn't that beautiful? Look at that. Whoa! Now eat it. Yeah! And it tastes like a thousand times better than it looks.

18:52 Peter von Gomm: I don't think you're selling it enough. You have to really... That's it. Yeah. The eyes, the eyes say a thousand words. Oh, it's so good.

19:06 John Daub: Only in Japan, people. Yeah. Only in Japan. So thanks, thanks for joining us. Oh, we lost it. Thanks for joining this livestream at Tetsu for tsukemen. Yeah, definitely try tsukemen. Now you know how to eat it and order a yaki-ishi. Don't order tetsu like he said. That's the name of the restaurant. You can order it any way you want. They won't know what you're talking about, but that's okay. Anyway, we're really having fun. So I'm going to turn the camera around and show you my tsukemen. But thanks for joining the livestream and see you next time. So no matter where you are in the world, have a great evening, great morning, great night, great afternoon. Bye guys. Ciao. As we say in Italy, al dente. This is the al dente we get.