Shinjuku Steak Lunch Adventure ｜ Butcher and Beer Salon
Shinjuku Steak Lunch Adventure ｜ Butcher and Beer Salon
Overview
In this live stream episode, John Daub meets up with his friend Jennifer for a special lunch adventure in Shinjuku. They head to the upscale NEWoMAN shopping complex connected to Shinjuku Station's South Exit. Their destination is Salon Butcher and Beer, a stylish restaurant specializing in Basque-inspired cuisine, particularly known for its meat dishes.
Before settling in, John encounters a pair of Australian tourists who recognize him from his YouTube channel. They share a moment about travel tips John previously gave regarding yukata (light kimono) wearers in Kyoto. After the friendly interruption, John joins Jennifer to enjoy a hearty meal of pork and beef steaks served with half-boiled eggs, rice, and salad.
The video captures the lively atmosphere of the restaurant, the presentation of the food, and the pair's reactions to the flavors. They also acknowledge a viewer donation during the stream. John provides a brief tour of the restaurant's interior, highlighting the counter service and decor, before signing off to enjoy the rest of his meal properly.
Highlights
- 00:02 John introduces the location at Shinjuku Station South Exit.
- 00:49 Australian fans stop John for a selfie and conversation.
- 01:40 Fans recall John's advice about tourists wearing yukata in Kyoto.
- 02:48 Jennifer reveals she ordered the pork steak.
- 03:19 John shows his beef steak topped with a half-boiled egg.
- 03:42 They toast with craft beer and wine (Santé).
- 05:32 The egg yolk is broken, oozing over the steak.
- 06:41 John reads a superchat donation from viewer Vaughn.
- 07:06 Discussion about gâteau basque (Basque cake) for dessert.
- 10:35 John shows the restaurant interior and counter service before ending the stream.
Timeline / Chapters
- 00:00 — Intro at Shinjuku Station South Exit
- 00:49 — Meeting Australian Fans
- 02:21 — Seated at Salon Butcher and Beer
- 02:48 — Food Arrival and Orders
- 03:42 — Drinks Toast
- 04:39 — Eating the Pork Steak
- 05:32 — The Egg Yolk Moment
- 06:41 — Viewer Donation Shout-out
- 07:35 — Trying the Beef Steak
- 10:20 — Restaurant Tour and Outro
Japan Travel Tips
- Location: Salon Butcher and Beer is located inside NEWoMAN, directly connected to Shinjuku Station's South Exit. It is convenient for travelers arriving by train.
- Cuisine: The restaurant specializes in Basque-inspired dishes. Expect high-quality meat and wine pairings.
- Atmosphere: It is described as a "posh" and stylish place, suitable for a nice lunch date.
- Language: Basic English is understood here, but knowing Itadakimasu (let's eat) is always appreciated.
- Cost: While exact prices aren't detailed, the setting and quality suggest a mid-to-high range lunch price.
- Fan Interactions: John is often recognized in popular areas like Shinjuku; be polite if approaching creators filming in public.
Japanese Language & Culture Notes
- Itadakimasu (いただきます): Said before eating to express gratitude for the food and those who prepared it.
- Yukata (浴衣): A light cotton kimono often worn in summer. John previously noted that people wearing these in certain Kyoto areas are often tourists renting them.
- Baka (バカ): Means "silly" or "fool." John uses it playfully after making an The Office reference.
- Otaku (オタク): Used in the viewer's username ("Introverted Otaku"). Refers to someone with obsessive interests, often in anime or pop culture.
- Basque Influence: The restaurant highlights cuisine from the Basque region (Spain/France), known for pork and distinct cakes like gâteau basque.
Food & Drink Guide
- Pork Steak: Ordered by Jennifer. Described as juicy, tender, and thick-cut. Served with rice, salad, and soup. 02:48
- Beef Steak: Ordered by John. Topped with a half-boiled egg. Served with a wine sauce (likely shallot/onion based). 03:19
- Craft Beer (Sapporo): Japanese craft beer. Described as light with a delicate taste. 03:37
- Wine: Paired with the steak. John notes it has a slight sourness that balances with the egg. 03:49
- Gâteau Basque: A traditional Basque cake mentioned as a dessert option. 07:06
People
- John Daub: Host. Enthusiastic about food and connecting with viewers.
- Jennifer: John's friend/colleague. Joins him for the "Feed Jennifer" episode. Enjoys pork steak.
- Australian Guests: Two tourists visiting Japan. Fans of the channel who recognized John outside the station.
- Vaughn: Viewer who sent a superchat donation during the stream.
- Angela: Mentioned by the Australian guests as a mutual acquaintance/friend from previous videos.
Key Takeaways
- Shinjuku Dining: NEWoMAN offers high-quality dining options immediately accessible from the station.
- Basque Food in Tokyo: Specialized regional cuisines like Basque are available in Tokyo's major hubs.
- Community: John's content helps tourists navigate Japan (e.g., the yukata tip), creating a connection even before meeting in person.
- Steak and Egg: Combining a half-boiled egg with steak is a popular way to add richness and sauce to the dish in Japan.
Notable Quotes
- 01:40 "When we were in Kyoto, there was a place you said, if you see people in yukata, they're all tourists."
- 03:14 "You love a good pork, don't you?"
- 04:13 "It doesn't have a delicate price, though."
- 05:01 "That's what she said. Sorry for the Office references. Baka."
- 06:05 "You know the mellowness and the fat of the egg around the fat of the pork? It's just paradise on Earth."
- 10:35 "I'm going to go eat now and have a nice day. Bye-bye."
Related Topics
- Shinjuku Food Guide
- Basque Cuisine in Japan
- Live Stream Fan Interactions
- Tokyo Station Dining
- Steak Restaurants in Tokyo
Search Tags
#only-in-japan-go #tokyo #travel #shinjuku #steak #lunch #butcher-and-beer #newoman #basque-cuisine #live-stream #fan-interaction #food-vlog #japan-travel #tokyo-food
Full Transcript
00:02 John Daub: Hello everybody, I'm in Shinjuku Station. We're gonna try this again. I lost the live stream once, but this is Shinjuku's South Exit and this is a Feed Jennifer episode. She's waiting, she's hungry. We've already ordered the food, but I just wanted to show you where we are. This is, once again, the South Exit. We were here before in a live stream. This is NEWoMAN and it's the food hall. It's a really posh area on the south side. And I'm taking her here, which is the South Exit.
00:32 John Daub: Salon Butcher and Beer. And it's kind of a posh place. Hopefully the signal won't cut out. Let's see if we can get in here.
00:49 John Daub: These folks from Australia are visiting Japan and they wanted to take a selfie. Come on over here. I feel bad. Jennifer's waiting, that's why.
01:02 John Daub: Hey, I'm feeding Jennifer. We met two people from Australia, right?
01:07 Australian Guests: Hi. That's okay. Alright, good. Let's get a photo. Okay, camera.
01:23 John Daub: Hey, Jenny.
01:26 Jennifer: You okay?
01:28 Australian Guests: Wonderful. I'm so sorry. Thank you so much.
01:29 John Daub: Not at all. Enjoy your trip.
01:31 Australian Guest: Can I just say, I was so nervous about coming to Japan. You and Angela, we watched all your YouTube clips for months.
01:38 John Daub: Oh, Angela. That was her name, right?
01:40 Australian Guests: Angela. Angela Ann, right. And when we were in Kyoto, there was a place you said, if you see people in yukata (light kimono), they're all tourists.
01:51 John Daub: Alright. Yes, I did. And we were walking there. I said, see all these people? They're tourists.
01:59 Australian Guests: Yeah. You got that right. Thank you so much.
02:02 John Daub: You're welcome. You're on Facebook?
02:04 Australian Guests: I am on Facebook, yeah. Oh, I'm on YouTube. I'm on YouTube too. I love YouTube. Months of YouTube. Thank you so much.
02:14 John Daub: Thank you. A lot of shopping. Thank you. Now I'm packing. Thank you.
02:18 All: See you guys. Bye bye. Bye bye. Take care.
02:21 John Daub: That's what took me so long. But they're really nice, yeah?
02:24 Jennifer: Yes, they are. I mean, what a nice surprise.
02:27 John Daub: Yeah, I had a nice thumbnail, but we lost the stream. So now, I know, I know, right? It was taking time. Sometimes it happens. What is it doing? I saw it wasn't working. Oh, it's here. The food is here.
02:43 Jennifer: Oh my gosh, it's getting cold. I'm so sorry.
02:45 John Daub: It's good to be here.
02:46 Jennifer: I'm getting cold. Tell us, what did you order?
02:48 Jennifer: I ordered the pork steak.
02:51 John Daub: Pork steak. Nice. Look at that. Because the thing is that this restaurant apparently serves a lot of food from the Basque area.
03:03 Jennifer: The Basque area of Spain?
03:04 John Daub: Yes. And you know they have a lot of pork there. Even in the French Basque area, they have a lot of pork.
03:11 Jennifer: And I love pork, so I didn't get the...
03:14 John Daub: You love a good pork, don't you?
03:16 Jennifer: I do. You love it? What did you get?
03:19 John Daub: I got the beef steak. It's getting cold. Because it's got the half-boiled egg. Look at that.
03:26 Jennifer: Oh my lord. That looks so good. And they came with a little soup and a little rice.
03:32 John Daub: Yes. And a salad. And a salad.
03:35 Jennifer: And I got this craft beer from...
03:37 John Daub: Yeah, let's try the... I think you should try my beer one. This is the craft beer from Sapporo. Santé, guys.
03:42 Jennifer: And then I'd love to try your house food. I'd like to try your... Can I taste your beer?
03:49 John Daub: Yes? Oh, okay. Can I taste your wine? This is work. Santé.
03:56 Jennifer: That's good.
04:01 John Daub: Not bad. Yeah, it's... It's light. It has very delicate taste.
04:09 Jennifer: Delicate. It's a Japanese beer, right?
04:11 John Daub: It doesn't have a delicate price, though.
04:13 Jennifer: Not a delicate price.
04:17 John Daub: All right. So go ahead, try your pork and tell everybody. Tell everybody how it tastes. Because that's one of the places we shot last time we were crossing NEWoMAN. Right. And a lot of people come here for... They're like... It's a really stylish place, isn't it?
04:35 Jennifer: It is. It is. It is.
04:39 Jennifer: Itadakimasu (let's eat).
04:40 John Daub: Do it. That's a big chunk. Can you shoot other stuff while I'm munching? Because, you know, I don't like to swallow the food.
04:47 Jennifer: Okay, I'll shoot...
04:52 John Daub: Like a carnivore. Can you growl? Never talk with your mouth full.
04:59 Jennifer: This is juicy.
05:01 John Daub: That's what she said. Sorry for the Office references. Baka (silly).
05:09 Jennifer: Very nice. So it's good. I don't know where to put my... I can't work. It is very good, very juicy, tender.
05:21 John Daub: Yeah. It's thick. It's kind of thick slice. Yeah. And it's very tender and juicy.
05:32 Jennifer: Oh, look at that egg. You broke the egg. Look at it oozing out. I didn't want to break it now, but...
05:40 John Daub: Just eat the egg. Take it with a straw. Yeah. I don't know. Let me see.
05:46 John Daub: Jennifer is getting fed. Oh, that's right. You can dip it in the egg. Right.
05:51 Jennifer: No, no, no. That's what you do. Yeah, yeah, yeah. Impressions. Mmm. Look at that explosion of flavor. Mmm. Mmm.
05:59 John Daub: Now that is a happy girl. Good girl. Good girl.
06:04 Jennifer: Yes.
06:05 John Daub: You know the mellowness and the fat of the egg around the fat of the pork? It's just paradise on Earth. Now I need some rice. Let's taste this... Is it curry rice?
06:20 Jennifer: I don't know. It has a bit of taste. This is plain, normal. It's plain? Okay. It's not... It's not amazingly good. But it's satisfying.
06:41 John Daub: It's okay. So Introverted Otaku, thank you. Hey, John, I know this isn't much, but hope you can buy something great.
06:47 Jennifer: I am. I'm buying her... Thank you very much... a beautiful lunch. And Vaughn...
06:51 John Daub: What is all of this? Thank you. Thank you for the first... Vaughn has given us dessert money, so thank you, Vaughn.
06:56 Jennifer: Yes, thank you, because I want to eat the menu. That means ice cream, maybe. You know what? The menu, they have... Because it's a Basque area.
07:06 John Daub: Yeah. And you know that... It's called gâteau basque (Basque cake), and they have gâteau basque here.
07:13 Jennifer: Okay. And I'm dying to have some gâteau basque at the end. Yeah, I love this place. I love the lights. You see the lights on it? See what is the... Oh, the... The best flag.
07:22 John Daub: The flag of Basque. But they also have this big leg on the counter there, which looks really cool. You see the Japanese sake in the background. Very cool. So I'm going to try mine.
07:35 Jennifer: Okay, would you like me to hold the... Wait, hold on, hold on. Let's do this. Let's do this. Ready? Nice. Look at it mixing. That's why. Wow.
07:59 John Daub: That's a nice angle. How do I cut it with one...
08:02 Jennifer: Let me do this for you. Can you cut it? Feed me.
08:06 John Daub: Oh, Jennifer's going to cut the steak for me. How nice. La. La. A big chunk. Look at the... Do you want... Look at the concentration.
08:21 Jennifer: Do you want some egg on it? Or I'll just...
08:24 John Daub: Yes, please. A little bit of egg. Look at this. It's nicely cooked.
08:30 Jennifer: That is very nicely cooked. Check it out. Put it right here, the cameras. Nice. Ah, cococa. I was all... Ah, okay. Yeah, yeah, yeah. Cameras here.
08:39 John Daub: Déjà vu? Yeah. Some egg. Oh, wait. Oh, you... Wow. Miam. Miam. Okay. Feed me.
08:47 Jennifer: I won't do this. I won't eat it, but I'm tempted. No, no. I'm going... It's a little difficult. It's so big.
08:54 John Daub: I can't do it. I'm holding the camera. Wait a minute.
09:02 Jennifer: Oh, my God. Is it good? It looks really good. The egg is... She cut a good piece, too.
09:07 John Daub: Yeah. Oh, yeah. It looks tender, huh? This one, too. And go ahead and try it.
09:13 Jennifer: Oh, it's so good.
09:19 John Daub: Should I feed you? I think... No, it's okay. I can feed her.
09:21 Jennifer: Can I feed you? Wait. Voila. Is it good? Okay. Are you ready? Do it.
09:34 John Daub: Is it better?
09:35 Jennifer: Mm. The beef is better. Egg goes better with this sauce. Okay. Mm. Good. It's really good. Mm. It's wine sauce.
09:52 John Daub: Yeah. You know, with probably... It's not... It's shallot. I think it's probably onion, because it's cheaper. In Japan, it's a lot of money, so they probably... They are probably using onion, but it's really good.
10:07 Jennifer: Yeah. So, as it's a wine sauce, has a little bit of sourness. So, the egg just wraps the whole thing, and... Wow. Yeah. It's the perfect balance. There's something really good about it.
10:17 John Daub: So, we're going to enjoy this meal. Thank you, everybody for the...
10:20 Jennifer: Yeah. Yeah.
10:20 John Daub: I'm going to take you around. Yeah. You can see the pictures on our Instagrams. Go to her Instagram. She already posted, like, a dozen pictures. That's all she's doing. She's taking pictures of the food. So, we're going to... So, say bye-bye to Jennifer.
10:34 Jennifer: Bye-bye. See you.
10:35 John Daub: And we're going to... I'm just going to show you a little bit of this restaurant before I cut off for the next... Because we got to eat. I got to eat properly. So, this is what the restaurant looks like. It's the Butcher Beer. It's very cool. I love the counter service. Look at that French girl. She's eating alone. That's a crime. And then, look at that big leg. It's awesome. So, thank you, everybody. Thanks so much for watching. Thanks for watching these two live streams from Shinjuku. I'm going to go eat and... She's really, like, waving there. I'm going to go eat now and have a nice day. Bye-bye.