Central Tokyo Tapas Dining
Central Tokyo Tapas Dining
Overview
In this lively live stream from January 12, 2018, John Daub meets up with his French friend Jennifer at Brooklyn Beer Cafe Garden, a craft beer and tapas restaurant near Shinjuku's South Exit in Central Tokyo. Jennifer has just returned from France, and the two friends settle in for an evening of good food, great beer, and wide-ranging conversation that spans French accents, Dutch language lessons, Japanese tipping etiquette, and the art of eating Iberico pork. John also attempts — with limited success — to teach Jennifer how to use camera equipment for her own social media, providing plenty of comedic moments. The stream wraps up with John escorting Jennifer to Jimbocho Station, where she catches the Chuo Line home while John reflects on the pleasures of sharing a meal with a good friend.
Highlights
- 00:01 John and Jennifer compare their craft beers — Imperial IPA vs. Brooklyn Lager — and John discovers the Dutch beer Grolsch has just arrived in Japan for the first time (January 4, 2018)
- 00:04 John's ongoing, comically unsuccessful attempts to teach Jennifer how to use camera technology — "It's worse than teaching my mother"
- 00:05 Jennifer reveals she recently returned from France and spontaneously offers a French language lesson right there at the Japanese restaurant
- 00:07 John shares the story of meeting Jennifer on an NHK shoot for "Tokyo Eye" before Skytree was even finished — five days of long waiting together
- 00:13 The group debates whether Marseille is like Osaka — a tough, working-class port city — and whether France has regional accents comparable to American English dialects
- 00:14 Jennifer shares memories of backpacking through Holland and her Dutch friends who taught her to speak English with a Dutch accent instead of actual Dutch
- 00:17 The Iberico pork arrives and John explains the "glittering" effect that signals perfectly cooked, juicy meat
- 00:29 John reveals he is a pastis addict who keeps an unopened bottle of pastis 51 from ten years ago, refusing to drink it because "then I don't want to drink it all"
- 00:35 Jennifer demonstrates her food photography skills with pouted lips while John films her with a gimbal
- 00:55 John teaches Jennifer gochisousama deshita — the beautiful Japanese expression meaning "thank you for this feast"
- 00:58 John explains why tipping is confusing in Japan and how even offering extra change to a taxi driver can feel like an insult to their honor
- 01:00 John shares the important etiquette lesson of always asking restaurant staff permission before live streaming inside
Timeline / Chapters
00:00 – 00:06 — Arrival & Drinks John and Jennifer settle in at Brooklyn Beer Cafe Garden near Shinjuku South Exit. They compare their beers: John's Imperial IPA and Jennifer's Brooklyn Lager. John discovers Grolsch beer has just arrived in Japan for the first time.
00:04 – 00:06 — Technology Troubles John tries to teach Jennifer how to use camera and gimbal equipment. She discovers she can press the white button to take a photo while recording video — John had never shown her this.
00:06 – 00:07 — Jennifer's French Lesson Jennifer, fresh from France, spontaneously switches to teaching John and the audience French at the Japanese restaurant. They discuss French regional accents and how French from Quebec differs from Paris French.
00:07 – 00:13 — NHK Memory Lane John tells the story of meeting Jennifer during an NHK shoot for "Tokyo Eye" (Tokyo Tower vs. Tokyo Skytree) before Skytree was finished. They spent five days together waiting on long shoots at Tokyo Tower cafe. John taught Jennifer the Royale with cheese line from Pulp Fiction.
00:13 – 00:15 — European Geography & Culture Wide-ranging discussion comparing French and Dutch, Marseille vs. Versailles, regional accents across countries, and Jennifer's Dutch friends who eventually gave up teaching her Dutch and just spoke English.
00:15 – 00:25 — Food Arrives The BBQ plate with Iberico pork, broccoli with anchovy, shrimp with Vietnamese nuoc cham sauce, and chicken arrive. John explains the "glittering" of well-cooked meat. Jennifer demonstrates her food photography style with pouted lips.
00:25 – 00:35 — Beer Discovery & Pastis Memories Jennifer tries the newly arrived Grolsch and loves it, calling it her new #1 beer. John shares his pastis 51 obsession and his decade-old unopened bottle.
00:35 – 00:45 — Food Continues & Feed Jennifer John and Jennifer work through the dishes. John shares the "Feed Jennifer" hashtag tradition and jokes about starting a "Feed John" movement. Jennifer talks about her pets (two dogs, two cats) and her dog Charlie who has his own Instagram page.
00:45 – 00:55 — Taxis, Tipping & Etiquette Jennifer and John discuss Japanese tipping — taxi drivers are generally okay with keeping change, but restaurant staff are confused and sometimes offended. John demonstrates gochisousama deshita as a proper thank-you expression.
00:55 – 01:00 — Farewell & Jimbocho Station Jennifer heads to catch the Chuo Line home from Jimbocho. John shares Trader Joe's rosemary nuts with her as a parting gift. John walks her through rush hour at Jimbocho Station and says goodbye in both Japanese and French style.
Japan Travel Tips
- Craft beer scene: Tokyo has an excellent and growing craft beer scene. Brooklyn Beer Cafe Garden rotates its beer selection frequently while keeping the food menu consistent — a great strategy for repeat visits.
- Iberico pork: When ordering Iberian pork, look for meat with a "glittering" quality — the fat rendering slightly on the surface indicates a perfect, juicy cook. It pairs well with both white and red wine, as well as craft beer.
- Grolsch in Japan: As of January 4, 2018, the Dutch beer Grolsch became available in Japan through Asahi. If you see it, try it — it's an unfiltered, smooth wheat beer with a unique taste.
- Live streaming in restaurants: Always ask restaurant staff for permission before live streaming inside. In Japan, especially Tokyo, this is considered polite and sometimes required. Surprising staff can be seen as rude.
- Tipping: Do not tip at restaurants in Japan. Tipping can confuse or even offend staff, as it may imply they need the extra money to survive. At taxis, if you want to round up, offering the fare and saying "keep the change" is acceptable, but tipping is still unusual.
- Japanese service culture: At many restaurants, especially izakaya and small establishments, the master or owner will walk you to the door, thank you personally, and wave goodbye until you're out of sight — this is standard high-quality Japanese hospitality, no tip required.
Japanese Language & Culture Notes
- Dozo (どうぞ): A versatile polite expression meaning "please," "go ahead," or "after you." Used constantly in everyday Japanese service and social interactions.
- Kanpai (乾杯): The standard Japanese toast meaning "cheers." Jennifer also uses the French-influenced sante.
- Gochisousama deshita (ごちそうさまでした): One of the most beautiful Japanese expressions, said after a meal to thank the host/chef for the feast. Literally translates to something like "It was a feast." John specifically highlights this as worth learning.
- Josu (上手): Means skilled or talented at something. John jokes that Jennifer is josu — "gifted" — but not at speaking French.
- Kawaii (かわいい): Cute. Used here to describe the food presentation.
- Daikon (大根): Japanese radish. Jennifer asks about the red daikon being confused with watermelon (pastèque).
- Tonkatsu (豚かつ): Deep-fried pork cutlet — Jennifer's favorite Japanese food. She raves about how Japanese tonkatsu is the best in the world.
- Keg (ケグ): Beer keg. John and Jennifer discuss the bar changing the keg mid-drink, leaving John desperately thirsty.
- Hanakin (花金): "Flower Friday" — Japanese slang for Friday night drinking culture, when office workers go out for drinks after work. Jennifer says it's "French time" for her due to jet lag, so no hanakin for her.
- Shinjuku South Exit: One of Tokyo's most iconic and busy station exits, leading to the entertainment and dining district.
- Tipping in Japan: Tipping is not customary and can be confusing. Service charges are included. Offering a tip may imply the person needs charity to survive, which can feel insulting to their professional honor.
Food & Drink Guide
| Item | Description | Location | Price | John's/ Jennifer's Reaction |
|---|---|---|---|---|
| Brooklyn Lager | American-style amber lager | Brooklyn Beer Cafe Garden | — | Jennifer ordered it; John says in the US it's just a normal beer, but in Japan it's a specialty |
| Imperial IPA | Hoppy, strong craft beer with citrus flavor | Brooklyn Beer Cafe Garden | — | John's choice; notes the citrus notes and compares it to the Brooklyn beer |
| Grolsch | Dutch unfiltered wheat beer, imported to Japan January 4, 2018 | Brooklyn Beer Cafe Garden | — | Jennifer's new #1 beer; smooth, mellow, unfiltered, tastes like Hoegaarden but distinct; John says it's the first time in Japan |
| Iberico pork (イベリكو豚) | Spanish breed pork, slightly pink, fatty | Brooklyn Beer Cafe Garden | — | John loves the "glittering" effect; Jennifer enjoys the sweetness; pairs with both red and white wine |
| Broccoli with anchovy | Vegetables with savory anchovy dressing | Brooklyn Beer Cafe Garden | — | First dish they try; John practices his camera technique while eating |
| Shrimp with Vietnamese sauce (nuoc cham / ユèche Nam) | Shrimp with Vietnamese dipping sauce | Brooklyn Beer Cafe Garden | — | John says it's spicy and excellent with beer; Jennifer's first time trying it |
| Chicken (doner-style) | Chicken with Turkish doner kebab seasoning | Brooklyn Beer Cafe Garden | — | Jennifer loves it; describes the flavor as distinctly doner-like |
| BBQ plate | Assorted grilled meat plate | Brooklyn Beer Cafe Garden | — | Jennifer ordered it; generous portions; John shares his dishes with her |
| Tonkatsu (豚かつ) | Deep-fried pork cutlet | Mentioned from previous day | — | Jennifer's obsession; she says Japanese do it the best way |
| Macadamia & almond nuts with rosemary | Trader Joe's snack from the US | John brought for Jennifer | — | Jennifer's face lights up; calls it a best-seller |
| Pastis 51 | French anise-flavored liqueur | John's personal collection (10+ years old, unopened) | — | John's beloved national drink of France; he refuses to open his bottle |
People
John Daub — Host, Only in Japan Go. American who has lived in Japan for 30+ years. Warm, funny, and endlessly curious about food, culture, and connecting with people. He treats Jennifer to dinner, attempts to teach her technology (with limited results), and demonstrates genuine Japanese hospitality by walking her to the station.
Jennifer — John's French friend, originally from Bordeaux. She recently returned from France as of this stream. Charming, opinionated about food, prone to distraction, and an enthusiastic eater. She spontaneously offers a French lesson, shares memories of Dutch backpacking, and confesses to pastis addiction. She has two dogs (Charlie is a chihuahua) and two cats, all of whom she considers her children. She maintains a food-focused Instagram account.
Peter von Gomm — John's longtime friend and fellow American in Japan, mentioned as someone who has a YouTube channel and who encouraged Jennifer to try new things.
Stan — John's loyal live chat viewer, referred to throughout as watching and reacting.
Key Takeaways
- Brooklyn Beer Cafe Garden near Shinjuku South Exit is an excellent spot for craft beer enthusiasts — the beer menu rotates regularly while the food stays consistent.
- Japanese hospitality (omotenashi) means excellent service without any expectation of tips. Don't tip at restaurants in Japan.
- Always ask permission before live streaming inside a Japanese restaurant — it's basic etiquette and considered respectful.
- Grolsch, the Dutch unfiltered wheat beer, arrived in Japan on January 4, 2018, through Asahi. Worth seeking out for beer lovers.
- Iberico pork should be slightly pink and glistening ("glittering") — the fat rendering on the surface indicates perfect preparation.
- The gochisousama deshita tradition is a beautiful way to express gratitude after a meal in Japan.
- John and Jennifer's friendship spans back to an NHK shoot before Tokyo Skytree was completed, showing the lasting bonds formed through shared experiences in Japan.
- Jennifer's ability to stay in shape while apparently drinking frequently is a mystery even to John.
Notable Quotes
00:04 John Daub: "She wants to start a YouTube channel, but she has no idea. It's like telling your mother about technology. Oh, that got her mad."
00:07 John Daub: "This is the first place in Japan to have Grolsch. They said it started this week. From January 4th, this beer came to Japan. Oh, so I had to try it. This is my job, you know."
00:13 Jennifer: "So if Paris is Tokyo, Marseille would be like Osaka? Like port town." John Daub: "Osaka's a tough… there's some tough areas, like Nishinari-ku is pretty tough."
00:17 John Daub: "I like when the meat glitters. It shows that it's well cooked, I think."
00:29 John Daub: "My pastis 51 is at this level. It's been for 10 years, and I just refuse to drink it because then I don't want to drink it all."
00:35 John Daub: "She gets distracted really quickly. She forgot what her number one was. Her number one is whatever is in front of her."
00:44 John Daub: "She does detox. There are days when she doesn't drink. She's not completely an alcoholic." Jennifer: "Liar."
00:55 John Daub: "Gochisousama deshita. It means thank you for this feast in Japanese. It's a beautiful expression."
00:58 John Daub: "Honestly, people are confused when you try to tip them in Japan. It's like you're destroying their honor."
01:00 John Daub: "In Japan, Tokyo especially, you have to ask in advance. Or people get angry. They think it's rude. And it is in a way. But you asked. Yes I did. Okay good for you."
Related Topics
- Craft Beer Culture in Tokyo
- Japanese Dining Etiquette
- Tipping customs around the world
- Spanish Cuisine in Japan (Iberico pork, tapas)
- International Friendships in Japan
- Live Streaming Culture on YouTube
- Japanese Food Photography
Search Tags
#only-in-japan-go #tokyo #shinjuku #tapas #craft-beer #iberico-pork #brooklyn-beer-garden #live-stream #jennifer #french-friend #grolsch #tokyo-food #japanese-dining-etiquette #tipping-in-japan #omotenashi #gochisousama #pastis #tonkatsu #nhk #tokyo-eye #jimblecho #shinjuku-south-exit #holland #dutch-beer #french-accents #feeding-jennifer #john-doub
Full Transcript
00:01 John Daub: Very nice. You didn't start yet. I did now.
00:06 Jennifer: So are you okay with how is your drink? What did you order?
00:12 John Daub: I ordered the Brooklyn beer. It's from New York.
00:17 Jennifer: Oh, that's the Brooklyn lager.
00:19 John Daub: What? It's amber.
00:21 Jennifer: Yeah. It's amber. But yours looks a little bit more darker.
00:25 John Daub: Yeah. What is that? What kind of beer is that? Look at your level.
00:32 Jennifer: I'm way behind already.
00:34 John Daub: I've been detoxing yesterday.
00:36 Jennifer: Yeah. Well, it's harder to do.
00:40 John Daub: What taste is that?
00:42 Jennifer: This is an Imperial IPA.
00:46 John Daub: It's my job to taste everything. But from this angle, Jennifer.
00:50 Jennifer: Oh, really? It has fruit in there, no?
00:54 John Daub: This is really good.
00:59 Jennifer: This is the Brooklyn beer cafe garden. It's really good. I've been here before.
01:04 John Daub: How do you say canted fruit? Canted fruit like, you know, lemon, grapefruit, this kind of fruit. How do you call that?
01:15 Jennifer: Citrus.
01:17 John Daub: It has a citrus flavor. You don't know citrus? Come and sit here. Come and sit here. Nobody can see you.
01:22 Jennifer: Nobody wants to see me.
01:24 John Daub: They want to see you more than they want to see me.
01:26 Jennifer: Yeah. But no. I don't.
01:29 John Daub: So, Jennifer ordered the barbecue plate. This is the barbecue plate. And she also ordered a salad. And also...
01:48 Jennifer: No, it's broccoli with anchovy.
01:49 John Daub: Yeah. And you also ordered the pork. Iberico. Iberico pork. Iberico pork.
01:59 John Daub: So, we're feeding Jennifer, okay? Because the waitress said that Iberico is very good today. So, this is why we ordered it.
02:18 Jennifer: Carbonara is good, huh?
02:18 John Daub: Yeah. I feel like eating carbonara now.
02:21 John Daub: Alright, let's try the broccoli.
02:52 Jennifer: I can never say the name of the company. Zijon Crane. The Q Smoothie Crane.
03:06 John Daub: Yeah. And I've been teaching her how to use it. There's a remote control.
04:13 John Daub: And I was like... First, it was like tech. And I'm like, what is that, you know? Okay, cover your ears for a second.
04:19 John Daub: She wants to start a YouTube channel, but she has no idea. And that's the only reason why Peter has one and Kevin has a YouTube channel. But Jennifer doesn't because she has no... She really has no idea. If I do it on myself, nobody will be feeding me. That won't be fun. I'm trying to help her.
04:49 John Daub: Alright, come on over here a little bit. No, come this way, this way. So, she doesn't know anything about technology. It's like telling your mother about technology. Oh, that got her mad. Because she... You know what you just told me?
05:11 Jennifer: I didn't even know how to do two live streams on Instagram, right?
05:13 John Daub: You had some Instagram conundrum, yeah. We did one live stream. Stan knows. Stan was watching. Stan was the only one watching. At least that was one person.
05:28 John Daub: And then we come here and I'm like, is it possible to do another live stream when you have one already? And they're like, yeah. And I'm like, how do you do this? And he's like, here. You know? So now I'll be...
05:42 Jennifer: Oh my god.
05:43 John Daub: The thing is, maybe if I start to understand technology, when I start doing this thing, you will be like, okay, stop. This is too much. I will be like live streaming 15 times a day. No?
05:50 Jennifer: No, you won't. Because I have the babies too.
05:53 John Daub: I haven't... For those of you who've been following the Only Japan Do It channel, I haven't been live streaming a lot for the last couple of... I need to do it. I need to do it. I haven't done it. I haven't been live streaming a lot because I've been editing for the main channel. So it's a hard balance to do your job, your other job, and then do this too. Because normally when you do live streaming, you should think about the topic so then it has a focus. But when I'm with Jennifer, our focus is like... Shinjuku South exit. Like that. What's the theme of this? Croissant. Give me a croissant.
06:35 John Daub: It's nice to focus on things like food, you know?
06:39 Jennifer: Yeah, but we had no plan. Jennifer was like, I'm back from France. Can we live stream? Improvisation is good.
06:47 John Daub: Yeah, basically that's what this is. So, okay, I will try... Someone write that, yeah, I don't need to understand technology. I like that. I don't need to understand technology. Technology will understand me. Okay, I will remember that one. That's good.
07:02 John Daub: I like this place because you can see it's very... Go this way. You can see there's lots of plants in the restaurant. So it's nice. It is very nice. It's got a nice city atmosphere to it.
07:25 Jennifer: And the beer selection is good, no?
07:27 John Daub: Yeah. I was just... Six months ago, we had almost the same menu, the same entrees, but the beer changes all the time. This is a craft beer and tapas restaurant. Awesome. And also they had, you know, a beer. The first beer I think I ever drank was the Greek. It's a cherry flavored beer. And, you know, because beer was too bitter for me when I was young.
07:58 John Daub: This is the first place in Japan to have Grolsch. That's what they said. And I used to drink this in college. Grolsch. Do you know Grolsch? I mean, the name is not very appealing, but... Yeah, Grolsch. Is it good?
08:17 Jennifer: Yes, it's 5.27 now, Japan PM, of course.
08:20 John Daub: It's amazing. From January 4th, this beer came to Japan.
08:21 Jennifer: Oh, it's new. It was waiting for us then.
08:22 John Daub: They didn't have Grolsch in Japan until this... Until last week.
08:26 Jennifer: It's a great beer, is it?
08:27 John Daub: Yeah, started this week. Oh, so I had to try it. Really?
08:34 John Daub: This is my job, you know. My job is to try good stuff.
08:39 Jennifer: Yeah. And some... Dozo? No, dozo.
08:42 John Daub: Sometimes it's not so good, but I have to try it, and then I don't eat it or I don't drink it.
08:49 Jennifer: Well, you got the Brooklyn Lager, actually. It's good. For me, this is a normal beer in the East Coast of the US. Here, it's like a specialty beer, but in the US, it's like, eh, we got other stuff.
09:00 John Daub: So I will have the Grolsch. It's gross, dude. Now, that's special. Can you say that again? Grolsch.
09:08 Jennifer: I think that's gross. Ah, Grolsch. It's not Grolsch. It's Grolsch. Grolsch.
09:11 John Daub: Okay. Well, you can't speak Dutch?
09:13 Jennifer: Grolsch. That's one of your neighbors in France, not Holland, right? Can you speak Flemish?
09:18 John Daub: Who's your neighbor in the States? Mexico and Canada. Can you speak Spanish?
09:23 Jennifer: Si. Si. A little bit of Spanish. A little, a little. Wait a minute. This is Italian.
09:31 John Daub: Italian.
09:32 Jennifer: A little.
09:33 John Daub: Spanish?
09:33 Jennifer: I used to speak Spanish, actually, but never mind that. Can you speak English? Can you speak Flemish?
09:37 John Daub: No. Can you speak Belgian?
09:41 Jennifer: No, but I can speak Kansai, man.
09:43 John Daub: Well, there is no Belgian language. They're speaking French in Belgium.
09:49 Jennifer: No, but they have the... What? They have like... Their French is different French?
10:00 John Daub: The intonation is not the same. Oh, like... So that's like Australia and New Zealand.
10:06 Jennifer: Voilà. Belgium and France. Or like my English. So that's like Australia and New Zealand. Or like my English. It's French, like English.
10:15 John Daub: Jennifer, let me ask you this then. I'm asking you... Wait a minute. Can you tell a Canadian French person from Quebec?
10:24 Jennifer: Yes. I can't imitate the accent. My brother-in-law, he does it so well. Like... And what is it like? No, I can't... Do it. No, I can't. Sorry. You're Canadian French. No, I can't. But... It's like a little bit like... I don't know. I don't know. It's like a little bit like... It's round? And what is normal French like? Like... Square?
10:44 John Daub: Voilà. Comme moi. Allez, on va parler en français maintenant.
10:50 Jennifer: D'où? I don't know. I don't know.
10:54 John Daub: So, basically... Yeah, in the US we have... The United States is so big, we have our own accents within the country, you know? Well, France is the same, right? You have accents in the south and the north.
11:04 Jennifer: Yeah, a little bit. Yeah. Really. So, someone from Versailles speaks similar to someone in Quebec. Paris?
11:12 John Daub: I think so. Because it's the same area, yeah? You think? Maybe.
11:19 Jennifer: My image is that's where all like the criminals are in Versailles. I saw that movie Ronin, you know? You want to be beheaded? Well, that's where the tough people are, right?
11:28 John Daub: No? In the ports. The docks. Where the crime happens.
11:34 Jennifer: Ah bon? Ah, so? You didn't see the movies? What's the name of the movie?
11:39 John Daub: Ronin. Ronin? It's a Japanese movie, but it was made, it was Robert De Niro and it was rated. I know Ronin.
11:50 John Daub: No, I'm serious. It was made in Versailles, I'm pretty sure. And it was all the tough people were there. I think I kind of know, but I'm not sure. Is it an American film? I thought it was French.
12:05 Jennifer: Well, De Niro is in it, so it could be American. Ah, with, attends, De Niro and the French, I mean, I don't know. Attends, attends, attends. Who was in Le Grand Bleu?
12:17 John Daub: That's it. You've seen it. Very famous. What's his name? Oh, the guy from Professional? Who does all the commercials.
12:28 Jennifer: Le Grand Bleu. I don't know. Ah, okay, never mind. Do you know? Anyways, when is it coming? It was a really nice movie, Ronin. Actually, it was a very good movie. And all the people in, and it was in the French connection, did you see French connection?
12:48 Jennifer: Genre, non, voilà, merci. Genre, non, voilà, merci. Yeah, that's the Professional. Merci, David. Voilà. That's the Professional. Yeah, but you didn't, we need more gasoline, I think.
12:57 John Daub: We can't remember anything.
12:57 Jennifer: That's true. So, John, you need this?
12:59 John Daub: Yes, I have seen the film. It's, but I don't remember the story. It was good.
13:02 Jennifer: Yeah, but I mean, 200 years ago, it wasn't those people in Versailles. Who was that? It was the king and everybody, you know?
13:09 John Daub: Oh, not Versailles, the port. What's that, the dock called? I thought it was Versailles. Versailles, Versailles. We were not on the same line. It's on the south, the front, and the dock, or the port.
13:19 Jennifer: Marseille.
13:20 John Daub: Marseille. Marseille. No, Marseille. Okay, let's start the French lesson at the Japanese restaurant.
13:26 Jennifer: Sorry. Marseille. Marseille. Versailles. Versailles. Versailles is the palace. Palace.
13:35 John Daub: Marseille. Marseille. Is like where there is all the, yeah, like drugs and...
13:41 Jennifer: Oh, is that in the, is it the top town? Oh, yeah. How do they speak French? I'm bouillabaisse, you know?
13:47 John Daub: Bouillabaisse, I haven't heard of it.
13:48 Jennifer: So if Paris is Tokyo, Marseille would be like Osaka?
13:58 John Daub: Maybe. Maybe. Is there worse than Osaka? Like port town. Osaka's a tough, there's some tough areas, like Nishinari-ku is pretty tough. What about in Fukuoka?
14:14 Jennifer: There's tough towns in Fukuoka too, yeah.
14:14 John Daub: This one? I feel like it's in Yosakoi. Oh, I feel like it's in Yosakoi. Fukuoka equals... Everybody thought that I got distracted very quickly. Jennifer gets distracted even more quickly. That's why we get on well, I think.
14:31 John Daub: What? I wasn't listening to you. I was distracted. By what?
14:37 Jennifer: Take a screenshot of when, ah, the point away. Finland, I've never been to Finland. Stan is dog, Stan, you're a star, you laugh at anything we do. I'm a dog, I'm a dog. We, ah, we say so. I think the food is coming.
14:51 John Daub: You're very supportive. The food is coming. The food is coming. Ah, classed. Maybe we can think better if we eat more. Take photo while a video by pressing a white button.
15:11 Jennifer: That's fine, that's fine. Okay, I'll try. Ah, hey I got a good tip now. What? With the white button, I can take a picture while taking a video.
15:15 John Daub: You didn't know that? You didn't teach me that. Bad sensei.
15:19 Jennifer: No, didn't hear that. This is where we get distracted. You know what? I take it back. I'm taking it back.
15:26 John Daub: Hold on a second. Come over here. This is worse than teaching my mother. My mother knows what... Because she'll push the buttons and figure it out on her own. Jennifer won't even push the buttons and figure out any... It's worse. I tried.
15:44 John Daub: It's worse than my mother. I tried when I was in class. Hold on. I'm not done. It's worse than I previously thought. This is... We're in trouble. Can I have a knife, please? Seriously. I tried when I was doing those videos at the market. No, I said...
16:05 Jennifer: This is a knife, huh? In John's standards. Nice.
16:13 John Daub: Oh, yeah. Kawaii. Nice. You look yummy. Oh, it looks good. Oh, it's good.
16:22 Jennifer: Shrimp. Yes.
16:25 John Daub: Wow, wonderful. Alright, see? She has to take a picture of everything. So this is what we ordered. I think it looks pretty good. It looks... It's not overcooked, I think. Like, a little bit greasy. You see here? How... Like, not too... Not this moist or like...
17:01 John Daub: It's glittering. Voilà. I like when the meat glitters. It shows that it's well cooked, I think.
17:13 John Daub: Okay. So go ahead and help yourself. This is thanks to all the wonderful Super Chats, people wanting to feed you. Merci beaucoup. What are you gonna go first? What are you gonna go with first?
17:32 Jennifer: I'm going to have... This is pork, I think. Lots of fat, huh? So maybe I'll take this side one. Here, with... Ah, no, that's the bone. Okay. I'll take this side.
17:45 John Daub: Alright. And no... Wait. Yes, I want to try it. I like how your shirt doesn't... The color of your shirt doesn't really match.
17:50 Jennifer: Ah, yeah, it does!
17:54 John Daub: I did an interview for a magazine before I met you, so I changed. Because it's going to be... It's a March edition, so I don't want to look like I'm coming out from the mountain.
18:05 John Daub: Yeah, you know, I want to eat too, but I can't film this and then not... Someone has to film it. Look at this. Okay. I'm looking... We're all looking at it. It looks juicy, right?
18:16 Jennifer: Well, yeah, because it's meat. Juicy meat in my mouth.
18:20 John Daub: Well, eat it and report on it. Mm, ah. Thumbs up?
18:23 Jennifer: Mm. This is good.
18:28 John Daub: Should I have it?
18:31 Jennifer: Oui.
18:31 John Daub: Wait. Let's talk about it later. After that. You eat it. I need to mount. Well, this is the pork, right? Oh, yeah, and I can practice using the stabilizer.
18:37 Jennifer: Yes.
18:37 John Daub: Oh, look at this. Yeah, you know what? Pork should never be overcooked, and it's a little bit pink, so this is good.
18:46 Jennifer: Is that okay? Oh, oui.
18:48 John Daub: Okay. Allez, dodo. You're kind of close. Can you give me some space?
18:52 Jennifer: I can't. Dozo.
19:00 John Daub: Ma. It's good, huh?
19:03 Jennifer: Mm. I think they soaked it in something, I think. No? It's got a sweetness to it.
19:13 John Daub: You're going to break it.
19:14 Jennifer: Asshole. Oh, it's good. It's good. Mm. This is good.
19:21 John Daub: Yeah. The reason why I wasn't eating with her was because you now cannot see the food, right? So, you can't see the food. The gimbal only goes left and right. It's weird.
19:36 John Daub: This is really good. Okay. Pork, I think you can match it, you know, with...
19:45 Jennifer: What? You want to take a shrimp?
19:46 John Daub: Mmm. I think that pork is good with white wine and red wine. You can match both. It's not good with beer. No, it's good with beer too, but...
20:00 Jennifer: You can't... I don't know. Put it down. I'll put it on it. Why? Me?
20:06 John Daub: Look, this is how you do it. Mine on top. You know what I think. All right. Bon appétit. This will go well with beer, I think. This is Vietnamese taste, huh?
20:25 Jennifer: Spicy.
20:27 John Daub: Okay. So, you push the button twice. Thank you. Wow. This is the first time I've eaten this. This is my first time. This shrimp... I thought... I think maybe they put some yuk nam. Yuk nam, the Vietnamese thing in it.
20:54 Jennifer: This looks good. Goes well... I'm glad we didn't get the large... Goes well with... I'm explaining the food. I'm glad that we didn't get the large plate because this is a lot of meat.
21:02 John Daub: All right. This is what just came. Delicious.
21:04 Jennifer: Jennifer, show us what just came. Delicious. What is this?
21:10 John Daub: Iberico Gouta. Iberico Gouta. Iberico, the Spanish pork. Actually, I explained how we met on Instagram. Eating a double quarter pounder. It was on an NHK shoot that we...
21:29 Jennifer: Okay. I'm listening. So, I met Jennifer on an NHK shoot in... in 2009?
21:35 John Daub: And her chicken She just wants to eat.
21:43 Jennifer: Was it 2009? No, I don't remember. Was it before or after the earthquake?
21:45 John Daub: Before. No, but Skytree was still being constructed, right? So it was 2011, no? 2009?
21:57 Jennifer: Yeah, but that was before March 2011.
22:03 John Daub: Okay. So I met Jennifer. I think it was 2010. Let's say, let's compromise. Skytree wasn't finished yet. We did an NHK show for Tokyo Eye called Tokyo Tower vs. Tokyo Skytree. And we were stuck together. She couldn't escape for five days. On really long shoots. We were stuck there. I don't want to blame the director. But it was really long waiting. It was a lot of waiting. We would wait at the Tokyo Tower cafe for like three hours. And the director said, here's some money. Just wait here. And then they would go film. We would be eating, talking. Eating and talking.
23:04 Jennifer: That's when you taught me how to say double, quarter, powder. But yeah. That's the worst shoot I did. I mean the waiting was horrible. And that's the first time we met. And when we turned around, I was like, oh my god, who's that guy? I didn't know him. So I thought, oh my god, I'm going to have to spend time with this guy. And in that case, if we hadn't gotten on well, I would have said, hey, I have things to do. We wouldn't have stayed together because that was too long.
23:23 John Daub: You could say Royale with cheese, right? See in France. Those who were here in the 1990s will know Pulp Fiction. In France they call a quarter pounder Royale with cheese. So, because you know why? Right? They don't have the metrics. We don't have the metric system. They don't have the metric system in France. So they don't have a quarter pounder. They don't know what it means. So they call it a Royale with cheese. Right?
24:00 Jennifer: Well what do you call french fries? French fries. Aren't they Belgian fries? I mean french fries. They come from Belgium. So I don't even know. We don't know why. Those are called french fries. Because they come from Belgium.
24:18 John Daub: This looks really good. This looks really good. I'm distracted. This is really good. By the Iberico. Iberico is always different I think.
25:08 John Daub: Alright, cheers for coffee dude. Coffee dude says order some sangria. To have with tapas. Maybe white will be better I think. But if you don't mind, Coffee dude was just rejected.
25:26 Jennifer: Oh no. Is it ok to have red wine? I can ask the coffee dude. He'll be like It has really a kind of wild taste. You know what I mean?
25:39 John Daub: And Dr. Zarek says a Royale with cheese please. They don't have anything. I don't know. But that would be ok for I think. That would pay for a very nice glass of wine. So if you don't mind, this Vietnamese sauce is really good.
25:54 Jennifer: Really?
25:55 John Daub: I highly recommend this place. It's called... What's it called?
26:00 Jennifer: Garden with two A's.
26:02 John Daub: Did they spell it wrong? Is this some language we don't know? Is it Dutch?
26:14 Jennifer: In Holland. I know because in Amsterdam. It's Central Station with two A's. Right? I don't know. Someone is moving to. Yeah Garden. So Garden. I've never seen German with two. With double letters like that. Just in Holland. Central Station is C-E-N-T-R-A-A-L Station.
26:46 John Daub: Then how come Amsterdam only has one A? They don't have two A's. When do you use two A's in Dutch?
26:46 Jennifer: I don't know. Some of my best friends. When I was backpacking. They came from. Almere. Almere is. You can keep on talking. Almere is the new lands in Holland. Up in the north. I think so. I guess it was like 30 minutes by train. From Amsterdam. I used to go and spend the night at their place in Almere.
27:22 John Daub: They tried to teach me Dutch. They gave up. I didn't give up. They gave up. Let's just speak English and drink beer.
27:34 Jennifer: And you have the chicken. This is chicken. Did they put some kind of curry on it? It's quite good. It tastes like you know the Doner. The Doner from Turkey. It has a Doner taste. Try the chicken. Chicken is good.
27:58 John Daub: So I was very interested in learning Dutch. But it was the Dutch people. They were very good. Who gave up teaching me. True story. I was so bad they just said. The hell with it. And they just started speaking English.
28:19 Jennifer: True story. I don't know what that is. So by the end of it they were teaching me. How to speak English with a Dutch accent. True story.
28:30 John Daub: It's a true story. I'm still in touch with a few of them. Eric. Eric came to Japan. He's 205cm tall. He's very very tall. It's really funny to see him. In Japan with all the small people. And my other friend Chris Bun. I think he was working in Dubai. He's an engineer now. Two heads above. I have a light problem.
28:51 Jennifer: Did you? My friend Jordi. I haven't heard from him since I was there for like 20 years. Last time I saw them together in Almeria. Was in 2001. Right before the. Which one? Sorry go ahead. Apparently there is some guy behind us.
29:14 John Daub: So I've been in Holland many many many times. To visit them. You went to France too.
29:16 Jennifer: Yeah. Many times. Like John is a pastis addict.
29:22 John Daub: I love pastis. 51. Each time we talk about France. Or I'm like yeah I'm going to France. Or whatever. He's like yeah pastis. You're more French than I am. I'm more French than French people. Because that's really the national drink. You know pastis. It has to be 51. I don't like the others. Right that's the real stuff. It's really the authentic. Because you can't get it anywhere else. You can't find it in Japan. I should bring a bottle.
30:00 Jennifer: You should have. My pastis 51 is at this level. It's been for 10 years. And I just refuse to drink it. Because then I don't want to drink it all. So next time I will bring. Oh this is good. I will bring a bottle. Maybe you have to remember. And baños too I like baños.
30:22 John Daub: This is some kind of. Daikon. You know. This is red daikon.
30:32 Jennifer: Daikon dessert translation. This is not pastèque. Japanese radish. This is not pastèque.
30:41 John Daub: This is an interesting place. The staff is very nice. The atmosphere is nice too. Which is a plus. Third in my appreciation. I like how they are blasting the jazz.
30:51 Jennifer: Haha.
30:54 John Daub: It's nice because it's not as crowded as yet. I'm not sure what time it is. But maybe it's soon. It's not 6 yet. So before I see working.
31:05 Jennifer: Jennifer. Always have puffered lips. C'est quoi? Your lips always like this.
31:14 John Daub: Ah so this is because I'm French. Baby. Oh la. Merci beaucoup au revoir.
31:25 Jennifer: Yes 5. Yes it's dark. I think it's dark at around 5. It's dark already isn't it.
31:36 John Daub: This is on the book. There's only one of these. How do you eat this. Did you have yours. Did you have yours.
31:41 Jennifer: You had one. Where where's the bone.
31:43 John Daub: I throw it to the floor.
31:47 Jennifer: You have it.
31:48 John Daub: No no no where's the knife.
31:49 Jennifer: I am a lady I'm not going to eat with my hands.
31:54 John Daub: I'll cut your piece off.
31:54 Jennifer: Mais non.
32:02 John Daub: It's like a real. Wild man. Give it to me. You eat it with your hands. Like this.
32:13 Jennifer: I know but that's disgusting. Like a sushi master.
32:17 John Daub: Alright I did it. When you eat sushi don't be prissy. So you can eat it with your hands.
32:22 Jennifer: I wanted to share it.
32:25 John Daub: Mmm.
32:29 Jennifer: There's virtually no meat on it. The sauce is good. You gave it all to me.
32:48 John Daub: Dr. Dark. Just offer it to her. Since you thought of taking it out of McDonald's earlier. That's true. Sorry. When I thought you were a friend. There's nothing wrong with McDonald's. Especially when you are having a. Double quarter pounder. With cheese. This is good isn't it.
33:19 Jennifer: It's very tasty it has a deep taste. I'm trying to eat it. But there's no meat on it anymore. Just sucking the sauce off.
33:26 John Daub: Yeah but that's the best part.
33:29 Jennifer: Really. You're like it takes time. But you enjoy it with alcohol. You're not a real. Alcohol lover. Are you.
33:37 John Daub: Lover. I'm trying to decrease my consumption. Why is that. You look like Charlie. My dog. My chihuahua when he's trying. He has no teeth so when he's trying to eat a bone. He eats it like this. Which is good.
34:02 John Daub: No one's watching this it's okay.
34:04 Jennifer: No. Yeah I thought let me see only 400 people. That's okay. You're safe.
34:07 John Daub: So Jennifer is going to be on an episode on the main channel. In a couple of weeks. On Japanese sandwiches. So you can see her then.
34:20 Jennifer: I hope you kept all the best parts. Of my comments. Very few comments. I tried. So when did you get back. And I mean John. You all noticed that he looks so exhausted.
34:37 John Daub: I'm very tired. Man this is getting worse. So you need some rest. Which one do you want red or white.
34:46 Jennifer: The red one looks yummier. The red one was more cooked than. The white one. I like it when you know it gets a little bit. How do you say it. Split like this. It's hard.
36:00 John Daub: You don't really want to watch us eat. So next time where are we going. We never decided before. You're going to eat that.
36:18 Jennifer: I just wanted to ask. You're going to eat that. Which one do you want. We are dozo. No dozo. I'll take the other one. The chicken is good. You can take the chicken.
36:44 John Daub: It's very sweet.
36:46 Jennifer: This tastes like doner. Like what? It's the Turkish sandwiches. With the meat you know they cut.
37:00 John Daub: Take the chicken. I'm going to have the very poor. Really? Do you want this?
37:17 Jennifer: You're the big one. This year is going to be my lucky year.
37:20 John Daub: Yeah you won. Next time we should see doner. D-O-N-E-R. Yeah. You don't know doner huh.
37:32 Jennifer: Yeah definitely not for it. Thank you. It's just easier to read. Definitely not enough for it. But treat her to a Vermont red wine. Or Brooklyn whiskey.
37:48 John Daub: What is a Vermont red wine. Was it on the list. I don't think so. But do you want something else to drink Jennifer. I will buy you another drink.
37:55 Jennifer: Red wine. Did you want to try girls. Yeah yeah yeah. I need to try this because it's famous. Did you want the wine. Did you want the wine and stuff. No but you said that this is good. I can do what you want.
38:20 John Daub: No but I never tried this so. Are we getting girls is that okay. I'm still working on this. Can I have one of these. It's good. He said it's really good. Jennifer can drink a lot.
38:37 Jennifer: No. I just wanted you to come over here. And tell you so she couldn't hear what I'm saying. You can go back now. You know this is work. I need to know this stuff. Because apparently it's famous right. You agree with me right. Yes I'm having this. So now I can talk about.
38:56 John Daub: Brush. Hold on a second. I didn't have one drop of alcohol. Can you believe this. It was detoxed. I don't believe it. But I had tonkatsu.
39:12 Jennifer: Do you know tonkatsu. Definitely check out her Instagram. If you like food just go to her Instagram. It's all food and dogs. No but I've created a new page. I'm going to focus on food on my page. And Charlie one of my sons. Has his own page now.
39:36 John Daub: So your dog is your son.
39:36 Jennifer: Oui. I have six children. I have a tonkatsu. Wait a minute. One doggy girl. One doggy daughter. One doggy son. Two kitty daughters. You just couldn't stop could you. Two kitty sons. She just couldn't stop. It's just they come to me. The strays and you know. The one in need. So I can't close my door. To you know. The one in need. So. Anyways. Yesterday I had tonkatsu. And oh my god tonkatsu is so good. The deep fried pork. I think Japanese. They do it the best way. Don't you think.
40:30 John Daub: Are you surviving. Are you alive.
40:31 Jennifer: I wasn't listening actually. I was distracted. I could see that you were enjoying your meat. I'll give you half of the chicken. No it's so good eat it.
40:41 John Daub: Now. Beer. I'm so thirsty. I'm so thirsty. They are changing the barrel. And I'm like where is my beer. And like we are changing the barrel.
41:00 Jennifer: I'm so thirsty.
41:00 John Daub: Oh yeah we are changing the keg. What keg. Ah so keg. How do you write that. K E G. G keg.
41:16 John Daub: This is good. This is Japanese beer. With citrus flavor I think. It goes well with the meat. Actually. So this. You want my phone.
41:29 Jennifer: No merci. I'm not going to have this. No merci. Give it to send it to one of your fans.
41:36 John Daub: Next. So this beer is. Sorry could you explain me again. Because I forgot. It's from Holland. From the Netherlands. And you know what. It's not. I don't know if it's that popular in Holland. But Asahi brought it to Japan. On January 4th. So it's. It just debuted here.
42:10 Jennifer: Oh so. It's slightly no. Bonjour les nouveaux. Ah merci. Yay. This is nice.
42:39 John Daub: Oh my god this makes me so happy. Can you drink that. I'm taking a picture first. At the back.
42:39 Jennifer: Ok. I'm still hungry.
42:59 John Daub: Kanpai. Or something like. Sante.
42:59 Jennifer: We're going to end this live stream in about 3 minutes. So that means Jennifer. Has to finish that beer in 3 minutes. Or less.
43:01 John Daub: It's good. It's. So good. Well I like this type. I mean no. It's the first time I drink a beer like that. This is different than the Grolsch that I had in Holland. This is. It tastes like Hoegaarden. Hoegaarden the white beer. It's pretty good. It's pretty mellow I think. It tastes like an unfiltered weasel beer. This is very good.
43:28 Jennifer: It's very good. It's like you're doing something good. To your body when you drink this beer. It's like. She tries to rationalize.
43:42 John Daub: Her alcohol drinking. By saying it's good for your body. That's why she drinks premium stuff. She doesn't get it. But it's ok. I think it's a very. It tastes like a very nourishing. You know. It has lots of nutrients.
44:14 Jennifer: Beer. I don't know how she stays in such good shape.
44:14 John Daub: She drinks like a fish.
44:17 Jennifer: No.
44:17 John Daub: Liar. Basically yeah. She does detox. There are days when she doesn't drink. She's not completely an alcoholic. You got something to say?
44:41 Jennifer: Ten years ago when I was detoxing. It meant no alcohol. Eating only vegetables and fruits. Now when I'm detoxing. It means only that. I am not drinking alcohol.
44:49 John Daub: Well you better drink this one a lot faster. We have to go.
44:57 Jennifer: Yeah I know but you can end this. I can't end this on a full glass. It's not full.
45:01 John Daub: Time that you know. We do the check etc. It will be gone don't worry.
45:08 Jennifer: Really?
45:10 John Daub: You have to eat your meat.
45:13 Jennifer: Yes. You can have two of those. No no I've had them all. You take this one.
45:21 John Daub: Ok. What do you think about the beer.
45:22 Jennifer: It's very good. It's very good. Always give her the last piece.
45:28 John Daub: Always give Jennifer the last piece. Or afterwards she's going to complain about it. I can't believe you ate the last piece. Why wouldn't you give it to a lady. So always give it to Jennifer.
45:53 Jennifer: Really?
45:53 John Daub: I said that before. I made that up. The rumor mill. No but honestly though. It's polite to give Jennifer the last piece. Because. Jennifer is actually a thing. Thank you. Yeah I mean. Who would have thought that people would. You guys should be all of you my managers. And doing my marketing.
46:08 John Daub: Take pictures of food. When you post it on Instagram. Use hashtag feed Jennifer. So I have to go and check it out. People do it. No because now I'm hashtagging this. Because if not. There is one person. Who always would add the coffee. And I would comment with feed Jennifer. So now I put feed Jennifer sometimes. On my own post. Feed Jennifer. But this is thanks to you guys. I hardly eat anything. I'm always feeding Jennifer. What do I eat? There is no feed John hashtag.
46:40 John Daub: You know what. I've been inviting this little mister. Little. Little. You know in France. It's like. We like people. Everything that is pretty is nice. So this is why I say little mister. But that's a good thing. Maybe feed John. Stan gets the hashtag. Maybe feed John. No. Leave me like hanging. Maybe. I've been inviting him to a home party. For two years. He never comes. He can never make it. If you come to a home party.
47:25 Jennifer: You have to go really really far. What?
47:30 John Daub: She lives really really far away. Like train two hours or more. I might as well just take an airplane. And go to France. So that's why I don't go to her parties. I don't go to her parties. Because she lives far. The last train is like 5pm or something. It's pretty far. That's why.
48:00 Jennifer: What do you have to say about that?
48:01 John Daub: Blah blah blah. Your idea of far and mighty. And your far is different. I think anyways. How come you always making the pouty lips?
48:10 Jennifer: Somebody said that. Jennifer is always doing the pouty lips. No no no. I'm starting to notice it too. It's because I'm. It's you.
48:22 John Daub: It's me? So anyways. Jennifer. Josu means you're good. You're gifted. Gifted in something but it's not speaking French.
48:44 John Daub: Let's say that again. My name is. Jennifer. I'm from Bordeaux. My name is John. John. John. John. John. My name is John. And I love. Beer. I am. An alcoholic. I speak enough French to not know what that is.
49:13 Jennifer: I am happy. I am happy. Very good. You look very like.
49:20 John Daub: I get around. You live in Versailles maybe.
49:22 Jennifer: No I live in Marseille. You live in Versailles and I live in Marseille. But Marseille. There are very elegant people in Marseille too.
49:38 John Daub: Are there? It's just that Nelly. Why were we talking about Marseille? Because this man doesn't know where Versailles in Marseille is. That's why. Anyways today this is good because I discovered. I think my favorite beer so far. Seriously. I think this is number one to me now. I love the Kirin Lager beer. But this one. This one.
50:04 John Daub: Remember when I was telling you that she gets distracted really. She forgot what her number one was. And her number one is what is in front of her. Kirin Lager. Lager. Whatever beer or drink is in front of her at the time. That's her number one. I'm just saying. You can go back now.
50:32 Jennifer: I think I'm going to hit this guy. This is so not true. Number one. She can try to hit me. But I'm very quick. She probably wouldn't miss. And anyways how can you hit somebody.
50:46 John Daub: Do you work out Jennifer? Kirin Lager has been my number one since I've been in Japan. I would never drink beer until I came to Japan. But Japanese beer is pretty soft. Not so bitter.
50:57 Jennifer: I want a better. Jennifer can be bitter. She was looking at me. Alright never mind. But this beer. It's different. It has a kind of softness. But it's not sweet. It's mellow. And tasty. So you think this is going to do well in Japan. This beer.
51:18 John Daub: You're almost finished. Alright come. Do you want some? I will finish it while we finish the livestream.
51:37 Jennifer: Oh really? Yeah you're a bit toasted. Very toasted. I'm going back to work. Too bad. I'm going back to work.
51:46 John Daub: I came here for the first time in half a year. He's explaining that. I don't know what's just me. So I think I'm going to handle this thing. He explains that he came here six months ago. And he had a good time. So we came again today. Why are we here? I don't know. So I'm going to pay for the bill.
52:17 John Daub: Why don't you talk to the people? No I don't want to.
52:22 Jennifer: The people love you. Tell them a secret about you.
52:22 John Daub: No. Why do you want to keep on doing this thing?
52:30 Jennifer: Wait. Yes thank you very much. It's kind of you. This is good. I can do this if you keep on sending messages. Then I just have to answer.
52:41 John Daub: Secrets. What secrets? John's secrets. So okay I'm going to handle this thing.
52:50 Jennifer: I'm going to talk. He asked me to talk. So indeed. I'm trying to listen to what he's telling my waiter. I'm trying to listen to what he's telling my waiter. I could give some of his secrets. His secret is that. He's not sleeping at night these days. He keeps on you know doing his videos. And whatever. I don't know. You can see them. Almost. He's explaining how and where we met. And blah blah blah. And blah blah blah. But now I'm going to introduce him to you on YouTube. He has a lot of followers. He is the star. Can you exchange Instagram accounts later?
53:41 John Daub: Yes please. Only in Japan. My channel is this. Only in Japan. I searched it on Google. I don't check it that much. Only in Japan TV. John is the YouTube star.
53:59 Jennifer: I'm always checking Instagram. I'm always checking Instagram. Thank you. Thank you. Was it good? It was really good. It was really good. I highly recommend.
54:16 John Daub: This is nice. John knows that I'm pretty picky. About food but. From the atmosphere. I could tell that it was good. And you said it was good. I don't know why there's nobody. It's never really crowded here. Above here is a mansion where people are living. So a lot of the residents will come down here. But usually it's quite relaxed here. That's one reason. I actually did make a mistake and ended up here. So I'm glad that I did. So for example. Can I take a picture now?
54:49 Jennifer: No. No, you can't take a picture here. It's when you do a video. I was surprised.
55:03 John Daub: Don't worry guys, I'm paying for her. Thanks to you. Sometimes there's a question on my ability to treat my guests. I treat them well. I treat my guests very well. This live streaming is a nice thing. It's not bad.
55:22 John Daub: No, because I mean. You have to finish your meal. No, I was more focusing on my. You have to finish your meal.
55:37 Jennifer: It was delicious. I like this glass too.
55:41 John Daub: It's a pilsner glass. My dad taught me that. He taught me a lot of things. But above all. He taught me a pilsner glass.
55:53 John Daub: Gochisousama deshita. Gochisousama deshita. means thank you for this feast. in Japanese. It's a beautiful expression. Thank you. Gochisousama deshita. Gochisousama deshita.
56:10 Jennifer: Oh boy, that was good.
56:19 John Daub: I mean. The taste of this glass is totally different. It was delicious. It's different from the one in Hoegaarden. It's different. It's different. It's delicious.
56:39 Jennifer: It's a little spicy. You're full. She's full! We did it! The meat is good here. The meat is very good. It's a good selection.
56:50 John Daub: Where are you going on your second day?
56:51 Jennifer: What? I'm going home for work.
56:55 John Daub: I'm going home for work. I'm going home for work. I'm going home for work. It's still French time. Maybe, but it's Friday today. It's okay, I can go home. There's no Hanakin for me.
57:13 Jennifer: It's not Hanakin. Thank you.
57:22 John Daub: Thank you. Please come again. Thank you. See you again. Instagram. Please follow us. Thank you. That's nice.
57:48 Jennifer: It was good. I liked it. It's good because we came early. No customers.
57:50 John Daub: You're talking about the French service. That's the service. Every restaurant in this area. In Japan. The master will come out. He'll walk you to the door. And thank you. In person. Open the door for you. He'll come outside the restaurant. Thank you for it. And then wave until you're well outside the area. They do that at so many restaurants. It's really nice, isn't it?
58:18 Jennifer: Yes. I didn't tip them anything. I didn't tip anything. Because it's weird to do that. Did you ever tip in Japan?
58:26 John Daub: Sometimes, you know, taxi. For example, if it's just. They say it's one meter. So it's the minimum. It's 730 yen. You can tip taxi drivers here?
58:37 Jennifer: I've never done that. What I do is that I give 1000 yen. Like the other day. I had my big luggage. And I said, just keep the change.
58:48 John Daub: I've never done that. Taxi, taxi, they are okay with it. Nobody tips in Japan. So if you do try to tip. People just look at you confused. Yeah, but taxi drivers. Why do you think I'm poor? Why would you give me the extra money? You think I'm poor? I'm not poor. It's like you're destroying their honor. Honestly, people are confused when you try to tip them in Japan. But taxi drivers, they are okay with it. They are really old. I think some of them don't know where they are. I've had taxi drivers completely lost. Even though there's a navigation system. Because they don't know how to use the computer. So they are worse than me at taxi. Speaking of taxi drivers. This one right there. Sorry, we're not talking about your taxi. We're talking about other taxis.
59:35 John Daub: Here's the station. It's this way. So I fed Jennifer. Jennifer has been fed. Are you. Are you full?
59:45 Jennifer: Yes I am. Can you eat more? No, I'll go home and just have tea. And maybe I'm going to be a zombie in front of the TV. On Friday there are good dramas on TV.
59:58 John Daub: Oh there are? I'm going to work. I'll be editing. That's another reason why I look like a zombie. I'm done with editing. There's a new episode on the Only Japan main channel. Coming tomorrow. I believe so. I'm confirming it. Sometimes they have to be confirmed. The information has to be correct. I'm just confirming it now. It's a hard job I think what you're doing.
60:30 Jennifer: It's very hard. You do it because. If you did not really like it. You wouldn't do it I think.
60:34 John Daub: Well that's true. That's a really hard job. I couldn't do it. Jeff has been telling me to do what he does. For two years. Takoyaki, takoyaki. No, no, no, last chance? No?
60:48 Jennifer: It's okay. I'm full, I am that full.
60:49 John Daub: Alright so that was the Jimbocho experience. I hope you enjoyed it. I'll put a link to the restaurant. Because I should thank them for letting me stream there. Right.
61:00 Jennifer: We didn't really ask him. But he seemed to get the point.
61:02 John Daub: No but the thing is. You know when I was doing my Instagram short live. I said sorry. I'm live streaming. Is that okay? And he said yes so I think you're okay. In Japan, Tokyo especially. You have to ask in advance. Or people get angry. They think it's rude. And it is in a way. But you asked.
61:27 Jennifer: Yes I did.
61:27 John Daub: Okay good for you. So we're gonna go down to the subway.
61:39 Jennifer: How long should I keep this live stream going?
61:39 John Daub: I think I'm going to roll down the stairs. What line are you taking home?
62:00 John Daub: You don't have to sit. I think I've walked in. I was sitting here. I don't know exactly. When we're going home. This is what it looks like to go home. This is. This is what a lot of the people don't see. Us when we have to go home. This is my going home phase. This is before the rush hour. The rush hour. It starts now.
62:28 Jennifer: I wanted to leave before. To avoid it. Because everyone has influenza here. I'm saying goodbye to you right here. Give me the french thing.
62:36 John Daub: Oh wait I have something for you.
62:42 Jennifer: Yes yes yes.
62:43 John Daub: She knows what it is. I got it. I developed a double chin. In the United States. From eating everything with butter and cheese.
62:53 John Daub: You know what it is?
62:56 Jennifer: I don't even know what it is.
62:58 John Daub: It's a Trader Joe's. There you go. Yes.
63:03 Jennifer: This is macadamia and almond. With rosemary. I didn't even order it. But John was like, I'm going to Trader Joe's.
63:21 John Daub: Best seller.
63:23 Jennifer: Nice to see you. We'll see you again.
63:29 John Daub: Don't work too hard.
63:30 Jennifer: I will.
63:44 John Daub: That's what it's like to say goodbye. To Jennifer. The french thing is hard. You never know. Do you start on the left side or the right side. But it's polite. In Japan we just bow. Sometimes they'll give you a hug. It just depends.
64:02 John Daub: This is rush hour. It's not a good thing to live stream this. I'm going to say goodbye after I enter the subway.
64:14 John Daub: I'm still using. My credit card.
64:31 John Daub: Alright. Thank you. Thanks for joining us. See you next time.