00:05 John Daub: That looks so good. Wait, try this. Wait, wait, wait. What is this? Do I have to wait? This is a sakura beer at Schmatz in Kichijoji. Let me see this sakura. This is crazy. Well, the purple one is not sakura. No, that's not sakura. That is a real sakura blossom. Yeah, I'm sure. But they have a seasonal beer here. And right now it's cherry blossom season, so this is the sakura beer. So that's what I'm starting with. Yeah, and I have my beer here. Let's do a kanpai real fast. Alright, kanpai.

00:43 Peter von Gomm: So here's Amigo.

00:44 John Daub: Amigo in German. I don't know. What is your German friend? How do you say friend in... I don't know. We're asking them how you say friend in German. I'm sure somebody knows there. Somebody watching. How do you say friend in German? How do you say friend in German? No idea. But to start off this live stream, hi, I'm John. This is Peter. We're in Schmatz. We're in Kichijoji. Cheers again. Kanpai to all of you too. If you clink, you drink. That's true story.

01:24 Peter von Gomm: Oh man, that's good.

01:28 John Daub: Ein friend. Ein friend. Ein friend. Ein friend. Okay. Yes, my ein friends. So we're in Schmatz. I put a link in the description. So you can definitely check it out. This restaurant has a really unique story. And, you know, German food is not exactly Japanese per se. But in a way, it kind of is. And it's based on the story, I think. Two German guys who came here about five years ago. I might get the story wrong. Which is in Central Tokyo. And the sausages that they served were so popular. It was always sold out. From that grew this idea of a restaurant. And this idea of Schmatz, which is now... I guess this year they'll have 20 shops.

02:23 Peter von Gomm: Right. By the end of the year, they're opening one every... I said month? One a month. One a month. One a month just about. And the expansion is incredible.

02:31 John Daub: But what makes this Japanese is, number one, it started here in Japan. And all of the food here, he said it was like 90% or 99%. Sourced locally. Yeah, it's sourced locally in Japan. Except for the mustard. Right, right. Mustard's sort of hard to do. So they've got... What do you say? Constantly at least five of their original beers that are brewed here in Japan in Kawasaki, which is just outside of Tokyo. Right, Kawasaki. But they have a total of ten, but they're rotating them. And various beers are named after their different branches. So there's like one Kanda, the Kanda Ale or whatever. But we're gonna try a bunch of these folks. We're gonna be trying a lot. And for the next couple of hours, we're gonna be streaming three times. Thank you very much. We're gonna be streaming three times right now in the Kichijoji Schmatz. Then Peter and I are gonna go to the park and take a look at the sakura. Kichijoji is famous for having the sakura. Then we're gonna go to one other Schmatz restaurant in Shinjuku. And we're gonna try a more traditional menu. But with a Japanese infusion, a Japanese theme to it, which is pretty cool. This food looks incredible. Right? That's what we're gonna start with.

03:48 Peter von Gomm: You were complaining to me how hungry you are. I am hungry. When are we gonna start and eat?

03:53 John Daub: When we work on JD time, we're usually behind schedule. This is what we would call a sausage fest because we will be eating sausages real soon.

04:05 Peter von Gomm: It's a festival of sausages, my friend.

04:07 John Daub: We're not wearing lederhosen, by the way.

04:09 Peter von Gomm: No, no lederhosen.

04:10 John Daub: And I wanna give you a little quick look around. You can see the interior of the restaurant is very modern. It's not like an overly powering German-looking restaurant. I mean, you're von Gomm, so you have some German in you.

04:25 Peter von Gomm: No, it's... It's Ja. Nein.

04:29 John Daub: And I'm also... My last name is Daub, which is German. So my great-grandfather used to live in Heidelberg. So I have kind of... Yeah, Heidelberg. So I have a sort of a percentage of German in me. And he emigrated from Heidelberg to the United States in like 1910. And since then, you know, that's the American story, right? People are emigrating. And now, we're here. This is what we're starting with. Flower Garden Charcuterie... That sounds French. Charcuterie Board. Okay? Oh, this is what we have now. Yeah, this is how it works. They told me. We get a hammer. It's like Donkey Kong. There's something inside there. That's different.

05:09 Peter von Gomm: Wait, wait, wait. What do you got there? Hey, buddy. I didn't do it, okay? It wasn't... It wasn't me. It was somebody else.

05:16 John Daub: Alright. So what we do... Violence is not acceptable. What we do is you're supposed to smack this with the hammer. Okay. And it breaks the bread and biscuit or whatever it is. There's kind of a hard... Can you hear that? Oh, yeah, yeah. That's a... So that's like a cracker or something? Yeah. And you use the hammer to break it up. Yeah. And then you indulge. But I asked him, I'm so afraid that this meat's gonna go flying everywhere. Don't you think?

05:42 Peter von Gomm: I would hope not, but... Let's try it. Actually, maybe I would hope so. Because I think it would be pretty cool to have meat flying at us in different directions.

05:52 John Daub: So Peter is gonna give this... Are you gonna whack it or should I whack it?

05:55 Peter von Gomm: I'm not very good at whacking. I'll let you whack.

06:00 John Daub: I'm awesome at whacking. You do the honors. Okay, hold on. If you're gonna whack, I wanna get it real... I wanna get zoom in on it, okay? Go ahead and whack it. Do it, do it, dude, do it. Here we go. Three, two, one. Oh!

06:14 Peter von Gomm: Wow. It didn't go flying that bad. It's hollow. The meat kept it... That's not what I was expecting. No, no.

06:23 John Daub: So let's whack it again. Whack and whack. I'm gonna whack again. Here comes the whack. Okay, so you're just breaking up this... It's like a cracker. It's a round cracker. Yeah. And... Oops, sorry. You lost one here. Interesting. Do you eat this with your hands? I guess. Let's get... We got a couple... dishes here. First of all, before we start eating what we just whacked... Yeah? How's your beer?

06:52 Peter von Gomm: It's good. It's good. It's sweet. They put in some sakura-flavored cordial inside. Yeah.

07:01 John Daub: And so it's a beer... It's more of a... It's a little bit sweet. And I'm not big on sweet beers, but I wanted to try it because it's...

07:06 Peter von Gomm: But you're such a sweet guy. Well, I am.

07:12 John Daub: I saw that. I saw that. So did they, I'm sure. Yeah. So we've whacked it and we've got a lot of condiments. On the side here we have what looks like pickles and what do we got here? Cranberries. Cranberries. Oh, that looks so good. This is the sauerkraut. Can you see the sauerkraut? Yes. Yeah, yeah, yeah. Pickled stuff. Wonderful. I like the cranberries. It looks good. Let's try a little bit. Let's try a little bit. Let's try it all. What do you mean? I guess you just use your hands. Why not? The beer that I have... Hold on a second.

07:46 John Daub: So Peter, we're gonna give you a full review on this amazing food and it's gonna be a little bit of a second. But the beer that I have... Now Schmatz makes, as Peter told you, several kinds of beers and this particular Pilsner is only made here at this shop. The Kichijoji shop has... This is the Kichijoji Pilsner and they brew this just across the river in Kanagawa so everything is locally sourced. I like that about this. There's a logo. And yeah, we really want to promote this place because I love the story. So those of you who are joining us right now... Oh, you got the food. I'm gonna try it. We'll be telling you the story over again. It's because it's pretty cool.

08:21 Peter von Gomm: Alright, Peter. Let it rip. So this is the cracker, cranberries, and the prosciutto ham. Alright, let's try it.

08:30 John Daub: Wow. Didn't look very attractive, my friend. I'm just saying from a camera point of view.

08:47 Peter von Gomm: Really tasty. Great, great cranberries. A little bit of sweetness to it. Yeah. And the cranberries are bitter, so... It's a little bit sour. Okay. But what a fun, like, date place, right?

09:00 John Daub: Yeah. It's so interactive. Yeah. With your hands, breaking this up. And we're just getting started, folks. But I'm here with John.

09:08 Peter von Gomm: It'd be nice to be on a date.

09:11 John Daub: Twice. Deal with it, dude. Just a couple of guys, you know. Yeah. Out here in the country. This is the salami, I guess.

09:25 Peter von Gomm: Oh, so you just put the sauerkraut on there? Yeah. So you scoop it on with your hands. Can you eat the flour?

09:38 John Daub: Here, eat this little black thing here, John. Put that on here. See what that is all about. Put it on there. Is that a huckleberry?

09:53 Peter von Gomm: What's this called, this dish? It's called, My Mouth Is On Fire. That was a peppercorn, ladies and gentlemen. Let's see how he reacts.

10:05 John Daub: That was not a pep... That was a peppercorn, wasn't it? It's okay. I'm used to spicy foods.

10:19 Peter von Gomm: Is there... Where's the menu? Do you have the little menu, this square menu?

10:25 John Daub: No, they want the food. Right there. This one here. So I'm going to show you the menu because Peter forgot what we ordered. Alright, here we go. This is what we... Oh, it looks exactly the same as it does on the menu. This is the Flower Garden Charcuterie Board.

10:46 Peter von Gomm: Well, how do you pronounce it? Well, I can't see how you spell it. You're the voice artist. You better not make a mistake. Flo-er... Flo-er? No, flour. Flour. Flour Garden. Garden. Charcuterie Board. Charcuterie. Charcuterie. Thank you. Parthenia. Thank you.

11:11 John Daub: We had Parthenia and a couple other people correcting. I'm not very good with other languages. I remember at Costco... I knew you were thinking of that. At Costco during a stream, I pronounced... Gnocchi. Gnocchi. I pronounced gnocchi and the internet went on fire. Apparently, the country of Italy did not take... was not happy about that. Yeah, the Italian embassy actually closed here in Tokyo. The Italian embassy contacted me and said I was banned from Italy for my gross, awful language skills.

11:47 Peter von Gomm: How was your beer, by the way? It's very good. As I was saying to everybody, this is only... this is brewed in Kawasaki, but it's only available here at the Kichijoji chain. This is a Pilsner. It's a Pilsner.

11:56 John Daub: So which one did you get? Oh, this one here? Kichijoji Pilsner. Okay. So I see. Hold that menu up. Let's take a look. Now, they have this on the website, but it's so much better when you see the menu in person. This is the Schmatz original. And I want to ask you what Schmatz means, Mr. German last name American guy.

12:17 Peter von Gomm: Right. This is Kichijoji Pilsner. This is this one. Oh, it says it here in English, too. I was reading here. It's 4.8% alcohol. It's bitter. And, oh, they even have the IBU, which is pretty cool. What is it? 19 IBU. And it's a gold color. But it has a fruity taste. Kind of like a fine wine. I don't think we need it. It's pretty bright. Yeah. The other beer, I want to try that. Gosh, look at this. This is the Berg Bomb. And this one is 5% alcohol with an IBU of 26. Whoa. Gold. So they got, all of these are made like craft beers here in this area. So it's pretty cool.

13:00 John Daub: We're going to need more food to wash. Oh, yeah. We're going to need more food for all of us. Thank you, mix. We're going to need all this beer that we have to wash down the food. Does that make sense?

13:07 Peter von Gomm: That makes perfect sense. You know what I'm saying. You don't want to go on with this. We need more food. I know what you mean. We got lots of beer available. This is very cool.

13:11 John Daub: We're getting hellos from all over the world. Where are you all watching from? We got hello from Russia. Why don't you chime in and leave us a note where you're streaming, where you're watching the stream from because it's pretty cool. From Kyoto. Wow. Check it out. Do you have anybody from Germany? Sweeney bus. Is that Sweeney bus? Yeah, from California, Vancouver, Canada. From the internet. Colorado. Philippines, Germany, Kansas, Massachusetts, Sweden, Los Angeles, New York, India, West Siberia. I don't know. Really? From West Siberia. Finland. UAE. That's part of my heritage. Very cool. Hawaii. My grandfather was from Transylvania. India. Minneapolis. Look at that. New York. We got the whole world in here. Thanks. Toronto, Tennessee. I could keep going and going. Malaysia. I was just there last year. Texas. The swamp. We've got some... Nobody's written in the planet of Uranus yet. USA, Michigan. Florida. Zambia. Zambia. Earth. Hey, we're in the same place. Sweet.

14:16 Peter von Gomm: So I'm ready to try a different beer. Did you finish that?

14:21 John Daub: No, it's just... Can I try this? Yeah, sure, sure, sure. Wait, wait, wait. I just started with something sweet. You have to eat the flower. You can't let the flower go to waste. It's nature. It's mother nature.

14:35 Peter von Gomm: And you must not eat it. You're so delicate, John.

14:37 John Daub: No, the flower's what's delicate. Smash the like... You know what? Wait, wait, wait. Don't eat it. If you want Peter to eat it, smash the like button right now.

14:47 Peter von Gomm: Massage it gently. Imagine you're in a yoga room. Alright, we got 107 likes. If we can make it to 115, Peter will... Oh, we got to 130 right away. Alright, Peter, you better eat it. We got enough likes.

14:58 John Daub: I'm gonna dip it in the beer first. No, that's my beer, dude. I know.

15:04 Peter von Gomm: Is that your evil laugh? Mwahaha. I should not have eaten this. What's the blowback? Give us a full report. It's kind of gamey in a garden sense. Which is good. Well, I prefer to eat this. Should I eat the other flower? The purple one? Yeah. Alright, I'm gonna go for it. We're gonna eat the purple flower. I'm sure it tastes like grapes. Why do I don't believe you? Oh, look, and they have other little things. Alright, so here, we're gonna eat this flower. Here we go. Wait, you can't eat it, right? The flower? How is it? I've had better flowers than one. Slightly sweet with a hint of beer, which could be because it was in beer. Yeah. But I like this here. They put... Let me just show you really quick. They put little cherry blossoms in the beer. Mm-hmm. And that gives it kind of a sweet taste to it, right? Yeah. Yeah, I like this. Yeah, it's nice. It's a nice, uh, it's a nice seasonal beer. Yeah. Or drink.

16:24 John Daub: It's, like I said, they've got a sakura cordial they put in. It's a little bit sweet. Let's try some of the...

16:26 Peter von Gomm: Sorry to interrupt you, my friend. Yeah. Let's order some of the sausages. You wanna look at the menu? Yeah, yeah, yeah.

16:30 John Daub: Yeah. So we're gonna order some more off of the menu. That's gonna take a little bit of time. But guess what? Oh, yeah. We're not gonna have any dead time with this livestream. Check out what I got over here. Boom. Just a preview. Just a preview. Just a preview. Okay. Oh, and that's like a sakura sauce that you pour over the top of it. Oh, brother! We're getting cherry blossom German food, and this is pretty cool. And it's all made right here.

16:57 Peter von Gomm: Peter, let's get the menu out. We're gonna order something. Let me try the next beer here. We're just gonna have another beer here. And I'm gonna try... You know what? They're famous for having sausages. And we come here for the sausages. We're gonna have some sausages, okay?

17:15 John Daub: So you're gonna have some beer and sausages.

17:17 Peter von Gomm: Excuse me. Can I have some? Peter's ordering in Japanese. Okay. What size is that? It's the normal size. It's smaller. It's the normal size. It's the normal size. Thank you. Do you have any sausage recommendations? I'd like to try some sausages. The popular one is this one. It's called the Japanese sausage. It's a new one. A plate of three sausages. This one? Yeah. Let's do that. I think we should do that. Please. What's on it? Does it have like a sauerkraut? Or just mustard? Just the sauerkraut and mustard. Okay, then I'll take that. Thank you. You can speak English, right? A little English. Thank you. Thank you.

18:18 John Daub: I put her on the spot. Sorry about that.

18:22 Peter von Gomm: JD is good at doing that. Putting people on the spot. I'm not quite as good with ladies. I get all nervous.

18:30 John Daub: Well, a couple of these schmatz nomimonos. I think he might have a loose tongue. JD. Let's put this in. What else we got here? So, I like this. I'm going to try it with the cranberry this time. I love sauerkraut.

18:51 Peter von Gomm: So, the beers here are very affordable. Right? The beer, it's like 650 milliliters size. Is that right? 650? Or 350 maybe? 350. But the price is like 650 yen. That's cheap, right? That's cheap. That's the normal size? Wow! Is there a bigger size? Yes. Thank you.

19:23 John Daub: This is the normal size. Why did you get the small one?

19:24 Peter von Gomm: Well, because we've got lots to go through. And we're doing the other stream later. I've got to, you know.

19:31 John Daub: Yeah, I know, but I also know that people watching want to see you get totally wasted. Look at Rich here. Rich here. Wish I could drop in. Rich, we would love to see you, my friend. If you're in the area, come to Schmatz right now. Actually, that would be pretty fun. And you're in the area of Kichijoji. Stop by right now and we will buy you a beer. We will. Sorry, let me just check here. Is that mouse in your pocket again? The weed? What's the weed? I will buy you a beer. It will bite harder. It will bite harder next time. Because we like you out there. We do.

20:14 Peter von Gomm: Cheers. Cheers, big ears.

20:20 John Daub: Which one should I go for? Mmm. Oh, man. This one's really good. Which one is that? This is the... Oh, man. That's got a really nice... Can I try it? You didn't put any backwash in there. Do you have to put your mouth on it? I can do it. In India, when we drink water, we don't actually touch the lip of the bottle. We go like this and it flows into our mouth without touching it. I can try that. You can do that with your beer. I don't think it will work.

20:55 Peter von Gomm: So I had the... Oh, wow. This is so good. Right? It's not too hoppy. What is this? This is the Fernweh. You've got to get this one. This is so good. It's really good. It has a really nice finish. It's a little bit of a hoppy bite, but not overly hoppy. It's the Fernweh for people who can't read the katakana. And this is a pale ale. Oh, that's good. It's got a little hoppy to it. Happiness to it. But not too... I don't like really hoppy beers.

21:21 John Daub: I'm hoppy, but I'm not that hoppy. So this one is... I just got that. Happy hoppy. Happy hoppy. You're quick.

21:34 Peter von Gomm: I try. Thank you. I got the normal size. This is the large. Take me to your liter.

21:51 John Daub: Well, you should have ordered that one. You know what? You have to make us a promise, okay? Yeah. You're going to drink that at Shinjuku at 5pm when we do the next live stream. A liter size? Yes. You've got to make the promise. Do it. I have... Do it. I've got stuff in the morning. No, no, no. Do it. Do it. Do it. You're going to drink the liter size. What's the beer of choice? Whatever you want. I'm getting shaky already just thinking about that. You can drink any beer that you want. You just have to drink a liter of it. You have to say yes. Just do it. Do it now. Do it now. Say yes.

22:19 Peter von Gomm: What kind of super chats are coming in? Nobody's super chats. A couple people. Don't do it for the money. Do it for you. Do it for yourself. Do it because you love yourself. A liter of beer? Yes. Homie, that's going to put me six feet under. You're taking a dirt nap under the soccer field. Well, we can go deeper if you want. Alright, I'll do it. That's a problem. Do it. Okay, good, good. We got them. We got them.

22:40 John Daub: Tune in for the second live stream. We're going to be doing it at 5pm Japan time. About 5pm. I'll make the stream in advance, but we're going to keep this going. This is an all-day thing, everybody. We're going to have Peter. He's going to take down a liter. You know what? I'm going to take down a liter. I might get one too. No, I'm going to get one too. I'll get one too. How's that?

23:00 Peter von Gomm: Alright. I will match your commitment. We'll take down our liter together. No, no. I will match his commitment and exceed it because that's the kind of man I am. I exceed expectations. I will exceed my commitment.

23:11 John Daub: Alright, we still got a bunch of food to go to. So, I've ordered the sausages. Here's your beer, my friend. Let's take a look here. They've also got beer cocktails.

23:23 Peter von Gomm: Oh yeah, I saw that. Radler, which is lemon soda. Lemon soda and the natal pills. Uh, Athensaft? Erdinger and banana juice. Oh wow. This is some unique stuff. I guess you don't have... Can you drink a liter of that? I'm not sure. I might need to stick with something in its pure form.

23:48 John Daub: Oh, come on. Do it. Water. Can you drink a liter of water then?

23:52 Peter von Gomm: Yeah. That's too easy. Berliner Weisse. Wow, there's lots of good stuff.

24:04 John Daub: Anyhow, let's get back to the food. Back to the food, everybody. Let's get back to the food. So, this one looks like we've done some pretty good damage to it. We can take this down. And the sausage is gonna come and we have a... I gave you a quick preview of what's over here. It's pretty good. So you want to stay tuned for that one. I'm just gonna go... I'm gonna put a raw dog in here and figure these pickles. Very good.

24:35 Peter von Gomm: And for Peter, more flowers for you, my friend.

24:40 John Daub: Oh, you're so romantic. Yeah, I think I'll pass on that. But I think I will get more of the cranberry. I'm gonna do the whole thing. I'm gonna make like a German smorgasbord of flavors. Make a sandwich. We got the sauerkraut. Thank you, Andy. Cranberry. Thank you, Jim, as well.

25:02 Peter von Gomm: And I appreciate Jim and Nosh. Our moderators are Jim and Nosh. I really appreciate them coming in. And Jim, thank you for the super chat. You do more for this channel than I think I do, but I really appreciate you. He's watching in Tacoma, Washington and from Tokyo. Jim out there is moderating Peter, so thank you very much for that.

25:25 John Daub: Thank you. Thank you, Jim. So cheers to Jim. And to Nosh and to all you guys. You're all great. Yeah. You do a little cheers action. Alright, here goes another one. Boom. Let me get a close-up. You can kind of see what's going on in there. We got some cranberry and sauerkraut. It's on this crispy kind of biscuit. It's all made here. And some prosciutto ham on the top. Thank you very much. Yeah. Right. You know, that we're good friends here. It's pretty good. Pretty, pretty good. Oh, did you put the cranberries in there?

26:10 Peter von Gomm: Yeah. We have to move on to the next one. This is for you, Jim. We're going to eat this one for Jim.

26:31 John Daub: So in case you missed it at the beginning, I want to show them the picture of the meal, the dish we ordered. I can't talk in too long. I'm just chewing. We ordered this one. This one here. Oh, this is the progression chart. Yeah. Okay. So we ordered that. And it comes with this hammer. And you smack it. You smack it and it's hollow in the middle. The correct term is whack. Whack it, whatever. It breaks it apart and then you eat it with your hands. So it's kind of, like I said, it's a very... It's a very... It's fun. Yeah. What do you call it? Interactive.

27:10 Peter von Gomm: It's an interactive restaurant. So great date spot.

27:14 John Daub: It is. Those kinds of dates are perfect. I'm actually, you know what? I don't think I'd come here for it with just a date. With the boys and just drink and eat. Why?

27:26 Peter von Gomm: I don't know. I think for me. Because, you know, I think the girls like, are there a lot of beer drinking women out there?

27:36 John Daub: Oh, oh. Oh, there are sausages in here. Mmm. Whoa.

27:44 Peter von Gomm: Too hot? So what are they like? Oh. And taste. Half is okay. Smoked is okay. Mmm. The first one is cheese, cheese sausage, herb, smoked. Smoked. Cheese, herb, smoked. Excellent. And the rest are mustard. Cheese, herb, smoked. Cheese, herb, smoked. Oh my. Cheese, herb, smoked. Stop it. Stop it. Oh my. Where are we going to start? Cheese, smoked, herb. Okay. So we'll get to that later. Nothing goes to waste. Hmm.

28:27 John Daub: Silky C gave you a super chat to take down that liter. He's crazy. So Eric, thank you. And Michael as well. Thank you very much. And Andy. Except for the medical attention I'll need after. Yeah. And Andy, that last chug I think you saw in the background, that was for you, my friend. So thank you. I do see the comments that are coming in. But we're very focused on eating and drinking right now. And we're going to smash that liter.

28:53 Peter von Gomm: Are you serious? You're going to take down the liter? Well, I'm a man of my word.

28:59 John Daub: He is a man of his word. Okay, here we go. The sausage. Well, you really know how to handle handle a sausage there. Look at that. Oh, look how it's so juicy. Look at that. Which one is that? Hold it up to the camera. Not that close. A little bit closer. A little bit closer. Hold it up. Hold it up. Hold it up. Look at it. Look at it. It's on the spit. Yeah, that's a nice shot. Hold there for a second. It glistens in the light. Okay, you're too close. Just eat it. Eat it now.

29:44 Peter von Gomm: How is it? Keep going. Rap song. That's not rap music. Rap is what you come to Schmatz for, ladies and gentlemen. Oh, it's that good? Oh my god. You're not just saying that because... No, well, it's no surprise. They started by... These are big. With their explosive growth of their sausage.

30:22 John Daub: Ladies and gentlemen, we have a winner. We have a wiener. We have a wiener. Let's give this a try, because I want to give this... Schmatz is well known for having the sausages, and I want to give it a thorough review of the taste. Oh, man. Is it that good? Yes, it's very, very good.

30:42 Peter von Gomm: Which one is this one? This is the smoked? Cheese, herb, smoked. Oh my. Okay, so this is the herb. This is the herb? Cheese, herb, smoked. This is smoked. Cheese, herb, smoked. This is the cheese. Okay, a little mustard. Yeah, put the mustard on there. There you are. Put that dog in your mouth. Really? Come on. That's good. Right? Cheesy. I didn't mind the cheese so much on it. I think I got the taste of the cheese. Try the center. It's also really, it has a really great crunchiness to it, right? Good texture. Yeah, the texture is fantastic.

31:28 John Daub: Now, in Japan, it may sound strange, but wieners, which are little hot dogs, are very, very popular here. They're little hot dogs definitely European influenced, because some of them are red. And when I think of red hot dogs, I think of Denmark. I've been to Copenhagen about, I don't know, like ten times. I have friends who live in Copenhagen, so I'd go there and I'd drink the Gammel Dansk and the elephant beer and all the good stuff. But the other thing was the red hot dogs. Actually, the color is red? Yeah. You don't know. You've never been to Denmark? Not the skin on it, you peel it off? Yeah, just red. You've never been to Denmark? No, I've never been to Denmark. Denmark has these red hot dogs, and it's just bizarrely interesting. But the texture of it is also very good. But this is divine. Right? Yeah. This is the best sausage I've ever had. Oh, stop it. I'm serious. I eat sausage. Are we still talking about sausages? Yeah. And I love sausage. And this is, I think, the best I've had. It's just fantastic.

32:30 Peter von Gomm: Peter loves sausage, for the record. And that's just, we just got the sausage. And the cheese one. Next we got herb. And then smoked. Oh, okay. Cut the herbs. This is so good. I love the length, actually. I like the fact that it's... You know, the thing with the Japanese wieners is that they're too small. But here... What are you laughing at? I'm being honest here. I never get a long one. I'm just teary because this sausage is so good. I never... Oh, you're cutting it up for... Thanks, Mom. A bit. Wow. A little mustard there. Alright, this is for you guys out there. I know you can't be here. And if you are in the area, come and meet us at Schmatz Kichijoji right now. But for those of you who aren't, this is for you. A little mustard action. It's herbs. Peter's gonna take one down. Alright, put it in your mouth. Chew. Report. This is the herb one, right? Yes. Full report. Okay. Not too herby. Is that a word? It is now. Herby, yeah. It's not too herby or herby. What is the... I'm trying not to smack my lips because somebody watching the other day got all butt hurt. I can't stand that lip smacking sound you did. I can't stand it either. That was probably me. Incognito. So I won't smack my lips. Oh, it's good. Right? It's good. How do you smack your lips silently? You can't. Silently. If you're gonna smack it, smack it full out. Go all out. Right. Who cares if one person gets butt hurt? So, this has basil? Is that the herb you're tasting? I think it has basil. Basil? It's very good. Right? So far I think I like the cheese one better. But it's equally as tasty. Very good. Oh, and that sauerkraut is very good. Oh, man. This is very good. I'm impressed.

34:37 John Daub: Order the sausage when you come here, not if. Get the sausages. Oh, man. Get the sausages. I like the seasonal food, but get the sausages.

34:47 Peter von Gomm: Yeah. Alright, we're gonna have to make, we're gonna have to do a little, uh, Alright, so cut that one. real quickly. Which one is this? This is the smoked one. Alright. We're going smoked, everybody. Here we go. Sonja's in the house. Thank you, Sonja. We're gonna eat one for Sonja here. Thank you, sausage. No, Sonja. You said, thank you, sausage. We're gonna eat one for Sonja. Wait. Something like that. This is the smoked. If I cover my mouth and smack my lips, is that okay? Hold on a second. We're gonna do it in golf talk. Peter's on the green. He's now put the sausage in his mouth. Is it a hole in one? Or is it an eagle? Is he flying? He looks like it's an eagle. Looks like it's an eagle, folks. It's in the air. The ball is now coming to the cup. It's closing in on it. This could be for the tournament and the green jacket. Peter. It's a hit. No, no. That's the wrong sport, dude. Uh, it's a hole in one. That's right. Good. But I'm more like an eagle because you're flying facially like an eagle. Like a birdie. No, no, no. It's an eagle. To the stream. Okay. I like a... It's a subtle smoked flavor. Which one is the best one now? The cheese. I like the cheese. Hands down, the cheese one. Hold on. Smoked. It really depends on the beer that you're drinking. The cheese is good. I almost forgot. Do not forget. Gotta wash that down. The beer is good, but the cheese one on its own is really good, but the smoked one goes really good with the PA, I think. The pale ale. And the herb one goes good with the sweeter beers. So I think depends on the beer. That's just me.

36:46 John Daub: What's it like being you?

36:46 Peter von Gomm: It's not easy. It's not easy. Gotta live with this every day.

36:54 John Daub: Yep. I think everybody watching would agree. The comments just froze. What happened? Oh, okay. There they are. You did a big one for me, Dom. That was... I think Sonja said that. Thank you, Sonja. Sonja is on the chats often. Sonja, where are you from? Sonja, chat in right now. Where you from? Let us know. You wanna know? This is really good. I'm extremely happy. Hello. Hello from Holland. Hi. Hi, everybody. We got a lip smacker. An anti-lip smacker here. I hate smacking, but for some reason I don't mind when John does it. I think it's because he just seems like he's really enjoying it.

37:35 John Daub: Well, anybody who smacks their lips is enjoying it, aren't they? You're not authentic, dude. The internet has spoken. Can you teach me how to smack my lips so people don't get offended? Maybe off camera. Hey, Linda. Sonja's from... Sonja's from Mexico. Okay. That's what I thought. Yeah, I... I almost thought it. I'm a subscriber to Sonja's Instagram. So... I like Sonja. Sonja's cool.

38:01 Peter von Gomm: Here we go. So we've got the... We've got this done. The sausages are down. We've got the seasonal... We haven't tried the pickle.

38:06 John Daub: Try the pickle. These are probably very light and refreshing. And the last thing we're gonna do... I was right. Light and refreshing.

38:16 Peter von Gomm: Right. Sonja is from Mexico. We love Sonja. The last food is standing. It's in front of me. And I'm looking at it with some disdain because... You know, I could probably use a little bit more sausage before hitting it, but yeah, we're going to go. We're gonna go deep. This is... What are you laughing at? It's not funny. How do you... Yeah, it is a shame. We would... We would love to have Jennifer here, but... Next time we're gonna have Jennifer here to share the sausages with Jennifer. What is so funny? Nothing. I was really enjoying myself. Schmatz makes me smile.

38:54 John Daub: What does schmatz mean? Okay, schmatz is a German word. And it's kind of like a tender kiss that you would give to like your Aunt Sally. Alright. But it's also an onomatopoeia. Right. Schmatz is like... Schmatz. Schmatz is weekend. And we're coming into the weekend right now. Schmatz is an onomatopoeia for the crunch sound, like the... Right, it's also... There's a few different meanings for it. Yeah, there's a few meanings for it. It's also the munching sound. Yeah. It's the munching sound. Schmatz. Schmatz. Schmatz. No. Schmatz. Schmatz. Schmatz. If you make a mistake and you correct yourself, you never forget it. Schmatz. That's right. You got it. See? Very good. Little narration, voice artist. That's how you practice. I'm a stickler for pronunciation.

39:54 Peter von Gomm: Alright. You have asked for it and you've gotten it. What's that?

39:57 John Daub: It's dessert time, my friend. Oh. Pull it over. Grab it. Pull it over. This is the police. No, no, no, no. The food police. Pull over. No, no, no. Pull this over to the main table. I have a little light set up here, so we have a little bit more brightness and less shadows.

40:18 Peter von Gomm: Peter's going for it. By the way, let me show off my shirt. See that? Do it. Isn't that cool? What, are you butchering a small cow or something? What's with the blood stain? It's my Hinomaru. Oh, Hinomaru for this. That's the flag of Japan on your chest. Right. I made that myself. I spray painted it. Are you serious?

40:44 John Daub: Yeah. That's pretty cool. A couple years ago, we went to the couple years ago, we went to that YouTube party. Oh, yeah, yeah. And the color theme for the party was black, red, and white. Yeah. Simon and Martina came. Yeah. And yeah, I didn't have anything red, so I was like, hmm. So you made your own. I got a cheap shirt, H&M, spray painted a circle. Thank goodness this was before Barney, right? No, no, no. This is post-Barney. Post-Barney? What do you mean? What do you mean before Barney? I don't know. Alright, stop the presses. So what are we looking at here?

41:21 Peter von Gomm: This is... Let's ask. Excuse me. Could you explain a little bit? What is this? This is cherry blossom sauce. You pour it on top. Cherry blossom sauce. I see. So you pour it on top? Yes, you pour it on top. Put the cherry blossom sauce on it.

41:36 John Daub: Hold on a second. Alright. So this is the cherry blossom sauce that you put over the top of the dessert. Get rid of this. This is really ugly. Okay, here we go. Do it. Alright, move that. Okay, right there. Do it. Here we go. Ah, yeah. Just drizzle. Just drizzle it like a fine cherry blossom sauce. You're pretty good at this.

41:56 Peter von Gomm: Yeah. I have good hand control. You do. Mr. Spring Man. Yeah. You saw how I whacked that. Arms. First meal we had. Yeah, I remember that. Good hammer control. Okay, let's go back the other way now. Do you want to dump a whole thing on there? Oh, you got some gobs there. A little gobby. Wrap it up on the top here. Yeah. Very nice. You did it. I'm impressed, Peter. Thank you.

42:27 John Daub: Now we use the hammer to smash what you've just done. Your way. That's what I meant to. We'd have cream all over the place. So what's the name of this dessert? Yeah, what is the name of this dessert? Okay, let's show the menu here. Here it is. Here we go. Right here. Oh, yeah. That looks so good.

42:49 Peter von Gomm: Okay, Mr. Pronunciation. Pink Kaiserschmarrn. Pink Kaiserschmarrn. Kaiserschmarrn. Kaiserschmarrn. A little glare there. Oh, yeah. That looks the real... I like this restaurant because the real thing looks better than the pictures. Is that possible?

43:07 John Daub: Let's wait and see if it tastes better than it looks. I'm sure it does. Why don't you eat the menu? We'll find out if we can compare. Eat the menu? Well, you said... I said the menu... the real thing looks better than the menu and you want to compare, so you're going to have to eat the menu if you want to do it taste-wise. I'm just... Well, you said it and you said you're a man of your word. Okay, alright. Let's look at the name of the actual menu. This is the seasonal menu. Okay. Spring Pink Experience. That pink schnitzel looks interesting. Right? Yeah. Maybe we'll try that after this. That is interesting. I've never had pink schnitzel. It sounds like uncooked pork, though. But the pink, I think, it goes along with the cherry blossoms, so I think it's really good.

43:48 Peter von Gomm: Have you been to Germany? Many times. What are you kidding me? Yeah, many times. I went to the Oktoberfest, the Wiesn, we call it in German in Munich and gosh, when was that? The first time was in 1990... 1999? And then I was... No, wait. 1997 was the first time and I went again in 2001. So I've been twice to the Munich Wiesn and yeah, I've been all over Berlin, Hamburg, Heidelberg.

44:18 John Daub: Did you go to Bamberg? Bamberg? Yeah. Bamberg is a small kind of they're famous for smoked beer. Oh, wow. Yeah, although it's... It wasn't really crazy about the flavor. It's kind of like Gouda cheese was the smell of the beer. Alright, speaking of flavor, this looks good, it smells good, and it's time to taste it.

44:45 Peter von Gomm: Yeah, do we... And then maybe order... We're not gonna spoon spoon feed me? Can you spoon feed me, Mr. von Gomm? I have an image that I need to resuscitate. Thank you. I'm just in a room with spoon feeding. I'm just talking like this. Do you want to do it like this, this sort of thing? The medical symbol of the intertwined snakes. That's a medical symbol.

45:13 John Daub: Alright, here we go. Alright, this is a fire. Hi from Puerto Rico. Hello from Puerto Rico. Como estas? I hope... Yeah, speaking of Puerto Rico, I hope everything's going good for you. And I hope everything is going better in Puerto Rico. I know it's been some tough situations following the news. Right. We're here with you and eating for you... with you. Cheers to Puerto Rico.

45:33 Peter von Gomm: Yeah. Okay, this is some kind of shortcake, maybe? After I try it, I'll ask if... And it's got strawberries and cream. You ate that too fast. You should have just let it slide in. Mmm. Okay. Okay. Here's what it is. The bread part is like a buttermilk biscuit. Buttermilk biscuit. That's been colored with some coloring to make it match well with the season.

46:08 John Daub: Oh, that's awesome. Oh man, it's so good. It's like a buttermilk biscuit. That would make the colonel at KFC weep. No! Yeah, this is good. If he weeps, what's left for the... I'm gonna take this down. I got a massive sweet tooth, so... What? I'm gonna take... I'm gonna try this here. Oh man. Is it really that good?

46:32 Peter von Gomm: Yeah, it is. Oh, stop it. Stop it. You're exaggerating.

46:34 John Daub: No. Put it in your mouth. This is what's going in my mouth. Let these people enjoy the smacking of your lips. Here we go. Right? Not too sweet. Right? Oh man. We've narrowed it down. We've narrowed it down. When you come to Schmatz, the must-order stuff, the three... the sausages... Hold on. If you're talking, I gotta... Go ahead. It's that good.

47:11 Peter von Gomm: It is good. When you come to Schmatz, you absolutely have to order the sausages and this thing. Well, it's only... This is only available... It's only seasonal though, isn't it?

47:17 John Daub: Yeah, April 15th. Oh, then you gotta come here before April 15th to try this out.

47:21 Peter von Gomm: Well, they should come here right now so we can buy them... so I can buy them. That mouse pocket. You have me and that mouse in my pocket. Why don't you mix some sausages with the cake? Mmm. Would you do that? And then... I don't know. And then follow it with the one liter of beer.

47:39 John Daub: Yeah. This is gonna be mopping up my mess. That's just cream. That's just cream. This is insane. It's just cream. What? Don't do it. Oh, dude. He did it. But aren't these biscuits fantastic? They're very good.

47:56 Peter von Gomm: Wouldn't you agree it's like a butter mochi cake? Um... What would you call it? It's sort of pancake-ish but thicker and it's slightly... I'm not sure exactly what it is. Shortbread? Maybe it's like shortbread? Maybe. I'm not exactly sure what it is. It's not as dense as shortbread. I can tell you one thing. It's good. It's real good. It's real good. And it's not sweet.

48:15 John Daub: Is this facing me? Or you? You. Okay. So, one thing that I've really grown to love about Japanese sweets are sweets that are not necessarily traditional Japanese sweets but the Japanese take on Western sweets is they're not too sweet. Right? When I go back to the States and I have like a piece of cake or something, it's just like, wow, the sugar amount is just incredible. But, well, but you... In Japan, they don't add as much sugar. So it's more tolerable and you can actually eat more and it's Right, it's not overpoweringly sweet. Right. You can taste the ingredients. Exactly. Exactly. You can taste the ingredients. Have some of the flour. The flour's good. That's really good. Eat the cream. Just have cream. No way. Do it. Just do it. No. Make people happy. I don't like that much cream. But I like this bread. Okay. The bread is good.

49:17 Peter von Gomm: There's gotta be some some people that'd be happy eating this bread. I would be. Have you been... All the gluten tolerant people... Are you gluten intolerant? No, I said gluten tolerant. Gluten tolerant people will enjoy seeing me eat the bread. Very nice. I'm pretty happy with my schmatz experience.

49:41 John Daub: Me too. Me too, man. Thanks for inviting me. Not at all. No, thanks schmatz. Actually, schmatz asked me to come and I was very happy to say yes. And, uh, yeah, bring my buddy Peter here. That's fantastic.

49:53 Peter von Gomm: There's apple here too, so we can... Hashtag schmatz life is now trending on Twitter. Thank you, professor. Well, they've done a bang up job of putting together a great menu here. The food is top notch.

50:09 John Daub: They did. And you're not just saying that either. I believe you.

50:15 Peter von Gomm: If you eat this, I will believe you. You haven't had a yellow one.

50:18 John Daub: When I was a kid, we'd take, like, uh, these things and we'd say, are you allergic to butter, John? No. Let's see. No! No, no, no, what? Who did that to you? When I was a kid.

50:34 Peter von Gomm: That explains a lot. So you, like, rub it like this. It was like a marigold or something and then the yellow color would be all over your... Oh, that's a buttercup! Buttercup, that's it. That's not a buttercup flower, though. And you've rubbed it on your nose. I can't eat it. You penetrated the nose. It's clean.

50:51 John Daub: Yeah, good. There's other ones, but you should eat that, though. So nothing's gonna go to waste. So, in general, you enjoyed your experience here at Kichijoji Schmatz.

51:02 Peter von Gomm: Is it over already? We're gonna end the livestream because we're getting on to an hour. Oh, wow, okay. Yeah, so I have very much so enjoyed my experience.

51:10 John Daub: What was your favorite? We're breaking it down now to the end. What was your favorite dish here?

51:15 Peter von Gomm: Well, um, I think it was a great... The planning that we did, the order in which we ordered the food, or received the food, was perfect. We started with that kind of antipasto biscuit, breaking that. Right. And, um, um, that's light, not too heavy. Then we moved on to the meat dish, which was the sausage. Yeah. The cheese, herb, and smoked sausage, which is just to die for. Great texture. Wonderful texture. Not too heavy. Not heavy at all. Thin, long sausages that are tasty. Comes with some really good mustard, which is the only thing that they outsource from outside of Japan. Everything else is made locally.

52:03 John Daub: True story. Yep. But the mustard's really, really good, too. Very good. It's like from the uh, what's that famous commercial? Pardon me, sir. Do you have any... Do you have any schmatz mustard? No? But of course! Oh! Oh, you're talking about that other company. Yeah. We don't say the other names. Well, I don't own stock in that company. Yeah. I don't own any stock, actually. And then the beers are fantastic. Again, just a real quick rundown of the ones we tried.

52:28 Peter von Gomm: The people joining us late, Peter has been, um, John had the... The Mad Hatter has it right. The Kichijoji Pilsner. Alright. John had the Kichijoji Pilsner. Y.E. Gassen, that's right. Kichijoji.

52:45 John Daub: I had the Fernweh. That was good!

52:47 Peter von Gomm: That's really good. I'm gonna have that when I get to, um, Shinjuku Sanchome. Yeah. It's really, really good. And I haven't even finished it yet. But still, it's slightly hoppy, but not with that hoppy appetizer. Is it hoppy enough to make you hop?

53:01 John Daub: Yeah. Would you hop right now? No, I would not. This is doing right. Um, and I also had the Sakura beer, which is the seasonal beer where they put some Sakura cordial inside. Yeah. And it's a little bit sweet, but tasty. Yeah. And then we finished with Grand Dessert, which is the seasonal... It's off the Spring Pink Experience menu. April 15th. April 15th. And we had the Pink Kaiserschmarrn, which is... Hey, is there a Portland Japanese Garden?

53:33 Peter von Gomm: Yes, there is. Your thoughts on it? It's beautiful. Yeah. This is intensive fire, yeah. It's beautiful. Recently visited Portland, Japanese Garden. Thoughts? Uh, yeah. I think it's a beautiful garden, and it's very authentic. Um, it rivals any of the real Japanese gardens here in Japan. It's done very well. He's from Portland. Yeah. I'm from Portland. And it's an amazing part of Portland across the river on the west side. Awesome views of Mount Hood and the rivers. You gonna eat this? The Lammet, Columbia. Yeah. But yeah.

54:11 John Daub: So thanks so much, guys, for tuning in for this live stream from Schmatz Kichijoji. Yeah. And, uh, JD... Yeah, we're gonna run this down. I'm gonna take you outside and show you what the entrance to the Schmatz is while Peter pays the bill. I'm just kidding. I'll take care of it. I'm just kidding. I'm just kidding. Yeah, wouldn't surprise me, folks. I'll be going to the restaurant and then you'll never see me again. I don't do that. I don't do that. John? John? I'm just kidding. Well, as you do that, I'm gonna keep eating. Alright, very good.

54:48 Peter von Gomm: Because if I'm paying for it, I'm at least gonna get the money's worth. You're not paying for it. Don't worry about it, my friend. I would never do that. I'm gonna take you outside and show the entrance and then we're gonna end the live stream. So say goodbye to this guy. So long. See you later on. See you later on.

55:04 John Daub: We're gonna be back on a live stream at 5pm and we're actually in about an hour. Do you wanna see the park?

55:09 Peter von Gomm: Yeah, sure. Peter? Sure. You wanna see the park?

55:13 John Daub: So we're gonna do a live stream at the park. Inokashira Park? Yeah, Inokashira Park. And show some of the cherry blossoms because we're at full 100%. You've been Mr. Cherry Blossom on your channel, so check out Peter's live streaming channel. Please subscribe if you haven't. I need lots more subscribers. You do. And because of you faithful peeps, I have surpassed the 4000 watch hour requirement for YouTube for monetization. But I have to wait until the end of April before they authorize it. So to celebrate, let's eat an entire spoonful of cream. This is the celebration. We did it. Wait, wait, no, no, no. Did you eat it?

55:52 Peter von Gomm: Yeah. Oh, no, no, no. You gotta do it again. Oh, man. Okay, just... There's repercussions to eating a full spoonful of cream.

56:08 John Daub: Alright, thanks for joining us on this live stream. I like the taps here. They have antlers on it. Pretty stylish. Are they real? I'm not sure. I don't think so. They could be. But has it sort of a German style? Doesn't look like... It's a really fun place. I think you got that feeling. At least I hope you got that feeling when you came here. It's a great date spot. Or a nice place to go with a couple of guys to drink and eat and have some fun. But really nice experience. They've decorated the restaurant with little cherry trees. Very... Sakura trees here. Very nice. Very cool. So let's go up to the... Let's go up to the entrance and show you the entrance. Friendly staff. Jay Blossoms. And I'm gonna show you the entrance of this amazing restaurant. Beer. Because your friends just aren't that interesting. I didn't think it was gonna be I didn't think it was gonna be that funny. And it's daytime. So we're actually in the basement. And here you go. This is Kichijoji. And this is the entrance to Schmatz. It's on a busy street. Just down the road is where there's the cat cafe that I featured on the main channel a couple of years ago with Jennifer, by the way. You can see that video. And here's the entrance. Move back here. It's blinking because we have a... It does that in Tokyo. And yeah. Really good Schmatz because they invited me to come and do this live stream. And when we get food we never say no. We're gonna do two more live streams today as we were saying before. We're gonna go to Inokashira Park in about 30 minutes from now. Tune back in because it's gonna be really cool. This is a really special park. It's very popular at this time of year. And probably this is the last day where you're gonna see the cherry blossoms in full bloom before they start to fall. Because it's been a little bit windy and that's when the cherry blossoms start to fall off of the tree. So we're gonna go there in about 30 minutes. So tune back in to the Only in Japan Go channel. And then we're gonna go to another Schmatz because yeah. We want to have CP to drink that liter of beer. Tune in in about 3 hours from now. And we're gonna do another live stream from another German themed restaurant here in Japan that has really good food. Thanks everybody. See you at the next live stream.