00:01 John Daub: Hey everybody! Greetings from Shinagawa Station. I'm gonna get on the Shinkansen in just a couple of minutes, but before I do that, I'm gonna do what most travelers that take the Shinkansen should do. If you forget, don't forget next time because you've got to get one of these, which is an ekiben (station bento). I'm in Shinagawa Station and I've never gotten an ekiben here before, so we're gonna check out the choices really quickly, get something and then unbox it while we ride to Kyoto. Here are the options. This one looks really good. I think it's kakegawa meshi (Kakegawa rice) with a little bit of unagi (eel) on it. This one is the Shinagawa kaitsuzukushi (Shinagawa endless feast). This one looks really good too, this has a little bit of everything on it, some fish. These are sold out, here you can see they're apologizing in the picture, that's really cute. This one has some tartar sauce on it, this is the kuro wagyu (black wagyu). Yakiniku chicken and oh, that's it on top of that one. All right, I'm getting one for my friend as well, I'm just gonna surprise him. All right, I'm gonna get that one, I've already decided, but check out this egg one, oh my lord this looks so good. Guys, hit the like button if you like this ekiben because we're gonna be eating this thing in a couple of minutes.

01:25 John Daub: Ah, is that okay? Yes. Ummm, 71 black wagyu yakiniku chicken nanban. And then 14, number 14 is this one. Let's see if it looks like this on the train. Ah, two cups of tea please, a big size, and then a ryoshu shu (tea assortment) please. Oh, Shizuoka tea, delicious. Here you go. Thank you. Can I get your name? Ah, you don't have to do that. Thank you. I always get an official receipt because this is business on the way to Kyoto. Actually we don't have that much time. Thank you. We got ekiben!

03:03 John Daub: All right dude, it's time to totally dash to the train, um this way I think. Can I go down this way? Yes. Oh my god, I hope this is the right platform, I'm always running. All right, we gotta get to number 14. Number 14, number 14. Okay, this isn't the one, I'm taking the next one, but we're at number 14, that's number 10. All right. I've never taken the train from Shinagawa, usually I take the train originating from Tokyo, and if you've got a non-reserved ticket I highly recommend that you do that because that's where it starts. The Shinkansen starts in Tokyo not in Shinagawa. Shinagawa might be more convenient but unless you have a reserved ticket, sometimes you're gonna have trouble getting a seat. All right, we are taking number 14, ah sorry the 1:37 train to Kyoto. And if you're inbound to Kyoto, YouTuber is on his way to Kyoto. How cool was that, the Shinkansen just passed by.

04:21 John Daub: Hey guys, thanks for the Zato71, thank you so much for the super chat, you have just paid for this bento and Radix Monkey Studios, let me help you pay for this trip, you guys have sponsored this unboxing so thank you very much. This is pretty heavy, talk about volume. Helping me out is I have a friend helping me out but this unboxing might not go the way I hope it does. Konnichiwa, ima live haishin chu (hello, live streaming now), ah sugoi (amazing), eh, ato minato hanashitai (plus I want to talk to Minato), hazukashii (embarrassing), ii yo hazukashikattara (it's fine if it's embarrassing), ok he's shy. Wow, she's not even stopping in Shinagawa, she's going straight to Tokyo Station. No wait, she's stopping here.

05:21 John Daub: Kanai is staying back, I'm going there just for one day to film an episode and coming back tomorrow night, so Kanai is gonna be staying home, um this shoot's for us. I think very shortly the train that we're taking is gonna be coming back tomorrow night. Oh now you're on the camera, Shiro, you can't hide now, hahahaha, you've been exposed. Uh oh. All right, the train's gonna be making its way from this direction and then I might cut off to get on and station myself, and then we're gonna do an ekiben unboxing. If you do have any questions about ekiben, let me know, you can either do that in the comments below if you're watching this not live, or um if you're watching this live before we go through all the tunnels, I'll answer some of your questions. Now the Shinkansen uh after we leave Tokyo and Yokohama it starts to go through tons of tunnels which means that yeah I'm not gonna have 4G LTE, um which means I gotta eat this thing fast. Shiro, I got the kuro wagyu bento and you got the voluminous many things bento. I got the wagyu and the chicken nanban, yeah the chicken nanban, and he got the bento with everything, number 14 or 71, I don't remember, but it's cool that they put the numbers in there because then you can just say the numbers to the bento shop and they'll let you have that whatever's in front of you, so the number system works.

06:59 John Daub: Oh look it's automated, that's the 700 series for the Shinkansen otaku. Most of the people getting on the Shinkansen from Shinagawa are like businessmen, we are really massive businessmen, we're really underdressed. Yeah. But this is maybe my 29th time or 30th time to Kyoto, I stopped counting, I'm just inflating the numbers, it might even be more because I used to live down in Kansai. This is the Shinkansen we're getting on, this is what the train sign looks like. We're taking the Nozomi to Hakata but we're getting off in Kyoto, reserved cars in numbers 1 through 3, non-reserved so you don't need a reservation but if you do want to have one you're gonna want to get in cars 4 to like 18, I don't know how many cars, I think it's 8, 7, 16 or 18. The next train stops in now Hakata is Fukuoka about and the next one goes to Hiroshima at 13:57. In Japan we use the military time or 24 hours. Oh the train's approaching, alright get ready, this is gonna be awesome, from which, oh here it comes, go go.

08:10 John Daub: Hey guys thanks for the messages, we did hit 100,000 subscribers on this channel last night, it's pretty awesome, thank you so much for the support, it's another reason why I'm gonna be doing some live streams when we get to Kyoto just to say thank you because I'm so appreciative of the support on this channel and you guys have made this possible. We're getting on number 14, the ticket says car 14 so you can clearly find which seat you're getting on. I'm getting in here, alright, you have the ticket right? I think you're not, ok, I forgot where I'm sitting. Please come in first. The train will depart at 1:37 and departs at 37, please make a mistake on the train [inaudible]. We're in the back, here? Ok, thank you.

10:12 John Daub: Alright, so I'm gonna get situated, I'll be back on in hey everybody, this is the ekiben, check it out, this is a kuro wagyu and chicken nanban bento. So this looks pretty good, it's from this shop I guess, that's pretty cool. Alright, so let's get this thing going, bento unboxing. The ohashi (chopsticks) is right here. Before I start, this is my ticket, you can take a look at it, it says from Shinagawa to Kyoto. And this is the car number, the seat number, and this is the aisle, so you can see pretty clearly that's what this means here. Alright, let's try this, oh it looks so good, kuro wagyu baby. These are the bentos that aren't good for you, but we're going to Kyoto so it doesn't matter. Here we go, wow, check this out, this looks really good.

11:54 John Daub: Alright, let's get some shots of this, sorry for the shaky foot video, check that out. On the left side you have kuro wagyu, which is black wagyu cattle, it looks so tender with a little bit of spiciness, you see the chili pepper shredded on top of it. And then on the right you have the chicken nanban, which is namban, oh that's from the chicken nanban, sorry I always get that mixed up, I call it southern chicken because that's what the kanji says, but chicken nanban. And you can see the tartar sauce on it, it's just like drenched and juicy and I love it. It's all in a bed of rice, and on the right side you see a piece of Japanese egg, which is the same kind of sweet egg that they use in sushi, but this is even better because it's coming with this wagyu. So we're going to try this out. Do you have the ocha (tea)? The other, is there? Oh okay, I forgot, yeah, I also got this with Japanese green tea from Shizuoka, this is Shizuoka cha (Shizuoka tea), you can see the green tea right here, it looks pretty good. Alright, I'm going to wash it down with something, alright guys here we go, let's start with the chicken nanban, oh man that looks really good.

13:43 John Daub: It's slightly salty, it's moist, the tartar sauce is tartar sauce so you know what that tastes like. Wagyu, whoa, check out that chili pepper, that shredded chili pepper on top of that, it looks really good, it's so moist looking. And oh by the way it's all in a bed of rice, you see that? It's really good. For me if you're a meat lover this is like the best combination ever, you have the beef and you have the chicken, what more could you ask for? Now it's good if you get a piece of rice on there, I actually have to put it down to pick it up. And these right here are a little bit of tanginess to it, these are pickled daikon (pickled radish), which is a Japanese radish which is really good.

15:22 John Daub: Alright, we're going to be going through tunnels and stuff so I'm going to be saying goodbye to you guys, we're actually arriving in Yokohama so my goal was to finish this before we got there. So thanks so much for watching everybody, and if you have a question leave it in the comments below, if you like this kind of content hit the like button. They're making the announcement for Shin-Yokohama. Ladies and gentlemen, I got a phone call, whenever you receive a phone call it's polite to go to the ends of the train, it's not polite to live stream on the train, just saying, usually yeah I wouldn't do this but usually I do do this so I'm just saying that because I seem cool. That says Shin-Yokohama up there.

16:22 John Daub: Yuka writes Shin-Yokohama hard mark, let's see, we're flying through the Shinkansen, we're going to be going through a lot of tunnels. I got a haircut the other day, um over there. How's your bento? Oishi (delicious). All right, we'll make it famous here, that's pretty beautiful, what's your favorite? Konnyaku (devil's tongue)? Really? Mine cost about $12 and his cost about $12.50, so the price is pretty reasonable. So you got the... like he's smiling, he's smiling. Itadakimasu (I humbly receive). We always say itadakimasu before we eat, I didn't say that because I was live streaming but I always say itadakimasu because it gives respect to the food that you're about to eat and it's just a polite thing to say. So itadakimasu. All right guys I'm going to say goodbye. Oh wait one more thing, that's renkon (lotus root), which is very good, oh it's very good. A-B-S bad boy.

17:48 John Daub: I'm glad that you guys could join me for this live stream, live streaming another ekiben. Thanks so much for the support, we just passed 100,000 subscribers, hit the subscribe button if you're not a part of the community yet. Also hit the like button if you like these ekiben unboxings, I might do one on the way back and when I come back tomorrow get another ekiben from Kyoto next time. So thanks everybody for joining me on this live stream, we are arriving into Shin-Yokohama so I'll see you next time, see you guys. We got a pretty full house so Shinkansen's getting packed and it gets really hard to live stream on a Shinkansen that's packed without getting people's faces in on it. You want to give some people privacy and be polite so I'm going to end live stream right here. Go check out Instagram, if I get a view of Mount Fuji I might do an Instagram story post from Mount Fuji as the Shinkansen rolls by at high speed. See you guys.