Speakers: SPEAKER_00 = John Daub | SPEAKER_01 = Kevin Reilly

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Full Transcript

00:00:06 John Daub: Hey everybody! The sounds and sights of Osaka Station as a train departs the terminal.

00:00:15 John Daub: And I'm here with this guy. I think you've seen him before. This is your town. The king of Osaka himself, Kevin Reilly.

00:00:25 Kevin Reilly: Hey. Welcome to Osaka.

00:00:27 John Daub: Welcome to Osaka.

00:00:28 John Daub: And this is Osaka Station.

00:00:30 John Daub: That's the way you do it. If you're coming to Osaka, you want to be welcomed by Kevin the King himself. How do you do?

00:00:34 Kevin Reilly: Great.

00:00:36 John Daub: Great. So we are actually inside Osaka Station, which means we have not been eating at all.

00:00:42 John Daub: We were in... we were... actually, I don't... what was that station? Asashibashi Station.

00:00:47 Kevin Reilly: Asashibashi Station, yeah.

00:00:48 John Daub: Right. We did a livestream at the Judo Grand Slam, which is interesting.

00:00:51 Kevin Reilly: I've never been to a Judo Grand Slam before, but we learned a lot.

00:00:55 John Daub: We learned a lot. Now we're hungry. So I hope you're hungry too.

00:00:59 John Daub: We're going to get out of here before this train swamps us with people. So lead the way, Kevin.

00:01:04 Kevin Reilly: Let's go.

00:01:08 John Daub: And by the way, Kevin, congratulations because Kansai Region, Osaka just got the World Expo.

00:01:17 Kevin Reilly: Yeah. Thank Kevin.

00:01:19 John Daub: Seven years from now.

00:01:20 Kevin Reilly: Seven years from now.

00:01:23 John Daub: The news... all right, let's go this way. Follow Kevin.

00:01:25 John Daub: Yeah, the news was just announced that Osaka will be hosting the 2025 Expo, and that doesn't take place for another seven years.

00:01:32 John Daub: So we got a lot of time to plan for that. But that does mean that there's going to be another big event in Japan after the 2020 Olympics.

00:01:38 John Daub: It's just kind of neat that it's going to be in Osaka.

00:01:43 John Daub: I like how people are lining up. Check it out. It's proper lining. Yeah.

00:01:49 John Daub: That's the one thing. No matter where you go in Japan, everybody will line up very orderly for the train coming. You don't see that in a lot of other countries.

00:01:59 John Daub: Oh, we lost Kevin.

00:02:05 John Daub: You know, it's so easy to find you. Just follow the beard.

00:02:10 John Daub: Follow Team Roosts.

00:02:15 Kevin Reilly: I've just come to Osaka for a day trip.

00:02:18 Kevin Reilly: I was very interested in learning more about judo here and the opportunity to go and see the judo world Grand Slam was just too much to say no to.

00:02:32 Kevin Reilly: But as a bonus, we have Kevin Reilly. That's quite a big bonus.

00:02:37 John Daub: Which way is faster to the food?

00:02:39 John Daub: You can see behind me that the sky is beautiful. It's kind of got this purple sun. Sunset kind of thing going on. Alright, you lead the way.

00:02:52 John Daub: Look at this guy. This guy is doing it wrong. In Osaka, you stand on the right and you walk on the left.

00:02:58 John Daub: Alright, this guy is very tepidly doing it. This is the worst spot. You go to here and you walk here. It turns into a walk-a-later and then goes back up. It's pretty unique.

00:03:13 John Daub: Let me get in front of you here. Alright.

00:03:17 John Daub: So Kevin knows a place. It's a place with food. It's a new place. It's a new place with food.

00:03:25 Kevin Reilly: Yeah, they just opened it up a little while ago. It's like a market. So you can buy food to go take home. You can eat there or you can even go to a restaurant there.

00:03:33 John Daub: Right. Welcome to Osaka Station. Osaka Station has been renovated recently.

00:03:37 John Daub: It's a place with new... It's just new now. I mean, I really like what they've done with the station.

00:03:47 Kevin Reilly: Five, six years.

00:03:48 John Daub: Six years ago, yeah. And I'm trying to remember what the old station looked like now. I'm getting used to this.

00:03:53 John Daub: It was like 1975-ish kind of retro-ish. And now it's... it's got this cool roof over top here. It's really cool. And lots of little stores and things. It's really cool.

00:04:05 John Daub: It looks like a 1920s kind of theme too with some of the lights. Gas-looking lights. Gas-light-looking things.

00:04:15 Kevin Reilly: Yeah. It's hard to describe.

00:04:16 John Daub: I wasn't born then. Down here at the bridge exit? Are we leaving?

00:04:21 Kevin Reilly: Yeah, we're going.

00:04:22 John Daub: All right. Hold on a second. I got to get my Passmo.

00:04:26 John Daub: Actually, this is a Suica. Do you have yours?

00:04:27 Kevin Reilly: I got mine.

00:04:29 John Daub: It's an Icoca card.

00:04:30 Kevin Reilly: Yeah, Icoca.

00:04:34 John Daub: I carry Icoca even in Tokyo. These IC cards, it doesn't matter where you get them.

00:04:46 John Daub: We're out of here. What kind of card was it?

00:04:50 Kevin Reilly: The octopus card.

00:04:52 John Daub: The octopus card. I thought they had something called the oyster card. Is that Hong Kong?

00:04:58 Kevin Reilly: Is the oyster in Hong Kong or the octopus?

00:05:00 John Daub: Octopus, I don't know. I've got one of each. I'm not sure either.

00:05:04 John Daub: Speaking of Hong Kong, Kanae and I will be there on January 5th.

00:05:12 John Daub: Wow, look at this sunset. Check this out. Oh, yeah. Beautiful, huh? Check out this sunset.

00:05:18 John Daub: Hold on a second. This is a really Osaka Station view. Check it out, guys.

00:05:25 Kevin Reilly: Well, my favorite view is just north of here across the Yodogawa River. Yeah. And if you come through at this time, it's just beautiful. All the different bridges and stuff.

00:05:39 John Daub: We used to get better sunsets when we had more smog here.

00:05:40 Kevin Reilly: Yeah, smog.

00:05:43 John Daub: Nothing brings out that makes the light dazzle like smog. Yeah. Oh, there's a train leaving on the left. It's nice.

00:05:55 John Daub: Osaka, right? Osaka is where all the Shinkansen trains come in here.

00:05:58 John Daub: Why? This is the question a lot of people ask me. Why did the Shinkansen not come all the way to Osaka?

00:06:06 John Daub: It shouldn't have done here because this is where most of the people are. Why make us travel out to Shin-Osaka?

00:06:11 Kevin Reilly: It'd be kind of out of the way. You'd come through a lot of really populated area to come through into here.

00:06:15 John Daub: Yeah. Whereas Shin-Osaka is across the river, right?

00:06:17 Kevin Reilly: Right. So from there, they can go straight on through to Kobe and on down. If you came in here, it'd be like a dog leg or something they'd have to do. They'd have to come in and then go back out again.

00:06:28 John Daub: But all the trains go through Osaka. The Kokunai Soku, which is the non-Shinkansen express train, it's one step below the Shinkansen Soku, and it's very cheap. That comes through Osaka Station, though.

00:06:37 Kevin Reilly: That depends because it's the Kobe-Kyoto line, right? That comes through from Kobe and goes up through Shin-Osaka and on up to Kyoto.

00:06:48 John Daub: Right. But I don't know why it's not work that way. I guess just for the Shinkansen, it's a little difficult to get in through all this population and all.

00:07:04 John Daub: There's separate tracks for separate trains. Segregation when it comes to rail lines.

00:07:12 Kevin Reilly: That's true.

00:07:19 John Daub: Not all tracks go to the same place. All right.

00:07:20 John Daub: If you've been to Osaka before, then you probably know where we are. If you have not been to Osaka before, then you might not know where we're going. This is the Lumine side, right?

00:07:33 Kevin Reilly: Oh, this is Lumine, right? No, no. L'Ukwa.

00:07:36 John Daub: L'Ukwa. Lumine's cousin. L'Ukwa 1100. Across the way is that Grand Front building that we did a couple of years ago.

00:07:43 John Daub: Oh, is that where we're going? Yeah. Oh. We're going underneath this L'Ukwa. We're going up here.

00:07:50 John Daub: Is there something of interest that we could show the people? Is it upstairs that they have that big meeting area?

00:07:54 Kevin Reilly: There's a light up right there.

00:07:55 John Daub: Yeah. All right. Let's go check it out real quick.

00:07:57 John Daub: So we're going to get to the food, but first we're going to take a detour because it's just really, really, really nice.

00:08:11 John Daub: Kevin feels like he won something too. Stand on the right. Walk up the left. People from Tokyo, that man is not from around here.

00:08:24 John Daub: You can tell the non-Osaka people because they are standing on the left creating havoc.

00:08:31 John Daub: I used to be one of those people, but I've learned my lesson with people pushing me from behind going, "eh." That's all they really said.

00:08:44 Kevin Reilly: Yeah, this is all new, Kevin. This is the most beautiful part of Osaka Station where we're going right now.

00:08:53 John Daub: It's nice and dark enough. There's even a little cafe up here.

00:08:55 Kevin Reilly: Yeah.

00:08:59 John Daub: They've really done a good job with it for Christmas too. It looks like a waterfall of LED lights.

00:09:08 John Daub: Here's that 1920s-looking Grand Central Station light clock. That's what I was kind of talking about. Then they have these gas lights. They're really cool. They have these lights on the side, but they're LED.

00:09:18 John Daub: Yeah, it's really beautiful, Osaka. It's the new Osaka Station.

00:09:20 John Daub: Oh, look at this. You see the lighting in the center?

00:09:26 John Daub: I'm dreaming of an LED Christmas. Over one million LEDs on the ground. It's really nice.

00:09:48 John Daub: And a green snowman. It's mesmerizing. I'm going to go to the next one. I can't take your eyes off of it.

00:09:59 John Daub: A lot of people photographing the lights up here. It is nice.

00:10:13 John Daub: Oh, you get more and more light up every year. I'm glad it wasn't my job to put these up because I don't know how they did it.

00:10:20 John Daub: Is there a walk?

00:10:22 Kevin Reilly: No, there's no walk.

00:10:24 John Daub: There's something up there, but how do you get to that? I have no idea.

00:10:34 John Daub: So, this is what little Tokyo is. A little bit of a Christmas vibe here at Osaka Station.

00:10:41 John Daub: Let's get out of here. These escalators go up.

00:10:45 John Daub: Remember that one? Yeah, we shot video there a couple of years ago. We shot video there a couple of years ago after the Naked Man Festival. That was the first episode.

00:10:53 John Daub: Whoa! That takes us way back.

00:10:55 John Daub: So, the first Only in Japan episode that we ever shot, I ever shot, was the Naked Man Festival. And I wanted to start the series off with nothing. Literally. You can't get more naked than that. It was nothing. It was the Naked Man Festival. And Kevin was the cameraman.

00:11:13 Kevin Reilly: Yep.

00:11:16 John Daub: If I had known better, he should have been a participant.

00:11:16 Kevin Reilly: Oh, no. No, thank you. I enjoyed watching you suffer.

00:11:18 John Daub: I didn't suffer. I had fun. Can't you tell?

00:11:22 Kevin Reilly: Yeah.

00:11:22 John Daub: I still picture the shot where they were pulling your Fudoshi up tight.

00:11:27 Kevin Reilly: Yeah, the Fudoshi Super Wedgie was not fun.

00:11:30 John Daub: You were laughing pretty hard.

00:11:32 Kevin Reilly: I had to edit out the cackle on the background.

00:11:39 John Daub: Gee, that was a wedgie that I'll never, ever forget. I was like, "Why do you have to put it in so hard so it doesn't come off?"

00:11:46 Kevin Reilly: There's no way that was coming off.

00:11:48 John Daub: It's like you had a child safety cap on that. There's no way that's coming off, you know. No matter how hard you try. That thing was in deep.

00:12:00 John Daub: All right, so this side. Oh, this is also the shortcut from this direction. The shortcut going to the Amida Sky Building, right?

00:12:07 Kevin Reilly: Yeah, in behind there.

00:12:09 John Daub: Okay. Yeah, you can kind of get a feel. I don't know. It's a really crowded place. I don't know how the signal is, the 4G LTE, if we're Minecraft or not, but there's a lot of people in this area, so hopefully we've got a clear signal.

00:12:25 John Daub: I do apologize if it's not live streaming here in Osaka Station. Maybe we'll go down one more.

00:12:28 Kevin Reilly: Yeah.

00:12:28 John Daub: This is also a holiday. Do you know what holiday it is, by the way?

00:12:31 Kevin Reilly: It was actually yesterday was the national holiday.

00:12:33 John Daub: But it's a three-day holiday weekend. Rodō Kansha.

00:12:37 Kevin Reilly: Rodō Kansha.

00:12:38 John Daub: It's Labor Thanksgiving.

00:12:40 Kevin Reilly: Oh, okay. Oh, so it goes in with the U.S. Thanksgiving?

00:12:43 John Daub: I think it was just a weird coincidence this year because...

00:12:49 John Daub: She's from Tokyo. Check it out. She's so confused.

00:13:09 John Daub: So the food is in the basement?

00:13:11 Kevin Reilly: Yeah. Yeah.

00:13:12 John Daub: Oh. Yeah, one more down. I've had some bad luck with basements over the last...

00:13:19 Kevin Reilly: Okay.

00:13:20 John Daub: I'll go down. I'll go down. I'm going around. This whole day has been really bad signals because we've been in dungeons and basements.

00:13:39 John Daub: It's way too crowded. There's not enough bandwidth for signals here.

00:13:46 John Daub: Oh, so yeah, Simon and Martina. They were right here. I think they were in a supermarket today. I'm glad. Welcome aboard. They had a really, really good lunch.

00:13:57 John Daub: I do apologize if there is a lag. We're now moving to the next stop. We're moving away from the crowded area towards the basement.

00:14:02 John Daub: Do you think... do you not think that the bandwidth will get worse?

00:14:07 Kevin Reilly: Some.

00:14:09 John Daub: I asked Kevin, "Where... do you know any good places to eat?" He said, "Yeah, I know one." It's 17 floors down where the signal doesn't go.

00:14:19 Kevin Reilly: Thanks a lot.

00:14:20 John Daub: But... oh, you're welcome. There's that nice guy manners.

00:14:31 John Daub: Oh, I don't know if we can film in here. All right. I guess just try to film and then see if they kick us out. Go in a burger. Have you ever had one of those?

00:14:43 John Daub: Guys, if we do go Minecraft, let me know. But we will try to live stream as long as we can.

00:14:58 John Daub: That looks good. Kaki fry. Teishoku.

00:15:04 John Daub: Don't lose Kevin. Follow the man with the beard.

00:15:12 John Daub: Oh, I see. Oh, Kevin, this looks good too. Check it out. Salmon. Ikura Don.

00:15:22 John Daub: Negitoro Salmon. Wow. So those of you who are on my Patreon page, I taught you Don, what, last week? All right. So there you can see some. There's rice underneath.

00:15:41 John Daub: There's a lot... there's a lot of stuff. So this just... this just opened?

00:15:47 Kevin Reilly: Yeah.

00:15:48 John Daub: Oh, wow. This is like some kind of French bakery? This is a very hard time to buy.

00:15:59 John Daub: What do you see? There's a monster cinnamon one. Oh, my word. No way.

00:16:06 John Daub: I've never... this is beyond American size. Chocolate one. Chocolate cinnamon. No way.

00:16:16 John Daub: Kevin, we came here to eat real food, but then you show me this?

00:16:16 Kevin Reilly: I know. How dare you?

00:16:18 John Daub: How about these things up here? The croissants. What? They're monster sized. I just wanted the almond dough.

00:16:28 John Daub: I've got... I can smell the sugar. It's just so... That's one big sugar high right there.

00:16:31 Kevin Reilly: Yes, please.

00:16:32 John Daub: You see, it's funny. Like, if you have a baker here, right?

00:16:35 Kevin Reilly: Yeah.

00:16:35 John Daub: And up ahead here, it's probably something from chocolate. And you open it, and it's like...

00:16:39 Kevin Reilly: Yeah. That doesn't make... to me, that makes no sense, but...

00:16:41 John Daub: Yeah. Let's see. What else? It's fun. It's pretty fun.

00:16:51 John Daub: Let me see. I'm going to put the wide angle lens here. There we go. So then... I'm going to put the wide angle lens here. You can see more on the other side.

00:16:57 John Daub: All right, Kevin. Lead the way. This is really crowded though, Kevin. We might have to bail.

00:17:14 John Daub: It's a supermarket. You might not be able to sit down.

00:17:23 John Daub: I'm just going to follow you. All right, let's see what else we can find here.

00:17:35 John Daub: So they got lots of bentos and things like that here?

00:17:37 Kevin Reilly: It's a good place. But Japanese stuff isn't there.

00:17:37 John Daub: All right. Well, let's get some food. I'm kind of hungry. I'm starving, man.

00:17:44 John Daub: Here's the meat place, and you can barbecue in behind. So you can buy your meat here, and then go barbecue in behind.

00:17:47 Kevin Reilly: That's the dream.

00:17:47 John Daub: You buy your meat, and then they grill it for you? That's the dream.

00:17:52 Kevin Reilly: Yeah. It's a butcher shop.

00:18:06 John Daub: It's kind of the dream. We're living the dream, man.

00:18:07 John Daub: Well, this thing is big. Look up here. Big ones. Whoa.

00:18:29 John Daub: That looks pretty good. It's like $30, though. Look at that hamburger. It's like a meatball instead of a hamburger. It's crazy.

00:18:46 John Daub: Over here we got a place. Here's sushi. Okay. Over there, pizza. This is a mixture.

00:18:51 Kevin Reilly: This doesn't make sense. It's a hamburger. It doesn't make sense to me. It's a weird mix.

00:18:54 John Daub: How about the dried fruits here? Lots of dried fruits. I love this.

00:19:04 John Daub: Well, why are these half empty?

00:19:07 Kevin Reilly: Oh, that's the one where you add something to it. You add... what is it?

00:19:09 John Daub: So it's $5 for half a bottle. That doesn't make sense to me.

00:19:13 Kevin Reilly: Yeah. But...

00:19:15 John Daub: Water. Very mixed. It's not in the water.

00:19:19 Kevin Reilly: Yeah. It's not good.

00:19:20 John Daub: So this is seafood here. This is like Europe over here.

00:19:23 Kevin Reilly: Yeah. This is seafood here.

00:19:33 John Daub: The hopping fox. Hey guys, please enjoy your food.

00:19:37 Kevin Reilly: Can't wait to go to Japan next month, next March. Planning to see Osaka as well. Samantha.

00:19:42 John Daub: Hey Samantha. If you do come, give Kevin a call.

00:19:52 John Daub: That looks good. There's over there. You can get... you can choose.

00:20:08 John Daub: So you just, you pick what you want and the chef will just take it?

00:20:12 Kevin Reilly: Yeah. Exactly. He'll fill up a little... That's a good idea.

00:20:15 John Daub: A little press the dough for you. So pick the sushi that you want.

00:20:17 Kevin Reilly: Yup. You can actually set aside and eat too. There's over there...

00:20:21 John Daub: Oh. There's a restaurant up there where you can eat it. That's a good idea.

00:20:24 Kevin Reilly: We came up here a couple weeks ago. We had lunch up here. It's great just sitting outside.

00:20:30 John Daub: Thank you, Randall Lau. Thank you. We're gonna...

00:20:36 John Daub: Actually, I don't want to look at it anymore, Kevin. I want to eat.

00:20:40 Kevin Reilly: Yeah. Gotcha.

00:20:40 John Daub: So that we're going to eat now. All right.

00:20:54 John Daub: I hope the signal's all right on the other end. But we are in the basement in a crowded area. So look at this salad bar. This is too healthy.

00:21:09 John Daub: I'm used to eating like deep fried cheese with potato. It's a fruit parlor. Healthy.

00:21:22 John Daub: Vegetarian. People ask if they can find vegetarian food. The answer is yes. Yeah, you can. You can here.

00:21:34 Kevin Reilly: Oh, right. Yeah. And eat all vegetarian meals.

00:21:39 John Daub: Right. Right. That's a vegetarian experience.

00:21:46 John Daub: Whoa. That's some soup.

00:21:56 John Daub: Pasta. Check it out. I guess we're going to be able to get something to eat here, right?

00:22:03 Kevin Reilly: Oh, yeah.

00:22:05 John Daub: This is pretty cool. Hey, look at this pizza place. I could do pizza.

00:22:13 John Daub: There are some places you can still get in. Hey, Von, a drink for Kevin.

00:22:18 Kevin Reilly: Oh, thank you. Kevin's going to get a little wasted. Kevin's a little thirsty, huh?

00:22:24 John Daub: It's nice to see Von. Von is our Tim Tam connection.

00:22:36 John Daub: This looks like this could be from a different country. I didn't expect to see in Japan gourmet pizza.

00:22:48 Kevin Reilly: Yeah.

00:22:49 John Daub: Yeah. That's what was that? Shrimp curry pizza. What?

00:22:56 Kevin Reilly: Yeah. Shrimp curry.

00:22:57 John Daub: And how about potato gratin? That's weird. That's weird.

00:23:02 John Daub: Chocolate fountain. Oh. Who doesn't love a good chocolate fountain?

00:23:10 John Daub: These guys make a hot chocolate fountain. This is actually torta defromage y cocoa.

00:23:21 John Daub: But these are all like desserts, man. I want some like food.

00:23:23 Kevin Reilly: You're going to go get food. That was back over there.

00:23:27 John Daub: What? I couldn't tell you. They got them everywhere.

00:23:31 John Daub: Well, let's pick one. What do you want? What do you feel like eating?

00:23:35 Kevin Reilly: There were seats inside that pasta place. Do you want to do that?

00:23:42 John Daub: Patrick says pizza. Pizza? I can't argue with Patrick.

00:23:48 Kevin Reilly: It's good. As long as we got signal, I'm good for it.

00:23:51 John Daub: As long as we got a signal.

00:24:03 John Daub: Back we go to the place where they're playing. Whoa. Hello.

00:24:14 John Daub: That looks very exotic. It's a sandwich with something inside of it. Potato salad looking thing. It's hard to say no to that.

00:24:24 Kevin Reilly: It's good. It's kind of on the earth.

00:24:27 John Daub: Well, how do we sit down?

00:24:29 Kevin Reilly: I don't know. We're in the corner too.

00:24:34 John Daub: Okay. It might be a bit long wait for the food.

00:24:37 Kevin Reilly: Yeah.

00:24:38 John Daub: Let's get something we can grab and eat in the station. Is that the normal? Is that the hand food?

00:24:43 Kevin Reilly: Figure food? Yeah.

00:24:44 John Daub: I think if we order it and wait, it's going to take like an hour or something ridiculous. So it's better just to do it.

00:25:07 John Daub: So let's go back to the sushi place. The sushi place looked nice, but the other one was next to it. There's a, that was meat.

00:25:16 Kevin Reilly: Meat? You want to check it out? Is there any like, I don't know, Japanese sandwiches maybe?

00:25:18 John Daub: I like the best on jelly bread.

00:25:19 Kevin Reilly: Okay.

00:25:21 John Daub: We can get through this. Some Christmasy thinking.

00:25:26 Kevin Reilly: Get a shoe cream, John. You like them, right?

00:25:29 John Daub: Yes. I do like a good shoe cream very much.

00:25:34 Kevin Reilly: There's something about it.

00:25:35 John Daub: I get. Oh, you watch the Akihabara one. That's why I find I just walk it through Akihabara in an Okachimachi and you just keep finding just random foods. It's kind of like in here, but we're inside of a supermarket.

00:25:58 John Daub: Oh man. I guess so. The temptation. All right. Let's well, actually they got sandwiches here.

00:26:09 John Daub: I don't know. I could do. Hold on a second. I could do a bakery run.

00:26:19 John Daub: We just want to get a bunch of big, big, big, big goods and get a beer. That's a good idea.

00:26:27 John Daub: All right. So we're wide here. All right. So we're going to get the bakery stuff. Why don't you get the beer? Is there a beer place here?

00:26:44 Kevin Reilly: Okay. How about, uh, what do you want?

00:26:51 John Daub: Some yummy, yummy bakery run.

00:26:53 Kevin Reilly: Okay. Epi. All right. Let me get a tray. So I'll go get that.

00:27:00 John Daub: You go find the beer.

00:27:19 John Daub: Open face sandwich. Which one?

00:27:34 John Daub: We can fight the, oh, don't knock all the topping, huh?

00:27:41 John Daub: All right. So I'll go get beer. All right. You go get the beer.

00:27:53 John Daub: It's not fair. All right. I'm going to have to find something else here. Tomatoes. It's all meat. I mean, that was the best one out there.

00:28:07 John Daub: This one looks good. Okra and chicken.

00:28:41 John Daub: Oh my word. This is heavy. Holy moly. That's so heavy.

00:29:06 John Daub: Kevin said he wanted an Ippo.

00:29:09 Kevin Reilly: Ippo.

00:29:18 John Daub: Hey, Carlos. Thank you.

00:29:24 Kevin Reilly: Thanks for always showing us around Japan, John. Your videos helped me a lot when I went there this month. I'm really happy to hear that.

00:29:39 John Daub: Well, we actually are doing pretty good. I don't think I'm going to have room for an Ekiben. Actually.

00:29:48 John Daub: You know what? This brokasha looks good too. I think this is enough. What do you guys think?

00:30:02 John Daub: Hit up with chocolate. If you try to pick up something else, you might get the chocolate on the piece of bread. Japanese customers don't like that.

00:30:13 John Daub: So you leave the prong on the tray and you give it back to them to wash it and put new ones up there. So they're always have clean something or other.

00:30:26 John Daub: I got to wait for our buddy, Kevin. So I'm just going to just walk around a little bit. This area. It's kind of neat.

00:30:41 John Daub: I like, I guess they're using like these special lights that just make everything so bright and colorful. Check this out.

00:30:45 John Daub: Baikiman. These are the kind of snacks I usually send to my Daimyo patrons.

00:30:56 John Daub: Karamucho. Hot chili taste. Nice.

00:31:13 John Daub: I love these little cookies. Wow. It has a little baby on it. They're not baby cookies. They're just really little cookies. I love these.

00:31:27 John Daub: And they have different flavors, too. You can see. This one's strawberry. That's one of my mom's favorite cookies.

00:31:40 John Daub: And these are bamboo shoots. I sent these to my patrons last time.

00:32:04 John Daub: Oh, look. They have pocky from around the world. Check that out. USA, Thailand, Vietnam, Indonesia, Japan, Canada, Korea, China. And then the Europe. Europe pocky is called Mikado.

00:32:27 John Daub: They still have the candy cigarettes. I don't know. I'm not into candy cigarettes. I wouldn't. I wouldn't give my kid candy cigarettes. Candy cigarettes is the gateway to the real stuff, they would say.

00:32:44 John Daub: What do you think? There's nothing wrong with that.

00:32:50 John Daub: Kevin seems... Maybe Kevin's having a problem finding brews.

00:32:56 John Daub: Hey, Jerry. Jerry Batourne writes in. Hey, John. Grab some 551 Horai. Yes.

00:33:05 John Daub: How do you know about that, Jerry? That's what we do here. Like, this is what we buy. Jerry, thank you. That's exactly what we... Everybody brings that back. They ride on the Shinkansen. They bring back the Shumai from that, from there.

00:33:29 John Daub: Thank you. That's awesome. That's amazing that you know that. I guess you have to live here or have been here for a while in order to know that these little teeny things. That's one of them. So it's kind of neat.

00:33:35 John Daub: They do have a lot of the Christmas stuff out. And not a lot of it.

00:33:49 John Daub: Hey, Jeff. Jeff Lafar writes in. Hey, I really like your laid-back exploration of Japan. Hey.

00:33:58 Kevin Reilly: It gives me a real appreciation of the passion they have. Looking forward to more adventures. What did you get, buddy?

00:34:00 John Daub: IPAs. Nice. I haven't heard of it.

00:34:02 Kevin Reilly: Vedette.

00:34:03 John Daub: Vedette? You've never heard of Vedette? No, no.

00:34:08 Kevin Reilly: Oh, you just totally made the entire country of Belgium go, "What?"

00:34:10 John Daub: I don't do Belgium.

00:34:15 Kevin Reilly: You don't do Belgium. All right. All right.

00:34:22 John Daub: Let's get to that. This is... There's a little stand-up table over here. It might be on the table. I cannot believe how heavy this is.

00:34:32 John Daub: Oh, wait. Kevin. Kevin, how did we miss this?

00:34:34 Kevin Reilly: Oh, yeah.

00:34:35 John Daub: Dude. Not... Dude. No. Whoa. Oh. Look at this. This is... This is a Renkon, which is lotus root, deep-fried and put in a sauce. This is crazy.

00:34:45 John Daub: Look at that eggplant. Walked right around the other side, too. We totally missed this. This is what we should have gotten.

00:34:51 Kevin Reilly: Yakitori looks good.

00:34:52 John Daub: What do I get? Oh. Oh, my word. Look at that ham katsu. Oh, look at that ham katsu. Stop it.

00:35:06 John Daub: Look at that cheese. That grilled cheese on top. We can go back there and... cook their bread. Oh, no.

00:35:18 John Daub: This is torture. And you just take the tong and... This tong, tong man... This tong, you have to put back. Okay. We'll keep the tong. But somebody said at the bakery I had to give the tong back to the tong man. Tong person. Tong person.

00:35:32 John Daub: Look at that... Look at that glazed pork. What is that? There's no sign for it. It doesn't say. Where's the sign? Nameless meat that just looks good. I don't care what it is. It just looks good. This is insane.

00:35:47 John Daub: And the prices are pretty reasonable. It's 180 yen for 100 grams, which means... That's actually really good, isn't it? So 200 grams is a lot. That's 360 yen for 200 grams of that. That's a bargain.

00:35:59 John Daub: I'm going to go back to the restaurant. There's some great salads too. A lot of salads. So I guess there's something for everybody here.

00:36:12 John Daub: Well, unless there's meat in it. All right, Kev.

00:36:16 Kevin Reilly: Yeah. I like meat in my salad.

00:36:22 John Daub: It's not meat. Oh, that's... This is driving me nuts. Check this out. It's supposed to be flashing like that. Hold on. Push.

00:36:37 John Daub: Oh, it's like animation. Check it out. It's like a... It's moving around. You see it?

00:36:55 John Daub: Where'd Kevin go? Kevin. Ah. Beer did one.

00:36:56 Kevin Reilly: Beer did one.

00:37:01 John Daub: Seriously? All right. You need this, don't you?

00:37:27 John Daub: Look at these. These beers even come with their own little openers. Oh, man. I still got my tag on.

00:37:33 John Daub: This is nice. This looks so good. It looks so good. I don't think they're going to sell these.

00:37:30 Kevin Reilly: No, they don't. Do they?

00:37:31 John Daub: No, they don't. That's just a bad idea. This is nice. Any place you go, they have hooks. So how you doing?

00:37:40 John Daub: That's it. How you doing? It's Joey from Friends. How you doing?

00:37:47 John Daub: All right, Kevin, I got you. Uh-huh.

00:37:56 Kevin Reilly: That's for me. I should get one for Kanae, too. She'd love that. Maybe I will.

00:37:59 John Daub: I got one of these. All right. Happy. Yeah. Good.

00:37:59 Kevin Reilly: This one's for me.

00:38:00 John Daub: This one's for me. This one's for you. All right.

00:38:09 John Daub: First, should we open these? They look like they give you glasses and stuff.

00:38:15 John Daub: We got these IPA beers from Vedette. It came with a bottle opener. It came with a little bottle opener.

00:38:20 Kevin Reilly: They didn't have any Japanese beer?

00:38:21 John Daub: No. No. I was just going to get some Asahi Super Dry, and it's like, "Oh, they don't have any Japanese beer here." It's weird. The other place had this really expensive beer from some place I never heard of. So I'm going to get some Asahi Super Dry. Oh, here we go.

00:38:43 John Daub: A little keychain opener now. Let's go. Let's go.

00:38:54 John Daub: Cheers to the people.

00:38:56 Kevin Reilly: Cheers to the people.

00:39:02 John Daub: This is so good. This is good beer.

00:39:22 John Daub: This is a goguchorai. Grab some 551 Horai. Yeah, yeah. There's one around here. It's in the station. That's so cool that people know about that.

00:39:37 John Daub: Thank you for that. Sometimes the line for that is so long. That's Shumai, right?

00:39:37 Kevin Reilly: Yeah, I've lived in Canada for a long time.

00:39:43 Kevin Reilly: So your accent is a Canadian accent? Yeah, actually that guy today was Canadian. He said, "Yeah, you can pick up my Canadian accent." Who is it? Somebody was talking today. One of the people I was talking with. And yeah, which I thought I kind of lost it.

00:39:50 Kevin Reilly: Oh, no, his wife is Canadian. The champion guy. Oh. The announcer now. The guy from Britain. He's more into Canadian. He said, "Yeah, you can talk just like Canada."

00:39:58 John Daub: Really? Which a lot of people here think I'm from America because I've lost a lot of my accent. I don't say "eh" anymore and stuff like that. Eh?

00:40:00 Kevin Reilly: That's about eh.

00:40:02 John Daub: No.

00:40:06 John Daub: I don't say eh anymore. How is this cooking channel?

00:40:07 Kevin Reilly: It's cooking.

00:40:18 John Daub: If you don't know, Kevin's got his own channel called Puma's Kitchen. Yep.

00:40:19 Kevin Reilly: We just cooked something up today. Actually, before I met up with John, I was cooking up the Monday, one for Monday, which my wife and I will be eating tonight.

00:40:28 John Daub: Never tell Kevin that he can't go somewhere. I see it as a challenge.

00:40:30 Kevin Reilly: Yeah. You know me. I'm a cook.

00:40:34 John Daub: You're a real man.

00:40:43 John Daub: Naikon Monorai - You're here in Osaka? Hi, John. Do you have some spare time after the stream? If possible, I'd like to buy you a beer in person.

00:40:55 John Daub: You're going to have to do it really fast because I'm going to Shin Osaka after this.

00:40:56 Kevin Reilly: You're here in Osaka? Yeah. Shin Osaka. You're here? If you can find us in the basement. We're under Luqua. Under Luqua. The bottom of Luqua and that new Marketplace.

00:41:12 John Daub: I'm here just for a day trip. Actually, I've got to be back by 9 p.m. which is gonna be close.

00:41:19 John Daub: Hello from Albuquerque. Hey, Albuquerque. It's 6 now, so I gotta be back to Tokyo in 3 hours. Thankfully, the Shinkansen was pretty fast.

00:41:29 Kevin Reilly: Yeah, that was good. Actually, this is pretty good. There's a nice bread underneath there. It's good. The quality of the bread makes a big difference.

00:41:36 John Daub: Ahaha! It's been a while!

00:41:41 John Daub: Wait a minute. I'm gonna go get some food.

00:41:41 Kevin Reilly: Oh, no, no. I'm gonna go get some food.

00:41:47 John Daub: I'm busy, so I'm gonna go get some food. I don't have any place to eat.

00:41:49 Kevin Reilly: You don't have any place to eat?

00:41:50 John Daub: I don't have any place to eat. Bye.

00:42:00 John Daub: This guy, he's a friend of mine. It's weird when you run into people. I mean, we have millions of people in this city. And when you run into somebody you know, it's always like, "Whoa! I know!"

00:42:14 Kevin Reilly: Yeah, I think it's good. It's always hanging out in the same places. What are you guys eating?

00:42:24 John Daub: We're eating stuff from a bakery. It's like an open-faced sandwich. It's really good. It's hard to eat without dropping stuff out.

00:42:37 John Daub: What is that bread called? Open-faced sandwich.

00:42:40 Kevin Reilly: Oh, that's the one you were eating. Yours looks way better than mine. Mine had chicken and asparagus and okra in it.

00:42:51 John Daub: Were there many Canadians living in it?

00:42:51 Kevin Reilly: Yeah, there was a few. I know a couple, but not many.

00:43:02 John Daub: What happened was, 1996, 1995, 1996, a lot of Canadians came over here to build houses.

00:43:04 Kevin Reilly: That's how I ended up here. Because they wanted Canadian 2x4 houses. So, some of us stayed.

00:43:15 John Daub: I'm not sure.

00:43:15 Kevin Reilly: Wow, really? In this area? Yeah, we were building all around here. I was supposed to be here for two months.

00:43:22 John Daub: 22 years later, I'm still here.

00:44:03 John Daub: Everybody's story starts like this. I was supposed to be here for a year. 20 years later.

00:44:09 Kevin Reilly: Exactly. It grows on you. You just can't leave this place.

00:44:17 John Daub: Yeah. Every long-term expat has a story. Don't ask, why did they come? They forget. It's like, why did you stay?

00:44:20 Kevin Reilly: It's usually a girl.

00:44:25 John Daub: Canadian 2x4, I'll have to Google that. It's a bit different from American 2x4. Americans build balloon style. We build by floor. It's a bit of a different style.

00:44:35 Kevin Reilly: It was because of a girl, wasn't it?

00:44:43 John Daub: Oh, yeah. Was that why? You don't stay for a job. You stay because you...

00:44:47 Kevin Reilly: The girl is gone. The city is still here.

00:45:00 John Daub: She's my love. Osaka?

00:45:13 Kevin Reilly: Oh, yeah. Why not Tokyo? Why this city? What makes this so much better?

00:45:20 John Daub: This is where I first came. What I liked about Osaka was it was like all these little... It was like a small-town feeling in a big city. Right? You get all these places where I was. It's like a little town. Even where I am now, Teradacho, Teradacho is its own little town.

00:45:37 Kevin Reilly: Then you go over to Tennoji, and you go over to the city. How do you get this kind of feel like that?

00:45:46 John Daub: It's very comfortable.

00:45:49 Kevin Reilly: It is. Osaka is much smaller. It's like Shibuya and Shinjuku. It's like...

00:45:55 John Daub: Whoa, the beer is hitting me. Like in mid-sentence. Because you didn't eat before.

00:45:58 Kevin Reilly: I didn't eat before. That's true. Where from Canada are you from?

00:46:02 John Daub: I was living in British Columbia. We moved from Switzerland to Kamloops, BC. After that I was on the island a lot. I was in Victoria, Qualcomm Beach, Shawningham Lake. I was up in northern British Columbia also working in Prince George. Been all over the place there. But no other provinces. Only British Columbia.

00:46:26 John Daub: This is big! It's a monster. It's heavy.

00:46:38 Kevin Reilly: I saw your eyes when you lit up me and watched everything earlier. Yeah, I saw this earlier. If you go back to the playback, you'll see what's that. I was just fascinated with this. And here it is in front of me. Abu Dhabi, hey, hello.

00:46:57 John Daub: Oh man. This is so good. Sina Bansari, you're no longer the champion. This is so good.

00:47:06 Kevin Reilly: We've been looking forward to lunch for hours now. What do you think of Trudeau and how can I... I have no idea.

00:47:18 John Daub: I like Trudeau. I like the person seeing him. He's a boxer. But I really don't know what's going on in the country. I've been out of touch for so long.

00:47:36 Kevin Reilly: I didn't even know we had a new province or territory for a long time there. Politics, man. Politics.

00:47:46 John Daub: You miss Canadian, eh?

00:47:47 Kevin Reilly: No, not really.

00:47:52 John Daub: Okay, Canadian back bacon?

00:47:56 Kevin Reilly: Yeah.

00:47:57 John Daub: I'd eat that.

00:48:07 Kevin Reilly: And you know what the worst thing was? We went to Canada two years ago. And the whole time we were there, I forgot to eat Canadian back bacon.

00:48:18 John Daub: Oh, you never had any Canadian back bacon. What an idiot. I did have some real good lemon meringue pie and stuff like that. Which we don't see often here.

00:48:36 John Daub: Oh, I wanted to ask you. A couple of months ago you got hit really hard by the typhoon, right?

00:49:00 Kevin Reilly: Oh yeah. How is everything going in the city? I know Kansai Airport was shut down. There's a lot of problems in this area. That was because that ship rammed into the bridge. The demolition part of the bridge. It got blown into the bridge.

00:49:15 John Daub: Yeah, we were seeing the images of the typhoon from Osaka a couple of months ago. But everything is back to normal.

00:49:18 Kevin Reilly: Yeah, we were fine. Actually at the time they were doing work on our building. Kind of like a 20 year overhaul type thing. And they had all this what do you call it in English? Scaffolding.

00:49:31 John Daub: They were scaffolding around our building. So we had extra protection with scaffolding. It was wild. Things were blowing. We could see from the buildings across the way.

00:49:36 Kevin Reilly: We were like, "Whoa!" That's what will kill you is the stuff that's flying around.

00:49:46 John Daub: Right, I saw that up. People had little utility houses on top of their apartment buildings. The wind was just blowing the utility houses. It was not made for any wind it looks like. How was it there for so long?

00:49:58 Kevin Reilly: I have no idea. I saw one building that just kind of exploded. It was on one of the videos later. I don't know. It was a different part of Osaka. It just came apart. Stuff flew everywhere. It was wild.

00:50:05 John Daub: I believe Kansai Airport had a lot of things falling down. Was it flooded or something?

00:50:17 Kevin Reilly: I forget. Kansai Airport is a man-made island. When I was in construction, a lot of our garbage was going to Kansai Airport to fill in landfill for the second part they built. Which kind of made me worried a bit. That stuff will kind of rock and sink down.

00:50:40 John Daub: John and Kevin, hey, you all go get in Kansai Airport. We're the wind. I have some more questions for you.

00:50:47 Kevin Reilly: Yeah.

00:50:58 John Daub: I forgot what they are. We're going to do some more episodes together in 2019.

00:51:01 Kevin Reilly: I came down here for a day to live stream for the Judo Grand Slam which is taking place. It's the biggest Judo tournament of the year. It's kind of a big deal here.

00:51:18 John Daub: Of course, I wanted Kevin to come along and share the experience together. We're also thinking about things we can do for 2019. If you have some ideas in the comments, leave them below. We'll try to do it.

00:51:35 Kevin Reilly: We did the canned food restaurant. We did the Nara street food. We did Dotonbori. We did a lot of street food.

00:51:41 John Daub: A lot of street food. What I find a lot of times is some of my friends, if I pronounce an English word correctly, they're like, "What?" They don't catch it at all until I say it in a different style.

00:52:02 Kevin Reilly: Vodka. Vodka. They say it in real English pronunciation.

00:52:10 John Daub: Den Den Town vs. Aka. That's interesting. Den Den Town is our geek area. You know, a nerdy area. It used to be an electrical town but then it became more geeky style.

00:52:22 Kevin Reilly: We're living in Japan. Alright, getting that now a lot. It's just pure sugar. Lou, it's like a sugar deposit.

00:52:32 John Daub: Akashi-yaki. Oh, I know a great place for that. In Akashi?

00:52:34 Kevin Reilly: Yeah, I'm just worried. I should go easy and eat it. There's a great place in Tennoji downstairs in an old building.

00:52:47 John Daub: Do you know why Akashi-yaki is in Akashi?

00:52:50 Kevin Reilly: Oh, because of Akashi? Akashi has the best octopus in Japan.

00:52:54 John Daub: Oh, okay. So, takoyaki, one of the reasons... Osaka doesn't have taco, but the areas around it...

00:53:04 Kevin Reilly: I see John has encouraged you to post on Instagram. Yeah, okay. He forced me. He twisted my arm to post that today after we took that picture.

00:53:14 John Daub: That's my first ever post on Instagram. I'll try to do a couple more. He's kind of showing me how to do it. Oh, that's pretty easy.

00:53:25 Kevin Reilly: We're inside of a basement supermarket inside of Osaka Station eating food. Japanese are welcome. When we first came here, it was just kind of sign language.

00:53:41 John Daub: First time, we were a little upset because this guy went like this. We were like, "Whoa." But it was because they were closing. He didn't know how to tell us it was closing. Okay, I see now.

00:53:56 Kevin Reilly: But they were very welcoming. And you can look at the plastic food. Someone asked me about bars that have signs that say no foreigners. You never see that here.

00:54:02 John Daub: I've never seen that, but if I did, I wouldn't really care because I just don't go there.

00:54:04 Kevin Reilly: Exactly. You don't want to go to a place that doesn't want you anyways, right?

00:54:08 John Daub: I'm not a foreigner anyways. As far as I'm concerned.

00:54:13 Kevin Reilly: He's not a foreigner. He's pretty much Osaka.

00:54:22 John Daub: I don't even think you're just Osaka. Osaka.

00:54:42 Kevin Reilly: What percentage is it here? I think it's a little too much for John here, but it's only 5.5. Bimble belly here.

00:54:50 John Daub: It's better than what Peter called me. Quite nice though. Peter calls me Killjoy.

00:54:55 Kevin Reilly: Why are you laughing?

00:55:03 John Daub: How you doing, Killjoy?

00:55:07 Kevin Reilly: 2020, yeah. It's going to be a good year for lots to do.

00:55:15 John Daub: Like Nato, bud.

00:55:16 Kevin Reilly: Like Killjoy.

00:55:20 John Daub: Rilika. Very nice. Usually I eat Rilika though at a barbecue with friends.

00:55:26 Kevin Reilly: You like Nato? Yeah, I love Nato. A lot of people at Kansai don't like Nato, but me, I love Nato. Nato's good.

00:55:36 John Daub: Vaughn, don't recycle this, Vaughn.

00:55:42 Kevin Reilly: Peter said it.

00:55:47 John Daub: How do you wash your hands? How do you wash your hands?

00:55:52 Kevin Reilly: Oh, yeah. However you are, I've got some napkins in one of my pockets.

00:56:02 John Daub: Oh, that was too good.

00:56:08 Kevin Reilly: Help yourself to a tissue. Yeah, that looks quite sticky and messy.

00:57:01 John Daub: He's better than... I'm going to sleep so well on the train.

00:57:04 Kevin Reilly: I don't know, you'd have to ask him. He's the one who eats the sweet stuff.

00:57:08 John Daub: Is it better than true cream? I don't know, you know what? I think it was too big. This was too big, and I'm going to feel the sugar rush and the sugar low on the train.

00:57:19 Kevin Reilly: What's next for you guys? I have no idea. I'll ask him. He's the producer. I just follow along.

00:57:29 John Daub: I'm only here for my good looks.

00:57:36 Kevin Reilly: It's about two hours usually. Is it two and a half hours?

00:57:40 John Daub: Yeah, about two and a half hours. Was it a fun ride for you?

00:57:45 Kevin Reilly: Did you enjoy that? Yeah. He's going to pay for that after this.

00:58:01 John Daub: Oh man. Do you save these or recycle it? Yeah, recycle it. I just like drinking from a bottle.

00:58:15 Kevin Reilly: Yeah, a bottle is better.

00:58:19 John Daub: Here's your donut. Let's go get some more.

00:58:23 Kevin Reilly: I can't eat anything more, although that pizza's looking good.

00:58:27 John Daub: You see that pizza over there? There's a pizza stand over there. You see that on the left side?

00:58:33 Kevin Reilly: Oh man. They had some weird pizzas going on there.

00:58:49 John Daub: They asked us... I don't think the people in Nankai is going to be able to meet us because I've got to get on the train in two and a half hours. It takes two and a half hours to get from Tokyo to Osaka and back.

00:59:05 Kevin Reilly: I'm probably not going to get back until 9:30 now. That's alright. I've got a ton of work to do. This is just a really short day trip.

00:59:14 John Daub: I'm going to get to Osaka. You can do, but you can't do it very often because it's a little bit pricey.

00:59:20 Kevin Reilly: It is a bit, yeah. One way is about 14,000 yen, which is about 125 dollars with today's exchange rate.

00:59:31 John Daub: So it's a buck twenty-five with a couple extra zeros in there. So it's $250 round trip.

00:59:38 Kevin Reilly: I've done it for a while, so I don't know. $125 to $250. So it's $250 round trip to go to Osaka and back.

00:59:43 John Daub: I came down here for to get to meet with the Judo Grand Slam and film some insert shots. Oh, I did film the Hello Kitty Shinkansen this morning, which is kind of neat. Unique. Unique is the word. Different.

00:59:58 Kevin Reilly: Are you making a video right now or what? Yeah. A live one.

00:59:59 John Daub: We'll be back. We're taking ideas. Thank you.

01:00:02 Kevin Reilly: We're taking ideas for 2019. If you have some ideas for what Kevin and I should do in the Kansai area, go ahead and leave that in the comments below or send a chat in.

01:00:12 John Daub: Yeah. There's a lot of stuff we can do. In fact, I'm not going to share the ideas with you because, I don't know, a lot of... I've actually had a lot of other YouTubers they ask me some of my ideas and then they'll do them.

01:00:21 Kevin Reilly: And I don't mind because people will eventually do them anyways, but yeah, they're my ideas. So I'm more hesitant now to put at the end of the main channel what I'm doing next because unless it comes out right away someone's going to do it before.

01:00:30 John Daub: And they did. They've done that. Yeah. Oh, oh, oh, what? There was one one YouTube channel, Tasty, I think, which is a BuzzFeed channel. You have to read these later. I think they might be using the Not A Street Food episode.

01:00:43 Kevin Reilly: I think it's got 11 million subscribers on that channel, so that's kind of neat. They asked me and I said, sure. Why not?

01:00:50 John Daub: I think it's the one where you get head-butted by the deer. Yeah, I don't think they can show that one. I think it's about the mochi. Yeah, Koyasan in Wakayama. That's a good place. You've been to Koyasan?

01:01:00 Kevin Reilly: Me? Yeah. It's great. It's a really nice place to go in the summer because it gets so hot here. And you go up there, it's nice and cool.

01:01:08 John Daub: Yeah, for summer. A day away from the heat. But winter is a different story. Oh, I bet it's cold up there in winter. I've never been in the winter.

01:01:13 Kevin Reilly: It's snow. Yeah.

01:01:15 John Daub: Yeah, it's cold. In the summer in Tokyo, we usually will escape to places like Karuizawa or Yuzawa. Karuizawa's in Nagano.

01:01:20 Kevin Reilly: But in the winter, it's not as much fun. It's not as much fun. It's cold. Very, very, very cold.

01:01:26 John Daub: In winter, I would prefer to sit around a table eating nabe. Yes. Yes, under a kotatsu.

01:01:34 Kevin Reilly: Is Tokyo hot hotter than Osaka in the summer? Where do you hit in the summer? Osaka's more humid. And it's just maybe one or two about two degrees Celsius hotter.

01:01:45 John Daub: So that's like four or five degrees Fahrenheit hotter. Yeah, we hit 38 degrees Celsius in the summer in quite a few days. Yeah, it's usually just a little bit hotter. Humidity's bad though here.

01:01:57 Kevin Reilly: Oh, I know. You can't cool down because it's above body temperature. The humidity's high so you can't cool down by evaporation. It's pretty bad. It's like a sauna. It really is a sauna. It really is.

01:02:10 John Daub: We're actually in mid-June. Trash? Trash? Wow, we're actually in mid-June. That's our rainy season. The humidity's nice because it's warm and it's raining. I don't mind it. A lot of people don't like it.

01:02:28 Kevin Reilly: The worst thing with rainy season is after it's raining, the humidity just ramps right up. That's the worst part. And the mosquitoes. Don't get me started with all the can't dry your laundry, then the fungus comes into your apartment and starts to rot the walls. It's a health problem.

01:03:12 John Daub: One thing leads to another which leads to another. Gordon was here in October and we went hiking together. Oh, hey Gordon.

01:03:22 Kevin Reilly: Alright, so we got a couple of minutes here. Bottoms up. As we say in Belgium, bottoms up.

01:04:03 John Daub: Gordon gave me a hug last night. He said that he'd drink like a sissy for a British guy. You know, the Brits say it's to open their throat or something. Where do we recycle these?

01:04:13 Kevin Reilly: It's time to go. Vegan food before family.

01:04:15 John Daub: Vegan food.

01:04:18 Kevin Reilly: That's got nothing in it. No eggs or anything, right?

01:04:20 John Daub: Are you kidding me? Vegan food has no eggs in it? Nothing, right?

01:04:21 Kevin Reilly: I'm not too sure, but I know vegetarian, you can eat an egg.

01:04:27 John Daub: My sister, she's vegetarian. She eats fish too. It's almost like a nightlife destroyer.

01:04:31 Kevin Reilly: You did. He's out partying in Namba. Crazy man.

01:04:37 John Daub: No eggs or cheese. Oh man, I could never do vegan. If you watch my channel, you see how much butter I use? Oh, that's right. Butter is not vegan.

01:04:42 Kevin Reilly: We gotta get out of here, guys. I got a train to catch.

01:04:43 John Daub: Oh, you can put this in the bag here.

01:04:49 Kevin Reilly: Hold on a second. I'm gonna put this in the bag.

01:05:00 John Daub: Yeah. Alright.

01:05:02 John Daub: Wow. It's a booze door.

01:05:09 Kevin Reilly: That's kinda neat. Look, you can put a picture of your loved one on the bottle. Check it out.

01:05:18 John Daub: You can put a picture of your loved one on the bottle. That beer we just drank? Same thing. I like that. Personalizing your booze. It's the way it should be.

01:05:30 Kevin Reilly: Alright, let's get out of here. This is an interesting open Starbucks. Check it out. This is a cool Starbucks that serves alcohol.

01:05:38 John Daub: Are you serious? Yeah, they do! A Starbucks that serves alcohol. What?

01:05:45 Kevin Reilly: Yeah, they serve a little bit of everything here. It's a bit of a different one. That's a weird Starbucks.

01:05:55 John Daub: Alright, let's get out of here, man. Good eating.

01:05:59 Kevin Reilly: Good eating. See if we got any more questions for the cab master.

01:06:03 John Daub: This is probably the last time. You're not coming up the toilet. You're not going to Tokyo, are you?

01:06:07 Kevin Reilly: Not this year. Did you go this year to Tokyo?

01:06:09 John Daub: No, I didn't. You didn't go to Tokyo the whole year?

01:06:11 Kevin Reilly: No. I went to London this year. London? Well, that's kind of like a Tokyo.

01:06:18 John Daub: Yeah, it's like Tokyo. It's the capital of a major country. Tokyo is more rain. Oh, okay. And subways that are always breaking down.

01:06:28 Kevin Reilly: Right. Oh, yeah. It was every day. Can't take this line from here to here. We have an electrical problem, so we're going to be held up.

01:06:39 John Daub: It has gotten super crowded in here. Wow. Craft Beer Market? Why did we not just stop in there? How did we miss that? Craft Beer Market? What?

01:07:02 Kevin Reilly: There's so much down here. I know.

01:07:06 John Daub: I'm on the wrong side again. You stand on the right, walk on the left. In Tokyo, you stand on the left, walk on the right.

01:07:17 Kevin Reilly: Actually, everywhere but Osaka. Everywhere but Osaka Special. Osaka Special.

01:07:26 John Daub: We're only an hour away from here, right? Yeah, we are. Yeah, we are. Yes, it is. No, no. Yeah, we are. Believe it.

01:07:44 John Daub: Alright, guys. I'm making my way now to Osaka Station. Osaka Station. You can see here. Well, we are in Osaka Station, but to the train platform. Speaking of shoe cream.

01:07:55 Kevin Reilly: Oh, yeah. This is the Beard Papa.

01:08:01 John Daub: Oh, do they? There you go. That's a big shoe. Is that real? Well, maybe it's a picture. Maybe they made blood.

01:08:12 Kevin Reilly: It's like Taiwan Glam. I would love... Yeah, that's the cholesterol, too.

01:08:18 John Daub: Wowee. Yeah, Super Stock Tokyo. Yeah, I think so. Osaka, shouldn't it be? Yeah, I think it's from the Tokyo one.

01:08:29 Kevin Reilly: It's a soup chain from Tokyo, but I didn't know that they had it. This is a nice bakery. Maison Kaiser.

01:08:37 John Daub: Yeah, they make some great bread. John, can I meet you at Shin... Osaka instead, if that's easier?

01:08:43 Kevin Reilly: Nikon, you can, but I'm kind of... I'm going to be going quick. So if you're there, if you're there, I'm going to be there. I'll say hi. That'd be nice. But, yeah, I do have to get back.

01:09:05 John Daub: If you do go to Shin Osaka Station, I'm coming from the Osaka Station, so I'm already in the station. I guess if you are next to the... Yeah, basically the ticket area to buy the Shinkansen ticket, that's where I'll be. Inside of the station. Inside where the tickets are, where you've already bought a ticket, you're inside, and you're just transferring.

01:09:18 Kevin Reilly: You can also go inside, you can get a ticket just to go in on the platform. We've done that before. Say goodbye to people. 140 yen. And there's a coffee shop in there. That'd probably be an easy place to meet. Coffee Talk. Or there's the tollies on the way.

01:09:29 John Daub: You're not coming from the subway. I'm literally, yeah, just going to get there. Probably the best to go at that coffee shop inside the Shinkansen area. You're going to have to probably be there already. Like I'm going straight in. Coffee in hand. Yeah, I won't have that much time, but I will stop to say hi.

01:09:41 Kevin Reilly: It's nice of you wanting to meet up and go all the way out there. That's nice. I don't make it to Osaka enough. Although, is this the right way? Where are we at?

01:09:57 John Daub: Yeah, you can go up over here. It could be. This is the Osaka metro. I noticed that it doesn't look so nice anymore.

01:10:07 Kevin Reilly: It doesn't look as the... I thought so. I thought so.

01:10:14 John Daub: I thought so. It's a totally different area. This is the subway. Yotsubashi Line.

01:10:22 Kevin Reilly: Man, this is what you can expect from a guided tour from the king. The king of Osaka.

01:10:35 John Daub: Okay. Okay. He's Swiss, man.

01:10:39 Kevin Reilly: That's true.

01:10:40 John Daub: Well, it's very confusing, Kevin. Are you Swiss? Are you Canadian? Are you Osaka-n? A little bit of everything.

01:10:47 Kevin Reilly: A little bit of everything. International. Like a Swiss cheese, there's many holes in his identity.

01:10:56 John Daub: Wow. A lot of steps. Alright, so this is the other side of Osaka Station. The side that you don't see that often. Because you don't come to Osaka Station for the majority of the people watching.

01:11:09 Kevin Reilly: But, uh, yeah. It's been kind of a little adventure. One in which I got a stomach full of a sugar bun and an open face. I cannot move, man.

01:11:18 John Daub: I'm really struggling. I couldn't believe you got that thing. I cannot believe it either. And while you were answering questions, I just kept biting it. Over and over and chewing. My jaw muscles are aching.

01:11:26 Kevin Reilly: I've never had a whole one because when my wife and I come here, we share one of those.

01:11:31 John Daub: Oh, you share one? Well, you had your other one. Kui da ore. We say that, right?

01:11:34 Kevin Reilly: Kui da ore, which means eat until you absolutely explode. And that's exactly what I think we did.

01:11:40 John Daub: Behind us, you can see the Yodobashi Camera building in the background. You see that? That's where the big electronic store is in Osaka. Yodobashi Camera is originally from Shinjuku. Is it? Yeah, the headquarter.

01:11:52 Kevin Reilly: I thought it was here. Yeah, because I mean, we have Yodobashi just down here. Yeah, Yodobashi, but it's founded in Shinjuku. I did a little background research on it.

01:12:01 John Daub: This is the retro style of the old station. So you can see the lights. This part hasn't been changed much yet. This hasn't been changed on this side. The upper floors have been, but the lower floors still got kind of this...

01:12:14 Kevin Reilly: This looks like the atrium in the Matrix where they were doing the shoot up at the end. Oh, right, right, right. The columns that kept... Yeah, the columns that kept exploding and shooting. And Neo was flipping over it.

01:12:28 John Daub: And who's the girl? What was his girlfriend? I can't remember her name, but yeah. Prentice? No. The really fast one. Yeah, the fast one. She also was flipping around.

01:12:39 Kevin Reilly: She was... Trinity. Trinity.

01:12:42 John Daub: Oh, Trinity. How dare I forget that? Geez.

01:12:51 Kevin Reilly: Awful, John. I'm going this way. The gates are right in here.

01:13:02 John Daub: Alright. There she blows. Over this way?

01:13:11 Kevin Reilly: Yeah. Alright, buddy. Where's my Suica?

01:13:19 John Daub: You going in too? Oh yeah, I gotta go down on the Condosa. You looping it?

01:13:33 Kevin Reilly: So I'm gonna take one. You're not gonna take that. You're gonna go over and take the... Yeah. That's right.

01:13:41 John Daub: Alright, buddy. I dropped your pencil. Two of them. Take again. I put it in my sleeve thing. Oh, I dropped it out of here.

01:13:52 Kevin Reilly: Oh, out of the bag. Yeah.

01:13:53 John Daub: Alright. Bear hug. It's Kuma's Kitchen after where a Kuma means. Bear. That's the way we roll.

01:14:01 Kevin Reilly: Alright, buddy. Good to see you. I'll see you on the other side this year. Thanks for the help today.

01:14:09 John Daub: Kuma's Kitchen, everybody. Instagram. A new Instagrammer is born today. Seriously, keep it up. It's pretty cool. Instagram is cool. I will try. That means basically, yeah. Anything's possible. Anything's possible.

01:14:31 Kevin Reilly: Alright. Have a good trip, man. Kevin Reilly, everybody. Very cool. It's an honor and a privilege to know that man as my friend.

01:14:40 John Daub: Um, no. So, it's always kind of hard to navigate in stations. I know all of the stations in Tokyo quite well, but when it comes to Osaka, it's harder.

01:14:49 John Daub: I know it's sad whenever you have to say goodbye to a friend. I try to compartmentalize it. But this side, platform 7 and 8 goes to Shin-Osaka. Once again, it's always a confusing one because people from Tokyo will stand on the right and walk up the left. You can see people are...

01:15:14 John Daub: I like the system, you know. In the U.S., it's just bara bara, just like randomly spread out. People are all over the place. You can't walk. But in Japan, they always have a place for walkers. I like that. It's someone who walks a lot.

01:15:34 John Daub: Ramsey's silence is always plugging away. I appreciate it. Thanks for moderating, guys. Really appreciate it very much.

01:15:44 John Daub: Okay, the train's here. The train going to Osaka Station. There's two. Oh, I just missed one. I'll just take the next one here. This is where we say goodbye as well, everybody. This one takes off in a minute.

01:16:00 John Daub: So I want to say thank you for watching this livestream. It was kind of an interesting day, wasn't it? We had quite an adventure. I'll see you next time. No Ekiben this time. But, bye bye.