00:00:01 John Daub: Good afternoon, everybody. Welcome to Tokyo. This is one of the food truck areas of the city, in front of the Tokyo Sankei building. You can see they have these really nice tables and chairs out here. I'm standing where the food trucks used to be. There's a nice design there. They've moved them across the park over there. And in the center of the screen, you can see PVG lining up for what he wants.

00:00:33 John Daub: I'm going to take you over there. We're going to take a look at some of Tokyo's food trucks. I'm kind of excited about this because I come here more than I should. I'm often riding my bicycle through the city. I stop, I see food trucks, I stop again and eat, especially at lunchtime. Now, the office ladies—called OL in Japan—and the salarymen, they're the people who work in these offices, and they are the ones who come and eat here. They particularly like high quality food.

00:01:02 John Daub: This here is serving Thai food, Thai cuisine. Looks really good. Usually it's all less than a thousand yen, less than ten dollars. And the quality of the food is spectacular. Just because it's in a truck does not mean it's not a fully functioning kitchen or a pretty darn good kitchen. This one's called Spice Village. It has curry. I was thinking of getting this one. PVG is still waiting. One of them is extremely popular. This truck has a nice design to it. This one here has a really loyal following. There's already six people waiting in line. But it's Ethnic Taste Lunch called ES Tokyo. This one literally is a peace van. It looks pretty good. This is an Asian lunch. It's popular.

00:02:10 Peter von Gomm: I might get them because I feel kind of bad, but it does look good.

00:02:10 John Daub: They all look good. Smile Spice has curry. Half of it is sold out because after 1 p.m. the lunch rush is done. But still people come out here. Now, the last one here—and they always change, by the way, they're never really the same—looks like a well-known chef and it's vegan. We see you in the camera, PVG. How you doing? You stay in line.

00:02:45 John Daub: I am a regular here, sir. Yes, I am. Thank you. Well, welcome. I'm welcoming you. You don't welcome me. It's good to be here, too. I'm glad to hear the line's moving. You get what you want and then hand back my 5,000 yen. I should have said that. Actually, he has my money. So this is Chef Tetsuo Ohira and he runs a vegan truck. And that's what I'm going to order.

00:03:16 John Daub: I'm very curious to see what Chef Tetsuo has on offer here. It also seems to be halal, which is interesting. And the vegans that are watching probably are curious about this because there is a vegan option and just happens to be in a truck. Look at that. Told you we would do something healthy. And I got to eat healthier. It's true. I got to eat a little bit healthier. It is quite windy. I do apologize if you guys are hearing any of the wind noises. I will try to limit that as much as I can.

00:03:49 John Daub: Now, let's go take a look at this truck where Peter is getting his lunch. It does look quite good. Have you decided, sir? Chef Tetsuo Ohira. You know him? Yeah. He's the master chef of organic vegetarian cuisine. You didn't know? No, I read the label. I read the truck. He's highly recommended, Peter says. That's what I'm getting and you're getting this one because you like to wait in lines. It's a testament to the popularity of this truck. It's a testament to the popularity of this Ethnic Taste.

00:04:27 Peter von Gomm: Would you know which one you're getting? The nasi goreng looks good.

00:04:27 John Daub: That's an Indonesian food. That looks really good. Nasi goreng. The Asian meat rice is another option. Asian meat rice in the center. And the gapao rice looks good. Gapao rice. That looks Thai. And you get two appetizers. I guess it's a bargain. Food truck should be a bargain. And it's all for 750 yen. That's cheap, man. That's why this is going to be sold out before you get there.

00:04:58 Peter von Gomm: Now, food trucks. I'm going to wait for you. I'm fine here.

00:04:58 John Daub: Food trucks are kind of a new thing here. They're a new thing and they're not a new thing. When I thought of Japanese food trucks, I thought of menonpan (filled sweet buns), which are little bakeries on trucks. And you'll see them in front of Japanese supermarkets out in the country. They offer freshly baked hot menonpan. Those are some of the first food trucks that I saw in Japan. And then there are the yatai (food stalls). Yatai are famous for ramen. You'll have some that sell yakitori (grilled skewers). There's others that will sell different kinds of Japanese food.

00:06:01 John Daub: In fact, while we're waiting for this man, sushi was one of the original yatai foods. It was a food stand food. Sushi was invented during the Edo period here in the city. The edomae-zushi (Edo-style sushi) is what it's called. That's the sushi that we see where the sushi is on a bed of rice. And that came about because Tokyo people are very impatient. We're very impatient people, Tokyoites. I've been here for over 10 years. I can call myself a Tokyoite. Peter as well.

00:06:31 John Daub: We're very impatient people. And we get distracted very quickly. And in order to make the food quicker, they started to serve it raw like this on a bed of rice and serve it fast. Speed was important. And they could get through the line very quickly. I'm talking like 150, 160 years ago during the Edo period, even further. And that was the original finger food. It was fast food, sushi. Now it's come so far as to be called an art. And we have the high-end sushi, but it started originally as like this, a food truck. So that's sort of the history of sushi. But food trucks and eating outside in food stands does have a long history here in Japan through yatai. And if you go to the festivals, the Japanese festivals, you're going to see a ton of yatai. The festivals are infamous for it.

00:07:31 John Daub: I hope you're getting hungry. I'm really starving. We've been seven minutes into this live stream. At the end of this, we're going to try to do something on Discord. I don't know if you know what Discord is, but right now, the Only in Japan Discord server, it's a way where you can communicate and even talk on the phone to me and to other supporters, to everyone who's watching, the 630 people watching. And by the way, hit the like button if you like food truck food. And I will order some more food truck food. Lunch is served.

00:08:06 Peter von Gomm: Well, don't eat without me. What did you end up getting?

00:08:08 Peter von Gomm: I got the gapao rice with two appetizers.

00:08:13 John Daub: Sweet.

00:08:15 Peter von Gomm: Spring roll and apple compote.

00:08:18 John Daub: Ah, looks very healthy. So I'm going to shoot you while you get your food.

00:08:21 Peter von Gomm: Yeah, shoot me. I'm going to get the food. Cash me, sir.

00:08:25 Peter von Gomm: You know what? I made a boner.

00:08:28 John Daub: What?

00:08:29 Peter von Gomm: I didn't use that 5,000 yen you gave me.

00:08:31 John Daub: What? Okay, give it back then.

00:08:34 Peter von Gomm: I'm totally serious.

00:08:35 John Daub: That was what it was for.

00:08:36 Peter von Gomm: I know, but I felt bad.

00:08:38 Peter von Gomm: Actually, I might have to borrow 1,000 yen because they only take 1,000 yen notes.

00:08:43 John Daub: I gave him five, and now he's going to give me one.

00:08:46 Peter von Gomm: Do you have 1,000?

00:08:48 John Daub: You only carry hundreds?

00:08:51 Peter von Gomm: Look at that. Let's see here. Two, three, four.

00:08:54 John Daub: Oh, you put the ones on the inside?

00:08:56 Peter von Gomm: I'm good for it.

00:08:59 John Daub: I do not have a one.

00:09:00 Peter von Gomm: You do not have a one? What?

00:09:02 John Daub: Who gave you change?

00:09:04 Peter von Gomm: Can you hold the camera?

00:09:04 John Daub: Yes, I can.

00:09:05 Peter von Gomm: All right. And you can narrate it while I do it.

00:09:08 John Daub: Sure. Hey, Gustavo, thank you. So, let's... I'm just going to set this down. Remco, thank you very much. I'm going to set this down right here. GamerPro is always here. I like to see GamerPro and Introverted Otaku.

00:09:18 Peter von Gomm: Hey, John.

00:09:19 John Daub: Nice talking earlier on Discord. If you're a Patreon supporter, you can get on to Discord now.

00:09:24 Peter von Gomm: Yeah.

00:09:24 John Daub: Oh, nice. All right. Just follow me.

00:09:26 Peter von Gomm: So, I guess that's why I can't get on because I'm not a supporter.

00:09:29 John Daub: You are.

00:09:32 John Daub: All right, guys. Johnny's going to place his order.

00:09:35 Peter von Gomm: Isn't this cool? You can do it from a distance.

00:09:38 John Daub: Oh, okay. Isn't that cool? So, I've never seen a ticket machine in a lunch truck. That is so cool.

00:09:51 Peter von Gomm: It's cute. Very cool.

00:10:02 John Daub: So, what's it going to be? Avocado. We've got an avocado curry. Old egg. Oh, it's sold out. It's got an X on it. They're all sold out. Wait, wait, wait. Oh, no. The price is... All right. That's good.

00:10:42 John Daub: So, how are you guys doing? It's been a while. This food truck thing is kind of catching on here in Tokyo. It's not quite as big as where I'm from. Portland, Oregon has an enormous food truck culture. So, if any of you have been there or plan to go there to Portland, Oregon, make sure you try their food truck food. It's fantastic.

00:11:22 John Daub: So, Chef Tetsuo Ohira, he is the master chef of organic vegetarian cuisine. And I don't know. Is that him? Yeah. It's a lot of food. But it's kind of hard to tell. But aside from the wind, it is a perfect day to be eating food from a lunch truck because it is a beautiful spring day here in Tokyo. And we are in Otemachi. We're surrounded by skyscrapers. Otemachi is not really known for its impressive skyscrapers. They're all around us, but they're kind of banal.

00:12:23 Peter von Gomm: Peter! Yes, sir? What's okay?

00:12:25 John Daub: What's okay? Oh, filming?

00:12:28 Peter von Gomm: Yeah, you can film. Okay, okay.

00:12:30 John Daub: So this is Kokomo, Kitchen Kokomo. And actually he has a shop in Higashi Koenji on the Marunouchi line. Oh, neat. It's pretty cool. Every Friday he's here at the... in front of the Tokyo Sankei building. Oh, nice. Good to know. We can get a close-up of the ticket machine, too. Isn't that cool? That is so cool. I've never seen one this small. It keeps it moving fast.

00:13:10 John Daub: So, my food's getting cold, so I'm about ready to sit down and enjoy. Let's have a look at what I got here. Oh, that looks good. I told him to give me extra pakchi (cilantro), and he did. Yum. There's my apple compote and spring roll. And the... Kapow. Looking forward to getting into that.

00:13:59 Peter von Gomm: And John is looking forward to getting into that.

00:14:02 John Daub: Check this out.

00:14:03 Peter von Gomm: Oh, nice.

00:14:04 John Daub: It's got avocado, it's got egg, it's got a vegetarian curry, and it was less than $10. Wow. It was 890 yen.

00:14:15 Peter von Gomm: Nice.

00:14:16 John Daub: So, shall we go sit down and eat?

00:14:18 Peter von Gomm: Yes, let's. We can go to the other side. There's tables there.

00:14:20 John Daub: Okay. You want to take the stick?

00:14:22 Peter von Gomm: Yeah, I'll take the stick. You got it? Yeah.

00:14:30 John Daub: All right. I got you guys. Don't worry. I'm holding.

00:14:35 Peter von Gomm: I'm holding. Oh, okay. We got some lunch money. See here. Abe Khalid, any ideas for things to do in September? We'll get to that. Chris Hansen, pig year. Queen Tacos is here. Something for a vegetarian. John, I'm turning vegan. And Gustavo, eat something for us. Greetings from Mexico. By the way, do you think the weather is good in the first half of June?

00:14:56 John Daub: First half, yes.

00:14:57 Peter von Gomm: It becomes the rainy season in the second half, right?

00:14:59 John Daub: Yeah.

00:15:00 John Daub: All right. Let's get this combination at the table.

00:15:02 Peter von Gomm: Are you going to get mine too? Do not switch them. I love what I ordered.

00:15:07 John Daub: Oh, I think I'll be able to tell which is mine.

00:15:11 Peter von Gomm: Yeah. There's my sweet ride right there. I'm going to keep an eye on her because I don't want somebody to snatch her.

00:15:17 John Daub: Why?

00:15:18 Peter von Gomm: It's very stealable. If I was a bike thief, I'd prefer that bike.

00:15:23 John Daub: Old ladies don't steal stuff.

00:15:26 Peter von Gomm: Old ladies. Do you see any old ladies?

00:15:28 John Daub: Everyone is in their vibrant 30s. I guess. That's why we came here. Yeah. It is pretty cool to come here. This is the way that the salary people eat, the office ladies and the salarymen. They'll eat this kind of healthy food now. It's better than the convenience store bentos, wouldn't you say?

00:15:46 Peter von Gomm: Oh, yeah.

00:15:47 John Daub: It's a lot better than the convenience store bentos. We haven't eaten this yet. But it looks alone, yes. Let's try right here. Let's go over here to the outside. PVG has found a table.

00:16:02 John Daub: The reason why I want to... We're going to pan the table. I'm going to pan down and show you what we have here.

00:16:07 Peter von Gomm: What was the name of your place? Do you even know the restaurant's name?

00:16:10 John Daub: Yeah. What was it called?

00:16:13 Peter von Gomm: ES Spice Kitchen.

00:16:14 John Daub: ES Spice Kitchen? Does he have a restaurant? Did you interview your chef?

00:16:19 Peter von Gomm: I was too busy getting the order in. I didn't have a cameraman filming me.

00:16:27 John Daub: Oh, that's true. I was filming from a distance. Oh, my. That looks awesome.

00:16:32 Peter von Gomm: Dude.

00:16:32 John Daub: Yeah. I should have switched. All right. Show it to us. I'm going to show you. Show it to the 700. Okay. Let's go and film. Let's go eat over here.

00:16:43 Peter von Gomm: Oh, because you're after the camera?

00:16:48 John Daub: Yeah. We're not allowed to film here. It's okay. We'll film over here. I'm not ending this live stream.

00:17:03 Peter von Gomm: She's going to have to do better.

00:17:09 John Daub: Yeah. That's what I think. We're down to like 39 people now. All right. We're back. It's PVG. What do you got here? Are you going to introduce it to us?

00:17:20 Peter von Gomm: So, we're going to go to the restaurant. I've got... Tyler's in the house. Missed the food vlog.

00:17:25 John Daub: No, you haven't. We're still at it. And Tyler, never surrender.

00:17:29 Peter von Gomm: You got that right.

00:17:30 John Daub: All right. What is this again that we're looking at?

00:17:32 Peter von Gomm: So, for the eighth time, this is the gapao.

00:17:35 John Daub: Gapao.

00:17:36 Peter von Gomm: Gapao. So, the food truck I went to is Various Asian Tastes. They had gapao from Thailand.

00:17:45 John Daub: Wow. Look at that.

00:17:46 Peter von Gomm: They had some... I'm sorry. The gapao is from Thailand. They had nasi goreng from Indonesia and various other things.

00:17:55 John Daub: It looks really good. I see the pakchi.

00:18:00 Peter von Gomm: Apple compote. Pakchi. Right. And this looks like apples?

00:18:07 John Daub: Apple compote.

00:18:08 Peter von Gomm: Apple compote. Interesting.

00:18:10 John Daub: So, that must be the dessert. It could very well be, depending on if you eat that first or second.

00:18:15 Peter von Gomm: What are you going to go for first?

00:18:17 John Daub: Well, I was raised to always eat...

00:18:20 Peter von Gomm: Dessert first.

00:18:22 John Daub: Yeah. So, I'm going to go for the first one. No. But my mom's not watching. I know that. So, we can probably have the dessert first.

00:18:30 Peter von Gomm: But let's take a look at yours. Let's do some window shopping.

00:18:33 John Daub: No, you can't introduce it. Now, go for the bite. Oh, okay. Don't do that to the people watching.

00:18:39 Peter von Gomm: Hi. Hi. Take it. All right. Do it.

00:18:42 John Daub: PVG is going in. All right. We're going to go for the compote. Oh, so you're going to... Apple first. Oh, we'll see. Mmm. Nice. Ooh, nice. It's got a little bit of spice to it. Cinnamon. Ah. And tangy organic apple.

00:19:03 Peter von Gomm: How do you know it's organic by taste? Can you tell?

00:19:07 John Daub: Yeah. Just because they wrote organic, can your taste buds differentiate? Determine if it's organic.

00:19:12 Peter von Gomm: Yeah. I trust them. I trust them. I do trust. They have a lot. In Japan, reputation is everything. If they ever caught you, then you'd be game over.

00:19:22 John Daub: Yeah. It's really nice. So, let's go for the... What's going next here?

00:19:27 Peter von Gomm: The po. Oh. Do it. Nice. Do it. Do not be shy. Dig in. Deep. Go deep. Deeply. Nice. Good. That's a good... Going spork deep. Spork full.

00:19:40 John Daub: You have to take off your glasses. We can't see the eyes. You're not going to do it? Mmm. Oh. That means it's good. That's really nice. Want to try a bite?

00:19:52 Peter von Gomm: Sure. Wait, let me get my...

00:19:54 John Daub: Do you have the utensil?

00:19:54 Peter von Gomm: I have a spork here. This is the national utensil of Japan.

00:20:00 John Daub: Used to be the chopsticks. But the spork has now come back into style. Are you only giving it to me because you want a bite of mine?

00:20:06 Peter von Gomm: I did make that up. I'm usually fact-based, but today it's lunch-based.

00:20:12 John Daub: Oh, I just totally... Oh, my gosh. Oh. Sorry. Making a mess of your... It's pretty windy. It is. Oh, I lost it again. It's got a... I eat a lot of Thai food. Oh, look. I lost something and I picked something up. And this has a really authentic Thai flavor. Interesting. It does smell authentic. It does smell authentic. How does it taste?

00:20:39 John Daub: I was telling these nice people about the food trucks in Portland, Oregon.

00:20:43 Peter von Gomm: Oh, Portland. Is that Food Truck Central?

00:20:45 John Daub: Oh, man. They're everywhere. Wherever there's an empty parking lot, the food trucks are set up. And it's top-notch food. I grew up in Portland. And in the time that I've been in Japan, 20 years I've been here, Portland has done it. It's a complete turnaround. The food is fantastic. And everything's top-notch there. It's really good. It's like a really, really tiny Tokyo in the food world. Food realm. Industry. Everything's really good. It's hard to get a bad meal in Portland.

00:21:23 Peter von Gomm: Really? I've never been to Portland.

00:21:24 John Daub: You never invited me.

00:21:26 Peter von Gomm: You always say, I'm going to Portland, but you never invite me to go along.

00:21:30 John Daub: Well, John, we're not really open to... I mean, beautiful people from Jersey. In Portland. Portland's a unique place.

00:21:37 Peter von Gomm: I'm from Ohio.

00:21:38 John Daub: We're kind of snobby.

00:21:39 Peter von Gomm: I'm from Ohio.

00:21:40 John Daub: I thought you were from Jersey.

00:21:42 Peter von Gomm: I'm from all over. I have no destination in particular.

00:21:46 John Daub: All right. Well, Peter eats his Thai food mixture. I'm going to go... Hey, Derrick, jumper's in the house. Thank you. I'm going to go in for mine, which is made by Kitchen Kokomo...

00:21:56 Peter von Gomm: Kokomo?

00:21:57 John Daub: I'll let you show it. Yeah. Kitchen Kokomo. He has a restaurant in... In Higashi Koenji, which is on the Marunouchi line. Alright, let's try this. It looks really good. This is vegan. 100% vegan. At first I thought this was meat in here, but it's not.

00:22:25 Peter von Gomm: How do you know it's real vegan? Do your taste buds know the difference?

00:22:28 John Daub: My taste buds know the difference because I was eating vegan food with a Tokyo vegan lady.

00:22:35 Peter von Gomm: How do you know she wasn't lying to you?

00:22:37 John Daub: Because she's very serious about her vegan food. Alright, there we go. There we go, brothers and sisters. This is a vegan lunch. Don't touch it! I'm just saying peace. Brothers and sisters, peace.

00:22:52 Peter von Gomm: Wait, is a half-boiled egg vegan?

00:22:57 John Daub: You'd have to ask the chicken that laid it. I'm kind of confused. Maybe this particular one is not vegan. Oh no, chef! This chef tricked me. Now the egg is vegetarian, I guess, because the chickens themselves eat... Chicken is not an actual animal. It's just an embryo. Now we're getting into a totally different battle here.

00:23:19 John Daub: Anyways, this is what I got. It looks really good. It's a curry with an egg and this is amazing that he made this all fresh in the truck. Not from scratch, but he prepared it all in the truck. So the guy who's working in the truck, is he actually the chef that's on the truck?

00:23:42 Peter von Gomm: Oh wow, check it out.

00:23:42 John Daub: You're not going to answer my question?

00:23:44 Peter von Gomm: Yeah, he's the chef. He's the actual chef. And he only comes to the food area on Fridays. Oh. And every day there's a new food truck, meaning the diversity of food available here. Check that out. Wow. Oh, I'm making a mess here.

00:23:57 John Daub: That's why I bought that. That's why I bought the napkin here. Wow. The diversity of food in the food trucks is amazing. This has the egg in it with the rice and the mixture, a little bit of that avocado in there. I did drop it. I will clean that up. Yes, you will. I will. My reputation is built on cleanliness. We clean. I try, I try. Let's give this thing a taste.

00:24:32 Peter von Gomm: How is it? Very good.

00:24:35 John Daub: Now with the curry. Try the curry, yeah. The curry. That slop.

00:24:40 Peter von Gomm: It's good. It's curry. It's supposed to look like slop.

00:24:46 John Daub: How is it? May I? Yeah. A little bit. Cheers. Thank you. Alright, I'm going in. Mmm. Mmm. It's really nice, isn't it? Mmm. Not too tomato-y, but it's got a really nice tomato base. Almost like a pasta sauce. Mmm. Right? Yeah, that's a good way to put it. But it's got a good balance to it. It's the spiciness is what makes it good. Tomato-based curry. I love a good tomato-based curry.

00:25:27 John Daub: And I love being here. This is the, we say Otemachi Station. This is right on top of Otemachi Station, and this is the kind of the central business district, the new one. Used to be on the side where Nihonbashi is, where Japan's central bank is. But it's all moved now to this side, closer to the Imperial Palace in the Otemachi area, which is the Marunouchi side of Tokyo Station as well. You can walk here. I ride my bicycle through here to get to Akihabara, to get to Ueno, to get up north. So, it's a place that I often ride my bicycle through, and I've noticed over the last year an increase in food trucks.

00:26:05 Peter von Gomm: Over the last year?

00:26:08 John Daub: Yeah. I'm not making funny. He's a narrator. That's why he's a perfectionist in his craft. And he thinks his natural tone, okay, just because I hear you on the ANA flights, Mr. voice snob, doesn't mean that you're better than... it probably does mean that you're better than me. In a way.

00:26:25 Peter von Gomm: At a party the other day, I was introduced as the chief narrator. Who would dare do that?

00:26:33 John Daub: Some... Was it your mother at the party too? A drunk wife.

00:26:42 Peter von Gomm: But yeah, I know what you're saying.

00:26:48 John Daub: But you know what? I'm really pleased that you invited me here today because this is top notch truck food. Right? Truck food, and it's not just Japanese food. They do have it. Again, these trucks rotate. You can see them where the guy is pointing his... Behind that taxi is the food trucks. How dare you block the shot. You're blocking the shot! But the food trucks are over that taxi. Hey, Derek Jumper's in the house. Uh, forgotten message on last Super Chat, too nervous to give you this in person, but Super Chat works. Thank you, Derek. I really appreciate it.

00:27:37 Peter von Gomm: Tyler, if you were to rate the two dishes out of ten, that's tough.

00:27:42 John Daub: Tyler asks to rate the dishes. Peter's better with stars, because he is a star himself. I happen to be five stars to his one star, just for clarity.

00:27:53 Peter von Gomm: You're five stars, I'm one star. I have five pockets, I put a star in each pocket. That's why I'm wearing the vest. You see, I got a pocket here. Leftover from your kindergarten class. These, hey, blue vests are what the police officers wear here. I thought it was nice to, if I ever got a... Konnichiwa. Oh, really? Nice to meet you.

00:28:15 Passerby (Shige): Do you work here? Yeah, I just work in the area, so. Oh, awesome. Thank you.

00:28:22 Peter von Gomm: Do you have a recommended place that you eat around here? Uh, here? Uh, even, the craft beer shop.

00:28:32 John Daub: Craft beer? Oh, really? And maybe, refreshments. Okay, in this building right here? Like in the B1 or something? Uh, even try the pizza. Oh, outside. Okay. Oh, wow.

00:28:49 Peter von Gomm: Do you want to say hi to people? We're doing a live... Hello. What's your name? Hi.

00:28:55 Passerby (Shige): Shige? Hi, I'm Peter.

00:28:57 Peter von Gomm: Good to meet you. John.

00:28:59 John Daub: I'm a kickback. Thanks for coming to say hello. Arigato. Bye. That was nice. He was watching, I guess he was watching the stream, but he saw, he watches the show. I thought he was like gonna tell us to turn off the camera when he came over. Oh, he came with a smile. He was smiling. He works in the building near here, but I like the craft beer recommendation. That's something that I can get on board with.

00:29:25 Peter von Gomm: Oh, so that was asking us to rate the food. Oh, yeah. Sorry, we're getting back to the rating of the food. Peter, do it.

00:29:31 Peter von Gomm: Well, as many of you who have been to Japan, you already know the deal. Let me get the mic on you. Many of you have come to Japan already, so you know that it's hard to find a really bad meal. So, stating that initially, and going to this lunch truck... Just get to it. No, it's really good. No. Um, yeah, on a scale, I don't like to rate things on a scale, but I would say that it is worth your time if you're in the area to try one of these lunch trucks. It's by all means very good.

00:30:10 John Daub: Try one of these lunch trucks? Yeah, why try it? You don't like it when I make fun of you, do you, PVG, huh? It hurts, doesn't it? Doesn't it? You're really a mean guy, John. That's how you talk. I don't know. Brace for impact. Oh, fasten your seat belts. I'm an ANA. Hey everybody, I'm a Kabuki narrator for seat belt safety on flights. Thanks for flying ANA. I'm just imitating you. But take comfort in knowing that I'm there on board with you in the event of something, turbulence, or just being comfortable when you get on the flight. When you get on the flight, you'll feel real comfortable. Fasten your seat belts. Brace for impact. I like it when you say brace for impact. Do I actually say that? You do. For the position to pose. When you brace for impact or something like this, I just start smiling and I stop listening and I think of you bracing for impact. I don't brace for impact because I'm too busy narrating it. That's true. The narrator does not brace for impact.

00:31:18 John Daub: Did you study, before you did that, did you study the lines and practice? You don't have to say it honestly because you should say yes. I always look at the script if I do a good job.

00:31:32 Peter von Gomm: So we got a lot of wind on here going on.

00:31:36 John Daub: If I'm going to have to rate these two, and I appreciate it took 30 minutes to get into the rating of the food, I'm going to have to say that I like Peter's a little bit better, but very little better. If I had to give it stars in terms of lunch truck, am I comparing it with the lunch trucks? Tyler, I would say for lunch truck cuisine, these are both five stars. And I would give this lunch truck I had in Paris, France... Why do you say Paris, France? As though it was like Paris, Texas. I don't know.

00:32:09 John Daub: In Paris, there's a duck truck. My friend said, my friend Eric would always go, John, we've got to go to the duck truck. And the way he said it was really... Can you do it in a French accent? Did you say duck truck? The duck truck. That's it, he said the duck truck. So we went to the duck truck and it was really, really good. And I could see why the duck truck cost like 10 euro, which is double what this is. Yeah, it was worth it. It was a good duck truck. It was usually around the area behind the Louvre on that side. You had to find, it was a park. I don't remember, it was dark. It was a good duck truck.

00:32:51 John Daub: I'm now thinking of that craft beer place the guy was talking about. Is it open now?

00:32:54 Peter von Gomm: I don't know.

00:32:57 John Daub: One thing I noticed about the common theme of these lunch trucks here is they all have some sort of spice in the name. So there's like, there was yours is the Kokomo, Moko, whatever spicy stuff. Mine's the Asian spice, the Southeast Asian. And a couple of the other ones also were spice themed. Spice themed restaurants. Spice is nice. So is rice. So funny. I like, they rhyme. It's true. They rhyme. I think that all the food trucks here are five stars. Or like four and a half.

00:33:45 Peter von Gomm: The thing is, if you stink, if you're not good at making food in this kind of...

00:33:53 John Daub: I put deodorant on. Tyler, why do you have to do that? Tyler just gave $50 Super Chat for craft beer. Wow. We're gonna have to do that. We're gonna have to do that. I'm gonna go, we're gonna go there and see if I can get permission for another day.

00:34:06 John Daub: Actually, the reason why I wanted Peter to come here is part for this, half for this and half for another live stream that we want to do. Don't tell him about it. I'm not. It's a good one. I've been saving this for like a year. I know, you've been promising me, let's go do it, let's go do it. Well, you only have time now. You didn't have time later. I can only work with what you give me. In the last year, you kept getting my hopes up, and it kept dashing me. Well, we'll get onto it. We'll do it sometime soon, but this is a good one. But, this craft beer Tyler and we're gonna try to do this. We're gonna try to do this.

00:34:44 Peter von Gomm: I don't know. I'm gonna go. Show these green guys over here. These are my nemesis. The green guys? The sidewalk, zoom in on the sidewalk. Two green guys. Those are the ticket givers. You see them? They have given me a lot of tickets.

00:34:54 John Daub: How much money in tickets? Maybe Tyler can take care of that for you. Nine thousand. No, no, no, no, no. Nine thousand yen a pop. 90 bucks. For one? Yeah, for parking your scooter. Like, for example, that scooter on the street right there. That's like 85 dollars. Yeah. For one parking. Do you pay them? Yeah. I've always seen in the movies people just put it in their glove compartments and they have a lot of them and they never enforce them. I keep them in the back after I pay them. Sorry. I keep them like a dummy one and I put it on my bars and my bike when I park somewhere where I maybe shouldn't be. Yeah. Until they see it. Oh, he's already got a ticket and they just keep on going by. Oh, so you use a fake ticket? That's really smart. That's just between you and me.

00:35:35 Peter von Gomm: I use... Okay, go ahead.

00:35:35 John Daub: So, but, what I'm gonna say is not only do you get a ticket for 9,000 yen, but they also, and I think this changed recently, but they also were taking points off of your driver's license. For parking tickets? Yeah. That's crazy. It was totally stupid. And there's just not enough parking spaces for bikes, motorcycles, and scooters in Tokyo. There should be different departments. Driving and parking, that's not a moving violation. What? So if you have points taken off your license, you then, when you renew your license, you have to sit through this ridiculous safety video like, you know, drink driving. Yeah, because safety is always ridiculous. And drunk driving is totally connected with parking and scooters in the wrong places. Safety first.

00:36:18 Peter von Gomm: So do you have a gold license?

00:36:20 John Daub: I would if I didn't have all these parking tickets. You know what? People who drive every day, very few of them have gold licenses, and people who drive every day have moving violations. It's just, it's impossible. You might be just a little bit too late for red light and they'll get ya. The people who have gold licenses are the ones who never drive. And they get, they're the... Paper drivers. Paper drivers, we call them in Japanese. They're the ones they never get. And they always go, Oh, I've got a gold license. And we go, yeah. Well, you know what? Can you drive through Tokyo traffic? Let's see how long you keep that gold license, Mr. Gold License. Or Mrs. Gold License. Or Miss Gold License. Or Ms. Gold License. It just depends on if you're married. Or if you're a man or a woman. That's... I meant that.

00:37:04 John Daub: So, um... But the other thing is... What is the other thing? What was I gonna say about the... I knew it. I threw you up with that one. I totally... I made you forget with my... I threw that wrench in there. Grass doesn't grow in a busy street, huh? I was gonna say about the gold license. So if you have a... If you drive a lot, you usually have a blue line, which means that you're just a driver. But a gold license means you get... I was gonna say. So, I got my motorcycle license through a driving school. Second license I got. The first one was up to 400cc. And then if you want the really big bike, you have to get a different license. So the second time, I went through a class. A school. And it's about... It's about 1500 bucks.

00:37:57 Peter von Gomm: Yeah. But...

00:37:57 John Daub: I started thinking about how much money these driving schools are making. Because most Japanese have a driving license. But very few of them drive. It's true. They use it as their ID. So it's almost like as soon as they graduate from university, it's part of their coming of age. They go get a driver's license. And it's like... For the motorcycle, it was 1500 bucks. For a car, I think it's more than that. It's 3000... About 3000 dollars. Yeah. Kanae wants to get her driver's license. I'm like, sure. 3000 dollars? For the car? Sure. I'll... No, not even for the license. And... I mean, the car license. And Kanae says, oh, I want the driver's license. And I said, sure, fine. How much is it? And then she told me. I'm like, my jaw dropped. Because we get this in high school. We get... In high school, we have six hours behind the wheel. My P.E. teacher taught me how to drive a little bit. And then I get a permit, and my dad teaches me how to drive. My dad teaches me how to run the manual transmission. That's basically what it was. I think I destroyed one of the... The 1986 Honda car by learning how to shift.

00:38:58 Peter von Gomm: Your P.E. teacher taught you to drive?

00:39:03 John Daub: Pop-up headlights. Very nice car. Yeah, well... How does that work? You get... In high school time, you get six hours behind the wheel. So after school, they would drive up to the entrance and you'd get in. And then he, being a trained professional, would help guide you in practical driving. Whereas Japanese is more like... The schools teach you the book side of it. And this is the culture in a... in a styrofoam container. I was gonna say inside of a nutshell, but... Japan is very book smart. And America is very... yo experience... Street smart. Street smart, I guess. And we learn by doing. And in Japan, you learn by studying here. And of course, doing comes after you've become a master in the studying. So they do it right. So after they do become a master, they've... They're probably better at it and they can go to a higher level, maybe. I don't know. Just kind of... rambling though. This is real life.

00:39:54 Peter von Gomm: Like driving a dump truck or something?

00:39:56 John Daub: Well, driving a food truck. You can't drive a food truck if you don't have a license, paper drivers. Right. And I think some of the food trucks are starting to leave now. Yeah, there's one of them taking off. We're in the central business district. I just saw the red food truck, the spice truck, is starting to depart. So they've pretty much ended the lunch rush. So I'd say if you're going to eat the lunch truck, come here between 11 and 12 a.m.

00:40:24 Peter von Gomm: Yeah. Let's go back to the lunch truck. Have you seen any lunch trucks... 11 and 12 a.m. 11 a.m. to 12 noon. And then again from 1 to 2. Usually there's less people. But between 12 and 1, it's really... There's a lot of lines and a lot of business people.

00:40:42 John Daub: Have you seen any lunch trucks that are noteworthy, PVG?

00:40:46 Peter von Gomm: What do you mean? Like in your 20-some years in Japan, did you experience a lunch truck that you really... Yeah. What? Besides now. Well, over in Jimbocho, Oh, okay. There's a studio that I work at occasionally. And right there, it's called... I forget the name of the square. Not like a square. Something square. There's several food trucks all throughout the week. In Jimbocho. Very near Jimbocho and Takebashi is the... Oh, okay. It's from Jimbocho Station towards the Imperial Palace. That's right. Yeah. I know what you're talking about. That's actually not too far from here. I think it's called like People Square or something like that. This is... Very good trucks.

00:41:31 John Daub: This is how I ride to Jimbocho. I go straight through here. And I get there. That's where I buy my running shoes. Because the Otemachi area, Jimbocho is also famous for One Piece manga. Shueisha makes Shonen Jump there at Jimbocho. They make sneakers as well. And it's also famous for sneakers and camping goods. Oh, and Jimbocho. And books.

00:41:51 Peter von Gomm: And books. I don't think I've ever seen you in sneakers. You have pretty big feet, don't you?

00:41:56 John Daub: I have 28 and a half centimeters. But they're wide. Look at those things. Like snowshoes. I try to be comfortable. What are you wearing? Chuck Taylors.

00:42:09 Peter von Gomm: With the laces. How do you run in those? You're gonna trip yourself. But they're easy to take off. In Japan, you wanna have shoes, you can get off easily. Well, you can get them off, but they don't stay on. You gotta do it. Kick your feet around. Show us. Kick your feet. Do it more. That doesn't count. Kick like you're gonna kick a soccer ball. Football. Not in my head. This is the people. Don't hit the people with your foot. Yeah, see, they come off quite easily. You get velcroed on there? No, no, no. Interesting. Never seen that before. So there's some set of spandex to keep them attached. Interesting.

00:42:43 John Daub: Well, you know how it is here in Japan. You go to a certain jobs and places or whatever and you gotta take your shoes off. And if you have a bunch of laces or difficult to remove shoes or put them back on, it's kind of mendokusai (bothersome). Mendokusai means can't be helped. Can't be bothered.

00:43:02 Peter von Gomm: Yeah. Can't be bothered. I like laces because I respect the shoes and I spend time to lace them up properly each time. I've never tripped. Huh. Purposefully. On purpose. Yeah. Due to my own fault.

00:43:17 John Daub: So you're gonna finish that lunch? I'm gonna sign off and we'll eat it in peace. I do have to say, Tyler, thank you and I would say that Peter's was just slightly better. Very, very slightly. Which is why a lot of people were lining up to it. But the chef was really friendly. He let us film there. I'd put them on even par. And if I was let's say Tiger Woods versus Phil Mickelson. Jack Mickelson. Yeah. Peter's was a tiger and mine was a Phil. And both of them are pretty darn good. No, it's like, if mine was Jack Nicklaus and yours was Tiger Woods, mine was Jack and yours is Tiger. Because Jack Nicklaus, hey, Jack Nicklaus went to my university. He was a Buckeye. Jack Nicklaus was an Ohio State Buckeye. He designed the Scarlet and Grey golf course on campus too. Nice to play on that. It's very nice. Very, very nice.

00:44:11 John Daub: Queen of Tacos, thank you as well. Yeah. Anything you want to say? Last comments?

00:44:19 Peter von Gomm: Queen of Tacos has bought the beverages, so I owe you a drink. Thank you.

00:44:23 John Daub: Thank you, Queen of Tacos. We'll get something new. We'll top up. Appreciate it. Peter's channel, by the way, congratulations on 10,000 subscribers. You're now at 11. Almost 12. I know. You're moving faster. You started to edit the videos. Hey, hey, hey, hey. There's nothing wrong with that. Homie, homie, homie, homie. But if you're interested. I have been editing these things for almost a year and a half. But because I changed my direction. Yes. My focus. Which is?

00:44:52 Peter von Gomm: Motorcycles and motorcycle culture in Japan. Yeah, that's a good topic. It's a huge, huge niche. And if you're interested in bikes, even if you're not interested in bikes, I think you'll appreciate what I have on my channel. So please check it out. Yeah. And if you like it, subscribe. And we'll be best friends. Link in the description. As well as if you're interested in Discord and you want to join us on the Discord server right now, we're beta testing it with our Patreon group. I put a link in the description for Patreon. I do really appreciate the support over there. We do have a postcard club where I send postcards every month to everybody. We have about 200 postcard club supporters, which is amazing. So thank you very much for that. And right now, we're beta testing it with Patreon supporters. And we're gonna roll it out to everybody.

00:45:43 Peter von Gomm: Do you have Discord on your app?

00:45:46 John Daub: Hmm. Is it? Can you go on? Maybe we can talk to some of our Discord. We can try anyways. UFO Bob is one of the moderators. In the Discord server. Sorry about the wind, everybody. Ramdi's silent as well. If you're interested and you're a supporter of this Go channel, we could maybe use your help moderating in the Discord server for sure. Is it activated? Your Discord server? Yeah! Well, we're just signing off. I just want to see if anyone is there. So we're gonna take this. I guess we can take this to the Discord server. There's a chat feature which is a voice-activated chat. And I've got a question. Do you believe Nosh, our friend Nosh Abroad, has done something with it? I don't really know. I believe so. But we're using PVG's phone. And PVG is a moderator. Are you a Discord moderator?

00:46:40 Peter von Gomm: No. You would abuse the power, wouldn't you?

00:46:43 John Daub: Yeah. See, that's why Nosh, I told you, don't make him a moderator. He would abuse the power. He admits it. Would you abuse it? Hell yes. Hell yes. Yeah, and you're not supposed to say the hell word on YouTube. Really? They consider that to be a bad word. I don't know. I have been loving you 360 motorcyc... Tyler says he's been loving your 360 motorcycle vlogs. Cool. Thank you. Nice, nice. There's a new one. I'm finishing up another one. It's gonna drop, hopefully this weekend. And it's an awesome one. What's it called? I'm not gonna tell you. Oh, come on. I'm not gonna tell you what it's called, but it's about a race. Some races that go on in the Tokyo area. Alright. Are you racing? Or do you film the racing? I'm filming. Alright, so it's on? John's Discord. I'm checking it right now. John's Discord. Who's there? Hello? Can you go to chat? Hold on. You don't know how to do it, do you? General chat. General chat. Oh, there's no general... There's no voice chat for general. Maybe you're not authorized. JohnLiveWaiting. That's a voice channel. Oh, there's the JohnLiveChat. You're locked out of it. Look at that. You're locked out of a lot of this stuff. Is that because I... Because you're abusive. I should overstep my lines? Could be. Very well. Could be. And you have your own Discord. Oh, we got our Samurai voice chat, which is our... Oh, you're locked out of that too, because you're not a... Well, I'm not a patron. I'm not a patron. That's probably why. Um, I don't know, man. Alright, we can't do the voice chat. But I'm gonna... Maybe I'll go in after this and we'll do... We'll go into our Samurai voice chat for a little bit. Oh, there's a general voice chat. You're okay for that. Connect to voice. Oh, this could work! Hello! Turn on the speaker, dude. Turn on the speaker. Uh, which one's the speaker? Like this thing? I don't know. Let's mute. Is it... What's Bluetooth mean? Oh, yeah, yeah, yeah. Get rid of that. Get rid of that. Hello! Anybody there? This is cool. Do you touch this, John? The speaker? That means hang up. Okay, so what's that thing that the man-files touch? Hello? Why, is it on man or man? Is it on man mode? No, it is not. It is not. And the volume's turned up. It's weird. Hello! Oh, Peter, you are... Peter should be... Should be talking. Two grown men... Server deafened. Don't... Don't mute anything. Nothing? You can't figure it out? Oh, wait, I can hear them. Turn on speaker. Can you just... Turn on the speaker. How do you do the speaker? How do you do the speaker, Nosh? Nosh is our... Nosh knows everything with this, uh... I don't know. Voice settings. Voice settings. Speaker. Just gonna crank up the volume. We're hearing you. We're hearing you, but it's not coming to the speaker. Now? Hello? Now? Hello? Now. Somebody there? Yeah, hey. Hey, man. Who you talking to? I think that's Nosh. Nosh will tell ya. Nosh knows... So how do we put this on speaker? I don't know what we're doing. Yeah, cause it's... All I can do is speak through the, uh... the headset. I can't, uh... I can't hear it. He's not sure. He's checking into it. Hi. Nosh is checking into it. I've done it before, and I'll do it again. It's just I don't know how I did it. Nosh... Hey! Look, the truck's making its way out of here. Smile Spice. We... We did this longer than Smile Spice. We were out here longer than that. Yeah. Thank you! We didn't eat from your truck, but we'll keep you in mind next time. See you next time. Oh, really? Maybe because I had it connected to my headphones, my Bluetooth headphones, maybe that somehow interfered. It's a complicated man, this man. Yeah, so now I can't get out to, uh... I have to hang it up. You have to hang up your Bluetooth. Okay, I'll try that. Alright, thanks. You're a complicated man, PVG. Nothing simple with you. So I'm gonna kill the app. If this thing blows up, it's all Nosh's passivity. What we're trying to do is talk to the people. You, who are on Discord. Support Patreon. Logging back in. Alright, he's logging in there. Only in Japan. Only in Japan. Okay, wait, hold on. He's doing it. Now, how do you get to the voice chat? Voice chat uses speaker-like voice. Hi, David. General chat, and then there is a... Hold on, there is a general chat. Uh, general voice chat, you see. Why is it grayed out? Because you're not connected. Alright, now is it working? Hello, can you hear us? Yay, it's working. It's on full blast. Alright, say something, people out there. Say something. Hey, they said something! What time is it? 1:20 a.m. in New York. Nice. It's 1:20, what time is it? We're live here with New York on the line. So how do you feel about Zion going towards the Pelicans, huh? Sports talk, 24 hours a day, seven days a week. Alright, we don't have time for that. Nobody does what I'm talking about. So, is it true that New York never sleeps? Does New York never sleep? Hey, that's a... The answer is no. We're zombies. Oh, it's Dimitri! How you doing, John? Good. That's what you look like, you're trapped inside... I can't wait to see you. Yeah, you're trapped inside of a phone. That's what you look like in Tokyo right now. Awesome. So what's amazing to me is that... I wish we had some smell-o-vision going on because those food trucks... Very good. You have to use your imagination. ...travel 7,000, about maybe, what, 12,000 miles in two seconds. Teleportation is just around the corner. That's right. Who else is it? Dimitri, who else is in the group there? There's a lot of people. Loads of people. There's probably like 10 people right now. Alright, 10 people, say hello. You can count that many on your hands. Hey, John. Hey, Peter. Hey, guys. Everyone say hello at the same time. Let's break the system. Nosh, does that work? Hey, John. Break the system. Sorry. Yes, hello. No problem. He's offended very easily. I'm not easily offended. John pushes my buttons. Do you hold grudges? I do. You do? I do. Like three years later, you remember that time that that D-bag did this and this? Yeah, laugh at that now. Just holler at him. Please use headphones or please talk. Alright, so this everybody, that's Discord. Just hang up on them. With pleasure. We'll talk to you later on there. We're rolling this out to Patreon supporters, but we're gonna go... We're gonna get a lot of the people, and right now we're just getting to know the community, to getting some moderators, because we want the chats to be, you know... Moderated. Moderated. And then we're gonna release this to everybody, but I see right now notifications. Thanks for the support on Patreon. It does help with the show. We have Patreons always coming and going. That's cool, but this is something we want to open up to everybody. Okay, I'm gonna hang this up, guys. So long. Good talking with you. It's good. Yeah, it's nice to hear from Demetri in New York, and I think it was Madison was in there, and who else was in that chat group? JKO Adventures, Jason. Jason from Canada, he watches your show. Oh, thanks, Jason. Yeah. Introverted Otaku. Introverted Otaku recently signed up on the Patreon. By the way, the box is on the way. TSS Killer is Demetri. UFO Bob. I'm like ruining your usernames, by the way. I'm telling everybody's real. Purple Bandit's in the house, also from New York. Purple Bandit was here just a couple weeks ago. I totally almost made her Mr. Shinkansen. Sorry about that. We might do a meetup. Do you ever do meetups for your channel?

00:56:08 Peter von Gomm: I have not. No. Yeah, I have not. That's not saying that I won't. You will. I'm really focused on creating content right now. Yeah. Keep it going up here.

00:56:24 John Daub: I've been getting these nose hairs growing out longer. I got a really good nose hair trimmer, and I'll send you the link to it. Okay. You can use it in your ears as well. Really? Japanese barbers shave your ears. Did they shave your ears? Just the outside of it. They shaved my earlobe. He put cream on it. Oh yeah. Sorry. Sorry. You always knew how to ruin a really good lunch, John. How do you deal with all the gray hairs? Oh, sorry. You just shave it. When did you start shaving your head? When I stopped looking as handsome as you. That's nice. I don't know if that was... Kill him with kindness, people. I don't know if that was a smack in the face. I don't know if what you just said was a smack in the face or a compliment. But I'll take it as a compliment. Whoa. Sharp eyes, PVG. What do you think you're serving out of that thing? I don't know. But that looks really cool. Check that out. Food truck. If that's not a food truck, I'm even more impressed. Because it's like walking around town with a shirt that color. That's saying something.

00:57:29 John Daub: Alright, everybody. Just wanted to say thank you for the support. It was a lot of fun. Discord server. PVG's link's in the description. Go watch his channel. He is doing some amazing things on his YouTube channel. He is now burning up. You went from like 5,000 subscribers to 11,000 in like a snap of the fingers. I'm breaking the internet, man. It's really hard for new YouTubers. And I know that the lower channels, not lower, but the channels with less subscribers having a hard time with live streaming. I'm asking questions to see what we can do to help you out with that. Thank you so much. So we're here to help. But watch his channel. And see you in the next live stream. We've got some great ideas coming up. Thanks for the support. We're gonna check out that craft beer, which he pointed was this way. So, have a good day. Good night, wherever you are in the world.