00:00:03 John Daub: Welcome to Narita Airport Terminal 3, famous for this blue racetrack that we're on right now. It does look like a racetrack, doesn't it? Like you just want to get down into your spikes and sprint 100 meters to the food court at the other end. Do you see it? That's where Kanae is and we're going there right now.

00:00:34 John Daub: Hey everybody, welcome to Narita Airport Terminal 3. We've checked in already and we have about an hour before we have to go to the airplane. This is Jetstar, so we're taking Jetstar to Fukuoka because it's the cheapest option. This was actually pretty pricey though, because of the Rugby World Cup—all the flights are higher than normal. So it was about 30,000 yen return, which is about $280. And ANA was $1,000 just to Fukuoka. So we took what we can and we're here, going down to ride a train in Fukuoka for the next four days.

00:01:04 John Daub: And joining me on this report is—do you see her on the left side? A woman who was just buying a book. And she's ready. That's Kanae. Konnichiwa. Are you hungry? Yes, I'm so hungry. She's very hungry. That's very good. So some of the services you do have here at Terminal 3: there's an ATM over there, a bookstore, a couple of gift shops and a food court. Not that much. Were the bathrooms clean? Pretty good. I noticed some of the gifts are pretty hardcore. That's very patriotic right there—red spot. You take the flag, you make underwear. Kind of weird. Only in Japan. Oh and there's this mobile phone rental thing. So you can rent them here and return them here, which is pretty neat. You return it when you leave. The prices are pretty reasonable, better than getting a SIM card. I always recommend people get a pocket Wi-Fi because that gives you access to all of the devices, right? All right, let's go get some food.

00:02:42 Kanae Daub: So, which do you like?

00:02:42 John Daub: They have sushi, champon, Nagasaki champon. Yeah. It's a pretty neat little food court here. We'll start here and work our way around. This one looks—I'm already liking this one. This looks like a really stylish global-style cafe. There's some cake. Omurice is right here. Hey, chamé take—add in for the snacks. Thank you. Omurice looks really good. Latte 25—I guess that's the latitude. And they have some ice cream here. Oh, that looks really good. This is a gelato. Looks like flowers. Right now, this omurice is winning for me.

00:03:30 John Daub: One plate. Look at that omurice. You see that? Underneath the egg is rice right there on the right side. All right, follow Kanae. She's got a sixth sense for food. The sushi stand—written in English. The sushi is reasonably priced here, well sort of. It's one piece for 300 yen, but each one is different. Oh, they're making it now. They make it fresh right in front of you. It's like a sushi bar. Very cool. And you can get bento, and the bento prices are about 500 yen. Oh, that's like a vegetarian bento with an egg in there. Prices are pretty reasonable and everything's in English. That's good. Oh, this is the okonomiyaki and takoyaki. This is called Botejū Yatai, Osaka style. Although that looks like Hiroshima style because they have the noodles down there. That's about $10 for that okonomiyaki. Yeah, they got both styles—Kansai and Hiroshima together in peace. Love and peace right there. This one is the takoyaki and you can have sauce, mayonnaise taste for 500 yen, 580 yen, which is pretty good.

00:05:04 John Daub: This is a donburi shop. Pork cutlet curry on there. That's always a good one. Oh, what is that? Is that an unadon? Unagi and steak? No way. That's unagi and steak. What? I've never seen that combination. Right now that's winning for me because it's weird. Unagi steak, $15. Oh my word. We're getting to the bizarreness now.

00:05:32 Kanae Daub: Did you find something you like?

00:05:32 John Daub: Udon? Oh, the simple udon. Yeah, freshest burger. It's always a good safe go-to. They got a mushroom cheeseburger going on right now. Japanese gyoza from champon. Oh wow. Look at the Thai representing here—a fusion of Thai and Nagasaki cuisine. This is a Thai tom yum champon. Champon (Nagasaki seafood noodle soup) is a dish from Nagasaki with a lot of seafood on it. It's very interesting looking.

00:06:18 John Daub: Did you change your mind? I know you love Thai food. Did you change your mind, Kanae?

00:06:23 Kanae Daub: No.

00:06:27 John Daub: Her feeling is udon though. And Food Ranger is probably nodding his head if he's watching right now because we all love a good bowl of udon and this is a self-serve udon chain. This is the one we go to at the shopping mall near our house all the time. Yeah, you just go and help yourself with the tempura. What should I do? Why don't you get your udon and find a seat and then I'll go get mine. I'll probably get that unagi steak don. I'll go ahead and line up. We'll just follow Kanae. Alright, go ahead and get your udon. So she's going to get a bowl of udon. I'm thinking that unagi steak don for $15. I've never seen anything like it. Like why? Why would they make that combination? I've eaten a lot of food in Japan. I've never seen that combination. It's like snake and meat because unagi is like a snake. That's pretty cool. That's pretty weird one. Alright, so Kanae's going to get udon and I'm going to go get that snake one.

00:07:37 John Daub: Can I hold your bag? That's very kind of you, ma'am. I've got a very, very lovely wife. Everyone said in the last livestream I was so mean to you. What? I was so mean to you. We're just joking around. Don't take it so seriously. We don't take it too seriously. Get one tempura that you like for sure because you need some calories. We're going to be riding the Seven Stars train in Kyushu for a Discovery Channel shoot. I don't know if I'm allowed to talk about that but that's why we're going to Fukuoka. I guess I kind of do because we're not going to have any live streams for a couple of days because we're not allowed to film on the trip. So you should know. We're going to have like a media blackout from tomorrow afternoon for four days. Which is good, actually. No more cameras. No more smartphones. Just relaxing. I'm going to be doing two live streams in Fukuoka so don't worry about that.

00:08:49 Kanae Daub: Which one are you going to get? The... tororo.

00:08:49 John Daub: Tororo. Oh, that's off menu. Hey, Trekkers is in the house. Unagi steak. All right, we'll look for a beverage as well. There's a vending machine over yonder. Look at that. We'll go take a look at that. I'm going to go order the steak unagi. Okay, I'll be right back. I think mine's going to take... Yeah, you can find a seat. So get your udon and I'll meet you back here. All right, you guys are coming with me because I'm holding the gimbal. There you go. So we're going to go get a steak and unagi. We're going to get a steak and unagi at this food court, which looks pretty incredible. And I have 5,000 yen and I gave Kanae 1,000 yen earlier. So we are taken care of, guys.

00:10:04 John Daub: Unagi steak don. I've never had this before. Unagi steak don, please.

00:11:24 John Daub: Are we going to order this at this place? I thought it was the cafeteria's lunch box but it's a convenience store. Yeah. Okay, I'll go and look for a seat then. Alright. I'll come back and troll you later. Good troll, Kanae in line. I actually wanted to go and see what she has on options for the tempura. But let's go find a seat. Okay, I found it right here. Boom, staked out. It's been claimed because I put my bag on the table. Look, this means it's mine. But are you allowed to just leave your bag at an airport like this? I don't know. Is that good or bad? Jetstar also weighs this luggage. If it's over 7 kilograms, they make you pay. Mine passed—that was 5.5 kilograms. In Japan, that's enough to save your seat. It's claimed, but you're not allowed to leave your luggage at an airport. I know this. It's bad. Alright, I see Kanae. Her line's not moving at all. And that's rare for udon. Let's see if we can get a drink at this vending machine. Actually, after we eat, and I'm pretty sure we're going to eat pretty quickly, there's a couple of gift shops before we go in there. So we're going to find some weird stuff. Maybe a drink we've never seen before. And then over there, over yonder, you see gates 150 to 1. That's the security that we have to go to in order to get to our gate. But we have an hour.

00:13:00 John Daub: Let's go troll Kanae. I'm going to leave my bag there. I'm going to troll Kanae real quickly. Oh, there's a really tall guy with a samurai haircut in line. I think everyone's paying by credit card. That's the problem. Udon is—right now, and I change it from time to time, but udon is better than ramen for me right now, at this period of my life. And maybe in two weeks, ramen might win again. We're going to Fukuoka, which is the Hakata ramen area. So they got delicious pork bone broth tonkotsu ramen. We'll be eating that tonight. And we'll try to live stream at a restaurant. So you might want to check back in in about 10 hours. Kanae's next in line. Check it out. She's going to be getting her tempura soon. So how do you order udon? The first thing that you do is you get a tray. This is self-service. This is Narita Airport Terminal 3. This is a rare one. Not a lot of people come to this one. But unless you're taking Jetstar or some of the other budget airlines. But you take a tray and you take another plate for your tempura. Tempura goes on the side. Then you'll tell the chef which one that you want and the size. And whether it's hot or cold. And then after you get it, you can take any tempura that you like. And the selection of tempura is incredible. I always like the chikuwa. It's really good. It's like the fish cake.

00:14:43 John Daub: There's Kanae. Which tempura are you going to get, Kanae? Do it. The nasu? Okay. Eggplant. All right. I'm sitting over here. So we're going to go sit here. I'm waiting for my unadon. It didn't go off yet. I guess it just vibrates violently, right? I think it does that. While we're waiting for my unadon, check out the menu for Freshness Burger. Freshness Burger is a competitive chain to Mos Burger, I think. And Mos Burger used to be the king. But they've been hurting because of the competition. But this looks really good. It's a piece of cheddar cheese on there. Nice. You're watching a hamburger in Japan. Oh, Kanae, she just paid. I love the udon. It's so quick. You just get what you want. You pay. You're done. Udon is the perfect food for the run. And we are on the run. We're at an airport.

00:16:07 John Daub: You going to get any toppings? Oh, that looks so good, Kanae. I want to change. All right. This way. I put my bag on the table. Yeah, you can sit here, maybe. Okay. Sit here, I think, because we'll do it. Yeah. I'm not sure. But let me get you a drink from the vending machine or something. So just wait here for a second. Let's see if I can find a drink. My thing isn't going ring, ring, ring. Oh, it's ringing. It's shaking. It's done.

00:17:19 John Daub: Thank you. Whoa. It's beautiful. That's a combination I've never had before. I always put a little bit of this on here, too. This is a little chili spice. And I guess that's good. Maybe some napkins.

00:19:06 John Daub: [inaudible] that guy's talking to Kanae, probably angry that I'm live streaming. He's still talking to Kanae—let me go around this way. Oh, was he angry? Wow. Okay, that's interesting.

00:19:56 John Daub: Oh look at this—this is udon, a classic bowl of Sanuki udon. Kanae got in here some tororo (grated yamaimo), which looks like mountain potato all mashed up with a piece of egg in there—you see that? Oh you got the egg. Huh, raw egg on the right side and some nasu tempura. All right, go for it. Itadakimasu. About five dollars and fifty cents for that. And yours truly have a steak and unagi don. I've never seen this before in my life—this combination. It's like surf and turf. Surf and turf. I'm very excited about this. All right, go ahead. Do it. Udon is so nice. Five stars. Okay, it's five stars. You like my new sweater?

00:21:00 John Daub: Sorry we get some signals—you might want to refresh your browser if you lost the signal. But they give me a fork and a knife and I want to tell you something. You can ask for a fork and a knife and it's not insulting, you know? You shouldn't feel bad because not all the food is eaten with chopsticks in Japan. And moreover, not all Japanese can use chopsticks—believe it or not, it's true. And especially kids—kids don't use chopsticks and they'll use usually a little teeny fork and knife. But that doesn't mean that you should feel worried about it. Each meal requires different utensils, even in Japan. So if they give you a fork and a knife, don't be insulted and say how dare you give me a fork and a knife. All right, let's eat this thing here. Wow, I've never seen this combination. Has anyone seen this? If you want me to eat this entire bowl in five minutes, click the like button—that's what we do here, it's community participation. All right, so this is the piece of beef. I put the seasoning on here. Hey Francine from Costa Rica, how you doing? And then this unagi is very interesting. Unagi in general is really good but again it depends on where the unagi is from. For $15, I'm hoping it's from Japan—um, Shizuoka—and not from China. But a lot of the unagi comes farmed from China too and sometimes they dump in antibiotics and you can have allergic reactions. I had one about 10 years ago and I stopped eating unagi but I started eating it again. Unagi is eel and it's just really, really fatty and really tender and that's what makes it taste so delicious. That sauce on there—it's been grilled. It's incredible. So there you go. I'm gonna try both of these and I so far really enjoying her food and I'm gonna let her enjoy her food so you can just look at me now. Unagi is very good. Never leave your chopsticks pointing in the rice. I wasn't in the rice but it had fallen into the bowl and Kanae had fixed that. Appreciate that.

00:23:37 John Daub: All right, it's food court unagi—it's a little bit overcooked. Yeah, it's a little bit overcooked but I mean at a food court what would you expect, right? When you eat food for YouTube, you can't always be positive—you have to be honest. I think being honest is honest, right? And then here's the steak. Let's try the steak. Very tasty—American beef, it's Angus, Australian or American. It's not Japanese beef but it's pretty good. Excellent sauce to it—they have like a teriyaki-like sauce to it. And then the rice, you can see the sauce has gone into the rice a little bit. It's a pretty good—it's an interesting combination. Would I buy it again? I don't know. Probably not. No, I seriously doubt this unagi is from Japan. If it is, it's completely ruined—it's too stiff, it's a little bit too hard for unagi. It's pretty neat because it's food court. It's got a lot of options.

00:25:21 John Daub: One more time with unagi. I'm actually halfway done—it's like three bites. We're gonna take you in a minute. I'm gonna take you in a minute and gonna get going. I'm gonna jump in the ferry so real quick—yeah, hold up. Show you some of the stores around here and I want to get a book because we're gonna be on the trip. Actually I can do that in Fukuoka. Right, guess who's joining me on the train? Kanae of course, and Peter von Gomm. And do they know? Yeah. Peter will be joining us. I don't know if Peter's gonna be doing any live streams with me—he's quit YouTube for the time being, I believe. Yeah, he's gonna be there. He's taking a later flight because he couldn't book the one we're on—it was sold out. Yeah, all the flights are sold out because of the Rugby World Cup. But you—I don't even think we're gonna be able to take a picture because we're not allowed to use any media. They're very strict with this—no pictures, no media.

00:27:20 John Daub: So while we're eating for the next 30 seconds or so, I'm gonna scarf this down. Why don't you write in where you're watching from? This is a live stream—if you're watching the playback you can see the live stream chat. Tell me where you're watching from—it's always interesting to see the worldwide audience. A lot of people from the United States because of the time—this is prime time in the US. Prime time.

00:28:14 Kanae Daub: You want to try it? Is it good?

00:28:14 John Daub: Yeah.

00:28:29 John Daub: Wow. Tanay, you want this? No. It was good.

00:29:08 John Daub: Now we return this to where we bought it. Thanks for waiting. We are now going to walk around the airport for the next 10 minutes and then we are going to go to the gate. 12:05—we better go. We are going to walk around for about 10 minutes then. That was good. We are going to the gate—12:05. That was pretty good. I'm pretty happy with that. This one goes—you have to take the tray back to the place where you got it. Back to the place where you got it. And Kanae, you returned just back to the udon shop. We're free—food court is complete. Now Narita Terminals 1 & 2 have, I believe, they have another food court but after you've gone through security your options are always limited. So this is before security but after check-in. Okay, let's go take a look at these gifts real quick. Well that's a super Pocky—it's like Pocky from every region of Japan. Whoa, I'm amazed at everything. The ubiquitous Tokyo Banana—soft steamed cake with banana filling. I don't think it did a really good job describing that—shouldn't say guts when you talk about a delicious snack. Check this out—this is one of my favorites. This is a sugar—it's like icing around it with some cake and in the middle of it is a kurogoma (black sesame). What else do you got here? Oh this one—Manju. Mikado-ya in Asakusa, a Nihonbashi thing. Yeah, this one looks interesting. This is the Hiyoko (chick-shaped cakes). Hiyoko means chicks like baby chickens. And this snack is from Tokyo. I thought these hiyoko were from Yokohama. But inside the chicks there's cream. Well, they got pumpkin inside. These chicks have pumpkin in them. It's interesting. Everything's interesting. Look at this gooey, delicious mochi with different flavors. Kinako (soy flour). Very, very like. Daisuki. Portable ramen. You can take this ramen. It's a gift set box of ramen. And when it comes this big, this is not your instant ramen, people. This is really hardcore. Tasted pretty good. Ramen. Presto farm ham. Chiba is famous for peanuts. And we're in Chiba. Narita Airport is in Chiba. So this is the Chiba peanut manju. Actually, they might be pretty good. I'm saying that because I've never seen that sold before. Castella (sponge cake) is very famous food from Nagasaki. This one has a matcha taste to it. The dorayaki (pancakes with red bean paste). Very famous. Very good. Everyone loves dorayaki. Oh, they found a way to put pudding inside of crunchy sticks. That's a genius. You get seven for about $5. That looks pretty good. That's in the shape of Tokyo Skytree. And of course, they've got Kit Kats across the running track. And again, this is Terminal 3. Terminal 3 in Narita is famous for this running track. Don't ask me why. But every time... And it's springy too. It really is springy to it. I like that. The cosmetics are here as well. Japanese cosmetics are a little bit different. These sheet masks are pretty cool. They're different colors. And they're made out of a foam that's washable. So they're pretty popular. Wearing sick masks is polite in Japan. If you're sick, you wear them so other people don't get sick. And if you're healthy, you wear them just in case because you don't want to catch anything. So everyone's wearing a mask. Kanae likes to wear a mask also because it keeps you warm, right?

00:35:25 Kanae Daub: Yeah.

00:35:27 John Daub: Did you want any shops? Should I take money out here or in Fukuoka? Should I go to the ATM here? No? Should I? Or you can do it later. Oh, these are Porter bags. This bag brand is made in Japan. They're very famous here. They make some really good bags. This would be pretty. I like the color. This would be good for carrying on my live streaming equipment. This looks like an iPad size bag. Porter is the brand that makes some good stuff. Any shopping? You okay? All right. So it looks like that's about it. I'm a little bit curious about the mobile Wi-Fi rental so we can go over there and take a look. I didn't see any weird drinks. So we're going to have to work on that. This is where you would return it. Prepaid service. This is the SIM list. It's 2 gigabytes for 3,800 yen. And then unlimited for 5,000 yen. That's actually a pretty good deal. Data only, no telephone. And then they have some other plans here. That's pretty interesting. But I always think that the rent-a-pocket Wi-Fi is the best deal. It's like unlimited data plan every day for $13. But you can get that for an entire family. Or you can get it for like a 30-day stay for $130. I think that's a pretty good deal. The thing is the batteries are sometimes old and they die. So you need a pocket battery to keep them charged sometimes.

00:37:27 Kanae Daub: Yeah.

00:37:28 John Daub: And there you go. This is Narita Airport Terminal 3. I hope you enjoyed yourself. It's pretty basic. After you go inside the security check, there really isn't anything much for you to take. This is it. Kanae's his first time. She's like, really? That's right. First time Jetstar. Jetstar is known for being comfy. It's a little bit comfortable. It's very cozy. It's only a little bit over an hour—70 minutes, I think. Oh, and there's a post box if you have postcards to send right there next to the vending machine. That's about it. I don't think that there's anything else that you need to see, right? International to the right, domestic to the left. And the track tells you... This is just to make sure no one keeps running straight into this thing. Hit yourself. You got to throw your... That's interesting. For international, you have to throw your drinks away. But domestic, they have a machine that will check and you don't have to throw your water or machine away. You can bring it for domestic flights. So you can have bottled water and they have a machine that will check to make sure it's not a security risk. Let's look at this vending machine real quick. And then we're going to scram. But we're going to be doing a live stream tonight. This isn't it for today. Heck no. Once we get to Fukuoka, we're going to be doing a live stream tonight. Probably eating some ramen. You want to eat some tonkotsu ramen, right?

00:39:10 Kanae Daub: Yeah.

00:39:11 John Daub: Yeah. We're going to eat some Fukuoka Hakata ramen tonight. You're going to join us live. We're also going to try to make an episode of eating Hakata ramen for another channel, a food channel. And then we're going to be doing a live stream. I will tomorrow. Tomorrow morning at Hakata Station. So if you're in Hakata and you're in Fukuoka tomorrow, go to the station. I'll put the live stream maybe an hour before and I might see you there. Probably around 8:30, 9 o'clock in the morning, which is prime time in the United States, actually. It's like 5, 6, 7 p.m. So it's going to be pretty fun. 24 hours. I hope you join us. We're not going to be able to film while we're on the train. So we're going to do three live streams. Boom, boom, boom. Nothing too interesting in this vending machine. Bacardi Sweet. There's the restrooms. Recycling bin. There you go. So we're off to Fukuoka. See you next time, everybody. See you soon. Wait. Benevale just gave a super tip. Benevale, why now? We're going to use it for the ramen. How about that? Okay. Pay it forward. See you then.