Osaka's Longest Shopping Street: 2.8km Marathon — Tenjinbashisuji

00:02 John Daub: Greetings, everybody from Osaka. That in front of us is an amazing shopping street we're about to explore in detail. You're not going to want to miss this one, because joining me in this live stream is none other than the King of Osaka himself, Mr. Osaka. Mr. Osaka. We don't want to give you royalty status, although you deserve it. Kevin Riley. Osaka Riley is his Instagram name, and his YouTube channel is Kuma's Kitchen, where he cooks up an amazing array of food like you've never seen before. You have hundreds of videos now, don't you?

00:36 Kevin Riley: Yeah, we put out one a week, so it's really building up. It's been a couple years now.

00:41 John Daub: This shopping street is the longest in Japan, and I'm really excited about this. I've never—this is gonna be kind of a marathon, I think, to live stream the Tenjin Suji, Tenjin Bashi Tsuji Shoten guy. Yeah. Or the Tenjin Bashi Tsuji shopping street, which is centuries old, going all the way back to the Edo period. And it's changed every single era from Edo, Meiji, Taisho, Showa, Heisei, and now Reiwa. And we're gonna see if this shop. This street with 800 shops, a tea shop going back to 1868, the start of the Meiji restoration, is still here as well. It starts off, of course, by McDonald's. What's up with that?

01:34 Kevin Riley: One of the things about this shopping street, too, that's really—I think—important is these shopping streets have been dying out.

01:40 John Daub: Yeah.

01:41 Kevin Riley: Because, you know, as big supermarkets have come in and shopping malls and everything else, and little shopping streets have been dying out. The one in my neighborhood is basically dead. I mean, it's not all these closed shutters here. This street, I don't think is where you ever had that problem, because so many—it's so, so popular with people. There's so much to do here, so much to see and do it here, that everybody's coming in here. And of course, now all the tourists are coming here too. So. Yeah, this is one shot in the street that is gonna stick around. This one and Shinsaibashi—one is nightlife, right?

02:11 John Daub: I'm gonna let the roller go by. Boy, that's loud. As you said, tourists are here. I hope she's not going to the end of the street. It's going to take her. It takes an estimated 40 minutes to get to the other side. Kevin, we—what's this here? This is a yaki taco. What is this? Takoyaki. Ah, look at that. So we didn't have to travel far to start the food. Ton of street food in here. Are you hungry?

02:45 Kevin Riley: Getting there.

02:46 John Daub: Getting there. Well, maybe we'll build up an appetite over this—40 minutes. A big shout out to Zato71 for some street food money. We will have—we'll be eating a little bit. I probably don't need it as much as you.

03:01 Kevin Riley: Building up an appetite as we do this marathon, right?

03:05 John Daub: Yes—40 minutes to walk this shopping street again. It's—this is the Tenjin Bashi Tsuji shopping street or Shotengai. It's 2.8 kilometers long. I guess it's like 1.8 miles. I don't know. I'm on the metric system now.

03:20 Kevin Riley: Roughly around there.

03:21 John Daub: Roughly around there. About two miles or so. And yeah, I've never been here, so—so I'm already telling. Can like pick up the vibes of the Showa era, right?

03:33 Kevin Riley: Yeah. Look at that old ceiling all up there, right?

03:35 John Daub: Showa era from the 1964. Right. You don't see that anymore. Big Japanese flag in the center here. So it's definitely a patriotic place. Look at the—we do not have this kind of space. Look at this haircut salon, right. Everyone's wearing like vests. Looks very stylish in there. They call it the barber. In English. In English, right?

03:59 Kevin Riley: Yeah. And barber hall.

04:03 John Daub: It does look—it does look high class. I like that.

04:06 Kevin Riley: Yeah. This is the—one of the older style ones. Remember I used to go to these back in the day where you come in there and they—they do the whole thing. They massage your neck, they powder you after. So they shave the back—your hairs on the back of your neck and powder you.

04:21 John Daub: Yeah. Cut, shave, shampoo, set for about $18 or 1900 yen. That's a—that's a bargain. That's complete service. 100 yen—Shop is here. It's interesting. The dentist. Boom. Manhole. Right off the bat, we have Osaka's famous castle. Manhole cover. Way better than Tokyo. You gotta love that. Look at the details in there. All the grime, all the rot from people walking over.

04:56 Kevin Riley: Was nice to see a painted one—ones out in the street aren't always painted. So.

05:01 John Daub: Yeah. Inside here they kind of give it like a celebratory—

05:04 Kevin Riley: Yeah. Sidewalks and—

05:06 John Daub: What's that? That we just passed? I was like, what is that? Is that—is that what I think it is?

05:14 Kevin Riley: It does look like a booby, doesn't it?

05:15 John Daub: It does look like a—it is.

05:18 Kevin Riley: This place is for—do with breast cancer.

05:20 John Daub: Oh, for breast cancer. Okay. You want to feel it? Not really. Okay, let's keep—let's keep going. Sorry. Let's keep moving. A long way to go.

05:33 Kevin Riley: Shoes. I see a lot of these shoe stores.

05:35 John Daub: Yeah. The tons of shoes. Have these shoes been here? Shoes have—yeah, shoes have been here since the 1980s as well. Probably some old style shoes in there. Shout out to Cosmic Creeper008—John love the videos. Been binge watching everything. Thank you. If you've been binge watching then you know Kevin Riley. Jem Defensor, hey John and Kevin. Enjoy your walk around while we enjoy the stream. Yeah, you should definitely enjoy this. Daikoku—Daikoku—Drugs everywhere. Yeah. So they don't—do they have Matsukiyo here as well, right? Oh yeah, I like that.

06:17 Kevin Riley: Both of them are actually—more and more of them. Especially in—in the big shotengai—the long one, the wide one, the Shinsaibashi—

06:26 John Daub: Yeah.

06:27 Kevin Riley: Because we get a lot of Chinese tourists coming here buying all kinds of stuff here. It's safer than buying in China.

06:38 John Daub: Right. The powdered milk. I remember we had the poisonous powder milk problem in China. So a lot of people came here to buy their baby products. The lead in the paint as well. Kind of dangerous for kids. I'm starting to get a vibe here. McDonald's really has taken over this area everywhere. I guess it's because—I don't know—but possibly the real estate here is affordable, no?

07:08 Kevin Riley: Well, compared to Tokyo—

07:09 John Daub: Yeah, compared to—yeah, compared to Tokyo everything's affordable. But I guess by the entrance here, this is prime real estate. And then the further in you go—

07:19 Kevin Riley: Yeah, I think so. I can't say for sure. But yeah, you know you want to be at that—especially by that entrance because you're right outside train station. Outside train station is prime—get a lot of traffic.

07:32 John Daub: It's funny to see Nova. I thought they went out of business in 2008, but they—they cleaned up and came back. Apparently it used to stand for "no vacation." So those teachers would complain they never got days off.

07:48 Kevin Riley: But remember the old TV ad where they actually had the teachers—

07:54 John Daub: Udon. I remember those commercials. So this udon shop looks like it's close. Closed. But just right off of the shotengai. Udon is more popular—udon is more popular than ramen in Osaka. I heard because it's—it's cheaper and faster and more filling. That's what I heard. Hey, Ado—Ado's in the house. Buy a nice beer, Kevin. Mr.—

08:29 Kevin Riley: Message.

08:30 John Daub: Yeah. All right. We'll have to get—we'll have to get a brisk on the route.

08:35 Kevin Riley: Edo's coming here in 2020.

08:37 John Daub: Okay.

08:38 Kevin Riley: Yeah.

08:41 John Daub: We're waiting. We're waiting for you, Edo. Kevin, you also have a Patreon, right?

08:49 Kevin Riley: Yes, I do. Yeah.

08:50 John Daub: Yeah. So Kevin, also—you can support Kevin on Patreon too. He's cranking up those videos. Kuma's Kitchen. He's cranking out the videos, making us all very hungry. What did you cook last time?

09:01 Kevin Riley: Oh, it was actually—I was in this—in a carnival, and I was doing cookies. So what I did is thumbprint cookies. Christmas—for Christmas. They're very colorful and—yeah, just days came out yesterday. We sold them out at the fair. Man, I bet everything was gone. People were coming back, trying to get more, and it's like, sorry.

09:20 John Daub: Like, look at these shops. This looks like there's no sign or anything—just like a mom and pop shop with a bunch of random plushies and T-shirts. It does not need a sign. You know exactly what it is. Look at this. This is such a colorful store. Is that Duffy from—This is a Disney character. Spencer knows. Duffy is in America Town at DisneySea, and he's all over the place. These must be bootleg. I don't know if Disney approves of these Duffys or these Mickeys for that case. I don't know—

09:58 Kevin Riley: Oh, but the beast up here.

10:00 John Daub: Yeah, that's why they don't have a sign. They don't want Disney to know where to send the lawyers. Oh, geez. All right, everybody is tuning in. Welcome to Osaka. This is Tenjin Bashisuji. And we're walking down the longest shopping street in Japan with this guy, Kevin Riley. And we have some Taiwan dim sum. That looks really good. It's funny, though. I mean, these—is that a chain? I can't tell. I don't know if it's a chain anywhere else. So it looks like a local shop.

10:36 Kevin Riley: And look at those delicious looking—

10:38 John Daub: Look at that black one.

10:42 Kevin Riley: Yeah, yeah.

10:45 John Daub: With the shrimp inside. Oh, man. And it's a—oh, this one too has got crab. Crab in this one. That looks really affordable, too. What's in there? Nikuman (meat bun). Yeah, gyoza. And they put it on the side there. Now he's getting hungry. You can see on the side. You could take it as street food, right? Yeah, you can—just ask them. They'll give it to you. A street food. All right.

11:15 Kevin Riley: Bowl or something like that. Yeah.

11:17 John Daub: That's the best way to do it.

11:18 Kevin Riley: Yep.

11:19 John Daub: As we get—as we get further and further in, we're going to start to eat a little bit. But how about giving us a like—if we can get the 200 likes, we're going to buy something really good. So it's up to you, community. We like to do this. We are community driven.

11:33 Kevin Riley: In that case, please.

11:34 John Daub: Yes, please. Please like, please like. There's unagi. That's a good looking unagi. Check that out. Right on the street. How much is that?

11:47 Kevin Riley: The whole thing?

11:49 John Daub: Oh, it's 3,600 yen. That's—that's a little pricey. But domestic—unagi. It should be expensive, right?

11:56 Kevin Riley: Yeah.

11:57 John Daub: You don't want to get—

11:58 Kevin Riley: You want the cheap stuff.

11:59 John Daub: No, the stuff that's from China. I had an allergic reaction from the antibiotics that they put in the water to keep them healthy. All right, we're at the first intersection. Kevin, what do we do? What do we do?

12:08 Kevin Riley: Go straight.

12:09 John Daub: Go straight. When in doubt, go straight. Where does this take us?

12:13 Kevin Riley: This one here? Well, that one just ends there.

12:16 John Daub: That ends there. Where would this take us?

12:18 Kevin Riley: This one here would take you way down to another one all together. So it's just a narrower shotengai.

12:24 John Daub: And it goes down to a place called Nagasaki Cho. Yeah.

12:29 Kevin Riley: So we get lost—

12:31 John Daub: It could be very easy to get lost in here. It's just so—I'm just looking here now. Check this out. I'm going to zoom in and you can see just—sorry, zoom. You could see? Yeah.

12:46 Kevin Riley: Look at that—way, way—

12:48 John Daub: It goes way, way down there. And it looks like it's crowded. It's getting more crowded. So let's just go and do this. Goku95a—King Kuma and Princess John, before you go on—

12:57 Kevin Riley: Okay. This is my favorite sushi place just over here.

13:01 John Daub: Where's your favorite sushi place? All right, Kevin Riley's got something to show us. Pay attention, everybody. Get your notebooks.

13:12 Kevin Riley: It's on the corner, right? Like about nine people just sit in there. That's it.

13:16 John Daub: All right, let's go. Let's go say hi. Let's just go say hi. All right.

13:20 Kevin Riley: The cool thing is this is really fun. It's like playing lottery when you go there. Because the old guy, he's really good at it, but he's kind of getting his memories getting worse and worse. So you order like say five things and then you—we play a game to see what shows up. Ah, only a few things show up. Then what? It doesn't show up, you wait 10 minutes to order it again.

13:41 John Daub: Is that it right there? No, and that's not it. Let's get a line up at it. Line up outside.

13:47 Kevin Riley: Why are these closed today?

13:49 John Daub: Oh, it's closed?

13:50 Kevin Riley: Yeah. This is a part-take one here too.

13:52 John Daub: Oh, this is part-taker—but—

13:54 Kevin Riley: And this is when you sit down at tables. But I like this one here on the corner.

13:57 John Daub: Oh, sushi—so this one right here, Sushi Masa with the orange sign. You might catch Kevin Riley just hanging out on the corner eating someone else's sushi. Because—

14:08 Kevin Riley: Bye, Kevin—a drink.

14:09 John Daub: Oh, yes, I know.

14:10 Kevin Riley: Well, thanks, man.

14:12 John Daub: Where can we get that drink, Kevin?

14:13 Kevin Riley: Oh, anywhere along the short thing—

14:15 John Daub: Boon Kit Wong, hey John, grab something to drink. You got it. Everyone wants us to drink. Simon Osborne, hey John and Kevin, I just arrived in Osaka this afternoon. I'm picking up some tips from this video.

14:33 Kevin Riley: What's one thing that Simon can't miss in Osaka that all the tourists seem to miss out on? Don't say Dotonbori.

14:41 John Daub: I mean, every Simon—okonomiyaki at this place is good.

14:44 Kevin Riley: Everybody I've taken there is like—one that I take. And they're like, "Oh, this the kind of stuff we're looking for."

14:48 John Daub: The best that I've had.

14:49 Kevin Riley: Love that place.

14:51 John Daub: What station?

14:52 Kevin Riley: Teradacho Station on the jail. So if you go around the loop line, you go down towards Ten-ōji—Teradacho station. You get out, there's a main street. Go out at the—at the north side of the station where there's a McDonald's across the road. Just look down that street to your right, you see a big brown sign. You won't be able to maybe read the kanji, but it's a big brown—

15:10 John Daub: Big brown sign.

15:11 Kevin Riley: You go in there—okonomiyaki place—and delicious.

15:16 John Daub: It's very good. Teradacho. Teradacho. T-E-R-A-D-A—

15:21 Kevin Riley: HODACHO. And the nice thing is that it's a really old restaurant, so it's got—it's got a really nice character to it and everything.

15:28 John Daub: Family run for three generations.

15:30 Kevin Riley: Yeah, three generations—two or three. I can't remember now—

15:32 John Daub: Two or three.

15:33 Kevin Riley: The older brothers run it now. Two brothers.

15:36 John Daub: Yeah. I hope that helps, Simon. Food is a big part of any trip to Osaka—you have to eat, eat, eat. Am I wrong? Am I wrong?

15:44 Kevin Riley: You are not wrong.

15:45 John Daub: David Kimura is in the house. Trust me. Guys, we're gonna be eating—just—just hang on a little bit longer as we make our way down this amazing Tenjin Bashi Tsuji Shotengai—is the official name. It's been running since the Edo period and it's going strong now. A shotengai is a covered shopping street like this. You can see there's a roof on it. So even if it's raining, you can still walk down here and have fun. These are before the shopping malls. I guess they had this style.

16:18 Kevin Riley: Oh, yeah.

16:20 John Daub: But now it's kind of—they have the Aeon malls which are taking over. I passed a bunch of them on the Shinkansen. And that's more of like an American type mall experience.

16:32 Kevin Riley: They're really all the same. I've noticed always about Yeon malls—the same stores. You'll see the signs outside.

16:38 John Daub: Same stores, but only here—we're not allowed to take pictures. Only here will you get a tiger on the corner. I didn't see the no photo sign until like the last second.

16:49 Kevin Riley: It's not a photo—it's actually—

16:50 John Daub: Oh, he said don't touch. He said don't touch. No video. He said don't—don't touch the tiger. How cool is this? I've never seen—I've never seen a—oh, yeah, okay, oh—we trust you, sir—to talk with some pointers right there. And I am going to—to welcome to you. Oh, this is a little bit present for you. Oh, wow. What's that? Do you know what it is? Oh, that's a paper crane. That's right. Made of paper. It's great. It's burnt. Look at the beautiful pattern. That's Japanese. Okay. Anyway, thank you. Yeah, yeah, yeah.

17:47 Kevin Riley: Nice.

17:47 John Daub: Thank you. Okay. Osaka is a friendly place. I'm from America. Where state are I come from? Well, New York, Ohio, east side. Actually, I have a cousin who lives in LA. So sometimes I'm being LA, but I never be—east coast. That's the best coast. The east coast, right?

18:22 Kevin Riley: No, I'm actually from Switzerland. My brother lives in LA.

18:27 John Daub: Okay. No, thank you. We're introducing now the street. This is the—yeah. What is really interesting about this street? Yeah. Okay. About 15 minutes, there is a very famous shrine named—so that's why this street called Tenjin Bashi Street—shrine. Yeah, yeah, yeah. There is a shrine named—yeah, yeah, yeah.

19:08 Kevin Riley: Okay.

19:08 John Daub: So if—but I'm afraid maybe close five o'clock now.

19:14 Kevin Riley: We'll see it from the outside.

19:15 John Daub: How long are you going to stay the Osaka? Oh, I'm—I have to go back to Tokyo tomorrow. Short time. But he's staying here for a long time.

19:24 Kevin Riley: Yeah. Very long.

19:27 John Daub: Yeah. Yeah. Okay. Okay. Thank you very much for your time. Thank you so much for this beautiful—I do want to take—oh sure. Yeah.

19:43 John Daub: All right. Show me the crane.

19:57 Kevin Riley: Oh, yeah.

19:57 John Daub: Okay. Here it is. There's the paper crane. Okay.

20:08 Kevin Riley: All right.

20:09 John Daub: Good luck. Yeah. Thank you. Thank you very much. Thank you for the good information. People are friendly in Osaka. That would never happen in Tokyo. I don't think we have a new—

20:23 Kevin Riley: Guest on our show.

20:24 John Daub: Yeah.

20:25 John Daub: Oh, what was—what was his name?

20:27 Kevin Riley: I don't know.

20:28 John Daub: He was random. Nice stranger guy. Yeah. Yeah. That was really nice. So this street is named—look, I got new information. This street is named after a shrine in the middle of it. And all the people went to the shrine and they built this street as they try to make money—the people coming to visit the shrine.

20:50 Kevin Riley: Maybe you'll still notice this if you go like go out in the more countryside—even like places up in Kyoto and just north here in Osaka is that they're outside the shrine, there will be a bunch of those stores attached to the shrine.

21:05 John Daub: Like—

21:05 Kevin Riley: Yeah. They're selling stuff for the shrine and all that. So it starts building out from the shrine in these shopping streets. This happened way back and food and stuff. Some of the shrines you can go and you can find all kind of like the little old—old fashioned foods around there. And then people started building up some stalls—food stalls and stuff like that. Probably if you've been to Fushimi Inari—so you see—

21:26 John Daub: Oh yeah.

21:27 Kevin Riley: Right.

21:27 John Daub: Oh yeah.

21:27 Kevin Riley: Along selling stuff for the shrine—little foxes and stuff like that.

21:31 John Daub: Right.

21:31 Kevin Riley: And then also some food stalls—that last little stretch going up there.

21:34 John Daub: Osaka just takes it a step further.

21:36 Kevin Riley: Oh yeah.

21:37 John Daub: They didn't take it 2.8km further.

21:40 Kevin Riley: We are the city of commerce.

21:42 John Daub: The city. Right. The merchants are all from Osaka and the samurai were from—from Tokyo.

21:46 Kevin Riley: Yeah.

21:47 John Daub: So this is a fish shop in the middle of it. This looks like an izakaya. Is this—hey. Wow. It goes up very colorful. There's a chochin. This is a lantern called chochin which you'll see in front of izakaya. This color usually designates drinking. So—but on the first floor is a Daiso 100 Yen shop. You have to take the stairs on the left side. Yeah. So it looks like they're serving a lot of sashimi and fish at this izakaya. It's about $30 for that plate here. But you can get a smaller size for a thousand yen less. It's pretty good. Looks good.

22:25 Kevin Riley: Some delicious looking things there.

22:36 Kevin Riley: You—you didn't tell me to keep track of my steps.

22:38 John Daub: All right, that's true. We didn't keep track of the steps. All I know is that if you look straight ahead, I don't see the end. I don't see the end. Ali's Booze Shop. Here's a liquor shop. They got some whiskey on the left side and sake on the right. I like this. It's just—they have everything here, including the dogs. So much so that the dogs are—dogs eat edamame here and yakitori. Look at that. That's cute.

23:14 Kevin Riley: Did you see what it is up there? It's a Bottle Off. It's like Book Off, but bought for bottles. It says, "Osaka Ori Kurasai. Please sell booze."

23:26 Kevin Riley: What happens is this—what happens. Sometimes people will give you like a present, say a whiskey bottle or so, and you don't really need it, so you bring it here and sell it and he resells it.

23:38 John Daub: So you get a bottle of booze from somebody as a present, you come here and then you sell it and get money. Yeah, only in Osaka. Seriously? I don't know any other places. Only in Osaka. So this is, you know, Book Off, where people can sell used books and used products. This is a Bottle Off. This is crazy. That's a good, good catch, Kevin. So the booze is cheaper here? Slightly. Nama beer, 100 yen. All I know is that Osaka can compete with anybody in terms of low price and affordability. Yeah. Wait, that's that super chat from David Kimura—to get booze. We can really stretch it there. Oh, check this out. So off of it you got these really cool alleys that are also stocked with looks like restaurants and stuff.

24:34 Kevin Riley: Well, now we're kind of near Temma Station and there are some fantastic little restaurants here. We come up here sometimes. There's a yakiniku places there, little Korean places and stuff like this. Fantastic. Yeah, we were in there one night when there were so many people and so many air conditioners going that the power went out on us. They're all sitting in the dark eating yakiniku—you tell how well it was cooked. But—yeah, I won't take a chance anyways.

24:59 John Daub: Right? All right. Somebody wrote in—what's the cheapest haircut? That—the cheapest haircut that I found is 1000 yen.

25:09 Kevin Riley: Yeah, same here.

25:09 John Daub: It's about—it's combini—and anything less than that is—is robbery on your part, I guess. I mean, these guys got to pay rent and stuff. Usually it's old timers that are saving their money and never spend—spend their money. My—my barber has been doing this for like 45 years.

25:27 Kevin Riley: Yeah.

25:27 John Daub: And he—he never takes a day off. He's just always there.

25:31 Kevin Riley: Well, the guy I go to sometimes—he's—and I do get my haircut sometimes. He's also—thousand yen. He does not look like he is a haircutter. He looks like some kind of chimp here.

25:44 John Daub: I know. Do not judge people by the way they look. This is a tempura shop right here.

25:50 Kevin Riley: Yep. And no smoking get shot—

25:55 John Daub: Yeah, no smoking in the shop. Is that—

25:58 Kevin Riley: Whoa—No smoke? Can't get shot because it sells electronic cigarettes.

26:02 John Daub: Check this out. This looks like a game center. That is—has not changed since the 1980s. Game Plaza Olympia. What? All right, let's take a half step closer because I'm a—look at that. That's what I'm talking about. Man. That's pretty cool. And they got Gacha Pon right outside. Very cool.

26:28 Kevin Riley: And of course, you have to have karaoke.

26:29 John Daub: You do have to have karaoke. Karaoke room in the middle. You get lost. No problem. Sing a song. Karaoke. All right. I'm built up a little bit of an appetite. And I'm definitely thirsty. So this is the part of the live stream where we're going—excuse me—it is time for food. Pachinko is loud. Pachinko is very loud.

27:01 Kevin Riley: And there's another one.

27:03 John Daub: There's another one. It's loud and smoky. And I think I went in once to use the restroom—I came out and I smelled so much of smoke.

27:10 Kevin Riley: You mean you've never done a live stream in a pachinko—

27:13 John Daub: No. There's something about the mafia that makes—scares the heck out of me.

27:17 Kevin Riley: Yeah.

27:18 John Daub: It's not something that I want to do, you know, get close to.

27:23 John Daub: Pachinko's gambling. I know. It's ruined families. It's not a—look at this little teeny calf izakaya right there. That's pretty neat. Looks like it's back from the Showa era as well.

27:38 Kevin Riley: If you're coming here, this is Temma Station on the—

27:40 John Daub: Oh, Temma Station. Okay. This is on the Loop Line, which is the Yamanote line of in Tokyo. The Osaka Loop line is the one that goes around. And this is Temma Station. This is a chain that you'll find in Tokyo as well.

27:50 Kevin Riley: Oh yeah, I've been to the one in Shibuya.

27:53 John Daub: Ah, really good. Suzanne Gensler writes in—takoyaki, please. She says it better—takoyaki, please. Perhaps. Definitely. All right. All right. From here we're going to look for some food. We've arrived at Tenma Station. There you go. This is easy to get to. Ando—135 writes in—oh yes, to me. Good night from California. When you wake up and watch the playback. Ando, we will be—we will be full. We will be full. Santa's here. Who looks more like Santa? Kevin Riley or this guy. Kind of creepy.

28:29 Kevin Riley: I think my beard's got him beat.

28:32 John Daub: Kind of creepy. And everybody knows that in Japan people celebrate—that's the thumbnail right there, Kevin. That's the thumbnail. Everybody—send us a screenshot of this. Yeah, in Japan, everyone—not everybody, but many people will order Kentucky Fried Chicken for Christmas. And very soon you'll see the deals being advertised to reserve your Christmas bucket. I've never partaken. I'm very sorry, sir, but you won't find me eating your chicken.

29:02 Kevin Riley: Actually, we had the chicken once—we saved the box because we're really evil people. We put it out on the table. My mother-in-law comes over for Christmas dinner. I brought it out, put out the table, said dinner served. You see the look on her face?

29:17 John Daub: No Kentucky—

29:20 Kevin Riley: Yeah, because she's looking forward to my cooking, not Kentucky.

29:32 John Daub: Nice to hear—just the sounds, see the sights, a lot of lights. It's very, very vibrant inside this part here. It's pretty cool to walk past all the shops. Oh, here's like an Anka shop and they're selling Anka anchor records. It's keeping them clean right there. Who's this? It's a nice statue of an artist from the past. Love Anka.

30:27 Kevin Riley: Gyomu Super—cheap, really cheap grocery store and I wouldn't recommend it.

30:36 John Daub: Raph writes in—have you heard of the curse of Colonel Sanders in Osaka? No, I have not. Tell us more. Gamer Pro—I was sick and did not go to the office today. Guess what? A live stream. Thank you, Gamer Pro. Did you see any food? Inaka means Japan. Soul songs. Oh, this is the bento. You can see—this is the end of the day and you can see probably they're gonna start selling these for half price, right? I don't know if we're quite there yet, but—

31:04 Kevin Riley: Not quite yet.

31:05 John Daub: Not quite yet. But it's nice to see them right here on the street. You just take a step up and look, there's some yakisoba, some suigyoza. Looks like the karaage looks pretty good. I don't know if I want to get this to eat. The bentō look pretty good too. Look at that—they're so colorful. Every color is represented red by that umeboshi right there—sour plum. Sour plum. And then we're back on the street. I'm waiting for a guy with a keg of beer who's just gonna give us one right now. Because I'm getting really thirsty. I'm getting really thirsty. How often—how often do you come down the street, Kevin?

31:54 Kevin Riley: Not that often down the street, but I do come to the station sometimes. Like, we go sushi. Yeah, we go to Semba station. We go to sushi. Or you go to that yakiniku place, barbecue beef place, things like that. But otherwise, no, not that often, really.

32:10 John Daub: Check this—oh, yeah, how you doing? Check this out here. This behind us is an old piece of—yeah, I—I love the wood. The wood paneling of it. It just looks like it's been here for a while.

32:26 Kevin Riley: And the coffee that they're serving at this place is always fantastic.

32:28 John Daub: Yeah, they always serve pretty good coffee—

32:30 Kevin Riley: If you like a strong—

32:32 John Daub: But it's always smoking in here though, right? I've never found an old kissaten that didn't have smoke or was smoke free. And I don't know why—maybe, Kevin, you—because you're a chef, you might be able to know—why do Japanese coffee places serve curry rice? Why does—why does—why does these coffee shops serve curry rice? It's very—it seems like something that wouldn't match well with—there's—there it is right there with a cup of coffee. But it does.

33:08 Kevin Riley: Yeah, but the reason—you know why they do it—it's not because of the way it matches with coffee. It's just that it's cheap and easy to make.

33:19 John Daub: Excuse me, I don't mean to interrupt, but I need these guys—

33:20 Kevin Riley: That'd be us.

33:22 Kevin Riley: These guys—

33:42 John Daub: I think we found our first food. And look at the—look at the color of the sky over there. Oh, man, that's beautiful. Let's—I just want to soak this up with a—with a nice beer. Do you think they serve beer at this takoyaki place? Is this a chain? What do you think, Kevin?

33:58 Kevin Riley: Doesn't look like it's even a chain to me, but—no, no, it seems like a local takoyaki place.

34:02 John Daub: All right, let's step up to the mic. Let me get some—some cash.

34:09 Kevin Riley: Wait, wait—you're asking about the beer? Yeah, no, my beer set right over there. Look—600 yen beer and a beer set.

34:15 John Daub: All right, let's do it. Here we go. All right, let's get some gasoline—cash. Hard cash. Oh, wait, there's a car going through here. Look at these—freshness check. Oh, yeah, they're fresh and they're hot and they're dangerous because I—I know what's gonna happen. I'm gonna burn my mouth. All right, go ahead, Kevin. Oh, sorry. Go ahead, Kevin. Yeah, I'll get one too. Yeah, two beer sets. You too.

35:03 Kevin Riley: Yeah.

35:03 John Daub: Okay. Two pikar sauce. Oh, the money holder is a takoyaki so it doesn't blow away. This looks good. So they got a spicy sauce. I've never seen that before. I've never seen that before. Oh, they got a place to eat. Oh, they got an eating place. That's awesome. Yes. The gyoza must account for all the monies, Mr. Bond. Oh, yeah. Oh, that's a good—that's a good sized pour. I'm liking what I'm seeing. We can eat out here. Hi. I told them we don't want to eat inside because of the—because we're—we're live right now, so be polite to the other customers. We don't want to ruin them. Oh, that's nice. Wow, that's great service. D.J. Midori writes in—go to McDonald's, please.

36:45 Kevin Riley: No, sorry.

36:48 John Daub: We're not laughing at you. We're laughing with you. We're laughing with you. Oh, that looks good. She said it's hot. Please be careful because it's hot.

37:05 Kevin Riley: Oh, you got to burn your mouth nicely on these things.

37:06 John Daub: Oh, yeah. That's what the beer is for. That's like a fire hydrant. Just put your mouth on it and calm it down.

37:15 John Daub: I wish I had a wider lens. Welcome to Osaka.

37:21 Kevin Riley: Yes. I'll do the biggest show—the longest shot I got.

37:29 John Daub: Oh, man.

37:30 Kevin Riley: Well, that—that's going down nicely. How much for this meal? I was—600 yen for a beer and takoyaki—four takoyaki.

37:45 John Daub: I think that's a pretty good deal.

37:46 Kevin Riley: Yeah, it's not bad.

37:47 John Daub: Actually, the beer itself could be 600 yen in Tokyo. Right? Right. So this and this is about $5. I think that's a pretty good meal. Pretty good deal. And—yeah, let's try it. I mean, you know, we're taking our time because we know how hot it is.

38:11 John Daub: I said they give it—these are just sticks, not chopsticks—

38:17 Kevin Riley: No skewers—no skewers.

38:18 John Daub: Skewers.

38:24 John Daub: You got—so you don't have nekojita—

38:27 Kevin Riley: Oh, yeah. Oh yeah.

38:29 John Daub: I know, I know. Kevin, you're the one who told me—open it up and spread it apart and let the steam come out. Did you forget? Oh my—oh, hot. Do you see how hot that is? You see? I should just drop it in the beer, cool it off and then eat it and have an extra beer taste to it.

38:53 Kevin Riley: That was hot.

38:54 John Daub: You're gonna lose that roof of your—roof of your mouth.

38:59 Kevin Riley: Does everybody remember when we were in the Dotonbori and he's eating hot gyoza—

38:59 John Daub: I'm learning. Remind me.

39:02 Kevin Riley: Grown man crying. Hey, half the night—yes, I know—I should—that was my first time eating takoyaki.

39:11 John Daub: Someone asked what's it—what's inside of it? This is what's inside of it. This is octopus. Tako means octopus. I will tell you guys—when Taco Bell first came here in the early 1990s, it did not do well because you—you got it right away—because Taco Bell, we think of taco as a hard shell like this taco. But tako in Japan is octopus. Everybody went to Taco Bell looking for takoyaki. And we're very disappointed to find Mexican food—American—Mexican food. So it failed the first time?

39:51 Kevin Riley: Yeah, yeah. It did not do well. Somebody else—what is our favorite beer? And in Japan, Kirin or Asahi too. Asahi is super dry. I guess—the one I drink a lot. Yeah, yeah. Biiru. But lately it's only been Asahi Super Dry.

40:10 John Daub: Yeah, yeah. I've been drinking a lot of Asahi. I don't know. I just want something simple because if I'm not drinking the brands, I'm drinking craft beer. Ah, look at the sauce on that—it is a kind of spicy, isn't it?

40:26 Kevin Riley: It's nice though.

40:27 John Daub: It's good color to the takoyaki too. Yeah. It's kind of light on the mayonnaise. I thought Osaka would be like mostly mayonnaise.

40:34 Kevin Riley: Yeah, yeah, yeah. Love their mayonnaise. When I was in construction, I stayed at this place with a couple of people there—guest house type thing. And one of the guys, Japanese guy from Osaka. He would put mayonnaise on everything. It's just like ridiculous. You always had a bottle of mayonnaise by his side, basically.

41:08 John Daub: Yeah, but that's—that's—that's why, right? Because there's—there's always a bottle of mayonnaise in Osaka on the table.

41:11 Kevin Riley: Right?

41:12 John Daub: Everywhere. McDonald's has mayonnaise.

41:14 Kevin Riley: Right?

41:15 John Daub: Like a Dutch thing. Right? You think? I know. It's gonna burn my mouth. I know it's gonna burn my mouth.

41:29 Kevin Riley: Actually, cut them in half. Not bad. Just don't do a ridiculous thing like I did with the first one.

41:44 John Daub: There's the Takoyaki beer sale. There's a poster for it that we are drinking. Asahi Super Dry. That's a good call.

41:51 Kevin Riley: That's probably the most—the one you see around. You see all the posters? Always you see it—if you're going into a supermarket or a convenience store. That's usually what I find. Hey, Florencia—yes, in the house.

42:08 John Daub: Florencia's here. Ah.

42:16 Kevin Riley: And—oh, I totally agree—mayonnaise with French fries. That's fantastic. Ketchup—I don't like ketchup. It's too sweet.

42:20 John Daub: But the Dutch mayonnaise is different. Hey, guys—

42:21 John Daub: I'm watching you guys online.

42:27 John Daub: I found us—

42:43 John Daub: So what—how long have you been in Osaka?

42:49 John Daub: I've been in Japan for about eight days. Seven days. I've been traveling all around. I even went out to Hakata.

42:54 John Daub: Okay. Yeah. So I'm sorry—I'm John. Nice to meet you.

42:57 John Daub: Kevin, right?

42:59 John Daub: I'm Jeremy.

43:02 John Daub: Hey, Jeremy.

43:03 John Daub: Nice to meet you.

43:08 John Daub: Yeah, there's a bunch of them helping me track you guys. I'm not sure if you like the comments—

43:12 John Daub: We see a lot of—but we can't see them all. Yeah, I missed that.

43:16 John Daub: Yeah. So, Jeremy, you have to join us. We're gonna get some more food. We're gonna keep—got time?

43:26 John Daub: All right.

43:27 John Daub: What do you guys got here?

43:30 John Daub: You're gonna have to drink it real fast.

43:32 Kevin Riley: We got set—but how? You could just get a beer, too. I don't see why not.

43:40 Kevin Riley: Race is on. Ready?

43:42 John Daub: Yeah. We're going on the move now.

43:54 Kevin Riley: There's a tie. Oh, that was cold.

43:58 John Daub: No backwash. No backwash. Okay.

44:02 Kevin Riley: I think I froze my throat.

44:06 John Daub: Oh, Kevin, what are you doing, man? It was good. Taste it again. All right. Good service at this place, too. It's good—you're asking me to help you guys. Jeremy, can you buy a beer? We're underage. Oh, mama.

44:38 Kevin Riley: Show my IDA all the time, you know.

44:40 John Daub: And you look under—you look under 20.

44:42 Kevin Riley: I only act like that.

44:45 John Daub: All right, so we continue our—I hope this is—is this copyright organ music? You never know. You're gonna do—

44:54 Kevin Riley: What?

44:54 John Daub: Guess what I heard today?

44:56 Kevin Riley: First Christmas music.

44:56 John Daub: Yeah.

44:56 Kevin Riley: Christmas is Rudolph the Red Nose Ranger.

44:59 John Daub: Christmas started already here.

45:00 Kevin Riley: Started too early—as I get started—we didn't used to get Christmas here in Japan until basically Christmas Day—

45:10 John Daub: Nothing—

45:10 Kevin Riley: A couple lights on the Kintetsu building. That was it. Now it's so different everywhere. Oh, yeah.

45:17 John Daub: We got queen lockers here. That's 200 yen. I think I'm so far along, I'm not gonna need to put my bag away. I came right up to Shinkansen to meet Kevin.

45:27 John Daub: I forgot about—

45:28 John Daub: Yes, we totally forgot. Oh, look at this—just give us a second here. This is a Pocket Wi-Fi. A lot of people have been asking me about this. What do you think, Kevin? What's the best solution when you come to Japan—do you want to get a Pocket Wi-Fi router? This is one month is 3,000 yen or $30. But I think you need to have a contract with this. It's called SoftBank Air. I don't know—what do you think? Pocket Wi-Fi?

45:52 Kevin Riley: Since I have already—but I got the SoftBank—

45:55 John Daub: Jeremy, what do you use?

45:57 John Daub: I use something called Data Passport.

46:00 John Daub: Data Passport? Yeah, obviously—

46:07 John Daub: I had my SIM card from my home country and just let me use roaming at a fixed rate.

46:13 John Daub: That's pretty convenient. And we don't have that in Japan—you roam—you pay a lot.

46:17 John Daub: Yeah, so I pay about extra 20 bucks a month. That's it.

46:19 John Daub: That's it? Yeah. That's a steal.

46:21 Kevin Riley: You—

46:21 John Daub: I went to more restaurants here—

46:23 Kevin Riley: I'm using my phone from here—

46:25 John Daub: Yeah.

46:25 Kevin Riley: And the bill—my wife gave me a heart tax. Look at the bill—4,000 kind of—

46:29 John Daub: It's kind of quiet on this end. Look at all the open space. Not enough—not enough foot traffic. So we're gonna be on the—we're on the prowl now to look for some more street food. Really appreciate you guys hanging in and contributing. There's another—there's another barber shop. This one is a cut and blow for 2,200 yen, or about $20 for cut and blow at this shop. But look how—look how open this is. Such high ceilings. Very open. I can't imagine what it's like on the weekend. Just full of people, right. Every single one is—if I'm getting a haircut next time I'm coming here.

47:09 Kevin Riley: You know, in Osaka, you can't go far without finding a beauty shop or something.

47:12 John Daub: Yeah.

47:12 Kevin Riley: What happens is we have a big—a big beauty shop university here, or beauty salon—you know, beautician. That's the word I'm looking—

47:18 John Daub: A beautician. Yeah.

47:18 Kevin Riley: And you see them everywhere, and they're little gray uniforms and stuff with a whole bunch of clips on all the students. So what they do is once they come out, they open up a beauty shop everywhere. I've got tons of—in my neighborhood. I don't know how they all survive.

47:30 John Daub: These are the kind of hole in the walls that I love. Kevin—these are the kind of hole in the walls. Oh, yeah, sake—no. What is that? Uitani—this is just—they just a hole in the wall. And he opened a shop and they got nama beer right there. You can go in there and get a drink and hang out with dudes. Everybody stands and drinks, and it's very, very friendly. Usually people come in by themselves, but it's in Osaka where you don't know the person next to you. But it's so easy to make friends here. Yeah. Compared to—compared to Tokyo, where everyone is from everywhere. So a little bit more standoff with strangers here. I don't know. Everyone's from Osaka, right? Pretty much. So they're pretty comfortable in their own skin.

48:15 John Daub: It's easy to meet friends.

48:17 Kevin Riley: You and I have been to Shinsaibashi—well, we did Shinsaibashi live, right?

48:21 John Daub: That's a good live stream. That was a good live stream.

48:24 Kevin Riley: When you eat lunch there or dinner at that Tengu—

48:28 John Daub: Yeah, yeah.

48:28 Kevin Riley: There's always some guy talking beside you, starts talking away, especially the drunk guys.

48:33 John Daub: So—from a hole in the wall to like regal royalty. Look at this. Made out of stone inside. It's got like a chandelier and really nice tea room. It's just weird. Yeah. Hi. Oh, hello. It's all right. I just wanted to say thank you for uploading this video. Oh, you're very welcome.

48:58 Kevin Riley: They've been a really good help for research to Japan—

49:02 John Daub: You're on—you're on live, actually. Is that okay? Well, you guys visiting from Sydney, Australia?

49:10 Kevin Riley: Oh, wonderful. So we—

49:12 John Daub: Your—

49:12 Kevin Riley: Your walkabouts have been really helpful—

49:18 John Daub: You're sure? This place—you mean you left a nice spring to come to our cold fall? It's about the same weather. Yeah, that's right. Yeah, it's awful to autumn—lose. Yeah, yeah, we have pretty good autumn. Yeah. But I'm sorry to interrupt. Oh, no, no. Thanks for saying hi. I appreciate it.

49:36 John Daub: All the best.

49:37 John Daub: Yeah. Have a good trip, guys. How cool is that? That's nice. Where are you from, anyway?

49:53 John Daub: Singapore.

49:57 John Daub: All right. Jeremy's from Singapore.

50:06 John Daub: I was hoping to get over there again.

50:08 John Daub: Yeah, okay. I went two years ago in October. It was—it just cooled down to like this temperature, which for me is very comfortable.

50:13 John Daub: Yeah.

50:14 John Daub: It was—that was a strange period—

50:16 John Daub: Usually it wasn't so bad—

50:18 John Daub: It was—no, it's 34 when I hit Singapore summer again—

50:22 John Daub: Kevin—so, yeah. What happened here? So there's a—a road going through here. This still is a continuation of it, right?

50:23 Kevin Riley: Oh, yeah. It just keeps going.

50:25 John Daub: It just keeps going. It does. It really does—keep going.

50:26 Kevin Riley: Keep going, going—

50:34 John Daub: I'm looking beyond the guy with—with not much hair, and I see that it seems like it seems to go on for infinity even more—

50:37 Kevin Riley: Oh, yeah. Going for a while yet.

50:44 Kevin Riley: It's gotten pretty good, actually.

50:46 John Daub: Yeah.

50:46 Kevin Riley: Like, for example, you go—you go on a train with a wheelchair—the people from the train will come over and they put—put a little ramp down for you to get on—

50:55 John Daub: It's very nice.

50:55 Kevin Riley: Lots of help always. Yeah—

50:58 John Daub: They—

50:58 Kevin Riley: You—

50:58 John Daub: It's typically polite to call in advance, right—and tell the station that you're coming and they'll have a staff there for you that will make sure you get from A to B. But in—

51:07 Kevin Riley: In a place, just let them know at the gate, really, that you need help. They always got somebody there and they've always got something with the thing and they'll take you to the car that has the area—like there's cars that have an area for wheelchairs so you're not blocking the—the whole—the whole area. You've got a whole space to go and park your wheelchair onto one side. So it's fantastic.

51:37 John Daub: What else do they got here? Is that street food? They can get that to go—

51:49 John Daub: But they got a window here—takeaway windows. So—

51:55 Kevin Riley: Actually—

51:58 John Daub: There's something here. Look at this on the corner. That's what I love about Japan. You just random corners—you find this amazing place with delicious foods. Osaka is considered to be Japan's kitchen. So you're going to find food everywhere. People are always eating. I'm surprised people aren't bigger.

52:30 Kevin Riley: This is what a lot of my tour—tour clients say they do on tours here. And they're always like, "People eat so much—why are they not fat?" 'Cause we walk all the time.

52:32 John Daub: That's true. Yeah, we walk all the time.

52:33 Kevin Riley: Stairs. How many stairs do you walk, climb every day? Right. You know, it's up and down, up and down, up and down. So it keeps us in shape.

52:44 Kevin Riley: Look at that. This is not the way you're used to seeing me, is it? But I've been teaching today, so—

52:50 John Daub: Yeah, working man—

52:51 Kevin Riley: Cool Biz is off now—we're back into winter time—

52:54 John Daub: Yeah.

52:55 Kevin Riley: Still got the sleeves rolled up—

52:56 John Daub: Got my—I got my hoodie. I'm—I'm working right now—

53:05 John Daub: You probably see me for a T-shirt and kombu or something like that—

53:13 John Daub: You want it on taiyaki? I just had taiyaki in the Kagurazaka—

53:17 Kevin Riley: Never been a big taiyaki fan—

53:18 John Daub: I've never been a big taiyaki fan either. Let's see what we can find here. You want to go three way on one—maybe just head, tail, and body. And they have—oh—ohagi. I love ohagi.

53:36 Kevin Riley: Ohagi's very good.

53:37 John Daub: Yeah, you get three ohagi for 300 yen. That's something. It's like the Three Stooges now—

53:44 John Daub: 20—

53:50 Kevin Riley: Yes—so going more than that should have been—there's 1200. You have 800?

53:56 John Daub: All right. Ohagi—let's do some ohagi action here. Oh, no. I got it.

54:03 Kevin Riley: He's got it.

54:03 John Daub: We're self-financed here by our viewers. Imōji—Warabi mochi—Kevin, it's yakitate. All right. All right. Gotta keep eating. Jeremy, do you go head first or tail first?

55:08 Kevin Riley: Head first.

55:09 John Daub: Head first. Okay. Yeah. All right.

55:12 John Daub: Haven't had one for such a long time—

55:24 John Daub: I know. It's been a while. All right, take—grab the head and pull and see how much you can get. That's not a lot. You got it. Totally didn't—

55:45 Kevin Riley: Yeah, that's good—

55:50 John Daub: Takeaway is still 8% tax—

55:52 Kevin Riley: Still—he's still 8% tax—

55:53 John Daub: Yeah.

55:53 John Daub: So we're getting another big issue here—they raise the tax on October 1 to 10% on a lot of the products. But still, restaurants and takeaway are 8%. I was—I was just kind of like—did a double take—like, what? How come the tax isn't—how come it's not 220 yen? It was 216 yen. The tax hasn't increased on this. I'd rather pay 220 because I don't like the 1 yen coins. This is really good. This is called Taiyaki. It's in the shape of the fish. Kevin's not a big fan, but actually I am. You want some more?

56:32 Kevin Riley: Yeah, a little bit more. That's quite good.

56:34 John Daub: Jeremy, you want in? Okay. Yeah. I like taiyaki. I like the anko red bean paste. And the sweet potato is—whoo. That is—that is some amazing looking hon maguro—that's otoro. Look how white it is with the fat. Is that otoro? That's crazy.

56:58 Kevin Riley: Yeah, that's—

56:58 John Daub: That's hon. I don't know if they photoshopped that. That's really white.

56:58 Kevin Riley: Beautiful. Yeah. A different brand—different—

57:15 John Daub: Is that real Kobe beef? Kevin, you can—they're supposed to give you a certificate—

57:23 Kevin Riley: Yeah. And then there's a different grade—

57:28 John Daub: But whenever they say Kobe beef, I always get suspicious. But in Osaka, it's so close to Kobe. It might be true—

57:34 Kevin Riley: The weird thing is when you ask for a A5 beef like—

57:42 John Daub: This—this place is—it welcomes international customers. That's why they write Kobe beef. But but in Japanese, they don't have any Kobe beef anywhere, right? It's—it's just wagyu. Right? Tenjin, Bashi, sanchome. But they write Kobe beef because that in Western tourists get triggered by that—

58:12 Kevin Riley: I mean, in my opinion, lots of tamasi, you—the others are just—just good—

58:16 John Daub: Yeah.

58:16 Kevin Riley: It's just that Kobe's got the PR—

58:20 John Daub: Ralph writes in here—the Colonel Sanders curse occurred when people of Osaka celebrated their team's first baseball championship win by throwing a KFC Sanders statue into the Dotonbori River. Their baseball team went on to lose for 18 years in a row—

58:39 Kevin Riley: This is quite true. Hanshin Tigers were on a huge losing streak—

58:42 John Daub: That is the Colonel Sanders—Chris, Rob, thank you for—for educating us. You knew about that though, Kevin, right?

58:46 Kevin Riley: I totally forgot about that.

58:47 John Daub: Yeah, yeah, he forgot about it—

58:49 Kevin Riley: We've been—actually, I went to my—the first and only baseball game last year against the Giants and we were winning and then the Giants just beat the crap out of us—

59:00 John Daub: They beat the crap out of it. So do not over celebrate. Do not throw Colonel Sanders into the Dotonbori River. Just jump in it. Just jump in it. Don't throw the Colonel in there. Look at this—I didn't want to cut you off—

59:21 Kevin Riley: We won back in—when I was first here, it was a Tiger year and we won and everybody went crazy—

59:24 John Daub: That was like 20—23 years ago. 20—

59:28 Kevin Riley: Yeah, it was about 22, 21—22 years ago was Tiger year. Yeah—

59:31 John Daub: We have a—Yomiuri Tokyo Giants fan in the house. You got to be careful. This stream is coming to you from Osaka. Someone might grab through the camera, reach in and drag you out. Hanshin Tiger fans are crazy—

59:46 Kevin Riley: Oh, they are crazy—loud—loudest fans in Japan—

59:50 John Daub: Loudest fans in Japan. I love the 7th and 7th ending stretch that they do now—each, each stadium, each team has their own original seventh inning stretch. Hanshin Tigers have the balloon thing—

60:02 Kevin Riley: Yes. And—

60:04 John Daub: Yeah—

60:05 Kevin Riley: And you know what? This is really cool—I actually taught English to the guy who runs the factory that makes those balloons—

60:10 John Daub: Really?

60:10 Kevin Riley: Yeah, many years ago. Yeah, I met the guy. It was really cool. We talked all about how they specially developed those balloons for the Hanshin Tigers—

60:18 John Daub: Really? Do they recycle them? Because that's a lot of balloons, like 10,000 of them—

60:22 Kevin Riley: Yeah, I know. I was there when they let off—it's like, wow—

60:27 John Daub: So basically, if you go on the Internet, look at the Hanshin Tiger seventh inning balloon thing, and it's pretty crazy. I remember the first time I went to the stadium there—the old stadium. They have a new one, right? I don't know. Yeah, I went—I remember seventh inning—they gave us the balloons—we blew them up and—and my friend said, "Don't release it—don't release it"—7th inning, everybody released at the same time. And there's just balloons everywhere going crazy—one of the most amazing things that I've seen in Japan—

60:59 Kevin Riley: Before you go much further, look up—see, we've got a whole new section of the Shotengai now. But we're getting close to the shrine. So we've got the torii up here, right?

61:16 John Daub: Interesting. Look up and you find blue torii gate. Why blue? It fits with the style of the Tenjin—

61:20 Kevin Riley: Yeah, I guess so. I don't know—because usually they are red, but they're usually red—

61:24 John Daub: But that's interesting. You can get some tempura to go. This is a really high class looking—and look, they have a to-go booth. Is that street food? Hold on a second. Let's see what we got here. This is not really—I think it's a bento—you can get bentō to go. There's a bike parking in the side here—supermarket. No, that's a clothing store—store—udanai—do you want your—get your fortune read? Udanai is a fortune teller. That's the red thing in front. Usually they're—I don't know—I don't know. Some of them are really good. And some of them are really—

62:02 Kevin Riley: It's easy—

62:04 John Daub: Yeah, yeah—

62:09 John Daub: There's a whole street full—nothing up by Ikebukuro—

62:12 John Daub: Shrine? Yeah, there's a whole long street—oh, of them—

62:29 John Daub: What is this—like a—like a fortune-telling robot? What is this? This is in front of the fortune-telling shop. And there's a robot. Look like Ultraman—what kind of robot is that?

62:31 Kevin Riley: It's an omikuji machine—

62:33 John Daub: It's an omikuji machine for 100 yen—

62:36 Kevin Riley: All right, let's dance. He's got a green guy—little—

62:39 John Daub: I got 100 yen. Let's see what comes out. Let's make it 100 yen. Oh, crap. I'm looking—I'm looking for 100. Yeah. Kevin, do you have 100 yen for 500 yen?

63:02 Kevin Riley: I got two—two 1 yen pieces—

63:02 John Daub: Oh, you have—here, let me give you—I'll give you the—I'll give you the cash equivalent. Be fair. Okay, we got it. Thank you, Jeremy. We got 100 yen. I only have 500 yens, actually—Jeremy, why don't you do the honors, see what happens. I'm kind of curious. Jeremy's gonna see—oh, it changed colors, right? The volume's kind of low. This is so Osaka—ah, look, he's doing—is it—have fun in Osaka. Have fun in Osaka. Here's your fortune—Omikuji—days—I believe it's yours. Mine?

64:00 John Daub: I didn't pay for it. The people paid for it. This is for everybody. All right. You want to read it? I can't read these things—

64:12 Kevin Riley: If I can get it open—wait, wait, wait—

64:23 John Daub: It's Kevin proof corner here. That was funny. Did you see it doing the hands and legs up robot? That was pretty cool. Totally worth 100 yen—as long as it's a good fortune. Oh, wait—

64:37 Kevin Riley: It's in English too—

64:39 John Daub: It's in English? Yeah—

64:43 Kevin Riley: Japanese, Korean—oh, it's great luck—

64:45 John Daub: Okay, let's get the English here for some people—

64:47 Kevin Riley: Oh, Daikichi—yeah—

64:47 John Daub: All right—

64:47 Kevin Riley: Good luck—

64:47 John Daub: You will obtain good results thanks to your continuous efforts. By all means, put your income back to work to earn further returns. This reinvestment can lead to even greater profitability. Be ambitious with your wish and your wish will come true. Concentrate on one matter at a time. This is real. This is talking to me. Your luck remains favorable. Continue your efforts. Stop thinking negatively. You will have an impact journey. I—I think they're talking to me—

65:17 Kevin Riley: Money box—okay—

65:18 John Daub: They're talking to all of us, I think. Jeremy, does it sound like it resonates with you? Yeah. So save your money and reinvest it in yourself. That means basically—it said buy more beer, right? I think that's—it says buy more beer. That was pretty cool. So that—that's a fortune-telling robot. And the cool thing about it is that it's in English—so if you walk down the street—if you—if you walk down the street, stop by the fortune-telling robot and he'll probably give you—they're probably all positive, right?

65:54 Kevin Riley: Probably—

65:55 John Daub: I don't know—

65:55 Kevin Riley: Yeah, no, you know, we've had—when we do—I don't know—we go to shrine and we've had ones that were not so great at times. We had the daikichi—keeping—whoo—

66:06 John Daub: Free WiFi. I'm on 4G. That's pretty cool. So they get free WiFi, so—okay, let them go by—ladies first. Is that a lady driver? Taxi driver first. We're still in search of a beer. Hey, kurokatsu—oh, this is—oh, Kevin, we might have to do kurokatsu. I think so. Do they get beer? Do you need another one? Oh, that's right—are we—how are we time wise? Okay. How far are we from till the end? It's down there somewhere. Do you want something more to eat or you're okay?

67:00 John Daub: All right, let me just introduce people to the kurokatsu. Yeah, menchi-katsu. So kurokatsu is breaded and deep fried—either potatoes and vegetables or meat. This is menchi-katsu, which is probably a big meatball. There's beef in there. Looks like they got some pretty good karaage, which is deep fried battered chicken, which is awesome—it's the momo or butt meat, which is very good. And some other katsu over there on the other side—sashimi—my—my eyes are failing me. They also seem to have takoyaki—buta—yeah, pig—pork—pork and kurokatsu is very famous here. So if you do come to the street, you're gonna want to grab a kurokatsu. It's less than 100 yen—like 80 cents for one. And it'll make you really happy because look at these guys. They look really happy. All right, Kevin, let's get to the end of the street. I want to make sure you get—get home on time—

67:50 John Daub: Hey, guys—are you out of here? Jeremy, thanks for—for stopping by—yeah. All right—

68:00 John Daub: Thank you, Jeremy—

68:02 Kevin Riley: Thanks for hanging out—see ya—

68:04 John Daub: All right. That's pretty cool. I like that Jeremy found us—

68:07 Kevin Riley: Yeah, we run into people. That is pretty cool—

68:13 John Daub: Ah, Kushikatsu—skewer. Deep fried random things. I love this place. This is also Kushikatsu. This is Man Maru. It's dirt cheap, but it's not dirt—it's just cheap. A little Billy Ken from Billy Ken the Golden—yeah, I gotta link—I gotta—link up to our Shinsekai video—

68:41 Kevin Riley: See, there's the—

68:43 John Daub: Yeah, yeah—right. Yeah. It's pretty colorful shop—

68:52 John Daub: All right, let's get to the end. Should we play the Paul Revere music?

68:58 Kevin Riley: Starting to get towards—now we're getting to the red torii gates up ahead here—

69:03 John Daub: Are we close to the end?

69:04 Kevin Riley: I don't know—

69:05 John Daub: How are you going to escape? You got to go to the end anyways to get to the station, right?

69:10 Kevin Riley: Station—go out there—

69:12 John Daub: Okay. All right. So we're gonna giddy up a little bit. I am committed. Oh, look—sake and oysters. That's a pretty good combination. So if you ask here, he will serve you some sake and you can have an oyster. They have this in Ameyoko. That's pretty cool—

69:38 Kevin Riley: You got the society snail—

69:42 John Daub: Look at that snail—whoo. How much is that? It's 380 yen—or that's about—yeah, it's a discounted—to the booty—the booty is discounted 280, but that's a like ridiculously cheap—some sake and oysters. And then there's—there's some ramen and there's some more—more shops over here. Lots of food place. But yeah, this—this live stream turned into already 70 minutes. So what is supposed to take 40 minutes now has gone on for 70. But it's still quite an adventure. There's a booze shop that's not a Bottle Off. I'm still freaked out by that Bottle Off. People who get bottles of booze as gifts sell them. There's a little makeshift takoyaki stand. That's nice. Dry cleaning—okonomiyaki right there on the left—

70:40 Kevin Riley: Very empty though—very quiet—

70:41 John Daub: It is. I—I do want to go back to Teradacho and talk to the owner a little bit more. I'm really interested in his story—

70:49 Kevin Riley: Right—

70:50 John Daub: I didn't get to see much of the history of that okonomiyaki restaurant. And that's—I think when you know the history it and you eat it there, it has more meaning or it tastes different. When you know the background behind a dish or something, you appreciate it more. And I—I think when we went and ate there in the Hiroshima vs Osaka okonomiyaki battle. And I still think Hiroshima is better. No, no, no, no, no—we're not—we're not even go there. We're not gonna go there. Let's not go there. But I will tell you this—it was really, really good. We didn't get a chance to highlight, because we were limited on time, the story behind his family story. And I think that history and that experience is what makes it sets it apart from other restaurants in Osaka—

71:40 Kevin Riley: Yeah. In fact, they've been doing it forever—the whole family and all—

71:44 John Daub: They live breathe for okonomiyaki—

71:48 Kevin Riley: That's all he ever does. It's fantastic—

72:03 John Daub: Where was—oh, this is one of the old knife shops—goes all the way back until the Edo period, I believe. But you'll find very reputable names because there's—what's the name of the station near here where they make knives. There's one down south—

72:04 Kevin Riley: Sakai—

72:05 John Daub: Sakai—yeah. Sakai is an area in Osaka that's very famous for making knives. And you'll see that there. Let's just for like 30 seconds, you can see some of the things on offer here—scissors. Look at that. I could use—yeah, I could use some scissors—

72:23 Kevin Riley: There's a mouse of scissors—

72:24 John Daub: Yeah—some really good nail clippers. Japanese nail clippers. Top notch. And on the other side, you could see the knives—we're talking like, Dexter would love this shop. Do you know Dexter? Yeah, yeah, yeah—

72:37 Kevin Riley: I never really watched the show, but I know about it—

72:39 John Daub: Yeah, he loved to come here. Whoo—Marshon from Walking Dead. Oh, yeah, yeah—she could use—she could get some—a second knife, a second sword here. Yeah—

72:57 Kevin Riley: Another old kissa on the corner here—

73:00 John Daub: Yeah. So Kevin's got to go in about 10 minutes, so we're kind of on a little hippity hop here. But we want to show you until the end—I'm committed to getting to the—to the end of this—

73:18 Kevin Riley: Steak Hamburg—I always love that. Not hamburger—hambagu—

73:22 John Daub: Yeah, Steak Hamburg—steak 5—like a high five. We saw this—we saw a lot on this—we could—we could stretch this out to like three hours, I bet—

73:39 Kevin Riley: Oh, yeah. There's a lot to see here. Then there's all the little side alleys off of it—everything—

73:43 John Daub: Oh, yeah—I think this is a main channel episode—

73:47 Kevin Riley: I've lived here 23 years. I've never seen all this—

73:49 John Daub: Have you—have you never walked from one side to the other?

73:54 Kevin Riley: No, I've never done the whole thing—no. Okay—I've driven past this—is this up here?

74:02 John Daub: Okay—

74:02 Kevin Riley: I have driven past this numerous times. I remember seeing this when I was first here in Japan because you drive here to go to Osaka station—

74:10 John Daub: What is this—this is pretty cool—

74:15 John Daub: Yeah—

74:16 John Daub: This is pretty cool. Look at those dolls up there—

74:20 John Daub: Yeah—

74:21 John Daub: What do they do to get punished—to be tied to the side of a sign. So if this is—if this is nichome, that means we just have one more to go, right? So we started at seven—oh, okay. So you're leaving us? Kevin's leaving us—

74:28 Kevin Riley: I'm gonna leave you guys, but I think you should keep going—

74:29 John Daub: I guess I'm gonna have to—

74:32 Kevin Riley: Yeah—I mean, look at this—you're getting down to the main stuff—

74:40 John Daub: I gotta go to the end, but what am I gonna do without the king? Who's gonna—who's gonna point me in the right direction? Do I just keep going straight—

74:44 Kevin Riley: Keep going straight—

74:45 John Daub: See that big red lantern down there?

74:46 Kevin Riley: Yeah. That's looking like it's heading—

74:48 John Daub: That's where I'm heading. Just keep going—

74:49 Kevin Riley: Definitely—

74:50 John Daub: And then I'm almost done—

74:52 Kevin Riley: Now we've got three—

74:53 John Daub: Two—and then one more—

74:55 Kevin Riley: Yeah—

75:04 John Daub: Actually, this is the Circle Line—

75:08 Kevin Riley: It might be a station down there—no, it's not a circle—it's a subway—

75:13 John Daub: Okay—

75:14 Kevin Riley: Subway line. But I usually want to head back—subway is Umeda, which is the same as Osaka—okay—

75:17 John Daub: How do I go home? How would you go home? If I'm going to the—down there, can I just walk home? Walk back from here? I'll find it—I'll find Kevin—it's good to see you. If you're around after you're finished work tomorrow, let me know. Maybe we'll—we'll see Kevin again tomorrow. Osaka—Osaka—Riley on Instagram—that—his Insta—Instagram account is—is on fire. And Kuma's Kitchen—

75:48 Kevin Riley: Kuma's Kitchen—

75:49 John Daub: Yeah, Kuma's Kitchen—

75:50 Kevin Riley: All right. See you guys—

75:52 John Daub: See you later, Kevin—Kevin—Riley. There he goes—the king—he's off. It's just me and you now. Sorry we lost Jeremy and we lost Kevin. But I am committed to—I'm committed to this now. These poor dolls must have really done something to be tied to the side of London Bridge—really cool. I love the details. Let's take a quick look—little bit more in them. Now, this street, Tenjin, Bashi, Tsuji, has been around since the Edo period, which is centuries. So if you're in Osaka, come and join me—I don't want to drink alone. Yabai—but I know Kevin has to go—I understand, but I think we should come back for a main channel episode. Definitely. Definitely. Harrison's in the house. I love Osaka—I cannot wait until I go again in 2020—you're gonna love it. Oh, baby. Check that out—what is that? This is—looks like okonomiyaki on the—on the grill here. That's very nice. It's about $3 for one. All right, let's see what I can find—smells good. There's tempura right there. Oh, this looks good—more sake. All right, Hamilton, we're on the—I'll see if I can find something else here—it's a nice tendon set. There's a sake barrel right there—I could probably get one. But I—I—I want to get to the end of this road. And I—I kind—I think we—I think I see it. Do you see it? Do you see the end? I kind of want to get to the end of this—I could use another drink, though. Look at it—they—they kind of go to town on these chochins. The lanterns. That's a lot of lanterns—not just one—it's like 20. I gotta keep going, Dan—gotta keep going. This shop's pretty cool.

78:27 Kevin Riley: Cool—

78:27 John Daub: I like to stop and show you stuff. This is the haori that you would wear with a kimono. And just on its own—it's a pretty stylish coat. Check this out—it's—it's insulated, but on its own—I don't know—it'd be kind of funny to wear without a kimono, but looks pretty cool because of the—the fabric and the design of it. And this also is a vest that you can wear with the kimono. It's very, very beautiful style to it—I like this. And this seems to be a lot of history with this shop. A lot of the shops here have really great history. Oh, we could have used this for the Rugby World Cup. Where are these headbands? Nippon—says right there—Japan—that would make me an official tourist—wow. Check out that restaurant in the distance. Oh, John, I'm the angel—restaurant calling you. Oh, we've got some good tempura. That is so bright—it looks like heaven over there—it does look like heaven. That's got to be like a super center or something. All right, all right—just very quick detour. All right—very quick detour—what is this—what is this? Look at this—just—it caught on the corner of my eye—it's such a—it's just a unique ountlander—like, what is this? So we gotta investigate—Tenjin—Tenjin—Bashi—Suji—oh, this looks like they have performances here—this looks like they have performances here—oh, it's a theater—this looks like a theater—no food, just theater. So everybody's going in—you buy the tickets over there. Do you see the people lined up? But it's very beautiful. Look at that beautiful willow tree. And the lights up here are pretty, pretty bright—definitely not something you would see in the United States. Very cool. I don't think it's a puppet theater. I don't know. But here's some of the stars—you can see they got their pictures about so—very cool. Looks like a comedy routine. Yeah, it looks like they're doing comedy—not a nike theater doing comedy there. There's a nice little restaurant on the corner here—they're serving—they're serving everything. Got even ice cream there. All right, back to our mission. We are—we have not—and you can see now the shotengai from the outside—the covered roof on the top glowing from the lights within. And we're gonna get back in there—I am committed to getting to the end of it. So let's just—let's just do it, and then maybe we'll get a drink to celebrate, huh? So stick with us. Hit the like button if you need—if you also need a little sake. Oh, Dan Oden—this is an oden shop. I love oden. Very cool—it's a comedy theater. Yeah. All right, let's make our way to the end here. When you come to Shotengai, if you rent a bicycle and come here, don't try to ride through it—you do have to get off and walk your bike—I've seen people get hit. It's not—it's not pretty. I have an insurance policy—it comes with—when I bought the bicycle—in case I do hit somebody, I'm covered. But that's why I ride off on the shoulder of the road and not on the—on the sidewalk with pedestrians, because I can go faster and I don't hit anybody—I think I see the end—so I can always come back—I think I see the end. This really was a marathon. Well, speaking of bicycles, these are bicycles for rent—you can rent these mamachari—very cool. How much are they? Not sure. It doesn't say—just says you gotta negotiate. If there's a place that you can bargain in Japan, Osaka is the one place that might be possible. People do bargain a little bit, but in general, the price is the price—in Japan, you don't try to—you don't try to negotiate—like in China or in—or in other places in Asia—Japan's—there's a price tag—you pay the price, and if you say it's too expensive, maybe they'll give you a discount. But it's not like that—culture of bartering does not exist here in Japan anymore. But you can a little bit—you know, sakai, I'm getting the sense that we're at the end. This is quite a trip—especially with my backpack on—they get a little heavy—I think this is—just feels like an accomplishment—I reached the end of Tenjin Bashi Suji—I got to the end. Even Kevin admitted that he, in his 23 years living here in Osaka, he has never come to the end of the street. So we have done that. I believe that this is it. And then—and then, as soon as we get to this crosswalk, we have completed 2.8 km in 85 minutes—a ridiculous marathon. At the end, you have this jumbo street food, all sorts of goody stuff, as well as other street food—look at that—it's pretty colorful. So I'm going to take a couple of steps and look back now at Tenjinbashi Tsuji. Check it out—there it is. There's the end. I believe I'm at the end. Look at that. And it goes on straight for 2.8km. You could take a missile—if you were to launch it, it would go straight through—but it would take 2.8 km—or an arrow or something. You could just shoot a laser—go straight through 2.8km. That's a lot of walking—I don't know what you think, but I think that this is a pretty amazing street because it still retains the charm of the last generation—it's got shops—it's got shops of all different kinds—we saw the knife shop—we saw flower shops—we saw lots of street food stands selling beer and takoyaki. Lots of takoyaki. We found kurokatsu, which is breaded vegetables that are deep fried—kushikatsu as well. Lots of coffee shops. Tons of places to get a haircut—all deep inside of here. We saw shops from the Meiji period and shops from the Heisei period, and maybe even a couple that were open this year, which would make it Reiwa, which is the new era. But all in all, a very amazing street—I'm impressed—I'm very impressed. And when you're impressed, usually you'll eat—and this place is just right here. So I'm thinking why not just get it something to eat and drink and celebrate a little bit? All right—what do they got here? Okonomiyaki. We can do an okonomiyaki maybe—I guess I can do okonomiyaki—it's 380 yen. What do you guys think? Yakisoba. We got yakisoba as well. Yeah. All right. So I'm gonna get one more and answer some of your questions. And let's make this live stream an even 90 minutes or so. Yeah—hour and a half is pretty good. If you're still watching the end, give yourself a like—because you're a warrior—you're an Only in Japan—Go Warrior. All right, let's—let's—let's see—let's see if this works here—I'm looking for some change right now—wow. I'm digging deep. All right, here we go—we got some change. See what we can get with our coins. They don't have any beer sets. All right. There's no beer sets—it's okay. Oh, is that the Okonomiyaki? Looks kind of old—I'm sure it'll be fine—the beer will kill it—hikae—in the—guys, how are you?

89:21 John Daub: Yeah. What's your name? Simon. Oh, welcome, Simon—you want something to eat, Simon? Oh, do you need a beer? Oh, yeah—

89:53 John Daub: Yeah, you found me—thanks, guys, for the super chats. We're gonna buy Simon a beer—you—you really—you came out here to find us, so you win yourself a beer, buddy. Yeah—how long were you looking for? Don't say 90 minutes—

90:19 Kevin Riley: Was it—

90:21 John Daub: I was looking at—I thought couldn't work out where you were. And then I saw the temple one time—

90:27 John Daub: The end—okay—we can eat here. All right—we can eat here—because—there you go—you can get the—you can get the full one—

90:49 John Daub: I don't know—mine's—mine is a little bit—kanpai—less beer—atama—is that the—we—we don't call this in English—it's kind of weak here—atama—all right, so the Okonomiyaki is coming down here. Have a seat here—it's gonna—gonna kind of—gonna chill out here a little bit. Harrison—Beer money. Thank you, Harrison. Appreciate it—I'm gonna take this age-mame set second—oh, man, what a day. Osaka is incredible—I love the vibe here. It is definitely different than Tokyo. All right, so I know we've got—also I'm kind of sitting away from the music because I know it's copyrighted stuff. Yeah. So, Simon, tell us a little bit about yourself. Oh, you're—you're live to the world—

91:58 John Daub: Hi, everyone—well, I'm Simon—been in Japan now for about a week on holiday for myself. Been looking forward to it all year. Did about six days in Tokyo and then I'm doing six days in about six nights in Osaka—

92:28 John Daub: And so base here—so I can go to Hiroshima, Kyoto—I got a week-long JR pass. It was kind of more cost effective to just get it for the second week rather than having the boat because Tokyo was so much cheaper. So now I've got the pass active—I'm just going to use that—to just base here—get everywhere. Because my hotel's quite close to Shin-Osaka—

92:44 John Daub: Okay—

92:49 John Daub: And then—but that's—it's not a JR line, so I thought, I'll take my Sanyo—then I just got onto the Osaka Loop line—oh, it's a JR line and a la—

93:03 John Daub: So did you come to Temma Station? Yeah, to Temma Station. I'm probably going to have to walk back there—

93:14 John Daub: I went another station that was on the Midosuji line—

93:25 John Daub: Finding the right route is hard. And I don't know Osaka as well as Kevin, so I'm always getting lost here. Let's open this up and see—it's interesting—these—Styrofoam—that's—that's very—not—Tokyo would use paper. Here we go—open it up—whoo. This is considered a—this really does look like a Japanese pizza, doesn't it? This is okonomiyaki. You can see the dancing bonito fish flakes—katsuobushi, we call that—from the heat on it—I don't know if I'm gonna eat this all—I'm probably gonna take half of it to my hotel room. But we can try to eat—eat this and see—see what it's like—trying to cut it here—whoo. That's all right—all right, let's try this here—oh, look at it—steaming hot. Whoo—they use a lot of sauce—they use a lot of mayonnaise and sauce—in Tokyo, they wouldn't use as much, but it's—it's really good—look at that—that's steaming. Oh, it's so good. That makes me so happy. All right, folks—there you go—we've gotten a beer—we met Simon, which is so cool to end the live stream because I'm not drinking alone—that's a big deal. And yeah, I think you definitely have to check out the street—it's Kevin's highly recommended place to come because you can see the history all kind of laid out in the shops on the left and right of you—you'll see a shop from—from all the way back in the Meiji era, like, 150 years ago. And then you'll see a shop that was opened up last year—a very eclectic mix of things to see and do. But what makes this place really special—come back—this way—is the street food—there's lots of it. So you can come and get a beer—come and get an okonomiyaki and just eat it on the street. And everything is very reasonably priced. We also have a Discord server—if you want to talk about this more with the community and you want to keep watching the live stream or feel like you are, join us in the Discord server—it's free—the Discord link is Discord GG—discord GG—onlyinjapan—because we got enough boosters to have a vanity URL. How cool is that? So see you guys in the next live stream. Tomorrow morning, I'm planning to go to Osaka Castle. I'm planning to go to Osaka Castle. And then it's like—it's like not coming back here. Kimball, where are you going? We're gonna go to Osaka Castle tomorrow morning, and then I might do—I don't think I'm gonna do a midnight snack run because I had too many—many snacks already. I think—I think we ate—we ate too much already. But tomorrow morning's Osaka Castle, and then I might go to meet Kevin and then talk about some of the train lines in Osaka—a lot of people have been asking me, how do you get around Osaka? What's the best way to get to Kyoto? And—nada—actually, it's not always the JR line—it just depends on a lot of things. But that's sort of inside information, and Kevin has that in his head, in his noggin, because he's a—he's the king of Osaka. A lot of respect and a lot of love for Kevin—Riley, thank you so much for joining us. Simon, thank you, too. And thank you for being a warrior for going 97 minutes—almost 100 minutes—into this live stream. Hope you enjoyed it. Tenjin Bashi Tsuji Shopping Arcade—Shotengai—see you guys, everybody. Mission complete. Time to eat, eat and drink, and be merry. Itadakimasu—part 2—you only say it once, but just seems like the right thing to say. Bye, everybody.