00:00:19 John Daub: Delivery sushi, baby! Alright, so we ordered from this neighborhood place. I believe this first one is the one we ordered—¥4,900, about 20 pieces. Take a look. It has everything we want: two of each, so Kanae and I get to eat 10 pieces each. Yeah, I've never ordered delivery sushi before, but I know it comes in a nice tray. It's exciting. Kanae's got her mask on. Are you okay?

00:00:55 John Daub: I don't know. Alright, we might just wipe down the tray. We have alcohol ready? Ah, it's here! Do your best, Kanae.

01:46 Kanae Daub: (being extra careful)

01:48 John Daub: Eh, it wasn't enough? I guess we mistook the coinage. The thing with sushi is it doesn't come from the internet—this is a local place, so you phone the order in instead of using a website like we normally do these days. That's why we started from the delivery, not the ordering like with pizza. This is sort of new to me. We wanted exact change, but we misheard the total. Alright, so we're gonna wipe it with alcohol. They said they don't have a credit card system, so cash only. This is like a nostalgic sushi. We haven't been out for a very long time.

03:43 John Daub: Actually, Kanae, he's put in some shoyu (soy sauce) and wasabi. Do we need this? Okay, so we can use the wasabi. Kanae likes her own soy sauce. We're gonna leave this here—we have our own chopsticks. Stay there, Mag. Kanae's wiping down the container so it's nice and safe. And then we're gonna give this a try. It's neat. I like doing these livestreams so you guys can see from start to finish with us.

04:24 John Daub: We're getting close to sushi time. While we wash our hands, feast your eyes on this tray. Does it look like the brochure? It kind of does. So I sang the happy birthday song two times really fast—does that count? They said 20 seconds, but if you say it fast, you can wash in 10. My mind works in mysterious ways.

05:21 John Daub: Hey, Brendan Walker's here, super excited. This is it—we're gonna unbox and take a picture for Instagram. I've set up a makeshift studio: camera with a light. We're trapped inside in self-isolation—any Japan content we can make, we will. It's part of being a YouTuber stuck at home. But it's pretty nice. I'm waiting for Kanae before opening. From the outside, it looks incredible. This is one we were on the fence about because you can't heat it up—you have to eat it as is. It's Japan, so how bad can it be? I'm willing to take that risk. It's really good.

07:12 Kanae Daub: Nice day in Tokyo. What do you saw? Yeah, it looks good.

07:17 John Daub: Yeah, it looks really good. Okay, you wanna unbox it? All right, let's open it up—you take the honor. Now we can see the insides, but it's behind plastic. In the olden days, they used lacquerware trays they'd pick up later. It is so fresh—not moving fresh, but moist. You can tell old sushi loses moisture. In glorious 720p, how pretty that is.

08:09 John Daub: Quiz time: do you guys know what this is? Three, two, one—this is hotate (scallop). Right! How about this one? That's maguro (tuna). That looks like chutoro (medium fatty tuna), this is akami (lean tuna)—two types of maguro. This one looks like... nandaro? (sea bream?) We'll skip that. This is tamago (egg). There's anago (saltwater eel). Sweet shrimp—raw variety, not cooked. That's ikura (salmon roe)! Everybody loves ikura. Down here is the mysterious one—three, two, one: uni (sea urchin). This is ika (squid).

09:21 John Daub: Engawa (halibut fin). This one is aji (horse mackerel)? Outside the maguro, there's a bunch of fishes you have to study to master. I haven't eaten sushi much this year—this'll be a real treat. Raw pufferfish—fugu. I had that with my friend Joe Hatab in January. Are we taking a picture quick? We're eating momentarily, but first, maximum content. Today is our anniversary—third year? Wait, 2018, '19, '20—two years? Feels like three, almost ten. Time flies—that's a good sign.

11:13 Kanae Daub: I think so. I hope so.

11:20 John Daub: I hope so too. Alright, Kanae, thumbnail time—we're not going out, so get content. Make studio. Drop sushi platter for YouTuber sensations. This is a not-flattering angle. Thumbnails are the essence of success. No salmon—I'll Photoshop it in. Oh, my favorite. Can you get the flyer? Three, two, one. OK, good. Let's eat. I'll put this on Instagram: onlyinjapantv, instagram.com/onlyinjapantv.

13:20 John Daub: She made tea. We have green tea in lovely mugs. Hey, Shane, thank you. Brendan: super excited. Hiroshi Thurber, Fang—happy anniversary from New Zealand. Thank you. We asked advice on anniversary—you said sit here, steaks, wagyu. We're cooking A5 wagyu steaks. This is so beautiful, so colorful. I want it to sit—once we take the first piece, it's over.

14:47 Kanae Daub: Soy sauce.

15:09 John Daub: Itadakimasu.

15:10 Kanae Daub: Itadakimasu.

15:11 John Daub: I'm so excited. Which piece first? David Brett from New Zealand: try origami—great idea for lockdown contest. Jeff Ang, Joe D—happy anniversary, thanks. Let's debate: which one first? Internet, 10 seconds—ikura, shrimp, uni, maguro, chutoro, akami, hotate, ika, tamago, anago. People say uni! Ebi (shrimp), maguro. The green stuff? Not real—you don't eat that. There is shoga (pickled ginger)—beni shoga (red pickled ginger). That's my happy place.

17:10 Kanae Daub: I try maguro first.

17:11 John Daub: Akami? Good safe option—we can compare to chutoro. Wasabi's inside—extra. Eat sushi your way. This is beautiful akami—perfectly red, not skimped like 100-yen places.

18:01 Kanae Daub: Some people take it off... I don't. I just put soy sauce like this, one, two, then eat.

18:18 John Daub: And how is it?

18:26 Kanae Daub: Good. It's been a while.

18:32 John Daub: We've been shut in so long, it's a shock. How many stars? Eight out of ten? Ten? Good. Sushi is good—we've been eating pizza, not healthy food like this. She wanted sushi for anniversary, so she gets it.

19:46 Kanae Daub: I'm Japanese. I like rice. Keep it simple.

19:52 John Daub: Yo, number one with animated emoji—love those. S. Wright, Scarlett and Dale from Texas—happy anniversary. Anhong 44, thanks. Special day—third year? Arithmetic's hard. Time has no meaning—what matters is anniversary and sushi. Chutoro next? Pucci (small) chutoro—not over the rice rim.

21:09 Kanae Daub: Was that good?

21:10 John Daub: You ate it already? This is non-generous chutoro—maybe otoro (fatty tuna). Beautiful cut. Dip a little. That's good—chutoro or otoro? This is $23 a person—better be mid-range good. A little small, but self-isolation makes everything taste great. Delivery sushi for lunch at this price is expensive, but special day.

22:24 Kanae Daub: Prison.

23:02 John Daub: Are you making a shank? Japanese shanks from chopsticks? Internet: matsumi, happy anniversary from California. Ramsey: get flowers next time. Tig Raohoff: ikura great. Amix C from Hong Kong. Kristen Gilbert: feed wasabi romantically.

24:06 Kanae Daub: No, no.

24:08 John Daub: Okay, you feed me. Kanai spice? Delayed sting.

24:34 Kanae Daub: A little bit.

25:00 John Daub: Wasabi kiss good. Next up—ikura, per fisherman Tig.

25:21 Kanae Daub: It's like little jewelry.

25:28 John Daub: I proposed with fish egg. Glamour shot—ikura is bait. Look at that. Why orange? Gunkan sushi (battleship sushi). You ate it!

25:55 Kanae Daub: I couldn't wait.

26:13 John Daub: How is it? 8.5—more than maguro. Some paint ikura with shoga. Why only two? All ikura next time. Fish eggs salty—natural from saltwater. Ikura from salmon, so that qualifies. I like gunkan—the seaweed wall. Nigiri laid on rice, maki is rolls. Ginger cleans palate. Left: uni, hamachi (yellowtail), ika, hotate (scallop), squid, shrimp, tamago, anago, shoga. People want uni—sea urchin.

29:11 Kanae Daub: I like chutoro. Aburi maguro (blowtorched tuna).

29:19 John Daub: Did video with Mike Chen—only maguro, A5 wagyu of sea. Blowtorched activates fats—so good. Internet says uni, hotate. Let's do uni.

29:54 Kanae Daub: Uni.

30:00 John Daub: Glamour shot. Squid juicy. Lay uni in soy sauce. For self-isolators—san, ni, ichi. Sophisticated. Fresh uni soft, melts—no fishy taste. Good uni. Speak.

31:22 Kanae Daub: Good uni. But sushi restaurant direct is best.

31:33 John Daub: Better. Sushi Saito in Roppongi—$300-400. Chef makes one piece, fish settles on rice—still moving. Eat with fingers, chef tells how. Art. Cheaper sushi: any way. Sushi Saito so good—student shops easier. Tip: master's disciples as good. Hamachi (yellowtail)—meaty.

34:53 Kanae Daub: 3, 2, 1.

35:21 John Daub: Meaty, good balance fat and red—springy, thicker cut. 8/10.

36:07 Kanae Daub: 8 out of 10.

36:18 John Daub: Jerry and Pia: happy anniversary—melon pan on us, dessert fund. Ika drying—go for it. Nori underneath, slits contour rice. Not raw—boiled?

37:12 Kanae Daub: Boiled. For safety—bugs inside.

37:39 John Daub: Chewy but springy—good for delivery. Hotate next—clean, no grime. She's going down. Not best ever, but fresh—7.5/10.

40:05 Kanae Daub: Seven point five.

40:07 John Daub: People need rankings. Community: 700 likes? Shrimp or eel? Ponzu? I do soy-wasabi mix. Engawa (fin muscle)—delicate, blowtorched? Oily, smoky—8.3/10.

42:17 Kanae Daub: (eating)

44:12 John Daub: Tamago—sweet egg, juicy layers like cake. Happy ending. Down to shrimp or eel—chat slow. Creepy German says eel. Unagi (freshwater eel) vs. anago (saltwater)—delicate. Best anago by Haneda—now quarantine. San, ni, ichi. I like anago.

48:13 John Daub: 700 likes—thanks! Final: shrimp for lonely self-isolators. Social distancing—two cm apart. Eat by hand—no tail.

49:19 Kanae Daub: (eating)

50:13 John Daub: Good ending. Time for green shoga for OCD Stig. Empty platter. Old days: lacquer boxes outside door for pickup—like room service, no tip. Delivery ramen too—secret later. Culture changed to plastic. We paid $50—super chats helped. East Coast: 1:30 a.m.? Yakiniku dinner—A5 Yamagata gyu (beef) on balcony? Shared wedding livestream—good memory?

54:23 Kanae Daub: You were angry.

54:27 John Daub: Private moment—but now good. Wataboshi (straw hat) style—light. Other heavy, needs wig. Japanese prefer Western weddings—fake priests make good money. Shinto ritual beautiful—sake, etc. Video saved. Discord near 10k. Eat extra wasabi for 800 likes?

58:48 John Daub: Fastest to 800! Wasabi boss. Thanks—encourage with likes for more delivery foods. Happy anniversary—stay safe.

01:01:00 Kanae Daub: (shy)

01:01:05 John Daub: Found Double Dragon on Nintendo—fun. Choo choo, bye bye!