00:00:03 John Daub: Hello everybody, welcome! And that in front of us is a kaiseki-ryōri (multi-course haute cuisine) bento! This is the luxury, best of them all, ultimate Japanese bento right here. We've ordered it because we are self-isolating, we can't go out and enjoy a good meal together. This is kind of like our date. Joining me is Kanae Daub.

00:00:24 Kanae Daub: Hi!

00:00:25 John Daub: And you really wanted to eat kaiseki-ryōri.

00:00:29 Kanae Daub: Yeah.

00:00:30 John Daub: So that's what we're going to be doing today. Actually, we have here on the internet, I want to show you, we ordered this online. And we had to order three days in advance. It's not something that you can just order like a pizza. And Kanae is going to show us here. We got this ordered from the other side of Tokyo, in a place in Nakano. Look at it, it looks just really beautiful. And if you don't know what kaiseki-ryōri is, it's like the haute cuisine, the very luxurious haute cuisine of Japan, with multi-courses and stuff.

00:01:03 Kanae Daub: Wow. It's beautiful.

00:01:10 John Daub: But the one we ordered over here, that's sitting on the table, it is actually reasonably priced. It's only about, and I'm only going to say only because if you know how much these kaiseki cuisines go. They have many kinds of kaiseki bento. They get pretty expensive, up to about $100 per each one. That one is about $140 for this. And these are bentos. We ordered number one. Can't go wrong with the number one. Look at that. This is really beautiful. And this was just a little bit under $50 each. So we're going to try this out. Kanae and I, we've altered a little bit of what we're going to get for each one. Honestly, we were fighting like, no, I want number one. No, I want number one. So in the end, we both kind of did it. And you can alter what the ingredients are inside the kaiseki bento.

00:02:07 John Daub: Let's get to it. I've actually, to get some pretty interesting photos, I've attached a GoPro to the ceiling, which is one reason why we started a little bit late. And I'm making it kind of an event because this is really special. It's hard to stay happy. And when you are self-isolating, it's very important to have things to look forward to. This is one of the things that we've been looking forward to for like a couple of weeks now. So we're going to try this out. Hey, Bradshaw Studios here. Thank you so much, Bradshaw Studio. This is a shout out for all of the people that have been giving us Super Chats to spend and use it for something really special like this. So thank you, guys.

00:02:49 John Daub: So Kanae, it looks like we have a lot of things here. There's a cooler. There's two coolers. I think it's sushi or sashimi.

00:02:55 Kanae Daub: Oh, inside of here?

00:02:58 John Daub: So the sushi is kept cool. So probably it'll last for half a day or so. And this is soup for... It's a sauce. Tensuyu (tempura dipping sauce).

00:03:07 Kanae Daub: It's for tempura sauce. Oh, yeah. It's written up here, tensuyu.

00:03:13 John Daub: And this is... It's suimono (clear soup). It's soup. This is a soup inside of here. This is fun because you get to... You have to put this all together yourself. I know what this is. Do you see this string on here?

00:03:25 Kanae Daub: Yeah, I love it.

00:03:26 John Daub: I know this is lacquerware. This is something that you have to return to the delivery man who brought it a couple of hours ago. You leave it outside your door and he'll come and pick it up. But it says here, this is the... Ataka gochiso bento [?], which means... It's warm bento box. Pull the string and it self warms. It takes 15 minutes.

00:04:00 Kanae Daub: No way.

00:04:01 John Daub: So we can pull this. We can pull the strings. Then we can wait 15 minutes.

00:04:08 Kanae Daub: We gotta wait 15 minutes? I don't know if I can wait that long. I'm really hungry.

00:04:12 John Daub: Jaden Westhead, thank you for yesterday as well. Jaden, hi, John and Kanae. I hope you both are well. We're looking forward to this latest bento experience. So absolutely. So I guess we're gonna have to just do it. There's no way we can open the bento to peek inside. It's actually really heavy.

00:04:34 Kanae Daub: Oh my word, it is. Can you see my muscle? It's heavy.

00:04:37 John Daub: Yeah, I see your muscle. Can you see my muscles?

00:04:40 Kanae Daub: Yeah.

00:04:41 John Daub: Let's move this over to the table here. They've actually gave us a set that we put outside.

00:04:46 Kanae Daub: Where?

00:04:50 John Daub: Just put the bento here. And then, yeah, thank you, Kanae. Kanae is also our assistant today. So she'll be helping to make sure that I do everything right too. So we're in this together. Because if we fail, it's gonna look really bad. I'm kind of nervous though because usually when you have a kaiseki cuisine at a restaurant, there's somebody there to help you prepare everything. Like a staff member will come in and make sure that everything is okay. There's usually a lot of questions. Luckily, I've been eating kaiseki cuisine a lot while I'm filming Only in Japan in different ryokan (traditional inns).

00:05:32 Kanae Daub: Oh, these are the play sets.

00:05:33 John Daub: Yeah. This is a pay-for-it. So the play sets came like this. Look at that. Demon Prince Mukuro. Thank you. Hope you get some delicious tea for this. You got it. It's beautiful. There's gold inside of it.

00:05:49 Kanae Daub: Yeah.

00:05:50 John Daub: Can we get the gold out and then sell it on eBay? Try to get the money back.

00:05:54 Kanae Daub: I don't know. That's just a little bit.

00:05:58 John Daub: And Kelly Trujillo, thank you so much, Kelly. Exciting. Oh, you don't know either?

00:06:08 Kanae Daub: I don't know.

00:06:10 John Daub: Yeah, of course that's real gold. Right? Isn't it? That's real gold, right?

00:06:14 Kanae Daub: Yeah. She's searching now.

00:06:18 John Daub: Oh, wait. You mean there's a tutorial on how to prepare this? No. She doesn't know how to do it. Look, I can prepare my country's food, which is pizza. Domino's is easy. Open the box, put it on a plate. But Kanae's country's cuisine is not so easy. All right, here's the soup coming in here. Natalie's in the house. Midnight run, as you promised. For you, if it's midnight, this would be midnight snack run. I guess it could be. Okay. So they put in everything except for the soup. And you have to add the soup later. They've wrapped it all up. And we washed it down a little bit, wiped it down when it arrived, just to be safe. Yeah, it keeps it off nice and fresh. All right, let's go inside of here.

00:07:25 Kanae Daub: Yes, you're right. This is the. Oh, wow. These are just blocks of ice to keep it cool. It's nice and cool inside this box here.

00:07:34 John Daub: Hey, Tony, look at this. They look at this. This is luxury. This is so luxury because we've been cooking oatmeal for breakfast every day. To have this come to our door. This is date night, man. Date day. So this is one of the courses here. And what else do we have here? Well, come on. Can I setting up setting up the place settings here? I'm showing you the treasure inside of this inside these cooler boxes because we're getting ready to eat. So this is going to be. Oh, look at that. This is the sushi.

00:08:29 Kanae Daub: Yeah, maguro (tuna) no yamatake [?]. Okay. And uni (sea urchin).

00:08:35 John Daub: Whoa. Oh, this is awesome. Look at how beautiful it is. It smells great. And it comes a little sashimi on the side. Some maguro.

00:08:44 Kanae Daub: You ordered.

00:08:46 John Daub: Oh, really? Really? I wanted the unagi (freshwater eel). I wanted the sushi now. You want to change? Is it too late to change? Does anybody else do this at the last minute? You kind of regret your decisions of what you've ordered. Now I'll eat whatever you know what I'll eat whatever we got. Okay. I'm not going to be upset. Marcia Ellis is here. No, it's not real gold. It's gold flakes, which they use, which is not really gold at all. I'm pretty 100% sure. Oh, it's warm. But I know you can eat it. So, thank you, Marcia Ellis.

00:09:26 Kanae Daub: It's warm. It's warm. Oh, so this ice is warm?

00:09:30 John Daub: Yeah, because this unagi is warm. Oh, my word. It's still. Wait. So they took these are ice packs, but they microwave. They heated up the ice packs and the gel kept it warm. That is genius. Wow. Oh, it's too late. You got to show the people now. Look at that. Oh, this is mine. Okay. I don't regret my decision now. These are typically ice packs that they put in the freezer. Snow packs. But they put these. I think they boiled these to make them hot to keep the food hot. I've never seen that done before. Pickled. Oh, these are some otsumami (snacks). Some pickles. All right. That's all that's in the. So this isn't meant for a cooler. This was meant for a heater. We've got a hot lunch. This is a hot bento. I am super, super excited about this.

00:10:22 John Daub: Chicago Africans in the house. How you doing? She says, if you did not get Kanae drink for this live stream, this is to get her one for the next food related one. We have some tea here that we're going to be bringing it out. So we got that covered. Thank you so much for that. And anyways, we're going to go. I'd probably have some coffee afterwards. We'll put that towards our after lunch drink. Chicago African. I much appreciate it. Ando 1135 is here. What occasion do people usually buy these for? I don't know when it comes to occasions for kaiseki cuisine. I think it's something you would have at a wedding. It's something you have at a very special traditional event. It's not right at a ryokan. If you were to stay at a traditional hotel. These are they should be special moments. But I think today's a special day. It's Wednesday. Suiyōbi (Wednesday). So to me, this is a suiyōbi we'll never forget. And that's important when you're self isolation. You've done a really good job.

00:11:26 Kanae Daub: Can I have the preparation?

00:11:30 John Daub: Oh, yeah. Okay, let's pull the string.

00:11:32 Kanae Daub: I can't. We can't get in.

00:11:34 John Daub: It's this is like, what did you pull the string? We can open it. So we have to pull. This is super interesting. What does it say? I'd say, you know, to each day. Be careful. This is it has crab in it. All right, let's. So we pull the string. Are we going to do it together in case it explodes or something?

00:11:57 Kanae Daub: Really?

00:11:59 John Daub: Okay, do it. Three, two, one. You pull it all the way out. Okay. That's pretty cool. It's getting warm, so you can't touch it. We can't touch it. So just stay away from the bento. This is awesome. Don't open the top. Yours is smoking. It's going to be really hot. Look at that.

00:12:36 Kanae Daub: I don't know. Oh, okay. Here it is. It's mine steaming. Oh, this is so weird.

00:12:45 John Daub: Have you ever seen anything like this? This is a self heating bento. And right now there's a fire going on inside. I just the first time I pulled the string.

00:13:02 Kanae Daub: Yeah.

00:13:05 John Daub: Oh, yeah. Well, yeah, there's some eki bento that you can do, but they were simple ones. Right. This is the next level. This is Only in Japan. I saw that this is only in Japan in the live stream here. Listen, it's cracking like moving. It's like a fire in there. Guys, this is what you subscribe for. This is exciting, right? If you guys want to see you want to see what's inside, let's see if we can get to as many likes as we can. We can pass a thousand likes. That's a big deal. This is so exciting. So for those joining us right now, this is kaiseki cuisine. Kaiseki bento. That was delivered to us. We had to order it three days in advance.

00:14:30 John Daub: I can't believe it's steaming. Smoking. Is that going to give it like a mesquite taste? I wonder. Cause I'm dying for like a Texas barbecue. Something like that. I've never seen anything like this before. I know this is, this makes our day so interesting when you have something special like this. It's mysterious. Whenever you have smoke around, it's very mysterious. All right. I'm actually going to be taking some pictures for Instagram. As well. Through the process here, this is so interesting. Seriously. Look at this is where we're going to be eating our lunch set. And this is a table that we, it's like a gas lift table. It's called, it'll go all the way down to the floor and we can push it underneath the sofa. I think we got it for about $180 off of Amazon and it's been invaluable. It's pretty well made. Some people have been asking me about that. I, we got it off of Amazon. I'm going to keep this string as a souvenir.

00:15:52 Kanae Daub: Souvenir.

00:15:54 John Daub: So I, I've attached, while we're waiting for 15 minutes, I've attached a GoPro to this light. I just figured it's going to give a pretty unique thing and I can crop this image later that you could see. Um, yeah, I can crop this out a little bit. It looks really beautiful. So when we open this up, we're going to have a nice shot of the bento. Let's put that on hold for a second. Raymond's here. Raymond Centeno. This is for all the, whoa. I will be thinking throughout this lunch. Itadakimasu (let's eat). Yeah. Thanks so much guys for joining us for lunch. This is a unique experience that we've been looking forward to for days. Um, and a lot of you to have as well. This is also a suggestion from viewers that wanted to see some very unique delivery food items. We had unagi one time. We've had delivery sushi. That doesn't mean this means that we can use our self isolation time to really explore the culinary world that can be delivered to your door in Japan, which is incredible. It really is incredible.

00:17:01 John Daub: Mr. Das is in the house. I should I get something from the fridge?

00:17:03 Kanae Daub: I don't know.

00:17:04 John Daub: We, we have some time here. Maybe we'll visit old frosty, get something in there. We still got smoke. Oh, it's hot. Okay. It's not, it's really, really warm. I'd say it's about 50, 60 degrees Celsius. It's still smoking out of the sides here. I've never seen that before. I'm not sure.

00:17:34 Kanae Daub: Have you? No.

00:17:37 John Daub: No, right? It's big. It's bizarre. Seriously. I've never seen anything like this. Oh, there's like holes. That's right. Where we pulled the string. Kind of see it smoking out there. Oh, is that for, there's an extra heater. Oh, this, this is what it looks like inside. Yes. Okay. So if you mistake, if you have, you have something problem, you can use this. Extra one. So this is a re a do over. This is what the pad looks like inside. So when you pull the string, it pulls back the contents in here. I think when it's exposed to air or something, it starts to heat up. So that's what this is. This is the string that we pulled. That's I'm glad that they put that in there. I think they've, they've had customers who messed up before, but we didn't. Some people open it up before. Oh, right. I'm sure that there's some people who might've opened it up. They pulled the string and then messed up the whole system. This is like science. Then it, I'm not going to pull it. Somebody wrote here, pull it. That's like that thing where, you know, your little brother says, pull my finger. You never pulled a finger. Come on. Everybody knows that.

00:19:13 John Daub: So this is this, is this one is mine here. I say go quick. We have, we have another like five minutes to wait. Oh, that looks so good. That's Oh, that is so amazing.

00:19:36 Kanae Daub: That's so beautiful.

00:19:38 John Daub: So what is the sushi that you have here? Do you know what it is? You can hear the cracking of the lacquerware boxes. Shrimp shrimp and maguro maguro seems like a tutorial, right? That looks like tutorial. Yeah. It's a premium cut salmon. Right. It's roast beef. See a saltwater eel roast beef is interesting with a little wasabi on top of that. This one tai (sea bream) with some ikura (salmon roe) on top of there. This looks like some, um, it's maguro. Oh, yeah. Maguro and tororo (grated mountain yam), right? Kind of a mountain potato all mixed up. It's kind of never really mushy. My email mountain potato. And this is where we're going to be putting in the soup. We'll wait for that. This is, this is another course that that came with this. Look at that. It looks like some kind of gelatin. We'll dig in and tell you what's in here. He has a little bit of okra in there, shrimp, and then we have some pickles. These look like really good. Um, little snacks that you can eat with with the meal. It's salty and crispy. So it adds a little bit. And here's here's a, uh, Africa, Chicago, African, Chicago. I forget the name. But here's the green tea that we have for is a green tea.

00:20:55 Kanae Daub: No, it's just water. Just water.

00:21:00 John Daub: I know we had green tea. Sorry. Yeah. All right. In defense, it is pretty hot today and you probably want to have no, it's all right. No, it's cool because I don't want to corrupt the wonderful taste. Oh gosh. I don't know. But Mr. Doss is here. Really? I do have some, oh, sorry. I do have some drinks here. This is Coedo, which is a local brewery. This is the IPA. I don't know if I want to. That's like kidding.

00:21:37 Kanae Daub: You want some coconut water? No, these aren't, these don't go. Amazake (sweet fermented rice drink) from Nagano. You want some of this? That doesn't go. You need water.

00:21:48 John Daub: I think we'll be fine. I will have it as an after dinner. It's going to be my after dinner, after dinner beer, after lunch beer. It's still 1pm here. But for some people, this is considered like a midnight snack run, I think. All right. I think it's been 15 minutes now. I'm very impatient.

00:22:14 Kanae Daub: It's been about 10 minutes.

00:22:19 John Daub: Okay. So. I'm going to turn on the studio light here because I want to make sure the lighting is good. Kanae's putting the soup inside of the, inside of the soup bowl. There's some ingredients already in there. So Donald C is in the house flying with Mr. Pear. All right. Oh, it's got a nice aroma to it. This is the fanciest meal. And I'm not saying that against your cooking here because Kanae makes good stuff and I make waffles and pizza.

00:23:04 Kanae Daub: Oh, you don't want to get that? Oh, there's some color to it.

00:23:08 John Daub: So that's just like a dashi (broth). This is such a beautiful meal. Oh, there's extra in there?

00:23:20 Kanae Daub: Yes.

00:23:22 John Daub: Totally worth it. All right. All together, this meal comes in under $100. And I know that seems like a lot, but an average pizza costs about $50 in Japan. I want you to put just, just wrap that around your head. We've ordered pizza that costs almost $50. This is what we would call a very special meal. That's why we're sharing this with you. And I think when you do something special, you should invite 1500 friends. That's how many people are watching right now. So we've been looking forward to this. As I said, when you're in self-isolation and things look dark, you have to brighten it up. And this is something that we'll be talking about for like a week, I think afterwards. Remember that meal that we had? This is important, right? Sometimes you just have to go out and really enjoy a meal together. I just like it. The fact that they bring it. They bring this to your door because right now we can't go out to the restaurant. We're still waiting for another minute or two before we can open up this, the lacquerware box. But, um, this is, um, hon, this is what, what is this to you?

00:24:30 Kanae Daub: Tensuyu.

00:24:32 John Daub: Yeah. So this is for dipping in the contents of the box. So there must be like tempura inside, right? There's tempura inside. Oh, there's tempura inside. Oh, this is awesome. The greatest day ever. I didn't know that there was tempura inside. I didn't know that there was tempura inside. I forgot what we ordered. We ordered this on Sunday, Monday, Tuesday, Wednesday. So three days before, right?

00:24:54 Kanae Daub: He called the office. So when should we order? He said before three days.

00:25:00 John Daub: Yeah. Before three days, you can call, you can order it so they can bring it on the time. On time, right? We can select the time. We can select the time. We selected between 9:30 and 11 AM. Yeah. So it came at 11 AM, exactly? This place, I put a link in the description if you want to see it. It's still cracking, the lacquerware box. So I think it's just about done. It's in Nakano, which is across town from us. We live closer to Tokyo Station towards the Tokyo Bayside. But that's another reason why you order it in advance. They can logistically plan to get this delivered to your door. It's pretty exciting because when you think of delivery food, you don't think of kaiseki cuisine, do you? But these days you can have anything delivered to you this is beautiful this is so beautiful all right can I think it's 15 minutes I can't wait we're 25 minutes into the live stream I'm ready if you are why don't you why don't you go ahead and open yours first.

00:26:02 Kanae Daub: I don't know because you have a camera so I needed to help you hey guys click that like button let's see if we get the 750 likes for my bento box I know we can get there look how clean it is it's like a mirror what's oh inside of it is the a story oh this is an information on the bento yeah so that's like an Easter egg we didn't see it on the flip side they made this idea so he this bento because they want to share they have a food for a tatakai for warm oh wow so they made this bento to share warm food with the world or with people who live in Tokyo I don't think if you order this from Los Angeles it would come folks oh so they're comparing this to microwave food this is if you use microwave yeah time is true hot sometimes it's too cold right but this this system the way they heat it up is good all right let's get to it.

00:27:27 John Daub: Oh look at the steam coming out of it! Do it again!

00:27:31 Kanae Daub: I'm ready.

00:27:34 John Daub: Whoa! Whoa! Look at that! It's sukiyaki (beef hot pot)! Oh it's sukiyaki, yeah!

00:27:45 Kanae Daub: What?

00:27:47 John Daub: This is incredible. We have sukiyaki here. We have here tempura. Which is now warm. Here's... what is this here? Do you remember from the...

00:27:58 Kanae Daub: I think it's chawanmushi (savory egg custard).

00:28:00 John Daub: Chawanmushi. Looks like a little bit of pork. What's on top of there? A little pork? I think it's pork. And here's a cut of fish. Is that aji? Saba? No, I don't know. Buri (yellowtail)? Maybe it's buri with... Looks like a... Hotate (scallop), a scallop. Renkon (lotus root) in there. Looks like a really savory sauce. This is a meal that we're not gonna forget anytime soon. And I love the fact that it's in this beautiful square thing, served on... Served on a really nice... What is it? Bamboo roller underneath there. It's pretty. Yeah, this allows the steam to come through and heat up the inside. The inside of the box is very... There's a lot of condensation from the heating up in there. We'll put that here. I opened yours too.

00:28:46 Kanae Daub: Oh yeah, go ahead. Hold on a second. Yeah.

00:28:51 John Daub: It's the same meal inside.

00:28:53 Kanae Daub: Oh really? Yeah.

00:28:54 John Daub: Hold on a second. I'm gonna get the other camera. We're gonna do this dramatically. Guys, click the thumbs up. Click the likes for this. This is exciting. Be a part of it. All right, ready?

00:29:07 Kanae Daub: Yeah, we have same meal because of we both wanna try number one food. Yeah, I want the number one rank bento.

00:29:15 John Daub: All right, Kanae, we're ready. Three, two, one. Wow. That looks so beautiful. Look at this here. We have the shrimp on the side here. That's so nice. And then over here, we have... The sukiyaki. You don't see that very often in a bento, but it's in a porcelain bowl, which is so incredible to me. Over here is the buri, which we believe is buri.

00:29:55 Kanae Daub: Is that buri? I think it is. I think so. Yeah.

00:30:01 John Daub: And then we have here. And then over on this side is the chawanmushi. Little bit of oil on top of it. Sorry, I was filming it with the camera in the way. All right, we're gonna have to give this a try now. That's why it gets cold. It is now time. We've gotten to almost 750 likes. Nagoya John is in the house, so we must celebrate this. It is time to eat this bento. Oh, wow. This is the ultimate bento of Japan, I think. You can't get more amazing than this. Look at this. This is as though we are staying in a ryokan, but we're not. We're in our living rooms. This is crazy. I did not think ever we would be eating kaiseki-ryōri.

00:31:09 Kanae Daub: Did you take photo?

00:31:11 John Daub: Yeah, I took a photo. Okay. Are you crazy? Did you take photo? I'm gonna take photo. Yeah. It's hard not to take a photo. Oh, guess what? The GoPro died on the ceiling. This is so crazy. There was no purpose to have to test the GoPro. Oh my God. The battery died before I could even use it. Oh. What? Oh. The battery died on the GoPro on the ceiling. All that work and it's gone. It's time for a new GoPro. This is such a treat here. I think we have to take pictures to really appreciate this. So I'm standing up on top of the sofa. To try to get that angle, guys. This is what the table looks like from the top here. Kanae did a really good job of preparing this. It is really, really nice. I took a photo for you guys. I feel like I'm in Ryokan now.

00:32:41 Kanae Daub: Oh, really? Yeah.

00:32:42 John Daub: So I'll put this on Instagram for everybody here. Let's see if I can get it signed up here. It's very close too. Yeah. Kanae's cleaning it up here. All right. We gotta eat this real quick, Kanae.

00:32:55 Kanae Daub: I know. Here, look up at the camera.

00:32:59 John Daub: That's a cute shot. Look up at the camera. Oh, that's nice. Okay. Three, two, one. Who's hungry? Raise your hands. Okay, good, Kanae. All right. Let's try this here. I've got the unagi and you have the sushi here. This is the difference in the meals. You can customize it. Whenever you get kaiseki-ryōri, you can tell the chef exactly what you want and they will customize your meal. On my side, I wanted the unagi. It was something that we could... Was this an upgrade? It's a little expensive, right?

00:33:45 Kanae Daub: No, it's the same. No, it's the same price?

00:33:48 John Daub: Interesting. So, this is actually very voluminous. This is Japanese unagi, so you get what you pay for and that's the meal in front of us. And this is what it looks like if you come to sit down. If you're me right now, this is first person view. This is what it looks like. And Kanae's view looks like this. It's a pretty beautiful thing. And all these cakes. It's a pretty beautiful thing to be sitting in front of. Oh, delivery kaiseki-ryōri. I never thought we'd hit the day, the day would happen that we'd have something like this. All right, itadakimasu.

00:34:28 Kanae Daub: Itadakimasu.

00:34:30 John Daub: Where do we start? Do we start... What do we start with?

00:34:35 Kanae Daub: I start with soup. Start with the soup here?

00:34:37 John Daub: Yeah. Okay. I don't know. I want to start with everything. Nice dashi.

00:34:48 Kanae Daub: Wow. Nice dashi. It's a nice dashi. I put yuzu (citrus) a little bit. Yuzu smell. That's really tasty.

00:35:07 John Daub: You can't hold me back. I'm looking at this unagi. Let's eat it while it's hot. Oh, this is so tender. So tender. I feel like that scene in Indiana Jones, the last crusade where the guy from the crusade says... I eat the sushi. Oh, you're going to eat the sushi?

00:35:50 Kanae Daub: Yeah.

00:35:53 John Daub: And the other guys in the crusade says, you chose wisely. I chose wisely. Okay, go ahead. She's posing for the camera. Yeah? Yeah. Very good. Very good. All right. So Ramsey's silent. I'm off the hook. So she's having fun and she's very happy. So that was a good choice, huh?

00:36:21 Kanae Daub: Who is it?

00:36:23 John Daub: Ramsey's silent's always looking out for me. Yeah. Jimbo386 writes in here, we need smellovision right now. I love you.

00:36:36 Kanae Daub: I love you too.

00:36:36 John Daub: It is a pretty good smell right now. It smells pretty good. It's a mix of all these Japanese smells. You have meat, you have the different kinds of oils. The tempura is still sizzling hot over here. The sukiyaki. Jaden Westfield, all I can say is one word, wow. Wow. Wow. I know. And John Wakamatsu writes in here, looks good. Oishii (delicious). All right, let's go in and try some of this stuff in the box here. Yeah. Let's go in here and try something from the box. I'll get a shot of Kanae eating the box here. I'm lost. Lost in a world of deliciousness. Here, hold up the box to the camera. I'll get a picture of you. Yeah, hold it up to the camera. This camera. Go ahead and try this.

00:38:00 Kanae Daub: What are you going to eat first?

00:38:03 John Daub: I should do it like a sports announcer. Kanae, she's going in for the kill. Oh, she's decided to go on the shiitake mushroom. Shiitake mushroom. Going once, going twice. Holden won. She approves. What's next here? Oh, look at that. No, is that an egg? You ready for egg?

00:38:20 Kanae Daub: Oh, this is egg shine. No, I'm not ready. No, no.

00:38:24 John Daub: Okay. All right, hold on. Hold on. Hold on. Hold on. This is going to be the most mind blowing egg blast of all time. I love Japanese eggs. Here we go. All right, I'm ready now. I had to build it up. One, two, three, two, one. Oh, wow. Wow. Oh, you did a perfect cut. So then you can dip in that beef and the vegetables into the egg. Nice. Oh, this is so wonderful. That is true sukiyaki right there. That's for bento. That is... Why am I filming this? I should be eating. Each bite is a morsel of delicious goodness. All right, no more filming. Right at this time of day, we tried to start at 11:30 at 12:30. So before the lunchtime rush, there'll be some construction noise in the background, but we'll try to speak over it. We can call Jeff, you know.

00:39:34 Kanae Daub: Okay, if you want to.

00:39:36 John Daub: All right, I'm going to give this tempura a try here. So we take this grated daikon (radish) and you'll put this in the tensuyu, and then we will dip the tempura into here. I like to kind of coat it in here. I'm so happy. I'm so happy. It's so big. It's good, the sauce?

00:40:26 Kanae Daub: It's very good. Wow.

00:40:31 John Daub: I can't believe we're eating this in our living room. I literally cannot believe we're eating this in our living room. Shishito (mild pepper).

00:40:42 Kanae Daub: Yeah, shishito.

00:40:44 John Daub: A vegetable looks like a chili pepper, but it's not that spicy. Good, huh?

00:40:49 Kanae Daub: Good.

00:40:51 John Daub: Wait, how come you have maguro and I don't have maguro?

00:40:54 Kanae Daub: Yeah, because you have pickled.

00:40:57 John Daub: Wait, how come... Wait, I got pickles instead of maguro? That doesn't sound good. That's not fair to me. I think it's sad. So if you ordered unagi, it's sad. I'm not complaining, although my eyes are. I'm not complaining, but my eyes might be a little bit. It's good. Miso dengaku (miso-glazed tofu). All right, so this is the miso dengaku. Let's continue on with our journey. This is very much a journey. It's really sticky. So what do you have there? Wow. Is this like mochi (rice cake)?

00:41:40 Kanae Daub: I think so. And they put the sweet miso. Sweet miso on there.

00:41:49 John Daub: All right, do it, Kanae. I think she approves. It's good. Really? That's good because I have mine right there, too. Mine's right there, too. Yeah. Let's go in for one more bite. This is first person. We're going in for some of this delicious, so tender unagi. If you've never had unagi before, you have to have this. Once in your life. This bite right here. Look at this. Oh, I lost it. Delicious. That's a good. It's a big piece. That is a big piece. I'm a big guy. I try to be one on TV. Look at this. Sea eel. I think unagi is fresh water and anago (saltwater eel) is salt water. So this is a fresh water eel, unagi, which is so tender, though. Which unagi is better? Last time we ordered delivery. This unagi is heavy. You can see the head and shoulders better. This is so much better. It's a lot softer. It was still warm. It's still warm right now. It came straight from the chef, warmed up. He probably cooked it this morning around 9 a.m. before they started making the trip. This is so wonderful. You have no idea. You have no idea. Try the pickles here.

00:43:32 Kanae Daub: Oh, wow.

00:43:35 John Daub: There's a slight sweet soy to it, but it tastes like soy. It has a little bit of the sake kasu (sake lees), like the remaining part of the sake. I think it was fermented a little bit in that. It just tastes a little bit like sake. Sake kasu? Wow. That's so good. You're going for the tempura, and I'm going to go for this right here. This is the egg. So now I'm going to break my egg. Dip it into the egg. This should be illegal. Illegal. You can't eat this every day. This is a special day. I wish we could do this once a week. We can't. Once a week. It's impossible. We go through the entire menu, become like fans of the shop. This is crazy. This unagi is actually so good.

00:45:16 Kanae Daub: Let me see it. I'm going to try it. I'm going to try it. I'm going to try the maguro.

00:45:21 John Daub: She's going to try the maguro now. Soy sauce. Kanae, how is the tempura?

00:45:28 Kanae Daub: Tempura good. Oh, yeah. Yeah, but I like tempura with soy too. Oh, yeah.

00:45:38 John Daub: Sometimes tempura is too oily for me. Right. But this tempura is not so heavy. Right. You still have your shrimp left. Do you want the shrimp? I can eat it for you.

00:45:49 Kanae Daub: No, no, no. It's okay. You sure? I can get too full. You don't need to do that. You know where to go. You don't need to eat. You know where to go.

00:46:04 John Daub: Oh, look at that piece of maguro with the mountain potato. The name of the restaurant, Kanae, is in the description. There's a link there, so you can go and see the menu. Good. Good? How many stars?

00:46:11 Kanae Daub: Ten. You have to ask the question. Ten stars out of ten?

00:46:17 John Daub: This is your highest ranking? We need trumpets blasting in the background. Listen, my favorite food is maguro.

00:46:26 Kanae Daub: Yeah. So, of course, maguro. Yes. My favorite food is maguro. So, of course, I eat maguro. It's ten. This is a ten right now. Yeah. This is a ten.

00:46:37 John Daub: I think everything is a ten. I can't. My all my senses are being completely, completely like in paradise. There's no other way to say it. This is a ten for me. I'm going to pull the tray a little bit closer here so you can see. You have blue eyes. See? Yeah. I'm blue. I'm reaching. I'm reaching all. I'm reaching left and right. No, don't. It's okay. It's okay. Special meal deserves special treatment. Now, I'm going to try for this piece of fish here. Buri.

00:47:15 Kanae Daub: Buri. It looks like buri.

00:47:17 John Daub: And buri, if you slow cook it, can be really, really tender and just melt in your mouth. Delicious. Buri is such a wonderful, wonderful fish. It's buri. It's buri. Delicious. Buri is a meaty fish. It's like the steak of fish. It's very, very meaty and has a good, it's a very good, it's slightly fishy taste, but you get a really good chunk of meat out of it. So buri, you'll see that with daikon in there and you can just, that in itself is a meal. That's like steak and potatoes of Japan. Teriyaki, stay out. Teriyaki. Buri teriyaki. Yeah. We just ate bulgogi [?] two days ago. Yeah. I'm not complaining. I'm not complaining. Let's go through all of this really quickly so then... Because we're getting near the one hour mark. I don't want this to be more than one hour livestream. I'm gonna try this mochi here. This is the mochi with a sweet... Let me see. I can put it on this side of the camera. This is a mochi with a sweet miso sauce on it. Covering. It's really, really... It's actually quite heavy in the chopsticks here. That was really good. So for those joining us, this is kaiseki cuisine. Kaiseki bento, which is the haute cuisine of Japan. It's several courses that come out. Each one is supposed to inspire the taste buds. All these different kinds of ingredients here. And that's what... That's what we decided to do. That's what we decided to do today.

00:49:16 John Daub: Jayden Westhead writes in here, was wondering what you both have been eating for breakfast. I've been eating oatmeal.

00:49:23 Kanae Daub: But Kanae will eat okayu (rice porridge). Yeah, okayu. Which is just like a watery rice.

00:49:29 John Daub: We eat very soft breakfast. And we don't eat like the tamagoyaki (rolled omelet) and natto (fermented soybeans) and rice. We've been eating very light, like low cholesterol, cheap breakfasts. Lunches have been... I'll bake bread from the bread maker or... Waffles. Waffles for breakfast every Sunday. But it's been pretty... Our cuisine, we don't eat like this. Like this is very rare. This is very rare.

00:50:07 Kanae Daub: I think it was said kaiseki... What did Jason say? Kaiseki snack. I forget. He had a poem that he wrote. Jelly. Oh, you're gonna go for the jelly now?

00:50:09 John Daub: Yeah. All right. It's beautiful. All right. Kanae's going for the jelly here. We're gonna bring you in a little bit longer. We're getting... Well, we're getting close to a thousand likes. It's only happened once before in a live stream. I can. Oh, that's beautiful. Look at that. All right. Turn it up from the top here. I have mine as well. So we have shrimp, okra that looks like tofu in there. Very healthy. Tomato.

00:50:35 Kanae Daub: Tomato.

00:50:36 John Daub: And I don't know if it's a tomato. It looks like piman (bell pepper). Oh, there's a tomato down there in the corner. Is it a jelly?

00:50:42 Kanae Daub: Kanae, let us know. Oh, seed is sticking. I'm not flipping it upside down. Oh, it's a tomato. Good?

00:50:56 John Daub: Oishii. Really? It's good. Oishii. I believe you. It's not jelly. Oh, wow. Yeah, you're right. This is curious here. Hold on. It's... Can they put dashi flavor? Japanese dashi flavor. Okay. Yeah. So it's a tomato. Is that a cucumber?

00:51:18 Kanae Daub: No, zucchini. Zucchini.

00:51:20 John Daub: Zucchini. I don't see that too often. It's like a fruit salad. Really soft. It's really soft. It's like a fruit salad. It doesn't have any smell yet. I don't know. I'm going to smell that right now here. Jeff Robert writes in here, I love jello. I don't think this is a strange kind of jello with shrimp in it. Jeff, do you like shrimp jello? That tomato was so fresh. That tomato was so fresh. Say it twice because it's just so nice. This is really good. The sauce is... The sauce has, of course, a very thick consistency. So it has a very strong consistency to it. But there's just a subtle saltiness to it that enhances the vegetables and other goodies we would call treasure inside of here. I like this a lot. The last thing that we need to try is this right here. This here is a chawanmushi. And this is the last thing that we're going to show you before we end this live stream and we'll devour this off camera, the rest of it. I don't want to show you... Show me licking the bowls. But this is a chawanmushi. It's so delicate. Look at that. That's a piece of buta? Butaniku (pork)?

00:52:52 Kanae Daub: I think so. Yeah. It's like char siu (Chinese roast pork). It's a steamed egg pudding, right?

00:52:58 John Daub: Yes. Yeah. It's not too sweet. Yeah. It's not too sweet. It's not... They use dashi, so it's salty. Yeah. Let's give this a try here. Hey, Catherine's here! Somebody likes the food! Catherine's pretty excited. She's excited if we go by that animated emoji. Here we go. It's good.

00:53:31 Kanae Daub: It's pork, but it's sweet. Yeah. So sweet. So soft, soft. It's soft.

00:53:41 John Daub: Yeah. It's maybe subtle sweetness to it. There's a subtle sweetness, a subtle saltiness to it. But it seems like... Mine seem like the shibo (fatty part), kind of like the fatty part of the pork. But this is so soft, it's so good. It's so mushy. Oh, wow. Each one of these dishes, each one of these little courses inside of here has a different... Hits like a different part of your tongue and your mouth. And kaiseki cuisine, in general, it should be an experience. This is something that you should all eat at least once when you make a trip to Japan. As you can see, you can order this and just have it delivered to your hotel room if you wanted to. You don't even have to go out to the restaurant. But typically, kaiseki restaurants are... The restaurants have a very traditional Japanese decor inside. The ambiance is something that you pay for, which is why you go to Japanese ryokan or Japanese traditional inns and have this kind of meal. The fact that we can have this delivered to us just blows my mind because it's like we're staying out in the countryside of Japan when I close my eyes. I'm not doing it just because it's delicious. It's because I feel like I'm at an onsen (hot spring) and I can hear the rushing waters and the tatami room, that smell. And we're in a kimono or a yukata just enjoying it in a setting that's outside of the house. So this is almost like a fantasy, like we've left our bodies and gone somewhere else. That's what makes it special when you order. And I wouldn't say it's like splurging. It's $50 a person, which in Japan is pretty typical for food. Well, it's a little bit atypical, but for kaiseki cuisine, this is very reasonable, I think. Because a stay at a ryokan would cost, this would be about the same amount, price that you would... Yeah, this is about the same price for one of the meals, the stay at a ryokan. So there's really no difference. So in the end, we get an extremely good experience out of this that we could share with you. And that to me is priceless because, gosh, we all are going through really dark days right now, right? It's really hard not being able to go outside and live a normal life. And when something special can come to your door, that's... Five stars to me out of five or 10 out of 10. Seriously, this is the best delivery food that we've had in the series in the last 45 days. And I probably will not be eating like this again for a very long time.

00:56:11 Kanae Daub: Yeah.

00:56:12 John Daub: Do you have any questions before we're going to chomp on this ourselves here? But I really wanted to share this experience with you. Kanae, this was a suggestion from a viewer, but also Kanae, when I brought it up to her, she's like, yeah, yeah, yeah, let's do this. Chicago African John should do a cooking... We're working on it. We might be doing... I might be doing something with the bread maker and making something with edamame and some different cuisine. So we'll get into this by the end of the month. We still got another... May 31st is the end of the lockdown here. Brett Middleton writes in here, it is incredible that you can order kaiseki for home delivery, especially during our challenging times at present. I'm enjoying the natsukashi (nostalgic) moment with you guys live. Live via the livestream. That's what this channel is all about. It's a chance where we can share and bring you with us. I can't take you... This is Only in Japan. Go nowhere. All right. I can't take you anywhere, but I can try to bring little pieces of Japan with me and try to recreate that experience the best that we can. And starting June, in June 1st, I'll be able to leave Tokyo and then start to travel around a little bit just with precautions. So the show will continue. Jeff Ang looks authentic. I'll say that. It's aesthetically pleasing. It does. It does. With the square shape of the boxes and the roundness. It's very complete. And these are Kanae's private teacups too. So... Pure. Yeah. So these are really special. These are really special. Jaden writes in here, as you know, I had a trip to Japan planned. I would have been staying at the Echo Inn temple in Mount Koya.

00:57:57 Kanae Daub: Really? Oh, that's such a beautiful area. have you or can I ever been stayed there I we have not yeah we haven't stayed that's one of the things like again that you have to do and you'd probably have well I believe it's a Buddhist temple so you would get a different kind of cuisine no meat they're mostly plants but it's such a unique experience and the beauty of the food is what really attracts me to Japanese cuisine and why when I make my shows food is such an essential part of the Japanese experience they show yes yeah food is you see the beauty of Japan reflected in the food and the presentation we say bishō (beautiful) bishō bishō beautiful yeah BG yeah in the shock food yeah shoku (food) is eating beauty yeah so I hope you enjoyed this livestream give us a thumbs up we've got a thousand likes which is it which is a new record let us know in the comments below what you think of this and subscribe because we got some more delivery food coming coming your way as well as some interesting live streams well because we are stuck at home just like you we're gonna be thinking outside the box or eating inside the box because this is basically the most extravagant bento that I've ever had in my entire life and the price was right to just $50 have a good day have a good night everybody thanks so much for joining us we'll see you in another live stream bye bye live stream in a couple of days.