00:02 John Daub: This is katsu-o. Wow. This is an eight kilogram katsu-o, which everybody knows the name katsu-o from Katsu-o Bushi. But this is a bonito fish. Really good. And this is going to be on ice cream. Wow. Really? Ice cream. Nice. Whoa.

01:34 John Daub: So this is Kondo-san and Yuzu-an in Nankoku in Kochi prefecture. Yum yum. Amazing. Food lovers enjoying this I see. Katsu-o Meister. From Kochi prefecture. Tataki (seared bonito) is delicious. This is also tataki. You're going to use tataki? It's cut. It's big so half. Yeah, half. Yes. Ah, this much. This is otoro. It's delicious. Ahh, looks delicious. That's the otoro part of it.

03:38 John Daub: So bonito is different than maguro. You can see just from the color it has a really deep red to it. Do you see that? I love that kind of like a burgundy red to it. Wow. Nice. Alright. Let's go bake. OK. So now for this part of the ice cream, he's got to go outside and get some ice cream and sear it. So let's go do that. I didn't know we go to such a level for this ice cream. It's pretty intense. Again, the restaurant is famous for omurice, which is so good. I just had that with what could be the world's largest shrimp. It's pretty massive. So let's follow Kondo-san outside where he's going to be searing this.

04:40 John Daub: Let's do this. Who's the victim? It's huge. Massive. As I said, this deserves its own entire stream. Now you kind of understand why. Wara-wara. He's putting some dry grass in here. That'll give it some of the flavor as well as... Rice? Yes. Is this grass? It's not grass, right? Rice that you can make rice with. Oh, rice. Okay. So this is the stalk of the rice that they don't use, but in Kochi, they found a way to use it. Whoa, he's got the flamethrower. Flamethrower. Awesome.

06:14 John Daub: This is for my ice cream. Oh, this feels so good. So good and hot and nice. Whoa. A little bit hot, yeah. Just a little bit hot. That is incredible. So for Wade who chipped in for the last one, this is going for you, brother. You and Mai over there. Much appreciated that in the last livestream. All right. Ready, go. Ah. It smells good. Smoky. Nice smell to it. This is a seared bonito fish, which is called tataki. And we're going to go probably take it back inside, and you're going to see it cut open.

07:33 John Daub: Ah, who's the victim now? Let's follow him in there. Taunt the shark a little bit, just slightly. Nice. Ah, it came out well. I'm following the smell in. That's true, you did see Mario. Okay. It's a little bit hot. Francis, it's not a real shark. It's not a real shark. Look at the color of the tataki. That's just seared on the outside of it. And then you have this really beautiful burgundy color that remains on the inside there. And it's actually not hot on the inside, just seared on the outside. So I'm guessing that it'll be just fine.

09:14 John Daub: Tataki is very, very famous for Kochi Prefecture. So coming out here to Yuzu-an, probably a good idea. Because you can see that he cooks it pretty fresh. It smells so good too. There's something with using the rice in there as the kind of to create the fire and the smoke that comes from that, the dry grass from the rice. Oh, look at that. Oishisou yo (looks delicious). Just kind of stay out of the way a little bit.

10:14 John Daub: But I just finished a live stream. If you're joining me now, I just finished a live stream on, I believe, the world's longest ebi fry or fried shrimp. It was pretty massive on top of an omurice, which was really, really good. And now we have this. I don't know where Kondo-san went. Kondo-san moves fast. He's like a ninja. There he is. So he's taking this out to the people who ordered it. They ordered a massive plate, didn't they? So he's taking this out to the other customers. I guess we're coming too. Because, you know, we're coming to the restaurant. That's what we're here to do. Film this.

11:32 John Daub: Again, we're in Yuzu-an, a restaurant in Nankoku in Kochi Prefecture. As you can see, represented by super life-size Ryoma Sakamoto, who is one of the most famous samurai. And he is here. Not a happy camper, because we are eating his tataki, maybe. I don't know. How you doing? Ryoma Sakamoto is big in Japan. It's true. All right, so the customers over there are getting that. I'm getting the ice cream, right? He hasn't made that yet.

12:17 John Daub: So, G-Man ThreeFull, thank you for the cup of joe. And while he's serving some other customers over there, I can show you that I found here, on this beautiful chandelier, a chicken. And you know what? A lot of the things here are just completely unexplainable. I just know that they're here, and therefore it exists. Which is what makes this place so cool, right? Because there's lots of questions. Who needs answers? In fact, I told you a little bit about how Kondo-san ran for political office here. And he went all in. I believe that's him on the 100 million yen note. Apparently, there's a lot of currency available. So you can buy a lot of that.

13:36 John Daub: I've never seen this before. This? Yeah. It's so expensive. This is an envelope. Oh, it's an envelope. Isn't this nice? Who is this? Me. It's him. Kondo-san. This is a big one. Wow. Guys, I can take that to pay for my Shinkansen trip home. How to use it. Oh, how to use this envelope. There's only a big one when you pay. I have big money. I only carry big bills. You ask for it, and then you take it out of your wallet. Try putting that in your wallet. It's a great way to use it. It's a good way to save money. I think if you carry one of those around, you'll never forget that you ate at Yuzu-an. It makes great wallpaper, too, doesn't it? That's the owner. Oh, I love it!

15:12 John Daub: I was thinking of making a main channel episode on this and come back when I have more time in December. I think that would be pretty cool. Jordan, you know what? Jordan, that's not real. It's not real money. Oh, the... puffer? Ah, yeah, yeah! The sashimi puffer sundae. He moves very quickly. Must be the Jordans. For the record, it is not the 20th. I think they should change the calendar, don't you? What is today's date? Today is the 20... 22nd, right? Should I help them? Today is the 22nd, right? Just helping. We're one day there. Stay out of the way a little bit. I told you this deserves its own livestream.

17:04 John Daub: Oh, just a full menu. Hey. Ooh, vanilla. Nice. I don't think this is the kind of ice cream you can just pull out of the freezer. It required actually going out and barbecuing something. Oh, I love this. This is so fun. I can't believe I'm right here looking at sushi ice cream about to be made. Technically sashimi ice cream, okay? Or more specifically, tataki ice cream. Oh, shiso. You know, shiso leaf on there. Nice. This is so bizarre. I gotta eat this. Excited about it, actually. I'm really excited. Garlic? Really? Really? Oh, yeah. I like garlic. Nothing says ice cream like freshly cut garlic.

19:24 John Daub: Oh, yeah. Is that all? I can go for another piece. Maybe not. Really? Okay. There's more. It's popular. Oh, you have to have some salt on there, too. Because salt and garlic make a great sundae. Oh, thank you. How do you eat this? With chopsticks? Spoon? Yes. You put it on the spoon and eat it. Where did you come up with this recipe? Why? In my dream. In my dream. Really? Okay, thank you. He said that the recipe came to him from a dream.

21:56 John Daub: You guys gotta send me a screenshot of this. Because this is just bizarre here. Stay right here for a second. I'm gonna... Jake, thank you so much. It is a sundae on a sundae here in Japan. I gotta just take one photo, okay? I have to take the photo. Just stay right there. Hold on. It must be done. This is too crazy. That was really delicious. I ate it and it's... Actually, it's still right here. All right. Let's just try this here.

22:30 John Daub: I get a lot of questions and I'm sure you do, too. So this is what is called tataki. And it's a tataki sundae. Tataki ice cream. Of course, this is... So tataki is a seared bonito fish. It's got a beautiful burgundy color to it. You've been following it, too. The fact that it came with ice cream is completely bizarre. And yet, I would expect no less. Itadakimasu. Salty. Tataki has this really, really good, like, meatiness to it. It does not taste like maguro at all. It is so much meatier. And you have to have the akami, the red version, not the otoro, which has the fat in it. It is so filling and so satisfying with the tataki in there.

23:41 John Daub: But what is just slightly disturbing to me is that this ice cream sundae has come with garlic. And it's slightly disturbing to me. This is the sundae, so... Oh, jeez. It's not that it's bad. It's just that it's bizarre. You have on the one side of your mouth, you have the sweetness and the creaminess of ice cream. On the other side, you have salty fish with garlic. It's completely an explosion in your mouth of taste that I think... one could get used to it. All I know is that this is probably... It's probably nasty. And yet, it's so right. It's an acquired taste.

25:33 John Daub: So I think that these shiso leaves are here to separate the two worlds. These two worlds should never collide. They should stay where they are. You hear me? These two worlds should just stay where they are and not move at all a finger. It's good ice cream. You know, I just saw that comment there. Very much so. Salted caramel sweet and savory. Jake, I thought that this would be somewhat similar to the salted caramel until you added the garlic. The fact that you need chopsticks to eat this ice cream cone in itself is extremely interesting. This is my last piece of tataki and garlic. Yeah. I'm kind of excited to get to finally the ice cream.

26:34 John Daub: But if you guys like these weird, unusual restaurants... Click the like button and encourage me to do some more of these and to come back and eat some more of these amazing food challenges. Because you know what? This is just the start of the menu. I'm only on like the start of the menu. Alright? It gets weirder. There's more. And it's seasonal. Think about that. There's a big piece of garlic. It's beautiful, isn't it? Tataki is just beautiful. It's so good. This should be illegal. This should be just so wrong.

28:12 John Daub: I get no real comments. I think I've let you know where I stand. Look, the alien has no emotions whatsoever. It's basically frozen in time. As far as I know. So, it's pretty interesting. I do think that Yuzu-an is... Like if you come into Kochi and you have a car, just stop here. It's just... It's an amazing experience. I ate a foot long shrimp. If you want to see this. Look at it. This shrimp is actually this big. The viewers were all skeptical. It was actually like this big. Irvin Irvan, you saw that, right? So, all of you know that. It's pretty crazy. And you have things like this ice cream. And Kondo-san is here quite a bit. And he came up with this idea in a dream. Of course, Kochi is famous for the tataki. The seared bonito. But it's also famous for dreams. And Kondo-san. Who probably himself has a lot of interesting things to share.

29:21 John Daub: Now that we got the garlic out of the way. I could make... I guess you could wrap the shiso leaf in it. There's kind of a natural sweetness to shiso. Which is probably pretty good for ice cream. So, a little shiso leaf burrito. That actually works quite well with ice cream. Oh, the remnants of garlic does not. Oh, there's something nasty about that one. Something had settled into the leaf. It's unexpected. It's bringing tears to my eyes. That was bad. Two worlds collided. Something's gotta give.

30:43 John Daub: If you have any questions, leave them in the comments below. If you have any comments, leave the comments in the comments below. Garlic taste has gotta be gone. Two worlds... These worlds should not collide. My final impressions, don't do it. These worlds should not collide. And yet, do it. Peso writes in, how accessible is this to public transportation? Peso, rent a car. Rent a car. You know, the rail pass is nice. I think that's cool. And you can do that all day long. But there's something really cool about renting a car and going slowly and being able to get off at any place that you want to and check out a restaurant in a field. Pony up, man. You're gonna wanna get a car and do this properly. Public transportation is your car. With that said, you could hitchhike. Just put a sign out there, put Yuzu-an and tataki ice cream. People understand.

32:07 John Daub: Australian license is hard to get. Once you have an international license, you can get that probably through your automobile association. In the US, AAA has them and they cost $10. Last time I got one, like many years ago. And with the international driver's license, you can rent a car here. It's not that hard to... If you come to Kochi, where there's almost no traffic, it's pretty easy to drive around and land on your feet, meaning just do it, and you can just go. You can't rent a car out of Tokyo. It's really, really stressful. Driving in Tokyo is hard. Especially if you're used to driving on the other side.

33:07 John Daub: Ervan Ervin writes in here, mint to fight the garlic. I do have a piece of gum in the car that we rented. Toyota Prius. So there you have it. Really, really interesting experience. I have to be honest with you. I had fun. I think I had fun. It's all about having fun. So let's go say goodbye to Kondo-san, who is so happy. I'm very grateful that he allowed us into the kitchen and to say thank you. So let's give Kondo-san a big thumbs up here. Or you can do that in a video. I'll tell him that we had over 500 people like this video. We should have a thousand. And, yeah.

34:26 John Daub: Kondo-san, thank you so much. It was fun. It was good. Garlic was a little... Garlic and... Ice cream... It was good. It was good. Thank you. See you again. Yuzu-an. Yes, thank you. So there you have it, folks. This is the story of Kondo-san. And there's more to tell. There he is without a mask right there. We'll get some more stories here for you behind the scenes because you know what? This really is a fun and unique place. And I think if you do come here, you're gonna like it a lot. A little creepy. Alright, folks. Have a good day. Have a good night. And, uh, joining me on this? Thanks, everybody. Hard working Kondo-san. Bye from Kochi Prefecture, everybody. Bye-bye.