00:00:00 John Daub: Welcome to Kesennuma. This is sushi breakfast. Sushi breakfast? What? How you doing everybody? So I am here to have some breakfast. Now we could not get access to go in and film at the ichiba (fish market). That's the fish market right there. And it's Saturday. Well, it's never closed. But for those of you who don't know what Kesennuma is, where Kesennuma is and why it's so important to me is March 11, 2011, there was a massive earthquake and tsunami off the coast here. It was registered like a magnitude 9.1, I think. And a huge tsunami came in and totally devastated the city. The wave came in. This whole area was underwater. It went up something like 10 meters.

00:01:01 John Daub: And just last year, this complex was built. A bunch of shops. A lot of them open at night. But in the morning, this is like for the fishermen, for the people working at the fish market, this is like their dinner, right? They're just coming off of work in the morning. So what you have here is like beer for breakfast. Basically beer for breakfast. So we're going to go in here and order a set. But I also wanted to show you a little bit of the area. Now this is, I guess it would be like trailers here. But they're all kind of, seems like a fun place. At night, I'm sure that these are all lit up and it's a really festive place. It just opened last year.

00:02:04 John Daub: This right here, this is important. It says yu (bath). And this was Kame no Yu before the tsunami. There used to be a sento (bathhouse) here. And it was wiped away during the tsunami. So I want to take you, before we go inside and have breakfast, which is right here, I want to take you inside. This is where breakfast is. This is Tsurukame Shokudo. And we're going to order a teishoku (set meal), which is really good. I guess it's not sushi, it's sashimi. This is the bath here. Let's take off our shoes. I just want to show you inside here. People get off of work and then they take a bath. So this replaces the bathhouse that used to be here, which is, I think, a really good thing. To have built on the exact same spot.

00:02:38 John Daub: Again, this is a Japanese sento. People will finish work, come here, have a bath, clean themselves off after working at the market, and then they would get into this bath. Now, it's Saturday, so there's not a lot of people here today. Obviously, the bath is covered. But above here, there's a picture of a fishing boat coming in. Looks like a festival. So usually in Tokyo, there'll be a picture of Mount Fuji. And then above here, there's a place like a little shrine. And this is to offer protection because of what happened 10 years ago. The tsunami, earthquake, this offers protection for this area so it doesn't happen again. And I think that's a really good thing because I feel a little bit safer. Any little protection, any big protection, any protection at all is good protection. Even the spiritual one.

00:03:37 John Daub: So you have some soap, shampoo, and a place to clean up for breakfast, which is at 7:15 a.m. Sunrise is at 6:40 in the middle of December. Temperature is pretty cool. I think they have like, you can get bath towels from the vending machine inside here. So we have permission to film in here, and we're going to get a chance to go inside of the kitchen, which is really cool. Where is the sun? I don't even see the sun. I guess the sun's over there somewhere. There's a seagull. Let's go inside.

00:04:36 John Daub: Here's the menu above, and they have a lot of options. The mekajiki (swordfish neck) is the most popular up there. That's number one. That's like the neck of the fish. So I'm going to get here, I think. Alright. Sorry about that. I had to break for just a second here. Alright, so look, we got about five or six set options here. And the number one, most popular one is the mekajiki, which looks really good. But I think I'm going to get this down here. These are big donburi (rice bowls), like sashimi on rice. And this one seems to be really good. Now the prices here, it looks really good. It comes with miso soup and some other pickles on the side. This is set A, set B, set C. What's different? Volume. Just the bigger the set, the bigger the letter, the more sashimi you're going to get.

00:05:47 John Daub: So I'm going to say let's go for A, unless we can get to like 200 likes in like five seconds. So it's up to you. If we get the 200 likes, I will order B. Totally. I think it's all katsuo (bonito). Katsuo looks really good. But this just has more, doesn't it? Alright, it's all up to you now. If I upgrade it, upgrade up to the people. Uh oh. I'm going to upgrade now. I should have set the bar higher. Alright, here we go. Alright, and then we're going to get set B with extra volume. She said there's a lot. I'm kind of scared. Or should I get a morning beer?

00:06:42 John Daub: What's interesting is here, up here, there is actually the ticket for the towels. So you can get a face towel for 150 yen or a bath towel for 200 yen. And then you can order your food. That's interesting. We got soft drinks and coffee as well. And then a non-alcohol beer. And then a can of beer and Japanese sake. Alright, I'm going to get this because that's what I said I would do. And then maybe I'll get a coffee. Because it's morning time. And then I'll get my change. Oh, they have, they already started. Hai. Aikaijimasu. Hai. Hai. Hai.

00:07:53 John Daub: So I'm going to camp over here. But we get a chance here to film and film them working. We get a chance to watch them make the breakfast. So let's see them in action. I have to be honest with you. I'm not that hungry. But when I see pictures of beer, that's a good sign. Maybe I'm going to warm up to that. Hey, John. John Kimura is here. Hey. John. And Irvan, Irvin, get the toro katsu home. Trust me, what I got is going to be pretty darn good. Ohayo gozaimasu. Go Bucks. Hey, Jennifer. Thanks. I'm sad about the Bucks not being able to play this weekend. The game is off.

00:08:54 John Daub: So right now, a lot of customers are coming in. So I promised that it would be really sensitive and not too loud because of the other customers, but they all know that I'm filming. Inside there, it looks like there's some eggs going on there. That's not sushi, but they're creating sets. Very quickly, the restaurant has filled up. It opens at 7 a.m., and I got here at about 6:55. Oh, that looks really good, too. That's just normal breakfast. I'm so hungry. I wasn't hungry like two minutes ago, but just the smell of food and eggs makes me really, really hungry.

00:10:01 John Daub: That's the morning set. I'm just going over here. I think this is where they're going to be cutting up the sashimi. Is this katsu (cutlet)? Yes, this is it. It's very oily. It's delicious. A little bit of nori (seaweed). Nori. Is this a secret restaurant? There's no secret. Everything is open. No secrets here. No secrets in the recipe. Everything is open and available. Take a look. She's putting it together. It's the last one. Yes, it's the last one. It's finished. We're going to make it like this. Oh, that's great. Yes.

00:13:04 John Daub: So that's katsuo or bonito fish. And they're preparing other dishes here as well. The teishoku is a set. So it's good to know what teishoku means. Usually you get miso soup and some pickles there. Fish. This is the miso soup here. Oh, no, that's not miso soup. That smells so good. Salty. Is this mekajiki? Oh. That is the stewed fish. The sauce is delicious. Yes, the sauce. It smells so good. This is the sauce for mekajiki, which is kind of the neck of the fish. I should have ordered that now. I'm having second thoughts. Maybe I could have that something. And she's gone.

00:14:30 John Daub: There's actually a line out the door now. So I'm going to just kind of keep my little corner here and eat my breakfast. And then I'll take you on a little teeny walkabout around the area. There's not too much. There's a little lens flare here. It's more towards the harbor side. This is kind of a little bit around the side of the city near the fish market. Excuse me. Please. Wow. You can see here a lot of people have come in here. A popular morning breakfast spot. Hey, Toro, Toro Porco. This is a blessing from Buddha for your good karma, I guess. Thank you. Oh, thank you. Ken Rutley's here. Hey, Ken from Halifax.

00:16:43 John Daub: Ice pick 1878. I once watched a video of you in an onsen (hot spring) and it looked absolutely magical. Unfortunately, I can't find it anymore. It was snowy. That one is called Japanese Public Bathing, The Naked Truth, I believe. 2015. They have become extremely busy. I think one of those are mine, but they're putting it together as a teishoku, which means it comes on a platter with miso soup and some pickles. And it's all together. And I'm going to try to devour this as best as I can possibly devour it. Or I might just take it outside. I don't think I would call it takeout. I'll take it outside. Ooh! Hahaha.

00:18:15 John Daub: So, this is the Naked Truth. The meal that I ordered is about $14. $13, $14. And I asked for extra sashimi. So we got the B-set, which is slightly more. But we're going to take a look at another sashimi that she's cutting up right now that I think goes along with the teishoku. The more, the better. This is morning. This is breakfast. That green leaf is a shiso leaf, and it has a really nice taste, but it also separates the fish from the daikon (radish) and adds a lot of color to it. These are very thin slices of sashimi that might be part of the teishoku. Over here on the right side, you can see that she's... There's some tempura action going on here. Smells that are coming from the kitchen are incredible.

00:19:34 John Daub: Very salty. Sweet. Salty sweet. Now getting some oil smells wafting over this direction. And then you have here some batter and deep fry. Yeah, for breakfast, this isn't really breakfast for everybody. This is more like dinner. Because they've just finished the market, like, working. So when people get off, the fishermen get off, they want to eat something meaty. Because this is like their dinner. Right? And then right here, I think one of those is mine. And they're working really, really fast right now.

00:21:18 John Daub: So this is a teishoku. I guess a teishoku would be just like platter. A tray. And they put a bunch of stuff. So if you were to get, like, just sashimi, they would put a bowl of rice on the side with miso soup. So now the miso soup is going to be coming next with some pickles and garnish. And then... I'll take... I'm going to take this outside. So I think that... Let the customers have some space. And we'll take our live stream outside. And we can be really loud. So you can see here. You can eat outside, right? At the table. Yes, you can eat outside. Ah, so... You can eat outside. Maybe you can make a loud voice there. You can do that.

00:22:23 John Daub: So they're very friendly ladies here. I have permission to film, so don't worry about it, guys. We're cool. But I want to really make sure we protect the privacy of the customers that are here, which is very important in Japan to do. Ah, you're filming. The tempura just came out. Oh, wow. That looks like fried fish. I cannot describe the smells. It is so good. I'm getting super hungry. They have the dishes over here. I'm getting so hungry. And I ordered a coffee with this, too. And there she's getting the pickles for the rest of the dish here. Oh, my gosh. She's getting the pickles right now, too. Let's make something in the middle. This is so good. I didn't expect this. It's so good.

00:23:45 John Daub: So I'm going to set up outside. Because there's a pandemic right now, I want to be really considerate of everybody else inside there. I think that's kind of important. It's a little bit chillier out here, but I can speak more freely, and I don't want to ruin their business by being one of those guys who sits here with a camera filming while everybody's pretty close inside. But you can see everybody's lined up already eating at the counter and I had the end seat on purpose but we're gonna eat outside which is cool literally it's kind of cool and the ladies are gonna be bringing out the meal but I really like this area it's like we got our own chair so a lot of personality sitting right here right I'm kind of excited about the coffee.

00:24:44 John Daub: Because I know it is safer to eat outside and it's more respectful too because when you're in a counter kind of situation when you're whether it's gyudon (beef bowl) or it's soba (buckwheat noodles) or ramen you don't want to be spending a lot of time there because we want the restaurant to make money turnover is quite quick at restaurants like this where it's counter service so you eat you get out you don't go there like a cafe to sit and just hog the cafe counter because you're not tipping anything to the restaurant you're not tipping the waitstaff because tipping is not a practice that's common in Japan in fact if you were to tip they would probably be a little bit insulted like why do you think we need extra money do you think we're poor so that's how it comes off if you're tipping it might make you feel good but tipping in Japan makes the other people feel not happy not good it has the opposite effect that you think it might have.

00:25:44 John Daub: And that's not a good thing this is something I learned because once I did tip somebody and I was insistent on making sure that they got the tip but wanting to tip is actually selfish when you consider the fact that it will not make the other person feel the way that you think it was so if you want to give them money don't just order more food yeah it's ready oh thank you thank you ah yes please yes this is awesome I prefer to eat outside they're so busy inside there I don't want them to feel like they have to make coffee I think there's some dudes that are ordering beer so I just said coffee later.

00:26:53 John Daub: Check out this meal right here so we have here we have katsuo which is a bonito fish it's in soy sauce so it's been marinated in the soy sauce and then put on top of a bed of rice I ordered the B-set which is extra volume so they put in maybe two three more pieces which is really cool because we got to 200 likes we hit the threshold this is that deep fried fish we're gonna try that out I'm a little bit of mayonnaise QP on the side here some sashimi and then we have some pickles miso soup looks just so good some soy sauce here which I'm gonna put in the container to dip the sashimi we have an incredible meal and all this was about twelve thirteen dollars which isn't yeah pretty good pretty good and it's right outside of the fish market so everything is pretty fresh yeah was that a crow this is so good look at that cut so nice marinated little wasabi on there I like the final garnish that she put on there she just sprinkled a little bit of sesame on top there hey you crows.

00:28:34 John Daub: You think that the seagulls would be able to manage the crows this is seagull territory I hear one let him know who's boss not them it that Iきます thank you mas all right I'm gonna go here with I'm gonna start off with the katsu so here just so beautiful look at that hmm that is really really makes me happy it just makes me happy I'm in my happy place yesterday's livestream was a really good one alone out here to miso soup nice and warm just one just one chirp yeah just a little bit spicy yeah nice and spicy.

00:30:27 John Daub: I wanna try this one here but it's actually the crows and I don't get along in Japan had problems Toby (crow) is the name of a crow several years ago that terrorized me and others this is the sashimi right here just a little piece of it's almost translucent very good came with a little ginger garnish on the side here um next up i want to try this is the piece of tempura and i think this is katsu as well breaded and deep fried in front of you which is always a little bit fun i put some mayonnaise on there just for uh some creaminess oh yeah some fish fry nice and juicy in there oh it's wonderful totally different um it's different than um i could you would see breaded pork cutlet quite a bit but what's great about fish when it's done like this is it just breaks apart in the mouth you don't have to chew it a lot it's such a tender meat you know fish.

00:32:09 John Daub: Maybe scanning around just so that crows don't gang up on me at least i'll have a heads up if i know if they're here if you see something behind me let me know i trust you you're on the lookout on the other side this restaurant is called Tsurukame Shokudo and they called it Tsurukame because there's the entrance there's the kanban (shop sign) which is the uh sign in the front there uh noren (shop curtain) the name of these flags that are in front of the shops are called noren this is uh yu so there's a bath here and i started off this kind of explaining um Kame no Yu which was a bath here before the tsunami hit in 2011 was on the spot where we are right now a bath house that the fishermen would go to from the fish market to take a bath that was wiped away so in this place last year they just constructed um Tsurukame this is a trailer a shokudo (diner) which is where you would get some pretty good copious amounts of meal.

00:33:17 John Daub: Shokudo is pretty much like a Japanese diner and they have some great food in there we order from a vending machine and that's what we have right here um from this trailer it's quite busy and you can see here it's completely full of food and we're going to go to the store and get some food let me show you i was in the kitchen um we got a plate here with more this place is full i wanted to give up my seat in there just so people could be able to eat more and i have a plate here with sashimi katsuo hey gimbal behave yourself sashimi katsuo miso soup and some tempura which is just deep fried battered fish it's i don't think it's exactly tempura nice after i finish this i want to take you a quick look around here just so you can get an idea of what um what the town is like.

00:34:05 John Daub: And uh yeah and then maybe i'll consider ordering a morning breakfast beer that's what people do here breakfast is beer and beer is good nothing wrong with that it is a weekend it is saturday here in japan no problem no problem at all this is actually quite a bit of food for 13 look at that it's just like a big massive chunk of fried crispy fish today we're going to be going on the ocean on the sea we're taking a boat out and i'm going to live stream it and bring you with me to a very famous uh fishing spot and then um hopefully we'll be able to catch something and all right the fisherman told me we met him last night the captain and he said that he's bringing a knife and wasabi and soy sauce and he said whatever he catches he's gonna he's going to cut it open on the boat and we're gonna have sashimi on the boat fresh it might still be moving if it wasn't that'd be worried actually but if it is moving i would be worried too so basically i'm going to be worried about the fish.

00:35:49 John Daub: Crows are getting closer i saw he makes for good breakfast beer oh stupid crow they see they found me mr das i i do not deny i can confirm we will see we will see callen for food very cozy place food good here's to a coffee oh my coffee or something or some beer which is supposed to be better. I see what you did there. Yeah, I'm going to have to eat faster. I'm trying. I'm all alone out here. That was close. He's like right up there. This looks like a Hitchcock movie. Oh, wasabi. Oh, it's real wasabi. Oh, wasabi for breakfast. It's not my cup of tea. I feel cleaned out.

00:38:22 John Daub: You know, back in the day, I know the boys used to do wasabi shots. Just something to occupy the time. Over here, let me give you a different viewpoint. That's the ichiba. That's the market over there. Do you see? Right there. So, at 7:15, this place just got really full. So, the ladies in there are cooking up a storm. Kesennuma is, this town is pretty, it's pretty different than the last time I was here. Just walking up and down this road, all the traffic signals, all the signs are brand new. So, I think there was a sense of urgency to finish up all the construction projects before the Olympics. And, they did a pretty good job. There's still, it's still a lot of things that are under construction here.

00:39:54 John Daub: But, if you want to see what the town looked like after the tsunami and during it, I had a video yesterday interviewing a local from here. You're going to want to check that video out. It was, Eddie Kato, Kato-san ran a hotel just up on the hill on the other side. And, after the hotel, this is where a lot of people, evacuees had fled to his hotel. It was above ground. And, he had empty rooms. And, he was able to house people for a few months as they recovered and got the water and the power back on. And, he shared his story, which was incredible. An amazing guy. And, now he shares his story pretty much with everybody who wants to hear it. And, he's had an amazing presentation yesterday. You can see that live stream from just 12 hours ago.

00:41:05 John Daub: JKO Adventures really enjoyed the live stream yesterday. Thank you for watching that. It started off a little bit slow. But, I wasn't sure what exactly was going to happen. Live streams are like that. And, then it went up. Oh! Thank you. It was cold, wasn't it? Not at all. It was warm. Oh, really? Hahaha. Yuki, go ahead. I'm going to do the next one. I said I was toasty warm. And, he was a really good storyteller. Here's mud in your eye, Das. Mud in your eye, Mr. Das. Well-respected member of the community. A reason why I might have a beer every now and then.

00:42:04 John Daub: So, the story yesterday by Eddie was incredible. And, last night I was thinking about doing a midnight snack run. But, there's nothing really open. However, if we walk about 100 meters down the road, and I'm going to take you there, there's a Lawson's convenience store. And, that Lawson's about 10 years ago during the tsunami, was completely demolished. And, there's some pictures on the Lawson's Google Map page of what it looked like after the tsunami. Crow just flew right over us. They're getting closer. Alright, last piece of cutlet. That was so good. That was really good.

00:43:49 John Daub: Somebody wrote in, why don't, why doesn't the staff wear gloves. They don't. No reputable chef anywhere in the world, unless forced by law, California, wears gloves. Fast food workers wear gloves. Doesn't really matter. People wash their hands. If you're wearing gloves, professional chefs want to touch the food. So, they're washing their hands right next to the sink all the time. Alright? But, if you have gloves on and you touch your face, does it really matter? It's still going to be pretty nasty. So, look. No professional chef, unless you're a fast food restaurant worker, should be wearing gloves. If the chef is, they usually, it's because they're forced by law because of a bunch of silly people. Does your mother wear gloves when she cooks? Should mom wear gloves? Or dad? Come on. Really? The answer? No.

00:45:06 John Daub: I think he's a magazine worker taking pictures for the internet site to post about this place. Hopefully, it's a good review because it's some good, good hearty food. There's nothing left. End of story. Alright. I'm going to gulp down this coffee, and we're going to go over to the convenience store. Mr. Doss will see what we can find over there. But, these live streams are a little bit longer. The reason why is because a lot of people get in the notifications late. That's what I say, anyways. And I want you to feel the atmosphere. I want you to feel like you're here, too. It might be a little bit boring to watch some dudes scarf down some food. But you're feeling the atmosphere. I think. I'm not sure what you're feeling on the other side. I just know that you're there. And I'm kind of glad for it because it would be pretty lonely out here. Just me and the crows and a platter of food.

00:46:44 John Daub: Shane writes in here, Never boring. Shane, you are too kind, my friend. Is it, I mean, up there in North Canada, I'm sure there's a lot of stuff to do, but here, I'm not sure what you're doing. I'm just going to go to the convenience store, Shane. And I'm taking you now to Lawson's. Do you know why? Because it's there. We're fearing the crows. Isn't it, Fear the Walking Dead is like a spin-off of Walking Dead? They should have one called Fear the Crows. And it's just crows talking to each other in situational comedy. As they rip each other apart. The Walking Dead just hit Netflix. I was watching that last night. It's very gory. Kanai won't let me watch Walking Dead at home. Because she said the zombies displace her. She said some word I never heard before. Got angry. Walked away. She turned off the TV once. While I was in between a scene with Negan. Doing something. You know? Can't do that.

00:48:02 John Daub: Cup of Joe. Gone. Alright, let's get out of here. Wait right here. I'm going to return the platter. Okay? So don't go anywhere. I'll be right back. I'll be there for you. Da da da da da da da. Name that show. I'll be there for you. Friends. You don't know that song? Alright, I'm going to take you on a little walkabout. Just for a couple of minutes. Okinawa food. The town is starting to wake up. This is a morning town. And the ichiba over here. Everyone is starting to finish. Oh, that looks so good. These are open for dinner. Nasi goreng. That's Indonesian food. Yes! Good. $7 for that. Actually, that's kind of expensive because the nasi goreng I ate was like $1. These are not prices in Jakarta. Ok? Whoa! Look at this car. That's a pretty sweet ride.

00:49:46 John Daub: So the name of this place is Mishiyone Yokocho. Ah, it says in English there. You can see it. Mishiyone Yokocho. And you can come here if you're in Kesennuma. If you're staying in the area, I think it's pretty cool. It's a really close walk. It's not that far away from the fish market. This is the fish market. How dare you not let all 1,119 of us inside. Kesennuma City Fish Market said no to us. But we will be back. I think it's just because of the pandemic. It's ok. I'm not actually angry. But I do want to go inside. That was an awesome meal. Alright. I'm gonna go over here. Check out this, uh, manhole cover. Obviously, culture is very much part of the sea. Seagulls attacking fish. Yes! No crows. No crows!

00:51:04 John Daub: That's a new manhole cover. Haven't seen that one. And I was here before. I couldn't see the manhole covers at all because of the, um, the first time I came here, I really didn't notice it at all because of the cleanup that was going on in 2011. And then in, uh, 2015, the next time I came back here, I didn't look down that much. But it's nice to see uh, these places are opening up like this new complex. This is the, uh, oh, this is the Shark Museum. So I could say a couple of words about that. Let's cross the street here. Cross the street. So, shark is something, and there's gonna be some controversial people, some people stirring up some controversy. So, I'm gonna put that to rest. Kesennuma is very famous for its shark. There's a shark museum, and I wanna take you in there one of these days. I don't know if I'll have time on this trip.

00:52:11 John Daub: Shark is not Sharknado! Mr. Friend, my friend Indy. It's a movie with and not, a weird one too. Sharks flying in the sky and stuff. There's no Sharknado here. This is, this is um, it's a unique fish. And last night I put it on Instagram stories. We had shark heart. And I never had that before. It tasted like basashi (horse sashimi). Um, dipped in a little bit of soy sauce. Shark heart. And I probably will not have that ever again in my life. Hey! Crows. I'm telling you, you, these crows are in seagull country. The seagulls will protect us. Where are they? I don't know. But the thing is with the sharks here, they use every single part of it. They use the fins. They use the tail. They use the teeth. They use the liver. They use every part of the shark.

00:53:17 John Daub: Um, so I, you know, when people get angry, they say, oh, why are you fishing for shark? I don't understand that. Like, they don't quite understand. So, I don't know. People get upset. Like, that, those three people. There's a shark museum. So this Lawson's over here. Do you see? This Lawson's, this is the main, kind of one of the main streets that starts through Kesennuma. And you can see there's still some construction going on. The road is clean and new. This, this Lawson's here, um, it was uh, destroyed in the tsunami. And you can see it, it was, I don't know. I guess somebody turned it into a little, a place where they could, a refuge. And now it's, it's back to being a Lawson's. So that's kind of good to see. That, that life is returning back to normal. As much as it can, I guess, for, in Kesennuma.

00:54:26 John Daub: All these telephone poles and all this other stuff, they're all brand new. It's hard for you to see that, but almost all of these buildings here are brand new. Some of them still survive, some of them survived, uh, some of them did not. It was a really tough situation, and the, and the story from, from Eddie yesterday was really touching. Really emotional. I got emotional. It's impossible not to. But the city, just walking the streets here, I, this was all just a, it looked like it was, I don't know, it looked like a war had happened. Loads and loads of debris all in this street. Walking around this area, and then the side of the fish market. I don't think you can get through. I think it was just debris. It took a really long time before they could clean out this area. Yeah.

00:55:34 John Daub: Hey, Adam Allen's here. Get a sandwich. What? I just ate a breakfast! Mix V, hey John, nice to catch a livestream. Hey Mix! Philippines! Kitsune Rob C. Hashtag feed Toby. No, no, no, no, do not encourage the crows here. They will totally gang up on you, and then you could give them a little bit of food, you know what's gonna happen? You know what happens? They say you, there's more where he came from. He's, he's holding back on us. The crows surround you, gang up on you, and rip you apart to get some crumbs out of your pocket. And then they realize, no, he wasn't holding back. That's all he had. But, but they will rip you apart first. Never feed the crows. Feed Jennifer. Feed Kanae, not the crows. Just saying.

00:56:23 John Daub: Colin from Food. Mr. Dot, Mr. Doss is here. Long time no see. Double Vic from Canada. Arnold B74, woke up feeling jealous of your happy place. Thank you. Joey is a new traveler. It's great to see everybody here. Ranjeet's here, walking, watching from the UK. Hope it's a little warmer there. Ron Bar. And Edo from Holland is here. Hey! Greetings from the Netherlands, get something nice. Thanks Edo. Alright, this is where we just came from. So I'm gonna go back in there and say gochisosamadeshita (thanks for the feast) to them. Which means thanks for the feast. But I wanna give you a feeling, a vibe of the vibe here at Kesennuma. It's a chill fishing town. Okay? Just kind of looks like Northern Canada maybe. I don't know. I've never been there.

00:57:46 John Daub: Taktiak-tak. This could be in the, Taktiak-tak in the summer. This is a new pole. New. Terry's in Scotland. It's 6 degrees Celsius. That's pretty chilly. I guess it's about 9 degrees Celsius here. Oh, there's some fish market workers there. They look like they're hungry. Come in and have a bite to eat. Robert Rod writes in here, was this area also hit by severely the tsunami? This city was devastated by the tsunami. Check out the livestream I did yesterday with Eddie. It's an interview with the I don't wanna say survivor because I think he said about a thousand people were lost in this town. But he shared his story of the, from the earthquake and then the aftermath of it in really, in detail about his experience yesterday and it was a moving very, very moving story.

00:59:01 John Daub: This afternoon I'm gonna be getting onto a fishing boat. So there's another livestream. I want you to join me for that. If you could stay up. I know in New York it's gonna be a little bit late. I think it's about maybe 2 in the morning. But California should be okay. 11pm. And we're gonna get on the boat and have some sashimi. Some raw fish. But we're gonna catch it out of the harbor and have some fish. But we're also gonna learn about the industry here. Learn about the fisherman's point of view of this area. And I'm really interested to hear about the fish. We also have a fish specialist who'll be explaining some things to us. And this is kinda gonna make it a little bit more exciting.

00:59:50 John Daub: Got some new travelers here. Chi-town Travel Vlog. Thank you. Welcome. Alright. So that's all I got. Look at this bar. There's hammocks here. This is a pretty cool place. This is pretty cool. It's not open. So you can't get a beer. I actually asked before I started if I could get a nama (draft) beer at the place. And they said they didn't have the tap set up because it ran out last night. But I will. You know what? Okay. Mr. Das, I'll bring a beer aboard the boat. I have to appease Mr. Das. Or else who knows what will happen. Bring a six pack on the fishing trip. Why does it have to be a six pack? Can't it be like a two pack? Two pack. No? It's not enough? Alright. I'll see what I can do.

01:00:56 John Daub: So this is Tsurukame Shokudo. This is where we had breakfast. Thanks so much everybody for watching. I highly recommend it. It's really good cuisine. There's a lot more that I could eat. But I'm completely full. And now I'm going to be filming the town for an edited video a little bit before I get on the fishing boat. We're going to be picked up at 12:30. And I believe you know what? Maybe I'll be able to start filming around 12:30, 11, 1 o'clock. So that's a little bit earlier. So I'll start the livestream if I can about an hour before. So you get a little bit of a heads up. Again, Instagram stories, Patreon. Facebook sometimes. Twitter. It's a good way to get the notifications. So see you at 12:30. Between 12:30 and 1pm Japan time. Which is what? Like midnight in New York. How about that? Is that better? That should be good. Alright. See you then everybody. Take care. And yes Mr. Das. I'll try to get the beers. I gotta go to that Lawson's. I don't even know they got six packs. I gotta buy six individual beers. And you said Asahi, right? Asahi. I guess it's okay. It's all the same.