00:00:00 John Daub: Welcome to Tokyo. Now what we have in front of us is a comparison between two kinds of supermarket sushi. This is going to be a lot of fun. This one here is from a gourmet supermarket. The price is reflected in where it was purchased. It was $10 or 1,050 yen. This is a nigiri sushi tray and this one is also a nigiri sushi tray. This is about $7, a typical price for nigiri sushi. Exactly the same, yet so different.

00:00:30 John Daub: Let me remove the chopsticks. This tray is bigger. You can already see some differences here. Maybe the portions are better. Even the ikura (salmon roe), the orange is a little bit different. The maguro (tuna) is of a different quality. The shrimp looks better. But does it taste any different? We're going to figure this out. Does 300 yen make a difference?

00:00:54 John Daub: How you doing? This is the angle. The sushi sees me at this angle. I'm on Riverside, one of my favorite places on a beautiful afternoon in the city of Tokyo. That right there is the Tokyo Skytree. We're in for a treat. Now I've been wanting to do this for a long time, but this is mostly for the episode that's right here that'll pop up.

00:01:09 John Daub: The Tokyo Sushi Chef's Food Art episode which came out on the main channel. This episode, it probably wasn't in your suggested videos. I'm not sure why YouTube's not suggesting it, but it's an inspirational video. This chef, Yuki-san Sugeta-san, who works here in Tokyo, makes this creative sushi that is so interesting. Shapes like rabbits and goldfish and sakura blossoms, ume blossoms, flowers that I've never even heard of and don't even know how to pronounce. You have to check out that video. If you leave me a comment, I will respond. Tell me what your three favorite sushis are or what you thought of the video. I really appreciate it. I'm trying, I don't want that video to fail basically, so I'm giving it all my best shot to try to make it. Get you to go and watch that.

00:02:03 John Daub: So this episode might be influential to that because it is all sushi. I'm gonna do an unboxing and just show you what it looks like without the plastic. So I'm gonna remove it. Let's start off with the el cheapo one. And that's not fair to say because I don't know if the price really matters. We're gonna figure this out. Alright, I'm gonna remove the top here. Wow, look at the glare from the sun. Alright, so here we go. That is the color. This is the cheap one. The color is just amazing. Look at that. There's something about the ikura though, they always put that in the center. There's beautiful orange balls of goodness roasting in the sun. Thank goodness it's April because if it was summer, this thing would go bad real fast.

00:03:03 John Daub: They have two types of shrimp. That's interesting. This is a sweet ebi (shrimp) and then a boiled shrimp. And then there's a tamagoyaki (grilled egg omelet). There's a negitoro (chopped tuna and scallion) in the center, that pink one. It's mashed up maguro, tuna. So we're gonna give this one a try. But before we do that, let's take a look now. Let's now look at the gourmet sushi. The supermarket gourmet sushi. This one looks really good.

00:03:31 John Daub: Eric Johnson finally got to catch you live. Have a beer with me. You got it. Speaking of which, I totally forgot to get a drink. Maybe on the way back home, I'll pick something up. Alright, here's the unboxing of the gourmet one. Let me get the tape off of it. You notice that they all put tape on the sides. This box is a little bit bigger. The contents might be more delicious too. I'm not sure, but they're totally different supermarkets. You can even tell they put the highlights of the fish with stickers on the packaging, which in itself is pretty amazing. And this is a washi paper sticker. It certainly doesn't feel cheap on there. It doesn't look cheap either.

00:04:21 John Daub: Whoa. The colors on this one are just more stunning in a way. Don't you think? What do you think? Ah! It's the wasabi packets on the side here. We're even going to look and see if the wasabi is different. Oh, I noticed it right away. Okay, let me hold them up together. Alright, check out the tamagoyaki, the egg. The eggs are different. This one has been more grilled in a way. The negitoro next to the tamagoyaki looks of a different quality as well. The ikura, it's hard to see what the difference is, right? The salmon and it's interesting, right? It's basically lined up almost exactly the same. The salmon is in almost in the same place.

00:05:09 John Daub: Which salmon do you think looks better? This is the gourmet supermarket, the one with the color tray and the all black tray is the budget supermarket. That salmon looks slightly better. The gourmet. This cut here in the corner right here, that looks like an otoro (fatty tuna belly), really quality cut of tuna. And we have just a normal akami (lean tuna) on the cheaper version. So that might be right there worth the extra three dollars because that is a fatty cut of tuna and it's quite good. I do like akami, which is also included in this one. This one doesn't. They both have ten pieces though. And it's interesting to see what ten pieces that they pick.

00:05:48 John Daub: This has squid. This one has squid. This one does not have hotate (scallop), which is a scallop. Do you see the scallop in the center? The cheaper version has the scallop and the cheaper version has two kinds of shrimp. And this one in the corner here, that one is like the kind of shrimp you might find in a shrimp cocktail. They omitted that and instead they put, it looks like anago (conger eel), which is also here. Check out the anago, which is in the center of your screen. Totally looks like of a different quality too.

00:06:18 John Daub: So over the course of the next ten minutes before this thing spoils, I'm going to eat this and then we're going to compare which one is better, which one is worse. Can one be better, one be worse? I think so. Before I start off with the sushi and the ants get it, I shouldn't have put it there. The chopsticks are also very different in quality. This is from the gourmet supermarket. The bamboo on these chopsticks look better. And there's a toothpick in there. With a really nice envelope. It seems like it just is a little bit more fun with it. But these are not inferior chopsticks. Look at that. There's a little grips there. These look like really good chopsticks too. The gourmet one is longer. That's a little interesting side note. Both of them look pretty good. So that's something that you should consider. The chopsticks are different.

00:07:19 John Daub: How about the wasabi packs? They're the exact same wasabi packs. Interesting. How about the shoyu (soy sauce)? Different soy sauces. This is the gourmet. This is the cheap version. I shouldn't say el cheapo. It's from my friends, TokyoCheapo.com. They, their site, this would be something, a good comparison for what they do. They basically look the same. Expiration date is August 11th, August 22. So it's got made about the same time. That's kind of an interesting note. I just noticed the gourmet sushi, the shoga (pickled ginger) here. That's on a packet on the side and the cheaper sushi has it already out, not in a packet. I guess maybe this is to ensure freshness. So that dry ginger never is good. You want to have ginger that's fresh and moist. And this one might be a little bit dried out if it's been sitting around for a while. Yeah. So it's time to give this a try.

00:08:37 John Daub: What a beautiful afternoon. First up, is that Michael Sassano? Yes, it is. I'm happy I didn't miss this live stream. Allow me to cover your sushi unboxing today. Enjoy my friend. Thank you. Actually, I was trying to rush here and I fell down and I dropped this first sushi. So I had to go back to the supermarket to get another one. Don't tell anyone. Oh, I just told everyone. Okay. Itadakimasu (let's eat). I don't think it really matters if I use the expensive sushi or the expensive chopsticks or the cheap chopsticks.

00:09:14 John Daub: But somebody wrote in here on the video that I made. Why did I dip this? Why did I dip the sushi in soy sauce? It's because you can eat this sushi however the heck you want to. Don't let some snobby sushi chef or somebody tell you the best way to eat the sushi. If you don't know, ask. It's okay. But if you want to dip your sushi in soy sauce, let it rip. Okay. That's what I say. If you want to put wasabi in your soy sauce, don't let anybody who's snobby about the sushi really make a difference in the way you eat. Because when Japanese go to India, they ask for non-spicy curry. When Americans go to Japan, I've seen people put soy sauce right on the rice, which is weird, right? Because I guess white rice doesn't have any flavors. My French friends did that too. They put the soy sauce right on the rice. Like what? But that's the way they wanted to eat it. So you basically can eat this sushi any way you want. Meaning you can pick it up with your fingers. It's a finger food and enjoy it. Even at the high end sushi places, you can eat with your fingers. Don't worry about insulting the chef. The chef's job is to make you feel comfortable. I want you to understand that and put that in your mind first and foremost. Don't worry about insulting the chef. If you're paying a lot of money, that should not even be an issue.

00:10:47 John Daub: All right, let's get this here. What I do with the sushi, and I say this because this is supermarket sushi. I have to be honest with you. I just go like this, okay? I just drip some soy sauce all over. I don't care. This is anarchy. All right? I let it rip. I don't look at it. It's supermarket sushi. You're not in a restaurant. There's nobody to judge you except for a thousand people watching this live stream. There you go. Get some on there. That's squid. They put the lines in the squid. And I like how the soy sauce sort of goes. This one has lines in it and this one doesn't. Oh, it does, but they're different. It's like little details that are different. And you know what I do next? I rip open the wasabi packs and I just dab the wasabi right on top. I don't care. There's always one person who will criticize. I will eat the sushi how I want and you will not destroy my happiness.

00:12:00 John Daub: I'm going to show you what I just did and there's going to be some people that are going to freak out and go I can't believe you just did that and the answer is I totally did that. All right you know why I don't care my stomach doesn't care my palate is not the same as people in Japan I'm gonna eat it the way I want to eat it but with that said everybody you should be open-minded and maybe if someone gives you a suggestion try one sushi the way they say and then if you don't like it then try it the way you want to eat it that's another way that I go I'm pretty open-minded about if somebody makes a suggestion I'm not gonna dismiss it right away all right this is what I do I completely wasabi it beyond what you would be comfortable probably most of you but that's me okay I look at that it's so beautiful look at that green spot on there look somebody just hit the dislike button so we need the community to counter that with all likes please.

00:13:15 John Daub: Just a moment Tony P eat before the I know there were some pigeons around you know it's funny though they put one of these in this into the sushi for decoration for the gourmet sushi but as I sit on the riverside there's a whole lots of them in the grass here I could just pick one and then put that on my budget sushi to make it look better yes you can eat the dandelion but I've seen people do it they're much braver than me let's get to this 14 minutes in I'll put a chapter playlist so you can just skip to the sushi that you want to see devoured all right we're gonna start off with the negitoro okay this is the budget negitoro you can see it looks really good um it's kind of pinker there's nothing wrong with that but that's pretty good lambda wasabi this now is gourmet as bella writes in looks like spam i don't really i guess it sort of does if you i wonder if somebody minces up spam would you get this here's the gourmet one with extra wasabi the way i like it oh yeah there's a difference the um the gourmet sushi one had more fat in it i think they used a higher quality of maguro maybe some chutoro (medium fatty tuna) was mixed in there but the cheaper one it seemed like it was too smooth whereas the gourmet sushi one had more texture to it that's a big deal interesting.

00:15:42 John Daub: All right next up is ikura this is the fish eggs this is the one you know i think everybody saves ikura till the end right the final one that's the one usually you like the best this is the ikura from the budget supermarket it looks very good and no complaints we're going to compare it though here we go all right it's not so good that one had a little bit of a fishy taste to it michael writes in must taste fishy that one did a little bit too much like a fishing lure taste maybe like a little bit too much monty bbgs having tokyo withdrawal lately loving the videos man i'm glad that you're here until you can make it i will keep bringing you around with me.

00:16:53 John Daub: All right here's the luxury the gourmet one now i would not complain i think compared to the u.s supermarkets that i've been to the kura store i think the budget one is still much better look at it's overflowing and already sticking the ikura just is a little bit oranger and you can see with the sun behind it and it looks like just i should have counted the balls just to see how if there were more that's a better yeah that's so much better yeah you can tell right away a lot less fish taste to it and fish should never have a fish taste to it yeah i don't know what you mean shouldn't have a smell to it fish should be fresh and that ikura maybe i don't know it's slightly more inferior compared to it.

00:18:00 John Daub: All right next up i'm gonna go with the salmon here and right away i can see a huge difference in the quality of the salmon here i'm gonna put the luxury next to the check it out here so this is this is the salmon you can tell with the quality right which one do you think is the gourmet and which one is the budget the top one is the gourmet one and the bottom one is the budget one you can see the color is different one looks orange and the other one looks kind of like a red orange i think one is real and one is not i don't know michael sassano's got it right the top one is gourmet i think that's a pretty when you put them side to side like that you get a pretty good idea all right let's go with the budget one and see here it is up oh here it is up close i mean it's not bad slight fishiness to it actually not much taste at all not much taste all right let's try the other one here uh this is the gourmet one again a different color i don't know if either one of these is real it's sushi it's just not pigeon food the gourmet one is a little bit better i think you can see me better with that the gourmet one is a little bit better but both of them didn't have a lot of fish in it so i'm gonna put that one on the other side we're gonna have a lot of flavor sometimes even the gourmet one because salmon i don't think is really native from japan salmon's really hard to get right but yeah couldn't really taste too much of a difference but you could see that there was a difference in the quality in just the color alone.

00:20:34 John Daub: All right next up i'm going now typically you eat the tamagoyaki last i've heard i don't know but i'm going to eat that next because i just figured we should it was pretty good to compare the two side to side so i'm going to do that right so there you go. This is the tamagoyaki. This one is gourmet. This one is the regular supermarket. So let's try it. No, I'm not giving you anything. Back away. That's a dark pigeon. Looks very crow-like, like a cross between the two. Weird. All right, let's go with the gourmet one, and I'm going to put some wasabi on that one too, which you don't need to do, by the way. Oh yeah, really good. Very moist, very moist, soft, and you get a little bit of the dashi (fish stock) taste. The dashi is a fish soup stock that they make with the tamagoyaki. Very, very good. Slight sweetness to it. I approve.

00:21:58 John Daub: This is the cheaper one. Nothing wrong with it. Wow. Wow. All right. Whoa. Wind blew it. That was a good one. That blows. All right, back to the egg. The cheap one, you know, it was very moist. It was too moist, if that's even possible. And the dashi or the fish taste of it, it tasted more katsuobushi (dried bonito flakes), which is a dried bonito flake that I think they use inside of the dashi. That was there, but it didn't have any character to it. The tamagoyaki, compared to the two, there was no character in looks and in taste. It's not bad. It's really good. It passes, but just lack of character. Big personality trait that you need to have. Character.

00:23:26 John Daub: All right, next up, we're going to go with the shrimp here. This is the cheap one. This is interesting. Pan down here. Looks like shrimp. It's hard to compare. All right, let me just do the comparison with the chopsticks between the two. Before I eat it. This is the cheap one. All right, remember this. Here it comes. And the more pricier one. Can you tell a difference? It's really subtle. Besides, it's a big piece of wasabi that I put on there. Hey, that's my problem, not yours. No, what is... You're a cheeky little guy. Well, there's four of them now. Better... Wow, that's pretty good. Whoa. I'm not giving you any of this. It's actually against the law to share. So beat it. Just beat it. All right, that was pretty good. That was the cheap one. I don't even know. They're both really good. I think that one's a tie. I think it's a tie. Yeah, that one's a tie.

00:25:54 John Daub: Next up is the anago. Or is it anago or unagi (freshwater eel)? I think it's anago. It's warm out. I guess it's warm enough to roll up my sleeves. Let me see on the label here. Anago? I'm going to say that this is anago, but it could very well be unagi. Unagi usually is a little bit saucier. A little bit saucier. All right, here's the expensive one from the luxury gourmet supermarket. I don't care where you're from or what sushi you like. You have to put unagi in your top three. You have to put it in your top three. Now, unagi is cooked, okay? I'm going to give a breakdown in a second. Unagi is cooked. Whoa, it's looking right at you. So this is one that you can eat it if you don't like raw fish. This one has usually been already char-grilled. This is the cheaper one. Oh yeah, the gourmet one wins by far. That unagi had the same consistency, but it was so flavorless. The other one was maybe it was the sauce is different that they use on it. I mean, it's not bad. It just was no characteristic to it. Very interesting.

00:27:57 John Daub: All right, we're getting out of the end here. We're going to put the two squid side by side before the pigeons come after me. And there's a couple of these sushi that are I cannot compare because they're not in it. A little ginger there. Here's the two squids. We're going to put it side by side. Let's see here. This is the luxury, the gourmet one, and this is the supermarket, the cheaper supermarket one. So we're going to try gourmet, cheaper supermarket. The gourmet one looks like a longer cut, but that's deceptive because this is sort of wrapped down underneath it. Both of them have the same amount of wasabi, which for most people would ruin it. But look, I'm not most people, and neither are you. Don't ever try to fit in, all right? Be who you are. Be proud of that. We're going to go with the cheap one first. Squid. Shane, I don't think you would like this one. Shane doesn't like much of things that taste like fish. All right, let's go with the gourmet. You ready? Yeah, you know what? Oh, I put too much wasabi on that one. Oh, oh, it does feel better. From pain will come pleasure.

00:30:05 John Daub: I couldn't tell too much of a difference, but I'll tell you this. The gourmet one was a little bit flatter in taste, which is probably a good thing with ika (squid). It was a little bit flatter, but I've had ika from Saito Sushi, which cost, when I went with my buddy Simon Martino, we went to Saito Sushi about two years ago, and he prepared there. It cost us 40,000 yen per person, okay? That's $400 a person, but once in your life, man. I don't think I'd ever been to a sushi place that high quality before, and he put a piece of ika right in front of us. That's how they do it. They just put a piece of ika in front of us. And I remember I was very quick to judge and say, ika, like really? But he did something to it to make it so tender. It didn't taste like chewy or tough. There was like a very delicate toughness to it that was different than any ika I've ever tried. So the way that they prepared the fish was significantly made a big difference between what you get at a hundred yen place. You cannot compare kaiten (conveyor belt) sushi to high-end sushi. You just cannot do it. It is worth it once or twice in your life, because if you go once, you probably go twice, to just save up for like a month where I eat cheaper food or something, and just save up a couple hundred yen. And after about two months, you can go and have a luxury meal that you'll be talking about for the rest of your life. I'm still talking about it. Saito Sushi was incredible. And that ika is one of the best things that I ate.

00:31:48 John Daub: All right, next up is the akami. And this is actually the last one. This is the last one. I'm going to put the two side by side and you're going to see a massive difference. All right. This is akami, which is the red cut of tuna. Look at the difference here. Wow, normal supermarket, gourmet supermarket. Can you see a difference in quality? Jari writes in huge difference, right? So if I, let's see here. It's red versus red. I think from this angle, you can see a little bit better. Yeah. This is redder. The akami from the gourmet one is a little bit redder. This looks more real, I think. That's not a nice thing to say. It looks more real to me. Let's try it. You know, they're both sushi. Both of them will make you happy. Which one will make me happier? That's the question. We're going to go with the budget one here first. And gourmet. Let me get some ginger to cleanse the palate here. As long as they stay two meters away. This is fascinating. The luxury one had more flavor to it. Meaning the akami or maybe the blood from it or something. It had more of a characteristic to it. The cheaper one did not have that characteristic. I think it was so flat. So you might actually like the cheaper one just because you don't like the taste of it.

00:34:27 John Daub: I'm going to actually take a minute now to give appreciation to Space Boat, which is not making its way towards us. We all love Space Boat. It's going towards Toyosu. But Space Boat is making a wide turn. Very cool. All right. The other ones here, I cannot compare because they were not together. There's the scallop. That looks like what? Aji (horse mackerel) maybe? Chutoro, which is a higher cut of tuna and then a boiled shrimp, which is something I guess they just throw in there to save money. But I'm going to tell you right now, right off the bat, that the gourmet one is well, well worth the extra 300 yen. The extra three dollars is not even close. You're getting so much more character. You're getting almost, it seems like bigger pieces. You're getting better chopsticks, which means nothing. Actually, that's not a big thing. But and the soy sauce and the wasabi are pretty much the same, but you're just getting better cuts. And if you think about it, it might even be safer too, right? I'm not sure about that. Maybe there's antibacterial stuff that they use in the cheaper one to make sure you don't get sick from it. But the other one is just it just seems fresher, better quality. So you do really get what you pay for. A gourmet supermarket really is better than the other one.

00:36:02 John Daub: I'm going to have two more pieces here just for fun. If we get to 600 likes, it's up to you. I love to do this because it's a community thing. We get the 600 likes. I will eat the cheap piece of shrimp because I don't want to do that. It looks really nasty. And after eating what I just ate, I don't want to eat that. But I will for 650 likes. I just raised it. It's 650. All right. This is a piece of I don't want to eat it. I will, though, for you, if you like this. Most people are not liking because they don't care. It's good. This is the piece of otoro. It could be chutoro. It's really high quality. Look at the lines on it. The fat separating from the meat. It's more of a pink color to it. It's gorgeous. Gorgeous cut. This is I didn't get this in the budget one. This alone might be worth the extra 300 yen. So I got to eat this right now. I was just joking. All right, I'm going to eat it anyways. That was so worth it. The first ten bites, the next ten bites, just that. And unless you were looking at the contents, you wouldn't. It's hard. You would be easy to pass up. I would not take the boiled shrimp over that piece of otoro for any amount of money. I just it's not worth it. It's awesome.

00:37:57 John Daub: I am putting the boiled shrimp to the side here. I'm going now for the hotate, which is a scallop. I love scallops. These are so medium tender. It's sort of in between an ika squid consistency and normal fish. There's a little bit of tension to it. This is very, very good. Yeah. Scallop is a favorite. We're not going to get the 650 likes. So don't worry about it. I'm not going to. I don't have to eat this. I'm going to put this on the side again. The almighty Mr. Das is here encouraging me to do something. Oh, Mr. Das Asahi just released a Fujiyama beer, which I think is pretty interesting. I'm saving one for the next indoor camping, which is coming up probably in the next few days. You're going to like that one. It's like Asahi makes this super dry, but this one just it's like a step up from super dry. It's really good. It has a beautiful picture of Mount Fuji on the outside of it. It just came out. It's a really good looking beer.

00:39:25 John Daub: This one here. This is aji. It's good. I should have gotten something to drink. I seriously forgot it. Okay, here we go. That's really good. A little bit of a fishy taste to it. Beer would be so good with this or green tea. Sake is okay. I just find the bubbles with beer help. I always have a beer. This is the way we do it in Japan. Okay. Almost 90% of the time. Whenever I have to go drinking for some business function, everybody starts off with at least one beer. Then they go into sake. And then they end with shochu (distilled spirit). It's a pattern. Okay. You get one draft beer. Everybody gets it. They can't buy. Then you either turn to Japanese sake or you stick with beer. Depends because if you drink sake, you're going to get really plowed quick. And then some of the older people will get a shochu for the road.

00:40:43 John Daub: All right. We failed. You saved me. We failed to get to 650 likes so I don't have to eat this sad piece of boiled shrimp. It looks nasty. Honestly, it's not worth it. After what I just ate, this one I can almost give to the pigeons, but I'm going to put it to the side. It's pretty nasty. Wasabi is better. Does anybody eat the condiments? I always do. Except for the dandelion. I won't touch that. Actually, I can give this back to the kids. I'm giving it back to nature. It's literally not littering because there's this crow right there. That's the first time you could throw something out from your food and not go to jail for it because I'm just giving back to nature. Right? So there you have it. Glenn, that is not littering. What did you just say, Glenn? There's always going to be some internet armchair detective now that's going to report me to Reddit or something. All right. Let me tell you. Let me just tell that one person something. I don't care. Report me. I put a dandelion. I freed. You know what? You should be thanking me, Mr. One Person, because I just freed a dandelion. It was actually captured and decapitated and put in food. And then I just gave it back to its family of friends. I freed it. Okay? So you make sure you add in the full context of what I just did. Before you Reddit me with negativity.

00:42:46 John Daub: Usually I bring my own chopsticks. I'm trying to be more. All this plastic is quite a waste. I believe in the next this year, you're going to start seeing all food, not in plastic, but more in paper recyclable content because recyclable packaging because FamilyMart and some of the convenience stores already started to change their bentos (boxed meals) from the plastics to paper. Which I guess it makes it hard because you can't see through and see the quality of the food, which is going to be a problem with that. But I think it's a good thing to try not to move away from plastics a little bit more of the wind is starting to come in. Also with chopsticks. I try not to take them, but I did for this. Usually I will use the chopsticks. I'll bring my own chopsticks or have a little plastic container with chopsticks in there. You can get it made of bamboo, too, if you want to pay for it. And you can carry it with you in your bag. Just take up a lot of space and you can always have that with you and just wash it off and you don't have to use any of the disposable stuff. Little things like that help a lot.

00:44:04 John Daub: Oh, here's the from yesterday's live stream. The hippo toilet is still with me. Can I decided that she did not want this? So I will maybe put this in. Tony, do you want this? I could put this in Tony's dime. You'll package for your birthday. That's what you wanted, right? You didn't say Dragon Slayer. You said Hippo. Toilet Hippo, right? Tony's like, I'm gonna start seeing some Toby (crow) marks in a second from Tony. That is not what I requested. I'm shocked that there's a spaceboat. What? Let me sum up here before we end the live stream. I want to get back to the baby sleeping. So I had just a very small window to live stream with you.

00:44:47 John Daub: You cannot really if you traveled, you just spent a thousand dollars to get on an airplane to travel like 10 to 15 hours to Japan and you're going to cheapen out with 300 yen. Now, I understand that, but it just makes sense to upgrade on everything. The further you have to travel to get to a destination and the less amount of time that you have, if you only have three days compared to three weeks. The more you should upgrade your food. I'm telling you, you should make a reservation at the highest end sushi possible. If you've only got three days and put that into your experience bucket list. It is absolutely mind-blowing. Try one night normal sushi. Get some sushi for your hotel. The next night go try that luxury sushi. It will blow you away and you are eating the quality. You're eating the experience of the chef. Probably the people who make sushi. They were I don't know. I don't want to say they flunked out of sushi school or something. That's not true. It's just it's a job to them. Okay, it's a part-time job. They're just putting fish onto rice what they do.

00:46:07 John Daub: And this is why you have to go watch to the thousand people here. Please go watch the video. I uploaded on the main channel. It's an edited video. It took me a month to edit that because one of this the picture in picture was out of focus, but you can't tell because I made it small and made the sushi the I think it worked out. Pretty good. Go and see that and please leave me a comment and a like on it. I don't want that video to fail. I think it's an excellent video and if sushi interests you this video is going to also rock your world because the internet has never heard of saiku sushi not cycle. S A I K U sushi. It's a sushi that was very popular in the Showa era, which is about 75 years ago. It was more the earlier period of it where they took a normal cut of sushi instead of that. They got very decorative with it cutting into ropes and draping pieces of maguro over rice or making a rabbit or a carp or a goldfish out of it trying to find a seasonal icon or symbol to make the sushi out of and that was a way that sushi chefs could flex their muscles of creativity. You don't find it on the menu anywhere now in Tokyo or anywhere else in Japan. I've never seen it and I'm so thankful to Sugeta-san or Yuki-san at Takasago Sushi for saying that he would make me not just like five or six. I think he made like 15 or 20 of them which stinks because Kanae was pregnant at the time and she couldn't eat any sushi and it was torture for her. She was actually the one who was taking the camera behind me that I used a lot of that because the main camera was out of focus because I couldn't see it. The screens were so small and those little mirrorless cameras. Even though that they flip it. It's hard to see if you're in focus or not.

00:47:55 John Daub: Check out that video. Leave me a comment. Please leave me a comment. Let's see if we can get the 500 comments by the end of the day and I think that video will have a second life and if we can do really well. I think that that maybe Yuki-san will make well he's got more tricks up his sleeves. All right. I don't even have any sleeves on. He's got so many more tricks up his sleeves. I think he'll be able to show us one more or two more. He's got some really creative sushi. I'd like to see a Japanese sushi chef take on a California roll. What is his take on a California roll? How does Tokyoites feel about California roll or American sushi? And how does that how is it taste different or customized to Japanese taste? Does he do anything? I'm very curious to see what Yuki-san and I call him Yuki-san because he told me to call him Yuki. But I have to put a mister. He told me to call him by his first name. But I have to put Yuki-san at the top. I have to put him at the end for respect. That's why I don't call him by his last name with san. I know it's a little bit weird but it's a happy compromise between the American casual and the respectable Japanese right? People call me John-san which is weird but it's not because John comes first in the name whereas in Japan it's the names are flipped. It's just different.

00:49:10 John Daub: Please go give that video a like and leave me a comment. Don't be if you've never commented before comment on that video. I'm telling you it it greatly appreciated and I will read it when I get back home. because i got nothing else to do except change diapers and edit videos and read comments maki sushi would be great there's a lot of other sushis that we can do vegetable sushi is one that that i think he'd be able to accommodate us on but i i very much interested not just in sushi and eating it but finding a story that is quite from an angle that's different so if you have ideas leave it in that video too if you have an idea for a different angle for sushi i want to hear from you leave me a comment in the main channel video not on this one but on the main channel video only in japan john daub my name i guess if you just search only in japan it should come up before the old channel too now because it's verified that must hurt that must hurt somebody um yeah there you go have a good day everybody i will bring you another live stream most likely tomorrow um but i want to do a question and answer uh will you ask me anything and then i want to have Kanae and talk with you because we're starting to get a little bit more sleep the baby slept three hours instead of two which is a huge difference try to try to get a q a about her take on the baby and what it was like for her to give birth here in japan and i'll give you my take on what it was like for me to be in the room and see the baby come out and then hold the baby it's a lot better the visual i cannot describe it in words because i was like this is the first time i've ever been like this this is a position where i was just it was in an angle it was probably better that way because i was holding hands i would have fainted man if i saw it from full frontal i would have fainted i was at an angle i was at the front but you could see in to an angle that was more pleasing to the eyes although we'll talk about this in another video i think we're a month removed now so it's all cool probably look every mother goes through the same thing and stop John okay okay not nauseous the voice of reason I like to be descriptive all my kids were born it was cool I think it's really cool in fact the more I think about it the more awesome it is but we'll talk about it in another live stream and hopefully I don't pass out from that live stream every time you look now if every time you look at the baby you feel pretty happy it's hard not to feel happy when you look at any baby right have a good day everybody I'll see you tomorrow or really soon in another live stream leave me a comment on that video I'm counting on you so are these birds to change and got smaller what those pigeons pigeons got smaller over time it's very bizarre very nimble must say even though wasabi I packet I left out wasabi gives new life to all bird life be safe everyone.