00:00:00 John Daub: Greetings everybody. Welcome to Ginza. This is the center of Tokyo and over there are some food trucks. This is called Tea Lunch, which is a food truck market and it's pretty central. Again, it's only a couple of hundred meters away from the center of Ginza, maybe even less than that. And it's been here since I believe 2019, but since this pandemic hit, it's been more popular to eat at food trucks. And this time we're going to be checking out some of the delicious offerings that they have here. And a little bit about this food truck.

00:00:32 John Daub: Because I've passed here many times, but I've never actually eaten here. How you doing everybody? Welcome to lunchtime in Tokyo. This is kind of just a parking lot that I guess they're going to do something with it later in a couple of years. Right now it's just an empty spot that a company—what is the name of the company? Mellow is what the company is called. And they kind of consolidate all of the food trucks into this one website. And there's a couple other locations just like this around the city. So I'm going to go and check it out and see. They have an app application for your smartphones as well. That's kind of cool. And I'm digging this tree right here. All right, back to the heat.

00:01:03 John Daub: I don't see any Japanese food here. Again, like I guess for lunch, you're going to eat Japanese food for dinner if you're a family man, because your wife or your husband is going to cook you Japanese food. It's just part of the deal, right? So it looks like a lot of the food here is, I don't know, we got Indian, which is spicy curry naan. And it looks like we have taco rice. Is that what that is? I don't know, but they have an egg on top of there. This one is like a beef. And wow, this one looks so good. I think I've seen this truck before. Some of these trucks come from famous restaurants that also aren't doing well restaurant-wise. They end up having a food truck and they go to the people. And that makes a lot of sense.

00:02:12 John Daub: See, Michael Sassano is already here. So excited for this food truck live stream. Find something interesting to try. I'm already looking at that truck over there because there's nobody there and I feel bad for them. That's how my stomach thinks. This meat one looks pretty good. Let's go take a look at the menu here. So this food truck comes all the way back from 2006. They have all sorts of beef offerings. This is beef over rice for 850 yen. I'm going to say 100 yen is a dollar, but it's really 110 to 1. So you can do the conversion in your heads. Chicken over rice, which looks incredibly good too. It's a little cheaper. And there's a special set where they mix it up. And then a lady's size.

00:02:57 John Daub: I'll tell you something. I could probably eat the full size. So I think some ladies want to eat a little bit something delicious. And watching them wait. Maybe, I don't know. That's kind of cool. And they have a special set here. Here's a Singapore rice. Singapore chicken rice. This looks really good too. It's a hard choice. This is white, brown. I guess it's the color of the chicken. Mixed steamed and roasted chicken. And then you have different kinds of options here. It's part of the Mr. Chicken group, which is pretty cool. Hey, Brandenny is in the house. Brandenny is looking for some food as well.

00:03:38 John Daub: Oh, this looks like deep fried stuff. Hello. Looks delicious. Fried chicken. Japanese fried chicken. Oh. This looks really good too. The smell coming from here is amazing. And this one is deep fried chicken with look at the sauce. Look at that sauce on top of that. That looks so good. This one is so far my favorite. And then this one is a fried chicken box. Oh, wow. Look at that. That looks so delicious. I like the fact that the menus are so visual. Oh, man, that looks great. I'll come again. Wow. Meat, meat, meat. Oh, I don't know. I think this would be a good pizza. Oh, is this tartar sauce? Yeah. And the onion and lemon salt sauce. I like that.

00:04:35 John Daub: This is a Backpacker's Kitchen. So you're going to just look around. And then I think we're going to go back to the chicken place. Because I might try more than one. I'm pretty hungry. This is the original taco rice. Look at that egg on top of that. It's like the Brigade Chicken joint kind. Tamago (egg), right, the onsen egg or half-boiled egg on top of that that looks wonderful. These have avocado and avocado makes everything a little bit better. The prices are reasonable too, about eight dollars for one of these. I like the little truck and the design on it. Jalapeño peppers 100 yen more. I can dig that. And it comes in a little box lunch. There's a park over there that you can also we're gonna get a chance to eat it at as well. Jennifer French is here. Bon appétit. John, are you looking forward to the Paralympic games? I am. I'm trying to keep my hunger up, my stomach full so I have the energy to cover it. And James Riley, thank you. Nice to see James here.

00:05:39 John Daub: This is the avocado spam don. So there's spam on it. That's really unique. I'm kind of digging that too. Spam has been seen at FamilyMart the convenience store. They have rice balls onigiri (rice balls) with spam right now. And that gentleman's over there getting a lunch here. All right, the last food truck here is um wow, they're making the naan fresh. That's awesome. So they make the bread fresh. That's a big selling point for me. And naan is made by putting it inside of the big oven inside of there, inside of the center and on the walls of the tandoor (clay oven). That's pretty cool. This is a naan and curry for 650 yen. That's a pretty good price. All right, I'm gonna I just want the naan. All right, let's go back and get that fried chicken and we'll see if we can try a couple of things. I really do appreciate the support here.

00:06:53 John Daub: What do you recommend? I'd recommend chicken cutlets with both sauces. Oh really? Then we'll have this one. The sauce is um what about the sauce? I like their sauce. What should I do with the sauce? It has a nice taste. Oh, it does? I see. I'll try the tartar sauce. Is the camera okay? Yes. Oh, it's okay? Yes.

00:07:40 John Daub: Look at that big piece of chicken. That looks great. Who doesn't love food trucks? Yay! Do you come here every day? Every week. Oh, every week. So if you become a fan, you come here every Wednesday. That's amazing. I'll meet you at Megami. So if it's good, I like this, the food trucks. It's really cool, the culture of it. So if you want, they always change here. Every day there's a new food truck. But if you become a fan of a food truck, that's kind of cool.

00:08:34 John Daub: Oh, there are the sauces. Did I pick the tartar sauce? Because the white on it is going to make it look just a little bit nicer. Oh yeah, there it is. Dump it on there. That's more than a 100 yen version. That's nice. That's a kind, generous portion. Thank you. Oh, I need more sauce. I think I need more sauce. I'll get you some green chili. Oh, there's chili sauce. Oh, amazing. Look at this. This chicken is sticking out of it. Wow! Does that need more sauce? Yes, it does. A little bit of chili sauce here. Oh, wow. Amazing. Thank you.

00:09:49 John Daub: Oh, hello. Give me a little help. I'm one-handed here. Oh, do you have a restaurant? No, it's Asagaya. Oh, Chuo Line. Thank you. Awesome. Let's go eat this. There's a park nearby. There's no place to sit. I think that's kind of a good thing. You kind of have to leave the area a little bit. But we'll be back here in a couple of minutes. The chicken is sticking out of this thing. Hey, Tony P. Get one of everything. Tony, you understand my expanding waistline does not agree with you. Oh, vending machine. Vending machine. The humidity is not as bad today as it's been in the past. Look at this thing. It's massive. The volume of the... I think I did a mistake. I picked this one first. I should have picked this one last. I'm going to put this down here to keep it hot. The sun will keep that roasting.

00:11:06 John Daub: All right. What do we got here? We have the Itoen tea. Let's see here. There's smaller versions. There's a little bit of a difference now. In the winter around fall, they'll start to turn on... Oh, I like the Tansansui (carbonated water). Okay, I'm going to go Tansansui. Oh, these machines aren't connected. I got to do cash for this one. All right. I'm going to go touchless. I'm just going to get the tea here. Oh, hey. That's a pretty cool design for the Itoen tea. A little Tokyo action going on in there. Culture versus the city. Skytree is in there, too.

00:12:11 John Daub: This is a team effort. You guys are the team. I'm just the one who gets to eat this. All right. I found a park around the corner here. And again, I love to go to the food trucks because it's usually entrepreneurs, small business people who invested in a truck to try to take their food to other locations. And I asked him where he has his shop. A lot of these food trucks also... There's some food trucks that are simply food trucks, but a lot of them are restaurants that are trying to get an audience to come to their shops. His shop's in Asagaya, which is on the Chuo Line. And that's... I think it's two stops away from Kichijoji on the express train. Mitaka is also on the way. That's where the Ghibli Museum is. So if you stop in Asagaya on the way to Ghibli Museum, you might be able to get a massive... Look at the chicken sticking out of it.

00:13:04 John Daub: All right. This park looks friendly. It's really... Check it out. It's also available. And there's a trash can, which is very rare. So I'm already digging this food truck area because they have a park right nearby. Food Garage Company. Restaurant Service. All right. I guess that's the name of their restaurant. All right. Here we go. We're going to open it up and I'm going to show you... Eric writes in yay for trash can. That's really funny. Three, two, one. Oh my gosh. This is insane. I don't think I needed the tartar sauce. Let's just say it's a little bonus for my cholesterol level here.

00:14:21 John Daub: John Kimura is digging this. I got to go back now for John. James Riley, thank you again. And Second Breakfast is enjoying. I'm going to go get... Maybe I'll go try to get that naan there. Thank you guys. And Ghost is back as a new traveler. Okay. This is crazy. I'm going to put this up so you don't have to look up my nose as I eat this. Oh no, I forgot the extension stick. I just happen to have a lot of other tripods. All right, that'll be fine. There's nothing wrong with looking up my nose. Finding the best seat is very important. I think... Actually, this might be better. We got a bus for a background. Oh my.

00:15:18 John Daub: I like this area because we're kind of... There's nobody around. It's kind of social distance. Easy so I can take off my mask and kind of relax here. You hear the sound? That's the sound of summer. And no pigeons here either. Check it out. All right. So I'm going to go over this a little bit more in detail. The tartar sauce is on two different kinds of chicken. He wanted me to... This is the combination platter, his recommendation. I put some chili sauce there. I can smell that chili sauce. Oh, it is spicy. And on the side here, there were... There's a little bit of potato salad and a little bit of vegetables. And I think... I'm not sure what that is over there. Some translucent-looking noodles. But it might go good with this amazing deep-fried dish that's not the healthiest. But it does look incredible.

00:16:17 John Daub: And I wanted to get something... I wanted to get something Japanese. It's just... Japanese is not that popular because people eat that for dinner, as I was saying. You gotta stay hydrated. Itoen makes really good tea. Itadakimasu (let's eat). Let's try this. I'm really excited about this. Where do you even start? Let's go right for this... What's in front of me? This has two kinds of sauce on it. I don't know if you can see this, but the oil is just... I gotta turn it around. The oils are just leaking out of it. This is so juicy. So tender. Love this.

00:17:53 John Daub: The price was 1100 yen, or about $10 with the exchange rate right now. Let's check out the... Let's try the rice here. Japanese rice. Pretty good. Wow. What? They didn't really cut the piece of chicken. Pick it up with your chopsticks like this and just nom nom on it. The tartar sauce is good. Yeah, I think you needed the tartar sauce. A little bit of creamy consistency with the crispiness of the deep-fried skin around it is really good. Excellent potato salad. Very nice. How many calories are in this? Don't tell me. Keep that to myself.

00:19:27 John Daub: This looks like a little karaage (Japanese fried chicken). Kind of deep-fried. Very deep-fried. Looks like there's some black pepper in the batter, which is interesting. Yeah, very good. Covered with... Bebop right in here. I'm more excited about this video than all the Olympic videos combined. Thanks a lot. Really? You know what? These food trucks will be here next week. The Olympics? Not gonna be here for like 50 years probably. It's the way it rolls. I have no regrets on covering the Olympics. It's very controversial. I had fun. And I was curious. I'm curious about a lot of things. And the Games. You know, if anyone asks me 20 years in the future, what was it like to get to the 2020 Olympics, I can give them a pretty good answer. Because I was out there kind of absorbing it as much as I could.

00:21:01 John Daub: So this flying UFO looking katsu (cutlet) is quite good. I think it's chicken. I don't remember if it was chicken or pork. But it has a lot of sauce on it. And again, the tartar sauce, it really does the creaminess balance out the crispiness and the juiciness. Creamy, juicy, crispy. That's the trifecta of a good katsu with tartar sauce. Creamy is not one of them, is it? So this is this bridge going by here. This is Higashi Ginza. So it's about from Higashi Ginza to Ginza. It's about a five minute walk. So it's not too far away. It's just interesting though because five minutes away you're in one of the most expensive areas of Tokyo where you can't find street food really. A little bit. It's mostly like snacks and stuff. But these food trucks are very popular. In the Higashi Ginza area there are a lot of businesses, a lot of salarymen and not as many places to eat. This beats a convenience store bento.

00:22:45 John Daub: It's going to be hard to eat this all. Seriously. This is going to be really hard to eat. Just rice and tartar sauce. Okay. Kind of the glassy noodles. I like that. These noodles here are pretty different consistency, different texture with this whole bento here. I'm not showing you my bicep to show off how small it is because of the pandemic. Bring that back. Bring that back down there. What's next? I think it's the same. I don't know if I can eat anything after this. I will destroy you. I'm surprised the pigeons haven't found me. Where are those pigeons? I hate to admit this. I'm like full. Should I keep going? Now I know why they have a lady's size. Whoa. Let's just say that they destroy the competition. Literally. I can't go back for more. Genius strategy. I need bird friends right now. Yeah, Mikey Chen could probably do this. Right after he eats all this, he goes right to the gym too. That's how he stays in such good shape. Man's a terminator.

00:25:39 John Daub: Alright, I'll tell you what. If we can get the 600 likes and with the generous super chats that we've received, I will try to go back and get one more thing. And I'll eat a little bit of it and take it back. This way I don't get overweight and I can take something back for Kanae Daub. And maybe I'll buy something for Kanae Daub too. So we need to get the 600 likes and I will take you to another food truck. Community. Kanae just wrote in that she already ate lunch. So we'll share the second bento together. Come on. Feed Kanae. I think that this massive karaage is the winner. Look at how big this is. Seriously. This is my head. This is a karaage. You see? It's about one fifth the size. This is probably the size of my brain. This could be a bird brain. Which is why they're not... It just could be a bird brain. But it's not. Toby (crow)'s doing just fine, unfortunately. That dude can fly away. You know who's doing fine? The mosquitoes.

00:27:35 John Daub: Alright, we're getting pretty close. Ghost is back. It's fighting it out. I'm not gonna go talk to Lonely Man, alright? Social distance. We can shout to each other, but just can't get close. Yeah, the government didn't say you're not allowed to shout. It just seems though that might be under a different set of rules. Neighborhood rules. Now, the sound you hear are the cicadas. Yeah, I'm not gonna go talk to them. They live about a week, and then they die. We're still 120 likes short. Come on, I still have this massive piece of meat here to eat. These mosquitoes are gonna have high cholesterol too, I think. Small bones. You can ask for less rice, by the way. It's one of the things that... Alright, let's go back for some more. 80 likes away. It's a race against the clock.

00:30:29 John Daub: I'm gonna go back home. I've got some exercising to do. Go to other food trucks, John. It's up to you. Hard-star rides in here for some well-deserved muscular melons. There's a Don Quixote not too far away. It's Shimbashi. I might pick some up. Seriously. I see them buzzing around. Alright, that's it. A little bit of rice left over, but not that much. Alright. We're approximately 50 likes away from the next food. A lot of people that come to Japan, they get the green tea out of the vending machines and they're disappointed because there's no sugar in it. I'm telling you, I think pet bottle drinks without sugar is sort of an acquired taste and I really like it and I think that keeps... One of the reasons why Japan is a little bit healthier, I think that the soft drinks don't have the sugar in it.

00:31:58 John Daub: And then I went to Hong Kong and they have sugar in the green tea. And I asked a friend, why do they put the sugar in the green tea? They said if there's no sugar in it why would they pay for it? Because they can get this tea for free in their house. The sugar is something that has a value. That's one person's take. I'm sure that other people have different takes on it, but I had chrysanthemum tea in Hong Kong and it had more sugar than chrysanthemum. Not so... Sugar is not so refreshing in the summer, but that's why I like the bitter tea. Fanta, for example, in Japan has more sugar in it than in America. It's interesting because probably Japan just wanted to be different or the sugar brings out the taste. I don't know, but I'm not somebody who drinks a lot of cola anyway, so I don't know too much. Alright, let's go. That was good tea. Oh man, I'm so oily. Does anybody else use their sleeve as a napkin? I figure I'm going to wash this shirt. That's what Kanae doesn't get, you know, the practicality of it. I'm going to wash this shirt anyways. So what's the big deal?

00:34:01 John Daub: Michael says no. The tech owl says no. Really? Is it just me? Oh man. Inverted Otaku. Hey John, it definitely sounds like summer out there. What food are you craving now for the next course? I could go for a croquette right now. Can I be honest with you? I'm not craving anything. I'm going because you've requested it. And I'm not... Chris writes in here, it leaves stains. Not on black t-shirts. And this is Uniqlo. Nothing sticks to it. This is cool Airism, which is like it breathes well. So I'm not as hot as other people wearing black stuff. Yeah. I wish they did have melon pan (melon bread). There are melon pan trucks. I have to tell you, there are melon pan trucks that bake them in the truck. Let's get a move on. I wish takoyaki (octopus balls) was here. It's not. Back to the food truck.

00:35:21 John Daub: Now for my own health, I'm not going to be eating this so much. I'm taking it home, okay? But I will open it up and give it a sampling while you're here. So, I'm seriously full. And... I get to burn that off riding home. Oh, oh, deep fried chicken bits grilling in my stomach through the heat. Oh, man. I can't do this. Get in the shade. Seriously. That deep fried stuff was really heavy. It's like a brick in my stomach. I wish that they had cots or something, you know? Restaurants should have cots or areas, especially buffets, where people can just sleep it off. Nobody should be driving on a full stomach. That's right. KRS. Walk it off. We're two likes away. The Singapore chicken looked interesting because in Singapore, it is past lunch time. Singapore, I think, is two hours ahead. I don't know. Which one should I get to take home? That's a good question. Singapore chicken rice looks really good. But I've got, you know what? The food trucks are behind me now.

00:37:36 John Daub: I have to say, though, that I've been quite disappointed with ethnic food in Japan, especially Canadian ethnic food. Not too long ago, I had some poutine from a food truck, and it was probably the worst anything I've ever had. It wasn't even poutine. I don't even know what it was. They said it was poutine. It was very disappointing. There wasn't... I don't even think it had cheese curds. Or it had cheese curds, but it was still frozen. Alright, what do you think I should get here? Um, Kanae said she said that she doesn't want the naan. I can go and film the naan. Let's see. I think we have to order the naan to get the film. Alright, you know what? I could get the curry. That's hard to take back, though. How do you take that back on a bicycle? Curry. But then, like, the taco rice looks pretty good. Like, I'm right now sizing this up right now. Taco rice transports pretty well. And that egg, that half-boiled egg, it's pretty good.

00:38:28 John Daub: You should invest in restaurant-side cots when you retire. You get a traveling restaurant. That's right. I want the cots in the corner here, and people can pay me 10 yen or something to sleep. 10 minutes. Sounds like a good business idea. Cotsu cots. Who wrote that? Who wrote that? That could be a song. Peter. Cotsu cots. I'm digging that. There's no pizza here. There's beef, there's chicken, there's deep-fried chicken, there's taco rice, flair of Mexican, and then there's spice, Indian, and they make the naan fresh there. But we actually live next door. I should take you to that restaurant. We live across the street from an Indian restaurant that... I wouldn't say across the street, down the street from a place that makes the naan fresh too. And they watch Only in Japan. And the staff is from... I'm not sure where they are exactly. They're from Southeast Asia somewhere. But they know me. So when I walk by the shop or go running by there, they wave. So I always go back and eat at that shop. I should take you there.

00:39:45 John Daub: Those aren't real tacos. No, they're not. Buy all the naan. Alright, it seems like the naan is winning. But the beef over rice just got a vote. Yeah, you know what? I don't know what to do. That's the naan place. You can kind of see inside the truck now. He's cleaning out the fan and there's the naan grill. When I was in Goa, we went to a restaurant and they let us... They tried to make our own naan. That was kind of nice. It's hot in there. Alright, I'm going to go with the beef because I think it's going to travel better than the curry. But here's the deal. I'll be back here. So apparently these trucks change every day. So on Wednesday it'll be the same. It's like that movie Cube as the cubes rotate around, you know. These trucks rotate around. So I'll be back here on another day that's not Wednesday and then I'll see what they have here. Because this is only a 10 minute bicycle ride for me.

00:41:01 John Daub: Alright, I'm going to take this because I think Kanae Daub would like this the most. And I think that the roasted beef and grilled chicken and half herb rice seems to be the best one. It's 950 yen. I think Kanae will like this. Yeah. AA is just like doing naan. Alright, let me see if I can just get the naan. You guys are crazy. Can I just get one piece of naan? I don't think that's on the menu. Naan isn't even on the menu. Oh no, they do have it. Oh, here you go. I'm thinking. I haven't decided yet. Is that like a chocolate naan? Alright, now we're talking. There's dessert. Alright, I found what I'm getting for dessert. That's chocolate naan. Sometimes if you just look at the menu long enough, find something pretty... What? Did you see that naan? How big it is? Oh my gosh. I'm coming back here next Wednesday. I can't eat all that. Are you kidding me? Are you kidding me?

00:42:41 John Daub: Konnichiwa (hello). Ah... Choco or caramel naan. Wow. It looks good, but... Mix is okay. Mix is okay? Then let's mix. I'm okay with that. Are you here every Wednesday? Yes, every Wednesday. So this is their cart here. Is it okay to film here? I'll show you. So this is the location. They have three shops here. How cool is that? Kawasaki. So the main shop is in Kawasaki City. Alright, that's pretty cool. Alright, he's making the naan right now. So I did get the naan, guys. Check it out. This is awesome. This is chocolate caramel naan. Oh, you put chocolate and caramel in it. This is the greatest day in the history of my stomach. I love naan. I love chocolate. I love caramel. This is win-win-win.

00:44:47 John Daub: It's so hot in there. This is the place to be in the winter. I don't know about the summer. It's hot. But they do have a fan going on here. So, I mean, looks like they have a pretty good system. It seems like it shouldn't take too long to get here. I'm waiting for that chocolate caramel naan. I mixed it. It was about $4. And they got cheese naan, too. Oh, man. This is the greatest day. I can smell the naan. Oh, there's a little sweetness to the smell of baking bread. Oh, this is the greatest day. Alright, this is mine. This is mine. Oh, this is awesome. I can eat this on the street. I can find a place to eat this on the street. I can just eat it right here. Under this shade. Under this tree.

00:46:26 John Daub: We got chocolate caramel naan. It smells so amazing. Alright, can I put this here? I think it's okay. This isn't so stable for the camera. I gotta go to a place where I'm not gonna lose my camera. Alright, over here. Oh, I can smell it through the bag. Oh, it's so sweet. This is the best street food. It's like I'm entering a new world. Naan with caramel and chocolate. What? Do they have this in India too? And I get extra like hikey gas (exhaust fumes). Like exhaust fumes too. This is great. Alright, here we go. Oh my gosh, it is hot. I have to, I'm gonna have to let this sit for a while. Oh, it smells like Disney World. You're like Disney. You get the smell of sweet caramel popcorn. And I have that smell right now.

00:47:47 John Daub: Alright, alright, alright, alright, alright. Oh, I can smell it. It's too hot. How do they, why do they make it so hot? Alright, this is for science here. Check it out. Check it out now. I'm holding it up on the other side of the camera. You can see, pan down, pan down. This way, this way. There you go. You can see the pieces of caramel are baked into the naan. Oh man, and the chocolate too. This is gonna be, every bite I'm gonna savor it. I need some kind of like vanilla sauce to dip this in. Oh yeah. Lighting's better over here. Yeah. Alright, be a man about it, eat it. It's a little hot, but it's all good. I have some chocolate naan. Oh, check this out. In the center. You see it? There's like, you can see the caramel in the center of the naan. Insanity. For caramel lovers. Sticking to my teeth. Best street food ever. Frickin' naan. Chocolate. Caramel. Who needs a curry?

00:50:13 John Daub: Alright, I do need something to drink. I gotta get something to drink. Like a coffee would be good or something. I found a place that might be able to help us out here. It's called FamilyMart. Let's see if we can get something real quick. Oh man, that naan is so good. Oh no, I wanna get something to take back too. Oh, there's a 7-Eleven over there too. FamilyMart's closer. I gotta find my Suica card. Oh, here it is. I'm using this Sugoka card, which is from Kagoshima. I like to be different. What can I say? Oh, this royal milk tea would be good with jelly. Starbucks mango yogurt. What? Let's go with this one here. Self checkout. Thank you. Alright, mango coconut juice thing. Sounds pretty good.

00:53:43 John Daub: Alright, I gotta... This looks like a more convenient place to eat it here. There's Ginza just straight ahead. The great thing about this is I'm eating it right in front of this Mercedes this Toyota. Mango lassi. I thought it was close to a lassi. It was something interesting. Or different. So big shout out. Thank you FamilyMart for being here. Cause the air conditioning was nice to enjoy. Oh man, I got a massive sugar high. Oh. This is coconut milk and mango. And everybody knows coconut milk is good. You know, I'm gonna have a coffee when I get home and relax with it. I gotta do some exercising after this one. I'm kinda sweating out now. Oil from the deep fried chicken. Oh, gross! There's like tapioca in it. Oh, what? Oh great. Look at the little teeny small letters here. Tapioca inside. Excuse me, you should probably put that in a lot larger.

00:55:26 John Daub: It's all gonna be okay. Cause I have nama chocolate and caramel. I don't need the stinkin' tapioca cause I got... Look at this. It's still warm. This is so good. I like eating the street food like this. You can use your head to tear it. Nasha Broad, how do you drink this stuff? It's not even a drink. It's like... Can I jettison the tapioca? Maybe if I just drink the top. Alright, if I just drink the top, it's a lot better. That's pretty good. You know, coconut milk goes really good with Indian food. Whenever I'm in India, I'll get a coconut, just a coconut vendor nearby, and he takes his machete and he hacks the thing and then he gives me a straw and you can drink the coconut milk. Oh, it's so good. I miss India so much.

00:57:15 John Daub: And then afterwards, the coconut vendor will take his machete and hack off a stick. You have to bring back, after you drink the milk, all the water inside the coconut it's not finished. Take it back to the vendor. He hacks off like a spoon off of the side of it and then you dig it out the meat inside of the coconut. A lot of the tourists forget about that part. Oh, this is the greatest naan ever. Look at that. Naan has such a mochi-mochi (chewy) consistency. It's just so stretchy. 400 yen is a good deal for this too. This thing is going to last me ages.

00:58:28 John Daub: You guys are making me nervous. Everyone is telling me how I'm going to get sick from eating all this. I'm going to have to take it home. So if you don't like the tapioca, you can take the straw and just sip it off the top and let the tapioca settle. It's quite a refreshing drink without those balls in there. It's like drinking BBs. I don't think a half marathon is enough to burn this off. I'm going to have to go for a full marathon. Bad boba. One snuck in there. The best way is to get a smaller straw. Who else does this? I used to eat my food with teaspoons not with the regular sized spoons. I just enjoy it better when it's in a smaller spoon. I always use the little teeny spoons that they give you on the airplanes. It just tastes better. I like to eat it with soup, curry rice. It makes the meal last longer. It works with straws too. I don't like these big super straws. I like the straws that are the stirrers for the coffee.

01:00:09 John Daub: So when I was a kid, I would take out the straw from McDonald's and I would drink my cola with the coffee stirrer straw because it would last longer. I like how they make the coffee stirrers into straws. There were two straws. It was double barreled. So you would have a left and a right. It's been a while since I've done that. In Japan, they just use bamboo. It's like you're eating it. I'm going to throw this away. Most of it is gone. I can't stand this boba stuff. You know what? Tapioca is not even indigenous to Japan. Where does this stuff come from? They started putting tapioca on pizza. You can't find a trash can. In the city centers, they'll put the trash can near the register so then people are less likely to throw their trash away and more likely to take it home.

01:02:19 John Daub: My bike is just over there. I should give her compliments to the chef. That was so good. It was all so good. Tomorrow they got totally new food trucks here. They got different food trucks here. Tomorrow. Every day there's a different food truck. It's insanity. There's the naan guy. He deserves it. Food truck here. I could eat here every day for a week and it would be different food. I could come back the next week and they'll be here but there's trucks I didn't even eat yet. Thank you. It was good. I told the chef it was really delicious. Oh man. This was an epic meal. There's the round three. I'm not even taking stuff back because Kanae ate and she said she doesn't want it and I can't eat it. That would just be a waste of food.

01:03:37 John Daub: The best thing for me to do at this stage is to come back again and eat and see what happens the next day. Just out of pure curiosity. You know what? Out of just pure curiosity I wonder what's here tomorrow. Don't you? I wonder what's here tomorrow. If not, I'm going to hide behind this sign. Hold on. There's a lot of wind. I'm going to duck down behind this sign. I'm just out of pure curiosity. I'm curious about the food offerings for round two tomorrow. Do you think I should sound off in the comments after this video ends. Should I come back here tomorrow just to see what they got? Should I bring Leo and Kanae Daub and just have a family outing here? Are these people going to be here? I miss them already. I miss them here. So what should I do? Oh man, that chicken's coming back. That chicken is not happy about the dessert.

01:04:42 John Daub: Alright, so leave me a message below and we can continue our food truck adventure. Not good for... I'll probably pick something healthier tomorrow. A resounding yes? Really? And we had comments saying that they were more excited about this than the entire Olympics livestreams together. Which is somewhat sad for me. But that's okay. $230 for 30 minutes parking here. Not too bad. Oh my gosh. It's like I'm doing squats with 50 pounds on my back. Alright. So according to you, I'll read the comments and I'll come back here tomorrow. I'll be back here a few months later. But I might be back here on tomorrow which is Thursday or Friday. So I'll pick you the Thursday or Friday.

01:05:22 John Daub: The interesting thing with this food truck place is called Tea Lunch which is short for Truck Lunch. This spot is run by a company called Mellow I believe. They have a couple other Tea Lunch areas around the city of Tokyo. This is the closest to me. And I guess these guys go to another place. I'm going to come back Thursday or Friday and see what offerings they have. It depends on the weather. It's supposed to rain. So we'll see. But I'll be back again this week. The hours are just for lunch. They're going to be closing soon. They close at 2. So it's 11:30 to 2. Which is great for the live streaming. So I'll try to come here a little earlier. Maybe at 11:30. That's still within the margin of people still awake in the United States for that. On the East Coast. 10:30. Depends on the weather. I'm curious what they got here. Right? What kind of foods do they have? Is it going to be Japanese? Are they going to have some American fare? Is that poutine truck going to be here? Shane, Danny, Mr. Das. We've got a lot of Canadian viewers. I want to show you that poutine truck. I will order it again just to see if it's consistently bad for science.

01:06:58 John Daub: We appreciate all your videos, John, and Cobra Bebop. I appreciate you too. Thank you. I would have ended the live stream, but my hand is so heavy it's hard to get to the termination button. I can't do it. I'm going to have to ride around an extra 5-10 minutes just to kind of burn this off. I've got to get another tea. Maybe they'll have ramen here. I've seen ramen food trucks too. Carry rates didn't walk it off. I'm going to ride it off and then walk it off. I'm going to go to a different area. I'll do another video for the Olympics. By the way, the postcards are going out either tonight or tomorrow. I just got them in. It's pretty cool. It got damaged here. This is the Nihonbashi Olympic rings. Nihonbashi on its own, I was going to make a postcard for it, but it was so boring. But with the Olympic rings, it's kind of interesting. These Olympic rings, I believe, are not here anymore. They left on August 8th so I got a chance to take a picture of it. Captures um you know like families people wearing masks the taxi and then parts of the bridge which is very historic uh this is going in the mail tomorrow and it's got a limited edition Tokyo 2020 stamp on it.

01:08:11 John Daub: Okay people so you can get that on Patreon start your collection all right I gotta go I gotta actually put the stamps on this postcards oh gosh there's so many of them all right it's a good thing firework oh and the Nagano fireworks is happening on November 3rd is the date of the uh launch so we start the Kickstarter campaign for this in September uh I have an assistant who's going to be helping me with this and I'm ramping up everything so I know it's been a long time coming twitch Nasha Bra twitch I could say it again um you know Kickstarter project main channel uh episodes all this is coming back online it's just uh um thanks for bearing with me through some pretty tough tough months the state of emergency cancelled all my shoots for this month all of them had one with uh up in Tohoku too cancelled so um it's kind of it's been a little bit depressing because there's not much I can film um with permission bring you access on the inside but uh I'll go back and do it you know I'll I'll go back and and start to do it I think with with both the shots and with uh this delta maybe simmering down with the Olympics over people staying home more I'll get the invitation to go out and film these episodes it's part of work see everybody I'll be back here in a couple of days for more food truck or maybe tomorrow I'll i don't know depends what's here how do you know what's here I think there's got to be a website bye guys