00:06 John Daub: We are back at our food truck location in Ginza, in the heart of Tokyo, and we have five food trucks today. This is going to be pretty exciting. There's an app that I installed that allows me to see all of these food trucks, which is super cool. So I can scout this out in advance. It looks like one of them didn't show up. I guess the weather is pretty bad. So this one looks really good. Taiwanese local food. Lu rou fan (Taiwanese braised pork rice).

00:35 John Daub: Gosh, I might have to try this to take it back home. Now, I had to come here. How you doing, everybody? I had no choice. Kanae wanted food. I thought a food truck. I said they had Brazilian churrasco here today, and she said, yes, please. So that's what I'm bringing her back. I have no choice. When she asked for it, I had to comply.

00:58 John Daub: I came here a little bit later because I know that there's a rush from 12 to 1 p.m. for the food truck craze. But today, because it's raining. It's actually raining right now. I don't know if you can see this. It's been raining for a week. Another reason why I came back to the food truck, because all this stuff I wanted to do, I can't do it. And also because of the state of emergency, I just cannot leave the city of Tokyo. It's raining and it's really hard to find content. But this is so delicious and so amazing.

01:27 John Daub: Every day I come back here, there's a new food truck. There's new kinds of foods. So the Brazilian truck is pretty friendly, but we're going to get a couple of things here. We're going to end at the churrasco truck, which is so cool. Let's go take a look at the menus and scout this out before we attack. I like the color of this Taiwanese truck, though. This is about $7.50 for this. And boy, does it look good. Let's take a look at the menu over here on the front.

02:01 John Daub: Hey, food truck streams I could do every day and every day there would be different food. I'm just curious to see what they got. Roupu rice. That looks pretty good, too. Egg on top of there. That's a half and half. That's probably the best deal. I might get a little bit of everything. Now, because of the rain, they've got the plastic over the menus. That one seems to be quite popular. It feels like a festival here.

02:31 John Daub: Also, because of the pandemic, I have to pick things that are safe and outside. I don't want to go indoors, especially with Japan hitting record numbers of infections. So this is a pretty safe option, especially on a rainy day when there's not a lot of people here. All right, this is a shokudo (Japanese diner), which makes Japanese cuisine like you get your own plate instead of having to share the food, which is pretty cool. I love shokudo. So there's side items so you can pick the main item and then you have to pick the side items, you get two of them or three depending on the package you get, and that looks pretty Japanese and pretty healthy.

03:07 John Daub: Kanae, you have to chime in and let me know which ones you want. I don't know, you said churrasco but you could be overpowered by the beauty of this. Look at this, I love this one with the boiled pork marinated malted rice here and then this one is cooked mackerel with plum miso. Wow, how could I not eat that? That's just, this is going to be really hard to pass up. I might get this as a bento to try first and then you have to pick a couple of these things. So they write it in English, which is great. This is chicken and bean sprouts. I like the fact that it is in different languages: fried tofu and deep-fried radish strips, hijiki and sweet potato salad is right there, simmered eggplant with shrimp—abergine is eggplant for those in North America—and moist okra with minced chicken, namban-pickled capelin. This looks like very Michelin-star quality.

04:04 John Daub: And look how clean it is inside that food truck. All right, I might have to just try here because it's very Japanese and it looks really good. But here are the other choices, I have to go through this again. This looks Vietnamese, I know they have these sandwiches here. It is. Okay, banh mi, these look like really spicy sandwiches, I can get on board with that. And you can get extra coriander, extra meat, extra rice, extra egg. I like that. That's that red sauce that just says hey spicy, eat me. I like that. Oh, the smell here is so nice between the trucks.

05:03 John Daub: All right, that's the option, that's one option here, um, these are about starting at six dollars going up to about nine dollars depending on how high quality you want. And then this one here is nikku (meat) and they have a pretty good menu too. I don't know how you choose, they all look really good. This one has, this is an original, looks like meat with an original sauce here, a white sauce, um, there's repeaters really love this one. This is negi (green onions) leeks with some salted chicken. Wow, and the rain's really starting to come down so I'm gonna have to escape.

05:41 John Daub: Okay, and then this is the one that I saw online that was really looked delicious. This is called K-Boom, an Australian—sorry, Brazilian food truck. And the mixed lunchbox is what I'm gonna be getting, Kanae. It has chicken or pork, so I might get the pork for Kanae. There's a chicken lunchbox, there's a lunchbox steak and a lunchbox pork, and this big one is sold out which is a big shame. You can get extra chicken and you can tell it's from Rio de Janeiro. Oh, it smells so good coming from inside of that truck. A lot of these are local businessmen, another reason why I come here, support the local businesses here.

06:26 John Daub: All right, I'm gonna try this Japanese one as for the stream and I'm gonna take back the churrasco from the Brazilian one to Kanae for her lunch and we'll take a look at that. And I'll be back at these lunch trucks to get some more but this one just looks really interesting. Right, so what do you think, should I get boiled pork or cooked mackerel and then I have to pick three of these side items and it looks pretty healthy, wouldn't you say? I don't know, I think that the pork might be better. Yeah, let's try it out. So you can pick with an extra side item, it's another 50 yen, and you get miso soup if you want for—oh sorry, it's sold out today so that's an extra 150 yen but it looks like they're on, it's the day off for miso soup.

07:22 John Daub: All right, let's go for the pork here. John Kimura is digging it. We have, okay, I might have to get some more food just to try for Kanae. Let's try this out here.

08:27 John Daub: They're putting together a kind of a bento here. This looks great. I gotta get out my money here. Thank you very much. I like this truck. He's very polite. Good service here. What's the name of it? Chi-kyu Shokudo (Earth Sphere Diner). And these food trucks revolve around...

09:26 John Daub: I'm just gonna eat it here because I don't have... I'm just gonna eat it here. I said this last time. I don't know if it's politically correct or not. It's just kind of like eat homeless out here on the corner. I feel kind of bad though. Alright, I better take it over to my... I don't want to go to the park. Do you know why? I'm not even alive and I didn't get any mosquito repellent either. So I'm kind of afraid. Alright, go in there. Tripod's on there now. Eat out of a dumpster just for the meme. I'm not gonna do that. Although I would do that just for the meme. Alright, let's go. We can eat over here. I think there's a little bit of covering just in case it does rain pretty hard.

10:20 John Daub: And then next up, we're gonna come to this K-Boom. I love the name. And get some Brazilian as well. I might get a Vietnamese sandwich to take home cause that might give a little bit of diversity to the lunch. There's a lot of people hiding underneath that tree. I want to avoid clusters if I can. And I avoiding that park cause the mosquitoes just attacked me there. Alright, you know what? I'm gonna go to the park. I think this is the third time I've been here. And again, each time the food is different. It's so unique.

11:08 John Daub: Last time after the livestream one of our Japanese viewers who's a neighbor of mine—I found out—came down here and said hi. I was first surprised because not a lot of people are coming to find me because of the pandemic which I'm thankful for. Thank you. But they came to say hi. They're one of my neighbors. And that was really nice. And I thought that was kind of a cool surprise because I feel really, I don't know. It kind of stinks that I can't meet any of you. Because I've got all these You Found Me cards. But until the pandemic gets better it looks like it's gonna be like this for a while.

11:51 John Daub: Oh no. I've got some bad memories here. This is mosquito zone. Alright, just do it. I think maybe mosquitoes died or they're going inside because of the rain maybe. Alright, you all remember this spot. It's like coming back to see an old friend. How you doing? He really prepared a bento. A lot of the people who eat at the food trucks because they're taking a bento back to work. And I've already got the mosquitoes. Alright, check this out here. Don't think it's a cemetery. It's not a cemetery. Stop it. It's not. I promise.

12:53 John Daub: It is steaming hot. It is steaming. Ah, it smells so good. So many different Japanese smells. I can smell the ume (plum) plums. A little bit of saltiness on there. Look at that piece of pork there. That looks scrumptious. Now, the non-Japanese bentos are more popular because when people are eating out, they don't want to eat Japanese because they eat Japanese at home. So it doesn't make a lot of sense to do that. But I do.

13:39 John Daub: So, gradually the cicada or the bugs that are making that noise will start to die off. They only live for about a week, according to Kanae, and she told me that they won't be around much longer, which is sad. We're both really sad because of the pandemic. There's not a lot that we could do outside. We kind of missed the summer, just like last year. So we're doing our best for content. You know what? I just gotta go in. I'm gonna go in for this the pork first. What can I say? Just look at that. That is a masterpiece. Wow.

14:21 John Daub: Alright, I can... Oh, it's so tender. I gotta hold this up for the main camera. You have to see this to believe it. It doesn't do it justice, the forward facing camera. It's just simmered and so, so tender. Oh man, check the other side out. Almost looks like fish. I made the right choice. It's still hot. Right choice. Kanae, I think you want this one, Kanae. I don't know if you're watching, but you better send me a message because the competition is fierce today.

15:23 John Daub: I don't always like picking my own toppings because it's really hard. I never know what to get. I'm like one of those people who go into Starbucks. I know what I want, but I still stand there for five minutes. This has chicken inside of it. It's kind of a salad. It's minced up with vegetables in there. It's cold. Taste some renkon (lotus root). A little bit of crunchiness. This is gourmet quality.

16:00 John Daub: Don't deprive Kanae of Brazilian food. I will not. Trust me. I'm buying a churrasco bento to take home. But Carlos, it's starting to rain right now. I'm kind of worried. I'm not going to make it back in time. Just hold off a little bit longer. This is bean sprouts with a little bit of spiciness to it. He said it wasn't spicy though. Oh no, it's not spicy. Wow. This is really gourmet stuff. It's not overly salty. Slight vinegariness to it. The spiciness of it is not overpowering. It's just all so well balanced. Of course, the bean sprouts have a very delicious crunchiness to it. They're very inexpensive bean sprouts. You can get a bag of them for like 20 yen. Like 20 cents. Like a big bag. Oh wow. There's a little bit of chicken in there too. Mmm.

17:26 John Daub: Now this one is daikon (Japanese radish) with some carrots and tofu. You can see the tofu. It's not just the ingredients in there. It's about the consistency in your mouth when you eat it. I've eaten this so many times. This side salad. It's slightly salty, but again, he's a very good chef. It's not too salty. And when the food is not too salty, you can tell he really cares about the natural flavors of the ingredients. Meaning he picks really good ingredients. This is really good.

18:15 John Daub: I was up pretty late last night interviewing Greg because he's on Canadian time. That was a fun livestream. Alright. I'm going to go back to this pork in a second, but listen to this. I found a food truck that serves brick oven pizzas. And this isn't the first time I've seen it. They have brick oven pizzas with half-boiled eggs on top. They call it the Bismarck. It's pretty incredible. It's on the other side of the city, so I have to ride out. The other side of the river, so I have to ride out there. There's also a food truck that serves ramen, which would make it like a yatai (street food stall), I guess. They call these food trucks in Japanese kitchin ka (kitchen cars). So it's not food truck, but I call them food trucks because they're awesome. Because food trucks are pretty awesome. But a brick oven food truck is pretty outstanding.

19:22 John Daub: Whoa! Pink truck alert! That's a pretty cool truck. Alright, let's go back to this pork. Ready? Watch as it just separates. This is what we call torture. It is raining, Ando. It is raining. Oh, look at it. It just kind of falls apart. It's still so tender. Oh, it's just beautiful. I'm so glad I got this one. It's a good choice.

20:32 John Daub: I gotta get my friends Tabi Eats out here. Gotta get Shinichi and Satoshi out here to the food trucks, man. They're being very cautious and very smart. As am I. You know, I've been taking a lot of slack from certain people just because I'm, have you run out of content? The answer is no. I'm just very limited right now in what I can cover. I would like to watch that collab. Look, since I know Tabi Eats for a few years now because YouTube matched us up just like in a meet up with other creators. That's where I met Scotty from Strange Parts and the Asian Boss is Steven, who's the CEO of the Asian Boss Channel. We all were hanging out and Tabi Eats was there too. They were pretty cool. But they're also my neighbors, so we would hang out at that event. And then I saw them on the train. The Seven Stars from the Discovery Channel. They were there too with me and Peter von Gomm. And we had an awesome time just hanging out. But that's when the pandemic hit. Right? February 2020 and I met them at the end of 2019. And we didn't have a chance to meet up again. So it's been 18, 19 months and we haven't hung out but we've been keeping in touch on Facebook and other messaging apps to try to meet up. But we're waiting until the pandemic ends.

23:01 John Daub: Question. How much would this be in your country? This was 800 yen or about $8. How much would this be in your country? And tell me where you're from too. Your country and the price that you think this would be. Make sure you write in your country because we don't know. I think in Indonesia this might be a slightly different price than in Norway. Australia, $19. What? $18 in Canada. Wow! 23 euro in Finland, Johnny? Really? 250 Filipino pesos. 12 Singapore dollars. 12 bucks US rates in James. 20 dollars in NYC for sure. 15 in Washington, DC. 12 bucks in Lake Geneva, Wisconsin. $20 in New York. 15 in Chicago. You can tell New York City is going to be the most. 500 rupees in India? Really? Wow! That's a lot for India. You can buy a lot of food. 18, 20 bucks. Chi rates in here. 12 to 15 Singapore. Gochisousama (thanks for the meal) 23 in Cali. 360 pesos. 10, 11 bucks in the States. Wow! It's pretty pricey. 15 bucks in Texas. 20 in LA. Thanks guys for signing off on that. $1 Australia. John, I don't think so. 10 bucks in Hawaii. 8 bucks in Philly. Land of cheesesteaks.

24:56 John Daub: I grew up near Philly. Growing up, I'm well aware of South Street and the cheesesteaks and all the good food in Philly. Chan's so funny. Chan's been locked up in my pocket. I've been in the trunk for about three weeks now. Sorry. I'll let you out to get you some sunlight. Get that vitamin D up.

26:17 John Daub: That's what the park looks like. You see that? They're flanking me. Whoa! Whoa! I'm getting the heck out of here. You know what? I'm just gonna bail. Did you see that? That thing just swooped out of the sky. It was right over my head. About a meter above me. I could feel the wind from its wings. Let's get out of here. Not good. Not good. I don't think their intentions are good. Their intentions are destruction. Okay? Did you ever see what they do to a trash bag? They don't just eat. They destroy. Here's my bike. I'm putting this in here. There's a little bit of rice in there. Crows do not eat it. You've been warned. Not that that warning had any bite to it. A lot of bark. Alright, back we go. Let's get some churrasco and maybe something else for Kanae.

28:28 John Daub: I don't know if you guys saw it, but on Instagram, I've been putting up some IGTV videos. And the interview with Greg was way more casual than the interview before on YouTube. On Only Japan Go, we took a lot of questions from viewers. I tried to incorporate Discord, but I ran out of time, and I didn't think it would work. Didn't want to risk it. Kei Boom. Me likey. Let's go get some. Alright, that's where we got the food from the last time. That was really good. So let's get some Kei Boom churrasco mixed bento for Kanae.

29:14 John Daub: Lunch box mix. Hello. Mix bento, please. I'll have chicken or pork. Pork. 1800 yen. Thank you. They call them kitchen cars here. So I got this one for Kanae, which is a mixed pork lunch. Nishiyasu Kusa? Is the restaurant Nishiyasu Kusa? Yes. Your wife lives in Kuramae? Oh, yes. It's close. Here's a tip. If you have a card, I'll give you one. Thank you. I'll go with my family. Oh, cool. Also in Olympic City.

31:03 John Daub: The rain is really starting to come down. It looks hot. This is called pimenta. I made this myself at the shop, so it's very popular. This is called vinagrete. It's vinegar. Oh, this is vinegar. Wow. This is really spicy. Oh, really? Your wife is Indian? Spicy is okay. It might be a different spiciness. I don't know. It's a storm. I'm watching people from overseas. I'm watching about 1000 people. Sorry. It's really cool. They're grilling it up right now. Wow. Wow, that's beautiful. Do you come here every Monday? Yes, I do. I live nearby. I'll come again. Please add the spicy one. Just a little bit. Oh, it's beautiful. Thank you. Thank you. Thank you for sure. The city was beautiful, so you can come here often. Yes. Thank you. Please come again, so I can go to Sweden one more time. You'd better come to Tokyo.

33:26 John Daub: Oh, in Tokyo this Tuesday erste would be sold out. About 5 yen for plastic bags in the city of Tokyo for over a year now which means that people are using less bags, people are bringing their own bags, eco bags. I think that's pretty cool. Um, let's see, I'm gonna bring back a sandwich as well. Always always thank the chef. So this one I think I'm gonna bring back one of these for Kanae. Should I get a sandwich here? The special banh mi looks really good so let's get this. It's daininki (super popular) 800 yen. This is my dessert banh mi. Hello. Special banh mi please. Yes. Please. Can I get a sandwich and a baguette please? No problem. 800 yen please. Thank you.

34:33 John Daub: So inside here they have a baguette and also some pork pate like a paste which looks really good. This is going to be delicious. This is my dessert. And they have a pretty nice menu of stuff from Vietnamese cuisine. I remember when I was in Vietnam in Ho Chi Minh I had a lot of these sandwiches on the street. It's really good street food. The bread he's got the bread right here. The bread in Vietnam is so good and it was influenced because the French used to be there.

35:16 John Daub: It's nice to see a food truck with that kind of cuisine. And boy is the rain coming down now. See you later Carrie. Oh that looks so good. I can smell it a little bit. Oh there's the coriander. A little bit of spice on top of there and that's some sauce. Oh that looks spicy. Yes please. Oh it's beautiful. Thank you very much. You can use the bag. Oh yes thank you very much. So there's a bag here but I'm going to put it in the Brazilian bag over here. I guess I should put it in the bag here but I'm actually going to eat it. I'm just going to eat it right now so. The great thing with sandwiches is that you can eat that just standing. You don't have to, you don't need like a table or anything. Although a table would be really nice. Let's go back to the bicycle. Boy it's nice and warm. Oh it's nice and warm.

37:01 John Daub: Alright I'm going to try one half of this and keep the other for Kanae. So let's try this right here on the corner. That's pretty cool. Hold on. So the way he cut it leaves it open so I can put that here in the bag pretty safely. Wow this looks so good. Check it out. Cross section. Thanks Lisa O. Been a member for 11 months. Oh man it smells so delicious. Nick Chong writes in here. What's up brother? Thanks for the always appreciated Tokyo view. Cheers to your banh mi sandwich. Never asked myself but are jalapenos in Japan? Let me get to the corner here. It's a little bit safer. Yeah you know I found jalapenos at Costco but you can find little teeny cans of them in supermarkets but fresh very rarely. But there are some Japanese farmers that grow jalapenos so you'll find them every now and then in niche places. Yeah. I don't know where to look but not in the local supermarkets. Very rarely will you find fresh jalapenos in local supermarkets but there's a store in Tsukiji. This is near Tsukiji that has jalapenos. It's an organic store.

38:30 John Daub: Oh this is so pretty. Wow. Look at the little piece of meat sticking out there. This is my dessert. Sometimes dessert doesn't have to be sweet huh? Itadakimasu. That is so good. The coriander really brings everything together. That freshness of the coriander. Oh man.

39:11 John Daub: Tigrahov's here staying on the diet though feeding our streamer. I'm supposed to be on a diet Tig. It's not working. Not if I can't leave Tokyo. I'm just eating my way through this pandemic. It's not good. It is good. What can I. I've now got to complain. These are flavors that I'm not used to having here in Japan. That's what I love about the food trucks. They don't just encompass Japanese food. They take international cuisines and bring that to you on wheels. Like the sauces and the vegetables and the way that they cook the meat. It's so different. It's like you're traveling when you're eating from a food truck. I'm really digging this. But the vegetables in here. This has got to be mostly somewhat healthy right? Vietnamese cuisine is pretty healthy.

40:28 John Daub: Except the poutine truck. Yeah. Everyone should notify the Canadian embassy about the poutine truck. It's doing a disservice to Canada worldwide. At least here in Japan. Even as just a dish. It doesn't have to be poutine. Just as a normal dish. It was hideous. I paid for that. They should have paid me for the displeasure. Jason, our new moderator, writes in here Canadian embassy will get in touch. I'm on it, John. Awesome. Thanks, Jason. Yes. It's a disservice to all Canadians. No matter from British Columbia all the way to Saskatchewan. To the northern city of Tuktoyaktuk. All Canadians should be insulted by what has been done with poutine in Japan. I as an honorary Canadian from some Canadians that said so once do declare this to be true.

41:39 John Daub: Alright. The rain is starting to come down. This is really fun. Look. I know this is the third time I've been to the food trucks. I'm coming here basically because those episodes made me even more curious to see what would be here the next day. It's like Christmas every time I come here. Christmas in August. And we can use a little bit of that and it feels like that. This could be snow. It is really chilly. I do believe that autumn is here. Seems summer is gone. See, look, the guy's in a full jacket there.

42:11 John Daub: That poutine was a hate crime. Right. You remember. It was like a slap in the face. I expected some good Canadian cuisine and I got a slap in the face. Wasn't it had like 100 yen and cheap like meat sauce in there? Canadians have much better palates than that. I think it was just a kid doing a part time job and just didn't know how to prepare it. Maybe the shepherd— like it's putting how hard could it be? And then he destroyed it. Do is going to hear about this. Not the sandwich. The poutine.

43:12 John Daub: There she goes. This has been another good live stream. No air and I'm staying away from the boba tea. No drinks. I just got to open my mouth and look up. Hey, you're blocking my view. What's up with that? He's shown me on Zen safety together. And that's the Japanese police mascot right there. That's nice.

44:07 John Daub: All right, everybody. Thanks so much for the support and helping me pay for lunch for Kanae. If you have any questions, leave them in the comments below. Do subscribe to the Only Japan Go channel. I'm going to be doing Twitch this week. Got some interviews. I've been doing some Instagram stories, interviews with friends, other creators, giving you a unique perspective. Last night was with Greg Lam, so check out Instagram. OnlyInJapanTV is my handle name there. And, yeah, I think it's a really tough time for me as a creator because I can't get out there, but I think by the end of the month, the numbers will go down and I'll be able to travel. I'm fully vaccinated, so I've got that, but the Delta variant is something to consider when you're traveling. And we have a child at home and we don't want him to get sick, so it's hard to balance. What's the priority here?

45:04 John Daub: Main channel drop, I believe, tomorrow night. I'm working on this Olympics video, which is kind of cool, right before the Paralympics. I think we're just about a week away from the Paralympics start, right? The 24th. So some Paralympics livestreams inbound as I try to figure out what that's all about because it's not something that's been covered a lot. A little bit of Brazil coming to you, Kanae. Thanks, everybody. Have a good day. Have a good night. I'll see you in the next livestream tomorrow. Food truck. I think I might be back here or at least another area. The app tells me there's another food truck area not too far away. It's time to investigate.