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Welcome to Kevin's English Room Podcast. Hello, hello, hello, hello.
Talk about restaurants around here. There's this ramen shop very close to this place
which says the 評価 is very, very high. Okay. Always closed. Wow. They do only like,
I don't know, like four or five hours a day from like 11 to 2 p.m. or kind of like that.
Right. And I miss every time. Yeah, you try to go there? Yeah, I want to try that,
but like every time I search it, oh shit, it's over. Wow. Okay, okay. But it's very high. Yeah.
It's that type of shop, you know, it's that type of shop. They're higher than the customers.
Yeah. Yeah. It's that type of shop. I do want to go there as well. Yeah. Those types. Yeah,
those types. Yeah. Yeah. I want to try that. Yeah. What kind of ramen is it?
I don't know. I cannot access to the 食べログ right now. I don't know why. Oh. The network is
very... Is it around here? Yes, yes, yes. The name was... You see around here, it's all these. Yeah.
Maybe this one. This one? Yeah. Okay. Looks like a shoyu place. Yeah. Shoyu ramen place.
11時20分. Oh, that's it. 11時20分. Three hours? Yeah. That's crazy. Really? Wow. It looks
very nice. It does look nice, so it's shining like fucking... It's crazy shiny. Oh, looks nice.
They have a wonton in there. Yeah. It looks great. It looks nice. Yeah. Great entrance. Yeah. It
looks authentic and... Oh, it looks very nice. It does look very nice. They have different noodles
as well. Like the... Yeah, chiremen. Yeah. Yeah. But yeah, every time I get... I haven't had...
Yeah. So it's a lunchtime only place, huh? Yeah. Yeah. And I guess it's very crowded. Yeah. All
the office workers, I guess, go there then. Looks good. Yeah. Oh, looks nice. Someday. Someday,
yeah. Someday. Yeah, yeah, yeah. You'll get your victory. Yeah. Yeah, yeah, yeah. Any place that
you went to that's good recently? Yeah. And not around here, anywhere, but... I went... So as I
札幌の寿司屋体験
said, I went to Sapporo for my live and I went to sushi shop in Sapporo. Oh, okay. That's good.
What kind of sushi shop? Like a casual or high-end or... I would say it's like a authentic sushi
restaurant. Like a sit-down. Yes, with the counter. They give you... Okay. And Taisho inside. Yes, yes, yes.
And there were like 1, 2, 3, 4, 5, 6, 7... Like 8, 10 seats only. And they do like twice, two...
I don't know. Two rounds? Two rounds. People? Yeah, yeah. For the dinner time. Okay. Start like from
18時, second round, 20時, kind of like that. Got it, got it, got it. But it wasn't that like high-end.
It wasn't that expensive. I see. So, that's good. And I called on that day. Okay. And I was alone,
so maybe there were like one cancelled place, you know, maybe? Yeah, yeah, yeah. And luckily, they had one, so yeah.
So like, neta, just the usual nigiris, they were good. It's like, but you know it.
You already know that, like Hokkaido sushi, they're good. It's gotta be good. Yeah, yeah. And I was kind of
expecting that, kind of. And that matches to the expectation, so that was very good. Oh, yes,
this is it. Okay. This is something I wanted to taste in Hokkaido, yes. But, you know,
tsumami that they provide before the nigiris, you know, in those like restaurants, they kind of
omakase is the only menu. Okay. And then they provide some tsumami, four or five tsumamis. Okay.
And then nigiri starts. Okay, yeah. Oh, that was good. That was good.
So good. Oh. Very good. Yeah, like pictures or something? Yeah, yeah, yeah. So, this is
shirako. That's shirako. Wow, challenging. That was good. Was it good? That was good. Okay.
This is tako. Oh, okay, tako, okay. With okura. Okura. Oh, okay, okay. So it's kind of, wow,
that was good. Okay. You've got uni, ebi, with jure, a cucumber inside. Huh. That was good.
Okay, that was good. And this is the obanmono. Okay. That was good. Looks like rice. Yeah,
it's a yamaimo. It's a tororoimo. Oh, tororoimo. And inside, it has a fish inside. Okay. And
kinoko inside, too. It's like yuzu peel. That was good. And the dashi, the soup. That was good.
Oh, that was good. I would love to try that. I would love to try that. And this one, this was
ankimo. Ankimo? Yeah, ankimo with, um, it looks like a miso paste. Yeah, ankimo with narazuke
inside. And then, oh, that was good. That was good. So you eat that with the sushi or something? No.
You just eat that alone? Yeah. Okay. The taisho said, chibi chibi. Ah, like,
yeah. And I didn't drink alcohol on this night, so. Yeah. But that was good. Oh, my god. I can
easily imagine with sake. Oh, like rihonshu. Wow. Wow. That was good. Man, I'm jealous. That's
great. This was good. That's great. Yeah. Yeah, that was good. Oh, man. Oh, man. Is that, like,
an especially popular place? This kind of place, you know. Okay, okay. Yeah, yeah, yeah. I imagine
寿司屋での交流
this kind of place. Yeah, yeah, yeah. This is a taisho who doesn't speak much. Yeah, right, right.
Oh, that was good. Did you exchange any words with the taisho? Yeah.
And as I was alone. I see, I see. It was easier for him, I guess, to talk to you as well. Yeah,
yeah, yeah. I would love to talk with the taisho type of guy. Right, right. You know,
that type of guy, yeah. So, every time I go to those places by myself, I sit down and just
kind of, you know, I'm open to the conversation. Yeah, yeah. You look, yeah, yeah, yeah. You know,
like, easy to talk to. Right, right. You look at their eyes. Right. Yeah. Like, kind of like that.
And taisho sees me. Yeah. And I guess taisho is very, very introvert. He's very shokunin. Okay.
And I think he doesn't want to speak. Right, he wants to focus on his craft. Yeah, yeah. But I,
the moment he saw my face, he was like. He was like pressured. Yeah. I could see he was pressured
by me. And then, yeah, that was his question. He doesn't listen to my word.
And I said, start out, he doesn't want to speak. Okay, I can. Yo, don't give him so much pressure,
man. Let him do his thing. No, I wanted to, yeah, yeah, yeah. But there are some taishos that
loves to speak, you know. Okay, okay. You have to discover that first. Yeah, yeah, yeah. By sense,
just with just one, one word. Yeah, so obvious. Yeah, he was not that type. Yeah, okay. I can
deal with the silence. Yeah, okay. But isn't it awkward with the people sitting next to you
to have a conversation? No? Not for you? What do you mean? You have a conversation with? No,
let's say, for example, you have a conversation with the taisho, but it's silent, right? Yeah.
Your conversations are being heard all over by people around you. For me, it's kind of awkward.
I see. True. No? Not for you? Somebody can come in, come join the conversation. You're open to that.
Yeah, I can see. Yeah, I sometimes join the conversation. That's a skill on its own. Yeah.
And also, I was alone, but there wasn't like two couples, friends, families, kind of like that. So
they talk to each other. Yeah. So it wasn't that very, very silent. Oh, I see. I see. Me and taisho
only talks like that. I see. It kind of, they talk, they talk, they talk. Okay. And I was alone.
So. I see. Yeah. I see. Yeah. I gotcha. But he was very focused on. But that's great too, you know?
北海道の寿司の魅力
That's great. I would love to have a sushi from someone like him. Yeah. Yeah. Very. He explained
every time. It's like he wanted to, it's like he knows that he should add more words, but it just
doesn't come out of his mouth. Right, right, right. It was just quits. Yeah. But that made him even
more like professional looking. Yeah, it was trustworthy. Yeah, yeah, yeah. Like that. Wow.
Great place. Great place. Yeah, yeah. And the sushi was just great. Ah, it was just great. Perfect.
That's nice. Yes. And it wasn't that expensive. Like if you go to that quality of sushi restaurant
in Tokyo. Yeah. Man, that's like. Fucking. I can't go. Yeah, fucking crazy. Yeah. Wow.
Ah, it's nice. Sapporo? Sapporo. Yes. Yes. Very central Sapporo. Nice, nice, nice.
Thanks for sitting guys. Thank you. Bye-bye.
