00:00
All right, welcome to Kevin's English Room Podcast.
Yeah, the next episode is very, very quick.
I didn't know that the negi was... you get free negis.
I don't think we barely have any dojos left.
Right.
It's like we're eating the negi.
It's like we're eating just the negi and the sauce.
But I guess that's how they eat.
Like, just, you know, sipping those sake and like, you know, just...
Right.
It's like an otsunami kind of thing, right?
Yeah, yeah, yeah.
And karaage is good, actually.
Yeah, karaage is good.
Yeah.
It's just like, you know, shishamo, as you said.
Yeah.
And a bit sweet.
Even.
Yeah.
I get that.
I get that.
How was kobo?
Kobo was good.
Kobo was...
I didn't...
I didn't know it was kobo when I just ate it.
Hmm.
Nice.
It's hard to pick up the kobo, you know?
Yeah, it's all...
It's all tangled together.
I like this plate.
It's a cute plate.
Yeah.
Yeah.
Cute.
Cute plate.
It's like they handmade it, right?
Huh?
It's like they handmade it.
Yeah.
Yeah, it's definitely handmade.
Yeah.
Lovely.
Do you have anything else to try?
Let's do...
It was right here!
It didn't...
It was on the table the whole time.
Yeah, yeah, yeah.
Yeah, we'll just leave it here.
Okay.
Okay.
How about like...
Okay.
Yeah, me too.
I want to try hone-nuki version.
Yeah.
Of something.
Or do you want to try something like completely different?
03:00
For example.
Like they have.
Yeah, let's try don.
Yeah.
Yeah.
All right.
Let's do that.
All right.
So not only do they have dojo, they have unagi as well.
Ah, yeah, yeah, yeah.
True, like una...
All right.
What's this?
I don't know.
I've never heard that before.
Oh.
Did you get a search on the maiko don?
Oh, so it's like this plate?
Yeah.
Oh, it's not bad.
Yeah, yeah, yeah.
Sounds delicious.
Yeah.
Oh, the sauce is sweet.
There's a...
Yeah, the sauce is very sweet.
So that's why it tastes like sweetness.
Yeah.
And I think we don't have any...
It was just left?
Yeah, like we just only have some negis.
Okay.
Wow.
Is that koi sauce?
That, I just poured in usukuchi.
Usukuchi?
Different?
Oh, it's the same, but it's usui.
Which one do you prefer?
Definitely the koi kuchi.
Oh, yeah, you are.
Definitely.
Yeah, you do.
Okay.
Okay.
06:01
It's good.
Imagine if you eat this like in the winter time.
When it's very cold and like...
Yeah.
And you know, eating this with...
Could be sake.
Right.
That'll be good.
Yeah.
That'll be really good.
I'm actually starting to enjoy the bones as well.
Oh, really, you know?
Yeah.
Like, the kamigotan is enjoyable.
You are very like, kurouto.
Wow.
Yeah.
But that's true.
The fact that they have this many bones makes it special.
Like, makes it dojo.
Wow.
Wow.
Nice.
I like this atmosphere.
Is this dish not very popular amongst the young people?
Yeah, I think so.
Yeah.
I can...
I can imagine so.
If you look at the customers, right?
Yeah.
Not that young.
Yeah.
Arigatou gozaimasu.
Arigatou gozaimasu.
Yeah.
It's not that popular, at least, amongst like, young people.
But it's true.
It's like a...
Like, kind of an adult dish.
Yeah.
Even in the ancient days, it's like a bit like, you know...
Like, koukyu-ish?
Koukyu-ish?
Yeah, yeah, yeah.
It's like a...
Otona no tabemono kind of...
I see.
It's not like childish food, so that's why maybe...
Yeah.
I don't think this, like, elementary school guy or like, junior high guy will enjoy this dish.
09:06
They prefer, like, hambagu and those things.
I like the sauce.
It's like we're just eating the sauce.
Right.
Towards the end.
Yeah, it's like...
Sauce and negi time.
Yeah, it's just a negi soup kind of...
Yeah.
With very good dashis of dojo.
Right.
Cheers.
Have you tried kuchira before?
Never?
They have it.
Wait, do they have it?
Yeah, they have, yeah.
You want to try?
Yeah.
Oh, you had it before?
Yeah, yeah, yeah.
I see.
Oh, like, they have, like, sarashi kuchira.
They say sarashi kuchira, so it's...
I guess that's like...
I don't know, but it's like sashimi, I guess.
I know that the, um...
I saw the movie about Bito Takeshi.
Okay.
And Bito Takeshi used to go to the izakaya called the kurage something.
Okay.
I think.
And there's a famous place, still, the same store.
Kujira something store.
And I knew the kujira from there.
And it's in Asakusa.
Yeah, yeah, yeah.
He was, like, raising it here in, like, Asakusa area, so...
Ah.
All right.
12:00
Thanks for listening, guys.
We didn't, like, talk much.
We just ate.
We just enjoyed that once.
Right.
I'll come back when the...
Okay.
The dawn is here.
All right.
Thanks for listening, guys.
Thank you.