00:01
Welcome to Kevin's English Room Podcast.
I think a don is here.
Don?
Pretend you say it like this.
It sounds to be like a new don, or like a down, or some kind of English word.
You would never think of it as a dojo don.
Don.
All right.
Let's go.
Boom!
It looks like small...
Small unagi?
Right? Wow!
That's cute.
Wow!
Miniature unagi looking thing.
Right.
Wow.
All right.
It's very much different from the one I thought.
I thought it was going to be like the karaage.
I thought it was going to be like that.
Yeah, that's what I thought.
All right.
We'll just take half in here.
Thank you.
Thank you.
It's nice.
I get a similar smell.
This one?
All right.
Yeah, it's nice.
It's nice.
This is very...
Oh, that's very otona.
This is...
This is otona's taste.
Itadakimasu.
Itadakimasu.
It's very yummy.
It's a little bit fukafuka.
It's good.
It's actually good.
It's so good.
It's good.
03:05
It's like a bit harder version of unagi.
Right.
It's good.
What's the difference from unagi?
Unagi would be like fried harder.
Unigami.
It's less fukafuka.
It's thinner.
That's true.
It's more like a usual fish.
Yeah.
Like unagi and usual fish.
In between.
Yeah.
I mean, that's good.
It's good.
It's good.
That's a good idea.
It's good.
It's good.
Really?
Yeah.
What is this?
It's like an awaji soba.
Shiso?
It's really good.
Oh, wow.
You like it?
It's good.
Yeah, it's nice.It's good.
It's shiso?
Yeah.
Nukazuke?
The one you put it in.
This one is shiso?
Yeah.
It's really good.
It's refreshing.
Oh, wow.
It's good.
It's really good.
I feel like if you're too scared to go for the nabe, go for the gohan first.
Get yourself used to the unagi.
Right?
06:05
It's good.
It's good.
I would say it's way more usual than I imagined.
Yeah.
It's good.
So what are the typical Japanese image that they have towards dojo?
I'd say it's more muddy.
Muddy?
Muddy.
Muddy?
Yeah.
Tastily, like more...
It would be jari jari shite.
Kind of even.
That's what I'm wondering.
It's more like many bones, but more firm back.
Like this sometimes sticks in.
But it's not that strong.
It's just biteable.
Yeah, enjoyable bone.
Also like the looks.
Oh, yeah.
True.
The nabe was a little bit different.
Right.
When you grab it, it's hashi and put out.
Right?
Yeah.
It's a dead body.
Right.
That's a bit like, oh, no, kind of.
But still, way more usual fish.
And it's good.
How do you...
How do you recap this experience?
So will I put it in my favorite section?
I would not put it in my favorite section.
But, you know,
I know that there are a lot of traditional Japanese dishes
that are very hard to eat.
Very non-modern, right?
Yeah.
You know, as a rough road to go through.
But this one, it's actually...
My expectation was a lot more of a rocky road
09:05
than what I went through.
Yeah.
And it was...
It turned down.
It was from my expectation,
from the lowest of my expectation,
it was good.
It was good.
Yeah.
Will I buy it for...
How much was this?
This was...
So the nabe was 2,000 yen.
Will I have this experience again for 2,000 yen?
I would not do it.
I personally would not do it.
What about the don?
So the don...
The don was 2,300 yen.
Which was more than the nabe.
Um...
I would go for nabe.
Really?
If I were to spend 2,000...
2,300 on a don,
I would use that budget on a nabe.
How much is 1,000 yen?
1,700.
Like if I'm really hungry, right?
2,300 yen is a lot.
I mean, that's a lot.
That is a very gorgeous, fancy lot, right?
And, um...
I would not use it all the time.
But I'm not saying that this dish is bad tasting.
I'm just saying that it's not worth the price for me.
The taste itself isn't that bad.
It's a bit expensive.
Yeah, it is.
I mean, to me,
those are not, like,
lunches or, like, dinner dishes.
It's more like you drink with friends.
More like you drink with alcohol.
You drink with your family.
Place.
Right.
It's more like you enjoy...
I know.
Conversation, kind of.
Right.
It's a place to cultivate a relationship.
You know, with this on the side.
Right.
That's a very nice way of saying that decision.
It doesn't taste that good.
But it's a very nice way of saying that this is the main event.
You know?
It's a really...
You sugar-coated it very well.
Yeah, but that's how I feel.
12:00
If you think about this as, then, for example, like a lunch,
well, first of all, it's expensive to me.
So if you just want to be hungry,
just want to eat things,
just 30-minute lunch,
then I would never choose this as a lunch place.
Right.
But if you have, like,
like,
like,
you have your body
and, like,
4 hours,
having this,
because they have eternal veggies,
eternal sauce,
so that you can sip a beer
and just have a session for a long time.
Yeah.
It could be a good place.
Right.
It's nice that you kind of tiptoed around
the fish itself, you know?
Nice trick there.
Yeah.
When would you want to eat this?
Like, when would this be
a number-one choice for you?
For example, like,
and also,
it's a good experience, you know?
Yeah.
It's not about the dish itself.
It's really good.
I'm not saying that this dish isn't good.
It's really good.
It's not bad.
So, for example,
meet with your friends
and, yeah,
it's not like going on a trip,
but, like,
yeah, why don't we just try something new?
Yeah.
This is the best.
Like, you meet with him
like, every week.
Yeah.
Let's find something new.
Yeah, let's just try something new, but
not like tripping.
Oh, yeah, yeah.
And this is the best place.
Again, again.
Yeah, I mean, it's a fair review.
It's a fair review.
All right.
Thanks, guys.
Thank you.