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00:00A few minutes later...
00:02Hello, excuse me.
00:04Japanese TV program interview, okay?
00:07Oh, okay.
00:08Is that okay?
00:09Yes.
00:10Where are you from?
00:11California.
00:13What did you do in Japan?
00:15Why did you come to Japan?
00:16For a vacation, a cruise.
00:18A cruise?
00:19Yes.
00:21Where is it from?
00:23Where is it from?
00:24Yokohama.
00:25From Yokohama.
00:26Where do you go from Yokohama?
00:28Jeju Island.
00:30I think Papua.
00:32Yeah, it's going to be like around Japan.
00:34Around Japan.
00:35Okay.
00:36Oh, my mom and my dad took me there.
00:38They took me there a few days later.
00:42Yeah.
00:43Yeah.
00:44Yeah.
00:45Yeah.
00:46Yeah.
00:47Yeah.
00:48Yeah.
00:49Yeah.
00:50Yeah.
00:51Yeah.
00:52From the north to the south, it's all the same.
00:57Relaxed.
01:01Full.
01:05Relaxed.
01:08Which place are you looking forward to the most?
01:10What place is the most exciting place?
01:13Tokyo.
01:16Tokyo.
01:17Tokyo is the most exciting.
01:20They are going to the shopping mall.
01:22No, they are not going to the shopping mall.
01:24They are going to Tokyo.
01:25Oh, no.
01:26This one.
01:28Let's go.
01:29Is it okay?
01:32Excuse me.
01:33We are Japanese TV show.
01:35Great.
01:36Quick interview, okay?
01:37Okay, sure.
01:39I live in California.
01:40I also live...
01:42Where else do I live?
01:43What are you doing in Japan?
01:45Why did you come to Japan?
01:46I came to Japan for Tokyo Game Show.
01:48The Tokyo Game Show, and hang out and show people my cartoon.
02:02He's a legend, too. He's a legend.
02:11Yeah, he's like a legendary game designer.
02:13He created a bunch of video games that are like super famous and popular, like retro games now.
02:18I worked for Hudson Soft before that.
02:20You should talk to him. Don't worry about me. I'm a legend.
02:23I was the mascot for the American PC Engine.
02:27So there was a character called Johnny Turbo, which was like American Takahashi Meijin.
02:32That's what I was.
02:38Space games, fighting games, sports games.
02:42I did a game here in Japan about three years ago with a friend called Crystal Crisis, where my character's in the game.
03:12So he's being nice. He's not explaining to you how crazy these games are.
03:15These games are awesome.
03:17He's the legend.
03:18Yeah, I'm the one that's...
03:19Junior legend.
03:22I didn't know he was coming.
03:26Turbo Meijin, I'll remember you.
03:28I want to go.
03:34Find Yu who missed the flight.
03:46Where are you from?
03:52Brazil and America.
03:54Why did you come to Japan?
04:10He's popular.
04:15He's a tourist.
04:22They ran into each other by chance on the bus yesterday.
04:28Let's eat together.
04:30You two came to Japan by yourselves?
04:35Yeah, individually. I came for a different reason.
04:38A different reason?
04:40My purpose to come to Japan was to finally experience first-hand Japanese food.
04:46What surprised you the most?
04:50Yayoi Ken.
04:52What's Yayoi Ken?
04:54It's kind of revelatory.
04:56Broiled mackerel with miso soup and rice.
04:59Broiled mackerel, katsu don, sukiyaki, and sweet sauce, and tempura shrimp.
05:05I had an omakase at our sushi, which is one of the best in the world.
05:09I've had Michelin star.
05:11The simple things are the more revelatory.
05:16Is there anything else you want to eat?
05:19There's one thing left on my list, and it's beef tendon soup.
05:23I really want to try it.
05:27I made a list of traditional Japanese dishes that I wanted to try.
05:33And I came across gyusuji when I was researching for that list.
05:38But yeah, I think it's more of a niche thing, kind of a hidden traditional dish.
05:44Unless there's a place that's specializing in it, I haven't seen it.
05:48It is very uncommon.
05:58That would be awesome. I would be happy to do that.
06:14Thomas, it's been a while.
06:16It's been a while? It's been 30 minutes.
06:19By the way, have you decided where you want to go?
06:24What is that?
06:27What is that?
06:28A romantic place?
06:33It's Shinjuku.
06:34What did you come here for?
06:36Oh, I see.
06:38Ah.
06:40It's a romantic place.
06:43A romantic place in Shinjuku.
06:45I didn't have a specific place in mind.
06:47Just looking some place in Shinjuku, maybe I had a back alley.
06:52Very delicious, but I have my heart set on a certain thing.
06:56And that thing is beef tendon soup.
06:59It looks like it.
07:01It looks like it.
07:02I'm sure there is.
07:03I'm sure there is.
07:04I'm sure there is.
07:05I'm sure there is.
07:06Beef tendon soup.
07:15Not here.
07:16Not here.
07:17Not here.
07:18Not around.
07:21Excuse me.
07:25No, sorry.
07:26Around here?
07:27No, not here.
07:28No, not here.
07:29Sorry, not here.
07:30Okay.
07:33There isn't much beef tendon.
07:35Why?
07:36If it's beef tendon soup, there is a restaurant that serves it at night.
07:40If it's beef tendon, there is.
07:44A retro-looking old-fashioned restaurant.
07:48It's beef tendon soup.
07:50There isn't beef tendon.
07:52Beef tendon soup?
07:53I see.
07:54I see.
07:57It's a bit confusing.
07:59I see.
08:00It's a bit confusing.
08:02I see.
08:03I see.
08:04It sounds strange, but they were probably my favorite ones of all.
08:10I see.
08:11It's just beef tendon.
08:12I see.
08:13I see.
08:14It's nothing.
08:16The second round.
08:20I'm looking for beef tendon stew.
08:22What should I do?
08:26Hi.
08:27It's here?
08:28Very cool.
08:29It's here.
08:30It's here.
08:31It's a show called, What is Yu doing in Japan?
08:33It's the first time for him to eat beef tendon stew.
08:36I'd like to take a picture of it.
08:39I'll ask him.
08:40Okay.
08:41Excuse me.
08:43This is a good show.
08:46Hello.
08:47Excuse me.
08:49There are a lot of items.
08:52We have croquette, gyoza, and yakiniku.
08:59It's a motsu-yaki restaurant.
09:02It's a motsu-yaki restaurant.
09:07It's good.
09:08It's shiny.
09:10It looks delicious.
09:14I see.
09:16It has meat.
09:17Yes.
09:19He's eating a lot.
09:21I ordered too much.
09:27This is typical.
09:34The pork croquette with the potato salad really reminds me of American southern cooking.
09:43I think this is one of the best meals I've had in Japan.
09:48What is Yu doing in Japan?
09:51Thank you for waiting.
09:52Excuse me.
09:54This is beef tendon stew.
09:58This is delicious.
10:01I heard that this place is good.
10:03I love this place.
10:04Can you tell me about it?
10:05Yes, I can.
10:06It's called Hakone Jikkoku Touge.
10:09It's a mountain pass.
10:10It's a mountain pass of 10 countries.
10:12It's a place where countries like Sagami and Izu were born.
10:17It's a great view.
10:18You can see the sea and Mt.Fuji.
10:25Excuse me.
10:27This is beef tendon stew.
10:29It's here.
10:30It looks delicious.
10:33This is incredible.
10:35It must be delicious.
10:38It smells delicious.
10:40It smells very delicious.
10:42It's very delicious.
10:44That's good.
10:48That's good. It's delicious.
10:50Oh, man.
10:51It's better than I thought it would be.
10:52It's very, very good.
10:55The closest thing would be brisket.
10:58Wagyu brisket.
11:00The closest thing is the texture of the meat.
11:03But the broth is sweet and beefy.
11:07You really don't have a brisket.
11:10The brisket is sweet and delicious.
11:13What is the origin of the name?
11:15The origin of the name is Kansai.
11:18Kansai.
11:19It's a tendon.
11:20I see.
11:22It was born in Kobe.
11:24I see.
11:25That's why there's not much in Tokyo.
11:26I see.
11:27He was thinking of eating the tendon that had been thrown away deliciously.
11:34Idea food.
11:37The horseradish mustard is very nice, too.
11:41It cuts the richness.
11:48You know, the ingredients of the stew.
11:51So I might have an idea of what goes into making it and the process.
11:56What?
11:57It's a new menu idea.
11:59It's like a restaurant.
12:02Yu grew up with American food.
12:09He was surprised by the California roll.
12:12I was shocked.
12:15I was interested in Japanese food.
12:19The first restaurant I worked for was Uchi.
12:22It was a restaurant that started in Austin, Texas.
12:26Japanese fusion.
12:29Yu polished his skills in a popular Japanese restaurant.
12:34It looks amazing.
12:38He even became a chef.
12:40What?
12:43I don't like to keep dishes on the menu.
12:46I like to change everything all the time.
12:49It's an opportunity to change.
12:53Sea urchin.
12:56Miso.
12:58It looks delicious.
12:59Collaboration with Japanese food.
13:01I see.
13:02A lot of things I've tried here have inspired an idea for a future dish.
13:08A new menu with stewed beef tendon.
13:19Did you show it to me?
13:20It's amazing.
13:21Did you try it?
13:22Yes.
13:24This is the beef tendon.
13:26It's an orthodox stew based on soy sauce from Tokyo.
13:31Mirin, sugar, and dashi.
13:36The dashi that you use is katsuobushi and kombu?
13:40Yes.
13:42Is the beef tendon roasted before simmering?
13:47Some people overseas grill it.
13:50However, if you want to make a dish with a strong taste like stewed beef tendon,
13:56you need to simmer it first and remove the excess oil.
14:05Otherwise, it won't taste good.
14:10I got that.
14:14It's an exchange between two chefs.
14:16It's great.
14:17It's great.
14:20They're looking for more hints.
14:22There must be something related to beef tendon.
14:26Mr. Toma.
14:27Mr. Toma?
14:30Mr. Kano.
14:31There must be something related to Asakusa.
14:34There must be.
14:35What was it?
14:37It's like a tongue twister.
14:39For Izakaya restaurants, do you know what Michelin stars are?
14:45I received three stars.
14:48Mitsubashi!
14:49Michelin.
14:50It's like an Izakaya.
14:53What is a Michelin star restaurant with beef tendon stew?
15:01Shochan.
15:03Here.
15:06He got it right away.
15:09Beef tendon stew with tofu on top.
15:14I want to eat it and maybe get some knowledge about the process behind the creation.
15:25I got it.
15:26Is it okay?
15:27Is it okay?
15:29Shochan, it's too light.
15:30Really?
15:31Thank you so much!
15:33I got it!
15:36It was just great and it inspired me to create more things.
16:03Let's Michelin!
16:07Shochan.
16:09Here.
16:12Aponashi!
16:17Is it okay?
16:18Is it okay?
16:20Is it okay?
16:22Kitanashire.
16:24Joke.
16:26Kitanatoran.
16:27It's Kitanatoran.
16:29It's not Michelin.
16:30It's a dirty but good restaurant.
16:35Two people from Tunnels.
16:37Scodelux.
16:39Banana Man.
16:40We've been there, too.
16:42The MC is Banana Man.
16:43Is that so?
16:44Thank you for that theory.
16:46Thank you, too.
16:49Maybe that's why he knows something.
16:53Shinisei on Hoppy Street.
16:55It's a good restaurant.
16:58There are a lot of good restaurants around here.
17:01You can have a drink at the end of the day.
17:03The famous dish is stewed beef tendon.
17:07Mr. David is here, too.
17:09It's amazing.
17:10David Boy is here.
17:14It looks delicious.
17:15It's a thick tofu.
17:17It's delicious.
17:18I can eat a lot of it.
17:21The balance of the taste of the beef tendon.
17:25The stewed beef tendon is the best.
17:29It's a little thick when it's hot.
17:34No, no.
17:36This is delicious.
17:37How long have you been making the beef tendon stew?
17:40The beef tendon stew.
17:42It's been 70 years since my grandfather started it.
17:47It's a long history.
17:49The secret of the deliciousness is his own sauce.
17:52He's adding the sauce.
17:54It's like a solid sauce.
17:58I can't taste this at once.
18:01That's right.
18:03It's a traditional taste.
18:10It looks delicious.
18:14Konjac, green onion and onion.
18:18Thank you for waiting.
18:22Here you go.
18:26Yu, how is it?
18:33It's amazing.
18:35It melts in your mouth.
18:37It looks delicious.
18:38It's so soft that it just disappears.
18:42It's too soft to eat.
18:44But the stew is still really good.
18:46It's not like eating fat from a steak.
18:49It's just like melting in your mouth beef butter.
18:52I don't know how to describe it.
18:54The tofu is great too.
18:55It's flavored from the braising liquid on the outside.
19:00It's incredibly tender as well.
19:03It's a good story.
19:10The impressive part to me is that it's utilizing a cut of meat that in America would be thrown away.
19:20It looks delicious.
19:21It's essentially a dumpling wrapper made from taro mixed with a starch and fried.
19:28When you bite into it, it'll be like melt in your mouth.
19:33It was amazing.
19:34It falls apart in your mouth.
19:36It was just great and it inspired me to create more things.
19:40I think at this point, it needs to make an appearance.
19:45Take care.
19:47We'll be looking forward to it!
19:54This is the finished Japanese food collaboration dish.
20:00This is a croquette made from taro and beef tendon.
20:05The croquette from that time was a hint.
20:09That's what they said.
20:10It's even more amazing than I imagined.
20:12It's different from the croquette I know.
20:14It's a beef tendon stew.
20:18The beef tendon stew melts in your mouth!
20:24Let's meet again at the airport at 6.25pm.
20:27One, two...
20:28What are you going to do in Japan?