Andbecausetheplacesarereallycheap, there's usually a youngercrowd.
SothisBut I'm gonnatrytogototheskyas a littlebitearlier, sowon't becrowded, butbepreparedtohavecrowdsandcrowdsofpeopleandwait.
SoonethingthatyouguysjustgottoknowisthatthekindofloudSoifyouwanttohave a peacefulconversationanditmightbedifficultbecausethere's justsomanypeopletherealso, itcouldbereallysmoky.
Sojustlikethere's a lotofoilfieldslike, I almostfeellikeeatingsomethingvery, veryunhealthy, likekindofjunky.
Butit's sogood.
ThisisShimaSushi, Michael's favoriteIt's a localdelicacyOvenislandinJapancalledhottyJojima.
Sowhat I loveaboutthisisthatthericeispreseasonaswellas a fish.
Youcanseethatit's actually a mustardinyourinsteadof a wasabi, whichisprettyinteresting.
Whatdoyouthinkthatfirstbiteyoulike?
Hell, Themustardkidisamazing.
ThisisHOK, a typeofmackerelthatmakesmyheartsing.
Lookatthat.
Me.
It's not a goodasyourheartis a likeskeevyfish, butit's stillprettytenderwithyou.
Nicetostillfeelliketheworstpersoninthefish.
Numberthree.
He's OkaTonyKeys.
OkaismyfavoriteyakitoriEasy, Kayachain.
Duringthosetimeswhen I'm strugglingtomake a dollaroutof 15 centsandevenif I couldmakeitrain, I lovethisplaceiseverythingOnthemenuis 298 yenand, ofcourse, theyhave a touchpanelinEnglish.
PlacesactuallyoriginallyfromOsaka, sayNosakaisfamousworkbecauseshegotwhat's anothercoolthingforportersisithasallyoucandrinkhere, whichis 1300 ETI n havesettorcheshere, andeventheyhaveallyoucaneatTacoYankeesmightbeworthlookinginto.