[M] When some people travel to new countries
[M] they like to visit museums and palaces to get a taste of history.
[S] We would rather eat at historic places.
[S] This is that place. This is Iseya!
[synth and snare drum music]
[M] Now, when we say this place is historic, we're not like,
[M] "It's been around for 20 years."
[M] It's been around since 1928.
[S] Almost 90 years for this restaurant. [M] That's insane!
[M] So it opened up originally as a butcher shop,
[M] and then in the 1950s it became, like, an izakaya-yakitori joint.
[M] There's actually two locations, both, like, down the street from each other.
[M] You'll always see lineups for it, no matter what time of day.
[S] What I love about this place is how old it feels.
[S] You're gonna see smoke billowing all over this place
[S] because they haven't really upped the health and safety standards all that much. [M] [laughs] The ventilation.
[S] The ventilation is horrendous-- [M] It's awesome.
[S] You step outside and smoke is just coming out of here like a chimney.
[S] And also you can see old art from, like, back in the day.
[M] We're sitting in a chair and sitting in a spot that somebody from, like, the 1950s sat in.
[M] Imagine, like, all the history that's passed through here.
[S] This place is so shabby-looking,
[M] It's amazing.
[S] and it-- it warms your heart. It makes you so happy to be here. [M] Yeah.
[big band jazz and keyboard music]
[S] Now, one of the reasons why this place is so popular is because it's so freaking cheap.
[M] Now, for 80 yen a stick -- we're talking, like, under a dollar a stick--
[M] It's not the most mind-blowing yakitori on the whole planet--
[S] But I'm pretty sure it's the cheapest in Tokyo. [M] Yeah.
[S] Most of the places we know are, like, 180 or 280?
[M] We've had everything on the menu,
[M] and there are some absolute favourites that we definitely recommend you order.
[snare drum intro]
[M] Torikawa -- that's chicken skin.
[M] This sells out FAST.
[M] I think we've come here, like, five or six times [S] Yep.
[M] and we've only managed to have it, like, twice, maybe?
[S] If the sun has set, there's a very small chance that you will get this.
[M] Right on.
[S] I LOVE crispy chicken skin.
[M] The crispy burnt edges almost taste like a piece of bacon,
[M] and the center part's a little bit, like, chewy and fatty and has a taste of, like,
[M] ultimate chicken.
[S] This is chicken bacon. [M] Mm-hmm.
[jazzy drums and saxophone]
[S] Look at that, you can see the blackness from the grill,
[S] all the stains on there, oh yeah. [M] Oh yeah.
[M] It's really-- this is something you can't imitate at home.
[M] 'Cause, like, the grill has the flavour of all the meats and sauces on top of it. [S] Yep.
[S] It's like they haven't cleaned their grill in 90 years, [Martina laughs]
[S] and all that history you can taste in every bite.
[M] Okay, now the key here: you wanna have a little bit of green onion with a little bit of chicken.
[M] Makes it kinda like [two bloopy bite noises]. Put it together--
[S] You forgot the most important part! [M] What most important part?
[S] You have to sprinkled some of this stuff on.
[M] I'm going in.
[gentle jazzy saxophone]
[S] Mmm. [M] Mmmm.
[M] The charcoal really bring out the sweetness of the green onions.
[S] The scariest part of eating here is when you get to the bottom. [M] [laughing] Oh yeah.
[S] I'm always worried about stabbing myself in the mouth and dying. [M] It's when you gotta go like,
[M] sideways and kind of, like, slide it off the edges.
[jazzy shoo-bop music]
[S] This is my first time doing this.
[S] I've seen lots of people do it.
[S] Supposedly, you're supposed to get a glass of shochu, and the table has this, like, plum syrup juice
[S] that you're suppose to pour in?
[S] I have no idea what it taste like! We're gonna try this out today.
[jazzy shoo-bop music with screeching guitar]
[M] Well, the syrup is quiet sweet so...
[S] It smells really sweet.
[M] I wonder if it's gonna be like umeboshi, like, ume--
[S] [forced] Still tastes like poison.
[Martina laughs] [S] [forced] Fruity, fruity poison.
[jazzy bass line]
[jazzy bass and synthy shoo-bop]
[staff speaking Japanese, chuckling]
[S] Gangsta, son. [M] We have matching tattoos!
[S] That was gangsta.
[M] I like that matching ones. [S] Yeah.
[M] We both have cats, and we both have sakura. [Simon chuckles]
[S] I mean, come on, how could you go wrong?
[sparkling noises] [S] [echoing divinely] Shuuuuuuumaiiiii~ ♫ Ahhhhhh~ ♫
[S] It's, uh-- [M] I actually have no idea why shumai is on the menu, and it's not 80 yen by the way-- [S] No.
[M] But it is like, uh, chicken skin, chicken parts, chicken heart, chicken liver... shumai.
[S] And giant delicious dumpling. [M] Yeah. [S]: Okay.
[M] They're homemade, and they're always like, kinda pre-steamed, ready to go.
[S] Uh-huh. [M] Sometimes they're overcooked, sometimes they're not.
[M] It's just kinda like... [S] I can definitely see this one's overcooked, it's a little bit, like, tough on the edges. It's still gonna be wonderful. [M] Yeah.
[S] This right here is one of my favourite things on the menu.
[dinosaur roaring noises as Simon inhales his food]
[M] Oh, he just went for it!
[S] The dough... so overcooked!
[S] Little dry corners jabbing into your mouth.
[M] But the pork-- and the shrimp-- [S] But the flavor inside is so juicy and moist. [M] Yep.
[jazzy guitar solo]
[S] Now one thing I will say about this place: I think this is a place for old people.
[S] Looking around here, I think we're younger than everybody by, like, 30 to 40 years.
[S] Apart from the staff that's working here, that probably explains why this place closes at 9PM?
[S] 9PM! It's not a late night thing -- most yakitori places are open a lot later than this.
[M] They open in the afternoon though, which is rare, so, like, if you're trying to plan for your afternoon in the neighborhood, [S] Yeah.
[S] Yeah. [M] you can come here, come here for lunch...
[bouncy guitar chording]
[S] So that's it for this week's Food Adventure Program For Awesome People -- we love this place! I really hope that you check it out.
[M] Um, can we just mention that we sitting there, three of us at the table and the fourth chair was free,
[M] so they were like, "Sorry, we need to add an additional person," who happened to be from Korea?
[M] And we were like-- [S] And we spoke with them! In Korean! And it was great, and I feel like I'm home again!
[M] The two of us were like, "Squeeee!"
[S] This place is awesome, come here, enjoy it. [M] Yeah.
[S] It's got that grungy, dirty feel that you're gonna love.
[S] This is a famous hole in the wall, and you're gonna love it. [M] Yep.
[M] Now let run away from this shot and show what it looks like in the background.
[S] I pirouetted.
[S] I pirouette back.
[S] Did I emphasize how great this place is? 'Cause this is a really nice place.
[S] And I'm not sure if Dan can FOCUS!
[S] Because he had a lot to DRINK! How much can you focus?!
[S] Not that much.
[M] I'm coming back in the shot to tell you that we used to live around the corner when we first move to Japan.
[M] That's our accountant's place. [S] Our service department when we first moved to Japan was literally the building TOUCHING this building.
[S] We literally lived right beside it. We ate here all the time.
[M] Shh! You're talking like a crazy guy! [S] We didn't tell you about that.
[S] Oh my gosh, the crazy guy. Whispers. [M] Quiet down.
[M] Pirouette out! [S] We used to live here.
[M] Pirouette out. [S] Okay, pirouette out.
[jazzy swing music]
[S] It used to be sunshine when we started filming this video, and it's now really dark.
[S] We've been here for a long time! [M] Also, we had so many shochus, and shochus taste better at the end, right? [S] It's okay, Mar-- pirouette out.
[S] Pirouette out, pirouette out.
[S] Pirouette back in!
[M] Somehow everybody knew-- knew that we-- from YouTube!
[Both laughing] [M] They're onto us. How could they know? [S] How could they know? I don't know, I'm not sure-- pirouette out!
[M] Okay, pirouette! [S] Pirouette out, pirouette out.