Subtitles section Play video Print subtitles (music) Simon: One of the things we never really talk about S: in our food videos is the B-Kyu gourmet S: So today we're at Tokyo Tonteki and we're going to tell you what it's all about ( music) S: I'm so excited, S: whenever I see a bowl of meat like that, S: my nipples tingle a little bit :3c S: I'm so ready for this. Martina: B-kyu Gourmet refers to as B-Class gourmet food. M: It doesn't mean that it's sad food or that it's like, low quality food. M: It's simply ~B-Grade food~, like S: It's not hoity-toity super expensive stuff, S: Kinda like what we showed you in some of our other videos. (M: Hm) S: This is hearty, (M: oh yeahhh) wholesome, delicious S: AND affordable food S: And there's a big movement in Japan S: happening now for the B-kyu gourmet places (M: hm) S: And Tokyo Tonteki is one of those places S: Tonteki is actually a compound of two different words S: Ton is for pork, teki is sutēki so steak S: So Tonteki which is pork steak S: It's a cute word, don't you think? I think its cute c: S: Hey, remember where people ask us S: to do videos about vegan food? Well... S: Here's a giant piece of pork S: I swear guys, one day we will do a vegan restaurant S: I promise, but, I just want to talk about this pork today (music) M: So this is basically Japanese pan-fried pork chop but what makes this place really good, is they take their pork in advance M: and they put it in a hot water inside of a bag M: they sous vide it, and it makes it soft and tender, breaks down the fat M: then they slice off a pork chop and they pan-fry it M: in your individual pan M: So it's tender and soft and not like an overcooked /chew toy/ M: which sometimes happens when you try to make pork chops at home S: See this piece of pork? When have you seen a piece of pork S: This soft? And this juicy? S: Come on think about it. When your mama makes pork chops, how dry are those pork chops? S: Look at this (M: mmm) S: When you bite this juicy and dripping M: What if your mom's a chef? S: Most moms can't cook pork chops like this M: What if your mom can? S: Then why are you watching this video? Just eat your mom's pork chops M: Now there are lots of different things on the menu M: But the main thing that everyone orders is the ton-teki M: You can choose between 200 grams, 300 grams M: And 500 massive grams of meat M: I went for 200 and Simon went for 300 M: Cause he's a big boy S: I'm a big boy I just had a workout M: It does come out pretty quickly. And the turn around is pretty fast because there's almost always a line up here M: So you can't really dilly dally. We're gonna try to make this video as fast as we humanly can M: So that we don't get death stares from everybody next time we come in S: Well we gotta hit that 10 minute mark in our YouTube videos. So let's just put pictures of cats in between S: First thing they're going to give you is a miso soup S: Whatever you do don't eat it for like 5 minutes or so S: It's scalding hot S: Not only is it scalding hot, S: It's covered in a thin layer of fat S: If you try to take a sip of it, it's gonna coat the entire roof of your mouth S: And everything will taste like rubber for two weeks. So just be patient M: Um S: It's worth the wait. It's got delicious little bits of pork in there S: Look at that, even the miso soup has pork in there M: Are you saying that because of my experience that I had the last time we came here? (cue horrible flashback memory music) S: Martina burnt her mouth last time (horrible flashback memory music continues) M: It was like... molten lava, guys S: Mhmm M: It was just pure oil, coating my mouth S: Aww (horrible flashback memory music intensifies) S: The pork adds a sweetness to the miso soup... S: a heartiness S: This feels like it hits your heart S: This is some good, warm food M: It literally hits your heart 'cause you're drinking M: ...pork fat S: It's gonna hit your.. yep, this is your arteries S: Is that? Is that love? Or is that (M: Or is that) a triple bypass (M: Wait) I'm feeling? M: ah, there it goes M: Now here's how I like to eat mine M: It comes in this really delicious sauce it's kind of like M: a sweet sauce, almost like barbecue-y and has little tiny pieces of crispy garlic in it M: Then they have this big kind of cabbage salad M: You put a little bit of mayonnaise on top of it M: and underneath it, surprise! There's bean sprouts M: So, what I like to do is slowly take a bit of the sauce M: and put it on top of my rice M: And then I take a piece of pork and put that on top of that M: And then once I finish eating that M: The rice starts to absorb all the sauce M: and by the end of your meal your entire rice bowl M: is like a magical... sauce parade M: Saucy! M: What's happening right now? S: You're busy talking here M: Shh, let go S: I need the protein, girl (M: let go) M: Bad boy S: I should've got the 500 grams M: Let it go M: Let go S: I should've got... I should've got M: No, eat a pickle M: Eat a pickle S: Oh it's a pickle S: So B-kyu gourmet doesn't just refer to steak S: We're just showing you one kind of B-kyu gourmet S: because yakisoba itself has considered B-kyu gourmet S: good yakisoba that is S: Good ramen is B-kyu gourmet S: We're just trying to introduce a concept of B-kyu gourmet food S: with one of our favourite B-kyu gourmet places S: Tonteki S: I heard that once a year they actually have, like S: a B-kyu gourmet championship? S: Kind of like a formula 1 cup of B-kyu gourmet S: in which a whole bunch of different people try to compete S: for the best B grade gourmet food S: and yakisoba wins like, or won a couple of times already S: I don't know who won last year S: but I definitely wanna go to these B-kyu gourmet... S: Did you put meat on my shoulder? M: No S: You should've *licks shoulder* S: arr S: So, if you're coming to Tokyo and you wanna have S: a good food experience. Don't worry about spending tonnes of money S: at really expensive restaurants. There's lots of cheap, affordable places S: like this that will give you amazing, delicious meals M: Just make sure you're prepared to wait in line M: because the B-kyu gourmet places are becoming so popular now M: that there is almost always a line up M: so you see a line, pop in line, and you're gonna have M: an amazing hearty meal S: We were literally here 20 minutes before it opened S: and there was already a line forming behind us M: A line up in advance S: On the weekends, if you go around Tokyo S: you're gonna find lots of people in lines M: Mhmm S: Don't trust the lines on the weekends S: because those are just people that have time off S: Trust the lines that you see in the middle of the week M: Wednesday afternoon S: When people are working S: if people are lining up on a Wednesday afternoon S: you know that place is f*cking amazing M: and then on the weekend, that line up's gonna be M: three times as long, guys S: It's a Tuesday night right now S: and this place is already crammed M: and it's pouring rain outside S: it's pouring M: It's a miserable, cold night M: and people are still here because this food is awesome M: Wow! $10 for 200 grams of steak M: plus rice, plus miso soup and pickles M: this is a crazy deal, Simon M: I guess you could say M: It's B-kyu gourmet S: *pop* S: Mmmmm M: I'm so full and happy right now S: Oh yeah M: I hope you guys liked our introduction to B-kyu gourmet M: and also Tokyo Tonteki M: if you would like to know how to come here make sure you click on the link M: and we will give you instructions on how to get here S: Also, we're gonna show you some more B-kyu gourmet places in the future S: so that when you come to Tokyo you can S: have delicious food experiences without it ripping S: a hole through your pants M: What? S: Oh wait S: Your wallet? M: *laughs* S: Wait M: Wait, if you keep your wallet in your pants then it could M: rip a hole through your pants S: Either way, there's gonna be no holes in anything M: Any pants being ripped S: Your pants or your wallet M: Yeah, (S: You'll be fine) just wear a skirt M: and you'll be okay S: B-kyu gourmet, no holes about it M: What? S: Those lemon sours were nice lemon sours M: I'm leaving