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Speaker 1: Yeah, they talk better than the excited.

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Speaker 2: These are the radio blogs on the Fread show, like

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Speaker 2: for writing in our diaries, except we say them aloud.

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Speaker 2: We call them blogs. This is a Jalen blog or

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Speaker 2: a Casin blog, however you want to look at it, Kaylin,

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Speaker 2: Jason the couple is back back with an update more

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Speaker 2: Shenanigan's take it away guys.

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Speaker 1: Back on the streets.

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Speaker 3: Yeah, so Jason and I last night we called the

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Speaker 3: series eating above our tax bracket. Yeah, you know, just

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Speaker 3: as why not, like a short.

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Speaker 2: You can't anything other than subway is eating it outside

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Speaker 2: of my tax bracket for the most part.

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Speaker 1: So in the.

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Speaker 3: Latest venture in our series, we went to this place

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Speaker 3: called Sushi by Scratch that actually you and your friend

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Speaker 3: have both recommended to us because you had really good experiences.

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Speaker 1: Yeah, I also went for free. Wow, so let's just

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Speaker 1: be clear about that.

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Speaker 3: Yeah, I mean we were also treated. However, I mean,

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Speaker 3: well that's probably the only reason or.

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Speaker 1: Ever be able to do it, even back on my

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Speaker 1: credit card, right for sure.

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Speaker 2: You know, nobody was directly compensated in trade for this.

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Speaker 2: It was an experience that was provided because we have

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Speaker 2: a friend who works for them.

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Speaker 3: Yes, so we tipped of course though, because I you know,

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Speaker 3: I love talking about it.

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Speaker 2: I just I don't really want to get a memo

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Speaker 2: about this later. I'm just saying like, oh, you will

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Speaker 2: trust me, Oh trust me if there's anything.

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Speaker 1: What you did was wrong, But can you give me

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Speaker 1: access to this? Exactly? I would like to go as well,

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Speaker 1: love boss.

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Speaker 2: Yeah, exactly right, let me chew you out and then

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Speaker 2: not apologize and we go ahead.

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Speaker 1: I love it. Here, go ahead.

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Speaker 3: So it was like this this wild thing. So you

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Speaker 3: go into this bar and it's not the restaurant, and

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Speaker 3: you get you get these instructions and you're supposed to look.

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Speaker 1: For a keypad, and you got the code that gave

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Speaker 1: you the code.

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Speaker 3: We finally got the password. I was getting scared, and

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Speaker 3: so we went downstairs and we enjoyed a nice cannot

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Speaker 3: pay and a cocktail before our meal, which is boogier

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Speaker 3: than I ever thought i'd have. And yeah, is basically omakase,

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Speaker 3: I think, is how you say it. It was just

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Speaker 3: the chef gives you one little piece of sushi.

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Speaker 2: You know, it's like what like the twelve or fourteen

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Speaker 2: courses or something, Yeah, like individual pieces, but you don't

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Speaker 2: they just give you what they make you, what they

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Speaker 2: make you, they make you like what's fresh or what

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Speaker 2: they want to make or whatever.

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Speaker 1: You don't necessarily you don't sit there and order rule.

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Speaker 4: And I love that because I didn't have to choose,

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Speaker 4: because I don't know what I didn't even know how

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Speaker 4: to say any of these words, let alone like choose

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Speaker 4: what I wanted.

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Speaker 2: There's stuff that you wouldn't necessarily order that was delicious, right,

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Speaker 2: Oh my god.

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Speaker 4: I had Irish lobster, which I even though was the thing,

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Speaker 4: it was my favorite thing. Like I was changed, Like

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Speaker 4: Kylen was trying to talk to me as I was

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Speaker 4: showing it and I couldn't even focus.

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Speaker 2: Don't ever eat a red lobster yet when you can

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Speaker 2: have an Irish right.

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Speaker 3: Only Irish lopster from now. And also we were with

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Speaker 3: a family. It was it was like eight or ten

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Speaker 3: people in one family, one big Italian fan and then

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Speaker 3: us sitting with them for Joe's birthday.

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Speaker 1: Oh that's how many people sit at the thing.

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Speaker 2: Yeah, it's a small it's like ten people, yeah or

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Speaker 2: something like that.

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Speaker 1: Yeah.

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Speaker 3: So it was a little weird because it was everybody

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Speaker 3: in the family and then us, so we kind of

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Speaker 3: had to you know, join the family.

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Speaker 1: I mean, obviously I'm thinking.

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Speaker 3: About Joe and Jake today. Obviously Chef Naomi, who's a badass,

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Speaker 3: a female chef.

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Speaker 1: I think I met maybe Chef Naomi, I know there was,

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Speaker 1: and all the dudes under her. Yeah, it's an experience though.

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Speaker 2: It's like the food's like beautiful and it's good, and

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Speaker 2: it's you wouldn't necessarily order and you don't necessarily know

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Speaker 2: what's coming.

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Speaker 1: No, it's made right in front of you, right.

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Speaker 4: They literally make it right in front of and serve

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Speaker 4: it right the freshly cut like amazing.

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Speaker 1: Yeah.

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Speaker 4: The only time was a little freaked out was the

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Speaker 4: bone marrow that they had.

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Speaker 2: That was the part.

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Speaker 1: I've never had that before, and I was like, I

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Speaker 1: was a person of chop six.

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Speaker 2: You have to use chaps, use your hands, and did

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Speaker 2: you know that you're supposed to be Probably learned this

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Speaker 2: last night, maybe you already knew. But if it's if

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Speaker 2: it's sushi, so there's rice involved and the fish on top,

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Speaker 2: you're supposed to dip it. You're supposed to turn it

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Speaker 2: over so the soy sauce touches the fish and not

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Speaker 2: the rice. That that's if you're supposed to use soy

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Speaker 2: sauce at all. A lot of these says it would

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Speaker 2: be offensive to use toy stacks because the chef is

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Speaker 2: giving it to you as it was to be consumer.

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Speaker 3: And dipp and she was putting our sauce on ap please.

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Speaker 3: There was a lot of fun facts, so I don't

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Speaker 3: know if kek you would have loved it, but I

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Speaker 3: do have to wait. There was a lot of fun facts,

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Speaker 3: but I you know, we learned about the fish, and

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Speaker 3: you know, did it have a good life, what was

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Speaker 3: its favorite music genre?

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Speaker 2: A And if you take all eighteen pieces of fish

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Speaker 2: and put them together, it wants it being like a

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Speaker 2: piece of fish, so like it takes a long time

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Speaker 2: to get you yeah.

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Speaker 1: Right, and we did.

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Speaker 3: So everything went with that. Jason almost died because there

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Speaker 3: was banana and the whiskey, but I intercepted and then

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Speaker 3: apologize to Henry, the guy who was making sushi right

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Speaker 3: next to us, because we.

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Speaker 1: Kind of, you know, we're a lot.

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Speaker 4: Yeah yeah, we asked him, you know what does they

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Speaker 4: have an only fans?

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Speaker 2: Like yeah, yeah, he's personal now. So the Boemera was

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Speaker 2: the only thing that came out that was like oh boy, yeah.

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Speaker 3: I told him what there was some we did you

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Speaker 3: have the option to like jack her up and like

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Speaker 3: add some caviare and add some truffles.

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Speaker 1: I think we jacked up. Yeah, I certainly think we did.

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Speaker 1: We jacked it up with to options at the end.

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Speaker 3: One was Fauglis and I Jason didn't know what that was,

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Speaker 3: and so I informed him of that, and then he

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Speaker 3: decided on his own that he was good.

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Speaker 2: Yeah, let Jesus take the wheel of those things. I

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Speaker 2: did one of those in Japan and we were talking

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Speaker 2: about out the air. I went to Tokyo. I did

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Speaker 2: want and that that was unique because not only did

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Speaker 2: I not know what I was eating because there was

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Speaker 2: a language barrier, but their definition and our definition of,

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Speaker 2: you know, of palatable is different.

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Speaker 1: You know, things are coming out that.

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Speaker 2: And it was would have been rude for me not

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Speaker 2: to eat it because the chef, you know, it was

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Speaker 2: his selection.

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Speaker 1: But things are coming out that you know had eyes

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Speaker 1: on it. It's the craziest thing.

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Speaker 2: You ate.

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Speaker 1: I don't know. I honestly don't half the things I ate.

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Speaker 1: I don't know.

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Speaker 2: I ate a an oyster that was I have a

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Speaker 2: picture of it somewhere. I mean, it was like I'm

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Speaker 2: not even sure how to describe how large it. It

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Speaker 2: was like the oyster itself was the size of a

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Speaker 2: golf ball. Wow, and you were to eat that all

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Speaker 2: in once, just suck it on down.

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Speaker 3: Same what Naomi wanted everything in one bite, So you really.

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Speaker 1: Stuffing it in there. Yeah. I was like, it's an experience.

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Speaker 1: You got to do it. But like I just I

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Speaker 1: don't know.

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Speaker 2: There were tentacles and fins and eyes on things, and

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Speaker 2: I was just like wow, And I have to be

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Speaker 2: honest with you, it all just tasted like the ocean.

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Speaker 2: To me, it just tasted like seawater, which is fine,

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Speaker 2: I mean, because I guess that's it's fresh, but like

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Speaker 2: it wasn't like I was like those eyeballs, it tastes

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Speaker 2: that really adds something to it, Like it was just

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Speaker 2: crunching saltwater.

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Speaker 1: Brief.

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Speaker 3: I don't love a fish scale, like if I could

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Speaker 3: see the scales, but I work through it.

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Speaker 2: You know how I feel about sushi and eating in general.

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Speaker 2: It has to it cannot look like its original form.

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Speaker 2: Do not bring me anything that looks like it did

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Speaker 2: when it was alive, Like I need a filet of it.

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Speaker 3: Oh, and they spanked a little wago.

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Speaker 1: They're like, oh, your nasty wogoo got a little more

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Speaker 1: than more thread. Show next,