tokyo s willing cog, in an enormous machine requiring long hours, low pay, total dedication. and sometimes, what s called karoshi, death by overwork. here in a society of tight spaces and many expectations, the pressure s on. to keep up appearances, to do what s expected. to not let the interior life become exterior. but at night, things are different. what do you need to know about tokyo? deep, deep waters. the first time i came here, it was like it was a transformative, experience. it was a powerful and violent experience. it was as if it was just like taking acid for the first time. meaning, what do i do now? i see the whole world in a different way. i often compare the experience of going to japan for the first time, going to tokyo for the first time, to what eric clapton and pete townsend must ve gone through, the reigning guitar gods of england, what they must ve gone through the week that jimi hendrix came to town. you hear about it, you go see it, the whole
this place is well known for motsunabe, or intestine stew with miso, so we order some of that as well. thi is naga, invited along to help translate. naga runs a custom service company but he also teachers pole dancing for men. then, there s this man, kinoko hajime, one of the best known and most respected practitioners, a master of shibari, the art of ropes, beautiful knots, of what, for lack of a better word, we call bondage. so how big is the, sadomasochistic, community? how many people are active participants? a hundred a hundred thousand people. a lot. a lot. this is shibari, translation, to bind.
represented. places where a hard-working salary man can have a beer. or some sake or many beers and many sakes. and, salty, savory, pickly delicious snacks that go brilliantly with alcohol. bartender: this is beer. anthony: please, yes. tomika brings me to one of them, daitoro, to meet some friends. there s kusaya, grilled, fermented fish. followed up by some skewers of beef intestine and chicken. this place is well known for motsunabe, or intestine stew with miso. so we order some of that as well. this is naga, invited along to help translate. naga runs a custom service company but he also teaches pole dancing for men.
and, salty, savory, pickly delicious snacks that go brilliantly with alcohol. bartender: this is beer. anthony: please, yes. tomika brings me to one of them, daitoro, to meet some friends. there s kusaya, grilled, fermented fish. followed up by some skewers of beef intestine and chicken. this place is well known for motsunabe, or intestine stew with miso. so we order some of that as well. this is naga, invited along to help translate. naga runs a custom service company but he also teaches pole dancing for men. then, there s this man, kinoko hajime. one of the best known and most respected practitioners, a master of shibari, the art of
or some sake or many beers and many sakes. and, salty, savory, pickly delicious snacks that go brilliantly with alcohol. bartender: this is beer. anthony: please, yes. tomika brings me to one of them, daitoro, to meet some friends. there s kusaya, grilled, fermented fish. followed up by some skewers of beef intestine and chicken. this place is well known for motsunabe, or intestine stew with miso. so we order some of that as well. this is naga, invited along to help translate. naga runs a custom service company but he also teaches pole