The night (or what he calls his "high-calorie mission") begins in Umeda, moving through immense modern buildings to a tiny hallway as Japanese salarymen move towards bar stools and dining counters. Goulding starts at a kushikatsu bar, where fried vegetables and meat skewers are the specialty. The next stop on the tour is Shimada Shoten, a sake distributor with an after-hours tasting room in the basement, where Goulding undergoes a "liquid roadtrip," sampling sakes from around Japan. Goulding then moves on to takoyaki and piles of fried pork and egg. As his plates become bigger, so does the crowd that follows him from place to place.