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Buying a home in Japan sounds like a fantasy until you meet the people who actually make it happen.
YukiHomes Presents is a show about Japan... its houses, its regions, and what it really takes for a foreigner to own a piece of it. From the snow country of Hokkaido and Nagano to the cities, coasts, and small towns in between, it's a look at the country through the eyes of the people who help others put down a stake in it.
Every episode goes deep on one thing. Sometimes that's property: what an akiya is and why old Japanese houses sell for the price of a used car, how a foreigner actually buys and renovates a home, which regions are worth it and which are hype. Sometimes it's everything around the houses: the food, the seasons, the onsen towns and ski hills, the design and craft, the culture, and the parts of doing this that are harder than anyone admits.
Hosted by Nick and Derek, co-founders of YukiHomes, and Grant (YukiHomes PR & Media Lead). Along the way you'll meet the builders, guides, shop owners, and buyers who know this country better than any guidebook.
No top-10 travel lists. Just honest conversations about Japan, and what it takes to own a piece of it.
New episodes every other week.
www.yukihomes.com
www.nipponhomes.com
[00:00:00] the local government is gonna come, and they're gonna take a look at just that, and it's not about getting this specific, that $10,000 floor mop sink, which is crazy.
So we're gonna be all in, probably 100K, and we're gonna have a very nice coffee shop.
Hey, everybody. Welcome back to everyone's new favorite podcast, Yuki Homes presents. We're here in the new addition. I just got AC installed in the middle of summer. Feeling good, baby. My hair isn't dried out, and I'm not sweating for the first time. What are you keeping that at? 69. What do you think? 6- 69, of course.
69. It's the perfect temperature. It's the only tem- it's the only temperature to keep. That's a old house, though. It's probably gonna cost some money to he- to cool that thing down. Yeah. I know. You know who you're talking to? You know, like, the energy guide from Costco. Big talk. You know who you're talking to, Grant?
This guy's got money. Yeah, I'm made of it. There's spiders crawling through the cracks on me right now. He's a, he's a okane, [00:01:00] okane mochi. Okane mochi. What is it? Okane mochi. Money- Okane mochi. Money holder ... money holder. Yeah, he's a money holder. What were you guys ca- what were you guys saying when we were in Japan?
Shacho? No. Shacho. You're s- the big dog. Oh. Who, who- Chotto. Okiinu. Chottoinu is Grant. Yeah, little dog. Nah. Kohai. I'm cutting that out. Cut that out. All right. What are we talking about today? The coffee shop that we're talking about? Yeah, we're talking about our, our coffee shop. Our, uh- All right. T- tell us where your love of coffee began.
Honestly- It's a, it's a deep question ... I would use, I would use- I think it actually got deep ... coffee and espresso as a good reason to buy the cheapest thing at a coffee shop when I wanted to work remote. So really, I didn't drink coffee my entire life until I was... I started, like, working remotely at, you know, this is six, seven years ago, at my old job.
But I don't know, now I'm, like, addicted. Kinda sucks. I would say mine came from my, my brother [00:02:00] is just like, he goes so deep into everything on earth, and he got so deep into coffee. Bought, like, a handmade Italian machine. This was probably a decade ago. So when I lived at home, I would drink it, but then I stopped for years, and then I started again.
I don't know, two years ago, I bought a machine that my brother helped me pick out for my wife, and I was like, "You know what? Maybe I'll pour myself a shot one day." And now I'm just fully addicted. Three cups a day. Why- I'm beaned up ... why do you feel the need to open a coffee shop in Otaru? I don't really think it's a need.
But we, we always have wanted to- I need to ... kinda... Yeah, Derek wants to. I don't know. You've told me otherwise. I mean, my biggest thing is, like, we're hoping to kinda give back to the economy. Like, that's honestly why I wanna do something like this. Coffee shop seems like maybe the easiest thing to do. Jesus, you got some dishwasher going on.
Did someone just take out your whole kitchen? Did every, every plate in your kitchen just break? I told you. Nick was just in a flow state. I'm over it. All right, cut. You know what? I'm done with the [00:03:00] coffee shop. I don't even wanna open one anymore.
Thanks, Grant. You just ruined my dream. Yeah, you didn't- No ... sound too passionate about coffee, Nick. You were like, "Well, it's the cheapest thing I could buy." Well, that is what it was. Now, now I love it. Now I'm like, now I'm like I like a light to medium roast. I make one myself at my house every day. And like, yeah, I like to try new ones.
I'm actually on this program where every week they, like, release a new bag, and then you can decide, like, through a text if you want it or not. I honestly have too much coffee now, so I have to control myself and, and not buy- Oh, so you, so you got got on a subscription service. Heard. Well, it's not a subscription.
It's only, you only buy it if you want it. So they're like, "This week we partnered with this Ethiopian bean," whatever, whatever. "Do you want this bag?" And I just kinda buy the ones that look cool, but- Oh, Grant, I'm got ... not yet. I've been on a- Grant's on a subscription ... subscription for a year. But I mean, I drink all the coffee, so I don't know if I'm got, but it's a good service.
There was, there was one point where I was, like, kind of into [00:04:00] coffee and I was making my own cold brew and I was testing different beans, but I've never really been one. It ki- caffeine kind of messes with me. Like, I, I'll like- Yeah, you're just, you're just too sensitive ... stare at the ceiling. Yeah. Well, caffeine and Zin- Stare at the ceiling
like, when I try and fall asleep at night I'll just, like, stare at the ceiling. Mm-hmm. I like can't, I can't close my eyes. But a coffee and a Zin is a nice combo if you ever- Yeah. Coffee and a Zin. Yeah. Never done it. But, but I guess why I wanted to open a coffee shop, similar to Nick, but I think it, we're constantly getting up early to go backcountry ski- Mm
and nothing is open in Japan. So for whatever reason, coffee culture in Japan is based around, like, 10:00 PM, sit down, have an espresso- 10:00 AM. 10:00 AM, sorry. 10:00 AM, have an espresso, have a latte, sit with your friends and talk, which is really nice, but they don't open at 7:00 AM when you're on the go and you want a latte.
And I don't drink regular pour over coffee, so- Too good for that ... every morning... I'm too good for that, yeah. And every morning, I'm just like, "This sucks." Like, I'm going to Lawson and getting their [00:05:00] machine, which isn't terrible, but it's not great. So that's kind of- You love the Lawson latte. I don't love it, it's just all I got.
It's not bad though, honestly, but it's not, like, the greatest. So- You know what goes good with those Lawson lattes? Pancakes? Those pancakes. Oh, yeah, they are good. Yeah, those things slap. But you can't get, like, alternative milk in the Lawson latte either. Yeah, Nick's got a- And I'm lactose intolerant ... Nick's got a weak tummy, so.
Yeah. You need that Lactaid So yeah, that's kind of where it started, and then me and Nick both love coffee, so it just started as a conversation, expanded from there, and I think there's a lot of cool things we can do with it. We're already talking to this local girl who has a lot of relationships at the Otaru municipality, and we were asking her, "Hey, like, what is the city lacking?"
Um, 'cause, you know, by me, it's common to do local trash pickups. There's a lot of trash in New York. Japan doesn't have that problem, but they have a lot of old- That's for fucking sure. Yeah. Japan doesn't have that problem, but they have a lot of old people who, in the winter, can't handle shoveling their house.
So we're hoping to set up some community [00:06:00] organized shovel events. Come to our coffee shop, get some free coffee, and then we'll go out and we'll shovel these homes to help give back to the community a little. So I think it's a, a op- a lot of opportunities. Give back to the community, do something fun, be creative.
Yeah. All those things together. And even, like, now we have a nice little space in our house, but if there's a bunch of people there, I don't think I'd wanna use it. So we have, like, a little co-working space that we're building up top. Another cool thing about that, and who knows if this, these ideas will actually come to fruition, but I'd just like to think if there's a co-working space, maybe some young people will be using it, and some kind of idea will spark up there and, and that's kind of, you know, the small amount that we can do to try to help this community, is just increase some entrepreneurial ideation going on, and having a little coffee shop with a workspace might be where the next big idea starts.
So I don't know. I, I've always just been into, like, the whole real estate co-working space model and, and I think it's cool. There's a lot of that in San Diego, so I'm kind of spoiled here. Nick's gonna be [00:07:00] giving, um, entrepreneurship seminars at our coffee shop. Yeah, that's, that idea just spawned. Nick would actually be, Nick would actually be really good at that.
No, I have, I have a couple of mentees around here. Yeah. No, you actually are really good at that. That would be cool if you did that. But I guess you don't speak Japanese, so we would need, like, a translator to inspire the youth. We could get Matt in there. Matt's good with his hands. He's, he's... His Japanese is not amazing, but his hand gestures to, to help people understand are top-notch.
That's very true. It's funny, me and Nick don't know a lot of Japanese. Obviously, we're trying to learn. We take lessons. But when we first met Matt, he gave the impression that he was fluent, and then he came over when a contractor was over, and he was just, like, grunting sounds and, like, pointing at the wall and, like...
Then we spoke to, like, our other employees who are fluent, and we're like, "Wait, Matt's not fluent?" And they're like, "Not even close." He's gonna hear this. To, to me- He's gonna hear you ... he sounded like he spoke perfect Japanese. He hit me with an "onegaishimasu" and I was like, "Oh, whoa." [00:08:00] Talk to me about the property you guys bought.
Which condition is it in? Like, h- are you gonna renovate it? Was it a cafe before? What's the- No, someone, someone's house. Location is fire. You could not get a better location. It's like a five-minute walk from Otaru Station Right off True. Yeah, it's kinda cool. It's set back. It's big for a coffee shop. Like, there'll definitely be space for seats.
For co-working, there's like a little porch out on the top floor that you could sit out in the summer and enjoy coffee. So it's gonna be a cool space. Right now it's still just a house, and we're going over some designs with our interior designer. Shout out, Hannah. And yeah, it's... I'm super excited. How much?
How much did it run you? 19 grand, right? Yeah. Yeah. Yeah. I think- Pretty cheap ... all in, we're gonna be at about 100, though, with, like, we're gonna buy a really nice espresso machine, and just all the interior stuff we're gonna do. We might even blow out a ceiling. We're not sure. That would be sick. But it might- Have you, have you found the beans yet?
No. Are you on, are you on the bean hunt? The [00:09:00] plan right now is we have a couple different companies that we're gonna do, like, some rotating beans, but we do wanna have, like, the staple beanery, staple beans that we have in there. We, we've not found them. I like that light roast you get, though, Derek, the big bags of.
Yeah, that bean is really good. But we wanna do something from Japan if we can. Yeah, there's this c- I mean, it would be sick. That coffee shop we love in Tokyo, 'cause they roast their own beans. Yeah. It'd be sick to get their beans up there. Yeah. The Roastery. And make some partnerships. Yeah. Yeah, if you guys are- Which co- the coffee shop that- Yeah
we went to? Not the one that has the owner that works in the back that we went to a bunch. We love that one, too. We do love that one. That
one's sick, too. Pause the tray. Pause the tray. Check it out. Yeah. Definitely check it out if you're in Tokyo. But no, The Roastery, they won, like, Creative Cup- I remember we went to that spot ... two years ago ... you guys were like, "This is the best cup of coffee we've ever gonna have in our life." It's good. It's crazy the amount of flavors in one cup, like, that you taste.
Grant hates this. You don't think so, Grant? I didn't get a coffee. It was like 3:00. Like, I'm not even, like, a coffee snob. It was [00:10:00] 3:00 in the afternoon. I was like, "I'm not drinking a coffee." Oh yeah, I forgot. You didn't wanna have one. Yeah. They served my espresso in a, uh, champagne glass. You're too worried about your sleepy, sleepy time.
Rightfully so. Yeah, 3:00 PM is my cutoff, honestly. But for, for The Roastery, I'll, I'll go over the cutoff. Extend. I'll extend it. Grant's snoring no matter what. I'd rather him be awake. That's so true. What, what process are you guys in with the, with the building? How far along is it? We're getting quotes right now.
We kind of have two options, like I was saying, the blown out first floor roof, which will be like, I don't know, I think it'll look really cool, like expansive with a banner style thing above the actual counter, or if that's too expensive, we're gonna keep it just standard two floors and, you know. So really just like doing some designs, and I think Hanna wants to use this too as like a portfolio piece, so probably gonna go through the full like 3D architecture type drawing stuff.
I, I don't really know what the software is, but- Mm-hmm ... so we're taking our time, and then hopefully soft launch this [00:11:00] winter, at least just with coffee, maybe some like brought in pastries from a local bakery. But yeah- Merch age ... maybe by 2020, by December of 2027 or like November, we actually have food going and everything.
You know, we're going through the processing with the, with the permits and stuff too. Yeah. Grant, you found this all super interesting when we were talking about the difference between like zoning in the US and zoning in Japan when it comes to opening a business. We have a friend, Dream Wave Coffee, in San Diego, and he was telling us how much he spent to get his coffee shop set up, and it was something like, I think close to like- Half a mil
half a mil, right? And we'll be all in, and not only half a mil, like a few years too, right? It wasn't- Yeah, something called a floor sink, like you actually need to have a sink in your floor, which is just like a mandatory thing. For mops. Yeah, for mops- Yeah ... for whatever. Yeah. But that just isn't the case in Japan.
Yeah, Japan, it's not about... It, I feel like the US, they have all these things you need, and then those companies lobby the government to make sure you [00:12:00] have to put them in, and then they are the only ones who can make it, and they charge extra, and it just becomes this like cascading cost of like upgrading your place, where in Japan, they don't care about any of that.
They care about if it's safe and clean. And they don't care how you really do it. If you can achieve those, like you, if you can achieve those two things, getting your place safe and clean, the local government is gonna come, and they're gonna take a look at just that, and it's not about getting this specific, that $10,000 floor mop sink, which is crazy.
So we're gonna be all in, probably 100K, and we're gonna have a very nice coffee shop. Like we have friends who have a really nice coffee shop in Sapporo, and he told us he spent all in 4 or 5 million yen, which is like 30, 30, 40 grand. Mm-hmm. And his coffee shop is sweet, and it's- He designed it himself and stuff like that, but- Yeah But imagine opening a business for 30 to 40 grand Let's shout his coffee shop out.
What's it called? Noa, N-O-A. Yeah. And his- Best breakfast sandwiches, or like- His- ... lunch, kind of ... [00:13:00] his sandwiches are unreal. He makes all the focaccia bread He made the best focaccia bread. I'm not a focaccia guy. He made the best focaccia bread I ever had in my life With the pistachio cream. Pistachio cream- It's unreal
mortadella. It was, it was a great sandwich. Yeah. I would love, I honestly would love one right now. I remember I got that one, you guys got some other ones. You were all jealous of mine. You were like, "Whoa, that one looks great." We went back. And then we went back and everybody got the same one. Yeah, me and Nick didn't even look at the menu.
We're like, 'cause we w- just went back in the summer two days, two days in a row we were like, "Yeah, just give me the pistachio one." "I don't need to see anything else." Where does zoning play with opening up a storefront? It's honestly really similar to the Ryokan license stuff. Like- Yeah ... if you're in a commercial zone, you can open up a business for the most part.
But, but you can even open one- But this hou- this was a house before though, so it, it just coincidentally- Oh ... is just commercially zoned. But you can even open a coffee shop in a residential zone, 'cause coffee shops are considered the lowest nuisance level possible. So Japan ranks the... Every zone, there's 12 [00:14:00] zones, the government sets them.
It's not like the US where each municipality sets them. It's federally set, and they don't restrict things based on zone- like outright zone. So even the most resid- residential zone can has- have some level of commerce, and it's based on nuisance level. That's how they rank everything. Hmm. And things like offices and coffee shops are the lowest nuisance level according to how they, like, categorize things.
So you could put a coffee shop, if you own a house, and you could likely, like, split that house up and make half of it a coffee shop or an office space. Bars are obviously the next nuisance level, izakayas, you know, and from there it just gets more, more strict, but yeah. I remember, uh, Maan's- I remember
coffee shop. Maan was his name, right? Yeah. Maan, yeah. I remember his, like, he really didn't have a kitchen at all. Like, it, he had, you know, his espresso machine, and then he had, like, a little- Prep area It was a prep area, and he had a- Toaster ... steam oven, or [00:15:00] can't remember what they're called, but, uh, but like for the bread.
Like the proofer? And it's-- There's a name for it, but I can't remember what it's called. But, like, other than that, like, there was no stove, there was no- Mm-hmm ... like, dishwasher. Like, it was just, like, a sink, a counter, coffee machine, steam oven, like, portable steam oven, like... So I think, like, when you guys do it, you're not gonna have any type of commercial kitchen, right?
So it's just gonna be-- That's probably why it's super easy to open just a coffee shop. Yeah, no. We're not gonna have, like- Some sort of CD device ... a back kitchen at all. That's not the plan. Yeah. No. But I guess we do-- Yeah, I mean, this is a learning process, so- Yeah ... you know, we might have a different answer by the time we open, or if we do decide to do food, how that all goes.
But yeah, right now, I think when we-- or we're-- we didn't apply for the license yet, but I believe Suzuki asked us, and we were checking, like, just small snacks or something, right? Was- Mm-hmm. Do you remember that, Nick? There was something like that on the questionnaire for the, for the license- Yeah ... or permit.
Yeah. We're not [00:16:00] trying to have, like, a fully staffed kitchen at all, at least to start. Our-- It, it-- I really think it's gonna depend on who's operating it, because we are still looking around for operators. We have a couple people that are interested, but we just wanna make sure they're, like, a good fit for the team, and we're doing, like, an equity share operator agreement, so we want someone that's gonna be there for the long term, and, and yeah, like, really cares and wants to be in Otara.
Yeah, back to if you listened to last week's episode when we talked about Airbnbs, me and Nick won't be working in the coffee shop. A lot of people, when we tell them we're opening a coffee shop, they're like, "Well, what's your visa situation? You're on a tourist visa." Mm-hmm. "Is that even legal?" And it's legal because we won't work in the coffee shop.
We are just investing in it, setting it up, and then hiring a owner-operator that they'll get shares Mm-hmm ... you know, not to dive into those details, but yeah. We won't be in the coffee shop running it. Yeah, if- We'll be there working ... yeah But- If we were- All right, tell me- ... we would need to kind of watch the- Tell me your guys' dream menu for the coffee shop.
That's a good question. Because you said earlier- I have no idea ... like, at the [00:17:00] start you're gonna like probably bring in pastries from somewhere else. But like, if you guys, you know, like what is something that you really wanna see in your coffee shop- I mean- ... as far as food? ... I don't know. Like, should we go Western?
We really don't know. I'm leaving this type of question- I know what I would, I know what I would want ... up to the operator. All right. Go for it. If I could have a ideal situation, it would be to just take things, which we obviously can't do, would just take things from other places I love. Like Maan, if my dream scenario would be Maan would run it.
Maan, if you're listening, we love you. We want you to run our coffee shop. And it would just be Maan's food, and then Birdcage's puff pastry. Yeah. That is so good. That would be- Those are amazing. Pi- What about just like a- ... pistachio sandwich in that ... sausage, egg, and cheese on a bagel? I was gonna say- That'd be so good
Nick, don't you love bagels? Like, I feel like- Yeah ... bagels aren't like a huge thing in Japan, and like I guess I- I would love that ... actually I saw something the other day that bagels are like starting to pop up- They're popular ... at a lot of places. Yeah. There's a really good place in, in, uh, Tokyo that we went to.
Remember we- I thought they were okay. I didn't think they were great. They were dense. I liked them. I like a dense- Like it? ... [00:18:00] high calorie bagel. Yeah. Nick, Nick lives in California. Nick don't know nothing- Yeah, I don't have any good bagels around me Yeah. But I mean, dude, bagel, sausage, egg, and cheese, that'd be sick.
Throw it in the tin foils, eat it on the mountain It's, it's really like Nick said, it's just the operator we find, and, you know, we wanna give freedom to the operator too- Mm-hmm ... to make decisions and do what they like. So- Yeah ... yeah, I mean, we'll see how it turns out. Another thing we wanna do, I guess we could get feedback from all you guys, is we were thinking maybe having a little retail section, 'cause we do have an agreement with Lebant.
Shout out Lebant. They do sick under layers, wool under layers for s- for skiing. And we were thinking it'd be cool to maybe sell some of their products, some other products like maybe the shoes that we partnered with. Because if you guys are familiar with Otaru, there's nowhere to get good ski gear. Yeah.
Or even, like, beacons. Definitely backcountry gear. Yeah. Like, we should have some beacons. Yeah. We should have some probes and shovels and stuff. Yeah. Yeah. It's fluid. Like, we have... There's a lot of things we could do with it, and I think that's what makes it so fun is it could be a lot of different things.
How long did it take you to get a [00:19:00] probe? I know. Where, where... We drove to, like, four different stores, right? We drove to Sapporo twice. The second time, we finally found a store. I know. Remember how hard it was for me to get poles? Yeah. Yeah. And, and they did not... We couldn't find backcountry poles. They were just- Yeah
standard- Oh, yeah ... ski poles. You had the long ones sticking out of your bag. God, Marco was pissed. I think he is. He gave you his poles. Yeah. 'Cause your baskets- Dude, you were a mess on that mountain ... your baskets were made for, like, groomed runs, so they weren't, like, actually catching in the snow. Yeah. God, that was horrible.
You don't even know what I'm talking about. Oh, shut up. You know, like, the little bask- baskets at the end of the pole? I do, yeah, yeah, yeah. Yeah. Grant's like, "What the fuck?" You set me up. They didn't have enough, like, surface area to, like- Right ... stop in the snow. Yeah. Yeah, yeah. I got some sick new ones for this year, though.
I'm pumped. Yeah. Dude, winter's around the corner. Our coffee shop's gonna be open in six months, hopefully. I mean, renovations haven't even started. Whoa, whoa. Are you doubting us? I'm just... I'm, no, I'm just, I'm just- Do you know Suzuki, dude? He's an addict ... trying to, trying to, like, think about the timeline here.
Yeah, I mean. [00:20:00] You guys can't even... No, this is- You know, hold on, another thing about the coffee shop, we should get Grant to run it. Grant's a foodie. Dude, I will, I will- We should ship Grant to Otaru- No ... and he can run it ... I will happily come up with a concept for you guys. I would love that. I feel like you know what's up.
All right. It'd be cool to do something f- like that- Well, that's why I asked you, like, what food- ... pays homage to Otaru ... what food would you guys wanna do? Like, I think, like, I could help you come up with, like, a sick menu, and, like, I'm down to, like, help find, like, coffee that, like- Vendors ... you know, like, different coffees.
Anyone who's listening to this episode, in the comments, give us suggestions on food we should serve. What do you... 'Cause you guys are gonna be our customers, skiers in Otaru, so, like, what, what do the masses wanna eat? Dude- There's enough Japanese food there ... I think, I think, like, doing just, like, a very simple, like, breakfast burrito, like, something that's so easy to take- Mm-hmm
on the mountain. Under the heat lamp. It kind of, kind of stays well, like, you know, like, in your- Mm-hmm ... backpack, like, you know, wrapped in tin foil. It's just, like, it's good. It stays warm for, like, you know, a couple hours. Like, I think, like, honing in on something. I think that'll be something. You gotta be careful with a burrito, though, on the mountain putting your bag In [00:21:00] your pack, it'll just be squished No, dude, you wrap that really tight.
Like, it, it's good. It'll... You think so? Yeah. Okay. I trust Grant. I don't know. I, I thought- He said wrap it really tight and it'll be good. I, I think that's like a good- That's so funny ... a good idea because, like, I don't remember there being any type of breakfast burrito. There, I mean, there's- No. Yeah, right
little Mexican food out there. Like, I, I think, like, with the Hokkaido flour, like you could probably make super good tortillas there that like, it would just be great. Yeah. And the eggs are great there, like- And like all he needs a flat top All you need- Grant's mouth's watering as he's talking ... I mean, you...
Oh yeah, all you need is like something to cook eggs, and like- Mm-hmm ... you can just like make a bunch of them, and like, yeah, heat lamp them or whatever and like have a couple different options. Like- Mm-hmm ... veggie, meat- Yeah ... option, you know? So- We're definitely doing Hokkaido milk affogatos. That's Hokkaido- Sounds great
cream. Hokkaido cream affogatos. Yeah. That's a fact. All right. I, I think this is a, this is a good little short ep. Grant wants to eat, so he's trying to rush us out of here. I'm starving. I'm thinking about these breakfast burritos. Your mouth's watering. Mine's like- I think I'm gonna go make a fly [00:22:00] sandwich
hit us with one of these, Nick. No, Nick has the... Sorry. There we go. The bubble. All right, boys. I've been holding my mic the whole time. Damn, Derek's got it too. I need to get on that. You have it, dude. Yeah. You have a Mac. Just back your thumbs up. Do it longer. Look at your little hands, dude. Yo, my hands are bigger than yours.
I know. My hands are bigger than yours. Okay. Derek, Derek wears size eight shoes. Not cutting it out. I do. They're eight and a half, Grant. His snowboard boots are sevens. My snowboard boots are sevens. That's 'cause you got to downsize, dude. That's a known thing. Crazy. All right, I'm h- I'm hanging up. All right.
See you guys. Thanks for tuning in, guys.