NUR Spec R34 GTR - What's the difference?
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Seats would really give the interior a huge makeover. And as it's a bogan cruise ship, you don't need hugging seats like a race seat, or material that'll hold you stupidly tight in the seat. I say go for it. If minister won't approve a trip away, it'd probably be $650 return to ship the car down and back, just tell her it's at the mechanics, and woah, you don't know how the seats became leather!!! -
It really doesn't matter much who made it, unless if is obviously poorly routed or restrictive in a section; what matters is the nominal cross section. For most normal-medium power you go 3" from the cat back for a good combination of free flow and retaining ground clearance. Front and dump pipes are tricker to get in larger sizes and are the most common restriction -
Been poking around on the new to me car. I've determined that I have a Kakimoto exhaust from at least the downpipe back (I haven't confirmed the downpipe yet). It has a catalytic converter. Other than the company branding on the exhaust tip, I can only find one other marking. Behind the cat and under the car is a plate that has the numbers "NF307FP" and "M11111". Unfortunately, the Kakimoto website is written in Japanese and my browser won't translate it. I found that Nengun sells the brand, but my exhaust doesn't look like their current offering. They do indicate that each pipe is custom made, but I assume that's more of an inventory control thing than some sort of special, vehicle specific tuning. Anyone have a guess about what I have here? I'm getting ready to throw some dollars at tuning this car, but want to make good decisions. No reason to throw out a perfectly good exhaust system, if this thing will equal a full custom build. -
Congrats on the progress. That's got to feel good to get the build done/mostly done. Now that you're this deep into it, I'm curious if you'd do it again versus finding a 5MT from the get go?
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G.G.C. (Gibier German Cook) restaurant in Motomachi in Kobe: A tiny 2 floor restaurant that was founded in 1976. The original couple who owned/ran it retired and sold the business to a corporation who pretty much tried to keep it the same as it was. Lots of lesser known (to me anyway) German beers available. Venison with vegetables. The meat came from deer from Hokkaido. The chef told us that there's a whole industry around the use of all parts of the deer from the antlers to the hooves. Sure enough, directly accross the street from this restaurant is a shop that sells all manner of utensils, clothes and objet d'art all made from deer skin, bones and horns.... also owned by the same corporation. The venison was super tender 😋 Various decorations, a lot of which were quite old, no doubt from the original owners. A nice pilsner too which I'd never seen before. It's well worth a visit but check the opening hours, they're closed on Wednesdays, only open 11:30am - 3pm on Mondays and Tuedays, 11:30am-3pm for lunch and 5pm-11:30pm on Thursdays, Fridays and Saturdays, and 11:30am-3pm and 5pm-9pm on Sundays. Last order is 30mins before close.
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