11/12/09: Day 13 in Japan Part III - Yokohama

I can't remember the last time I was in Yokohama, the city by the bay. Fortunately, my friend Yuka is from Yokohama, and she has agree to take me to the newly developed area as well as introducing me to a delicious dinner.
鎌倉育ちなのに、横浜で遊んだ記憶は無い。Yukaさんは横浜出身なので、案内してくれた。しかも、夜はあるレストランに紹介してくれると。

This is the area by the harbor, with decomissioned "Nihonmaru" Memorial Park backed by "Cosmo Clock 21" ferris wheel.
最近よくテレビでみる「横浜みなとみらい21」の夜景。日本丸メモリアル・パーク、コスモクロック21が綺麗。

What I thought was a random picture of a building turned out to be Yokohama Landmark Tower, which is the tallest building in Japan at 295.8 meters (approximately 970'). It is the 44th tallest building in the world.
適当に撮ったビルは、実は日本一高い超高層ビルの横浜ランドマークタワー。295.8メートルのビルは世界で第44位の高さ。

After walking around the bay area, we were ready for dinner. Yuka introduced me to Banri, the restaurant said to be the first to introduce Gyoza dumplings to Japan.
一日中歩き回ったので、さすがにお腹が減ってきた。Yukaさんが紹介してくれたのが北京料理亭の萬里(ばんり)。萬里は日本で始めて餃子を売り出した店らしい。

Entry way.
入り口。

The famed fried dumplings.
噂の焼き餃子。

The skin was thin but chewy, with juicy fillings. Just what we needed!
皮は薄いけどもちもち感があり、具もジューシーで最高。

Of course, when you go to Chinese restaurant, you have to try Chinese saké. They are aged, with heavily oxidized flavor that I find less than pleasing.
中華料理亭では当然、紹興酒。基本的には、酸化した味が濃い紹興酒は好きではない。

But, Yuka introduced a great way to have Chinese saké, which is to warm it up first then serve it on the rocks. This method really rounds out the flavor to make it more drinkable.
でも、Yukaさんが飲むのにいい方法を教えてくれた。最初は燗にして雑味を飛ばし、ロックスで味をまろやかにする。意外と悪くは無かった。

As they serve over 100 different dishes, so we sampled a few dishes：
萬里では100種類上揃っているので、数品オーダーした：

11/12/09: Day 13 in Japan Part II - Kamakura

The next destination was Kamakura. All the walking worked up our appetite, and there is one place to go: Kayagiya.
大仏様の次は鎌倉見学。結構歩いたので、腹が空いてきた。エネルギー回復のランチには茅木屋に行くしかない。

Kayagiya specializes in eel dishes. The combination of fatty eel with their secret sauce cannot be surpassed.
茅木屋は鰻の専門店。脂が乗った鰻の蒲焼きと秘伝のタレの組み合わせがたまらない。

The lunch set includes clear soup and Japanese pickles.
うな丼セットはお吸い物と漬物込み。

Kamakura came into prominence in 1192 AD, becoming the first capital of the East under the reign of Genji clan. The giant Torii gate welcomes visitor to the Tsurugaoka Hachimangu Shrine.
鎌倉は源頼朝により建久3年に幕府がおかれた。鶴岡八幡宮の足元には巨大な鳥居が。

Beyond the Torii is the highly arched Taiko-Bashi, or "Drum Bridge."
太鼓橋。

The sign for the Shrine incorporates pigeons.
本宮のサインには鳩の姿が。

The main hall.
本宮。

Right at the base of the Shrine are couple of ponds, collectively named Genpei Pond. Genpei signifies ruling Genji Clan and rival Heiké Clan. In the vicinity of the Genji Pond is series of flags dedicated to goddess Benzaiten.
源平池の旗上弁財天社近辺に飾られている旗。

On this particular day, there were series of display of chrysanthemums. This one was absolutely brilliant.
今日は偶々菊の祭が行われていた。

Side view of Taiko-Bashi, connecting Genji Pond and Heiké Pond.
源氏池と平家池を跨ぐ太鼓橋。

Interior of a saké shop near the vicinity of the Shrine. Because of the dinner plans and not enough space in my luggage, I had to pass on saké purchase.
八幡宮近辺の酒屋。夜は外食するし、荷物も多すぎたので、酒は買わなかった。

Even though I just had lunch, I had to have Kamakura croquette. This particular one is made from purple potato.
おやつは最近注目されている鎌倉のコロッケ。選んだのは綾紫。

Yum!
うめ~!

Maybe I shouldn't have eaten so close to dinner time...
夕飯直前に食べなかった方が良かったかも...

11/12/09: Day 13 in Japan Part I - Home Sweet Home

Today is my last full day in Japan, and as usual, a busy schedule awaits. First on the itinerary was Gokurakuji, my home town.
日本旅行もついに最終日。今日も凝縮な一日が待っていた。先ず向かったのが、故郷の極楽寺。

I met up with my friend Yuka. Here we are in front of the Gokurakuji station.
今日もユカさんに付き合ってもらった。江ノ電の極楽寺駅前。

Once arriving, we headed to the house where I grew up. It's hard to believe that this house has been built for over 30 years now.
駅から、旧篠崎家へ向かった。この家が建ってから30年以上過ぎたとは信じられない。

Our grandparent's property, however, looks quite different.
おじいちゃんが住んでいた土地は随分違う様子。

Our home is located on a mountainside. Here is the view of Zaimokuji beach from the mountain top.
極楽寺近辺は山が多い。これは近所の山から見る材木座海岸。

Next to Gokurakuji is town of Hase, home to the Great Buddha.
極楽寺の隣は大仏さんで有名な長谷。

Getting closer...
見えてきた...

The familiar sight of home sweet home.
大仏さんを見ると、ホーム・スイート・ホーム。

11/11/09: Day 12 in Japan Part II - Tsukushi No Ko

Tonight marks the return to Izakaya
that was recommended by Sakurai-san of Dassai. I tried to go earlier, but a lost in translation moment resulted in missed connections.
今晩は獺祭の桜井さんがお勧めした居酒屋へ向かった。実は、以前に伺ったけど、連絡ミスで断れた。

I had no such issues this time around. Tsukushi No Ko specializes in saké, and does not carry shochu, beer, or wine. Impressively, most of the selections are nama.
今晩は問題なく入れた。「つくしくしのこ」では日本酒専門店なので、焼酎、ビール、ワインなどは無い。しかも、セレクションのほとんどが生酒。

The place is small, seating about 2 dozen customers per session. On the wall are selecions of saké, with similar font as found on bottles.
「つくしのこ」は比較的に小さな居酒屋。壁には酒メニューがボトルのラベルと同じスタイルで
飾られている。


This is what you get when you order a beer - Dassai sparkling saké.
「つくしのこ」でビールを頼めば、獺祭の発泡にごりが現れた。


Having a toast with my friend Yuka, who I know from New York.
今晩はNYからの知り合いのユカさんと乾杯。


Incidentally, Dassai Sparkling was featured in Manga comic.
ちなみに、獺祭の発泡にごり酒は漫画でもフィーチャーされていた。


The food at Tsukushi No Ko can be best described as taste of home, cooked courtesy of the mother of the store manager. We ordered these great dishes:
「つくしくしのこ」の料理はおふくろの味。店長のお母さんが一品づつ丁寧に作ってくれる。今晩の注文は遠慮しなかった：









These 9 dishes and sakés to match set each of us back mere $58 each. Unheard of in NY...
9品と酒の飲み放題で、一人￥6,000。NYではありえない...


Here I am with the manager. I will certainly be back the next time I am in town!
店長のとおるさんと記念写真。また伺いますので、よろしく!

11/11/09: Day 12 in Japan Part I - Family Crest

After a quick but fun visit to Shichiken, I am headed back to Tokyo for the last leg of the trip. My agenda today is to meet up with my uncle and aunt who happen to be in the town for lunch.
七賢の訪問はあっという間でした。今日は早朝から東京へ向かい、日本に尋ねている家族とランチで合流する予定。いよいよ、この旅の最終段階が近づいてきた...

The people in the first picture are my uncle (your eyes haven't betrayed you, he is Caucasian), and my aunt (Japanese.) When I visited their apartment, they showed my a picture of my great-great-grandfather. I was particularly interested in the designs etched on both sides of his chest, which is our family crest.
写真には叔父のグレッグ(日本人ではありません)と叔母のテルコさん(日本人)。彼らのマンションに訪ねたら、家族の先祖の珍しい写真が飾られていた。私が注目したのは和服の胸に飾られている家紋。

I find Japanese Family crest to be a fascinating traditions, carrying significant meanings. Our family crest symbolizes toughness from a certain type of weed plant, and the fact we belong to a samurai class.
家紋は伝統的なシンボルであり、意味も深い。篠崎家の家紋は「丸に剣片喰」と呼ばれ、雑草の粘り強さと武家の意味が示されている。

Of course, the most respected family crest belongs to the house of the Emperor, modeled after chrysanthemum.
勿論、日本の代表的な家紋は天皇家。

These are the crests for the lieutenants of Shinsengumi.
新撰組局長と組長の家紋。

This is a crest commonly seen in temples, called "Mitsu Domoe."
よく神社などで見られる三つ巴。

The family crests can still be found in many traditional buildings. Of course, it is a common sight in breweries. More I visit the breweries, the more I feel attached to the history of Japan.
家紋は伝統的な建物に飾られる。色々な蔵でも見られるので、歴史を感じる。

11/10/08: Day 11 in Japan - Shichiken Brewery

My next destination took me to Yamanashi Prefecture, where Shichiken Brewery is located.
今日は七賢の見学のため、山梨県へ向かった。

Yamanashi is a landlocked prefecture, located at the foot of Mount Fuji in central Japan. Yamanashi reminds me a bit of Switzerland, and is famous for their water. In fact, Suntory operates Hakushu Distillery to take advantage of this water.
山梨は山に囲まれ、まるで日本のスイスみたいだ。山梨は水の質で有名で、サントリーも「白州」蒸溜所を持っている。

The brewery is surrounded by the mountains.
勿論、蔵は山に囲まれている。

Decoration around the brewery.
入り口にはおめでたい飾り物が...

The brewery is modern and clean, yet there are plenty of spaces that showcase their history.
七賢はモダンで綺麗な蔵でありながら、歴史を感じる空間も十分ある。

There is calming sense of zen.
和の空間


The high ceiling is supported by these wooden beams.
屋根を支える梁。
Garden from the view of the main guest room.
客間から見える中庭。

These rooms once occupied by Meiji Emperor during his visit in the area.
実はこの客間に明治天皇が宿泊したこともある。

Polishing machine.
蔵自慢の精米機。


Steaming machine and vats of rice
蒸すための機械。

Fermentation tanks.
発酵用のタンク。

Floor above fermentation tanks. The vastness of the area is indicated by scale of size compared with kurabito.
上の階。蔵人を見れば広さが伝わる。

Fermentation in action.
発酵中の酒。

Thermal tank for high grade saké.
大吟醸レベルの酒はサーマルタンクに貯蔵される。

The preferred method of pressing is by Yabuta.
七賢では搾りにやぶたを使用。


Shichiken aims to maximize the character of their water. As a result, they use heavy amount of charcoal during filtration to bring out clean flavors.
七賢は山梨の水の質を生かす酒造りに励んでいる。透明感を出すため、濾過は石炭を多めに。


They also experiment in different styles, from using yeast meant for shochu to aged saké.
七賢はすっきりした酒だけに限らず、黒麹仕込みや古酒などと色々なスタイルをチャレンジしている。

After the tour, Kitahara-san took me to the house restaurant to take advantage of the local ingredients.
見学の後に、北原さんが蔵のレストラン「臺眠」で地元の素材を生かしている料理をご馳走してくれた。
Kitahara-san treated me to a fantastic dinner featurin local igredients at brewery restaurant, "Daimin."

The evening ended with not famous houtou, but plain udon noodles.
〆は山梨名物の「ほうとう」ではなく、うどん。「ほうとう」は現地の方より見学者に人気があるそうだ。

Here is Kitahara-san, son of the President of the brewery. I shared quite a few sakés with him in New York, and it was a pleasure and honor to drink their saké from their brewery.
社長の息子の北原さん。ニューヨークでは飲み友達だったので、地元で彼の酒を飲めたのは光栄でした。

11/9/08: Day 10 in Japan - Food of Kansai

Kansai region in western Japan is very famous for their food culture. Recently, horumon has been a big hit in Osaka. Although this is parts of animals that may be considered less than desirable, its high collagen content makes it popular among women.

Western Japan is famous for "kona mono," or "powder food" which refer to food made from flour. Ramen is one such food, and one can have pretty heated debate about this particular subject matter. This particular ramen was the Dan Dan Ramen I had at a Chinese restaurant in Kyoto.

I believe that there is some sort of unwritten law that if one orders ramen, it must be accompanied by pork gyoza.

When one thinks of mecca of Kansai food culture, it is Dotonbori in Namba. The big crab is one of the landmarks of Dotonbori.

We stopped by Creoru, and proceeded to have yakisoba for appetizer...

...and okonomiyaki. Okonomiyaki means "cooked the way you like it," and it's like a cross between pizza and omelet.

Following Creoru, we went to Tako Masa for their famous tako yaki, which is a hot cooked flour ball stuffed with piece of octopus. It actually tastes much better than it sounds. Nothing is better than a smoldering hot tako yaki and ice cold beer.

Of course, there is nothing better than a well-made saké. This is a bottle of Hakuro Suishu I received from Aisawa-san. Nothing is better than a light, fresh nama after all that food!

11/9/08: Day 10 in Japan - Kobé Shushinkan

When in Hyogo, I always visit Kobé Shushinkan for their hand-made soba and freshly brewed namazaké. Incidentally, Shushikan produces saké under "Fukuju" label.
灘の酒蔵巡りでは神戸酒心館の手打ち蕎麦と生酒は欠かせない。酒心館は「福寿」の銘柄で有名。

Inside Shushinkan is Sakabayashi restaurant. On this day, their garden was full of lush, fresh vegetables.
レストラン「さかばやし」の庭には美味しそうな野菜が盛んに育っていた。

I had their Junmai Ginjo "Hiyaoroshi" Nama.
注文したのは純米吟醸のひやおろし。

The hard Miyamizu water of Nada is clearly expressed through clean and intense flavor.
この酒には味が確りして切れが良い宮水の特徴が生きていた。

For the appetizer, we had their home-made tofu with yuba tofu skin. The soft texture of the tofu was a great contrast to the lively body of the saké.
前菜には手作りの豆腐と湯葉。豆腐の食感が生酒のスッキリ感を強調する絶品のマッチング。

The main dish was tempura soba.
注文したのは天ぷら蕎麦。

There is nothing like tempura in Japan.
やっぱ、日本で食べる天ぷらは違う...

Because I was going to Osaka in the afternoon, my time at Shushinkan was very limited. That is not to say that I didn't savor every strand of soba...
午後から大阪へ向かうので、酒心館での時間は限られていたが、料理は十分味わった...

11/8/08: Day 9 in Japan Part II - Kiyomizu-dera

Each time I am in Kyoto, I feel compelled to visit Kiyomizu Temple because of the magnificence of the temple itself and fun atmosphere surrounding the temple.
京都へ行く度、清水寺の魅力に引っ張られる。寺の周りの雰囲気も賑やかで楽しい。

Kiyomizu Temple is established in 798 AD, and its current buildings were constructed in 1633. The construction process is reknowned for not using nails.
清水寺は宝亀９年（７７８）に開創され、寛永１０年（１６３３）に現在の規模に再建された。

The main hall has a veranda at the height of 13 meters (40 feet), and there was a tradition during the Edo Era that one can have their wish come true by jumping from the stage and surviving. (My wish would be to survive the jump.)
本堂は「清水の舞台から飛ぶ…」の諺(ことわざ)で有名な舞台がある。江戸時代では舞台から飛び降りることも流行った。

My visit coincided with the rare opening of a hall that houses rare statues, but unfortunately, photography was prohibited. One of the areas we visited was situated underneath the temple, and it was the darkest room I have ever been. We were supposed to navigate our way through the winding corridors following the guardrail, but I kept bumping into a wall. At the end was a lighted golden statue that appeared like a hologram.
今年は偶然、25年おきの「清水寺御本尊御開」。普段には見られない像の見学は出来たが、写真は許されない。もう1件の像は地下に保存されていた。光が漏れない闇の中、手すりを頼りに迷路をしっかり進んだ。像は奥の部屋にあり、ライトアップされていた。今まで真っ暗だったので、像はホログラムらしく見えた。

After visiting the temple, we made our rounds of the store down the hill and admired the beautiful buildings that feature lot of traditional elements. While there were many eateries, Kiyomizu area is famous for their pottery.
見学の後は、坂を下り、色々な店に立ち寄った。勿論、清水は清水焼が盛ん。

It has been my tradition to make my own Kiyomizu-yaki, and I've made a rice bowl and medium-sized plate during my prior visits. This time, I was looking to make a serving bowl.
以前には茶碗とお皿を作ったので、今回は煮物用の器に挑戦。

The place to go is Kashogama.
お世話になったのが嘉祥窯（かしょうがま）。

It takes 15~20 minutes to shape your ware, and after that, you choose the color.
器の形をとるのには15~20分かかり、満足した時点で色を選ぶ。

Once everything is set, it takes few weeks for the pottery to dry, colored, baked in the kiln, and shipped. (Shipping fee is flat rate of 1,000 yen which is roughly $9.70).
乾燥、色塗り、焼きは数週間かかる。アメリカに届くのには1ヶ月後。海外への送料は激安の1,000円。

Here is my 2008 creation. The total cost was 4,000 yen, or $38.80.
これが2008年の作品。

Believe me, all my cooking seem to taste a lot better now!　
手作りの器だと料理が益々美味しく感じる。

11/8/08: Day 9 in Japan Part I - Shinsengumi

Today is one of the most highly anticipated day of the trip, as I will take a day trip to Kyoto. One of the first places of visit is the home of Yagi and Maekawa families, which served as a base for the band of samurai known as Shinsengumi (新選組・新撰組).
今日は1年ぶりの京都見学。今回は初めて新選組(新撰組)の本拠の八木邸と前川低を訪ねる。

Mid-1800s was a very interesting time in Japan. With increased pressure from other nations to open the country to trade, the country became divided into those who want to maintain the purity of tradition versus those who preferred modernization. Even those two factions were subdivided among those for the Imperial governance or those in favor of the Shogunate. It is in this turbulant climate that Shinsengumi was formed.
19世紀は日本の歴史でも特に面白い時代である。ペリー将官を初めにして異国から鎖国の扉を開かす命が下りた日本では貿易等で国を生かす開国派と外人を払う攘夷派に分かれてきた。更に、各位の中でも天皇に従う尊王派と幕府に従う佐幕派が争い始めていた。この混乱している環境をきっかけに新選組が生まれた。

The leader of the group was Kondo Isami (近藤勇), dojo master of Shieikan and a practitioner of Ten-nen Rishin Ryu (天然理心流) martial arts.
局長は試衛館道場で鍛えた天然理心流四代目の近藤勇。

Although raised from farmers, Kondo strived hard to prove that he is worthy to be a Samurai, and dedicated himself to the bushido (武士道) warrior code. This belief ultimately formed the creed of "sincerity" (誠 "makoto"), which is evident in their flag.
近藤は百姓の生まれ。その壁を乗り越えすには「武士より武士らしくなる」と誓った。この努力があの「誠」の旗で示されている。

With this belief, Kondo opened up Shinsengumi to fighters of all different backgrounds instead of limiting to Samurai warriors. Although they were initially based in the home of Yagi family, their eventual popularity led to increase in membership.
新選組の兵士採用は武士だけに限らなかった上、応募者も多かった。

When the member grew too large for the Yagi home, they procured Maekawa home right across the street. In order to support the membership financially, Shinsengumi was able to align with Aizu Clan (会津藩) who served under the powerful Tokugawa Shogunate (徳川幕府) and gain recognition as the official guardians of Kyoto.
隊士の応募が八木家も追いつかない勢いであり、手前の前川家も抑えた。新隊士を支える手段として、徳川幕府に従う会津藩の下についた。

Here is the sign for Maekawa home. As evident on the sign and robe from photo #2, Shinsengumi's signature look was the light blue/white combination of triangles.
現在の前川邸のサイン。新選組のダンダラがモチーフ。

Like any organization, Shinsengumi had their share of internal problems. Initially, there were two dominant leaders in Kondo Isami and Serizawa Kamo (芹沢鴨). While Serizawa Sensei was skilled swordman, he was equally ill-tempered. After numerous incidents that defied the Makoto code and defamed the Shinsengumi name, Aizu Clan ordered Kondo to take care of their business. Serizawa-sensei was assassinated by several lieutenants shortly thereafter.
新選組は内部でも政治的な争いがあった。浪士組から新選組に改める直前、試衛館代表の近藤勇と水戸の浪士芹沢鴨、新見錦が局長の務めを果たしていた。芹沢は優れた先生であるが、京では色々乱暴な振舞いを起こしていた。ついに会津藩は芹沢を処分するよう命じた。先ずは新見が罪を払う為に切腹を申し込み、その後、芹沢は試衛館派の隊士に暗殺された。

Serizawa Sensei's grave and few other memorials are located in Mibu Temple, right in the neighborhood.
芹沢先生は壬生寺に眠っている。


Within the Temple, there is an island in a pond that forms the memorial garden.
芹沢先生の墓、新選組隊士の遺跡は池の橋を渡った庭に築かれている。

The legacy of Shinsengumi is interesting. While they were true in their purpose to served the Emperor, once Tokugawa Shogunate fell and Imperial Courts were aligned with the bitter enemies of Satsuma/Choshu alliance (薩長連合), Shinsengumi suddenly became the enemy of the Emperor.
朝廷に忠義を尽くしたのも限らず、徳川幕府が滅びて薩長連合が朝廷を手を組んだ瞬間、時の流れが新撰組を逆賊の立場に追い込んだ。

Shinsengumi fought under the "Makoto" flag until the bitter end. As the culture of battle shifted from sword to guns, Shinsengumi disappeared from history along with rest of the samurai.
新選組は「誠」の旗本で戦ってきたが、最終的には時の流れ、砲術には追いつかなかった。新選組は侍の時代と共にこの世から消えた。

11/7/08: Day 8 in Japan - Trains of Japan Part I

As today is a travel day, this entry will focus on the trains that I rode in the first half of my trip.

While most of America is automobile-based society, Japan is heavily reliant on rail. Japan boasts perhaps the most modern and cleanest train system in the world.

I used a Japan Railways (JR) Rail Pass, which allows for unlimited rides for predetermined time frame. For my purpsses, I purchased "Green Car" ticket valid for two weeks for 60,000 Yen (about $570 at the time of the purchase.)

Shortly after landing, I took the Narita Express to go from airport located in Chiba Prefecture to Tokyo Station.

The "Green Car" is like the train version of Business Class, and in many cases, they are reserved seats. For Narita Express, the Green Cars had two rows on one side and single across the aisle. I was assigned a single seat, and here is the view across the aisle.

From Tokyo Station, I transfered to Yamanoté Line (山手線) to make a quick trip to Ueno. Here is the imposing view of Tokyo, right off the platform.

I stayed in Ueno the first night, because it was a departing point for "Komachi" Shinkansen (こまち) to Akita.

Komachi is connected to Hayaté Shinkansen (はやて) destined for Aomori. The trains separate at Morioka Station. I boarded Hayaté when traveling to-and-from Iwaté Prefecture (Nanbu Bijin).

In order to get to Yashima, home of Tenju Brewery, I transfered to the local Uetsu Line (羽越本線) once arriving at Akita City. I rode Uetsu Line quite a bit during my travels within Akita.

Further more, I made one more transfer to even more local train at Ugo Honjo Station. This is Chokaisan Roku Line (鳥海山ろく線). And by "even more local," this train ran on diesel as opposed to electricity (note the lack of wire above the train car). This is quite a transition from the Shinkansen...

I came across a different type of train when heading from Akita City to Tsuruoka (Také No Tsuyu, Eiko Fuji). This is "Inaho" Limited Express (特急いなほ). This train reminded me of the modern Japanese trains... from the late 70's/early 80's.

After Tsuruoka, I took Inaho to Niigata where I transfered to Shinkansen "Max Inabiko" (MAX いなびこ).

What's different about MAX Inabiko is that it is a double decker version of the bullet train.

After returning to Tokyo, I took subways to get to Oakwood Midtown near Roppongi then to Meguro. One thing about Japanese subway station is that it is very clean. Take note, MTA!

Here is the interior of the every day commuter train. Unlike the hard plastic seats, Japanese subways and commuter seats have comfortable cushions.

On my way to Osaka, I went through Tokyo Station. Here is one of their ticket gates. In Japan, they use either mangetic tickets or Suica cards. The tickets are inserted into the gates for verification at both entrance and exits, as fares vary according to the distance traveled. I admit I like the MTA pricing policy of $2.00 for a ride regardless of distance!

To get to Osaka, I rode "Hikari" Shinkansen (ひかり). There is a fasster line called Nozomi (のぞみ), but it is excluded from the Rail Pass program.

Here is the interior of the Green Car for Hikari. It is very modern and sleek, which wouldn't be out of place in Star Trek.

Part II of the Trains set will be available at the end of the trip...

11/6/08: Day 7 in Japan Part II - Back to Tokyo

After my too brief visit at Eiko Fuji, I was on my way to Tokyo via Shinkansen. The train left Tsuruoka, and headed to Tokyo via Niigata. Niigata is famous for rice, and it's easy to see why - miles and miles of rice paddies surrounded by mountains and cool breeze of Japan Sea.

短過ぎた栄光富士の訪問の後はまた新幹線の旅。今回は鶴岡発で、新潟経由で東京へ向かった。永遠と広ばる田圃は山脈に囲まれ、日本海から涼しい風を受け、米育ちに最高な環境とは言うまででも無い。

I checked into a hotel in Meguro area of Tokyo, as I was planning on visiting a certain izakaya famous among saké brewers and fans. But before that, my reunion with former neighbor Namiko-san awaits.

As Namiko-san works for Veuve Clicquot, we were invited to a wine party at Oakwood Premier Tokyo Midtown, a premium newly built long-term builf rental facility. Here I am with Namiko-san and Ludo from Oakwood.

東京では獺祭の桜井さんがお勧めする北尻大橋の居酒屋へ向かう予定があったので、ホテルは目黒区。だが、その前にニューヨークの近所の友達と再会する約束が。

洋子さんは現在シャンパンで有名なVeuve Clicquot社に勤め、その接待でOakwood Premier 東京 Midtownのワイン会に誘われた。これは洋子さんとOakwoodのルドさん。

We had such a good time, that by the time we left Oakwood it was well past 9:00 pm. Unfortunately, we were unable to gain entry to the izakaya as we were late. Thus, we had to find a backup plan, and found Ginza Kan izakaya in the neighborhood.
ワイン会では盛り上がり、会から離れたのは9:00過ぎ。目的の居酒屋へ向かったら、遅すぎてあっさり断れた。その代わりに近所にある銀座Kanレストランに立ち寄ることにした。

Ginza Kan is modern-Japanese in style, and menu is presented in Japanese paper.
銀座Kanはモダンな和が溢れる空間で、メニューも和紙に。

As enjoyable the time spent at Ginza Kan, we were still somewhat disappointed. Best solution was to try some of their sakés.
銀座Kanは楽しかったが、我々は落ち込んでいた。仕方が無いので酒を飲んだ。

The food was delicious. This particular dish is minced chicken skewer. We didn't stay out too long, as I was tired from my trip. Next stop is Osaka.
こちらの飯は美味かった。この一品は鶏のつくね。今晩は旅の疲れのおかげでそれほど遅く飲まなかった。明日は大阪へ。