Seki-san prepares Tempura |
A tide of commuters |
TEMPURA discovered: Fighting off the fatigue from only
four hours sleep and we went to the and was pleased to see create tempura, a
wonderful way of
cooking fresh fish and vegetables in hot oil - a batter that is so light as to almost float away. We watch the owner of the restaurant IPPOH, Masaru Seki, prepare and cook bits and pieces that will soon be on our plates. We are advised by Seki-san as those those to dip into the sauce and others best eaten plain.
cooking fresh fish and vegetables in hot oil - a batter that is so light as to almost float away. We watch the owner of the restaurant IPPOH, Masaru Seki, prepare and cook bits and pieces that will soon be on our plates. We are advised by Seki-san as those those to dip into the sauce and others best eaten plain.
DRINKS at the 7–11 store: As much as I love the
Zen-like quality of The Strings Intercontinental Hotel I am stingy about the
mini-bar prices. So the discovery of a 7 - 11 store on the way back from the
office is a blessing and I stock up with Asahi Beer and what I later find out
to be the Japanese equivalent of Twiglets and vegetable chips. Back in my room
I watch the sun set twenty-eight floors up towards Mount Fuji.
WHITE SHIRTS AT RUSH HOUR: The hotel and office are
both a few moments away from the station and the district is intersected by a
series of aerial walkways from one building or tower to another. One walks on the left hand side of the
pavement or risk serious collision. I pause on the way to our workshop in the
morning and on the way back that evening, to watch this tide of commuters ebb
and flow into the Station. This site is made all the more fascinating because
all the men wear white shirts and dark trousers, which leads the whole chaos a delightful
uniformity.
Looking down on Shinagawa Station |
When back? Well who knows?
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Thank you very much for your comments - Tim