Back in Japan (March 2016)...Some lunch photos

Oyako-don with extra fresh yolk

As always, I ate so much good food during my stay back in Japan.


Xiao-long-bao and Taiwanese noodles in Ebisu.

 
Spring mushroom soba and "sansai" (spring mountain vegetables) tempura at an old soba house in Ueno. They've been making soba since 1893.


Oyako-don made from all-star ingredients, including Tsukuba jidori chicken, and "Ryu" egg from Kyushu.


Aji Hitsumabushi - mackerel in barley miso, topped on rice and served with dashi broth on the side. Came with "banzai" small bites.


Aosa seaweed and fresh ao-nori seaweed soba.

So good.