Back from Japan to LA again.

(August 4)

It was a day to return to LA.


Tomoko and I had a quick soba lunch at a local place. I always enjoy their delicate handmade soba. Cold soba with toppings in a sauce was just perfect for the hot summer.


Flight meal. I flew ANA, but I didn't choose Japanese meal this time.


Back in LA and regular unpacking ritual. I had to pack many ice packets to keep some items cold. They all arrived safely.


Fun to be back in the very American culture in LA. We were invited to a fried chicken and pie party at our friends house. It was so fun!

Back in Japan (Summer 2016)...Kappo et Vin

(August 3)

It was a final day in this stay.
I spent time with Tomoko in Urawa.


Lunch was unagi at a local unagi restaurant. So good!


For dinner, we went to a local restaurant called Kappo et Vin, Irisa. The place is run by Chef Irisa-san and his wife. It's a wine bar and kappo (Japanese-style) restaurant. His background as a chef was traditional Japanese cuisine, and he is also a wine connoisseur. Now he cooks his original dishes to serve with wine. How unique!


The dishes were all casual yet very detailed quality and delicious.


They are all small dishes to share.


So good!


Wataru enjoyed ginger ale, and Tomoko and I enjoyed different kinds of wines.


Chef and the wife joint us to taste wine.

So much fin.

Back in Japan (Summer 2016)...Mikizo-san Dinner

Mikizo's Hassun

(August 2)

Back in Tokyo, Tomoko and I had dinner at Ichirin, by our friend, Mikizo Hashimoto. I always look forward to coming back here every time I am back in Japan.


It was great to see Mikizo-san again. I was so excited to taste his summer dishes.


Tomato "surinagashi" (puree cold soup), Rishiri uni, dashi gelee with sudachi juice (to pour into the cup). Steamed abalone with its gut sauce.


Dobin-mushi. First in the season matsutake mushrooms, hamo (pike conger), sea bream, gingko nuts, lily bulb, shiitake, mitsuba and togan (called winter melon - but the season is summer), in a dashi broth. Just wonderful.


Hamo and hasu imo (Indian taro) with vinegar-white miso sauce.


Awaji-shima Island tai (sea bream) sashimi.


Hassun. 15 different kinds of seasonal dishes in one course including eggplant (harvested by 3 am on the same day) bansho-ni, yamaimo-kan (jelly), camas fish pressed sushi, Ariake jelly fish, etc. etc. What a treat.


Unagi tofu, grilled guji sea bream, and steamed anago sushi with akadashi (red miso soup).


Desserts. Peach and blueberry jelly and anko-stuffed warabi-mochi with sencha green tea.


And, all the sake!


He amazes me every time. Thank you so much, Mikizo-san!