I've been internet-less for the last 3 days, but I'm safe and in Hikone now...here are some write ups I made whillst internet-free during that time...little confusing, as some is in Tokyo, while other stuff in in Hikone...fear not, dear readers, I'll key you in...
Our last night in tokyo:
I met up with a 3 other JFMF’ers later that evening for a night at Inayaka, a Robata-yaki restaurant.
Robata-yaki is a a particularily Japanese style of eating that I imagine would send any New York chef into a state of envy and dreaming of entrepreneurial mimicry. Here’s the general concept: 2 chefs’ sit on stools in the front of the restaurant, almost like on stage. In front of them each is a cutting board, a grill, then a large display of food items ranging from whole fish to still-alive giant prawns. Diners (about 28-30) are seated around this square stage and here’s where the fun begins. As he takes your order, your waiter places it with the chef kabuki-style (i.e. in a VERY loud, very guttural voice that sounds like its coming from the gut, not the chest). The chef confirms the order, ala kabuki-style, until the whole restaurant is buzzing with near theatrical intensity and one so loud that you must shout into the ear of you’re your dining comp
Our last night in tokyo:
I met up with a 3 other JFMF’ers later that evening for a night at Inayaka, a Robata-yaki restaurant.
Robata-yaki is a a particularily Japanese style of eating that I imagine would send any New York chef into a state of envy and dreaming of entrepreneurial mimicry. Here’s the general concept: 2 chefs’ sit on stools in the front of the restaurant, almost like on stage. In front of them each is a cutting board, a grill, then a large display of food items ranging from whole fish to still-alive giant prawns. Diners (about 28-30) are seated around this square stage and here’s where the fun begins. As he takes your order, your waiter places it with the chef kabuki-style (i.e. in a VERY loud, very guttural voice that sounds like its coming from the gut, not the chest). The chef confirms the order, ala kabuki-style, until the whole restaurant is buzzing with near theatrical intensity and one so loud that you must shout into the ear of you’re your dining comp
anions. Now here comes the good part: the food. The chef crawls over his grill towards the baskets of food, picks up what he needs then re-seats himself (no leg fatigue from standing for 12 hours/day?? Brilliant concept!!) Items like tiny river crab, whole fish, kobe beef, and fresh vegetables are grilled to perfection, then placed upon long, wooden, flat-sided paddles and passed to diners. The balancing act done by the chef’s is a feat in and of itself, as even 22 oz. bottles of beer are passed to diners in this manner. With all the hubbub surrounding the presentation of the meal, the food itself was quite simple, many dishes coming with just a subtle sprinkle of salt and a garnish oflemon.
Pefection.
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I watch and tape and within the hour they are all very welldrunk. Cathline put her hand to one of her husbands assets and stroked anipple.
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I watch and tape and within the hour they are all very welldrunk. Cathline put her hand to one of her husbands assets and stroked anipple.
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