Spending our time untethering the mind, getting the fidgets out, exploring the in-between ideas, and learning kintsugi.

Onden Ippo in Harajuku

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Smooth jazz and eclectic “bar meet spa” decor are what you notice when you climb down to this basement restaurant.

Pickled cucumbers, and pickled bamboo shoots as appetizers.

Salad of cabbage, bitter greens, and a pretty little cherry tomato in a tangy mayo sauce.

Grilled mackerel.

Sashimi with sisho buds

The grilled mackerel is where my chopstick skills met its match. The fish was grilled crisp. If I were a cat, I could have just picked it up with my paws and munched it down head, spine and tail! I asked for a fork. To assemble, I picked up some of the grated daikon on my rice bowl and topped with some of the mackerel flakes before adding a dash of soy. Oh, it made me want grilled eel.

The customer next to me had ordered the mackerel as well. He was a dapper looking gentleman, and carried with him at least seventy five years of chopstick wielding experience. I was just a little embarrassed eating mackerel with fork, chopsticks and fingers. But I shouldn’t have been. The demolished  mackerel on our respective plates looked nearly identical. And I noted that both of us used fingers in coordination with our implements.

Written by locomotoring

July 31, 2017 at 3:55 pm

Posted in Japan, Tokyo, Uncategorized

Tagged with ,

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