Can't believe we just paid 2200 yen for these. Pizza, Wings, Salad, Spinach, Hamburg Steak, Pasta, Shrimp.

Food was great. Service was aggravating, but I think I understand why. Tablelog rates this place as 3.48, decent rating from what I understand regarding Tabelog reviews. Google shreds it with 3.7, I partly understand why. I am realizing the tourist heavy places have issues you wont get with mom and pop or neighborhood spots. Still having incredible experiences my second time here and am already fantasizing about a third!

I like a soup called "3.8 Billion Years of Wind." It’s rich and spicy—but not too hot—and the saltiness is just right. The fried chicken in it is delicious, too.

I love how the eggs pop in my mouth!

Brought a salmon home from the beach a couple days ago. Butchered it, cured the roe, and cooked a filet yesterday. Tonight I made broiled salted collars, a teriyaki filet, and ikura hand rolls, with some ohitashi, horenso gomaae, sunomono, a side of pickles, and sake (of course). Life is good. Grateful for salmon and the tasty nutrients they provide. Still have 3/4 of the fish left. I plan to cure it tonight, smoke it tomorrow, give some away, and enjoy smoked salmon for the next week.

Shiso I grew from seed. It finally sprouted! All that talking to it every day paid off.

Red miso ramen and mushroom oil ramen, plus extra noodles and pork on the side.

No regrets. Although we may have slightly overestimated how hungry we were.

I’ve been on the search to find this snack!!
I live in the Seattle area, and just can’t find them anymore! They used to be in every local Asian market but not it seems like they don’t exist :(

The most meat-focused ramen I've ever had. Extra noodles were free too! Do you guys like to get rice with your ramen? If you've never tried it, you definitely should!

Rather than just an instant packet, what are the other ways Japanese people make an easy ramen meal at home without going through the lengthy process of making a homemade broth from scratch?

Today, I purchased a fresh king crab at a seafood market in Hakodate, Japan.
During preparation, the worker removed some yellow liquid but kept a black-purple, soft, liquid-like substance resembling roe.
The black substance turned orange-red after approximately 20 minutes of steaming. However, the worker removed it before serving and told me it was not edible.
Can any experienced seafood chef, crab fisherman, or marine biologist identify this substance?
1. Is it king crab roe, an internal organ, or something else?
2. Is it normally edible?
3. Why would the restaurant steam it and then discard it?

Wife made me all of these, and our doggo wants some.

For me, it's definitely the "autumn of appetite."
So many sweet potato and chestnut sweets!
And sanma (Pacific saury) grilled with just salt. I miss that taste so much.

Chicken Nanban from other day. I want to eat it again.

I really love this kind curry. Big meat and vegetables, very Japanese home style 😋 I eat this and always feel happy.

Teriyaki pork patty, fried egg, lettuce, mayo. Grabbed one on a whim in Japan and it ruined every McDonald's burger back home for me.

Has anyone else tried this? And what's the one Japanese McDonald's menu item I absolutely need to try next time?

Last night was all about Asian flavors and a little culinary adventure. Started with soft, fluffy bao buns filled with savory goodness, followed by a deliciously creamy, spicy seafood bowl topped with a touch of roe. A beautiful combination of textures, flavors, and just the right amount of indulgence.
Good food, a relaxed evening, and another little memory worth keeping.