The Changing Seasons at Akagi In the spring, Akagi serves wild plants and vegetables; in the summer, fresh water fish – “yamame” (brook trout) and “iwana” (char); in the autumn, wild mushrooms — all harvested in the nearby mountains. That’s the usual way for this restaurant. It’s been substantially self-sufficient for years. The Hokuriku winter・・・
I went over to Iwashigumi, the sardine specialty restaurant, with a group of Taiwanese people now living in Kanazawa. Sardines are well-known around the world, but they go bad pretty quickly, and that’s well-known around the world, too. That’s why sardine sashimi seems miraculous to people from other countries. Even in Japan, there are only・・・
Despite his 60-plus years, my friend has the spirit of a kid. The other day we spent a few hours meandering around town, and thanks to his contagious attitude, I started feeling like a kid again, too. That’s why this middle-aged man and his senior friend, acting like adventurous kids, stopped to get a bite・・・
The tonkatsu (deep-fried pork) is more delicious than at the tonkatsu shops around here. The sashimi is more delicious than at the sushi shops around here. The traditional Japanese-style cooking is more delicious than at the traditional Japanese-style restaurants around here. The Chinese food is more delicious than at the Chinese restaurants around here. –・・・
For young people in the 1980s — if you liked motorcycles, you surely knew the Yokohama Kentauros bikers club (Centaurs, from the ancient Greek myth); if you liked comic books, you surely knew Mikuriya Satomi and his brainy comic book adventures. If you liked both, then you surely knew Mikuriya’s masterpiece, “Legend of the Kentauros.”・・・
A man in my neighborhood recently turned 80 years old and has been having a little trouble getting around. As a result he gave his driver license back to the local police station, and he’s stopped going out for lunch. Until a few years ago, we occasionally walked over to a nearby restaurant at noon,・・・
Usagi is located in an old private home in a residential district on a backstreet just a short walk from Kenrokuen. Every time I go there, it’s scrupulously clean and full of good vibes. It’s near my office, so I often stop by for lunch. Usagi not only fills my stomach but also fills my・・・
As you may know, sardines can go bad pretty quickly, so most restaurants hesitate to put sardine sashimi on the menu. But the chef at Iwashigumi is an expert on freshness, and the first thing I order when I walk in the door is the sardine “tataki” (minced sardines), which comes wrapped in crispy, grilled・・・
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