Marble Meat

There is really something quite amazing by what Japanese people call Superior Loin. The quality and the marbling is quite amazing. We keep calling it Kobe Beef in Europe but there are dozens of varieties.
Later that night we had a little taste…
Picture taken at a food store.

Damn these German Dogs!

Get me a Frankfurter now!

The bunnies guard the road!

So much more friendly than our orange cones!!!

Oishiiiii! (tasty) Yakiniku

Our last diner in Tokyo was a lucky shot. We aimed at a carefully pre-selected Korean BBQ restaurant (Yakiniku) to find a fully booked place. But we were in the bustling Shimbashi Station area and just started to walk and read the menus (of course none of us reads Japanese but almost all Japanese restaurants provide picture rich advertising, often with a plastic version of the popular dishes in front of the entrance). So we stumbled over the enticing advertising of the Shu-en TEN ( and went up to the 5th floor. We loved it. The waiter spoke a very broken English but – unless like many Japanese – liked to practice his skills with us. No other longnoses around otherwise. We got sake and red wine for free and chose meet of all categories for comparison… what a treat it was…

Dave. Day Three. Hamarikyū Park Tokyo

Here we are chillin’ with Dave at the hamarikyū Park.
Amazing oasis of peace and quite in the middle of the Tokyo business area.
There is a Tea House located in the middle with an zig-zag bridge to reach it.
Here are some further impressions.



Looky Looky first…

… then professional tasting with polite moderation just to finish in rage against the bottle… 😉


Tiramisu Deluxe

Kushiage Restaurant. The art of Kushikatsu

This evening, we got down to a full Kushikatsu Omakase. The Kushikatsu, those delicious fried skewers are absolutely outstanding.

Crunchy on the outside, a world of surprises in the inside…

The mix of vegetables and meats or fish, wrapped in ginger or pickled vegetables result in an explosion of tastes. Served with several sauces, a mustard sesame sauce or vinigar, you can simply dip your Kushikatsu and let the discovery begin.

The average customer eats 16 Kushikatsu before stopping.

We don’t do average.

We ate 19.