Feeds:
Posts
Comments

Archive for the ‘humor’ Category

The other day, I was asked to describe my writing process.  My first instinct was to say I didn’t have one but, upon further consideration, I realized that I do follow certain patterns when writing a script.

Step #1: PROCRASTINATE

I’ll do anything to avoid starting a script – surfing the net, doing my taxes, writing this blog – sometimes going weeks steadfastly distracting myself until, finally, fed up with my no-can-do attitude, I’ll capitulate and begin!

Step #2: LAY THE GROUNDWORK

I’ll open up a new file page, put my name, the date, and the title on the cover page, then set up the headers and, finally, write TEASE at the top of the first page. This always gives me a great sense of accomplishment and, satisfied with work well done, I’ll take the rest of the day off.

Step #3: OPENING WITH A GLACIAL PACE

The first scene of the episode is crucial and, for that reason, I will agonize over it for days, constructing the entire scene in my head before writing it down.  After several rewrites, I’ll set it aside and come back to it the next day, throw out what I’ve written, and take another stab at it.  Eventually, I’ll have a scene that I don’t love but honestly don’t hate as much as previous versions and, besides, I’ve got to get moving.  And so, the following day, I’ll rewrite the scene, then forge ahead and, usually, complete the tease.  This offers another great sense of accomplishment as I convince myself that 1/7th of the script is complete (tease down, next five acts and the tag to go!  That’s technically 1/7th – if you don’t take page count into consideration).

Step #4: CREATIVE DRIVE

The beginning of a script is always tough as I’ll re-read and rewrite those early scenes endlessly in the hopes that racing through them will give me the momentum to carry me through the rest of the act.  Instead, I usually stumble and crash half a page into new territory.  Fortunately, the cure for my writer’s block is only an elevator ride away.  Once I’m behind the wheel of my car, far away from the distractions of the internet and the chocolate in my fridge, I can finally focus. In fact, I’ve done some of my best writing while driving.  I’m not sure why it is but the 20 minute drive to work is golden time, allowing me to run and refine dialogue so that, by the time I get into the office, I’m ready to write!

Step #5: PUSH!  PUUUUSH!

That’s it!  Don’t let up!  Lock your door, ignore the distractions, and keep at it! You’re almost there.  Yes!  Yes!  You’ve done it!  Congratulations! You’re the proud parent of a Tease and First Act!  It may not be much to look at now but, like any mom and dad, you’ll grow to love it.  Or get used to it.

Step #6: RINSE! REPEAT!

Completing the first act is a HUUUGE accomplishment.   Believe it or not, the hardest part is over.  Now it’s simply a matter of repeating the techniques and superstitious  rituals that got you here.  Re-read, rewrite, go for a drive, lie awake into the wee hours playing scenes in your head, drink some sake, seek out positive reviews, comments or messages to remind you of your salad days and motivate yourself to achieve the perception of unparalleled visionary heights, you sad, creatively-spent has-been.

Step #7: RIDE THE WAVE!

At some point in the writing of the script, amidst the seemingly endless hours agonizing over turns of phrase or Rubik-like plots, you’ll get into a groove and the words will start to flow, smoother and faster.  And suddenly, all the pieces of the puzzle will fall into place and you can do no wrong.  You’re in the zone and it’s glorious!  Great characters moments, tight dialogue runs, clever developments – it’s as if some future you has traveled back in time to give you all the answers. Sadly, this inspired burst is fleeting, usually lasting 5 to 15 pages before dissipating and leaving you the shattered mess you once were.  But the key is to recognize the wave and ride it as long as you can.  Just last month, I rode my best wave ever on Dark Matter Episode 304, blazing through a record 32 pages in a white heat.

Step #8: FEAR THE DEADLINE!

By this point, I’m hopefully at least halfway through the script.  I can often rely on a late closing burst as all the story’s narrative points converge in those final pages of the fourth act, giving me the momentum to  drive through another modest chunk.  If that doesn’t work, then the prospect of a looming deadline will be enough to spur me forward.

Step #9: CAP IT WITH SOMETHING SPECIAL!

Beginning a script is tough, but ending one can be just as hard UNLESS you’ve got the Holy Shit conclusion already in your head.  And you should!  Start strong, but end even stronger.  Yes, it’s important for the viewers who will no doubt be blown away by your inspired moment, but it’s equally crucial to your creative mental well-being capping the episode with an ending YOU know will blow them away.  The shocking reveal at the end of the show’s very first episode, the reveal of Jace Corso in Episode 3, TWO being blown out the airlock, the Android going down in Episode 12, the captured crew being escorted off the ship by the G.A. with SIX revealed as the mole in the season one finale, the bloodbath in the palace in Episode 212 – all deliciously devious moments I envisioned for ages and saved for script’s end, like a decadent bite of dessert you look forward to at the end of a long and exhausting dinner party.

Step #10: IGNORE IT LIKE AN EX THAT SPURNED YOU!

Once the script is complete, I’ll set it aside and move on to other things.  Resist the urge to give it any attention.  Don’t you remember the difficult times?  The frustration?  The thankless hours and days spent trying to make it work?!!  Play hard to get.  Ideally, I give it a few days before I pick it up and give it another read and another pass.  After that, it’s someone else’s problem…

Until they give you notes.  Then it’s your problem again.

Read Full Post »

This is what I've bee reduced to: whiling away the afternoons in my hotel room eating $3 bananas.

This is what I’ve bee reduced to: whiling away the afternoons in my hotel room eating $3 bananas.

The old adage is true.  You never truly appreciate something until it’s gone.  Like, say, your appetite.  Or even the ability to eat something without having it transform your stomach in a raging maelstrom.  At the beginning of this trip, I was on the top of the world, assuming I’d get to try anything and everything.  The bechamel-laced gratin croquette from Tokyo McDonalds.  The ice cream waffle sandwich from Ginza’s Manneken.  A casual lunch-time visit to Pizza Seirinkan in Naka-Meguro.  I figured there’d be time.  But there wasn’t.  Instead, there was a banana and sliced bread and a manuka honey throat lozenge Akemi picked up at Mitsukoshi department store the other day.

Not even a final drink at Star Bar or a return visit to Butagumi for their delicious braised pork appetizer.

Well, let’s not get ahead of ourselves here.  I don’t fly out until 6:05 p.m. tomorrow evening.  Maybe there’s still hope?

We started our Tokyo trip with lunch at Sawada sushi and ended it with a dinner there.  As always, excellent.  On last night’s visit, we ended up befriending some of our fellow diners and retiring to Star Bar for a nightcap – cocktails for them and a medicinal stomach-settling amaro for me.

New friends!

New friends!

So, we fly back to Vancouver today.  By the time you read this blog entry, Akemi and I will already be thinking about eventually heading to the airport to catch our flight back to Canada.  Unless, of course, you read it much later in which case we’ll already be in the air.

Random shots:

Me in happier, hungrier, more hopeful times at the beginning of my journey.

Me in happier, hungrier, more hopeful times at the beginning of my journey.

The zen garden outside the hotel.  I'm tempted to crawl in and attain some inner peace.  Especially so far as my stomach is concerned.

The zen garden outside the hotel. I’m tempted to crawl in and attain some inner peace by quelling the inner turmoil. In my stomach.

A beautiful day in Ginza

A beautiful day in Ginza

My awesome new t-shirt from that NHK show I don't watch but should.  It look awesome.

My awesome new t-shirt from that NHK show I don’t watch but should. It look awesome.

A pre-wedding snap

A pre-wedding snap

Akemi all dressed up

Akemi all dressed up

The green "health juice" Akemi made me drink.

The green “health juice” Akemi made me drink.

Avoid swimming in this without a certified lifeguard present.

Avoid swimming in this without a certified lifeguard present.

Fresh orange jelly.

Fresh orange jelly.

Tokyo is the worldwide home of individually-wrapped items.  Like, for instance, bananas!

Tokyo is the worldwide home of individually-wrapped items. Like, for instance, bananas!

Warrior woman at the Robot Restaurant

Warrior woman at the Robot Restaurant

Thanks for coming along!

P.S.  I am NOT looking forward to that 90 minute shuttle bus ride to the airport.

Read Full Post »

I think I actually put on some weight on this trip.  No.  Really.  Upon my arrival in Tokyo, I had a choice between two notches on my belt – the first, a little tight; the second, a little loose.  I opted for the latter and, fourteen days later, that loose notch is actually kind of snug. Wha- happened?!  I thought all the walking I was doing would burn off the extra calories.  Okay, granted, I have been eating a lot – but no more than on previous visits.  I even took a bit of a break today, not so much out of a desire to curtail my culinary spree as it was the fact that I just wasn’t hungry after “the ramen debacle”.  I was up most of the night and into this morning nursing a sore stomach and I simply couldn’t do it today.

But that didn’t stop me from trying.

For lunch, we went out for oden, a traditional Japanese “comfort food” consisting of daikon radish, fish cake, boiled eggs, and konyakku, a flavorless potato noodle with a consistency like jelly.  It’s all served in a dashi broth and is beloved by many here, including Akemi.  Me, not so much, but I didn’t mind.  If Akemi was willing to eat deep-fried pork tonkatsu with me, I was certainly willing to eat a giant steamed radish for her.   True love, huh?

Following the line of customers into the restaurant.  The joint is jumping.

Following the line of customers into the restaurant. The joint is jumping.

Akemi's oden lunch setto, minus the daikon that has yet to arrive.

Akemi’s oden lunch setto, minus the daikon that has yet to arrive.

Karashi, a Japanese mustard that is about a thousand times hotter than what we have back home.  I'm going to have to pick up a jar to bring back with me.

Karashi, a Japanese mustard that is about a thousand times hotter than what we have back home. I’m going to have to pick up a jar to bring back with me.

Otakou: 2-2-3 Nihombashi, Tokyo

After lunch, I was feeling surprisingly “not terrible”, so rather than head back to the hotel, I accompanied Akemi on a stroll through Nihombashi.

1

I wonder how hot it gets in there in the summer.

I wonder how hot it gets in there in the summer.

Although I still wasn’t hungry by the time we returned to Ginza, I figured I had to get back on the horse, just like a real athlete plays through pain.  With only days to go before my departure, I have a lot of ground to cover after all!  So we started off easy, sharing a meager two dessert snacks that we picked up at the Peninsula Hotel and brought back to our room:

Chocolate hazelnut cream cake and a mango pudding.

Chocolate hazelnut cream cake and a mango pudding.

One of the desserts Akemi was dying to tru was the famed Peninsula Hotel mango pudding, purportedly THE BEST mango pudding ever. So, I had to try it as well.  And the verdict?  It was pretty damn good mango pudding!  I never thought I’d ever say those words.

1Akemi also surprised me with a box of assorted chocolates from Madame Setsuko, an Osaka legend.  She gifted me a similar box after our first date way back in 2009, dropping them off at my hotel on her way to work the next morning.  Sweet, no?

Well, with time winding down on our trip, we’re making the most of our last few days by paying second visits to some of our favorite haunts. Last night, it was L’Atelier de Joel Robuchon for another excellent dinner:

111Followed by a romantic night-time stroll through Roppongi:

111111

s1

P.S. In retrospect, that Hattendo fresh cream bun before bedtime was huge mistake.  I was up all night!

Read Full Post »

I have at least one revelatory dining experience every time I visit Tokyo and, on this trip, it was the dinner I had at Esquisse, Tokyo’s hottest French restaurant.  Located on the 9th floor of the Royal Crystal Ginza, Esquisse has only been open a year and a half but, in that short time, under the stewardship of the Head Chef Lionel Beccat, it has made a name for itself amongst a host of culinary luminaries.

How great was our meal?  Well, it was so good that Akemi, who had hitherto proclaimed herself “not a fan of French cuisine”, did an about face and has now declared herself very much a fan.  At least so far as Esquisse is concerned.  “The best meal I’ve eaten on this trip,”was what she said.  And we’ve had A LOT of terrific meals on this trip.

Every dish was a visual marvel, and the intricacies of its textural and flavor combinations nothing short of incredible.  Descriptions would not do any of them justice so, instead, feast your eyes…

1 1111111

1

1Flawless.

Chef Lionel Beccat

Chef Lionel Beccat

If you’re making plans to visit Tokyo, put this one at the top of your To-Do list.

Esquisse: Royal Crystal Ginza 9F, 5-4-6 Ginza, Tokyo

Overall, it was another of good eating.  We were out the door fairly early this morning so that Akemi could check out one of her favorite chocolate shops, Chocolat de H, which had relocated to Shibuya’s Shin Q department store.  We walked the basement food section and I snapped some surreptitious pics.  For some reason photography is not permitted in the building so, if you report me, I’ll deny any knowledge of the photos or this blog…

Joel Robuchon baked goods

Joel Robuchon baked goods

Sebastien Bouillet popsicle-shaped cheesecakes.

Sebastien Bouillet popsicle-shaped cheesecakes.

Sebastien Bouillet owl and ladybug cakes (contain no actual owl or ladybugs).

Sebastien Bouillet owl and ladybug cakes (contain no actual owl or ladybugs).

The bread spread

The bread spread

We picked up a few desserts (for later) and had just enough time to cram them into our hotel fridge before heading downstairs to meet up with Akemi’s old friend and co-worker, Nihei, who took us to lunch.

Don't see many of these in Canada.

Don’t see many of these in Canada.

We walked the five blocks over to Kushino Bou, a terrific kushiage restaurant.  For those not in the know, kushiage cuisine offers an assortment of panko-crusted deep-fried favorites.  We were seated at counter and were instructed to simply tell them “Stop” when we’d had enough.  And then it began, skewer after skewer after skewer after skewer…

Saddle up to the counter at Kouji Bou

Saddle up to the counter at Kushino Bou

Two types of kushiage: beef, shrimp and shiso

Two types of kushiage: beef, shrimp and shiso

Prawn

Prawn

Shitake mushroom?  I think.

Shitake mushroom? I think.

x

Skewer receptacle

Akemi maxed out at around twelve.  Nihei and I managed about twenty.  Apparently, the restaurant’s average repertoire includes anywhere from 40-50 different skewers a seating, so if you’re planning to “sample a bit of everything”, make sure to skip breakfast.

After lunch, we strolled over to Akemi’s former workplace, Pierre Marcolini, where we picked up some thank-you chocolates for Nihei.

Akemi and Nihei, our affable host

Akemi and Nihei, our affable host

We bid our host a fond farewell and burned off lunch with a little walk so that we could return to the hotel room and sample the desserts we had purchased that morning…

Clockwise from left to right: chocolates from Chocolat de H, cheesecake from Paul Basset, chocolate mousse cake from Sebastien Bouillet, and chocolate and pistachio mousse from Toshi Yoroizuka.

Clockwise from left to right: chocolates from Chocolat de H, cheesecake from Paul Bassett, chocolate mousse cake from Sebastien Bouillet, and chocolate and pistachio mousse from Toshi Yoroizuka.

Not a bad one in the bunch.  The cheesecake was particularly intriguing – not overly sweet and a touch salty.

In the afternoon, we did a little advance Christmas shopping.  Among the notable sights:

What kid wouldn't want this?

What kid wouldn’t want this?

Former employee of the Robot Restaurant, now reduced to working retail.

Former employee of the Robot Restaurant, now reduced to working retail.

And we capped off our night at….where else?…Star Bar.  Check out Master Kishi-san doing his thing.  He’s a machine!

Star Bar: 1-5-13 Ginza, Chuo

Read Full Post »

Being a huge fan of science fiction, I have always been fascinated by the world of future tech: nanotechnology, faster than light travel and, of course, robotics.  Last night, I was afforded the chance to explore the latter at one of Tokyo’s hottest night spots, the Robot Restaurant, a place where science and spectacle converge in a flashy, sonorous, dizzying – and informative – display.

Located in the hear of Tokyo’s Shinjuku neighborhood, the restaurant was opened a couple of years ago at a cost of an astounding $10+ million and has been packing them in ever since.  The price of admission (about $50 per person) gets you an unremarkable dinner (we ate before we came) and a seat at THE GREATEST SHOW ON EARTH!

x

The streets of Shinjuku

x

Right down this side street…

As we walked along in search of our destination, this caught my eye –

x

We already had plans for the night but, being a military buff, I thought this would be an equally educational opportunity for some other time. But I was surprised to discover that said Tank Girls make up part of one of the acts I’d be watching that night.  Robotics AND military history!  I actually felt myself getting smarter!

We purchased our reserved tickets (There are a couple of shows each night so make sure to book in advance), selected our meals (you have a choice between meat or fish), then walked across the street and into…well…let me show you…

Once downstairs, we were ushered into the showroom and over to our assigned seats.  With ten minutes to go before the commencement of the festivities, we were free to walk around, check out some of massive props on display, and grab a drink.  The crowd was, perhaps not so surprisingly, mainly made up of foreigners, ranging in age from tiny kids to grandmothers.

x

x

My bartender, Neko-chan.

x

Unfortunately, these massive set pieces.

x

Dinner.  I can say with certain confidence that of the $10 + million spent on the Robot Restaurant, very little of it went to food costs.

The audience settled into the seats flanking the stage area and we were instructed to remain seated during the show as there was a danger of being clipped by moving set pieces.  Also, I imagine that every so often one of these robots gains sentience and runs amok, necessitating prompt action by trained professionals who don’t need innocent bystanders getting in the way.  Photography is permitted, but big cameras (?) are frowned upon.  Also frowned upon = touching the robots or dancers.  :(

The show kicked off with an impressive choreographed taiko performance involving two groups of women on two moving stages, massive wadaiko drums, a moving omikoshi and its dancing bearers, a slew of oni (Japanese demons), colorful costumes, flashing lights, blaring music, smoke.  Here’s a taste:

x

x

Omikoshi and bearers

Following a five minute intermission, it was time to start the next act – which ended up being my favorite.  And, speaking of favorites, as much as I loved the headlining robots – especially the goofy dancing samurai-bot – I ranked this performer as my #1 draw:

Another five minute intermission and then we moved onto the third act which was weird and my least favorite, but no less entertaining.  This one actually told a story and involved a fearsome black samurai and his two underlings who looked like rock ’em sock ’em robots dancing around and talking trash.  They are confronted by a panda and his two tiger buddies.  The robots kick the crap out of the panda but are in turn beaten up by the tigers who end up getting their asses kicked by black samurai.  Enter a warrior woman armed with Thor’s hammer and Captain America’s shield.  She takes on the robots.  And loses.  She retreats, but another champion steps into the fray: a woman riding a dinosaur wielding a giant iron ball on a chain.  She battles black samurai and is forced to retreat.  At which point this giant spider woman makes a grand entrance, battles the black samurai, and captures him with her webbing before dragging him back to her lair. Hurray!  The day is saved!

x

Panda makes his grand entrance.

Another five minute intermission.  We are all handed glow wands and instructed on what to do.  Alas, all the instructions were in Japanese – but I got the gist.

x

Signaling flight #302 in for a landing.

And the show goes on with another wild performance, this one involving roller-skating robots and warrior women.  Also, towering robots programmed to serve humanity.  And dance!

x

Robot hearts you!

A break in the action affords us the opportunity for a photo op:

1A goodbye to the robots…

x

Sayanora, robo-san

And then it was time for the capper, a performance highlighted by more costume clad women, loud music, laser lights, and a technicolor tank…

1

Wow.  What a production!    I was impressed – not just by the scope and scale of the production, but the talented performers as well.

On my way out, I bought a souvenir Robot Danger Dance & Mechanic Crew t-shirt.  The fellow at the counter informed me that they had received some mighty impressive guests from overseas  in recent months (Anthony Bourdain, JJ Abrams, The Walking Dead’s Norman Reedus) and suggested I check out the website as the performances were always changing.  A return visit is a must!

Highly recommended.  If you’re in Tokyo, not to be missed!

Japan Robot Restaurant – ロボットレストラン

http://www.tokyoweekender.com/2013/07/robot-restaurant/

Read Full Post »

Yesterday, we took a day trip to Akemi’s old stomping grounds, catching the Chiyoda line from Hibiya station to Yoyogi Uehara where we transferred to the Odakyu line and finally arrived in Seijogakuen-mae.   In short, just a little easier to get there than it is to pronounce…

x

Working on our tans at Yoyogi Uehara station.

Once we arrived the first thing we did was go on a tour of the places Akemi used to frequent – like, say, the local grocery store…

Canned pork belly

Canned pork bellies!  They beat sardines any day!

Then, we took a stroll through the area.  Akemi offered insight throughout the tour.  “This is where you can come and get your shirts dry-cleaned,”she would helpfully point out as we’d pass a dry-cleaners. And “This is where you can get your hair cut” – as we’d walk by a barber shop.  “And this is where you can buy your insurance.”

x

I stopped to contribute a little to help the poor cats and dogs displaced by the tsunami.

x

It’s actually a quaint little walking neighborhood.

x

Very homey

Sun-dried bottarga

We walked by this restaurant courtyard where two tables of bottarga were being sun-dried.

x

The food is great but apparently the service is an issue.

x

“Colonel Sanders Fried Chicken”as Akemi calls it.  CSFC

x

A beautiful view of the area I took well away from the edge of the balcony with my zoom.

Akemi had a hankering for soba (buckwheat noodles), so we had lunch at a soba restaurant called Akatsukian.

x

I ordered a lightly battered vegetable tempura.  The maitake mushrooms were outstanding.  In fact, this trip has given me a newfound respect for the humble fungus.  Who knew they could pack so much flavor.

x

My soba broth was incredibly rich, imbued with a deep, sweet smokiness from the duck and charred green onions.

For dessert, we headed over to another one of Akemi’s old haunts: Seijo Alpes…

x

“This is perfect!”I said – only to be informed it was a sample tray of that’s day’s selection.

Akemi had a chestnut dessert that I found not sweet enough and texturally kind of strange – but she loved.  “Very Japanese taste,”she said.  I, on the other hand, had a decadent hazelnut taste.  Very Joe taste.

And the overall verdict?

x

Two big thumbs up.

As we walked through the area, Akemi kept mentioning what a great neighborhood it was and how wonderful it would be to live there. I was unconvinced until I came across these guys…

x

Potential buddies for my crew.

We continued our exploration of Seijogakuen-mae with a little tour of the local bakeries.  We picked up a few samples for…well…sampling.

x

Clockwise from upper left: almond and walnut bread, custard cream bun, cream cheese danish, curry bun, chocolate bun, sweet potato bun.  Loser = chocolate bun due to its solid chocolate center.  Winner – custard bun due to its deliciousness.

We eventually wrapped up our tour and caught the subway to Shinjiku where two girls complimented me on my awesome Attack on Titan cell phone cover, and we walked some more…

x

The streets of Shinjuku

x

I’m not usually one for salad but…

x

Inspired curry.

It was a great day – but little did I know that the best was yet to come.  Our evening was so awesome, I can’t properly do it justice in the tail end of this blog so what I’m going to do is give our outing its own special blog entry later in the day.  Consider it a bonus blog entry.

Now, I don’t want to say too much and spoil the surprise, but here’s a sneak preview…

Damn.  Ivon is going to be SO jealous.

Read Full Post »

Kanpai!

Kanpai!

Akemi: When I was a kid, I had big eyes.  Like everyone in my family.

Me: Why?

Akemi: I’m not sure.  Maybe because we eat a lot of meat.

Well, just a little meat for me yesterday – but a lot of whisky.

x

The open kitchen concept at L’Atelier de Joel Robuchon

We joined Akemi’s family for lunch at one of my favorite restaurants in Tokyo, L’Atelier de Joel Robuchon, a place that offers terrific high-end value for your money.  If you’re looking to sample Michelin-starred cuisine without breaking the bank, this is where you should come.

x

Creamy pumpkin soup with ricotta cheese gnocci

x

Pan-fried duck liver and parmesan cheese risotto

x

Dark chocolate ganache served with cocoa sherbert and bitter biscuit powder.  Super rich and decadent!  You’ve been warned!

This was my third visit to L’Atelier de Joel Robuchon and I can honestly say that not only have I never had a bad meal here; I’ve never had a bad dish here.  That’s damn impressive.  So much so that we made dinner reservations for next week.

L’Atelier de Joel Robuchon:  6-10-1 Roppongi, Minato

We exited the restaurant and just happened to stumble upon (okay, I had this scoped out days in advance) the Roppongi Hills Whisky Festival showcasing a bunch of Japanese blended and single malts.

x

Hey, check it out!  The Whisky Festival has kicked off at Roppongi Hills.

x

The menu

x

It’s Whisky and Photobombing Chihuahua Day at Roppongi Hills!

x

We made two new friends – three if you count the dog – while sampling whisky.  Alas, we didn’t get their names.  Except for the dog.  His name was Coco.

I sampled the 18 year old Yamazaki (at one third the price of what it cost me for a shot in L.A.) and the 21 year Hibiki.  I’ll be coming back for the Hakushu and Kaku.

After the whisky-tasting, I was feeling nostalgic and melancholy – so I figured a trip to the Mori Art Museum to check out the Charles Schulz retrospective was just the thing.  We filed through the packed rooms and checked out Peanuts arts ranging from early sketch work through the various decades (Akemi: Snoopy went to war?  Me: Yeah.  He killed thirty nazis!).

x

Akemi: “Charlie has a humungous face.  How does he support his body?”

x

x

1Ah, good times.  My sister was a huge Snoopy fan – and still has a soft spot for the lovable beagle.  Maybe I’ll bring her back something nice from the gift shop for minding my dogs while we’re away in Tokyo.

Mori Art Museum:  6-10-1 Roppongi, Minato

While in town, I’m thinking of checking out a Japanese movie:

x

Didn’t love the manga, but the movie looks suitably creepy.  If I have time, I may check it out.

We returned to the hotel to gather our strength for the night ahead.  A little downtime, a little snack:

x

The choux creme from Creme de la Creme at Roppongi Hills.

And we were ready to head out once again:

x

One outfit change later and Akemi was ready to go.

We had dinner reservations at Fook Lam Moon, a Chinese restaurant with branches in Hong Kong, Ginza, and Marunouchi.  Akemi and I arrived early so we killed some time…

x

Akemi and I killed time by taking a ride on the Disney balloon.

x

Tokyo in Christmas mode.

x

Interesting art work

x

With the release of the new Thor movie, it’s all about the Marvel heroes in Marunouchi.

We dined with Akemi’s family  – mom, dad, brother, sister, and new brother-in-law – and had another great meal.

The Aota clan

The Aota clan

A couple of the highlights:

x

Crab meat and bright orange guts

x

Pictured above: the siu long bao.

x

The waiters prepare the Peking Duck: carving the meat and trimming the fat.

Fook Lam Moon: 36/F Marunouchi Building, 2-4-1 Marunouchi, Chiyoda-ku,

Despite all we had accomplished on the day, it was still early so we had one more stop to make before turning in for the night.  We headed to Ginza and my home away from home: Star Bar.  It was great to see the old gang!

x

Master Kishi-san

x

It’s been a year since my last visit but I didn’t even need to order.  I sat down and, a couple of minutes later, this was presented to me.  Perfect.

Yamazaki-san does his thing:

Rounding out the crew is Yoshida-san who recommended a terrific bourbon: Rowan's Creek.

Rounding out the crew is Yoshida-san who recommended a terrific bourbon: Rowan’s Creek.

Star Bar: Sankosha Building B1F, 1-5-13 Ginza, Tokyo

Whew.  What a day!

Read Full Post »

Older Posts »

%d bloggers like this: