After Seoul, we hopped on over to Tokyo join my hubby on his work trip. Unfortunately, his flight was canceled so he arrived 3 days later than planned. I must say it was quite an adjustment going from Seoul to Tokyo. There was a lot of modern conveniences that we had gotten accustomed to in Seoul which wasn’t exactly available for us in Tokyo. Nonetheless, our agenda is always food and we were quite happy with the places we dined at. What’s unique about Japanese cuisine and restaurants is that a chef will specialize in one dish and spend 20, or sometimes 30+, years mastering it… whether it’s sushi, tonkatsu, ramen, udon or soba. What’s so humbling is, if you ask these masters if they feel like they’ve perfected their dish they’ll most commonly answer that it will never reach perfection.
signs of spring