Second Chances

Shinjuku, Japan

October 12, 2014

This, perhaps, was the great finale to my dream vacation in Japan: getting together with my former classmate Freda and her sister, Candy; reconnecting and reminiscing our good ol' high school days.

Reunited with my high school friends Candy (left) and Freda (right)

Freda and I have been in contact, planning our reunion since I learned I was going to Japan.

“We’ll stay positive. I won’t allow this to keep me from seeing you,” I assured her when we heard the news that Super typhoon Vongfong was threatening to hit mainland Japan.

We’ve waited far too long to reunite. Neither of us was going to let this opportunity slip. Thankfully, the storm changed course. Although there was a bit of rain, it wasn’t enough to dampen our “party.”

All the way from Chiba where she resides, Freda and her sister Candy took the train to meet Alan and me in Shinjuku. Our meeting place was the train station closest to our hotel. From there, we all walked to a nearby sports bar called Bee Dining & Darts Bar.

I picked up this brochure from Bee Dining & Darts Bar in Shinjuku.

 

Unlike a typical sports bar, this one was specifically focused on darts. It was a spacious basement with cocktail tables and a wall of computerized dart games.

The bar and its computerized darts (photo from Bee's Facebook page).

Alan and I were still full from our lunch at L’Atelier de Joel Robuchon in Roppongi Hills (story here) but we couldn’t resist the delicious pizza and finger food. The most interesting appetizers were the fried spaghetti sticks. They were best enjoyed when dipped in Caesar salad dressing. I wasn’t able to take a photo but the image below is the closest I could find (from Christina Cheung's post in BlogTo.com).

Fun appetizer: Fried spaghetti sticks (photo from Christina Cheung's post in BlogTo.com)

The atmosphere was really enjoyable and laid-back. It set the tone for our fun gathering. Candy, Freda, and I walked down memory lane and giggled about our senior year foolishness. Meanwhile, Alan came back from the men's room saying that it has an amusing way of measuring your wizz. "Mine was 2-1/2 beer cans' worth," he chuckled. That made me laugh out loud.

“You’re still the same!” Freda observed as we posed for our goofy photos.

Goofy pose: Mimicking Charlie's Angels while flashing our must-have eyeglasses.

Taking a break to share photos and update status on Facebook.

It took years for Freda and I to reconnect. Thanks to Facebook, I was able to find her. I’m surprised she even wanted to speak to me after all this time.

It was so long ago and I don’t recall all the details. But I am certain that I broke my dear friend’s heart when we were in high school. We were young. I was stupid. At the time, I didn’t appreciate how much she just wanted to offer true friendship. I took it for granted. I gave in to a former boyfriend's influence and just stopped hanging out with her.

It took years but I'm glad I had the chance to reach out and say I was sorry.

Without hesitation, she accepted my apology.  I was overcome with a sense of comfort when she added, “With the message you sent, I’m now at peace.” 

And we did cross paths again. A wish come true!

In one of her messages, she even said, “I wish someday I can see you again and hug you. I never had the chance to hug you when we were in high school.”

It was so good to see her again and exchange the best hugs we could ever give each other. This day marks the most meaningful birthdays I’ve ever had. A true friend with a heart of gold allowed me to right a wrong, reacquaint, and catch up for lost time. Thanks, Freda, for the gift of friendship.

Thanks for the gift of friendship.

This story continued from Applause! Applause! is part of my travel series about Japan.

Applause! Applause!

L'Atelier de Joel Robuchon
Roppongi Hills, Tokyo
October 12, 2014


One of the highlights of this trip was my special celebration at L'Atelier de Joel Robuchon in Roppongi Hills.  The photos alone will explain why I specifically chose this Michelin-starred restaurant.

Celebrating at L'Atelier de Joel Robuchon in Roppongi

It's a well known-fact that in Robuchon's restaurants, each dish is a work of art.

This restaurant location is larger than its Las Vegas counterpart. But the features and overall decor are the same: the open kitchen, the sushi-style counter, the bar stools, and of course, the distinctive black and red color scheme.

The dining set up is consistent with the restaurant's counterpart in Las Vegas.

Open kitchen and sushi-style counter, the signature set up of L'Atelier de Joel Robuchon

I consider myself extremely lucky to have met the Chef of the Century himself and experienced dining at his renowned restaurants at MGM Grand in Las Vegas. (See my blog post "Posing for Posterity...in the Kitchen.")

My noteworthy moment with the Chef of the Century, Joel Robuchon, and Chef Claude Le Tohic.

I showed the staff server my photos with Joel Robuchon as a conversation starter. Next thing you know, an English-speaking service staff was assigned to attend to us. His name is Julien Defresne.

After some bantering, he asked "Who are you?"

"I'm nobody," I laughed. "I'm just a big fan of Joel Robuchon."

I explained that a previous job gave me the opportunity to meet the famed chef and discover his fine cuisine. Since I was marking a significant life event in Tokyo, I thought it fitting to have a birthday blowout at L'Atelier de Joel Robuchon.

For every plate of the Menu Du Jour, Julien gave us a prelude and made us appreciate it even more.

1st course: Le Saumon Fume or smoked salmon frivolite served with lime cream

2nd course: Les Champignons or mushrooms hot custard with parsley coulis and prawn

The service here is just as remarkable. When I needed to step down from my tall bar stool and walk to the powder room, all I had to do was slightly turn my head. The hostess magically appeared behind me and helped me out of my chair. How did she know? How do they do that?

Alan's main course: La Canette or roasted duck with caramelized apple and eggplant

My main course: Breaded "Sawara" (the best kind of mackerel in Japan) with walnut and green mustard sauce.

Dessert:  Le Savarin or fig sponge cake served with green tea light cream

When making my table reservations online, I requested to meet the chef. But I was told that it might not be possible as he would be very busy. That was understandable so I took photos of him while I could.

Chef Kenichiro Sekiya interacting with diners next to us.

The open kitchen concept makes the dining experience here enjoyable. Alan and I watched the pastry chef meticulously decorate her dessert plates.

Then seemingly out of nowhere, and in true elegant Robuchon fashion, a heartwarming production took place. Servers from all directions softly sang happy birthday in chorus as they slowly brought an exquisite plate, lit with a birthday candle, to each celebrant.

My birthday at L'Atelier de Joel Robuchon in Roppongi.

Just when I thought I was already showered with wonderful surprises, Julien amazed me with even more.  At the end of our meal, he presented an envelope containing our picture (he took a photo of Alan and me at our table earlier) along with a copy of the menu as a keepsake.

The Menu Du Jour at L'Atelier de Joel Robuchon in Roppongi

 And before leaving L'Atelier de Joel Robuchon restaurant, guess who was at the door to send us off?

Posing with Julien Defresne and Chef Kenichiro Sekiya.

This story continued from Tokyo from the Top, High Tech Ramen, and Lucky Buddhas. This is part of my travel adventure series in Japan.

High Tech Ramen

Yasubee
Shinjuku, Japan
October 10, 2014


Japan is known to have vending machines for almost anything. Even for ramen? That was totally unexpected!

A vending machine for ramen. I don't know where to start!

It would be a shame to be in Japan without having some ramen. We decided it was time to get a taste of the local specialty. Short of doing the "eenie meenie miney moe" method, we picked out Yasubee from a list of ramen shops recommended by our hotel concierge.

If we hadn't been paying attention, we would have walked right past it. Thank goodness we noticed the billboard by the entrance.  The English website yasubee.com was written on it.

There it is on the bottom right hand corner: yasubee.com

The ramen shop is a long and narrow space like most restaurants in the area. This one had a long counter with seating for only a dozen people. The bar-like counter faced an open kitchen where you could see the chefs prepare your order while you wait.

Tight space but their ramen bursts with flavor

A host greeted us at the door with a few nods and then he pointed us to the vending machine. We were dumbfounded. While we tried to figure things out, a line of patrons was forming behind us. We had to step aside and let them go ahead while we watched.

The process starts with making a menu selection by pressing the corresponding buttons. After paying, the vending machine dispenses a ticket that you hand to the host. He in turn gives it to the kitchen staff who facilitates your order. Meanwhile, the host seats you and then after a few minutes, your order is handed to you over the counter. Sound simple?

Well, the buttons and selections were all in Japanese characters so that didn't help us. Haha! We still didn't know what to do! I finally asked the host to explain and show us how. He pulled the Eigo Menyu (English menu). What a relief!

Yasubee's English menu complete with instructions on how to use the vending machine.

Step 1: Choose your noodles.

Tsukemen is the Japanese style with the noodles served separately because you dip them in the broth. Ramen is the Chinese style with the noodles are served in the same bowl as the soup.

Step 2:  Choose your broth flavors (soy sauce, miso, or salty) and serving size.

Step 3:  Choose your toppings:  choices range from sea weeds to flavored eggs, mixed vegetables, or roasted pork.

Choices of toppings for your tsukemen or ramen

For a first-time customer, I'm proud to say I made a good and tasty ramen selection. The only thing I messed up was the size. My spoon looked more like a soup ladle. And just look at that mondo-sized bowl.  That could have easily fed four!

A huge helping of ramen with roasted pork and a side of mixed vegetables.

This story continued from Tokyo from the Top, a travel series about Japan.

Tokyo from the Top

Roppongi Hills
Tokyo, Japan
October 10, 2014


Right in the heart of Tokyo is Roppongi Hills, a modern cultural complex with 220 shops and restaurants and an art museum. Its rooftop observation deck is also a popular spot to savor a bird's-eye view of the city. 

The panoramic view of Tokyo at sunset, viewed from Roppongi Hill's Sky Deck.

We were there in October and so it was no surprise that the main grounds featured a giant spider as a tribute to Halloween.

Yikes! A giant spider in Roppongi Hills.

It was already late in the afternoon by the time we arrived here. Knowing that sunlight would soon be gone, we went straight to the top floor to get an aerial perspective of the Japanese capital. Behind picture windows of the Tokyo City View Observatory, we had an amazing and expansive view.

With Tokyo Tower and 360 views of the city as backdrop

Although I didn't expect to see Mt. Fuji, I longed to get just a glimpse. This was definitely on my bucket list! I was warned that she can be elusive. While I was on this observatory and scanning the horizon, my eyes landed on a distinct figure in the distance. I could vaguely distinguish a mountain peak.

"Is that Mt. Fuji?" I asked some other tourists nearby. They nodded and smiled at me. I couldn't believe it. Ahh, another wish fulfilled! I was sooo happy!

Tokyo city view with a faint Mt. Fuji's peak in the background.

A bird's-eye view of the Japanese capital from the Tokyo City View Observatory in Roppongi Hills.

From there, we went even higher... up on the rooftop's open-air Sky Deck.  Right in the center of the outdoor space is a large helicopter landing pad. It is encircled by viewing areas where you could get a 360-degree view of beautiful Tokyo.

This is it! The view of Tokyo from the rooftop deck.

Focusing more on Mt. Fuji in the background.

Fantastic Tokyo city views from the Sky Deck.

We couldn't wipe off our smiles after seeing Mt. Fuji.

This place couldn't possibly run out of fun things to offer. Before leaving the complex, we ventured into the Mori Art Museum and viewed an art exhibit, ogled at interesting pieces on display in hallway galleries, went inside shops and looked at items that piqued our interest.

Pretty dolls on display in the hallway gallery of Tokyo City View Observatory

Curious finds inside some shops

We also searched for the reputable L'Atelier de Joel Robuchon. We already secured lunch reservations for an upcoming celebration there. More on that story later.

Found it! We're scheduled to celebrate here at L'Atelier de Joel Robuchon in Roppongi Hills.

Visiting Roppongi Hills was so much fun! And all night long I was giddy, relishing the fact that Mt. Fuji unexpectedly revealed itself to me.

I spy Mt. Fuji!

This story continued from The Dog and The Scramble, part of a travel series about Japan.

The Dog and The Scramble

Shibuya, Japan
October 10, 2014


I've heard of the heartbreaking story of Hachiko, the loyal dog. He didn't know that his master was no longer coming home, yet he faithfully waited for him at their usual meeting place at the train station every day.  Read the story here. The meaningful bronze statue of the Akita dog was on my list of "must-see" attractions in Japan.

Had to hug the statue of Japan's beloved Hachiko, the loyal Akita.

A wall of art dedicated to the faithful pet, Hachiko, at the Shibuya Station exit.

The statue and the wall of art are hard to miss because they can be found close to the Hachiko exit of the Shibuya Station.

They are also right next to the famed Shibuya Crossing. Also known as "The Scramble," it is an unbelievable collection of pedestrian crossings at a busy intersection. It's an organized chaos of commuters walking from all directions. It's insane!

The famed Shibuya Crossing. This pedestrian crossing is crazy!

The Shibuya Crossing

Looking up at the big advertising screens, I was struck by one of the video ads. I don't know what it means, but it sure had a catchy tune. It sounded like "Doon Shoo Pa! Doon Shoo Pa!" I waited for the ad to rotate one more time just so I could sing along to it. Haha!

Dxun Tsuku Pa!

Alan and I had a great time observing everything around us. It was a lot of fun walking around here as well and just taking in the sights. I heart Japan!

These bronze statues also caught our attention.

Walking along the streets of Shibuya and loving it!

I also enjoyed Shibuya's sense of fashion.

This story was continued from In Search of A Geisha and part of a series about Japan travel adventures.

Tempura Master

Tenmatsu Restaurant
Nihonbashi
Oct. 7, 2014


"I'd really like some tempura for dinner tonight," Alan requested before rolling over to his side to nap. We were tired from walking and sight-seeing all day so we went back to the hotel to get some rest. While he dozed off, I found a raving review about Tenmatsu, a great tempura restaurant nearby.

The directions were also helpful. We took the subway to Nihonbashi and found it without a hitch.

Tenmatsu, a tempura restaurant in Nihonbashi.

There were no individual tables in the restaurant. All it had was a long sushi counter. And one chef.

The different tempura dipping sauces include lemon and salt, broth with grated radish, and plum sauce.

While enjoying Kikuhime sake, we watched solo chef Tatsuya Onizuka work his magic behind the counter.

He effortlessly used his thumbs to break the head off the live shrimp and then toss them into a plastic container. Sometimes the shrimp, even without its head, would squiggle and jump off the chopping board. Then he would just casually pick it up, put it back on his chopping board, and carry on with his cooking preparations. Like it was nothing. I wish I caught it all on video.

Here's a video showing chef removing the heads off live shrimp.

We ordered the set tempura dinner.  The first course were the shrimp heads deep-fried to a crispy consistency. There were three choices for dipping sauce: salt and lemon, tempura sauce (broth with grated radish), and plum sauce. Any which way brought out good flavor.

Next was the rest of the shrimp that he had butterflied, lightly battered, and deep-fried. Very tasty!

Shrimp tempura

Then he started laying out these string-like seafood on a plate. I asked him, "Are wa nan desu ka?" (What is that?)

At first I didn't understand what he said but he actually replied, "Bone!" The restaurant manager explained that it was eel spine.

The anago eel and its spine.

"Ah, unagi!" I said, talking about the only Japanese eel I know...until now.

But Chef Tatsuya corrected me, "No. Anago."

Here's the difference:  Unagi is freshwater eel while anago is saltwater eel.  Anago is usually simmered or deep-fried like in this case. Unagi, on the other hand, is usually barbecued.

He tied the eel spine into a knot and then deep-fried it. Just as with everything, it was very crispy, crunchy, and delicious!

Eel spine, anyone?

After serving us scallops and fish, chef brought us a basketful of fresh vegetables to choose from. I picked the lotus root and the asparagus. Again, delish!

The basket of fresh vegetables included asparagus, mushrooms, and lotus.

Lotus root tempura

I was taking pictures of everything and the couple sitting to our left started to make fun of me. They had no idea I was planning on writing about it and sharing my experience. I didn't care. I was having fun!

I loved my tempura meal!

It was great to experience authentic tempura dining and Alan was very happy about the excellent restaurant choice. Thanks, Chef! You're the tempura master!

Tenmatsu Chef Tatsuya Onizuka, the tempura master.

This story was continued from The Eight-Sided Keep. More stories to follow about my Japan adventure.