Photographs from a small group of islands
Yesterday may well have been both a week and work day, but with Tokyo’s blossoms almost at full bloom, parks and picnic spots were positively packed with people looking for some flower-based fun.
A selection of society that, despite lacking salary men still slaving away in the city, included students just setting out,
and some considerably more senior.
Plus a sizeable amount of citizens who are simply senior.
Along with a good number of groups tentatively traversing the ages.
Considering that committed koi carp collectors are prepared to cough up colossal amounts of cash for a colourful cyprinid that is apparently perfect, it still seems slightly strange to come across their less cared for cousins casually wallowing about in the wild.
And, while they may lack copybook colourings or even cuteness, they still possess a considerable amount of character.
(click photo for full-sized fish)
With Japan’s seemingly insatiable desire for both souvenirs and snacks, fancy or indeed unfathomable foodstuffs are far from lacking in locales deemed desirable for day-trippers. And, on Enoshima island at least, octopus parts pressed into prodigious disc-shaped delectables appear particularly popular.
As indeed is the process needed to produce them, which is sweaty,
steamy,
and sometimes even sultry.
With this year’s cherry blossom now beginning to bloom, Tokyo’s disciplined deportment will take a brief but well earned break from the weekend, and the city will abound with outdoor boozing, bellowing and bawdiness.
But for now at least, it’s mostly tea and toddler-based tranquility.
For any Japanese restaurant owner worth his salt, or perhaps more importantly is subtle with it, Kappabashi-dori in the capital’s Taito-ku is a must see sector of the city.
An area where, as well as offering the kind of welcome one could only dream of,
possesses enough promotional plastic provender to cover all kinds of cuisine,
all the way from the time-honoured,
to Italian.
With an added fondness for floating forks apparently the area’s forte.
Although that’s not to say it’s only models of menus on offer, as there’s also everything else required for readying a restaurant, including the obligatory bowls,
and blades.
Plus that all important necessity for any new eatery, and one that’s both tasteful and a talking point, a Teutonic knight,
or two.
