Kyoto-style okonomiyaki called Issenj-yoshoku. Ingredients: Beef, dried shrimp, lots of konjak jelly (too much), spring onion, egg, grilled fish paste, ginger, tempura batter, flour.
Fatty tuna at Nishiki market, Kyoto
Best pork gyoza of my life at Chao Chao, Kyoto
Wagyu beef katsu in Pontocho Alley at Kyoto Katsugyu, Kyoto
Chicago deep dish at DevilCraft Tokyo, The Abe Froman – pepperoni, salami, and homemade sausage
Sushizanmai in Ginza near Tsukiji Market, Tokyo
Fried chicken karaage
Hiroshima okonomiyaki at Nagata-ya in Hiroshima. Ingredients: Pork, raw egg, shrimp, squid chips, green onion, yakisoba
Takoyaki, fried octopus balls in Dontonbori, Osaka
My musings on life, travel, and (I suppose eventually) work. Just trying to balance left and right brain, the urge to do vs. be. Easy stuff.
