April 2, 2014
It was a pretty seamless trip of Takayama in the mountains to Tokyo. Only two transfers. One in Nagoya and then to a local at Tokyo Station to get is to the Ueno Station. We found our hotel quickly since it was on the same stree as the station exit and less than a hundred yards away. Of course, everything gets tougher as the purchases add up.
We recouped from the trip and decided to keep it easy for the rest of the day. We headed for the ultimate kitchen and cooking street in the world. Kappabashi Dougu Street is home to some 170 shops specializing in cook ware, serving dishes, and plastic food that restaurants place in windows or in front of their places to entice customers.
It was great fun. I know some members of my family that would still be there. The giant chef a top a building kind of gives it away. Dave Sheff would enjoy the rack of beer mugs filled with not a drop to drink. My sister would even be able to handle the plastic fish. The foot high hamburger was gross. We managed to find a few things.
There are cherry blossoms on the streets of Tokyo. Peggy even found them on the sidewalk and gutter. Still beautiful.
All for today.
I’m up working on my ms. and this blog just arrived. I’m trying to imagine what time it might be there. It’s 3:49 AM, here, and very cold. It seems we’re finally getting some winter, in April. The kitchen stores must be fun. I love them, in Paris, so it’s hard to imagine that Japan beats them, but I’m willing to concede it may be so. You two must be laden with goodies, by this point! Nothing either sublime or ridiculous to report, from this end. Am enjoying your travels!
Numerous French shoppers. Fr Cuisine and Japanese share a love of sauce and presentation
CAN HARDLY WAIT TO SEE WHAT YOU BRING HOME. WOKE UP TO 6 INCHES OF SNOW—ALL MELTED NOW. GOLDIE NOW SURE SHE SHOULD BE AN INSIDE CAT. ALL IS WELL.