A quiet morning at Sankara after a lovely dinner last night informed by French and modern techniques using Japanese ingredients, from flying fish to local lobster to beef and potatoes from Kagoshima.
One dish was called, playfully, “Yakushima Fish and Chips,” and had thinly sliced potatoes almost like ravioli fried like tempura and in these pockets was flying fish confit. I mean: Holy smokes! Deceptively simple, so focused.
Wine paired with each course.
This morning it’s a brief flight to Kagoshima and a short layover and then a fight to Haneda. A train to Shinjuku and a taxi to a favorite hotel.
Then dinner in a hidden yakitori joint in Shinjuku.
All before L heads to Cambodia for a week of work, and I have three days of a few meetings and seeing friends in Tokyo.