When it’s that cold (although to be honest, Spring may be around the corner, it was almost warm

  On January 2nd, as we were having a walk around Sunport (that I don’t see this often anymore now

    a.k.a. Tako. a.k.a. probably my favorite Sashimi.    

    Right?  

  As you already know, I was in Paris this past week, and among all the things I did there,

  This is Tarako (たらこ) :   Uh?  

  One of my favorite Japanese dish is Unagi (鰻) in other terms, Eel. If you’ve been to Japan before,

For some reason it’s not an easy decision to make. My mind is still with all the people that have

“Waka-ayu“? What is that? Waka-ayu is this:

  Today, a few lines about a restaurant that I really like in Takamatsu and that is quite famous I think.

  Shikoku Sugar, also known as Wasanbon is a very special sugar that is part of the composition of the

… I may even lose some… Ok, let’s jump with both feet into the topic of the day: Sashimi! On

  It was of course in Kaihō, my favorite sushi restaurant, possibly in the world (with Hotaru in Paris).