During the day, I got together with Koroko and Rie in Omotesando.
We went to the same high school and university together. We met at a restaurant right by our school for lunch and had a great time.
Then, I met my ex-boss, Masaaki, and colleagues from EMI at Masaaki's office in Shibuya. We chatted and laughed so much just like the old times.
Dinner was with Nagatani family members in Tokyo at Akiyo and Takahiro's home.
Takahiro is a home cook, yet his talent and skills are at real professional level. Every time I'm invited to their home, I am always so excited to try everything he cooks.
Appetizers...baby cucumbers with miso dipping sauces, woodear mushroom salad, watercress namul, shin-tamanegi (fresh seasonal onion) with bonito flakes, spring cabbage and myoga (ginger bud) in olive oil. I could eat these dishes every day!
The main donabe course was Gyu-suji Nabe (beef tendon hot pot). The broth was from cooking the beef tendon, combined with katsuo (bonito) dashi. It was so rich and delicious. The tendon was so tender.
After another round of beef (so good!), he cooked Nagasaki champon noodles (deep fried ramen) in the remaining broth. What a great meal with the wonderful friends.
Happy donabe life.
Appetizers...baby cucumbers with miso dipping sauces, woodear mushroom salad, watercress namul, shin-tamanegi (fresh seasonal onion) with bonito flakes, spring cabbage and myoga (ginger bud) in olive oil. I could eat these dishes every day!
The main donabe course was Gyu-suji Nabe (beef tendon hot pot). The broth was from cooking the beef tendon, combined with katsuo (bonito) dashi. It was so rich and delicious. The tendon was so tender.
After another round of beef (so good!), he cooked Nagasaki champon noodles (deep fried ramen) in the remaining broth. What a great meal with the wonderful friends.
Happy donabe life.
