How are we doing?

The fellow at the right is not the local policeman.

He is one of many at a traditional parade where many costumes were brought out to re-enact an old tradition when the big cheeses from all over the country came to Tokyo (Edo) to show respect to the biggest cheese.

Now is the time of chrysanthemums and we have been visiting many gardens and shrines where this brilliance is fully on display. More on this from our new ikebana expert.

So how are we doing?

We are constantly in a state of wonderment. Blue skies and ideal temperatures have made our exploring of this city a total pleasure. We zip back and forth on the metro to different corners to explore ancient temples, manicured gardens, and just walk the streets where random shrines and cemeteries pop up where they have been for years and now undisturbed by the high modern buildings. Even the random pizza joint is a discovery.

Our first experience with the Nippon Budokan, the martial arts centre of this city was really exciting, Even Piki was into this ancient art of Kendo. The men and women competed on equal footing with no quarter given. Actually it was hard to tell who was who with all the fighters being covered by masks and armour.  The administrator greeted us with some warmth and we were still the only signees on the "foreigners" register. We both observed, totally enthralled, as they went from their ritual warm up, the training sessions and the final free for all when the bamboo swords resounded against the body armour and head guard. Wow. I am still editing the photographs.

This blog would remiss without a brief comment about the range and quality of eating in this city. Thanks to our friends and our guide book we have been introduced to some really cool dining. Let me share just two experiences, only chosen because they are the most recent. The 52nd floor of the Roppongi Hills Club not only was a feast for the eyes as we looked over Tokyo as they served with grace and tact I never saw them refill my saki cup even though I did my best to empty it. Each course of this Japanese meal was a work of art, visually and gastronomically. More magic.

Last night, we went to a local yakitori place down the street. What a find. We sat in front of the kitchen which served up a number of wonders, all based on chicken. Even watching them clean the kitchen was impressive.

For you cynics out there, yes, we know that we are living somewhat an artificial life. But what magic and what adventure, every minute.

We are doing great.

In a few days, we are off to Fukuoka and Okinawa. Stay tuned for more.

Marcel