From Japan: Life in Japan

Showing posts with label Life in Japan. Show all posts

Sunday, September 8, 2013

Whoopee!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

We hope you will be here, too.

Friday, September 6, 2013

宮崎駿監督公式引退の辞

ぼくは、あと１０年は仕事をしたいと考えています。自宅と仕事場を自分で運転して往復できる間は、仕事をつづけたいのです。その目安を一応"あと１０年"としました。
もっと短くなるかもしれませんが、それは寿命が決めることなので、あくまでも目安の１０年です。
ぼくは長編アニメーションを作りたいと願い、作って来た人間ですが、作品と作品の間がずんずん開いていくのをどうすることもできませんでした。要するにノロマになっていくばかりでした。
"風立ちぬ"は前作から５年かかっています。次は６年か、７年か…それではスタジオがもちませんし、ぼくの７０代は、というより持ち時間は使い果されてしまいます。
長編アニメーションではなくとも、やってみたいことや試したいことがいろいろあります。やらなければと思っていること——例えばジブリ美術館の展示——も課題は山ほどあります。
これ等は、ほとんどがやってもやらなくてもスタジオに迷惑のかかることではないのです。ただ家族には今までと同じような迷惑をかけることにはなりますが。
それで、スタジオジブリのプログラムから、ぼくをはずしてもらうことにしました。
ぼくは自由です。といって、日常の生活は少しも変わらず、毎日同じ道をかようでしょう。土曜日を休めるようになるのが夢ですが、そうなるかどうかは、まぁ、やってみないと判りません。
ありがとうございました。

スタジオジブリ(Studio Ghibli)

三鷹の森ジブリ美術館(Ghibli Museum)

Wednesday, July 31, 2013

Calpis Summer

"Calpis Mushi-pan(= Calpis steamed bread)" by Yamazaki Baking Co., Ltd.
It's summer limited collaboration product with Calpis.

The taste is the Calpis itself.
Acidity with a sufficient degree and soft sweetness are delicious.

There is also the peach version.

Um~, so soft♪

This is a collaborative product of Calpis and J-Oil Mills.

The white spread is Calpis taste, of course.

However, why will we Japanese wanna have Calpis in summer season?

Tuesday, July 30, 2013

Todays sweets

So cute♪

He has a lovely tail.

Sunday, July 28, 2013

An amazing story at Japan

Thursday, July 4, 2013

そうだ京都、行こう。 @ 2013年・夏石清水八幡宮

2013年夏　石清水八幡宮(Iwashimizu Hachiman-gū)

Wednesday, July 3, 2013

mango orange @ Häagen-Dazs

The seasonal product of Häagen-Dazs.
The harmony of the mellow mango sorbet and Fresh orange ice cream.
The tropical summery taste.

It is two beautiful layers.

Tuesday, July 2, 2013

La Brasserie @ IMPERIAL HOTEL TOKYO

The high ceiling.

The atmosphere of an art nouveau style.

The taste of imperial hotel tradition can be enjoyed.

It is a good idea to wind a stalk inside a glass.

Fuji Mineral Water.
It's the most historic Japanese mineral water which is the alkalescence containing many vanadium.

The mocktail is the taste of peach.

Breads of the Imperial Hotel boast.

Appetizer is the lovely fish.

The soup is also delicious.

His main dish is Saumon grillé sauce Bearnaise.
Beautiful!

Tada~!
Mine is Rôti de boeuf de l'Hôtel Impérial tradition.
Wonderful!

Yummy pudding♪

Yippee~!
Thank you so much♪

We are full up.

A brasserie of Paris is reproduced admirably.

There is also such a bar counter.

I miss Paris......

La Brasserie
Tel : 81-3-3539-8073
Add : 1-1, Uchisaiwaicho 1-chome, Chiyoda-ku, Tokyo 100-8558 Imperial Hotel Tokyo, Tower Bld. LL1
Hours : Lunch 11:30 a.m. - 2:30 p.m., Dinner 5:30 p.m. - 9:30 p.m

Chaliapin pie from Gargantua @ IMPERIAL HOTEL TOKYO

After the happy lunch, we strolled the arcade.

Actually, there are many beautiful shops.

The concept of the hotel shop "Gargantua" is "Enjoy the taste of Imperial Hotel at your home".

Of course, I got it.

There is a heartful story about a vocalist, Mr. Chaliapin, of Russia.
Since he wasn't excellent in dental condition, Mr. Chaliapin was not able to eat a favorite steak when he stayed in Imperial Hotel in 1934.
Then, the master chief of "New Grill", Tsutsui devised a soft steak by the hint from "sukiyaki" in those days.
Mr. Chaliapin was pleased with this dish and it was formally named the "Shalyapin steak" in 1936.

Tada~!
This is very famous Chaliapin pie!
It is the hot product born to the hint in the "Chaliapin steak" born in Imperial Hotel Tokyo.

If the pie which wrapped in soft filet mignon and onion puts in a knife, the scent of meat juices will spread at a table.
So delicious!
Since the number is limited, a reservation is strongly recommended.

Gargantua
Tel : +81-3-3539-8086
Add : 1-1-1, Uchisaiwai-cho, Chiyoda-ku, Tokyo, 100-8558 Imperial Hotel Tokyo, The first floor of the main building
Hours : 9:00 - 20:00