Imperial Palace East Gardens, Senso-Ji Temple, Tokyo National Museum, RyuGin|
We couldn't sleep in, so we headed out in the slight drizzle for the
at 5:45 a.m.
The 3 mile walk from our hotel brought us to the
East Gardens of the Imperial Palace
at 6:45 a.m., but the gates did not open until 9:00 a.m.
So we hunted around for breakfast and finally settled on the
(founded in 1918)
in the basement of a high-rise office building,
where we had a very simple breakfast of pastries and orange juice.
We went upstairs and found Debailleula, a cute Belgian shop where
we had very rich hot chocolate and waited for the the East Gardens to open.
By now it was close to 9:00 a.m., so we headed over to the
just as the rain started to get much heavier.
After a brief visit to the
Museum of the Imperial Collections
(in a vain hope that the rain would abate),
we toured the grounds.
The rain kept away most visitors, so it was quiet (other than the rain drops)
and very peaceful.
The azaleas were in gorgeous bloom, too.
Then we found the
and transferred at the
and got off at the
We walked up to the
and marveled at the commercial activity surrounding this most revered shrine.
We skipped the incense burning area but Ben sampled the water. :-)
It was time for lunch, and we found
Tsukimiso Seafood Restaurant
The service was flawless and we had a tasty, inexpensive pre fixe meal
accompanied by a little
Then we took the Ginza line back to the
We visited the
Tokyo National Museum
where we saw a relatively small number of artifacts that were all very beautiful.
Then we stumbled across several of
most famous bronzes at the
National Museum of Western Art.
Then it was back on the Metro to our hotel and off to dinner at:
7-17-24, Roppongi, Minato-ku
with our friends
Alisha and Mashi.
Chef Seiji Yamamoto
opened his restaurant in 2003
and has earned 2 Stars from Michelin.
We had one of the most sublte, creative, and delightful meals ever!
The two most extraordinary dishes were
"Premium Sea Urchin" from HAKODATE and Cold Egg Custard "Grilled Corn" Style with Dry Shrimp Jelly Sauce
-- like a cold Chawanmushi, sprinkled with tiny bits of crunchy Mountain potatoe, and the
Japanese Spring Vegetables in one Plate -- 30 different fresh vegetables that harmonized perfectly.
Krug N.V. Champagne
1989 Chateau Talbot (Saint-Julien)
with our meal.
Last updated Thursday, August 6th, 2015.
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