All in Japanese so I am assuming you’ve prepared all of these wonderful dishes and inquire once again as to when your izakaya will be opening? You’ll be swamped with customers!
Chris: they are dishes made from the sansai I took from Niigata last week.
If I were to open an izakaya it would have to be no-smoking and no-oyaji, so it would be tough here in Tokyo!
Glad to hear you are a non smoker. My friend and I have been discussing opening a fishing themed izakaya/bar, but I can’t handle the smoking. He is a smoker. So we’ve agreed the restaurant to be smoke free downstairs and the bar upstairs for smoking. Nice dream.
5 degrees here in Canada right now. All the windows open and fresh country air just great for sleeping.
Well I smoke a pipe and I love a good cigar too but I have the wit to enjoy these only in the privacy of my own home. Disgusting chain-smoking oyaji are my biggest bugbear when eating out.
If you ever need a grumpy chef for your restaurant give me a ring!
Actually I used to go to a fishing-themed izakaya here in Tokyo, some of the best fish in town and packed every night, sadly it closed down since the owner retired.
A friend is a pro guy and has a small izakaya. Man it gets smokey in there. It’s sick! They always have the freshest fish as he is fishing every other day and the customers and friends always drop off the some of the catch of the day as a present.
The place is pretty pricy though. His name is Shigemi Norihiro (pro squid guy).
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