Tohoku Area, Japan 2025 - Day 8 Final

 

Blending between traditional and modern

 

Back to Tokyo. Stay in Asakusabashi. Some people may confuse Asakusabashi with Asakusa. They are actually a few stations away and totally different.

Places in Tokyo I'd like to revisit again and again are the Imperial Palace and Shinjuku Gyoen National Garden (新宿御苑).

The Imperial Palace is big, so not easy to get tired of. And with season changes, it changes too. 一般從大手門進出 其實平川門也可以 人也比較少

Tea House

平川門外

平川門外右手邊綠地有 和気清麻呂像 Statue of Wake no Kiyomaro。和氣清麻呂（733年－799年）是奈良時代的著名公卿，他在日本歷史上的地位主要來自於他阻止了僧侶道鏡企圖篡奪皇位的事件，被視為「忠誠於天皇與國體」的象徵人物。他的銅像有兩尊 一在京都 一在東京。

Tokyo Station in the distance

南邊的桜田門 Sakurada-mon 只有特准的人才能進去。至於路標上的 桔梗門 就不清楚了。

Just to show where the above picture was taken

Was looking for 海鮮丼 ran by an old couple. But they are not opened in the weekend:(

Found an Indian store called Sapana near the Imperial Palace. They have good naan and curry.

Not only the place is much quiet and cozy, the restroom is in five star category.

After lunch, a short walk and coffee in Shinjuku Gyoen National Garden would be nice.

Shinjuku Gyoen National Garden

Why I said Shinjuku Gyoen National Garden is worth visiting again and again? Not only the color (plants) changes from season to season. There are special events year around. For example, chrysanthemum in Nov (below).

dead serious

much more nature

The Starbuck in the park is such a nice place to enjoy and relax. However, the line outside the store is just too long. Although there are at least two Starbuck stores right outside of the park, it is just different feeling.

Dinner in Shinjuku Station.

Ohitsu is a wooded container or 飯桶/飯櫃 是一種傳統的日式廚房用具，主要用於保存剛煮好的米飯，確保米飯在一段時間內保持在最美味的狀態。

Ohitsu rice （おひつご飯）指將煮好的米飯放入該容器中，並經常搭配「三吃」（一飯三吃）形式的料理方式。在許多日式餐廳中，特別是專門提供「和食」或「海鮮丼」的連鎖店，會將米飯作為主菜，並稱之為「おひつご飯」，通常採用「一飯三吃」的特別吃法。

It says eat half with special sauce first, then half with soup stock. The rice is a bit harder than uaual. Maybe it is for soaking in soup? Ochazuke（お茶漬け) 就是茶泡飯 好聽的說法是 是一種非常經典且簡單的日式家常料理。它體現了日本人不浪費米飯的傳統美德，也是一道快速、溫暖且口味清爽的餐點。Ochazuke 的歷史可以追溯到平安時代（8世紀），當時稱為「湯漬け」（Yuzuke），即用熱水泡飯。到了江戶時代，隨著煎茶和綠茶的普及，人們開始使用熱茶取代熱水，形成了現代的「茶泡飯」。

Bunmeido Tsukimikasa（文明堂 月三笠 / 月見笠） 是日本知名的和菓子（传统日式点心）品牌，以卡斯特拉（castella）和铜锣烧（どら焼き/dorayaki）闻名。

Thought: 在清淨的餐廳好好地吃一餐，比在煩雜的名店排隊打卡，更勝三分。東京就是這樣的一個地方，有觀光客很多的，也有較為安靜的，你是要追求網路上評比第一的，還是靜靜欣賞或許沒上評比卻也美麗的，全在一念之間。

Tonight would do some shopping before heading back. Perfect to conclude the trip. See you next time!

Back to Preface.