I caught up with a friend in Akihabara, Tokyo. It was my first time to that part of Tokyo (actually, my 4th time to Tokyo). We were both tired and needed to sit down and eat. It was nearing 6pm, which means that restaurants were quickly filling up, and queues typically form moments after 6pm. So, we said, “Ok, let’s just go into this pork-cutlet place”. It was a little expensive for such a restaurant, but Japanese food is much, much, much cheaper than my English and Australian dining experiences. We placed our orders for not the best, but a good crumbed pork-cutlet. While waiting I spotted a sign by the cash register that said that this is a Michelin rated restaurant. Jaw-dropped I stammer the news to my friend. The food… the food… was amazing. It was the juiciest, softest, and most succulent pork-cutlet I’ve ever devoured. The staff were not young, cute, pretty, handsome people many Nagoya restaurants prefer. Instead, they were older, meticulous, methodical, and clockwork synchonicity as they silently worked around. The restaurant itself was tiny, but nobody bumped into each other, such is their expert character.
My first time in a Michelin restaurant! Update to the JapanesePhotos Instagram at: http://bit.ly/2ua0eN6.