Sometimes you call in sick from work because you’re sick. Sometimes you call in sick because you arrived at work and realized you forgot your uniform. They get mad at people who forget their work uniform and empathize with those who are sick, so the logical answer is to call in sick.
On Day 4, I have to talk to strangers. Very weird to be on the other side of a food transaction.
Day 3 started with an optimistic attitude. Ready to learn and to cook. That optimism quickly faded away.
I woke up in so much pain. My back, neck, shoulders and feet were howling from three hours of moderate labor. It’s my 2nd day of work and my schedule time is now more manageable from 11am-3pm. I leave home at 10am, listen to some good podcasts and arrive to Marugame Udon at 11:10am. 10 …
It’s my first day working my part-time restaurant job from 10am-3pm and then my full-time job from 4pm-2am. I’m ready for the challenge!
It’s like Cinderella in reverse, but I’m a guy, and I’m still doing well but just want to experience a more difficult type of work while learning to cook. Okay, it’s nothing like Cinderella.
While in Osaka, I got “hooked” on conveyor belt sushi. Get it? Hooked? Sushi? Hooking a fish? Thank you for continuing to read this post. I’ll stop being punny.
At an izakaya called 炉端亜紗 喜三郎 (Kozaburo Kirisaki) in Nagasaki, I noticed two unusual menu options: whale and horse. I haven’t really thought about eating those two creatures before, but since I had the opportunity I went for it.
If you’re doing a tour of Okinawa and feel like getting a homestyle meal in a super authentic Japanese old style house, Ufuya is the restaurant for you!
Just down the road from the main drag in Naha, is a public market where you can get pretty good deals on most things. You can also get the freshest fist if you want to overpay for food.