It was pouring with rain on the morning we left the Amanemu. I told several of the staff that we were crying and that the sky was crying because we were leaving. One Japanese member of staff said he found that thought, “so poetic”. Perhaps I have picked up a little of the Japanese culture along the way.
We went through some brighter spots on the rail journey back to Tokyo and hoped that the weather there might be better – the forecasts I had looked at suggested that the rain might stop in Tokyo mid-afternoon – but in fact it was bucketing down when we emerged at Asakusa, to such an extent that we got fairly drenched just walking the two to three minutes from the station to the Gate Hotel.
We resolved to go out if the weather improved and not to do so if it didn’t.
It didn’t.
The Gate restaurant was fairly heavily booked for the evening, with the big main room booked out for a function. But the maître-d took us, as residents, under his wing and said we could either eat at the bar straight away or wait until about 19:30 at which point he was sure he could have a nice table for us. He even arranged for us to be called in our room once the table came free.
The food at The Gate is western style but clearly a fashionable place for Japanese people to try western food. Wouldn’t have been my first choice but certainly preferable to the risk of that drowned rat feeling just before you fly. Also a fashionable place because the skyline views are so good…when it isn’t pouring with rain…the above pictures look interesting in the wet but hardly show the skyline.
Come the morning, the weather was much improved and I was able to take some good pictures of the skyline from the terrace.
Then we were chauffeured to the airport for a pretty event-free journey home.
I’ll let the photos tell most of the tale of the ANA flight, but here are the details of our last multi-course Japanese meal of this holiday.
Amuse:
Cheese stick brown pepper flavour;
Fois gras mousse with apricot gelee;
Pickled small red pimento with cheese in herb oil
Sashimi:
Konfu kelp-cured alfonsino
Poached big-fin reef squid
Konfu kelp-cured red sea bream
Kobachi (Tasty titbits):
Marinated snow crab, mushrooms and garland chrysanthemum
Shabu-shabu bolied beef and grilled eggplant in seseame cream
Main course: Grilled barracuda rolled with Daikoku Hon Shimaji mushroom
Steamed rice, miso soup, and Japanese pickles
Deserts, Cheese, Fruits
Please note that Janie had learnt from “Mr Two-Portions” from the outbound flight…
Japan Day Zero: Journey To Tokyo And Our First Evening There, 18 to 19 October 2018
…nursing several glasses of alcoholic beverage at the same time throughout the main meal…
…Daisy even doubled up on deserts and chocolates…
No wonder Daisy slept for much of the remainder of the flight – not that the sleep seemed to prevent her from getting jet lag far worse than mine for several days after our return. Oh well.
