Up early to visit the world famous Tsukiji Market. We had a long ride on JR and the metro, but we were too early. The market for tourists opens at 9 a.m. So we stood in a restaurant line for more than 30 minutes to spoil our taste buds with delicious, freshly-caught-today, sumptuous shushi and shashimi for breakfast. We feasted on squid, eel, sea urchin, shrimp, salmon eggs, salmon, tuna, flounder -- just to name a few. After breakfast we wandered over the the Tsukiji Market while dodging forklifts and all sorts of mechanized vehicles. Peter led us through aisles and aisles of sea food, all caught today and on display for sale to hundreds of customers and restaurants through out Japan.
After coffee we decided to visit the Tokyo Museum of Photography in Ebisu since the weather was turning wet and rainy. The exhibit featured French photographer Robert Doisneau noted for his World War II French resistance photos, surprise celebrity shots, “boisson” (kisses), audience reactions, and many clever, humorous, artistic renderings of French urban life and typical Parisian locales.
Upstairs the exhibit featured Felice Beato, a mid-19th century photographer who traveled to the newly conquered Asian and Indian continents to photograph bloody battle scenes, temples, local customs and dress, landscapes and much more. He settled in Yokohama for awhile to mingle with the Japanese and painstakingly color his unique Daguerreotype photos.
It started pouring rain, but Keith, undaunted, marched on to Yodobashi Camera in Akihabara, world-famous “electric city” where he purchased camera accessories for his Fuji Film FinePix. We ate lunch at the Lion Hokkaido, an Izakaya-style pub featuring small plates and beer. Discouraged by the wind and rain, we set off back to the hotel for a respite.
We traveled on the metro to dinner at Tokyo Station undergoing Victorian style renovation where Peter discovered Tokyo Imaiya on the 5th floor of a large office building across from Tokyo Station. The restaurant specializes in Hinai or “special chicken” Yakitori, grilled chicken parts on skewers including mune (breast), liver, kidneys, neck, and even ovaries! We also enjoyed vegetable skewers of peppers, mushrooms, onions, and asparagus cooked over a hot flame.