On the plane they showed a promotion for the Food Channel's Iron Chef program. With the secret ingredient being "trout," they flashed on the screen the types of dishes each Iron Chef would make with it. Bobby Flay, for instance, would do something southwestern and chilpotle-infused. Mario Batalli would whip up something Italian. Meanwhile Japanese Iron Chef Morimoto would offer up "Trout Ice Cream, with Eyeball."
I think it's sometimes taken on faith that the things Morimoto serves up are even human-edible at all, but it's a testament to the Japanese palate that it can be so creative and expansive with its culinary choices. I'm enjoying eating here more than any other country I've ever traveled in, including France. There's everything – EVERYTHING – you could possibly want here. Especially being sick that's been a huge thing for me. I've had soups in all sorts of styles: udon, then later won-ton soup in Yokohama's Chinatown. When my throat got sore while walking around, right around the corner was a shop serving raspberry sorbet. Today when I craved tempura, there was a special tempura shop we could go to. Tonight when I wanted something light, in the local department store food hall was a salmon-lettuce wrap that totally fit the bill. Meanwhile for the last two days for breakfast I've been eating this great little bean and corn salad that I picked up at the local 7-11...
The food's all been good, and it's all been cheap. I certainly think dining here is cheaper than traveling in Europe would be right now, at least with the exchange rates. And in some instances I think the prices compare favorably with those in the US, as do the tastes and selection as well.