March, 2017

March!



Almost!



I love this fleeting season.



Made it to this legendary spot. No photo policy means no photos, except for this one I managed to snap while waiting for a taxi. Kyoaji is considered the best of the best kaiseki in Tokyo, if not Japan. Every dish is expertly matched with a Japanese dashi that enhances the natural flavors of whatever you are eating. The master is 89 years old I think, and he treats everyone with such care and attention.



Better start saving for the next reservation.


Florilege is such a special place. Every time is a memory that will stay with me. This time was particular, but that will wait until another day.




My ramen world is odd. In no particular order, these things happened.



I was blacklisted from a famous shop for not finishing my noodles.

I ate about 90% of the bowl and left. Soon after, I get a text from a friend. Did you just go to xxx shop he asked? The master was insulted, I guess, that I didn't crush everything, and told our mutual friend to tell me that I am not allowed back. Childish, in my opinion, but if that is the prerogative of some chef, I'm fine never slurping at his place again.

I won't name the shop. The above logo is not the shop.



I walked out of a TV interview.

I've dealt with strange TV shootings before. The Print & Media section on my site shows the extent of my work, and most have been with different production crews. One thing I've learned; give them a set-in-stone schedule. If you say you are free all day, they will work you all day. This time, I said I needed to leave at 5pm. The time comes about, and we had only shot about 10% of my interview, which was mostly them telling me to say things using different grammar. They wanted genius-level comments, while my Japanese food commentary ability is more fun-guy level. When I said I was out of time, the boss, a tiny guy with angry man syndrome barked that work is work, and you leave when the job is done. I looked him in the eye, said he had 5 minutes, and proceeded to finish he job. Then I stood and walked out.

I hope I get paid.



I taught myself video editing.

For the past few years, my Ramen Adventures YouTube channel has been done by a media company. They shot and edited. Recently, I started shooting myself, and now I'm also editing. Check out my first, 100% by Brian video:



I'm grateful for their help, but it got to the point where I felt intrusive. We would shoot a bowl that essentially goes to waste, something I don't want to be associated with. Ramen lover first, media dude second. I'm not some corny gaijin who eats a bite for the camera, then pushes the food away when they cut. At least, I don't want to be like that. I've done some long full-day shoots where I just can't eat anymore.



I was rejected from the silly ramen sticker club.

I have my own sticker in the Ramen Rally. Can you find it?



It's silly, even though some people take their collection very, very seriously. I don't. But when I roll into a shop that is part of the 100 or so in the collection, I feel a little bond. I rolled into the latest, asked the master if we could trade. His answer? No! You buy!

Rejected!



Ramen rants over!