The highest-ranking sumo wrestler in Japan, 330-pound Asashōryū Akinori,took to the runway at a fashion show in Tokyo for the Shibuya Girls Collection. Asashoryu, the Mongolian-born badboy of sumo, was dressed inexplicably in a boy’s school uniform as he strode down the runway.
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Sitting now in the empty staff room of my high school, I have just finished Bruce Chatwin’s On The Black Hill. I picked it up in a used foreign-language book store in Kyoto several weeks ago and have since then been consuming it reguarly with the same kind of avid attention one might give to a good cup of tea. I was able to soar through the final seventy-or-so pages that remained and I can say that On the Black Hill is one of the best works of fiction I have read in some time.
On Saturday, Melissa and I had the great fortune to attend a piano recital at the high school where she works. We don’t see live music as often as we would like to, and this opportunity, which had come to her unexpectedly, was one of those experiences that is enjoyed somehow sweeter for it comes out of the blue.
I have been living in Japan and taking koto lessons for 6 months. I have a students’ concert in one month and here I am, full of mistakes and cold reading the last part of “Sakura Saukra” in practice with my teacher, Mizutani-sensei. She gets the patience award. Big time. I take lessons weekly in her traditional home. She serves me tea and we bow with an “Onegaishimasu” before we begin the first song of the lesson. Continue reading
It is not often that you come across a complete idea. Many ideas begin with great intentions, yet fall short of fully blossoming into tangible results, of filling that space which they set before them. So it is with restaurants, where many concepts strive to come to a single complete idea, and also where many fall apart. Melissa put it best: “Restaurants usually do one of two things. They either make great food from mediocre ingredients or they make mediocre food from great ingredients.” Finding that balance, that perfect arc of taste, texture, and presentation, requires so many elements to be precisely and seemingly effortlessly set into place that nothing remains but the singular experience of the diner and the dish. Continue reading