Woah! It's chicken's KNEES?

Here's another snippet of information: Apparently in The Fast and the Furious, Tokyo Drift, they drift around a corner accross the crossroads I've been on about non-stop. Should you ever want to see that apparently dreadful movie, you could probably spot it.


While I'm having trouble sleeping due to jet-lag, I might as well try and post some more on here.
So, I keep trying to post pictures of the Shrine I saw, although I'm beginning to think that the buildup might lead to a crushing disappointment.




This is one of the arches that leads to the Shrine itself. One of the originals was destroyed and so some worthy benefactor paid for a new one to be built in the '70s. The wood comes from 1600 year old trees according to the plaque. Nice arch, unfortunate for the trees I guess, but the park itself has hundreds of trees, so it probably all balances out.

Right next to the place where I've taken this picture, there's a free standing structure with water, and you're meant to use the wooden cups to cleanse your hands and mouth out before you enter the grounds. The guilt for not doing so was only fleeting, so I'd advise you to do as you please if you ever get to visit.

It's nice that they devote such massive areas to trees and shrines and such, because elsewhere they are extremely short of space. I went up to the 25th floor of my hotel in the glass lift, and guess what I spotted from the top?

Yup, that would be a football pitch. You'd never know it was there if you weren't above it.

Incidentally, glass lifts that go up 25 floors are terrifying if you don't like heights. Not a lot of people know that. I have to stand on the other side of the lift and hold onto the doors. That way, when the lift inevitably comes undone and tumbles hundreds of feet, I'll be left hanging on to a polished metal surface, as safe as houses, a startling distance up from the ground. I think this theory might need a little work, but it does me for now.

You know I mentioned the beef? Well, here's a picture of it that Philp took. Now THAT'S marbelling.

Now I look closer, I can see what looks like salt on there. I wonder if that's part of the secret to the tenderness? It tasted a little salty, but not overly so.

I was about to post a picture of the chef actually cooking it, but once more I seem to have bored the blogging system into submission! Much like I've bored everyone in the UK for the past couple of hours. The jet lag has had me ringing everyone on the IP phone for a chat. In fact, I've just answered a call from Laurant in France who wanted IT support. I transferred him over to Fraser though. I'm not THAT jet lagged.

Ho hum - it's 1:30am now, I really should give it the good old British try once more.

Night night.