My Final Visit to a Kaiten Sushi Restaurant in Shinjuku- September 26th, 2014

September 26th, 2014, West Exit of Shinjuku Station-  My final full day in Japan had me on my own due to my wife and daughter spending time with my mother-in-law.  Not letting this moment pass me by, I stepped out on my own for my last sushi meal.  As it turned out, the following day, we were able to eat sushi at the Narita Airport.  You can never get enough sushi in Japan.  Never.

I'm a fan of kaiten sushi restaurants since as an American in Japan, you can be self-sufficient since you don't have to have adequate Japanese ability to order.  This is because the sushi is brought to you on a conveyor belt.  The seats in a kaiten sushi restaurant are along a conveyor belt that runs throughout the restaurant.

Back in 2011, I returned to Japan after being away for nearly 3.5 years.  For the better part of 2004-2007, I would visit Shinjuku Gyoenmae, a part of Shinjuku next to the big park.  There, I would enjoy sushi at a kaiten restaurant.  However, on my 2011 visit, I discovered that the restaurant that I went to was closed.  My mother-in-law knew of another kaiten restaurant at the Shinjuku Station.  With my wife and mother-in-law leading the way, I tagged along and was able to enjoy delicious sushi and the only time I opened my mouth was to eat.



On our recent visit in September 2014, I was pleased to learn that the kaiten restaurant that I was introduced to in 2011 was still in business.  Of the 14 days that we were in Japan, about 10 were in Tokyo and I was able to eat at this particular restaurant three times (September 19th, 24th, and 26th).

Apparently, I'm not alone in supporting these establishments as a foreign film crew was in this restaurant filming my final time for what appeared to be a special interest program.  I dare say that the crew was British, but not certain.
  

This picture is of the electronic department store, Yodobashi Camera on the West Exit side of Shinjuku Station.  At this department store, take the elevator to the basement.

The katen sushi restaurant, Numazuko, is located on the West Exit side of Shinjuku Station.  If you are familiar with Shinjuku Station, it is HUGE.  As an American, I dislike this station since it is easy to get turned around.  However, on earlier visits to Japan when my Japanese was not so good, I learned at this station that if you get lost, ask a younger employee instead of an older employee.  This is because A) they younger person may use English or B) will be more willing to lead you to where you need to go, or C) will speak slowly.

This picture is on the elevator with me pointing out "Kaiten Sushi" written in Japanese.  Being able to recognize the Chinese characters known as "kanji" helps more than you will ever know.

This picture is outside Numazuko kaiten sushi restaurant with the "Daily Specials" on display.  

This picture is of Numazuko's store front.  Directly across from this restaurant is a hallway that leads to restrooms, elevators, and Yodobashi Camera.

This is the only entrance into Numazuko kaiten sushi restaurant.

I went to this kaiten sushi restaurant at around 2:30pm.  It was between the lunch and dinner settings.  I was thankful that they were open.  However, there was nothing on the conveyor belts which defeats the purpose of a non-Japanese speaker to go in my opinion. 

I started my meal off with a draft beer of Kirin.

Luckily the menu was Japanese-English.  I started with tuna marinated with soy sauce.  

Three plates of tuna sushi marinated in a soy sauce.  A partially drunk large glass of Kirin Draft Beer is at the top left part of this picture.  In the US, you will see bottles of soy sauce with green caps indicating low sodium.  In Japan, all soy sauce is regular and in a green cap.  You don't see any salt and pepper shakers on this table, do you?  Behind the soy sauce bottle is a container that holds chop sticks.  To the right of this container are wet napkins in a plastic wrap.

I followed this up with two plates of tuna sushi.

My next order was two plates of salmon sushi at JPY 230 per plate.

Two plates of salmon sushi.

My third order was mackerel sushi at JPY 280 per plate.

Two plates of mackerel sushi with lemon slices and diced green onions on top.

This has green onions, fish flakes a band of seaweed over a two pinches of sushi rice.  Having an understanding of sushi doesn't mean that you won't get the order wrong.  Since this was the last day in Japan, I was able to brush up on my Japanese and get some of the mistakes out of the way with Japanese.  I wasnt' sure what onion sprouts on shari was so I only ordered one.  When it arrived, I was glad since it was not what I wanted.

Throughout this visit, I ordered 10 plates  which equates to 20 pieces of sushi.  You will notice the bottom two are green with the others being orange.  This is how the sushi is priced.  This 20 piece meal costed about JPY 2,900.  which included a large glass of Kirin Draft Beer.

This sign reads, "Daily Specials".  I believe the yellow tags indicate that a particular item was sold out.

At the entrance was this map of Japan.  It shows where their inventory of fish came from.  The sushi that I ate was part of fish that was swimming in the various parts indicated on this map the day before.  While I love sushi in the US, the quality is pale in comparison to the quality of sushi in Japan for obvious reasons.

The Divine Wind Vault http://divinewindvault.blogspot.com (C)2006-2014

JET Program- Statement of Purpose Essay, November 2003

I am interested in participating in the JET program as it will provide me with the perfect opportunity to connect my personal interest in Japan to a longstanding tradition of teaching in my family's history.  Both of my parents were teachers with my mother, a retired elementary teacher, and my father, a former high school football coach.  I have been very interested in teaching in Japan and spent several hours while in college tutoring students from Japan.  I became passionate as I helped these students and found myself studying Japanese history and Japanese language at the formal level.

            Ever since I was in the U.S. Navy, stationed in Japan, I have had a strong desire to experience Japan as an English teacher.  While in the Navy, I was able to experience life as an “Ambassador of Goodwill” to the Japanese people and in return, experienced the friendly hospitality from the Japanese.  I recall my time in Japan as being in a safe environment, surrounded by friendly people who made me feel special and treated me with great respect.   It would mean very much to me to return to Japan as an English teacher.  I could relive a period in my life that was special to me.

         I am interested in the Assistant Language Teacher position as I feel I can make a big impact to the organization and to the students that I would teach.  I would like my students and colleagues to view me as the friendly, energetic, and inspiring American who really cares about them and wants my students to succeed in learning English and in life.

            I grew up in South Carolina and joined the Navy at 19 years of age.  Between the years of 1993-97, I served two tours of duty on the naval warships, INDEPENDENCE, and VALLEY FORGE.   Once my obligation was completed, I was honorably discharged at the rank of E-4, Supply Petty Officer. 

            Over the years, I have developed professional skills of making presentations, time management, and supervising.  I have relevant interests of Japanese history and Japanese language.  I also have personal qualities of attention to detail, leading by example, and being a quick study. These skills, interests, and qualities will be useful as an Assistant Language Teacher since I will be able to make a quick adjustment to life in Japan and be an asset to the JET organization.  After the Navy, I decided to stay in California and pursue my bachelor’s degree.  Throughout this process, I managed to meet my goal of graduating by the age of 30 and worked an average of 35 hours a week to finance my studies.  After college, I worked for the Japanese company Mutual Trading, located in the Little Tokyo district of Los Angeles, where I continued my study of Japanese culture and Japanese language.  Presently, I reside in Redondo Beach, California and am married to a Japanese National who I met while visiting Los Angeles in 1998.  We look forward to experiencing life together in Japan.   

Once my time in Japan is completed, I hope to gain experience as a teacher and network with those of the profession in an effort to advance.  I plan to improve my finances, become proficient in a second language, and pursue my interests of Japanese history.  I would also like to study the martial art, Jui Jitsu.  

            In conclusion, being a part of the JET program will provide an opportunity to show the International and Japanese community that Americans are compassionate to other nations which have different cultures.  I would like to show the Japanese community that many Americans are striving for harmony with other cultures throughout the world. 

The Divine Wind Vault http://divinewindvault.blogspot.com (C)2006-14

Maddie's Final Meal in Japan- September 27th, 2014

The Divine Wind Vaulthttp://divinewindvault.blogspot.com(C)2006-13

Review of Burger King's "Black Burger"

September 25, 2014- Tokyo, Japan:

Today, McDonald's in Japan announced its plan to have a black burger to rival competitor, Burger King.  Last week, while on international travel in Japan, I had the opportunity to take in the Japanese's version of Burger King.  I am happy to report that the standardization of Burger King's char-grilled beef patties are consistent, whether you are eating at a Burger King in my hometown of Taylors, South Carolina or my wife's hometown of Tokyo, Japan.

As it turns out, the Japanese currently have a preference and taste for a "Black Burger".  That is, a burger that is char-grilled to a well done like normal but with the unusual caveats of cheese that tasted like regular American cheese but had a blackish appearance.  The burger I had came with a teriyaki-like sauce known as Shalyapin Sauce.  which pretty much has made its way into the average American's every day diet.  Also, I'm sure that we all have had pumpernickel bread at one time or another in our past, and the bun for this "Black Burger" was something along those lines.

In Japan, they were offering two "Black Burgers".  One offered lettuce, tomato slices, onions, and mayonnaise with the Shalyapin Sauce which is the one that I went with.  The other didn't offer the toppings.

All and all, the "Black Burger" from Burger King was tasty, came with fries that you would find back home at your neighborhood Burger King.  The promotional for this burger was a Coke Zero which was the beverage as well.

A tad on the small side which is consistent with most American fast food eateries when implemented in Japan, I was glad that I broke away from my "sushi at least once a day" routine to take in this unusual offering from restaurant that I grew up with.

I recommend that Burger King in the US offers this "Black Burger".  It would be a great way for the stagnant eatery to differenciate itself from the competitive scrum while remaining true to the one thing that Burger Kings does best-- chargrilled beef patties without firing up the grill in the backyard.  Have it your way?  How about have it Godzilla's way!

Black Burger set on September 25, 2014 in Tokyo, Japan.  From left to right:  Coke Zero, Black Burger in it's wrapping paper, and fries.

The Black Burger unwrapped with the blackish cheese revealed.  Picture was taken on September 25, 2014 in Tokyo, Japan.

The Black Burger unwrapped with the blackish cheese revealed.  Picture was taken on September 25, 2014 in Tokyo, Japan.

The size of the Black Burger wasn't huge by any stretch of one's imagination.  However, it was filing.  Picture was taken on September 25, 2014 in Tokyo, Japan.

A friendly Tokyoite didn't mind taking a picture of me holding the Black Burger during a lunch rush.  Picture was taken on September 25, 2014 in Tokyo, Japan.

The Black Burger came with a decent amount of lettuce, two tomato slices and a healthy dab of mayonnaise.  Under the cheese was a teriyaki like sauce.  Picture was taken on September 25, 2014 in Tokyo, Japan.

Towards the back end of the Black Burger, the toppings were scarce, however, I was not hungry after completing this set.  Picture was taken on September 25, 2014 in Tokyo, Japan.

The Black Burger came in a black wrapper with the similar markings found in the US for those that have to have it "their way".  Picture was taken on September 25, 2014 in Tokyo, Japan.

The Black Burger by Burger King debuted in Japan on Friday, September 19th, 2014.  I went to Burger King the following day during the breakfast rush and wasn't able to get the Black Burger since it doesn't get served till 10:30am.  However, all meal trays come with this paper advertising the the "Kuro Diamond", top left and the "Kuro Pearl", bottom left.  To the far right, is a discription of all the components of the burger that are black.  Picture was taken on  September 25, 2014 in Tokyo, Japan.

I had the Kuro Diamond which I point out in this picture.  Picture was taken on September 25, 2014 in Tokyo, Japan.

Here's a close up of the Kuro Diamond advertisement.  Picture was taken on September 25, 2014 in Tokyo, Japan.

The other Black Burger was the Kuro Pearl.  It was heavy on the sauce and light on the toppings which was the reason I went with the other one.  Picture was taken on September 25, 2014 in Tokyo, Japan.

The components of the Black Burger are explained in this photo.  From left to right are pictures and explanations in Japans of the black bread, black cheese, black patty, and black sauce.

The Divine Wind Vault http://divinewindvault.blogspot.com (C)2006-14