Finally, I am able to plan for this long-awaited trip to Tohoku. This time round, I will be covering 3 prefectures within Tohoku, namely Aomori, Akita & Yamagata.

After much consideration, I have decided on purchasing a single trip JR Rail ticket from Tokyo to Aomori on 2 May and the 5 days consecutive JR East Tohoku Pass from 5 May to 9 May as it will be more cost-effective to do so after some number’s crunching.

The main highlight of this trip will be the joyful train ride (Resort Shirakami Train) from Aomori to Akita, which is a sightseeing and relaxing train ride that takes about 5 hours to soak in to the beautiful scenery.

As always, excitement can start only after entering the departure hall.

This time round, I will be attempting to make use of the Dragon Pass to enjoy some of the dining meals that come with the Pass benefit, which many may not have realized.

First dining experience with Chutney Mary, located on Level 3 at Terminal 2 before security check.

You may choose from the set meal combo available.

Set A : Butter Chicken + Alu Gobi + Pea Pulao Rice + Tandoori Naan + Drink

Set B : Special Masala Dosa + 1pc Idly + 1pc Vada + Pongal + Drink

Moving on next to SilverKris Lounge for my gastronomy fill.

Freshen up prior to boarding.

Enjoying my favourite Bellini prior to take-off.

Start of sleeper service

Minced fish with chunky prawn and pea cake, poached scallop on onion and celery salad.

Grilled saikyo miso style sawara mackerel and braised beef roll with burdock garnished with pickle ginger flower.

Simmered bamboo shoot, butter bur, wakame seaweed and carrot in light dashi broth.

Steamed rice garnished with sesame seeds.

Miso soup with asari clam, spring onion and sansho pepper powder.

Upon arrival at Tokyo Narita Station, I headed over to the JR Ticket Office to exchange tickets for the JR Pass and collect all my seat reservation tickets for this entire trip.

With all the admin matters settled and out of the way, it’s now time to make my way to Akabane Station, north of Tokyo city, for my first night stay. Yay!

Took the Keisei Skyliner to Keisei Ueno Station and transferred to a local JR line from Ueno to Akabane Station before arriving at Daiwa Roynet Hotel Tokyo Akabane.

This will be my abode for the night as it is definitely one of the lower costs when it comes to hotel accommodation in Tokyo city with a decent size that it offers.

Started my first meal at Tendon Tenya at Akabane Station.

Comes with prawn, squid and vegetables tempura.

Thereafter, spending the rest of the day exploring the shops within the vicinity and at Bivio Shopping Mall.

Enjoying big, sweet and juicy strawberries bought at a local supermarket.

Savouring a light meal at Osaka Ohsho.

Tea break at Mister Donut.

Enjoying dinner at Torikizoku where every item is pegged at ¥390 inclusive of tax.

Starting the morning with a traditional Japanese brekkie at Matsuya.

Simmered beef & onion cooked with sweet sauce with add-on sausage and soft boiled egg.

This was followed by my favourite Doutor Café which is always a must visit whenever I am in Japan. Strictly no compromise. 🤭

After a hearty and satisfying breakfast, it is time for me to check out from the hotel and make my way to Aomori.

It will be a 3 hour long Shinkansen ride from Ueno Station to Shin-Aomori Station.

Aomori, here I come……..

Having a light meal on board train.

You will be greeted with a big shiny Apple at the Shin-Aomori Station.

Nebuta floats display at Shin-Aomori Station in Aomori, Japan. These floats are a key feature of the Aomori Nebuta Festival, held annually from August 2nd to 7th.

I will be staying over at Hotel JAL City Aomori for the next 3 nights.

Room size is acceptable and pretty spacious in Japan’s context. No complains.

After settling down at the hotel, proceeded to Auga Fresh Market next, which is near the hotel.

It is a treasure trove of food, with all kinds of ingredients from seafood and vegetables to dried fish, fruits, and local sake. In addition to shopping, there are also plenty of restaurants.

Spending the rest of the afternoon strolling down Shinmachi Shopping Street, main Shotengai in central Aomori.

Taking a late lunch at Café Gusto.

Look what I saw!

This Yakult is supposed to help relieve stress and improve sleep quality. 😮

Went over to A-Factory, located a short 1-minute walk from Aomori Station.

This is a souvenir market with apple-themed goods & eats from Aomori prefecture.

You will also spot Aomori Bay Bridge with large yellow letters spelling “AOMORI” in the foreground right beside A-Factory.

Since I am in Aomori, it is definitely a must to try some of their apple related products.

Finally, I had the apple at its source country! This is as fresh as it can get!

Verdict: It’s awesomely delicious and definitely bringing apple-eating to the next level! 😋😋😋

I ended the night with a late dinner at Daifukumaru.

Deep-fried bite-sized minced squid.

A local gourmet dish from Towada City, Aomori Prefecture, made with stir-fried beef and vegetables with sweet and spicy sauce.

This is a traditional Aomori local dosh made by simmering scallops and vegetables in miso and binding them with egg.

Starting my morning with a visit to Aomori Gyosai Centre (Aomori Nokkedon) for my breakfast.

You can get to build your own rice bowls with seafood toppings from a choice of vendors in the market.

Firstly, you will need to purchase a ticket that costs ¥2,200 prior to the start of your gastronomy adventure.

Then, you will be given a voucher that comes with 12 tickets and a card for you to collect your rice bowl.

You may exchange 1 ticket for a small bowl of rice or 2 tickets for a big bowl of rice, depending on your preference.

After which, you may then shop around the different vendor stalls for your selection pick of your preferred seafood items. Some items will require 1 ticket in exchange, while some may require 2 tickets for the exchange. It is clearly indicated beside the seafood item before you make your pick.

Tada…..this is my ultimate build your own rice bowl with my chosen seafood toppings. 😋😋😋

Oh mine, this is as fresh as it can get. A hearty meal indeed. Oishii!

With a satisfying breakfast, I will head over to Hirosaki and spend the day chilling and exploring Hirosaki Park.

You will immediately see the illuminated “Tsugaru-ken Neputa” lanterns inside Hirosaki Station the moment you reach the station.

Also, catching sight of the large apple statue inside Hirosaki Station.

Caught hold of Brick A-Factory at the station too. There is no prize in guessing what’s next. 🤭

While on my way to Hirosaki Park, I managed to see some remnants of the cherry blossom along Dotemachi Street…..

…..and some random Apple Sculpture along the street as well.

Finally, after a stroll of 30 minutes, I arrived at Hirosaki Park, famous for its cherry blossoms. The moat is covered with fallen cherry blossom petals, creating a “flower raft” effect. This will be the ideal scene during the actual full bloom of the cherry blossom.

Enjoying a quick oden soup at the park entrance.

This is an important Cultural Property of Japan.

The three-story castle tower, the symbol of the park, was built in the Edo period and is one of the few precious structures in Japan that has remained intact to this day.

Another panoramic view of the castle with the snow cap mountain as the background.

Mesmerising view of the snow cap mountain seen from afar.

There is also an instaworthy photospot that you can pose as well. 😉

Random shots of cherry blossom.

Here’s another one……..

Unfortunately cherry blossom has ended, or else you will get to see the beautiful cherry blossom in its full blown here.

Taking a light snack inside Hirosaki Park.

Boat rowing at Nishi Bori (West Moat).

Chanced upon Soup Curry Magari while on the way back to the station. Have decided to adjourn for lunch here instead.

Japanese dumplings that are first pan-fried until golden brown and then steamed to create a crispy exterior and a soft interior.

A popular Japanese street food and dessert that’s essentially a stuffed pancake.

After a happy tummy, continue on with retail therapy at Hiroro Shopping Outlet, a low-key shopping mall with a large bookstore and a food court.

Took a pit stop at Starbucks in Hiroro.

Managed to find the Miso Curry Milk Ramen (Aomori Ramen) at Hakkoda Noodles in the food court.

A blend of miso and creamy milk with a flavour of curry, is a perfect match with butter with toppings of bean sprouts, bamboo shoots and wakame seaweed. Tastes pretty similar to our version of laksa.

Soaking into the lively atmosphere and being entertained at the public square in front of Hirosaki Station.

Spending time at Appliese right beside Hirosaki Station before returning to Aomori.

Settled for dinner at Saizeriya before calling it a night.

Time for supper…..

Since I am here in the northern part where seafood is at its freshest, I have decided to encore back Nokkedon at Aomori Gyosai Centre for breakfast.

I was given a complimentary can of Aomori apple juice as there is a special tie up with the hotel that I am staying.

All I need is to flash this card at the ticket counter prior to payment.

Spending time at Three, a shopping mall in Aomori after brekkie.

Look at the interesting row of mobile food vendors parked right outside Three.

Spotted a pop-up stall, Fika selling donuts with a long queue of people in line. I am not spared either. 😅

This is really good stuff. Loved the doughy texture of the donut. Glad that I queued for it. 🙏

Went over to Aomori Prefecture Tourism Information Centre ASPAM next.

An iconic triangular building with a tourist info centre, gift shops, dining and an observation deck.

One for the road apple treat before leaving Aomori tomorrow.

Had a late lunch at Capricciosa inside Three shopping mall.

A striking red museum showcasing the Aomori Nebuta festival with parade floats & taiko drum display.

At the museum you can experience every aspect of the festival.

Nebuta Faces that show the individuality of their respective creators.

Wrapping up my final night at Ikinari Steak for dinner.

A quiet, calm and peaceful empty street awaits in the early morning while I make my way to Aomori Station for my highly anticipated joyful train ride on the resort shirakami train from Aomori Station to Akita Station.

Activating my 5 days JR East Tohoku Pass starting today. The resort shirakami train ride is covered by this Pass.

Waiting at the platform for my scheduled train ride departing at 08:09 hrs and it will take 5 hrs and 20 mins for this leisure journey ride.

Time to board for my ride. Yay! The Resort Shirakami is a limited-stop “Rapid” service operated by the East Japan Railway Company (JR East) as a sightseeing train along the scenic coastal Gono Line in the north of Japan. The route offers panoramic views of the mountains and the Sea of Japan.

Look at how comfortable and spacious the seats are. You can even place your big luggage in between the seats and still have sufficient leg space to stretch your legs. 😊

The train offers special box compartment seats as well for those who prefer a more comfortable and private journey. How interesting. 👍

The train also features a self-service shop selling snacks, drinks, and railway goods.

Be entertained on board the joyful train ride with a live shamisen performance.

The shamisen is a traditional Japanese three-stringed musical instrument. The shamisen resembles a lute or banjo with a long neck and a body covered in skin. It is played with a plectrum called a bachi.

Enjoy and soak into the live atmosphere. 😊

Making scenic route stop at Senjojiki Station.

Passengers are able to get off the sightseeing train for prolonged photo stops and explore the Senjojiki coast, a unique rocky beach.

Omachi Keigetsu Literary Monument, which is located at Senjojiki in the Nishitsugaru District of Aomori Prefecture. The monument is inscribed with a passage from the travelogue “Mutsu no Kaigan-sen Go Odose no Kigan” by the poet and essayist Omachi Keigetsu, dated 7 November 1922. The passage describes the impressive rock formations and landscape of Odose.

Scenic costal sea view along the train route.

The train slows down at particularly scenic spots, allowing passengers ample time to admire the views and take photos.

Taking a snack break while enjoying the scenic coastal view.

Arrive into Akita Station and see this staircase art depicting the resort shirakami train.

Immediately, a beautiful Akita dog welcomes you at the station.

You will see a model of a Japanese National Railways (JNR) Class D51 steam locomotive and a passenger car at the station too.

Traditional Akita folklore Namahage masks and a model of the E6 Series Shinkansen, also known as the “Komachi” can be seen at the station as well.

E6 Series Shinkansen: This bullet train operates on the Akita Shinkansen line, connecting Akita with Tokyo. It’s recognized for its red and white livery and aerodynamic design.

These masks represent folkloric demons who traditionally visit homes during the New Year to warn against laziness and bring good fortune.

You will also get to see a display of a 2 kg bag of “Akita Komachi” rice at the station, a popular and high-quality Japanese rice variety from Akita Prefecture.

Indeed, I very much feel welcome to Akita. ☺️

Headed over to Comfort Hotel Akita to check in upon arrival.

A fairly spacious and cozy room for my next 2 nights stay.

Stopping by Sanuki Udon Hanamaru at Topico Food Park for a quick bite.

Caught hold of a food festival beside Seibu shopping mall.

Spending time at Seibu for retail therapy.

Followed by Topico, a station mall featuring an array of retail shops, eateries & souvenir stores with local goods.

Kawaii signage near the train station.

Enjoying Akita local cuisine at Akita Hinai-Jidori restaurant on Level 3 of Topico.

Hinai-Jidori is a prized local chicken breed in Akita and one of the three most famous chicken breeds in Japan.

Characteristics of Hinai-Jidori;

Meat : It has reddish flesh and is endowed with a firm, elastic texturand umami.

Fat : The chicken grows in a cold climate, its skin is thick, the yellowish fat is sweet and deep flavoured.

Egg : The elastic yolk is quite nutrients and flavourful.

Hinai-Jidori chicken is perfect for any style of cooking such as boiling, grilling and making broth.

How to enjoy Kiritanpo Nabe?

Step 1 : Start simmering the ingredients in the pot.

Step 2 : Afternoon simmering about 10 minutes, check to see if all ingredients, especially the meat, to ensure that it is thoroughly cooked through.

Step 3 : Put in the Japanese parsley “Seri” and simmer lightly. Once boiled, continue to simmer at low heat and enjoy your meal thereafter. Itadakimasu! 🙏

Grocery shopping time at Seria to stock up basic necessities.

Ending the night by chilling out at Starbucks at Akita Station.

Kicking off the day with a complimentary breakfast from the hotel.

Round 2 breakfast at Doutor Café.

This morning, I will be visiting Namahage Museum in Oga. The train journey will take an hour from Akita Station to Oga Station and the train runs on an hourly basis.

From there, you will need to take the Namahage Bus Shuttle which will take another 25 mins. You are highly advised to make one day advance reservation for the shuttle service.

Loved the serene and calm nature environment.

Traditional Japanese dugout canoe displayed at the Namahage Museum. This type of boat, known as a zutta tenma, was used in rice fields and waterways of the region.

Display at the Namahage Museum featuring a Namahage figure.

Namahage are folkloric beings associated with the New Year’s ritual in the Oga Peninsula who will visit homes on New Year’s Eve to encourage good behavior and bring good health & fortune to the homes.

“Namahage Transformation Corner” at the Namahage Museum. You can transform yourself to a Namahage at this Namahage costume booth.

There are a wide variety of Namahage masks that are actually used in over 150 places in Oga city. It is a masterpiece.

You will also get to enjoy the Oga Shinzan Folklore Museum’s Namahage Performance.

For those who are keen to find out more, you may click on the brochure HERE for more information.

This homemade ice cream shaped into a rose is just as beautiful as it is tasty.

The texture is more similar to sherbet than regular ice cream.

Its name comes from the folks you typically see selling it from pushcarts, baba (old lady), and hera (ice cream scoop). Flavours vary, but banana is the most popular.

Finally, I am able to get to see, touch and feel a real Akita dog in Akita. 👍

After spending a good half a day in Oga, it’s now time to catch the hourly train back to Akita Station.

This red and blue train only has 2 carriages. Typical of a local train line unlike city train.

Went for lunch at Sato Yosuku for their Inaniwa Udon, a type of wheat noodle originating from Akita Prefecture, Japan. It’s known for its thin, smooth, and elastic texture and is considered one of the three best-known udon noodle varieties. Inaniwa udon is made using traditional hand-stretching techniques and a unique drying process.

Adjourn for tea break at Aunt Stella’s Cookie after being lured by the cookie aroma just by walking past it.

Rich blend hot coffee with chocolate chip, corn flakes, old-fashioned sugar, peach tea & caramel custard cookie.

Decided to have another round of Oden Soup at Sanuki Udon Hanamaru for a light dinner.

I really loved the convenience store in Japan as they will never fail to amuse you with the varieties of items at the store.

Clearing the mid trip laundry load before calling it a night.

Simple complimentary breakfast awaits.

Round 2 breakfast at Lotteria.

I will be departing Akita this morning to Yamagata with a change of train at Sendai Station. The first leg will be via shinkansen while the second leg will be via local train.

Bought myself this adorable Akita dog plushy as a souvenir prior to departing Akita.

Savouring a big sandwich (tuna, ham, egg and pork cutlet) for light refreshment on board train.

Arrived into Yamagata Station after a good 4 hours train ride. 

Check in to Daiwa Roynet Hotel Yamagata Ekimae for my next 2 night stay.

Room size is definitely much more spacious compared to my past few days’ stay. A big queen bed with an extremely big toilet space. 👍👍👍

Great view taken from the hotel room that I am in.

This is my first time seeing Zetteria in Japan. Similar to Lotteria but the restaurant specialises in chicken items.

Tried out their shrimp cutlet burger, flavored french fries (butter soy sauce), Zeppin (ultimate) chicken, Sakura mochi pie and yuzu lemon soda. All the items, including drink, are so darn good. 😋

Next, headed over to the adjacent Vie De France for a coffee break.

While en route to Kajo Park, I came across this Zelkova serrata. Japanese zelkova is a good street and shade tree that has an appealing vase-shaped form with a rounded crown.

Visited Kajo Park next. Kajo Park sits on the site of the former Yamagata Castle and is designated a National Historic Site. The spacious grounds of the 35.9-hectare park are home to some 1,500 sakura that burst into bloom each spring.

East Main Gate of the Ninomaru (second circle of defense) at Yamagata Castle, also known as Kajo Park.

“Gangi” is a stairway made of stone for the purpose of climbing a stone or earthern wall.

Yamagata Castle has been restored using digital technology (CLICK HERE TO SEE)  and you may see the castle virtually restored to what it once off with VR/AR.

Thereafter, spending the rest of the day at MaxValu supermarket for more grocery shopping.

Enjoying value for money assorted sushi from the supermarket.

Settled for dinner at a local Izakaya, Yamagate local sake shop for their traditional Yamagata cuisine.

Imoni is a traditional soup dish from Yamagata, featuring taro (known locally as “imo”) as the main ingredient. This hearty signature dish typically includes chunks of taro simmered with pork or beef, along with other vegetables like leek, mushroom, or konjac.

Yamagata Prefecture is well-known for its soba noodles. It’s a leading soba production area in Japan, with a climate and water conditions ideal for growing buckwheat. The region is known for its “Soba Roads,” areas with a high concentration of soba noodle shops.

It is common to add hot starchy water, called “sobayu” to the remaining dipping sauce (tsuyu) after finishing soba noodles.

This dilutes the tsuyu, making it more palatable for sipping at the end of the meal. Soba-yu also adds extra flavor and nutrients to the broth.

I must say that both peach and pear juices are the best that I have had so far.

Yamagata Prefecture is the largest producer of cherries in all of Japan. Definitely the best cherries that I have had. A must try if you are in Yamagata. Highly recommended. Strictly no compromise!

What a better way than to have a good warabi mochi to end the night with. 🤗

Morning fix at Matsuya to start a bright and sunny day.

I will be travelling to Yonezawa and spending half a day there to fully maximise my 5 days of unlimited JR Pass ride.

Arrived into Yonezawa Station after a quick 35 mins ride.

You will be greeted with a warm welcome by the huge statue of a Yonezawa beef cow, a famous wagyu from Yonezawa, Yamagata Prefecture, Japan.

Interesting monument outside of the station as it represents Yonezawa’s vision of becoming a 21st century city of vitality, creativity and love. The white tower rising up expresses the soft and elegant image of Yonezawa weaving the “flow of time”, “the unknown and the possibilities” and the local folk craft “Otaka Poppo” of Sasano Ittobori. The 21 statues of the children, birds and small animals represent the 21st century as lives with hidden possibilities for the future and symbolize Yonezawa city which develops in harmony with nature.

Beautiful view with the mountain backdrop while on my way from Yonezawa Station to Toko Sake Museum.

Along the way, the big canvas bag outside this Japanese Canvas Shop immediately caught my attention too.

Finally, I arrived at Toko Sake Brewery after a 35 mins walk from Yonezawa Station. The sake brewing museum, “Toko Brewery” is the largest sake brewing museum in Tohoku.

You will need to purchase a ticket at ¥350 per adult prior to the start of the brewery tour.

The hall that you entered is where customers were received. The floor is laid stone. Here, the reception room has been restored to what it would have looked like in the Meiji period with a coin chest, telephone, abacus and account book.

A four-hundred year old earthernware vessel used for sake brewing. The history of Toko brewing is extensive, with its roots originating from before the Edo period. Until the middle of the Edo period, clay pots were used to brewing sake, after which brewers switched to wooden containers. This pot is an example of Bizen ware, notable for its iron-like hardness and reddish brown colour. It was made at Nishi Ogama towards the end of the Muromachi period. It measures 106cm tall with an inner diameter of 83cm. The vessel was used when Toko first began operations over 400 years ago.

This is one of the largest sake breweries in Tohoku. In the fermentation chamber, the materials and tools to make sake are now on display.

Moromi (main fermentation) was put into bags and placed in the press (sakabune) where it was pressed into fresh sake and sake lees.

Before making sake, the outer layer of the brown rice which contain fat, protein, ash and other substances that give an unpleasant flavour to sake was removed by polishing.

Steamed rice was inoculated with koji fungus and placed in a warm chamber where it was cultivated for two days until completion.

This is where the yeast was added into the wort and where koji, steamed rice and water were added to the moromi. After the moromi was made, it fermented for about 25 to 30 days.

Located in Toko no Sakagura is a branch Shrine of famous Omiwa Shrine, a tutelage shrine of sake brewers located in Sakurai City of Nara Prefecture. Omiwa Shrine is said to be Japan’s oldest shrine.

The kitchen on display is a kitchen of a merchant in the late Meiji period. Kitchens like this were used to prepare meals for the workers. The tools on display were all used from that period.

Traditionally, the eating quarters in a merchants home where divided into two. The lower hearth was reserved for the family and the employees and the upper hearth was for the master and customers.

A large cedar tank (koshiki) with a separate iron tank filled with water underneath was used to steam the rice.

After touring the museum, you can rest and enjoy the west garden.

Beautiful Japanese garden that gives one the relaxing feel.

Uesugi Yozan is the daimyo famed for dedicating his life to reviving the Yonezawa domain from debt. Here, we have his personal artifacts on permanent display.

Here, you can taste and buy a variety of sake from Toko Brewery as well as buy other Yonezawa souvenirs.

After both the free and paid tasting, I have decided to buy the Junmai Sake, packed in a 3 litre box instead of a bottle form for ease of transport.

Uesugi Joshien is not a tourist attraction, but it is a large facility that sells Yonezawa souvenirs and offers Yonezawa’s local cuisine.

Look at the colourful fruit jelly. How can one take it lying down? It is just so inviting that I had to buy one and try it on the spot. Turns out that this is the best fruit jelly ever.

Trying out the Yonezawa beef delicatessen.

Followed by lunch at Benikanaan.

After spending a good time doing sightseeing, it’s time to head back to Yamagata.

Thankfully, I managed to change the train departure timing from the original 17:06 hrs to 13:07 hrs at the station.

Had a light refreshment at Vie De France at Yamagata Station.

After much deliberation, I have decided to encore dinner at Capricciosa, which I last enjoyed thoroughly when I was in Aomori.

Had another round of Yamagata cherry thereafter before calling it a night.

Morning breakfast at Mister Donut.

Round 2 breakfast at MOS Burger.

Natsumi version does away with the buns and the shredded lettuce, and ups the vegetable quota by placing two large portions of the lettuce on either side of the burger filling for a more healthier option.

It is now time to make my way back to Tokyo for my last 3 nights before homecoming.

One for the road Yamagata cherry. With the positive experience, I decided to splurge on another round of cherry by buying the more expensive version at ¥1,380 (double the price of the earlier version that I have had). 😅

Verdict?

The size of the cherry is slightly bigger and sweeter. Think the cheaper value of cherry works for me as well (in my opinion), there isn’t much a difference in terms of looks and taste since I am not a renowned connoisseur when it comes to fruit appreciation. After all, it’s for the experience. 😊

I am staying back at the same Daiwa Roynet Hotel Tokyo Akabane for the next 2 nights as when I first arrived.

Went over to Osaka Ohsho for my quick lunch fix after the hotel check-in.

Went in search of Starbucks Reserve Roastery Tokyo in Nakameguro. Nakameguro is a cool residential district and has a quiet path flanking the Meguro River where cherry trees form tunnels of blossoms in spring.

In the midst of changing train station at Shibuya Station, I came to pay my due respect to Hachiko and at the same time told him that I had visited his hometown, Akita, for this trip. 😊

Finally, I am here at Starbucks Reserve Roastery Tokyo at Nakameguro. There are six Starbucks Reserve Roasteries in the world. They are located in Chicago, New York City (two locations), Seattle, Shanghai, Milan, and Tokyo.

This is indeed a huge building with 4 floors of experience.

Starbucks Reserve logo and their statement, a selection of rare and extraordinary coffees offered by Starbucks. The text emphasizes their commitment to providing an immersive coffee experience, sourcing the rarest beans, and roasting them in their Starbucks Reserve Roasteries.

Beautiful night view of Starbucks Reserve Roastery Tokyo. One can easily spend an entire afternoon chilling out here.

Spotted Coco Ichibanya along the way and stopped over for a quick dinner.

Attempted the fiery Level 9 spice 🌶 🌶 🌶 🌶 🌶 🌶 🌶 🌶 🌶. Oh my, this is really firing me up!!! 🥵🥵🥵

Supper will be spicy yakisoba with wakame soup & hard-boiled egg. Certainly comforting for a rainy night.

Kick start the wet morning at Denny’s for breakfast.

Sunny side up egg with bacon & and sausage, grilled cheese sandwich, yogurt & mixed vegetable juice.

This was quickly followed by a round 2 breakfast at Tonkatsu Matsunoya.

Being my second last day in Tokyo, I intend to spend my day in Shinjuku instead.

One of the main reasons is also to search for the New York Perfect Cheese, a brand new New York-style cheese pastry specialty shop in Keio Departmental Store.

Thankfully, there wasn’t a long queue when I was there as their cheese pastry sells out fast in the early afternoon.

Moving on next to La Vie En Chocolat, an original broken chocolate series from Mont Royal, with the theme of “living with chocolate”. Similar to Laderach.

Bought myself the Mixed Nuts, Earl Grey & Berry Berry milk chocolate. 😊

Okowa is a traditional Japanese dish. It’s a steamed glutinous rice dish – steamed together with other ingredients. The most common one being red beans. The “Sansai” (a type of vegetable is another common one as well. But autumn delivers other seasonal ingredients such as chestnuts too. It’s a nice and gentle Japanese dish.

Enjoying my Okowa at Keio Departmental Store Roof Top Garden.

While strolling the streets of Shinjuku, I happened to catch hold of the peaceful protest demonstration.

Passed by KFC and felt the urge to stop by for a quick bite.

1 pc salty chicken, 1 pc original chicken, small fries and melon soda.

Also known as ‘Memory Lane,’ is a nostalgic alleyway renowned for its traditional izakayas (Japanese pubs) and irresistible street food.

It was by sheer chance that I came across Jonetsu Horumon just as I happened to read an article about this restaurant. Needless to say, I have to make a detour for it. 🤭

Japanese cuisine, “horumon” refers to offal and organ meats, such as intestines, liver, and stomach. It’s a popular dish in yakiniku (Japanese BBQ) restaurants and izakayas (Japanese pubs), often grilled and enjoyed with dipping sauces or in hot pot dishes like motsu-nabe. The word “horumon” is believed to have evolved from a Kansai dialect term referring to discarded parts of animals, or potentially linked to the English word “hormone” for an association with vitality.

Coffee break at Choco Cro, St. Marc Café.

Pit stop break while on my way to Tokyo Metropolitan Government Building to catch hold of the Tokyo Night & Light Show.

Look at the crowd forming steadily and getting ready for the show.

Look at the various shows being projected for the crowd enjoyment. This is so beautiful and I am glad that I made this trip happen. This is highly recommended! You should mark it down as one of your agenda should you were to be in Tokyo.

Hope you enjoy the show as much as I do.

Late dinner at Royal Host before retiring for the night.

Rise and shine with a sumptuous breakfast at Sukiya.

Gyudon, pork miso soup, cold tofu, grilled mackerel, bonito flakes & okra, soft boiled eggs and green onions.

One for the road round 2 breakfast at Doutor Café.

With a happy tummy, I am now checking out from Daiwa Roynet Hotel Tokyo Akabane for Hotel Nikko Narita. As I will be taking a late morning flight tomorrow, I have decided to spend my final night at the airport hotel instead to avoid the morning stress and long commuting journey from the city to the airport.

Utilizing the free hotel shuttle from Narita Terminal 2. Just proceed to departure floor Level 1 and wait at Bus Stop #33 for the free shuttle at designated timing.

The bus will arrive and depart at scheduled time.

Hassle and fuss free arrival to the hotel. 👍

This will be my abode for the final night in Tokyo. Loved the big and spacious room, including the toilet. 👏

After settling down in my room (they were nice to allow me to check in early despite the check-in time at 3pm), I took the free shuttle service from the hotel to the nearby JR Narita Station.

Happen to see Tokyo Tonkotsu Base Ramen Shop at the station, and they were offering the seasonal oil-based dry ramen, which I had previously when I was Shinjuku back in 2017.

After a satisfying meal, I took the opportunity to do some sightseeing around the station.

Daishido is a hall within a Japanese Buddhist temple complex, often dedicated to Kobo Daishi, the founder of Shingon Buddhism.

Street view of Naritasan Omotesando. A traditional street lined with craft shops and restaurants leading to the temple, offering local specialties like freshwater eel.

A significant Buddhist temple with over 1,000 years of history, known for its Goma Prayer rituals and housing several Important Cultural Properties.

Happen to witness the Goma Prayer ritual while I was there.

The Goma Prayer rituals continue…..

You may also take a stroll at the Naritasan Park if time permits.

Shop selling rice crackers skewers….😯

Savouring local specialties, freshwater eel at Kawatoyo Narita, a long-standing specialist eel restaurant.

Spending the rest of the day at Aeon Town thereafter for some last minute snack attack before homecoming tomorrow.

Narita Karakuri Clock, located near the JR Narita Station in Narita, Chiba. It is a notable landmark donated to promote the city.

Clearing up the final laundry load before homecoming.

A simple supper to mark the end of my trip.

Finally, homecoming after a good 12 days break.

Chilling out at ANA Suite Lounge prior to boarding.

Time for homecoming…..

It is always a blessing to be able to fly in Suites and I am extremely fortunate to be able to have that experience to take flying into the next level.

Enjoying a glass of Krug Grande Cuvée, Champagne. This is what life should be all about.

With onions, cucumber and spicy peanut sauce.

I am impressed with the meticulous service and attention to detail that I was offered a leg stool for comfort whole seated to enjoy my movie watching.

Loved the spacious toilet space as always. Importantly, the 2 toilets are being shared by 6 pax and this certainly helps during peak bio-break period.

Clam, kojak jelly and spring onion tossed with mustard miso dressing garnished with dried orange skin. Sake marinated scallop and broccoli in dashi jelly with aosa seaweed sauce and salmon roes. Minced duck, pine nut and raisin terrine garnished with pea shoot with sesame creamy tofu dressing.

Quick blanched sea bream and kelp marinated botan prawn garnished with suizenji seaweed, shredded carrot and radish, oba leaf and hanaho flower. Served with wasabi and soya sauce.

River eel coated with kuzu starch and simmered in dashi broth served with bamboo shoot, fiddlehead fern and sakura flower shaped carrot in sakura flower flavoured soup.

Braised abalone in sansho pepper sauce coated with chopped kimone herb and roasted rolled chicken with burdock garnished with sweetener fava bean and pickled ginger flower.

Simmered octopus with spring turnip, carrot, butter bur and sakura gluten in light dashi broth garnished with shredded young ginger.

Flavoured rice with sea bream and bamboo shoot.

Clear dashi soup with spring baby onion and spring onion.

White glutinous rice mochi dough stuffed with red bean and wrapped with oak leaf served with strawberry.

Wrapping up with a bottle of chilled sake.

Light refreshment prior to landing.

Overall, it was another fruitful and memorable trip as expected. With this trip completion, I would have covered a total of 36 Prefectures. 11 more to go. 👍 Stay tuned.

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