We have had a very “chill” day.
It seems we were all up for a while at various times in the night to enjoy the relaxing atmosphere of the guesthouse and Aso Bay.
This morning we are shifting between cleaning a bit, packing and organizing, napping, reading, and eating. We are not in any hurry and I think we are all reluctant to leave this paradise.
While we were fishing, Eiji-san’s wife Akane-san brought us a full home cooked dinner featuring sashimi, salad, Korean style (meat) sushi, and corn and squid for the barbecue.
We haven’t eaten our catch yet because again, this morning, Akane-san brought us an entire lunch. We didn’t have room to enjoy Nakagawa daikon miso soup or our fresh catch.
We were planning to bring Hisashi’s soup and our fish to enjoy back in Ise. We overlooked these items when we were packing.
Happily Akane-san was able to make a meal out of these items. My heart was filled when Hisashi shared this photo with me:
Akane-san found the fish in the fridge and the soup on the stove and once again worked her magic.
Pearls
We did have the pleasure of being invited to Eiji Uemura‘s workshop and gallery. He and his assistant Aki-san were so kind to show us around and explain his art, his vision, and his upcoming designs.
Designer | Uemura Pearl Culture Pearl Jewelry Artist Eiji Uemura | Uemura Pearl Culture
We were so fortunate to be welcomed and to have Hisashi with us to translate and explain. It was an inspirational visit. Our kind host was generous with his time to explain each piece, answer questions, and even ask for feedback all while Hisashi dutifully translated.
Eili-san’s work is gorgeous, fun, and provocative.
Check out our lapel pins
I will never forget the beauty of the Eiji-san’s artwork, his gallery, his guesthouse, and his hospitality.
Eiji-san helped me pick out an incredible anniversary present for Michele.
Driving
I drove back from Aso Bay. I will now say, it is not difficult at all to adjust to driving on the other side if the road.
Matsuzaka gyu
Once we regrouped, cleaned up, and took a bath, Hisashi invited us to a very fancy dinner.
A friend of his here in Ise owns a waygu (Japanese beef) restaurant. The beef is called matsuzaka and it is to Ise what kobe beef is to the city of Kobe.
Sachiko-san was very nice and visited with us until the restaurant started to get very busy about a half hour after we arrived. She used to be a Japanese language teacher and now owns the fanciest restaurant I have ever eaten in. She was very fun to talk to. She and Hisashi have a very friendly rapport.
Hisashi and I both ordered the beef and Ise shrimp set. Owen ordered the filet set.
It was a four course meal. First came drinks and salad /appetizers. I was in the mood for nihonshu (sake), and Sachi-ko san recommended Zuki It was the second best sake I have tasted
This dish included several pieces of sashimi. I benefited from Owen’s distaste for fish.
The Ise shrimp plate came next. These shrimp are more like small lobsters.
Next came the showcase course: matsuzaka gyu.
Everything was so delicious. Owen’s filet could be cut with a single chopstick.
Imagine our delight when dessert was served.
It was another very special occasion shared with good friends and my son.
We were stuffed and exhausted after dinner. We decided to regroup before yet another amazing occasion with friends.
FaceTime with Friends from Boulder
We have been in communication with several our our friends from college. We decided to make. FaceTime together and it was incredible. Hisashi came over to our room and we were able to chat with Arancha and Rodrigo in Madrid, Iggy in the south in Italy, and Federico in Venice.
I think we were all amazed. There are only a few dozen photographs in existence from our amazing months together yet now we can have a conversation around the world on a phone.
We were so pleased to see that we are still all happy, healthy, and beautiful.