a blog by Peter Leonard
Stepping off a long flight from SFO, we arrived in Tokyo just in time for a working dinner. We assured our hosts that we loved Sashimi, and were treated to this:
That apparently opened the door to interesting dishes, because the next thing we were served was, I believe, Monkfish liver:
More recognizable to western taste buds was this pickled cucumber:
The food competed for space on the table with scribbled notes about the future of publishing and libraries:
