Also see last post if interested in more on Tokyo/Kyoto eg. food trails TOKYO – Kyoto – Food trails by train including a homestyle cooking class
We spent a few days walking around Tokyo – taking in both the natural and urban landscapes, and having a rest in between…like in this photo:
International Flights from Australia on this trip – Sydney to Tokyo; Tokyo (Narita Airport) to London
Flight from Sydney to Tokyo takes approx 9.5 hours but the good thing is that there’s only about an hour of difference in time zone. We find it a good way to get to/from Europe plus it’s such a fascinating culture/country – we look forward to returning!
A 5 night stay at the Hilton Tokyo (photo below):
We usually like to stay in smaller hotels but sometimes in larger cities that’s not always ideal. We would rate this Hilton 4/5…great location near gardens where many of our photos here were taken; lovely indoor pool; free shuttle bus to station etc. However, in 2013 the staff weren’t as well trained as other places we’ve been to; for example, at the time they didn’t know much about the local attractions such as their famous garden only a short walk away. We got better information from the Net and nearby Tourist Office instead. We arrived feeling ok, not particularly jet lagged (due to similar time zone to Sydney), and walked across the road to a large cafe (a Dendy? Franchise…haven’t seen 1 outside of Asia). This was a good find as we returned for breakfast each day; the breakfast at the hotel was expensive/top end dining so not what we were after, just a small/quick breakfast before sightseeing. The cafe we liked was interesting too…many locals went there on their way to work but Western style breakfast food was also on offer…presumably due to business travellers as well.
Ask for an upgrade at this hotel if you go! 
We had booked a standard room but as can be seen, we stayed in a spacious suite – especially considering that rooms like this in Tokyo are usually comparatively very pricey! They actually offered the upgrade for a small amount more. We loved the Japanese style decor – simplicity combined with elegance. After busy days of sightseeing it was like returning to a calm oasis in the afternoon.
SHINJUKU GYOEN NATIONAL GARDEN...maybe pack a picnic lunch &/or check if the Tea House has been reopened?
We were told that the “blossom had passed its peak” but we were still impressed by the beauty…my top matched blossom in background!…
Photos below: Historic landways of Shinjuku; a fun night out in Shinjuku district
Tokyo Central Railway Station
PHOTO BELOW is from Australian Gourmet Traveller – The Japan Issue, 2024…for some reason photos aren’t loading in “recipe space” below but will load here…see Ingredients and Method for this dish “Marinated Tuna Don” below
See Marinated Tuna Don in our recipe file…Gourmet Traveller Australia November 2024 (magazine available from Ulladulla & Kingston libraries)
350 gm sashimi-grade tuna, cut into 2.5 cm cubes; 50 ml each soy sauce and mirin; 1 tsp sesame oil; 100 gm frozen podded edamame; 2 radishes, thinly sliced on a mandolin; 1 Lebanese cucumber (thinly sliced – on a mandolin if available); 100 gm snow peas, thinly sliced into julienne; 1 spring onion, thinly sliced; 1/2 nori sheet, thinly sliced; steamed Japanese rice, Kewpie mayonnaise, grated ginger, toasted sesame seeds and pickled daikon to serve
Method:
1. Combine tuna, soy sauce, mirin and sesame oil in a bowl. Turn to coat; set aside to marinate (10 minutes).
2. Meanwhile, blanch edamame in a small saucepan of salted boiling water until tender (1-2 minutes). Drain; refresh in iced water. Drain again, then set aside.
3. Divide steamed rice among bowls and top with tuna mixture, edamame, radish, cucumber, snow peas, spring onion, Kewpie and ginger. Scatter with nori and sesame seeds. Serve with pickled daikon on side.
Other recipes on our personal recipe file including some from this magazine:
Smoky eggplant with bonito flakes, soy and ginger; Lamb katsu; Sardine nanbanzuke, Beef yaki udon, cold women noodles with poached chicken and soy ginger dressing; Raspberry and matcha cheesecake; Masterclass – Onigiri; Tebasaki with green bean salad; Pork and prawn gyoza; Cherry tomato, mizuna, tofu salad.
YOKOHAMA, JAPAN
Yokohama’s Chinatown, Japan’s largest, is more kitsch than cultural but has a raucous, colourful appeal. It’s a popular destination for hungry visitors from Tokyo, just 30 kilometres away, and as a result is crammed with an estimated 600 eateries, from stalls selling steamed buns to noodle shops and grand banqueting halls draped in gold-leaf dragons. Souvenir stores spruik cheap, imported Chinese toys, fashions and chopstick sets, along with more upmarket jade and handicrafts. Amid the hubbub is ornate, 1873 Kantei-byo Shrine, dedicated to the god of prosperity and prettily illuminated in the evening with strings of overhead lanterns. See yokohamajapan.com. (From “Six of the Best Chinatowns in Asia”)….Canberra Times 26/3/17
RECIPE
Japanese Style Chicken Meatballs by Neil Perry P130 Good Food (SMH) – Favourite Recipes
COULD BE MADE AS AN ASIAN INSPIRED BAR SNACK WITH A TOOTH PICK IN EACH BALL…permits with some Vietnamese mint or similar to garnish on serving plate?
Ingredients: 400 g chicken thighs, minced; 2 spring onions (finely sliced); 1 cm ginger (peeled and finely grated); 2 tsp soy sauce; 2 tsp mirin; 1/2 tsp sesame oil; 3 tsp whisked egg; 1-2 tsp cornflour; veg oil eg canola for frying; coriander leaves (to serve)
Sauce: 2.5 tsp soy sauce; 2.5 tbsp mirin; 1/2 tbsp caster sugar; 1 tbsp hoisin sauce; 1 clove garlic (crushed)
Not sure why the recipe below hasn’t loaded…basically make the sauce by combining ingredients in a bowl & whisk. Make the meatballs same way other meatballs are made.
See Marinated Tuna Don in recipe file…Gourmet Traveller Australia November 2024 (available from Ulladulla & Kingston libraries)
350 gm sashimi-grade tuna, cut into 2.5 cm cubes; 50 ml each soy sauce and mirin; 1 tsp sesame oil; 100 gm frozen podded edamame; 2 radishes, thinly sliced on a mandolin; 1 Lebanese cucumber (thinly sliced – on a mandolin if available); 100 gm snow peas, thinly sliced into julienne; 1 spring onion, thinly sliced; 1/2 nori sheet, thinly sliced; steamed Japanese rice, Kewpie mayonnaise, grated ginger, toasted sesame seeds and pickled daikon to serve
Method:
Train inspired travel 