命の出汁 – broth of vigour

an adventure in japanese cuisine, an obsession with the izakaya

Got ice?

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I love the way you can still get hand crafted ice balls in many Japanese bars apart from the quality of the ice and the slow melting times (low drink dilution scale), if you plant yourself in a good spot you are in for a great show. Fortunately the bartenders tend to drink less than you do and I am yet to see any real injuries.

This one comes from my most recent trip to Japan (Feb 2013) as I sat for a quiet meal up at the bar of an Izakaya in Yoyogi-Hachiman near Shibuya.

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