Tokyo Japan Quotes

A calm and modest life brings more happiness than the pursuit of success combined with constant restlessness. Imperial Hotel note paper, Tokyo Japan, 1922

The rain that fell on the city runs down the dark gutters and empties into the sea without even soaking the ground

Only the framing material," Lucas demurely, "obvious influences, Neo-Tokyo from Akira, Ghost in the Shell, Metal Gear Solid by Hideo Kojima, or as he's known in my crib, God.

What comes from the heart will go to the heart

Unfortunately, much of the important information Ambassador Grew sent to Washington was largely overlooked or ignored, and dialogue between Washington and Tokyo was strained. This state of affairs is indicated by Grew’s cable on July 10, 1941, in which he pointed out that he had to go to the British ambassador in Tokyo, Sir Robert Craigie, to find out about discussions between the State Department and the Japanese ambassador in Washington. This occurred because the State Department kept the British ambassador in Washington abreast of events, who promptly informed the foreign secretary in London, who in turn informed their ambassador in Tokyo. Sir Robert then kindly passed the information to Ambassador Grew.

In Paris the cashiers sit rather than stand. They run your goods over a scanner, tally up the price, and then ask you for exact change. The story they give is that there aren't enough euros to go around. "The entire EU is short on coins." And I say, "Really?" because there are plenty of them in Germany. I'm never asked for exact change in Spain or Holland or Italy, so I think the real problem lies with the Parisian cashiers, who are, in a word, lazy. Here in Tokyo they're not just hard working but almost violently cheerful. Down at the Peacock, the change flows like tap water. The women behind the registers bow to you, and I don't mean that they lower their heads a little, the way you might if passing someone on the street. These cashiers press their hands together and bend from the waist. Then they say what sounds to me like "We, the people of this store, worship you as we might a god.

Confession is for the confessor. It makes you feel good; it ruins the lives of everyone else. It’s a selfish thing to do. Don’t confess.

You develop a kind of admiration for criminal genius and ruthless efficiency, and you forget that the criminal empire is built on human pain and suffering.

Living right in the heart of Tokyo itself is quite like living in the mountains – in the midst of so many people, one hardly sees anyone.

Heroes are just people who have run out of choices.

Tokyo is bigger than Kumamoto. And Japan is bigger than Tokyo. And even bigger than Japan... Even bigger than Japan is the inside of your head. Don't ever surrender yourself ― not to Japan, not to anything. You may think that what you're doing is for the sake of the nation, but let something take possession of you like that, and all you do is bring it down.

As the Japanese would say, I’d already eaten the poison, might as well lick the plate.

Psychologically speaking (I’ll only wheel out the amateur psychology just this once, so bear with me), encounters that call up strong physical disgust or revulsion are often in fact projections of our own faults and weaknesses.

But: all journeys were return journeys. The farther one traveled, the nakeder one got, until, towards the end, ceasing to be animated by any scene, one was most oneself, a man in a bed surrounded by empty bottles. The man who says, "I've got a wife and kids" is far from home; at home he speaks of Japan. But he does not know - how could he? - that the scenes changing in the train window from Victoria Station to Tokyo Central are nothing compared to the change in himself; and travel writing, which cannot but be droll at the outset, moves from journalism to fiction, arriving promptly as the Kodama Echo at autobiography. From there any further travel makes a beeline to confession, the embarrassed monologue in a deserted bazaar. The anonymous hotel room in a strange city...

I thought I heard an axe chop in the woods It broke the dream; and woke up dreaming on a train. It must have been a thousand years ago In some old mountain sawmill of Japan. A horde of excess poets and unwed girls And I that night prowled Tokyo like a bear Tracking the human future Of intelligence and despair.

From New Year's Eve through the third of January, the streets of Tokyo grew quiet, as if all the people had disappeared.

Japanese are one of the most punctual people he had ever worked with. They could, he imagined, put the Germans to shame in their high expectation for timeliness.

Just remember when you're asking what Japan wants from you, make sure you ask what you want from yourself, too. Don't bury who you are to become who others think you should be.

The people believed that kotodama—the soul or spirit of language—resided in every word;

Men know how to read printed books; they do not know how to read the unprinted ones. They can play on a stringed harp, but not on a stringless one. Applying themselves to the superficial instead of the profound, how should they understand music or poetry?From the Saikontan, by Kojisei (circa 1600) cited in Haiku by Robert Blyth, circa 1947 Tokyo, p. 73.

Tokyo is a very safe city. At night it becomes quiet the way New York never does.

To the woman in the restaurant today, the doll in her arms was the real child who still lived in her memories.

Having a date with someone other than your ex-wife after being a married man for more than twenty five years was an important occasion alright, but wearing a tie she bought with such strong emotional value attached to it was a form of cowardice, a subconscious reluctance to let go.

What alternative is there to the media’s “Us” versus “Them”? The danger is that if it is used to prop up this “righteous” position of “ours” all we will see from now on are ever more exacting and minute analyses of the “dirty” distortions in “their” thinking. Without some flexibility in our definitions we’ll remain forever stuck with the same old knee-jerk reactions, or worse, slide into complete apathy.

Johnny Battistini had gone to Japan once as a replacement drummer for a metal band past its prime ... a one-shot gig that he had talked about for years afterward. At the time, Theo had been frustrated by Johnny’s inability to describe Tokyo and why it had made such an impression on him. Although he spoke about it frequently ... he could never explain his fascination more clearly than: ‘It was just ... weird. It’s like a regular city, but then it’s all different and shit. But to them it’s not different. And that’s the really weird part!

Along the way I stopped into a coffee shop. All around me normal, everyday city types were going about their normal, everyday affairs. Lovers were whispering to each other, businessmen were poring over spread sheets, college kids were planning their next ski trip and discussing the new Police album. We could have been in any city in Japan. Transplant this coffee shop scene to Yokohama or Fukuoka and nothing would seem out of place. In spite of which -- or, rather, all the more because -- here I was, sitting in this coffee shop, drinking my coffee, feeling a desperate loneliness. I alone was the outsider. I had no place here. Of course, by the same token, I couldn't really say I belonged to Tokyo and its coffee shops. But I had never felt this loneliness there. I could drink my coffee, read my book, pass the time of day without any special thought, all because I was part of the regular scenery. Here I had no ties to anyone. Fact is, I'd come to reclaim myself.

The Professor noted two nymphs with strawberries on their heads, a DayGlo Amish lady, a mustachioed man in a rainbow apron. He wrote Saturday Night Fever, then crossed it out and wrote Drag Ball + Bollywood and underlined it twice.

I was really delighted when in June that year the U.S State Department put Japan on a watch list of countries doing a piss-poor job of addressing human trafficking problems. In terms of willingness to act, Japan was ranked only slightly above North Korea. For the Japanese, that was like pushing a button. Never underestimate the power of national humiliation to make the Japanese government get off its lazy ass.

The book has had one unexpected side effect: by disdaining Koreans' complaints, it actually touches upon Japan's less-then-noble history with Korea, which is something the Ministry of Education has worked hard to keep out of the public school system. Apparently not knowing history means never having to say you're story.

If you travel everywhere and find the same elements everywhere, somehow it reduces the value of the place (Curiosity, Tokyo, Japan)

Foreigners who think of Japan as a polite society have never ridden the Yamanote at rush hour. The

your visit?’ ‘My superiors wish to come aboard to

Her eyes flashed, hot and angry, like lightening cutting through a red sunset.

Hostesses aren't seen as victims by many of the police; they're seen as victimizers, greedy, manipulative prostitutes. Especially the foreign hostesses.

I want to conquer my own weak spirit and put the gas attack behind me.

Antoher giant, Toshiba, started from a joint venture in the early 1900's between Americas's General Electric and two Japanese companies, Tokyo Electric and Shibaura Electric (part of Mitsui group).

Chad could put a solar panel on every roof in the country and yet become a barren desert due to the irresponsible environmental policies of distant foreigners. Even powerful nations such as China and Japan are not ecologically sovereign. To protect Shanghai, Hong Kong, and Tokyo from destructive floods and typhoons, the Chinese and Japanese will have to persuade the Russian and American governments to abandon their “business as usual” approach.

Japan is a startling clash of the deeply traditional and the spiritual. The intensely current and the superficial. It’s ancient, but futuristic. Conservative, yet hedonistic. Sleek skyscrapers graze the clouds like trees seeking sun in a man-made rainforest. Their concrete foundations often fertilized by the bodies of locals run afoul of the yakuza. It’s a homogenous island nation with a quaint surface and a Twin Peaks underbelly. The polite, insular, and eerily innocuous, living symbiotically with the perverse, extroverted, and bizarre. Fashion-forward and fashion-retarded. You could make similar generalizations about most cultures of course, but Japan’s beautiful contrasts were better than most."--Parker Choi

Hajime Tanabe was born in Tokyo, Japan, in 1885. After studying at Tokyo University, he was appointed associate professor of philosophy at Kyoto University, where he was an active member of what became known as the Kyoto School of philosophy.

Yōshoku is the Japanese take on Western foods; much of it was created during the Meiji period (1868-1912), when, after centuries of isolation, Japan began importing goods and ideas from the outside world, including food. Yōshoku dishes such as hambaagu (salisbury steak in brown sauce), curry rice, potato croquettes, and "spaghetti naporitan" are now much-loved comfort food. They're also so unlike the dishes that inspired them that they tend to be really hard for Westerners to appreciate.

You learn to let go of what you want to be the truth and find out what is the truth, and you report it as it is, not as you wish it was. It’s an important job. Journalists are the one thing in this country that keeps the forces in power in check.

The biggest question for me was always this: how did this man get away with allegedly raping woman after woman for more than a decade, and why didn't the police catch him sooner? It's not that the police have a bad attitude toward crimes against foreign women-it's all women. They still don't seem to anticipate how stalking behaviour such as the kind demonstrated by Obara can lead to serious injury and even death. I think-and since I'm not writing for the newspaper, I can actually express my opinion here- that sexual assault against women was always a low-priority crime for the police.

With chopsticks, I cut through the dark-skinned egg, releasing molten yoke into waiting broth. Face bathed in the warming steam, I tasted. Sheltered from the rain Soothing train, ramen-numbed brain I reap contentment With the Zen meal consumed and consumed by the Zen meal, I exited back into the chaotic Tokyo night.

...He said defensively, "But from now on, Japan is sure to develop." "Japan's headed for a fall," the man said coolly. Say a thing like that in Kumamoto and you'd get a punch in the nose, or be called a traitor. The atmosphere Sanshiro grew up in left no room in his head for such an idea. Just because he was young, was the man having some fun at his expense? The man kept on grinning. Yet his way of talking was perfectly composed. Not knowing what to think, Sanshiro held his tongue. His companion went on, "Tokyo is bigger than Kumamoto. Japan is bigger than Tokyo. And what's bigger than Japan is..." He paused and looked at Sanshiro, who was listening intently. "...the inside of your head. That's bigger than Japan. Don't let yourself get bogged down. You may believe your way of thinking is for the good of the nation, but you could actually be bringing it down." When he heard this, Sanshiro felt he had indeed left Kumamoto. And he realized, too, what a small person his Kumamoto self had been.

Something about Tokyo's exuberant modernism made Iris and me feel like the city existed just to make us happy: Cheer up! the waving maneki-neko cats seemed to whisper. You're in Tokyo! Iris and I came back with a list of Tokyo attractions we never made it to on our first trip, a list about a month long. And we started to drive Laurie insane by breaking into misty-eyed reminiscences about our cherry blossom days in Japan.

I was angry that, although human trafficking was rampant in the country at the time, the Japanese police and the Japanese government didn't care and didn't want to deal with it. I can't really blame the police that much. The laws are the laws, and without any real anti-human trafficking ordinances on the books, what were they supposed to do? The problem didn't start with the cops; it started way above them. I decided to bust the Japanese government as far as I could.

There are succulent loins of fatty pork fried in scales of thin bread crumbs and served with bowls of thickened Worcestershire and dabs of fiery mustard. Giant pots of curry, dark and brooding as a sudden summer storm, where apples and onions and huge hunks of meat are simmered into submission over hours. Or days. There is okonomiyaki, the great geologic mass of carbs and cabbage and pork fat that would feel more at home on a stoner's coffee table than a Japanese tatami mat.

Hence there are many things that governments, corporations and individuals can do to avoid climate change. But to be effective, they must be done on a global level. When it comes to climate, countries are just not sovereign. They are at the mercy of actions taken by people on the other side of the planet. The Republic of Kiribati – an islands nation in the Pacific Ocean – could reduce its greenhouse gas emissions to zero and nevertheless be submerged under the rising waves if other countries don’t follow suit. Chad could put a solar panel on every roof in the country and yet become a barren desert due to the irresponsible environmental policies of distant foreigners. Even powerful nations such as China and Japan are not ecologically sovereign. To protect Shanghai, Hong Kong and Tokyo from destructive floods and typhoons, the Chinese and Japanese will have to convince the Russian and American governments to abandon their ‘business as usual’ approach.

March 9–10, 1945, 334 B-29 aircraft dropped tons of jellied gasoline—napalm—and high explosives on Tokyo. The resulting firestorm killed an estimated 100,000 people and completely burned out 15.8 square miles of the city. The fire-bombing raids continued and by July 1945, all but five of Japan’s major cities had been razed and hundreds of thousands of Japanese civilians had been killed. This was total warfare, an attack aimed at the destruction of a nation, not just its military targets.

While you can sell ramen relatively expensively in Japan, you can’t do it in America. People will unblinkingly pay $ 20 a plate for spaghetti pomodoro—which is just canned tomatoes and boxed pasta—but they will bitch to the high heavens about forking over $ 20 for a bowl of soup that requires three or four or five different cooked and composed components to put together. Plus, you will rake yourself over the coals looking for ingredients that even approximate what you can buy down the alley from your shop in Tokyo.

As Japan negotiated with the Axis Powers in Europe, Vichy France, and the Soviet Union for settlements that would allow for easier territorial expansion in Southeast Asia, the US cut off negotiations with Japan. Washington, according to historian Richard Storry, became convinced that Japan was “redrawing the map of Asia so as to exclude the West.”142 As sanctions tightened, American ambassador to Tokyo Joseph Grew insightfully noted in his diary, “The vicious circle of reprisals and counter reprisals is on . . . The obvious conclusion is eventual war.”143

get wound up. Kimura was a short, stocky fellow with a tight-permed hairstyle reminiscent of the yakuza from my internship story. When he was sober, he was a great guy. He was a mean drunk, however, and he’d been putting it away all night. He kept picking on me as we entered the next izakaya, and once we were sitting down, he looked over at me and sneered. “I look at you, Adelstein, and I can’t figure out how we lost the war. How could we lose to a bunch of sloppy Americans? Barbarians with no discipline, no culture, and no honor. It beats me. Long live the Emperor!

What to eat? You've crossed a dozen time zones to get here and you want to make every meal count. Do you start at an izakaya, a Japanese pub, and eat raw fish and grilled chicken parts and fried tofu, all washed down with a river of cold sake? Do you seek out the familiar nourishment of noodles- ramen, udon, soba- and let the warmth and beauty of this cuisine slip gloriously past your lips? Or maybe you wade into the vast unknown, throw yourself entirely into the world of unfamiliar flavors: a bowl of salt-roasted eel, a mound of sticky fermented soybeans, a nine-course kaiseki feast.

I've talked to three women who have had very unpleasant experiences with the police after being raped. Each of them was made to wait between three and eight hours before being taken to a hospital for examination. During the time, all of them were allowed or encouraged to go to the bathroom, thus, of course, destroying the physical evidence. Rape kits are not a standard item at police stations, and very few officers know how to use them, thought I've been told that rape kits themselves do exist. In a country were rape is not considered a serious crime, it's not surprising that people like Obara flourish.

The fire bombings were no secret. Ordinary Americans read about the raids in their newspapers. Thoughtful people understood that strategic bombing of cities raised profound ethical questions. “I remember Mr. Stimson [the secretary of war] saying to me,” Oppenheimer later remarked, “that he thought it appalling that there should be no protest over the air raids which we were conducting against Japan, which in the case of Tokyo led to such extraordinarily heavy loss of life. He didn’t say that the air strikes shouldn’t be carried on, but he did think there was something wrong with a country where no one questioned that. . . .

America is a hard place to be if you’re self-conscious about your smile—especially certain parts of America, like Southern California. I used to think that people there wore dark glasses because it was hard to drive with the sun in their eyes. More likely it’s the glare of an oncoming driver’s teeth that blinds them. This is why I feel so comfortable in Japan, where dental standards are seemingly nonexistent and people have been wearing masks for years. The scariest mouth I ever saw was on a clerk in a Tokyo department store. The woman’s top central incisors grew outward from her gums like tusks and formed a dark, uneven shelf her upper lip rested upon.

How specialized do restaurants get in Japan? Every weekday at lunchtime, people queue up on a side street just south of Ningyōchō Station, in an old Tokyo neighborhood. They're waiting to get into Tamahide, a restaurant that (at lunchtime) serves one dish, oyakodon. Written with the characters for "parent" and "child," oyakodon is a runny chicken omelet (get it?) served over rice. There are very few ingredients to this dish: chicken, egg, and rice, soy sauce, mirin, and sugar. There is no vegetarian version, no low-carb salad version, no side dishes other than a tiny dish of pickles perched atop the lid of your bowl. If you're not in the mood for diced chicken meat, however, you can order the dish with chicken liver or ground chicken.

Westerners are very beautiful, aren’t they?” he said. Sanshirō could think of nothing to say in reply. He nodded and smiled. “We Japanese are sad-looking things next to them. We can beat the Russians, we can become a ‘first-class power,’ but it doesn’t make any difference. We still have the same faces, the same feeble little bodies. Just look at the houses we live in, the gardens we build around them. They’re just what you’d expect from faces like this. —Oh yes, this is your first trip to Tokyo, isn’t it? You’ve never seen Mount Fuji. We go by it a little farther on. Have a look. It’s the finest thing Japan has to offer, the only thing we have to boast about. The trouble is, of course, it’s just a natural object. It’s been sitting there for all time. We didn’t make it.

There are a dozen factors that make Japanese food so special- ingredient obsession, technical precision, thousands of years of meticulous refinement- but chief among them is one simple concept: specialization. In the Western world, where miso-braised short ribs share menu space with white truffle ceviche, restaurants cast massive nets to try to catch as many fish as possible, but in Japan, the secret to success is choosing one thing and doing it fucking well. Forever. There are people who dedicate their entire lives to grilling beef intestines, slicing blowfish, kneading buckwheat into tangles of chewy noodles- microdisciplines with infinite room for improvement. The concept of shokunin, an artisan deeply and singularly dedicated to his or her craft, is at the core of Japanese culture.

White bread in Japan is a steroidal megaloaf called shokupan. Brioche-like and great for toasting, shokupan is sold in bags of four, six, or eight perfectly square slices, without heels. Where do the heels go? Out back with the imperfect vegetables? I bought shokupan several times before figuring out why the four-, six, and eight-slice sacks all sold for the same price. It's the same loaf, cut into thicker or thinner slices. Eight-slice shokupan is similar in thickness to Wonder bread. Six-slice shokupan is like what we buy in Seattle as Texas Toast (the fresh kind, not the frozen garlic bread). A piece of four-slice shokupan is like a Stephen King paperback. It would make a slot toaster cry out in pain. Iris and I liked the six-slice bread best and usually ate it toasted with melted butter and a sprinkle of sea salt.

As we walked off the plank, we were greeted by a swarm of felines that clearly knew the boat's arrival time. There were cats stretched out on the dock, cats lounging in the morning sun, cats playing and fighting one another, and cats cleaning themselves. Calicos, tabbies, tuxedoes, ginger, and black cats. At the end of the dock were crates that had been converted into blanket-covered little cat apartments. Tails stuck out from inside the shelters. The few buildings on the street were adorned with graffiti of cats. A Japanese tourist couple also getting off the boat were more prepared than us- they had bonito flake treats to dole out to the felines. But the local fishermen sorted their wares in sheds by the road were the real treat-givers. They threw out small fish to the cats. The lucky cats on the receiving end pranced by us with fish heads and tails sticking out from either side of their mouths.

Careless of her own life, the princess sought to protect the precious new life first. This is in contrast to her cousins, Princesses Akiko and Noriko, who shoved their imperial guards in front of them." Mariko stops and takes one overexcited breath. Her cheeks are flushed. She is dreamy-eyed. This is what gets her excited. Good to know. "They compare you to the empress after the 1923 earthquake!" The empress rolled up her sleeves and laid bricks for a new school. She refused to leave until the town was fed, the children safe. There is a famous picture of her hugging a mother who lost her son, both of their cheeks coated in dust. "They end with calling you our very own royal." Words fail me. Mariko seems to know I need a private moment. She places the article in my lap, then glides out the door. When she's gone, I pick it up. I rub my thumb over the last sentence of the article. It's not the royal part that warms me. No, it's the other two words. Very own, it says. Very own. Yes. That's me. A true daughter of Japan.

I first came to Hokkaido for two reasons: miso ramen and uni, the island's most famous foods and two items on my short list for Last Supper constituents. The only thing they share in common, besides a home, is the intense fits of joy they deliver: the former made from an unholy mix of pork-bone broth, thick miso paste, and wok-crisped pork belly (with the optional addition of a slab of melting Hokkaido butter), the latter arguably the sexiest food on earth, yolk-orange tongues of raw sea urchin roe with a habit-forming blend of fat and umami, sweetness and brine. Fall for uni at your own peril; like heroin and high-stakes poker, it's an expensive addiction that's tough to kick. But my dead-simple plan- to binge on both and catch the first flight back to Tokyo- has been upended by a steam locomotive and Whole Foods foliage, and suddenly Hokkaido seems much bigger than an urchin and a bowl of soup. No one told me about the rolling farmlands, the Fuji-like volcanoes, the stunning national parks, one stacked on top of the other. Nobody said there would be wine. And cheese. And bread.

For my first home-cooked meal in Tokyo, I took an assortment of beautiful Japanese ingredients and did what came naturally: I made Chinese food. I stir-fried some beautifully marbled kurobuta (Berkshire breed) pork with bok choy, ginger, and leeks, sauced it with soy sauce, mirin, and vinegar, and served it over rice, sprinkled with shichimi tōgarashi seven-spice mixture. This seemed like a reasonable act of Japanese-Chinese fusion. I made some quick-pickled cucumbers on the side. This was before we discovered that anything you do to a Japanese cucumber diminishes it. I should have known this; once I interviewed a Japanese-American farmer who grows more than a hundred Asian vegetables in Washington state. Naturally, I asked him about his personal favorite. Cucumber, he said. "How do you prepare it?" I asked. "Slice and eat." The whole meal was about the same as something I'd make at home, but I cooked it in Japan. It was like the SpongeBob SquarePants episode where SpongeBob has to work the night shift at the Krusty Krab, and he keeps saying things like, "I'm chopping lettuce... at night!" I was slicing cucumbers... in Tokyo!

Other than chicken and rice, you'll find Tokyo restaurants specializing in fried pork cutlets, curry rice, ramen, udon, soba, gyōza, beef tongue, tempura, takoyaki, yakitori, Korean-style grilled beef, sushi, okonomiyaki, mixed rice dishes, fried chicken, and dozens of other dishes. Furthermore, even if you know something about Japanese food, it's common to come across a restaurant whose menu or plastic food display indicates that it specializes in a particular food you've never seen before and can't quite decipher. Out of this tradition of single-purpose restaurants, Japan has created homegrown fast-food chains. McDonald's and KFC exist in Tokyo but are outnumbered by Japanese chains like Yoshinoya (beef-and-rice bowl), CoCo Ichiban (curry rice), Hanamaru Udon, Gindaco (takoyaki), Lotteria (burgers), Tenya (tempura), Freshness Burger, Ringer Hut (Nagasaki-style noodles), and Mister Donut (pizza) (just kidding). Since the Japanese are generally slim and healthy and I don't know how to read a Japanese newspaper, it was unclear to me whether Japan's fast-food chains are blamed for every social ill, but it seems like it would be hard to pin a high suicide rate on Mister Donut.

In the early 1990s, before Japan’s bubble economy burst, a leading newspaper in the U.S. published a large photo taken on a winter’s morning of rush-hour commuters in Shinjuku Station (or possibly Tokyo Station—the same applies to both) heading down the stairs. As if by agreement, all the commuters were gazing downward, their expressions strained and unhappy, looking more like lifeless fish packed in a can than people. The article said, “Japan may be affluent, but most Japanese look like this, heads downcast and unhappy-looking.” The photo became famous. Tsukuru had no idea if most Japanese were, as the article claimed, unhappy. But the real reason that most passengers descending the stairs at Shinjuku Station during their packed morning commute were looking down was less that they were unhappy than that they were concerned about their footing. Don’t slip on the stairs, don’t lose a shoe—these are the major issues on the minds of the commuters in the mammoth station during rush hour. There was no explanation of this, no context for the photograph. Certainly it was hard to view this mass of people, clad in dark overcoats, their heads down, as happy. And of course it’s logical to see a country where people can’t commute in the morning without fear of losing their shoes as an unhappy society.

The art department proper I thought much inferior to that of the Tokyo Exhibition of 1890. Fine things there were, but few. Evidence, perhaps, of the eagerness with which the nation is turning all its energies and talents in directions where money is to be made; for in those larger departments where art is combined with industry,—such as ceramics, enamels, inlaid work, embroideries,—no finer and costlier work could ever have been shown. Indeed, the high value of certain articles on display suggested a reply to a Japanese friend who observed, thoughtfully, "If China adopts Western industrial methods, she will be able to underbid us in all the markets of the world." "Perhaps in cheap production," I made answer. "But there is no reason why Japan should depend wholly upon cheapness of production. I think she may rely more securely upon her superiority in art and good taste. The art-genius of a people may have a special value against which all competition by cheap labor is vain. Among Western nations, France offers an example. Her wealth is not due to her ability to underbid her neighbors. Her goods are the dearest in the world: she deals in things of luxury and beauty. But they sell in all civilized countries because they are the best of their kind. Why should not Japan become the France of the Further East?

The clearest signs of Hakodate's current greatness, though, can be found clustered around its central train station, in the morning market, where blocks and blocks of pristine seafood explode onto the sidewalks like an edible aquarium, showcasing the might of the Japanese fishing industry. Hokkaido is ground zero for the world's high-end sushi culture. The cold waters off the island have long been home to Japan's A-list of seafood: hairy crab, salmon, scallops, squid, and, of course, uni. The word "Hokkaido" attached to any of these creatures commands a premium at market, one that the finest sushi chefs around the world are all too happy to pay. Most of the Hokkaido haul is shipped off to the Tsukiji market in Tokyo, where it's auctioned and scattered piece by piece around Japan and the big cities of the world. But the island keeps a small portion of the good stuff for itself, most of which seems to be concentrated in a two-hundred-meter stretch in Hakodate. Everything here glistens with that sparkly sea essence, and nearly everything is meant to be consumed in the moment. Live sea urchins, piled high in hillocks of purple spikes, are split with scissors and scraped out raw with chopsticks. Scallops are blowtorched in their shells until their edges char and their sweet liquor concentrates. Somewhere, surely, a young fishmonger will spoon salmon roe directly into your mouth for the right price.

Japan is obsessed with French pastry. Yes, I know everyone who has access to French pastry is obsessed with it, but in Tokyo they've taken it another level. When a patissier becomes sufficiently famous in Paris, they open a shop in Tokyo; the department store food halls feature Pierre Herme, Henri Charpentier, and Sadaharu Aoki, who was born in Tokyo but became famous for his Japanese-influenced pastries in Paris before opening shops in his hometown. And don't forget the famous Mister Donut, which I just made up. Our favorite French pastry shop is run by a Japanese chef, Terai Norihiko, who studied in France and Belgium and opened a small shop called Aigre-Douce, in the Mejiro neighborhood. Aigre-Douce is a pastry museum, the kind of place where everything looks too beautiful to eat. On her first couple of visits, Iris chose a gooey caramel brownie concoction, but she and Laurie soon sparred over the affections of Wallace, a round two-layer cake with lime cream atop chocolate, separated by a paper-thin square chocolate wafer. "Wallace is a one-woman man," said Laurie. Iris giggled in the way eight-year-olds do at anything that smacks of romance. We never figured out why they named a cake Wallace. I blame IKEA. I've always been more interested in chocolate than fruit desserts, but for some reason, perhaps because it was summer and the fruit desserts looked so good and I was not quite myself the whole month, I gravitated toward the blackberry and raspberry items, like a cup of raspberry puree with chantilly cream and a layer of sponge cake.

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

Fish at breakfast is sometimes himono (semi-dried fish, intensely flavored and chewy, the Japanese equivalent of a breakfast of kippered herring or smoked salmon) and sometimes a small fillet of rich, well-salted broiled fish. Japanese cooks are expert at cutting and preparing fish with nothing but salt and high heat to produce deep flavor and a variety of textures: a little crispy over here, melting and juicy there. Some of this is technique and some is the result of a turbo-charged supply chain that scoops small, flavorful fish out of the ocean and deposits them on breakfast tables with only the briefest pause at Tsukiji fish market and a salt cure in the kitchen. By now, I've finished my fish and am drinking miso soup. Where you find a bowl of rice, miso shiru is likely lurking somewhere nearby. It is most often just like the soup you've had at the beginning of a sushi meal in the West, with wakame seaweed and bits of tofu, but Iris and I were always excited when our soup bowls were filled with the shells of tiny shijimi clams. Clams and miso are one of those predestined culinary combos- what clams and chorizo are to Spain, clams and miso are to Japan. Shijimi clams are fingernail-sized, and they are eaten for the briny essence they release into the broth, not for what Mario Batali has called "the little bit of snot" in the shell. Miso-clam broth is among the most complex soup bases you'll ever taste, but it comes together in minutes, not the hours of simmering and skimming involved in making European stocks. As Tadashi Ono and Harris Salat explain in their book Japanese Hot Pots, this is because so many fermented Japanese ingredients are, in a sense, already "cooked" through beneficial bacterial and fungal actions. Japanese food has a reputation for crossing the line from subtlety into blandness, but a good miso-clam soup is an umami bomb that begins with dashi made from kombu (kelp) and katsuobushi (bonito flakes) or niboshi (a school of tiny dried sardines), adds rich miso pressed through a strainer for smoothness, and is then enriched with the salty clam essence.

In theory, toppings can include almost anything, but 95 percent of the ramen you consume in Japan will be topped with chashu, Chinese-style roasted pork. In a perfect world, that means luscious slices of marinated belly or shoulder, carefully basted over a low temperature until the fat has rendered and the meat collapses with a hard stare. Beyond the pork, the only other sure bet in a bowl of ramen is negi, thinly sliced green onion, little islands of allium sting in a sea of richness. Pickled bamboo shoots (menma), sheets of nori, bean sprouts, fish cake, raw garlic, and soy-soaked eggs are common constituents, but of course there is a whole world of outlier ingredients that make it into more esoteric bowls, which we'll get into later. While shape and size will vary depending on region and style, ramen noodles all share one thing in common: alkaline salts. Called kansui in Japanese, alkaline salts are what give the noodles a yellow tint and allow them to stand up to the blistering heat of the soup without degrading into a gummy mass. In fact, in the sprawling ecosystem of noodle soups, it may be the alkaline noodle alone that unites the ramen universe: "If it doesn't have kansui, it's not ramen," Kamimura says. Noodles and toppings are paramount in the ramen formula, but the broth is undoubtedly the soul of the bowl, there to unite the disparate tastes and textures at work in the dish. This is where a ramen chef makes his name. Broth can be made from an encyclopedia of flora and fauna: chicken, pork, fish, mushrooms, root vegetables, herbs, spices. Ramen broth isn't about nuance; it's about impact, which is why making most soup involves high heat, long cooking times, and giant heaps of chicken bones, pork bones, or both. Tare is the flavor base that anchors each bowl, that special potion- usually just an ounce or two of concentrated liquid- that bends ramen into one camp or another. In Sapporo, tare is made with miso. In Tokyo, soy sauce takes the lead. At enterprising ramen joints, you'll find tare made with up to two dozen ingredients, an apothecary's stash of dried fish and fungus and esoteric add-ons. The objective of tare is essentially the core objective of Japanese food itself: to pack as much umami as possible into every bite.

As Japan recovered from the post-war depression, okonomiyaki became the cornerstone of Hiroshima's nascent restaurant culture. And with new variables- noodles, protein, fishy powders- added to the equation, it became an increasingly fungible concept. Half a century later it still defies easy description. Okonomi means "whatever you like," yaki means "grill," but smashed together they do little to paint a clear picture. Invariably, writers, cooks, and oko officials revert to analogies: some call it a cabbage crepe; others a savory pancake or an omelet. Guidebooks, unhelpfully, refer to it as Japanese pizza, though okonomiyaki looks and tastes nothing like pizza. Otafuku, for its part, does little to clarify the situation, comparing okonomiyaki in turn to Turkish pide, Indian chapati, and Mexican tacos. There are two overarching categories of okonomiyaki Hiroshima style, with a layer of noodles and a heavy cabbage presence, and Osaka or Kansai style, made with a base of eggs, flour, dashi, and grated nagaimo, sticky mountain yam. More than the ingredients themselves, the difference lies in the structure: whereas okonomiyaki in Hiroshima is carefully layered, a savory circle with five or six distinct layers, the ingredients in Osaka-style okonomiyaki are mixed together before cooking. The latter is so simple to cook that many restaurants let you do it yourself on table side teppans. Hiroshima-style okonomiyaki, on the other hand, is complicated enough that even the cooks who dedicate their lives to its construction still don't get it right most of the time. (Some people consider monjayaki, a runny mass of meat and vegetables popularized in Tokyo's Tsukishima district, to be part of the okonomiyaki family, but if so, it's no more than a distant cousin.) Otafuku entered the picture in 1938 as a rice vinegar manufacturer. Their original factory near Yokogawa Station burned down in the nuclear attack, but in 1946 they started making vinegar again. In 1950 Otafuku began production of Worcestershire sauce, but local cooks complained that it was too spicy and too thin, that it didn't cling to okonomiyaki, which was becoming the nutritional staple of Hiroshima life. So Otafuku used fruit- originally orange and peach, later Middle Eastern dates- to thicken and sweeten the sauce, and added the now-iconic Otafuku label with the six virtues that the chubby-cheeked lady of Otafuku, a traditional character from Japanese folklore, is supposed to represent, including a little nose for modesty, big ears for good listening, and a large forehead for wisdom.

I guess Sakurai's father loved to talk. For a while, he talked my ear off about a lot of different things. He was a graduate of Tokyo University. He was involved in the student protest movement in the late sixties. He was a salaryman at a famous trading company. H really loved jazz. He called black people 'African Americans.' He called Indians 'Native Americans.' He hated Japan.

Dairy Chiko, in the basement of Nakano Broadway, is a surrealist ice cream shop known for octuple-decker soft-serve cones. You can also order a smaller cone with less than one billion calories, but the draw at Dairy Chiko is watching how other people eat their towering cones of vanilla, yuzu, milk tea, matcha, ramune, orange, strawberry, and chocolate (flavors may vary). Walking while eating is taboo in Japan, and Dairy Chiko has no seating area, so people loiter near the stand, two to a cone, drawing spoons up the sides of the ice cream, trying to forestall the inevitable. Old ladies, meanwhile, usually order a small matcha cone and eat it with a spoon, avoiding the shame of a green milk mustache. Near Dairy Chiko is a cafe with a public seating area and a very angry-looking drawing of an eight-layer cone with the international NO symbol superimposed on it.

But Tokyo offers cat cafes, a commercial solution to the problem of wanting to commune with cats but being unwilling or unable to have one at home. Iris's favorite cat cafe is Nekorobi, in the Ikebukuro neighborhood. When I first heard about cat cafes, I imagined something like Starbucks with a cat on your lap. Wrong. Nekorobi is what you'd get if you asked a cat-obsessed kid to draw a floorplan of her dream apartment: a bathroom, a drink vending machine(free with admission), a snack table, video games, and about ten cats and their attendant toys, scratching posts, beds, and climbing structures. Oh, and the furniture is in the beanbag chic style. Considering all the attention they get, the cats were amazingly friendly, and I'd never seen such a variety of cat breeds up close. (Nor have I ever spent more than ten seconds thinking about cat breeds.) My favorite was a light gray cat with soft fur, which curled up and slept near me while I sat on a beanbag and read a book. Iris made the rounds, drinking a bottomless cup of the vitamin-fortified soda C.C. Lemon and making sure to give equal time to each cat, including the flat-faced feline that looked like it had beaned with a skillet in old-timey cartoon fashion.

The first coffeehouse chain in the world, the Paulista group, was created in Tokyo and Osaka in 1907, appealing to young West-leaning customers, with its Brazilian decor and French-style service.

Meanwhile, at a Tokyo 7-Eleven, someone right now is choosing from a variety of bento boxes and rice bowls, delivered that morning and featuring grilled fish, sushi, mapo tofu, tonkatsu, and a dozen other choices. The lunch philosophy at Japanese 7-Eleven? Actual food. On the day we missed out on fresh soba, Iris had a tonkatsu bento, and I chose a couple of rice balls (onigiri), one filled with pickled plum and the other with spicy fish roe. For $1.50, convenience store onigiri encapsulate everything that is great about Japanese food and packaging. Let's start in the middle and work outward, like were building an onion. The core of an onigiri features a flavorful and usually salty filling. This could be an umeboshi (pickled apricot, but usually translated as pickled plum), as sour as a Sour Patch Kid; flaked salmon; or cod or mullet roe. Next is the rice, packed lightly by machine into a perfect triangle. Japanese rice is unusual among staple rices in Asia because it's good at room temperature or a little colder. Sushi or onigiri made with long-grain rice would be a chalky, crumbly disaster. Oishinbo argues that Japan is the only country in Asia that makes rice balls because of the unique properties of Japanese rice. I doubt this. Medium- and short-grain rices are also popular in parts of southern China, and presumably wherever those rices exist, people squish them into a ball to eat later, kind of like I used to do with a fistful of crustless white bread. (Come on, I can't be the only one.) Next comes a layer of cellophane, followed by a layer of nori and another layer of cellophane. The nori is preserved in a transparent shell for the same reason Han Solo was encased in carbonite: to ensure that he would remain crispy until just before eating. (At least, I assume that's what Jabba the Hutt had in mind.) You pull a red strip on the onigiri packaging, both layers of cellophane part, and a ready-to-eat rice ball tumbles into your hand, encased in crispy seaweed. Not everybody finds the convenience store onigiri packaging to be a triumph. "The seaweed isn't just supposed to be crunchy," says Futaki in Oishinbo: The Joy of Rice. "It tastes best when the seaweed gets moist and comes together as one with the rice." Yamaoka agrees. Jerk. Luckily, you'll find a few moist-nori rice balls right next to the crispy ones.

Japan's largest Pokémon centre sells every piece of the series' merchandise. You can also pose with several large statues around the store, including the one that is the store's mascot: Pikachu riding on the back of a Mega Charizard Y.

True, there's an aisle devoted to foreign foods, and then there are familiar foods that have been through the Japanese filter and emerged a little bit mutated. Take breakfast cereal. You'll find familiar American brands such as Kellogg's, but often without English words anywhere on the box. One of the most popular Kellogg's cereals in Japan is Brown Rice Flakes. They're quite good, and the back-of-the-box recipes include cold tofu salad and the savory pancake okonomiyaki, each topped with a flurry of crispy rice flakes. Iris and I got mildly addicted to a Japanese brand of dark chocolate cornflakes, the only chocolate cereal I've ever eaten that actually tastes like chocolate. (Believe me, I've tried them all.) Stocking my pantry at Life Supermarket was fantastically simple and inexpensive. I bought soy sauce, mirin, rice vinegar, rice, salt, and sugar. (I was standing right in front of the salt when I asked where to find it This happens to me every time I ask for help finding any item in any store.) Total outlay: about $15, and most of that was for the rice. Japan is an unabashed rice protectionist, levying prohibitive tariffs on imported rice. As a result, supermarket rice is domestic, high quality, and very expensive. There were many brands of white rice to choose from, the sacks advertising different growing regions and rice varieties. (I did the restaurant wine list thing and chose the second least expensive.) Japanese consumers love to hear about the regional origins of their foods. I almost never saw ingredients advertised as coming from a particular farm, like you'd see in a farm-to-table restaurant in the U.S., but if the milk is from Hokkaido, the rice from Niigata, and the tea from Uji, all is well. I suppose this is not so different from Idaho potatoes and Florida orange juice. When I got home, I opened the salt and sugar and spooned some into small bowls near the stove. The next day I learned that Japanese salt and sugar are hygroscopic: their crystalline structure draws in water from the air (and Tokyo, in summer, has enough water in the air to supply the world's car washes). I figured this was harmless and went on licking slightly moist salt and sugar off my fingers every time I cooked.

Buying fish in the supermarket in Japan is a delight, even if the fish is displayed in styrofoam trays, as it is at Life. The most common supermarket fish, mackerel, also happens to be my favorite, and it's sold in a variety of precise quantities. Want three small mackerel fillets? Sure thing. One large? Right over here. Mackerel costs practically nothing and is a snap to cook with the fish grill. I also tried marinated aji (Spanish mackerel) but skipped the salmon.

If a Tokyoite knows anything about Nakano, it's likely to be Nakano Broadway, a shopping mall with several floors devoted to Japanese comics (manga) and animation (anime). It is geek central. I found most of it incomprehensible, but I did enjoy browsing at Junkworld, which sells useful electronic discards, like old working digital cameras for $5 and assorted connectors and dongles and sound cards. In the 1980's, when William Gibson was padding around the streets of Tokyo and inventing the world of Neuromancer, Japan was the place where the future had already arrived, where you could find electronic toys that wouldn't hit American shelves for years, if ever. For a variety of reasons (blogs and online shopping, advances in international shipping, the fact that the coolest mobile phones are now designed in Silicon Valley and Seoul), this is no longer true. While it's still fun to go to Akihabara at night and shop all seven floors of a neon-lit electronics superstore, you won't bring home any objects of nerdy wet dreams.

Japan isn't meat-crazed in the same way as the USA, but when the Japanese want meat, they want it as marbled as the Parthenon. The most popular topping for ramen is pork belly, streaked with fat, rolled up like pancetta and braised for hours in pork broth until fall-apart tender, then sliced into a perfect round.

Okonomiyaki, meanwhile, is to American pancakes what Japanese wrestling is to American wrestling. The basic batter contains flour and water, grated nagaimo (that big slimy yam again), eggs, and diced cabbage. You then augment this base by ordering little bits and nibbles a la carte to be added to the batter. We could not figure out the ordering system, but we listed off ingredients we liked and ended up with two pancakes' worth of batter teeming with squid, octopus, sliced negi, and pickled ginger. The waiter dropped off a big bowl of unmixed pancake fixings and a couple of spatulas and assumed we would know how to do the rest. Every time we did something wrong, he sucked in his breath (a very common sound in Japan, at least in my presence) and intervened. Every time we did something right, he gave the thumbs-up and a Fonzie-like grunt of approval. Now that I've cooked two okonomiyaki and am certified by the Vera Okonomiyaki Napoletana Association, I can tell you how it's done. If your okonomiyaki has a large featured ingredient like strips of pork belly, set it aside to go on top; don't mix it in. Stir everything else together really well. Pour some oil onto the griddle and smooth it out into a thin film with a spatula. Dump the batter onto the griddle and shape it into a pancake about 1/2 to 3/4 inch thick. If you have pork strips, lay them over the top now like you're making bacon-wrapped meatloaf. Now wait. And wait. And wait. If little bits of egg seep out around the edge of your pancake, coax them back in. It takes at least five minutes to cook the first side of an okonomiyaki. Maybe ten. Maybe thirty. If you're not hungry enough to drink a tureen of raw batter, it's not ready. Finally, when it's brown on the bottom, slide two spatulas underneath and flip with confidence. Now wait again. When the center is set and the meat is crispy, cut it into wedges and serve with okonomiyaki sauce, mayo, nori, and fish flakes. If you haven't had okonomiyaki sauce, it's a lot like takoyaki sauce. Sorry, just kidding around. It's a lot like tonkatsu sauce.

I've long been a fan of Hi-Chew, the Japanese fruit chews, for their resilient texture and uncannily accurate fruit flavors: sour cherry, apple, grape, pickled plum, and especially mango, which is closer to the flavor of an actual tropical mango than most imported mangoes.

Finally, let's talk about those Kit Kat bars. There is no flavor that can be embodied in Kit Kat form and sold in Japanese stores. Green tea. Black tea. Miso. Cherry blossom. Soy sauce. Toasted soybean powder (kinako). Chile. Orange. Melon. Only a few are available at any given time, and right now, evil geniuses at Nestlé are coming up with new flavors. I'd like to suggest okonomiyaki flavor, which would consist of a bag of assorted flavors (ginger, squid, mountain yam, egg) that could be combined in the proportions of your choice, just like a real okonomiyaki. Sauce and Kewpie mayo optional. We bought a SkyTree orange Kit Kat, was a regular orange Kit Kat in a preposterously long box, and the Yubari melon Kit Kat, which tasted exactly like melon, was sold in a fancy gift box, and cost $200. Two-thirds of that is true.

Utsunomiya is an ordinary city of half a million, an hour north of Tokyo on the Tōhoku Shinkansen line. It has no particular tourist attractions, and any foreign tourists heading that direction are probably more interested in the beautiful mountain town of Nikko. A few years ago, Utsunomiya’s city booster types, as boosters do, went looking around for something about the city to promote. Poring over official statistics, they found that Utsunomiyans eat more gyōza per capita than people of any other city in Japan. “Aha!” said the boosters. “Let it be known far and wide that we are the City of Dumplings.

Ignorance may sometimes be bliss, but not when you're wondering whether or not you're on the right train or if what you're about to eat is filled with bean paste and not chocolate.

Japanese addresses typically involve three numbers separated by dashes (e.g., 3-35-31). The first of these is the sub-area where the house or building is located, the second is the block it is on, and the third is the building number. And when these numbers are added together, the sum equals the percentage chance that you are never going to find the building you're looking for.

Like families all over Japan, that morning we tucked into a special New Year's breakfast soup called ozoni. Although recipes vary from region to region, they all contain mochi because the pounded rice dumplings symbolize the breaking of "bread" with the New Year's deity Toshigami-sama. The rest of the ingredients in the soup, aside from the dashi base, vary according to what is fresh and regionally available. So around Hiroshima, for example, cooks add oysters, prawns, and saltwater eel caught from the nearby Inland Sea to their ozoni, while natives of Tokyo toss in nubbins of chicken, sliced fish cake, and spinach-like greens. For those living in Kyoto, the ozoni always includes lots of sweet white miso.

With six thousand miles separating me from sleep, I stumbled down into the subway at dawn and emerged on the outskirts of the Tsukiji market just as the sun broke across Tokyo Bay. Inside the market, I saw the entire ocean on display: swollen-bellied salmon, dark disks of abalone, vast armies of exotic crustaceans, conger eels so shiny and new they looked to be napping in their Styrofoam boxes. I stumbled onward to a tuna auction, where a man in a trader's cap worked his way through a hundred silver carcasses scattered across the cement floor, using a system of rapid hand motions and guttural noises unintelligible to all but a select group of tuna savants. When the auction ended, I followed one of the bodies back to its buyer's stall, where a man and his son used band saw, katana blade, cleaver, and fillet knife to work the massive fish down into sellable components: sinewy tail meat for the cheap izakaya, ruby loins for hotel restaurants, blocks of marbled belly for the high-end sushi temples. By 8:00 a.m. I was starving. First, a sushi feast, a twelve-piece procession of Tsukiji's finest- fat-frizzled bluefin, chewy surf clam, a custardy slab of Hokkaido uni- washed down with frosty glasses of Kirin. Then a bowl of warm soba from the outer market, crowned at the last second with a golden nest of vegetable tempura.

They fought together as brothers in arms; they died together and now they sleep side by side...To them, we have a solemn obligation...to ensure that their sacrifice will help make this a better and safer world in which to live.”—Admiral Nimitz at the official surrender of Japan on September 2, 1945, in Tokyo Bay.

Carlton Church review – Why Tokyo is populated? How Tokyo became the largest city? Apparently Tokyo Japan has been one of the largest global cities for hundreds of years. One of the primary reasons for its growth is the fact that it has been a political hotspot since they Edo period. Many of the feudal lords of Japan needed to be in Edo for a significant part of the year and this has led to a situation where increasing numbers of the population was attracted to the city. There were many people with some power base throughout Japan but it became increasingly clear that those who have the real power were the ones who were residing in Edo. Eventually Tokyo Japan emerged as both the cultural and the political center for the entire Japan and this only contributed to its rapid growth which made it increasingly popular for all people living in Japan. After World War II substantial rebuilding of the city was necessary and it was especially after the war that extraordinary growth was seen and because major industries came especially to Tokyo and Osaka, these were the cities where the most growth took place. The fact remains that there are fewer opportunities for people who are living far from the cities of Japan and this is why any increasing number of people come to the city. There are many reasons why Japan is acknowledged as the greatest city The Japanese railways is widely acknowledged to be the most sophisticated railway system in the world. There is more than 100 surface routes which is operated by Japan’s railways as well as 13 subway lines and over the years Japanese railway engineers has accomplished some amazing feats which is unequalled in any other part of the world. Most places in the city of Tokyo Japan can be reached by train and a relatively short walk. Very few global cities can make this same boast. Crossing the street especially outside Shibuya station which is one of the busiest crossings on the planet with literally thousands of people crossing at the same time. However, this street crossing symbolizes one of the trademarks of Tokyo Japan and its major tourism attractions. It lies not so much in old buildings but rather in the masses of people who come together for some type of cultural celebration. There is also the religious centers in Japan such as Carlton Church and others. Tokyo Japan has also been chosen as the city that will host the Olympics in 2020 and for many reasons this is considered to be the best possible venue. A technological Metropolitan No other country exports more critical technologies then Japan and therefore it should come as no surprise that the neighborhood electronics store look more like theme parks than electronic stores. At quickly becomes clear when one looks at such a spectacle that the Japanese people are completely infatuated with technology and they make no effort to hide that infatuation. People planning to visit Japan should heed the warnings from travel organizations and also the many complaints which is lodged by travelers who have become victims of fraud. It is important to do extensive research regarding the available options and to read every possible review which is available regarding travel agencies. A safe option will always be to visit the website of Carlton Church and to make use of their services when travelling to and from Japan.

In the United States, we pay psychiatrists, therapists, counselors, and life coaches to listen to our problems, raise our self-esteem, pretend to like us, and give us good advice. Friends used to do those things for free, but friends have been known to retreat when the water gets too deep.

If I had something to study for, if I had a goal, however unreachable, the time spent chasing it might have some collateral productivity.

As the economy collapses prices remain high. This is, I guess, very Japanese. In some other countries there would be at least a few merchants who would lower their expectations. Not here, however. There are new alternatives (the hundred-yen malls), but nothing established lowers anything. Perhaps it is because quality is judged by price. If you lower the price you lessen the quality. There is thus really no such thing as a bargain. Indeed, some raise their prices as though to tempt through exceptional quality—this is the way Wako Department Store works. The goods are in no way exceptional, but the prices are. Consequently anything merely wrapped in Wako paper is first-rate. I remember tales that in the far hinterlands people used to paper their walls with Tokyo department store paper, simply to give tone.

Christa had quickly discovered one of the defining features of life as a foreigner in Japan and the reason it attracts so many misfits of different kinds: personal alienation, that inescapable sense of being different from everyone else, is canceled out by the larger, universal alienation of being a gaijin.

Tokyo Vice: An American Reporter on the Police Beat in Japan

Last summer, when the Cawley-Smiths had visited Tokyo, she’d been so loved by all the guys at the clubs, they kept asking if she was Charlize Theron. Leeda was like David Hasselhoff. She was loved in Japan.

every chef I’ve ever met, if you asked them, ‘If you had to spend the rest of your life in one country, eating one country’s food for the rest of your life, where would that be?’ They’re all gonna say the same thing: Japan. Tokyo.