The first prepared dinner in our new home 
beef stirfry, salad, rice, & miso soup
Nihon Kai (Japanese Ocean), The local sushi house of the Miyakoda-clan. Cap you may remember this place
The same seats we have sat in over the last 5 years
Maguro & Ikura (tuna & salmon roe)
Fish Art - I think Kimball is into this
You pay by the plate. Each color is a differenet price ranging from $1-$8. These plates represent the sushi course served after the first courses of fried squid, kimchee pork, & nikudofu (pork/tofu stew)
Aya hoging all the space in the kitchen
stir fried squid (Ika) with vegetables 
Toriki - I saw this retaurant over a year ago on No Reservations with Anthony Bourdain. Turns out it is 6 stops on the Ikegami line from our house, or about 1/2 way between my office and home. Famous for their fresh tori (chicken) prepared vaious ways.
Toriwasa - seared chicken ( you can see how "raw" it is) served in a wasabi-citrus-soy sauce...DELICIOUS!!! Probably my favorite of the meal.
Some goofball gaijin who ruined everyones meal 5 
5 courses of chicken...something only a Thompson could love...until now.
Yakitori (skewered chicken with green onion in this photo). 'Yakitori' collectively includes all parts of the chicken from skin, and common meat, to liver & heart. The innards are some of the most flavorful pieces.
Aihara-San, the master chef. An amazing character, and 50% of what makes the restaurant what it is. We sat right in front of him while he manned the grill. Every piece of chicken is freshly prepared from a whole chicken prior to being cooked! He told me that Prestige Farms actually serves pigeon, whatever that means.
Yakitori, a breast, a thigh, and livers on the grill
A picture from the front door. You can see everything in the restaurant but the 2 tables on the wall to the right in this photo. An 'intimate atmosphere' to say the least. Anyone who makes the journey to visit will get to experience this place. We still have to try chicken sashimi, & liver sashimi.
5 courses of chicken...something only a Thompson could love...until now.
Yakitori (skewered chicken with green onion in this photo). 'Yakitori' collectively includes all parts of the chicken from skin, and common meat, to liver & heart. The innards are some of the most flavorful pieces. 
Aihara-San, the master chef. An amazing character, and 50% of what makes the restaurant what it is. We sat right in front of him while he manned the grill. Every piece of chicken is freshly prepared from a whole chicken prior to being cooked! He told me that Prestige Farms actually serves pigeon, whatever that means.
Yakitori, a breast, a thigh, and livers on the grill
A picture from the front door. You can see everything in the restaurant but the 2 tables on the wall to the right in this photo. An 'intimate atmosphere' to say the least. Anyone who makes the journey to visit will get to experience this place. We still have to try chicken sashimi, & liver sashimi.
raw chicken??!!
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