Tokyo Quotes

“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.”
― David Sedaris, When You Are Engulfed in Flames

“What comes from the heart will go to the heart”
― Renae Lucas-Hall

“I had an overwhelming sense of the lonliness of this city - a trillion souls in their bedrooms, high in the cliffs of windows. I thought of what was underneath it all - I thought of the electricty cables, steam, water, fire, subway trains and lava in the city's guts, the subterranean rumbling of trains and earthquakes. I thought of the dead souls from the war, concreted over.”
― Mo Hayder, The Devil of Nanking

“No,"Ito said gently, "we will not be needing soldiers. Accountants will do nicely."
Mutsuhito frowned. "How does one storm a castle with accountants ?"
"One buys it, sir.”
― Natasha Pulley

“When you visit Gindaco, spend some time watching the cooks make takoyaki before ordering, because it's an amazing free show. The shop has an industrial-sized takoyaki griddle with dozens of hot cast iron wells, each one about an inch and a half in diameter. The cook squirts the grill with plenty of vegetable oil. She dunks a pitcher into a barrel of pancake batter and sloshes it over the grill, then strews the whole area with negi, ginger, and huge, tender octopus chunks. Some of Gindaco's purple tentacles are two inches long. This cooks for a little while, then the cook tops off the grill with more batter until it's nearly full.
Up to this point, the process looks haphazard, but then she whips out the skewers. Using only the same slender bamboo skewers you'd use for making kebabs, she begins slicing through the batter in a grid pattern and forming a ball in each well. Somehow she herds this ocean of batter into a grid of takoyaki in a minute or two.
The takoyaki cost all of 500 yen, and the price includes a wooden serving boat that you can take home and reuse as a bath toy if you haven't gotten too much sauce on it. A Gindaco takoyaki is a brilliant morsel: full of flavor from the negi and ginger, crispy on the outside and juicy within. Takoyaki also stay mouth-searingly hot inside for longer than you can stand to wait, so be careful.”
― Matthew Amster-Burton, Pretty Good Number One: An American Family Eats Tokyo

“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.”
― Matthew Amster-Burton, Pretty Good Number One: An American Family Eats Tokyo

“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.”
― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

“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.”
― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

“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.”
― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

“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.”
― Gordon Vanstone, Rainy Day Ramen and the Cosmic Pachinko

“Tokyo, Los Angeles, and Santiago de Chile sit on the ring of fire. Tehran, far away from the ring still suffers the same fate. Earthquake-prone, the city has learned to adapt. The city, stacked with apartments on top of one another, looks like a box of Lego. Tight alleyways, covered with buildings, stretch all the way to the foot of the mountains. The folks in Tehran don’t want to even imagine what chaos will ensue if a major earthquake strikes. The most frightening phenomenon though isn’t the rubble and building blocks crumbling down. None of that scares the people. What concerns them is if the mother of all earthquakes pays a visit, the biggest threat will be rats. Tehran’s underground has a burgeoning “ratopolis.” To every living human being in the city, there are three rats to match every living soul. And if the city collapses, three rats are enough to ravage through human flesh in a matter of days. So the urban myth goes. Even if bodies can be rescued from the rubble there’ll likely be carcasses left behind.”
― Soroosh Shahrivar, Tajrish

“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.”
― Matthew Amster-Burton, Pretty Good Number One: An American Family Eats Tokyo

“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.”
― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

“We passed a building ad with a Japanese businessman who had a huge white cat's face poking out from behind his head, and a slogan written in Japanese that looked very happy based on the pink-and-red coloring of the letters.
Hold up. Excuse me?
"What's that ad for?" I asked.
Uncle Masa said, "It's a political ad. That man is running for parliament."
"Why the cat?" I approved, obviously, but it made no sense.
Emiko said, "Cats are revered in Japan. You will see many shops with cat figurines on display. They're called maneki-neko, or 'beckoning cats.' They're considered good luck."
I didn't like all their rules, but a country that revered cats had potential.”
― Rachel Cohn, My Almost Flawless Tokyo Dream Life

“I loved that there were cat symbols everywhere: feline figurines in window storefronts, cat posters, and cat ads. Even the construction signs were cats- pink-and-white Hello Kitty figures hanging off barriers, to keep pedestrians from stumbling into holes in the road.”
― Rachel Cohn, My Almost Flawless Tokyo Dream Life

“He stopped our walk to peer inside a splendid white, wrought-iron gate with gold spokes, through which we could glimpse a building that looked like Buckingham Palace in London. The grounds were lush and parklike, surrounded by trees. Kenji said, "Tōgū Palace is through those gates. It's a state guesthouse now. You can't see it from here, but the crown prince and his family live on the grounds farther back behind the palace."
"Can we take a tour here sometime?"
"It's only open for visitors on New Year's Day and the emperor's birthday. The Imperial Palace, closer to where we live, has more access for tourists. It's even got a moat surrounding it. Beautiful gardens year-round but especially in spring when the cherry blossoms bloom.”
― Rachel Cohn, My Almost Flawless Tokyo Dream Life

“If I died in a freak accident while hurrying through Shibuya's notorious "scramble" intersection, where thousands of pedestrians crossed from all directions at once when the WALK light shifted to green, I hoped whoever performed my funeral service would know I died satisfied. Shibuya felt like being in the center of the vertical world, with tall buildings flashing advertisements, neon lights, and level after level of stores and restaurants visible through glass windows. So many people, so hurried, so much to look at and experience. Fashionista women wearing skinny pants with stiletto pumps riding bikes down crowded sidewalks. Harajuku girls with pink hair and crazy outfits. Loud izakaya bars where men's conversations and laughter spilled onto the street, and women walking by wearing kimonos with white socks tucked into flip-flops. Young people strutting around dressed in kosupure ("cosplay," Nik translated) outfits from their favorite anime, like it was Halloween every day here.
TOO MUCH FUN.
I didn't want to die, but if I did, I would tell the souls I met in the afterlife: Don't feel bad about my premature end. I saw it all in my short time down in the upworld of Tokyo.”
― Rachel Cohn, My Almost Flawless Tokyo Dream Life

“Right here is my favorite sanctuary in Tokyo," said Ryuu. "It's called Momijidani. It means 'autumn leaf valley.'"
We'd reached an artificial ravine with a waterfall tumbling down from a high rock formation about three stories tall, surrounded by a variety of rocks, and maple trees with red autumn leaves. A stream ran below the waterfall, with a picturesque bridge path over it. The effect was spectacular, like being deep in a valley surrounded by mountains- serene, private, magical- but with Tokyo Tower looming over it, a reminder of the bustling city just beyond.”
― Rachel Cohn, My Almost Flawless Tokyo Dream Life

“Oh no, there goes Tokyo, Go Go Godzilla!”
― Blue Öyster Cult, Blue Öyster Cult - Cult Classic

“It is useless to even try to answer the question I've been asked at least once a week over the past three years: 'Okay, which are, hands down, the three best resturaunts in Tokyo?'... asking this question about Tokyo is like asking which three websites are the best on the internet.”
― Jonas Cramby, Tokyo for Food Lovers

“Isabella Secret Story 6 What should your website contain

Isabella Di FabioWhether you are in the initial phase of your business and you are looking for the right design for a website, you are considering a redesign of your Website or you are wondering how to generate more leads from your site, there are several critical elements that you should never forget to include.

If you already have a website, the first thing we advise you is to check the home page since it is undoubtedly one of the most important areas of a site.

Isabella Secret Story of Homepage - The home page is the gateway of a business to the virtual world, and, in many cases, it is where most of the traffic is generated.”
― Isabella Secret Story

“Celebrating Valentine's Day is like falling in love with Tokyo all over again.”
― Anthony T. Hincks

“Celebrating Valentine's Day is like falling in love with Japan all over again.”
― Anthony T. Hincks

“Isabella Di Fabio Web development is a constantly growing field with ever-evolving coding languages ​​and libraries.

The basics, however, have long remained the same and are essential for anyone wishing to embark on a career in this field.

Isabella Secret Story of Web development is divided into front-end and back-end development, and it pays to understand the requirements for both, no matter what type of developer you want to become.

Those who can code and work on both front-end and back-end projects are known as full-stack developers, and people in these roles require in-depth knowledge of both areas.”
― Isabella Di Fabio

“Tokyo." Mr. Fuchigami's voice inflates with pride. "Formerly Edo, almost destroyed by the 1923 Great Kantō earthquake, then again in 1944 by nighttime firebombing raids. Tens of thousands were killed." The chamberlain grows silent. "Kishikaisei."
"What does that mean?" There's a skip in my chest. We've entered the city now. The high-rises are no longer cut out shapes against the skyline, but looming gray giants. Every possible surface is covered in signs---neon and plastic or painted banners---they all scream for attention. It's noisy, too. There is a cacophony of pop tunes, car horns, advertising jingles, and trains coasting over rails. Nothing is understated.
"Roughly translated, 'wake from death and return to life.' Against hopeless circumstances, Tokyo has risen. It is home to more than thirty-five million people." He pauses. "And, in addition, the oldest monarchy in the world."
The awe returns tenfold. I clutch the windowsill and press my nose to the glass. There are verdant parks, tidy residential buildings, upmarket shops, galleries, and restaurants. For each sleek, new modern construction, there is one low-slung wooden building with a blue tiled roof and glowing lanterns. It's all so dense. Houses lean against one another like drunk uncles.
Mr. Fuchigami narrates Tokyo's history. A city built and rebuilt, born and reborn. I imagine cutting into it like a slice of cake, dissecting the layers. I can almost see it. Ash from the Edo fires with remnants of samurai armor, calligraphy pens, and chipped tea porcelain. Bones from when the shogunate fell. Dust from the Great Earthquake and more debris from the World War II air raids.
Still, the city thrives. It is alive and sprawling with neon-colored veins. Children in plaid skirts and little red ties dash between business personnel in staid suits. Two women in crimson kimonos and matching parasols duck into a teahouse.”
― Emiko Jean, Tokyo Ever After

“An indigo bottle is placed in front of us. "First rule of sake." Yoshi picks up the flask and one of the matching ceramic cups. "Never pour for yourself." He pours a shot for Taka and me. I reciprocate, pouring one for Yoshi.
We hold the cups close to our faces and sniff. Sweet notes rise up and we toast. "Kanpai!" Then we sip. The rice wine goes down cold but warms my belly. A few more sips and my limbs are warm, too. Scallops and yellowtail sashimi are served. We sip more sake. By the time the yakitori arrives, our bottle is empty and my cheeks are hot.
The group of salarymen have grown rowdy, their ties loosened. Yoshi winks at the pink-haired girls and they collapse into a fit of giggles. My God, to have such power over the opposite sex.
Gyoza is next. The fried pork dumplings dipped in chili oil burn my mouth but soak up some of the sake, and I sober a little, just in time for the group of salarymen to send us a round of shōchū, starchier than the sake but delicious all the same. We toast to them, to the bar, to the night, to Tokyo. My stomach is near bursting when the chef places agedashi---fried tofu---in front of us. Finally, Taka orders fermented squid guts. I don't try it, but I laugh as he slurps them up.”
― Emiko Jean, Tokyo Ever After

“Turns out, Tokyo is a city of romantics, forgiveness, and graciousness. Since the Women Now! article published, stuffed bears, lanterns, origami, plates of dorayaki, and notes have been placed outside the gates. The guards bring them in by the armload, sifting through to make sure there are no security risks---like a kawaii doll with laser beams for eyes---and bring them to me. Its mostly from teenage girls. Their notes are in the shape of hearts and express their undying support of my non-relationship with Akio. There are other letters, too, from Japanese born abroad who identify with my story and who want to share their own. The response is overwhelming. I never thought I'd ignite such a flame. I'm committed to writing back to everyone who has left an address. Mr. Fuchigami does not like it. But he has left time in my schedule for me to respond. So there.”
― Emiko Jean, Tokyo Ever After

“The railroad edge of Tokyo, where school children commute four hours a day between their cramped homes and distant schools while their parents work. Same sort of stuff as the rusting oil barrel fringe of Montana towns, the emptiness past the sprawl, but in Tokyo, it was a sanitized and crowded emptiness.”
― Steve S. Saroff, Paper Targets: Art Can Be Murder

“Salí ileso, pero no dejo de preguntarme por qué. Pienso en ello todo el tiempo. En aquel instante creí que era una experiencia crucial en mi vida, pero en realidad no fue así. Ni siquiera vi de cerca a las víctimas. No hay mucha diferencia entre lo que yo viví y lo que vio la gente por la tele.”
― Hiromi Kawakami, De pronto oigo la voz del agua

“I cut a forlorn figure as I tramp through the streets of Ginza in the pouring rain, killing time before the 7 p.m. showing of director Kiju Yoshida's 1973 film Kaigenrei at the National Film Center.”
― David Kintore, Silver Screen Cities Tokyo & London