by Kazu
It was a pity that the Japanese bistro "Hakodateyama" didn't have living squids in the salt water tank on that day so that I could eat the half-living sushi-grade squid which limbs might run away from the dish on the table. So I ordered grilled squid, fried balloon fish.
The number of squid to fish was regulated strictly to preserve the delicious and mysterious creature and the fishermen had not been able to go to offshore of the city to fish squid with bright light bulbs and net.
Watching the dishes on the counter of the bistro, I thought I would have to take out some dishes to the room in the hotel. But it was unnecessary concern because I could ate up all the dishes in an hour on that day. All of the dishes were superb and impressed me so much.
The number of squid to fish was regulated strictly to preserve the delicious and mysterious creature and the fishermen had not been able to go to offshore of the city to fish squid with bright light bulbs and net.
Watching the dishes on the counter of the bistro, I thought I would have to take out some dishes to the room in the hotel. But it was unnecessary concern because I could ate up all the dishes in an hour on that day. All of the dishes were superb and impressed me so much.



































