Pizza California Tokoname (ピザ・カリフォルニア 常滑店), Tokoname, Japan

When I first saw this car, I did a double-take. While the color scheme and logo from a distance looked familiar, I had a moment of confusion because I was in Tokoname, Japan, which is near Nagoya's Chubu Centrair International Airport. As I got closer to figure out what I was seeing, I noticed the size of the car and the logo, which has an accurate facsimile of the California Highway Patrol (CHP) badge logo, minus the surrounding words found on the real patrol cars. From Wikipedia, it is a Kei car, K-car, or 軽自動車, which is the Japanese legal category for the smallest and most limited power, highway-legal motor vehicles, including passenger cars, micro-vans, and Kei trucks. 

Tonkatsu Dinner at Fujiki Ningyocho (富士喜 人形町 (富士㐂 (フジキ))) Restaurant, Tokyo, Japan

Update on Fujiki Ningyocho, Tokyo, Japan

So I was in Tokyo for a few days at the start of my current travels and went back to eat at Fujiki Ningyocho on 17 Oct, 2019. I wanted to eat the tomahawk tonkatsu that I described in my original post below again.

As with all things in life, the only constant is change. The ownership of the restaurant appears to have changed and while the restaurant still serves tonkatsu, there have been changes to the dish. The restaurant still serves the tomahawk tonkatsu, but it appears that the pork they use has changed from a premium to a more common breed. Do not get me wrong, the tonkatsu served was still good to eat, but it's not what it was before.

There are also English menus available for some of the seasonal dishes, whereas before, all the menus were in Japanese. The price has also dropped a few hundred yen and the weight of the tonkatsu has decreased too, which reinforces my belief that a more common pork breed is being used for the dish.

Also changed is the how the dish is served. No more knife and fork! The dish is presented already cut, like the regular version of tonkatsu served everywhere, obviating the need for a knife and fork needed to eat a whole boned pork rib steak. So you eat the dish with chopsticks.

The condiments have also changed. Whereas before the condiments were spicy, unique, and prepared on-site, the newer owners have opted to use more common (and likely not made on-site) accompaniments to the tonkatsu. Probably the most unfortunate change is the elimination of the yuzu-based condiment that you eat with the tonkatsu (see the original report below). Again, this was a store-made and unique addition to the normal version of the dish that you could not get anywhere else.

Would I still eat there again? If I had never had a tomahawk tonkatsu before, this is still the only place to get this dish and it is well prepared. I would certainly make a trip to this restaurant in that case. Having eaten both versions (the original and new), I would say that while the dish is still unique, it does not warrant another special trip. If I am in the neighborhood, I certainly would eat there again.

Travel Blog First Post and Introduction

Welcome to the First Post

I’ve been wanting to expand my blogging to my previous (and current) travels using the ducksoupeasytravel moniker. If you’ve noticed the ducksoupeasy recipe blog hasn’t had much activity lately, it’s because I’ve been traveling; the current places I’m visiting are Seoul in South Korea, Singapore, and Japan.