Kaishoku Michiba, an Iron Chef restaurant, in Ginza

Teruko, chef Rokusaburo Michiba, Shitsuyo, and Werner
Dessert
River fish Ayu and somen noodle
Baked tomato with cheese

All plates served were unique and creative.

Lunch at Paul Bocuse, Ginza

Tsuta-chan made these beautiful pressed-flower notebooks
for everyone. Flowers were from her own garden. Thank you
for joining us with such wonderful gifts from Kyoto!
My main today was very tender duckling meat.

Sorry everyone, I was not able to take good photos.
These were taken with my cell phone. . . . Look forward
to getting together with you all in December!