Japanese Sword Fighting (1)

Hanging out in a nice little pub in Shibuya with my colleagues. The basement restaurant specializing everything skewered. In Japanese crusine, skewers are so important to accompany drinking activities. Everything can be skewered, including minced chicken, entrails, chicken skin, scallops, veggies, or any combinations of the above. They can be grilled(chicken skewer - Yakitori), panfried (tepanyaki) or deep fried (Kushiage). The best of all is that they serve my favorite sake, otokoyama (man mountain) from Hokaido. It is clear and crispy. Not much annoying after taste, oh man, I miss it very much.

We started drinking and eating late (worked until 10pm on Friday evening... This Japanese project is really vaxing). I rode my bike over to Shibuya and it took me a while to find the little pub. My manager was so surprised that I have no idea of the famous department store Shibuya 109's whereabout, he had to gave up his nicely cold beer, came up to the street level and looked for me.

Anyhow, the food and drink were both good, we left the restaurant around 3am. Everyone was half drunk and wanted to ride my bicycle on the still-busy Shibuya street. Taro, my Japanese colleague, is the Japanese traditional sword fight master, who has practiced the art for more than 25 years. He insisted to show me the trick(I guess he wanted to lift up the rear wheel and keep balance with the front for a while). He fell over while breaking abruptly. With the rigid sword fight training, he cling on to the handle bars when he was flat on the floor.