Asagaya Jazz Streets 2016 was held October 21st and 22nd at various locations around Asagaya station. There were passes available that would get you into the indoor venues, but there were several locations where free outdoor concerts were held-that's the route I took on the second day.
An early start on the street near my apartment.
Waseda student New Orleans jazz band club members.
The Dandy Cats jazz orchestra in front of the Ward Office.
The western-style residence and garden at Kyu-Furukawa was designed by the well-known English architect, Josiah Condor, and is located near Komagome station the opposite direction on Hongo-dori from Rikugien Gardens.
Ogawa Jihei, aka Niwashi-Ueji, a designer of Japanese gardens from Kyoto, created the equally impressive Japanese garden.
I've been meaning to try Ajimaru, a Hokkaido style miso ramen shop, near Asagaya station for a while. On my first visit I had the regular style ramen set which included rice and two gyoza for ¥800. Next time I'll try the spicy miso, which looked really good.
My new go-to lunch option on Tuesdays when I teach at Kyoritsu, Saladice, in the building above Takeshiba subway station. Made to order salads with a variety of toppings and hand made dressings. I got a regular sized salad for ¥800, there is a larger size for ¥1000.
I had some friends from out of town visiting and they requested yakitori, so I thought it would be good to try a new place and I found a new place called I in Roppongi near Midtown that was awarded a Michelin Gourmet Bib Award (reasonable price for superior food). It's a 18 seat place that had some unusual dishes. We got the omakase set course for ¥3800. The picture above is the otoshi (seating charge dish) which was vegetables with a side of miso.
This dish was served with cold chicken and szechwuan style sauce and cilantro.
Daikon (Japanese radish) with soy sauce.
Tsukune (minced chicken) with a wine sauce and dijoun mustard.
Zucchini with meringue egg yolk and plum sauce.
Negima (chicken thigh with spring onions) with a soy sauce based sauce.