I was surprised when he started drawing on the board of the various systems and ongoing projects. I put my laptop aside and started to pay attention.
After some time of explaining, I realised he was sharing with me upcoming projects and the possibility of moving into one (or more) of them. Some would involve mobility to another city, and even country.
I thought it was all very fascinating, being able to choose and have some say in what I would like to do next. I think the others don't have that as much, possibly because I have dealt with most regions to a certain degree and my skills are quite transferable.
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| 前菜盛り合わせ |
I wish it was that simple; like this platter of hors dóeuvre. Just choose a little bit of everything, take it in a bite at a time and then move on to something else. Once you've gobbled it down, you don't have to think about it anymore. Except for how good (or bad) it was. Because after that you get distracted by the salad, and the pasta, the pizza and the main dish, and the dessert.
* On a side note, this was my first time going to a Michelin rated restaurant. Someone told me that Japan, and even in fact Tokyo itself, has the most number of Michelin-rated restaurants compared to anywhere else in the world. Though it's rated Bib Gourmand, I think it was still very lovely and worth its entry.
L'aranceto is located in a quiet part of the Kitano area which boasts one of the best, if not the best Kobe beef steak restaurant around. To be honest, it looked rather unassuming at first from the outside, but the modest interior is just a front for some fine Italian cuisine in a cosy setting.
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| 明石たこと水なすとフルーツトマトとアボカドマリネ |
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| サザエのガーリックバター焼き |
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| 仔牛フィレ肉とアスパラガスと水牛モッツレラチーズのコンカドーロ風 |
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