Balancing Bowls in Tokyo
Sunlight slants through the open shutter of a tiny Shinjuku izakaya, illuminating a narrow passageway where a chef in a damp white apron balances a stack of ceramic bowls against his hip. Behind him, a row of worn wooden bar stools is tucked tightly against the counter, their surfaces scarred by decades of elbows and sake glasses. One saucepan sits on a portable gas burner, steam rising in the golden haze, while a brass brooch pinned to a nearby hanging noren curtain catches a sharp glint of light.
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