Preparing Drinks in Tokyo
A cramped Tokyo izakaya kitchen hums with summer heat as a chef wipes down a stainless steel counter cluttered with bamboo steamers and a porcelain jar of pickled ginger. Behind him, red lacquered wood shelves hold rows of ceramic sake bottles, their surfaces reflecting the warm tungsten bulbs overhead. A rolling cart loaded with empty beer crates sits near the entrance, its wheels stained with years of use. The chef’s arm reaches for a ladle, his sleeve rolled up to reveal a wristband, while a customer’s hand rests on the bar, waiting for a drink. The air is thick with steam and the clatter of dishes, showing the chaotic efficiency of a busy night in Shinjuku.
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