The otakus the cleat - Expats in Japan since 565 days
The otaku to catch Thursday, April 16, 2009
How Do Biopsy Ovarian Cyst
Our three couples expat tipsy dégotent a maid cafe in the name of dream: "Satanic Dining Little Beauty" (or Little BSD). And there, lack of luck! Despite the Japanese developed two of our friends, and no warm words of welcome, no coffee served with a spoon by the waitress. Ladies dressed in vaguely Office (office workers) instead of crackers promised, they give us a ticket through to consumption, which saves the Polaroid of one of them, great. The decor is arbitrary, the atmosphere is murky, some white-collar end of the week to lock beers short, we fissa bar. 
lack of Re-bowl, the second of our list, "Maid In Angels", spotted on the Backpacker and
Internet
is closed! a neighborhood Indian restaurant later, we're ready to go and we finish with champagne at home, where a sign "Little PSX flashes before us (We will never know what it means PSX). We climb upstairs to finally discover a warm and cozy, with wooden floors and draperies, where some lovely maids playing darts snort and a laugh with the regulars. Those are all traits of otakus: teen face lingered behind thick glasses, mini laptop on the counter to stay connected or to play online, beatific smile when the waitress comes regularly to exchange a few words: they are background in the concept! Code name of our waitress, "Chocola" is innocent, sweet and good for morale. Our expat-otakus an evening out of the bottle finally field 'right here and play darts with "Chocola. Delph Note: Unable to photograph waitresses in maid cafes. To get a Polaroid, it must win ... consuming!
Monday, April 13, 2009
Portable Defibrillator Vest
forum!
These are latest kits made by our talented designer! This time the inspiration was given by Nimian and again, the girls were small wonders!
These are latest kits made by our talented designer! This time the inspiration was given by Nimian and again, the girls were small wonders!
And you can also see the beautiful pages created by the equally talented scrappers forum!
one of Lilipruneau :
one of 
One of 
One of 
And the pages of friends:
Sunday, April 12, 2009
Codigos Pokemon Chaos Black
Ferrari sushi - Expats in Japan since 561 days
Far stacks of plates at one hundred sixty yen kaiten sushi of the sushi bar turns any corner of Tokyo, here we are tonight in a secret location. Almost sacred. One of the famous sushi bar "Ginza for amateurs, one of those who received the ultimate accolade to receive three Michelin stars for Tokyo. We will explore one of these institutions pocket Ikea wood countertops and toilets on the landing, which triggered a controversy
last year by being thrown into the category of Michel Bras, Alain Joel Robuchon and other Ducasse. Master sushi officiated behind the counter: he cut the fish, rice kneaded, while the envelope of crisp sheets of seaweed. It inspires respect. Few beers and ume-shu (alcohol plum) later, Eric, Eva, Cyril, Elena, Delphine and I push the audacity to start the conversation! Finally, more precisely, we ânonnons few incoherent words, just to make fun, he and three other Japanese customers only sit at the counter with us. In fact, it tries to translate what Michelin has published the quote as master Mizutani: "
when you cut millions of fish in your life, you get to know without looking cut. My knife is an extension of my hand, I feel the fish at the end of my finger. The fish is fresh, is evident. What is less clear is whether the fish choose in such a bay, such as week of month. Because the fish migrate. It is different every day. I can not leave this job to my apprentices. It takes decades of experience to see, feel, caress the fish every day. "
Indeed, the master behind the two long knives instead of hands, the apprentice does not mufti. This installment also nuts St. Jacques, shrimp with their eggs inside, sea urchins delicate, but it does not cause customers. Strangely, no salmon among the twenty or sushi and sashimi which we delight tonight. However, tuna is the fish-king: different parts of the beast we are offered, flanks ( shutoro ?) sweet and tasty in the belly (o-toro
) and fat melting. We here at the climax of the meal, the ultimate in quality three star hotel. Normal: the enormous creature of several hundred kilograms is purchased at the Tsukiji market for the price of a Ferrari ...! The wholesalers then will reserve the most delicate parts of the tuna sushi chefs to the finest of Ginza.
It is twenty-one hours, we thank the sensei we have the abdominal skin taut and our portfolios are relieved of some tickets.
Ferrari sushi 
Far stacks of plates at one hundred sixty yen kaiten sushi of the sushi bar turns any corner of Tokyo, here we are tonight in a secret location. Almost sacred. One of the famous sushi bar "Ginza for amateurs, one of those who received the ultimate accolade to receive three Michelin stars for Tokyo. We will explore one of these institutions pocket Ikea wood countertops and toilets on the landing, which triggered a controversy
last year by being thrown into the category of Michel Bras, Alain Joel Robuchon and other Ducasse. Master sushi officiated behind the counter: he cut the fish, rice kneaded, while the envelope of crisp sheets of seaweed. It inspires respect. Few beers and ume-shu (alcohol plum) later, Eric, Eva, Cyril, Elena, Delphine and I push the audacity to start the conversation! Finally, more precisely, we ânonnons few incoherent words, just to make fun, he and three other Japanese customers only sit at the counter with us. In fact, it tries to translate what Michelin has published the quote as master Mizutani: "when you cut millions of fish in your life, you get to know without looking cut. My knife is an extension of my hand, I feel the fish at the end of my finger. The fish is fresh, is evident. What is less clear is whether the fish choose in such a bay, such as week of month. Because the fish migrate. It is different every day. I can not leave this job to my apprentices. It takes decades of experience to see, feel, caress the fish every day. "
Indeed, the master behind the two long knives instead of hands, the apprentice does not mufti. This installment also nuts St. Jacques, shrimp with their eggs inside, sea urchins delicate, but it does not cause customers. Strangely, no salmon among the twenty or sushi and sashimi which we delight tonight. However, tuna is the fish-king: different parts of the beast we are offered, flanks ( shutoro ?) sweet and tasty in the belly (o-toro
) and fat melting. We here at the climax of the meal, the ultimate in quality three star hotel. Normal: the enormous creature of several hundred kilograms is purchased at the Tsukiji market for the price of a Ferrari ...! The wholesalers then will reserve the most delicate parts of the tuna sushi chefs to the finest of Ginza. It is twenty-one hours, we thank the sensei we have the abdominal skin taut and our portfolios are relieved of some tickets.
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