I have started this piece with a picture so that my friends who are Japanese will know what lies ahead of them today. The picture is of tai nigiri and in paraphrasing Blue Peter's famous style; "Here's one I ate earlier!".
The non-japanese readers mostly have no real idea of how this picture can effect the Japanese consciousness. Most especially if they are far from home and access to what they would call decent quality food. If I try and put this in an analogy for my British friends then it is much like being stuck on a desert island where everyone eats raw cocnut.
After 20 years of eating nothing but raw cocnut one day you are walking along the beach and a wave washes a picture of your favourite Sunday roast onto the beach before your feet. If you can imagine the feeling that would generate inside you then you will know something of how our Japanese friends will view the photographs which follow.
I left the house with my Ox Hammer and HMil in bouyant mood. Why should they not be, we were on our way to Kai Sushi in Todoroki, the best sushi restaurant we know in Tokyo. As you can see from HmiL's face, the price is right, the quality is excellent and everything is fresh and oshi (tasty). I was 50 years old when I first started coming to Japan and all things Japanese were really new to me. A new culture always takes time to adapt to and when it comes to food you always carry your cultural tastes with you. Certainly, the idea of pushing large lumps of cold raw fish into your mouth is not something that would get the traditional tastebuds of England drowning in a waterfall of their own saliva.
Learning to appreciate a cuisine takes time and when you are looking at coming from the English to the Japanese, it also takes some sense of adventure. I do have one friend who spent some serious time in Japan as an English teacher and he claimed that he could not have survived without MacDonalds! I will not name him as he is a very dear friend, regular reader and has colleagues who perform miracles in the libel courts. The point is clearly made and that is enough.
We headed down to Mushashi-Koyama station to take the train to Todoroki. This image that you see of the station forecourt is the new development I have mentioned in past articles. This is where they put the whole train line underground and didn't loose so much as a minute off of the timetable during the whole of the engineering.
Where you see the pedestrian crossing used to be a level crossing. Where you see the entrance to the station used to be the entrance to the ground level platform. Where you see the new department store used to be a station car park. Five years ago I could stand on the platform and look down between the railway sleepers to see the whole station and track propped up and in an almighty cavern below diggers and lorries were building this new station. When the moment came, further down the track they threw a switch and the line from that point proceeded underground via new points and not one train had been delayed in the process.
Once the underground was operational they tore up the track and turned it into 10 kilometres of prime real estate in central Tokyo. Of course the railway company owns that land, charges fat rents and in that way keeps fares low. As you can see, the usual standard of public hygiene and cleanliness is present.
Our train arrived perfectly on time as I am hoping you will see in this photo. The notice board tells the story for those of you interested in detail! (click on the picture to see the large version). We boarded our train and I continued with my photo journalism knowing I would be sitting at my computer later telling you all in the finest possible detail (that word again, I wonder why?).
On the way to Todoroki the train emerges from the tunnel back onto the part of the line which remains overground. This gave me the opportunity to take the photos which show exactly how the Japanese get their trains to run on time. The Ox Hammer jokes about trains from our local station, "They are due at 14.10, they come into the station at 14.15 and the board shows them as 'on time'. That's not on time that is late." She looks at me with a condemning shake of the head, "That would never happen in Japan!"
So what is the secret? Well it is all in the picture above and for those of you who cherish the importance of detail (that word again) I am happy to provide full size prints of this picture so that you can hang them on your wall. I am not going to be so rude as to explain this picture to you but if any of you have any questions then just fire off a comment and I will be pleased to reply. As you can see, the mystery of how to get trains to run on time is not exactly rocket science!
However for those of you thinking that it would be easy to get the trains running on time in England there is one key difference between the Japanese trains and the English trains which is crucial: staff discipline. There, I have said it and ruined the whole dream.
You will have noted how the train driver is in a crisp, clean, smart uniform replete with cap and gloves. Being a train driver in Japan is being part of the delivery of national pride. This is not a job to be taken lightly or in any way casually. The driver is issued with a uniform, a kit box and a stop watch. You will not find anyone smoking in their cab, you will not find a driver turning up for work with the smell of alcohol on his/her breath and you will always find a train driver turning up for work ten minutes before the shift begins. You will never see a driver eating food in the cab or stashing anything non-regulation on his dashboard.
This is a standard which would be considered the bare minimum of such a nationally important customer service. You will also note how both hands are on the power lever in the first picture, as they are at all times except when the operation in the action photo above takes place. I am proud of the fact that I have caught this action in photos, not an easy shot I can tell you.
At specifically designated points in the journey, not just of this train but of all Japanese trains, the driver, following his queue from the journey sheet on the clip board, will bring his hand back adjacent to his right ear and then point to the signal or track-side sign, then back to his stop watch and then to his clipboard before placing his metronomic hand back on the power lever. This is how at every stage of the journey the time schedule is continually checked and referenced to ensure pristine punctuality.
I have really grown to love this because it provides something that the Japanese people really cherish in life; certainty. This has gone so far in my life now that I actually think badly of people who arrive late, if only by four minutes, for a meeting or appointment. No matter what they say I take it as a sign of indolence. No second chances, no prisoners taken, they can phone and say they will be late, perfectly acceptable as long as it is at least 10 minutes before they are due but no phone call, just some lame excuse about traffic or phone calls and they are in the dustbin of unreliable souls.
No, Japan doesn't work on "late" or "delayed" without heads rolling, it used to be a literal term but these days it just stops your promotion chances. This is why the man in the picture above was chasing around the platform with the ramp for a disabled wheelchair user to disembark. He had to get to the right doorway for the right train on time because someone needed to get off. Every station provides this service and every station has a lift. Why wouldn't it?
Remember, this is the Japanese underground. Try getting in a wheelchair and travelling on the London tube or even the mainline railway, go on, just try. I have been an assistant to people trying to do that and it is a nightmare. I remember taking a young man with cerebral palsy and learning difficulties from Oxford to visit his parents in Blackpool.
We made all the arrangements in advance but when arriving at Crewe, one of the biggest stations in the UK, no-one was there with the ramps to get us off the train. We had to struggle off under our own steam with help from two burly passengers. After we had landed on the platform a "bloke" wandered up with the ramp and told us we should have waited until he arrived. That would have delayed the train by five minutes if indeed the driver was aware that a disabled person was disembarking. The "bloke" then proceeded to walk away. When I said that we were getting a connection he responded that he wasn't given that job and left.
We had no information, no support, no disabled toilet on the platform and no idea what would happen next. We had total uncertainty.
In Tokyo, where in some places there is a level crossing every 100 metres, absolute certainty is what powers the trains. They are driven by a set of rules and these rules are mirrored in the public behaviour. The level crossings are open and operational the maximum amount of time possible. People know not to cross when the barrier is down, they just don't do it. This means that you can pull the barrier down with the train less than 100 metres away and everything is perfectly safe. Everyone knows the rules and everyone knows the trains are in safe disciplined hands.
So we arrived at Kai Sushi, my favourite restaurant in Tokyo. This is a pleasure we like to indulge in when we arrive from London and just before we leave to go home. This is a pleasure we look forward to when we are in the UK, this is a pleasure which stays with us and makes us smile even in the darkest winter nights. But to understand fine sushi you also have to understand that to obtain such treats in England is all but impossible. It is not until you go to Japan and look at their fish shops that you realise just how bad a lot of the fish we are sold actually is. You have to learn what fresh fish really means.
You will have to excuse the quality of the image of the saba (mackerel). As you can see the light in the shop is very yellow. But you should be able to see how good their eyes look. This is one of the signs of fresh fish, the eyes should be clear and bright, they should look vibrant, they should look fresh. The shop above is in the market street just opposite Takayama Towers. The fish in there educated me in exactly what the term fresh fish should mean.
Slowly I came to realise that what I was seeing in the supermarkets and fish shops is what we should really term "rotting fish". Obviously we do have some fresh fish but the bulk of what I see would be classed as unfit for human consumption by Japanese standards. You see, when it comes to fish then fresh means "just killed" wherever possible and in some cases that means "so that you can see it being killed". The idea is, a very complex scientific notion granted, that once something is dead it starts to decompose, it starts to rot. Therefore you need to eat it quickly before it starts to smell.
And there is the big clue, Japanese fish shops don't smell like English fish shops.
I have separated that line because you really need to read it twice to get the full meaning. This is very pertinent information when one is deciding whether or not to eat raw fish! In Britain we like our fish grilled, baked, covered in a sauce or coated in batter and deep fried in scalding boiling oil. There is a good reason for that!
Here the preparation of raw fish is an art form. Perhaps you would think that you just slice a piece off and stick it in your mouth but no, sushi is a very subtle culinary skill. The chef uses his hands to craft a morsel that will delight your tongue. He balances flavours, he judges cuts, he sculpts a form and presents it to you for the delight of your nervous system.
Kai Sushi is a temple within which the masters practice their skills as a way of life. This is a community, two men out front, one man running the tables and seating and three men in the kitchen. Five years I have been coming here, no change of staff, no change of standards, no change of quality, just a continual pursuit of excellence. Kai Sushi is a temple and the devotees come because someone has told them about this sanctuary. There is no marketing, there is no sales department, there are just six men serving an audience of people who come from far and wide to taste a small moment of heaven.
This is where the going is going to get tough for our Japanese friends in England. Some may cry, some may just weep silently, some will phone their travel agent to enquire about flights home and some will loose their smile for a moment. This is where those who know quality when they see it will drown in their own saliva.
This is how we started, this was our opening gambit. These were the offerings we needed just to get ourselves firmly seated in position and ready to take on the all the chefs could throw at us. Then we went for the big stuff.