Cliff(y) Goes Dining

How much do you like ANA's signature curry? I arrived at Narita International Airport early before my flight to Ho Chi Minh City, Vietnam, giving myself enough time to stop by one of ANA's bigger flagship lounges for Business Class passengers. Besides the buffet spread, guests can also enjoy freshly prepared dishes from the noodle bar.

A taste of Japan's most luxurious lobster! Since I was in Mie Prefecture, I couldn't pass up the chance to to try one of its culinary treasures:  ise ebi (Japanese spiny lobster). What makes it truly special isn't only its exquisite taste, but also the cultural significance it carries. In Toba City, Kagetsu is one of the restaurants where visitors can savour this celebrated seafood.

Trying Ise 'udon' for the first time! Welcome to another prefecture of Japan: Mie! Before heading to the revered Ise Grand Shrine, I stopped for lunch at Okunoya. It was there that I had the chance to sample not only Ise udon  (Japanese wheat flour noodle), but also Matsusaka beef, one of the top three varieties alongside Kobe and Omi beef.

Sweet and sour chicken with a confused identity... Back in Nagoya, I stayed at Nagoyaeki Access Hotel (3*) that's located just 300 m from Nagoya station. While the hotel doesn't offer buffet breakfast, guests who book a room with the breakfast plan get to choose from a small selection of set dishes. Rice, soup and drinks are available free-flow at the self-service corner to complement the meal.

"Cheese Meat Mania!" While searching for a restaurant in Gifu City to satisfy my gyukatsu  (lit. beef cutlet) craving, I stumbled upon KU-DETA. Just a few minutes' walk away from JR Gifu station, this cozy eatery caters to not only meat lovers, but also fans of rich, cheesy dishes. Though I didn't drink during my afternoon visit, the restaurant also boasts a curated selection of wines and cocktails.

Virgin experience with cheesy hot cross buns! Blessed Easter Sunday! It's a cherished tradition of mine to indulge in hot cross buns for the occasion every year. This year, I bought some from Marks & Spencer, a British multinational retailer founded by Michael Marks and Thomas Spencer in 1884. Also included in this blog post are a few other treats from the store.

Moreish deep-fried chicken chunks atop a bed of cold 'soba'! Managed by Gourmet Kineya, Oraga Soba is a casual chain restaurant that prides itself in serving handmade soba (Japanese buckwheat noodle) at wallet-friendly prices. Besides offering a selection of hot and cold soba , the atmosphere shifts slightly in the evening with additional offerings like kushikatsu (Japanese deep-fried skewers) that pair nicely with drinks.

A non-French restaurant atop Mount Kinka! Don't ask me why, but having a French name, Le Pont de Ciel (lit. The Sky Bridge) on top of Mount Kinka in Gifu City is a restaurant that serves Japanese cuisine. Surprisingly affordable given its offering of sweeping panoramic views of the city and beyond, the restaurant is a great spot to enjoy your lunch or tea break without breaking the bank.

Do their signature chicken wings live up to the hype? Yet another popular delicacy in Nagoya that one should not miss is deep-fried  tebasaki (lit. chicken wings). Since its humble beginnings in 1980 with only 13 seats, Sekai No Yamachan is a name that stands out among locals and visitors alike, offering delectable chicken wings with bold flavours.

Am I, or are you, as sweet as a sweetfish? After soaking myself in a hot bath, I donned my yukata , ready to enjoy the evening with kaiseki (Japanese multi-course meal) dinner that was a much a feast for the eyes as it was for the palate. It was an immersive journey through seasonal delights, truly a perfect end to a relaxing day in Gifu.

Hearty breakfast in a tranquil setting! In Gifu, I stayed at Hotel Park (3*) somewhere along Nagara River. Its breakfast was a delightful way to start the day, offering a traditional Japanese set meal that reflected both balance and seasonality. Served in a peaceful dining area, it was a quiet indulgence that allowed me to appreciate the thoughtfulness behind each dish.