Anyhow, I arrived at "Fresh House," the local farmer's market! Hey, the flowers are cute! The flowers are cute! I wan to bring some back with me! They're so cute! Bringing potted plants with me looks obviously tough, but I could bring seeds back with me! Wouldn't growing these in a garden would be so metropolitan and sophisticated??

Japan's number one restaurant!!!!!!! Not even in my dreams did I think it would be in Mizuho ... I have to go!!!! It's name, too, is "Nihontei."

The Tempura and Sashimi Teishoku meal is here!!!! Wow, it's just so good...! With a name like "Japan's number one teishoku set meal restaurant," I kind of wanted to see it be bad, but it's good...! Come on, Nihontei...! Come on! It's good...!

Huge gyoza dumplings are here! Wow!!!! I get excited just when they're big!If a normal gyoza is a C-cup, then these are a P-cup! It's less gyoza and more okonomiyaki or some other food like that. If you served these to high school boys, they would be so excited.

I am staying at a place called Suzukiya. I slept on a futon for the first time in probably 20 years. As you can see in the photo, it was really a no-fuss room, but sometimes you just need that. It's relaxing.

Okay, it's time to head home! I'm going to sample the edible souvenirs of Mizuho!!!!! The "Poppy Seed Chiffon Cake" I bought at "Fresh House!" It's fluffy. Wow. I always get tired of chiffon cake and can't finish it, but the poppy seeds in this are a great accent, so I don't get tired of it. Poppy seeds really work well in these kinds of confections.

The "Maboroshi-no Rusk" I bought at "Fresh House!" I love rusk biscuits, and I get excited by the rusk biscuits I get in my hometown, but this is the first time seeing such thick rusk biscuits. Rusk biscuits are normally thin, which gives them that crispy, elegant feel, right? This is a lot thicker. It's filling, but it's not sweet, so I just keep eating.

This is a chestnut dorayaki from Sosaku Kyodo Kashi Enomotoya. The batter portion of dorayaki is important, right? Honestly, I can't tell the difference that well between red bean pastes, but the batter is easy to comprehend. It's like eating a fluffy pancake. And then out of nowhere is chestnut, which I had forgotten about, and that makes me happy! I was making a fuss about the batter and red bean paste and then, all of a sudden, there's chestnut.

Chestnut monaka from Sosaku Kyodo Kashi Enomotoya. I really love monaka. I really love them. I love them so much I could become a fake person from Kansai. The idea to add chestnut to delicious monaka is brilliant. Call the chef over. Because I'm going to lift them up on my shoulders. And this shape. Do you see it? It's in the shape of a chestnut, right? I love when things are playful like this and you can enjoy it visually, too.