Wineshark Japan Trip - Kagawa 2023 (Day 6)

Waking up to a slightly gloomy day, looking out at the mountains there are some heavy overcast. Before getting too much into overthinking our plan on the day, we go for breakfast first.

Again, the chef of Shimayado Mari has prepared a really nice meal for us. From the top and going clockwise is 南瓜含め煮, ひろうす, 島豆腐じゃこ酢漬, 茄子の田舎煮, じゃがいも 油通し八方煮, with the middle being 煮大根 おからのせ.

Together with 地魚 柚庵焼 出汁巻き玉子.

As well as ちりめん山椒 子持ちきくらげ オリーブ牛のしぐれ煮.

After taking a short rest, we check out and proceed to Angel Road エンジェルロード, a sand road that appears from the sea at low tide twice a day, a romantic place where it is said to grant your wish if crossing hands in front with an important person.

The wind is really picking up strongly, and while on one side the sea is relatively calm, the other side facing the ocean the waves are big and strong. We walk to Benten Island 弁天島 to look at the ema, the small plate where people write their wishes and throw onto the tree to attach, and then head back as the wind continues to pick up.

Instead of going to Kankakei 寒霞渓 per our original plan, we decide to skip and take an earlier ferry to go back to Takamatsu, worrying that the typhoon might cause disruption to the sailing. The sea is a bit rough en-route but we return to Takamatsu Port safely, where the weather actually is sunny and nice.

Decide to try the local delicacy Honetsuki Dori 骨付鳥, grilled chicken with bone, we come to the famous specialty shop Ikkaku 一鶴 太田店, which has been in business for over 70 years, and now has ten outlets in different parts of Japan.

There is an instruction guide teaching customers how to properly eat the chicken, in both English and Chinese. We both end up ordering the Oyadori, with the adult chicken having a firmer texture and richer flavours. Together with soup and rice balls, this nice meal costs 3,466 yen. Worth trying it out.

Using the same routing we now go back to Kobe, via the Onaruto Bridge to Awaji Island, and then through Akashi Kaikyo Bridge, but first stopping at the Road Station Awaji to take a rest and enjoy the breath-taking view of Osaka Bay.

Arriving at our hotel for the night La Suite Kobe Harborland, the lobby has large floral decorations, with a nice fragrance coming from scented essential oils. While waiting for check in, there are also some nice artworks to look at.

We have booked the Luxurious Precious Room, of 66 sqm in size, with an additional 10 sqm ocean view terrace. The room rate is 59,204 yen for a night, including breakfast for two.

The room, apart from a comfortable double-bed, has a small sofa and comfy chair.

In addition, there is also a Japanese-style room where it can serve as a TV room or accommodate two more guests.

There is also a writing table in the room. One nice touch of the hotel is that all the rooms are provided with its signature essential oil, infusing the environment with a nice fragrance throughout the stay.

The bathroom is huge in size, with a double sink make up table, a shower room, and a large circular jacuzzi bath.

The terrace has a sofa, allowing us to have a private moment looking out to the Kobe Harbour, with a good view of the Port Tower and cruise terminal.

While there are a few restaurants in the hotel, we have made reservation at the teppanyaki restaurant Kokoro, to enjoy some nice Kobe beef. After changing to a more formal attire, we arrive at the restaurant punctually, with all other customers already starting their dinner around the 12-seat teppanyaki counter.

We have ordered the Kobe Beef Menu, at 20,000 yen each, with the first course being Seasonal Appetizers 季節の味わい三種.

The second course is Original Tale Soup 心特製テールスープ.

Next, we can choose two dishes, with our first pick being Roasted Tuna Soy Sauce Jelly 本マグロの炙り 播磨産醤油のジュレ.

The other pick we have is Fried Prawn Tomato Sauce 天然車海老の鉄板焼き トマトと海老のソース.

We also add the supplementary Sauteed Abalone 活鮑の鉄板焼き at 9,000 yen.

Next is Kokoro Special Salad 心特製サラダ.

The highlight of the meal apparently is the Kobe beef, and the way the chef pours the spirit and lit up the ingredients with big flame is theatrical. We have both chosen the leaner Tenderloin フイレ (requiring 2,000 yen supplement each), with a number of different condiments to go with the beef.

Then it is Garlic Fried Rice with Miso Soup and Pickles ガーリックテイス 赤だし 香の物.

For dessert, we are asked to enjoy at the lounge outside the restaurant, with nice view and live music. The Homemade Dessert is delicious パテイシエ特製デザート.

And with a cup of Coffee コーヒー to finish.

Returning to the room with a full stomach, spending a quiet moment to savour the beautiful night view of the harbour, with the accompanying light breeze, concludes another wonderful day, our last night before returning home.