Ginza revisited

Lately, I haven’t moved from my office in Ginza.
This old building will also have to be demolished and rebuilt next spring.
When I think about it, I also love this old building.
For lunch, I decided to eat at a nostalgic, long-established restaurant in Ginza, so I went to the restaurants of a senior in Ginza that I used to patronize.
There has also been a generational change in ownership.
I was much younger when I came to Ginza.
But anyway, I’m thinking of going on another pilgrimage to Ginza.
Ginza has three faces.
The face of a store during the day.
The face of the business district during the day.
The face of the entertainment district at night.
All of them are wonderful, but right now I’m thinking of reconsidering my daytime appearance.
I joined the Ginza Young Masters’ Association and Rotary at a young age, and learned social studies from my seniors in Ginza.
The shamisen, singing, dancing, and drinking.
Although that daily life is no longer there, I decided to take a look around Ginza during the day.
Every store is undergoing a generational change, but I think it’s heading in the right direction.
The next Ginza leaders will be better than those of my generation.
Lately, when I look at Koyama G’s young executives, I often find them to be excellent.
Maybe you just feel old.
Even so, I’m glad that I can now have confidence in the young people who will carry the future.
I started this diary because I wanted to preserve my memories.
I continued, hoping to pass this on to her young successor if possible.
Nowadays, it has become a daily routine, but it has become a diary of memories of my parents from the past.
I plans to continue walking in Ginza every day as part of my rehabilitation, but I also hopes that the young staff at our office will learn about the greatness of Ginza.
Yesterday, I ate tempura at a long-established restaurant in Ginza, and it was both nostalgic and satisfying.
Probably going home.
It was 40 years ago that I had Tendon at that restaurant.
I was also indebted to the owner of the store as a senior at a long-established store in Ginza, and now his daughter is in his place.
The people who will take over Ginza Koyama are the current Koyama staff.
I want you to experience the taste of this tempura with me someday.
Yes, the more I think about it, the more delicious it becomes.
I believe my father thinks so too.

Pulse oximeter 97/98/97
Body temperature 36.5 Blood sugar 185

Sushi Tempura Teppanyaki
CEO Yasunari Koyama


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