In the United States, medical professionals carry out approximately 30 million MRI scans on a yearly basis.
Considering this, it’s imperative to have safe, reliable, and efficient MRI machines in hospitals.
How you go about acquiring these MRI machines is worth carefully considering.
Should you purchase an MRI machine outright? Or, do the benefits of MRI machine leasing outweigh the drawbacks? Read on to discover everything you need to know.
What is an MRI machine?
MRI stands for Magnetic Resonance Imaging. This is a type of medical imaging technique that utilizes computer-generated radio waves and a magnetic field to generate detailed images of the tissues and organs in the patient’s body.
The majority of MRI machines are sizable, tube-shaped magnets. When a person lies inside the machine, the magnetic field will temporarily realign water molecules in the patient’s body.
Radio waves make these aligned atoms generate faint signals, which are used for creating cross-sectional MRI images. These machines can also create 3D images, which you can view from various angles.
Pros and Cons of Leasing MRI Machines
There are a number of benefits of MRI machine leasing, including:
Manage your cash flow effectively - One of the main benefits associated with leasing an MRI machine is that it makes it easier to manage your cash flow. You won’t have to put down a sizable down payment, as you would if you were buying a machine outright. At the same time, you’ll be paying a fixed amount on a monthly basis, so you can forecast and budget with ease. You’ll know your exact expense each month so you can plan and predict better.
Run an agile business that can easily adapt- If you lease an MRI machine, you’ll be able to upgrade or switch to a different machine in the future. This is more important now than it ever has been, as innovation is happening at a rapid pace. So, if you lease an MRI machine and new technology appears on the market, you’ll be in a position whereby you can easily make the most of this.
Some of the drawbacks worth keeping in mind are:
You won’t own the machine until the end of the lease (if you decide to purchase it)- At the end of the lease, you have a choice to return the the MRI machine, or you may have the option of purchasing it for its fair market value, depending on the structure of your agreement. This means that for the duration of the lease, the MRI machine that you’re paying toward isn’t your own.
Pros and Cons of Buying MRI Machines
There are some benefits associated with purchasing MRI machines, such as:
You’ll have complete ownership of the machine- If you purchase an MRI machine outright, it’s YOUR machine. You have complete ownership from the beginning.
On the flip side, a number of negatives include:
You’ll need to make a sizable down payment- One of the main drawbacks of buying an MRI machine is that you’ll need to put down a sizable down payment. This is something that a lot of business owners cannot afford. Of course, you can look into a loan, yet loans tend to be less favorable than leasing. They can be more expensive, and they’re not tailored to equipment purchases specifically. They can often be used for anything.
There’s not much flexibility- Last but not least, once you purchase an MRI machine, you can only sell it if you are looking for a different piece of equipment. This means you don’t have a lot of flexibility, so it’s not easy to adapt your strategy or make upgrades if new technology appears on the market.
You’re solely responsible for maintenance– While a benefit of purchasing is ownership, it is also a drawback in the long run. Once you take ownership of your MRI machine, it is up to you to maintain your equipment. Repairs and regular maintenance is your financial responsibility.
How to figure out whether buying or leasing an MRI machine is right for you?
Only you can determine whether leasing or purchasing an MRI machine makes the most sense for your business. It all depends on your current financial situation, the amount of equipment you require, and how often you see yourself upgrading this equipment.
You can use MRI machine leasing calculator to assist you with this. MRI machine leasing rates can differ based on the machine you need, your current circumstances, and the leasing equipment company in question. This is why using a calculator is a good way of determining whether or not the lease repayments make sense for you.
Carefully assess your options when acquiring an MRI machine for your hospital
As you can see, there are drawbacks and benefits of MRI machine leasing and purchasing an MRI machine outright. This is why you need to carefully assess your options to figure out which will make the most sense for you. All hospitals are different, and only you can determine which solution best fits your needs.
Becoming a millionaire may seem like an elusive goal, but it all starts with a powerful mindset. The thoughts and attitudes we cultivate play a significant role in our journey towards financial abundance. This essay explores the concept of millionaire thinking, highlighting key principles that can help individuals achieve their financial goals in a simplified manner.
Positive Thinking:
Millionaire thinking begins with fostering a positive mindset. By focusing on possibilities rather than limitations, individuals can cultivate an optimistic outlook that fuels their actions. Positive thinking enables one to overcome challenges, maintain motivation, and seek out opportunities, setting the stage for financial success. Instead of dwelling on setbacks, successful individuals embrace a "can-do" attitude, believing that they have the ability to create wealth and achieve their financial aspirations.
Setting Clear Goals:
Setting clear and specific financial goals is crucial for millionaire thinking. By defining what they want to achieve, individuals can create a roadmap for their financial journey. These goals should be realistic, measurable, and time-bound, providing a clear direction and a sense of purpose. Whether it's saving a certain amount of money, starting a business, or investing in real estate, having well-defined goals allows individuals to stay focused and track their progress towards financial success.
Financial Education:
To cultivate millionaire thinking, continuous learning is key. Individuals should prioritize expanding their financial knowledge through books, courses, seminars, and mentorship. By understanding the principles of investing, personal finance, and wealth creation, individuals can make informed decisions and leverage opportunities to grow their wealth. Financial education equips individuals with the tools and strategies necessary to navigate the complex world of finance, enabling them to make smart financial choices and mitigate risks.
Taking Calculated Risks:
Millionaire thinking involves embracing calculated risks. Successful individuals understand that taking risks is an essential part of wealth creation. By carefully assessing potential rewards and drawbacks, individuals can make informed decisions and seize opportunities that have the potential for significant financial gains. Calculated risks require thorough research, analysis, and an understanding of one's risk tolerance. It's important to note that taking risks does not mean being reckless; rather, it means stepping out of one's comfort zone and pursuing opportunities that align with one's financial goals.
Persistence and Resilience:
Financial success rarely happens overnight. Millionaire thinking requires persistence and resilience in the face of challenges and setbacks. By staying focused on their goals, maintaining a positive attitude, and learning from failures, individuals can bounce back stronger and continue their journey towards financial abundance. Persistence is the driving force that keeps individuals moving forward despite obstacles, while resilience allows them to adapt, learn, and grow from their experiences.
SurroundingYourself with Success:
The company we keep has a profound impact on our thinking and actions. Millionaire thinking involves surrounding oneself with like-minded individuals who share a similar vision for success. By building a supportive network of mentors, peers, and partners, individuals can exchange ideas, receive guidance, and be inspired by others' achievements. Surrounding yourself with successful individuals is not about comparison or competition, but rather about creating an environment that encourages growth, accountability, and collaboration.
Conclusion
Millionaire thinking is not just about accumulating wealth; it is a mindset that empowers individuals to take control of their financial future. By fostering positive thinking, setting clear goals, continuously educating oneself, embracing calculated risks, and cultivating persistence and resilience, individuals can pave their way towards financial abundance. Surrounding oneself with success further strengthens this mindset, providing inspiration, knowledge, and support along the journey. With the right mindset and actions, anyone can adopt millionaire thinking and unlock their potential for financial success.
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Have you ever been to Italy and ordered a three-cheese sandwich for breakfast and got excited to discover what cheeses go really well together? Have you then received a sandwich with not one but two types of American processed cheese slices and a spreadable cheese with nothing else between the squared white bread? If that sounds like you (#SoRelatable) what was your course of action afterward? When this happened to me I couldn't find a better way to fight the system of dubious foods in well-located, presentable places next to busy train stations than:
1. eating my sandwich
2. complaining to my friends and
3. creating a Google Maps account to leave a one-star warning review to all the people out there.
Reviews
At the time I assumed that the review was my only way to address the issue. I got a bad sandwich from a friendly waitress - well-packed misinformation. We were in Italy, for f*ck’s (Caesar's) sake, a country with hundreds of cheeses, one better than the other. In my state of shock, sitting on the train, I saw no other way but to speak up about these food atrocities.
It shouldn’t happen to anyone. Ever.
My public voice was going to clarify it once and for all, with a negative review. But how do I communicate my feelings to a random stranger, what if that’s what an Italian cheese sandwich looks like in this region? Area? Made by this chef. Or I have different standards…
The review is an opinion piece on assessment of the quality of the review piece. With a goal to bring change if necessary. Today’s reviewer reviews anything from created media, like movies, series, books, magazines, and musicals, to art, wines, new supermarket products, supermarkets themselves, restaurants, workplaces, and anything else, including feelings, phenomenons and historical events. Ideally, a review should be impartial; while it is an opinion of a person it should be read as a considerate evaluation of all pieces put together into the product. With an understanding of what assumptions were made and how they were met. The goal is to communicate to the next user /client / visitor and the creator what to expect, pay attention to, what works and what does not.
The review is a powerful tool that can ruin a business. Or it can elevate it above all else since the only thing you could know about a new café before visiting is the opinion of others or a first impression from the ads. The problem is then with the opinions, everyone got one. Which one is important? In order for reviews to work, they must be a valuable source of information. This can only happen if the person leaving a review knows what they are doing and the person reading it trusts that source. Should you trust the opinions of strangers to a family dinner and book a wedding venue?
At the moment reviews are in the public domain and it works to have a multitude of people having a variety of opinions about the products. If the food is subjectively good, the majority of people will like it and it will on average have better reviews. Will the average grade be better than the opinion of a trusted friend?
Alternatively, how can you make up your own mind if there are always reviews involved? Where does your opinion start and where do stars behind the glass, words of strangers, and brief comments of friends end?
I started writing reviews because they seemed like a valuable source of information for those who didn't know better. For the tourists who are lured into traps, while locals know better.
I wanted to tell my side of the story - I didn’t like the sandwich. Most importantly it was overpriced, badly made and it didn’t represent what I’d seen on the menu. I left a review for others, to make them aware. I left a review for the restaurant to make them do better. But in all truth I left it for me, because I was unhappy and complaining to two of my friends wasn’t enough. The review didn't change the world but it gave me a perspective on the experience I’ve had. I moved on (until now) and continued writing reviews with the hope of addressing the bigger issue.
Responsible food
At the heart of writing the reviews lies dissatisfaction or immense pleasure, which brings social aspects to the surface. People want to talk about big things - events and their experiences. When our experience is below or above the “average” threshold we want to complain or praise places and people, and speak our minds, share our feelings. With the aim of getting heard. At the same time, we are looking for the audience of people who are more likely to hear us out, friends close to you at the moment, people who ask, next in line, not the invisible strangers. Until we got a platform where everyone is an expert and contributes to the experience.
Are the owners, chefs and staff listening?
But if we think about it, the people who are making the food are left unaware of our experience and there are two reasons for that. First, are the owners / chefs / staff listening? Second, are customers ready to face the people behind the counter in a helpful and considerate way? In the perfect world addressing the issue at the core by having a dialogue with people in charge of the experience is the best solution for everyone involved, if only we knew how to have this conversation. Owners aren't ready to start changing things willy-nilly due to one complaint, while customers aren't about to be objective, honest, and speak up without expectation of compensation. And for that, we need to start looking at the personal and global goals of food and reviews.
If customers' end goal is to eat good food and pay what it’s worth, they need to know somehow what they are getting into when they come into a restaurant / café / coffee house. And for the eatery to provide the best experience possible, it is essential to be clear about the choices available, have a user-friendly menu and design, and most importantly, the ability to address any arising issues.
Food is a necessity and should be approached responsibly. Good food takes time. Golden arches are good for most people because they spend a lot of time perfecting and standardising every component of their meals as well as the system of logistics, location and property ownership. The same is true for the best restaurants. From the ingredients they choose to the techniques they use. All parts of the food experience are taken care of so you can relax and enjoy the meal. And before we can tell others about our amazing (or not) experience we need to understand all the parts that came into play.
Our taste buds don't adjust easily to the never tasted before standards. Good food that is out of one’s comfort zone isn’t bad food - it’s food that requires work to accept and enjoy.
At the end of the day, people have to eat. And if we don't look at the food and food providers rationally and make a step towards better food it won’t get any better. So where do we begin?
Know your food
How well do you know your food and the people who make it? If you are like many, you don't know enough about your favourite meal even when you get it from the same place every Friday.
We like food on the basis of taste. Our taste buds don't lie. But we rarely think enough about the tastes. Salt tastes good to us, to a certain point, because it is required in our bodies, it also makes bland foods more exciting and accentuates the flavours; sugar and fat make food more palatable. We enjoy, savour and crave more foods with salt, sugar and fat in them. Our brains are wired this way. Basic ingredients and cooking practices enhance the experience of food, making it good. And good food is the one that makes us happy. Simple.
With more expectations come more disappointments. The moment you learn that the weight of the cutleries and colour, quality and surface pattern of the crockery makes your experience better, you start to expect that. When you think about the price as the main point for good food besides “tasty = happy” then your emotions start to depend on it too. If the quality service - a chatty waiter or a chef, makes your heartbeat go faster then you can’t avoid disappointment ordering from the tap of the screen.
When happiness depends on a complete experience it is hard to rationally consider every single contribution to it. However, being attentionate to details and knowing where experience points are coming from is helpful for the clients and the owner. To write a review and to make others aware of the highs and shortfalls of the experience the writer must be skilled to do so. To know what this food is supposed to be, its roots, tastes and the presentation. It might even be helpful to learn foods’ history and cooking methods. Other ingredients of the experience include the plates and cutlery, tables, chairs, and even kitchen positioning. Open-plan or hidden behind the closed doors kitchens bring transparency and spectacle vs. intrigue and peacefulness. The next point worth considering is service. The attitude of the waiter staff and the work of bartenders, cleaners and chefs. Asking for details about the meal can be a helpful guide to the transparency and availability of knowledge between restaurant staff. Further away from food but equally as important are the aspects of environmental design - what surrounds you makes your experience. This includes music, light, colours, size of the room, ambiance, the stress level of the staff, and everything in between including the toilets. If one of the aspects is critically bad how can someone say with full certainty that everything was taken care of?
Food on your plate doesn't always do justice to all the people who have contributed to it from the first to the final bite. If we only cared about the food, why complain about rude staff? Or a lousy presentation. Or the waiting time. Or the toilet location and size. It is way easier to say what doesn't contribute to the experience than see what does and if we are going to evaluate the experience and talk about it, we need to be clear on the invisible contributors to the feelings we left with when the bill is served.
The conversation
If you don't like pickles in your burger do you ask them to be taken out of your order or do you pick them out yourself?
To make a change through reviews we need to start taking the reviews seriously, for ourselves and others. Consider your contribution a conversation starter. Understanding what’s important for you, other clients, owners, and talking about those points to reach a common goal - a better food experience. If everyone in the room participates with an action, the change will follow. Of course, we can't expect everything to change all at once, on-demand, immediately, but after careful consideration, taking the wholeness of experience, and sharing it truthfully, we will see the shift in the desired direction. Small steps in the right direction are the framework for progress. And people using words as a signpost for a better food future is the key.
Words lead to work. And we should work to voice essential opinions to people. Fresh, raw, intelligent, honest and empathetic opinions are often missing from the places of reviews. Understanding that everyone is a contributor we shouldn't expect every opinion to matter because if we would, change itself would become the goal. In that regard, no expectations is the best approach, as long as we work to bring change ourselves. Listening to get aware, learn and start considering for the next time what experience really is. Is it a taste, a place, the people, or something else completely, that makes us want to give everyone in the room high fives, kisses, hugs and kind words of inspiration? And if it’s not a success, what did we learn from it?
I have learned one thing, after careful consideration and checking of my first ever Google maps review - it was not three but four-cheese sandwich panini. Served stale and cold. Which made me disappointed to go places without considering all of the above.
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Of the many adjustments Americans must make when living abroad, one of the biggest is getting used to a very different diet, and the biggest differences in diet often come at breakfast. The first morning meal served to a weary traveler may come as a shock for a few reasons. We're used to having a fairly strict divide between "breakfast foods" and "non-breakfast foods," a distinction which doesn't exist in most cultures outside of the Mediterranean. Add to that the heavy foods served in many breakfast traditions, and that first repast can be a bit of a hurdle.
A Chinese breakfast can certainly be bracing for someone used to cereal and waffles. Many Americans who are eager to try real Chinese food in China may still react with some degree of surprise upon finding fried rice, noodles and spring rolls in their hotel buffet. Knowing about these differences can go a long ways toward easing the transition.
China is a big country, and the staple of a Chinese breakfast is going to vary a lot based on location. In central-southern China, where I lived for four years, one of the most popular breakfast foods is baozi. These are steamed buns which come with a wide variety of fillings - beef, pork, tofu, vegetables, bean paste, and a number of more unusual ingredients. They typically cost 2-8 RMB (roughly $0.30-$1.20) each, depending on size and filling. Walk down the street in the morning, and you'll see long lines of people waiting at baozi stands to pick up an order on the way to work or school.
Another popular item is mantou, a kind of thick, doughy bread which may be either steamed or fried. Mantou are associated with wheat-producing provinces in the north, but they can also be found throughout the country - often even sold at the same stands vending baozi. These are especially common in hotels and may be a little bit more familiar to the American palate than some other offerings.
For those who still need something on the sweeter side, one might luck out and find some jiandui. This is a kind of fried sesame ball that comes in a few varieties, but typically has a thin, crispy surface and some sort of filling. These can be found at baozi stands as well, but if you want one, show up early - most places only make a small number per day and they never last very long. Somewhat frustratingly, jiandui are known by many different names depending on the region, making them a minor challenge to order.
If jiandui is still too odd, an American diner can find something even more familiar by visiting a bakery. As Western trends have disseminated worldwide, these bakeries now feature goods that fuse traditional and foreign influences. There are a few variations on milk bread that have become quite common, with the distinctive spiral shape becoming a common sight in many shops. This type of bread is also quite inexpensive, only costing 12-15 RMB (roughly $1.80-$2.25) for a loaf that can provide two servings.
The beverages that accompany this food are also varied. While coffee has become far more popular in China (particularly among the younger generations), it's still pretty unusual to see it served with breakfast. The most common breakfast beverages are soy milk or yogurt, which in China is much thinner than it is in the West. As with most other drinks, these are likely to be served hot or room temperature as cold beverages are unusual. Orange juice and other fruit juices are also available, though they aren't really standard and you might need to buy them separately.
Of course, it's always possible to find something familiar if you put in the effort to look for it, but anyone visiting another country should try the local breakfast at least once. You might just find out that baozi is your new favorite.
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We all have tasks we despise doing because of the difficulty and unhappiness they bring us. Sometimes, maybe it’s best to consider other options to make certain tasks not so despicable in the long term. Maybe the best value is found in considering the quality of life that doing things differently may bring.
Chopping onions has become the bane of my existence. It makes my soul cry. But we eat a lot of onions. So I am doomed.
Okay, maybe I’m being a bit melodramatic, but I really don’t like chopping onions.
The alternative I suggested was to buy the already diced onions from the grocery store. My husband balked at the expense of that, claiming he would chop the onions instead of me. Yeah, right. His hands are worse than mine.
“LIFE CHANGING!”
Dicing onions with a knife was a source of chronic frustration, and becoming ineffective. Because I was no longer going to keep doing it the “old”way, there was a choice to make-either eliminate the use of onions, or find a new way. My solution to excluding onions altogether, then, was the purchase of the food chopper.
Food Chopper
Pictured is the food chopper I bought, which happens to be from Pampered Chef. No, I’m not trying to sell you on purchasing from Pampered Chef. Although, I do like the many products I have acquired from them, this is not a promotion. This is an article about the cost of a product compared to its ability to enhance one’s quality of life. That’s how value is determined.
I am hesitant to buy plastic products due to the negative environmental impacts, but also because the quality of the product is often poor. I must say, this particular chopper is easy to clean, and it’s held up well to regular use and abuse. I even dropped it on my hardwood floor, and it didn’t show so much as a crack! I still have to slice the ends off the onion, remove the skin and cut it in half before placing it in the chopper, but it’s many times better than the slice-n-dice by hand and knife.
Now, and I don’t think I can emphasize the distress of this enough, instead of crying over the task of dicing up one onion as needed in a recipe, I can do a whole bunch at once ahead of time. I can chop them, and store them in the refrigerator to use as needed. This not only saves time and heartbreak, it also saves me from shedding tears. I love eating onions! But despise having to prepare them. Also, my hands don’t work as well as they used to, suffering from age and disability, so the onion chopper saves my frustration from asserting itself when my hands wish to not cooperate. I say that’s a win-win for me, as well as for anyone present to witness the cursed event.
It saves me emotional energy, as I don’t have to despair over the headache-causing event that comes with the decision to chop and add one lonely onion to a recipe. I can just happily open my container of already prepared onions, use what I need and put the container away until next time. I prefer to chop up as much as I anticipate we’ll use in the week ahead, then do more chopping the following weekend.
So, just to reiterate, the benefits gained are time, energy and family relations. Often times, you really can’t put a price on that.
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were meticulously examined 2 years ago, and Tokyo’s chaotic skyscraper buildings are already dazzling to the eyes. I could only find one answer to this question. In Tokyo - to eat! Some will say what a gastro-concerned approach, I should have gone through their Buddhist-Shinto remakes again, absorbing the concrete heritage of centuries. Nonsense, I will answer you, in Tokyo, you need to absorb completely different things!
Such high-profile statements need to be backed up with something, let's start doing this with the Grill-Bon diner. This is a tiny establishment in the central shopping district of Ginza with 6 narrow seats and a reputation that has stepped far beyond Tokyo. The Grill-Bon menu includes only one dish, namely, a beef sandwich. The dish is offered in two versions: full size and half. A half serving (4 slices of bread) cost 1,050 yen, i.e. about 10 dollars.
Not cheap, but you get an exclusive product of unprecedented quality! The most tender beef, sweet and sour sauce made according to a secret recipe, the freshest bread and the tea that comes with the beef sandwich won in the category: "The best tea of the trip" - it's impossible to think of any complaints.
And if on my last visit I walked in strange places, like: "Gucci Cafe", "Cute Monsters Restaurant", "Video Games Cafe", or a specialized "Horse Restaurant", but this time I walked exclusively through traditional establishments.
This time my childhood friend, a gourmet with experience and a clear idea of what is possible and what is not, became my companion. As a result, all my suggestions, like "let's go catch our lunch at the fish restaurant "Zauo", and see the food performance at the "Ninja Restaurant", were nipped in the bud. "We've come here too far to eat cheap tourist food," said the childhood friend, and with a determined step walked past all the tempting offerings of the Tokyo fish market.
Instead, we went straight to the upmarket Butagumi meat restaurant. Don't let the unsightly appearance fool you: the general barrack architecture, collapsing sliding doors, translucent papyrus partitions, and creaking wooden stairs. Behind all this ostentatious junk lies one of the best tonkatsu restaurants in town.
What is tonkatsu and what is it eaten with? Literally, tonkatsu means "pork cutlet" and in this case, the translation speaks for itself. Breaded pork chop is a pork chop, but the Japanese would not be Japanese if they could not rethink this seemingly simple dish and create something special out of it. And for those who still doubt, they bring a long instruction for consumption - learn the order of eating pork!
The "Butagumi" menu is a huge list of over 50 "named" varieties from all over Japan! To understand how (for example) "Ryuka-Ton" from Okinawa differs from "Gen-Ton" from Nigata can only be real pork experts. For beginners, they wrote only a lengthy remark: "The lower the greasy." Prices, even by Tokyo restaurant standards, are decent. Servings of 150 grams start at $30 and end somewhere around $60. The set of meat will bring you a mountain of chopped cabbage, rice, miso soup, and a decent selection of sauces.
We begin with a wonderful pork meatball and an unremarkable sausage. Then we smoothly moved on to the best-fried vegetables in my life and a very good main course. We ended the dinner with a completely tasteless sake, however, I am not an expert on alcohol. Later, I read from knowledgeable people that it was necessary to take either Iberian pork or Imobutu, the so-called "Potato pig". But be calm: you will not find bad pork in Butagumi!
I have read a lot of good reviews about this restaurant and I can only confirm that Butagumi really does offer quality meat without any compromises, but is it worth that money? Will the schnitzels at any other of Tokyo's thousands of cheaper tonkatsu restaurants be worse? Not sure.
Then it was the turn of the quarter called Peeing Alley. I wanted to go to an authentic Japanese diner (izakaya). The history of the appearance of Alley is curious. In the 40s of the 20th century, illegal diners began to be built near the busiest Tokyo station (Shinyuku), these were the so-called "Kebab cabarets", where kebabs (yakitori) were served by half-naked waitresses. At that time, no one really cared about conveniences, so people relieved themselves right around the corner by the railway tracks.
Hence the unofficial name of the alley. In 1999, the wooden restaurant labyrinth burned down completely to be reborn in a more decent form, which we can observe today. A pile of 80 tiny diners, narrow aisles, tightness, and noise, but in my humble opinion, this is the most atmospheric place in all of Tokyo, and if they also returned barbecue cabarets ...
By the way, let's take a look at the menu: cartilage, intestines, stomach, uterus... it's not that I was so eager to try pork uterus barbecue. I wasn't at all. If the goal was to taste exotic food, then it was necessary to go the next door, where the diner Asadachi was located, the name translates as "Morning Erection". Here there would be a complete set of (allegedly medicinal) fried pork cocks, raw frogs, fried salamanders, etc. In general, I did not dare to experiment and took a "set of a cautious tourist." Some pork, a chicken, and 3 fried mushrooms. Do not expect an explosion of taste for such money, simple edible food, nothing more.
The next morning we decided to go to the 400-year-old temple "Tsukiji Hongan", where I got an increased dose of culinary experience! It's about the 18-plate set "Hinmoku No Asagohan", which translates as "Morning Breakfast". They have a nice set. The number 18 was chosen for a reason, it should symbolize the 18th vow of Buddha Amitabha. I will not give the full text of the vow, I will only say that I absolutely did not understand how it is connected with breakfast. Moreover, the choice of the proposed dishes did not at all correspond to my idea of real temple food.
Okay, rice porridge with traditional miso soup, but what's next? Cod and salmon caviar, octopus salad, dried fry (shirasu) fish cake (i.e. surimi sticks) fried duck. A good half of the dishes had clearly non-vegetarian roots! Naturally, in terms of food, I had nothing against it, but a small worm of doubt gnawed, did I definitely go to a Buddhist cafe?
Then there were no surprises any more, I already looked in the Internet menu what I would take. It was the "Ultimate Chawanmushi Sushi Set" for 2,000 yen, i.e. about 18 dollars. Chavanmushi, in simple terms, is an egg cream made with soy sauce, fish broth, and who knows what else. It turned out to be quite a tasty mix.
Well, and sushi. of course. It was beyond praise! A distinctive feature, they didn’t bring the whole portion at once, but the cook kept reporting finished products to the plate.
A few words about Japanese sweets. Yes, this time there will be no separate theme: "Sweet Tokyo", but only a few words. What can I say, in Tokyo, everything is still in order with sweets! Innovative tomato products here coexist with artistic hot dogs.
I was enticed by the "unique" cross between croissant and donuts.
And "Pablo", an incredibly delicious cheesecake, I tested last time. I'll be brief, "Pablo" is good. Damn good! I have no idea if it deserves the title of "Best Cheesecake in the World", but that this is a mandatory goal for any sweet tooth remains beyond any doubt for me.
