Negishi Lives On: A Beloved Local Restaurant's Long History

I like living in the country of Japan, no, I literally mean in the countryside of Japan.

Negishi is the name of this restaurant, and it has been here, well, a long time!

The entrance of Negishi at night, its sliding door and noren curtain lit by a red lantern.

Anyway, that’s not the point, the point is, this establishment servers extremely delicious food, and I’ve been a patron for many years.

Often, some of the items written on the menu board are not available.

A whiteboard menu covered in hand-written dishes and prices.

Why?

Who knows.

And that’s the joy of Negishi, the absent minded Master who loves to make food, but doesn't really like to clean up.

The master of Negishi in a red apron, standing in his kitchen beneath a red daruma.

Serving the absolute best salt flavoured ramen on the planet, the Master of Negishi takes pride in his food, and we can always see him smiling as he watches his patrons enjoying their meal.

A bowl of salt-flavoured ramen topped with shredded leek and slices of pork.

These type of places are ubiquitous in Japan, and I suppose you could say in Asia generally. These shops have their regulars, and they are the grassroots of Japanese drinking culture.

Drinking with colleagues and bosses in well worn and establishments in these long sessions are referred to as junkatsu yu, which means social lubricant. A very important concept to understand while here in Japan.

Now, as you may have noticed by the pictures; The health inspectors, it's been a while since the they paid a visit.

A well-worn table crowded with notebooks, reading glasses, remote controls and odds and ends.

We used to go to one of the best yakitori (chicken on a stick) places on the planet and it was similar.

The master was cooking his chicken on a stick, as the old open fans clicking away it was plugged in just overhead of the grill and was caked with grease.

An anonymous cook turns chicken skewers over charcoal beneath a grease-stained extractor fan in a small Japanese kitchen.

Regardless, I asked this now deceased master who usually smoke a cigarette while turning the yakitori what is the secret of this amazing yakitori, and he said to me "cook the parts that are not".

This is a profound statement full of sage advice, even if this was not the intent while being said.

A cigarette with a long drooping ash rests on a glass ashtray beside a worn kitchen ledge, trailing a thin ribbon of smoke.

Indeed, you could look at you own life though the lens of this metaphor.

For me anyway, "cook the parts that are not" is about picking up those lost things for which I had thought would have been done many yesterdays ago.

Three chicken skewers cross a charcoal grill as metal tongs bring a glowing coal beside the pale unfinished section of one skewer.

For example, I have played on a Blues Rock trio for 18 years and have written over 30 original songs with my brilliant best friend and guitar player. So, making the Cranky Old Bastards first album is certainly one of my "cook the parts that are not" items that need attention for certain.

The first album is now in pre-production and has been scheduled for release in Spring of 2020.

So, I say to you dear reader, as we part ways for another day and until next week on Wednesday:

An electric guitar, bass and drum kit wait in a modest Japanese rehearsal room, with a microphone aimed at an amplifier.

Which uncooked parts of your life are in need of you attention today?

Negishi Lives On

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