2011/08/18
先日、お誘いを頂いて日光へ！
久しぶりの日光、なんだかウキウキ！
The other day, I got invited to go to a tour of Nikko.
I haven't gone to Nikko for awhile, so I was very excited.
昼食前に寄ったのは、「田母沢御用邸記念公園」。気にはなってい
た場所でしたが、今回やっと実現。建築、内装、ひとつひとつに意味を持つ。模様や柄はもちろん、木材など材質、装飾に使用される糸の違いまで。そして匠の技術。それに加えて館内で説明をしてくれる館員の方。冗談を交えながら、丁寧に。きっと、ご自分の仕事への誇りと、来場者への心遣いで、ああいった楽しく分かりやすい館内解説となるのでしょう。おかげでさらに有意義な時間になりました。１時間では見きれませんね。近いうちに再度行きたい場所になりました。
At first, we stopped at Nikko Tamozawa Imperial Villa Memorial Park. I wanted to go there so it was a nice chance to visit. It is awesome. There is a meaning for each building and interior. Not just design or pattern, there are tree or thread differences of materials which are used for decoration and configuration. Although you can see the master works with it. And, people work there, and they give explanations respectfully while joking. It must be the heart of the confidence of one's own job and great care for visitors makes them be such nice guides. I am thankful that I could spent meaningful time. One hour is not enough for looking and listening to all. I want to visit there again soon. 
その後向かった昼食はお勧めの食事処。知っている人は知っている。匠の味。こちらのおやじさん、完全予約制一日一組限定のとんかつ会席をたった1人でやってる人。北関東 「伝説の料理人」の異名も持つそうです。教えてくれた方から、ブログ紹介禁止令がでてしまったので、写真１枚（笑）。気になる方はこっそり教えます（笑）日光某所。
感動したのは味だけではありませんでした。
お歳、８７歳のおやじさん。至るところにお客様を迎える心遣いを感じました。話をしていて感動しました。正直、涙出そうでした。（ﾄﾞｺﾏﾃﾞ涙もろいんだ！）
お一人で昼食のお客様を迎えるために、朝は５時前に起きて準備にかかるところから始まります。手抜きがありません。全てに納得。
We had lunch at a recommended place. Apparently it is well known among connoisseurs - the taste of a master (artisan). The owner/chef runs this restaurant alone with Tonkatsu course by advance reservation-only for 1 group in 1 day. Some people say that he is a legendary cook of north Kanto. My friend who told me about this restaurant, he doesn't want me to introduce the restaurant in blog because he would hope it remains a secret place. So I just put 1 picture.Sorry! I can tell in secret if you want. haha
But not only the taste surprised me. The chef is 87 years old now. I could feel his solicitude for customers about many things. I was so impressed I almost cried...(I must be a sentimentalist...?) He has to prepare the lunch course for customers by himself, so he wakes up at 5 o'clock in the morning and starts preparation. There are no cutting corners on his work. I understand why he is so popular and became a great cook.
ツアー続く。。 To be continued...