HKT 47 single handedly throws women back into the feudal era!

Came across the lyrics to HKT 47's 7th single today titled "アインシュタインよりディアナ・アグロン" (Dianna Agron over Einstein.)

In one fell swoop, Akimoto has once again proven his ability to turn turds into gold while at the same time turning women into nothing more than vapid, looks-obsessed, brainless idiots who have nothing better to do than well...do nothing. In another sense, it could be a terrible attempt at irony...but I really doubt that.

Mind you, this is the same Akimoto that wrote some pretty beautiful music in the past for Japanese greats such as Misora Hibari - I am ashamed that I have to mention her in a post about HKT 47.

I also won't argue that Dianna Agron is pretty, but to reduce her to that is just insulting, really.

In the span it took me to translate the lyrics, I had cursed the high heavens, repented to whatever man in the sky might be listening and apologized to my mother, my sisters and any other women I have known in my life countless times over.

For your enjoyment (and horror?), have a gander below, I will let the lyrics do their own talking:
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難しいことは何も考えない
頭からっぽでいい
二足歩行が楽だし
ふわり軽く
風船みたいに生きたいんだ

I don't want to think of difficult things,
I'm fine leaving my head blank
It's easier to just walk with two feet
I want to live light and airy like a balloon

女の子は
可愛くなきゃね
学生時代は
おバカでいい
今　一番　大切なことは　そう
キャピキャピと
音が聴こえることでしょう？

A girl must be cute don't you think?
When you are a student, it's fine staying dumb.
The most important thing is yes, to be energetic and bright
and to have our voices heard right?

アインシュタインより
ディアナ・アグロン
テストの点以上
瞳(め)の大きさが気になる
どんなに勉強できても
愛されなきゃ意味がない
スカートをひらひらとさせて
グリーのように

Above Einstein, I choose Dianna Agron,
Above test scores, I choose to care about the size of my eyes
No matter how much I study, none of that matters if I am not loved.
So will just twirl my skirt around, just like in "Glee"

世の中のジョーシキ　何も知らなくても
メイク上手ならいい
ニュースなんか興味ないし
たいていのこと
誰かに助けてもらえばいい

Even if I know nothing of world affairs, it is fine
as long as I am good at putting on makeup.
I have no interest in the news, and all the daily
things - I can just ask some one to help me with
all of it.

女の子は
恋が仕事よ
ママになるまで
子供でいい
それよりも重要なことは　そう
スベスベの
お肌を保つことでしょう？

For girls, our work is love.
Until we become mothers, it is fine to remain as a child.
Isn't is the most important thing then,
that we keep our skin nice an smooth?

アインシュタインって
どんな人だっけ？
聞いたことあるけど
本当はよく知らない
教科書　載っていたような
なんか偉い人だった
好きなのはディアナ・アグロン

Like, who was that Einstein person again?
I like, kind of heard his name before but
I know nothing of him really.
Like he was kind like I guess great person
that sort of was in textbooks and stuff?
But ultimately, the one I like is Dianna Agron.

もっともっともっと
輝きたい
人は見た目が肝心
だってだって
内面は見えない
可愛いは正義よ
チヤホヤされたい

I want to shine more and more,
because looks are everything.
because like, you know,
no one can like, see who we are
like, inside?
So like, being cute is totally justice,
I wanna be pampered.

アインシュタインより
ディアナ・アグロン
テストの点以上
瞳(め)の大きさが気になる
どんなに勉強できても
愛されなきゃ意味がない
スカートをひらひらとさせて
グリーのように

Above Einstein, I choose Dianna Agron,
Above test scores, I choose to care about the size of my eyes
No matter how much I study, none of that matters if I am not loved.
So will just twirl my skirt around, just like in "Glee"

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Want to leave some friendly feedback for Mr. Akimoto?
Why not head over to his google+ profile? 

https://plus.google.com/113474433041552257864

Sushi Sho - すし匠

Though head Mr. Keiji Nakazawa has left his original branch of Sushi Sho to make sushi on the shores of Hawaii, his modest restaurant still remains- tucked into a little alley behind Yotsuya Station.

For the time being, the sushi counter is manned by none other than Mr. Shingo Takahashi, owner of Sushi Takumi Shingo in Aoyama and former disciple of Mr. Nakazawa. He will resume his post at Takumi Shingo sometime in June or July of 2016, but nothing solid coming from him just yet.

The atmosphere when you enter Sushi Sho is warm and welcoming. The staff immediately greet you, check any coats or luggage you man have and promptly seat you for the meal ahead. While you can definitely come for the very reasonably priced Bara-chirashi lunch, I would definitely recommend coming back for dinner if you have the chance.

What makes Sushi Sho so interesting for me is the process of aging different cuts of fish in order to bring out the richer, sweeter flavors in addition to a softer more delicate texture. This contradicts most, if not all overseas notions that sushi use only the freshest of seafood. However, this is one of the trademarks that developed with the evolution of Edo-mae Sushi styles, which offers many exciting opportunities for sushi chefs to show their flair and knowledge of the ingredients.

In addition to their sushi, a large array of little dishes are also prepared as a little break throughout the course of the meal. For me, this is definitely a welcome change of pace while enjoying a vast array of sushi.

What may also surprise some visitors that are not used to the different variety of Shari (Sushi Rice) preparations in Japan is that Sushi Sho has 3 different Shari preparations to be paired with the profile of each particular neta (sushi topping.) Red vinegar, being the most robust in flavor is often paired stronger fish or aged fish which can stand up to its bite.
The combination of red and white vinegar is good for a range of fish and the white vinegar shari works best with white fish and other delicate seafood.
Keeping this in mind, the entire staff really do a wonderful job to ensure that you don't get cold rice during the meal, shuttling tiny bamboo bowls of warm rice constantly from the bustling kitchen for Shingo San.

I had come with every intention of documenting the entire meal, but I must confess that I got too caught up in the moment and forgot to snap a picture of the first course (two cuts of whitefish sashimi) and the rainbow trout and sakura leaf sashimi.

The rest of the meal however, is in its entirety below!

Entrance to Sushi Sho

On of the standard Sushi sho appetizers - Simmered Squid stuffed with rice

Lightly simmered Hamaguri Clam

Lightly seared Botan-ebi - very sweet and lovely texture.

Kinmedai Skin with grated radish.

Signature of Sushi sho - Ankimo (Monkfish liver) with pickled melon

Murasaki Uni Flown in from Hokkaido

Poached Kuruma-ebu

Otoro Fatty Tuna

Aji Mackerel

Scallop with a touch of salt

Aged Aori Ika (Squid) Maybe my favorite piece of squid...ever.

Sayori (Japanese Half Beak)

Kue - Baby Snapper

Anago - Eel

Best Kohada (Gizzard Shad) I have ever had, not overpoweringly sour and lovely firm texture.

Aged Tuna Akami

Baby Ayu from Lake Biwa

Hotaru Ika - Firefly Squid

Grilled Hokki-gai (Surf Clam)

Skinless Kinmedai - Splendid Alfonsino

I have never had octopus this sweet and this tender before, it was quite a suprise.

Chutoro - Semi Fatty Tuna

Hangover prevention with Shijimi clam broth

Two types of egg - Dried scallop dashi and white shrimp dashi

Grilled Surf Clam Trimmings "A bar snack to go with your Sake" Exclaimed Shingo san at this point

Grilled Tachiuo - Cutlass Fish

Katsuo - Bonito

Scallop Roe "Liver Sashimi Style" Creamy roe with sesame oil and the sharp crispness of chopped negi.

Aged Otoro (Fatty Tuna)

Shiraebiobushi - White Shrimp

My First Oyster Nigiri - Brined to improve texture.

Aoyagi clam simmered in broth.

I had an amazing time chatting not only with some of the customers around me but also with the staff, and Shingo san who always made sure I had a topped off glass of sake to go with my food. His calm demeanor and willingness to chat and explain the process behind each cut of fish and each little bite really puts the customer in a state of ease. Many glasses of Nihonshu (all which were Shingo San's recommendations) and a belly full of sushi later, I was already thinking about my next visit.

As Shingo san told me during my visit - "Eat and drink your fill, don't worry about tomorrow!"
(Luckily it was Friday night.)



Sushi Sho (すし匠）

Yorindo Bldg 1st Floor, 1-11 
Yotsuya, Shinjuku-ku,  
Tokyo, 160-0004

Tel: +81-3-3351-6387 (Reservations are a must) 


 

Kikanbou (鬼金棒）

The full name of this restaurant is "Karashibi miso ramen Kikanbou" which translates into "Spicy Numbing Miso Ramen Kikanbou"

"Devil Spicy" Miso ramen with extra coriander

 
Love the fiery, numbing spiciness of this miso based ramen.

Recently featured on the PBS Series "I'll have what Phil's Having", I have been going to this restaurant for a few years now. If you are looking for something spicy, this place is for you. A full bodied, meaty miso broth with the addition of not only chili peppers for heat, but also Chinese flower peppers for that tongue-tingling numbing goodness.

You can choose any level of spicy was from mild to "devil" level (plus 100 yen each for hot and numbing)

Another great topping is additional chopped coriander - adds a wonderful herbal dimension to the noodles!


Restaurant Info:

カラシビ味噌らー麺 鬼金棒
(Karashibi miso ramen Kikanbou)

Mon~Sa, Holidayst: 11:00 ~ 21:30
Sun: 11:00 ~ 16:00

Address:

東京都千代田区鍛冶町2-10-9

Kaji-chou 2-10-9
Chiyoda-ku
Tokyo,
Japan