Japanese favorite, this bowl of rice is topped with pork in a mildly sweet sauce.

A mixed dozen offers a variety of chicken eggs, sometimes even a surprise double yolker.

These eggs will be served raw. Common in Japan, technology examines and prepares the eggs for safe consumption.

One of the many delights found at the Bleclair Bakery. Fresh every morning and updated throughout the day. Dangerously good.

Another temptation, the rolls are so light and fluffy on the inside…Oishi Katta Desu!

A perennial favorite, this tasty bite is always first course when dining riverside on the St. Croix River.

This plate was especially delicious, possibly due to the fact it was eaten with a view of the Pacific Ocean.

Panfried walleye on grilled fresh bread with lemon aioli and house cut fries.

An oddity for most, these Baby Octopus Pops features a quail egg inside the head. Crunchy and Juicy!

Decisions, decisions. Onion Rings or Fries. What the Hell, One of Each.

After a tough day of fishing right off Cape Canaveral, we landed at Rusty’s for some serious gluttony.

Loaded to the brim, these fries were cooked to perfection and delivered piping hot.

Miso Butter Sticky Rice Cake, with furikake, pickled chiles and biased scallion. A umami bomb of incredible flavor.

Japanese Maki Rolls crush all others.

Starting in the Edo period, blossoming in the late 19th century, the Japanese have had some time to perfect the art of sushi.

A common appetizer, unlike the US versions, the Japanese prefer unbrined beans to enjoy the natural flavor.

Fresh and wrapped ready to go these Deluxe Ham Sandwiches sell out fast everyday.

A tradition in Japan - New Year Soba Noodles.

Butadon…Buta=Pork, Don=Bowl, Taste=Delicious.

With 11-different regional types of Udon noodle, there is sure to be a style that matches yours.

Since I was a kid, mushroom soup has always been a favorite. Campbells during my formative years, I now prefer a more creamy, savory style.

Pork belly, ramen fixings, black garlic oil in soy sauce broth. Need I say more?

More cheesy than it looks, it was actually the perfect ratio for me.

International BBQ meat sandwich competition, this hefty stack landed in the winner’s circle.

Crispy fish, soft bun and fresh veggies. Add some miso soup for the perfect meal.

Wondering in Tokyo we were famished and stumbled upon the Living Room…and it was Happy Hour! Celebrate!

Delicious tropical salad with the right balance of sweet, salty, sour and crunch.

Variety of meals to satisfy the international traveler.

Landmark Ivar’s has been a stop on every trip to or through Seattle since my childhood.

A build your own taco plate let’s you have it the way you like…perfect for Osaka Susie.

Overlooking Poipu Beach on the south shore of Kauai, by far the best Coconut Shrimp of the trip.

Spring Rolls were the perfect choice to kick off a noon meal followed by Bo Nuong, Cha Gio Bo, Tom Nuong and Ga Nuong.

My first alligator…yep, tasted like chicken!

Rumor says the Takoyaki Squid snack were created in Shinsekai, Osaka, but these piping hot Kyoto versions were a tasty pick me up while touring the temples.

Eating on the street in Osaka, complete with full bar service.

Dedicated to premium Japanese Whiskies, Gori Gori Peku offers a wide range to choose from.

Sitting alongside the Grand Canal I think this exquisite lunch tasted even a little better.

Covered with bonito flakes that dance from the heat, Okonomiyaki is a true testament to Osaka Kitchens.

Our first Michelin Star restaurant in Japan, Mizuno did not disappoint.

Walleye Cakes, mustard sauce and house-made tartar sauce equal a midwest classic.

Pike Perch, white and green Asparagus with Dutch Sauce (hollandaise).

Passing through on my way to who knows where I was blessed with this incredibly spectacular meal.

Seasoned to perfection with a potent bleu cheese sauce makes these a first plate order every time.

Running a top notch meat department comes with it’s perks, like these beautiful specimens.

The reward of a great day fishing was flavorful blackened fillets.

At this former hotel to the Russian Elites, they offer the finer details previously reserved for aristocrats.

Fine parsley, paprika and fleur de sel spiced butter caused the basket of fresh bread to disappear.

Every detail checked and double checked.

Break time refreshments ready for weary conference attendees.

Accoutrement for the cold smoked salmon.

The secret of success is in the details no matter how extreme.

So many breads, not enough meals. The breads of Europe each reflect the history and resources of the region. Bread, Bread Bread! Say it again.

Asparagus, prawns, lemongrass, green onions, and cilantro mixed with tangy sauce, served on a bed of green salad.

Sliced beef, fish cake, half cooked egg, bamboo shoot, black fungus, green onion, spicy sauce & black garlic oil in soy sauce broth.

A wonderful two bites of flavor, texture and joy. Sriracha, sesame, tamari, lemongrass, nori crisp and chive accent the Ahi tuna.