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I had been looking forward to The Lockup in Shibuya ever since arriving to Tokyo as I kept hearing how very weird it was. At another location (there are several Lockups throughout Tokyo), apparently you and your party get placed into a darkened room and if you find the secret opening, then you make it into the restaurant. I had no idea what to expect so when we see the sign indicating we are to go to Basement 2, we follow, hesitating. The entrance looms and there is a genuinely spooky atmosphere given by the extremely dark and winding hallways, cold rush of air and cackling and screaming sounds around us. We inch around the corner slowly, as to not to fall (it’s a lawsuit waiting to happen and this would never happen in a litigious country like America or even Australia) and what happens next frightens the hell out of me, a man strapped to an electric chair, Clive Barker from Hellraiser sans pins, rocks back and forth screaming with lights flashing.

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NINJA AKASAKA

www.ninjaakasaka.com/, posted 2010 by peter in drink food japan todo tokyo

店内は戦国時代の忍者屋敷を模した個室が迷宮のように複雑に配置され、滝や池があり、風の音、すず虫やコオロギなどの鳴き声が流れています。そんな環境の中で和食をベースにしたヘルシーな創作料理をお楽しみいただけます。また忍者がお客様のお部屋を回り忍術(テーブルマジック)をご披露いたします。 ヘルシーな料理と驚きのプレゼンテーション、エンターティメントにあふれたレストランです。

Allegedly awesome, but pricey, ninja-themed restaurant in Akasaka, Tokyo.

幽霊って見たことある?? それが吉祥寺に出るんだよ!

うまい酒 が飲めて『おいしい串揚げ』 や 『おもしろメニュー』 を頂きながらかわいい幽霊が見れるんだ。話の種に1度来てみなよ!!

店内の怪しい雰囲気にきっと満足していただけると思います。

"Ghost Izakaya" in Kichijōji, Tokyo.

Learn how to cook the perfect steak with iFoods step by step tutorial.

There are two basic methods to test for how done your meat is while you are cooking it - use a meat thermometer, or press on the meat with your finger tips. The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. For this reason, most experienced cooks rely on a "finger test" method, especially on steaks (whole roasts are better tested with a thermometer). [...]

This is one of those things that gets easier with practice. The next time you cook a steak, even if you are still planning to rely on a meat thermometer, press on the meat here and there while it cooks, and compare the feeling of the meat with the following finger test. With practice, you will become more confident.

Not satisfied with simply gathering biomolecular evidence, McGovern then wondered what such a drink might have tasted like. As he admits early on in his book, we can never be sure how close to reality any reconstruction is, since “ancient fossils tell us nothing about the easily degradable sensory-organ tissues,” and thus “early hominids might have had much more acute senses than ours, like the macaque, which has exquisite sensitivity to alcohol and other smells.”

...

The result? Cloudy and quite strong (9% A.B.V.), but more refreshing than you would think: the chocolate is savoury rather than sweet, and the chilli is just a very subtle, almost herbal, aftertaste. There is almost no head, which is just as well, as I’ve already packed my special froth-inhalation equipment, and so far, no ritual human sacrifice has been required (that may change as the night wears on).

Gotmead.com is the internet's premier resource for everything to do with mead: how to make mead, mead recipes, mead in history, mead and honey tasting notes, articles and hundreds of links to everything else.

Discover the mysteries of mead, also known as honey wine, the oldest -- and easiest to make! -- fermented drink in the world!

Monilisa. is the only official manufacturer of the Retro Coffeemaker.

This magnificent brewing device is demonstrated and sold all over the world.

Sankei News reported that in 1957 approximately 207 tons of small eel were caught, but by 2008 that number had dropped to just nine tons. Beyond that, attempts at farm breeding the animal have not been successful worldwide.

In response, scientists at the Fisheries Research Agency began studying artificial breeding methods.

By 2002 the Agency had accomplished artificially fertilizing and incubating eel eggs. The Agency has also had success in raising eel larvae to maturity.

Americans don't have the guts for sushi. At least that's the implication of a new study, which finds that Japanese people harbor enzymes in their intestinal bacteria that help them digest seaweed--enzymes that North Americans lack. What's more, Japanese may have first acquired these enzymes by eating bacteria that thrive on seaweed in the open ocean.

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