ultramarinus – beyond the sea

Posts tagged “fish

DAY 1 (2/3): TSUKIJI INNER MARKET (築地中央卸売市場), Tokyo, Japan, 2018.05.25

Due to the fact that this world-largest fish market is running out of space for future development, and that the site of the existing Inner Wholesale Market is sitting on prime real estate land, the Tsukiji Inner Market or Jonai Shijo (築地中央卸売市場) is scheduled to be relocated to Toyosu (豊洲) in this October.  Handling over 2000 tons of seafood per day and employed over 60,000 staff, relocating the Tsukiji Inner Market is no small feat.  Not catered for public visitors and tourists, the wholesale area is not an ideal place to wander around.  No tourists are allowed before 11am according to the rules, and there is a limited number of quota for watching the famous tuna auction before dawn.  Outside of the wholesale area, a few small lanes of restaurants are extremely popular with tourists.  There are about two dozens of small sushi restaurants serving fresh fish just a stone throw away from the wholesale area.  No wonder the most popular restaurants such as Sushi Dai (寿司大) and Daiwa Sushi (大和寿司) are infamously known for the long queues, with some bloggers mentioning in the range of one to three hours of wait.

DSC_5813This time, we didn’t enter the wholesale area of the Inner Market.  We didn’t want to stand in the way of the busy staff.

DSC_5815We walked to the lanes of eateries and sushi bars to hunt for a place for breakfast.

OLYMPUS DIGITAL CAMERAJapanese grilled omelette or tamagoyaki (玉子焼き) could also be found in the Inner Market area.

DSC_5826In 2014, we came to the Inner Market in early morning and had a bowl of chirashi for breakfast.

DSC_5827Other than chirashi and sushi, there were also other options such as curry and tempura.

DSC_5822The line for Sushi Dai went all the way to the other side of the building out onto the adjacent lane.  It seemed like a two hour wait at least.

DSC_5847This time, we picked Daiwa Sushi (大和寿司).  Daiwa Sushi occupies two stores so we thought the queue wouldn’t be too long.  We wouldn’t mind queuing for a while to have a chance to taste the fresh nigirizushi or hand pressed sushi (握り寿司) from Tsukiji Market.

OLYMPUS DIGITAL CAMERAAt the door of Daiwa Sushi, a staff was responsible to monitor the queue and direct the entering customers when seats became available in the restaurant.

DSC_5845Through the window, we could see a senior itamae (chef) and his apprentices busy preparing nigirizushi for customers.

DSC_5860We ended up queuing for a little over an hour before finding ourselves sitting at the bar seats of Daiwa Sushi.

OLYMPUS DIGITAL CAMERAThe interior was down to earth.  We sat by the corner right by a photo depicting the catch of a huge tuna.

OLYMPUS DIGITAL CAMERAThere was only one nigirizushi (握り寿司) set option to order.  Nothing fancy about the sushi, but the freshness of the fish and the vibrant market atmosphere made all the wait worthwhile.

OLYMPUS DIGITAL CAMERAAfter the sushi breakfast, we hopped to Aiyo Cafe next door for a cup of coffee.

OLYMPUS DIGITAL CAMERAThe interior of Aiyo revealed a strong vintage atmosphere.

DSC_5864The entire shop seemed frozen in time since mid 20th century.

OLYMPUS DIGITAL CAMERAThe staff were very friendly and spoke some English.

IMG_5898We had a good time exchange a few words with them while taking a short coffee break. After all, we were a little sleepy after the red-eye flight.

OLYMPUS DIGITAL CAMERAAt another lane there were restaurants that offered Western cuisine.  We thought of trying but were too full after the sushi breakfast.

OLYMPUS DIGITAL CAMERAWe walked by an interesting sliding door panel leaning against a low wall outside the row of restaurants that offered Western food.  Was the move to Toyosu already underway for some restaurant owners we did not know.

DSC_5873Judging from the mini figure that actually moved continuously as if devouring a bowl of delicious noodles, the door might belong to a ramen restaurant.  After the sushi and coffee, we decided to move on to Roppongi for a dose of design culture.

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CHUBU (中部地方) 2018, Japan, 2018.05.25 – 06.03
Introduction

Day 1: Tokyo (東京)
1.1 TSUKIJI OUTER MARKET (築地場外市場)
1.2 TSUKIJI INNER MARKET (築地中央卸売市場)
1.3 MORI ART MUSEUM (森美術館), 21_21 DESIGN SIGHT & CAFE KITSUNE

Day 2: Matsumoto (松本)& Kamikochi (上高地)
2.1 MATSUMOTO CASTLE (松本城), Matsumoto (松本)
2.2 “ALL ABOUT MY LOVE”, Yayoi Kusama’s Exhibition at Matsumoto City Museum of Art (松本市美術館), Matsumoto (松本)
2.3 MATSUMOTO PERFORMING ARTS CENTER (まつもと市民芸術館), Matsumoto (松本)
2.4 FROM MATSUMOTO (松本) TO KAMIKOCHI (上高地)
2.5 ARRIVAL IN KAMIKOCHI (上高地), Chūbu-Sangaku National Park (中部山岳国立公園)

Day 3: Kamikochi (上高地)
3.1 MORNING WALK IN KAMIKOCHI (上高地), Nagano Prefecture (長野県)
3.2 DAKESAWA HIKE (岳沢), Kamikochi (上高地)

Day 4: Kamikochi (上高地) & Shirahone Onsen (白骨温泉)
4.1 TAISHO POND (大正池), Kamikochi (上高地)
4.2 RETREAT IN THE JAPANESE ALPS, Shirahone Onsen (白骨温泉)
4.3 MOMENTS OF ESCAPE, Tsuruya Ryokan (つるや旅館), Shirahone Onsen (白骨温泉)

Day 5: Hida-Takayama (飛騨高山)
5.1 CITY IN THE MOUNTAINS, Hida-Takayama (飛騨高山)
5.2 HIDA BEEF (飛騨牛), Hida-Takayama (飛騨高山)
5.3 SAKE (日本酒) BREWERIES, Hida-Takayama (飛騨高山)
5.4 YOSHIJIMA HOUSE (吉島家住宅), Hida-Takayama (飛騨高山)
5.5 HIGASHIYAMA WALKING COURSE (東山遊歩道), Hida-Takayama (飛騨高山)

Day 6: Hida-Takayama (飛騨高山), Shirakawa-go (白川郷) & Ainokura (相倉)
6.1 MIYAGAWA MORNING MARKET (宮川朝市), Hida-Takayama (飛騨高山), Gifu Prefecture (岐阜県)
6.2 OGIMACHI IN THE RAIN, Shirakawa-go (白川郷), Gifu Prefecture (岐阜県)
6.3 SOBA, TEMPLE & LOOKOUT, Shirakawa-go (白川郷)
6.4 RAINY AFTERNOON IN AINOKURA (相倉), Gokayama (五箇山)
6.5 GASSHO MINSHUKU, FLOWER BEDS & RICE PADDY FIELDS, Ainokura (相倉), Gokayama (五箇山)
6.6 CROAKING FROGS AND MOONLIGHT REFLECTIONS, Gokayama (五箇山)

Day 7: Kanazawa (金沢)
7.1 DEPARTURE IN THE RAIN, Ainokura (相倉) to Kanazawa (金沢)
7.2 A SEAFOOD PARADISE – OMICHO MARKET (近江町市場)
7.3 D T Suzuki Museum (鈴木大拙館)
7.4 Kenroku-en Garden (兼六園)
7.5 Oyama Shrine (尾山神社) and Nagamachi Samurai District (長町)
7.6 Nomura Samurai House (武家屋敷跡 野村家), Nagamachi Samurai District (長町)
7.7 Sushi Ippei (一平鮨), Katamachi (片町)

Day 8: Kanazawa, Ishikawa Prefecture (金沢, 石川県)
8.1 Iki Iki Tei (いきいき亭) and Higashide Coffee (東出珈琲店), Omicho Market (近江町市場)
8.2 21st Century Museum of Contemporary Art (21世紀美術館)
8.3 Kazuemachi District (主計町茶屋街)
8.4 Higashi Chaya District (東山ひがし茶屋街)
8.5 Kaga Yuzen Toro Nagashi (加賀友禅燈ろう流し), Asano River (浅野川)
8.6 AFTERMATH OF KAGA YUZEN TORO NAGASHI (加賀友禅燈ろう流し)

Day 9 & 10: Tokyo (東京)
9.1 Marunouchi (丸の内) & Nihonbashi (日本橋)
10.1 OEDO ANTIQUE MARKET (大江戸骨董市), Tokyo Forum (東京国際フォーラム)
10.2 FARMER’S MARKET, United Nations University (東京国連大学), Aoyama (青山)

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DAY 2 (2/4): HIGASHI-YAMA RESTAURANT, near Nakameguro (中目黒), Tokyo, Japan, 2017.06.15

After Ebisu, our next stop was Higashi-yama Restaurant in Nakameguro (中目黒).  In a quiet residential street in Higashi-yama 15 minutes walk from Nakameguro Station, Higashi-yama Restaurant was well hidden from the street.  We came across this restaurant from our online research.  We were attracted by the minimalist food presentation and the atmospheric interior setting.  We reserved a table for lunch through their website two weeks prior to our departure.  After the traditional Kaiseki experience at Ueno Park the day before, we were hoping that Higashi-yama would offer us a contemporary interpretation of Japanese cuisine.  “A detached house located in Higashi-yama, Meguro-ku, Tokyo, away from the clamor of the city, and be a place where people meet and discuss what matters most to them, a place where new communication is born.”  According to the description on their website, the story of this tranquil spot in Tokyo’s Higashi-yama where people come and chat and enjoy modern Japanese food all began in 1998.  Our experience of Higashi-yama began at a narrow stairway off the street.

01A flight of steps led us away from a residential street up to a hidden courtyard.

02Well hidden from the street, the entrance courtyard offers a serene buffer between the street and the restaurant.  The courtyard served well to decant our souls of hastiness and calm down our hearts (as we were almost late for the booking).

03The interior of the restaurant is simple and unpretentious, with traditional Japanese dark timber millwork in a bright and simple setting.

OLYMPUS DIGITAL CAMERAA tall shelf displaying wine and sake anchors one corner of the interior.

05Wood is such an important material in Japanese culture, from table, chopsticks to chopstick holders.

06The appetizer consisted of eight ingredients fresh to the season.

07Both the taste and the beautiful presentation of the food matched with the overall ambience of the restaurant.

08One of the main dish we ordered was the grilled snapper.

OLYMPUS DIGITAL CAMERAThe other main we chose was the tempura seasonal ingredients.

10After the tasty appetizers and main dishes, we were led by the staff downstairs via a beautiful and modern stair.

12The water feature by the stairwell seems like a contemporary interpretation of a chōzubachi water basin in front of a zen tea house.

13We were led to a comfortable sitting area for dessert.

14Mocha pudding and mango ice-cream came went well with hot Japanese tea.

15An interesting copper sculpture was mounted on the wall over our head.

OLYMPUS DIGITAL CAMERAOpposite to our sitting area, a staff was preparing tea and chatting with another customer by a high counter.

17 After dessert, we paid the bill and were led to exit the building through a copper door directly back to the street.  Overall, Higashi-yama Restaurant offered us a fine experience, with good food to satisfy our taste-buds and a zen and minimalist environment to sooth our souls.

 


PIONEER OF ORGANIC AGRICULTURE AND NATURE CONSERVATION, Kadoorie Farm (嘉道理農場), Hong Kong

On the northern slope of Tai Mo Shan (大帽山) at a place called Pak Ngau Shek (白牛石) in the area of Lam Tsuen (林村), 148 hectare of organic farms, botanical gardens and mature forests terracing up to the summit of Kwun Yum Shan (觀音山) reveal over half a century of efforts by the Kadoorie Farm (嘉道理農場).  Established in 1956, Kadoorie Farm has always stood at the forefront of Hong Kong’s agriculture, experimenting on new techniques and providing agricultural aid to farmers in need of support.  In 1951, the Kadoorie brothers (Horace and Lawrence) established the Kadoorie Agricultural Aid Association (KAAA) in an attempt to help the sudden influx of Mainland farmers into Hong Kong during the Chinese Civil War in the late 1940’s.  They picked Pak Ngau Shek (白牛石) near Lam Tsuen (林村) to establish an agricultural facility engaging in experiments on profitable and effecting farming and animal breeding, and training the new farmers with their developed techniques.  Today, Kadoorie Farm and Botanic Garden (嘉道理農場暨植物園) diversifies their effort to promote organic farming, sustainable living, nature conservation and education.  They also run extensive rehabilitation program for wild animals in Hong Kong.

DSC_8597Linked by 9 km of roads and 8 km of trails, various highlights of the Kadoorie Farm spread over the slope of Kwun Yum Shan (觀音山).

DSC_8603One of the big highlights at the lower section of Kadoorie Farm is the “Eco Garden” (生機園), exhibiting different types of self sufficient and compact farming in a community scale.

DSC_8607The garden presents natural and organic ways to maintain soil’s nutrients and insect control, and the best combination of vegetables for each season.

DSC_8611Other than its freshness and taste, the organic vegetables such as the purple cabbages are also beautiful.

DSC_8618Spherical bird scarers are hung over a cluster of rainbow chards in the Eco Garden.

DSC_8658A wavy fence separates the Eco Garden with the other terraced farms and botanic gardens.

DSC_8599Other than organic farming, more innovative planting techniques are also examined at the Eco Garden.  Some farming techniques that requires less space or soil may suit urban living well.

DSC_8631At the Piers Jacobs Wildlife Sanctuary, native mammals such as a Barking Deer or Muntjac (麂) have been rescued as an orphan and raised in the sanctuary.

DSC_8641The wild boar is also another rescued orphan at the sanctuary.  Both wild boars and barking deer can be found in the forests in and around Kadoorie Farm.

DSC_8659In the old days, pig breeding was an important work at the Kadoorie Agricultural Aid Association (KAAA).  Today a few Da Hua Bai Pigs (大花白豬) are kept at the farm for educational purposes.

DSC_8671Amphibians and reptiles are both vulnerable groups of wildlife in Hong Kong due to habitat loss.  Kadoorie Farm has a few of the native species at the Amphibian and Reptile House and Reptile Garden.

DSC_8674Interesting pavilions and artworks are all over the farm, including a dragon boat pigeon house.

DSC_8687And also the fish mosaic at the Cascade Garden near the Chicken House.

DSC_8709As the farm terraces up the hillside of Kwun Yum Shan (觀音山), the view to the surrounding landscape becomes more spectacular.

DSC_8721The Butterfly Path winds up the hill through dense forests and open terraces, following part of an old trail which led the locals up the hill of Kwun Yum Shan (觀音山) for a religious blessing.

DSC_8700In order to preserve the natural feel, there is minimal modern safety infrastructure provided at the Butterfly Path.

DSC_87329 km of roads circulate up and down the Kwun Yum Shan (觀音山), going through some densely forested areas, the habitat for some native species in Hong Kong, such as the barking deer.

DSC_8714… and the wild boar.

DSC_8750At 550m above sea level, the summit of Kwun Yum Shan (觀音山) is the highest point in Kadoorie Farm.  For centuries, farmers came up to the summit to seek blessings from the goddess of Kwun Yum.

DSC_8752The summit of Kwun Yum Shan (觀音山) allows visitors to have fine view of the New Territories and even Shenzhen on a fine and clear day.

DSC_8757The summit of Kwun Yum Shan (觀音山) is at 1812 ft, or 550 m.

DSC_8759Kwun Yum Shan (觀音山) is sandwiched between Tai To Yan (大刀屻) to the north and Tai Mo Shan (大帽山) to the south.

DSC_8767Heading downhill, visitors can either take a shuttle bus or walk down a winding road.

DSC_8829Along the downhill road, sounds of monkeys can often be heard.  Occasionally visitors may spot monkeys jumping from one tree to another.


DAY 3 (3/7): NANZENIN (南禅院) & TENJUAN (天授庵), Nanzenji (南禅寺), Kyoto (京都), Japan, 2016.12.05

There are about a dozen of sub-temples in the Nanzenji compound.  After visiting the Hojo, we headed back to the Suiro-kaku Aqueduct.  A flight of steps behind the aqueduct led us to the upper platform of Nanzenji.  There we arrived at the entrance of Nanzenin (南禅院), one of the sub-temples of Nanzenji with a tranquil pond garden surrounded by lush-green forest.  Visitors were not allowed to enter the building, but we were able to tour the garden.  Centered at a small water pond, Nanzenin’s garden was designed in Chisen Kaiyu, or the pond strolling style.  A stone path led us around the pond.  Left of the pond, there was a elegant pavilion inside an enclosure wall.  It was the royal mausoleum of Emperor Kameyama (亀山天皇), the founding emperor of Nanzenji who converted his retirement villa into a Zen Buddhist temple in the 13th century.  According to a 15th century account, cherry trees from Yoshino, reed plants from Nanba, and maple trees from Tatsuta were transplanted, and frogs from Ide were released for the making of the garden.  The autumn foliage had just past its peak.  Most of the vivid red leaves had fallen into the pond, or scattered on the moss covered rocks around the pond.

OLYMPUS DIGITAL CAMERAThe temple hall of Nanzenin (南禅院) was not open to the public.

02The water pond in Nanzenin’s garden was created in a heart shape.

03Much of the red leaves around the pond had fallen into the water.

04A sense of deep autumn on the moss-covered ground.

06Most of the stone path was damp and peaceful.

05The mausoleum of Emperor Kameyama (亀山天皇) elegantly stood at the left side of the pond.

07Moss covered a large area of the ground around the pond.

08_Outside Nanzenin, the remaining autumn foliage, dark timber structures and blue-grey roof tiles evoked a sense of solitude and serenity for the otherwise historical setting.

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Lastly we came to Tenjuan Temple (天授庵), another sub-temple of Nanzenji dedicated to the Zen master who served Emperor Kameyama.  Constructed in 1337, Tenjuan contained both a dry rock garden and a wet pond garden.  We stepped into the complex of Tenjuan as the sun had climbed above the Higashiyama Mountains (Eastern Mountains), casting a touch of warmth into the gardens.  Similar to Nanzenin, we were not allowed to enter the building interior.  Instead, the main focus was again the two gardens.  In the dry rock garden, moss seemed grew naturally around stepping stones, creating a romantic ground cover on the gravel pool.  We sat at the veranda for a few minutes to admire the dry landscape. At the back, there was the Chisen Kaiyu or pond strolling garden.  Just like the garden at Nanzenin, we circled the pond at Tenjuan.  The stroll was quite interesting, especially at the part walking on the zigzag stepping stones across the water.  A school of koi or nishikigoi fish (錦鯉) swam freely in the pond.  When we stopped at the shore, the fish would swim over and gather right in front of us, perhaps hoping that we might feed them?  It was almost 10am by the time we finished with Tenjuan.  We decided to leave the compound of Nanzenji and found our way to the Philosopher’s Path.

09We bought our admission tickets at the entrance courtyard of Tenjuan (天授庵).  The main building was not open to the public.  We followed a side path into the gardens at the back to start our visit.

10The dry landscape of Tenjuan was dominant by the moss and paver patterns.

OLYMPUS DIGITAL CAMERAIt was a pleasant morning strolling around the naturalistic pond.

OLYMPUS DIGITAL CAMERAThe zigzag stepping stones was a neat feature in the journey.

OLYMPUS DIGITAL CAMERAPart of the journey brought us closer to the Tenjuan buildings.

OLYMPUS DIGITAL CAMERAAnother feature was a timber bridge.  At this tie of the year the bridge was covered with autumn leaves.

14Maple and bamboo were two prominent natural features in the garden.

15The moss, fallen leaves and pond reflections offered a serene atmosphere around us.

16As we stood by the water to take photos, the koi fish approached us from afar.

17The koi fish gathered in front of us.

19Before leaving Nanzenji, the maples at the entrance court reminded us once again the season of late autumn.

 


OCEAN PARK (海洋公園), Hong Kong

With 7.6 million admission recorded for year 2013-14, Hong Kong’s Ocean Park is considered to be the biggest theme park in Asia.  Since 1977, the Ocean Park had been attracting locals and tourists with its amazing aquariums, zoological facilities, amusement rides, shows and entertainment attractions.  With 91.5 hectares of land, the site is defined by two main areas: Waterfront and Summit, separated by the lush green hills of Nam Long Shan.

It has been 19 years since we last visited Ocean Park.  A revisit of the park after two decades was quite interesting for us.  In the old days, the park was renowned for its amusement rides, and shows of dolphins, sea lions and the orca named Miss Hoi Wai (海威小姐); today there are exotic animals and more cool amusement rides but Miss Hoi Wai was long gone.  Back then, the park served mainly the local Hong Kongers; now over half of the visitors are from mainland China.  As awareness of wildlife conservation grew in recent years, the park has also included educational interpretation for visitors.  However, as documentaries like The Cove and Blackfish which reveal the cruel reality of marine theme parks, visiting a place like the Ocean Park has become a controversial matter. There are increasing concerns over keeping wild animals in captivity while advocating wildlife conservation through its funded programs and educational interpretation throughout the park

We spent the entire day wandering around Ocean Park, first at the lower Waterfront area checking out the splendid underwater world of the Grand Aquarium and the rare mammals including giant pandas, red panda and golden snub-hosed monkey from the Chinese Province of Sichuan pavilion and the Giant Panda Adventure pavilion.  We then took a short cable car ride over Nam Long Shan to arrive at the Summit Area, where the distant scenery of Deep Water Bay and Aberdeen were equally impressive.  Up on the Summit, amusement rides and wildlife exhibitions scattered upon several platform levels.  We managed to see a number of wildlife exhibits before dusk, ranging from marine animals like jellyfish and sharks; freshwater fish like Yangtze sturgeons and Amazonian pirarucu; penguins, seals and walrus from the Arctic and Antarctic, etc.  We took the relatively new Ocean Express funicular back down to the Waterfront area, where we made a brief visit to the children friendly Whiskers Harbour and enjoyed the last moments of the Symbio, a show that featured a 360 degree water screen, lighting effects and fireworks at the Lagoon by the  park’s main entrance.

As we exited Ocean Park, we passed by the near completed MTR station.  After new features have been added in recent years, Ocean Park is soon to go through another phase of transformations: first will come the convenience of the subway station, and second the highly anticipated Tai Shue Wan Water World, projected to be completed in 2018, almost two decades since the last water park closed its doors.  Surviving through difficult economic times and competition from Hong Kong Disneyland Park, the ever-changing Ocean Park proved its resilience and ambitions.  In 2012, it received the Swedish Applause Award, a highly regarded international prize in the theme park industry.

3A Bathed in mysterious blue light, schools of silvery fishes swim in circles in a multi-storey glass cylindrical tank.  It is visually impressive and attracts all visitors’ attention at the Grand Aquarium designed by architect Frank Gehry.

2Red panda and giant panda at the Giant Panda Adventure pavilion.

3BThe cable car which links the Waterfront and Summit areas is an attraction by itself.  The relaxing 15 minutes ride offers spectacular views of Deep Water Bay and South China Sea.

4The Sea Jelly Spectacular pavilion display over 1000 sea jellies.

1Splendid jellyfish glows under the special lighting.

5Visitors walking through the glass tunnel while a rare Chinese sturgeon swims by in front.

6“I’m FINished with fins” – A smart slogan to request people to refrain from consuming shark fins.  Such education is crucial in Hong Kong where shark fin soup is still a luxurious delicacy in the banquet menu, even though there is increasing awareness among the younger generation.  Years ago documentary such as Sharkwater has already explained the devastating consequences to the marine ecosystem on earth as the result of massive demand and consumption of shark fins

7Close encounter with sharks at the Shark Mystique.  Sharks are one of those animals often got misunderstood.

8Amazonian pirarucu in the Rainforest Pavilion.  These giant freshwater fish can grow up to 4.5m long.

9Pacific walrus at the Polar Adventure pavilion.

10The South Pole Spectacular pavilion features king penguins, southern rockhopper penguins and gentoo penguins.

11Amusement rides are popular attractions at the Summit, including the “Hair Raiser”roller-coaster.

12Partial view of the Summit area.

13At Pacific Pier pavilion, a curious sea lion interacts with a spectator by following the visitor’s hand motions on the other side of the glass.

14Ap Lei Chau, Ap Lei Pai and Lamma Island at dusk.

15[left] a moon hanging above the Ocean Park Tower with slowly rotating viewing platform; and [right[ a seahorse decoration at the Ocean Express funicular station.

16“Whirly Bird” chair ride beyond the Ocean Express funicular station.

17Trampoline performance.

18[left] Cable cars bring visitors back to the Waterfront area from the Summit area in the evening when approaching closing time; [right] the light decoration of a small ferris wheel lit up in the evening at Whiskers Harbour.

19When the kids’ zone Whiskers Harbour left alone without kids.

20 A wooden horse of a carousel in Whiskers Harbour.

21 Water, fire, light and fireworks are the main components of the 360° water screen show Symbio.


DAY 86 (4 OF 4) – SEAFOOD, VALPARAISO, CHILE

A visit to Valparaiso would not be completed without having a seafood meal. We went to Marisqueria Los Portenos II for an authentic Chilean seafood meal, including boiled clam meat with chopped onions and parsley,crabmeat salad and caldillo de congrio.
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Read other posts on Santiago and Valparaiso in 2013 South America:

Day 83.1 – Mercado Central, Santiago
Day 83.2 – Museums & Cultural Centre, Santiago
Day 84.1 – Centro Cultural Palacio la Moneda, Santiago
Day 84.2 – Arrival, Cerro Artilleria, Valparaiso
Day 85.1 – Ascensores, Valparaiso
Day 85.2 – Paella Lunch, Valparaiso
Day 85.3 – Cerros Alegre and Concepcion, Valparaiso
Day 86.1 – Hill of Colours, Valparaiso
Day 86.2 – Trolleybuses, Valparaiso
Day 86.3 – Casa Museo la Sebastiana, Valparaiso
Day 86.4 – Seafood, Valparaiso
Day 87 – New Year’s Fireworks, Valparaiso


DAY 83 (1 OF 2) – MERCADO CENTRAL, SANTIAGO, CHILE

The Mercado Central in the Chilean capital is a world-famous fish market.  It was Sunday early afternoon when we visited the bustling market.  The time was a little late for buying seafood from fishmongers.  Most visitors were actually coming for a seafood lunch.  Avoiding the more touristy restaurants in the middle of the market, we sat down at one of the few tables in a small stall at the edge of the market for lunch.  We ordered erizo (sea urchin), a seafood soup, and a special seafood stew.  Price was fair, and quality was decent.  Some came specifically for king crabs, which were displayed at almost all restaurants in the market.
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Previous Destination – El Calafate Isla Magdalena, reading from post Day 79.2

Read other posts on Santiago and Valparaiso in 2013 South America:
Day 83.1 – Mercado Central, Santiago
Day 83.2 – Museums & Cultural Centre, Santiago
Day 84.1 – Centro Cultural Palacio la Moneda, Santiago
Day 84.2 – Arrival, Cerro Artilleria, Valparaiso
Day 85.1 – Ascensores, Valparaiso
Day 85.2 – Paella Lunch, Valparaiso
Day 85.3 – Cerros Alegre and Concepcion, Valparaiso
Day 86.1 – Hill of Colours, Valparaiso
Day 86.2 – Trolleybuses, Valparaiso
Day 86.3 – Casa Museo la Sebastiana, Valparaiso
Day 86.4 – Seafood, Valparaiso
Day 87 – New Year’s Fireworks, Valparaiso

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South America 2013 – Our Destinations
Buenos Aires (Argentina), Iguazu Falls (Argentina/Brazil), Pantanal (Brazil), Brasilia (Brazil), Belo Horizonte & Inhotim (Brazil), Ouro Preto (Brazil), Rio de Janeiro (Brazil), Paraty (Brazil), Sao Paulo (Brazil), Samaipata & Santa Cruz (Bolivia), Sucre (Bolivia), Potosi (Bolivia), Southwest Circuit (Bolivia), Tilcara, Purmamarca, Salta (Argentina), Cafayate (Argentina), San Pedro de Atacama (Chile), Antofagasta & Paranal Observatory (Chile), Chiloe (Chile), Puerto Varas (Chile), Torres del Paine (Chile), Ushuaia (Argentina), El Chalten (Argentina), El Calafate (Argentina), Isla Magdalena (Argentina), Santiago (Chile), Valparaiso (Chile), Afterthought