(52) 1 984 802 5387
Carr. Tulum a Boca Paila Km. 7.5, Zona Costera – Quintana Roo. CP 77760 , Mexico
A successful blend between hippy, eco-chic, and family friendly, Ahau Tulum is a comfortable hotel with the friendliest staff. Nothing is a problem here, the atmosphere is is like you have always been a part of the family.
The beach day beds are comfortable and spaced well apart. Simple, ample food and tasty juices are on call from the open air restaurant. For the area, Ahau’s menu has a good range between comfort and healthy food, and is moderately priced. Above the restaurant there is a large mezzanine, bathed in beautiful filtered natural light, where the yoga classes are held.
The Hotel’s lobby, next to the restaurant is a social hub in Tulum, a mix of residents, expats, guests from other hotels – all charging their mobile devices, surfing the web and picking up conversation.
They also offer – and I took – kite surfing classes. Difficult, but rewarding! Mauricio is a great teacher and a real good guy.
We won’t delve into their penitent for towel sculpture – just enjoy!
(81) 36. 427.9238
Fuji Building, 2-23-8 Higashi, Shibuya-ku, Tokyo 150-0011, Japan
18:00 – 24:00 Monday – Saturdays
Close to Shibuya Crossing in Tokyo, one finds Washoku Nada, a gem of a neighborhood restaurant. Yoko Araki opened Washoku Nada in 2009 after training at the Honke-Owariya soba restaurant in Kyoto, along with her brother, chef Tetsuya Araki (who also trained in Kyoto).
Washoku is the term for traditional Japanese Food and is recognized by UNESCO as an “intangible way of life” that helps define the island population. The 4 key elements present are:
1. Ingredients: rice, vegetables, mushrooms, fish, sea dwellers and seaweed
2. Culinary approach: raw, steaming, boiling or stewing
3. Nutritional content: balanced nutrients seen in the many dishes being offered
4. Hospitality: in the full sense of the experience and how it effects your life
The Hospitality above is a much more total concept then what may come to a typical western thought on the subject. One should include Yoko Araki’s background, as it is present in every detail. From the artfully displayed dishes to the carefully paired ceramics and cloths that accompany each dish. Each dish that is made lovingly and with a wholesome deliciousness that you feel in your soul.
above photo – owner Yoko Araki, with chef Tetsuya Araki © Tokyo calendar
Reiyukai Shakaden Temple
1-7-8 Azabudai Minato
Tokyo 06-0041, Japan
One can count the space age the black star temple of Reiyukai Shakaden Temple among the many places in Tokyo that seem straight out of a Science Fiction movie!
Completed in 1975, this red and black granite complex sheathed in electrochemically coloured black-steel shingles, is home to the Buddhist sect Reiyūkai (霊友会 Spiritual-Friendship). Reiyūkai emerged as an offshoot of Buddhism in 1925 by Kakutarō Kubo and Kimi Kotani, focusing on ancestral worship without a priesthood.
The temple is open to explore and consists of: the Main Hall, the Plaza, the Kotani Hall, various conference rooms, a cafeteria, a child care room, and a nurse’s office.
In Japanese, “Shakaden” means the “House of Shakyamuni.” It is a place where anyone can seek to further practice the teachings of Shakyamuni Buddha and the Lotus Sutra.
Note: As this is an active Temple, no photo are allowed in the expansive interior.