After a public event I was taken to an okonomiyaki place in Osaka. This was where Masaya Takada, a great friend of mine, used to hang out, I was told.
In Tokyo, we typically make our own okonomiyaki. When we were seated, there was a hot iron plate in front of us, so my default assumption was that I would make the okonomiyaki myself. Instead, the kind attendants brought the cooked delicacies onto the iron plate. There the food stayed nice and warm, for us to enjoy.
I was with Teppei Eguchi and Tamito Konno, both of whom knew Masaya well.
We exchanged our memories, and told what a great guy Masaya was.
The taste of okonomiyaki was deep and resonant in the Momotaro restaurant last night. Maybe Masaya was with us, enjoying his beer, just as he used to do.
Qualia Journal.
