Hola! Right after April Fool's Day here comes THE April Fleur's Day in Tokyo. Typically a week after 4/1 is the week of the wonderful cherry blossom time in this beautiful city. As if intricately timed by a clock, all the cherry trees virtually blossom at the same time, within a short span of several days. Nothing better represents the beauty of Japanese gardening than the ferociously blossoming cherry flowers, particularly when they stun your vision by doing it all together like a full-parkful of syncronized swimmers!!
These pictures were taken in the Shinjuku Central Park right in front of the Tokyo Metropolitan Government building (you can see the city hall in the back of the cherry blossoms). BTW, the city hall, designed by the highly respected architect Tange Kenzo (1913/9/4 - 2005/3/22), smartly projecting the image of traditional Japanese castle while blended with some of the most modern design and styles - a landmark building you must visit in Tokyo. With our office building located at right across steet from the park, we are extremely fortunate to have the immediate and luxerous access to these beautiful plants without the risk of stompping someone's feet in those typically madly crowded weekend hanami (flower watching) parks. Folks in Japan love these cherry blossoms, and they go way out to peek at these flowers. There are flocks of cherry trees in the US, such as Washington D.C., which blooms beautifully as well. But in my view, nothing resembles what you can see in Tokyo!!


PS. The pictures were taken in a trip to Mt. Fuji. To look for the peace not normally found in Tokyorian urban life, I tried to avoid tourists, and went to the lake at the hill of Mt. Fuji that most of the tourists, whether domestic or overseas, have little knowledge of and rearly pay a visit to. On the way to the lake, I bumped into this inconspicuous Udon & Soba place, nice and quiet, and totally intended for local villagers. In addition to the healthy and tasty udon, soba, o-bento, they also have this wonderful noodle called "Houtou (ほうとう)" which is served in a cast iron pot with lots of local organic vegetables. The Houtou, created by 