Sublime

Makiko was a hostess, but that can mean all kinds of different things. Some good, some not so good. Osaka is rife with drinking spots, but an address is enough to tell you what you should expect, in terms of clientele and atmosphere and hostesses. She worked in Shobashi, the neighborhood the three of us worked in for years after we ran off that nig

‘There’s also dessert – sorry, I mean the mizugashi course. So please take your time,’ said Koishi, shrugging her shoulders. ‘That’s right, Koishi. There’s no such thing as “dessert” in Japanese cuisine. The fruit served at the end of the meal is called mizugashi. We’re not in France, after all!’ said Tae, her nostrils flaring.