Cortina

One of the ski resorts in Hakuba was called Cortina- little resemblance to Cortina in Italy, no winebars and no fur (Noreen!).

The massive red-roofed hotel may be inspired by Europe - Italy?? or Romania?  The huts for the ski lifts also had a European aspect to their design.

The hotel was busy, (quite a few Aussie accents) but a bit dated inside The best part of the hotel was the onsen on the third floor. The half-day ski pass, 3800 Yen ( approx $50.00AUD)  was good value as along with access to great snow and powder and long runs it included a voucher for lunch and for the onsen.  You don't get that at Hotham!!

One section of the onsen was open and looked out to the mountains and the ski runs. It was great soaking in the hot water and being connected to the mountains and the snow.

A tree and skiers

The winter finery of the deciduous trees was beautiful.  On the high ridges, the tree branches and twigs were lined with snow and ice.  Magical!  This solo tree was lower down on the beginner's slope.

A weekend in the Mountains

I had a wonderful weekend skiing in the Hakuba region at two different resorts Tsugaike Kogen and Cortina with Tokyo Snow Club. Cortina receives the most snowfall in the region and as it had snowed heavily for the past few days there was plenty of fresh powder.  It was beautiful!! Absolutely divine!!

Noodles

Noodles at a market stall.  I opted for the Takoyaki, from yesterday's post, but probably should have opted for the noodles.  The look fresh and the smell was wonderful.

Octopus balls - Takoyaki

Another food photo. This time a cook at a food stall in a market, making and selling oyster balls or takoyaki.  The texture was interesting, too much batter, but the chopped up octopus in the batter was tender and yummy.

Stirrring the pot

One of the chefs at the Ramen Restaurant stirring his noodles with purpose.  He was an artist, monitoring each batch closely, especially when wontons were added.  One thing I really enjoy about Ramen restaurants and other small restaurants I have been is being close to the action, watching the chef and interacting with them and observing their skills and technique.

Waiting for Ramen

Last weekend I went to a Ramen restaurant- Haruki in  Ogikubo. One I had read about in Lonely Planet and elsewhere.  It has a reputation as one of the best in Tokyo - not that I am a Ramen aficionado.  

There was a queue, but I was there I decided to join it.  

Queues at Ramen restaurants move fairly quickly as people don't linger after they have enjoyed their bowl.  

The chef came out through the restaurant curtain to take orders while customers were waiting.  Luckily for me he had a menu in English.

It was small inside and the ramen with slices of pork was yummy.