We Made It

Here we are in Hong Kong safely ensconced in our beautiful cabin. Our body clocks are completely turned around. It seems ages since we left the US and we did, effectively, lose a day somewhere in crossing the International Date Line. We left Tucson on 29th and arrived here at 2pm on the 31st. The flights were fine although I confess to not being a fan of Japanese food, even tho it looks beautiful.

The menu included Japanese Pond Smelt rolled with Kombu Kelp, stir fried pickled Takana Greens , spicy Cod Roe with Boiled Baby Sardines, and malt pickled Yellowtail and turnip sushi, and Soft Rice Cake with Sweetfish-shaped Castella. Can you identify which is which above because we couldn't.

Unfortunately we didn't get to see much as we landed in Tokyo at 5am and then the visibility on arrival into Hong Kong was very poor.

We've unpacked, attended the mandatory emergency drill, showered and are now off to dinner, hoping for a better menu than the one above!