Category: Working in Japan

My Australian friend once mentioned to me during his first visit to Japan that he noticed that eating is interacting in Japan. At many sushi place, you grinde your own wasabi. We mix chopped nori, ground ginger to our taste at the table when we eat cold soba noodle

Sitting at a counter seat in a crowded Starbucks, view from the place, checking e-mails on mobile phoneShibuya work style

Places we go after work hours to talk shop

My Australian friend once mentioned to me during his first visit to Japan that he noticed that eating is interacting in Japan. At many sushi place, you grinde your own wasabi. We mix chopped nori, ground ginger to our taste at the table when we eat cold soba noodle

An interesting facts and figures concerning Japanese working out of their homes: Increasing number of teleworkers [mobile workers who works at number of locations including home] in Japan

My Australian friend once mentioned to me during his first visit to Japan that he noticed that eating is interacting in Japan. At many sushi place, you grinde your own wasabi. We mix chopped nori, ground ginger to our taste at the table when we eat cold soba noodle

At Cafe Croissant in Akasaka Mitsuke, I struck up a conversation with a non-Japanese gentleman who was sitting next to me having some coffee and snack. (Note: I have never had the guts to do this with a Japanese person yet

My Australian friend once mentioned to me during his first visit to Japan that he noticed that eating is interacting in Japan. At many sushi place, you grinde your own wasabi. We mix chopped nori, ground ginger to our taste at the table when we eat cold soba noodle

My Australian friend once mentioned to me during his first visit to Japan that he noticed that eating is interacting in Japan. At many sushi place, you grinde your own wasabi. We mix chopped nori, ground ginger to our taste at the table when we eat cold soba noodle