After the rush of typhoons at the end of August, I was busy with work at the beginning of September, and before I knew it, the autumn rain front meant that I couldn't go touring these days..........
I still use my motorcycle to get to work during sunny days, so I've been riding it a little bit......... I bought this last month.Air SofaI've never tried it, and it's still lying around in my room.
The engine felt strangely hot during my recent trip. I'm sure it's because I've been riding at around 5,000 rpm more since I started riding the big bike, but it's still hot. I've been meaning to check the coolant for a few days now, but the coolant tank on the Ninja 400 is hidden from view by the cowl. It's in a position where you can't see it exquisitely well even if you peek through the gap or from the opposite side. ....
This is the area painted in red.
I got it the other day.PDF version of the service manualI knew how to remove the side cowl, but it was a bit of a hassle since I had to remove the stock engine guard as well. I was looking at the service manual and wondering what I should do. ”Oh, that's right. I can just stick my phone in and take a picture." I realized that this was a good idea.
And this is what I took. Yeah. The quantity seems to be okay.
So, I had a bit of work to do today and moved my bike around. On the way homeMy personal #1 pork cutlet rankingWe had dinner at a restaurant called.
Ikegami Enraku
The rankings have dropped a bit recently, but as of todayNo. 8 in the national tonkatsu ranking on the Eat Log.There are many good restaurants within a short distance such as Narizo in Takadanobaba, Kamata's Due, Tonki in Meguro, and Taiyo in Musashi Koyama, but I like the taste of this restaurant the best. Also, because of its location, it is not so crowded, so unlike other popular restaurants, you can go here on a whim and sit down without waiting. Since the parking lot for motorcycles near the restaurant was discontinued, I have not been able to go there, but I found another parking lot about 300 meters away by Googling, so I went there.
The photos aren't great, but it's not your average pork cutlet.The ultra-thick loin is cut from Hirata Ranch's Sangen Pork upon receiving an order, and cooked at low temperature with breadcrumbs made from the white part of the bread by shaving off the ears. The cabbage is chopped right before serving without being left uncut. The pork miso soup is reheated for each person. The excellent potato salad. The rice and oshinko are also made with carefully selected ingredients.
I used the sauce only on the two slices at each end and finished the rest with rock salt. Mmmm. Definitely. It's delicious.
People who read this article also read
