2026年1月9日

コロナ禍の最中、私は京都の端にある小さな町に引っ越しました。東京に住んでいたときには100メートルごとにコンビニエンス・ストアがあり、電車の駅もすぐ近くにありました。でも、今度の新しい家はコンビニエンスとは真逆です。駅からも遠いし、コンビニもありません。夜になると真っ暗で寒くなります。ですが私は逆に、この不便さを楽しむことにしました。おかげで自然が近く感じられ、季節ごとの小さな変化に気づくことができるようになりました。それは執筆や翻訳の仕事にもよい影響を与えてくれています。

一つだけ残念なことは、近くに美味しいレストランが少ないこと。出張で東京へ行くことが多いのですが、先日も友人が麻布十番のレストランに招待してくれました。なんとそのお店は私が東京にいるときのお気に入りの店だったのです。5年ほど訪れていなかったのでシェフも代わっていましたが、ウェイターが私のことを覚えていてくれました。お店の雰囲気はそのままで、料理はもっと美味しくなっていました。

美味しいパスタを堪能し、普段は肉を食べないのですが、ローストチキンも楽しみました。

ワインと素晴らしい料理をいただきながら親しい友人と食事をしていると、東京での思い出が次々とよみがえってきました。そして「東京に戻りたい！」という強い気持ちが湧き上がってきました。食べ物の力はすごいです。食べるという行為によって、記憶や熱望、その時々の思い出や悲しみ、そして悦びが解放されるのですから。

During the covid period I moved to a small town at the edge of Kyoto. I had had been living in Tokyo for many years and was used to having a convenience store every 100 meters and a train station around the corner. But I was very happy to find that my new home was actually very inconvenient. It is far from the station, there are no convenience stores right at hand and it is a very dark and cold place at night. Even bears come down from the mountain across the street. I made up my mind to enjoy the inconvenience as a way of life and that has been working well for me. I am close to nature and notice the small changes of each season and they inspire my writing and translating work.

But the thing I missed most was having so few good restaurants around and so few reasonable but delicious places to eat out. I often go to Tokyo on business and recently I was invited to stay at I House in Azabu Juban. I had lived in Azabu Juban before and really love that area. It has many nice restaurants and a lovely atmosphere. One of my good friends invited me for dinner at a restaurant in Azabu Juban and much to my surprise it was one of my favorite restaurants. I had not been there in over five years, but the waiter remembered me and welcomed me warmly. The chef had changed and only one waiter remained from many years ago. But the atmosphere was the same and the food even better.

I enjoyed the most wonderful pasta dishes, and,—though I usually avoid eating meat— wonderful roast chicken. The chef explained that the chicken pieces are first crispy roasted on the outside by placing a heavy weight on the pieces to press them flat onto the surface of the pan. Then when they have a nice crispy surface they are steamed in a broth to keep the meat moist and tender.

While enjoying the time with my dear friend over wine and delicious food, many memories of my life in Tokyo flooded back especially those associated with the area of Azabu Juban and Hiroo. And suddenly I felt a deep desire to return to Tokyo. Such is the power of food. The act of eating releases memories and desire, evocation and loss, but also magnificent joy.