March, 2010:

Pauline and Ryo Kikuchi

Owners of Laser Rush (est. 1983), a small bar on the back street of Motomachi with a home-town feel and cheerful atmosphere.

Where did the name come from?

Ryo: I had a friend who was a popular singer so I asked her for some ideas for a cool name. Laser Rush was among her suggestions—this was the early 80s, remember.

How did you two meet?

Pauline: About 25 years ago, I was working for a trading company in Tokyo, selling scotch whiskey. Ryo was my customer and had just started the bar. I went home briefly to Scotland but then came back to Yokohama, where we started out together.

What are your signature plates?

R&P: Roast Turkey, beef stew cooked in Guinness, fish & chips, our big 300-gram hamburger with special order buns, anything with our mashed potatoes.

What’s the hardest part of running the bar?

R: To keep coming to work for 27 years straight (laughter)

What are some of your best memories here?

P: Just last October, a movie was filmed outside our bar: Elevator to the Gallows. The production crew created rain outside and the make-up artists worked in here. We served the cast and crew our soup. Interestingly, the scene in which our shop appears is the only one in English!

What do you think is interesting about Laser Rush?

P: We have always been an international hub of people from many different backgrounds and professions. We’ve helped people move, find hospitals and live better lives.

R: We’ve also been hosting a trip to a ski resort once or twice a year for the last 8 years. We charter a bus and take about 40 people from door to door. And of course drink on the bus.

What do you like about Yokohama?

P: The pace of life here is easier. It’s a big city with a small-town atmosphere. It was good to bring up our kids here.

Laser Rush
Address: 1-33 Motomachi, Naka-ku
Tel: 045-662-5210
Hours: 18:00-26:00
Sat 15:00-26:00
Sun 15:00-24:00
Closed Mon (unless a holiday)

Cookpack

Like Noge? Like steak? Then you’ll like the steak house Cook Pack, nestled in this charming little district near Sakuragicho station.

But we have to be honest with you from the start. We were most impressed with their spare ribs and it seems that’s not so unusual among patrons there. They are juicy, cooked just right and at 1800 yen, fairly affordable. Cook Pack regularly serves three varieties of steak between 220 and 320 grams, with prices ranging from 4000 to 5000 yen—it’s plenty enough steak to share! Four times a year, however, they serve special maesawa steak from Iwate so if you are a steak lover, it’s worth being on the lookout for that. Beyond these standard dishes, the menu also includes hamburgers and some wonderful spicy chorizo served with potatoes.

Not so much in the mood for beef? The eggplant and bacon cheese gratin is hearty and delicious. So is the soup. Or try any of their pastas and pizzas. These are recommended selections if you are vegetarian but OK with seafood. Otherwise, they serve a big salad and decent grilled vegetables. The drink menu is fairly standard—beers, cocktails and the harder stuff. There is also a fair selection of organic wines starting around 2000 yen by the bottle.

Cook Pack has two small floors and limited seating—the perfect place for an intimate environment with friends, colleagues or a date. The staff are warm and friendly, so some guests do come alone for food, beer and conversation. With its attractive wooden interior and aged feel, this little steakhouse will help you unwind and dine with pleasure. Drop in with an appetite.

Cookpack
Address: Naka-ku Nogecho 1-43-6
Tel: 045-261-9989
Hours: Tue – Sat 17:30-25:00
Sun 17:30-23:00
Closed Mon
(no cards; cash only)
(クレジットカード不可。現金のみ)

Frenchies

While it would be accurate and professional of us to tell you to go to Frenchies because they serve great drinks and delicious food, you’ve got to go just to see the absolutely crazy architecture of the place.

When you walk into this seemingly cramped bar on Motomachi’s backstreet, there is an elevated seating section to the left and right, and in the center a staircase going through a tunnel under the bar. That leads to a winding staircase that takes you up, literally, through the middle of place to yet another, more spacious seating area upstairs. The climbing doesn’t stop; there is a loft area as well on the second floor!

Owners Ai and Pierre Olivier Michel serve an array of affordable French beers, cocktails, wines, champagne and even plum wine. Prices start at 500 yen and there is no charge. Pierre, however, has two decades of cooking experience and they sell a fair amount of scrumptious food that changes daily: soup, quiche, salad, ragout, and viande du jour (steak, chicken). Dishes range between 900 and 2000 yen, though he sometimes has rare steak that can be slightly more expensive. The escargot burger at 800 yen is a signature item. His cooking is real deal Paris-style food that he doesn’t water down for Japanese tastes. Eat it and love it. And have a few drinks with it, too!

Frenchies is great for drinking solo or coming with a date. The upstairs can host small parties and social mixers (gôkon). April is their one-year anniversary, so come and help them celebrate.

Frenchies
Address: Naka-ku Motomachi 1-37
Tel: 045-651-0057
Hours: 19:00ish~26:00 Mon-Sat
19:00~124:00 Sun
Closed 1st Monday

Yokohama Baystars

Yokohama’s professional baseball team, the Baystars, looks ready to have an interesting if not exciting and successful season. After last year’s admittedly disappointing showing (they finished last in the Central League), they have significantly revamped their team with young blood and new faces. This could be a formula for failure, but fans have high hopes for them. And the players, I found, appear to have high hopes for themselves, too.

The team’s overhaul involves the addition of eight young players new to major league action, the most noted among them, a young slugger named Tsutsugô Yoshitomo. There are also several new international players joining the ranks of the Baystars, and I twice got the opportunity to catch up with them and talk about the upcoming season. Our introduction came at a press conference for their arrival. I met them once again down at the Yokohama Baystars training camp in Ginowan, Okinawa. There, I got a fascinating and intimate look at the team’s talent and training methods, while also taking the opportunity to interview one of their major stars: two-time batting champ, Murata Shuichi.

Perhaps the most well-known of the international players is Terrmel Sledge, who played for the Nippon Ham last year. When asked by a reporter at the press conference to predict how the Baystars would perform, he gave a safe answer among much laughter in the room, “Better than last year.” He acknowledged the youngness of the team, but seemed upbeat about being a part of an effort, which may take several years, to build the team back to the prominence it enjoyed in 1998, when it won the Japan Series. Although he will be playing some defense this year in the Central League (as opposed to being a designated hitter in the Pacific League with Nippon Ham), he admitted preferring that, “It keeps me in the game.” Fans will be looking to Sledge to help fill out a batting line-up that includes, along with Murata, noted slugger Uchikawa.

As an infield defensive pick, the Baystars contracted José Castillo, originally from Venezuela, but with several years of experience playing for the Astros, Giants and Pirates in the U.S. Castillo seemed all confidence at the press conference, claiming, “I welcome any defensive role the Baystars give me.” Later, when I asked him about any stress in coming to Japan, he shrugged it off, “It’s just another country with a different language.” Indeed—last year he played in the Taiwanese league.

For their pitching line-up, the Baystars picked up Chris Bootcheck, a tall right-hander bringing U.S. major-league experience with the Angels and Pirates. Bootcheck noted his gratitude to the Baystars and, like Sledge, acknowledged the youngness of the team and being a part of that rebuilding process. Bootcheck has an array of pitches and when asked by a reporter about his particular pitching philosophy, he replied, “I like to go after batters—challenge them.” Bootcheck will be a closer, so we’ll get to see if this makes or breaks the game. When I asked him about feeling any stress in leaving the U.S. for Japan, he replied “This job involves a lot of moving around so it’s not going to affect me.” Moving to Yokohama, at least, isn’t too bad.

Fast forward one week: it’s a cool, overcast day in Ginowan, but the training camp of the Baystars in Okinawa is like a festive carnival. Giddy fans everywhere, reporters milling around, players moving from facility to facility with kids chasing them for autographs. “I’m really sorry,” I heard one player say, “I’m in the middle of practice; catch me later.” This is of course very serious business: the practice of pros.

The various nets and cages arranged around the infield so that different players could practice their different skills gave the field the appearance of an obstacle course—and we reporters by the 1st and 3rd base lines had to occasionally duck a stray ball ourselves. But these were hardly fast compared to what I saw in the bullpen as pitchers fine-tuned their throws. Watching balls whiz by just a few meters away gives you a whole new understanding of what batters are facing down each game—notably in Japan, a whole lot of forkballs. I then watched a few of the marquee players at batting practice, including Sledge, as he hammered a few balls out of the park. Later, I ran into Miura Daisuke, the star pitcher known as banchô (the “gansta”). Contrary to the name, he gave me a friendly grin and hello after his workout and moved on.

After their training, I sat down with each of the three players again. While I was impressed with Sledge’s batting, he replied that he held himself to a much higher standard of form. “I’m still getting loose. I need to make sure I stay healthy and am ready for game time.” A Baystars staff told me that Castillo loves to sing in his room, and when I asked, he smiled and said, “I miss my family.” On a more serious note, he replied that he hadn’t had any problems with adjustment and that he was joining in the excitement of all the new players. Bootcheck seemed the most pleased with his training so far, “I’m maintaining a good tempo. I’m way ahead of where I expected to be.” Let’s hope he keeps it up—he seemed hungry to win, and fans are, too.

When I finally met Murata, I pressed him on Bootcheck’s comments the week before about challenging batters and leaving the rest to defense—playing third base, Murata is going to be chasing down any potential hits off the pitcher. “I don’t mind at all if he goes after them, and with any pitcher who feels like throwing that way, I want to do my best to protect him.” It looks like Bootcheck has a friend. Murata mentioned that his leg injury from last season had healed, but that his muscular balance was off and that he needed this training to get back into form. And when asked about the batting title which he won twice but lost last year, you can probably imagine what he said: “It’s certainly a title I want.” How about a championship title with it? Yoroshiku! We’ll be cheering.

Yokohama Photo Festival

We are once again grateful to Dark Room International (DRI) in Noge-cho for their continued sponsorship of these four pages of photography. Photography is an important art and record of mankind. As a growing culture magazine we are pleased to be able to support photographic appreciation and achievement as well.

If you’ve been following the last few issues, you know that DRI hosted the highly successful Yokohama Photo Festival in January. Since then, we have been featuring some of the photographers who participated in the open portfolio review. Last month, we looked at a few black & white photographers. This month, we go color.

The DRI is an organization with friendly, supportive staff and a fully equipped dark room. We, the Seasider staff, develop all our black and white photography there. Color is more of a problem. The chemicals are somewhat hazardous and most people leave it up to professionals. There is, however, an enlarger in DRI for those who would like to make color prints with already developed film.

Although DRI is a traditional dark room, they of course support all photographic endeavors whether color or B&W, analog or digital, documentary or artistic. While some of the photographers featured here do use digital, we believe technology adds greater diversity to photographic style and execution. And that’s good!

Dark Room International
中区花咲町1丁目42-1-2F
Naka-ku, Hanasaki-cho 1-41-1-2F
Tel/Fax: 045-6185-7282
http://www.thedarkroom-int.com