Richmond Hotel Kagoshima Kinseicho
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... behind. I don't know how many times to have come to altitudes of more then one thousand meters or more, to get down again to sea level again.
For a while it was summerly warm again, jumpers and trousers could be stowed into the bags again, towards the night and specially up in the heights, the cold came back and so the jumpers.
Well, regardless of all that, my mind was focused to reach Kagoshima, my legs did not mind and I ...
... stood out. On this Shinkansen, all the attendants, whether they push around trays or check tickets, bow to the entire car when they enter and when they leave the car. I have not seen this on other Shinkansen, so I assume this is regional.
I got to Kagoshimachuo, wanting to get a train to Nishimiyakonojo, where I found no trains would be traveling to that area today because that’s where the typhoon would hit. I asked the charming but not proficient in English lady at ...
... t seem to fancy.
We felt very privileged and were treated very well in the ryokans, I'll miss Japan.
We also enjoyed the 7 samurai home village, with bonsai and the intriguing kanakasi airplane fighters museum with photos of all of them. They looked so young and an old man giving a talk about it, still a lot of interest, after all these decades. No photos allowed.
... canals by the side of the small streets, filled with the largest and fattest koi that I have ever seen. They must be fed very well. The buildings were old samurai buildings, reminding me slightly of the ones at Takayama, but at a much smaller scale.
We tried to find a place for lunch but gave up in the end. We were back at the train station by 3pm and I happened to mention to Joan that we hadn't had lunch. She told us that ...
... places appeared to be closed when we walked past but opened just as we were walking back to catch the return train. We did have a lovely torfu cheese cake I don't think it much cheese in it but it was very tasty. We saw an interesting roadside stall cooking chestnuts, first they cut into the outer shell then pressure cooked them for some minutes and then sold them hot.
A long day as we got back to the ...