The Japanese countryside tells stories of time standing still, and Hokkaido is no exception. Among its stunning landscapes are quiet villages that feel frozen in another era—charming but undeniably fading. Weathered houses, empty streets, and a lingering sense of nostalgia paint a bittersweet picture. It’s beautiful, but also a reminder of the slow retreat of rural life.
A lunchtime stroll with a macro lens during Tokyo’s springtime sounds like a perfect way to embrace the season! Tiny flowers blooming everywhere offer endless opportunities to capture intricate details and vibrant colors. It’s amazing how macro photography lets you discover the hidden beauty of nature in even the smallest blossoms. Spring truly brings Tokyo…
Before heading to work in Roppongi, I captured some bokeh on a Starbucks cup. The blurred background added a nice touch to the morning vibe—simple, cozy, and just enough time to enjoy the moment. Sometimes, it’s the little things!
With the cold weather settling back in Tokyo, it’s the perfect time to enjoy some warm and comforting oden! This classic Japanese dish, with its simmered daikon, eggs, fish cakes, and more, soaking up all the rich flavors of the broth, is a winter staple that never fails to satisfy. A cozy bowl to keep…
Had a bit of fun taking the new Audi R8 V10 Plus from Tokyo to Mt. Fuji. What an incredible car—smooth, powerful, and an absolute delight to drive. The roar of that V10 engine on the open roads combined with the stunning views of Mt. Fuji made for an unforgettable experience. A perfect blend of…
I’ve said it before, and I’ll say it again—I absolutely love the colors straight out of the L lenses. This shot with the 50mm f/1.2L is no exception. The tones are rich and vibrant without feeling overdone, and the lens’s rendering at wide aperture adds that magical, buttery quality. A joy to work with every…
Selective focus on some delicious japanese food. Those little white fishes are called shirasu. Shirasu (しらす) refers to the tiny, translucent juvenile fish commonly used in Japanese cuisine. Typically, they are young sardines or anchovies, although other small fish species may also be included. These delicate, silvery fish are a popular and versatile ingredient in…