The Boy Travellers in the Far East [Part First]: Adventures of Two Youths in a Journey to Japan and ChinaKnox, Thomas Wallace
General
The Boy Travellers in the Far East [Part First]: Adventures of Two Youths in a Journey to Japan and China
Knox, Thomas Wallace
China -- Description and travel -- Juvenile literature; Japan -- Description and travel -- Juvenile literature
There are many other temples in Tokio besides Asakusa, and the stranger
who wishes to devote his time to the study of Japanese temples can have
his wishes gratified to the fullest degree. After our party had finished
the sights of Asakusa, they went to another quarter where they spent an
hour among temples that were less popular, though more elegant, than
those of the locality we have just described. The beauty of the
architecture and the general elegance of the interior of the structures
captivated them, and they unhesitatingly pronounced the religious
edifices of Japan the finest they had ever seen.
They were hungry, and the Doctor suggested Uyeno. The boys did not know
what Uyeno was, but concluded they would like some. Fred asked if it was
really good.
The Doctor told them that Uyeno was excellent, and Frank asked how it
was prepared. He was somewhat taken aback when he learned that Uyeno was
not an article of food, but a place where food was to be obtained.
[Illustration: STROLLING SINGERS AT ASAKUSA.]
They went there and found a pretty park on a hill that overlooked a
considerable portion of the city. At one side of the park there was an
enclosure containing several tombs of the shogoons, or tycoons, of
Japan, and there was a neat little temple that is held in great
reverence, and receives annually many thousands of visitors. On an edge
of the hill, where a wide view was to be had over the houses of the
great capital, an enterprising Japanese had erected a restaurant, which
he managed after the European manner, and was driving a profitable
business. He was patronized by the foreign visitors and residents, and
also by many of the Japanese officials, who had learned to like foreign
cookery and customs during their journeys abroad, or were endeavoring to
familiarize themselves with its peculiarities. Our friends found the
restaurant quite satisfactory, and complimented the proprietor on the
success of his management. It is no easy matter for a native to
introduce foreign customs into his hotel in such a way as to give
satisfaction to the people of the country from which the customs are
taken.
[Illustration: VIEW FROM SURUGA DAI IN TOKIO.]
Public-domain text, read in full here on John Shaqi.
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