Vietnamese Dinner

I did some painting and writing in the hotel room. I tried to write a blog article about face masks, but it was quite difficult to produce a sophisticated article. Around 7 pm, I visited a local Vietnamese restaurant. It was my third time visiting there. I ordered spring rolls, but they were completely different from what I had expected. I thought they were spring rolls because the guidebook labeled them as such. I also ordered grilled turban shell, which was not very juicy, but the taste was not bad. While I was eating, I read the book “Tonight, at Every Bar” by Ramo Nakajima. It made a strong impression on me. After I returned to my hotel room, I watched the M-1 2024 tournament. I thought it was a good way to keep up with what is happening in Japan now.I feel that it provides a particularly good understanding of people’s current sensibilities and values. I binge drank, so I went to a convenience store twice. I felt a bit of emptiness and shed a few tears. I went to bed just after 11 pm.

The original text before the correction

Vietnamese Dinner I did painting and writing in the hotel room. I tried to write a blog article about facemasks but it was quite hard to make a sophisticated aricle. Around 7 pm, I visited a Vietnamese local restaurant. It was the third time visiting there. I oredered spring rolls but it was compltely different from my expectation. I believed this is spring roll because the guido book shows the word is spring rolls. I ordered grilled turban shell. It was not so juicy but the taste was not bad. While I was having them, I read the book "Tonight, at Every Bar" by Nakajima Ramo. It was smash hit to me. After I returned the hotel room, I watched M-1 2024 tournament. I thought it is a good way to keep up with what is going on in current Japan. I did binge drinking so I went to a convenience store two times. I was feeling a bit emptiness so I cried a bit. I went to bed just after 11 pm.
Tomoni Shintaku artist photo

Contemporary artist based in the Netherlands. I’ve learned at an Art College and Culinary Institute. I attempt to connect ART and FOOD.

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