After the cruise, we spent two nights at the Sheraton Yokohama Bay.  A pattern is forming: Breakfast comes free with the room, and the buffet is grand and wonderful.  We eat so much that lunch is mostly unnecessary, Then there is the cocktail hour with appetizers.   We thus in four days including the first day of our train trip have yet to eat in a restaurant. There are variations to the above, but the following photos showcase cuisine more than travel scenes.  Our room was not ready when we checked into the Sheraton Yokohama Bay, so had a snack in the executive lounge.  No alcohol served until 5PM. A large underground shopping area is located below our hotel.  We went for a walk and saw the typical $131/pound wagyu beef.  We bought some o-toro and hamachi sashimi, onigiri and potato salad, plus beer and sake to have a light lunch in our room. We returned to the Executive Club at 5PM for cocktails and appetizers. Breakfast the following morning, followed by sashimi, Shanghai soup dumpl

We spent some time in the Hawaian Airlines Plumeria Lounge, boarded the plane, and waited an hour for no expressed reason.  This was a concern because we wanted to end the day in the Sheraton Yokahama Bay executive lounge, which I thought closed around 8PM.  This delay meant we would arrive at the hotel about 8:30PM. But otherwise, all went well.   Started with ramen, white wine and assorted snacks. Our plane. Formerly, only purple vanda orchids were used.  Now green ones. Away we go. First had macadamia nuts with Johnny Black Label Scotch on rocks.  Ordered a Japanese meal of broiled eggplant with miso, marinated tuna, spinach with sesame sauce, broiled miso chicken, assorted pickles, miso soup and rice.  For dessert, Taro cheesecake with Haupia Poi Sauce.  Kirin Beer and Kasumi Tsuru Kimoto sake. The meal was orchestrated by chefs Wade Ueoka and Michelle Karr-Ueoka, with wines by Chuck Furuya. The flight was 8.5 hours long, almost all at around 39,000 feet elevation, speed of 460 MPH