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Christmas is over, and the year is nearly done!
Tomorrow is Naoya Inoue vs. Alan Picasso.
There are fights for Nakatani and Teraji too, and I’m already excited ♪
Yours truly is plotting to head home early tomorrow and watch on TV, highball in hand.
Good evening.
How did everyone spend Christmas?
Yours truly didn’t go out, just stayed home and took it easy.
Drinking at home, and still the usual hangover…
I keep telling myself to be careful how I drink, but once I’m in a good mood I end up overdoing it.
My goal for next year: drinking at home, never drink until I’m hungover! Right!!!
I didn’t go out for Christmas, but the other day I went on a food walk through Chinatown!
At “BLUEROSE presents Yokohama Open 2026”, to be held next year on February 23, 2026, the prize for joint 9th place will be ¥15,000 in Yokohama Chinatown meal vouchers!
It’s an amount you can enjoy with family, a partner or friends, so I really hope even those who’ve never been will come and enjoy Chinatown ♪
So today, let me introduce a sponsor of “BLUEROSE presents Yokohama Open 2026” as well: Wangfujing!!!
Wangfujing
It’s said to be the first restaurant in Yokohama to serve pan-fried xiaolongbao!
They have five shops in Chinatown, so you can eat your way down the street or sit down for a leisurely meal in a restaurant. It’s nice that they suit every way of enjoying it ♪
Street food
First up, the hugely popular pan-fried xiaolongbao!
The “Mixed Shengjianbao,” with three flavors to try, and a light, easy-drinking Tsingtao beer!
Tsingtao is what you crave on a muggy summer day, but it was delicious in the cold of winter too!
Conclusion: it’s delicious whenever you drink it…
Wrapped in white dough is the classic pan-fried xiaolongbao, “Zhengzong Shengjianbao”.
Wrapped in green dough, with garlic chives inside, is “Jade Shengjianbao”.
Wrapped in orange-tinted dough, with shark fin inside, is “Shark Fin Shengjianbao”.
The bottom of the chewy dough is cooked on an iron griddle, so it’s crisp!
Bite in, and rich soup fills your whole mouth ♪
This one is the “shark fin bun.”
Packed with collagen!
And yes, the Tsingtao keeps flowing!!!
This one is the “char siu melon bun.”
Inside the sweet, crumbly crust is char siu pork.
Sweet and salty, and addictive!
Restaurant
It’s cold out, and I wanted to sit down for a proper meal, so off to a restaurant!!!
Following on from the “char siu melon bun,” I went to Hong Kong Yum Cha Saiyuki.
Not just pan-fried, I wanted steamed xiaolongbao too!!! So that was a must!
And fried rice, the Chinese classic!
Mapo tofu, even better eaten with the fried rice!
“Chicken zongzi” (sticky rice wrapped in leaves): I’d always assumed it was Japanese, but it turns out it came from China.
I wanted to try lots more, but my stomach hit capacity and I had to give up…
I’m a small eater, so I’m really not built for food walks…
I regret not going with a bigger group.
Even so, a thoroughly satisfying Chinatown food walk ♪
POOL LABO, the venue for the finals of “Yokohama Open 2026,” is within walking distance of Chinatown (about 20 minutes on foot)!
Do drop by on your way home from practice, or for a celebration after taking part in “Yokohama Open 2026.”
Entries for “Yokohama Open 2026” open on January 5, 2026!
Stay tuned!!!
👉 Billiards resources from Japan and around the world, organized by purpose: Billiards in Depth (latest updated hourly)
