[Aikido × Travel] Three Days, Two Nights in Kobe!

When we walked up to the third floor where the dojo is located, the cheerful voices of children filled the air. Mr. I was teaching with an even warmer smile than usual, guiding the kids with gentle care.

Since it was our first visit, there weren’t many places to observe from, so we quietly took a seat at the very back of the dojo, where the bags were placed.I was truly glad we arrived on time—coming too early might have disrupted the class.

The dojo has a dome-shaped ceiling and wooden interior throughout, giving it a warm, embracing atmosphere. I fell in love with it immediately.

In New Zealand’s children’s classes, it’s not unusual to see kids running around or doing their own thing instead of listening to the instructor. But here, the children enjoyed themselves freely while still paying close attention to Mr. I’s instructions.

Even though I had nothing to do with it, I felt strangely proud. Japanese education is sometimes described as strict, but I believe that structure becomes an important strength later in life.

When the class ended, we exchanged greetings with Mr. I.

I told him how much I looked forward to the next three days.

In the changing room, as we put on our dogi, the curious children came to greet us. Their shy smiles were simply adorable.

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Shimada Sensei, who would be leading the training that day, also arrived. He didn’t speak much, but his gentle nature was clear from his expression.

Training began at 6 p.m. Practicing in a new dojo is always nerve racking. If even I felt that way as a Japanese person, my friends from New Zealand must have felt it even more.

Sensei Shimada’s techniques were soft and natural, guiding his partner effortlessly. Feeling the influence of Endo Shihan’s style, I found myself absorbed in the movements I hadn’t practiced in a while.

Despite it being our first visit, he included many of the New Zealand members during the demonstration.

Time flew by—an hour passed in an instant, and we were drenched in sweat.

Even in September, the temperature was still around 30°C at 6 p.m., and there was no air conditioning. The Hombu Dojo used to be the same, though after COVID it became fully air conditioned. Relying only on the natural breeze again felt nostalgic.

Thank you for the wonderful training.

Seibukan Official Website: https://seibukan-kobe.org/

After practice, we headed to “Sakenonadaya,” a restaurant run by Nakao Sensei. Mr. I and another member joined us as well.

We placed our dogi in a nearby coin laundry and walked about five minutes to the restaurant.

Following Mr. I through the noren curtain, we stepped into a warm, nostalgic space with a charming Showa-era feel. A cheerful couple welcomed us from the kitchen—Nakao Sensei and his wife, Akiko.

“Welcome! Your table is over there. You can put your bags here,”

he said, kindly guiding us and easing our nerves.

We handed over our gifts before taking our seats.

Soon, a bottle of beer arrived thanks to Mr. I’s thoughtful hospitality, and we all toasted together.

There’s nothing quite like a cold beer after a good training session. Without needing to say a word, dish after dish appeared on the table.

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For my New Zealand friends, many of the dishes were completely new.

And then came the highlight—WA GYU!!

Its beautiful marbling made everyone gasp.

New Zealand beef is famous enough to be exported to Japan, but the feed and environment differ, giving wagyu its unique qualities. One bite was enough to surprise them with its tenderness.

Before we knew it, every plate was empty—naturally.

Because of Sea Shepherd’s presence in New Zealand, some people feel hesitant about eating whale. So Nakao Sensei served us obake—the dried, blanched, and soaked skin (subcutaneous fat) from the base of a whale’s tail.

It’s rarely seen in Tokyo, but in Kobe it’s a familiar local food.

Mike seemed unsure at first, but with Sensei’s encouragement he tried a bite, and the others followed, tasting it with curiosity.

I enjoyed its crunchy texture and appreciated the chance to try something so unique.

Delicious food, good drinks, and wonderful company—what a perfect evening. Thank you for the meal.

During dinner, we moved our dogi from the washer to the dryer, and by the time we left the restaurant, everything was completely dry.

Such an efficient use of time.

Tomorrow, we’ll join Nakao Sensei’s class at 10 a.m., so tonight we’ll rest well.

Thank you again for your kindness.

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Next time: [Aikido × Travel] Three Days, Two Nights in Kobe! Training at Seibukan (Day 2)