We spent the majority of today in queues… though a 1-hour wait is supposedly quick for a theme park. A great thing about Tokyo Disneyland in comparison to Universal Studios Japan is that the fast-pass is free! The limitation being that you’re only allowed to take 1 fast-pass at a time, but each pass gives you an hour’s duration to return to the venue.

Entrance at Tokyo Disneyland, Japan

Entrance of Tokyo Disneyland

Jennifer at Tokyo Disneyland

Me infront of the Tokyo Disneyland castle

Jennifer with Bashful - 7 dwarfs at Tokyo Disneyland

Bashful from the 7 dwarfs

Mum with Grumpy - 7 dwarfs at Tokyo Disneyland

Here’s my mum with Grumpy, whom actually got grumpy at me because I ran out of memory on my camera, and took a while deciding on which photos to delete!

Mum and I at Tokyo Disneyland, Japan

Mum and I at Tokyo Disneyland

Mickey and Minnie Mouse ice blocks at Toyko, Disneyland

Mickey (orange flavour) and Minnie Mouse (apple flavour) ice blocks

Mum with one of the three little pigs at Tokyo Disneyland

Mum with one of the Three Little Pigs

Aboard the Tokyo Disneyland train

Aboard the Tokyo Disneyland train which connects to Tokyo Disneyland Sea and the Tokyo Disneyland Resort

Tokyo Disneyland Electrical Parade

The Tokyo Disneyland Electrical Parade…

Tokyo Disneyland Electrical Parade - Beauty and the Beast

Beauty and the Beast

Tokyo Disneyland Electrical Parade - Pete's Dragon

Pete’s Dragon

Tokyo Disneyland Electrical Parade - Buzz Lightyear

Buzz Lightyear

Tokyo Disneyland castke at night

Tokyo Disneyland Castle at Night
Our tour guide arranged for these freshly boiled (delivered defrosted) Hokkaido Crabs to be delivered to our hotel rooms for supper. Hokkaido crabs are also known as Tarabagani or the Red Sea King Crab. The crab’s meat was sweet and put a new meaning to the size of “king” crabs… very satisying indeed!

Hokkaido Crab

Hokkaido Crab

Hokkaido Crab

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Jennifer is the founding blogger of I Ate My Way Through (originally, Jenius.com.au). Growing up in the multicultural melting pot of Sydney’s Inner West as a second generation Australian (of Vietnamese refugee parents of Teochew Chinese ancestry), Jen has always had a deep curiosity about global cuisines, culinary heritage and the cultural assimilation of immigrants. For Jen and her family, food is always at the centre of all celebrations, life events and milestones. A lover of the finer things in life, as well as cheap eats, her blogging ethos is all about empowering and inspiring people to expand their culinary repertoire. When not running her two companies (she is also the Managing Director of The Bamboo Garden online marketing agency), Jen can be found exploring old-world charms at vintage markets and delving into local eats around the world. She has a weakness for fried chicken.