10 years after sinus floor augmentation

 I sometimes encounter patients who don't have enough bone in upper molar teeth missing area for placing dental implants. I learned skills of sinus floor augmentation, surgery of growing new bone in sinus for upcoming dental implants surgery, at University of Michigan in 2002. The reason for going abroad was that I could practice the skills using cadavers in US, which has been prohibited in Japan. Since then, I have overcome the difficulties in placing implants in upper molar. This is one of such cases, CT scan images after 10 years showing stable condition. The more I learn, the more I can contribute.

The boys in the boat

When I was a university student of faculty of dentistry, I belonged to the rowing club. When I was 4th grade, our crew, coxed four, won a race in Japan and selected as a representative of Japan for university students Olympic, held in Italy in 1982. My position was number 3, role of engine in coxed four. We got 4th place in the final heat of 2000m, failed to get medals. After oarsman's era, I coached younger generation for 10 years. I learned not only skills of rowing and coaching, but also leadership. I grew good relationship with the team mates, all are dentists or doctors now, and still have meeting with them, enjoying talking and drinking occasionally. "The boys in the boat", describing Washington university crew winning gold in Berlin Olympic, is the book of rowing I encountered since "True Blue" dealing with the story of Oxford university crew's turmoil and winning the boat race in the end. It was a really page turner. I was moved to know how gung-ho the students were in those days namely Great depression, paying tuition by themselves through working in a quarry or a night pub after home work. The book gives energy to live.

 

Making sushi with warm heart

Dr. Kasugai, who is a professor of the dental implant section of Tokyo Medical and Dental University, invited my clinic's doctors to "Kanpachi",one of famous sushi restaurants in Tokyo (Dinner time;15,000yen~). Many Japanese like to eat sea urchin, but I don't.  Nevertheless, I could eat one with pleasure here for the first time in my life. Other kinds of sushi and sake are all the best. The master, Mr. Yamada, is 81 and has kept this restaurant for 50 years. He can speak English and has some non-Japanese guests, so if you have a chance to come to Tokyo, it's worth enjoying true sushi here in Kanpachi. The photo is his autobiography titled "Making sushi with warm heart". The restaurant is 5 minutes walk from Okacimachi station. Tel:03-3832-7357