
How I learnt to appreciate goodbyes – even the painful ones
During a recent trip to Osaka, my husband and I took a one-day guided tour to Northern Kyoto where we stopped by scenic viewpoints such as Amanohashidate, Ine Fishing Village and Funaya. Our guide was a bespectacled, well-dressed Japanese man named Jay. We enjoyed his company very much – he was polite, thoughtful, and unexpectedly funny.
The bus arrived back in Osaka around 7pm. Before dispersing the tour group, Jay left us with this parting statement:
'In Japan, we don't say 'sayonara'. We say 'mata' because 'sayonara' usually means 'goodbye and I will not see you again'. 'Mata', on the other hand, means 'goodbye, and see you next time again'. So instead of saying 'sayonara' to you, I will say 'mata' because I will want to see you all again someday.'
His words stuck with me. Days passed, and still they lingered in my mind. Unable to shake the idea, I did some research to understand more.
The full Japanese term is 'mata itsuka' which directly translates to 'someday, again'. It is used when you're expressing a wish to either do something again (which was previously unsuccessfully attempted or unfortunately ended), or to meet someone again (even though you do not know if it will come true).
DIFFERENT SHADES OF 'GOODBYE'
'Goodbye' is a complicated word, often loaded with big feelings.
We've all had our fair share of saying goodbyes, and we say it all the time: A casual 'see you tomorrow' to a coworker at the end of the workday; a bittersweet farewell to a lover with whom you hope not to cross paths again; a sombre goodbye to a departed loved one, where you fervently wish for one final moment together.
Some goodbyes are light-hearted and full of gratitude.
On my trip to Osaka, I spent five days exploring the city and indulging in hearty street food. On the last day, I boarded the plane bound for Singapore. While it was being readied for take-off, I looked out of the window and saw the ground crew waving goodbye to us passengers on-board. I waved back – to thank the ground crew and also Osaka, for the days spent and memories forged.
Some goodbyes are uneasy and difficult – but necessary, to pave the way for new beginnings. This is when we close certain doors behind us, in order for new doors to be opened ahead of us.
In June 2022, I left my first corporate job – the job I'd had for seven years. It was the job that had seen me through young adulthood and even becoming a wife.
It was the place where I'd met colleagues who became dear friends, where I had bosses and mentors who opened up my world. We had bonded through afternoon bubble-tea breaks, birthdays and festive celebrations. It was the place where my career first sprouted – where I'd picked up and honed important skills for work I still use today, and learnt to speak up for myself.
Just going by my emotions, I wanted to stay. But I also knew staying put was not what I truly needed. I needed new ways to grow, new goals to work towards. So I made the difficult decision to say goodbye to the camaraderie, comfort and familiarity.
Recently, a friend of mine sold her matrimonial home of five years. During our conversation, she confessed that saying goodbye to the house was harder than she'd expected. She teared up recounting the times spent in the home that had seen her and her husband welcoming their bundle of joy, and all the milestones in their child's first few years of life.
She knew it was time for them to move to a bigger place. Still, it takes courage to move on and let something new take root.
WHEN 'GOODBYE' HURTS
Some goodbyes come with pain, loss and grief.
My dad lost my mother many years ago to cancer; and I lost him when he too died two years ago. Bidding Dad goodbye was probably the hardest farewell I've ever said.
My grandmother – my dad's mum – told me many years ago: 'There's nothing scary about death. You say bye-bye to everyone you love and go where you need to go next.' She is now 92 years old, and has outlived her husband and two sons – my grandpa, my uncle and, most recently, my father.
During my father's funeral, I'll never forget the sight of my grandmother bursting into tears when she saw his portrait placed in the middle of the altar. She wept and said: 'How can you just leave me alone and go off first?'
She'd been 'prepared' to say goodbye – but even rational understanding couldn't really protect her from the full hurt of a painful goodbye.
She's mostly bed-ridden now, and is sometimes unable to remember or recognise me as her granddaughter. Still, I always make sure to show up in her room whenever I visit for weekly family dinners to greet her: 'Ah Ma, I am Ah Bi. I'm here.'
Sometimes she remembers me; sometimes she doesn't. Sometimes she reaches for my hand; sometimes she is unresponsive. Occasionally, she asks, 'Why you never tell me you're coming? I could've asked the helper to cook more dishes' – forgetting that Sunday dinners are a weekly standing affair for our family.
Now, in her twilight years, I often remind myself to cherish and appreciate each moment with her a little more – because as clichéd as it sounds, we really do not know the true value of a moment until it becomes a memory.
Some goodbyes, we simply never get to say. It could be as simple as another phone call, another 'I love you', or even getting to say 'I'm sorry for not doing enough for you'.
But life doesn't always give us the opportunity for goodbyes or closure – and this is a grief of its own.
AGAIN, SOMEDAY
'Goodbye' doesn't just mark endings and changes. It reminds us that life is a series of comings and goings.
Sometimes we have regrets about the way things ended or changed. But what matters most is that we learn and grow from each goodbye – each ending and each loss – before we centre ourselves for new beginnings again.
We all need to learn to say goodbye to what is no longer meant for us, whether it's a job, a relationship, or even a fun hobby. We need grace and courage to walk away from something that no longer serves us, so that we can find something else that does – new opportunities and experiences, new chances to fall in love again, new interests that make us feel alive.
Not all things are forever, and that is perfectly okay.
Perhaps there may come a day where I rekindle old friendships that I thought were lost; where I reunite with people that I had once let go of; or where a door that had been shut to me will reopen.
When the time is right. When I am ready.
Till then, mata itsuka.
Chua Jia Ling, 32, is a bank executive.

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


CNA
4 hours ago
- CNA
Craving a culinary adventure? These unique dining experiences will elevate your next holiday
A mud crab from the coast, a feast of dishes on board a handmade phinisi, and a lesson on Spain's rice history – food is undeniably the portal to learning more about countries and their cultures. In Hilton's 2025 Trends Report, nearly one in five of the 13,000 participants surveyed said that they would travel specifically to seek out new restaurants or culinary experiences and 60 per cent of luxury travellers prioritise accommodation with great restaurants. Last year, the Asia-Pacific International Spirits and Wines Association (APISWA) did a study of 1,800 travellers from Southeast Asia's key source markets such as China, South Korea, the US and UK, and found that 70 per cent consider the range and quality of food and drink to be an important factor when selecting a destination. Travellers are also more willing to pay an additional US$250 (S$322) per person per day for more premium F&B experiences, with an eye on value, safety and reliability. Looking for a culinary adventure for your next trip? Check out these options below. CRUISE THE INDONESIAN ARCHIPELAGO AND PERUVIAN WATERWAYS Imagine a dreamy voyage gliding through the Indonesian archipelago or the Peruvian rainforest. The 45m, seven-bedroom luxury phinisi Celestia is exclusively for private charters and offers a glimpse of Indonesia's culinary soul through the cooking of well-known Balinese chef Wayan Kresna Yasa. His home-style dishes change according to the catch of the day with ingredients such as spices, roots, leaves, nuts and chillies. Highlights include wild-caught tuna with sambal matah to tamarind duck confit and pandan panna cotta. Learn the stories behind the dishes, imbued with Wayan's personal perspective whenever he is on board. Silolona Sojourns sails through some of Indonesia's most remote islands and the Andaman sea of Myanmar and Thailand. Each voyage on their two luxury phinisi boats Silolona and Si Datu Bua ends with a rijsttafel, an elaborate rice table of Indonesian dishes such as Nasi Kuning, Tempe Manis, Terong Balado, and Urap Sayur. For trips within Indonesia, Southeast Asian residents pay US$14,960 on Silolona or US$9,600 for Si Datu Bua, compared to US$18,700 and US$12,000 respectively for international travellers. All rates are exclusive of VAT, and includes all food and beverage, diving, scheduled activities and accommodation. From Sep 30 to Oct 4, celebrated Peruvian chef Pedro Miguel Schiaffino will be on Aqua Expeditions' Aqua Nera. After excursions to local markets and villages, and swims and kayaking in the river, come back to Schiaffino's rainforest-to-table dishes such as grilled tiger catfish wrapped in bijao leaf, 'causa' with shrimp cocktail and paiche fish ceviche with sweet potatoes and fresh corn. There will also be a ceviche masterclass and cocktail demonstration. Book the trip with Rainforest Cruises. DESIGN-LED GASTRONOMY IN GREECE Art, design and food are converging in Greece from Sep 23 to 28. Greek design practice K-Studio is hosting a design-focused trip across three of its projects from the neo-modernist Perianth Hotel in Athens to Manna in the Peloponnesian fir forest before finishing at the oceanfront Dexamenes Seaside Hotel, a former winery in Kourouta. Organised by Design Hotels and Design Anthology UK magazine, the journey covers forest trekking and foraging, a local-led design tour and dinner in Dexamenes Hotel's a gastronomic space converted from a 1920s silo tank. Book a dinner under the stars at Table 131° restaurant in luxury tented accommodation Longitude 131°. The four-course menu is served in the presence of the majestic Uluru (Ayers Rock) and vast Uluru-Kata Tjuta National Park in Australia's Northern Territories, and embraces native ingredients, bush flavours and First Nations cooking techniques, all paired with Australian wines. Book the all-inclusive package with 360 Private Travel, with perks such as champagne on arrival, signature guided experiences and Uluru/Kata Tjuta National Park permit. Over in Western Australia, you will find the magnificent coast and parched desert outback. The Binba Mayi Coastal Foraging Experience in Broome (or Rubibi to the aboriginal people) highlights ancient First Nation methods for gathering mud crabs, shellfish and stingrays from the mangrove-lined creeks and mudflats. Your fresh catch is then prepared traditionally with damper and bush honey. Venture further north to the rugged landscape of Pilbara and dive into a world of wagyu beef, pristine coasts and the excitement of the annual cattle muster. The five-day Pilbara Food Tour has only two departures of 10 travellers each; this year's trips are from Aug 4 to 8 and Aug 9 to 13. EPIC 50-COURSE MEAL IN DENMARK The Alchemist's unconventional 45 to 50 'edible impressions' are not for the faint-hearted nor the impatient. For those who are game, it is four to six hours of cerebral and emotive dining with plenty of fodder for conversations. From an eight-flavoured, heart-shaped morsel with a social message to a hibiscus flower formed from thin, dehydrated scoby sheets, a meal here will make you (literally) see food in a completely different light. Patience and fast fingers are key though. Be prepared for several booking attempts: Alchemist only opens reservations three months in advance and seats are snapped up fast. RICE AND SEAFOOD TOUR IN SPAIN Join Aborigens, a Spanish journalist-led culinary project, on a rice and seafood exploration journey from Sep 20 to Oct 7 to discover the history behind iconic dishes from fishermen's stews to paella. The Ultimate Rice and Seafood Tour of Mediterranean Spain is led by American food writer Colman Andrews, who is considered one of the world's foremost experts on Spanish cuisine, especially that of the Catalonia region. The tour takes place during the rice harvest season, an opportune time to chat with rice producers and passionate chefs from Barcelona to Valencia, Alicante and Denia and have a dinner at three Michelin-starred Quique Dacosta in Denia. FLORA AND FAIRYTALE FARE IN SAN FRANCISCO Tuck into the gorgeous and the quirky at Merchant Roots, which uses digital projections, custom-printed wallpaper and different spaces to immerse diners in its themed menus, which change every quarter. Located in San Francisco's SoMa (South of Market) neighbourhood, the restaurant celebrates spring's bounty in an 11-course In Bloom menu from now till Jul 11. The versatility of flowers like jasmine and rose as well as vegetables like artichokes, cauliflower and asparagus are showcased in dishes like Jasmine Tea-smoked Duck and Braised Lamb Campanelle with harissa and rose halva. A new menu Sleepover – Bedtime Stories and Nursery Rhymes will debut on Jul 22 with cheeky-sounding dishes like Peter Piper's Pickled Pepper Caribbean Escabeche and a course with three porridges a la Goldilocks, one of which will be 'just right'. In October, it is a wild journey with the Feast of Moss Woods menu, which explores ingredients found and foraged in nature such as mushrooms, truffles, seaweed, lobster and abalone.


CNA
15 hours ago
- CNA
Gaia Series 91: Business Hotel Wars - Assassins from different industries
From heritage sweets to hospitality success, local disruptors and industry titans wage a stylish, sauna-filled war in Japan's fiercely competitive business hotel arena. In the ever-shifting landscape of Japan's hospitality industry, where bullet train stops double as commercial goldmines, a new breed of business hotels is rewriting the rules of the game. This week's episode of Japan Hour delves into the high-stakes battlegrounds of Takasaki and Sapporo, chronicling how independent players and retail giants are taking on established titans like APA Hotel, Toyoko Inn and Marriott with flair, resilience and a distinct local touch. In Takasaki, a pivotal hub in Northern Kanto, the space directly in front of the train station is ground zero for a clash of hospitality heavyweights. Here, APA Hotel and Toyoko Inn stare each other down, while Dormy Inn, a favourite for customer satisfaction, quietly builds its own loyal base. Amidst these giants stands a surprising victor: Coco Grand Takasaki, a business hotel that has managed to surpass its heavyweight rivals in both prestige and popularity. Guest reviews are effusive. 'This hotel might match Dormy Inn or even be slightly better,' one customer says. With room rates starting at ¥14,000 (S$120), Coco Grand offers more than just a place to sleep. Guests flock not just for rest, but for rejuvenation. The in-house sauna, about twice the size of typical hotel offerings, is a major draw. Lavish rooms, an open-air bath and even a mini pool lend the hotel an indulgent atmosphere, crafted with intention. That intention is no accident. Behind Coco Grand's design is architect Yoshihiro Kuwahara, known for his bold work in a vastly different category: The 'love hotel'. He applied the same principles to Coco Grand, aiming to create 'dreamy spaces that let guests forget their daily lives.' As he puts it, 'If you create something like that, they'll turn up. And they'll come back again.' Adding to the intrigue is the hotel's backstory. Its parent company, Kimoto Seika, began life not in hospitality, but in confectionery. Known for its Western-style sweets and a legacy spanning over seven decades, the company pivoted into the hotel business in 2008 with the hope of reviving Takasaki. 'Running a hotel has also unexpectedly improved staff perks,' says Director Takamaru Kimoto, noting that even their factory's break room features furniture of hotel quality. However, success is never static. APA Hotel is planning to erect a new facility mere steps away. As major chains prepare their counterattacks, the competition intensifies and Takasaki's quiet disruptor will once again have to defend its crown. If Takasaki is a turf war, then Sapporo is a seismic shift. Here, the story follows Belluna, Japan's largest mail-order company, and its audacious leap into hospitality. Known for its catalogue empire targeting women in their 60s and 70s, Belluna's pivot into hotels is part of a larger survival strategy amidst rising printing and paper costs. President Kiyoshi Yasuno, 80, is no stranger to disruption. With more than 3,800 employees and ¥208 billion in annual sales, his decision to invest ¥10 billion in building a towering 26-storey, 605-room hotel in Sapporo speaks volumes. 'Every product has the right timing to sell,' he says, a philosophy that now applies to room bookings rather than blouses. The hotel's new manager, 34-year-old Kazuki Okamura, is thrust into a whirlwind of pressure and expectations. 'There were times I thought I might not be able to fulfil what was entrusted to me,' he admits candidly. But deliver he does, even when the hotel's opening is abruptly brought forward by more than a month. Short on towels, linen and staff, Okamura hand-delivers pleas for early delivery and helps lug mattresses himself. His perseverance pays off. On March 1, the SAPPORO HOTEL by GRANBELL opens, with room rates starting at ¥16,000. Guests are immediately captivated. The panoramic views from the grand bath, the semi-open-air hot spring, and an opulent breakfast buffet featuring 75 dishes, including an all-you-can-eat seafood bowl, become instant hits. One diner calls it 'a jewel box', while another proclaims, 'Freshly made omelettes are the best.' The food strategy, combining local flavours with operational pragmatism, is ingenious. By outsourcing fish and meat prep, the team offers variety without overwhelming staff. The hotel's live kitchen adds a dose of spectacle, turning breakfast into an event. 'We want to offer as many dishes as possible,' Okamura says, 'but we're short of staff.' Despite the odds, Belluna's gamble is paying off. Bookings pour in at twice the expected rate, buoyed by inbound tourism and school holidays. President Yasuno's gamble to leap from mail-order to morning omelettes is starting to look like a masterstroke. As the episode closes, viewers are left with a clear message: in Japan's business hotel wars, it is not just about rates or location. It is about imagination, resilience and knowing exactly what your guests did not realise they needed.


CNA
a day ago
- CNA
Paws on board: China expands high-speed train access for pets as ownership booms
BEIJING: Pets are now allowed on more high-speed trains in China as authorities seek to make travel more accessible for a growing number of urban pet owners. Passengers can bring small dogs and cats aboard 38 high-speed trains under an expanded pilot scheme by state rail operator China Railway. This builds on the initial trial of 10 trains that began earlier this year. Eight major high-speed rail routes are now included in the expanded programme, covering popular lines such as Beijing-Shanghai, Beijing-Guangzhou, Beijing-Harbin, and Shanghai-Kunming, China Railway announced in a WeChat notice on Friday (Jun 20). The launch of the pilot in April marked the first time pets were officially allowed on high-speed passenger trains in China. Each passenger is limited to bringing one domesticated dog or cat. The pet must be in good health, weigh no more than 15kg and be no taller than 40cm at the shoulder, China Railway said. Pet owners also have to present a valid identity card and a certificate of animal quarantine for their furry companion when booking through the national rail ticketing system, called 12306. The pets are housed in climate-controlled containers in designated carriages, and monitored by railway staff at intervals of no more than two hours, according to local media reports. The expansion of the pilot scheme is to 'better meet the needs of passengers travelling with their pets', China Railway said in its Friday notice. China's pet industry has boomed in recent years, fuelled by young, affluent consumers increasingly willing to spend on their furry companions. An expanding number are seeking to travel with their animals, even abroad, despite challenges in securing pet-friendly transport and accommodation. According to the latest China Pet Industry White Paper released by Petdata, the urban market for pet dogs and cats rose by 7.5 per cent to 300.2 billion yuan (US$41.7 billion) in 2024.