Tokyo Street Food - Part 1 - Ivan Teh

Tokyo Street Food - Part 1

Tokyo Street Food is an integral part of Japanese cuisine, and among the most recognised worldwide.

Takoyaki / Grilled Octopus Balls

The food scene in Tokyo offers a dazzling variety of flavours, spanning traditional techniques and dishes to modern-day ingenuity and fusion plates. At the heart of the Tokyo culinary scene is a deep appreciation for craftsmanship and fresh ingredients, even in the simplest of meals. Whether it’s a quick bite from a vending machine or a handmade delicacy from a food stall, every dish is prepared with care and precision.

Food in Tokyo can be found along the streets in kiosks or small cafes, in mid-range restaurants and fine-dining establishments. Even convenience store snacks are surprisingly gourmet. Common ingredients used in Tokyo include chicken, pork, beef, duck, tuna fish, salmon fish, mackerel fish, freshwater eel, squid, prawns / shrimp, octopus, daikon radish, cabbage, cucumbers, green onions / spring onions, mushrooms (shiitake, shimeji, golden), spinach, bean sprouts, burdock root, eggplant / aubergine, sweet potato, yam / taro, pumpkin, seaweed, carrots, chicken eggs, tofu / bean curd, rice, wheat, salt, soy sauce, salt, sugar, soy beans, miso paste, and more.

While mostly Japanese, the cuisine here is also influenced by American, French, and Chinese cuisines. Casual dining in Tokyo is not just about grabbing a meal, it’s an adventure. Whether picking up a snack from a street stall or settling in at a no-frills eatery, every bite reflects the city’s dedication to delicious, accessible food. The charm of the food scene in Tokyo lies in its simplicity, creativity, and unwavering commitment to making even the humblest meal an unforgettable experience.

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The Janbo Yaki Kani Kamaboko / Jumbo Grilled Crab Stick is a handheld snack made from kanikama / imitation crab meat (a blend of fish paste, crab extract, salt, potato starch or sweet potato starch, and chicken egg white) basted with a blend of light soy sauce, dark soy sauce, mirin rice wine, sesame oil, garlic, and ginger, then lightly grilled. It has a soft tender texture, with pleasant salty savoury sweet flavour. Typically garnished with some of the following, creamy mayonnaise or kewpie with milky sweet flavour, crisp nori / dried seaweed with vegetal salty earthy flavour, grainy shichimi togarashi / 7-spice powder with salty savoury spice flavour, thin ponzu sauce (made with citrus juice of lemon, lime, or yuzu, blended with white sugar, light soy sauce or dark soy sauce, mirin rice wine, and rice vinegar), or creamy mentaiko / seasoned Alaskan pollock fish roe paste with smoky briny salty sweet flavour.

Janbo Yaki Kani Kamaboko / Jumbo Grilled Crab Stick

Janbo Yaki Kani Kamaboko / Jumbo Grilled Crab Stick

A beloved Japanese street food snack, Takoyaki / Grilled Octopus Balls are crispy-on-the-outside, soft-on-the-inside, warm and juicy with smoky grainy sweet savoury salty sour zesty fishy flavour. The batter for the balls is made from all-purpose flour, baking powder, chicken eggs, salt, light soy sauce or dark soy sauce, and dashi / soup stock, then poured into small round moulds and filled with a bite-sized piece of octopus. Once set, the balls are drizzled with a combination of thick takoyaki sauce or teriyaki sauce and creamy mayonnaise or kewpie, dressed with wispy katsuobushi / dried bonito fish flakes. Typically served in sets of 6 to 8 balls, more premium versions will add a variety of toppings, such as crisp green onions or spring onions with vegetal sweet herbal flavour, or chunky egg mayonnaise with eggy sweet favour.

Takoyaki / Grilled Octopus Balls

Takoyaki / Grilled Octopus Balls

Takoyaki / Grilled Octopus Balls

Takoyaki / Grilled Octopus Balls

The Beer Asahi Super Dry is a Japanese pale lager, brewed by Asahi Breweries in Tokyo, within the Kanto region of Japan. This bright, clear golden yellow brew has a tame aroma of hops, grass, corn, and apples, with a smooth, refreshing, medium body and medium carbonation. Taste is floral bitter sweet, with notes of wheat, rice, malted barley, and lemon citrus, with a super dry, crisp finish. Very drinkable.

Beer Asahi Super Dry

Beer Asahi Super Dry

The Beer Yebisu is a dortmunder-style lager brewed by Sapporo Breweries in Ebisu, Shibuya, Tokyo, Kanto, Japan. It has a deep golden red hue with a persistent creamy white foam head, and aromas of toasted white bread, grapefruit, corn, and honey. The body is smooth, velvety, and thick, with tastes of biscuit, cereal, barley, and orange zest, carrying grainy fruity sour bitter sweet flavour. Has a prolonged, clean and crisp finish.

Beer Yebisu

Beer Yebisu

Beer Yebisu

The Sake Yuki No Bosha Cabin In The Snow Junmai Ginjo is brewed by the Saiya Brewing Company in Yurihonjo, Akita, Tohoku, Japan, using rice polished to at least 60%, water, and yeast, without adding any distilled alcohol. It has a clear transparent colour, with aromas and tastes of peach, strawberry, white pepper, and pear. The body is light, smooth, and soft, with crisp fruity sweet spice flavour. Best served chilled, this has a good balance of acidity, refreshing on the palate.

Sake Yuki No Bosha Cabin In The Snow Junmai Ginjo

Sake Yuki No Bosha Cabin In The Snow Junmai Ginjo

A herbal tea made from steeping roasted barley grains in water, the caffeine-free Mugicha / Roasted Barley Tea can be served either warm or chilled. It has a nutty toasty grainy flavour, and is often enjoyed during the spring and summer months. Believed to aid in digestion.

Mugicha / Roasted Barley Tea

Mugicha / Roasted Barley Tea

Mugicha / Roasted Barley Tea

The Ryokucha / Green Tea is made using steamed or roasted green tea leaves stepped in boiling water, which results in its characteristic bright green colour, thin texture, and earthy grassy flavour. Widely consumed daily across the country, the beverage is rich in antioxidants, and is said to have wide health benefits. Served either warm or chilled.

Ryokucha / Green Tea

Ryokucha / Green Tea

Ryokucha / Green Tea

Ryokucha / Green Tea

Japan is known for its high-quality Mizu / Water, which is safe to drink straight from the tap. Most casual eateries and restaurants will offer this complimentary together with a meal. Has a thin smooth refreshing texture with bright neutral flavour.

Mizu / Water

A staple of the Japanese diet, steamed Hakumai / White Rice has a soft sticky texture and mild grainy sweet flavour. Typically made from short-grain rice, the most common varieties include the premium balanced sticky soft Koshihikari used in rice bowls and zushi / sushi, the light fluffy Sasanishiki used in zushi / sushi, the sticky soft Akitakomachi used in onigiri / rice balls and mochi / rice cakes, or the chewy soft Hitomebore used in rice bowls, meals, and curries.

Hakumai / White Rice

The Miso Shiru / Miso Soup is a traditional Japanese soup with a grainy thin texture and cloudy appearance, made with dashi / soup stock and miso paste - either white miso paste (shiro miso), red miso paste (aka miso), or mixed miso paste (awase miso). Often garnished with crisp green onions or spring onions, wispy wakame seaweed, soft tofu bean curd cubes, or spongy tofu puffs, this soup carries deep grainy vegetal herbal savoury salty earthy flavour.

Miso Shiru / Miso Soup

Miso Shiru / Miso Soup

Miso Shiru / Miso Soup

A staple ingredient in many dishes, or on its own, the delightful Tamagoyaki / Rolled Egg Omelette is made by folding thin layers of whisked chicken egg, seasoned with dashi / soup stock, salt or soy sauce, white sugar, mirin rice wine, and vegetable oil, into a rolled log shape. Often made using a specialised pan, this has a light fluffy soft moist texture, with bright eggy sweet earthy savoury flavour.

Tamagoyaki / Rolled Egg Omelette

Tsukemono / Assorted Pickles refers to a wide and varied range of chopped pickled vegetables that typically accompany a meal as a side dish, lending a juicy crunch of texture and a refreshing vegetal sour salty zesty tangy sweet earthy flavour. Common vegetables used include Japanese cucumbers, daikon radish, carrots, eggplant / aubergine, spinach, mustard greens, and cabbage. The pickling methods includes brining with rice vinegar (suzuke); using salt (shiozuke); soaking in a blend of light soy sauce, dark soy sauce, white sugar, and rice vinegar (shoyuzuke); fermenting with rice bran, salt, water, and either miso paste or kombu seaweed (nukazuke); or quick pickling using salt, rice vinegar, white sugar, and dashi / soup stock (asazuke).

Tsukemono / Assorted Pickles

Tsukemono / Assorted Pickles

Rich in minerals and dietary fibre, the nutritious side dish of Hijiki Tsukudani / Simmered Hijiki Seaweed Salad is made with dried hijiki seaweed, carrots, light soy sauce or dark soy sauce, mirin rice wine, white sugar, dashi / soup stock, and soy beans or peanuts. This carries a vegetal earthy savoury salty nutty flavour.

Hijiki Tsukudani / Simmered Hijiki Seaweed Salad

A traditional side dish, Ohitashi / Seasoned Spinach features spinach blanched in dashi / soup stock, seasoned with a bit of salt or light soy sauce or dark soy sauce, mirin rice wine, and sometimes garnished with katsuobushi / dried bonito fish flakes or sesame seeds. The result is a satisfying juicy crisp texture, and you taste the natural vegetal sweet salty herbal flavour.

Ohitashi / Seasoned Spinach

A tasty side dish, Nametake / Seasoned Golden Mushrooms features enoki / golden mushrooms marinated with salt or light soy sauce or dark soy sauce, mirin rice wine, white sugar, and rice vinegar. Has a vegetal earthy salty sweet herbal flavour, with a juicy springy crunchy texture.

Nametake / Seasoned Golden Mushrooms

A seasonal side dish that celebrates spring, Nanohana / Boiled Rapeseed Blossoms features boiled rapeseed blossoms seasoned with salt or light soy sauce or dark soy sauce, mirin rice wine, dashi / soup stock, and sometimes garnished with sesame seeds. This has a nice firm crunch to texture, with vegetal bitter salty sweet nutty flavour.

Nanohana / Boiled Rapeseed Blossoms

A traditional side dish to accompany a meal, the Tororo / Grated Mountain Yam has a sticky slimy smooth paste texture that is an acquired feel, with a mild earthy salty sweet herbal flavour. It's made with finely grated yamaimo / mountain yam, light soy sauce or dark soy sauce, dashi / soup stock, mirin rice wine, and optionally garnished with green onions or spring onions.

Tororo / Grated Mountain Yam

The side dish of Konnyaku Ni / Simmered Konjac is made with scored and boiled konnyaku / konjac jelly, then lightly sautéed with sesame oil, and finally braised in a blend of light soy sauce or dark soy sauce, mirin rice wine, dashi / soup stock, white sugar, and water. Served cool, this has a bouncy springy gelatinous texture, with a neutral tasting base that absorbs the mild herbal salty sweet savoury nutty flavours of the sauce.

Konnyaku Ni / Simmered Konjac

Versatile as a side dish or garnish, the Daikon Oroshi Shirasu / Grated Daikon Radish With Young Sardine Fish features grated daikon radish and young sardine fish, sautéed with light soy sauce or dark soy sauce and mirin rice wine. Carries a soft grainy tender juicy texture, with a delicate balance of fishy savoury vegetal salty sweet flavour.

Daikon Oroshi Shirasu / Grated Daikon Radish With Young Sardine Fish

The side dish of Gobo Sarada Maguro / Burdock Root And Tuna Fish Salad is made with julienned burdock root and tuna fish flakes, mixed with a blend of mayonnaise or kewpie, sesame seeds, light soy sauce or dark soy sauce, and mirin rice wine. This has crunchy tender flaky creamy textures, with fishy savoury sweet vegetal earthy bitter salty nutty flavour.

Gobo Sarada Maguro / Burdock Root And Tuna Fish Salad

The side dish of Shake Fureku / Salmon Fish Flakes is made with either fresh or cured salmon fish flakes, seasoned with white sugar, light soy sauce or dark soy sauce, and mirin rice wine. This has tender flaky textures, with fishy sweet savoury salty flavour.

Shake Fureku / Salmon Fish Flakes

The side dish of Tai Nanban Zuke / Marinated Fried Sea Bream Fish features fillets of sea bream fish, battered with either corn starch or potato starch, deep-fried and then sautéed with light soy sauce or dark soy sauce, white sugar, mirin rice wine, rice vinegar, and a medley of vegetables including white onion, green onion or spring onion, bell peppers / capsicum, red chili, or carrots. Has a crunchy tender crisp juicy texture, with bright zesty tangy sour sweet savoury vegetal flavour.

Tai Nanban Zuke / Marinated Fried Sea Bream Fish

A refreshing side dish, the Toriniku Kyuri Gomadare / Chicken And Cucumber Salad With Sesame Sauce features shredded boneless chicken (breast or thigh) cooked with light soy sauce or dark soy sauce, mirin rice wine, garlic, ginger, and garnished with julienned cucumber and sesame sauce. This has crunchy juicy tender textures, with lovely meaty savoury vegetal sweet nutty flavour.

Toriniku Kyuri Gomadare / Chicken And Cucumber Salad With Sesame Sauce

The side dish of Toriniku Negi Oroshi Ponzu / Chicken With Leeks, Grated Radish, Ponzu Sauce is made with grilled boneless chicken breast or thigh, leeks, green onions or spring onions, and grated daikon radish, glazed with a ponzu sauce (made with citrus juice of lemon, lime, or yuzu, blended with white sugar, light soy sauce or dark soy sauce, mirin rice wine, and rice vinegar). This carries bright smoky meaty sweet savoury vegetal earthy herbal salty sour zesty tangy spice flavour, with tender crunchy juicy grainy textures.

Toriniku Negi Oroshi Ponzu / Chicken With Leeks, Grated Radish, Ponzu Sauce

The Azuki Purin / Red Bean Pudding is a delightful dessert, with a wobbly smooth soft creamy texture and enticing grainy earthy sweet milky flavour. Made with a blend of mashed azuki red beans, milk or cream, rice flour or corn flour, water, white sugar, and vegetable oil, boiled then chilled until it sets. Typically served in small moulds.

Azuki Purin / Red Bean Pudding

Azuki Purin / Red Bean Pudding

The Furutsu / Fresh Cut Fruits is a dessert to complete a meal, comprising a variety of fresh juicy fruits, with fruity sweet or fruity sour flavour. Common fruits include apples, pears, mandarin oranges, tangerines, persimmon, plums, yuzu, peaches, purple grapes, honeydew melons, muskmelons, yubari melons, and grapefruit.

Furutsu / Fresh Cut Fruits

The Daikon Oroshi / Grated Daikon Radish comprises finely grated daikon radish, strained then served as a condiment to a meal. Has a juicy grainy texture, with mild vegetal earthy sweet flavour that helps refresh the palate.

Daikon Oroshi / Grated Daikon Radish

A beloved izakaya / bar snack, the Tori Karaage / Deep-Fried Chicken comprises boneless chicken thigh, marinated in a blend of light soy sauce, dark soy sauce, mirin rice wine, garlic, ginger, salt, white pepper, and coated in a batter of potato starch or corn starch. Deep-fried till golden brown, with a crisp crunchy exterior and a juicy tender interior, this addictive snack carries smoky meaty savoury salty spice flavour. Typically served with a lemon wedge for added sour zesty tangy flavour.

Tori Karaage / Deep-Fried Chicken

Tori Karaage / Deep-Fried Chicken

Trust the Japanese to make an excellent fusion sandwich rendition in the Tamago Sando / Egg Mayonnaise Sandwich. It features a chunky creamy egg mayonnaise (made with rough mashed hard boiled chicken eggs, mayonnaise or kewpie, salt, butter, black pepper, and sometimes yellow mustard) tucked between slices of soft fluffy shokupan / milk bread, resulting in a burst of pleasant bready eggy sweet savoury spice flavour. Ranks among the most popular convenience store food items.

Tamago Sando / Egg Mayonnaise Sandwich

A simple and homely dish, the Gyu Kare / Beef Curry is typically served with steamed white rice and assorted pickles, the former fluffy soft with grainy sweet flavour, the latter crunchy juicy with vegetal sour sweet flavour for contrast. The star is the thick gloopy curry bursting with sweet savoury salty spice flavour, with scattered pieces of tender sliced seared beef that carry meaty savoury flavour. The curry itself is made with a wide variety of ingredients, comprising some combination of the following: all-purpose flour, butter, light soy sauce or dark soy sauce, curry powder, powdered turmeric, powdered cumin, powdered coriander, fenugreek seeds, worcestershire sauce, tomato paste, garlic, ginger, star anise, dill, bay leaves, dijon mustard, sliced red apples, water or vegetable stock or dashi / soup stock, or honey. Vegetables will sometimes be added to lend body, stewed till tender with vegetal earthy sweet flavour, these include carrots, white onions, potatoes, sweet potatoes, tomatoes, or pumpkin.

Gyu Kare / Beef Curry

A unique Japanese rendition of a classic American snack, the Hottodoggu / Hot Dog adopts a slightly different approach to preparation. The hot bun is usually softer and slightly sweet bready in flavour, similar to milk bread, while the snappy juicy boiled or grilled sausage (pork or beef) is slimmer but crunchier with smoky meaty salty savoury flavour. Often garnished with crisp cabbage or lettuce with vegetal sweet flavour, creamy mayonnaise or kewpie with milky sweet flavour, thick teriyaki sauce with smoky savoury salty flavour, thick tomato ketchup with vegetal sour sweet flavour, and creamy yellow mustard or dijon mustard with sharp sour tangy zesty spice flavour.

Hottodoggu / Hot Dog

The versatile Sarada / Salad comprises of a fresh medley of vegetables (usually a combination of some of the following: lettuce, cabbage, carrots, corn, seaweed) tossed well, having a crisp juicy texture and bright vegetal sweet flavour. Usually garnished with a sauce, commonly a creamy goma dare / sesame sauce with nutty sweet savoury flavour, or a ponzu sauce (made with citrus juice of lemon, lime, or yuzu, blended with white sugar, light soy sauce or dark soy sauce, mirin rice wine, and rice vinegar) with zesty tangy sour salty sweet savoury flavour.

Sarada / Salad

The Hiyayakko / Chilled Tofu features slabs of chilled silken tofu bean curd, creamy wobbly smooth in texture with grainy nutty sweet flavour. Usually served as an appetizer, this can carry a variety of dressings, from citrus salt, to grated ginger, to wasabi.

Hiyayakko / Chilled Tofu

Hiyayakko / Chilled Tofu

The Poteto Sarada / Potato Salad likely originated during the Meiji Era, and it has become a staple in households today. Made with partially mashed starchy potatoes, vegetables (carrots, cucumbers, corn, green onions, or peas), mashed hard boiled chicken eggs, pork ham, mayonnaise or kewpie, rice vinegar, salt, and black pepper, this has chunky creamy juicy creamy textures with starchy eggy sweet milky vegetal sour zesty tangy savoury flavour.

Poteto Sarada / Potato Salad

Poteto Sarada / Potato Salad

Poteto Sarada / Potato Salad

Poteto Sarada / Potato Salad

The Gyoza / Potsticker Dumplings are usually served as a side dish to accompany a meal, and are crisp crunchy outside, juicy tender inside, with smoky meaty savoury salty vegetal sweet flavour. The wrappers are made from wheat flour, water, and salt, while the fillings are made from minced meat (pork or chicken) and finely chopped vegetables (shiitake mushrooms, green onions, napa cabbage, or carrots), seasoned with salt or light soy sauce or dark soy sauce, ginger, garlic, black pepper or white pepper, and sesame oil. Most commonly pan-fried or steamed.

Gyoza / Potsticker Dumplings

Gyoza / Potsticker Dumplings

Ramen is one of the most iconic dishes in Japanese cuisine, beloved worldwide for its rich soup / broth, satisfying noodles, and diverse toppings. A unique culinary phenomenon with wide regional variations, no 2 bowls are almost alike, each offering distinct flavours and textures. That said, there are 4 main styles of Ramen that serve as the foundation for most variations.
Shoyu Ramen / Soy Sauce Ramen originated in Tokyo, and features a clear thin golden brown soup made from either chicken or pork stock, usually served with medium-thin curly noodles.
Shio Ramen / Salt Ramen originated in Hakodate, and features a clear thin transparent soup made from fresh or dried fish stock, usually served with thin straight noodles.
Miso Ramen originated in Sapporo, and features a cloudy thick white, red, or black soup made from miso paste, usually served with thick curly noodles (also corn, butter, and bean sprouts).
Tonkotsu Ramen / Pork Bone Ramen originated in Hakata, and features a cloudy thick white soup made from pork bone stock and collagen, usually served with thin straight noodles.

The Shoyu Ramen / Soy Sauce Ramen is a classic Tokyo style ramen. The clear thin golden brown soup is a result of stewing chicken bones, pork bones, koikuchi shoyu / dark soy sauce, usukuchi shoyu / light soy sauce, salt, mirin rice wine, dried fish (sardine, bonito, anchovy, or mackerel), kombu seaweed, white onions, garlic, ginger, and water, resulting in a deep earthy savoury salty herbal flavour. The medium-thin curly wheat noodles are chewy and springy with grainy sweet flavour, picking up the soup well. Garnished with thick tender chashu / pork belly slices with meaty savoury flavour, crunchy chewy menma / seasoned bamboo shoots with vegetal earthy sour sweet flavour, crisp nori / dried seaweed with vegetal salty sweet flavour, crisp green onions or spring onions with vegetal herbal sweet flavour, bouncy ajitama / ajitsuke tamago / seasoned chicken egg with eggy salty sweet flavour, and chewy yuzu peel for a refreshing contrast of fruity zesty sour tangy flavour. Nicely balanced and incredibly satisfying.

Shoyu Ramen / Soy Sauce Ramen

Shoyu Ramen / Soy Sauce Ramen

The Shio Ramen / Salt Ramen is a classic Hakodate style ramen. The clear thin transparent soup carries the distinct taste from stewing chicken bones or fish (red sea bream, bonito, or sardine) or dried scallops, salt, kombu seaweed, mirin rice wine, and water, resulting in a pleasant sweet salty flavour. The thin straight wheat noodles are chewy and springy with grainy sweet flavour, picking up the soup well. Garnished with thick tender chashu / pork belly slices with meaty savoury flavour, crunchy chewy menma / seasoned bamboo shoots with vegetal earthy sour sweet flavour, crisp green onions or spring onions with vegetal herbal sweet flavour, bouncy ajitama / ajitsuke tamago / seasoned chicken egg with eggy salty sweet flavour, soft wobbly decorative wheat gluten with neutral flavour, and chewy yuzu peel for a refreshing contrast of fruity zesty sour tangy flavour. Addictive and fulfilling.

Shio Ramen / Salt Ramen

Shio Ramen / Salt Ramen

The backbone of Japanese cuisine, Dashi / Soup Stock is used as a base ingredient in a multitude of dishes, but is also served on its own to accompany a meal. Typically made with chicken bones or kombu seaweed, katsuobushi / dried bonito fish flakes, dried sardine or anchovy fish, dried shiitake mushrooms, and water, all boiled, steeped, and strained. The result is a thin clear soup / broth, which is deeply robust with savoury earthy salty flavour.

Dashi / Soup Stock

Dashi / Soup Stock

The Oyakodon / Oyako Donburi / Parent And Child Rice Bowl is a beloved Japanese comfort food, comprising tender boneless chicken thigh, soft caramelised white onions, and wispy whisked chicken egg, simmered with dashi / soup stock, light soy sauce, dark soy sauce, and mirin rice wine, then ladled over fluffy sticky steamed white rice in a bowl. Served with a raw chicken egg yolk on top, along with a sprinkling of crisp green onions or spring onions, this carries meaty savoury salty eggy sweet vegetal earthy grainy herbal flavour.

Oyakodon / Oyako Donburi / Parent And Child Rice Bowl

Oyakodon / Oyako Donburi / Parent And Child Rice Bowl

The Onsen Tamago / Soft Boiled Egg features a chicken egg that's been lightly poached or boiled, resulting in a silky custard-like egg white, and a soft creamy yolk. Has lovely eggy sweet flavour. Normally seasoned with a sprinkling of either light soy sauce or dark soy sauce, for added salty savoury flavour.

Onsen Tamago / Soft Boiled Egg

The Tamago Yude / Boiled Egg is one of several ingredients usually served in Oden / Fish Cake Stew, and is a simple chicken egg partially cooked till the white is soft wobbly and the yolk is jammy, with eggy sweet salty flavour.

Tamago Yude / Boiled Egg

Tamago Yude / Boiled Egg

The base of the Oden / Fish Cake Stew is a robust yet light dashi / soup stock, made with chicken bones or kombu seaweed, shiitake mushrooms, light soy sauce, dark soy sauce, katsuobushi / dried bonito fish flakes or sababushi / dried mackerel fish flakes, water, and mirin rice wine. The result is a thin light clear transparent soup / broth, bursting with savoury earthy salty fishy sweet flavour.

Several ingredients may be served in an Oden / Fish Cake Stew bowl. This includes tender daikon radish with vegetal earthy sweet herbal flavour, crunchy soft ganmo doki / fried tofu patty with savoury salty sweet grainy vegetal flavour, springy hanpen / pounded fish cake with meaty salty savoury sweet flavour, wobbly atsuage / deep-fried tofu bean curd that's firm outside and soft inside with grainy sweet savoury flavour, crunchy tender roll kyabetsu / stuffed cabbage roll with minced pork carrying meaty savoury salty vegetal earthy herbal sweet flavour, and chunky tender tsukune / chicken meat balls with meaty savoury salty flavour.

Oden / Fish Cake Stew

Oden / Fish Cake Stew

Oden / Fish Cake Stew

The side dish Kimosui / Boiled Eel Liver Soup reflects the culinary principles of minimizing waste and celebrating high-quality ingredients. Garnished with the stomach and liver of the eel, this clean-tasting and clear soup is made from dashi / soup stock, mirin rice wine, a touch of light soy sauce or dark soy sauce, and mitsuba leaves. It has a mild earthy savoury salty herbal flavour, with a thin yet comforting texture.

Kimosui / Boiled Eel Liver Soup

The fascinating Unaju / Unagi Kabayaki Jubako / Grilled Freshwater Eel Anguilla Japonica, Over White Rice In Lacquered Box is a treat. The base is fluffy soft steamed white rice with grainy sweet flavour, layered within a beautiful lacquered box. The fillet of unagi / freshwater eel anguilla japonica is first steamed, then grilled while being regularly basted or immersed in tare sauce (made with light soy sauce, dark soy sauce, white sugar, ginger, garlic, mirin rice wine, rice vinegar, and black pepper). The skin of the eel will be slightly charred and crisp, while the eel flesh remains succulent soft moist tender, almost melting in the mouth, releasing an addictive smoky meaty savoury sweet salty flavour.

Unaju / Unagi Kabayaki Jubako / Grilled Freshwater Eel Anguilla Japonica, Over White Rice In Lacquered Box

Unaju / Unagi Kabayaki Jubako / Grilled Freshwater Eel Anguilla Japonica, Over White Rice In Lacquered Box

The Niku Udon / Beef Udon Noodles features a base of noodles made from wheat flour, water, and salt, kneaded and sliced long and thick. The noodles are served warm, and have a pleasant chewy soft texture, with grainy doughy sweet flavour. Garnished with a medley of ingredients, including some combination of the following; tender simmered beef with yellow onions carrying meaty vegetal sweet savoury flavour, crisp sliced green onions or spring onions with vegetal herbal sweet flavour, a wobbly soft onsen tamago / soft boiled egg with eggy sweet flavour, and katsuobushi / dried bonito fish flakes with fishy earthy savoury flavour. The hot soup / broth is full-flavoured, made with a blend of dashi / soup stock, light soy sauce, dark soy sauce, white sugar, water, and mirin rice wine, thin in texture with robust salty savoury sweet flavour.

Niku Udon / Beef Udon Noodles

Niku Udon / Beef Udon Noodles

The Kitsune Aburaage Udon / Fox Fried Tofu Udon Noodles features a base of noodles made from wheat flour, water, and salt, kneaded and sliced long and thick. The noodles are served warm, and have a pleasant chewy soft texture, with grainy doughy sweet flavour. Garnished with a medley of ingredients, including some combination of the following; crunchy kombu seaweed with vegetal briny salty earthy flavour, crisp sliced green onions or spring onions with vegetal herbal sweet flavour, a wobbly soft onsen tamago / soft boiled egg with eggy sweet flavour, and a large piece of spongy soft aburaage / fried tofu with grainy sweet savoury flavour. The hot soup / broth is full-flavoured, made with a blend of dashi / soup stock, light soy sauce, dark soy sauce, white sugar, water, and mirin rice wine, thin in texture with robust salty savoury sweet flavour.

Kitsune Aburaage Udon / Fox Fried Tofu Udon Noodles

Kitsune Aburaage Udon / Fox Fried Tofu Udon Noodles

The Kitsune Aburaage Soba / Fox Fried Tofu Buckwheat Noodles features a base of noodles made from buckwheat flour blended with wheat flour, water, and salt, kneaded and sliced long and thin. The noodles are served warm, and have a pleasant chewy soft texture, with grainy earthy nutty sweet flavour. Garnished with a medley of ingredients, including some combination of the following; crunchy kombu seaweed with vegetal briny salty earthy flavour, crisp sliced green onions or spring onions with vegetal herbal sweet flavour, a wobbly soft onsen tamago / soft boiled egg with eggy sweet flavour, and a large piece of spongy soft aburaage / fried tofu with grainy sweet savoury flavour. The hot soup / broth is full-flavoured, made with a blend of dashi / soup stock, light soy sauce, dark soy sauce, white sugar, water, and mirin rice wine, thin in texture with robust salty savoury sweet flavour.

Kitsune Aburaage Soba / Fox Fried Tofu Buckwheat Noodles

Kitsune Aburaage Soba / Fox Fried Tofu Buckwheat Noodles

The Zaru Soba / Chilled Buckwheat Noodles features a base of noodles made from buckwheat flour blended with wheat flour, water, and salt, kneaded and sliced long and thin. The noodles are served chilled, and have a firm chewy al-dente texture, with grainy earthy nutty sweet flavour. Each order is typically accompanied by Tsuyu / Noodles Dipping Sauce, also known as Mentsuyu, made from a blend of dashi / soup stock, light soy sauce, dark soy sauce, white sugar, and mirin rice wine, which has a thin texture and lends deep salty savoury flavour.

Zaru Soba / Chilled Buckwheat Noodles

Zaru Soba / Chilled Buckwheat Noodles

Tsuyu / Noodles Dipping Sauce

The Tempura Moriawase / Tempura Assortment features an assortment of tempura battered ingredients. The batter itself typically consists of all-purpose flour or corn flour or rice flour, chicken egg, water, salt, and baking powder. When coated, the batter should cling to the ingredient, and not fall off easily even after deep-frying. Carries a golden hue with a light non-greasy crisp crunchy texture and pleasant savoury flavour. If served over rice in a bowl, the dish is known as Tendon / Tempura Moriawase Donburi / Tempura Assortment Rice Bowl. If served alongside chilled buckwheat noodles, the dish is known as Tenzaru Soba / Tempura Moriawase Zaru Soba / Tempura Assortment Chilled Buckwheat Noodles.

Tempura Moriawase / Tempura Assortment

Tempura Moriawase / Tempura Assortment

Tempura Moriawase / Tempura Assortment

Tentsuyu / Tempura Sauce

Tenzaru Soba / Tempura Moriawase Zaru Soba / Tempura Assortment Chilled Buckwheat Noodles

Tendon / Tempura Moriawase Donburi / Tempura Assortment Rice Bowl

Tendon / Tempura Moriawase Donburi / Tempura Assortment Rice Bowl

The Tempura Maitake / Tempura Maitake Mushroom features a tempura battered maitake mushroom, tender and moist in texture with vegetal earthy savoury flavour.

Tempura Maitake / Tempura Maitake Mushroom

The Tempura Imo / Tempura Sweet Potato features a tempura battered slice of sweet potato, firm and tender in texture with starchy vegetal earthy savoury flavour.

Tempura Imo / Tempura Sweet Potato

The Tempura Nasu / Tempura Eggplant features a tempura battered strip of eggplant / aubergine, soft and juicy in texture with vegetal sweet flavour.

Tempura Nasu / Tempura Eggplant

Tempura Nasu / Tempura Eggplant

Tempura Nasu / Tempura Eggplant

The uncommon Tempura Renkon / Tempura Lotus Root features a tempura battered lotus root, hard and crunchy in texture with vegetal earthy salty flavour.

Tempura Renkon / Tempura Lotus Root

The Tempura Shishito / Tempura Shishito Pepper features a shishito pepper in tempura batter, crisp and juicy in texture with vegetal sweet spice flavour.

Tempura Shishito / Tempura Shishito Pepper

Tempura Shishito / Tempura Shishito Pepper

Tempura Shishito / Tempura Shishito Pepper

The Tempura Kabocha / Tempura Pumpkin features a tempura battered slice of pumpkin, tender and firm in texture with vegetal sweet earthy flavour.

Tempura Kabocha / Tempura Pumpkin

The Tempura Yari Ika / Tempura Spear Squid features a tempura battered slice of Japanese spear squid, bouncy and springy in texture with sweet savoury flavour.

Tempura Yari Ika / Tempura Spear Squid

The Tempura Kisu / Tempura Whiting Fish features tempura battered deboned whiting fish fillet, lean and flaky in texture with delicate sweet savoury flavour.

Tempura Kisu / Tempura Whiting Fish

Tempura Kisu / Tempura Whiting Fish

Tempura Kisu / Tempura Whiting Fish

The Tempura Kuruma Ebi / Tempura Tiger Prawn features tempura battered deshelled tiger prawn / shrimp, crunchy and juicy in texture with addictive sweet savoury shrimpy flavour.

Tempura Kuruma Ebi / Tempura Tiger Prawn

Tempura Kuruma Ebi / Tempura Tiger Prawn

Tempura Kuruma Ebi / Tempura Tiger Prawn

The Miru Kurepu Keki / Mille Crepe Cake is a beloved delicate Japanese French fusion dessert, inspired by the Gâteau Mille Crêpe. The base crepe ingredients comprise all-purpose flour, water, milk, chicken eggs, white sugar, and butter, mixed and set then gently layered with whipped cream or flavoured creams (like vanilla, chocolate, strawberry, or matcha) in alternating layers until it resembles a cake. Has a creamy soft delicate texture that seems to melt away in the mouth, releasing a pleasant bready cakey sweet floral flavour.

Miru Kurepu Keki / Mille Crepe Cake

The Oshiruko / Red Bean Soup is a comforting dessert typically enjoyed during cold weather or in the winter months. The thick smooth soup base is made with a blend of grainy mashed or whole azuki red beans, salt, white sugar, and water, carrying earthy sweet flavour with a lightly salty note; while the sticky chewy mochi / rice cake is made with fine glutinous rice flour, water, and white sugar, then lightly toasted, carrying smoky grainy sweet flavour.

Oshiruko / Red Bean Soup

Oshiruko / Red Bean Soup

Oshiruko / Red Bean Soup

The Daigaku Imo / Candied Sweet Potato features chunks of satsumaimo / sweet potato, fried in vegetable oil, then glazed with a blend of honey or white sugar, water, light soy sauce or dark soy sauce, and mirin rice wine. Finished with a sprinkling of sesame seeds. Bite in and you get the slightly crisp crunchy exterior that gives way to a tender soft interior, bursting with earthy floral sweet nutty savoury flavour.

Daigaku Imo / Candied Sweet Potato

Daigaku Imo / Candied Sweet Potato

Daigaku Imo / Candied Sweet Potato

The Yokan Yoru No Ume / Jelly Red Bean Paste Night Plum is named for its visual resemblance to a plum tree blooming in the night. No actual ume / plum within though, it comprises of a blend of mashed and whole azuki red beans, white sugar, and agar-agar jelly, formed into a rectangular-shaped paste block. Has a smooth dense sticky gelatinous texture, with rich earthy sweet flavour. Presented as a traditional and refined wagashi / dessert confectionery.

Yokan Yoru No Ume / Jelly Red Bean Paste Night Plum

Yokan Yoru No Ume / Jelly Red Bean Paste Night Plum

The Zangetsu / Waning Moon Pancake is inspired by the fading moon at dawn, and was created in 1711. The name itself is popular in anime, as a fighting attack move alluding to 'cutting moon' or 'slaying moon'. Here, the crescent-shaped pancake is made with all-purpose flour, water, chicken eggs, salt, and infused with ginger juice, stuffed with mashed azuki red bean paste, baked then sprinkled with icing sugar. The result is a beautiful contrast of taste that cuts through each layer, allowing you to taste the bready cakey earthy sweet spice flavours distinctly. Has a soft smooth texture, and the recommendation is to pair this with tea.

Zangetsu / Waning Moon Pancake

Zangetsu / Waning Moon Pancake

The Suntory Pop Melon Soda is a vibrant green carbonated beverage that is a nostalgic soft drink. Produced by Suntory, with a blend of high-fructose corn syrup, carbonated water, artificial melon flavourings, and colouring agents, it has a strong artificial melon flavour which is candied fruity sweet in flavour, with a fizzy lively texture.