Tokyo Street Food - Part 2 - Ivan Teh

Tokyo Street Food - Part 2

More Tokyo Street Food that I've tried during other visits to Tokyo, Kanto, Japan, continuing from Part 1.

Tonkotsu Ramen / Pork Bone Ramen

This list includes dishes not listed in Tokyo Street Food - Part 1. While cuisine is mostly Japanese, there are also influences from American, French, and Chinese cuisines.

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The Tori Kawa Age / Deep-Fried Chicken Skin features strips of chicken skin, tossed with shio / salt, grated ginger, grated garlic, mirin rice wine, and potato starch or all-purpose flour, then deep-fried twice (or twice fried), sprinkled with shio / salt and served piping hot. This shatters beautifully with a crisp crunchy texture, carrying addictive salty savoury spice fatty flavour.

Tori Kawa Age / Deep-Fried Chicken Skin

The Kamamberu Chiizu To Kurakka To Yuzu Sosu / Camembert Cheese With Crackers And Yuzu Sauce is a starter with a base of several crisp salted biscuit crackers which have biscuity salty flavour. Served with cubes of soft creamy camembert cheese with milky cheesy salty sweet flavour, and gelatinous yuzu compote with bright fruity zesty sour tangy sweet flavour. Typically, the 3 ingredients are stacked together and eaten in a single mouthful.

Kamamberu Chiizu To Kurakka To Yuzu Sosu / Camembert Cheese With Crackers And Yuzu Sauce

The Tomorokoshi Supu / Corn Potage Soup is an unexpectedly beloved side order, puréed, strained, and slow simmered till it achieves a pleasant creamy thick smooth texture with bright grainy sweet savoury flavour, enhanced with black pepper for a peppery spice kick. Made from a blend of Hokkaido corn kernels, fresh milk, sautéed yellow onions, unsalted butter, and water. Notably, salt is deliberately restrained, so you get a clean natural taste.

Tomorokoshi Supu / Corn Potage Soup

The Beer Kirin Ichiban is an American style pale lager, brewed by the Kirin Company in Tokyo, in the Kanto region of Japan. It has a clear, straw golden colour, with aromas of malt, grains, skunk, and lemon. The body is light, crisp, smooth, with lively carbonation, and tastes of bread, metal, grass, and cereal. Has a slight sweetness and slight bitterness. Very drinkable but light, and refreshing.

Beer Kirin Ichiban

The Beer Suntory Premium Malt is a traditional Pilsner. It has a light straw golden colour, aromas of grains, corn, and malt, with a clean, light, crisp body that has medium carbonation. Taste is of lemon citrus, hops, wheat, and barley, smooth and sweet with a tinge of sour, almost creamy. Finish is dry and sharp. Refreshing and drinkable.

Beer Suntory Premium Malt

Beer Suntory Premium Malt

Beer Suntory Premium Malt

The Beer Sapporo Premium is an American style, bright straw golden lager, brewed by Sapporo Breweries Limited in Shibuya, Tokyo, in the Kanto region of Japan. It has mild aromas of grass, corn, hops, and malt, with a crisp, clean, and light body texture. Flavours of rice, metal, green apple, and wheat husk, with a moderate carbonation. Finish is quick, clean, with little bitterness but slight metallic undertones, yet still remains refreshing.

Beer Sapporo Premium

The quintessential Japanese side dish, the Chawanmushi / Steamed Egg Custard is celebrated for its understated elegance and subtle complexity, embodying the spirit of Japanese home cooking yet being an example of refined culinary arts. True to its name, a Chawanmushi / Steamed Egg Custard is made by steaming within a large tea cup, a blend of whisked chicken eggs, dashi / soup stock, usukuchi shoyu / light soy sauce or koikuchi / dark soy sauce, salt, water, mirin rice wine, and optional garnishings, which may include some combination of the following; boneless chicken thigh, shiitake mushrooms, deshelled shrimp, edamame / immature soy beans, green onions or spring onions, carrots, menma / seasoned bamboo shoots, decorative wheat gluten, zuwaigani / snow crab, or ginkgo nuts. Has a soft silky wobbly smooth juicy texture to the egg custard, with the ingredients being springy and tender, carrying lovely eggy sweet savoury salty earthy flavour.

Chawanmushi / Steamed Egg Custard

Chawanmushi / Steamed Egg Custard

Chawanmushi / Steamed Egg Custard

The seasonal Chawanmushi Unagi / Steamed Egg Custard With Grilled Freshwater Eel Anguilla Japonica features the base steamed egg custard with additional strips of tender soft unagi / grilled freshwater eel anguilla japonica, lending an added depth of smoky savoury sweet meaty flavour.

Chawanmushi Unagi / Steamed Egg Custard With Grilled Freshwater Eel Anguilla Japonica

Chawanmushi Unagi / Steamed Egg Custard With Grilled Freshwater Eel Anguilla Japonica

The Aka Ika Karaage / Deep-Fried Red Squid features salt and flour battered then deep-fried red squid (also known as neon flying squid), crunchy and bouncy with a pleasant chew to texture, carrying salty savoury flavour.

Aka Ika Karaage / Deep-Fried Red Squid

Aka Ika Karaage / Deep-Fried Red Squid

The Eihire / Stingray Fin is a bite-sized snack that features dried stingray fins, marinated in shio / salt, white sugar, and mirin rice wine, then lightly toasted or grilled. This carries a unique crispy crunchy gelatinous chewy texture, with subtle smoky briny salty savoury sweet flavour. Noted for being collagen-rich, this is often served with creamy kewpie mayonnaise which lends a milky sweet flavour, or with fine shichimi togarashi / 7-flavour chili pepper which lends a complex savoury earthy spice zesty sour nutty flavour.

Eihire / Stingray Fin

Eihire / Stingray Fin

The Tako Wasabi / Octopus Wasabi is a common appetizer with fresh sashimi-grade tako / octopus diced into small chunks, marinated with light soy sauce or dark soy sauce, white sugar or mirin rice wine, rice vinegar, and wasabi, then garnished with spring onions or green onions, and served chilled. This carries a slippery chewy crunchy soft texture, with sharp spicy earthy salty sweet vegetal flavour.

Tako Wasabi / Octopus Wasabi

The Shio Kyuri / Salted Cucumber Salad is a simple appetizer of fresh sliced Japanese cucumbers seasoned lightly with shio / salt. Usually paired with drinks, this carries a juicy crunchy texture with bright vegetal sweet salty flavour.

Shio Kyuri / Salted Cucumber Salad

The Yamitsuki Kyabetsu / Addictive Cabbage Salad is a popular appetizer salad that features fresh raw cabbage seasoned with shio / salt, sesame oil, sesame seeds, and optionally monosodium glutamate (MSG). True to its name, this carries an addictive vegetal salty sweet nutty flavour, a satisfying juicy crunchy texture, and a fragrant aroma. Requiring a bare minimum of preparation, its affordability, availability of ingredients, and popularity make this a staple of many kushiyaki and izakaya menus.

Yamitsuki Kyabetsu / Addictive Cabbage Salad

The Edamame / Immature Soy Beans features immature soy beans in their pod, boiled in salt water. This renders a vegetal earthy salty sweet flavour, with a firm crunchy texture.

Edamame / Immature Soy Beans

The Enoki No Bata Shoyu Itame / Seared Golden Mushroom With Soy Sauce And Butter features golden mushrooms sautéed with light soy sauce, dark soy sauce, unsalted butter, and a splash of water, finished with a sprinkling of fresh spring onions or green onions. Has a satisfying crunchy juicy slippery texture, with bold smoky vegetal earthy salty savoury sweet buttery flavour.

Enoki No Bata Shoyu Itame / Seared Golden Mushroom With Soy Sauce And Butter

Enoki No Bata Shoyu Itame / Seared Golden Mushroom With Soy Sauce And Butter

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 Tonkotsu Ramen / Pork Bone Ramen is a classic Hakata style ramen. The cloudy creamy thick pearl white soup is a result of stewing 100% pork bones in pure filtered water over several hours, resulting in a robust sweet savoury flavour, usually odourless. The thin straight noodles have a firm springy chew to texture with grainy sweet flavour. Garnished with thick tender chashu / pork belly slices with meaty savoury flavour, crisp nori / dried seaweed with vegetal salty sweet flavour, crisp green onions or spring onions with vegetal herbal sweet flavour, and bouncy ajitama / ajitsuke tamago / seasoned chicken egg with eggy salty sweet flavour. Pleasant and enticing in its simplicity.

Tonkotsu Ramen / Pork Bone Ramen

Tonkotsu Ramen / Pork Bone Ramen

Tonkotsu Ramen / Pork Bone Ramen

The Miso Ramen is a classic Sapporo style ramen. The thick cloudy creamy light brown soup is derived from stewing pork bones, chicken bones, dashi / soup stock, and miso paste, in pure filtered water over several hours, finished with butter and hint of shichimi togarashi / 7-flavour chili pepper before serving, resulting in a deep earthy savoury salty spice buttery flavour. The miso paste itself made from a fermented blend of mashed soy beans, a miso paste starter known as koji (white rice koji, barley koji, soy bean koji, or millet koji), sea salt, and pure filtered water. Different types of miso paste are produced depending on the duration of fermentation, shiro or white miso paste is fermented between 2 to 3 weeks, shinshu or yellow miso paste is fermented between 1 to 3 months, aka or red miso paste is fermented between 6 to 12 months, and mame or black miso paste is fermented between 18 to 24 months. The thick curly noodles have a soft springy chew to texture with grainy sweet salty flavour. This has the most ingredients amongst the ramen noodles varieties, 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, crisp bean sprouts with vegetal sweet flavour, crunchy black wood ear mushrooms with vegetal earthy flavour, and juicy corn kernels with vegetal grainy sweet flavour. Hearty and utterly enjoyable.

Miso Ramen

Miso Ramen

The Zushi / Sushi is a celebrated Japanese dish, featuring a base of vinegared rice, made from steamed short-grain white rice seasoned with white sugar, salt, rice vinegar, and optionally kombu seaweed, fluffed and left to cool, then formed into small oblong rice balls. It has a moist sticky soft texture, with grainy sour sweet flavour. This vinegared rice is then used as a base of a variety of Zushi / Sushi whereupon it's known by different names / terminology; Nigiri when the ingredients are draped over; Maki when the ingredients are rolled within; Gunkan when wrapped with nori / dried seaweed on the outside; or Oshi when the ingredients are pressed together with a wooden mould. Often served as a single piece, or in multiples of 2 pieces.

The Aburi Maguro Akami Zushi / Seared Tuna Fish Loin Sushi features a thick slice of torched maguro senaka akami / bluefin tuna fish less fatty loin, cut from the middle of the back segment of the fish, draped over in Nigiri style. Optionally garnished with a lemon slice, this has a smooth tender texture with a light chew and smoky meaty savoury sweet zesty sour flavour.

Aburi Maguro Akami Zushi / Seared Tuna Fish Loin Sushi

Aburi Maguro Akami Zushi / Seared Tuna Fish Loin Sushi

The Maguro Akami Zushi / Tuna Fish Loin Sushi features a thick slice of sashimi-grade maguro akami / bluefin tuna fish loin, cut from the middle of the back segment of the fish, draped over in Nigiri style. Has a smooth tender texture with a light chew and meaty savoury sweet flavour.

Maguro Akami Zushi / Tuna Fish Loin Sushi

Maguro Akami Zushi / Tuna Fish Loin Sushi

The Maguro Otoro Zushi / Tuna Fish Belly Sushi features a medium-thick slice of sashimi-grade maguro otoro / bluefin tuna fish fatty belly, draped over in Nigiri style. Has a smooth oily succulent tender texture with lovely meaty fatty savoury sweet flavour.

Maguro Otoro Zushi / Tuna Fish Belly Sushi

Maguro Otoro Zushi / Tuna Fish Belly Sushi

The Aburi Shake Rosu Zushi / Seared Salmon Fish Loin Sushi features a thick slice of torched shake rosu / salmon fish loin, cut from the middle of the side segment of the fish, draped over in Nigiri style. Optionally garnished with a lemon slice, this has a smooth tender texture with a moist chew and smoky meaty sweet savoury zesty sour flavour.

Aburi Shake Rosu Zushi / Seared Salmon Fish Loin Sushi

Aburi Shake Rosu Zushi / Seared Salmon Fish Loin Sushi

The Shake Rosu Zushi / Salmon Fish Loin Sushi features a thick slice of sashimi-grade shake rosu / salmon fish loin, cut from the middle of the side segment of the fish, draped over in Nigiri style. Has a smooth tender texture with a light chew and meaty sweet savoury flavour.

Shake Rosu Zushi / Salmon Fish Loin Sushi

Shake Rosu Zushi / Salmon Fish Loin Sushi

The Shake Harasu Zushi / Salmon Fish Belly Sushi features a medium-thick slice of sashimi-grade shake harasu / salmon fish fatty belly, draped over in Nigiri style. Has a smooth oily succulent tender texture with lovely meaty fatty sweet savoury flavour.

Shake Harasu Zushi / Salmon Fish Belly Sushi

Shake Harasu Zushi / Salmon Fish Belly Sushi

The Iwashi No Shoga Ni Zushi / Simmered Sardine Fish With Ginger Sushi is a twist on a traditional Japanese appetizer, featuring medium thin fillets of iwashi / sardine fish simmered with minced ginger and green onions or spring onions, draped over in Nigiri style. This has a soft flaky oily crunchy texture with fishy salty savoury herbal sweet spice vegetal flavour.

Iwashi No Shoga Ni Zushi / Simmered Sardine Fish With Ginger Sushi

Iwashi No Shoga Ni Zushi / Simmered Sardine Fish With Ginger Sushi

The Shime Saba Zushi / Vinegared Mackerel Fish Sushi features thick fillets of shime saba / vinegared blue mackerel fish, draped over in Nigiri style, soft and tender in texture with a juicy succulent chew and bright sour sweet fishy zesty flavour that's rather pleasant. The marinade for curing the fish is made from a blend of rice wine vinegar, white vinegar, white sugar, and salt.

Shime Saba Zushi / Vinegared Mackerel Fish Sushi

Shime Saba Zushi / Vinegared Mackerel Fish Sushi

The Hamachi Zushi / Yellowtail Fish Sushi features a thick slice of sashimi-grade hamachi / yellowtail fish, draped over in Nigiri style. It's dense and firm in texture with a bouncy chew and addictive meaty oily sweet savoury flavour.

Hamachi Zushi / Yellowtail Fish Sushi

Hamachi Zushi / Yellowtail Fish Sushi

The Kanpachi Zushi / Greater Amberjack Fish Sushi features a thick slice of sashimi-grade kanpachi / greater amberjack fish, draped over in Nigiri style. It's tender and pliant in texture with clean-tasting meaty sweet savoury flavour.

Kanpachi Zushi / Greater Amberjack Fish Sushi

Kanpachi Zushi / Greater Amberjack Fish Sushi

The Ni Anago Zushi / Boiled Conger Eel Sushi features a large thick slice of boiled premium anago / saltwater conger eel fillet, moist and creamy soft in texture with pleasant fishy sweet savoury flavour, yum. Best paired with a touch of light soy sauce or dark soy sauce for added salty savoury flavour.

Ni Anago Zushi / Boiled Conger Eel Sushi

Ni Anago Zushi / Boiled Conger Eel Sushi

The Nihon Unagi Kabayaki Zushi / Grilled Freshwater Eel Anguilla Japonica Sushi features a thick slice of marinated and grilled fillet of unagi / freshwater eel anguilla japonica, tender and soft in texture. The tare sauce (made from a blend of usukuchi shoyu / light soy sauce, koikuchi shoyu / dark soy sauce, mirin rice wine, brown sugar) is gently basted on, lending an addictive sweet salty savoury earthy flavour. You still get the natural taste coming through.

Nihon Unagi Kabayaki Zushi / Grilled Freshwater Eel Anguilla Japonica Sushi

Nihon Unagi Kabayaki Zushi / Grilled Freshwater Eel Anguilla Japonica Sushi

The Hotate Zushi / Scallop Sushi features plump but small sashimi-grade whole hotate / scallop, draped over in Nigiri style. It's bouncy and juicy in texture with enticing sweet clean-tasting flavour.

Hotate Zushi / Scallop Sushi

Hotate Zushi / Scallop Sushi

The Yari Ika Zushi / Spear Squid Sushi features medium thin slices of sashimi-grade yari ika / spear squid, garnished with a lemon slice, draped over in Nigiri style. Has a neutral sweet savoury zesty sour flavour and a slippery crunchy texture.

Yari Ika Zushi / Spear Squid Sushi

Yari Ika Zushi / Spear Squid Sushi

The Sumi Ika Zushi / Golden Cuttlefish Sushi features medium thin slices of sashimi-grade sumi ika / golden cuttlefish, marinated with a blend of usukuchi shoyu / light soy sauce and koikuchi shoyu / dark soy sauce, garnished with a shiso / beefsteak plant leaf, draped over in Nigiri style. Has a bold salty savoury earthy herbal bitter sweet flavour and a slippery crunch to texture.

Sumi Ika Zushi / Golden Cuttlefish Sushi

Sumi Ika Zushi / Golden Cuttlefish Sushi

The Tako Zushi / Octopus Sushi features medium thick slices of fresh sashimi-grade tako / octopus, draped over in Nigiri style. Has a slippery smooth bouncy texture and mild meaty sweet savoury flavour.

Tako Zushi / Octopus Sushi

Tako Zushi / Octopus Sushi

The Kuruma Ebi Zushi / Tiger Prawn Sushi features whole sashimi-grade deshelled kuruma ebi / tiger prawns, draped over in Nigiri style. It's crunchy and tender with meaty sweet savoury shrimpy flavour.

Kuruma Ebi Zushi / Tiger Prawn Sushi

Kuruma Ebi Zushi / Tiger Prawn Sushi

The Botan Ebi Zushi / Peony Shrimp Sushi features a large beautifully butterflied sashimi-grade botan ebi / peony shrimp, draped over in Nigiri style. It's juicy and creamy in texture with a succulent luxurious mouthfeel, carrying a bright sweet savoury flavour.

Botan Ebi Zushi / Peony Shrimp Sushi

Botan Ebi Zushi / Peony Shrimp Sushi

The Wagyu Zushi / Wagyu Beef Sushi features thin slices of sashimi-grade A5 wagyu beef, topped with sliced daikon radish, sliced green onions or spring onions, and ponzu sauce jelly, draped over in Nigiri style. The ponzu sauce jelly is made with a blend of lemon juice or lime juice or yuzu juice, kombu seaweed, white sugar, salt or usukuchi shoyu / light soy sauce or koikuchi / dark soy sauce, and mirin rice wine. This modern creation resembles a deconstructed version of a tartare, with tender juicy crisp soft textures and meaty salty savoury zesty sour vegetal sweet herbal earthy fatty flavour.

Wagyu Zushi / Wagyu Beef Sushi

Wagyu Zushi / Wagyu Beef Sushi

The Buta Bara Zushi / Pork Belly Sushi features thinly sliced boiled strips of buta bara / pork belly, seasoned with shio / salt and dressed with green onions or spring onions, draped over in Nigiri style. It has crisp tender textures, carrying meaty savoury salty vegetal herbal sweet flavour.

Buta Bara Zushi / Pork Belly Sushi

Buta Bara Zushi / Pork Belly Sushi

The Tori No Teriyaki Zushi / Teriyaki Chicken Sushi features slices of boneless tori no teriyaki / teriyaki chicken and green onions or spring onions, draped over in Nigiri style. It's made by glazing boneless chicken thigh with a marinade blend of white sugar, salt or usukuchi shoyu / light soy sauce or koikuchi / dark soy sauce, and mirin rice wine, then grilling or pan-frying the chicken and adding the green onions or spring onions on top. Has a tender crisp texture with smoky meaty savoury salty vegetal herbal sweet flavour.

Tori No Teriyaki Zushi / Teriyaki Chicken Sushi

Tori No Teriyaki Zushi / Teriyaki Chicken Sushi

The Tamagoyaki Zushi / Rolled Egg Omelette Sushi features medium thick slices of tamagoyaki / rolled egg omelette, draped over in Nigiri style. It's made by whisking a blend of chicken eggs, dashi / soup stock, white sugar, salt or usukuchi shoyu / light soy sauce or koikuchi / dark soy sauce, and mirin rice wine, then folding the mixture slowly over on itself while cooking in a square pan. Has a moist and spongy soft texture with pleasant eggy sweet savoury earthy salty flavour.

Tamagoyaki Zushi / Rolled Egg Omelette Sushi

Tamagoyaki Zushi / Rolled Egg Omelette Sushi

The Inari Zushi / Fried Tofu Sushi features aburaage / deep-fried tofu bean curd skin pockets, stuffed with vinegared rice. Named after the Japanese god of rice cultivation protection, and said in mythology to be the preferred food of foxes (who are the god's messengers), this has a lovely grainy sweet savoury flavour and a spongy juicy texture.

Inari Zushi / Fried Tofu Sushi

Inari Zushi / Fried Tofu Sushi

The Yude Zuwaigani Zushi / Boiled Snow Crab Leg Sushi features a thick succulent piece of deshelled yude zuwaigani / boiled snow crab leg, draped over in Nigiri style. Has a soft tender texture with luxurious briny salty sweet flavour.

Yude Zuwaigani Zushi / Boiled Snow Crab Leg Sushi

Yude Zuwaigani Zushi / Boiled Snow Crab Leg Sushi

Upping the ante, the Zuwaigani No Ashi Zushi / Snow Crab Leg Sushi features a thick succulent piece of sashimi-grade partially deshelled zuwaigani / snow crab leg, draped over in Nigiri style. Has a soft dense texture with luxurious briny salty sweet flavour.

Zuwaigani No Ashi Zushi / Snow Crab Leg Sushi

Zuwaigani No Ashi Zushi / Snow Crab Leg Sushi

The Zuwaigani Zushi Kozara / Snow Crab Sushi Tasting Plate is a seasonal special, featuring a pair of deshelled yude zuwaigani / boiled snow crab leg, draped over in Nigiri style. The first is garnished with lemon juice, and has a soft tender texture with sharp briny salty sweet zesty tangy sour flavour. The second is garnished with green onions or spring onions and crab butter, and has a crisp sticky soft tender texture with briny salty sweet vegetal herbal bitter earthy flavour.

Zuwaigani Zushi Kozara / Snow Crab Sushi Tasting Plate

Zuwaigani Zushi Kozara / Snow Crab Sushi Tasting Plate

Zuwaigani Zushi Kozara / Snow Crab Sushi Tasting Plate

The Bafun Uni Zushi / Horse Poop Sea Urchin Sushi features luxurious morsels of sashimi-grade sea urchin, wrapped around with nori / dried seaweed in Gunkan style. Has a crisp creamy soft moist texture, with bold briny salty sweet nutty flavour.

Bafun Uni Zushi / Horse Poop Sea Urchin Sushi

Bafun Uni Zushi / Horse Poop Sea Urchin Sushi

The Kushiyaki / Grilled Skewers is a style of cooking wherein ingredients (including meat, seafood, vegetables, and others) are skewered then seasoned and grilled, typically over charcoal. There are several types of seasoning for Kushiyaki / Grilled Skewers, including: Shio / Salt which lends a salty flavour; Tare Sauce (made with light soy sauce, dark soy sauce, white sugar, ginger, garlic, mirin rice wine, rice vinegar, and black pepper) which lends a salty sweet savoury flavour; 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) which lends a salty sweet sour zesty tangy flavour; Yuzu Kosho Paste (made with fermented red chili peppers or fermented green chili peppers, yuzu zest, and salt) which lends a bright fruity salty sweet sour zesty spice flavour; Wasabi which lends a sharp vegetal spice flavour; or Shichimi Togarashi / 7-Flavour Chili Pepper (made with sancho peppercorns, nori / dried seaweed, white sesame seeds, black sesame seeds, red chili, orange zest or yuzu zest, and ginger) which lends a complex savoury earthy spice zesty sour nutty flavour.

The Yakitori Kushi / Grilled Chicken Skewers is a subset of Kushiyaki / Grilled Skewers, focused solely on seasoned and grilled chicken meat and chicken offal. Traditionally, Yakitori Kushi / Grilled Chicken Skewers only features 2 types of seasoning, namely, Shio / Salt which lends a salty flavour; and Tare Sauce which lends a salty sweet savoury flavour.

Yakitori Kushi / Grilled Chicken Skewers

Tori Mune Shio Kushi / Salted Chicken Breast Meat Skewer features chunks of boneless lean chicken breast lightly seasoned with shio / salt then grilled. Carries gentle smoky meaty sweet salty flavour with a firm dry moist chew to texture.

Tori Mune Shio Kushi / Salted Chicken Breast Meat Skewer

The Tori Momo Tare Kushi / Chicken Thigh Meat With Tare Sauce Skewer has chunks of boneless chicken thigh marinated in tare sauce then grilled. Carries lovely smoky meaty salty sweet savoury flavour with a juicy tender succulent texture.

Tori Momo Tare Kushi / Chicken Thigh Meat With Tare Sauce Skewer

The Negima Shio Kushi / Salted Chicken Thigh And Green Onion Skewer has chunks of juicy tender boneless chicken thigh interspersed with crunchy slices of green onions or leeks, all lightly seasoned with shio / salt then grilled. Carries lovely smoky meaty salty savoury vegetal herbal sweet flavour.

Negima Shio Kushi / Salted Chicken Thigh And Green Onion Skewer

The Negima Tare Kushi / Chicken Thigh And Green Onion With Tare Sauce Skewer has chunks of juicy tender boneless chicken thigh interspersed with crunchy slices of green onions or leeks, all lightly marinated with tare sauce then grilled. Carries lovely smoky meaty salty sweet vegetal herbal savoury flavour.

Negima Tare Kushi / Chicken Thigh And Green Onion With Tare Sauce Skewer

The Tori Sasami Shio Kushi / Salted Chicken Tender Meat Skewer features chunks of boneless chicken tenderloin lightly seasoned with shio / salt then grilled. Carries gentle smoky meaty sweet salty flavour with a tender soft moist chew to texture.

Tori Sasami Shio Kushi / Salted Chicken Tender Meat Skewer

The Tori Sasami Tare Kushi / Chicken Tender Meat With Tare Sauce Skewer features chunks of boneless chicken tenderloin marinated with tare sauce then grilled. Carries robust smoky meaty sweet salty savoury flavour with a tender soft moist chew to texture.

Tori Sasami Tare Kushi / Chicken Tender Meat With Tare Sauce Skewer

The Tori Tsukune Shio Kushi / Salted Chicken Meat Ball Skewer comprises patties of minced chicken shaped into a ball, then lightly seasoned with shio / salt and grilled. With a soft tender grainy texture that holds together well, it has an enticing smoky meaty salty sweet flavour.

Tori Tsukune Shio Kushi / Salted Chicken Meat Ball Skewer

The Tori Tsukune Tare Kushi / Chicken Meat Ball With Tare Sauce Skewer comprises patties of minced chicken shaped into a ball, then marinated with tare sauce and grilled. With a soft tender grainy texture that holds together well, it has an enticing smoky meaty sweet salty savoury flavour.

Tori Tsukune Tare Kushi / Chicken Meat Ball With Tare Sauce Skewer

The Tori Sunagimo Shio Kushi / Salted Chicken Gizzard Skewer has chunks of chicken gizzard lightly seasoned with shio / salt then grilled. These carry a firm crunchy texture with a unique smoky meaty earthy bitter minerally savoury salty flavour.

Tori Sunagimo Shio Kushi / Salted Chicken Gizzard Skewer

The Tori Hatsu Tare Kushi / Chicken Heart With Tare Sauce Skewer a considered a luxurious dish, with several chicken hearts basted with tare sauce while being grilled. Seasoned with shichimi togarashi / 7-flavour chili pepper, this carries a complex smoky meaty salty sweet savoury earthy spice zesty sour nutty flavour with a crunchy chewy firm dense texture.

Tori Hatsu Tare Kushi / Chicken Heart With Tare Sauce Skewer

The Buta Bara Kushi / Grilled Pork Belly Skewer features medium thick slices of pork belly, seasoned with salt then grilled. The pork belly has alternating layers of fat and meat, and while grilling over binchotan charcoal, the fat renders, bastes the meat, and drips onto the coals resulting in smoke infusing back up into the skewer. Has a tender juicy chew to texture with smoky meaty salty savoury fatty flavour.

Buta Bara Kushi / Grilled Pork Belly Skewer

The Puchi Tomato Bekon Shio Kushi / Salted Pork Bacon Wrapped Cherry Tomato Skewer features fresh cherry tomatoes, wrapped with pork belly strips, seasoned with salt then grilled. Carries a juicy tender texture, with interesting smoky vegetal sweet meaty salty savoury flavour.

Puchi Tomato Bekon Shio Kushi / Salted Pork Bacon Wrapped Cherry Tomato Skewer

The Uzara Bekon Shio Kushi / Salted Pork Bacon Wrapped Quail Egg Skewer features round sphere of hard boiled quail eggs, wrapped with pork belly strips, seasoned with salt then grilled. Carries a bouncy tender soft texture, with pleasant smoky eggy sweet meaty salty savoury flavour.

Uzara Bekon Shio Kushi / Salted Pork Bacon Wrapped Quail Egg Skewer

The Gyu Kushi / Beef Skewer features bite-size strips of beef, either a cut of striploin, skirt, short rib, or flank, seasoned with either shio / salt or tare sauce, then grilled till medium doneness. This has a tender juicy chew to texture, with robust smoky meaty savoury salty flavour.

Gyu Kushi / Beef Skewer

The A5 Wagyu Gyuniku Saroin Kushi / A5 Wagyu Beef Sirloin Skewer features a chunky cube of A5 wagyu beef sirloin cut, seasoned with shio / salt, then grilled till medium doneness. This has a tender juicy succulent chew to texture, with luxurious smoky meaty savoury salty fatty flavour.

A5 Wagyu Gyuniku Saroin Kushi / A5 Wagyu Beef Sirloin Skewer

The Piman No Nikuzume / Kushi Stuffed Bell Pepper Skewer features large halved slices of bell peppers / capsicum, stuffed with a patty mixture made from minced pork, minced beef, minced yellow onions, whisked chicken egg, salt, white pepper, black pepper, and panko bread crumbs. Beautifully grilled, the exterior is firm juicy crunchy with smoky vegetal bitter sweet flavour, while the interior is smoky meaty savoury salty bready sweet peppery spice in flavour.

Piman No Nikuzume / Kushi Stuffed Bell Pepper Skewer

The Unagi No Kabayaki Kushi / Grilled Freshwater Eel Anguilla Japonica Skewer features strips of unagi / freshwater eel anguilla japonica, steamed then grilled while being regularly basted with tare sauce. This is succulent soft moist tender in texture, with addictive smoky meaty savoury sweet salty flavour.

Unagi No Kabayaki Kushi / Grilled Freshwater Eel Anguilla Japonica Skewer

The Surume Ika No Shioyaki / Grilled Salted Common Squid features a large whole dried common squid, rehydrated and seasoned with shio / salt then grilled. Visually appealing when splayed, and served with a wedge of lemon (for added tangy sour zesty flavour), this carries a pleasant neutral smoky salty savoury flavour, with a bouncy chewy texture.

Surume Ika No Shioyaki / Grilled Salted Common Squid

Surume Ika No Shioyaki / Grilled Salted Common Squid

The Hokke No Shioyaki / Grilled Salted Atka Mackerel Fish features a whole atka mackerel fish, seasoned with salt, then grilled to perfection. The fish has a tender flaky moist texture, coming off the fine bones easily, and carries an addictive smoky meaty salty sweet savoury flavour.

Hokke No Shioyaki / Grilled Salted Atka Mackerel Fish

Hokke No Shioyaki / Grilled Salted Atka Mackerel Fish

The Kurobuta Tonkatsu / Kurobuta Breaded Pork Cutlet is a staple in Japanese comfort food thanks to its simple yet satisfying taste. A high-quality cut of Kurobuta pork (either pork loin or tenderloin) is seasoned with shio / salt and black pepper, dredged in all-purpose flour and whisked chicken egg, coated in panko bread crumbs, then deep-fried, optionally finished by baking in the oven. The batter creates a crisp crunchy crumbly crust around the pork, which is tender bouncy chewy, with meaty bready sweet savoury flavour. Usually served with white rice, finely shredded cabbage, assorted pickles, and thick tonkatsu sauce (made from tomato ketchup, worcestershire sauce, brown sugar or white sugar, light soy sauce or dark soy sauce, rice vinegar or mustard, grated ginger, grated garlic, and mirin rice wine) which has a sweet savoury spice sour zesty tangy flavour profile.

Kurobuta Tonkatsu / Kurobuta Breaded Pork Cutlet

Kurobuta Tonkatsu / Kurobuta Breaded Pork Cutlet

The Gyudon / Gyu Donburi / Simmered Beef And Onion Rice Bowl features a base of fluffy soft moist white rice with grainy sweet flavour, topped with a generous mix of thinly sliced simmered beef with yellow onions which are tender juicy with enticing meaty savoury vegetal earthy sweet flavour. The stock used for simmering is made from kombu seaweed, dashi / soup stock, katsuobushi / dried bonito fish flakes, light soy sauce, dark soy sauce, mirin rice wine, white sugar, and water. Further topped with fresh crisp spring onions or green onions which carry vegetal herbal sweet flavour. Optionally completed with a fresh raw chicken egg yolk which will lend eggy sweet flavour and a silky texture.

Gyudon / Gyu Donburi / Simmered Beef And Onion Rice Bowl

Gyudon / Gyu Donburi / Simmered Beef And Onion Rice Bowl

The Hayashi Kare To Tonkatsu / Hashed Beef Curry Rice With Breaded Pork Cutlet is a different spin on the typical Gyu Kare / Beef Curry. The base still features 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. There's still scattered pieces of tender sliced seared beef that carry meaty savoury flavour. However, the difference here is the 'curry' is actually a rich demi-glace sauce, made with all-purpose flour, butter, tomato paste, white onions, shiitake mushrooms, celery, carrots, salt, beef stock, bay leaf, thyme, black pepper, and parsley, resulting in a thick creamy demi-glace sauce with robust meaty savoury salty vegetal sweet spice flavour. Completed with a crisp outside tender inside tonkatsu / breaded pork cutlet with meaty savoury sweet bready flavour.

Hayashi Kare To Tonkatsu / Hashed Beef Curry Rice With Breaded Pork Cutlet

Hayashi Kare To Tonkatsu / Hashed Beef Curry Rice With Breaded Pork Cutlet

The Meron Shabetto / Melon Sorbet is a sorbet, made with a blend of frozen muskmelon, muskmelon juice, water, white sugar, and lemon juice, frozen and served in a decorative container, typically shaped like a melon. It has an icy soft juicy texture with fruity sweet honeyed flavour.

Meron Shabetto / Melon Sorbet

Meron Shabetto / Melon Sorbet

Meron Shabetto / Melon Sorbet

The Bataa Anko Mochi Kushi / Butter And Red Bean Rice Cake Skewer is a modern twist on a traditional Japanese wagashi / dessert confectionery. The base is a chewy soft sticky mochi / rice cake with grainy sweet flavour, made from a blend of glutinous rice flour, water, and either potato starch or corn starch, steamed then pounded into shape, and finally deep-fried till the outside turns crispy while the inside remains gooey. Topped with chunky rough grainy adzuki red bean paste with earthy sweet flavour, made from a blend of mashed adzuki red beans, white sugar, and salt. This dessert skewer is then drizzled with melted salted butter, lending a luscious buttery salty savoury flavour.

Bataa Anko Mochi Kushi / Butter And Red Bean Rice Cake Skewer

The Gyuunyuu Jerato / Milk Gelato is made with 100% Okhotsk Abashiri milk, folded with air to create this enticing treat. Has a light creamy smooth soft texture, with lovely milky sweet flavour.

Gyuunyuu Jerato / Milk Gelato

Gyuunyuu Jerato / Milk Gelato

The Kaisen Kakiage Shio Raisu Baga / Salted Seafood And Vegetables Patty Rice Burger is a unique creation. The burger 'buns' are made from rice patties, a blend of white rice, barley, and millet, formed into patties and glazed with light soy sauce and dark soy sauce, then grilled, resulting in a smoky grainy salty savoury sweet flavour, and a crisp exterior and soft sticky interior. Filled with a fist-sized kakiage tempura fritter of seafood and vegetables, comprising deshelled prawns, squid, yellow onions, carrots, and edamame / immature soy beans, sprinkled with shio / salt and drizzled with sesame oil, carrying a gentle crisp crunch and bright briny shrimpy salty savoury vegetal sweet earthy nutty flavour. The overall pairing is a delight, a showcase of traditional flavours and modern ingenuity.

Kaisen Kakiage Shio Raisu Baga / Salted Seafood And Vegetables Patty Rice Burger

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Tokyo Street Food - Part 2

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Ivan Teh - RunningMan

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Tokyo Street Food - Part 2

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Ivan Teh - RunningMan

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