Unagi, or freshwater eel, holds a special place in Japanese cuisine and culture, symbolizing vitality, endurance, and prosperity. In Tokyo, unagi is celebrated in dishes such as unadon, where grilled eel is served over a bowl of steamed rice and drizzled with a sweet and savory sauce made from soy sauce, mirin, and sugar. The preparation of unagi is a meticulous process that involves filleting and deboning the eel, marinating it

in a seasoned sauce, and grilling it over charcoal until it is tender and caramelized. The result is a dish that balances the rich, fatty texture of the eel with the sweet and tangy flavors of the sauce, creating a truly indulgent culinary experience. In addition to unadon, unagi is also enjoyed in sushi rolls, where it adds a distinctive umami flavor and silky texture. Whether enjoyed as a luxurious meal or a special treat, unagi is a beloved delicacy that continues to captivate diners in Tokyo and beyond.

Takoyaki, a popular street food originating from Osaka but enjoyed throughout Japan, is a savory snack made from batter filled with diced octopus, pickled ginger, and green onions, cooked in a special takoyaki pan until golden brown and crispy on the outside and soft and creamy on the inside. In Tokyo, takoyaki is a beloved comfort food enjoyed at festivals, street stalls, and specialty shops, where diners gather to savor the warm and satisfying flavors of this iconic dish. The preparation of takoyaki is a spectacle in itself, with skilled chefs deftly flipping the spherical-shaped snacks with specialized tools to ensure even cooking and a perfect golden crust. Once cooked, the takoyaki is topped with savory sauces, bonito flakes, and dried seaweed powder, adding layers of flavor and texture to each bite. Whether enjoyed as a quick snack on the go or a hearty appetizer at a sit-down meal, takoyaki is a beloved culinary tradition that captures the essence of Tokyo’s vibrant street food culture.