Gyoza, Japanese dumplings filled with ground meat (typically pork), vegetables, and seasonings, are a beloved snack and appetizer enjoyed throughout Japan. In Tokyo, gyoza is enjoyed at izakayas, ramenya, and specialty gyoza shops, where diners gather to savor the crispy exterior and juicy filling of these iconic dumplings. The preparation of gyoza involves wrapping the filling in thin sheets of dough, pleating the edges to create a decorative pattern, and pan-frying them until golden brown and crispy. The result is a savory and satisfying snack that pairs perfectly with a dipping sauce made from soy sauce, vinegar, and chili oil. In addition to pan-fried gyoza, the dumplings can also be boiled or steamed, offering diners a variety of options to suit their preferences. Whether enjoyed as a quick bite on the go or a leisurely appetizer at a sit-down meal, gyoza is a beloved culinary tradition that captures the essence of Tokyo’s vibrant street food culture.

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.