Omoide Yokocho is a maze of narrow alleys filled with tiny restaurants and open barbecue food stalls. It was fun walking shoulder to shoulder with hungry people and looking for the right stall for a meal.
Tori-en is an izakaya, which is a type of informal Japanese pub, severing skewered grilled meats and alcohol. This was an assorted pork and chicken platter consisted of some unusual parts—cheek, tendon, tongue, heart, intestine, and liver.
Yakisoba (Japanese Stir Fried Noodles)
Takoyaki (Octopus Balls) is one of Japan’s best-known street food.
Grilled Rice Balls
Ichiran
Japan is a very efficient country. Love the vending machines at various eateries. You order and pay via the vending machine when you enter. You sit down and the food arrives. There was a long line at Ichiran, a popular ramen chain in Japan, but the line was moving very quickly.
Marinated Pork Loin
They specialize in tonkotsu ramen (broth based on pork bones). Ramen is typically served to guests in individual booths behind a curtain to allow the diner to focus on the ramen. This location in Asakusa district has both individual booth and table seatings.
Ichiran has recently opened up shops in New York City. They charge $18.90 a bowl. It was $8 a bowl in the center of Tokyo.
Afuri specialize in Yuzu (citrus) style ramen, built upon chicken broth. Citrus taste was pretty evident, which made it intriguing.
Toriyoshi
Surprisingly this was my favorite meal in Tokyo. I loved every bowl of ramen, but I just hadn’t had torikatsu (Japanese styled fried chicken cutlet) in a long time. And these were done perfectly. Food doesn’t need to be fuzzy. Keep it simple and do it well is usually the best.
Simmered Chicken Cutlet with Egg
Curry Rice with Chicken Cutlet
Udon is a type of wheat flour noodle, thick and chewy. The dish is generally kept simple and clean, but heartwarming.
Shrimp tempura with green tea salt
