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We took a short ride on the Oedo line and surfaced near a sashimi-oriented izakaya called Uoshin. The upstairs counter snaked through the room so everyone could have a seat at the bar, and tucked into nooks at various parts of the arrangement were white-coated chefs, each with a knife and a wooden board full of freshly sliced sashimi. We ordered a few selections from the board, and then Mark, who is apparently one of those wiry guys with a boundless appetite, started calling for cooked food; (grilled squid tentacles, one of my favorites), tamagoyaki (seasoned rolled omelet, and yellow-tail teriyaki, all of which were exceptionally good, especially the meaty broiled yellowtail with its sweet and salty glaze.
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izakaya
sashimi
japanese-cuisine
seafood
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Matthew Amster-Burton |
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Takoyaki are octopus balls- not, thankfully, in the anatomical sense. They're a spherical cake with a chunk of boiled octopus in the center, cooked on a special griddle with hemispherical indentations. If you're familiar with the Danish pancakes called , you know what a takoyaki looks like; the pan is also similar. Takoyaki are not unknown in the U.S., but I've only ever seen them made fresh at cultural festivals. Iris is a big fan, but I've always been more into the takoyaki aesthetic than the actual food. Takoyaki are always served in a paper or wooden boat and usually topped with mayonnaise, bonito flakes, shredded nori, and takoyaki sauce.
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japanese-cuisine
street-food
toppings
takoyaki
japanese-food
octopus
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Matthew Amster-Burton |