Takoyaki Taikyu Sakaba Stand Takohan

A classic Japanese street food made by baking wheat flour batter with octopus into a ball shape. It's crispy on the outside and creamy on the inside. Enjoyed hot with sauce, mayonnaise, or dipped in dashi broth.

A pork sausage that has been popular in Japan for a long time, characterized by its red casing. Served fried, it has a simple yet nostalgic flavor. Popular as a snack.

Chilled tofu topped with condiments such as green onions, ginger, and bonito flakes. Eaten with a little soy sauce. Enjoy the soybean flavor and the refreshing taste of the condiments.

Cold tofu topped with agedama (tempura crumbs). The crispy texture and richness of the agedama complement the bland taste of the tofu.

Thinly sliced smoked duck breast. Characterized by its smoky aroma and the rich flavor of duck fat. A dish that goes well with drinks.

A platter of three types of recommended appetizers chosen by the chef. Perfect for when you want to enjoy various flavors in small portions.

A type of salted fermented seafood, similar to kimchi, made by mixing whelk with a spicy sauce. It has a chewy texture and a spicy kick that pairs well with drinks.

A classic Japanese izakaya dish of raw octopus mixed with wasabi. The pungent wasabi and the chewy texture of the octopus are addictive.

Raw squid mixed with spicy cod roe. The exquisite combination of the squid's sweetness and the mentaiko's spiciness.

Boiled quail eggs marinated in a soy sauce-based sauce. Bite-sized and easy to eat.

A delicacy made by mixing shark cartilage (or chicken cartilage) with plum paste. The crunchy texture and the sourness of the plum are refreshing.

Boiled young soybeans in their pods. Eat by removing beans from the pods. A very popular snack with beer.

Dried squid (surume) kimchi. A spicy snack where the squid's flavor intensifies with chewing.

A fermented Korean dish made by pickling vegetables like napa cabbage with chili peppers and garlic. It has a spicy and sour taste.