Omurice is a go-to comfort food
served in Japanese diners.
An omelet is sliced to reveal creamy scrambled eggs
served over fried rice and topped with demi-glace.
These small pancake balls filled with octopus
are a popular street snack in Japan.
They're topped with mayo, seaweed flakes,
and dried fish shavings, or bonito flakes.
Sugar is used to make these miniature animal sculptures,
which take only five minutes to mold.
But you might not want to eat this candy art
when you see the final product.
If you've ever wanted to try an octopus lollipop,
the Nishiki Market has you covered.
These baby octopus are candied and grilled
before they're stuffed with a hard-boiled quail egg.
If you've got a spare $1,000 lying around,
we recommend trying this burger loaded with Wagyu beef,
a one-kilo patty, foie gras,
Japanese cheddar, and shaved truffles.
Did we mention it's served on a gold-leaf-covered bun?
Head to kaiten-zushi, or "rotating sushi" restaurants
for $1 sushi immediately delivered to your seat.
Raisins line the bottom of these cheesecakes,
which taste similar to sponge cake.
Meringue mixed with cream cheese gives the cake
its signature fluffiness and jiggle.
At Ichiran, you place your ramen order
using a ticket machine.
The most popular dish is a warm bowl of milky tonkotsu,
or pork-based broth.
This dish is a twist on tamago gohan,
a popular breakfast of rice topped with a raw egg.
But instead of raw eggs, these are poached.
Poken them and you'll get a tiny explosion.
Yakisoba, or fried buckwheat noodles,
are a staple of Japanese street food.
Veggies, meat, and sweet and savory sauces
are blended together on a giant grill
to make this filling dish.
This dessert is made of shaved ice
sweetened with condensed milk.
It comes in flavors like matcha,
red-bean paste, melon, and mango.
These pancakes are taller and thicker
than your average pancake,
and that's thanks to extra egg whites.
Top them with boba pearls, fresh berries,
whipped cream; the options are endless.
Tofu skin, or yuba, is a common ingredient
in Japanese cooking that has a consistency
similar to mozzarella.
To make it, soy milk is simmered in a hot pot.
The layer of skin that forms
is then served with soy sauce and sesame seeds.
Despite the name, melon pan has no melon in it.
The sweet bun has a crusty outer layer and a fluffy interior
and comes in sweet and savory varieties,
like whipped cream or beef and shirataki noodles.
Made with rice and corn syrup, this popular dessert
can be found at street vendors like those at Asakusa Market.
Nuts and dried fruits are often added to the mix.
This noodle dish is made from a seaweed-based
gelatin-like substance, which gives the noodles
their signature transparent look.
They're either pressed through molds or cut by hand.
Head to this food court to try nine types of ramen.
This so-called ramen museum is a recreation of 1958 Tokyo
in celebration of the year instant noodles were invented.
Forget sprinkles or hot fudge:
edible gold foil takes this ice cream to the next level.
Kinpaku, or gold leaf, is popular
in Kanazawa on Japan's west coast.
The rich marbling and buttery flavor
make Wagyu the most prized beef in the world.
These juicy, textured eggs are cooked in a square pan
and doused in sweet and savory sauces.
Each steamed bun, called manju,
is filled with a thick red-bean paste.
The subtle salty exterior balances out the sweeter filling.
These buns are often gifted for good luck.
Some of the fastest mochi pounders in all of Japan
make these soft, chewy rice cakes by hand
through a process known as mochitsuki, or mochi pounding.
The red-bean paste inside
makes these treats extra sweet and gooey.
There are many different styles of this savory pancake,
but the batter is typically mixed
with scallions, eggs, noodles, cheese,
and a drizzle of Worcestershire-like sauce on top.
Shrimp, a mix of seasonal veggies, and an entire whitefish
are deep-fried to make this loaded order of tempura.
A drizzle of soy dressing completes
the oversized rice bowl, or donburi.
These sweet treats are a street-food staple in Japan.
A generous chunk of red-bean paste, chocolate or custard
is sandwiched between cake-like batter
to make these "lucky fish."