Street food Takoyaki — the authentic version

The best Takoyaki I've ever had came from a street stall, not a restaurant. The subtly sweet and salty intensity was completely different — more direct and uncompromised. mirin was used without hesitation, the way it should be.

Japanese cuisine philosophy of shokunin craftsmanship shapes how even simple dishes are prepared. The a high-end kaiseki setting setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. cold Sapporo beer was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.