When Chris originally booked this trip to Japan, he didn’t book it realizing that New Year’s is the biggest holiday of the year in Japan, so he didn’t think much about booking shinkansen tickets in advance. Somehow, we got lucky with the Tokyo > Osaka shinkansen booking, as that was only done a couple weeks out: we were not only able to get preferred seats on a Nozomi for oversized baggage space (directly behind our seats), but we were even able to move up our ticket to about an hour before since we had more time than we’d anticipated getting from Narita into Tokyo station when we first arrived. But when we got to Osaka, this was a bit of a false security. When Chris looked to book tickets for January 3 to return to Tokyo, every single train and seat he looked at after 8am was sold out. The only seat options remaining were between 5am to 7:39am. So he booked us on a Nozomi at 7:39am on Wednesday to return to Tokyo late morning. Unfortunately, this would cut our Osaka time by about half a day, as we were hoping to visit Osaka Castle and also try the local Osaka version of okonomiyaki, but those things, sadly, would have to wait for another future visit.

It wasn’t the end of the world, though. While it wasn’t great to have our Osaka time cut short, especially since we didn’t even visit Osaka in July 2015, it is in no way disappointing or awful that we had extra time in Tokyo! We used the day to re-visit Tsukiji and got a table at Sushiko, a restaurant that had been on my list from our last visit, and who was happy to accommodate our active toddler. Pookster had a high chair to sit in. We folded her stroller and placed it in the front, and given we’re in Japan, there was never a worry that anyone would steal it (I would NEVER feel comfortable leaving my stroller unattended in New York City, as I’ve heard the worst horror stories about strollers being stolen in broad day light when the owner was just steps away from it!). And to our surprise and delight, the menu even had a kid’s plate, which was recommended for children ages 5-10, but that’s fine: we got it for Pookster anyway, and we figured that if she didn’t eat it, we could eat it as our own appetizer. At about 700 JPY (or $4.81 USD), it was quite the steal: it had four pieces of rolled sushi stuffed with natto (Japanese fermented soy beans, a sticky and acquired taste!), two pieces of tamago (Japanese rolled omelet that is a little sweet), three generous, fat pieces of nigiri (tuna, salmon, and a very, very sweet and large prawn!), and a small bowl of medium grain, steamed Japanese white rice topped with a beautiful helping of ikura (salmon roe, a salty-sweet, flavorful, mouth-popping wonder!). To be honest, Kaia had bits of the natto sushi and gave up. She then tried a bite of the ikura and decided “all done!” So, appetizer it was for us!

As for ourselves, we got a massive sushi/nigiri platter with so many types of fish, prawn, and ikura that I am in no way educated enough to know or share what they all were, but I can say with no doubt that each bite was incredibly fresh, sweet, and delicious. Initially, I found my respiratory pathways cleared suddenly with the strong smear of freshly grated wasabi on each bite of nigiri, but my body quickly adjusted to this spicy addictive root and savored each zing. We washed it all down with some sake and a yuzu sour (I was determined to get my plum wine and yuzu fix as often as possible while in Japan!). In total, for all that gorgeous fish and two alcoholic drinks, our total bill came to about $80 USD. It was a very, very delicious bargain.

After our sushi fix, we wandered a bit around Tsujiki, then headed to Ginza for some shopping, had tea at a Mariages Freres tea salon, and then ended up at the Marunouchi Building. I love how all these big tall Tokyo buildings have SO much packed into them. There are the food basements that have endless omiyage (gifts/souvenirs) you can pick up, along with food to eat; and floors and floors separated by a quick up and down on the elevator or escalator of different restaurants and dining options. In the Marunouchi Building, we ended up at the Akanoren ramen joint for Hakata-style tonkotsu ramen. For $7-9 USD each, we had a large slurpy bowl of straight thin ramen noodles in a creamy white rich broth. I was pleasantly surprised to see how lean my slices of chasu were. And even though tonkotsu broth is supposed to be on the heavier side, I didn’t feel like it was too fatty or rich at all. The broth was actually a bit lighter than I’d originally thought based on looking at it. In fact, both of us finished ALL our broth, which almost never happens when we have ramen in New York! Kaia especially enjoyed these noodles soaked in the rich broth and ate a helping of ramen that even her dad was shocked about!

As Chris says, even the average restaurants in Japan for dishes like ramen that do not have endless queues are still, on average, going to be delicious, especially when you compare them to what we can get back home. And that’s really the comparison, right? It would be challenging to say that this bowl is inferior to any other tonkotsu we’ve enjoyed in Japan that had a long wait. We think they’re all freaking delicious and perfect.

Assuming that you actually have taste in food, eating in Japan is like a dance on your tongue: there are endless textures and flavors and mouth feels that it could never possibly get boring. There are the regional differences, such as okonomiyaki (fried savory pancake) of Osaka (ingredients all mixed) versus Hiroshima (ingredients are layered, AND they include a very generous layer of NOODLES!), differences based on different climates, geographies, and specialities (Hakata style ramen with its milky white pork bone broth vs. Sapporo ramen for its miso-based broth vs. Kitakata ramen for its soy sauce based pork broth, etc.), and one thing many people don’t think about when they think of Japanese cuisine: chili peppers! While Japanese food is not known to be spicy, very hot chili peppers are used liberally in southern Kyushu, southern Kanto and Izu, and Okinawa.

Given all this, it’s hard to spend any time in Japan and not eat well. You can eat well regardless of whether you are going to an onigiri stand off the street that sells stuffed rice balls for the equivalent of $1.50-3 USD each, $6 non-descript ramen shop, a 3-Michelin star sushi omakase, a renowned French restaurant (according to the New York Times food section, Japan is the place to go for the world’s best French food now. They wrote that French people just don’t want to take the time and energy to slave away in kitchens, while Japanese people not only love French food, but they are obsessed with the technique, learn it in France, then bring it back to Japan for everyone there to enjoy), or the takeaway counter at the nearby train/shinkansen station. Our first meal was takeaway from a spot at Tokyo Station, where Chris got us three ekiben (“eki” means “station,” and “ben” is short for “bento,” so station bento boxes or boxed meals) of A5 beef over rice with tamago, unagi over rice, and another beef bento. We inhaled our food, which in total cost about $12 each, but could easily sell for twice that amount if you had sold the same bento in New York. These are the relatively inexpensive things you can enjoy while visiting Japan; you know you are getting “value” because something equivalent (and likely lower quality, relatively speaking) will either cost a lot more where you came from, or just be a smaller quantity.

We took a day trip to Kobe on Tuesday, where we (of course) sought out a Kobe beef restaurant that would be comfortable enough for a toddler. We landed on a spacious restaurant called Mouriya, which specializes in Kobe beef. We chose two set menus, one for Kobe rump steak and one for Kobe ribeye, which came with ample additions, including seasonal soup (ours was pumpkin – very creamy!), rice/bread of choice, a generous helping of various vegetables (even lotus root!), and tea/coffee to end. The quality of the beef was just as high as you’d expect it to be, and the ribeye really did melt in your mouth almost like butter. I especially liked that Mouriya had chefs that would cook all the food in front of us, so it served as entertainment both for us and for Pookster, who really loved interacting with our chef. She giggled endlessly in the beginning as he made cute gestures and waved to her. It probably also made our seating arrangement more bearable for her for a longer time, especially since as a toddler, she cannot sit still for too long anywhere.

Kobe beef was expected, but what we weren’t quite expecting was the ubiquity of sweet potatoes in desserts everywhere. I was aware of this trend before this trip because I’d see social media posts and videos about this recent Japanese food trend. You couldn’t go to any neighborhood in Osaka, Kobe, or Tokyo where there was not at least one or two sweet potato dessert options. Certain places were fully devoted to the sweet potato theme, serving sweet potato custard, ice cream, and cakes. Others sold sweet potato based smoothies (wow!). A lot of stands just sold sweet potatoes that were roasted, split open and given a sugar topping, then “bruleed” on top with a torch. I saw so many young children running around with this sweet. I suppose this was a “healthy” dessert option for a child, so I totally understood why parents would give this to their school-age children. While we didn’t indulge in the sweet potato brulee, we did pick up a little custard from a train station stand in Osaka that was topped with a pureed sweet potato swirl, sprinkled with candied baked pieces of sweet potato. It definitely DID taste like sweet potato, but a little sweeter of course. These types of desserts can actually make you feel less “guilty” about indulging in dessert. It’s no wonder it’s so popular here!

On our first full day in Osaka, we knew that it would be a lot quieter because a lot of people would be taking time off for the New Year, which is Japan’s largest holiday of the year. Unlike in places like China, Vietnam, or Korea, Japan had actually adopted the Gregorian calendar, so they do not follow the Lunar New Year calendar. Businesses tend to close for a few days or even a full week for New Year’s. So unfortunately for us, we would not see Osaka in its total prime from a restaurant/eatery standpoint. But never fear: there’s always something delicious around the corner!

While wandering through the Shinsekai neighborhood of Osaka on New Year’s Eve, we passed not just the Tsutenkaku Tower, but also walked through this relatively small and almost hidden shopping arcade called the Shinsekai Shijo. Inside, while a lot of stalls were closed likely for New Year’s, there were still a few stalls open, including a fresh noodle stall, a stall specializing in different tsukemono (Japanese pickles!), and a little grocer. What really caught our eye, though, was a little queue that was forming in front of what appeared to be a butcher stall. It was called Niku No Sakamoto Butcher, and we could smell some delicious deep frying happening. Upon closer inspection, we realized that people were not actually lining up for raw cuts of meat, but freshly fried beef katsu and pork katsu sandwiches! As soon as I saw there was fresh food and a tiny line, I did what any curious foodie/traveler would do: I joined the line!

There was one person in charge of deep frying and taking orders/handling money. There was an Indian man behind the counter whose sole job it was to cut the bread crusts off the perfect thick white slices of milk bread. And then there was another worker who was in charge of cutting meat into perfect, square shapes. One queue was there to order. A second crowd/pseudo queue was there to pick up the fresh order. There were markers to designate where to stand, where to order, where to pay. It was Japanese efficiency at its finest.

We ordered a tonkatsu sando, so pork katsu that was served between two pieces of thick cut toasted milk bread with what appeared to be a little Kewpie mayonnaise and a tad bit of mustard. There was also a sweet-savory brown sauce slathered on the katsu that was delicious. But what really got us when we picked up the sandwich, tucked into a plastic takeaway container and cut perfectly and symmetrically into six even pieces, was exactly how crispy the outside of the pork was. Each bite was extremely crunchy and just shattered in your mouth. There was certainly no reusing of any oil here, and those panko crumbs had achieved their desired effect of crunch, crunch, and more crunch!

If that is what a proper tonkatsu sando is supposed to be, then that was definitely perfection. My only regret was not ordering an additional beef tonkatsu sando, which was over double the price, but I did notice so many people ordered this and seemed to be salivating all over theirs.