Tempu

There are few things more satisfying than a fresh batch of takoyaki after a long night of karaoke, best paired with a frothy cold beer. This ubiquitous street snack consists of a tender piece of octopus encased in a gooey, piping hot batter made with spring onions and pickled ginger, and topped with a generous drizzle of sauce. Tempu owner Masahide Sakuramoto is from Osaka, where the dish originates. He serves perfectly golden brown spheres fresh off the griddle in this brightly lit standing-only eatery where customers pour their own drinks and pass dishes to each other in cheerful comradery.