Honest Bao

Unagi (freshwater eel), the ultimate Japanese comfort food that somehow costs more than a designer handbag. If you’re going for a "proper" experience in Tokyo, be prepared for two things: a hole in your wallet and a choice between "Farmed" or "Wild" eel. Wild ones are the elite athletes of the river world and come with a much heftier price tag. I hit up two spots to see if the hype—and the bill—are justified. 1. The Charcoal Master: うなぎ魚政 (Unagi Uomasa) Located a bit of a trek away in Katsushika, Uomasa is for the serious unagi pilgrims. This isn't "fast food"—each eel is kept alive until you order it, then killed, skewered, and grilled over top-tier Kishu Binchotan charcoal. Grill fish bone and liver Unagi Uomasa is often talked about in hushed, reverent tones, and while it’s undoubtedly a top-tier bowl, the reality is a bit more grounded than the poetry online suggests. The hook here is the absolute freshness; they keep the eels swimming un...

Japanese Yakiniku (literally "grilled meat") evolved from Korean BBQ but has been refined into a high-art form in Japan, focusing on premium Wagyu cuts and precise dipping sauces. While it was once a casual family affair, it has now entered the realm of "fine dining," where reservations at top-tier spots are harder to get than a front-row seat at Fashion Week. Since many "legendary" shops are now referral-only, I’ve focused on two heavyweights that you can actually book—if you’re fast enough. 1. The Gold Standard: 蕃 YORONIKU (Ebisu) I’ve been here twice, and the consistency is genuinely impressive. If you hate the stress of accidentally overcooking an expensive piece of beef, this is your sanctuary. Nice fillet The Content: The quality of the Wagyu here is top-tier—smooth, tender, and incredibly juicy. They offer a huge variety of cuts, most of which are lightly marinated to give them an extra kick. My only small gripe? By the time you reach the end of the...

After conquering the world of deep-fried pork, it was time to level up to Tempura. Forget the soggy stuff you get with supermarket soba; to do this properly, you have to go to the specialists. It turns out that at this level, the difference between "good" and "legendary" is like day and night. 1. The Legend: てんぷら 近藤 (Tempura Kondo) When a place holds two Michelin stars and a monster score on Tabelog, expectations are dangerously high. Tempura Kondo in Ginza doesn’t just fry food; they essentially "steam" it inside a whisper-thin, golden crust. This was another level entirely. The tempura is impossibly light—the outside shatters while the inside remains incredibly moist. It’s precision engineering in edible form. My only "wait, what?" moment was the signature sweet potato. It’s a massive stump of a vegetable, and while it's famous, mine felt a bit overcooked and slightly burnt on the edges. Still, the rest was exceptional. Just be prepared for...

Belated Happy New Year, I’ve just touched down back in the UK after two weeks of eating my way through Japan, so buckle up—there’s a massive series of Tokyo food posts coming your way! First impressions? The Yen is still low, but don't let that fool your wallet—prices are creeping up and "value for money" isn't the absolute steal it used to be. To kick off the Japan Series, let’s talk Tonkatsu. I pitted a budget local hero against a mid-level contender to see if your extra Yen actually buys you a better crunch. 1. The Budget King: Tonkatsu Yamabe (Ueno Ten)とんかつ山家 First up is Tonkatsu Yamabe in Ueno. Spending 30 minutes in line for dinner, which leads me to my first gripe: Japan’s queuing culture. As a tourist, standing on a pavement for half an hour feels like a personal attack on my itinerary. Budget friendly tonkatsu This is a solid, blue-collar Tonkatsu. The crust is crispy without being "shatter-your-teeth" hard. However, the pork was a bit tougher than ...