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Every evening at this tiny street food stand, chef Toyoji Chikumoto torches tuna cheeks with something closer to a flamethrower than a kitchen tool, cigarette dangling, bare hands in the fish. The result is charred outside, raw and cold within. The rest of the menu leans into the same excess: fatty tuna, sea urchin, salmon roe piled together like a dare. Bring cash, bring patience, and lower your expectations for personal space.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Flame-torched tuna cheeks
“Theatrics aside, his flame-torched tuna cheeks are fire, charred on the outside but raw and juicy within.”
Eater -
Extra fatty tuna sashimi
“For a second course at his street food stand, tear into a plate overflowing with extra fatty tuna sashimi, sea urchin, ikura (salmon roe), and dollops of wasabi.”
Eater
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