Perhaps my favorite "oyatsu" or snack, pot stickers or gyoza. These are fried in a small amount of oil. These are also great when you steam them first and then finish them off with some oil. The dipping sauce in the middle is of soy sauce, rice wine vinegar and rayu chili oil. The gyoza are filled with pork, garlic, chives, cabbage and an egg yolk. Crispy on the outside and juicy on the inside.
This is a teriyaki buri (yellowtail).
Chirimen (tiny dried anchovies) with takana (pickled greens) with a bit of extra virgin olive oil. A great pasta using Japanese ingredients.
Every few weeks we pop into different kaitenzushi. Shinji-san will write out our order and hand it to the sushi chef who makes up our order. Naturally he orders seasonal seafood. This shop, Ooedo, near Ameyoko, was mentioned in Tokyo Calendar for being famous for having seasonal fish at reasonable price. You see here some shirako, tuna, kinmedai and buri.
The aromas of smoked katsuobushi fill the air in front of this shop in Ameyoko. Katsuobushi here before it is shaved looks like dusty sticks. 
