章鱼烧

A plate of takoyaki, the Japanese octopus balls, sits front and center on a dark square ceramic dish set on a honey-colored wooden table. The golden-brown balls are freshly cooked with crisp, uneven edges, drizzled in a zigzag of pale mayonnaise and glossy brown sauce, and buried under a generous tangle of paper-thin bonito flakes. Bits of green seaweed powder and stray sauce streaks dot the plate around them. Behind the plate, three small bowls hold the accompaniments: shredded lettuce, bright pink pickled ginger, and yellow pickles, giving the whole scene the warm, casual feel of an izakaya meal just set down to eat.

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