Street Foods

Osakas Legendary Flamethrower Street Food

Osaka is considered to be the kitchen of Japan. Meaning it has some really great Japanese food. The place I’m gonna be taking you today is no exception. However, when you cook in Japanese cuisine, you use a lot of tools. The blowtorch is one of them. And this place takes blowtorches to an entirely new level. Welcome to Izakaya Toyo started by owner and chef Toyoji Chikumoto in 1992 The izakaya is on a spot that used to be a parking lot. Toyoji-san opening here because it was behind the restaurant he used to work at. Izakaya Toyo really hasn’t changed much since 1992. It’s a standing outdoor restaurant humble furnishings. That means the prices are very reasonable one reason for its popularity. The daily specials change depending on the season and what’s available at the fish market. Customers help themselves to bottles of beer take as many glasses as you like. Toyoji-san came to Osaka at age 15 from a small island between Kagoshima and Okinawa called Kikai Jima. His izakaya serve seafood. When the smoke starts rising from the open kitchen. That means he’s got his flamethrower out. And when it’s out, the customers stop what they’re doing to marvel at his skills. Yeah, I said “flamethrower”. Because I don’t know what else it can be. In Japanese cuisine, a blowtorch is the closest tool like this used by chefs. It’s used to broil specific areas of the food with great detail. But Toyoji-san isn’t into precision flames.

Toyoji-san called out. That means it’s show time! He loads the grill with chunks of maguro. Then his tool of choices lift the flamethrower. Flamethrower cooking isn’t new. But the way he does it is absolutely unique. Next to the grill is a bucket of ice water. Periodically dips his hand in. So, he can still work with the meat without other tools. Barehanded. And if your camera’s out, be prepared for style points. Here’s what it sounds like... It’s loud. A reason why most eaters stop and watch. The chef called me over to get a shot of the specialty Grilled maguro is available until it’s sold out usually between 6 & 8 p.m Toyoji-san’s flamethrower technique is really an art. So now it’s time to eat what Toyo-san has making. Every time it gets a flamethrower out. The entire neighborhood is just filled with smoke that smell of delicious grilled meat.

However, if you do get here during the business hours, you’re probably gonna have to wait about 45 minutes, but it’s worth it. It’s fun and casual but don’t let the simplistic style fool you. The food is fresh and outstanding. Getting a course menu set is one of the ways to try all of the specialties. The maguro you could eat it raw, but when it’s blowtorch or flame thrown like it is with this. Gives it that- that the grill taste preserving the juiciness of it eating it raw, so- It’s really good. Some pieces are still raw inside, but it’s okay. Just like sashimi. Other items on the menu include unagi eel, Maguro-maki-sushi-rolls, Ikura & uni plates. Umibudou (or sea grapes). The akami red maguro, ikura & uni plate is a recommendation. The Uni & ikura is on top of some sliced Maki sushi. If you’ve never had fresh uni (sea urchin) before it’s the most delicate seafood that you can find. It’s one of the seafoods. It’s- it’s so soft it melts in your mouth the moment it just touches your tongue I’ve never had it like that before very interesting taste

It’s super easy to make new friends here which just enhances the total experience of Izakaya Toyo. Amazing seafood, a highly entertaining a talented chef, an electric vibe into the night with friendly people. All connected by delicious food. And a 65 year old master who always make sure that each customer leaves with a smile.