Tobiccho とびっちょ 本店

Curious, I also tried the Whitebait Tofu (¥550), a unique dish said to be the only tofu in the world made with shirasu. Handmade daily in the morning, the tofu had a firm, slightly mushy texture and a rich beany taste. It was much larger than expected.

Finally, the Miso Soup with Sea Lettuce was warm and soothing.

The Grilled Turban Shellfish was juicy, offering a small portion of firm, chewy meat with shoyu flavour.

The Chawanmushi with Whitebait was savoury and comforting, with smooth, slurpable custard infused with whitebait dashi.

The Whitebait Tempura was enormous, crispy, crunchy, and with a fantastic texture. However, the taste was slightly plain and could get jelak from the greasiness, though the savoury dipping sauce helped elevate the flavour.

The Seafood Donburi featured an assortment of pink medium fatty tuna, greater amberjack, salmon, whiskered velvet shrimp, conger eel, boiled whitebait, tamago, and sakura shrimp, beautifully arranged over a generous portion of vinegared rice. At first glance, the bowl seemed small, but as I dug in, I realised it was deceptively large. It felt like the rice kept multiplying with every scoop! The seafood was fresh, tender, and umami-packed.