Japanese Food Bites: Indulging in the Taste of Summer

THIS WAS THE DAY!!!!!

We had been waiting for since April, the day we booked our Chiikawa Park (ちいかわパーク) tickets and nail appointment. After months of looking forward to it, we finally got to live the plan instead of just talking about it…

Hiiiiii! This is Doris, and today I was with Julianna for our first free day in Tokyo.

We started at Chiikawa Park (ちいかわパーク), which was pure cuteness overload. It was the place where even the air felt like it had been sprinkled with cartoon happiness. I had to remind myself that my suitcase has limits, even if my emotional attachment to cute things clearly does not.

After that, we went to esNAILS in Shinjuku (新宿) to get our nails done. While we were there, the nail artist gave us a food recommendation: Marugame Seimen (丸亀製麺) for udon. Cute nails and lunch advice at the same time? Let’s goooooooo!

So, we walked over to Marugame Seimen (丸亀製麺), and it turned out to be exactly what we needed.

We got udon (うどん) with beef, onion, seaweed, and a soft egg. The bowl looked simple at first, but once we looked closer, every topping added a different color, texture, and flavor. 

The noodles were thick, pale, and glossy, curling around the bowl like soft white ribbons. The broth was a clear brown color, light but rich-looking, and it smelled warm, salty, and slightly sweet. Before eating, I could already smell the soy sauce and the sweetness from the cooked onions. The beef on top was thinly sliced and soft, with a light brown color from soaking in the sauce. It was savory, a little sweet, and very tender. The onions were almost transparent and golden, soft enough to melt into the broth. They added a sweet, comforting flavor that made the udon feel cozy.

The first bite of noodles was so satisfying. They were smooth on the outside, chewy in the center, and warm all the way through. When I slurped them, they made that soft, slippery noodle sound that instantly made the meal feel more real. The broth coated the noodles lightly, so every bite had saltiness, sweetness, and warmth without feeling too heavy.

The soft egg made the bowl even better. It sat in the broth with a pale white outside and a soft pinkish center, looking almost too delicate to disturb. But once it mixed into the soup, the broth became smoother and richer. It softened the salty flavor and gave everything a creamy texture. The seaweed was dark green, glossy, and slightly slippery. It added a fresh ocean taste that balanced the beef and broth.

Of course, we also got tempura (天ぷら) on the side, because walking past tempura and not getting any would have been a personal failure. The shrimp tempura was long, golden, and crispy, with a light, uneven batter that looked like crunchy little flakes. When I bit into it, the outside cracked softly before reaching the shrimp inside. It was crisp but not greasy, and the shrimp had a gentle sweetness.

We also had a round vegetable-style tempura. (I found out it is sweet potatoes later with translator) It was about the size of a small palm, golden brown on the outside, and looked very innocent. But inside, it was warm, soft, and slightly sweet. The outside had a light crunch, while the inside felt denser and more comforting. With the udon, it made the whole meal feel balanced: soft noodles, warm soup, sweet beef, slippery seaweed, creamy egg, and crispy tempura. A full team effort. Everyone did their job.

Next, we went to Harajuku (原宿) for shopping. We picked up clothes, walked around, and naturally, the food mission continued.

First, we got tanghulu. It was shiny, bright, and almost too pretty to eat. The sugar shell reflected the light like glass, and each piece of fruit looked like it had been dressed up for a red carpet. The first bite was loud. Very loud. The candy shell cracked sharply, then the juicy fruit inside came through, sweet and fresh, with a little tartness. The contrast was the best part: hard and crunchy outside, soft and juicy inside. We LOVE it!!!

Then, we got waffles (ワッフル) and matcha drinks (抹茶ドリンク).

Julianna got the matcha waffle (抹茶ワッフル). The waffle was golden and square, with crisp edges and soft pockets. On top, there was white cream, a scoop of dark red bean, strawberries, and a dusting of green matcha powder. The colors were so pretty together: golden waffle, white cream, deep red bean, bright red strawberries, and soft green matcha.

The smell was sweet but not too strong, with a little earthy matcha scent. The matcha flavor was gentle at first, then slightly bitter at the end, which helped balance the cream and red bean. The strawberries added a fresh, juicy brightness, while the red bean was smooth, sweet, and rich. It tasted elegant.

I got the tiramisu waffle (ティラミスワッフル), which was much more dramatic. Mine had a thick, salty cloud of cream on top, covered in cocoa powder. The cocoa looked soft and dark, like a little brown blanket over the cream. The waffle underneath was warm, golden, and slightly crisp on the outside. When I cut into it, the cream sank into the waffle a little, making the top soft and creamy while the bottom still stayed warm and slightly crisp.

The first bite was nice, soft, and surprising. I thought it would be very sweet, but the cream is actually salty, light, and fluffy, which balance the taste of cocoa powder. While the waffle was warm and slightly crisp. The cocoa powder gave it a bitter chocolate taste, and the tiramisu flavor added that coffee-like depth. The best bites were the ones with waffle, cream, and cocoa all together because they had warmth, softness, crispness, sweetness, and bitterness at the same time.

The matcha drink (抹茶ドリンク) was cold, creamy, and refreshing. It had a pale green color mixed with white milk, with darker green matcha streaks running through the ice. Before stirring, it looked like a tiny abstract painting. It smelled lightly earthy and milky. The first sip was smooth and cool, with the milk making it creamy and the matcha adding that clean, slightly bitter green tea taste. The ice made a soft clinking sound in the glass, and after all the sweets, the drink felt refreshing. It made me feel like I was making a my best life choice to travel to Japan.

Finally, we ended the day with washoku (和食). The set immediately reminded me of what we learned in class from Andoh Sensei: a good Japanese meal often pays attention to balance through different colors, ingredients, and cooking methods. Looking at the tray, I could actually see that idea in real life.

The rice was soft, white, and slightly glossy. It smelled clean and warm, with that gentle steamed rice smell that makes a meal feel complete. Each grain was soft but still held its shape, and it gave a quiet sweetness when I chewed it.

The miso soup was pale beige and cloudy, with a soft salty smell. It was warm, gentle, and comforting. It tasted savory and slightly earthy, and each sip felt like it was telling my stomach to calm down after all the dessert drama.

The seaweed was dark green, shiny, and folded softly in the small bowl. It smelled lightly of the ocean, but not too strong. The texture was slippery and tender, with a little chew. It tasted fresh, briny, and slightly nutty, especially with the sesame mixed in.

The grilled fish had a warm orange color with darker charred edges. It smelled smoky and savory, and the surface looked slightly crisp. The inside was tender and flaky, with a rich salty flavor. The charred edge gave it a little bitterness, which made the fish taste deeper.

The pork was lightly browned and covered with a glossy sauce. It smelled savory, sweet, and a little grilled. The slices were tender and juicy, and the sauce had a soy-based sweetness that went really well with the rice. There was also shredded cabbage on the side, pale and crisp, which made the plate feel fresher. The broccoli added a soft green bite, and the small vegetable side dish had thin pieces of carrot and root vegetables that were lightly sweet and crunchy. Ending with washoku (和食) felt perfect. 

Overall, today was exactly what we had been waiting for since April. From Chiikawa Park (ちいかわパーク) to nails in Shinjuku (新宿), from warm udon (うどん) to shopping in Harajuku (原宿), from crunchy tanghulu to sweet waffles, and finally to a washoku (和食), our first free day felt full in every possible way.

Final rating: 10/10. Worth the wait, worth the planning, and I will definitely trust nail artist food recommendations again.