Tapioca Shokudo

The suji-negi-yaki, topped with plenty of spring onions and sweet-savoury suji-kon, is a standout at Tapioca Shokudo. One diner was struck by how much spring onion is packed into the substantial pancake; others remembered its light, fluffy batter and the way the tender beef tendon and spring onions came together. You can choose a flavour such as sauce, Japanese-style dashi or salt sauce, and the menu recommends ponzu mayonnaise. One diner enjoyed comparing the bright, tangy flavour of ponzu with the richer salt sauce, while another found that ponzu’s acidity complemented the savoury spring onions and tendon.

For a more substantial meal centred on spring onion pancakes, consider the pork-negi modern-yaki, made with a portion of soba noodles. The pork modern-yaki, which combines a pork pancake with soba, is also listed as a daily lunch set on days when lunch is served, with a fried egg, rice and miso soup. Diners who ordered the yakisoba praised its thick, chewy noodles, well-coated in sauce, and found the generous pieces of squid satisfying.

Between dishes from the griddle, you could add sides such as stir-fried komatsuna with pork, potato salad or gizzard skin with grated daikon and ponzu. One diner paired grilled chicken neck with garlic and a highball, and reported that the garlic’s fragrance worked well with the meat’s springy texture. Beer, wine and other alcoholic drinks are also available, making them an option for a meal shared over drinks.

Several diners commented that the spring onion pancakes and side dishes come in generous portions, making them appealing choices to share among a group. Others noted that even the regular size is substantial, so it may be worth planning your order around the size of your party and how many dishes you want to try. The restaurant recommends booking for both lunch and dinner, and some diners report visiting after making a reservation.