Takoyaki with Octopus, Shrimp, or Cheese
Sunomono with Wakame
Spicy Stir-fried Edamame
Regular Edamame with Sea Salt
Sam and Elishia brought lots of red lanterns to hang (red lanterns are often outside the door of izakayas) and along with other members decorated the building. Elishia wrote signs in Japanese and English to hang over each station (table) where the food was being prepared. We had Sam, John, Michael, Cameron, and my son, Glenn outside preparing yakitori. John also prepared lots of takoyaki batter and Akiko and Mikako spent the entire time making takoyaki. Sonya sliced a dozen English cucumbers and made the sunomono, and spicy edamame for those who wanted it.
I was at the yakisoba station and cooked it as quickly as I could. Fortunately I had done most of the work prior to the event so I had a big container of cooked chuka soba, and containers of vegetables and pork, already cooked. I just had to heat oil, toss in the vegetables, meat, noodles, and sauce.
We estimated around 55 guests, so there was a lot of yakisoba to cook!