YATAI: A STREET COOK'S TALE

A Knife Instead of a Sword

His whole life, the father raised his son to become a martial arts master. But the son wants only one thing — to be the best cook. "Then go and cook," says the father. And you leave home with nothing but a wooden cart.

Hands-On Cooking

You make every dish with your mouse, just like in a real kitchen: chop vegetables with a knife, toss noodles in a wok, turn skewers on the grill, fold gyoza and spin takoyaki.

Your Menu Grows With Your Cart

Buy equipment and arrange it yourself on your cramped counter. New dishes mean more customers and more money. Shop for ingredients in the morning, work through the day, count the takings in the evening.

A City With a Life of Its Own

Office workers rush to catch their trains, tourists snap the shinkansen from the footbridge, someone bows at a tiny shrine. When people get hungry, they come to you — just don't keep them waiting too long. Seasons and weather change, and so does what your customers want to order.

Festivals

In summer and winter, it's matsuri time. In the evening the festival grounds fill with crowds in yukata, lanterns, fireworks and a special menu.

Earn reputation and money to swap your little cart for a big yatai, open your own shop, then a restaurant — and, in the end, an elite restaurant.