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Some dishes tell you almost nothing about where they come from. Kozuyu is not one of them. Lift the small red lacquer bowl, taste the broth, and the whole story of Aizu arrives in...
Taste-testing the northern frontier of local foods in Japan. Just about every corner of Japan has some special food it’s famous for, and if you head up to the country’s northern ti...
Hittsumi (ひっつみ) is a traditional dumpling soup from Iwate Prefecture. Cooks tear wheat-flour dough by hand and simmer it with chicken, root vegetables, mushrooms, and soy-based...
Tono Jingisukan (遠野ジンギスカン) is a regional lamb barbecue from Tono City in Iwate Prefecture. Thin slices of lamb or mutton go onto a domed iron pan unseasoned, then get dippe...
In the Chugoku region, local specialties reward curious eaters. Here’s what should be on the menu for your next trip. Japan is a destination that rewards foodies at every turn. Sus...
Trains from Tokyo reach Otsuki in about an hour. Hikers pour off the platform, and the small restaurants beside the station keep their miso pots warm all day. One dish appears on a...
In northern Japan, Sendai is a fantastic culinary destination where trying the famous local beef tongue (gyutan) and premium Wagyu yakiniku is an absolute must. Navigating a new ci...
Okinawa zenzai breaks every rule you thought you knew about Japanese sweets. On the mainland, after all, zenzai means a steaming bowl of sweet red bean soup. In Okinawa, order zenz...
Picture a snowy night in the mountains of central Japan. Outside, the cold bites hard. Inside a small izakaya, a sizzling iron plate arrives at your table. Golden egg and a scatter...
Drive along a main road in Aichi or Gifu around noon, and you will probably see it. A bright sign, a big parking lot, and a line of hungry locals. That is Gifu Tanmen, one of the T...
Tsu Gyoza (津ぎょうざ) is a giant deep-fried dumpling from Tsu City, the capital of Mie Prefecture. Each one uses a custom wrapper 15 centimeters across, so a single piece replaces...
からやまは、7月7日からグランドメニューを刷新。期間限定メニューとして人気だった「とり天」がグランドメニューに加わるほか、鉄板メニューもリニューアルします。
If you visit for lunch, experience a traditional katsu donbori bowl, and then try and nab a seat at the counter for an omakase-style kushikatsu offering.
The Tohoku Region, encompassing the prefectures of Aomori, Iwate, Miyagi, Akita, Yamagata, and Fukushima, is known for its abundance of produce as well as its traditional culture a...
Nanbu senbei is a wheat-based cracker from Aomori and Iwate, unlike most rice-based senbei found across Japan. Bakers press the dough in round iron molds, giving it a mild, slightl...
Sushi does not always need fish to shine. In fact, akakabu sushi proves that point beautifully. So what is akakabu sushi? It is nigiri topped with pickled red turnip from Hida. Lit...
Kanzarashi is one of those quiet local sweets that instantly evokes a place. In this case, that place is Shimabara, a spring-fed town in Nagasaki. On a hot day, a bowl of it feels...
60周年で新発明「焼きしゃぶ」に「肉1.5倍無料」、「北海道祭り」で夏の3大メニュー開幕です!!
Conveniently located on the JR Yamanote Line and connected to several subway routes, Ikebukuro is a vibrant Tokyo district known for its shopping malls and diverse stores. But beyo...
Drawn by the quality of Kanoya's local produce, chef Yasuhiko Uchida relocated to the Osumi Peninsula. Now, his restaurant is a shining example of Kagoshima's culinary appeal.
Taiwan mazesoba is Nagoya’s spicy soup-less ramen, not a Taiwanese dish. This guide explains its origin, toppings, taste, eating style, and how it differs from ramen, abura soba, a...
The rural accommodation finds decadence in the northern prefecture's natural resources.
When you think of summer in Japan, fireworks, yukatas, and lively festivals probably come to mind. But in the Kansai region, there is another beloved seasonal tradition: kawadoko,...
Restaurant JIE’s latest seasonal menu reimagines Cantonese, Hakka and Teochew classics, from lei cha to mui choy, yellow wine fish to braised duck and yam rice.Refined craftsmanshi...
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