Taste of Japan

🟠 Local-First — Best in its home region: Nagasaki. This article introduces Wakatakemaru, a popular local sushi chain in Nagasaki, where you can taste regional specialties such as bluefin tuna, white tekka rolls, Nibo Saba, and whale bacon while exploring the seafood culture of Japan's "Sashimi City". Last updated: 2026-06-14 Introduction Nagasaki is one of Japan’s great fish prefectures. Surrounded by the Goto Islands, Tsushima, and the East China Sea, Nagasaki has rich fishing grounds and a deep seafood culture. The prefecture is also known for aquaculture, including bluefin tuna and mackerel. That is why sushi in Nagasaki is not limited to high-end restaurants. Even at a local conveyor-belt sushi chain, you can find regional flavors that reflect the sea, the fishing industry, and local food traditions. Wakatakemaru is one of those places. It is a local conveyor-belt sushi chain loved by people in Nagasaki. Around lunchtime and on weekends, it is common t...

🟠 Local-First — Best in its home region: Hiroshima. This article introduces a side of Hiroshima that many visitors never see: a local izakaya night. Through Yukari Sour, gansu, koune beef, Hiroshimana pickles, and small sardine tempura, discover the everyday flavors that Hiroshima locals enjoy after dark. Last updated: 2026-06-07 Introduction Hiroshima is famous for okonomiyaki and oysters. But after dark, the city shows another side of its food culture. At a local izakaya near Hiroshima Station, I found dishes and drinks that felt less like tourist attractions and more like the everyday flavors of the city. Some came from the Seto Inland Sea. Some were familiar local favorites. Some were things I rarely see outside Hiroshima. This article introduces a casual Hiroshima izakaya night through five small dishes and drinks that locals naturally enjoy. 📍 Hiroshima Sengyo Sanchoku Center Tototoichi (Tabelog English) What to Try Yukari Sour The firs...

🟠 Local-First — Best in its home region: Okinawa. Okinawan food is more than a fixed list of famous dishes. At Suiryu in Naha, local pork, seafood, island vegetables, awamori, and Okinawan herbs appear naturally as izakaya small plates. Last updated: 2026-06-07 Introduction When many visitors think of Okinawan food, they may first imagine famous dishes such as goya champuru , rafute , and Okinawa soba . Those classics are important. But when you drink at an izakaya in Naha, Okinawan food begins to feel more flexible. Local pork, seafood, island vegetables, awamori, and the aroma of Okinawan plants are not locked into one “traditional” form. They appear naturally as small dishes for drinking. This article introduces the deeper side of Okinawan izakaya food through dishes I found at Suiryu in Naha — beyond the standard menu many travelers already know. 📍 Suiryu (Tabelog English) 🔗 What to Try Agu Pork Liver Cutlet Agu pork is an Okinawan bra...

🟠 Local-First — Best in its home region: Osaka. This article introduces three Osaka izakaya dishes that you rarely see at an ordinary Tokyo izakaya. They are not flashy tourist foods, but they show a quieter, more local side of Osaka’s night food culture. Last updated: 2026-06-06 Introduction When people think of Osaka food, they often imagine takoyaki, okonomiyaki, and kushikatsu. Those are wonderful parts of Osaka’s food culture. But at night, Osaka also has a quieter and more grown-up izakaya culture. Some dishes are not flashy tourist foods, but when you find them on an izakaya menu, they feel very Osaka and very Kansai. This is not only about the smell of sauce, the heat of the griddle, or the fun of street food. It is another way to enjoy Osaka at night. In this article, I introduce three Osaka and Kansai-style izakaya dishes that you rarely see at an ordinary Tokyo izakaya. What to Try 1. Hamo — Kansai’s Summer Seafood Hamo , or pike...

🟠 Local-First — Best in its home region: Kyoto. This article introduces a quieter side of Kyoto through nishin soba and konoha-don at Matsuba, a long-running shop across from Minamiza Theater. Rather than focusing on luxury cuisine, these simple dashi-based dishes offer a glimpse into the everyday lunches that have been enjoyed in Kyoto for generations. Last updated: 2026-05-30 Introduction When people think of Kyoto, they often imagine matcha, kaiseki cuisine, or historic temples. For locals, however, Kyoto is often much quieter and more ordinary. At lunchtime, people step into a shop filled with the aroma of warm dashi, enjoy a simple meal, and return to their day. These everyday moments are also part of Kyoto's charm. Across from Minamiza Theater in Shijo, Matsuba has been serving customers since 1861. For generations, it has welcomed not only visitors but also local residents and theatergoers. This is the kind of lunch that offers a glimpse into Kyoto's eve...

🟠 Local-First — Best in its home region: Uji, Kyoto. This article explores Uji’s quiet tea culture through matcha, yokan, and cha dango at Tsuen, a historic teahouse by Uji Bridge where Kyoto’s tea tradition feels calm, restrained, and deeply connected to place. Last updated: 2026-05-24 Introduction Matcha is now easy to find across Japan. Tokyo has matcha cafés, convenience stores sell matcha sweets, and overseas, matcha lattes and matcha desserts are already familiar to many people. For this article, I visited Tsuen Uji Honten , located near the east end of Uji Bridge. Tsuen is said to have been founded in 1160, making it one of Uji’s historic teahouses. According to the shop’s own history, the first Tsuen was connected to Minamoto no Yorimasa and began serving tea to travelers near Uji Bridge. For generations, the Tsuen family is also said to have watched over the bridge while welcoming travelers with tea. A teahouse beside Uji Bridge, serving tea to people passin...