Taste of Japan

🟣 Tokyo-Do-Must — Only-in-Tokyo experience. This article introduces Sushi Dokoro Tsutsui, a standing sushi bar in Gotanda where you can casually enjoy delicate Edo-mae techniques such as marinated tuna, simmered anago, kombu-cured flounder, and vinegar-cured mackerel. Last updated: 2026-06-27 Introduction Tokyo has many different kinds of sushi restaurants: high-end Edo-mae counters, neighborhood sushi shops, conveyor-belt sushi, and standing sushi bars. Among them, standing sushi feels especially close to everyday Tokyo life. You can stop by after work, order just a few pieces, enjoy a drink, and leave without making the meal feel too formal. This time, I visited Sushi Dokoro Tsutsui , a standing sushi bar near Gotanda Station. The atmosphere is casual, but the sushi still shows many classic Edo-mae techniques: marinating, simmering, curing with kombu, and curing with vinegar. What surprised me most was how refined the flavors were. I had imagined Edo-mae sushi migh...

🟣 Tokyo-Do-Must — Only-in-Tokyo experience. This article introduces Imahan’s Kuroge Wagyu Sukiyaki Bento and Yoshinoya’s gyudon, both available at Haneda Airport. Although they are both beef dishes, each reflects a different chapter of Tokyo’s history. Discover two of Tokyo’s most iconic beef traditions. Introduction When eating at Haneda Airport, many travelers look for sushi or ramen. But if you want to understand Tokyo’s food culture, beef is also worth your attention. At Haneda Airport, you can find Sukiyaki Bento from Imahan and Gyudon from Yoshinoya . This article introduces these two beef dishes you can enjoy at Haneda Airport. What to Try Imahan Kuroge Wagyu Sukiyaki Bento Sukiyaki has roots in the beef hot pot culture that spread in Tokyo during the Meiji era, when eating beef became a symbol of modernization. Imahan is one of the famous names connected with this tradition. The Kuroge Wagyu Sukiyaki Bento at Haneda Airport includ...

🟠 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...