🟠 Local-First — Best in its home region : Fukuoka.
Fukuoka’s signature: ultra-fresh raw mackerel tossed in sesame–soy — truly served raw thanks to same-day landings.
Last updated: 2025-12-05
Introduction
Goma saba (“sesame mackerel”) is a hallmark of Fukuoka. Ultra-fresh raw mackerel is sliced sashimi-style and dressed in a sweet sesame–soy sauce (often with mirin or dashi), then finished with green onion, nori, and a touch of wasabi. Nationwide, raw mackerel is typically frozen first for parasite control; in Fukuoka, the culture of serving it truly raw survives because fish from the Genkai Sea arrive the same day. That immediacy is what makes goma saba most compelling here.
What to Try
• Pair with a Kyushu classic: shochu highball (soda split).
• Order a goma saba don and savor how the sesame–soy soaks into warm rice.
Tokyo or Trip?
🟠 Local-First — Best in its home region : Fukuoka.
The dish is defined by same-day raw mackerel and Kyushu’s sweet sesame–soy profile. In Tokyo you may find “goma-saba-style” plates made with vinegared mackerel, but the texture and sweet-salty balance aren’t the same. For the true aroma and aftertaste, go to Fukuoka.
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About "Taste of Japan"
Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.
Why Togoshi-Ginza?
This street is Tokyo’s longest shopping arcade (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.
My Wish as a Local
I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.
The Concept: "Tokyo or Trip?"
Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.
This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.
- 🟠 Local-First: Best experienced in its home region. Worth a trip.
- 🟢 Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- 🟣 Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.