Taste of Japan

🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo. An annual Oita food festival at the foot of Tokyo Tower where you can taste jigoku-mushi steamed dishes, fresh sushi, fried chicken, croquettes, and local drinks from all over the prefecture in one place. Last updated: 2026-03-27 Introduction Once a year, Oita Prefecture gathers at the foot of Tokyo Tower — that is the “Jigoku-mushi Festival in Tokyo Tower.” Popular shops and producers from all over the prefecture come together, offering Beppu’s famous “jigoku-mushi” as well as sushi, karaage, toriten, gyorokke fish croquettes, kabosu drinks, and Yufuin beef steak, allowing you to experience the flavours of Oita all at once. The photo shows a Yufuin beef steak skewer. The rich, flavourful red meat with just the right amount of fat truly felt like “a feast from Oita.” It is a valuable event where you can find local foods that are rarely encountered in everyday Tokyo. My Memory I first climbed to ...

🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo. A bowl of Kansai-style udon in the heart of Tokyo—clear broth, gentle flavors, and a taste of western Japan served right in Togoshi-Ginza. Last updated: 2025-12-07 Introduction In eastern Japan, soba culture is strong, and many soba shops serve udon as a secondary option. In contrast, western Japan has a deep-rooted udon culture, where udon shops often include soba on the menu. While Sanuki-style udon dominates the Tokyo scene, Sagano in Togoshi-Ginza is a rare spot that serves authentic Kansai-style udon. Its clear broth and delicate flavor offer a taste of Kansai culture right in Tokyo. 💡 Did You Know? "Clear" doesn't mean "Light Flavor"! The transparency of Kansai broth comes from using Usukuchi (light-colored) soy sauce. Surprisingly, this light soy sauce actually has a higher salt content than the dark Koikuchi soy sauce used in Tokyo. Why us...

🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo. A comforting bowl of oyakodon —chicken simmered in a sweet soy-based broth and softly set with beaten eggs, then served over rice—is one of Japan’s most beloved classics. At DABASHI in Togoshi-Ginza, this home-style favorite is elevated with Nichinan-dori , a premium chicken from Miyazaki Prefecture, prepared with the careful touch of a yakitori specialist. Last updated: 2025-12-31 Introduction Oyakodon is a quintessential Japanese rice bowl: chicken simmered in a sweet-savory dashi, finished with gently cooked beaten eggs, and served over warm rice. Because it uses both chicken and egg, it is called “oyako”—literally “parent and child.” At the yakitori restaurant DABASHI in Togoshi-Ginza, they serve an oyakodon made with Nichinan-dori (pronounced ni-chi-nan-dori ) , a branded chicken from Miyazaki Prefecture. Its quality and the restaurant’s precise handling of the meat create a bowl ...

🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo. A classic “tsukimi” tsukune at a cozy yakitori bar in Togoshi-Ginza — minced chicken skewers paired with an untouched raw egg yolk, offering a glossy, irresistible finish. Last updated: 2025-12-07 Introduction In Japanese dish names, the word “tsukimi” usually means that a raw egg yolk is served intact, without being broken. Tsukimi tsukune is a perfect example — grilled minced-chicken skewers served with a bright, unbroken yolk that instantly enhances their visual appeal. The photo shows tsukimi tsukune from Togaya , a popular yakitori spot in Togoshi-Ginza. It’s a warm, neighborhood-style restaurant, loved by regulars and filled with a friendly, local atmosphere. 💡 Did You Know? The "Moon" in Your Dish The word "Tsukimi" literally means "Moon Viewing." In Japanese cuisine, a raw egg yolk is often used to symbolize a Full Moon floating i...

🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo. A richly flavored bowl of kamo-nanban soba in Togoshi-Ginza — where duck broth, duck fat, and grilled green onions come together in a deeply satisfying way at a long-loved neighborhood soba shop. Last updated: 2025-12-05 Introduction In Japan, when people hear "duck cuisine," many immediately think of kamo-nanban soba . It has a depth completely different from other soba dishes, and it has long had devoted fans. The photo shows the kamo-nanban soba from Okina , a popular soba shop located at the far end of the Togoshi-Ginza shopping street. It has long been loved by locals, but in recent years it has become so popular that even travelers visit based on word of mouth. What to Try Kamo-Nanban Soba The charm of kamo-nanban soba lies in the elegant yet rich flavor created when duck broth and duck fat gently meld together. To that, the aroma and freshness of grilled green onions ar...

🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo. A freshly fried menchi-katsu from a local butcher shop in Togoshi-Ginza — a Japanese-style Western dish where minced meat is breaded and deep-fried, enjoyed as an everyday comfort food across Japan. Last updated: 2025-12-07 Introduction Menchi-katsu is a Japanese-style Western dish — essentially a “deep-fried hamburger patty” made by coating minced meat in breadcrumbs. Its origins trace back to the Meiji era, when a Western-style restaurant in Ginza began selling it as a “minced meat cutlet,” and for more than 100 years it has taken root in Japanese home cooking. Today, it is loved in many forms: as a prepared dish from butcher shops, a lunch set at neighborhood eateries, or a small plate at izakayas. In Togoshi-Ginza, it is also a popular street-food snack. 💡 Did You Know? Why is "Butcher Shop Menchi" so delicious? In Japan, it's said that for the best Menchi-Katsu, you...