Posts

Kaisendon in Togoshi-Ginza — All-Day Seafood Izakaya Comfort

on

White Shrimp Kakiage Soba in Standing Shop at Kanazawa Station

on

Toyama Crab Miso — Grilled Winter Luxury in a Shell

on

Hakata Ika Sashimi — Taste Fukuoka’s Transparent Local Specialty

on

Maguro Cutlet Curry in Tsukiji — Tokyo’s Market-Born Fusion Dish

on

Hon-Maguro Tuna Bowl, Shizuoka — Fresh Bluefin Worth the Trip

on

Aji-Fry (Horse Mackerel) at Hayakawa Port, Odawara — Harbor-Fresh & Fluffy

on

Unagi in Hamamatsu — Freshly Grilled Eel by the Co-op at the Station

on

Kura Sushi in Tokyo — Conveyor-Belt Sushi Made Easy

on

Crab in Hokkaido — Grilled King Legs, Snow-Crab Shabu, and Hair Crab with Kani-Miso

on

Kyoto Saba-zushi — Pressed Mackerel Sushi and the Legacy of the Saba Kaido

on

Hotaru-ika Kuro-zukuri in Toyama — Inky, Silky Fermented Firefly Squid to Pair with Local Sake

on

Kanburi in Kanazawa — Winter Yellowtail Sashimi, Shabu, and Buri-Daikon at Their Peak

on

Hiroshima Oysters — Fresh from the Bay, Raw to Grilled Delights

on

Goma Saba in Fukuoka — Truly Raw Sesame Mackerel You Can’t Replicate Elsewhere

on

Shiroebi Sashimi in Toyama — Sweet White Shrimp That Melts on the Tongue

on