Posts

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

Nagasaki Champon — Everyday Bowl at a Local Diner (Edobishi)

on

Sendai-Style Gyutan — Thick-Cut Charcoal-Grilled Beef Tongue in Tokyo

on

Gyutan Tataki at Kaku, Sendai — Lightly Seared Beef Tongue with Ponzu and Green Onion

on

Asahiken (Hakata, Fukuoka) — Local-First Bite-Size Gyoza

on

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

on

Takoyaki at Wanaka, Tenma — Eat Like a Local in Osaka’s Everyday Arcade

on

Osaka-Style Kushikatsu in Tokyo (Asachan, Togoshi Ginza) — No Double Dipping

on

Osaka Okonomiyaki Set Meal — Experience the Kansai Way of Eating with Rice

on

Jibu-ni in Kanazawa — Kaga-Style Duck Stew with Wasabi and Silky Soy-Dashi Broth

on

Denko-Sekka: Hiroshima’s Layered Okonomiyaki You Can Experience in Tokyo

on