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Taste Japan
From street food stalls to centuries-old regional cuisine, Japan rewards travelers who plan their trip around what they eat. Explore the regions, dishes, and food cultures worth traveling for.
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Food
Kiritanpo: Akita's Rice-and-Chicken Hot Pot Worth the Detour North
Mashed rice grilled onto skewers and simmered in a rich chicken broth — kiritanpo is one of Japan's most distinctive regional dishes, and Akita's Hinai-jidori chicken makes it worth a dedicated stop.
Food
Japan's Convenience Store Food Worth Seeking Out
Fried chicken, onigiri, oden, and desserts good enough to build a meal around — a category-by-category guide to what is actually worth buying at 7-Eleven, Lawson, and FamilyMart.
Food
Hakata Food Guide: Motsunabe and Mizutaki at Their Source
Fukuoka's Hakata district is known nationwide for tonkotsu ramen, but its hot pot dishes deserve equal attention. Here is where motsunabe and mizutaki actually come from.
Food
Hiroshima Food Guide: Layered Okonomiyaki and the Best Oysters in Japan
Hiroshima's okonomiyaki is built in layers rather than mixed, and its oysters are considered among Japan's best. Here is where to try both, including a spot near Miyajima itself.
Food
Wanko Soba: Morioka's Rapid-Fire Noodle Challenge
Tiny bowls of soba, refilled without pause until you say stop — wanko soba is as much a performance as a meal, and Morioka is where it started.
Food
Kagoshima Kurobuta: Japan's Black Pork Done as Tonkatsu
Kagoshima's black pork has a distinct sweetness and texture that standard pork does not, and a properly fried tonkatsu is the simplest way to understand why it has its own dedicated fanbase.
Food
Kyoto Yudofu: Where Simmered Tofu Became a Destination Meal
Simmered tofu sounds like the least exciting dish in Japan until you understand why it became a Kyoto institution. Here is the history, and a historic restaurant near its spiritual home at Nanzenji.
Food
Osaka Street Food: Where to Eat Okonomiyaki and Takoyaki
Osaka earned its nickname "the nation's kitchen" on food like this. Here is where the two defining dishes — okonomiyaki and takoyaki — actually come from, including the shop that invented takoyaki itself.
Food
Sushi in Japan: A Guide to Kaiten-Zushi, Edomae, and Omakase
From a 150-yen conveyor belt plate to a two-hour omakase counter, sushi in Japan comes in tiers that are worth understanding before you sit down.
Food
Tempura in Japan: From Tendon Bowls to Omakase Counters
Tempura is another Japanese food that is reliably good almost anywhere. Here is how casual tendon bowls, specialty counters, and full omakase courses actually differ.
Food
Wagyu Guide: Japan's Regional Beef Brands Explained
Kobe, Matsusaka, Omi, and A5 grading explained — what actually separates Japan's famous regional beef brands, and what the grades printed on the menu really mean.
Food
Fugu in Shimonoseki: Where Japan First Made Pufferfish Legal
Fugu is one of the most infamous foods in Japan, and Shimonoseki is where its modern legal history actually began, at the restaurant that received Japan's first fugu license in 1888.
Food
Tamago Sando Taste Test: Comparing Japan's Favorite Egg Sandwiches
From convenience store shelves to a legendary Ginza fruit parlor, tamago sando (Japanese egg salad sandwich) comes in more forms than you'd expect. Here's how the major versions actually compare.
Food
Where to Eat in Miyazaki: Chicken Nanban, Jidori, and Local Favorites
A local's running list of what to actually eat in Miyazaki — the city that invented chicken nanban — from someone who grew up on the coast just south of it and still lives in the area.
Food
10 Japanese Regions Every Food Lover Should Visit
Japan's food culture changes dramatically by region. These 10 regions — from Hokkaido's seafood to Okinawa's subtropical cuisine — are where to go if you're planning a trip around what you eat.
