In this article, we introduce some exceptional tempura restaurants in a ranking format. We have picked up a wide range of establishments—from high-end spots listed in the Michelin Guide to beloved local traditional shops, and popular restaurants that offer great value.

We will thoroughly explain each restaurant’s unique characteristics, recommended dishes, tips for reservations, and even secrets on how to fry delicious tempura at home.

By reading this article, you are sure to be captivated by the deep world of tempura! Come with us on a gourmet journey to find the ultimate tempura experience!

The Appeal of Tempura: Why is it so Delicious?
Why does tempura continue to attract people? Let’s explore its charm once again.

Texture:

The contrast between the crunchiness of the batter and the unique texture of the ingredients (bouncy, fluffy, crisp, etc.) creates a perfect harmony.

Umami Flavor:

Frying in high-temperature oil concentrates the umami flavor of the ingredients, making them even more delicious. Eating it with tempura dipping sauce or salt enhances the natural taste of the ingredients.

Aroma:

The fragrant aroma of the frying oil mixed with the scent of the ingredients stimulates the appetite. Using seasonal ingredients allows you to enjoy the fragrance of the current season.

Appearance:

Tempura, fried to a golden color, is visually beautiful and appetizing. The art of plating is also one of tempura’s charms.

Variety:

Various ingredients—seafood, vegetables, meat—can be used for tempura. By using seasonal ingredients throughout the year, you can enjoy it all year round.
What makes delicious tempura?
There are three main conditions for delicious tempura:

The Batter:

It must be thin and have a light, crispy texture. It should not become soggy over time. It should not taste oily.

Ingredients:

Using fresh and high-quality ingredients. The umami flavor of the ingredients must be fully drawn out. Having a sense of seasonality.

Frying Method:

Frying in oil at an appropriate temperature for a short time. Must drain excess oil well. Adjusting the frying time according to the ingredient type.
Types of Tempura: From Classics to Unique Creations
There are various types of tempura. We introduce everything from classic items to slightly unusual ones.

Seafood:

Shrimp (Ebi): A staple of tempura, known for its bouncy texture.
Flounder (Kisu): A delicate white fish with an elegant flavor.
Conger Eel (Anago): Characterized by its plump flesh and rich umami.
Squid (Ika): Enjoying a chewy, crunchy texture.
Octopus (Tako): The umami spreads as you chew it.
Goby (Haze): Small but highly concentrated with umami.
Megochi: A refined white fish that becomes fluffy when tempura-fried.
Shellfish: Such as scallops, abalone, and oysters.

Vegetables:

Eggplant (Nasu): Offers a melt-in-your-mouth texture.
Pumpkin (Kabocha): Characterized by its fluffy texture and sweetness.
Sweet Potato (Satsumaimo): Its natural sweetness is further enhanced when tempura-fried.
Bamboo Shoot (Renkon): Enjoying a crisp, crunchy texture.
Shiitake Mushroom (Shitake): Concentrated with umami and satisfying to eat.
Maitake Mushroom: Characterized by its unique aroma and crispy texture.
Green Pepper (Piman): Low in bitterness and easy for children to eat.
Onion (Tamanegi): The sweetness increases, giving it a melt-in-your-mouth feel.
Asparagus (Asparagasu): A spring delicacy. Enjoying a crisp texture.
Wild Greens: Spring delicacies like Tarakame or Fukinotou.

Other:

Chicken: Tempura made with thigh or breast meat.
Chikuwa: Fried in an oceanic style (Isobeage, etc.).
Pickled Ginger (Beni Shoga): An Osaka specialty. Its sharp spiciness adds a nice accent.
Egg: Half-boiled egg tempura.
Cheese: Melting cheese pairs perfectly with the batter.
Kakiage: Various ingredients bound together and fried in a wheat flour batter.
Tempura Restaurant Rankings: Seeking the Ultimate Taste
Now, we finally introduce our recommended tempura restaurants in a ranking format.

1st Place: Tempura Kondo (Ginza)

Features: A renowned tempura shop that holds two Michelin stars.
Commitment:
Uses carefully selected seasonal ingredients.
Emphasizes drawing out the maximum umami of the ingredients with a thin batter.
The oil is a blend of grapeseed oil and cold-pressed sesame oil.
Can be enjoyed with various seasonings such as tempura dipping sauce, salt, and lemon.
Recommended Dishes:
“Omakase Course”: A luxurious course using the best ingredients of the day.
“Shrimp (Kuruma Ebi)”: Unbeatable bouncy texture and sweetness.
“Conger Eel (Anago)”: Fluffy flesh and fragrant skin are exquisite.
“Sweet Potato”: Surprisingly sweet with a sticky, rich texture.
Reservations: This is a difficult-to-book restaurant, so early reservations are essential.
Budget: ¥20,000~

2nd Place: Tempura Fukamachi (Kyobashi)

Features: A highly skilled tempura shop that holds one Michelin star.
Commitment:
Uses fresh seafood sourced from Tsukiji.
Emphasizes utilizing the natural flavor of the ingredients with a thin batter.
The oil used is grapeseed oil.
Can be enjoyed with tempura dipping sauce, salt, and lemon.
Recommended Dishes:
“Omakase Course”: A varied course using seasonal ingredients.
“Shrimp (Kuruma Ebi)”: Sourced live and prepared right before your eyes.
“Flounder (Kisu)”: Fluffy flesh and elegant flavor.
“Conger Eel (Anago)”: Soft even to the bones, with a melting texture.
Reservations: This is a difficult-to-book restaurant, so early reservations are essential.
Budget: ¥15,000~

3rd Place: Tempura Genkichi (Gaienmae)

Features: Holds one Michelin star. Enjoying creative and unique tempura.
Commitment:
Uses carefully selected seasonal ingredients.
Emphasizes utilizing the natural flavor of the ingredients with a thin batter.
The oil used is grapeseed oil.
Can be enjoyed with tempura dipping sauce, salt, lemon, and homemade sauces.
Recommended Dishes:
“Omakase Course”: Enjoying creative tempura that changes seasonally.
“Truffle Salt Tempura”: The aroma of truffle enhances the umami of the tempura.
“Foie Gras Tempura”: A luxurious dish allowing you to savor rich foie gras in a tempura coating.
Reservations: Recommended to reserve.
Budget: ¥15,000~

4th Place: Jiwa (Ginza)

Features: A tempura shop that maximizes the flavor of ingredients by using two different types of oil.
Commitment:
Uses a combination of cotton seed oil and grapeseed oil, frying at optimal temperatures.
Varies the thickness of the batter depending on the ingredient type.
Can be enjoyed with tempura dipping sauce, salt, lemon, and homemade ponzu sauce.
Recommended Dishes:
“Omakase Course”: A varied course using seasonal ingredients.
“Shrimp (Kuruma Ebi)”: The perfect cooking temperature concentrates sweetness and umami.
“Asparagus”: Simple serving of thick, sweet asparagus with salt.
Reservations: Recommended to reserve.
Budget: ¥10,000~

5th Place: Tempura Araki (Arakicho)

Features: Enjoying delicious tempura in a comfortable, homey atmosphere at a reasonable price.
Commitment:
Tempura full of seasonal charm using seasonal ingredients.
Emphasizes utilizing the natural flavor of the ingredients with a thin batter.
Can be enjoyed with tempura dipping sauce, salt, and lemon.
Recommended Dishes:
“Omakase Course”: Enjoying recommended tempura that changes based on daily catches.
“Shrimp (Ebi)”: The bouncy texture is irresistible.
“Vegetable Tempura”: Simple serving of seasonal vegetables with salt.
Reservations: Recommended to reserve.
Budget: ¥5,000~

Bonus Feature: Tendon Specialty Shops

Kaneko Han’nosuke (Nihombashi):

Features: A popular tempura rice bowl shop with long lines.
Recommended Dish: “Edomae Tempura Bowl”: A voluminous tempura rice bowl topped with large conger eel, shrimp, squid, and vegetables.

Tendon Tenya:

Features: A nationwide chain offering affordable tempura rice bowls.
Recommended Dish: “Tempura Bowl”: A classic tempura bowl topped with shrimp, squid, white fish, and vegetables.

Tips for Frying Delicious Tempura at Home
While tempura eaten in restaurants is delicious, you can fry crispy, tasty tempura at home too, if you know the tricks.

Ingredients:

Tempura Flour: Using store-bought tempura flour makes it easy to create batter.
Cold Water: Cooling the batter suppresses gluten formation and results in a crispy texture.
Egg: Adds richness and flavor to the batter. (Optional without egg)
Frying Oil: Use fresh oil. Salad oil, rapeseed oil, or rice bran oil are recommended.
Ingredients: Choose fresh ingredients.

Preparation:

Wipe away excess moisture from the ingredients: Remaining water can cause splattering in the oil.
Cut vegetables into uniform sizes: To ensure even cooking.
Clean shrimp by removing the gut and prepping them: To remove any fishy smell and ensure they fry straight.
Lightly dust ingredients with flour: This helps the batter stick.

Making the Batter:

Use cold water: Suppresses gluten formation, leading to a crispy texture.
Do not overmix: Overmixing forms too much gluten, making the batter tough.
It’s okay if there is some flour residue: Leaving small lumps is just right.

Frying Method:

Oil Temperature: 170–180°C:
A good measure is to drop chopsticks into the oil and watch for gentle, popping bubbles.
A thermometer is helpful.
Do not put too much at once: This lowers the oil temperature and makes the batter soggy.
Frying Time: Adjust according to the ingredient.
Vegetables: Short frying time.
Seafood: Be careful not to overcook.
Draining Oil: Place finished tempura on a rack to drain excess oil thoroughly.

Other Tips:

Periodically remove residue from the oil: This keeps the oil clean and allows for delicious frying.
Prepare tempura dipping sauce or salt: Enjoy the tempura while it is hot and fresh.

Summary: Let’s enjoy the world of tempura even deeper!
In this article, we thoroughly explained the appeal of tempura, rankings of delicious tempura restaurants, and tips for frying tempura at home.

Tempura is a profound cuisine that represents Japanese food culture. We hope you can experience its ultimate flavor—where the umami of fresh ingredients is wrapped in crispy batter—at various tempura shops, and even in your own home!

We hope this article helps enrich your tempura life!

See you in our next article!

This time, we are introducing the diverse range of hot pot dishes found across Japan. We have picked up everything from classic favorites to unique local specialties. We will explain in detail the characteristics, history, recommended ingredients, and even simple recipes you can enjoy at home for each dish.

After reading this article, you’re sure to fall in love with the appeal of hot pot! Come on, let’s embark together on a journey into the delicious world of nabe!

What is the Appeal of Hot Pot?
Hot pots are an indispensable part of Japanese winter dining. Their appeal lies, above all, in their ability to warm you: They warm your core from within during a cold winter.

Nutritious: You can consume various ingredients like meat, seafood, and vegetables in a balanced way.
Easy: Since you only need to cut the ingredients and simmer them, cooking is simple.
Fun for Everyone: Gathering around one pot with family or friends sparks conversation and creates enjoyable memories.
Highly Customizable: By changing the ingredients or seasoning, you can enjoy various variations.
Regional Identity: Various parts of Japan have unique local hot pot dishes, making it a fun part of traveling.

Hot Pot Dishes Across Japan: A Diverse Lineup
There are countless hot pot dishes throughout Japan. Here, we introduce carefully selected options, ranging from representative classics to those rich in regional character.

Hokkaido & Tohoku Region
Ishikari Nabe (Hokkaido):

Characteristics: A hot pot simmered with salmon as the main ingredient, along with vegetables, tofu, and shirataki, in a miso-based broth.
History: Originating in Hokkaido’s Ishikari region. It is said to have started when fishermen began eating freshly caught salmon mixed into miso soup.
Recommended Ingredients: Salmon, potatoes, onions, cabbage, tofu, shirataki, butter, etc.
Tip: Adding butter enhances the richness and makes it even more delicious.

Kiritanponabe (Akita Prefecture):

Characteristics: A hot pot simmered with “kiritanpo”—which are rice pounded and shaped into sticks—in a chicken broth base.
History: A local dish from northern Akita Prefecture. It is said to have originated when Matagi (hunters) cooked chicken, vegetables, and leftover rice together in the mountains.
Recommended Ingredients: Kiritanpo, chicken, bracken, green onions, serrated leaf, mitsumaki, etc.
Tip: To increase the aroma, grill the kiritanpo until it has a slight char.

Senbei-jiru (Aomori Prefecture):

Characteristics: A hot pot simmered with southern rice crackers (senbei) in a chicken or seafood broth.
History: A local dish from the Hachinohe area of Aomori Prefecture. It is said to have started when people ate preserved rice crackers in soup.
Recommended Ingredients: Southern senbei (soup crackers), chicken, bracken, green onions, mushrooms, etc.
Tip: Since the crackers tend to dissolve if overcooked, it is recommended to add them just before eating.

Jappa-jiru (Aomori Prefecture):

Characteristics: A local dish from Aomori made using fish offal/bones (jappa).
History: Developed in a fishing town where nothing was wasted when processing fish.
Recommended Ingredients: Cod, salmon bones/offal, daikon radish, carrots, green onions, tofu, etc.
Tip: The rich broth released by the bones is its signature feature.

Kanto Region
Chanko Nabe (Tokyo and surrounding areas):

Characteristics: A hot pot traditionally eaten by sumo wrestlers. Various ingredients are generally simmered in a chicken broth base.
History: It is said to have started when Yokozuna Hitachiyama served a chicken-based pot, which he called “chanko,” in his room during the Meiji era.
Recommended Ingredients: Chicken, pork, seafood, vegetables, tofu, fried tofu pouches, udon noodles—anything goes!
Tip: The more variety of ingredients you use, the deeper the flavor of the broth will be.

Motsunabe (Originating in Fukuoka, popular in Tokyo and other areas):

Characteristics: A hot pot simmering beef or pork offal (internal organs) in a soy sauce or miso-based broth.
History: Originating in the Hakata area of Fukuoka Prefecture. After the war, it became popular among common people because it utilized affordable and highly nutritious offal.
Recommended Ingredients: Beef offal (small intestines, large intestines, heart, etc.), cabbage, garlic chives, garlic, chili peppers, champon noodles, etc.
Tip: The champon noodles served at the end are exquisite when mixed with the broth that has absorbed the flavor of the offal.

Ankō Nabe (Ibaraki Prefecture):

Characteristics: A hot pot featuring pufferfish (ankō) as the main ingredient, simmered with vegetables and tofu in a miso or soy sauce-based broth.
History: It has been cherished as a winter delicacy in fishing towns in Ibaraki Prefecture.
Recommended Ingredients: Pufferfish, Chinese cabbage, green onions, garland chrysanthemum, tofu, shirataki, etc.
Tip: The “dobu soup” (broth incorporating puffer fish liver) is known for its rich and deep flavor.

Chubu Region
Hōtō (Yamanashi Prefecture):

Characteristics: A hot pot simmering wide noodles (hōtō) along with vegetables like pumpkin, in a miso-based broth.
History: A local dish from Yamanashi Prefecture. There is also a theory that it was conceived by Takeda Shingen as field rations.
Recommended Ingredients: Hōtō noodles, pumpkin, green onions, carrots, taro, fried tofu pouches, etc.
Tip: The characteristic feature is the creamy soup thickened by the dissolved pumpkin.

Miso Nikomi Udon (Aichi Prefecture):

Characteristics: Thick udon noodles simmered in a rich broth made with Hatto miso.
History: It has been enjoyed since ancient times as one of Nagoya’s signature dishes.
Recommended Ingredients: Udon noodles, chicken, fried tofu pouches, green onions, kamaboko (fish cake), eggs, etc.
Tip: Simmering it in a clay pot allows you to enjoy it piping hot until the end.

Kinki Region
Tetchiri (Osaka Prefecture and surrounding areas):

Characteristics: A hot pot featuring fugu (pufferfish) as the main ingredient, simmered with vegetables and tofu in a kelp broth.
History: Originating in Osaka. The development of fugu cooking techniques led it to become a high-end delicacy.
Recommended Ingredients: Fugu, Chinese cabbage, garland chrysanthemum, green onions, tofu, shiitake mushrooms, etc.
Tip: The leftover soup used for rice porridge (zōsui) at the end is superb because it concentrates the umami of the fugu.

Harihari Nabe (Osaka Prefecture):

Characteristics: A hot pot simmering water greens and whale meat in a soy sauce-based broth.
History: Originating in Osaka. It was given the name “Harihari Nabe” due to the crisp, crunchy texture of the water greens.
Recommended Ingredients: Water greens, whale meat (often substituted with pork or beef today), tofu, etc.
Tip: Be careful not to overcook the water greens.

Kani Suki (Hyogo Prefecture and surrounding areas):

Characteristics: A hot pot featuring crab as the main ingredient, simmered with vegetables and tofu in a kelp broth.
History: It has been cherished as a winter delicacy in northern Hyogo Prefecture (such as Kōjū and Hama-saka).
Recommended Ingredients: Crab, Chinese cabbage, garland chrysanthemum, green onions, tofu, shiitake mushrooms, etc.
Tip: The leftover soup used for rice porridge is superb because it captures the crab’s umami.

Chūgoku & Shikoku Region
Kaki no Dotenabe (Hiroshima Prefecture):

Characteristics: A hot pot where miso is spread around the edge like a moat, and oysters and vegetables are simmered inside.
History: A local dish from Hiroshima Prefecture. Its characteristic feature is gradually dissolving the miso while cooking to adjust the flavor.
Recommended Ingredients: Oysters, Chinese cabbage, garland chrysanthemum, green onions, tofu, shiitake mushrooms, etc.
Tip: Be careful not to let the miso stick to the pot.

Mizutaki (Originating in Fukuoka, popular nationwide):

Characteristics: A hot pot simmering chicken and vegetables in a cloudy broth made from chicken bones or meat.
History: Originating in the Hakata area of Fukuoka Prefecture. It is said to have been conceived in the Meiji era, inspired by Western consommé soup and Chinese chicken broth.
Recommended Ingredients: Chicken (bone-in, thigh, breast, etc.), cabbage, green onions, tofu, shiitake mushrooms, ponzu sauce, etc.
Tip: For the finish, rice porridge or champon noodles are highly recommended.

Kyushu Region
Motsunabe (See above)
Enjoying at Home! Easy Hot Pot Recipe
【Basic Mixed Vegetable Nabe】

Ingredients (for 2 people):

Pork belly: 200g
Chinese cabbage: 1/4 head
Green onion: 1 stalk
Shiitake mushrooms: 4 pieces
Enoki mushrooms: 1/2 bag
Tofu: 1/2 block
Water: 800ml
Kombu kelp: 10cm
Soy sauce: 3 tbsp
Sake: 3 tbsp
Mirin: 2 tbsp
Salt: A pinch
Ponzu, yuzu kosho, etc.: To taste

Instructions:

Place the water and kombu kelp in a pot and let it steep for about 30 minutes.
Roughly chop the Chinese cabbage, diagonally slice the green onion, and cut the shiitake mushrooms in half after removing the stems. Separate the enoki mushrooms from their base. Cut the tofu into bite-sized pieces.
Cut the pork belly into bite-sized pieces.
Put the pot on heat. Once boiling, remove the kombu kelp, and add soy sauce, sake, mirin, and salt.
Add the pork, vegetables, and tofu, and simmer.
Once cooked through, season with ponzu or yuzu kosho to taste.

【Variation Recipes】

Curry Nabe: Add curry roux for a spicy curry hot pot.
Tomato Nabe: Add canned tomatoes or tomato juice for a Western-style tomato hot pot.
Kimchi Nabe: Add kimchi for a spicy kimchi hot pot.
Soy Milk Nabe: Add soy milk for a mellow, creamy soy milk hot pot.

Summary: Warm your heart and body with hot pot!
We have introduced the diverse range of hot pot dishes across Japan.

Hot pot is an indispensable part of Japanese winter dining, evolving uniquely in each region. Each dish contains the history, culture, and wisdom of its local people.

Please use this article as a reference to try various hot pots and find your favorite. And spend a wonderful winter time with family and friends, warming both heart and body!

We look forward to seeing you in our next article!

We bring you a diverse lineup, ranging from traditional, simple shaved ice to photogenic modern creations, alongside elegant wagashi that captivate both the eye and the palate.

Use this article as inspiration to find your favorite refreshing sweet treat and fully enjoy the Japanese summer!

A Symbol of Japanese Summer: Kakigori

Kakigori has long been cherished as a quintessential symbol of the Japanese summer.

History of Kakigori

The history of kakigori is ancient, said to have already been enjoyed by nobles during the Heian period.
At that time, natural ice harvested in winter was stored in an ‘Himuro’ (ice house) and shaved with syrup for consumption in summer.
During the Meiji era, ice-making technology developed, spreading kakigori to common people.
By the Showa era, various syrups and toppings appeared, establishing the style of kakigori we know today.

Types of Kakigori

Traditional Kakigori: Simple shaved ice with coarsely shaved ice and syrup.
Fluffy Kakigori: Thinly shaved ice resulting in a light, fluffy texture.
Modern/Creative Kakigori: Generously topped with fruits, sauces, or espumas for a visually stunning presentation.
Local Specialty Kakigori: Unique kakigori made using ingredients specific to the region.

How to Enjoy Kakigori Best

Drizzle Syrup Evenly Over Everything: This ensures uniform flavor and keeps it delicious until the last bite.
Eat It Before It Melts: If you wait, the ice will melt and become watery.
Try Various Toppings: Combine different toppings like condensed milk, adzuki beans, shiratama (rice dumplings), or fruits to find your perfect cup.
If Your Head Feels Throbbing: Cooling down your forehead or temples can help alleviate pain.

Recommended Kakigori Shops
We introduce recommended kakigori shops across Japan.

Tokyo

Himitsudo (Yanaka):

Features: Popular for its fluffy kakigori made with natural ice.
Recommended Menu: “Secret Strawberry Milk,” “Fresh Melon”
Tip: Don’t miss the limited seasonal menus.

Yukisagi (Komazawa University):

Features: Known for its cute and creative kakigori designs.
Recommended Menu: “Salt Caramel Granola,” “Pumpkin Cream Brûlée”
Tip: They offer photogenic kakigori perfect for Instagram.

Shimura (Mejiro):

Features: Uses natural ice from Kokunborihama. Famous for dramatic presentations resembling a sheer cliff.
Recommended Menu: “Fresh Strawberry,” “Shiratama Adzuki”
Tip: Offers an elegant taste characteristic of long-established wagashi shops.

Kyoto Prefecture

Saryo Hosen (Shima-Kamo):

Features: Enjoy authentic Japanese-style kakigori made with high-quality ingredients.
Recommended Menu: “Uji Kinji,” “Shiratama Cream Anmitsu”
Tip: Perfect for savoring slowly in the store’s tranquil atmosphere.

Nijō Wakasa-ya Teramachi Store (Nakagyo Ward)

Features: Popular for fluffy kakigori made using traditional methods.
Recommended Menu: “Uji Kinji,” “Mizore”
Tip: The seasonal “Saiun” is a beautiful shaved ice with colorful syrups.

Nara Prefecture

Hoseki-bako (Nara City):

Features: Popular for its innovative kakigori using espumas.
Recommended Menu: “Litmus Paper Ice,” “Kohaku”
Tip: Features many original menus that delight both the eye and the taste.

Okinawa Prefecture

Tanaka Kajitsuten (Onna Village):

Features: Enjoy luxurious kakigori made with plenty of local Okinawan fruits.
Recommended Menu: “Mango Kakigori,” “Passion Fruit Kakigori”
Tip: A tropical treat that makes you feel like you’re in the tropics.

Coloring Japanese Summer: Chilled Wagashi

Beyond kakigori, chilled wagashi are also indispensable during the Japanese summer.

Types of Chilled Wagashi

Mizu Yokan (Water Bean Paste): Characterized by its adzuki bean flavor and smooth, silky texture.
Kuzu-Kiri: Translucent noodle-like wagashi made from kudzu starch. Often served with kuromitsu (black sugar syrup) or kinako (roasted soybean flour).
Warabi Mochi: Known for its bouncy, jelly-like texture, made from warabi powder. Served with kinako and kuromitsu.
Anmitsu: A colorful assortment of wagashi featuring agar jelly, shiratama, fruits, and anko (sweet red bean paste).
Mitsumame: A simple sweet treat consisting of edamame beans, agar, and shiratama.
Tokoroten: A cool-looking wagashi made by dissolving and solidifying amaranthus. Served with vinegar soy sauce or kuromitsu.
Zenzai (Chilled Zenzai): Sweet red bean paste cooked in sugar. The chilled version is perfect for summer.

The Appeal of Chilled Wagashi

Cool Appearance: Using translucent ingredients and cool serving vessels enhances the visual sense of coolness.
Subtle Sweetness: Compared to Western sweets, wagashi are less sweet, allowing you to savor the natural flavors of the ingredients.
Healthy: Many use gentle materials like adzuki beans and agar jelly.
Seasonality: Wagashi made with seasonal fruits and ingredients offer a taste unique to that time of year.

Recommended Wagashi Shops

Tokyo

Toya Karyo (Akasaka, Ginza, etc.):

Features: A sweets shop run by the long-established wagashi maker ‘Toraya’.
Recommended Menu: “Uji Kinji,” “Mizu Yokan”
Tip: Enjoy authentic wagashi made with premium ingredients.

HIGASHIYA GINZA (Ginza):

Features: A place to savor seasonal wagashi in a sophisticated setting.
Recommended Menu: “Mizu Yokan,” “Kuzu-Kiri”
Tip: They also sell beautifully packaged sweets, perfect for gifts.

Kyoto Prefecture

Kondou Benja (Gion):

Features: A long-established wagashi shop founded in the Edo period.
Recommended Menu: “Kuzu-Kiri,” “Warabi Mochi”
Tip: You can slowly savor wagashi in a charming, traditional setting.

Saryo Tsujiri (Gion, Kodaiji)

Features: Offers various sweets utilizing matcha green tea.
Recommended Menu: “Special Tsuriiri Ice,” “Matcha Anmitsu”
Tip: A rich flavor that matcha lovers cannot resist.

Ishikawa Prefecture

Morihachi (Kanazawa City):

Features: A long-established wagashi shop with over 390 years of history, serving the Kaga Domain.
Recommended Menu: “Chōshinden,” “Sensai”
Tip: Characterized by its elegant sweetness and delicate mouthfeel.

Enjoying at Home! Easy Refreshing Sweet Recipes

You don’t have to eat them out; try making these refreshing sweets easily at home!

【Easy Fruit Kakigori】

Ingredients:

Ice: Appropriate amount
Favorite Fruits: Appropriate amount (strawberries, mangoes, kiwi, etc.)
Syrup: Appropriate amount (store-bought or homemade is fine)
Condensed Milk: To taste

Instructions:
Cut the fruits into bite-sized pieces.
Shave the ice using an ice shaver.
Place the shaved ice in a bowl, and pour over fruits and syrup.
Drizzle condensed milk to taste.

【Bouncy Homemade Warabi Mochi】

Ingredients:

Warabi Powder: 50g
Water: 200ml
Sugar: 50g
Kinako (Roasted Soybean Flour): To taste
Kuromitsu (Black Sugar Syrup): To taste

Instructions:
In a pot, mix the warabi powder, water, and sugar well.
Place over medium heat and continuously stir with a wooden spoon until it thickens.
Once translucent, remove from heat and pour into a baking tray.
Let it cool and set in the refrigerator.
Cut into bite-sized pieces and serve with kinako and kuromitsu.

Conclusion: Cool Down Japanese Summer with Refreshing Sweets

In this article, we introduced kakigori and chilled wagashi—two must-try treats for the Japanese summer.

Both are sweets that have been cherished as symbols of the Japanese summer for ages. They look cool and offer a flavor perfect for hot weather.

We hope you use this guide to find your favorite shops or try making these sweet treats at home, allowing you to spend the Japanese summer in a refreshing and delicious way!

See you in our next article!

However, some people might feel that visiting a yakitori restaurant is a bit intimidating. There are so many choices, you don’t know what to order… You might not understand the atmosphere of the shop… If you have these kinds of worries, don’t worry!

In this article, we will thoroughly explain everything—from basic knowledge about yakitori for beginners, the characteristics of different cuts, how to choose a delicious yakitori restaurant, and even some recommendations.

By reading this article, you are sure to fall in love with the charm of yakitori! Come on, let’s dive into the wonderful world of delicious grilled skewers together!

The Basics of Yakitori: What You Need to Know
First, let’s organize some fundamental knowledge about yakitori.

What is Yakitori?

A dish made by skewering chicken pieces and grilling them over charcoal or similar heat source.
It is generally seasoned with tare (sauce) or salt.
While it primarily uses chicken, the term “yakitori” can broadly include items like vegetables or offal also skewered and grilled.

The History of Yakitori

The culture of eating chicken has been around for a long time, but the style of skewering and grilling is said to have become popular during the Edo period.
At that time, it was enjoyed by common people at street stalls and similar venues.
After the war, with the development of poultry farming, yakitori shops increased, establishing the style we know today.

Types of Yakitori: Learn About the Cuts!

Yakitori uses various parts of the chicken. Each cut has its own characteristic flavor and texture.

Momo (Thigh): The base of the chicken leg. Juicy and rich in umami.
Mune (Breast): The chest part of the chicken. Light and healthy.
Sasami (Tenderloin): A long, slender piece inside the breast. Soft with a mild flavor.
Negima: Alternating skewers of thigh meat and green onions. A classic favorite menu item.
Kawa (Skin): Chicken skin. Enjoyable for its crispy texture and rich fat umami.
Sunagimo (Gizzard): Part of the chicken’s stomach. Characterized by a crunchy, firm texture.
Liver: Chicken liver. Has a unique flavor and a chewy texture.
Hatsu (Heart): Chicken heart. Features a bouncy texture and deep flavor.
Bonjiri (Tailbone area): Meat around the chicken tailbone. Fatty and juicy.
Seseri (Neck): The meat from the chicken’s neck. Since it is an active part, it is muscular and rich in umami.
Yagen Nankotsu (Sternum Cartilage): Cartilage located at the tip of the breastbone. Enjoyable for its crunchy texture.
Tebasaki (Wing): The wing part of the chicken. The meat around the bone is highly concentrated with umami.
Tsukune: Ground chicken formed into meatballs and grilled. The flavor and texture vary depending on the shop.

Yakitori Seasoning: Tare vs. Salt

There are mainly two types of seasonings for yakitori: “Tare” (sauce) and “Shio” (salt).

Tare: A sweet and savory sauce based on soy sauce, mirin, and sugar. Each shop has its unique blend.
Salt: Simple seasoning that lets you enjoy the original flavor of the ingredient. Some shops are particular about the type of salt they use.
The choice depends on personal preference, but generally:

Tare: Recommended for parts with rich flavors like thigh (momo), negima, skin (kawa), liver, and tsukune.
Salt: Recommended for parts where you want to enjoy the natural flavor of the ingredient, such as tenderloin (sasami), gizzard (sunagimo), heart (hatsu), bonjiri, and seseri.

Other Yakitori Items

Vegetables: Shishito peppers, green onions, shiitake mushrooms, asparagus, tomatoes, etc.
Specialty Items: Cheese, mochi, or items wrapped in pork belly, etc.

How to Choose a Delicious Yakitori Shop
Yakitori shops vary greatly in terms of atmosphere, menu, and price range. We introduce points to help you choose a shop that suits your needs.

Atmosphere:

Counter Seating: You can enjoy freshly grilled yakitori while watching the chef work. It’s easy for solo diners.
Table Seating: Suitable for leisurely meals with friends or family.
Private Room: Allows you to spend private time without worrying about others.

Menu:

Variety: Check if they offer a wide range of cuts, or if there are rare specialty parts available.
Price: Choose a shop that matches your budget.
Course Meal: Some shops offer economical courses where you can try various parts in small portions.

Reviews and Reputation:

Refer to online review sites or gourmet magazines to check the reputation of the shop. The actual feedback from visitors is very helpful.

Reservations:

For popular shops or on weekends, making a reservation is recommended.

Location:

Consider the accessibility from the station, and the distance from your home or workplace.

Other Considerations:

Alcohol Selection: Some shops offer a wide variety of drinks, such as sake, shochu, and wine.
Smoking/Non-smoking: Choose a comfortable environment for both smokers and non-smokers.
Service: The staff’s service and the overall atmosphere are also important factors when choosing a shop.

Etiquette at Yakitori Shops: What You Should Know
To make your meal more enjoyable, we introduce some etiquette tips to keep in mind.

Ordering:

It is recommended not to order a large quantity all at once, but rather to order gradually.
This allows you to eat the skewers when they are at their freshest and most delicious state.
If you are unsure what to get, feel free to ask the staff for recommendations.

How to Eat:

Keep it on the skewer: The basic way is to eat them while still attached to the skewer.
Eat in one bite: Ideally, you should eat them whole without removing them from the skewer, but if that’s difficult, using chopsticks to pick at small portions is fine.

Placing Skewers: When finished, place the skewers in the designated holder on the table or gather them neatly on the edge of your plate.

Other Tips:

Keep voices low: Be considerate of other customers and enjoy quiet conversation.
Don’t linger too long: Especially during busy times, please vacate your seat promptly after finishing your meal to allow the next customer to sit down.
Photography: Always ask the staff before taking pictures.
Perfume: Strong perfumes can mask the delicious aroma of yakitori, so please use them sparingly.

Recommended Yakitori Shops for Beginners: A Type Guide
From various types of shops, we introduce a few recommendations that are easy for beginners to visit.

Shops with a Casual Atmosphere

Torikizoku: A nationwide chain known for affordable yakitori.
Features: Uniform pricing across all items, and the menu is simple and clear.
Recommended For: First-time visitors who want to feel safe and comfortable.

Yakitori Center: A national yakitori izakaya chain
Features: Attractive for its diverse yakitori menu and reasonable prices.
Recommended For: Group outings or banquets.

Shops Where You Can Feel a Little Indulgent

Isehiro (Isehiro): A long-established yakitori shop located in Kyobashi, Tokyo.
Features: Enjoy authentic yakitori made with carefully selected ingredients and skilled craftsmanship.
Recommended For: Special occasions or business entertaining.

Birdland: A Michelin Guide listed yakitori restaurant in Ginza, Tokyo.
Features: Focuses on course meals, allowing you to enjoy high-quality yakitori in a sophisticated setting.
Recommended For: Special dates or anniversaries.

Popular Local Favorites
Search on Tabelog or Google Maps: Searching with terms like “[Area Name] recommended yakitori” will help you find popular local spots.
Ask a Local: Asking locals for recommendations is always reliable.

Conclusion: Welcome to the World of Yakitori
In this article, we have thoroughly explained everything from the basics of yakitori to how to choose delicious shops and our top recommendations.

Yakitori is a deep and representative dish of Japanese food culture. Its charm lies in the ability to enjoy various cuts with diverse seasonings.

We hope that by using this article, you will find your own favorite yakitori shop and fully enjoy the delicious grilled skewers!

Well then, we’ll see you in our next article!

While Matsutake often gives the impression of being an expensive delicacy, it can actually be enjoyed in various types of cuisine. Furthermore, chestnuts and sweet potatoes are versatile ingredients that shine in a wide range of genres, from sweets to main courses.

In this article, we will thoroughly cover the charms of Matsutake, Chestnuts, and Sweet Potatoes—including delicious ways to eat them, recommended recipes, and information on stores and events where you can enjoy these seasonal ingredients.

Come, let’s fully savor the flavors of Japanese autumn together!

The King of Autumn Delicacies: Matsutake

Matsutake is a premium mushroom known for its unique aroma and texture. In Japan, it has long been cherished as the king of autumn delicacies.

1. The Charm of Matsutake

Aroma: Matsutake’s greatest feature is its rich, fragrant aroma. This scent is attributed to components like “Matsutakeol” and “Methyl Guaiacol,” which are said to stimulate appetite and have a relaxing effect.
Texture: It has a crisp bite that releases umami the more you chew it.
Rarity: Because artificial cultivation is difficult, and natural harvests are limited, Matsutake is considered a high-priced ingredient.
Nutrition: It is rich in dietary fiber, B vitamins, minerals, and more.

2. How to Choose Matsutake

Size: Choose mushrooms that have opened partially but are not fully spread open.
Stipe (Stem): Select those with thick, firm, and elastic stems.
Aroma: Choose specimens with a strong, characteristic Matsutake fragrance.
Origin: Domestic Japanese Matsutake are known for their high aroma and superior quality.

3. Delicious Ways to Eat Matsutake

Grilled Matsutake: This method allows you to enjoy the mushroom’s aroma the most. Grilling over charcoal is ideal, but it tastes delicious grilled in a frying pan or toaster oven.
Matsutake Rice: The fragrance of Matsutake infuses the rice, creating a luxurious flavor.
Doppore Mushi (Steamed Mushroom): An elegant dish where the aroma of Matsutake and the umami broth are concentrated.
Clear Soup (Osuimono): A refined soup that highlights the delicate scent of Matsutake.
Tempura: You can enjoy the crispy batter paired with the crisp texture of the Matsutake.

4. Recommended Recipes Using Matsutake

【Easy! Grilled Matsutake】

Ingredients:

Matsutake: Appropriate amount
Sudachi (Citrus): Appropriate amount
Salt: A pinch

Instructions:

Remove the root base from the Matsutake and gently wipe off any dirt.
Cut it lengthwise, or cut larger pieces into bite-sized portions.
Grill in a frying pan or toaster oven until browned.
Squeeze Sudachi juice over the dish and sprinkle with salt to serve.

【Luxurious! Matsutake Rice】

Ingredients:

Rice: 2 servings
Matsutake: 1–2 stalks
Dashi Stock: 400ml
Soy Sauce: 1 tbsp
Sake (Cooking Wine): 1 tbsp
Salt: A pinch
Mitsuba (Japanese Green Leaf): Appropriate amount

Instructions:

Wash the rice and soak it for about 30 minutes.
Remove the root base from the Matsutake and slice it thinly.
In a rice cooker, add the rice, dashi stock, soy sauce, sake, and salt, and mix lightly.
Arrange the sliced Matsutake on top and cook (steam/cook).
Once cooked, sprinkle with Mitsuba before serving.

The Representative Autumn Delicacy: Chestnuts

Chestnuts are one of the representative autumn delicacies, characterized by a fluffy texture and gentle sweetness.

1. The Charm of Chestnuts

Sweetness: Chestnut sweetness comes from starch converting to sugar. It is known for its elegant and mild flavor.
Texture: The texture varies by variety, ranging from fluffy to sticky/creamy.
Nutrition: They are rich in Vitamin B1, Vitamin C, potassium, dietary fiber, and more.
Diverse Uses: Used in various dishes such as boiled chestnuts, roasted chestnuts, candied chestnuts (Kanro-ni), chestnut rice, and Mont Blanc.

2. How to Choose Chestnuts

Surface: Choose ones with a glossy appearance that are free of scratches or insect damage.
Weight: Select those that feel heavy and substantial.
Size: Avoid overly large ones, as they can sometimes be bland; choose medium-sized ones.

3. Delicious Ways to Eat Chestnuts

Boiled Chestnuts: A simple method that allows you to enjoy the chestnut’s natural flavor.
Roasted Chestnuts: The fragrant aroma stimulates the appetite.
Chestnut Rice: The sweetness of chestnuts pairs perfectly with rice.
Candied Chestnuts (Kanro-ni): A classic New Year’s dish where chestnuts are simmered in sugar.
Mont Blanc: A popular cake using chestnut paste.
Kuri Kinton: A traditional Japanese confection made by mixing chestnuts and sugar.

4. Recommended Recipes Using Chestnuts

【Easy! Boiled Chestnuts】

Ingredients:

Chestnuts: Appropriate amount
Water: Enough to cover the chestnuts
Salt: A pinch

Instructions:

Make an incision in the outer skin of the chestnuts with a knife.
Place the chestnuts, water, and salt in a pot and bring to a boil.
Reduce heat and simmer for about 30–40 minutes.
When a skewer passes through easily, turn off the heat and drain them in a colander.

【Cozy! Chestnut Rice】

Ingredients:

Rice: 2 servings
Chestnuts (shelled): 200g
Water: 400ml
Sake (Cooking Wine): 1 tbsp
Salt: 1/2 tsp

Instructions:

Wash the rice and soak it for about 30 minutes.
If the chestnuts are large, cut them in half.
In a rice cooker, add the rice, water, sake, and salt, and mix lightly.
Arrange the chestnuts on top and cook (steam/cook).
Once cooked, gently mix before serving.

The Versatile Star of Autumn Delicacies: Sweet Potatoes

Sweet potatoes are one of the representative autumn delicacies, characterized by a fluffy texture and natural sweetness.

1. The Charm of Sweet Potatoes

Sweetness: Sweet potato sweetness comes from starch converting to sugar. This sweetness increases further upon heating.
Texture: The texture varies by variety, ranging from fluffy to creamy/sticky.
Nutrition: They are rich in Vitamin C, Vitamin E, dietary fiber, and potassium.
Diverse Uses: Used in various dishes such as baked sweet potatoes (Yakiimo), steamed sweet potatoes, tempura, Daigaku Imo, and sweet potato pies.

2. How to Choose Sweet Potatoes

Surface: Choose ones with uniform skin color that are free of scratches or dents.
Shape: Select those that are plump and have minimal root hairs.
Weight: Choose sweet potatoes that feel heavy and substantial.

3. Delicious Ways to Eat Sweet Potatoes

Baked Sweet Potatoes (Yakiimo): The best way to enjoy the natural sweetness of sweet potatoes.
Steamed Sweet Potatoes (Fukashi Imo): Steaming them gives them a moist, soft texture.
Daigaku Imo: A popular dessert coated in a sweet and savory glaze.
Sweet Potato Pie: A classic Western pastry made with sweet potatoes.
Tempura: You can enjoy the crispy batter paired with the natural sweetness of the potato.
Sweet Potato Rice: The sweetness of sweet potatoes pairs wonderfully with rice.

4. Recommended Recipes Using Sweet Potatoes

【Easy! Baked Sweet Potatoes】

Ingredients:

Sweet Potato: Appropriate amount
Instructions:

Wash the sweet potato thoroughly and wrap it in damp aluminum foil.
Bake slowly in a toaster oven or grill until tender. (Adjust time based on the size of the sweet potatoes.)
Once a skewer passes through easily, turn off the heat and open the foil to serve.

【Fluffy! Daigaku Imo】

Ingredients:

Sweet Potato: 1 piece
Frying Oil: Appropriate amount
Sugar: 3 tbsp
Soy Sauce: 1 tbsp
Mirin (Cooking Syrup): 1 tbsp
Water: 1 tbsp
Black Sesame Seeds: Appropriate amount

Instructions:

Cut the sweet potato into irregular chunks and soak them in water.
Drain the water, then deep fry in oil heated to 170°C.
In a pot, add sugar, soy sauce, mirin, and water, and bring to a boil.
When it thickens, add the fried sweet potatoes and toss until coated with the glaze.
Sprinkle with black sesame seeds before serving.

Where to Find Autumn Delicacies & Event Information

Restaurants:

Many restaurants offer seasonal limited menus featuring Matsutake, chestnuts, and sweet potatoes. You can enjoy these dishes in various establishments, including Japanese, Western, and Chinese cuisine restaurants.

Department Stores & Supermarkets:

In the basement food halls (depachika) and supermarket deli sections, you can easily purchase products like Matsutake rice, chestnut rice, and Daigaku Imo. During peak season, fresh Matsutake, chestnuts, and sweet potatoes are also sold.

Events:

Autumn delicacy themed events are held across the country. Local specialties and processed goods using these ingredients can be found at “Matsutake Festivals,” “Chestnut Festivals,” or “Sweet Potato Fairs.”

Online Ordering (Otoriyose):

By using online mail order services, you can procure Matsutake, chestnuts, sweet potatoes, and processed goods made from them from all over Japan. There are various products available, including fresh ingredients delivered directly from the source and sweets from famous shops.

Conclusion: Enrich Your Table with Autumn Flavors!

In this article, we introduced you to “Matsutake,” “Chestnuts,” and “Sweet Potatoes”—the representative delicacies of Japanese autumn.

Each ingredient has its unique charm and can be enjoyed in various dishes. We hope you try different ways of cooking them during the season and fully enjoy the flavors of autumn.

We hope this article helps to enrich your dining table and provides an opportunity to rediscover Japan’s food culture.

Until next time!

In this article, we will thoroughly explain everything from basic how-to guides for eating sushi to essential etiquette tips for visiting a sushi restaurant, so that even absolute beginners can enjoy themselves without worry.

By reading this article, you too will become knowledgeable about sushi! Let’s savor delicious sushi to your heart’s content!

The Basics of Sushi: Understanding the Components
First, let’s learn about the basic components of sushi.

Shari (Sushi Rice): The seasoned rice base of sushi. It is the foundation and varies in flavor and firmness depending on the restaurant.
Neta (Topping/Ingredient): The ingredient placed on top of the shari. Seafood is common, but there are also options using vegetables or meat.
Wasabi: A condiment often spread between the neta and shari, characterized by a sharp, pungent heat.
Gari: Sweet pickled ginger. It is eaten between bites of sushi to cleanse the palate.
Soy Sauce (Shoyu): The seasoning used for dipping sushi.
Tea: Tea served with sushi. Usually, warm green tea (agari) is provided.

How to Eat Sushi: The Fundamentals

There are several ways to eat sushi. While you don’t have to follow all of them, knowing these tips will help you enjoy the meal more deliciously and smoothly.

With Hands or With Chopsticks?

Either way is fine.
Using hands: Gently pick up the sushi with three fingers (thumb, index, and middle finger) without breaking the rice base.
Using chopsticks: Pick up the piece by holding both the neta and shari together so that it doesn’t fall apart.

Dipping Sushi in Soy Sauce

Dipping the topping (neta) in soy sauce: Dipping the rice base (shari) into the soy sauce can make the shari crumble easily, or it might overpower the delicate flavor of the soy sauce.
Dipping sparingly: Too much soy sauce will mask the true flavor of the topping.
Adding soy sauce to a small dish: It is smart to add soy sauce gradually only after you have used up most of what’s in the dish.

Eating in One Bite

The basic way to eat sushi is in one bite.
This allows you to savor the perfect balance between the shari and neta together in your mouth.

Order of Eating

If it’s a set course: It is best to let the restaurant staff guide you.

The Role of Gari (Pickled Ginger)

Refreshing your palate: It cleanses your mouth, helping you enjoy the next piece of sushi.
Preventing over-dipping: Eating gari helps reset the flavor of soy sauce in your mouth.

Handling Wasabi

Do not put it directly on the topping: Generally, wasabi is placed between the shari and neta. If you want to add extra wasabi, use a small amount with your chopsticks and mix it into the soy sauce, rather than placing it directly on the topping.
Don’t dissolve too much in the soy sauce: Dissolve it little by little so that the unique flavor of the wasabi is not lost.

Sushi Restaurant Manners: Key Things to Know
To make your dining experience at a sushi restaurant more enjoyable, here are some manners you should know.

Reservations:

For popular or high-end restaurants, making a reservation may be mandatory.
Especially for counter seating, as the number of seats is limited, so book early.

Attire:

There are no strict rules, but try to wear clean and neat clothing.
Strong perfumes or heavily scented hair products can distract from the delicate aroma of the sushi, so use them sparingly.

Upon Arrival:

Greet the staff with phrases like “Hello” or “Please.”
Leave coats and large luggage with the staff.

Manners at the Counter:

Conversation with the Chef (Master):
Feel free to enjoy moderate conversation when it is appropriate.
It’s also good to ask about sushi knowledge or recommended toppings.
However, be mindful of the time if the restaurant is crowded or if the chef is focused on cooking.
Using Mobile Phones:
Set it to silent mode or turn it off.
Only take photos after confirming with the staff.
Avoid long phone calls.

Smoking:

It is generally non-smoking. If there is a designated smoking area, please use that.

How to Order:

Set Course (Omakase): A predetermined sequence of recommended toppings will be served.
Custom Selection: You can order your favorite toppings in any order you wish.
“I’d like…” (Specific Request): State the name of the topping you want, e.g., “Please give me [topping].”
“Chef’s Choice” (Omakase): Ask the chef to prepare recommended toppings or a course for you.
“Do you have…?” (Checking Availability): Feel free to ask if they have a specific topping you would like to try.
Allergies or Dislikes: Be sure to inform them in advance.

Payment:

Cash is often preferred: Some high-end restaurants may not accept credit cards.
Expressing Gratitude: Say “Thank you for the meal” (Gochisousama) to show your appreciation.

Other Tips

Do not speak loudly: Keep conversations quiet so as not to disturb other guests.
Avoid strong scents: Perfumes or strongly scented hair products can interfere with the delicate aroma of sushi.
Don’t linger too long: Especially during busy times, please vacate your seat promptly after finishing your meal for the next customer.
If bringing children: Confirm in advance if the restaurant is child-friendly. Some establishments may provide kid-specific menus or seating.

Types of Sushi: Knowing the Representatives
There are various types of sushi. Here are a few representative examples.

Nigiri Sushi:

The most common type, consisting of a topping placed on top of shari.

Gunkan Maki (Battleship Roll):

Shari wrapped in nori seaweed, topped with ingredients like salmon roe or sea urchin.

Maki Sushi (Rolls):

Shari and fillings rolled inside nori. There are thick rolls (futomaki), thin rolls (komamaki), and hand rolls (temakimaki).

Chirashi Sushi:

Various ingredients scattered over a bed of shari in a serving dish.

Oshi Sushi:

Shari and fillings packed into a wooden mold and pressed together.

Inari Sushi:

Sushi rice stuffed inside sweet, simmered fried tofu pouches (aburaage).

Sushi Restaurant Terminology: Useful to Know

Agari (上がり): Tea.
Gari: Sweet pickled ginger.
Shari: Seasoned sushi rice.
Neta: The topping ingredient placed on the shari.
Tsume (煮詰め): A sweet, savory sauce. Used for items like anago or simmered clams.
Murasaki: Soy sauce.
Oaiso (おあいそ): Payment/The bill.
Jika (時価): Price not fixed per piece; often used for high-end toppings.
Omakase (おまかせ): Allowing the chef to select recommended toppings or a course.
Tsukeba (つけ場): The counter area where the chef prepares and serves sushi.

Q&A: Enjoying Sushi Even More

Q. What is the best pace for eating sushi?

A. There are no strict rules, but since freshly prepared nigiri is the most delicious, it is recommended to eat it as soon as it is served.

Q. What kind of alcohol should I drink at a sushi restaurant?

A. Japanese sake (sake) is classic, but some restaurants also offer beer, shochu, or wine. Feel free to ask the staff for their recommendations.

Q. What should I do if I have toppings that I dislike?

A. Inform the staff when you place your order. They can substitute it with a different topping.

Q. Can the amount of shari be adjusted?

A. Most restaurants allow adjustments to the rice base. You can request “less shari” or “smaller shari.”

Q. How much does sushi cost?

A. It varies greatly depending on the restaurant. Conveyor belt sushi can start from around 100 yen per plate, while high-end establishments may charge several thousand yen per piece.

Q. Can I take it home?

A. Most restaurants allow takeout. However, since the ingredients are fresh, try to eat them as soon as possible.

Summary: Enjoy Delicious Sushi by Following Etiquette
In this article, we covered how to eat sushi and the manners expected in a sushi restaurant.

Sushi is a traditional Japanese culinary culture with deep history. Please enjoy delicious sushi to your heart’s content while respecting proper etiquette.

We hope this article helps support your first sushi dining experience!

See you in our next article!

One of the joys of staying in a hotel is enjoying the breakfast buffet or a thoughtfully curated Japanese set meal (washoku). Recently, more hotels have started offering unique local breakfasts that utilize abundant regional ingredients.

In this article, we will delve into the history and characteristics of Japanese breakfast culture while introducing traditional yet unique breakfast menus available at various hotels. Furthermore, we’ll share simple recipes for enjoying a Japanese-style breakfast at home!

Come on, let’s explore Japan’s breakfast culture together and start our day with a delicious meal!

History and Characteristics of Japanese Breakfast Culture
Japanese breakfast culture has evolved over time.

Nara/Heian Period:

Aristocrats typically ate two meals a day, and breakfast was called “Asage” (morning meal), consisting of rice, soup, dried seafood, and other items.
Commoners’ meals were simpler, centered around brown rice, mixed grains, and vegetables.

Kamakura/Muromachi Period:

Influenced by Zen Buddhism, vegetarian cuisine (Shojin Ryori) developed. Dishes using tofu, vegetables, and seaweed became widespread.
Among the samurai class, eating three meals a day began to take root.

Edo Period:

Eating three meals a day became common, and breakfast included rice, miso soup, pickles, and grilled fish.
It is said that dishes like “TKG” (raw egg over rice) and natto also started being consumed around this time.
In the bustling streets of Edo, specialized ‘Asameshiya’ (breakfast shops) began to appear.

Meiji Era and Beyond:

Due to Western cultural influence, Western-style foods like bread and coffee were incorporated.
The importance of breakfast was recognized from a nutritional standpoint.

Characteristics of Japanese Breakfast:

Rice as the staple food: Various types of rice can be eaten, including white rice, brown rice, and mixed grains.
Miso soup: Miso soup with ingredients like tofu, wakame seaweed, and green onions is a breakfast staple in Japan.
Grilled fish: Various kinds of grilled fish, such as salmon, horse mackerel, and mackerel, are popular.
Egg dishes: Eggs can be prepared in various ways, including rolled omelets (tamagoyaki), fried eggs, and soft-boiled eggs.
Pickles: Various types of pickles, such as pickled plum (umeboshi), takuan (pickled radish), and pickled cabbage, are enjoyed.
Natto: A traditional Japanese fermented food known for its unique aroma and sticky texture.
Seaweed (Nori): Can be eaten with rice or wrapped around rolled omelets.
Traditional Breakfast Menus at Hotels Across the Country

Hotels nationwide offer unique breakfasts utilizing ingredients and cooking methods specific to their local areas.

Hokkaido:

Features: Rich in dishes using fresh seafood.
Menu Examples: Ikura don (salmon roe bowl), Kaisen don (seafood bowl), grilled salted salmon, potato dishes, corn soup, etc.

Recommended Hotels: “La Vista Hakodate Bay” (Hakodate City), “Sapporo Grand Hotel” (Sapporo City)

Tohoku Region:

Features: Enjoying delicious rice and local cuisine unique to Japan’s rice belt.
Menu Examples: Kiritanponabe (Akita Prefecture), Senbei-jiru (Aomori Prefecture), Harakome (Miyagi Prefecture), Imoni (Yamagata Prefecture), etc.

Recommended Hotels: “Hoshino Resorts Aomariya” (Aomori Prefecture), “Hotel Metropolitan Morioka” (Iwate Prefecture)

Kanto Region:

Features: Enjoying traditional breakfast menus dating back to the Edo period, alongside sophisticated Western dishes.
Menu Examples: Fukagawa Meshi (Tokyo), Shirasu don (Kanagawa Prefecture), TKG (raw egg over rice), grilled fish, miso soup, etc.
Recommended Hotels: “The Imperial Hotel Tokyo” (Tokyo), “Hotel New Grand” (Kanagawa Prefecture)

Chubu Region:

Features: A variety of breakfasts utilizing mountain and sea ingredients.
Menu Examples: Hoto (Yamanashi Prefecture), Miso Katsu (Aichi Prefecture), Torichan (Gifu Prefecture), Oyaki (Nagano Prefecture), etc.

Recommended Hotels: “Hotel Asocia Takayama Resort” (Gifu Prefecture), “Fufu Kawaguchiko” (Yamanashi Prefecture)

Kinki Region:

Features: Enjoying elegant breakfasts that inherit the traditions of Kyoto cuisine.
Menu Examples: Chaka-gayu (Kyoto Prefecture), Yudofu (Kyoto Prefecture), Takoyaki (Osaka Prefecture), Akashi-yaki (Hyogo Prefecture), etc.

Recommended Hotels: “Tawaraya Ryokan” (Kyoto City), “The Ritz-Carlton Kyoto” (Kyoto City)

Chugoku/Shikoku Region:

Features: Dishes using fresh seafood from the Seto Inland Sea and local cuisine.
Menu Examples: Tai meshi (Ehime Prefecture), Sanuki Udon (Kagawa Prefecture), Hiroshima-style Okonomiyaki (Hiroshima Prefecture), Fugu dishes (Yamaguchi Prefecture), etc.

Recommended Hotels: “Dogo Onsen Funaya” (Ehime Prefecture), “Benesse House” (Kagawa Prefecture)

Kyushu/Okinawa Region:

Features: Dishes using unique ingredients nurtured by the warm climate.
Menu Examples: Torifen (Kagoshima Prefecture), Tonkotsu Ramen (Fukuoka Prefecture), Nagasaki Champon (Nagasaki Prefecture), Okinawa Soba (Okinawa Prefecture), etc.

Recommended Hotels: “Sanso Ryoto” (Oita Prefecture), “The Terrace Club at Busena” (Okinawa Prefecture)

Tips for Choosing a Hotel Breakfast

Using local ingredients: Dishes made with ingredients unique to the area will enrich your travel memories.

Prepared using traditional methods: Meals prepared using age-old techniques allow you to feel the culture and history of the region.

Buffet vs. Set Meal:

The buffet style allows you to eat as much as you like, while the set meal format allows you to enjoy your meal slowly and calmly.

Price:

Hotel breakfasts may vary in price. Choose based on your budget.

Reviews and Reputation:

Feedback from actual users is very helpful. Be sure to check these beforehand.

Reservations:

For popular hotels or those with limited seating, advance reservations may be necessary.

Japanese Breakfast Recipes to Enjoy at Home
While hotel breakfasts are wonderful, you can also easily make traditional Japanese breakfast dishes at home.

1. Basic Washoku Set Meal

Ingredients (for 1 person):

Rice: 1 rice bowl
Miso Soup: 1 soup bowl (with your favorite ingredients)
Grilled Fish: 1 piece (salmon, horse mackerel, or mackerel)
Rolled Omelet: 1 serving
Pickles: Appropriate amount (pickled plum, pickled radish, etc.)
Seaweed: Appropriate amount

Instructions:

Cook the rice.
Make the miso soup.
Grill the fish.
Prepare the rolled omelet.
Arrange the rice, miso soup, grilled fish, rolled omelet, pickles, and seaweed in a serving dish.

2. TKG (Tamago Kake Gohan – Raw Egg Over Rice)

Ingredients (for 1 person):

Rice: 1 rice bowl
Egg: 1
Soy Sauce: Appropriate amount
Optional: Green onions, seaweed, bonito flakes, etc.

Instructions:

Place warm rice in a bowl.
Create a small indentation in the center of the rice and crack the egg into it.
Pour soy sauce over the top, and optionally add green onions, seaweed, or bonito flakes as toppings.

3. Natto Rice

Ingredients (for 1 person):

Rice: 1 rice bowl
Natto: 1 pack
Green onions: Appropriate amount (chopped)
Soy Sauce: Appropriate amount
Optional: Mustard, raw egg yolk, etc.

Instructions:

Mix the natto thoroughly.
Place warm rice in a bowl.
Top the rice with natto and chopped green onions, then drizzle with soy sauce.
Garnish with mustard or raw egg yolk if desired.

4. Ochazuke (Tea-Soaked Rice)

Ingredients (for 1 person)
Rice: 1 rice bowl
Optional Toppings: Salmon flakes, pickled plum, seaweed, wasabi, Mitsuba leaves, etc.
Hot Tea (Green tea, Hojicha, etc.): Appropriate amount
(Optional) Dashi stock: Appropriate amount

Instructions:

Place warm rice in a bowl.
Arrange your desired toppings over the rice.
Pour hot tea or dashi stock over the top.
These recipes are basic, so please feel free to arrange them according to your own preferences.

Conclusion: Rediscovering Japanese Breakfast Culture
In this article, we introduced Japan’s breakfast culture and traditional menus available at hotels across the country.

Japanese breakfast is an important meal that signals the start of the day. It is highly nutritious, healthy, and utilizes ingredients and cooking methods unique to each region.

When staying in a hotel, please try savoring the local breakfast unique to that area. You can also easily make Japanese-style breakfasts at home.

We hope that through this article, you will rediscover Japan’s breakfast culture and find inspiration for a richer dining life.

See you in our next article!

Kyoto, along with its ancient charm, is a treasure trove of Japanese food culture. This time, we introduce the irresistible gourmet charms Kyoto offers, from matcha sweets to traditional kaiseki cuisine. Let’s embark together on a culinary journey through Kyoto, where history and taste converge!

1. Matcha Sweets: Kyoto’s Sweet Tradition

When people think of Kyoto, they think of matcha—the birthplace of the tea. In areas like Gion and Arashiyama, traditional teahouses line the streets, captivating every visitor.

• Recommended Spots：
• Nakamura Tojikoji Honten (Uji): A matcha specialty shop boasting over 150 years of history. The rich matcha parfait and zenzai are exquisite treats.
• Gion Tsujiri: Popular for its matcha soft serve and matcha lattes. This is a perfect spot to take a relaxing break while sightseeing.

The harmonious blend of matcha’s slight bitterness and sweetness is uniquely Kyoto. Be sure to treat yourself to some matcha sweets to soothe the fatigue of your journey.

2. The Essence of Kyoto Cuisine: Kaiseki Ryori

No discussion of Kyoto’s food culture is complete without mentioning kaiseki ryori (traditional multi-course dinner). These delicate dishes, utilizing seasonal ingredients, are true works of art for the eyes.

• Recommended Spots：
• Kitcho Arashiyama Main Store: Here, you can savor the highest quality kaiseki cuisine while enjoying the beautiful scenery of Arashiyama.
• Hyōtei: A venerable establishment with over 400 years of history. It is a renowned spot that continues to preserve traditional flavors.

Kaiseki ryori is an experience where you can feel the skill and heart of the craftsman in every single dish. We highly recommend visiting on a special occasion.

3. Discovering Kyoto Flavors on Every Corner

Kyoto gourmet doesn’t mean only expensive dining. There are many famous local dishes that can be enjoyed casually on every street corner.

• Recommended Gourmet Items：
• Yudōfu (Hot Tofu): Found in tofu restaurants around Nanzenji Temple, this dish offers a simple yet profound flavor.
• Nishin Soba: A Kyoto-style soba noodle topped with sweet and savory herring. Try it at an old-fashioned soba shop.
• Yatsuhashi: A popular souvenir and local specialty. You can enjoy flavors of matcha or cinnamon.

While strolling, try discovering Kyoto’s authentic tastes at a casual spot.

4. Tips for Enjoying Your Kyoto Gourmet Trip

There are a few tips to help you fully enjoy the food in Kyoto.

• Be Mindful of the Season: You can enjoy different ingredients and dishes depending on the season, such as cherry blossoms in spring or autumn leaves in fall.
• Don’t Forget to Book Ahead: Many popular restaurants require reservations, so check beforehand.
• Enjoy by Walking: Kyoto itself is a tourist spot. Stroll through the historic streets while enjoying delicious food.

Summary

Kyoto is a city packed with diverse culinary charms, from matcha sweets to kaiseki ryori. Please enjoy Kyoto with your senses, while also soaking in the atmosphere of this ancient capital. How about fully indulging in Kyoto’s gourmet delights on your next trip?

1. What is Okonomiyaki? Kansai’s Soul Food

Okonomiyaki is a flour-based dish popular in the Kansai region, especially Osaka and Hiroshima. It is made by mixing ingredients such as cabbage, meat, and seafood into a batter base and grilling it on a teppan (hot plate). As the name suggests, you can choose your ingredients (“okonomi”), resulting in rich variety.

• Texture and Flavor Characteristics
  Okonomiyaki is characterized by a crispy exterior and a fluffy interior. It contains plenty of cabbage mixed into the batter, and the ingredients are diverse. Common toppings include okonomiyaki sauce, mayonnaise, aonori (seaweed flakes), and bonito flakes. The rich sauce acts as an accent, giving it a satisfying, hearty feel.
• Kansai Okonomiyaki vs. Hiroshima Style
  In Kansai, the common style is to mix all ingredients together before cooking. However, Hiroshima-style okonomiyaki is characterized by spreading the batter thinly and layering cabbage and noodles. The Hiroshima style often includes yakisoba or udon, making it incredibly voluminous.

Representative Ingredients: Pork, squid, shrimp, fried squid (ika-ten), mochi, cheese, etc.

2. What is Monjayaki? A Tradition of Tokyo’s Old Town

Monjayaki is a dish popular in Tokyo, particularly in the old town areas like Tsukishima and Asakusa. While it shares similarities with okonomiyaki (both use a flour base), monjayaki batter is much thinner, and the characteristic style is eating it with a spoon.

• Texture and Flavor Characteristics
  Because the batter spreads thinly, Monjayaki features crispy edges. Furthermore, since the sauce soaks into the batter, it has a robust flavor and distinct aroma. A unique enjoyment of monjayaki is peeling off small portions with a spatula/turner.
• Tsukishima: The Holy Land of Monjayaki
  Tokyo’s Tsukishima is famous as the holy land for monjayaki, boasting numerous shops. Many establishments adopt a style where friends and family cook it themselves, making it fun to gather around the teppan.

Representative Ingredients: Squid, shrimp, mochi, cheese, mentaiko (spicy cod roe), cabbage, etc.

3. Okonomiyaki vs Monjayaki: Differences in Preparation

Although okonomiyaki and monjayaki share some common ingredients and cooking methods, there are significant differences in how they are prepared.

• How to Make Okonomiyaki

1. Mix flour, water, and eggs to create the batter, then add cabbage and other ingredients.
2. Grill both sides thoroughly on a teppan.
3. Pour over sauce and mayonnaise, top with aonori and bonito flakes, and finish!

• How to Make Monjayaki

1. Finely chop cabbage and ingredients, then lightly sauté them on the teppan.
2. Make a hole in the center and pour in the batter (flour, water, dashi).
3. Mix everything together and eat by peeling off small portions with a spoon.

Since both are cooked on a hot plate, you can enjoy them piping hot right after cooking. Additionally, because of the rich variety of ingredients, they are highly customizable to your preference.

4. Taste Comparison: The Appeal of Okonomiyaki vs Monjayaki

Now, let’s taste compare “Okonomiyaki” and “Monjayaki.”

• The Appeal of Okonomiyaki
  Okonomiyaki has a satisfying volume due to the thick batter and the harmonious blend of ingredients. The contrast between the crisp crunch of cabbage, the umami of pork or seafood, and the sweet/savory sauce is exquisite. It is perfect for those who enjoy a hearty, filling meal.
• The Appeal of Monjayaki
  Monjayaki is a dish where the sauce permeates the entire batter, offering a crispy texture. Since you eat it by peeling off small portions gradually, it allows you to relax and chat while dining. Its appeal lies in its rich seasoning and the fun of finding those perfectly crisp spots.

5. Which to Choose? How to Decide Based on the Situation

Okonomiyaki and monjayaki each possess distinct charms. It might be fun to choose which one you want to enjoy based on your situation.

• Choose Okonomiyaki if you prioritize volume
  Okonomiyaki is ideal when you want a substantial meal that will fill you up. With abundant ingredients like meat and seafood, it offers great satiety. It’s also fun to try the difference between Kansai style and Hiroshima style.
• Choose Monjayaki if you want conversation
  Because monjayaki can be eaten in small portions, it is suited for slow dining while enjoying conversations. The style of gathering around a teppan with family or friends is very popular.

Conclusion: Both Okonomiyaki and Monjayaki Are Charming Japanese Soul Foods!

Okonomiyaki and monjayaki are both Japanese soul foods, each possessing unique charms. The fluffy okonomiyaki of Kansai and the crispy monjayaki of Tokyo. Both represent Japan’s culinary culture, so please try experiencing both when you travel. Enjoy comparing the flavors of Okonomiyaki and Monjayaki according to your preference and situation!

1. The Fundamentals of Washoku: Balance of Five Flavors, Five Methods, and Five Colors

The foundation of traditional Japanese cuisine lies in the harmony of five flavors (sweet, sour, salty, bitter, umami), five cooking methods (raw, boiled, grilled, steamed, fried), and five colors (red, yellow, green, white, black). By valuing this balance, dishes are created that are visually beautiful and gentle on the body.

• Five Flavors: Focuses on balancing tastes to bring out the inherent umami of the ingredients.
• Five Methods: Utilizes various cooking techniques to maximize the flavor of the core materials.
• Five Colors: Emphasizes visual appeal, providing dishes that are enjoyable for the eyes as well as the palate.
2. Representative Dishes of Japanese Cuisine

1. Sushi
Sushi is one of Japan’s most famous cuisines, consisting of fresh seafood served with vinegared rice. There are various styles, including nigiri sushi, maki sushi (rolled), and chirashi sushi (scattered). Despite its simplicity, it showcases the skill of the artisan.

• Tip: The basic rule is to enjoy the flavor of the ingredients without over-dipping them in soy sauce.

2. Tempura
Tempura consists of seasonal seafood and vegetables lightly battered and deep-fried. It is characterized by a crispy, airy batter that doesn’t feel greasy, and it is typically enjoyed with dipping sauces or salt. This dish highly values the freshness and seasonality of its ingredients.

• Tip: It tastes best right off the fryer, so please enjoy it while hot.

3. Sukiyaki
Sukiyaki is a hot pot dish where thinly sliced beef and vegetables are simmered in a sweet and savory broth, and then dipped into an egg mixture. Cooking methods differ between Kanto-style and Kansai-style, allowing diners to enjoy regional variations.

• Tip: To fully appreciate the tenderness, do not overcook the meat; dip it in the egg at just the right moment.

4. Oden
Oden is a winter staple dish consisting of ingredients like daikon radish, konjac, and chikuwa, all simmered slowly in dashi broth. Despite its simplicity, it features a gentle flavor infused with the deep umami of the materials.

• Tip: Customize it to your liking by adding mustard or miso paste.

5. Miso Soup
Miso soup is essential in Japanese meals. It is a dashi-based soup made with miso, and the flavor varies greatly depending on the ingredients used. It is a familiar dish found on daily tables.

• Tip: You can sense the changing seasons through the combination of ingredients. Also pay attention to different types of miso.
3. Basic Dining Etiquette for Washoku

Washoku has specific manners and dining rules. Knowing these will enhance your overall enjoyment of Japanese cuisine.

• Rice and Soup: In a traditional washoku meal, white rice and miso soup are fundamental. The general order is to start with a bite of rice, followed by the main dishes, and finishing with the miso soup.
• Using Chopsticks: Proper use of chopsticks is also important. It is considered bad manners to stand your chopsticks upright in your rice bowl.
• Words of Gratitude: Always saying “Itadakimasu” (a phrase expressing thanks before eating) and “Gochisousama” (thank you after the meal) conveys gratitude to the person who prepared the food and the ingredients themselves.
4. Enjoying Seasonality in Washoku Culture

One of the greatest charms of washoku is its emphasis on seasonality. You can enjoy dishes made with ingredients from all four seasons: spring brings mountain vegetables and bamboo shoots; summer offers cool dishes like ayu fish or chilled somen; autumn features matsutake mushrooms and saury; and winter provides hot pots and warm soups.

• Spring: Colorful dishes using cherry blossoms and bamboo shoots.
• Summer: Refreshing, cool dishes and light seasonings.
• Autumn: Savouring the harvest with saury and matsutake mushrooms.
• Winter: Warming up the body with hot pots and warm soups.
5. Recommended Restaurants for a Washoku Experience

1. Kitcho (Kyoto)
A long-established, high-end traditional restaurant where you can enjoy Kaiseki cuisine using seasonal ingredients. It is known for its delicate flavors and beautiful presentation.

2. Ginza Kyubei (Tokyo)
Globally famous as a sushi institution. You can enjoy nigiri sushi showcasing the artisan’s skill right at the counter.

3. Ikken (Osaka)
A popular tempura specialty shop in Osaka. It is well-regarded for its style of serving freshly fried tempura items one by one.

4. Yamanaka (Fukuoka)
A popular restaurant offering traditional Kyushu sukiyaki. The combination of the slightly sweet broth and fresh beef is exquisite.

5. Soba Asada (Ishikawa)
A shop where you can feel the traditional soba culture of Ishikawa. The handmade soba noodles crafted by the artisan are superb.

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Summary: Let’s Enjoy the World of Washoku!

Traditional Japanese cuisine is characterized by its emphasis on seasonality and cooking methods that maximize the inherent flavor of ingredients. We encourage you to experience Japan’s food culture through various dishes, such as sushi, tempura, and sukiyaki. By learning about washoku and enjoying its depth and flavors, your culinary experiences will surely become even richer.

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