The Japan Menu

Tokyo

The original Tokyo-style sushi — vinegared rice topped with the freshest fish from Toyosu Market. Counter seats at a neighborhood sushiya are worth every yen.

Tokyo

Rich pork-bone broth simmered for hours, served with thin noodles, chashu pork, soft-boiled egg, and nori. Every neighborhood in Tokyo has its champion ramen shop.

Tokyo

Lightly battered seafood and vegetables fried to crispy perfection. High-end tempura counters in Tokyo elevate this to an art form — each piece cooked to order.

Tokyo

Tokyo's messy, gooey cousin of okonomiyaki — batter mixed with various toppings and eaten straight off the griddle with tiny spatulas. Best in the Tsukishima district.

Hakone

Eggs boiled in the volcanic hot springs of Owakudani turn jet black from the sulfur. Legend says each one adds 7 years to your life.

Osaka

Crispy-outside, molten-inside octopus balls drizzled with sauce, mayo, and bonito flakes. Osaka's undisputed street food king — best at stalls in Dotonbori.

Osaka

Savory cabbage pancake loaded with your choice of pork, squid, or shrimp, grilled on a teppan and painted with sweet sauce. Osaka calls it "as you like it."

Osaka

Deep-fried skewers of meat, seafood, and vegetables dipped in tangy Worcestershire sauce. The golden rule in Shinsekai: no double-dipping.

Kyoto

The pinnacle of Japanese haute cuisine — a multi-course meal that changes with the seasons. Every dish is a work of art, served in Kyoto's centuries-old ryotei restaurants.

Kyoto

Simple simmered tofu in kombu broth — elevated to perfection by Kyoto's famously pure water. Best at temples in Arashiyama and Nanzen-ji.

Kobe

The world's most famous wagyu — intensely marbled, melt-in-your-mouth beef grilled on a teppan right in front of you. Worth the splurge in its hometown.

Nara

Sushi wrapped in persimmon leaves — Nara's traditional preserved sushi dating back centuries. The leaves add a subtle fragrance and natural antibacterial properties.

Fukuoka

Ultra-creamy tonkotsu broth with thin, firm noodles — Fukuoka's gift to the world. Order kaedama (extra noodles) at the yatai street stalls along the river.

Nagasaki

Thick noodles in a rich pork and chicken broth loaded with seafood, pork, and vegetables — Nagasaki's Chinese-influenced comfort food, born from the port city's trading history.

Beppu

Seafood, eggs, and vegetables steamed in natural volcanic vents — Beppu's unique geothermal cooking method. The onsen steam gives everything an earthy, mineral flavor.

Sapporo

Sapporo's signature ramen — rich miso broth with butter, corn, and thick curly noodles. The cold Hokkaido winters demand this kind of warming bowl.

Sapporo

A bowl of rice piled high with the freshest uni, ikura, crab, and salmon from Hokkaido's cold waters. Best at Nijo Market in Sapporo.

Okinawa

Not actually soba — thick wheat noodles in a pork and bonito broth with tender rafute pork belly. A Ryukyuan comfort food that reflects Okinawa's unique culture.