Kobe Jones Blog

Fancy a foodie holiday like no other? Want to find cuisine that is dynamic, diverse, interesting and fun? If you answered yes, you’ve really got to look into Japan for your next gastronomical extravaganza.

Why Japan?

Japanese cuisine boasts something special for everyone. Home to a huge range of popular culinary destinations, it’s the perfect place for a foodie road trip and a culinary tour you’ll never forget. Each destination offers unique flavours and compelling menus as well as distinct historical and geographical interest. So special is Japan in terms of food, it’s been added to UNESCO’s Intangible Cultural Heritage list.

According to Yukari Sakamoto, author of Food Sake Tokyo, every Japanese chef has the elusive goal of perfection. She says, “Perfecting an art and doing it the best you can; that’s such a big part of the culture here”. With this in mind, many chefs cook the same dishes their entire career, unlike other global chefs who change their menus to suit the seasons or simply to bring ‘change’. When you’ve been doing something your entire life, you’ve got no excuse not to get it as close to perfection as possible.

When touring Japan on a food-based adventure, there are five cities that should be on top of your list. But really, just about anywhere you go will result in incredible food that will leave you craving for dishes like tonkatsu and okonomiyaki, as well as fuelling a desire to be creative in the kitchen back home.

Tokyo

Tokyo is officially the world’s culinary capital. It’s home to more Michelin stars than any other city and offers a staggering 160,000 restaurants. Compare that to Paris’s 15,000 and you know you’ll be spoilt for choice when it comes to where you dine.

Tokyo is where sushi was first invented, where tantalising cuts of raw fish were first draped in aesthetic perfection across pads of vinegared rice. Here, it’s known as Edomae-zushi, in honour of Edo, the previous name for Tokyo.

Tokyo is also home to Tsukiji, the biggest wholesale fish and seafood market in the world. The market handles more than 400 different types of seafood, everything from cheap seaweed and tiny sardines to expensive caviar and 300kg tuna.

For Ramen, try Menya Musashi, a sit-down affair offering ramen studded with fat pieces of well-marinated pork belly.

Best dishes to try: Edomae zushi, izakaya, tempura, teriyaki and ramen.

Okinawa

The culinary style of the ancient Ryūkyū Kingdom is a result of a heady mix of the subtropical climate, island geography and the fact the island was independent from Japan until the late 19th century. At its core, seaweed and top-to-tail eating of the pig is huge, but there are other delights waiting for you, most of which are nutritionally-rich.

Okinawa offers unique produce, including its own brown sugar, which has been produced locally for centuries. The native sweet potato boasts a stunning magenta colour and entire shops are dedicated to this ingredient. Be sure to try a sweet potato Okinawan doughnut, best eaten hot from a street stall.

Best dishes to try: Tempura bitter melon, fresh Shīkuwāsā (a cross between a lemon, lime and grapefruit), Okinawa soba and Mozuku seaweed.

Kyoto

As Japan’s former capital and seat of the imperial court for over 1,000 years, Kyoto has a rich culinary tradition. The simple obanzai ryori home style cooking is delicious, but for something special, try an aristocratic kaiseki ryori dinner , a multi-course banquet of seasonal delicacies. You can have it at the 400-year-old restaurant Nakamura-rō in Gion. You can also try a vegetarian version of the banquet, known as shojin-ryōri at Izusen, which faces onto a serene garden in the temple Daiji-in.

Best dishes to try: Dine in style and enjoy 10-courses at Kikunoi Honten and be sure to enjoy lots of tofu – Kyoto tofu is the best in the world.

Osaka

Japan’s second largest city is famous for okonomiyaki, a batter pancake topped with meat, squid, shredded vegetables, sweet brown sauce, mayonnaise, powdered seaweed and wafer thin flakes of tuna.

Osaka is also home to many dishes that few Japanese people living outside of Osaka would have heard of. Traditional Osaka food has a homely way of cooking, but it’s simple delights are nothing short of delicious. It’s also some of the cheapest food in Japan, especially when opting for traditional street food, such as takoyaki.

Best dishes to try: Takoyaki (bite-size balls made with flour, eggs, dashi and octopus), okonomiyaki and taiko-manju, a baked sweet with steamed bean paste in the middle.

Hakodate

Japan’s main northern island of Hokkaido is famous for its different takes on the traditional Japanese noodle dish ramen, as well as a lamb barbecue known as jingisukan. Fish and seafood is at the island’s core and the squid, crab and salmon is amazing.

Hakodate is the southernmost port of Hokkaido and is the perfect place to escape the heat of the mainland during the summer months. Food is a big part of the city and the morning fish market is a must-see.

Best dishes to try: Raw squid (try ika squid fishing), Ikura fish eggs donburi rice bowl and corn chocolate.

Nagoya

Nagoya is famous for it’s miso-katsu, which differs from the traditional ton-katsu found in much of Japan. The sauce is sweeter, miso-based and simply delicious.

If you’re a fan of unagi (grilled eel), Nagoya is the place to try it. Even better is to try it at Atsuta Hōraiken, the city’s most famous restaurant for hitsumabushi, consisting of savoury sauce-basted strips of eel eaten three ways.

Best dishes to try: Hitsumabushi, miso-katsu and tebasaki (marinated fried chicken wings).