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1.Nurukan Sato

Roppongi, Tokyo

Japanese / Crab,Japanese / Kaiseki (traditional multi-course meal),Alcohol / Sake

From Editor

Savor the flavors of Japanese sake at different temperatures with a little help from Nurukan Sato's manager, who helps you decide your favorites through blind taste tests.

2. Kyoto Gion Tempura Yasaka Endo

Gion/Higashiyama, Kyoto

Japanese / General,Japanese / Tempura (battered, fried seafood and vegies),Japanese / Kyoto cuisine

We prepare a variety of tempura (deep fried foods) from season to season, with young sweetfish or bamboo shoots in the spring, to goby, matsutake mushrooms, and ginkgo nuts in the fall. Experience the freshness that Kyoto's f

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3.Otaru Masazushi Ginza

Ginza, Tokyo

Japanese / Sashimi (raw fish)/Seafood,Japanese / Sushi,Alcohol / Sake

From Editor

Otarumasazushi Ginza serves fine sushi and sashimi, fresh from Hokkaido, as well as other delicious seafood that is always seasonally prepared by their skillful master chef.

4.Teppan-yaki Kokoro

Kobe/Harborland, Hyogo

Japanese / Teppanyaki (grilled foods),Western / Steak,Western / Teppanyaki (grilled foods)

From Editor

Indulge in Teppanyaki featuring renowned Kobe beef from the Tajima and Awaji cattle strains - all the while enjoying a spectacular view of Kobe Port from the counter.

5.Teppanyaki Steak Kisentei

Roppongi, Tokyo

Japanese / Teppanyaki (grilled foods),Japanese / General

From Editor

Right at your table, the expert staff at Kisentei sukiyaki/shabushabu restaurant (sister of long-established Ningyocho Imahan) will energetically grill your beef, abalone or lobster.

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Feature Stories

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The Deep Insights into Japanese Cuisine

Learn all about Japanese cuisine and hospitality in Savor Japan's in-depth videos.
The more you know, the more interesting it becomes.

Taste of SAKURA - The Deep Insitghts into Japanese Cuisine Vol.1
3:23

Taste of SAKURA
The Deep Insitghts into Japanese Cuisine Vol.1
Shunsai Oguraya

Decorating Simplicity - The Deep Insitghts into Japanese Cuisine Vol.2
3:03

Decorating Simplicity
The Deep Insitghts into Japanese Cuisine Vol.2
Shunsai Oguraya

Rotary Cutting - The Deep Insitghts into Japanese Cuisine Vol.3
2:07

Rotary Cutting
The Deep Insitghts into Japanese Cuisine Vol.3
Shunsai Oguraya

Seasoning of Spring - The Deep Insitghts into Japanese Cuisine Vol.4
3:50

Seasoning of Spring
The Deep Insitghts into Japanese Cuisine Vol.4
Shunsai Oguraya

Restaurant or Museum? - The Deep Insitghts into Japanese Cuisine Vol.5
2:16

Restaurant or Museum?
The Deep Insitghts into Japanese Cuisine Vol.5
Shunsai Oguraya

Saving the Fragrance - The Deep Insitghts into Japanese Cuisine Vol.6
2:52

Saving the Fragrance
The Deep Insitghts into Japanese Cuisine Vol.6
Japanese Cuisine Wakyo

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Japanese Dining Etiquette

Polish your Japanese table manners with tutoring from experts.
Impress your friends with your knowledge and skills.

Kaiseki (course menu)
07.15.2016
5:00
How to eat

Kaiseki (course menu)
Ginza Koju
Toru Okuda

Kaiseki (course menu)
07.15.2016
3:19
Culture & History

Kaiseki (course menu)
Ginza Koju
Toru Okuda

Kaiseki (course menu)
07.15.2016
4:33
The Skill

Kaiseki (course menu)
Ginza Koju
Toru Okuda

Okonomiyaki
07.15.2016
3:16
How to eat

Okonomiyaki
Okonomiyaki Kiji Shinagawa
Eri Nakagawa

Okonomiyaki
07.15.2016
3:11
Culture & History

Okonomiyaki
Okonomiyaki Kiji Shinagawa
Eri Nakagawa

Okonomiyaki
07.15.2016
3:09
The Skill

Okonomiyaki
Okonomiyaki Kiji Shinagawa
Eri Nakagawa

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Chef directory

Finding an excellent chef with tastes that match your own is essential to fully enjoying your dining experience in Japan. Why not compare the backgrounds and philosophies of many of Japan's finest chefs in interviews presented by Savor Japan.

On the menu

Kani. The celebrative seafood.
RECOMMENDED

Kani. The celebrative seafood.

Boiled kani (crabs) are often served at celebrations in Japan because of their decorative red shells. They are especially popular in winter when caught fresh around the country, but are enjoyed throughout the year as one Japan's finer seafoods. Zuwai (snow crabs), known for their long legs and sweet, refined meat, have different names in Japan depending on where they are caught. For example, they are called Matsuba crab when caught in the Sanin region and Echizen crab when caught in Fukui Prefecture. Zuwai crabs from Kanazawa are especially popular.

The ugly but delicious winter fish - ankou.
RECOMMENDED

The ugly but delicious winter fish - ankou.

Ankou (monkfish) are related to grotesque deep-sea fish, but live at shallower depths ranging from 30 to 500 meters. In Japan, ankou are relished for their delicious flavor and no parts go to waste. In fact, the liver (ankimo) is a popular delicacy. Ankou is commonly mixed with vegetables and cooked at the table in ankou-nabe (hot pot). Its flesh is most flavorful from November to February, but Japanese especially enjoy warming themselves with ankou-nabe in January and February, the coldest months of the year.

Chanko-nabe. Fuel for sumo wrestlers.
RECOMMENDED

Chanko-nabe. Fuel for sumo wrestlers.

Japan's mammoth sumo wrestlers need tons of nutrition and energy to bulk up and battle each other in the ring. In accordance with tradition, they live and train in sumo-beya (stables) where they push themselves to the limit and eat to their hearts ' content. All of the dishes they cook are called chanko, and the most popular dish is protein-rich chanko-nabe (one-pot dish), which is eaten in vast quantities with rice. The recipe varies, but contains dashi or broth and is packed with various meats, seafood, tofu and vegetables. You can try chanko-nabe at restaurants, and we especially recommend those run by retired sumo wrestlers.

Japanese food glossary

Japanese enjoy foods in season.
Learn about the seasonality of Japanese ingredients.

Japanese food glossary

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