With its picturesque streets and atmosphere of bygone times, the peaceful city of Kanazawa has rightfully earned the moniker “Little Kyoto.” Kanazawa has convenient access to bountiful catches from the Sea of Japan, fertile lands for growing some of the country’s best produce and rice, and fresh spring water sourced from nearby mountains.
As the capital of Ishikawa prefecture located on the west coast of Japan’s Honshu island, the seaside city has evolved into a popular destination for domestic and international gourmands, boasting many restaurants that focus on promoting the areas natural assets. We hope you will make a point to visit Kanazawa while in Japan; and to help you with your journey, we’ve put together this list of 11 Kanazawa restaurants that fully capture the high-culture cuisine the city has become famous for.
Continue reading Kanazawa Restaurants: The High-Culture Cuisine of “Little Kyoto”
Nagoya is the capital of Aichi prefecture, and the largest city in the central Chubu region of Japan. Chubu, and the Aichi area in particular, is famous for its soybean farming and production of miso, a traditional Japanese ingredient of fermented soybean paste. Thanks to its location between Tokyo and Osaka, Nagoya has been influenced by the dining scenes of both cities, but it is also known for a number of local foods, including tebasaki chicken wings and hatcho miso (a type of red miso) which is used in various regional dishes.
Continue reading 12 Nagoya Restaurants Offering a Medley of Tasty Choices
Kanazawa, the capital city of Ishikawa prefecture, is located in the Hokuriku region on the central coast of Japan’s main island facing the Sea of Japan. Historically, the city’s prime location, equidistant from Edo (modern-day Tokyo) and Kyoto, offered Kanazawa easy access to both cultures. Many areas throughout Kanazawa still retain a traditional look, so much so that it is often referred to as “Little Kyoto”.
Continue reading 7 of the Best Kanazawa Sushi Restaurants
Hida beef is a highly esteemed brand of kuroge wagyu beef from the Gifu area in central Japan. Black-haired Japanese cattle are raised to produce beef of the topmost quality, meeting stringent industry standards for marbling, color, texture, and aroma. Compared to other kuroge wagyu brands, Hida beef has thinner muscle fibers; furthermore, its exquisite marbling appears not only on steaks but also on flank, shoulder, and round cuts. This results in a light and tender beef that, lacking the heaviness of many other meats, possesses instead a smooth and sweet flavor. A fine marble coating also protects the meat when stewing, resulting in only the juiciest and most tender cuts.
Continue reading Best Hida Beef Restaurants in Takayama: 11 Bastions of Beef
Centrally located on Japan’s main island of Honshu, Nagano prefecture’s well-deserved reputation as an area of great natural beauty makes it a popular travel destination. Surrounded by picturesque peaks, carpeted with wildflowers and blessed with fast-running rivers and pure mountain lakes, the startling diversity of Nagano’s natural settings is matched only by the plethora of sumptuous cuisine that the region has to offer. From fine traditional washoku to Japan-western fusion food and more, here are eight Nagano restaurant recommendations for exploring the region’s culinary richness.
Continue reading Nagano Restaurant Guide: 8 Incredible Recommendations