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Cold winter weather has finally arrived. Hotpot cuisine is a classic option for warming one's body and mind in the winter. This winter, enjoy evolved hotpot options that are different from what is usually available. Here are 5 recommended restaurants where guests can enjoy a rich variety of new sensations in hotpot cuisine, from Tokyo's gourmet battlegrounds Roppongi, Ebisu, and Akasaka.
No winter trip to Japan is complete without trying nabe, Japan's very own hotpot cuisine. Nabe comes in many different forms depending on the soup and ingredients, like meat and seafood, promising a myriad of flavors to enjoy. This article will explain the basics of Japanese nabe and introduce three great restaurants specializing in nabe cuisine.
Our goal is to take your culinary journey to the next level by helping you find the best restaurant. With SAVOR JAPAN, you can search and make reservation for the Japanese Cuisine restaurant that matches to you perfectly.
Tokyo Area Near Tokyo Kyoto and Osaka Area Hokkaido Area Northern Honshu (Tohoku) Central Honshu (Chubu) Western Honshu (Chugoku) Shikoku Kyushu Okinawa and Southeast Islands
Tokyo Area Near Tokyo Kyoto and Osaka Area Hokkaido Area Northern Honshu (Tohoku) Central Honshu (Chubu) Western Honshu (Chugoku) Shikoku Kyushu Okinawa and Southeast Islands
Japan's largest city, Tokyo, is the center of culinary culture in Japan.
Coastal areas, mountains and valleys surrounding Tokyo are bursting with tourist destinations, such as hot springs and ski slopes, where many unique foods are only available locally.
The cities of Kyoto and Osaka, together with their surrounding areas, have greatly influenced Japan's culinary culture since the 7th Century.
The island of Hokkaido is home to wide-ranging produce of the finest quality, such as rice, meat, vegetables, fish and fruit.
The northern end of Japan's main island, Honshu, is renowned for its seasonal fruit and vegetables, nation-leading harvest of fish.
Chubu is in the center of Japan's main island, Honshu, and its culinary culture reflects its position between Japan's western and eastern halves.
Chugoku, on the southwest of Japan's main island, is rich with diverse produce.
The mild climate of Shikoku is ideal for growing citrus fruit such as sudachi.
Western culture was first introduced to Japan through Kyushu, Japan's third largest island, where the influence of Portuguese and other western cuisine influenced the creation of a colorful culinary tradition.
Okinawa, Japan’s southernmost prefecture, is a treasure trove of distinctive dishes and drinks that have become popular throughout Japan, including Okinawa soba, unique sushi toppings and Awamori distilled liquor.
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