Tokyo? If you're looking for a restaurant that serves food in that category, then you've come to the right place.
Here, you'll definitely find a restaurant that fits your search criteria, so take a look!
You might be surprised to find out that unagi (freshwater eels) have been prized as a healthy and luxurious food in Japan for hundreds of years. This article will explore the culture behind unagi, introduce the delicious ways that it is prepared, and offer suggestions for some fantastic restaurants where it can be enjoyed in Tokyo.
"Monjayaki" is a specialty loved by the working-class inhabitants of Tokyo since old times. At first glance, you'll be surprised by its unique appearance, but after a bite, you'll immediately fall in love with its flavor! This is a complete guide to monjayaki that will explain what it is, what it's made of, and how it's cooked! There is also a list of recommended monjayaki restaurants in Tokyo, so make sure to check that out, too!
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 restaurant found in and around Tokyo 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
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.
