Winter? 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!
An important part of Japan's rich food culture is taking advantage of the season's fresh ingredients, so it's a great idea to be aware of what's in season when you visit. Eating seasonally is also a way to immerse yourself more deeply in a sense of Japan's nature and culture while you travel. From warm, home-style cooking, street foods, and seasonal fruits and vegetables, here are my picks for the foods to try during winter in Japan.
The best way to taste the original freshness and sweetness of seafood, besides eating them raw, is grilling! In Japan, there is a cooking method called “robatayaki”, often shortened to “robata”. Select fresh seafood is grilled over hot charcoal in front of guests until the skin is crisp with a divine aroma, and they are then served directly to the diners. Imagine a large, fresh shrimp sizzling on a grill, and you can smell its rich aroma and see the juice dripping... Are you hungry yet? Let’s check out some places serving “robata” in Japan!
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.
