If You Plan to Explore Japan, Check This Out! Go on a Japanese Food Journey!
SAVOR JAPAN offers information on popular gourmet spots and food genres in Japan.
After reading this, you won't be able to hold back from telling your travel companions - friends or family - about us!
Wagyu yakiniku is the ultimate way to enjoy Japan’s renowned high-quality beef, celebrated for its exquisite marbling and tender texture. If you’re looking for the best places to experience this culinary delight, Tokyo offers an array of top-tier yakiniku restaurants. In this article, we introduce the top 30 yakiniku restaurants in Tokyo, where you can indulge in premium Wagyu to your heart’s content.
Known as the "phantom pig", Agu pork is an Okinawan breed of pig that is highly valued due to its scarcity. Its beautiful marbling and the sweetness and umami (Japanese savory taste) of its fat sets it apart from other varieties of pork. It is rich in glutamic acid, making it delicious, and low in cholesterol, so you can indulge in it while remaining guilt-free. If you’re heading to Okinawa, read on for some restaurants around Naha where you can try this for yourself!
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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