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!
On a recent business trip to Fukuoka, I came across a restaurant that I consider to be the place to go for Motsunabe in Hakata! The fresh, crispy, elastic, fatty, and tasty motsu, and the mild miso-based Motsunabe with the sweetness from the vegetables. Here is a report on the Miso motsunabe at Hakata Motsunabe Yamanaka Hakata Branch, which is both rich and tender at the same time!
On November 15, Michelin Tire Japan released "Michelin Guide Tokyo 2023," a guide to selected restaurants and eateries in Tokyo. 16 years after its first issue in 2007, this year's guide features 422 restaurants, including 200 starred restaurants, 222 Bib Gourmand restaurants, and 55 newly listed restaurants. The number of newly listed restaurants is 55, including both starred and Bib Gourmand restaurants. The Michelin Green Star to highlight sustainable businesses, the Mentor Chef Award, and the Service Award were also selected.
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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