Japanese cuisine is among the most highly regarded in the world, and nowhere is Japan’s culinary prowess better demonstrated than in kaiseki elegantly presented dishes.  It started as a simple meal meant to accompany Japanese cuisine. Kaiseki is a traditional Japanese tasting course comprised of many small, tea ceremonies, but over the centuries this culinary tradition has become the pinnacle of Japanese haute cuisine.

Continue reading Kaiseki Cuisine: Japan's Artful Culinary Tradition Explained

Kaiseki is the quintessential Japanese haute cuisine, a tasting course characterized by the perfection of its preparation and elegant presentation. Originally a meal of small dishes meant to accompany the bitter green tea of Japanese tea ceremonies, kaiseki has become a dazzling culinary tradition unto itself. Kaiseki eschews strong sauces or overly complex arrangements, instead presenting every dish with stark simplicity around natural themes that highlight the superior quality of seasonal ingredients. This absence of artifice means that every ingredient must be selected at the height of freshness and then carefully prepared to showcase its true flavor.

Continue reading Best Kaiseki Kyoto: 13 Restaurants Redefining Japan's Old World Cuisine

With the days growing colder, nothing quite satisfies like nabe, a type of Japanese hot pot. Named after the traditional clay pot (“nabe”) in which this dish is cooked and served, nabe is a steaming broth filled vegetables, tofu and with meat or seafood. Nabe has been enjoyed in Japan for as long as clay cookware has existed, and today there are many regional varieties featuring local ingredients specific to different areas. A hotpot meal is often enjoyed at home cooked on a small, portable gas burner while gathered around a heated kotatsu table with family or friends. It can also be enjoyed at izakaya and other restaurants specializing in Japanese cuisine.

Continue reading Regional Nabe: A Local’s Guide to Japanese Hot Pots

>Okonomiyaki is a regional dish from Osaka, a city from western Japan whose residents are well-known for their love of good food and good drink, especially with family or friends in tow. Osaka is home to a number of famous street foods, and okonomiyaki is one of the very best. Read on to learn exactly what okonomiyaki is, what’s different about two delectable styles it comes in, and most importantly, how to make okonomiyaki and enjoy it for yourself whether at home or dining out.

Continue reading Okonomiyaki is Osaka's Savory and Social Japanese Pancake  

When people talk about Fukuoka ramen, connoisseurs immediately understand that they are actually referring to Hakata, a Fukuoka city ward. A typical bowl of Hakata ramen starts with the soup broth, comprised of gelatinous stock made with bones from every part of the pig, creating a rich, bold flavor and distinctive, meaty aroma. The thin, straight noodles are served at a firm al dente due to their shorter cooking time, and as people in old Hakata could attest, one helping is never enough!


As ramen is so ubiquitous in Fukuoka, with a shop on nearly every corner, how do you distinguish between the average and the extraordinary? Here are 5 shops that rise above the fray, each rightfully considered the best ramen in Fukuoka.

Continue reading Fukuoka Ramen Guide: 5 Epicurean Haunts for Hakata Ramen

What is shabu-shabu? Simply put, this mysteriously-named dish is a popular style of nabemono, or Japanese hot pot, featuring paper-thin slices of tender meat and fresh vegetables cooked together in a large open pot. Unlike other types of hot pot, where the ingredients are cooked together before serving, shabu-shabu ingredients are served raw and cooked tableside during the meal, similar to fondue.

Continue reading How to eat Shabu-shabu: A Guide to Japanese Hot Pot Heaven

>Shabu-shabu is the Japanese epitome of self-cooked gourmet dining. Much like fondue, shabu-shabu is a social meal best enjoyed in the company of friends and family. While many do choose to indulge at home, by far the best shabu-shabu can be found in fine restaurants throughout Tokyo as well as the rest of Japan. The primary difference lies not only in unparalleled service and hospitality, but also in the use of stellar ingredients, often rare and always delicious.

Continue reading Best Shabu-Shabu in Tokyo: 9 Paragons of Self-Cooked Gourmet

Soba is a type of noodle that has been eaten in Japan for centuries. Long and thin, soba noodles have an appearance similar to spaghetti, however are a little chestnut in color and nutty in flavor, as they are made from buckwheat flour rather than wheat flour. The use of buckwheat flavor also makes soba lower in calories than other types of noodles, as well as being an excellent source of fiber and protein. Soba noodles can be prepared from dried factory-cut noodles or eaten fresh and hand-cut, known as “te-uchi soba”.

Continue reading Best Soba in Tokyo: 5 Recommended Noodle Restaurants

The island of Okinawa is the unsung jewel of Japan, a crowning natural achievement sporting breathtaking azure skies and a deep blue sea to match. Pristine beaches above and stunning underwater creatures below offer an idyllic feast for the senses, to say nothing of the actual feasts to be had. Okinawan cuisine possesses a rich history and taste that is wholly unique to the island chain, one that must be tried to be believed. For enterprising epicureans in the know, all that remains is to make the trip across the Pacific—to discover this delectable treasure trove for themselves.

Continue reading 4 Okinawa Soba Restaurants Serving Up a Perfect Bowl of Noodles

Kanazawa, the capital city of Ishikawa prefecture, is located in the Hokuriku region on the central coast of Japan’s main island facing the Sea of Japan. Historically, the city’s prime location, equidistant from Edo (modern-day Tokyo) and Kyoto, offered Kanazawa easy access to both cultures. Many areas throughout Kanazawa still retain a traditional look, so much so that it is often referred to as “Little Kyoto”.

Continue reading 7 of the Best Kanazawa Sushi Restaurants