At “GINZA SUSHI BANYA KAI,” you can savor a full course meal composed of exquisite sushi and seasonal dishes. What sets this restaurant apart is its unique dedication to a single, carefully curated course menu. The course consists of 20 meticulously prepared dishes, with sushi as the centerpiece, all crafted with exceptional skill and dedication by the chefs. Sample of…
Edomae soba (Edo-style soba), with a history stretching back some 400 years, is one of the representative culinary traditions of Japanese cuisine. What sets Edo-style soba apart is its thin, sharp noodles. The dough consists of approximately 80% buckwheat flour and 20% wheat flour. This ratio allows you to fully experience the flavor of soba while balancing a satisfying bite…
Abura soba (similar to mazesoba) is a type of brothless ramen that evolved from traditional ramen culture. It’s said to have originated in the 1950s as a staff meal at Tokyo ramen shops. Today, abura soba has grown into a popular genre with specialty shops popping up all across Japan. The distinctive feature of abura soba is its style of…
Miso ramen, which originated in Hokkaidō, is now enjoyed throughout Japan as a standard ramen type. Over time, it has evolved in various regions, and these days, it’s not uncommon to find specialty shops offering modern twists such as tsukemen (dipping noodles) and mazesoba (soupless ramen). “味噌ラーメン,” Miso Ramen 990 JPY (tax included) Located in the bustling area around one…
Tsukesoba is a modern style of soba where the noodles are dipped into a variety of flavorful broths before eating. At “Shibuya Tsukesoba Osaji,” (stylized with a “.” at the end) which opened in November 2024, you can enjoy innovative tsukesoba like nowhere else in a modern and stylish setting. Traditional Japanese soba, such as zaru soba or mori soba,…
The Ikebukuro area, one of Tokyo’s major entertainment districts, is a fierce battleground where many ramen shops compete. Among them, “Menya Hulu-lu” has carved out a unique position and maintained top-tier popularity for over a decade. Menya Hulu-lu is located roughly a ten-minute walk from the west exit of Ikebukuro Station, one of Tokyo’s biggest transportation hubs. Removed from Ikebukuro’s…
Hokkaidō, one of Japan’s coldest regions, has long embraced hearty, warming bowls of ramen. Among its most famous ramen hubs is Asahikawa, a city known for its fierce competition in the ramen scene. One standout shop that traces its roots to Asahikawa is “Asahikawa Miso Ramen Bankara” (referred to hereafter as “Bankara”). For the purposes of this article, we will…
Standing soba restaurants, known as tachigui soba in Japan, are a uniquely Japanese fast food concept, serving one of Japan’s representative dishes – Japanese soba noodles – quickly and efficiently. “Sobadokoro Kameya” (referred to hereafter as “Kameya”) is one of the capital’s quintessential popular soba restaurants. The Okachimachi branch, located near Ueno’s Ameyoko shopping street in Taito-ku (Taito Ward), is…
Shibuya, a trendy Tokyo area where food culture constantly thrives and evolves, is home to “soba MAREN Shibuyaten” (hereafter referred to as “soba MAREN”) a restaurant offering distinctive mazesoba crafted by a Japanese cuisine restaurant. Mazesoba (often referred to as “soupless ramen” outside of Japan) is a noodle dish mixed with a rich sauce or oil, instead of being served…
Monjayaki, a savory pancake-like dish, originated in Japan during the Showa era (1926-1989) as a snack popular among children. In its early days, it was made by mixing wheat flour with water, seasoning it, and cooking it on a griddle. Initially a simple, low-cost treat, monjayaki has transformed over time. Restaurants now serve monjayaki with unique, original concepts that go…
If you’re looking to try monjayaki, a traditional dish from Tokyo, there’s no better place to visit than Tsukishima Monja Street, located near Tsukishima Station. With over 50 monjayaki restaurants lined up, you’re sure to find the perfect one that suits your taste. Monjayaki is a popular dish that features pan-fried batter mixed with ingredients like cabbage, meat and seafood….
Japan is said to have the highest tuna consumption in the world. In Japan, you can enjoy tuna (maguro) in various dishes, with sushi being the most prominent. Additionally, some restaurants offer rare cuts, making Japan the perfect place to fully indulge in the joys of tuna. In this article, you can learn about the characteristics of different tuna cuts…
Uni, or sea urchin, is considered one of Japan’s three great culinary delicacies. With its creamy texture, delicate ocean scent, and sweetness that spreads across your palate, it truly deserves its reputation as a luxurious ingredient. What part of sea urchin is uni? What exactly is uni? Let’s delve into this ingredient. What we call “uni” is actually the sea…
In Tokyo’s Chūō-ku (Chuo Ward), Tsukishima Monja Street stretches for approximately 500 meters, lined with over 50 restaurants dedicated to monjayaki, a popular dish featuring a pan-fried batter mixed with ingredients like cabbage, meat and seafood. From classic flavors beloved for generations to creative, modern variations, you can discover a diverse range of monjayaki experiences on this street. Tamatoya: a…
Each region of Japan has its own iconic local dishes. When people think of Tokyo’s regional cuisine, monjayaki often comes to mind. Monjayaki is a savory Japanese pancake dish made with a thin, runny batter and a variety of ingredients such as meat, seafood, and vegetables that is cooked on a griddle. It’s sometimes referred to as “monja” for short….