Tokyo Metropolitan Yoyogi Park (referred to hereafter as “Yoyogi Park”) is an urban oasis where visitors can enjoy seasonal nature along with open event spaces and sports facilities. Its spacious grounds, filled with greenery, also make it a popular spot for forest bathing in the city. Just steps from Harajuku Station! Escape into nature at Yoyogi Park The park is…
Tokyo is bustling with visitors from around the world. As internationalization advances rapidly, one phrase you’ll notice more and more is “Vegan Friendly.” From cafes and restaurants to fast food chains, diverse vegan menus are now available, making Tokyo an increasingly welcoming city for travelers seeking plant-based cuisine. For international visitors, having more dining options is always a plus—especially for…
Wagyū beef has now become a globally recognized brand, and it’s no longer uncommon to see it on the menus of high-end restaurants. With its melt-in-your-mouth texture and rich, savory flavor, wagyu enjoys immense popularity among gourmet enthusiasts. Wagyu at Wagyū no Kamisama However, enjoying wagyu abroad can be astonishingly expensive. In restaurants in the U.S. and Europe, a single…
Located in the lush western Tokyo area of Okutama, Mt. Mitake is a popular destination for both spiritual visitors and hikers, crowned by the historic Musashi Mitake Shrine at its summit. The approach to the 929-meter summit is lined with lodging facilities and souvenir shops, bustling with hikers and tourists alike. Amid this lively path stands “Momijiya,” a long-established udon…
Wagashi (traditional Japanese sweets) encapsulate the beauty of the seasons and Japan’s unique culinary aesthetic sensibility. They’re not just for tasting; they’re a feast for the eyes as well. In Tokyo, wagashi can be found everywhere, from long-established shops to modern stores beloved by younger generations. These Are THE Places to Eat Traditional Wagashi Sweets in Japan—And Buy Some to…
Onigiri (rice balls) are a traditional Japanese rice dish made by shaping warm white rice by hand, tucking a filling like umeboshi (salt-pickled plum), salmon, or kombu (kelp) into the center, and wrapping with nori (seaweed). Widely regarded as a portable food that began in the Yayoi period roughly 2,000 years ago, onigiri remain essential to daily life in Japan…
Tempura is one of Japan’s signature dishes: seafood and vegetables coated in a thin batter and fried quickly in hot oil. The frying techniques introduced from Portugal in the 16th century evolved into a uniquely Japanese cooking method, and by the Edo period, tempura had become a popular street food among commoners. Today, it remains a staple of Japanese cuisine,…
Gyōza (Japanese dumplings) are a beloved dish in Japan. As with many of the various types of dumplings enjoyed around the world, they feature a dough wrapper and delicious fillings. However, gyoza has a distinct character and appeal that differs from dumplings in other countries. In this article, we explain the origins, cooking methods, and differences in fillings to clarify…
Hōjicha (“roasted Japanese green tea”) and matcha (“stone-milled powdered green tea”) both come from the tea plant, yet they offer completely different charms. Matcha is known for its vivid green color and deep umami, playing a central role in the world of tea ceremony. Hojicha, by contrast, is beloved for its roasty aroma and gentle flavor in everyday life. This…
Ukiyo-e, traditional Japanese woodblock prints that vividly depict the daily lives and customs of Edo-period commoners, have today established themselves as highly regarded art worldwide. However, at the time, ukiyo-e circulated as publications, functioning as everyday items and becoming a familiar and beloved presence in the lives of Edo residents. From a medium rooted in ordinary life to an art…
Summer in Japan is a battle against both stifling humidity and the blazing sun. Even so, people have long found creative ways to embrace and enjoy the season. One of the most beloved ways of handling the heat is through food. Japanese summer dishes are not just about flavor and appearance—they also embody the feeling of the season. Some cool…
Kyōsai Kawanabe (1831–1889) was an artist who flourished from the late Edo period into the Meiji era. Incorporating both ukiyo-e artwork (traditional Japanese woodblock paintings and prints) and Western painting styles, he was celebrated as a genius with “nothing he could not draw.” Thanks to the influence of cultural figures who knew Kyōsai personally, his broad range of styles and…
Located in Sumida, Tokyo, the “TOBACCO ＆ SALT MUSEUM” (referred to hereafter as “Tobacco & Salt Museum”) is, as its name suggests, a unique museum where visitors can learn about the history and culture of tobacco and salt. But that’s not all—the museum is also home to an impressive collection of ukiyo-e prints. These traditional woodblock prints from the Edo…
For visitors to Japan, understanding the country’s beer culture is a key to fully enjoying its food culture as a whole. In Japan, beer has long dominated the alcoholic-beverage market and is loved in many settings—from meals at home to toasts at izakaya pubs. Japanese beer is known for a light, crisp, easy-drinking character, comes in a wide range of…
Gyōza are one of Japan’s most beloved Chinese-style dishes. These dumplings are made by wrapping pork and vegetables in a thin wheat-flour skin, then pan-frying or steaming. Their toasty aroma and juicy bite win people over everywhere. Though the dish began in China, it has evolved uniquely in Japan and is now enjoyed from home kitchens to specialty shops. In…