Located near the JR Shinjuku Southeast Exit, this restaurant rests near a bridge leading into the Takashimaya Department Store. Countless sets of nostalgia grace the walls of the restaurant, all commemorating the illustrious career of pro-wrestler turned politician, Antonio Inoki.
The Sake Festival is a two-day long event that offers sake from all over Japan. Therefore, you have the opportunity to try sake from places as far apart and diverse as Okinawa and Hokkaido. But, don't forget all that local sake too!
The name means "doll town," and a long time ago the area was famous for its puppet shows, puppet makers, and puppeteers. Nowadays, the only remaining doll "theaters" are the two signature Ningyocho clocktowers. Shows run hourly from 11 a.m. To 7 p.m. but be sure to have your camera ready, because they last only 2 minutes!
In recent years, I noticed that many Japanese people really enjoy having dishes with coriander too, especially those who seem to love it a lot. Here I will introduce five simple-to-fantastic coriander dishes that you could hardly find them anywhere in the world except Japan!
However, you can find that happy medium of both the comforts of fresh, wholesome deliciousness that doesn’t leave you feeling guilty after your last forkful of sustenance. You can find such delicacies within the realm of the macrobiotic diet.
So you're traveling in Japan, and seeking to satisfy your cravings with some fun food that will truly hit the spot. Let me turn you on to the 3 K fun foods of Japan, Kakigori, Karaage, and Karepan. This Triple Threat will surely tantalize your tastebuds and win your heart.
You can eat sea urchin sushi at any time of the year in many of Japan's sushi restaurants, but people who really love uni recommend eating it in Hokkaido, especially when it's in season. Newly picked Shakotan uni is so fresh that you can still taste the sea. It is so creamy, it melts in your mouth.
My love affair with Japanese cuisine actually began at Itami Airport, at a chain restaurant named KATSUKURA. Katsukura was where I had my first experience eating tonkatsu, which is a pork cutlet coated with panko, fried and served with a small cup of rice, a small cup of miso soup, and a small cabbage salad.
Japanese summer, however, is twenty-four hours a day, seven days a week of humidity… and I learnt to love it. You see, it is easy to be worn down by weather but the Japanese have adapted to summer in the best way possible, by embracing it with food.