Local Cuisine

Hokkaido Region

Hokkaido

Genghis Khan (Jingisukan): Hokkaido's classic BBQ dish of mutton and vegetables grilled on a dome-shaped iron pot.

Tohoku Region

Aomori

Senbei Soup: Local hot pot with Nanbu senbei crackers broken into the broth.

Iwate

Wanko Soba: Iwate specialty all-you-can-eat soba served in succession in small bowls.

Miyagi

Grilled Beef Tongue (Gyutan): Sendai's specialty of thick-sliced beef tongue grilled over charcoal with salt seasoning.

Akita

Kiritanpo Nabe (Hot Pot): Akita's representative hot pot simmering cedar-skewered rice in local chicken broth.

Yamagata

Imoni: An autumn tradition of taro and beef simmered in sweet soy sauce.

Fukushima

Kitakata Ramen: Local ramen originating morning ramen culture with flat matured high-water-content noodles in clear soy sauce soup.

Kanto Region

Ibaraki

Anko Nabe: Northern Ibaraki winter specialty, miso-based hotpot with rich liver dissolved in.

Tochigi

Utsunomiya Gyoza: The prefectural capital's soul food featuring pan-fried gyoza, with boiled and deep-fried varieties also available.

Gunma

Yaki Manju: Gunma soul food of steamed buns grilled with miso sauce over charcoal.

Saitama

Musashino Udon: Western Saitama regional udon featuring thick, chewy noodles dipped in hot meat broth.

Chiba

Namero: Boso fishermen's dish of horse mackerel or saury pounded with miso and condiments.

Tokyo

Tsukishima Monjayaki: Tokyo downtown soul food of flour-dissolved batter mixed with cabbage and ingredients grilled on an iron plate.

Kanagawa

Sanma-men: Light soy sauce ramen originated in Yokohama, topped with bean sprout ankake sauce.

Chubu Region

Niigata

Tare-katsu-don (Sauce Cutlet Bowl): Niigata-style cutlet bowl with thin pork loin cutlet dipped in sweet-salty soy sauce and layered over rice.

Toyama

Masu Sushi (Trout Sushi): Pressed trout sushi packed in a wooden circular container.

Ishikawa

Jibuni: Kanazawa's representative local dish where duck or chicken is coated with wheat flour and simmered with seasonal vegetables in a thick broth.

Fukui

Echizen Crab: King of winter delicacies, premium brand snow crab presented to the imperial family.

Yamanashi

Hoto: Thick flat noodles with pumpkin in miso-based hot pot dish.

Nagano

Shinshu Soba: One of Japan's three great sobas, fragrant noodles made with quality local flour and pure water.

Gifu

Hida Beef Steak: Gifu's signature gourmet featuring beautifully marbled A5-grade wagyu grilled on a teppan.

Shizuoka

Shizuoka Oden: Dagashiya-style oden featuring black hanpen fish cake and dark broth.

Aichi

Hitsumabushi: Nagoya-style eel rice enjoying finely chopped kabayaki in three stages.

Kinki Region

Mie

Ise Udon: Ise soul food featuring extra-thick chewy noodles coated in dark sauce.

Shiga

Funazushi: Shiga's representative fermented sushi with unique aroma and sourness that grows addictive as ancient preserved food.

Kyoto

Kyoto Kaiseki: The pinnacle of Kyoto cuisine, tasting seasonal ingredients through presentation.

Osaka

Takoyaki: Osaka's famous flour-based snack crispy on the outside and creamy inside.

Hyogo

Kobe Beef Steak: World-renowned brand beef steak featuring melt-in-mouth texture and elegant sweetness.

Nara

Kakinoha-zushi (Persimmon Leaf Sushi): Pressed sushi wrapping salted mackerel or salmon with vinegared rice in persimmon leaves.

Wakayama

Wakayama Ramen: Prefectural soul food featuring rich pork bone soy sauce broth with thin straight noodles.

Chugoku Region

Tottori

Beef Bone Ramen: Local ramen from central and western prefecture featuring beef bone-based broth with fragrant soy sauce tare.

Shimane

Izumo Soba: Shimane specialty serving aromatic dark noodles ground with buckwheat husks in three-tier wanko.

Okayama

Barazushi: Okayama's feast sushi with Seto Inland seafood and seasonal vegetables colorfully scattered over sushi rice.

Hiroshima

Hiroshima-style Okonomiyaki: Hiroshima's teppan grill staple layering cabbage and noodles on thin batter.

Yamaguchi

Fugu Sashimi (Tessa): Translucently thin-sliced tiger pufferfish sashimi.

Shikoku Region

Tokushima

Tokushima Ramen: Tokushima soul food featuring rich pork bone soy sauce soup topped with raw egg.

Kagawa

Sanuki Udon: The prefectural soul food featuring firm texture and iriko (dried sardine) broth.

Ehime

Uwajima Taimeshi (Sea Bream Rice): Fisherman's dish where raw sea bream sashimi is mixed with special sauce and raw egg, poured over hot rice.

Kochi

Bonito Tataki: Kochi Prefecture's signature dish where bonito skin is boldly seared over straw fire, enjoyed with condiments and salt or sauce.