Destination Restaurants List by The Japan Times

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Destination Restaurants List by The Japan Times Destination Restaurants was conceived based on the idea of creating a recommended restaurant selecti

📍 Discover Matsusaka: A Culinary and Cultural Gem in Mie Prefecture 🥩✨Matsusaka, a charming city in Mie Prefecture, is f...
28/12/2024

📍 Discover Matsusaka: A Culinary and Cultural Gem in Mie Prefecture 🥩✨

Matsusaka, a charming city in Mie Prefecture, is famous for its rich history and world-renowned Matsusaka beef, the pinnacle of marbled meat. Once a bustling post town for pilgrims heading to Ise Shrine, it’s now a haven for food lovers with its exquisite sukiyaki and beef dishes.

🍴 For an unforgettable dining experience, visit Shibousai Kitagawa, a Chinese restaurant so popular it’s booked a year in advance. Whether you’re here for the history, the food, or the serene landscapes, Matsusaka offers a feast for the senses!

Click here to learn more: https://sustainable.japantimes.com/magazine/vol43/43-05

👨‍🍳 Meet Yoshihiro Kitagawa: A Culinary Master of Chinese Cuisine 🇯🇵🍜Born in 1973 in Matsusaka, Mie Prefecture, Yoshihir...
26/12/2024

👨‍🍳 Meet Yoshihiro Kitagawa: A Culinary Master of Chinese Cuisine 🇯🇵🍜

Born in 1973 in Matsusaka, Mie Prefecture, Yoshihiro Kitagawa was inspired at just 20 years old by the unique flavors of Bunrin, a Chinese restaurant that doesn’t rely on chemical seasonings. His passion for natural, flavorful Chinese cuisine led him to train under the legendary chef Yoshinori Kawada and other top-tier restaurants.

In 2015, Kitagawa opened Shibousai Kitagawa in a beautifully renovated traditional house in Matsusaka. Known for its reservation-only, one-group-per-day dining experience, this special restaurant is a reflection of Kitagawa’s dedication to simple yet refined dishes, elevating Chinese cuisine with minimal ingredients and seasonings.

🍽️ His culinary journey is a testament to the art of creating flavor from the purest ingredients.

Read more on his store here: https://sustainable.japantimes.com/magazine/vol43/43-05

🌿 A Taste of Simplicity and Elegance: Yoshihiro Kitagawa’s Seasonal Chinese Cuisine 🍽️✨At Shibousai Kitagawa, Chef Yoshi...
24/12/2024

🌿 A Taste of Simplicity and Elegance: Yoshihiro Kitagawa’s Seasonal Chinese Cuisine 🍽️✨

At Shibousai Kitagawa, Chef Yoshihiro Kitagawa elevates traditional Chinese flavors with pure, clean ingredients in his daily-changing colorful seasonal vegetable appetizer. This dish includes delightful bites like carrot and quinoa with sweet vinegar and chili oil, lotus root mochi with burdock miso, and aori-ika squid with edamame salad, all showcasing the natural beauty of seasonal vegetables.

Kitagawa’s culinary journey began with a return to his roots after a period of exhaustion in Tokyo. He opened his restaurant in 2015, focusing on purity in his cooking, and gradually incorporating local specialties like Matsusaka beef, Ise-ebi, and abalone. Now, the restaurant offers a reservation-only experience, with a course menu starting at ¥33,000 ($220), offering a deep connection to mono no aware, a uniquely Japanese appreciation of transience.

This is Chinese cuisine reimagined, a one-of-a-kind experience in Matsusaka, blending local flavors with Japanese sensibilities.

Click the link in bio to learn more

Yaizu’s culinary scene is thriving, with six fine-dining restaurants now sourcing fish from Sasue Maeda Fish Shop, inclu...
10/12/2024

Yaizu’s culinary scene is thriving, with six fine-dining restaurants now sourcing fish from Sasue Maeda Fish Shop, including the 2024 Destination Restaurant, Chisou Nishi Kenichi. Chef Kenichi Nishi’s passion for top-quality fish led him to move to Yaizu in 2022, where he could serve fish from Suruga Bay, caught the same morning. The restaurant’s omakase menu features eight fish-centered dishes, including Nishi’s unique “swimming aji” and juicy Pacific rudderfish fritters. If you’re a food lover, visiting Yaizu to taste Maeda’s exceptional fish is an experience you won’t want to miss!

Read More: https://sustainable.japantimes.com/magazine/vol42/42-04

Meet Chef Kenichi Nishi, a culinary expert born in Hiroshima in 1980. Starting his journey at just 20, Nishi honed his s...
08/12/2024

Meet Chef Kenichi Nishi, a culinary expert born in Hiroshima in 1980. Starting his journey at just 20, Nishi honed his skills at restaurants in Hiroshima, Tokyo, and Paris. After mastering fish preparation at Chisou Sottaku Ito in Hiroshima, he opened his own French restaurant, Chisou 2924, in 2019. In 2022, he moved to Yaizu, Shizuoka Prefecture, to launch Chisou Nishi Kenichi, continuing his dedication to perfecting French cuisine with a Japanese twist.

More on his amazing culinary journey here: https://sustainable.japantimes.com/magazine/vol42/42-04

Yaizu, a charming city in Shizuoka Prefecture, offers stunning views of Mount Fuji and hot springs but has struggled to ...
06/12/2024

Yaizu, a charming city in Shizuoka Prefecture, offers stunning views of Mount Fuji and hot springs but has struggled to attract many overseas tourists. However, fine-dining restaurants like Chakaiseki Onjaku have been a game-changer, drawing gastronomes from all over. At the heart of this culinary revival is Naoki Maeda, owner of Sasue Maeda Fish Shop, who has worked for years to elevate the town's fish quality and collaborate with chefs to create exceptional dining experiences. His vision of revitalizing Yaizu through top-notch restaurants is now becoming a reality.

Read More: https://sustainable.japantimes.com/magazine/vol42/42-04

🌟 Meet Naoto Mizuno: A Visionary Brewer and Innovator 🍶Naoto Mizuno, born in 1964 in Eiheiji, Fukui, is the eighth-gener...
24/11/2024

🌟 Meet Naoto Mizuno: A Visionary Brewer and Innovator 🍶

Naoto Mizuno, born in 1964 in Eiheiji, Fukui, is the eighth-generation leader of Kokuryu sake brewing. With a brewing degree from Tokyo University of Agriculture, Mizuno honed his skills in France’s wine and tourism industries before joining his family’s legacy in 1990.

Mizuno’s passion for merging tradition and innovation led to the opening of Eshikoto in June 2022—a hub celebrating food, sake, and culture, operated by Ishidaya Nizaemon Co. His latest project, the Kanshukuen Eshikoto accommodation facility, launching on Nov. 26, reflects his commitment to revitalizing the local economy through the rich culture of sake.

Dive into the rich heritage and innovative vision behind Eshikoto here: https://sustainable.japantimes.com/magazine/vol41/41-01

🍶 Experience Eshikoto: A Unique Fusion of Tradition and Elegance 🌟Eshikoto, nestled in the serene town of Eiheiji, Fukui...
22/11/2024

🍶 Experience Eshikoto: A Unique Fusion of Tradition and Elegance 🌟

Eshikoto, nestled in the serene town of Eiheiji, Fukui, offers a refined experience blending dining, sake, and architecture. Opened in June 2022, Eshikoto welcomes guests aged 20 and above. It houses Acoya, a sophisticated restaurant, and Ishidaya Eshikoto, a sake store operated by Kokuryu.

The Garyu Building, designed by Simon Conder, pays homage to his great-grandfather, British architect Josiah Conder, who shaped Japanese architecture in the Meiji Era. On Nov. 26, the luxurious accommodation Kanshukuen Eshikoto will open, completing this exceptional destination.

Read full article here: https://sustainable.japantimes.com/magazine/vol41/41-01

🍶✨ Discover the exclusive taste of Shichida sake, originally crafted by Tenzan Sake Brewery for the renowned restaurant ...
20/11/2024

🍶✨ Discover the exclusive taste of Shichida sake, originally crafted by Tenzan Sake Brewery for the renowned restaurant Mugaritz! This unique Saga sake, not available in Japan, has made its way to Spain, captivating palates across the globe.

Read More: https://sustainable.japantimes.com/magazine/vol41/41-03

✨🍽️ On September 27, a charity dinner was held at the A-Brand Hotel in Yoichi to support the recovery of the Noto Penins...
18/11/2024

✨🍽️ On September 27, a charity dinner was held at the A-Brand Hotel in Yoichi to support the recovery of the Noto Peninsula, featuring a collaborative eight-course meal prepared by renowned chefs Kazuhiro Inoue, Kanji Kobayashi, and Toru Kawashima—honored by The Japan Times’ Destination Restaurants.

Suggested by Hiroto Murai of Yoichi Sagra, this event showcased unique flavors crafted from ingredients each chef brought from their home regions, including a delightful “ikura rice” and a contemporary niku jaga made with Noto beef. 🍚🥩

Though Chef Toshiya Ikehata couldn’t attend due to his relief efforts, his spirit shone through in the dishes. As Chef Kawashima shared, “When chefs aren’t making food, they don’t really feel that they’re living.” His heartfelt words resonated with everyone, reminding them of the power of community and the joy of creating together.

Click here to learn more: https://sustainable.japantimes.com/magazine/vol41/41-04

🍷🌟 A night to remember! Five of Hokkaido's finest wineries—10R Winery, Yamada-do, Domaine Mont, Noborijozo, and Domaine ...
16/11/2024

🍷🌟 A night to remember! Five of Hokkaido's finest wineries—10R Winery, Yamada-do, Domaine Mont, Noborijozo, and Domaine Takahiko—joined forces to support the Noto Peninsula's recovery. The charity dinner, hosted on Sept. 27 at the A-Brand Hotel in Yoichi, featured a stunning menu prepared by four acclaimed chefs celebrated by The Japan Times’ Destination Restaurants.

Read Full story here: https://sustainable.japantimes.com/magazine/vol41/41-04

🍇🍰 A sweet slice of perfection! This grape tart is made with juicy, flavorful grapes sourced directly from Domaine Takah...
14/11/2024

🍇🍰 A sweet slice of perfection! This grape tart is made with juicy, flavorful grapes sourced directly from Domaine Takahiko. A delightful dessert that captures the essence of Japanese vineyards in every bite. Indulge in a taste of the season! ✨🍇

Read More: https://sustainable.japantimes.com/magazine/vol41/41-04

🥔🍖 Comfort food at its finest! Kawashima-style niku jaga, a heartwarming dish featuring tender Noto beef and rich Yoichi...
12/11/2024

🥔🍖 Comfort food at its finest! Kawashima-style niku jaga, a heartwarming dish featuring tender Noto beef and rich Yoichi potatoes, slow-cooked to perfection. This classic Japanese stew brings together local ingredients in a cozy and flavorful embrace.

Full Article here: https://sustainable.japantimes.com/magazine/vol41/41-04

🐟🌿 A taste of summer rivers! Inoue-san’s ayu, delicately simmered with aromatic sansho pepper and ginger, brings out the...
10/11/2024

🐟🌿 A taste of summer rivers! Inoue-san’s ayu, delicately simmered with aromatic sansho pepper and ginger, brings out the natural sweetness of the beloved sweetfish. Crafted with care at Ipponsugi Kawashima, this dish is a celebration of Japan’s seasonal bounty.

Read Now: https://sustainable.japantimes.com/magazine/vol41/41-04

🍚🍄 Savor the warmth of "Kawashima" donabe rice, beautifully infused with the rich, earthy aroma of Yoichi mushrooms. Coo...
08/11/2024

🍚🍄 Savor the warmth of "Kawashima" donabe rice, beautifully infused with the rich, earthy aroma of Yoichi mushrooms. Cooked to perfection in a traditional earthenware pot, this dish is a cozy embrace of comforting flavors and Japanese culinary tradition.

Read Now: https://sustainable.japantimes.com/magazine/vol41/41-04

🥩🍷 Indulge in the deep, savory flavors of Roast Noto Beef, elevated with a sauce made from delicately strained wine lees...
06/11/2024

🥩🍷 Indulge in the deep, savory flavors of Roast Noto Beef, elevated with a sauce made from delicately strained wine lees. A luxurious dish that perfectly balances the richness of Noto beef with the subtle complexity of wine, making each bite unforgettable!

Read More: https://sustainable.japantimes.com/magazine/vol41/41-04

🍲🐻 Experience the rich flavors of the wild with Inoue’s soup-style hotpot! This unique dish features tender Asian black ...
04/11/2024

🍲🐻 Experience the rich flavors of the wild with Inoue’s soup-style hotpot! This unique dish features tender Asian black bear meat, paired with earthy mushrooms and prepared shabu-shabu style. A perfect blend of tradition and wilderness, celebrating Japan's seasonal bounty. 🍄🔥

Click here to read more: https://sustainable.japantimes.com/magazine/vol41/41-04

🌿🍽️ A dish with a story! This salad was beautifully presented on a plate crafted from recycled glass—originally wine bot...
02/11/2024

🌿🍽️ A dish with a story!

This salad was beautifully presented on a plate crafted from recycled glass—originally wine bottles from L’Atelier de Noto that broke during the January 1st earthquake. The shattered pieces were melted down and transformed, turning a moment of loss into a symbol of resilience and creativity.

Learn More: https://sustainable.japantimes.com/magazine/vol41/41-04

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