Destination Restaurants List by The Japan Times

15/08/2025

🍽️ Beppu Hirokado offers a refined culinary experience in the heart of Beppu, Oita Prefecture. Rooted in tradition and guided by precision, this intimate restaurant is a tribute to seasonal ingredients, masterful technique, and the quiet elegance of Japanese cuisine.

13/08/2025

👨‍🍳 Beppu Hirokado is the creation of Taizo Hirokado, who trained under soba master Kunihiro Takahashi at Kashiwaya Osaka Senriyama and went on to become second-in-command at Ginza Shinohara. Now in his hometown of Beppu, he brings a legacy of discipline, detail, and dedication to every dish.

Read More Here: https://authentic-japan-selection.japantimes.com/restaurant/2025-09/

11/08/2025

🐟✨ At Beppu Hirokado, the signature dish is Hirokado-style boneless pike conger eel a culinary marvel where the bones are meticulously removed without cutting them. This rare technique preserves both the texture and integrity of the eel, offering a taste that’s subtle, elegant, and unforgettable.

Read More: https://authentic-japan-selection.japantimes.com/restaurant/2025-09/

09/08/2025

🍝 Nestled in Kanoya, Kagoshima Prefecture, SENTI.U is a hidden gem just 70-90 minutes from Kagoshima Airport. With stunning views and a cozy atmosphere, it’s the perfect destination to experience authentic Italian flavors infused with local charm.

07/08/2025

👨‍🍳 Meet Yasuhiko Uchida, owner and chef of SENTI.U who crafts every dish using ingredients sourced almost entirely from Kagoshima’s Osumi Peninsula. His passion for local produce and seafood shines through in every bite, delivering a true taste of Kagoshima Bay.

05/08/2025

🌊🥕 AT SENTI.U dive into fresh seafood from Kagoshima Bay and crisp vegetables from the restaurant’s own garden about 90% of the ingredients come straight from the Osumi Peninsula. Experience vibrant, locally inspired Italian dishes that celebrate the region’s bounty.

04/08/2025

🍽️✨ Celebrating Regional Revival Through Cuisine

At the Destination Restaurants 2025 awards held in Tokyo’s Azabudai Hills, 10 outstanding regional restaurants were honored for their role in local revitalization. Chefs from this year and past awardees gathered to share insights on the joys and challenges of running restaurants outside major cities.

🌟 With the awardee count set to grow to 60 next year and 70 the following year, these restaurants are at the forefront of Japan’s regional renaissance through food.

Full Story: https://sustainable.japantimes.com/magazine/vol50/50-04

The Destination Restaurants 2025 awards ceremony, hosted by The Japan Times, was held at the end of May in Tokyo’s Azabudai Hills. The 10...

21/07/2025

👀 Want a closer look at the dishes featured in our Destination Restaurants 2025 awards?

At Senti.U, bold textures and flavors take center stage. A unique creation:
Peanut tofu layered with lard rich, nutty, and unapologetically indulgent. 🥜✨

Discover More: https://sustainable.japantimes.com/magazine/vol49/49-05

19/07/2025

👀 Want a closer look at the dishes featured in our Destination Restaurants 2025 awards?

At Auberge Eaufeu, creativity meets seasonal expression. A standout:
Button shrimp marinated in malt and beets, served with a vibrant red shiso sauce a dish as striking in flavor as it is in color. 🍤🌿✨

Discover More: https://sustainable.japantimes.com/magazine/vol49/49-05

17/07/2025

At Himawari Shokudo 2, simplicity shines. One elegant dish:
White shrimp paired with silky steamed tofu, a delicate balance of flavor and texture that highlights the beauty of restraint. 🍤✨

Explore More: https://sustainable.japantimes.com/magazine/vol49/49-05

15/07/2025

👀 Want a closer look at the dishes featured in our Destination Restaurants 2025 awards?

At Osteria Sincerità, simplicity meets regional flair. A standout dish:
Grilled green asparagus topped with Hollandaise sauce made from persimmon vinegar sourced from Yamagata Prefecture. A bright, seasonal twist on a classic. 🥬

Read More: https://sustainable.japantimes.com/magazine/vol49/49-05

13/07/2025

👀 Want a closer look at the dishes featured during our Destination Restaurants 2025 awards?

At Nihon Ryori Beppu Hirokado, local nature is the star. One standout dish:
Dumplings made with moss harvested from the Yakkan River in Oita Prefecture, a unique expression of place and season. 🌿💧

Click here to read more: https://sustainable.japantimes.com/magazine/vol49/49-05