Food & Drink

A fugu (blowfish) hot pot. This is a winter delicacy in which although fugu is a light fish, its chewy texture makes for a delicious taste

Hot boiled noodles are topped with a special sauce of miso and minced meat for a rich taste!

A traditional food of Kagoshima, satsuma-age is a simple regional dish in which minced fish paste is deep fried into cakes

A soba with a smooth texture which is very nutritious due to the Japanese yams incorporated into the soba flour

The local ramen of Onomichi, a city that overlooks the ocean. A wonderful dish whose soup is created from fish stock

Chemically changed due to geothermal heat and volcanic gases, these are boiled black eggs which have absorbed natural energy!

Noodles with a firm bite are combined with a spicy soup to create a well-matched invigorating taste that makes up the attractive reimen

A local ramen with plenty of vegetables which came from Chinatown chefs cooking something for their own meals

Those freshly-grilled manju buns slathered with sweet miso sauce smell savory! A regional dish that has continued since the Edo Era

The soup with chicken stock and milk makes a superb hot pot dish that brings to mind the era of Asuka.

This high class brand of wagyu beef which prizes the lineage of Kuroge Wagyu boasts a proud history of prizes

The famous pickles from Nagano Prefecture with a crunchy texture and a fresh taste

Gokabou, one of Saitama Prefecture’s 3 major sweets, is a simple wagashi (Japanese confection) made with techniques from the Edo Era.

A regional dish of Sado, it’s a seaweed solidified into a jelly with a delicious taste and smooth texture.

Very thin noodles from the Miwa region with over a thousand years of history. A first-class delicacy with a subtle taste

You can even catch and eat them. Plenty of good fishing in the Fuji Five Lakes area for wakasagi