UNPLUGGED JAPAN

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One could argue that there is no better place in the world to eat than Japan. From fish and wagyu, to the freshest seasonal foods–and the world-class logistics to transport anything and everything anywhere in the country safely and efficiently–Japan is a haven for adventurous epicures everywhere. The images below will guide you through our favorite local places to eat and drink. Find what interests you. Click to learn more and how to visit when you’re in Japan. Be sure to check out stay and explore for hotels and regional experiences, respectively.

Aichi

Food Focus Vol.4

Of all the things to be admired about Japanese culture, food is an area of playful experimentation and audacious creativity. So wherever you land in Japan, it’s best to prepare your palette and arrive with an appetite.

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Kagawa

Food Focus Vol.3

Udon stands shoulder to shoulder with ramen and soba to form the “big three” in the world of Japanese noodles and is the heftiest of the group. But not all udon is the same. Depending on the region, udon noodles can vary in thickness. Its taste can also vary due

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Ishikawa

Food Focus Vol.2

Within Japan, discriminating palettes know where to find the best of the best sushi. And no, it is not in Tokyo’s legendary Tsukiji fish market, along Kyoto’s Kamo River, or somewhere in an Osaka backstreet (a city rightfully nicknamed “Japan’s kitchen” for its food obsession).

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Tokyo

Food Focus Vol.1

The sandwich is a ubiquitous category of Western food. They are everywhere, can contain practically anything, and can be eaten anytime. The Japanese adopted the sandwich, took everything they loved about it, and made it theirs.

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Tokyo

Glitch Coffee | Tokyo

Though there are many types of konbu, the premium grade of Japanese lore is ma-konbu. In Osaka, the masters of ma-konbu come from the Doi family and the company bearing their name: Konbu Doi.

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Osaka

Konbu Doi | Osaka

Though there are many types of konbu, the premium grade of Japanese lore is ma-konbu. In Osaka, the masters of ma-konbu come from the Doi family and the company bearing their name: Konbu Doi.

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Aichi

Vermicular | Aichi

When considering the right tool for the kitchen, the best ones merge durability, functionality, and potential—that is, how far one can take cooking within the limits of the tool itself. Leave it to the Japanese to channel generations of perfection-seeking into something genuinely noteworthy: Vermicular’s Musui–Kamado.

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