Kawaichi (川市) is a family noodle house in Kuwana, Mie, that has been serving miso-nikomi udon, hamaguri clam udon and its own gyoza for over 60 years. We ate there in October 2026 and paid ¥4,620 for three. It’s closed on Tuesdays and is worth the stop if you’re passing through Kuwana. Kuwana sits where
Hamaguri Udon and Family-Recipe Gyoza in Kuwana: Lunch at Kawaichi (川市) Read More »
A hot-spring lunch in Ikeda, Gifu: grilled anago, curry udon and miso dengaku at Yugenosato, beside a temple said to date to 817.
Yugenosato, Ikeda: Hidden Hot-Spring Lunch by a Legendary Temple Read More »
A family lunch in Gujo-Hachiman: wild deer, wild boar and keichan cooked at the table, with menu prices and a tip on not overcooking your meat.
Seseragi-tei, Gujo-Hachiman: wild deer, boar and keichan Read More »
A native buckwheat that nearly disappeared, now protected as a GI product. A visit to the fields, the seed and the people keeping Ibuki soba alive at the foot of Mount Ibuki, Shiga.
The Soba Worth Driving 200 Kilometres For: Ibuki, Shiga Read More »
Lunch beside Hikone Castle at Tsurukian, where the soba is made from native Ibuki buckwheat: what I ordered, how it tasted, prices and payment tips.
Tsurukian, Hikone: Ibuki Soba Beside the Castle Read More »
Eating and Skiing in Fukui: A Perfect Finale to My Japan Trip! The final event of my Japan trip this time was skiing in Fukui Prefecture! And to make it even better, we stayed overnight. When people hear “Fukui,” the first thing that often comes to mind is Echizen crab. In recent years, the price
Fukui Unveiled – Experience the best of their fine food Read More »
Explore the unique “Morning Set” – Tokai Region (Gifu) I’ve been back in Japan for a holiday since last week. My hometown is in the Seino area of Gifu Prefecture, and every time I return, one of the things I look forward to the most is enjoying a “Morning” (モーニング) at a local café. From
Unveiling Gifu: What to expect Japan’s Unique “Morning Set” Culture Read More »
Experience the pure taste of Aomori, Japan’s apple kingdom. Aomori Prefecture in northern Japan is known for growing some of the world’s best apples. Thanks to the region’s clean air, rich soil, and cool climate, varieties like Fuji and Orin have a natural sweetness and crisp texture that make them perfect for cider. This simple,
Discover Japan’s Apple Heritage: Make Your Own Aomori-Style Cider Read More »
Iwate’s Maesawa Beef: A Historical Legacy Looking for a truly unforgettable Japanese BBQ experience?Let’s take a trip to Iwate, in Japan’s beautiful Tohoku region—home to Maesawa Beef, one of the country’s most prized wagyu varieties. With its incredible marbling, rich umami, and melt-in-your-mouth texture, Maesawa Beef turns a simple BBQ into something extraordinary. In this
Experience Japan’s Legendary Maesawa Beef with This Authentic Summer BBQ Guide Read More »
Ayu, or sweetfish, is more than just a delicacy—it’s a symbol of summer in Gifu Prefecture, especially in my hometown of Ibigawa. As a child, I remember my father announcing, “I’m going to catch some Ayu!” before disappearing into the night. A few hours later, he would return with a bundle of freshly caught fish.
Discover the Joy of Grilled Ayu: An Iconic Gifu Summer Dish Read More »
