FOOD– tax –

Founded in 1967 by the then 24-year-old owner, this is a long-established Japanese confectionery in Nobeoka City, Miyagi Prefecture. In addition to numerous local famous Japanese confections born out of love for their hometown, they have also worked hard through trial and error to create low-sugar confections that even those who need to restrict their sugar intake can eat with peace of mind. The popular product “Yokan Hitori Yuzu” won the top prize in the “MIYAZAKI FOOD AWARD 2020,” and its single-serving size is highly regarded as considerate. It makes a perfect souvenir, and shaved ice and other items are also sold in the store. It is the perfect place to stop by and take a break during your trip.

On the first floor, there is a butcher store where you can take out freshly fried croquettes, minced pork cutlets, and other prepared foods for eating and walking for tourists to Ise, as well as a butcher store where you can take home various cuts of Matsusaka beef. On the second floor is a restaurant where you can enjoy a variety of dishes using Matsuzaka beef, such as steaks, shabu-shabu, and sukiyaki. It is particular that they are dedicated to providing safe, secure, and high quality Matsuzaka beef by integrating the entire process from production, processing, and sales in-house to the restaurant under its direct management. This is a restaurant that can be enjoyed by both children and adults.

Founded in 1816, the miso and soy sauce brewer is a renowned store with a long history and tradition. Their soy sauce, in particular, is a dark local soy sauce with a distinctive sweetness and flavor, and its flavor adds a deep savory taste to many dishes. We also offer a wide variety of other products made with malt, which is indispensable to Japanese food culture. The “Koji-pudding,” with its gentle sweetness and melting texture, is very popular as a souvenir. They also sell amazake (sweet sake), sauces, and dipping sauces made with malted rice, all of which are worth tasting once. When you visit Ise, Mie prefecture, be sure to stop by and enjoy the taste.

The French cuisine uses ingredients from Mie Prefecture and is served in dishes that Chef Ogura himself created. Chef Ogura learned the basics of French cuisine under master chef Masaru Kamikakimoto, and also trained in France. He has won numerous awards, including first prize at the "FFCC French Culinary Competition” in 2000 and being selected as a finalist at the ”Le Taittinger Culinary Awards Competition” in 2009. You can enjoy "treating" packed with blessing of Mie prefecture which you can't get in the capital.

"Ice-manju" (Ice cream-buns) are a local specialty of Kuwana. "Shineido" is known as a famous ice cream bun store. An iced bun generally refers to iced milk with azuki bean paste. At Shin-eido, condensed milk is placed in a mold, red bean paste is added, frozen, and then removed from the mold to complete the product. Although simple, the deep sweetness of the condensed milk and the azuki beans are a perfect match. In addition to normal ice cream buns, matcha green tea ice milk buns and fruit ice cream are also sold, making it a great place to visit on a hot day.

A world-renowned Japanese restaurant that has been awarded three Michelin stars for six consecutive years. Nakamura's specialty, which has been served for generations since the Bunka-Bunsei period, is "Guji no Sake-Yaki". The carefully selected guji (sea bream) is salted and left to rest overnight, then sprinkled with sake and grilled to a golden brown, making it the ultimate dish that brings out the best of the fish. Motokazu Nakamura, the sixth generation head of the restaurant, has been given the phrase, meaning “Delicious food is created from the heart,” and he approaches his cuisine by talking with the ingredients while valuing boldness and delicacy. We hope you will enjoy the world-renowned taste in a quiet space.

Famous Mame-mochi (bean rice cake) from Demachi Futaba, a long-established shop that has been in business since 1897. Mame-mochi is so popular that people are always waiting in line. Carefully selected ingredients are used, including specially selected large, sweet beans from farmers in Hokkaido and new sticky rice from Shiga Prefecture. In addition, traditional production methods such as double pounding to make a fine dough and not touching the dough too much when forming are also used. Mame-mochi is a round, pure white rice cake with large beans that stand out. When eaten, the gentle sweetness of the rice, the fragrance of the beans, and the refined sweetness of the red bean paste mix together in perfect balance, accented by a salty taste. One bite is so delicious that it will make you smile.

This mikan juice specialty store was born in Ehime Prefecture, which boasts the second largest harvest of unshu mandarin oranges in Japan, and the largest overall citrus harvest in Japan. With a desire to boost the popularity of Ehime's mikan farmers, the company directly connects with mikan growers to develop processed products that make the most of the deliciousness of Ehime's mikans. The shop offers a variety of products such as mandarin juices, jams, and jellies, which can be bought as souvenirs.

This confectionery theme park was created with the idea of "bringing more smiles to families !". The park consists of four areas: a factory area, a shopping area, a freshly baked goods sales area, and a footbath and experience area, where families can spend a pleasant time together. Visitors cannot leave without trying the sweets park's limited products, such as custard-filled cream puffs, baked Mont Blanc with crispy dough and melt-in-your-mouth fresh Mont Blanc. Surrounded by the sweet aroma, this is a unique and happy experience!

This sushi restaurant is located in Ehime, which is blessed with seafood from the Seto Inland Sea to the Pacific Ocean. The restaurant was awarded two stars in the “Michelin Guide Hiroshima/Ehime 2018 Special Edition” and a silver award in the "Tabelog Award 2024. In order to bring out the best flavor of the ingredients, the owner himself performs all the preparation work, such as nerve-tightening and removing blood from the fish. To bring out the best flavor, he meticulously calculates the temperature and time of maturation, and is particular about details. Be sure to try the "omakase course"（Chef's choice) of sushi prepared by Mr. Takahira.

Founded 70 years ago, this Wagashi (Japanese sweets) shop started out as a rice cake shop. The shop uses only the finest ingredients, including azuki beans from Hokkaido, glutinous rice from Saijo, and Uchinuki water from Ishizuchi Mountain, selected as one of the 100 best waters in Japan. The store also has a café where customers can enjoy a variety of products such as rice cakes freshly pounded every morning, or freshly squeezed Japanese chestnut Mont Blanc. Why not stop by for a break during your trip?

"LA TRACE" is a famous French restaurant that has been awarded a star in the Michelin Guide Nara for three consecutive years. The restaurant provides customers with dishes using local Nara ingredients, based on the trajectory of the ingredients and the thoughts of the producers, such as where, who, and with what feelings the ingredients were produced. Chef Sato, who has trained in France, was ranked 456th in the “1000 LA LIST 2016,” a ranking of the world's best restaurants compiled by the French Ministry of Foreign Affairs. You will be charmed by the deep flavors that come from his sincere approach to seasonal ingredients.

A famous kama-age udon restaurant loved by locals. They blend domestic wheat from Mie Prefecture and Australian wheat (ASW) to make their homemade noodles . The noodles are cured in a two-stage process under strict temperature control, resulting in noodles with a fluffy texture and firm texture. The freshly boiled white noodles are smooth and chewy, and are a perfect match with the broth. In addition to Sanuki udon noodles, the menu also offers a wide variety of other dishes such as meat udon and tai chiku-ten kitsune udon. Both adults and children will enjoy the menu.

In 1991, Hayashi became the first Japanese to win the title of “World Champion” at “La Coupe du Monde de la Patisserie,” a world patisserie competition held once every two years in France, the home of confectionery. The store specializes in western-style confectionery. A native of Nara Prefecture, he opened his own store in the prefecture under the creed, "within reach of my own eyes". He is particular about the ingredients and works hard to create sweets that will remain in your heart along with your happy memories. We hope you will visit this famous store, which has been selected five times as one of the "Tabelog Best 100sweets stores in the WEST”.

Based on the concept which states that if one eats healthy foods on a daily basis and maintains one's health, there is no need for special medicine (i.e., no illness), the company uses carefully selected ingredients to make additive-free, safe “natural bread” that is completely hand-made. The company also works to reduce food loss by providing bread to nursing homes and children's cafeterias.

Since its establishment, this Wagashi-shop(Japanese traditional sweets store) has pursued quality improvement by focusing on raw materials and production methods. The shop features techniques that make the most of the ingredients, such as red bean paste made from Hokkaido azuki beans and carefully cooked by artisans in a special oven, and gyuhi made from carefully selected glutinous rice flour. Careful attention is also paid to baking conditions to create a fluffy and moist dough. Furthermore, the shop offers more than 200 varieties of wagashi, valuing products that make use of local specialties and products with a sense of the season. While preserving tradition, the company has deepened its ties with the local community and continues to be loved by its customers.

This is a yakiniku (grilled meat) restaurant that further refines high-quality meat with advanced aging techniques. The aging process increases the amino acid content of the meat, which is the source of its flavor, and also breaks down the fibers, resulting in juicier meat. The restaurant is also listed in the “Michelin Guide Aichi, Gifu, and Mie 2019 Special Edition” in 2019. We hope you will visit to taste the true flavor of the meat.

Tsubameya, a Japanese confectionery specialty store, was started with the desire to "make Yanagase, the town where I grew up, more vibrant. Tsubameya believes that it is the store that creates the color of the town, and that offering confections loved by people of all ages brings people together and makes the town more lively. Tsubameya's confections are made with the best ingredients and have a gentle flavor that makes everyone feel at ease. The flavor and background of the popular product, warabimochi, differs among the three Tsubameya stores. The warabimochi at the Yanagigase main store here is firm yet smooth to the touch, a taste that has been maintained since the establishment of the company.

It is said that Gifu citizens have visited this confectionery specialty store which opened in 1987 at least once . The specialty of this store, which has been talked about for its faithful representation of French pastries, is the "potato pastry”. This cake is composed of fresh cream, white chocolate cream, and potato cream. The exquisitely balanced sweetness of the cake gives you a taste of the ingredients, and it is a must-try item. If you visit Gifu Prefecture, you should definitely come and try it. The cakes are as delicious as those in France.

Kame-no-cho Bakery is a bakery store that offers a variety of products centering on loaves of bread and hard bread. The concept is “bread you want your loved ones to eat,” and each loaf is carefully baked one by one. The famous bread is made with condensed milk, which gives it a gentle sweetness. In addition, baked goods are also sold, making them perfect for souvenirs. Why not stop by for a taste of their warm and delicious bread?

A restaurant where you can casually enjoy Hinai Jidori chicken and soba noodles. Hinai Jidori chicken, an Akita specialty, is used in abundance in dishes such as oyako-don (chicken and egg bowl) and Hinai Jidori soba (buckwheat noodles). The specialty, Hinai Jidori oyakodon, is a bowl of rice topped with tender Hinai Jidori chicken and a tender egg that is exquisitely intertwined with the sweet and spicy sauce. The Hinai Jidori soba (buckwheat noodle) also has a deep flavor with the delicious taste of Hinai Jidori chicken soaking into the sauce. At night, the restaurant is an izakaya where you can enjoy a la carte dishes of Hinai Jidori chicken, yakitori, and Akita's local sake. If you visit Akita, be sure to visit there.

A confectionery specialty store established in 1970. The concept is "the happiness of making customers happy and the happiness of talking to each other". The building is designed to look like a school in order to connect the hearts of customers and artisans through delicious confections. The sweet smell spreads through the store, which offers a variety of products, such as baumkuchen made mellower by adding rice flour and sake, which are unique to Akita, Goshono Rolls made with plenty of honey, and smooth Akita Pudding made with Jersey milk. You will be charmed by the sweets and space where you can feel the warm heart of the owner, who cherishes encounters between people.

"STOVE+" is a popular confectionary specialty store in Akita. Owner and patissier Saito was born as the eldest son of a confectioner and has trained at the famous Tokyo restaurant "Restaurant Crescent" and in France. He is passionate about creating confections that fuse ingredients from Akita, Japan, and around the world, and he works hard every day to bring smiles to many people's faces. We hope you will try his confections, which are filled with an elegant sweetness that will surely bring a smile to your face.

Tsuchida Farm Milk House is a food store located inside Tsuchida Farm. You can enjoy freshly squeezed milk, soft-serve ice cream, sausages, cheese toast, and other fresh foods from the Jersey cows raised on Tsuchida Farm. The milk from Tsuchida Farm's Jersey cows, grown in the sunshine, is rich in iron, calcium, and vitamin A. It tastes mild and has a very fine texture. The sausages are also very juicy. Children and adults alike will enjoy learning about the importance of food.

"Sandfish in oil" handled by Miura Yonetaro Shoten is a salted and smoked local fish of Akita Prefecture, sandfish, marinated in a special oil. The special oil is well balanced and the fish itself is full of flavor. It is a versatile dish that can be used as a snack or as a sauce for pasta!

This charcoal-grilled yakitori specialty restaurant has been selected as one of the "Tabelog Best 100 restaurants". Chickens grilled over charcoal are not only plump and tender, but also reach temperatures of up to 800℃, locking in the flavor of the meat. The skewers are coated with Hinai Jidori chicken oil and seared to give them a savory flavor. You can enjoy yakitori in an at-home atmosphere.

A long-established Japanese confectionary (Wagashi) store established in 1924. The shop features delicious wagashi handmade by craftsmen, starting with the basic ingredient of wagashi, red bean paste. You can enjoy seasonal items such as “Tamagokko,” a buttery rice cake wrapped in a sweet bean paste with a delicate sweetness, red bean-doughnuts, dorayaki, and more. They also make great gifts and souvenirs!

A Japanese restaurant that makes the most of seasonal ingredients. Skilled artisans share the “skill” and “style” that have been passed down since the establishment of the restaurant, providing customers with a special experience. Chef Hagiwara brings out the best of various Shinshu bounties such as wild vegetables, river fish, and gibier. Chef Hagiwara trained at “Shofukuro” in Shiga, which has produced many famous chefs. The restaurant is decorated with furnishings by local artists and has a beautiful garden where you can spend a luxurious time.

Patisserie Rond-to is a confectionary store that offers sweets made with the highest quality ingredients and finished with delicate techniques. Chef Masaaki Toyoda has trained at the store of leading French pastry chef Katsuhiko Kawata, Michel Belin in southwestern France, and starred restaurants, and aims to create French pastries that even the French would recognize. He has been selected five times as one of the “Tabelog Best 100 sweets shops EAST ” for his uncompromising approach to confectionery making. The shop offers a variety of sweets perfect as gifts for special occasions or as a reward for yourself, so be sure to visit when you are in Obuse.

A talented soba( buckwheat noodle) restaurant that has been selected six times as one of the “Tabelog Best 100 Soba East”. The soba is grown in the buckwheat fields in Sakae-mura, Shinshu, using 100% plant compost and no pesticides. The soba noodles made from carefully cultivated buckwheat seeds are aromatic, firm, and have a deep flavor unlike any you have ever tasted before. One of the features of this restaurant is that you can enjoy Soba Kaiseki. In addition to the main dish of Soba, Soba is also used in other dishes, all of which are exquisite. It is a must-try when you visit Nagano Prefecture.

The Italian restaurant “ca'enne” is located at the foot of Yatsugatake. Chef Usui, who trained in Italy, creates wood-fired dishes of European origin while taking advantage of the natural blessings of the Yatsugatake region. His wood-fired dishes are cooked without losing any moisture, leaving a juicy and savory taste. The cured ham, which is naturally aged using local koji, has a taste that can only come from Mr. Usui, who studied at a cured ham factory in Italy. Enjoy heartwarming dishes in a restaurant with a fireplace.

A famous dumpling store that has been in business since 1902. The shop offers a variety of products with deep flavors, including Niigata's famous sasa-dango (bamboo grass dumplings), which are made using not only ingredients but also traditional methods. The main store is located in Miyamoto-cho, Nagaoka City, where you can enjoy the tranquil scenery of the countryside as well as the sweets.

Greengrocer "Hangoubei" is a brand born from "Nojima Shokuhin", a fruit and vegetable wholesale and processing company in Sanjo City founded in 1811. The company handles pickles, prepared foods, and produce using fresh vegetables from Niigata, the largest consumer of fresh vegetables in Japan. With the concept of “developing products that will energize Niigata's agricultural producers and deliver Niigata's delicious vegetables to the rest of the country,” the company has created a variety of products using local vegetables. Particularly popular is the "Grocery Store Dressing Series. These products are made from 100% vegetables and fruits grown in Niigata Prefecture, with no chemical seasonings, synthetic preservatives, or synthetic coloring added. There are many ways to enjoy them. You can find the product that suits you best.

A famous sushi restaurant that received two stars in the “Michelin Guide Niigata 2020 Special Edition”. With the desire to “express Niigata with all our heart and soul,” 90% of the fish, rice, and seasonings are all from Niigata. The owner, Mr. Honma's strong belief is evident. The sushi is exquisite, with every detail taken care of to enhance the flavor of the ingredients. This is definitely a restaurant where you can enjoy the taste of Niigata.

Unlike conventional millefeuille, Paris Pie's millefeuille can be eaten with the hands. The millefeuille, which is carefully made to order, is crispy and full of air. The special cream inside has a luxurious aroma and deep flavor, and is a perfect match for the pie crust. Not only simple creams, but also a wide variety of creams such as raspberry, chestnut, and green tea are available. We hope you will try the experience of filling your mouth with millefeuille and drowning in the crunchy, fluffy sweetness.

The rice is Uonuma Koshihikari grown on the company's own farm. Uonuma Koshihikari is the most highly regarded brand of rice in the Uonuma area, and with only 0.1% of the rice produced in Japan, it is extremely rare. Onigiri (rice balls) made from such rare and valuable rice are available for as little as 140 yen each. If you visit Niigata, be sure to try the rice balls at “Uonuma Soyu Farm Onigiriya,” which are simple yet full of flavor.

The ultimate “abura-age” (deep-fried-tofu) specialty restaurant that can only be found here in Tochio, Nagaoka City, Niigata Prefecture. Its characteristics are its size and the concentrated flavor of soybeans. "Tochio's deep fried tofu" is deep-fried using a secret method, resulting in a soft, fluffy, and firm texture. The owner, Mr. Hoshi, is committed not only to carry on the taste of his predecessors, but also to carry on the traditions and history of Tochio, as well as his predecessors' wishes. We hope you will try Tochio's fried tofu, which overturns the conventional concept of fried tofu.

Located in the bus center, this long-established stand-up-soba restaurant has been around since 1973 with the motto “cheap, fast, and good”. One of the popular menu items here is curry. The curry roux is made from a pork bone broth base with onions, carrots, and Niigata pork. The rice that peeks out from under the curry is made from Niigata rice blended for curry, as Niigata is a rice producing region. It is a simple dish, but one that is made with a lot of care. Stop by while waiting for the bus.

A bakery located in Chuo-ku, Niigata City. The owner, Nobuyuki Endo, has been baking bread for over 30 years under the motto of "living honestly. He is particular about using less yeast and natural yeast, and emphasizing the ripening of the dough. Slow ripening brings out the flavor of the dough and ingredients. The result is bread that is crisp and melt-in-your-mouth inside. Many people visit the store every day in search of the bread he makes.

No trip to Nagasaki is complete without a bowl of “champon” and "Sara Udon". Kouran is by far the most popular chaｍpon restaurant in the Sasebo area, having been in business for over 40 years. The restaurant features a flavorful bowl of chaｍpon made with fresh seafood and vegetables that have been passed down since its establishment. The rich broth and glutinous noodles intertwine perfectly, making for a hearty and satisfying meal. The restaurant is popular among the locals and has many repeat customers.

Chef Higashijima of Jidaiya is the creator of Sasebo's famous "lemon steak". The lemon steak was born from the idea of slicing the steak into thin slices in the style of sukiyaki, as Japanese people find steaks too hearty. Placed on a griddle and topped with an original shoyu-based sauce, the lemon steak is a masterpiece. The lemon steak is also excellent when served with rice on top of the griddle and tossed with the sauce. This is a must-visit restaurant.

A Japanese and Western confectionery specialty store that has been in business since 1962 and has long been loved by locals for its reasonable prices. The store offers a variety of products such as Nagasaki's famous castella, brown sugar buns, shortcakes, and Mont Blanc. They are sure to be appreciated as souvenirs of Nagasaki.

Jidoriya Onza is a chicken specialty restaurant where diners can enjoy dishes that maximize the flavor of chickens through an integrated process that starts with the raising of the chickens. The owner, Mr. Kohei Kawanaka, has many years of experience in chicken farming and chicken meat sales, and he uses this experience in everything he does, from chicken farming and poultry processing to food and beverage. He offers the most delicious dishes of chickens raised in the rich land, and his craftsmanship shines through in each dish. The restaurant's open and airy interior, designed by the owner, who is a qualified first-class architect, is also attractive.

"Meat Cuisine Fukunaga" is a meat restaurant served by the owner, whose family owns Maruki Fukunaga Kisaburo Shoten, a prestigious livestock producer of Oumi beef. Using carefully selected Oumi beef and focusing on cooking methods that bring out the best flavor of the meat, you can enjoy juicy and tender meat dishes. It is a place where you can spend a special moment in a relaxed atmosphere.

This confectionery specialty store is reminiscent of a villa in the south of France. The patissier Watanabe has been steadily building up a lineup of sweets based on the sensibility he has gained from seeing, eating, and feeling in France during his annual visits to France. The store has been selected as one of the “Tabelog Best 100 Sweets Shops West” for six years in a row. We hope you will visit this store, which is loved not only by locals but also by sweets lovers who come from far and wide.

Here at TORASASARU Cafe is a gallery/cafe. The café offers not only drinks, but also a variety of sweets, such as cheesecake that brings out the flavor of cheese and pound cake made with fresh butter. The gallery sells a selection of everyday items that express beauty. The shop consistently emphasizes the value of making customers feel comfortable and creates a very calm space.

Yaki saba somen (grilled mackerel somen noodles) served in a 200-year-old restaurant. The grilled mackerel is stewed in a sweet sauce, and the flavor soaks into the somen noodles, giving them a simple yet profound taste. The interior of the 200-year-old restaurant is so comfortable that you can't help but linger. In addition to grilled mackerel somen, the restaurant also serves Oumi beef and duck dishes, making it a place you will want to visit again and again.

Kobo chouchou's Sake-lees Cheesecake is an exquisite combination of creamy cheese and sake-lees from six different sake breweries. Blessed with clean subterranean water flowing into Lake Biwa and rice grown in the rich nature of Shiga, sake-lees is carefully produced in sake breweries in Shiga, and its rich flavor and the smooth texture of the cheese are in perfect harmony, giving it a unique taste that cannot be found anywhere else. This cheesecake, carefully crafted one by one from the selection of ingredients to the manufacturing process, is a perfect gift or dessert for a special occasion. We hope you will enjoy the fusion of Japanese tradition and Western confectionery in Sake-lees Cheesecake.

Yakiniku Donburi by Oumi Beef Specialty Restaurant. The specialty of this restaurant is that the carcass is disassembled in the store. Only A5 and A4 class female Japanese black cattle are used, which brings out the melt-in-your-mouth flavor. It may be a bit extravagant, but you must try this Oumi beef.

An auberge located on Lake Oku-Biwako. The word “auberge” is still not well known in Japan, but it is written in French and refers to a restaurant with lodging facilities. In other words, it is a lodging facility where the food is the main attraction. Here at “L'Hotel du Lac,” the American chef, who has trained at some of the world's best restaurants, offers exquisite cuisine that expresses the “wind and land” unique to this region. There are only 15 guest rooms. All rooms overlook Lake Biwa, creating an extraordinary space where you can immerse yourself in nature. Experience something never seen before here at L'Hotel du Lac.

This bakery has an elegant atmosphere that makes you feel as if you are in Europe. Not only is there a wide variety of breads, but there is also an eat-in space inside the store, and the store is open from 7:00 a.m., making it very user-friendly, which is a plus. How about taking a morning stroll with a loaf of bread in hand for an elegant moment?

A mackerel specialty restaurant that has been in business for over 260 years. This route is called “Saba Kaido” (mackerel road) because mackerel was brought from Wakasa to Kyoto during the Asuka and Nara periods. Kutsukiya is located on the east side of the Izumi-cho shopping street, the starting point of this route. The simple yet deeply flavored food can be enjoyed in a relaxed atmosphere. If you visit Fukui Prefecture, be sure to stop by.

Is there a bakery store with such warmth? The concept of Petit Lab Bakery is to "value the ingredients, and take care of the process. The concept of Petit Lab Bakery is to "value the ingredients and take care of the process. Petit Lab's bread is made with the hope that it will make customers feel relaxed when they put it in their mouths. The store is located on the first floor of a building that was once a post office and a kimono store, giving the store a relaxed atmosphere with a sense of history. The shop offers a wide variety of breads such as campagne, bread, melon bread, and side dish breads. Try the bread made with the utmost care and sincerity.

This is a locally-loved confectionery in Yanai, Patissier Kawamoto's hometown. The sweets are made with ingredients that have been in the area for a long time, and with gratitude to the people of the area. After their father's confectionery, “Tokyo-do,” closed, the Kawamoto brothers followed their father's footsteps, admired him, and trained in other prefectures before returning to Yanaii. The brothers serve as patissier and chief patissier at Chez Kawamoto, and we hope you will try their confections.

This famous croissant store offers a wide variety of croissants, including not only plain croissants, but also croissants with sausage, mini-sized croissants, chocolate croissants, and croissants with fresh cream and mascarpone. Another popular item is the “Croissant aux amandes,” a croissant baked with almond slices on top. The store is marked by red walls because the manager prefers the color red, and once you step into the store, you will be surrounded by a sweet aroma and enjoy the croissant that is just right for you.

A popular bakery that inevitably sells out. The appeal of this bakery is its wide selection of breads, including croissants, breads, danishes and side dish breads. The seasonally changing menu, which incorporates seasonal ingredients, is one of the pleasures of visiting. The most popular item is the coronet with cream. Crispy on the outside and creamy on the inside, they are delicious and easy to crunch. Drinks are also offered, so be sure to stop by and enjoy its charm.

Takefuku is a famous handmade buckwheat noodle restaurant that has been twice selected as one of the “Tabelog Best 100 Soba East”. The owner of Takefuku has experience from training at “Kanda Matsuya” and “Nerima Tanakaya” in Tokyo, which has been in business for 129 years. His specialties are thin handmade buckwheat noodles and seasonal “kawari soba”. The buckwheat noodles are handmade every day at the restaurant and have a firm texture, making them a perfect match with the special men-tsuyu sauce.

The company motto is “May there always be anko (red bean paste) on the tail of taiyaki,” which was given to us by theater critic Tsuruo Ando. Using homemade anko (red bean paste) and dough, the taiyaki are carefully baked one by one, making them crispy and savory on the outside and moist and sweet on the inside. Of course, as stated in the company motto, the taiyaki are stuffed with anko (red bean paste). In addition to taiyaki, the shop also offers seasonal products such as mitarashi dumplings, an-dango dumplings, and shaved ice, and has long been a favorite of the locals.

Fruit Coordinate "Aomoriya" is more than just a fruit store. The president of Aomoriya himself carefully selects fruits by visiting the producing areas and offers the best seasonal fruits, which are characterized by their high quality. Aomoriya also makes tarts, panna cotta, fruit sandwiches, and jellies using these fruits. These products can be enjoyed at the café.

This famous French restaurant was selected as one of the “Tabelog Best 100” in 2023. Chef Murayama's approach is to use only local ingredients and to combine local culinary culture with innovation. He actively collaborates with chefs from other restaurants, inspiring each other to create new dishes. His highly original cuisine has won him international acclaim.

A bakery store that focuses on homemade yeast and wheat. The store is famous for its bakery with a long line of customers waiting in line outside the store every day. It has been selected five times as one of the “Tabelog Best 100 Bread Shops East”. The shop offers a wide variety of breads, mainly French-style breads, freshly baked croissants, baguettes, etc. The breads are carefully made with the best ingredients. The bread is made with the finest ingredients and carefully crafted to be crispy on the outside and soft and fluffy on the inside. It is a place where you can enjoy delicious bread in a warm atmosphere loved by the locals.

The concept is "Italian cuisine from Nagoya that Japan and the world can be proud of. Chef Mizuguchi, who studied under Hiromi Yamada at "Ristorante Hiro" in Minami-Aoyama, Tokyo, and sommelier Naruse, who has studied internationally, create Italian cuisine here in Nagoya. They offer the best Italian cuisine by focusing only on the essentials of food and service. You will be enchanted by the harmony of their cuisine.

The store features taiyakis that are carefully baked one by one in a metal mold. The crispy thin white crust filled with moderately sweet red bean paste is very popular. The simplicity of the taiyaki is what makes each one stand out for its carefully baked attention to detail and deliciousness. This is a place where both locals and tourists can enjoy the nostalgic taste of the past.

A facility in Tottori Prefecture where visitors can enjoy mainly dairy products. Visitors can taste fresh local dairy products such as fresh white rose milk, handmade ice cream, and cheese. Inside the museum, visitors can enjoy the taste of milk and dairy products while learning about the manufacturing process. It is a place where visitors can enjoy a luxurious taste and relax in a rich natural setting.

The basic ingredients for the bread made at "Yeast Bread Kosajiichi" are flour + yeast + salt. Among these ingredients, we are particularly particular about the yeast. The yeast is handmade from scratch from raisins, rye, rice, and other fruits and vegetables. The combination of the flavor produced by natural fermentation and the creator's attachment to the yeast that results from the long time spent on the yeast is what makes this yeast so special. Of course, other ingredients are also carefully selected, with Daisen wheat and Mongolian salt used to produce bread with a unique taste.

A bakery and deli store filled with Tottori Prefecture. Products include bread made from Daisen wheat, side dishes using locally grown vegetables, and sweets made from “Hoshiaoramai,” Tottori Prefecture's brand of rice. There is also a deli using Tottori Prefecture vegetables, which is sure to please the ladies! The store is like a general store with locally grown vegetables, seasonings, coffee bags, and more. We hope you will visit Higashiyama Market, where you can enjoy “Tottori” with both your eyes and your mouth.

Youse-tea is a brand of high-quality green tea, a specialty of Yamanashi Prefecture. Sandplace Corporation is the producer and seller of Youse-tea, a well-known local specialty. The company handles the entire process from tea cultivation to production and sales, providing quality products.

Everyone loves karaage. Taikoh won the highest gold medal in the western Japan soy sauce sauce category at the “15th Karaage Grand Prix,” a contest to determine the best karaage, and has been a famous restaurant since its establishment in 1988! Taikoh's fried chicken is characterized by its “well-balanced” taste. The karaage, which is deep-fried to a crisp at a high temperature to lock in the flavor, is juicy and plump. Starting with fried gizzards, which have a unique and addictive texture, we offer a wide variety of side dishes, snacks, and nibbles.... We have a variety of items suitable for any occasion.

"We bring out the best in carefully selected meats". This is Itou's yakiniku. The restaurant is known for its style of grilling fresh meat over charcoal, which gives it a juicy and flavorful taste. The restaurant's interior is a homey, yet secluded space, ideal for a meal with family or friends. We hope you will experience the “delicious” taste of the owner, Kihara, who has trained at various yakiniku restaurants and has been pursuing ‘yakiniku’ for years."

This is the birthplace of Yamanakako Ham, which has won awards at contests in Germany, the home of this product. The company is particular about the water, air, and salt used as raw materials, and even raises its own pork. The pigs are raised on the plateau in front of Mt. Fuji. You will enjoy the ham and sausage, which are carefully and wholeheartedly produced with the blessings of Mt.Fuji.

This is the birthplace of "Yamanakako Ham", which has won awards at contests in Germany, the home of this product. The company is particular about the water, air, and salt used as raw materials, and even raises its own pork. The pigs are raised on the plateau in front of Mt. Fuji, we hope you will enjoy our ham and sausage, which are carefully and wholeheartedly produced with the blessings of Mt.

Chef Kazuhito Takano and his wife Mai, who is also a bread coordinator, run this store that is overflowing with their passion for bread. Using carefully selected high-quality ingredients such as domestic wheat and millet sugar, the breads are baked with a lot of time and care, giving them a gentle taste. The croissant, a popular item, fills the mouth with the aroma of butter and has a crispy texture that many people become addicted to. The shop also offers a wide range of other items, from classic French breads such as baguettes to Danish breads made with seasonal fruits and creative sandwiches. The store's warm and inviting atmosphere creates a relaxing atmosphere.

Surrounded by vineyards, an extraordinary experience. This is an authentic French restaurant where you can enjoy an extraordinary French experience in Japan. La Cueillette“ means ”the harvest of fruits," or the blessings of nature born from the earth, sun, and water, and the restaurant uses not only fruits harvested in Hosaka, but also fresh vegetables and mushrooms from Yatsugatake, carefully selected meats, and a variety of other high quality ingredients. Chef Yamada uses a wide variety of high quality ingredients. Chef Yamada, who has trained at a starred restaurant in Paris, France, offers authentic French cuisine while making the most of Japanese ingredients. He values the excitement that lies beyond “delicious” and delivers cuisine that is personalized to each and every customer.

An Italian restaurant where a sister and brother with different backgrounds come together in Yamanashi to pursue “deliciousness” by making the most of local ingredients. The concept is to "simply pursue ‘deliciousness’ and provide enjoyment of food". The restaurant uses fresh, local ingredients and offers dishes that are carefully selected for their flavor. The restaurant has a large pizza oven, allowing diners to enjoy their meals in a sophisticated space. We hope you will experience the harmony of the brothers' cuisine.

The restaurant offers dishes with sincere attention to each and every customer, paying attention to every detail. The owner personally goes to acquire ingredients and devises ways to cut them to bring out the best flavors of the ingredients. In addition, the tableware used is carefully selected with the customers in mind, with a focus on antiques, Bizen ware, and Kutani ware. This is a restaurant where you can spend a special moment while enjoying a leisurely meal in a relaxed atmosphere, and where you can enjoy to your heart's content dishes made with abundant local ingredients.

This popular bakery, ranked No. 1 in Okayama Prefecture, was started by the mother of the owner, Chef Doumae. The store is characterized by its use of only domestic wheat and its emphasis on local ingredients. This allows the bakery to offer flavorful and safe breads. In particular, the simple yet deeply flavored bagels are highly reputed for their freshly baked aroma and texture. At this bakery, which is loved by the locals and has been supported by them for many years, you can enjoy the gentle flavor of bread that has been handed down from parent to child.

Opened in 1991, this long-established restaurant offers authentic Italian cuisine in a casual atmosphere. The restaurant features dishes made with fresh, local ingredients, and is particularly popular for its pasta and pizza. In addition, customers can enjoy a relaxing time with an extensive wine menu and Italian snacks. The restaurant's warm design makes it the perfect place for a meal with friends and family. This restaurant is recommended for those who want to casually enjoy Italian cuisine that makes the most of Okayama's ingredients.

This popular Chinese restaurant in Okayama offers authentic Chinese cuisine using high-quality ingredients. In the hands of Chef Kato, who trained for 15 years at the famous Chinese restaurant “Azabu Nagae,” Japanese ingredients from his hometown Okayama are transformed into authentic Chinese cuisine while retaining their best qualities. A variety of pairings, including wine and sake, are available, allowing diners to enjoy the compatibility of food and beverages. You can enjoy a special moment together with our special Chinese cuisine.

The name “Cenetta” means “unpretentious dinner” in the restaurant name, and you can enjoy sophisticated pizza prepared by a chef trained in Italy in a casual atmosphere. The chef has won awards at world competitions in Milan, the capital of fashion. Pizzas baked in a wood-fired oven are crispy on the outside and chewy on the inside, and are made with a perfect combination of fresh ingredients such as tomato sauce, mozzarella cheese, and basil. The restaurant is well known for its simple yet delicious pizzas that make the most of the flavors of the ingredients, and is a favorite among the locals.

"Jacques" is a restaurant filled with the specialties of patissier Otsuka, who trained in the Alsace region, the easternmost region of France, bordering Germany and Switzerland. Otsuka, who had aspired to become a French chef, was inspired to become a pastry chef when he came across a dessert called "Hachette Desserts". After training in France, he joined the “Relais Desserts,” an international association for pastry chefs, of which there were only four Japanese at the time. Why not visit the patisseries to taste the French pastries he has created?

"Kama-age Maki no Udon" has been in business for 50 years and has 18 famous restaurants mainly in Fukuoka and Saga prefectures. Maki no Udon is characterized by the perfect combination of a light, thick broth and handmade, glutinous udon noodles that absorb the broth well. Not only can you choose your favorite noodle hardness, but toppings such as firm fish paste, tempura, and meat are added for a simple but deep flavor. This famous Fukuoka restaurant has been loved by locals for many years.

This is a famous restaurant where you can enjoy high quality yakitori prepared by the owner, who trained at a Michelin star restaurant. The yakitori is grilled using fresh chicken and special charcoal, and the taste is unimaginably delicious. The interior of the restaurant has a relaxed and sophisticated atmosphere. In addition to yakitori, the restaurant offers a wide variety of dishes using chicken and a la carte dishes, all of which are full of flavor. In particular, the juicy and savory yakitori is so delicious that once you try it, you will become addicted to it, and is loved by many people.

This Australian pastry and bread store was established in Australia in 1913 and arrived in Japan in 1994. Its French bread, baguettes, and breads are well-reputed, and all breads are characterized by their fluffy texture and deep flavor. The store also has a café, where customers can eat all the bread, sandwiches, cakes, and baked goods they purchase in the store. The interior of the store is made with materials imported from Australia, and the warmth of the wood makes customers feel as if they are in Australia.

A popular bakery in Kyoto. They are particular about using domestic wheat, and all bread is kneaded in the store. Many ingredients are also homemade, providing handmade bread. In particular, their French breads, baguettes, and croissants are characterized by their simple yet deeply flavored breads. The store offers a variety of breads that change daily and are loved by locals and tourists alike. It is a store worth visiting for its particular breads.

It is not unusual for the store to sell out long before closing time. This popular bakery offers a wide selection of delicious bread made from the finest ingredients. The store offers French bread, baguettes, Japanese-style bread, seasonal original breads, and more, all carefully baked one by one. In particular, the simple yet deeply flavored breads are loved by the locals and are recommended for tourists.

Okinawa Timeless Chocolate is a premium chocolate that makes the most of Okinawan ingredients. Cacao beans are roasted in-house and combined with a variety of sugarcane to create a chocolate that is uniquely Okinawan. When you put it in your mouth, you can feel the rich yet mild sweetness of Okinawa's natural bounty. You can enjoy the rich food culture of Okinawa through chocolate. It is also available online, so be sure to check it out.

Okinawa soba is a representative of Okinawan cuisine. "Hamaya" is a famous restaurant located in Chatan-cho, Nakagami County, Okinawa Prefecture. The noodles have a sticky texture, and the soup has a light flavor with bonito broth. The toppings of meat and vegetables are also fresh, giving you an authentic taste of Okinawa. This is a place where not only tourists but also locals can enjoy a meal in an at-home atmosphere. If you want to fully enjoy the taste of Okinawa, this is the place to go.

Kato Shokudo, located in Ginowan City, Okinawa, is a hard-to-reserve wine bistro where you can enjoy creative French-based cuisine. The restaurant, tucked away in a residential area, offers dishes that make the most of fresh Okinawan ingredients, and each dish is carefully prepared. The charm of this restaurant is that you can slowly enjoy luxurious meals and drinks for adults in an at-home atmosphere. Recommended as a place to enjoy the taste of Okinawa and fine sake for a special occasion dinner or as a reward for a trip.

A store where you can enjoy heartwarming and delicious bread and soup. The breads at Bakery SUIEN, run by a husband and wife team, are carefully made with Okinawan ingredients, starting with yeast grown from pesticide-free brown rice, brown sweet potatoes, brown sugar, and wheat flour, and filling the mouth with a gentle flavor. The interior of the store, which was renovated from a 100-year-old old house, has an atmosphere that looks like something out of a fairy tale. There is also a café inside, where you can enjoy soup and sandwiches.

"Hokuzan Shokudo" is a tavern that recreates the nostalgic atmosphere of the Showa period. Once you step inside, the posters on the walls, old radios, and wooden furniture create a heartwarming Showa-era atmosphere that will make you feel as if you have stepped back in time. The menu features a wide selection of traditional home-style Japanese dishes and alcoholic beverages, including beer, sake, and shochu, which are sure to bring back fond memories and be enjoyed by all.

If you want to get delicious bread at a reasonable price, this is the “Pain de Kaito Nago”. The store's concept is "bread you can eat every day. By maximizing the fresh ingredients purchased from the local market, they offer bread with a deep flavor at a reasonable price. The store has a workshop attached to it, where breads are carefully made one by one. Not only is it loved by locals, but it is also a great spot for tourists.

LIQUID THE STORE, located in Naha, Okinawa, is a special craft drink store for adults. This is not just a craft drink store, but also offers a variety of drinks, natural wines, and original drink products carefully crafted using Okinawa's unique bounty. There is also an eating area where you can stand and drink, making it suitable for a wide range of uses. It is the perfect place to stop by during your trip, and a drink enjoyed in a relaxed atmosphere is exceptional. It is a spot where you can experience a special time in Okinawa.

Would you like to spend a special time at the hidden Italian gem in Okinawa, "PASTAIONE OKINAWA"? Located in Kume, Naha City, this restaurant specializes in authentic Italian cuisine made with hand-crafted pasta and carefully selected fresh local ingredients from Okinawa. Chef Tamaki, who trained in Italy for eight years, has mastered the art of hand-made pasta, which is the pride of the restaurant. The interior features a refined atmosphere, with the ceiling adorned with red corrugated panels reminiscent of Okinawan traditional "akagawara" tiles. The staff, who have roots in Okinawa, are experienced and friendly, creating a warm and welcoming environment. You can be sure to enjoy the perfect fusion of authentic Italian cuisine and Okinawan ingredients, all in an inviting, homey atmosphere.

"Coffee Potohoto" is a café that offers a small dose of happiness and healing through a warm cup of coffee. Using carefully selected coffee beans, each cup is brewed with care using the hand-drip method. The interior, with its calming atmosphere and the warmth of wood, provides a peaceful environment where you can relax and enjoy your time. Surrounded by the aroma of freshly brewed coffee, it's the perfect space for reading, chatting with friends, or taking a refreshing break during work.

A Russian restaurant always booked full with reservations. You can enjoy the genuine taste of Russian food such as Pirozhki and Borsch.

The bakery makes and sells bread made using local Hokkaido wheat flour and natural yeast made from local rye flour. They also try to use local and organic dried fruit, nuts, and milk products as much as possible.

Senshuan is a confectionary store specializing in Japanese confectionary, Western confectionary, chocolate and ice-cream all made in their on-site factory. In particular, their Japanese confectionary has maintained the traditional methods, upholding the value of ”handmade” since the very beginning. This food culture is an important part of traditional Japanese art and craft.

A very popular pastry store with delicate and colorful cakes made by a patissier trained in France.

Farming asparagus in Tarumae, Tomakomai City. Developing his own method of cultivating, his asparagus is very fresh and tasty, making it very popular.

Italian restaurant in Sapporo. Enjoy dishes made mainly with products from Hokkaido with the perfect wine to pair with the Italian cuisine.

A store specializing in apple pies, founded 28 years ago. The homemade apple pie made with local Hokkaido apples can be delivered from the store in Sapporo to any location in Japan.

Using only flour, butter and plenty of fresh milk from Hokkaido, this cookie is luxurious. The light, melt in your mouth sensation and rich milk flavor is the pride of the store.

Sushi Zen, Main Store is located in Maruyama where you can experience the beauty of the four seasons of the northern region. The restaurant has 3 counters ”Snow”, ”Moon”, ”Flower” and a reservation only ”Hanare (Separate building)”. In each room, you can enjoy sushi in a calm, quiet setting.

Located right next to Maruyama Park in Sapporo. A high-end sushi restaurant with only 8 seats and 2 Michelin stars in 2017.

A top restaurant certified by the world famous Relais & Chateaux in 2014. You can enjoy French cuisine using produce from Hokkaido while viewing Maruyama Park.

Michelin Guide Hokkaido 2012 Special Edition 1 star restaurant. The owner goes to the market and farms himself to carefully select ingredients. A restaurant where you can enjoy excellent tempura at the counter.

A confectionary store located in Furano, famous for its milk custard. The milk products which are made from fresh milk have a different richness each season. Each piece of confectionary has the owner’s strong commitment - ”I want customers to be able to enjoy confectionary with fresh ingredients from Furano and Hokkaido in a casual setting, as if our shop was located next door to your home.”

Leading restaurant in Asahikawa City specializing in Genghis Khan. They serve fresh, high quality, tender lamb such as chuck meat from less than 1 year old lamb called ”Raw Lamb”, rib rack called ”Thick Cut Rib”, raw lamb marinated with herb and rock salt called ”Herbed Raw Lamb”. You can enjoy top quality lamb with the restaurant’s special sauce and vegetables from Hokkaido.

Confectionary store ”Kitakaro” is located in the vast landscape of the North. Their popular ”Baumkuchen” is made with flour, egg and whipping cream from Hokkaido, each made carefully by the artisans. Many people from all over Japan come in search of this Baumkuchen.

Their motto in making the cheese is ”Safe and secure for the family to eat”. The cheese is made from only the healthiest dairy cows raised in the rich natural environment of Ashibetsu City. The fresh cheese without preservatives and food coloring has a rich taste, and you can also taste the sweetness of the milk.

Valore is a ”Natural Food Restaurant of Hokkaido” quietly standing in the beautiful city of Biei surrounded by nature and pine forest. The Italian cuisine with fresh vegetables grown in the northernmost grounds brings out the taste of the ingredients to the utmost, and letting you experience the nature of Hokkaido through your taste buds.

Kawakami Agricultural Experiment Station was established as Chubetsu Crop Testing Laboratory in Meiji 9, and began prototyping and researching agricultural crops. They have developed numerous excellent varieties and cultivation techniques, and now they are conducting experimental studies on rice, farming and horticulture.

An Italian restaurant in a quiet residential area. The owner chef, Miyashita, carefully selects ingredients not only from Hokkaido but also around the nation to provide delicate dishes that maximizes the quality of the ingredients.

Opened in 2011 as a sister restaurant to Le Venter. They welcome guests with Limoges plates and Christofle cutleries. You can bring in wine from the wine store next door!

Ristorante Andrea advertises as pure Italian restaurant. Seating is with reservation only and there is no menu. The chef is officially recognized for his true Italian Piemonte regional cuisine which can only be tasted here.

A French restaurant produced by leading chef, Kiyomi Mikuni. You can enjoy the depth and luxury of the food prepared to maximize the true flavors of the seasonal ingredients from Hokkaido. Located in Sapporo Stella Place 9F, directly connected to the station.

French restaurant located in Minami Maruyama, Sapporo, Hokkaido. The best quality French cuisine made by experienced chef Masaaki Yokosuka who was the head chef at “Michel Bras Toya Japon“ in The Windsor Hotel Toya.

A top quality ”Kaiseki” restaurant, “Mieta” is located in the Susukino area of Sapporo. There are only 10 counter seats, offering a quiet, serene ambience. Awarded a Michelin, the restaurant is considered the number one Japanese restaurant in Sapporo.

The biggest characteristic of Maitake mushroom is the crunchiness and the texture. “Ezo Maitake” is an attractive mushroom using selected spores with a thick, meaty cap and big stem that can stand up to wild varieties.

Hakodate Morning Market is one of three large markets in Hakodate. It is a wonderland filled with famous Hokkaido Crab, restaurants, and fruit and vegetable markets. The Free Market and Nakashima Kenbai is a local favorite, as well as a popular tourist spot. Many people visit to purchase seasonal ingredients, fresh fish and vegetables, and souvenirs.

Umeno Sushi is located on Sakura dori in Hakodate, famous for its cherry blossoms. Uses seasonal ingredients from Funka Bay and Hakodate. The chef’s “Omakase “ (chef’s choice) costs 3,675 yen, allowing you to thoroughly enjoy the fresh fish and seafood from Hokkaido at an affordable price.

Hakodate area is known as the pioneer for agriculture and livestock in Hokkaido. “Hakodate Kohno Kosha LABO Ltd” was founded as a way to secede from the a production system that placed priority on efficiency rather than quality. The base product of the company is milk from cows grown by livestock farmers in the Izumo area in Hokkaido. They feed the cows with Non-GM, PHCF (grass that is not sprayed with chemicals after the harvest). The beauty and the wealth of the land connects the grass, the cows, the milk, and humans in a single loop.

The harbor of Hakodate was one of the first to open to foreign trade, and has continued to develop as an entry point for the northern region as well as a base for the fishing industry in the northern oceans. Hakodate Fisheries Cooperative provides high quality products from the ocean via Hakodate, one of the best harbors in Hokkaido. They deliver delicious treasures from the ocean such as spear squid, salmon, octopus, sea urchin, ”kombu” and ”gagome kombu” to destinations all throughout Japan.

Italian restaurant in Tomioka Town in Hakodate. Dinner is by reservation only, and you can select a course menu priced at 6000 yen or 8900 yen. Dishes use mainly products from Hokkaido, and wines can also be recommended for the best pairing.

Nukumi was awarded 3 Michelin stars and is a top Japanese restaurant in Hokkaido. They gather delicious ingredients from all over Japan, creating delicious dishes with their professional skills.

”Beniya Hasegawaten” was founded by first generation Shigeru Hasegawa in 1926. During the first years, they sold not only beans and other daily products, but also wild animals (fox, mink, skunk, rabbit, bear etc.) caught by farmers. Now, they sell mostly local varieties of beans, very few of which are still in existence.

Kanehiko is a ”kamaboko” store in Sapporo established in Taisho 7. They have been preserving the traditional Japanese method of making ”kamaboko” and other minced products for about 90 years, also preserving the taste of old traditional ”Kamaboko” by not using any preservatives.

A salt flavored Genghis Khan restaurant in Sapporo. They serve selected quality lamb chuck meat flavored with a special salt. The flavor of the meat is emphasized by grilling the meat with ”binchotan” coal. The best way to eat the popular dish ”gyutoro don”, is to use the optional wild ”wasabi”.

The freestanding L’Auberge de L’ll Sapporo is located in the Maruyama area in Sapporo amongst natural surroundings that is beautiful each season. Following the idealism of ”local product, local consumption” from their main restaurant in Alsace, they serve top quality French cuisine using the best ingredients from Hokkaido with skilled technique.

Biratori town is the largest producer of tomatoes in Hokkaido, and they are active in tomato cultivation. They produce a variety called ”Momotaro” which is shipped all over Japan as ”Biratori tomato”. This variety is not disease tolerant and is hard to cultivate, but is delicious with a high sugar content, so demand is growing every year.

Furano Marche is a facility based on the Furano City Central Revitalization Plan. It consists of 4 zones - ”Farmers Market Ogal”, ”Sweets Café Savor”, ”Furano Produce Center Arjun” and ”Take Out Shop Fura-dish”, and fulfills the important role of communicating information to ”Get to Know Furano”.

The cheese factory is surrounded by beautiful birch trees, and visitors can observe cheese making and maturation through glass windows. The shop on the 2nd floor has a tasting corner and sells cheese and confectionary made with the milk and butter produced on-site. It is a factory that can be enjoyed by children as well as adults.

Takeda Farm, located at the foot of the Taisetsu Mountain range, has been farming with organic fertilizer in order to reduce agricultural fertilizer for 25 years. The ”Etto Potato” that Chiharu Takeda makes is higher in sugar content than standard potatoes, and has a smoother taste. This is due to the low temperature maturation achieved by storing the potatoes which are harvested in the autumn, in an underground cellar over the winter.

Fratello Di Mikuni has a majestic close-up view of Taisetsu Mountain. A French restaurant created by the French cuisine master; Kiyomi Mikuni and Hokkaido-Italian chef Hideki Horikawa. All the ingredients are selected from local products, and guests can enjoy the highest quality cuisine that can only be experienced in this location.

The crème caramel from Aoyama Chubo is made by carefully blending ”Machimura Milk” from Ebetsu, ”Jersey Milk” from Tokachi also known as the golden milk, fertile eggs from Yuni Town known for free range chicken, and sugar beet from Eastern Hokkaido. It is certainly the Golden Creme Caramel with the flavors of the top quality Hokkaido produce concentrated into each serving.

Kondo Vineyard is actually a farm in the Sorachi area of Hokkaido, growing mainly grapes for wine. Since opening the vineyard in 2007, they continue to cultivate grapes without using chemical fertilizers. The wine produced here is rare because of the limited production, and sells out each vintage quickly sells out.

Established in Showa 36, ”RuRu Rosso” was created with a groundbreaking approach to pasta production with the ideal of using local ingredients. Their noodles have the texture similar to Italian pasta, and remains al dente longer. They are proud to have created a pasta which has been recognized as ”Hokkaido High grade Foods 2013”.

Shige Aoki is the chairman of the product promotion for ”Yume Pirika” rice and is active in spreading the brand throughout Japan. ”Yume Pirika” is a quality rice with a nice blend of stickiness and sweetness that has a beautiful polish when cooked.

The Hachinohe Port in Hachinohe City, Aoyama, has one of the largest catches in Japan including squid and mackerel. Located in the large Tatehana Quay”, ”Tatehana Quay Morning Market” is held every Sunday during the months of March through December, and is open from dawn.

There is no menu at the main store of Senyou in Hachinohe, Aomori, and there is only a chef’s choice course. Enjoy the fresh, locally harvested seasonal seafood and local cuisine in the style distinct to Senryou.

Yoshida Bakery is synonymous with ”anbata”(sweet bean paste and butter). It was created in 1967, about 12 years after the bakery’s opening. The simple bread with sweet bean paste and butter sandwiched between additive-free bread is a heartwarming soul food. Yoshida Bakery is a hometown bakery which continues to be loved the locals.

”No no An” began serving Tsugaru ”soba” at the end of the Edo era when the founder, Yoshichi Sato went to Shinagawa Battery with Tsugaru clan samurai and artillerist, Yoshinori Iwata, whom he also worked for. The shop has been making Tsugaru ”soba” with buckwheat flour made from a once extinct native plant, using a traditional method. They are proud of the ”soba’s” texture and flavor.

Following more than 10 years of experimentation, Aomori apple farmer Akinori Kimura successfully cultivated pesticide free apples, a feat which was believed to be absolutely impossible. These apples, called ”Kiseki no Ringo” or ”Miracle Apples”, became the focus of attention at the time. Kimura continues to produce apples, but also holds seminars for the next generation of instructors in natural farming methods.

Sasamori, the owner of Osteria Enoteca Da Sasino, trained in Italy for 2 and a half years at two star Michelin restaurants such as ”Dorada” and ”Arnolfo”. When he turned 30, he decided to open an Italian restaurant in Hirosaki. Sasamori not only cooks his own food, but produces his own vegetables, prosciutto, cheese and wine, starting from the ingredients. This attracted attention from all over the country, leading to numerous exposure in the media. He was awarded both a gold and silver at the 2014 Japan Cheese Award. He was also was awarded Bronze Class at the ”Cooking Masters”, the cooking honor system created by the Ministry of Agriculture, Forestry and Fisheries.

Homura an eatery where you can thoroughly enjoy a good drink. Preparing dishes which draw out the flavor of the many local seasonal ingredients, Homura serves many dishes which can only be enjoyed at this establishment.

Handmade ”soba” shop, ”Banchoan” is located in the center of Hachinohe city, serving ”soba” and ”appetizers that pairs well with sake”. They serve ”kuichi soba” where the ”soba” flour and split flour are mixed at a ratio of 9 to 1. ”Gensoba” is cleaned, polished and skinned, then ground with a stone mortar to create ”soba” flour. The ”soba” buckwheat is sourced from Hokkaido, Yamagata, Akita or Aizu. The characteristic of the resulting ”soba” flour is carefully observed, to select the best combination for the best tasting ”soba”.

Sushi Ichi is a first class Edo-style ”sushi” restaurant, possibly the best ”sushi” shop in Aomori. With uncompromising eye for detail, only the best ingredients are selected and prepared with ingenious craftsmanship, making this shop a first rate sushi restaurant.

The tavern ”Inageya” is located one street oceanside from Aomori Hotel, a 15 minute walk from Aomori Station. Proudly serving seafood from Oomamachi, Aomori. Sometimes, the fish caught just that day is served, so you can count on having the freshest fish.

There is no fixed menu here. Instead, a menu is created daily to feature the seasonal flavors of Tsugaru, to accommodate the various set menus. Lunch 2,100 yen, Kaishoku Lunch 3,150 yen, Chef’s Selection Dinner (Sakura) 4,200 yen, Chef’s Selection Dinner (Neputa) 5,250 yen, Chef’s Selection Dinner (Yuki) 7,250 yen.

As the name implies, ”Tsugaru Roman” is a brand of rice being made in Aomori Prefecture. The rice is planted mainly in the central zone of Tsugaru with a view of Tsugaru Fuji, ”Mount Iwaki”, as well as the northwest region of Tsugaru, and the inland southern plains where the weather and the soil conditions are suitable. Genealogy-wise, ”Tsugaru Roman” is the grandchild of ”Koshihikari” and the child of ”Akitakomachi”. It inherits strong characterics from ”Akitakomachi” but it has a lighter, more gentle taste.

”Izakaya” introduced by a local ”sake” brewery. This ”izakaya” has a large assortment of Japanese ”sake”; normally about 20 labels, famous ones as well as precious rarities. Their pairing recommendations, matching ”sake” to the season as well as Japanese or Western food and/or food from different genre are much appreciated.

A restaurant where you can eat “horumon yakisoba” with grilled innards that have been boiled down in special sauce for 2 whole days. Ever since the restaurant opened in 1957, the shop has gained popularity in Yokote with its headline dish,“horumon yakisoba,”with its straight ”kakumen” noodles and tender beef innards, which the majority of customers order.

A bakery that uses “Shirakami Kodama yeast”discovered in the Shirakami mountains, located by the prefecture border between Akita and Aomori. More than 30 different types of bread, ranging from the fragrant hard-type wheat bread to deli-bread and pastries topped with fresh fruit line their shelves daily. The bakery stands by the National highway overlooking the Sea of Japan, a perfect place to stop while out for a drive.

A well established Japanese confectionary store founded in Omagari Senkita Akita during the Edo period, Tsujiya has been making traditional confectionery “tofu kamaboko” “tofu castela“ “sanbaimochi” over 5 generations, for more than 130 years. ”Tofu kamaboko” is made by steaming a mixture of tofu and white fish meat into a dome-shape and in fact not so sweet, and is often served as an accompaniment to tea and at ceremonial occasions, and has been a local favorite for a long time.

A local sweets maker that makes numerous original products such as the unique ”karinto” which is twisted, making it easier for the brown sugar syrup to coat the entire snack; and fresh cream ”dorayaki” each of which are made by hand. The ”dorayaki” is available in 5 flavors - ”ogura” bean paste, ”matcha”, strawberry, sesame and chocolate.

A restaurant located in Kakunodate, also known as the ”little Kyoto” of Michinoku, serving original dishes based on Japanese cuisine with French, Italian and Asian twists. The restaurant achieves perfection with the heartfelt service by the female owner known as ”Smile”, and the carefully prepared dishes.

A cozy, warm-lit ”izakaya” where you can enjoy creative dishes made with local ingredients, along with carefully selected local Akita ”sake”. Their daily recommendation consists of dishes such as local fresh sashimi, well known Akita Hinai-brand chicken, a limited 15 servings of handmade ”soba”, etc. The “gasshozukuri” steep rafter roof is their landmark.

A 15 year-old Western-style ”izakaya” that offers reasonably priced dishes made by their chef with a “Professional Western cuisine license” issued by the Ministry of Health, Labour and Welfare. Dishes using amino-acid abundant Japanese “short-horn Kazuno beef” have even been introduced on TV and have been attracting attention.

An Italian restaurant on Keyaki street situated between Yabase Sports Park, Akita’s center of sports, and the city hall. Authentic Italian made with locally produced ingredients plus an amazing selection of wine! During the spring, the view of the lined zelkova trees are beautiful, appeasing the appetite as well as the eyes.

The origin of “kiritanpo” is said to be a preserved food eaten cooked with hunted pheasant and plants picked from the mountains during the hunting season. At Ganso Murasaki, “tanpo” made with carefully selected ”Akitakomachi” rice and locally grown vegetables is served with chicken broth taken from Hinai chicken. 1 tanpo is equivalent to 2 1/2 rice bowls of rice, which should be enough to satisfy your appetite!

A “yakiniku” restaurant in business for more than half a century, with a vision of “being the best chosen “yakiniku” restaurant in Akita.” Proud to be a part of the meat industry, the restaurant has strived to offer the best service to its customers. Here, you can consume Akita’s best premium Kuroge wagyu“Ugo” beef and fresh local products in a renovated, century-old sake brewery, which has been recycled leaving the features of the original building and recreating it in modern style. 3-minute walk from Akita station.

A sweets shop conscious of being a “gastronomy patisserie,” with a challenging spirit for making confectionery with an understanding for culture and cuisine. Owner patissier Takeshi Saito, one of the presenters at “The World Cuisine Academic Meeting in Hakodate” creates original and colorful sweets that visually entertain as well as satisfy the palate..

One of the best sushi places in Japan that serves fresh caught local fish as the core menu, plus Edo-style sushi that is simmered, marinated, pickled accordingly to the ingredients. With brilliant expertise, perfect taste is pursued with touches like adjusting different sushi vinegar depending on the fish, side dishes and nigiri sushi being served in perfect timing.

Yamagata Marugoto kan - Beni no Kura, is located in the main street of Toka-machi in Yamagata City. It is a collection of dining and direct sales shops where visitors can enjoy Yamagata’s food and culture. An information booth provides information for tourists, and the building is styled after a brewery house, providing a comfortable and relaxing atmosphere full of Yamagata’s seasonal attractions.

Inoue Farm is located in Shonai plain, surrounded by Mt. Chokaizan and Mt. Gassan, and cultivates rice and vegetables. They use fertilizer that complies with JAS regulation, and minimal pesticides to deliver fresh rice and vegetables directly from their farm to the stores. Their naturally sweet and juicy tomatoes are one of their top selling produce.

Traditional ”soba” shop established in the Edo era. The large water mill, the shop’s symbol, turns the stone mortar and grinds the buckwheat to make ”soba” flour. ”Soba” noodles made from carefully blended homemade ”soba” flour attracts not only locals, but also fans from all over Japan.

The town of Oishidamachi, is located along the Mogami River and is famous for ”soba”. ”Teuchi Jinengo Soba” serves hand made ”soba” noodles made using homegrown buckwheat (”soba”) that is also milled on site. Customers can enjoy the natural taste of simply cooked ”soba” noodles.

Kawashima uses Hinai free range chicken raised in the Shonai region of Yamagata for their dishes. They also offer an excellent selection of ”sake”. Customers can enjoy original menu items that use carefully selected ingredients.

Haikarasan Dori is a cafe in the ”onsen” town of Ginzan Onsen, nestled among the mountains in Obanazawa City. ”Haikarasan’s Curry Bread” which uses Yamagata produced flour, is very popular.

Ai to Pan is a local bakery which uses homemade natural yeast fermented from fruit seeds. No additives are used, and their carefully baked bread is very popular with both children and adults.

Senrian is a ”soba” shop located within a quiet woodland close to Shirataka town, near the Mogami River. The restaurant is housed in an old Japanese-style house, and serves 100 percent buckwheat ”soba” noodles using ”soba” flour from Yamatomachi, Fukushima.

Seiji Ito is involved in agriculture and livestock farming in the Sasano Region of Yonezawa City where he raises Yonezawa Beef brand cattle with his family. Placing emphasis on the importance of day-to-day care of their livestock, the cattle are given homemade feed and straw in order to produce the most flavorful beef with the optimal marbled texture.

The name Isukia comes from the Isukia Island in the Gulf of Naples in Italy. Isukia is the first restaurant in the Tohoku region to have passed the strict test of Italy’s ”Associazione Verace Pizza Napoletana”and serves certifiably authentic Neapolitan pizza.

A well established shop selling ”sasa kamaboko” in Sendai. The main shop is located in the shopping arcade adjacent to Sendai station. Long lines form even during the week for the every popular ”Hyotan-age”, a steamed ”kamaboko” deep-fried in slightly sweet batter.

The first shop to serve ”Morioka Jajamen”, one of Morioka’s three great noodles. This is a local gourmet dish using a secret recipe meat ”miso”, cucumber, and green onion on warm ”udon” noodles with a dash of chili oil and garlic. It is also popular to finish off the meal with Zhidan soup by saving a single helping of noodles, and adding broth and a beaten egg.

There are a wide variety of shops at the Miyako City ”Gyosai”(fish and vegetable) Market, including seafood shops selling fresh seafood from the Sanriku coast which is known for being one of the most bountiful fishing grounds in Japan, fruit shops and shops selling delicacies from the mountains. An abundance of products from each season is available, such as sea urchin, abalone, saury, salmon roe, and ”Matsumo” seaweed. You can request home delivery service, so the products are perfect gifts.

Sekiguchiya Kashiho is a traditional confectionery shop that makes and sells Morioka sweets, originally created as a preserved food in the cold region. They use ingredients such as ”mochi” rice, beans, molasses, and sugar syrup to make traditional local sweets like ”Tankiri”, Ginger candy, and ”Karame mochi”. The sweets are also popular as gifts for children since no artificial preservatives or additives are used.

Everybody in Morioka knows the traditional Fukuda Bakery. Customers can choose from 50 types of fillings such as peanuts, bean paste, whipped cream, and jam for their own, customized soft ”Koppepan” type of bread. *Every item is handmade and may sell out early.

Takagenseibaku Corporation manages ”Genkiya”. The company is known for raising and selling ”Hakkinton” or platinum pork. They carefully select the feed, raise the pork with care, and create delicious dishes to draw out the flavor of the Hakkinton pork. The ”shabu shabu” and ”Hakkinton tender kakuni” are memorable dishes that are hard to forget.

Marukan Department Store is located in Hanamaki City. The large cafeteria has more than 200 items on the menu and is a favorite gathering point for locals. An especially popular item is the 10 layered soft serve ice cream. It is a local custom to eat the tall ice cream with chopsticks.

A well established restaurant that serves ”reimen” or cold noodles, one of the three great noodles of Morioka. Many fans order the cold, transparent and chewy hand-rolled noodles dipped in the slowly stewed, full-bodied soup. Customers can choose from 7 levels of spiciness.

Cokokana is a cafe located on the street in front of Tono station. They use seasonal ingredients harvested locally for their dishes, and also serve sweets. This is an ideal spot for a rest when exploring the Toya area, the setting for many folklore.

Zen specializes in the best tasting ”unagi” or eel. Live ”unagi” is fished from the tank after an order is placed, processed, and grilled slowly over charcoal. Customers can also enjoy fresh seafood caught from the Sanriku coast, which is a treasure chest of fresh and high quality ingredients, or vegetables harvested from local mountains.

A Korean style barbeque restaurant where one can enjoy Maezawa beef from Oshu City. Enjoy fresh and juicy beef which has been locally sourced. Advanced reservations are recommended.

Azumaya is a long established ”soba”shop where they serve ”Wanko Soba”, a noodle traditionally served at celebratory occasions in Iwate. Customers are given a bowl with a small amount of ”soba”, and when that is empty, the server will keep filling the bowl saying, ”hai jan-jan” until the customer asks them to stop. Enjoy a truly delicious Morioka tradition that locals are proud of.

Produces and sells original dairy products made using only the milk of jersey cows which are reared attentively on a rich pasture. Milk, yogurt, ice cream and creamy caramel candies are sold, offering a taste of the true richness of jersey milk. The milk is also used for ”extra rich jersey yogurt liqueur, made by Niisawa Jozoten.

An Italian restaurant with the motto ”Never forget to thank nature, the producers, and the customers”. Serves dishes using the choicest ingredients of each season, either home grown or procured from local farmers.

Thick cut yet surprisingly tender beef tongue which is roasted slowly with oak charcoal from Iwate. Only the tender part of the highest quality Australian beef tongue is used after maturing. A wide range of beef tongue dishes are available, including uncured ham made of beef tongue, a hard to find delicacy.

A cake shop in Kesennuma with 50 years of history. Apart from the popular cakes like swiss rolls, they have products that reflect local specialties such as ”fukahire purin” which uses shark fins (fukahire) for which Kesennuma has the highest catches in Japan, ”Kesennuma specialty Hoya Boya Sable” named after the local mascot, ”Shibukino Mai” which uses locally produced salt, and ”Kesennuma Monogatari” named after the origin of Kesennuma.

An Italian restaurant which creates flavorful dishes using seasonal delicacies of the sea and land from all over the country. You can enjoy the dishes, which have a refined taste, aroma and texture, together with the choicest wine selected by a sommelier, and attentive service.

A well established ”sushi” restaurant that has attracted many people in the town of Shiogama which is known as ”the best sushi town in Japan”. The ”sushi” made from fresh fish from the Sanriku Sea, prepared with perfect balance, and served on ”Arita-yaki” dishware is pleasing to both the eye and palate.

Tome-shi produces a lot of ”aburafu” which is made from deep frying wheat gluten in vegetable oil. The restaurant was founded in 1922, and its specialty is ”aburafu don”, which is made from ”aburafu” and chicken eggs. ”Aburafu don” is gaining popularity as a healthy, tasty, inexpensive dish.

Kamaboko Honpo Takanawa sells freshly baked or fried ”kamaboko”, including items exclusive to the Onagawa shop, and boxed assortments. You can experience ”sasa kamaboko” making and tour the Mangoku fully electric factory (first fully electric factory in the industry). Enjoy every aspect of ”kamaboko” at this facility.

A ”kamaboko” shop which has continued to use traditional methods since its foundation in 1972. It is famous for ”kichiji” which is a ”kamaboko” made from an expensive fish, and has a distinct texture that draws out the savory taste of the fish. The shop was damaged in the Great East Japan Earthquake, but has now resumed production and sales.

Using cream cheese and cream produced in Zao and other select local ingredients, they make and sell cheesecake (”Kai”, ”Minori” Fruits Basket, Double Fromage), Fluffy Snow Pudding and Chu Pudding in mayonnaise tubes (which sold 2000 per day at a highway rest stop), all of which are very popular items.

A restaurant specializing in Yonezawa beef, a brand of beef highly recognized nationwide. Yonezawa beef, which is raised with great care in the unique climate of the Yamagata Okitama area by stock farmers, has a very fine quality and marbling that melts on your tongue. The meat is served at its best, with attention to details such as how its cut, presentation, and with an explanation of each meat part.

Founded in 1957 in Kesennuma which has the highest production of shark fins in Japan. As a specialist of shark fins, the company contributed to the development of the processing technology and commercialization of shark fins by coming up with a way to keep the collagen sealed within the shark fins. The premium quality products are widely used in restaurants in and out of Japan. Overcoming devastating damage from the Great East Japan Earthquake, it has resumed production.

A Japanese restaurant which uses seasonal ingredients from the sea of Sanriku and from the mountains of Tohoku, and prepares them with attentive skill. The elaborate dishes are highly praised by repeat customers.

A delicatessen, which sells 70 yen ”crispy korokke” and other products, is a local favorite. Currently, the shop is located in Kesennuma Reconstruction Shopping Area, selling piping hot, freshly fried products.

The owner goes to the livestock market to personally purchase the Sendai beef cow whole. A restaurant specializing in Sendai beef which is barbecued slowly over charcoal. Because they purchase the entire cow, the menu is varied, and visitors can enjoy Sendai beef to their heart’s content. The restaurant has private rooms only.

Japan’s first Western-style ranch. Cleared for cultivation by the order of the Meiji Emperor, it was operated as a ranch for the Imperial Household Agency. Current activities include agriculture, dairy farming and processing of dairy products and the 100,00 square meter land. There is also an area where visitors can interact with animals or ride horses, offering an opportunity to experience nature.

Fukushima Prefecture boasts the nation’s leading peach production. Tadayoshi Takahashi, an expert peach farmer with many admirers, is actively involved in breeding new varieties of peach such as ”Yuuka no Yume”, ”CX” and ”Yumekaori” which are nearly twice the size of standard peaches.

Located on the street of Otaka in Kokubunji, this is a ”soba” restaurant where you can try ”soba tasting” instead of a ”sake tasting”. More than 30 varieties of buckwheat from all over Japan is used to make ”soba”, and you can enjoy the characteristics and flavors from each region. You can also order different grades of grinding and sifting to create a ”soba” to you liking.

Tamawarai is a ”soba” restaurant tucked away in a residential area near the city center. Using buckwheat from a contracted farm, they grind with care and create a deep flavored ”soba”. Serving straight ”soba” (”seiro”), large plate (”atsumori”), and dipping sauces customized for the style of ”soba”, the simple ”soba” dishes continue to attract fans..

A Japanese ”kappo” style restaurant where you can local delicacies such as ”shima-ebi”, loggerhead turtle and island fruit.

The southernmost restaurant in Tokyo, a delicious eatery in Hahajima where options for dining out are limited. Service is available for lunch and dinner, as well as packed lunch boxes, and is a favorite among locals as their ”kitchen”.

Surrounded by the nature of Chichijima in the Ogasawara Islands, this café cultivates coffee using the Agroforestry method, taking advantage of the blessings of the mountains and ocean. The cafe is open every Saturday and Sunday, and is frequented by the island locals who enjoy the hand harvested and hand roasted artisanal coffee.

Kappo style Japanese restaurant where you can enjoy island ”sushi”, turtle dishes and other local Ogasawara cuisine. Since it first opened 40 years ago, it has been a gathering spot for travelers.

This is an auberge with a restaurant as well as hotel facility. They offer both Western and Japanese food, using fresh island ingredients in a free-spirited form, enabling visitors to really enjoy the flavors of the season.

Japanese style restaurant with a ”gassho zukuri” architecture located in a huge garden surrounded by the nature of Oku Takao. Placing emphasis on service that communicates the tradition and beauty of Japan, visitors can enjoy ”Kaiseki” style cuisine with seasonal colors, and locally grown charcoal grilled chicken.

The restaurant uses a traditional house dating back 140 years in the style traditional to the Aizu Tadami area that has been relocated to its current location, and offers a calm and peaceful ambience. ”Soba” flour is ground fresh each day with a stone grinder so you can enjoy freshly ground, handmade ”soba”.

”Natto” is made with the utmost care using the highest quality small grain soybean cultivated in Okukuji, Ibaraki. Some of the most popular products are ”funa natto” which is packed in a wooden box shaped like a boat, and ”kuro natto” using black soybeans from Hokkaido.

Produces miso using only domestically cultivated, pesticide-free rice and soybeans, and natural sea salt, and utilizing the natural power of fermentation. Operates ”JOZO CAFE Setsugetsuka by HARUKOMAYA” in Nakagawa-machi Bato Hiroshige Museum of Art, where one can enjoy various fermented products.

A dairy farm where cattle graze freely in the lush forests. Since the spring of 2011, grazing has been temporarily suspended following the Fukushima Daiichi Nuclear Power Plant accident, but milk from other cooperative dairy farms and various dairy products are sold at the Shinrinno Bokujo Cafe, or on the internet.

Shaved ice made from mountain stream water frozen very slowly in an open air ice making pond. Containing a lot of minerals, the ice tastes sweet.

Tadaaki Hachisu produces eggs from chicken fed on NON.・GMO postharvest free grains. His wife, Nancy, teaches the importance of eating at the kindergarten ”Sunnyside Up”.

Enjoy the domestic ”unagi”eels from head to bone! Eels processed in-store and creative cooking attract many repeat customers.

”The more you chew, the better it tastes!” exclaimed Nakata. Suzuki produces Koshihikari brand rice in the beautiful environment of Minami Uonuma district.

Produces soy sauce, seasoning and pickles, using the choicest ingredients from the flatlands of Hokusou. Dedicated to preserve the local flavors.

Enjoy grandma’s cooking in a 300 year old Japanese style house! Uses organic vegetables, organic rice, and fertile eggs.

Many fans from near and far come here to taste very spicy European style curry.

A renowned restaurant that has the original dish ”Koshu Motsuni” which is loved by many as a local speciality.

Arrangement of local cuisine such as ”shio-houtou”and ”Fuji Sakuramasu-zushi” are popular.

Exquisite Italian cuisine made from Yamanashi brand pork and home grown ingredients.

Natural eel of Hamamatsu

Shizuoka factory, connecting ”food” and ”environment”

Makes Gateau Rusk ”Goûter de Roi”, a confection popular nationwide.

Morning market - a fun activity for visitors at Oigami Onsen. Open every morning from 6:00 to 7:30 am, from April 20 to November 20.

Nakata had high praise for the apple ’miso’ and ’miso-senbei’ at this brewery.

Well-known Togakushi-soba shop that carries on the tradition of Japanese cuisine in the Togakushi district.

”A farmer’s daily visit to the paddy is the best fertilizer for the rice.” says Yoichiro Ito who practices ”Aigamo-noho” with loving care.

”Yukimusume-miso” - homemade ”miso” without additives is the roots of home cooking in Shinshu.

A place to enjoy the simple life! Savor the excellent curry full of natural ingredients.

The pride of Fukui citizens.　Original Sauce Katsu-don

A french restaurant in a rural area where you can enjoy the bounties of nature. *Reservations and referrals only. Thank you for your understanding.

”Miso” from Kitashinano in Shinshu, made by ”Artisan of Shinshu-miso.” It is moist, with a robust aroma and smooth flavor.

Rice nurtured by the blessings of Chikuma River draws attention from gourmets around the nation.

Popular restaurant in a forest where you can enjoy delicious smoked foods and pizza.

Homemade ”soba” made from only homegrown ”soba” grains or ”soba” from contracted farms.

Delicious ”tonkatsu” carefully prepared in a restaurant with a comfortable atmosphere. * We do not take reservations or inquiries by phone. * Please note that we close for business as soon as we are sold out.

Following his goal of growing ”vegetables that taste like fruit,” his motto is to ship only produce ”that are of 100% quality.”

Specialty dish with an exquisite balance between ”tonkatsu” and ”miso” sauce.

Savor Nagoya’s specialty dish ”hitsumabushi”, using only the very best blue eel.

Koichi Suzuki produces and sells vegetables and seedlings, and is an agricultural expert who grows more than 200 varieties of vegetables every year. In addition to overseeing the branding of ”Koriyama brand vegetables”, he is involved in encouraging farmers to use ”methods of vegetable farming most preferred by consumers” through seminars and training.

Chez Yamanobe is a single house restaurant nestled near Yunokami Onsen in the Oku Aizu Mountains. Enjoy French cuisine featuring carefully selected ingredients, in a peaceful setting where you can experience the slow transitions of nature.

”Melonpan” - Only ten buns baked a day. High praise from Nakata!

A restaurant where you can savor freshwater eel, a special dish prepared by a skilled chef

French restaurant that uses local produce of Gifu.

Dairy cows are grown in Okuhida’s rich environment. They produce and sell flavorful milk and dairy products.

Miso and soy sauce produced using traditional methods in the Hida-Takayama climate.

Savor the tender Hida beef with curry.

Artisan’s touch creates delicious masterpieces from the abundant seafood of Hokuriku

A Japanese style restaurant that offers the highest form of Japanese cuisine, befitting Kanazawa, the capital of delicious food

Famous for the beautiful sushi which is prepared with great care, piece by piece by the owner himself

Creativity shines through in the techniques used to bring out the best flavors of fish

Only 4 parties are treated to the popular Sunday breakfast ”Kanazawa Asage”

Carrying on the traditions of a sale production method with more than 400 years of history

Nakata raves about the ”manju” - ”Egara manju is very tasty!”

200 stall offer fresh seafood and vegetables, local craftwork