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The following are some popular Tokyo specialties: Nigiri- zushi. The most popular type of sushi today, nigiri-zushi originated as a fast-food dish in Tokyo. Consisting of a piece of seafood put onto a small ball of rice, it takes much less time and effort to prepare than more traditional sushi dishes.
Japanese cuisine (和食, washoku) offers an abundance of gastronomical delights with a boundless variety of regional and seasonal dishes. Restaurants in Japan range from mobile food stands to centuries old ryotei, atmospheric drinking places, seasonally erected terraces over rivers, cheap chain shops and unique theme restaurants about ninja ...
One popular dish that is widely served at tofu restaurants in Kyoto is Yudofu, soft tofu simmered with vegetables in broth. A meal of Yudofu usually costs 1500 to 2000 yen, but the price can be higher or lower depending on the quality of the restaurant. The Nanzenji and Arashiyama districts are particularly famous for tofu cuisine.
Okonomiyaki is a pancake-like dish popular in various styles across Japan. In Osaka, shredded cabbage and other ingredients such as squid, prawn, octopus or meat are mixed into a flour-based batter and cooked before eaten with okonomiyaki sauce, mayonnaise, green laver ( aonori) and dried bonito ( katsuobushi ).
ROUTE - Cafe and Petit Hostel. ROUTE - Cafe and Petit Hostel is located in Nagasaki, within 3.1 km of Nagasaki Atomic Bomb Museum and 3.7 km of Peace Park. This 2-star hostel offers a shared kitchen, luggage storage space and free WiFi. The property is non-smoking and is set 300 metres from Nagasaki Station.
Pontocho (先斗町, Pontochō) is one of Kyoto 's most atmospheric dining areas. It is a narrow alley running from Shijo-dori to Sanjo-dori, one block west of Kamogawa River. The alley is packed with restaurants on both sides offering a wide range of dining options from inexpensive yakitori to traditional and modern Kyoto cuisine, foreign ...
The shochu that is unique to Kagoshima is made from local sweet potatoes (satsumaimo). Restaurants in Kagoshima will often have a variety of Satsuma Shochu on offer. It can be enjoyed straight, on the rocks (with ice) or mixed with hot water. Shochu is also used in cooking.
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