17 Jan | Todd Reczka |No Comments

Osusume Japan: Miyama, A Tofu Lover’s Paradise

Driving along Route 55, we went down a short steep road to a parking lot for Konjo-In Shrine and Seibu Kyu-Jo Station. That’s where we found the restaurant, a two story house nestled in Totoro Forest. Entering through its noren curtains, the owner’s friendly voice welcomed us into a corridor glowing with lamps illuminating the paper sho-ji door…

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14 Dec | Michelle Lam |No Comments

‘Tis The Season To Eat Nabe

As chilly winter hits and the temperature drops below zero, fellow visitors to Japan are probably wondering where to get a nice hot meal – and what to choose for the optimal flavor + warming factor…

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28 Nov | Michelle Lam |No Comments

Kyoto: 100+ Years of Food History

At Arigato Japan we believe FOOD is the best gateway to culture, customs and history and this is true even more in the ancient city of Kyoto. From tea houses more than 300 years old to restaurants that have been serving food for half a millennium, Kyoto has a rich food history that is still relevant today.

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16 Oct | Rae DeFrane |No Comments

Eating on the Road: Snack Attack in Japan

Traveling is always fun and exciting, but amongst the days of planes, trains and automobiles, one of the hardest parts of travel can be the simple act of finding your next meal. In this article, we’re going to explore some fun and easy options to chow-down on the go in the land of the rising sun.

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11 Sep | Jessica Iragne |No Comments

Staff of the Month August 2019: Jenkie from Tokyo

Today we’re more than happy to introduce you to Jenkie, from our Tokyo team. This month is a bit special because Jenkie is not a guide but she is very important to the whole company and our operations at Arigato Japan…

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7 Sep | Rae DeFrane |No Comments

Fake Food in Japan: The World’s Most Delicious Looking Plastic

If you have ever been to Japan, you might have seen plastic models of food in the windows of restaurants, displaying the edible counterparts that lay within. These are called ‘sampuru’ or ‘sample’ and have been part of the Japanese economy and food culture for nearly one hundred years…

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2 Sep | Nick Colaccino |No Comments

The Saba Kaido: Kyoto’s Historic Mackerel Highway

The peaks of northern Kyoto are crisscrossed with roads and trails that wind through valleys and over mountain passes to Fukui Prefecture and the Japan Sea. Since at least the Heian Period (794-1185), the mountain passes have connected the imperial capital to the port of Obama City, which was a hub for marine goods. The Saba Kaido (kaido 街道 usually translates to “old road”) that connected these ancient areas…

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23 Aug | Eleonora Badellino |No Comments

SA-SHI-SU-SE-SO The Basic Rules of Japanese Cooking

When you decide to start cooking Japanese Food in your kitchen, you realized that just having the best ingredients is not enough if you want to prepare a good meal…

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21 Aug | Nick Colaccino |No Comments

Ayu: Still Time to Enjoy a Taste of Summer

Generally considered to be the most savory river fish in Japan, ayu is a staple food at the many festivals and barbecues throughout the summer months.

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3 Aug | Kirsty Bouwers |No Comments

Sukiyaki: how and where to eat this popular dish

Learn about the iconic dish Sukiyaki and our recommendation of where to try a delicious version in downtown Tokyo.

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So honored to have @budtravelstheworld on our Shibuya Food Tour!!!! And thanks for the great posts! ...

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Want to know how great a food tour can be? Take a look and see 👀 #foodtour #arigatojapan (sound on) ...

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