LocalEatsJapan

Where the locals actually eat.

Recent Reviews

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  • Jojoen – The Best Quality Yakiniku Chain In Japan!

    Jojoen – The Best Quality Yakiniku Chain In Japan!

    Must know Info:

    Jojoen – 叙々苑 *Cash or Card*

    Multiple locations nation-wide

    Hours (as of 2026/01): Check the specific shops page on google maps

    Order system: Menu

    Jojoen is probably the most famous and recognizable yakiniku place across Japan for being high end. 

    Yakiniku is in plain terms where you are given raw meat to cook at a small grill in front of you at your table – one of my favorite foods in Japan. 

    I am sure some of you may have heard of places like Gyu-kaku or Yakiniku king, but they are mainly known for their all you can eat options on the menu. 

    Jojoen on the other hand, does not have all you can eat, and is instead to be ordered off the menu per individual dish, or eaten via means of a set course menu (generally dinner). 

    The price difference is vast compared to other yakiniku spots, as Jojoen can get pretty pricey.

    But this is why it is generally treated as a restaurant people will go to for special occasions and it isn’t just because of the quality of the food or notoriety of the name either, but a lot of the times jojoen has really nice locations at the higher floors of some buildings so you are also paying for the view. 

    Another reason they are famous is because they sell bento-boxes and they are generally eaten on movie or TV sets, hence why they have a lot of notoriety among celebrities. They even mention it in the tv show “Tokyo Swindlers” (also highly recommended) so it is safe to say it is well known. 

    I myself have been to Jojoen once, and it was for my birthday. 

    It was a course meal that I had, though you also have the flexibility to order additional dishes of your choosing (which I did). 

    But, I would caution you regarding this because though it was a course meal, it had a LOT of food, and even coming from a big eater myself I was surprised. But this is also a good thing because you know you are getting a good bang for your buck. 

    Jojoen (like most yakiniku places in Japan) has a Korean themed menu, and it was no different from what was served with my course too. 

    There were various Korean dishes timed to be brought out in between the meat as a means to cleanse the pallet or at least not have your tastebuds conflict with the different cuts I assume. 

    Everything was really high quality, and I felt very satisfied with the taste of it all, but the cuts of meat definitely were the star of the show. 

    Yakinniku places (including Jojoen) will have beef, pork, and chicken as the three meat options you can order and grill, but Beef is without a doubt the best in my opinion, but also the most expensive lol. 

    Beef is typical for yakiniku, and I would say that the big three are Kalbi (boneless short ribs), Kata-Rosu (Chuck Eye Roll), and tongue (beef tongue). 

    Kalbi I think is the unanimous winner in most peoples books because of the excellent marbling and tenderness of it – also why this is the most expensive. 

    Specifically, the kalbi at Jojoen is incredible, and if you want to splurge, get their top of the line 上カルビ (Jou-kalbi), it is some of the best meat I have ever eaten. 

    Rosu also has some great marbling, but has a more deep meat flavor to it, so I sometimes prefer this over kalbi. If you want to feel “I am eating meat” then maybe Rosu would be better for you. 

    Beef tongue is one that when I tell people about it they get a bit turned off, but it is honestly so good, and also the meat with the fastest cooking time too (probably). It depends on the restaurant, but it can be either cut thin or thick, so adjust your cooking time relative to this. But regardless, it is usually eaten with fresh squeezed lemon afterwards, and though a little chewy it has an excellent flavor profile – I highly recommend it.

    If you want guaranteed quality, then I really do think Jojoen is a good place to go. While I am sure there are places all across Japan that are cheaper and have equivalently, if not better quality food/meat, unless I knew of one off the top of my head I would save yourself the trouble and go here. Also to preface, it is about the experience as well. 

    So while you are travelling in Japan, why not experience local cuisine at a very nice restaurant? When in Rome, right?

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  • Ramen Shinsen – Rich Flavour Pork-Based Ramen In Kanzawa!

    Ramen Shinsen – Rich Flavour Pork-Based Ramen In Kanzawa!

    Must know Info:

    Ramen Shinsen – 金澤濃厚中華そば 神仙 *Cash Only*

    〒920-0024 Ishikawa, Kanazawa, Sainen, 4 Chome−7−1 中央卸売市場前飲食通り

    27 minute walk from Kanazawa Station, 12 minutes including walking via bus  

    Hours (as of 2026/01): Mon-Fri 11am-3pm, 5:30-11pm, Sat-Sun 11am-10pm

    Order System: Menu

    Kanazawa has gradually been getting popular over the last year or so, and for good reason. 

    While there isn’t necessarily a ton to do or see, it is that in and of itself that makes it appealing for me. They also have great food! 

    One of my first stops was Ramen Shinsen for an evening bowl of ramen, and the food, nor the atmosphere didn’t disappoint. 

    Note that I was in a car here, so access was quite easy, but even if you walked it is under 30 minutes so very feasible I feel. 

    Because it is in the so-called “country-side”, or at least isn’t in a city, it allows for a lot bigger plots of land to build a shop on, and this is another reason why I really enjoy getting outside of the super populated places in Japan because the restaurants are almost always great quality and are super easy to enter. 

    Ramen Shinsen had both bar seats (as ramen shops usually do), but they also had an area where you would take your shoes off and actually sit down on a little cushion to eat your ramen (it doesn’t get more traditional than this I feel). 

    At the tables (and counter), they had various toppings including black pepper and doubanjiang (豆板醤）which is a Chinese chili bean paste and Japan has specific ones used just for ramen. If you like spice then I recommend it, but always try the soup before you put anything in it!

    Shinsen’s menu was quite large, but they specialize in one type of soup base which is tonkotsu (pork bones). 

    Tonkotsu ramen has its origins in Fukuoka, and so they have traditional ramen that they would have there, with a few different variations like extra cha-shu or a spicy version etc. 

    But what really sets them apart from other shops is their 中華そば (Chuuka Soba) which is essentially just the Japanese traditional name for ramen, but Shinsen keeps the tonkotsu base heavy, with an addition of soy sauce which actually makes the soup super dark. 

    As the visual of the ramen suggests, the soup is also super rich. But also super addictive.

    There is another form of ramen called “iekei” (my personal favourite) that also uses pork and soy sauce, but they also have a few things they add in so the soup looks (and tastes) a lot different. 

    From what I am aware, Shinsen was the first shop to make this variation of ramen, and they have about 5 variations of it as well. If you want to go for the flavor of the soup, then I suggest the normal one, but if you want to go all in then their 特性 (tokusei) or special ramen has the addition of really high quality seaweed which takes the umami to another level as it balances out the strong soup with almost a hint of sweetness.

    Regardless of what ramen you order, I think that rice is a must not just to balance out the flavour and give your taste buds a break, but there is something about the simple pleasure of great quality Japanese rice soaking up a good quality soup – I long for this everyday… for better or for worse. 

    Also, they have really good side dishes which a lot of ramen shops don’t usually have (but I think that this is because a lot of them are small and don’t have the time/cooking space to make them in a timely manner). 

    The obvious ones being Gyoza and Karaage, but the variations of rice were great, and the one I have pictured above is buta-meshi which is well-sauced and seasoned pork slices with a raw egg yolk. It is simple but so good. 

    Regardless of what you eat here it will be good, though you may need to rehydrate with a 2 litre water bottle from the convenience store afterwards (this is also why I think walking is a good idea, because it will force you to walk back to where you want to go and digest). 

    Also, when I went (last year) a staff member told me when I was paying that he was just about to go to Toronto for a work-holiday so I thought that was cool too! I am unsure if he is back at the restaurant now though lol…

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  • Okinawa Soba Eibun – The Best Soba Noodles In Japan!

    Okinawa Soba Eibun – The Best Soba Noodles In Japan!

    Must know Info:

    Okinawa Soba Eibun – 浅草 つる次郎 HANARE *Cash or Card*

    Japan, 〒902-0065 Okinawa, Naha, Tsuboya, 1 Chome−5−14 ボーボー屋ビル

    7 minute walk from Naha Kokusai Dori Shopping Street 

    Hours (as of 2026/01): 11am-7:30pm everyday

    Order System: Menu

    I went there back on my first visit to Japan in 2023, and it still stands as one of my favourite meals I have had to date. 

    While the unfortunate reality is that Okinawa isn’t a place many people will be able to get to on a short trip, it is somewhere that people visiting Japan should try to get to at least once.

    It is often referred to as the Hawaii of Japan, and I would have to agree, and even going as far as to say it one-ups it in some areas as well. 

    One being that there are a lot less tourists in some parts, making it a lot less busy, and the second being that you can find incredible food (like Eibun) and at a quarter of the price of some places in Hawaii. 

    Eibun’s located just outside of “Kokusai Dori” which is Okinawa Prefectures main shopping district and likely the place with the most hustle and bustle out of any of the varying islands Okinawa has to offer (I know this sounds hypocritical with me saying there aren’t many tourists, but it is still significantly less than Hawaii so rest assured!). 

    Why this is such a good location is because I imagine a lot of you will be going to kokusai dori to begin with, so why not stop into a local restaurant serving traditional Okinawan food? 

    Also, Eibun has a system where instead of having to line up, you can write your name and how many people you have in your party and go do what you please in the meantime.

    This would be the perfect opportunity to go explore the shopping street, but do be aware that there is no way for them to contact you if your spot is approaching, so be conservative with how long you decide to separate yourself from the restaurant relative to how many names were before you. 

    I myself had maybe 10 names in front of me but still just stayed in front of the shop to be safe. 

    The food is actually soba, and I am sure that doesn’t pique a lot of your guys’ interests because it is probably something you have heard of before, but what makes it special is what it is topped with. 

    Generally speaking, soba is often eaten just on its own, or has the odd exception of tempura on it as well, but “Okinawa Soba” throws big pieces of Okinawa style braised pork belly which is cooked in soy sauce and brown sugar. 

    Additionally, and this is a big part of the dish too, but traditional soba is usually made with buckwheat which gives it that darker black/brown colour, but Okinawa “soba” noodles are made with wheat flour which is why is looks (and tastes) similar to udon or ramen noodles. 

    In terms of visuals alone, this is by far the best picture of food I have ever taken, and the reason why I put it on the home page of my blog. 

    But the flavour matches, or maybe even exceeds how it looks. The hand-pulled noodles’ elasticity, the various cuts of tender, braised pork, and the light warming soup that made me drink it all even though it was 30 degrees celsius and sunny outside. 

    The combination of these finely-crafter portions of the soup paired so well together that I have been craving it ever since. When I go back to Okinawa I know I will be heading straight for this bowl. 

    Additionally to this, while potentially off putting to some of you, I ordered a raw egg which can be eaten in whichever way you’d like really, but I mix it up and dip my pork or noodles in it. 

    As they still have some soup dripping off of them, it makes for a super creamy delicious bite with the egg. If you are in Japan, the quality of their eggs are incredible, so you do not have to worry about getting sick. 

    Obviously the rice looks a bit different from its standard white equivalent, but this is because it is “takikomi gohan” which is a Japanese form of cooking where the rice is cooked with various vegetables and seasoned with dashi and soy sauce. It was so flavorful and really opened up my eyes to what potential rice had as a cooking ingredient. 

    If (and when) I come back here I will be sure to order exactly what I did in this picture above and relive the nostalgia as well as deliciousness that Eibun’s food brings. 

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  • Asakusa Tsurujiroh HANARE – Authentic Okonomiyaki & Monjayaki In The Heart Of Asakusa!

    Asakusa Tsurujiroh HANARE – Authentic Okonomiyaki & Monjayaki In The Heart Of Asakusa!

    Must know Info:

    Asakusa Tsurujiroh HANARE – 浅草 つる次郎 HANARE *Cash or Card*

    1 Chome-36-2 Asakusa, Taito City, Tokyo 111-0032, Japan

    2 minute walk from Asakusa station

    Hours (as of 2026/01): Monday – Friday (closed Wednesday) 11:30am-3pm – 5-10pm, Saturday 11:30-10pm, Sunday 11:30-9pm

    Order System: Menu

    Located right in the heart of the ever so busy Asakusa is a shop specialising in all things yaki – specifically okonomiyaki (from Osaka) and monjayaki which has its roots in Asakusa. 

    If you walk down the main shopping street/district, it will be down a smaller alley on either your left or right depending on what way you are walking down. 

    This place is popular, and hence very busy, so it is likely that you will have to line up. Do be prepared. 

    But, they now have a reservation system on their website for up to 4 people, so I would suggest doing this in advance to guarantee a spot. 

    The place consists of both a first and second floor and on the second you are asked to take off your shoes and put them in a shoe locker. 

    What separates them from other places serving these same types of foods is that they have quite a few renditions of non-common flavors on their menu. 

    Traditionally speaking, okonomiyaki is essentially a savory pancake with a few different ways of making it, but the most common consists of mixing various ingredients like cabbage and green onions in a batter, grilling it, and topping it with strips of pork and sauces. 

    The “okonomi” means whatever you like and “yaki” means grilled, so as long as it has the latter component to it, it doesn’t matter how you make it, and Tsurujiroh does just this. 

    The base of their okonomiyaki stays consistent with how it is generally made and is good just as is, but the toppings such as the one in the picture above which has grated cheese, japanese curry underneath, and a raw egg, and other like their famous mentaiko (cod roe) and cheese which is hit with a blow torch before served. 

    These toppings all pair excellently with the pancake base and every single one of them looked good. It was just that I was with only one other person so we didn’t want to overindulge (though it was tempting). 

    The second thing on their menu they are famous for is monjayaki, which consists of a similar batter to okonomiyaki, but because of a higher water content added, it ends up turning into a gooey like consistency which you generally eat right off of the stove you cook it on using little spatulas. 

    I am unsure of the tables on the first floor, but the ones on the second had their own grill to cook it, and the staff will assist you if you are having trouble. 

    To be fair, I have heard that a lot of foreigners don’t like the texture, and after looking at it at first glance I was a little put off too. But upon eating it I was pleasantly surprised and came to really like it. 

    The fun thing, too, is that you get to cook it yourself which makes for a fun experience often-times only found in Japan (think Yakiniku or Shabu-Shabu).

    Either of these two dishes are must eat when in Japan, and being able to kill two birds with one stone at the same restaurant is not very common, especially when they are both very good quality. 

    Additionally, this place has really good highballs (soda water and whiskey) which they use black both black and red label johnny walker. It also says they have all you can drink too, so for those of you that want to go crazy, this is perhaps a good spot for it. 

    These foods are staples in Japanese cuisine, and eaten on their own. They are great, but they also pair the best with alcohol (as most Japanese food tends too). 

    If you are already planning on going to Asakusa (which I imagine a lot of you are), then skip the touristy spots and come to one where all the locals are.

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  • Santon The New 2nd – Popular Gyoza Restaurant In Japan’s Biggest Chinatown!

    Santon The New 2nd – Popular Gyoza Restaurant In Japan’s Biggest Chinatown!

    Must know Info:

    Santon the new 2nd – 中国家庭料理 山東 二号店 *Cash Only*

    143-3 Yamashitacho, Naka Ward, Yokohama, Kanagawa 231-0023, Japan

    8 minute walk from Ishikawachō Station Station

    Hours (as of 2026/01): Every Day 11am-11pm

    Order System: Menu

    Santon is located in the middle of Japan’s biggest China Town, and I think it is the best restaurant that they have here. 

    It is off of the main drag a little bit, and you have to walk through this kind of narrow alley to get there, but don’t be alarmed! It is Japan after all. 

    I assume that at some point Santon had a “1st” location, but they don’t anymore and have decided to keep the “2nd” in the name, so there is no need to get confused. 

    Santon has 3 stories to it, with the seating all consisting of tables. 

    Depending on your party size they will decide which floor you go on as some are bigger than others, so they may make you wait a bit and have people behind you go first. 

    Santon has a really good reputation for people who have been to China Town here, so naturally it gets busy (especially on the weekend). 

    A tip to avoid this however, is to go a bit after lunch time because the rush should have died down a bit. One thing about Japan is that the people are very time regimented, so even 30 minutes after the 12-1 lunch period can make a night or day difference. 

    When you are seated, if it is a busy time and the waitresses are running around, then you will have to get their attention, and generally this is done by yelling out “sumimasen” or excuse me, but I think if you try and get eye contact with them and raise your hand tall enough then it should be ok!

    As for the food, everything is very good. But, I definitely think that the star of the show is their “sui-gyoza”, or boiled gyoza. 

    Generally gyoza are pan-fried and having them boiled was a first for me, but they were incredible (though the visual appeal of them is severely lacking lol…)

    In boiling them, I felt that it allowed me to focus more on the taste of the dough because it made it a bit more chewy than usual, and obviously didn’t have any crispiness to it either. 

    But their normal yaki-gyoza also use the same dough and filling as the, so naturally they are also very good!

    Additionally to this, the Xiao Long Bao (Shoronpo in Japanese) and the ebi-chili were also fantastic. 

    The Long Bao had a really good size to them, and a ton of juice on the inside. 

    They had vinegar on the table to eat with both this and the gyoza, as well as soy sauce and a chili oil. 

    The ebi-chili are essentially just huge, plump fully peeled shrimp that are drenched in a sweet chilli sauce. 

    I have never tried the original Chinese dish so I don’t know how the taste compares, but I know the Japanese version of it is at the very least, delicious and pairs extremely well with white rice! 

    Whatever dish you order here, it is delicious and I don’t want to say authentic to China per-say, but certainly authentic to the Japanese style of Chinese cooking!

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    Sui-Gyoza
    Xiao Long Bao
  • Hamburger Restaurant Matsumoto – Local Loved Hamburger Steak Set Meal In Tokyo!

    Hamburger Restaurant Matsumoto – Local Loved Hamburger Steak Set Meal In Tokyo!

    Must know Info:

    Hamburger Restaurant Matsumoto – ハンバーグ レストラン まつもと *Cash or Card*

    Japan, 116-0002 Tokyo, Arakawa City, Arakawa, 6 Chome-6-1 West Hill Machiya B1F

    2 minute walk from Machiya Station

    Hours (as of 2026/01): Tuesday – Sunday 11am-2:30pm, 5-10pm

    Order System: Menu

    A very simple, at home-feeling shop serving up a really solid hamburger steak. 

    For more info on what a hamburger steak is, check this article: Gold Rush. 

    I lived in this area for some time and that is why I found this place, but that is exactly why I wanted to write about it. 

    While it isn’t the best thing I have ever eaten, the quality and service were still excellent, and I wanted to be able to tell you that no matter where you are in Japan, there are always places like this lurking around. You just have to look. 

    The restaurant itself is located down a stairway that leads to an open-type shopping area I guess you could call it (it’s still outdoors just on the bottom level). 

    There were a few restaurants down here too, and I probably would have thought I would get mugged walking down there without any idea of what it had, but thankfully, Matsumoto had their sign up on the upper level (sidewalk). 

    I went during lunch and it was a simple menu.

    One thick hamburger steak with your choice of sauce on top, rice (you can increase or decrease the portion size of this), a consomme soup,  and the little black dish is Hijiki Seaweed that’s been simmered down in soy sauce, mirin, and sugar. It is a very traditional palette cleanser type thing in Japan. 

    I went with their signature demi-glace sauce and it was very good. They also had things like cheese and gravy toppings which looked delicious.

    The patty is made out of 100% Japan beef, and so you can rest assured that the quality is not lacking.

    Eating a hamburger patty with rice may seem odd, but to me, it was a revelation. It changed the way I view approaching beef patty’s and that they don’t just belong on a bun. 

    They also had a little bit of vegetables and pasta on the hot skillet which soaked up the sauce nicely (don’t ask me why there was pasta). 

    Overall, a very harmonious dish with the soup and seaweed acting as nice pauses in between beef and rice. 

    They had quite a bit of seating with lots of tables, but it was a long, narrow restaurant, so I think 2 people might be the sweet spot.

    If you are ever around this area then stop by, because you will certainly get some nods of approval from the locals that come here. Trust me.

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  • Tsukiji Gindaco Highball-Sakaba – Cheap And Delicious Takoyaki + Drinks!

    Tsukiji Gindaco Highball-Sakaba – Cheap And Delicious Takoyaki + Drinks!

    Must know Info:

    Tsukiji Gindaco Highball-Sakaba – Shibuya East Entrance – 銀だこハイボール酒場 渋谷東口店 *Cash or Card*

    2 Chome-22-13 Shibuya, Tokyo 150-0002, Japan

    1 minute walk from Shibuya Station

    Hours (as of 2026/01): Monday and Tuesday 11:30am – 8pm, Wednesday-Sunday 11:30am – 11pm

    Order System: Menu

    Now you may have heard of, or even seen Gindaco, and this is because it is actually a chain restaurant. 

    But, instead of solely serving food, they have started to produce izakaya (Japanese bars) like places which I think is the perfect pre-game spot on any occasion.

    I have been to this location a few times, and first off the location can’t be beat. They have another one I know of in Shinjuku too, but it is a bit of a walk away. 1 minute is practically inside the station. 

    Gindaco serves a Japanese street food with origins in Osaka: Takoyaki, which are little octopus bits dropped into batter and cooked over a round shaped grill to make little balls. They are then topped with a sweet sauce, mayonnaise, and bonito flakes which are thin pieces of shaved tuna. 

    They are the perfect bit filling that they are delicious – exactly what you want to have in your stomach before a night of drinking. 

    You can get the basic with just the two aforementioned sauces, but they also have other flavors like teriyaki and egg salad, or my favorite, mentaiko and cheese which they use instead of a normal mayo the japanese delicacy of spicy atlantic cod roe (mentaiko) mixed into it. 

    Regardless of the flavor, you can start at only 4 pieces so I think getting a bunch to try would be a good idea. 

    What makes this particular location cool is that it is “tachi-nomi” or in other words you drink while you’re standing up at high tables. This makes it really easy to socialise with new people and move around a bunch – I highly recommend it if you want to meet new people in Japan. 

    You pay downstairs at the register, wait for your drinks and food, and then bring it up to your table.

    At night they even put some tables outside increasing the amount of people that can eat there. 

    Their highball (whiskey and sparkling water) is under 400 yen and beer is 550. They also have other drinks like lemon and various flavored sours that are priced the same as the highball. 

    I think that a lot of people just assume this is only for food, and that is why it is only filled with locals there. 

    Get your fill of protein and carbs with a few drinks included and enjoy yourself, maybe meeting some new people before you head out on the town. 

    I think this is the perfect reasonable place to do so, so please go check it out.

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  • Katsudon-ya Zuicho – Popular Katsu Don Filled With Sweet Sauce In Shibuya

    Katsudon-ya Zuicho – Popular Katsu Don Filled With Sweet Sauce In Shibuya

    Must know Info:

    Katsudon-ya Zuicho – かつどん屋 瑞兆 *Cash Only*

    Japan, 〒150-0042 Tokyo, Shibuya, Udagawacho, 41−26 パピエビル

    8 minute walk from Shibuya Station 

    Hours (as of 2026/01): 11:30am – 6pm everyday except Sunday

    Order System: Menu

    Ok, so I know I am going against my rule of only introducing “local eats” in Japan with showcasing this restaurant, I felt that it deserved a spot on the list. 

    I was hesitant about writing about it because it has gained so much traction on social media recently, and it seems that there aren’t very many people that travel to Japan who don’t know about it. But some places I still feel I should cover. 

    Because it is popular, this naturally comes with a long line, and even when I went to it nearly 3 years ago we still had to line up for like 20 minutes. 

    The good thing about this however, is that the restaurant is located inside of a building on the first floor and a bit tricky to find, so seeing the lineup will be a good visual landpoint. 

    When in line, the staff will eventually come over and ask you how many people you have and the amount of rice (they are all the same price) you would like. You can also order 1 or 2 eggs (I recommend 2). 

    Katsu-don, or a pork cutlet bowl is the only thing they have on the menu, and it allows them to be efficient in their rotation of the customers despite the restaurant only having 8 counter seats available. 

    Now, what differs from other katsu-don places is I suppose the size of the meat, as well as the fact that they cover it in sauce before they serve it, which allows for a pool of sauce to form over top of the egg. 

    The pork is well-breaded, and despite being rather thick, it’s still cooked perfectly. While I wouldn’t say it is the most tender piece of meat you will have, I didn’t find myself too fixated on it. 

    It is the harmony of the dish that makes it, and that is why I suggest you order 2 eggs – because I found that I finished eating it before I was done with my meat. 

    I mean, truthfully speaking, katsu-don can be found anywhere. But one with good quality such as this place that is well established are perhaps few and far between (the location is also great). 

    But, with that being said, I am certain there are other katsu-don places, and many may taste a lot better. 

    I just felt an obligation to share this as it is still technically “local” because it seems that Japanese customers do still frequent here (even though it is predominantly foreigners). 

    If you are willing to wait, you will get a solid katsu-don. But if you want an even more local, lineup free place, then they are definitely out there – you just have to look.

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  • Tonkatsu Yamaki – Incredibly Crusted And Perfectly Cooked Tonkatsu

    Tonkatsu Yamaki – Incredibly Crusted And Perfectly Cooked Tonkatsu

    Must know Info:

    Tonkatsu Yamaki – 山㐂 *Cash Only*

    3 Chome-65-1 Arakawa, Arakawa City, Tokyo 116-0002, Japan

    2 minutes from Mikawashima station, 15 minutes from Nishi-Nippori/Nippori station 

    Hours (as of 2025/12): 11:30am – 2pm, 5 – 8pm everyday except Tuesday and Sunday

    Order System: Menu

    A total hidden gem tonkatsu place with the best breading I have seen/eaten I think to date. 

    This place is super nostalgic to me, because I still remember it was one of the first days I was in Japan living alone for the first time, and started attending a Japanese Language School. 

    I wasn’t confident in my Japanese, but I was still determined to go into as many local places as possible, and what kind of opened up these gates for me was Tonkatsu Yamaki. 

    It is a bit of a walk from any major stations, but I think it is highly worth going over any other tourist-trap, influencer filled places you can find in places like Shibuya or Shinjuku. 

    Because the shop is so local, it is also really easy to enter and the time I went (right at the peak of lunch time) only had 1 other person in there. 

    It’s a husband and wife running the place, with the husband cooking and the wife serving. 

    The menus are posted on the walls in various places and were quite overwhelming, so I vaguely remember pressure ordering with what I could read, which was you guessed it, tonkatsu and curry. This was also the first time I had a bin-beer by myself (500ml bottled beer) that you pour into a little glass yourself (because when in Rome right?) 

    Besides this though, they also have shrimp fry, scallop fry, and other things. I am sure they are all great because they have the same crust on them, so you can order with confidence. 

    Again, going back to the crust, it almost looks fake. It looks like small ice shards are coming out of it, and I want to know how they have perfected it to this extent. 

    But underneath the beautiful breading was perfectly cooked pork, still juicy, and a perfect amount of tenderness. 

    The curry was mild, as Japanese curry tends to be, and there is just something about a fried meat with Japanese curry and rice. It truly is a match made in heaven. 

    If curry isn’t your thing, then they have basic teishoku (set meal) sets which consist of just the meat or fish of your choosing, cabbage, rice, miso soup, and a few Japanese pickled vegetables (sort of like a pallet cleanser). 

    With the aforementioned tourist trap places, tonkatsu can get pricey, especially depending on the type you are getting. 

    But with Yamaki (and other local shops) they keep the price low to cater to the hard working locals, and this is what allows them to maintain a strong customer base. 

    It is the same here – right around a 1000 yen for most of their dishes, and for the quality it is hard to beat. 

    An amazing tonkatsu shop in a bit of an inconspicuous location, but well worth the trip to get there.

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  • Kitaotsuka Ramen – Delicious Chashu Pork Topped Soy-Sauce Base Ramen!

    Kitaotsuka Ramen – Delicious Chashu Pork Topped Soy-Sauce Base Ramen!

    Must know Info:

    Kitaotsuka Ramen – 北大塚ラーメン*Cash Only*

    1 Chome-14-1 Kitaotsuka, Toshima City, Tokyo 170-0004, Japan

    4 minute walk from Otsuka station 

    Hours (as of 2025/12): 11am – 2pm, 5 – 10pm everyday except Sunday

    Order System: Ticket Machine

    Yet another conveniently located shop along the Yamanote Line specializing in a stronger soy sauce base soup, and most famous for their cha-shu ramen. 

    The shop is run by a husband and wife and their son – I love to see this in Japan, especially with so many great restaurants not having their legacy carried on. 

    The inside of the shop consists of only counter seats that wrap around the area where the ramen is prepared, and they will pass it through slits in the counter to you. When you finish you leave the bowl where it is and they will take care of it. 

    There are quite a few counter seats from what I remember, but it is very narrow inside the place, so you may be rubbing shoulders with someone – just be aware. 

    The cha-shu ramen is famous because of its distinctive way of plating it, where the whole top of the bowl is covered – offering a layer between the noodles and soup underneath. 

    But it isn’t just the visual appeal either, because every single piece of pork is ridiculously tender, and I appreciate that they have it cut up into bite sized pieces, making it easy to eat with the noodles, as opposed to separately which I can find to be a bit of a caveat of mine with some ramen places. 

    The soup is rich, and very addictive. I think both times I’ve been there I have drank all of it even though I knew my blood pressure would not like it! 

    But, as a means to combat this, I made sure to pull out my trump card of putting a garlic topping on my soup. I just didn’t expect it to be as much as it was! 

    However, I was pleasantly surprised when I had mixed it into the soup as it gave it an even richer taste. 

    You may notice that the Japanese love putting a ton of garlic on their food, but 99% of the time it is freshly crushed, and you can taste the difference in quality to its processed counterparts. 

    It really acts as an umami bomb in some things, and if you don’t like it I would still go in with an open mind. 

    The egg is also perfectly cooked, still with a bit of a slightly-runny centre.

    I had rice, and I think it pairs well, as it does with practically any dish. I recommend putting some of the garlic, pork, and black pepper they have at the table – it is a bite from heaven. 

    If you like spice, I have heard that their “spicy ramen” is also really good. It keeps the pork and everything the same, but they had what looks like hot chili oil and ground beef – similar to dan dan noodles. 

    This restaurant has everything. It is family run, filled with locals, and more than anything has some delicious ramen that you will be able to tell other people about who probably have never heard of it. 

    Thanks for reading – if you’d like to support and follow along: 

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