Browse all Q&A tagged with "Japanese Food"
As cherry blossom season approaches, Daimaru Tokyo's 60-meter "Bento Street" is stocking around 30 types of colorful spring hanami bento boxes — from layered sushi millefeuilles to seafood and tempura options.
Kobe Croquette is expanding its limited-release "Fuwamochi Coro" potato croquette to all stores nationwide starting March 12, 2026. To mark the occasion, a free tasting event will be held at Grand Front Osaka's Umekita Plaza on March 29.
Hananeya in Kyoto's Saiin district is a private room izakaya offering an ultra-limited "swimming squid" sashimi — just 20 servings per day in March. With live squid prepared to order from a dedicated tank, the result is a beautifully transparent, strikingly fresh sashimi unlike anything else.
A travel guide to the best things to do in Sendai — from Sendai Castle ruins and Zuihoden Mausoleum to gyutan beef tongue and zunda shakes. Includes Matsushima day trip, Akiu Onsen, seasonal festivals, and practical tips on access and getting around.
Uokyu, the Tokyo-based kashiduke specialist founded in 1914, launches its spring-limited Hon Sawara Sake Lees White Miso Sakura Leaf Marinade — sawara fish marinated in sake lees and white miso, then wrapped in the fragrance of pickled cherry leaves. Available in strictly limited quantities starting March 2026.
Three restaurants at Utsunomiya Tobu Hotel Grande in Tochigi Prefecture are presenting special spring menus and limited-time events from March through May 2026, featuring seasonal Japanese cuisine, afternoon tea, teppanyaki courses, and a dessert buffet.