Starting in the whimsical Tokyo kitchen of Michelin-starred chef Yoshihiro Narisawa, we then travel south to a Wagyu cattle farm that raises the famed Kobe cows of the country’s. But Kobe is not well-known only for its steak.

The region across the city is among the world’s leading sake-producing areas. How could we not take an inside look at the popular drink is made?

Eventually, we head to the capital of Fukuoka — aka ramen paradise — in Kyushu where we meet with the creator of renowned noodle chain, Ichiran.

Narisawa

In Yoshihiro Narisawa’s Tokyo kitchen, we get to see just how the famed chef’s art is put together by he -like creations. Chosen no.14 in the whole world’s 50 Best Restaurants list, Narisawa’s assignment will be to transport customers to the woods of Japan through various dishes. Touch creations contain Soil Soup (boiled soil) and Inori, a buttery crab dish that resembles a candle enveloped in paper that is Japanese. Among the very astonishing dishes is served on a slice of tree bark that streams sounds from distinct woods in Japan.

Narisawa

Narisawa

Kobe Shu-Shin-Kan

The region around Kobe is among the greatest sake-producing areas in Japan. With plentiful supplies of the two main ingredients of sake grown rice and freshwater from nearby mountains — it also creates a number of the finest sake on the planet. Created more than 250 years past, Kobe Shu-Shin-Kan is a household operation offering English tours of its own property. Visitors can find the step by step sake brewing process, from the washing of the rice to the fermenting to the flavor testing.

Kobe ShuShinKan

Kobe ShuShinKan

Zen Noh Hyogo Kobe Farm

Based on urban legend, Kobe cattle lead a life of beer-drinking and massages. Unfortunately, it is false. As a trip to Zen-Noh Hyogo Kobe Farm discloses, nurturing Kobe cattle includes giving them the appropriate kind of feed and controlling their exercise.

Kobe beef breeding is a rigorously managed venture in Hyogo Prefecture. At just about any certain time just 12 bulls are used to replicate this top quality steak.

Ichiran’s Mori

It is extremely difficult to locate an unsatisfying bowl of ramen in Fukuoka, also called Japan’s ramen capital. 12’s noodles are made by famous ramen manufacturer Ichiran in its primary factory situated in Itoshima that is nearby.

To make sure that the secret of the ideal noodles and broth will not be leaked, just about 5% of the ramen- visitors can view making procedure. However, the factory tour is interesting — on site there is a museum where visitors can eat Ichiran ramen in cubicles called “concentration booths.”

Ramen

Ramen

Tonkotsu Ramen at Ichiran

Tonkotsu Ramen at Ichiran

Yatai booths in Reisenkoen

Eating at yatai (street food booths) is a Japanese custom and no city is associated than Fukuoka with yatai. Bowls of yatai soup noodles are a basic meal in the city. Locals adore climbing into these little streetside eateries, where menus additionally contain ramen and yakitori. Some even function as makeshift gin and tonic taverns.

Ginza Mitsukoshi

In a city that is been given Michelin stars than any other on earth, it is maybe unsurprising that the cellar department stores in Tokyo are full of culinary treasures. From tempura to a number of the nation ‘s finest desserts to sushi, you will get a complete meal at a number of these subterranean food circuses.

Insider secret department stores have a public rooftop place, consistently a great place to enjoy a Tokyo view with a classic bento box.

Ginza Mitsukoshi

Ginza Mitsukoshi