Food & Drink

Regional identity in Japan runs through food more than almost anything else — ramen alone changes broth, noodle and topping style by prefecture (Hakata's tonkotsu, Kitakata's soy-based broth, Sapporo's miso), and the same is true of hot pots, grilled skewers, sweets and sake. A food-and-drink spot on this site is as often a market, a brewery or a decades-old stall as it is a sit-down restaurant, because the food culture worth traveling for is frequently found standing up at a counter.

A few practicalities carry across the country: many smaller restaurants, food stalls and izakaya (casual pubs) are cash-only or have low card-payment limits, so carry yen. Lunch sets (teishoku) at restaurants that also serve dinner are typically 30 to 50 percent cheaper than the same kitchen's evening menu, which makes lunch the better time to try a well-known but pricier spot. Seating at ramen counters, yakitori stalls and sushi bars is often first-come, and a short line outside a small shop is usually a sign it is worth the wait rather than a warning.

Sake breweries concentrate in Niigata, Hyogo and Kyoto, thanks to rice quality and water; wagyu beef regions include Kobe, Matsusaka, Omi and Yonezawa; and coastal prefectures from Hokkaido to Kyushu each claim their own seafood specialties tied to what the local waters actually produce that season.