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2026 EDITION
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❄️ HOKKAIDŌ 🌾 TŌHOKU 🗼 KANTŌ 🗻 CHŪBU 🏯 KANSAI 🕊️ CHŪGOKU 🏝️ SHIKOKU 🔥 KYŪSHŪ 🌊 OKINAWA

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02

THE FOOD MAP

47 PREFECTURES · 9 REGIONS · ALL JAPAN

Hokkaido FRONTIER NORTH
🍖
JINGISUKANWIKIMAP
Lamb grilled on a helmet-shaped iron dome — Hokkaido soul food
ジンギスカン
★ WORLD CLASS
🍜
SAPPORO MISO RAMENWIKIMAP
Butter, corn, rich miso broth — born in 1950s Sapporo
札幌味噌ラーメン
★ WORLD CLASS
🦀
HAIRY CRAB & KING CRABWIKIMAP
Hokkaido's finest crustaceans, steamed with ponzu
毛ガニ・タラバガニ
★ WORLD CLASS
🌊
UNI — SEA URCHINWIKIMAP
Rishiri cold-water roe — the world's sushi chefs obsess over it
雲丹
★ WORLD CLASS
🍨
HOKKAIDO DAIRYWIKIMAP
40% of Japan's milk — richer than anywhere else
北海道乳製品
🐟
IKURA KAISENDONWIKIMAP
Hakodate rice bowl buried in salmon roe
いくら海鮮丼
Tōhoku THE DEEP NORTH
🐄
GYUTAN — BEEF TONGUEWIKIMAP
Sendai charcoal-grilled, post-war national treasure
牛タン
★ WORLD CLASS
🍣
ICHIGO-NIWIKIMAP
Hachinohe's luxurious sea urchin & abalone soup — Aomori's crown dish
いちご煮
★ WORLD CLASS
🍜
WANKO SOBAWIKIMAP
Endless one-bite bowls — 15 bowls equal one serving (Iwate)
わんこそば
🍢
KIRITANPO NABEWIKIMAP
Cedar-skewered rice in Akita chicken hot pot
きりたんぽ鍋
💎
YONEZAWA BEEFWIKIMAP
Yamagata's Big-Three wagyu — celebrated since the Edo period
米沢牛
★ WORLD CLASS
🟢
ZUNDA MOCHIWIKIMAP
Rice cakes smothered in sweet edamame paste (Miyagi)
ずんだ餅
🍲
IMO-NIWIKIMAP
Yamagata's autumn riverside taro hot pot
芋煮
🍜
KITAKATA RAMENWIKIMAP
Flat wavy noodles, highest ramen density in Japan (Fukushima)
喜多方ラーメン
Kantō THE CAPITAL REGION
🍣
EDO-MAE SUSHIWIKIMAP
Born 1820s on Tokyo's Edo waterfront — the original Tokyo fast food
江戸前寿司
★ WORLD CLASS
🍜
YOKOHAMA IEKEI RAMENWIKIMAP
Tonkotsu-shoyu hybrid born in Yokohama, 1974 (Kanagawa)
横浜家系ラーメン
★ WORLD CLASS
🥟
UTSUNOMIYA GYOZAWIKIMAP
Japan's dumpling capital — 200+ restaurants (Tochigi)
宇都宮餃子
🍜
MIZUSAWA UDONWIKIMAP
One of Japan's top-three udons — translucent, pilgrim-perfected (Gunma)
水沢うどん
🥢
HIYAJIRU UDONWIKIMAP
Chilled udon in cold sesame-miso broth — Kawagoe summer (Saitama)
冷汁うどん
🐟
NAMEROUWIKIMAP
Kamogawa fisherman's minced fish tartare with miso (Chiba)
なめろう
🫓
MONJAYAKIWIKIMAP
Tokyo's runny, griddle-scraped savory batter
もんじゃ焼き
🦞
ANKO NABEWIKIMAP
Ibaraki monkfish hot pot, rich liver-infused broth
あんこう鍋
🫘
MITO NATTOWIKIMAP
Mito's fermented soybeans — polarizing breakfast ritual (Ibaraki)
水戸納豆
Chūbu CENTRAL JAPAN
💎
MATSUSAKA BEEFWIKIMAP
Virgin-female wagyu, beer-massaged — often Japan's finest beef (Mie)
松阪牛
★ WORLD CLASS
🍱
HITSUMABUSHIWIKIMAP
Nagoya eel on rice, eaten three distinct ways (Aichi)
ひつまぶし
★ WORLD CLASS
🥩
HIDA BEEFWIKIMAP
Premium Japan Alps wagyu — mountain-raised, beautifully marbled (Gifu)
飛騨牛
★ WORLD CLASS
🦀
ECHIZEN CRABWIKIMAP
Gold-tagged male snow crab, Fukui's winter crown
越前ガニ
★ WORLD CLASS
🦐
SHIROEBI — WHITE SHRIMPWIKIMAP
Toyama Bay's translucent jewel, found nowhere else
白エビ
★ WORLD CLASS
🦆
JIBUNIWIKIMAP
Kanazawa's Edo-era duck stew — Kaga cuisine's signature (Ishikawa)
治部煮
🍜
SHINSHU SOBAWIKIMAP
Nagano high-altitude buckwheat, Japan's finest soba
信州そば
★ WORLD CLASS
🥢
HEGI SOBAWIKIMAP
Buckwheat bound with funori seaweed — silky Niigata specialty
へぎそば
🎃
HOTO NOODLESWIKIMAP
Flat wheat noodles, kabocha, miso — Yamanashi staple
ほうとう
🦐
SAKURA EBIWIKIMAP
Cherry shrimp caught only in Suruga Bay, Shizuoka
桜海老
🐖
MISO KATSUWIKIMAP
Nagoya pork cutlet drowned in dark hatcho miso sauce
味噌カツ
🍗
TEBASAKIWIKIMAP
Nagoya double-fried chicken wings, soy-pepper glaze
手羽先
🦞
ISE LOBSTERWIKIMAP
Mie Prefecture's sacred New Year imperial lobster
伊勢海老
Kansai NATION'S KITCHEN
🐙
TAKOYAKIWIKIMAP
Osaka's octopus balls, invented 1935 at Aizuya
たこ焼き
★ WORLD CLASS
🥩
KOBE BEEFWIKIMAP
Tajima wagyu, fewer than 3,000 qualify per year (Hyogo)
神戸牛
★ WORLD CLASS
🍵
KYOTO KAISEKIWIKIMAP
Seasonal multi-course haute cuisine, UNESCO Washoku
懐石料理
★ WORLD CLASS
🐄
OMI BEEFWIKIMAP
Japan's oldest wagyu brand — served since the Edo period (Shiga)
近江牛
★ WORLD CLASS
🥞
OSAKA OKONOMIYAKIWIKIMAP
Everything-mixed savory pancake — Osaka's identity
お好み焼き
🍢
KUSHIKATSUWIKIMAP
Fried skewers in Shinsekai — never double-dip the sauce
串カツ
🍃
KAKINOHA SUSHIWIKIMAP
Mackerel sushi wrapped in antibacterial persimmon leaves (Nara)
柿の葉寿司
🍜
WAKAYAMA RAMENWIKIMAP
Bold blend of soy sauce and pork-bone broth — served with hayazushi
和歌山ラーメン
🍡
AKASHI YAKIWIKIMAP
Soft eggy octopus dumplings, dipped in warm dashi
明石焼き
🐟
FUNAZUSHIWIKIMAP
Japan's oldest sushi — fermented for one to three years (Shiga)
鮒ずし
Chūgoku WESTERN HONSHU
🥞
HIROSHIMA OKONOMIYAKIWIKIMAP
Layered, noodles inside — the eternal Osaka rival
広島お好み焼き
★ WORLD CLASS
🐡
FUGU — PUFFERFISHWIKIMAP
Shimonoseki paper-thin sashimi, 3-year chef licence (Yamaguchi)
ふぐ
★ WORLD CLASS
🍑
KIBI DANGOWIKIMAP
Legendary millet rice cakes — Momotaro's mythic snack (Okayama)
吉備団子
🦪
HIROSHIMA OYSTERSWIKIMAP
70% of Japan's farmed oysters, Seto Inland Sea
広島かき
★ WORLD CLASS
🦀
MATSUBA CRABWIKIMAP
San'in coast green-tagged snow crab, winter only (Tottori)
松葉ガニ
🍜
IZUMO SOBAWIKIMAP
Three stacked lacquer bowls, dark whole-hull noodles (Shimane)
出雲そば
Shikoku THE PILGRIM ISLAND
🍜
SANUKI UDONWIKIMAP
Kagawa's silky thick udon — most shops per capita
讃岐うどん
★ WORLD CLASS
🐟
KATSUO NO TATAKIWIKIMAP
Kochi tuna seared over rice straw — smoke is the flavor
鰹のたたき
★ WORLD CLASS
🐟
TAI MESHIWIKIMAP
Sea bream cooked whole, fat infuses every grain (Ehime)
鯛めし
🍜
TOKUSHIMA RAMENWIKIMAP
Dark amber broth, raw egg cracked in on top
徳島ラーメン
Kyūshū THE SOUTHERN POWERHOUSE
🍜
HAKATA TONKOTSU RAMENWIKIMAP
12-hour boil, creamy white pork bone broth (Fukuoka)
博多とんこつラーメン
★ WORLD CLASS
🥚
MENTAIKOWIKIMAP
Fukuoka chili pollock roe — Japan eats 50,000 tonnes yearly
明太子
★ WORLD CLASS
🐷
KUROBUTA PORKWIKIMAP
Kagoshima Berkshire black pig, sweet-potato-fed
黒豚
★ WORLD CLASS
🐴
BASASHI — HORSE SASHIMIWIKIMAP
Kumamoto raw horse, sliced thin, served nearly frozen
馬刺し
🍗
CHICKEN NANBANWIKIMAP
Sweet vinegar fried chicken, buried in tartar sauce (Miyazaki)
チキン南蛮
🦑
YOBUKO IKA — LIVE SQUIDWIKIMAP
Saga's still-transparent sashimi, legs fried after
呼子のイカ
🍜
NAGASAKI CHAMPONWIKIMAP
Chinese-Japanese fusion noodles, invented 1899 at Shikairō
長崎ちゃんぽん
🍗
TORITENWIKIMAP
Oita ginger-soy chicken tempura, served with ponzu
とり天
Okinawa RYUKYU BLUE ZONE
🍜
OKINAWA SOBAWIKIMAP
Wheat noodles in golden pork-bonito broth — Ryukyu Kingdom's defining dish
沖縄そば
★ WORLD CLASS
🐷
RAFUTEWIKIMAP
Awamori-braised pork belly — collagen melts completely
ラフテー
★ WORLD CLASS
🥘
GOYA CHANPURUWIKIMAP
Bitter melon, tofu and pork stir-fry — daily Ryukyu ritual
ゴーヤチャンプルー
🍶
AWAMORIWIKIMAP
Ryukyu distilled spirit aged in clay pots for decades
泡盛

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