Food & Dining

Marbled slices of Matsusaka beef arranged beside a bubbling iron sukiyaki pan in a traditional tatami room

Food & Dining · Jul 18, 2026

Where to Eat Matsusaka Beef: Sukiyaki, Yakiniku & Budget Picks

A local's guide on where to eat Matsusaka beef in Matsusaka itself — famous sukiyaki houses, cheap yakiniku, price tiers, and how to get there from Nagoya or Osaka.

Two plates of thinly sliced marbled wagyu beef side by side, ready for sukiyaki, with chopsticks and a charcoal grill in the background

Food & Dining · Jul 7, 2026

Matsusaka Beef vs Kobe Beef: Which Wagyu Wins? A Local's Verdict

Matsusaka beef vs Kobe beef, compared by someone who lives near Matsusaka: certification rules, marbling, prices at the source, and where to eat each.

Steam rising from oysters grilling over charcoal on a wire mesh inside a plastic-sheeted seaside hut, with gloved hands prying open a shell

Food & Dining · Jul 6, 2026

Uramura Oyster Shack All You Can Eat in Toba: A Local's Guide

How the Uramura oyster shack all-you-can-eat works in Toba: kakigoya season, prices around ¥3,000, phone-only reservations, and getting there without a car.

A bowl of Ise udon — thick white noodles glossed with dark tamari tare, topped with chopped green onion, chopsticks lifting one soft strand

Food & Dining · Jul 2, 2026

Ise Udon: What It Is and Where to Eat Japan's Softest Noodle

Ise udon explained by a Mie local: what it is, why the noodles are so soft, how the dark tare actually tastes, where to eat it in Ise (Fukusuke, Okage Yokocho and more), and typical prices.