Japan Hira Sanso is said to be the highest peak of gibier. If you want to visit, the cold season is by far the best. What you are looking for is the black bear pot "Tsukinabe" unique to this season. In the white silence, it warms your body and soul to the core.

Japan Hira Sanso is said to be the highest peak of gibier. If you want to visit, the cold season is by far the best. What you are looking for is the black bear pot "Tsukinabe" unique to this season. In the white silence, it warms your body and soul to the core. #Hira Sanso #Gibier

Last night's table. There was a delicious looking beef hormone in the pot.

At one of Osaka's most popular ramen shops "Noodle Yabo" in Ibaraki City, Osaka Prefecture, where there is a constant line, "Large Aged Ramen + Ajidama".

At the restaurant "Homemade Noodle Tsukiyomi" that opened on May 30, 2020 in Kamishinjo, Higashiyodogawa-ku, Osaka City, "Seafood Tonkotsu Tsukemen + Ajidama Noodle Amount Large".

At Daitokuya, a long-established sushi restaurant that has been in business for a long time in Minamiboso City, which was founded in 1869 (Meiji 2), I ordered the daily sushi platter "Omakase nigiri sushi" with crab soup, which is the most popular. The breakdown is Boshu isaki, tuna belly toro, live amberjack, jigatsuo, salad sushi with squid and flying fish roe, raw sea urchin, steamed shellfish with local sake, homemade thick grilled egg, daitokuke style boiled anago, pickled raw shrimp ponzu, Minamiboso production area aji, and natural yaki.

At "Asahi Sushi" in Kesennuma City, Miyagi Prefecture, we had a great lunch menu "Rindo" 1000 yen (excluding tax).

At "Asahi Sushi" in Kesennuma City, Miyagi Prefecture, I ordered the sushi "Shark Fin Sanmai" using the famous shark fin. The breakdown is "katani", "kin-thread", and "simmered kogori".

At the restaurant "Kaichuen" in the Kinosaki hot spring town of Toyooka City, Hyogo Prefecture, enjoy the famous crab dish. In particular, the crab sashimi was exquisite with a melty texture and a mild sweetness.

Famous as a famous natural eel production area since ancient times, the local dish "steamed eel" was born in Yanagawa City, Fukuoka Prefecture. "Honyoshiya" was founded in the first year of Tenwa (1681), which is said to be the birthplace of this shop.

Located in Nemuro City, the easternmost tip of Hokkaido, Suzuki Shokudo is famous for its "raw sanmadon". Nemuro is one of the best autumn sword fish landing bases in Japan, and Hanasaki Port in Nemuro City in particular is the Japan regular catcher of autumn sword fish. In Nemuro, there are many shops where you can enjoy delicious autumn sword fish and shops that offer sanmadon. And it is said that this Suzuki restaurant was the original of raw sanmadon.

At "Uomasa" in Kushiro City, Hokkaido, Kushiro's local gourmet "Sanmanma" has been featured in various media such as TV and magazines, and is very popular at Hokkaido product exhibitions.

At Itsukushima, a restaurant where you can enjoy Hiroshima-style okonomiyaki in Tenjinbashi-suji 5-chome in Osaka, I had "Stamina yaki (soba noodles)" topped with garlic and kimchi.

At the restaurant "Kote Beef" in Takayama City, Hida Prefecture, where you can easily enjoy the famous Hida beef gourmet, "Hida Beef Toro Sashi Nigiri".

At Matakoiya, a natural tuna specialty store that has its head office in the outer market in Tsukiji, Tokyo, the tuna bowl "Rare Bowl" is a tuna bowl with rare parts such as brain ten, cheek meat, chin meat, and midge.

At Restaurant Ichigen, a restaurant in the Niigata City Central Wholesale Market where you can enjoy ramen and fresh seafood, there is a "set of asappa ramen and sushi (5 pieces)".

At "Barayaki Popular Restaurant Tsukasa" in Towada City, Aomori Prefecture, "Towada Barayaki" is known as soul food.

At the horse meat specialty restaurant "Umaya Taro-chan" in Tenmabashi, Osaka City, where you can eat fresh horse meat from Kumamoto, "Sashimi Omakase 5 kinds of assortment".

Among the tonkatsu restaurants in Kagoshima Prefecture, at the popular restaurant "Tonkatsu Kawahisa", which is said to be a line inevitable, "Kamikuro pork loin cutlet set meal".

"Eel bowl" at "Eel no Mitsuru" in Kagoshima City, Kagoshima Prefecture.

Founded 1966 (Showa 41), located in the downtown Tenmonkan of Kagoshima City, Kumakitei is a restaurant where you can enjoy a wide variety of Satsuma local cuisine with a wide variety of shochu. We had "sake sushi", one of the traditional Satsuma dishes with a history of 400 years since the Edo period.

At the soba restaurant "Amakusa Soba Place Reishuya" opened in March 2014 in Amakusa City, Kumamoto Prefecture, the luxurious menu "Amakusa sea urchin soba noodles" with sea urchin from Amakusa is on top.

At the "Daien Kaikan Tuna Restaurant" in Yokkaichi City, Mie Prefecture, where you can enjoy seafood bowls and set meals centered on tuna, "Hontuna Chutoro Bowl".

At "Cafeteria Ushio" in the Shakotan of Hokkaido, there is a "half-bowl with Rishiri bafunni and Shakotan broiled sea urchin".

At Obusedo, a long-established chestnut confectionery store in Obuse Town, Nagano Prefecture, chestnut dim sum Suzaku is offered for a limited period of about one month from September to October, when new chestnuts are harvested.

At "Noodle Shop Inoichi Away" in Kyoto City, Kyoto Prefecture, "Kyoto Capital Mochi Pork Demon Mizore Tsukesoba Soba".

At "Charyo Hosen" near Shimogamo Shrine in Kyoto City, Kyoto Prefecture, the popular "Warabi mochi".

In front of the gate of Kitano Tenmangu Shrine in Kamigyo Ward, Kyoto City, a long-established Japanese confectionery shop "Awamochisho Sawaya" with a history of more than 300 years. I ordered the awamochi "Koume", which is a combination of 2 koshi bean paste and 1 soybean flour.

At the "Warayaki Club Umeshinto Store" in Umeda in Osaka City, Osaka Prefecture, "yellowtail and salmon tataki".

At "Inachu" in Miyajima in Hatsukaichi City, Hiroshima Prefecture, the famous "Anagomeshi".