Honest Bao

Suntory Hakushu Distillery: The Whisky Raffle in the Woods Visiting the Hakushu Distillery is no longer a simple "show up and sip" affair. Located in the Southern Alps of Yamanashi, it’s about a 2.5-hour journey from Tokyo (JR Limited Express Azusa to Kobuchizawa, then a shuttle), but the real hurdle is the booking process. The Logistics To get onto a manufacturing tour, you have to enter a lottery raffle months in advance. Once the results are out, you have a short window to accept your slot. As a tourist with a tight schedule, it’s a gamble, but the payoff is worth every minute of the commute. The Experience The distillery recently underwent a massive 50th-anniversary renovation (completed around late 2023/2024). The new Visitor Center and Central House are stunning—sleek, modern, and perfectly integrated into the forest. The Tour: It’s a standard walkthrough of the mashing, fermentation (look out for those wooden washbacks!), and distillation halls. The air in the mountain...

Chef Ryujiro Nakamura  is a heavy hitter in the sushi world. He spent years as the head chef at the legendary Umi in Gaienmae before striking out on his own in 2019. He’s famous for his high-energy hospitality and his "calling card"—serving a piece of medium-fatty tuna (Chutoro) as the very first bite of the meal to set the tone. He quickly earned a Michelin star and has become a darling of the Tabelog community. The Experience The restaurant is exactly what you’d expect from a high-end Minami-Aoyama spot—beautiful hinoki wood, minimalist decor, and a refined atmosphere. We were served by the second chef, who was genuinely friendly and skilled. The pace was good, and the food was undeniably high quality. The Food The "Toro first" approach is a great gimmick and definitely wakes up the palate. Everything was "good," but if I’m honest, nothing really stayed with me. It felt like a very standard, high-level Omakase without a soul or a standout signature that ...

If you followed the Saitama food scene, you knew Sushi Inomata. After a decade of dominance in Kawaguchi, Chef Takeshi Inomata moved his operation to Tokyo in February 2025, rebranding as Kojimachi Nihei. While the name and the neighborhood have changed, the philosophy remains exactly the same: No appetizers. No side dishes. Just elite nigiri. Soya marinated tuna The Vibe For those who find the endless small plates of a typical Omakase distracting, this is paradise. Chef Inomata focuses entirely on the synergy between his bold, vinegared rice and top-tier fish. The new space in Kojimachi is sleek and elevated—a serious "sushi temple" atmosphere where photography is strictly prohibited inside (you can only snap a photo of the entrance sign!). The Price Jump Moving from Saitama to Tokyo came with a heavy premium. The course that used to cost around ¥44,000 has jumped to ¥66,000 (plus a 5% service charge). It’s a steep hike, but it covers the prime location and an even more rigo...

Today, we’re venturing into the sophisticated backstreets of Nishi-Azabu for a "proper" Omakase that won't destroy your travel budget. If you want the full Omakase experience—sitting at a beautiful light-wood counter, watching a master craftsman at work—but you don't want to spend ¥50,000, Sushitsu is the answer. Nicely decorated entrance The Pedigree Opened in 2008, Sushitsu made a name for itself by specializing in Jukusei (aged) sushi. While traditional Edomae sushi often ages fish for a few days, the chefs here take it further, using precise temperature and time to draw out deep, complex umami flavors. The current head chef, Koichi Tanaka, has over 20 years of experience and is known for his welcoming personality and ability to put guests at ease—a rare trait in some of the more "stiff" high-end spots. The Experience Pro-tip: Go for lunch. It is significantly more affordable (around ¥16,000) and the pace is perfect if you have an afternoon of sightseeing...

I make every single calorie count before I head to the gate. Haneda Airport has leveled up significantly in the last couple of years—it’s no longer just a place to grab a sad sandwich. Between the new Haneda Airport Garden and the classic Edo Koji upper deck, you can actually have one last world-class meal. The Lay of the Land: Where to Eat? There are two main "foodie" zones before you hit security: Haneda Airport Garden: The shiny new wing connected to Terminal 3. Edo Koji (4F Departure Hall): The classic "Old Tokyo" themed street right above the check-in counters. 1. Edo Koji (4F Departure Lobby) This is where the energy is. It’s styled like an Edo-period street and has some of the most famous airport branches in Japan. Yakitori Soba Nishaku-gosun is a solid choice for those looking for a reliable meal at a decent price. Located on the 4th floor of the Terminal 3 departure hall, it offers a straightforward dining experience that won't break the bank before you...

When you're in the mood for "proper" yakitori, you usually look for a spot with a smoky counter and a chef who knows his way around Binchotan charcoal. I found Ginza Torishin available for a same-day booking. Being in Ginza, I expected a premium price, but I didn't expect the "foreigner tax." The Experience  My favourite Bonjiri The restaurant is small and cozy—classic Tokyo style. Sitting at the bar, you get a front-row seat to the grilling action, though the space is definitely tight. Service was a mixed bag: one staff member spoke good English and was happy to explain the food and menu, while another seemed to be in a constant rush to get us out. Appetiser and palate cleanser The Food To be fair, the cooking is decent. There’s a lovely charcoal flavour, though some skewers felt a bit undercooked for my personal preference (though this "medium-rare" style is common in high-end yakitori). The seasoning was a bit light, so I found myself reaching f...

If you’re a fan of high-end sashimi but you’re getting a bit "sushi-fatigued," the Kaisendon (seafood rice bowl) is your best friend. It lacks the delicate hand-pressed refinement of a proper nigiri, but what it lacks in "art," it more than makes up for in raw, unadulterated volume. Amazing tuna with affordable price The Pedigree Don't let the touristy location fool you. Seagen (海玄), which opened in 2021, is actually operated by Yamayuki, the legendary tuna wholesaler from Toyosu. These are the same guys who bid millions on the top tuna at auction and supply elite, impossible-to-book Omakase spots. By eating here, you’re basically cutting out the middleman and going straight to the source - sounds too good to be true? Hope they will keep the menu price affordable The Experience It’s tucked away in a side street of the busy Tsukiji Outer Market. I arrived in the late morning and faced about 10 people in the queue. A 20–30 minute wait is a small price to pay for w...

Sushi is the ultimate Japanese icon, but there’s a massive spectrum of quality. You’ve got the budget chains like Sushiro or Kura (fine for a quick fix), and then you’ve got the "Quality" tier. I’ve put the top three heavyweights to the test to see which one actually deserves your time—and your Yen. 1. The Crowd Favourite: Nemuro Hanamaru (根室花まる) Quality sushi in affordable price Hailing from Nemuro in Hokkaido, this chain is famous for bringing regional "frontier" seafood to the big city. They are legendary for their high-quality, seasonal catches that you won't find at the cheaper chains. Signature scallop (fell off) The Experience: If you want to eat here, you need a strategy. The queues are brutal. For dinner, if you aren't there early, you’re out of luck—they sometimes stop taking new names as early as 7:30 PM. Another signature crab miso soup - quite blend The Food: I’ve been here multiple times, and the quality is rock-solid. The Tuna Akami is a winne...

Founded in 2010 by Shotaro Iida, this shop is located in the quiet hot-spring town of Yugawara. Iida-san’s family was originally in the dried seafood and nori business, and he actually started the shop in their old warehouse. Since then, it has become a cult phenomenon, winning the "Tokyo Ramen of the Year" (TRY) award multiple times and holding a legendary status for its "100% natural" approach to ingredients. Best Shoyu Ramen Let’s talk about the "fuss." To eat here, you have to survive the weekly bloodbath on Omakase.in. If you win that battle, you then face a 2-hour train ride from central Tokyo. Unless you’re already visiting the onsens in Atami, you really have to be a "ramen manic" to do this. The shop itself is a temple—minimalist, open kitchen, and a ritualistic atmosphere where they make their own silk-like noodles right in front of you. The Food: Is it great ramen? Definitely. The Shoyu has incredible depth, a beautiful amber clarity, ...

If you’ve watched the documentary Ramen Heads, you already know the man, the myth, and the legend: Osamu Tomita. A disciple of Kazuo Yamagishi (the "God of Ramen"), Tomita-san has spent decades perfecting a bowl that has won every award Japan has to offer. This isn't just a meal; it's a pilgrimage to Matsudo, Chiba. Classic Japanese store front Let’s be real—getting a seat here is like trying to score Glastonbury tickets. You have to battle it out on Omakase.in the second bookings open. Then, you have to make the trek to Chiba. It’s accessible by train, but it’s a commitment. Once you arrive, the vibe is strictly "ramen fine dining." It’s an open kitchen where every bowl is served with military precision at the exact same time. Exceptional quality and beautifully presented  A whole range of Chashu  The Tsukemen is, as expected, a masterpiece. The broth is incredibly rich and thick but manages to stay balanced—the fish notes provide depth without being an uma...

If there’s one thing I’ve learned in Tokyo 2026, it’s that "famous" usually just means "you’ll be standing on a pavement for two hours." That’s why Shinjiko Shijimi Chuka Soba Kohaku (Ikebukuro) was such a breath of fresh air. I rocked up for an early weekday dinner and—surprisingly—no queue. Just a handful of people tucked into their bowls. This is exactly how ramen should be: high-quality food without the soul-crushing wait. A very nice shoyu broth and generous toppings This isn't your standard pork-fat bomb. They specialise in "Chuka Soba" (Chinese-style noodles) using Shijimi clams from Lake Shinji. The shoyu broth has an incredible depth; it’s complex and rich with umami but stays light enough that it doesn't overwhelm your palate. It leaves this beautiful, subtle aftertaste that makes you want to drink the whole bowl like a thirsty marathon runner. The toppings are equally elite. You get a variety of tender cha siu, and because it’s a "C...

If you’ve ever Googled "Best Ramen in Tokyo," Ginza Kagari has definitely popped up. It used to boast a Michelin Bib Gourmand, but that little red sticker is nowhere to be found these days—and honestly, that should have been my first warning sign. Really average ramen Kagari specialises in Tori Paitan, a style of ramen that’s a bit of a rarity compared to the usual soy or pork. Think of it as the chicken version of Tonkotsu; the bones are boiled for hours until the collagen and fat emulsify into a thick, milky-white, creamy soup. On paper, it sounds like a dream. In reality? It’s a bit of a "meh" in a fancy bowl. The broth is undeniably thick and creamy, but it lacks any real layers or depth—it’s just a one-note chicken punch and taste quite like a Campbell's cream of chicken soup. I also dislike the idea of addling truffle oil. The chicken toppings were the real heartbreak; they weren’t tender or juicy, just standard, uninspiring bits of bird. If you do find yo...

Unagi (freshwater eel), the ultimate Japanese comfort food that somehow costs more than a designer handbag. If you’re going for a "proper" experience in Tokyo, be prepared for two things: a hole in your wallet and a choice between "Farmed" or "Wild" eel. Wild ones are the elite athletes of the river world and come with a much heftier price tag. I hit up two spots to see if the hype—and the bill—are justified. 1. The Charcoal Master: うなぎ魚政 (Unagi Uomasa) Located a bit of a trek away in Katsushika, Uomasa is for the serious unagi pilgrims. This isn't "fast food"—each eel is kept alive until you order it, then killed, skewered, and grilled over top-tier Kishu Binchotan charcoal. Grill fish bone and liver Unagi Uomasa is often talked about in hushed, reverent tones, and while it’s undoubtedly a top-tier bowl, the reality is a bit more grounded than the poetry online suggests. The hook here is the absolute freshness; they keep the eels swimming un...