Honest Bao

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...

we all know the drill with ski resort food: a lukewarm, soggy burger that costs more than your lift pass. But then I rolled up to Ishiuchi Maruyama in Niigata, and my taste buds actually started doing a happy dance in my snowboard boots. Great weather and snow quality If you’re heading to Japan in the winter, you’re obviously there for that legendary "Japow". I picked Ishiuchi Maruyama because it’s a breezy trip from Tokyo and—more importantly—it’s whispered about in foodie circles as the "Michelin Ski Resort." Nice curry I was genuinely floored by the options. Usually, you have to hike back to the base for a decent feed, but here? There is a restaurant waiting for you at literally every major lift exit. It’s like the mountain designers knew I have the stamina of a pug and need a snack every twenty minutes. Because there are so many spots, the queues are non-existent unless you’re gunning for the cult-favourite yakiniku place on the main slope. I tucked into some ...

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...