Browse all travel guides tagged with "Seafood"
The Sanaton, an inn in Kasumi, Hyogo, begins serving winter-only live Matsuba crab dishes for the November 6, 2026 season opening, with every crab plan using tagged live crab landed at Kasumi Port.
Japanese restaurant "Genji" at Hilton Nagoya will serve the third chapter of its "The Tale of Genji" signature kaiseki, a Matoya oyster course at ¥16,000 per person for dinner, from November 30, 2026 to February 14, 2027.
Hotel Kinparo, a seaside hotel in Toyooka, Hyogo, about 5 minutes by car from Kinosaki Onsen, will begin offering a special plan featuring two local tagged matsuba crabs on November 12, 2026, with dishes including sashimi, crab served whole, charcoal-grilled crab, and kani-suki.
Yukibou Hakusen, a hot spring inn in Yonago, Tottori, becomes Kaike Hakusen on November 6, 2026, and is offering a renewal commemorative plan with tagged live Matsuba crab from Tottori served in the guest room, limited to 3 rooms a day.
The free-admission Nippon Zenkoku Bussanten 2026 will gather more than 200 exhibitors from all 47 prefectures at Sunshine City in Ikebukuro from November 20 to 22, featuring regional gourmet dishes, sake, sweets, a kids' corner, and talk shows.
Mercure Kyoto Miyazu Resort & Spa serves a special Tango lunch course with Kyoto beef fillet and Ine yellowtail aboard the Tango Kuromatsu restaurant train for three days only, January 22 to 24, 2027, at 15,000 yen per person.
From November 7, 2026 to February 14, 2027, Obama City and Wakasa Town in Fukui Prefecture are running "Wakasa Crab Road," a winter campaign centered on Echizen crab, with Koppe crab and Wakasa fugu menus, a crab shell arrangement workshop, and a prize drawing.
Rurubu Kitchen in Shinjuku, Tokyo is holding an autumn food fair from Sunday, November 1 to Saturday, November 28, 2026, serving Himeji's brand mackerel "Bouze Saba" as sashimi and shabu-shabu together with sake from six Harima breweries.
The Echizen Crab Festival 2026 (越前かにまつり2026) will be held on November 14, 15, 21, and 22 at Michi-no-Eki Echizen in Echizen Town, Fukui, with on-the-spot sales of Echizen crab and seiko crab, dried fish, and seafood dishes.
From November 11 to 17, Kobe Hankyu's Main Building 9th-floor event hall hosts the "Autumn Hokkaido Products Fair" (秋の北海道物産大会), bringing together about 40 brands with Hokkaido sweets, soft serve, seafood bento and eat-in dishes.
Ibaraki Prefecture will hold the Let's Eat Ibaraki Harvest Festival 2026 (茨城をたべよう収穫祭) at the Central Plaza of Komazawa Olympic Park in Tokyo from Saturday, November 21 to Monday, November 23, 2026, with 24 local eateries, a market, and a drinks alley. Admission is free.
The autumn fishing season for sakura ebi, which is landed only in Suruga Bay, runs from Thursday, October 29 to Thursday, December 24, 2026, with raw sakura ebi and freshly fried kakiage on offer around Yui Port in Shizuoka City.
To mark the start of the kobako crab season on November 6, 2026, three Kanazawa restaurants, Coil, TILE and barrier, serve winter-only crab menus from November 7, with prices from ¥3,900 to ¥14,000.
Following the start of Matsuba crab fishing on November 6, 2026, the Matsuba crab specialty restaurant Kanimatsuba Honten (かにまつば本店) in Tottori City begins its season on November 8 with a new Tokusen Kanimeshi Course at ¥19,800 (tax included), prepared by a head chef who also works as a fisherman.
From December 1, 2026 to March 31, 2027, OTTO SETTE TOMAMU at Risonare Tomamu in Hokkaido serves a winter-only dinner course of eight Italian dishes featuring horsehair crab, Hanasaki crab and king crab, with alcohol, non-alcohol and mixed pairings.
Sushi to Ramen Uogashiya Nakameguro opens at 11:00 AM on October 29, 2026, about a 15-second walk from the south ticket gate of Nakameguro Station. A ramen and 5-piece nigiri set will be offered for ¥1,000 on six opening days.
To celebrate the opening of the Kano crab fishing season, Yamashiro Onsen holds the Yamashiro Crab Festival on November 15, 2026, with crab soup served in Kutani ware bowls (limited to the first 600 servings), a fresh crab sale, and local sake and beer.
From November 7 to December 27, 2026, Hotel Kanazawa's first-floor restaurant DINING TSUZUMI serves two à la carte kobako crab dishes, a spaghetti at ¥3,600 and a crab shell plate at ¥3,500, timed to the start of crab season.
From December 26, 2026 to January 17, 2027, Mercure Kyoto Miyazu Resort & Spa in Miyazu, Kyoto offers a red snow crab and beef steak dinner buffet, a lion dance, first calligraphy, traditional New Year games, and a kite-making workshop.
Kani Factory Koragumi (かにファクトリー 甲羅組) in Tsuruga, Fukui will hold the Tsuruga Crab Festival 2026 on seven days from November 14, with free crab soup for the first 500 visitors each day and direct sales of Echizen crab and seiko crab.
Hatoko no Yu, a seaside hot spring in Kaminoseki, Yamaguchi, reopens on Sunday, November 1 after renovation, with two ticket booklets for ¥14,000, free bathing for junior high schoolers and younger through November 3, and a new restaurant menu.
Snow crab fishing opens on November 6, with male Kano crab in season until March 20 and female kobako crab until December 29. Both can be enjoyed at ryokan and restaurants in Kaga Onsen.
Dashi to Sushi Tachibana Tenjin, a kappo-style izakaya popular in Tokyo's Ebisu and Yokohama, opens on November 1, 2026 in Fukuoka's Hakata Tenjin area as its first location in Kyushu. Its signature dish is clam shabu-shabu enjoyed with dashi alone, served alongside sushi and a lineup of 61 types of sake.
Beltempo, the dining café at Hotel Metropolitan Edmont in Tokyo's Iidabashi, will hold dinner buffets with about 60 dishes in three periods from November 15 to December 25, 2026, including a special plan limited to December 24 and 25.
From December 1, 2026 to January 15, 2027, Japanese restaurant Hanamusashi at Hotel Metropolitan in Ikebukuro serves a ¥17,000 winter kaiseki course featuring kobako crab and yellowtail, with a choice of fugu hot pot or domestic beef sirloin as the main dish.
Restaurant Chambord and Nihon Ryori Nakanoshima at Rihga Royal Hotel Osaka are serving special Christmas courses in December 2026, with the hotel's teppanyaki restaurant also recommended for special occasions.
Grand Cafe at Sheraton Grande Tokyo Bay Hotel in Maihama is holding a Christmas Buffet from November 1 to December 25, 2026, featuring starters made with lobster and snow crab, bone-in pork loin confit, lamb tomato stew, and pot-au-feu.
From Sunday, November 1 to Thursday, December 31, 2026, Sairyu (彩龍) on the 3rd floor of Yokohama Bay Sheraton Hotel & Towers serves a limited-time Shanghai crab course for ¥20,000 and a la carte dishes such as xiaolongbao and claypot fried rice.
In December 2026, Hotel Granvia Osaka, directly connected to JR Osaka Station, will serve limited-time Christmas menus at its restaurants and bar, from a teppanyaki course and a French course to kaiseki in private rooms, a casual dinner, and champagne cocktails.
Five restaurants at Phoenix Seagaia Ocean Tower in Miyazaki serve crab dishes from December 1, 2026 to February 28, 2027, including a dinner buffet with an all-you-can-eat steamed snow crab option, teppanyaki king crab, and snow crab clay-pot rice.
From December 1, 2026 to February 28, 2027, The Pulse Kirishima in Kagoshima serves about 20 all-you-can-eat crab dishes at its dinner buffet, along with live-kitchen crab ramen and crab fried rice and winter specialties such as yellowtail and mikan.
All-day dining Compass at Yokohama Bay Sheraton Hotel & Towers is holding "Europe Fair – France" from October 17, 2026 to January 15, 2027, an order buffet led by a chef who trained at a starred restaurant in Provence and featuring bouillabaisse, Ezo abalone, and roast lamb.
Greens Co., Ltd., a hotel operator based in Yokkaichi, Mie, is taking reservations until December 15, 2026 for its "Irodori Osechi" 2027 New Year boxes, a three-tier box at ¥32,400 and a single-tier box at ¥19,940, both with Grissier baked sweets.
Hotel Granvia Okayama in Okayama City holds its Year-End and New Year Gochiso Buffet from December 29, 2026 to January 1, 2027, with all-you-can-eat crab, steak and sushi, dishes made with local Okayama ingredients, and an optional all-you-can-drink alcohol add-on, from ¥10,000 for adults.
Italian restaurant SPICA from Omotesando Hills holds its first pop-up at Isetan Shinjuku's Food Collection from October 28 to November 3, 2026, with a seafood-themed eat-in menu, its first takeout deli items, and visits from Supervised Chef 吉田 能 on November 1 and 3.
From October 26, 2026, Restaurant Cathedréclat at Hotel Indigo Nagasaki Glover Street serves "Nagasaki Sashishabu" for ¥6,600, offering seasonal seafood from waters off Nagasaki first as sashimi and then as shabu-shabu in an ago (flying fish) and mushroom dashi prepared at the table.
From dinner on December 18 to December 25, 2026, La Table de Joël Robuchon in Ebisu Garden Place, Meguro-ku, Tokyo, will serve a Christmas-only menu. It includes a snowman-shaped dessert finished with strawberry coulis at the table.
Hakone Gora Karaku and Atami Izusan Karaku, both awarded One Michelin Key for three consecutive years, are serving seasonal autumn menus at their dining room "Mutsuki" (六つ喜), through November 30, 2026 at Gora and November 15, 2026 at Izusan.
Restaurant Café Terrace ami Kobe in Chuo-ku, Kobe will serve a special Christmas dinner course for three days only, December 24 to 26, 2026, with views of Kobe Port at night from the windows. Reservations are now open.
From December 26, 2026 to January 4, 2027, Restaurant & Bar TIDE TABLE Shiomi at Tokyo Bay Shiomi Prince Hotel is serving festive dinner buffets with a live tuna dismantling show using tuna from Toyosu Market, osechi dishes, and New Year events such as mochi pounding and a lion dance.
Hotel Kanazawa is selling a stay plan that pairs a winter kaiseki dinner of sweet shrimp, snow crab and yellowtail with a breakfast buffet, available for a limited time from December 1, 2026.
Courtyard by Marriott Shin-Osaka Station will serve the 11th anniversary course "Kan-on" (感恩) at Teppanyaki Ikka Ichiyo on its top floor from November 1 to 30, 2026. The course features foie gras, lobster, Omi beef, and red snow crab at a special appreciation price of ¥11,000.
With snow crab fishing opening in Ishikawa Prefecture on November 6, Shokudokoro Kanazawa Suju on the first floor of HOTEL AO KANAZAWA will serve its Winter All-Crab Course from November 13, 2026 to February 28, 2027. The ¥33,000 dinner course (tax included) prepares snow crab by grilling, boiling, and shabu-shabu, and an overnight stay plan with dinner and breakfast is also available.
Sapporo Park Hotel in Chuo-ku, Sapporo will hold a special tasting event by Akihiro Kikuchi, head chef of its Sichuan restaurant Togenkyo, from November 5 (Thu) to 7 (Sat), 2026. The eight-dish course costs ¥18,000 per person and includes free drinks and a souvenir.
Chinese Restaurant SANGU and Sky Lounge STARDUST on the 39th floor of Umeda Sky Building in Osaka are taking reservations for Christmas dinners on December 23 to 25, 2026. SANGU offers three Christmas courses (Noel, Carol, Wish) featuring Kesennuma shark fin from ¥17,000, and STARDUST offers a ¥19,000 course with free drinks.
From October 1, 2026, Itamae Bar and Choi Oden offer Ultimate Hamo Dashi Seafood Shabu-Shabu, in which fresh seasonal fish such as yellowtail and red sea bream is briefly dipped in hamo broth. It is served at three Tokyo locations for ¥2,750 per person, tax included.
Los Angeles balcony Terrace Restaurant & Moon Bar in Shinagawa Season Terrace is taking reservations for a shared-style Christmas dinner plan available December 21 to 25, 2026, featuring A5-grade Sendai beef, hanasaki crab, and lobster.
Shuccho Noto Robata, a limited-time event where visitors grill seafood from Noto over charcoal to support the region's recovery, runs from October 23 to December 20, 2026, at a special venue in the AEON Mall Takanohara parking lot in Kizugawa, Kyoto. Part of the sales will be donated to disaster-affected areas of Ishikawa Prefecture.
From October 1, 2026, The Westin Sendai takes online reservations for its Christmas takeout menu "Westin at Home Christmas 2026," including the ¥23,000 "Noël Ensemble" set, with pickup on December 19, 20, and 23 to 25.
The roadside station Michi-no-Eki "Umi no Kyoto Miyazu" in Miyazu, Kyoto reopens on October 1 (Thursday), 2026 with a refreshed Magokoro Ichi market, a renewed Minato Shokudo Shiosai eatery serving a new "white" seafood hitsumabushi, and reopening campaigns running October 1 to 4.
From November 14, 2026 to March 30, 2027, Auberge Homachi Mikuniminato in Sakai, Fukui is offering three winter stay plans built around Echizen crab landed at Mikuni Port, including a French crab course supervised by Michelin-starred chef Tateru Yoshino and a premium plan using imperial-presentation-quality crab.
From November 7 to December 27, 2026, Hotel Kanazawa is offering an overnight plan that pairs a kobako crab kaiseki dinner at its 1st-floor restaurant DINING TSUZUMI with a breakfast buffet of local Kanazawa ingredients, starting from ¥17,000 per person.
From December 1, 2026 to February 28, 2027, Tsubaki, a ryotei-style ryokan in Okuyugawara Onsen, Yugawara, Kanagawa, is offering a winter-only stay plan that upgrades the main dish to anko (monkfish) hot pot and the white rice to takikomi gohan with crab, kue (longtooth grouper), and salmon roe, limited to 10 guests per day.
Shimonoseki Shunpanro Nihonbashi Takashimaya Store marks its 40th anniversary with an eat-in natural and farmed tiger puffer comparison set for ¥4,000 and a 40% off takeout coupon for LINE friends, both available through October 31, 2026.
Hyatt Centric Sapporo opens on October 3, 2026, bringing the 17th-floor restaurant Matsu Grill & Bar, which cooks Hokkaido ingredients over an open wood fire, along with the casual 1st-floor cafe dining spot Mr. Fish by Hyatt Centric Sapporo.
Haimurubushi, a resort on Okinawa's Kohama Island, is running an autumn wellness promotion from September 1 to November 30, 2026, with a private night sauna and stargazing pool session, floating sound baths, and SUP and mangrove kayak tours, alongside seasonal Yaeyama dining that includes a September spiny lobster fair, an October tomahawk steak and awamori tasting, and a November wagyu tasting course.
From September 15, Kobe Meriken Park Oriental Hotel is taking reservations for two Christmas-season stay plans with special room service -- one pairing deluxe Amaou DX strawberries with sparkling wine, the other a chef's original hors d'oeuvre course for Suite and Executive rooms -- for a private, elegant evening overlooking Kobe's harbor lights.
From Tuesday, October 6 to Thursday, October 8, 2026, Sapporo Park Hotel's terrace restaurant Piare is holding a special tasting dinner led by head chef Makoto Sanada, featuring a full course built around Hokkaido's autumn seafood and Shiretoko wagyu beef, paired with wine.
Red Lobster Nerima Sekimachi, the second-longest-running Red Lobster restaurant in Japan, celebrated its 41st anniversary on September 11, 2026. To mark the occasion, the restaurant is giving away non-for-sale Red Lobster original merchandise exclusively to its LINE members from September 14 to 23.
Choutokan, the Japanese restaurant at Hamamatsu Marriott Hotel, is offering "Nami no Oto," a limited-time autumn kaiseki course featuring matsutake mushroom, ise lobster, and other seasonal ingredients, from September 1 to October 31, 2026.
Mesm Tokyo's 16th-floor French restaurant Chef's Theatre will serve a limited-time Traiteur Semi Lunch Buffet inspired by the food culture of Brittany and Normandy, called Autumn Table of Northwest France, from October 1 through November 30, 2026, priced at ¥7,600 per person.
From October 2026, Glamping Souten Kaihou -SOUTENKAIHOU- in Joetsu, Niigata is offering two seasonal plans — a "Sauna Retreat" built around its newly renovated ocean-view saunas and six added perks, plus a seasonal BBQ plan pairing Niigata-branded meat and seafood with a cheese fondue for dipping the local Bakauke rice cracker.
From September 1 to October 31, Hamamatsu Marriott Hotel's teppanyaki restaurant Inanba is holding an autumn-limited "Live Abalone and Premium Wagyu Shizuoka Sodachi Steak Fair," pairing the Shizuoka Wagyu brand "Shizuoka Sodachi" with fresh live abalone and New Caledonian angel shrimp grilled tableside on the teppan.
As nodoguro (blackthroat seaperch), a prized San'in autumn delicacy often compared to fatty tuna, nears peak season, Kyukamura Hiruzen Kogen begins selling a limited-time autumn stay plan on September 1 pairing its evening buffet with a seared nodoguro rice bowl, fish bone soup, and a complimentary salt-grilled nodoguro plate for adult guests.
かにじぇんぬ 金沢, a live-crab restaurant from Osaka's QRAUD Inc., opened in Kanazawa's Nishi Chaya district on September 7, 2026, with a course comparing beni-zuwai crab and Noto hair crab, plus a private option pairing seasonal crab with a Kanazawa geisha performance.
From September 19 to 27, 2026, Courtyard by Marriott Shin-Osaka Station's Dining & Bar LAVAROCK will serve a five-course Silver Week lunch, "Autumn Harmony," pairing Angus beef ribeye with herb-marinated beltfish for 3,800 yen.
From October 2026, Ginza Chinese restaurant GINZA Shinfuen is offering a limited-time Shanghai crab menu built around its signature 熟酔蟹 (Steamed Drunken Shanghai Crab) specialty, with two course options and a la carte dishes pairing the crab with Yamagata beef, matsutake mushroom, shark fin, and abalone.
Garden Dining at Grand Nikko Tokyo Daiba will run a limited-time "Autumn Premium Harvest Festival" buffet on Fridays, Saturdays, Sundays, and public holidays from October 2 to November 29, 2026, featuring chef-carved domestic beef roast beef, matsutake mushroom rice, and a build-your-own salmon and ikura rice bowl.
Roast Beef Kamakurayama's Yokohama Sky Building location is offering a limited-time 2026 autumn course featuring roe-bearing ayu (sweetfish) alongside the restaurant's signature black wagyu fillet roast beef, enjoyed with panoramic night views from the 29th floor.
Kirakuni. Gifu Tamamiya, a seafood izakaya from Talga Inc., opened in Gifu City's Tamamiya area on August 30, 2026, serving market-fresh seafood dishes including its signature kobore-zushi, hamayaki, and creative maki rolls across 58 seats with seven private rooms.
Wakayama Marina City heads into autumn with the "Starlight Illusion" fireworks show, an indoor VR Land, and Kuroshio Ichiba's seafood gourmet fair featuring fresh tuna and seasonal catches, running from September through November 2026.
YOKI MATSUSHIMA, a hot spring hotel in Matsushima, Miyagi Prefecture, is offering a stay plan available on two dates only — September 27 and October 26, 2026 — that pairs a nighttime special viewing of the national treasure Zuiganji temple with a Full-Moon Kaiseki dinner inspired by the moonlit bay, priced from ¥81,900 per person based on double occupancy.
ATAMI Sekaie in Atami, Shizuoka Prefecture, is offering a new "Sleep Retreat Plan" from September 3, 2026, combining TENTIAL sleep items, a plan-limited Japanese-cuisine dinner and natural hot springs, with an optional 60-minute personal conditioning session, for stays from September 14.
KIHARU Brasserie at Cross Hotel Kyoto is introducing a new seasonal menu, "KIHARU de Autumn 2026," on weekends and public holidays starting September 19, 2026, pairing autumn ingredients like mushrooms and sweet potato with sustainable seafood and local Kyoto ingredients.
From November 7, 2026 to March 31, 2027, the historic ryokan Misasa Yakushi no Yu Mansuirou in Tottori's Misasa Onsen serves a winter-only "Ebi-Kani Kaiseki" course bringing together snow crab, Ise lobster, and the rare San'in shrimp known as mosa-ebi, with one night and two meals starting from ¥28,600 per person.
Sky Dining Tenku on the 31st floor of Nagoya Prince Hotel Sky Tower will host two Christmas buffets from November 6 to December 27, 2026, the White Noël lunch buffet with snow-white desserts, and the Sky Noël dinner buffet, which adds a choice of four main dishes from December 11.
Starting September 1, FOREST KITCHEN with Outdoor Living inside Hotel Metropolitan Sendai East is taking reservations for its 2027 osechi, a three-tier, 22-dish box blending Italian and Japanese flavors with Tohoku ingredients such as Sendai beef, paired with Veuve Clicquot champagne, priced at ¥38,000 and serving 2–4 people.
Nagaragawa Seiryu Hotel, on the banks of the Nagara River in Gifu, is opening reservations September 1 for its 2027 New Year osechi — a 22-dish, Japanese-Western box built around Hida beef, Ibi tea, and seafood, paired with a half bottle of Veuve Clicquot champagne.
Sapporo Hitsujigaoka Observation Hill is holding its Autumn Flavor Festival 2026 from September 18 to 23, marking the 50th anniversary of the Clark Statue. Highlights include free and paid grilled Pacific saury sent directly from Nemuro, and grilled scallops from Tokoro in Kitami City.
From September 1, Yokohama Bay Sheraton Hotel & Towers is serving a new wedding banquet course called "RURI (Ruri)," bringing together its Japanese, Western, Chinese, and pastry chefs for a fusion menu priced at ¥39,556 and available for weddings of 40 guests or fewer.
From September 2 to October 31, 2026, Italian restaurant sakanaya in Hiroshima will serve an autumn-limited menu built around in-season silver salmon, Shizuoka-grown bonito, figs, and Megahira mushrooms across four seafood, pasta, and meat dishes.
From October 1, Kobe Sannomiya Tokyu REI Hotel's restaurant TORIKO is serving an autumn lunch course with unlimited refills on three main dishes — roast duck, seafood bouillabaisse, and sirloin steak — plus a chestnut Mont Blanc dessert, for ¥3,800 per person.
Chinese Restaurant Hoshigaoka at Kyoto Tokyu Hotel is holding an "Abalone and Autumn Flavors Fair" from September 1 to October 31, 2026, offering lunch and dinner courses plus a la carte dishes that pair abalone with seasonal chestnut, kabocha squash, and ginkgo nut.
SEASCAPE TERRACE DINING at Hilton Tokyo Odaiba is holding a wellness-themed lunch and dinner buffet from September 14 to November 15, 2026, its first autumn fair since this summer's renewal, featuring a signature domestic wagyu roast, seasonal salmon and kamasu dishes, and Shine Muscat sweets.
Cafe & Dining HARUHORO, a restaurant on the first floor of Hotel JAL City Haneda Tokyo operated by Shunpanro Co., Ltd., celebrates its 10th anniversary with a limited-time "10th Anniversary Course" available from August 24 through September 30, 2026, built around a fugu poêlée wrapped in cured ham.
From September 4 to December 3, 2026, Fuji Speedway Hotel in Oyama, Shizuoka presents autumn-limited dining experiences including AUTUMN AFTERNOON TEA, seasonal dinner courses at TROFEO Italian and Robata OYAMA featuring Fuji Atlantic Salmon, and seasonal cocktails at BAR 4563.
Starting September 2026, Hotel Indigo Hakone Gora's Riverside Kitchen & Bar introduces a new seasonal dinner course from Executive Chef Kei Sakamoto, layering French technique and wood-fire cooking with Japanese ingredients like plum, yuba, whitebait, and miso, available in three tiers from ¥10,000.
Hotel Metropolitan in Ikebukuro is offering two limited-time stay plans paired with commemorative dinner courses — a luxury Chinese course at "Keilin," celebrating its renovation reopening, and a seasonal course at "Est," marking its 1st renewal anniversary.
Kyukamura Ibusuki begins serving its seasonal Ise Ebi (Japanese spiny lobster) course from September 1, timed with the citywide Ibusuki Autumn Gourmet Festival, and is also adding a new a la carte Ise Ebi tempura and miso soup dish this year.
LA VIE 1923, set inside Osaka's historic red brick warehouse, is offering "AKARENGA SUMMER GRILL & FREE FLOW," a summer-only dinner pairing seasonal French dishes and BBQ-style grilled meats with a 90-minute free flow of wine, beer, cocktails, and highballs, from August through October 31, 2026.
Nachikatsuura, Wakayama, will host the 5th ONSEN Gastronomy Walking on December 5, 2026, a roughly 7.5km course featuring local tuna and Kumano beef dishes plus a soak in Nanki-Katsuura Onsen, with applications open until November 16.
From September 11 to 13, 2026, Sheraton Miyako Hotel Osaka's Restaurant & Lounge Bar eu will offer a three-day-only French course crafted by Chef Minoru Asada, using Osaka's Kawachi duck, sweet Pure White corn, and autumn persimmons and figs to capture the shift from summer into fall in every dish.
Strings Hotel Nagoya marks its 10th anniversary this year, and its 1st floor teppanyaki restaurant Takumi is serving a Five Senses Autumn Course from September 11 to November 11, 2026, built around Aichi beef, angel shrimp, and a Shine Muscat tart.
From October 13 to November 28, 2026, Hotel Metropolitan's Japanese restaurant Shikisai Saryo "Shunka" is running a "Nagano & Toyama Fair," serving charcoal-grilled and teppanyaki dishes made with regional ingredients such as Shinshu salmon, branded chicken and pork, and Toyama Bay seafood.
The newly rebranded Naha resort pairs European-style dishes with Okinawa's traditional flavors and the sustainable algae ingredient umamo for a lunch buffet running from August 1 to September 30, 2026.
The Strings Omotesando is marking its 9th anniversary with a "Thank You"-themed 9th Anniversary Special Plan, offering limited-time anniversary courses and menus from September 14 to October 31, 2026, at its three dining venues, Cafe & Dining ZelkovA, TAVERN by the green, and TIME NEST BAR LOUNGE.
As autumn arrives in Toyama, the Owara Kaze no Bon Festival lights up the historic town of Yatsuo from September 1–3, while Tateyama's cooling trails, the season's first red snow crab, and Kureha pears bring an early taste of fall.
Maguro Kaitai Show Honpo pairs a bodybuilder's entrance with a live tuna-cutting show, bringing surprise, laughter, and fresh tuna to corporate mixers, anniversaries, and international events across Japan.
On November 11, 2026, Osaka Marriott Miyako Hotel's 57th-floor Japanese restaurant "ZK" will hold a one-day chef event where Head Chef Masashi Takemura prepares a ¥12,000 autumn lunch course with knife work performed in front of guests, high above the city; reservations open August 19, 2026.
Osaka-based QRAUD opens かにじぇんぬ 金沢, a live-crab restaurant, in Kanazawa's Nishi Chaya geisha district on September 7, 2026, its first Hokuriku location, featuring Ishikawa crab, Kaga vegetables, and a course paired with a geisha dance performance.
Cross Dine, the all-day dining buffet restaurant at Hotel Metropolitan in Ikebukuro, Tokyo, is holding a Nagano & Toyama Fair from October 13 to November 30, 2026, with Japanese, Western, and Chinese cuisine chefs preparing original dishes built around seasonal ingredients from both prefectures.
Garden Buffet "Pine Terrace" at Phoenix Seagaia Ocean Tower runs a Hokkaido Fair from October 1 to November 30, 2026, serving Hokkaido specialties such as grilled scallops, king crab miso soup, and Genghis Khan lamb, alongside Shimaenaga-themed white desserts inspired by the region's snowy scenery.
From August 19 to 23, 2026, Hankyu Umeda Main Store's basement fresh food floor celebrates the 1st anniversary of its monthly "Umeda Marche" with a mock fish auction, a tuna butchering demonstration, and 16 kinds of offerings, including a marché featuring Nofuku agriculture-welfare producers.
On September 27, 2026, Oiso Prince Hotel will hold a one-night-only autumn dinner, "Harvest Moon Special Dinner ‐月の饗宴‐," featuring a moon-themed course by culinary advisor Yasuo Yamada served in the hotel's garden, with free-flowing drinks included.
From September 16 to December 8, 2026, Risonare Shimonoseki's main dining restaurant OTTO SETTE SHIMONOSEKI is serving a limited-time autumn course built around fugu, in-season venison, and amadai tilefish, of which Yamaguchi Prefecture lands the largest catch in Japan, paired with local sake and wine.
Shin-Furano Prince Hotel will serve a limited-time Japanese course menu themed around the scenes and story of TV drama "From the Northern Country" to mark the show's 45th broadcast anniversary, available from September 8 to October 18, 2026.
From September 1, 2026, FIVE – Grill & Lounge at Hyatt Centric Kanazawa is serving a limited-time "Hokkaido Harvest Table" dinner course and afternoon tea built around Hokkaido's autumn ingredients, celebrating the upcoming opening of sister hotel Hyatt Centric Sapporo.
dancyu Shokudo, just outside the Yaesu North gates of JR Tokyo Station, is offering its Summer Kurose Buri Katsu Set Meal, made with Nissui's ikijime Kurose buri, in limited quantity until Monday, August 10, 2026.
First Drop Co., Ltd., which operates about 50 restaurants across the Yokohama and Tokyo area, opens Kaiten-zushi Toyosu Maguro Ichiban on the first floor of LaLaport Shonan Hiratsuka on Saturday, August 8, 2026. Backed by its trading rights at Toyosu Market and Yokohama Central Market, the restaurant buys whole tuna weighing over 100 kilograms straight from the auction for a family-friendly conveyor belt sushi experience.
Chugoku Kappo Ryokan Kikusuitei in Tokorozawa, Saitama, is holding a one-night-only "Autumn Chef's Dinner" at its restaurant Tengaiten on September 26, 2026, featuring a Chinese cuisine tasting course built around premium seafood, with an optional wine free-flow and live piano performances.
For three days around Respect for the Aged Day, LE UN Kobe Geihinkan — inside the historic Kobe Geihinkan Kyu Nishio-tei — is serving a special course built around Kobe pork, Tamba black soybeans, and other autumn ingredients, designed for three generations of family to enjoy together.
From September 1 through November 30, 2026, Nanki Shirahama Marriott Hotel's restaurant "Grill & Dining G" is offering "Hokkaido Gastronomy Journey in Shirahama," a seasonal dinner course pairing Hokkaido ingredients with Wakayama's local flavors.
THE OSAKA STATION HOTEL, Autograph Collection is introducing a new autumn teppanyaki course, Menu Homard Bleu — The Ocean's Blue Diamond, at its restaurant Teppanyaki Mizuki, featuring a whole blue lobster prepared four ways alongside Matsusaka and Ozaki wagyu, available September 1 through November 30, 2026.
From September 1 to October 31, 2026, The Prince Park Tower Tokyo's Lobby Lounge and Sky Bar & Dining Stellar Garden will serve "Autumn Afternoon Tea - A Gift from Hokkaido," featuring dishes made with Hokkaido pumpkin, apples, and mushrooms, including a Pumpkin Mont Blanc and a whelk and mushroom ajillo.
Sushi Tomi, the sushi restaurant at Awaji Highway Oasis on Awaji Island, will offer a quantity-limited "Summer Special Set" from August 5, pairing crisp tempura and chilled tororo soba with a selection of seasonal nigiri sushi.
On September 25–26, 2026, Tokyo Prince Hotel's Chinese restaurant 中国料理 満楼日園 will serve a two-night-only dinner course that brings together French cuisine by newly appointed Executive Chef 落合吉紀 and Chinese cuisine by Head Chef Yuji Yamamoto, marking the anniversary of the hotel's September 1964 opening.
Shinjuku Washington Hotel's 25th-floor "GRILL & DINING MANHATTAN TABLE" and its ANNEX 1st-floor "Teppanyaki Fujita" are serving specially crafted autumn menus for a limited time, from Tuesday, September 1 to Monday, November 30, 2026.
Noboribetsu Sekisuitei in Hokkaido has introduced the "Kiwami Plan" at its restaurant "桜房" — available on weekdays only and limited to two groups a day — featuring a golden-grilled Ise lobster, seasonal vegetable clay-pot steaming, and a half buffet for dinner and breakfast.
From October 31 to November 30, 2026, Chinese Restaurant Royal Ryuho at RIHGA Royal Hotel Tokyo is serving Steamed Shanghai Crab, a seasonal specialty finished with Shaoxing wine and served with vinegar and shredded ginger.
Village & Hotel Shima Chichukaimura in Shima, Mie Prefecture, will launch the long-run stay campaign CAMINO SHIMA on August 1, 2026, inviting visitors to spend one more night enjoying Shima's food, scenery, and Mediterranean-style village through five experiences linking the Ise pilgrimage with Spain's Camino de Santiago.
To mark its 50th anniversary, ANA Crowne Plaza Hotel Fukuoka is hosting a one-night-only "Lobster Collection Dinner 2026" on August 25, 2026, featuring a special course built around Brittany blue lobster and Canadian lobster, plus a luxury prize drawing.
Courtyard by Marriott Tokyo Station is offering "Shinshu Terroir BBQ," a dinner BBQ menu built around ingredients from the Shinshu region (Nagano Prefecture), from August 1 to October 31, 2026, at DINING & BAR LAVAROCK on the hotel's first floor, featuring りんご和牛 ribeye, 信州太郎ポーク, venison sausage, and shell-on scallops.
Hotel Kanazawa introduces a new Bonenkai/Shinnenkai party plan available December 1, 2026 to February 28, 2027, with three course options from ¥10,000 per person, two hours of all-you-can-drink, and a complimentary plum wine toast.
To mark its 70th anniversary, Ito Kowakien has fully renovated Restaurant Ukifune, its dining venue reserved for overnight guests, and is offering a limited-time half-buffet Japanese kaiseki plan featuring a special roast beef dish from July 8, 2026.
Kobe Port Tower Hotel's buffet restaurant The HARBOR Buffet Dining will hold its Summer Feast Buffet from August 1 to August 31, 2026, bringing back the hand-eaten seafood spread that drew the biggest response of any past fair, served alongside spiced jerk chicken, a kids' corner, and other seasonal dishes.
From September 1 to November 30, 2026, the Chinese restaurant Chugoku Ryori Youmeiden at The Prince Park Tower Tokyo will serve its first Chinese Afternoon Tea, "A Harvest of Hokkaido and Chinese Tea," featuring Hokkaido ingredients, a new signature mala tang dish, and a choice of 12 Chinese teas.
THE BONDS SPA Ocean Private Villa - Chiba Shirahama - at the southern tip of the Boso Peninsula has added a new annex, EAST OCEAN VILLA HANARE, a two-story villa room with its own open-air hot spring bath for up to 12 guests.
dancyu Shokudo, inside GranSta Yaekita at JR Tokyo Station, is once again offering its Summer Kurose Buri Katsu Set Meal for a limited time, made with Nissui's ikijime Kurose buri, from July 28 to August 10, 2026.
From September 1 to November 29, 2026, Japanese Restaurant HANAMUSASHI at Hotel Metropolitan Tokyo Ikebukuro serves the seasonal "HANAMUSASHI Kaiseki" course (¥17,000), offering a choice of Ise lobster or Japanese domestic beef sirloin through October 12, and kinki (a prized Japanese rockfish) or Japanese domestic beef sirloin from October 13 onward.
From August 1 through September 30, President Chibo is offering a limited-time teppanyaki course called "Ikoi," alongside a lineup of seasonal a la carte dishes, capturing the shift from late summer into early autumn.
The seafood restaurant in Kyoto's Karasuma area, formerly known as "Yumedokoro Ryoshi Meshi Zakoya," relaunches as "Zakoya Honten" on July 29, with free "Shijimi Shukan" samples for the first 100 guests to celebrate.
The all-day dining restaurant Pergola at Nagoya Marriott Associa Hotel is hosting a Mediterranean Buffet from July 23 to September 9, 2026, bringing together dishes from Italy, Spain, and the South of France, including tableside porchetta, seafood paella, and a lineup of summer desserts.
NiNi, the 38th-floor all-day dining venue at 1 Hotel Tokyo in Akasaka, is introducing a summer edition of its popular Weekend Brunch from July 25, 2026, with new seasonal dishes and optional courses featuring FOS-certified caviar and free-flow Champagne.
On July 14, 2026, FARO, the innovative Italian restaurant on the 10th floor of the Tokyo Ginza Shiseido Building, joined the first installment of "Regenerative Gastronomy," a special dinner with sake brand IWA and Kitasanriku Factory built around the theme of regenerating the natural environment.
During the Hakodate Port Festival on August 1 and 2, 2026, Hotel Resol Hakodate is offering a "Port Festival Enjoyment Stay" for guests, featuring a squid-themed breakfast buffet, free access to its top-floor restaurant for fireworks views, festival-style stalls, and support to join the local Hakodate Squid Dance.
From September 1, the buffet restaurant Chef's Live Kitchen at Hotel InterContinental Tokyo Bay presents an "Autumn Hokkaido Gourmet & Shine Muscat" lunch and dinner buffet, featuring weekday all-you-can-eat red snow crab, Hokkaido king crab and abalone teppanyaki, hand-pressed sushi, and an all-you-can-eat Shine Muscat and fresh Mont Blanc dessert spread.
On July 13, 2026, Risonare Atami held a special "Fisherman's Academy" event for third-graders from a local elementary school in Atami. Guided by a representative of Atami Fish Market working to reduce unused-fish waste, the students learned about fish landed in Atami, watched hotel staff prepare a lunch using unused fish, and recorded their discoveries on a worksheet.
Shimonoseki Shunpanro Abeno, a fugu and seasonal-cuisine restaurant on the 14th floor of Abeno Harukas in Osaka, is serving a new "Summer Menu" built around hamo (pike conger), a classic Osaka summer delicacy, from July through Monday, August 31, 2026.
A new izakaya, "Zenya Tenjin Nishidori," opens in Fukuoka's Tenjin Nishidori area on July 24, 2026, offering all-you-can-eat oden with every visit alongside Hakata motsunabe, fresh seafood, and sashimi.
Starting July 4, 2026, Yunoko Onsen "Umi to Yuyake" in Minamata, Kumamoto is adding a "Shiranui Sea Seasonal Fish Tour" fair to its dinner buffet, featuring hamo (pike conger) and about five kinds of local fish landed that day, rotating with the daily catch.
Baltan Co., Ltd., which has directly operated izakayas around Hiroshima Station since 2014, opened "Hinokoku" near the station's north exit on July 7, 2026, a large izakaya built around a central hearth for straw-grilling, charcoal-grilling, and kamameshi.
Hotel Ijikasou, an oceanview hotel in Toba, Mie Prefecture, begins offering new accommodation plans from July 8, including a women's retreat plan featuring ReFa beauty devices and a stay plan bundled with Toba Aquarium admission tickets.
On Sunday, July 19, 2026, the day-use hot spring facility Ofuro Cafe Hakuju no Yu in Kamikawa, Saitama will host a cutting demonstration and free kabayaki tasting using domestic eel raised at a nearby land-based aquaculture farm, in collaboration with eel producer Hiranuma Suisan.
Tsukishima Monja Tamatoya, a popular monjayaki restaurant known for long lines at its Tokyo and Tenjin locations, will open its second Fukuoka Prefecture store in Kokura, Kitakyushu, on July 17, 2026.
All-day dining "Compass" at Yokohama Bay Sheraton Hotel & Towers is holding the "Summer Hokkaido Fair, Dohoku (Rumoi & Soya)" from July 11 to October 16, 2026, featuring Wakkanai-born tako-shabu, Rumoi seafood, natural bluefin tuna nigiri sushi, snow crab, and red-flesh melon.
Starting July 1, 2026, HOSHINOYA Okinawa offers a summer menu for its "Ryukyu Gastronomia — Bellezza" dinner course, pairing Okinawa's in-season tropical fruits and nuchigusa herbs with Italian culinary techniques, rooted in the island's traditional food-as-medicine philosophy.
A three-minute walk from Ikebukuro Station's East Exit, the all-season rooftop BBQ spot Ekichika Barbecue opens July 7, 2026, with a beer-garden-style deck, hands-free BBQ courses, casual izakaya-style dining and drinking, and seafood sourced from Hokkaido's Funka Bay.
From July 6 to August 31, 2026, seafood izakaya chain Isomaru Suisan is holding a Korean Fair with spicy tteokbokki, gejang-style shrimp, bingsu, and Chamisul soju at most locations nationwide, alongside a July campaign offering app members a free chuhai coupon.
ANA Crowne Plaza Hotel Grand Court Nagoya is holding a Hokkaido Fair from July 1 to August 31, 2026 (through lunch on September 16 at Garden Court), with five restaurants and the lobby lounge each serving original Japanese, Western, and Chinese dishes crafted from Hokkaido's seafood, beef, and seasonal ingredients.
On July 12, Mikuni Port in Sakai City, Fukui Prefecture — known for landing Fukui's Echizen crab and sweet shrimp — turns its regular Sunday morning market into the "Ippon-zuri Fishing Festival," featuring bargain tuna block sales, a yellowtail rice bowl debut, seafood soup, and a live performance by the Mikuni High School Brass Band.
From July 17 to August 31, 2026, Nihonbashi Dashiba Honten and Hanare are offering two ECO EDO Nihonbashi 2026 specials — a chilled dashi amazake and a jellied dish of shrimp and summer vegetables — bringing Ninben's signature honkarebushi dashi to the season in cooling form.
Hokkaido Wine begins reservations on July 1, 2026, for its new "Weekend Only Sushi Pairing Tour," pairing wines from its Otaru winery with sushi from a neighborhood restaurant loved by locals.
Ryokan Onomichi Nishiyama's restaurant "Yosoro" in Hiroshima is unveiling "Onomichi Gastronomy," a new dining concept starting in July 2026 that reimagines the port city's maritime, agricultural, and cultural heritage through European culinary technique.
Matsue Excel Hotel Tokyu is presenting "Tamayura (玉響)," a limited-time Japanese-Western fusion dinner course for 10 guests per day, featuring premium Shimane ingredients including wagyu beef fillet, abalone, nodoguro, and domestic eel, during Obon (August 8–15) and Silver Week (September 19–21, 2026).
From August 13 to 15, 2026, the Restaurant & Bar TIDE TABLE Shiomi at Tokyo Bay Shiomi Prince Hotel will hold a three-day summer buffet themed around a fish market, featuring live tuna-cutting performances and fresh seafood sourced directly from Toyosu Market.
Tokyo Bouillabaisse Shokudo, a French-inspired seafood restaurant in Hatchobori, Tokyo, launches its full dinner menu on July 1, 2026, completing a dual dining concept alongside the already-open Tanita Cafe.
From July 1 to August 31, 2026, YEBISU BAR branches across Japan are running a limited-time Okinawa food fair, pairing Okinawan specialty ingredients with draft YEBISU beer.
From July to September 2026, The 30th Restaurant at Futakotamagawa Excel Hotel Tokyu offers a herb-infused French course featuring seasonal dishes including marinated lobster, slow-cooked lamb, and a verbena blanc manger — with panoramic views 130 meters above the city.
HAKODATE Uminokaze hotel in Hakodate, Hokkaido has unveiled a summer-limited sushi kaiseki course at its Blue Seasons restaurant, inspired by New York-style WINE & SUSHI dining and featuring eight chapters of world-influenced seafood dishes from June 2026.
Hotel Granvia Wakayama is introducing a new Japanese multi-course menu called Kishu Kaiseki at its fifth-floor restaurant Mari, showcasing premium local Wakayama ingredients including Kumano beef, Ogata sweetfish from Shirahama, and seasonal seafood.
The Awaji Island Tourism Association will hold its 18th Hamo Dochu (Hamo Procession) on July 6, 2026, carrying pike conger from Awaji Island to Yasaka Shrine in Kyoto's Gion for a traditional offering ceremony during the Gion Festival.
Starting July 1, 2026, the luxury villa resort GRAND CHARIOT 北斗七星135° on Awaji Island will offer a summer-limited "極上プレミアムBBQ" plan featuring A5-ranked 淡路ビーフ, 淡路もち豚, 淡路鶏, and fresh abalone — enjoyed on a terrace with panoramic island views.
Shiraraso Grand Hotel in Shirahama, Wakayama, is launching new autumn and winter stay plans including a chef's kaiseki course spotlighting carefully selected local ingredients and a kue (longtooth grouper) kaiseki course featuring the prized fish.
Shunpanro Honten in Shimonoseki, Japan's first licensed fugu restaurant, launches a new weekday-only "ふぐ食べ比べ清涼会席" (Fugu Tabe-kurabe Seiryo Kaiseki) course featuring a side-by-side comparison of domestically farmed tiger puffer and wild fugu varieties, priced at ¥7,700 including all-you-can-drink.
Teppanyaki Chigiri, located in the KOKO HOTEL Premier Nihonbashi Hamacho, is running a limited-time summer special course featuring A5 wagyu and seasonal seafood, available through the end of August 2026.
山陰湯村温泉 湧泉の宿ゆあむ in northern Hyogo is offering a summer special gourmet plan featuring white squid sashimi, abalone, Tajima beef, and Tajima chicken from June 16 through September 3, 2026.
Japan's first crab-specialized open factory, Kani Factory Koragumi, opens in Tsuruga, Fukui on July 16, 2026. Advance reservations for hands-on crab experiences, including a free shell-peeling session, open on June 16 at 10:00 AM.
Restaurant Brasserie Laurier at Hotel Metropolitan Takasaki in Gunma is hosting a "Niigata Food Fair" from July 1 to August 31, 2026. The lunch buffet showcases carefully selected ingredients from the Chuetsu region — including Tsumari pork, Niigata wagyu, and local seafood. On two special days, fresh fish caught off Sado Island is transported to Takasaki by Shinkansen and served as nigiri sushi in a live kitchen setting.
Three in-house restaurants at Hotel Metropolitan Edmont in Iidabashi, Tokyo, will hold the "Mountain & Sea Summer Feast Fair" from July 1 to August 30, 2026, featuring seasonal mountain and seafood dishes curated by skilled chefs.
KIHARU Brasserie at Cross Hotel Kyoto is introducing a summer menu featuring local Kyoto ingredients and sustainable seafood, available on weekends and holidays from June 20, 2026.
From June 17 to 22, 2026, the 39th Miyagi Prefecture Products and Tourism Fair takes over the 8th floor event hall at Sogo Yokohama, gathering about 35 vendors with Miyagi's signature seafood, beef tongue, zunda sweets, and traditional crafts.
Ako Seaside Park Glamping, located within the vast Ako Seaside Park in Hyogo Prefecture, is offering a summer-limited plan featuring complimentary "Natsumi" oysters and an Ako local specialty set for stays from July 20 to August 31, 2026.
Two summer-exclusive menus are running at Kobe Portopia Hotel through September 2026 — chilled noodle dishes at Chinese restaurant Shukeien on the 29th floor, and a four-variety curry lunch at dining cafe SOCO.
Yunoko Onsen Umi to Yuyake in Minamata, Kumamoto Prefecture, is now accepting reservations for a limited-time plan featuring fresh sashimi from the Yatsushiro Sea and the inn's signature fried shrimp, available from June 5 through July 16, 2026.
Shima Oden MIKE in Marunouchi, Tokyo is now serving a summer-limited Awaji Island pike conger dashi shabu-shabu course for ¥7,500 per person, along with a new chilled oden featuring seasonal summer vegetables in dashi sorbet.
From July 7 to November 9, 2026, the buffet restaurant Suriyun at Hilton Okinawa Chatan Resort offers a daily feast of premium meat dishes, with all-you-can-eat crab added on weekends and holidays.
A food experience venue blending traditional Japanese craftsmanship and seasonal cuisine has opened at the heart of Kanazawa's historic Higashi Chaya district.
Warayakiya Yokohama Tsuruyacho, a Tosa cuisine restaurant specializing in straw-grilled dishes, is set to open on June 16, 2026 — bringing bold open-flame cooking and Kochi's famous bonito tataki to the Tsuruyacho district near Yokohama Station.
Gensen Itto Minami-Izu, a new hot spring-focused inn in Minami-Izu, Shizuoka, opened on June 1, 2026. The property features powerful natural hot spring baths and fresh seafood lifted directly from on-site live tanks.
Sheraton Kagoshima is hosting a limited-time "Tarumizu City x Mediterranean Fair" from July 1 to September 30, 2026, featuring premium local ingredients from Tarumizu City prepared with Mediterranean-inspired cuisine across four dining venues.
The glamping resort Glampdome Shimonoseki in Yamaguchi Prefecture is adding a private infinity pool to its flagship Double Ocean Suite — a first for the Chugoku and Shikoku regions — starting June 2026.
Kome Sankaku, the SAKE pairing bar at Toyosu Senkyaku Banrai, has revamped its banquet course lineup. Three new courses are available with a 2-hour all-you-can-drink option including Japanese sake, starting from ¥5,500, accommodating intimate dates to private parties for up to 40 guests.
From June 1 to July 17, 2026, Michi-no-Eki Umiterasu Nadachi in Joetsu, Niigata hosts the Japan Sea Marche, featuring Hokuriku seafood products, special restaurant menus, and a unique sunset guarantee hotel stay plan.
The seasonal outdoor beer garden "Hamabeer!" is back at the Yokohama Grand InterContinental Hotel, running from July 2 to October 31, 2026, with a Spanish-inspired BBQ menu and unlimited drinks on a waterfront terrace.
Shoya, the neighborhood izakaya chain with skilled board chefs, kicks off summer with 8 seasonal dishes available at 86 locations nationwide throughout June, featuring ayu sweetfish, kibinago, fresh edamame, and more.
Tengu Grand Food Hall / Minatoya Isokichi Shokudo opens at LaLaport Kashiwanoha on May 27, 2026 — the first shopping mall location for Tengu Grand Food Hall. The spot blends retro casual dining with charcoal-grilled fish set meals at family-friendly prices.
From June 1, 2026, Espacio Nagoya Castle in Nagoya's Nishi Ward introduces seasonal early summer menus at its 4th-floor restaurant and bar, including a fruit-themed afternoon tea and three premium Chinese dining courses.
Seaside Hotel Maiko Villa Kobe in Tarumi, Kobe, is hosting a limited-time "Early Summer Gourmet Fair" at its in-house restaurants from June 1 to July 31, 2026, with special seasonal menus spanning Japanese cuisine, a herb-and-spice buffet, and an American-themed restaurant on the 14th floor.
Starting June 1, 2026, Hokkaido Italian Mia Bocca locations across the Kanto region, Hokkaido, and Sendai will offer a summer-limited cold pasta featuring Hokkaido saltwater sea urchin, scallops, and salmon roe.
Three new premium Kobe beef teppanyaki courses are coming to "Shioji" on the top floor of Hotel Plaza Kobe in Higashinada, Kobe, starting June 3, 2026 — including the flagship "Wadatsumi" course featuring live lobster and abalone alongside specially selected Kobe beef.
OTTO SETTE TOMAMU at Risonare Tomamu in Hokkaido will serve a summer-limited 8-course Italian dinner from July 1 to August 31, 2026, featuring both red-flesh and green-flesh Hokkaido melon alongside rare "Tokishirazu" summer salmon and other seasonal local ingredients.
Mametai Shoten, a casual izakaya known for fresh fish shipped directly from Shizuoka and local regional dishes, is opening its fifth branch just a 2-minute walk from Higashi-Mukojima Station in Sumida Ward on May 21, 2026.
Following six months of collaborative training and field visits, Park Hyatt Kyoto and the chef collective Chefs for the Blue are presenting a special sustainable gastronomy event, "Sustainable Seas, Kyoto Table," on July 7, 2026, featuring an 8-course dinner by three acclaimed Kyoto chefs.
Sumiyoshihama Resort Park in Kitsuki City, Oita Prefecture, kicks off the marine season ahead of any other beach in the prefecture on May 23, 2026, with live banana boat and wakeboard demonstrations and seasonal food festivals at Kitsuki Terrace.
From May 22 to June 21, 2026, Gatten Sushi is running a limited-time festival menu showcasing fresh seasonal seafood sourced from across Japan, including early-summer Isaki grunt fish and flame-torched sardines.
Janu Tokyo's Janu Mercato offers a seafood and antipasto stand with Italian beer and prosecco freeflow starting June 9, while the Janu Lounge & Garden Terrace presents a seasonal fruit cocktail collection from July 1.
SCAPES THE SUITE, a compact design hotel in Hayama, Kanagawa, is now accepting reservations for its summer seasonal stay program FOUR SEASONS STAY "ESCAPE & TWILIGHT," running from July 1 to August 31, 2026, limited to one group per day.
Starting May 14, 2026, Sushi Sake Sakana Sugidama is holding a limited-time campaign featuring dishes lavishly topped with fish roe and meat — a great excuse to keep the indulgence going after Golden Week.
A 7-course "Summer Skyscraper Dinner" runs from June 1 to August 31, 2026, at the 24F all-day dining restaurant "Harmony" of The Royal Park Hotel Iconic Tokyo Shiodome, featuring lobster, abalone, octopus, and more — all paired with Tokyo night skyline views.
A casual tempura izakaya from Kyoto is opening its first Tokyo outpost on May 28, 2026, in the basement of the Tokyo Building TOKIA in Marunouchi — serving light, crispy tempura fried entirely in rice bran oil alongside sushi, fresh seafood, and Izumo soba.
The Chinese restaurant Karyu on the 31st floor of the Yokohama Grand InterContinental Hotel is offering its popular "Premium Seafood Chilled Jade Noodles" for a limited time from June 3 to September 30, 2026.
Starting May 8, Mawashizushi Katsu and Sushi Katsu locations are offering a new seasonal sushi and side dish lineup as part of the ongoing Kochi Umai-mon Fair, featuring straw-seared specialties and early-summer ingredients from Kochi Prefecture.
Vendors from Numazu City will set up a stall at the "Hojo Food Battle" section of the 65th Yorii Hojo Festival in Saitama on May 10, 2026, offering dried fish and horse mackerel fry.
A limited-time buffet at Hotel ABEST Sapporo features a dramatic prosciutto leg display alongside all-you-can-eat crab, steak, and daily-rotating ham-inspired dishes from May 8 to June 30, 2026.
For Golden Week (April 30 to May 4, 2026), Kaki to Kaisen Nihonichi Sakasuji-Honmachi is offering its signature large sashimi platter and raw oyster plate at half their regular price.
Hotel Kanazawa in Kanazawa City is introducing a new all-inclusive premium banquet plan starting May 1, 2026, showcasing Hokuriku's finest ingredients including Noto beef, abalone, and nodoguro in two curated course menus.
Migiwa no Mori, a new creative Japanese restaurant with views of the famous Meoto Iwa rocks and Ise Bay, is set to pre-open on May 1, 2026, on the second floor of Ise Meoto Iwa Meoto Yokocho in Mie Prefecture.
Starting April 27, 2026, Kakiya Kodaharu Shimbashi is offering a revamped premium all-you-can-drink course showcasing over 32 sake varieties — including the legendary Juyondai — paired with seasonal oysters, for ¥4,200 per person.
A one-day tour at Enoshima on May 17, 2026 combines sea fishing on Sagami Bay with a visit to the Enoshima Aquarium, designed for students from Grade 1 through Junior High Year 3 with hands-on support from professional fishermen.
Mori no Terrace at Nijigen no Mori is serving two spring limited-time dishes featuring fresh shirasu from Awaji Island's Iwaya Port starting April 25, 2026. Only 2% of the shirasu harvest qualifies for raw serving, making it an exceptionally rare seasonal treat with a melt-in-the-mouth texture and sweet aroma.
From June 1 through August 31, 2026, Restaurant Dining FUJI at Hotel LaForet Shuzenji offers a summer-limited Japanese-Western dinner course featuring Izu's seasonal seafood and local vegetables, priced at ¥9,900 per person.
Sushi Choshimaru restaurants are running a seasonal fair featuring carefully selected ingredients from across Japan, from April 24 to May 22, 2026.
Hotel New Otani Makuhari's Japanese restaurant Senbazuru is offering the limited-time "Okonomi Don Gozen (Kiwami)" from May 7 to June 30, 2026, letting diners choose any two mini donburi from a selection of ten varieties.
A limited-time pop-up seafood BBQ event called "Yukkuri Robatayaki" opens at the Apita Utsunomiya store outdoor parking lot from May 1 to 31, 2026, featuring oysters sourced from across Japan and over 30 menu varieties.
A special outdoor food event is taking place in Isesaki, Gunma, serving fresh seafood from the Noto Peninsula alongside flavors from across Japan, with a portion of proceeds going toward disaster recovery efforts in Ishikawa Prefecture.
From April 23 to May 6, 2026, Sogo Yokohama Store's 8th-floor event hall hosts an Early Summer Hokkaido Fair, showcasing seasonal sweets, fresh seafood bento, and eat-in specialties from across Hokkaido.
Gyoko Shokudo Sanpo, a sashimi all-you-can-eat restaurant featured on television, is opening its first Yokohama location in Tsurumi on April 23, 2026. The restaurant offers fresh sashimi sourced from across Japan in a 60-minute buffet format, along with seafood rice bowls and set meals for lunch, and a la carte and course dining for dinner.
The popular annual Hokkaido food fair returns to Sogo Hiroshima Store for Golden Week, bringing ramen, seafood, sweets, and crafts from across Hokkaido. The event runs from April 23 to May 6, with the lineup rotating between the first and second halves.
Hotel Kanazawa, just a one-minute walk from Kanazawa Station, has begun accepting reservations for a new stay plan featuring the 10-course "HORIKAWA" Japanese kaiseki dinner and a locally-sourced breakfast buffet, starting from ¥14,000 per person per night.
The "Medetai Densha Sachi," Nankai Electric Railway's charming sightseeing train on the Kada Line in Wakayama City, marks its 10th anniversary with a two-day event on April 25 and 26, 2026, featuring a sea bream food marché, train wash experience, kids' uniform photo shoots, and a special 10-yen all-day ride ticket for children.
To mark the 10th anniversary of its rebranding, Sheraton Okinawa Sunmarina Resort is offering a special dinner course where guests choose two dishes from 10 main options featuring locally sourced Okinawan ingredients.
From April 16 to May 6, 2026, Kappa Sushi is serving two limited-time side dishes featuring Hokkaido-sourced king crab — a traditional teppo-jiru miso soup and a rich crab ramen — at all locations nationwide.
Sushi Nobutaka (鮨寛学), a new counter sushi restaurant, is opening in Osaka's Kitashinchi district in April 2026. The restaurant offers a 15-piece omakase sushi course for ¥4,400, followed by unlimited seafood broth ramen.
TILE, a creative seafood rice bowl restaurant near Kanazawa Station, has added four new appetizer dishes spotlighting traditional Kaga vegetables to its menu, available from April 7, 2026.
Kyukamura Shonai Haguro in Yamagata Prefecture is offering a spring-limited kaiseki plan featuring sea bream, mountain vegetables, and Yamagata Wagyu from April 1 through June 30, 2026. A free shuttle bus from Tsuruoka Station is also available for guests.
A new 10-course kaiseki experience called "HORIKAWA" is now available at Hotel Kanazawa's DINING TSUZUMI restaurant, celebrating the area's historical waterway heritage and featuring Noto seafood alongside Kaga regional cuisine for ¥8,000 per person.
A casual izakaya serving Shizuoka-direct fresh seafood, Shizuoka oden, and handmade satsuma-age at approachable prices opens near Motosumiyoshi Station on April 1, 2026.
From April 26 to June 25, 2026, Biwako Hotel in Otsu, Shiga will offer early summer lunch menus at its two in-house restaurants, featuring vibrant seasonal sushi and live-action teppanyaki with Omi beef.
The Terrace Restaurant at Hilton Narita is holding a "VIVA Western Food Buffet — Melon and Mango Sweets Fair" from April 29 to June 30, 2026, with all-you-can-eat snow crab during Golden Week and a jumbo shrimp fry from May 7. A special all-you-can-eat melon add-on plan is also available.
A new takeout sashimi shop, Iwaya Sengyo, is set to open in Iwaya, Awaji Island on April 3, 2026, sourcing fish directly from the Iwaya Fisheries Cooperative to help visitors easily enjoy authentic locally caught seafood.
The all-day dining restaurant Pergola at Nagoya Marriott Associa Hotel is hosting its popular "Spring Hokkaido Buffet – Roast Beef & Dolce –" from March 26 to June 3, 2026, featuring all-you-can-eat boiled crab, roast beef, Hokkaido-style dishes, and seasonal desserts.
Yuamu ryokan in Yumura Onsen, Hyogo Prefecture, is offering a spring gourmet plan from April 1 to June 15, 2026, featuring a full serving of Kasumi Crab, Tajima beef, nodoguro, and a local shrimp comparison tasting.
Sandō Ebi Ebinoya Konpira, a natural shrimp specialty shop on the Konpiragu approach in Kagawa, is releasing a new store-exclusive "Premium Shrimp Cheese Arare Fry" from Sunday, March 29, in limited daily quantities.
Starting April 1, 2026, Isomaru Suisan rolls out a new grand menu at all locations nationwide, spotlighting a lavish boat platter, an expanded oshi-zushi lineup, garlic toast, and several new additions to the signature silver-tray selection.
Kyukamura Hiruzen Kogen, a highland resort in Daisen-Oki National Park, is offering a free guided outing to cherry blossom spots — including the historic Gaisen Sakura in Shinjo Village and the Kayabe Shrine cherry blossom avenue — for hotel guests starting April 1.
KIHARU Brasserie at Cross Hotel Kyoto is introducing its new spring menu "KIHARU meets Spring 2026" from April 4, 2026, featuring seasonal ingredients like cherry salmon and sea bream paired with fresh herbs, alongside a Kobe beef lunch course and a shift to weekend-only lunch service.
Kurume Ikkon opens on March 26, 2026, in a renovated townhouse along Ikemachi River near Nishitetsu Kurume Station, offering fresh fish directly from Kurume Market, seasonal clay pot rice, and an interactive ingredient showcase experience.
The 23rd Grand Hokkaido Fair at Yokohama Takashimaya brings together around 95 vendors, highlighting spring king crab, asparagus, and strawberries shaped by climate change and evolving farming techniques.
A free real-life escape game exploring the story of Alaska seafood is being held at Yoyogi Park on March 22. Participants who complete the challenge will receive a complimentary Alaska pollock cheese kamaboko.
A special program is planned for March 22 at the Sennan Oyster Festival, held at SENNAN LONG PARK's "Umi no Marché" in Osaka. The day features live stage performances, free oyster soup, local sake tasting, a shell craft workshop, and a food rally.
From May 1 to June 30, 2026, Buffet Dining Prince Marché at Shinjuku Prince Hotel offers a seasonal buffet featuring spice-infused dishes and citrus-based desserts, plus a special Golden Week crab feast.
Tokyo Ajifurai, a restaurant specializing in fried horse mackerel, is opening its second location at the basement of Tokyo Nihonbashi Tower on March 31, 2026, with opening coupon benefits available through the app.
Roast Beef Kamakurayama's Yokohama Skybiru location is offering a seasonal spring course from mid-March 2026, featuring fresh spring seafood alongside the restaurant's signature black wagyu roast beef, with panoramic city views from the 29th floor.
A practical guide to the Izu Peninsula covering onsen towns, dramatic coastlines, early cherry blossoms, mountain viewpoints, and seafood — with access info from Tokyo.
Hananeya in Kyoto's Saiin district is a private room izakaya offering an ultra-limited "swimming squid" sashimi — just 20 servings per day in March. With live squid prepared to order from a dedicated tank, the result is a beautifully transparent, strikingly fresh sashimi unlike anything else.
Uokyu, the Tokyo-based kashiduke specialist founded in 1914, launches its spring-limited Hon Sawara Sake Lees White Miso Sakura Leaf Marinade — sawara fish marinated in sake lees and white miso, then wrapped in the fragrance of pickled cherry leaves. Available in strictly limited quantities starting March 2026.
Mai-sen's popular spring item, the Sakura Shrimp Croquette made with freshly boiled and stir-fried Suruga Bay sakura shrimp, returns for a limited time from March 18 through April 28, 2026.
Robata to Kaisen Tennoji Izakaya Honten is running a spring welcome and farewell party campaign through April 30, 2026, offering one complimentary course for the guest of honor when groups of 8 or more make a reservation.
Boryou NOGUCHI Hakodate is offering a limited-time spring plan featuring a special tuna breakfast with grilled fish and sashimi made from locally sourced tuna from southern Hokkaido.
Everything you need to know about eating sushi in Japan, from the different types and regional styles to etiquette tips, price ranges, and how to find great sushi at every budget.
Sushiro is offering its never-frozen Cherry Sea Bream at a discounted price of 150 yen (tax included) starting March 11, 2026, along with the richly marbled Jumbo Toro Salmon at 110 yen (tax included).
barrier, a creative Japanese restaurant near Higashi Chaya district in Kanazawa, has introduced the "Ishikawa Kannou Course" (¥14,500 tax included), a full-course menu built around Ishikawa Prefecture ingredients including abalone, crab, Noto beef, and nodoguro.
Gran Cafe at Sheraton Grande Tokyo Bay Hotel is holding a Nagasaki & Saga Gourmet Fair from March 1 to April 30, 2026, featuring regional dishes from both prefectures supervised by the executive chef of Nagasaki Marriott Hotel.
A limited summer grill menu is available aboard Shin Nihonkai Ferry Co., Ltd. ferries from June 8 to September 6, 2026, showcasing Hokkaido seasonal ingredients in full-course dining at sea.
A dedicated online shop for ago (flying fish) products from Hirado, Nagasaki has relaunched as "Hirado Ago Research Institute," offering more than 60 varieties of local ago goods for delivery nationwide.
The 24th Spring Hokkaido Food Fair runs over two consecutive weeks at Kintetsu Department Store Yokkaichi in March 2026, featuring 42 vendors with fresh seafood bento, spring sweets, and ready-made dishes prepared on-site.
From April 1 to June 30, 2026, Sky Restaurant Etoile on the 17th floor of Miyako City Osaka Tennoji is hosting a Hokkaido-themed all-you-can-eat buffet featuring dishes made with produce sourced directly from Hokkaido farmers and producers.
Western restaurant Bella Vista on the 40th floor of Hotel New Otani Tokyo is adding two spring dishes to its menu from March 10, 2026 — white asparagus fritto and a sakura shrimp spaghettini.
For the entire month of March 2026, the 30th-floor dining bar at Futako-tamagawa Excel Hotel Tokyu is hosting a special food fair showcasing Fukushima Prefecture's finest ingredients — including tuna caught by high school students during deep-sea training voyages and locally raised Fukushima wagyu beef.
Starting March 2, 2026, the dashi shabu-shabu restaurant "Okaka" is serving a spring-limited dish featuring branded sea bream "Madai Mirai" from Kochi Prefecture and fresh Naruto wakame, available at four locations in Tokyo and Osaka through early May.
Sushi Kappo Tomozuna on the 35th floor of the Hilton Fukuoka Sea Hawk is introducing a limited April–June 2026 menu for its afternoon tea-style sushi lunch "Karen," inspired by the lush greenery of early summer.
To mark its 45th anniversary, Kobe Portopia Hotel holds a spring restaurant fair from March 1 to April 30, 2026, featuring seasonal mountain and sea delicacies including cherry sea bream, sakura shrimp, and spring vegetables across 9 restaurants inside the hotel.
At Yoyogi Park's SAKANA & JAPAN FESTIVAL 2026, 75 influencers, athletes, and performers dressed as cats rallied crowds to eat fish from Fukushima, Tohoku, and Hokkaido, driving a combined follower reach of over 2.86 million in support of disaster recovery.
Starting March 1, 2026, HOSHINOYA Okinawa offers a revamped spring menu for its "Ryukyu Gastronomia — Bellezza" dinner course, featuring Okinawan shellfish and seaweed elevated through Italian culinary techniques and inspired by the traditional Ryukyuan philosophy of healthful eating.
Spring in Toyama brings a rare chance to enjoy freshly landed firefly squid at Mizuhashi Fishing Port, while Hotel New Otani Tokyo offers a seasonal Toyama prefecture fair through late April 2026.
Starting February 24, 2026, Matsuya will introduce a new menu item featuring their signature beef yakiniku combined with plump, flavorful oysters in a savory oyster sauce.
Kizunaya, a company specializing in Oita's soul food "ryukyu," has released a new black sea bream (kurodai) mixed rice product seasoned in the traditional ryukyu style, starting in February.
A pop-up oyster BBQ hut called "Kaki Bugyo" is coming to Saga City from February 20 to March 8, 2026. Enjoy fresh Miyagi Prefecture oysters grilled over charcoal for just 880 yen per serving at this self-service BBQ event.
A luxury ryokan on Iki Island, Nagasaki Prefecture, is offering a special outdoor dining experience from April 1 to June 15, 2026, featuring premium Iki beef and fresh seafood against the backdrop of Japan's Top 100 Sunsets.
A six-day Shizuoka Fair showcases premium local products from the prefecture, featuring sakura shrimp, fresh strawberries, and regional specialties at 14 Queens Isetan stores across the Tokyo metropolitan area from February 18 to 23.
Yokohama Hakkeijima SeaParadise is hosting a special wakame seaweed harvest experience from March 1 to March 31, 2026, where visitors can learn about blue carbon and enjoy this seasonal spring delicacy.
Marumaru Higashinihon in Saitama City hosts a special fair featuring specialty products from Nyuzen Town, Toyama Prefecture, including steamed oysters prepared with deep seawater and fresh-cut tulips. The event takes place on February 14-15, 2026.
A new Italian restaurant featuring seasonal seafood and afternoon tea-style desserts is set to open at HOTEL AO KAMAKURA, offering stunning ocean views and cuisine by a chef trained in Italy.
Teppanyaki Kei in Nihonbashi Hamacho presents a special 6-day Valentine's dinner course from February 10-15, 2026. Guests who reserve in advance will receive a complimentary glass of sparkling wine or non-alcoholic sparkling drink.
The beloved sushi spot known for its long lines in Jimbocho has opened a new outpost offering fresh seafood bowls exclusively during weekday lunch hours at Pizza&Wine ESOLA Tamaplaza.
Starting February 5th, Mawashi Zushi Katsu and Sushi Katsu locations launch their winter limited menu featuring seasonal delicacies like firefly squid, whale taste comparison, and citrus-accented sushi.
A new standing-style seafood rice bowl restaurant, THE Ryoshidon, has opened at Kawasaki Dice just 1 minute from Kawasaki Station. Offering lightning-fast service with bowls served in 30 seconds, generous portions, and prices starting from ¥680.
The Windsor Hotel Toya Resort & Spa introduces a limited-time a la carte restaurant serving seasonal Japanese and seafood cuisine, perfect for warming up after winter activities on the slopes.
Experience Sado Island's winter delights in Niigata City! The second Tabisuru Sado Festival features local cuisine, sake tasting, ferry tours, and special behind-the-scenes experiences at the Sado Kisen Terminal.
MD Holdings introduces Tai no Aburi-yaki, a premium seafood snack combining three varieties of sea bream with a sweet, savory glaze and aromatic charred finish. The product launches nationwide on March 2, 2026.
Kyukamura Kesennuma Oshima launches a new buffet plan featuring grilled Sanriku seafood, including oysters, scallops, and crab, available from February 1 to April 10, 2026.
Furuichian, a sushi chain operating in department stores and shopping centers nationwide, is holding a special Crab Fair from February 11 to 24, 2026, featuring new crab and salmon roe chirashi sushi and a special crab assortment.
From January 28 to February 2, 2026, SPANISH DINING Rico brings authentic Spanish dishes featuring premium ingredients like Etajima oysters to the GINZA Stage at Ginza Mitsukoshi.
Maruichi Okada Shoten releases Hokkaido Nemuro Canned products featuring saury and sardine, crafted using the traditional kikutsume method by skilled artisans. Each can showcases the ocean's bounty in a beautiful chrysanthemum-flower pattern.
GRAND CHARIOT Hokuto Shichisei 135° on Awaji Island is now accepting reservations for their Natural Sakura Tai Sukiyaki Hot Pot Plan, showcasing the island's spring delicacy.
Sakai City's Mikuni Port marks a century of offering premium Echizen snow crab to the Imperial Family. Fish dealers say winter is the best season for this prized delicacy.
Saga Tamaya department store presents a 7-day product fair featuring carefully selected specialties from Japan's snow country regions, including Hokuriku, Shinetsu, and Michinoku, from January 22 to 28, 2026.
Kanazawa Kirari Sushi announces the limited release of their special ehoumaki (lucky direction sushi roll) for Setsubun 2026. Featuring 11 premium ingredients including fresh bluefin tuna, snow crab, and eel, this luxurious sushi roll will be available only on February 3, 2026 at their Kanazawa and Hachioji locations.
Uoman Shoten, a traditional kamaboko shop with 120 years of history, has launched a limited Valentine's Day gift set of their popular Truffle Chocolate-Style Satsumaage for online orders. Available in red and blue box options, each features four unique varieties.
A rare oyster shack in Maizuru offering natural oysters harvested by free divers from Maizuru Bay has begun its seasonal operation for winter 2025.
Starting January 21st, Toriaezu Gohei izakaya launches its second wave of winter delicacies featuring snow crab and milt dishes, along with Italian-inspired gianduja hot chocolate.
Freshness Burger introduces two limited-edition burgers featuring Hokkaido snow crab and rich cream croquettes, available from January 21 to February 24, 2026.
The Windsor Hotel Toya Resort & Spa presents the Funka Bay Ezo Abalone Fair from January 10 to February 28, 2026, showcasing winter seafood delicacies across four restaurants.
Hotel Metropolitan Ikebukuro's all-day dining restaurant CrossDine presents a Hokuriku Fair featuring Toyama, Ishikawa, and Fukui cuisine every Saturday, with live yellowtail filleting performances.
A special food market showcasing Shimonoseki's culinary treasures, including fugu, whale, and local specialties, comes to JR Hakata Station Plaza on January 30-31, 2026.
A traveling oyster shack serving fresh seafood from across Japan opens at AEON Mall Ogaki on January 17. First 10 groups daily receive complimentary crab miso shell grills during the 6-day opening event.
Kani Dōraku is hosting a two-day anniversary celebration on February 10 and 11, 2026, at Western Japan locations. All customers receive a guaranteed-win lottery ticket for complimentary dishes redeemable through April 30.
The fresh fish specialty store's signature Setsubun Eho-maki rolls are packed with premium seafood ingredients including medium fatty tuna, sea urchin, and salmon roe. Pre-orders start January 13 across all 21 stores.
Yu-toria Etchu inn in Toyama launches a limited winter detox stay plan featuring Toyama Yakuzen-certified fermented medicinal hot pot, specialty seafood including the rare deep-sea fish "genge," natural hot springs, and yomogi-mushi herbal steam therapy.
A new stay experience launches in Yobuko, one of Japan's three major morning markets. Opening from January 16 to 30, 2026, Nakao Jinroku HOTEL and facilities unite food, lodging, and sauna for an immersive harbor town exploration.
Qkamura Nanki Katsuura, a resort hotel located in Yoshino-Kumano National Park, has launched a guided tour package featuring a visit to Katsuura Port's fresh tuna auction and a special market breakfast, starting January 6.
JR East Cross Station's Irorian Kiraku station soba shops introduce two limited-time menu items starting January 8, 2026. The Aomori Prefecture scallop kakiage soba returns by popular demand, alongside a warming ginger pork nanban soba perfect for winter.
Indulge in the rich flavors of snow crab, king crab, and hairy crab at this exclusive two-night kaiseki event on January 23-24, 2026.
Japanese Restaurant Mai at The Westin Tokyo presents a seasonal Hot Pot Fair from January 6 to February 28, 2026, featuring four course menus including fugu hot pot, wagyu shabu-shabu, seafood hot pot, and local chicken mizutaki.
Starting January 2026, BACK YARD's two Yokohama locations offer an all-you-can-eat oyster BBQ plan featuring fresh oysters from Mie Prefecture. Choose between grilled or steamed preparations, and enjoy unlimited oysters for one hour with 10 seasonings available.
The premium bluefin tuna from the January 5th Toyosu Market first auction can now be ordered online in limited quantities as sashimi cuts and blocks for home enjoyment.
Kobe Portopia Hotel presents a special dining event featuring shrimp dishes across seven restaurants from January 7 to February 28, 2026. The New Year Shrimp Bliss Warm Gourmet Dinner celebrates the auspicious ingredient with chef-crafted menus.
Restaurant Ukai's online shop begins pre-orders for a luxurious seasonal hot pot set featuring king crab on January 1st, 2026. The set includes a course-style experience with ginjō crab tofu and king crab in soy milk white miso broth.
Riviera Zushi Marina presents a special kaiseki dinner on January 23rd and 24th, 2026, featuring winter delicacies prepared by former embassy chef Yasuhiro Ito
The Hiroshima Furusato Festival will take place at Ueno Park's Fountain Plaza from January 9 (Friday) to January 12 (Monday, Public Holiday), 2026, featuring Hiroshima's food culture and specialty products. A giant oyster soup pot using 40,000 Setouchi oysters will be offered free to the first 200 visitors daily.
Enjoy Noto's fresh seafood and support recovery efforts through this special BBQ event featuring crab, oysters, and local delicacies at special prices. From January 9 to February 1, 2026.
Umiterasu Nadachi Roadside Station in Joetsu City, Niigata hosts a seasonal winter festival featuring snow crab and yellowtail. Enjoy live crab tasting challenges, yellowtail butchery shows, limited-edition seafood dishes, and special accommodation packages from December 27, 2025, through February 28, 2026.
Shimoda Prince Hotel is launching a special accommodation plan ahead of the Kawazu-zakura cherry blossom festivals. The hotel is ideally located between two renowned cherry blossom viewing areas in Kawazu Town and Minami-Izu Town, offering guests a creative Japanese-Western dinner course featuring local Shimoda ingredients including golden eye snapper.
Shimoda Prince Hotel launches a limited-time winter accommodation package combining visits to the Tsumekizaki Narcissus Festival with traditional stone-grilled hotpot dining, available from December 20, 2025 to January 31, 2026.
A popular winter-only event featuring charcoal-grilled oysters and seafood returns to Hattori Ryokuchi Park in Toyonaka, Osaka, running from January 15 to March 1, 2026.
Junestry Co., Ltd. announces the opening of Gyoemon, a new budget-friendly seafood izakaya featuring fresh fish from Toyosu Market, with most menu items priced at 439 yen in Tokyo's Shinbashi district.
A nine-room small luxury hotel opens in Hashidate, Kaga City, Ishikawa Prefecture, celebrating the region's Kitamaebune ship heritage with locally sourced cuisine and renovated traditional architecture.
A limited-time winter feast featuring Hokkaido delicacies like snow crab, salmon roe, and warming hot pots is now available at Niku Tokidoki Lemon Sour restaurants across Japan from November 1, 2025 to February 28, 2026.
A new exclusive live crab specialty restaurant opens in Azabu, featuring expert chefs preparing fresh crab right before your eyes in completely private dining rooms.
A new seafood specialty restaurant "Shibahamaichiba" opens at BLUE FRONT SHIBAURA on September 1, 2025, featuring customizable seafood bowls and Ippudo-supervised oyster ramen.
Discover the best izakayas in Fukuoka, from traditional ramen-focused establishments to fresh seafood specialists. This guide covers 15 must-visit spots where locals and tourists alike enjoy authentic Japanese pub culture with regional specialties.
If you are going to go sightseeing, you may want to incorporate into your itinerary things that can only be seen or experienced during that season. In this issue, we will introduce the conditions, events, and recommended spots in October in Hokkaido for those who are interested in such things. To learn more about Hokkaido […]
If you are going to go sightseeing, you want to incorporate into your itinerary things that you can only see and experience during that time of the year. In this issue, we will introduce the conditions, events, and recommended spots in March in Hokkaido for those who wish to do so. To learn more about […]
Hokkaido is famous for its magnificent nature and delicious food, but there are actually many unusual tourist spots that can only be found in Hokkaido. This article introduces some unique spots that can only be found in Hokkaido. If you are interested in traveling outside of the standard spots, please check it out! To learn […]
A must-have on any trip to Hokkaido is a kaisendon, a bowl of rice topped with a variety of fresh seafood. The rich and colorful array of ingredients, including salmon, salmon roe, scallops, and sea urchin, makes this dish a feast for the eyes. Try the Kaisendon, a bowl of rice topped with seafood that […]
This page introduces a collection of local gourmet foods in Hokkaido. Don’t miss the recommended restaurants where you can taste each local gourmet. Please check out the local gourmet foods loved by many people and try them for yourself! To learn more about Hokkaido, click here. Jingisukan (ジンギスカン) “Jingisukan” is a local Hokkaido dish of […]
In winter, Fukuoka offers many events and scenery that can be enjoyed only at this time of year. This is the season of illumination, Japanese year-end and New Year’s events, and much more. This article details the highlights of winter travel, from descriptions of the weather and clothing to the best places to visit in […]
If you’re planning to go sightseeing, including seasonal activities unique to that time of year in your itinerary is ideal. In this issue, we introduce essential travel information for July in Hiroshima, including weather, appropriate fashion, key events, and recommended spots, catering to those interested in experiencing the uniqueness of the season. *Please note that […]
If you’re planning to go sightseeing, including seasonal activities unique to that time of year in your itinerary is ideal. In this issue, we introduce essential travel information for December in Hiroshima, including weather, appropriate fashion, key events, and recommended spots, catering to those interested in experiencing the uniqueness of the season. To learn more […]
Summary This time we went to Miyagi Prefecture for two days and one night! On the first day, we went to the Kesennuma area to enjoy delicious seafood in the port town.The more I learned about Kesennuma, the more attractive and nice it was. It is easy to get to from Tokyo, so please refer […]
Summary Oimachi, Tokyo, is a lively town only one stop away from Shinagawa Station. Famous for its easy accessibility, Oimachi is lined with various izakayas (Japanese-style pubs) where you can enjoy a bar crawl, and has an atmosphere that blends the traditional with the modern. It is a convenient town with easy access to popular […]
Summary This time, a one-day trip to “Ohmicho Ichiba” and “Higashi Chaya-gai,” which are essential when it comes to sightseeing in Kanazawa! Enjoy fresh seafood unique to Hokuriku and Kanazawa oden for the first time.Both “Higashi Chaya-gai” and “Kazuemachi Chaya-gai” where I strolled around in kimono had a very nice atmosphere ✨ Please refer to […]
Summary I went to Minato 83 Banchi in Numazu Port in Shizuoka Prefecture.We ate a lot of delicious deep-sea fish and took a peek into the secretive world of the deep sea. A must-see for fish lovers! Whether you’re traveling with family, on a date, or alone! These are recommended spots. Please refer to it! […]
Summary This time we visited Kasaoka and Kitagishima for one night and two days. This is the plan for the second day.Explore Kitagishima by renting a bicycle.Blessed with warm people, I felt sentimental when I left the island✨I definitely want to go back! In addition, we had a great time visiting a recommended confectionery store […]
“Toyosu Senkyaku Banrai,” which just opened in 2024, is a popular eating spot where you can enjoy various kinds of gourmet foods. In this issue, we introduce six gourmet restaurants in the “Toyosu Menuki Odori” area that are recommended for eating and walking! From salty to sweet, we feature reasonably priced gourmet foods that are […]
Just opened in 2024, Toyosu Senkyaku Banrai is a popular facility where visitors can enjoy various types of gourmet food. This article introduces 24 restaurants in “Toyosu Senkyaku Banrai” where you can enjoy a sit-down meal! We will introduce restaurants by genre, including not only fresh seafood, but also ramen, udon, meat, sweets, and more, […]
Hiroshima boasts Japan’s No. 1 oyster production, so you can enjoy high-quality oysters that cannot be found in other regions. Hiroshima’s appeal lies in the fact that you can enjoy oysters cooked in ways other than raw or grilled, such as stewed, cooked, or okonomiyaki. You can taste them at local restaurants, but we also […]
If you’re planning to go sightseeing, including seasonal activities unique to that time of year in your itinerary is ideal. In this issue, we introduce essential travel information for February in Hiroshima, including weather, appropriate fashion, key events, and recommended spots, catering to those interested in experiencing the uniqueness of the season. To learn more […]
Summary We had a hagi-zake at a place called “Ekinishi,” a collection of standing bars located just outside of Hiroshima Station.I hear that many restaurants are open early in the day, so you can drink at your leisure!Please use it as a reference when choosing a restaurant. *Please note that information and prices listed are […]
In winter, Hiroshima attracts visitors from all over the world with its glittering illuminations and many events that allow visitors to experience Japanese year-end and New Year culture. The winter season comes with cool air and a romantic urban atmosphere. This article details some of the highlights of Hiroshima, from what to wear for winter […]
Summary This time, we went to Omotecho Shopping Street, a 6-minute bus ride from Okayama Station.We enjoyed both Japanese and Chinese food, and it was a very enjoyable barhopping experience! Please take a look at it to help you choose a restaurant. *Please note that information and prices listed are subject to change. Travel Itinerary […]
Summary This time, we had a “Hashigo-zake (Izakaya Hopping)” in Kurashiki, Okayama Prefecture, a sunny place facing the Seto Inland Sea. Unlike the Bikan Historical Quarter, there are three stores in the shopping district with a lively atmosphere where locals gather.All of the restaurants were warm enough for tourists to feel at home. Please take […]
Summary This time, I toured Shimonoseki, Tsunoshima, Nagato, and Nagato Yumoto in Yamaguchi Prefecture using the Yamaguchi West Pass (unlimited rides on trains, buses, and ships in the tour area for two days) sold by setowa! The seafood was delicious, the hot spring town was fun, and it was a very satisfying 2-day/1-night trip. This […]
Summary This time, we went on a 2-day/1-night trip to Miyajima, one of Hiroshima Prefecture’s most popular tourist destinations.In addition to the symbol of Miyajima, Itsukushima Shrine, visitors can enjoy oysters, fried momiji manju buns, and other delicacies.Please refer to it when you visit Miyajima! *Please note that information and prices listed are subject to […]
Table of Contents Summary Hiroshima Prefecture is rich in natural beauty and sunny weather, and its favorable climate provides an abundance of seafood and mountain products.Miyajima (also known as Itsukushima), the small island we visited this time, is located at the westernmost tip of Hiroshima Bay and is famous for Itsukushima Shrine. However,Instead of going […]
Summary This time, we took a cycling trip on the Shimanami Kaido, a 60-km-long automobile-only road connecting Onomichi City, Hiroshima Prefecture, and Imabari City, Ehime Prefecture.I was having so much fun from the beginning that I ended up rushing through the second half…but cycling is still fun!Because of the steep slope, beginners should not go […]
Summary This time, I visited Tomonoura, the setting of Ghibli’s “Ponyo on a Cliff by the Sea,” and Sensuijima Island, an island so beautiful that even hermits get drunk on it, which is located five minutes away by boat.Explore the harbor and nostalgic streets with a touch of history, and feel the mystery of nature […]
Summary This trip will be to Hiroshima located in the Chugoku region of Japan. This is a one-day plan to visit Takehara, a merchant town called Little Kyoto, and Kure, a port town facing the Seto Inland Sea, by bus and train. We enjoyed good food, a sense of history, a tour of the ship, […]
Summary This time, we visited three restaurants in Shimonoseki, located in the western part of Yamaguchi Prefecture, to enjoy delicious seafood and local sake.From Shimonoseki’s famous puffer fish and whale to oysters and sea urchins! I’ve been eating all kinds of fresh and delicious seafood dishes!Accompanying the dishes are Shimonoseki sake and craft beer! They […]
Summary Ueno, Tokyo, is a vibrant district known for its cultural attractions and beautiful park. Easily accessible from major train stations, it offers a mix of museums, Ueno Zoo, and the iconic cherry blossoms in Ueno Park. Explore diverse cuisines and the bustling Ameyoko shopping street for a delightful taste of Tokyo’s charm! This time, […]
Summary This time, I went on a solo trip to Obihiro city, Tokachi area in Hokkaido! Known for their agricultural richness and delectable food specialties, Tokachi area is often referred to as the “breadbasket of Hokkaido” due to its diverse crops. Obihiro city is renowned for its delicious local dishes such as butadon (pork bowl) […]
豊洲市場（Toyosu Market）とは? Toyosu Market is Tokyo’s kitchen where tuna and other marine products and vegetables are gathered. Various foods are sold and purchased here, and food and beverages are delivered to supermarkets and restaurants. Although it is basically a place for vendors, there are also restaurants, shopping spots, and programs for general tourists to enjoy, […]
Summary Kasaoka Islands in Kasaoka City, Okayama Prefecture, form a cluster of 31 islands in the Seto Inland Sea. This time, I visited two of them: Manabe-shima Island and Shiraishi-jima Island, alone! I was blessed with the weather that only the Seto Inland Sea can offer, and the sound of the waves soothed me throughout […]
Summary I’ve been to Egota Station for a ladder drink ☺️ For drinks, yakitori, stewed motsu, and seafood dishes are served! I’m so happy to have a good place to drink 💓 *Please note that information and prices listed are subject to change. Travel Itinerary Hishakaku Egota Basho（飛車角 江古田場所） The first restaurant we came to […]
Summary This time, I went to Nakano and enjoyed bar hopping alone for the first time in my life! Nakano is an area rich in entertainment spots, especially famous for Nakano Broadway, a mecca for anime and manga culture lovers, attracting many locals and foreigners. Additionally, there are plenty of restaurants and bars open until […]
Summary Kita Senju, located in northern Tokyo, is easily accessible from Tokyo Station via the JR Joban Line and the Tokyo Metro Chiyoda Line, making it convenient for travelers to explore. While not as well-known as other areas, Kita Senju boasts charming local markets, offering a glimpse into everyday Japanese life. One unique feature is […]
Summary Oarai, located in Ibaraki is a coastal town known for its scenic beaches, fresh seafood, and the iconic Oarai Isosaki Shrine. With its tranquil atmosphere, visitors can enjoy seaside strolls, explore the local fish market, and experience the cultural charm of this beautiful coastal destination! This time, my friend and I decided to visit […]
Summary This time, we rented bicycles at Tateyama Station for a one-day trip around Tateyama City! It was a fun cycling trip with great weather 🚲 I enjoyed the history, food and nature! Spring, summer, fall and winter (too cold in winter…?) Please refer to the Tateyama trip that you can enjoy~❗️ *Please note that […]
Summary This time we rented a car and drove around Kasaoka and Fukuyama 🚗✨. Stylish cafes, grocery stores, and a night at a special inn 🥰. We ate delicious food and visited many fashionable spots 👭💖. *Please note that information and prices listed are subject to change. Travel Itinerary 10:30am Fukuyama Station（福山駅） We start from […]
Summary This time, I had a solo hashigo-zake in Takadanobaba 🥰. It was my first time drinking alone, and I went to three different restaurants! My impression of Takadanobaba is that it is a town where men and women of all ages gather and everyone seems to be having a good time! All three restaurants […]