Naha <Fukuro-tei>
This Okinawan home-style restaurant is run by an elderly female owner. They serve all the Okinawan dishes you'd expect to find, including Jimami Tofu, Fu Chanpuru, and Suchika, and the care with which they prepare home-style meals is evident. We enjoyed our meal with a glass of 10-year-old sake in hand, and finished off with a bowl of Kachuyu, a dish made by dissolving bonito flakes and miso in hot water.
Yokohama (Konakara)
This 60-year-old izakaya is the place to go if you want to try local fish! The sardine sashimi served in early summer is particularly delicious, and you can enjoy seasonal fish such as Sajima octopus and grilled sea bream milt. I often order a glass of sake (Junmai Hatsumago) as my first drink.
Kyoto (Matsuura)
I was taken here by a friend from Kyoto. This famous restaurant serves dishes made with Kyoto vegetables such as shrimp potatoes and Shogoin radishes, rare mountain delicacies such as bear and wild boar, and a wide selection of sake. It's not as intimidating as kappo or kaiseki restaurants, so it's the perfect choice for those who want to enjoy food and sake in a relaxed atmosphere.
