Enjoy the Night of Tokyo
～All-around Hopping to Fully Enjoy Food and Drinks～
Tokyo is a city with a high density of eating and drinking places.
There are too many to visit, even if you dine out for every meal.
In such a city, there are areas that show an entirely different face in daytime and nighttime.
Enjoy a culinary stroll in areas where local people gather to enjoy abundant culinary delights at night.
Restaurant and Bar Hopping at Night
Yakitori Sei(Arakicho)
Rinka(Kagurazaka)
Chiso Konya(Kagurazaka)
Arakicho and Kagurazaka
San Sebastian in Spain is globally renowned as a gourmet town, attracting foodies from around the world. It is a perfect place for restaurant and bar hopping.
To cater to the culinary desires of foodies from around the world, Tokyo offers unlimited options.
Arakicho and Kagurazaka are about 10 to 15 minutes away by train from Kabukicho, Shinjuku Ward, one of Asia's largest adult entertainment districts.
Walk through atmospheric paths and slope, you will find a gourmet area in which there are rows of well-established restaurants known by connoisseurs, creating a nostalgic Japanese atmosphere in the midst of modern Tokyo.
You may feel like starting with the popular dish yakitori over wine and ending with a ramen noodle.
The night of Tokyo awaits you to cater to any your culinary desires.
MAEN Sake pairing restaurant(Ebisu)
MAEN Sake pairing restaurant(Ebisu)
MAEN Sake pairing restaurant(Ebisu)
Ebisu and Azabu
Ebisu and Azabu, both located near Shibuya and Roppongi, are areas with a sophisticated atmosphere. The first place foodies visit tonight is an Italian restaurant run by Chef Yuji Yoshizawa, who started his career as a culinarian in Noto, Ishikawa Prefecture.
Yoshizawa, who well understands how attractive Japan's regions are, serves dishes under the concept that delicious food ingredients from specific regions should be left to the future.
Offering cuisines in Tokyo is collaborative work between chefs and food ingredient producers from around the country.
After feeling such chefs' passion, the foodies go out to a fine bar.
They continue to enjoy late hours.
S'ACCAPAU(Nishi-azabu)
S'ACCAPAU(Nishi-azabu)
S'ACCAPAU(Nishi-azabu)
An encounter with a unique and outstanding personality through a dish on the table
Which sake goes well with this dish?
What would you answer if asked the question by important guests from abroad?
For example, what kind of sake goes well with cheese risotto?
There is a restaurant that responds to such a question.
The evolution of Western dishes is seen in Tokyo's food scenes, in which young chefs propose a variety of sake and Tokyo cuisine pairing options, allowing guests to discover the unknown art of sake and food pairing.
～Through the five senses, experience, learn, enjoy, and talk about culinary delights～
Inshokujuku(Shinjuku)
Inshokujuku(Shinjuku)
If traditional Japanese nibbles for drinks are ranked, yakitori will rate very high.
Foodies skewer pieces of meat cut from a whole chicken in front of them, and feel the heat of the charcoal fire in their hands by the grilling stand.
They grate Daikon (Japanese radish) properly as if they know this experience will make the night of Tokyo more fun.
Deeper Culinary Exploration
～Roots of Cuisines in Tokyo～
How is Japanese sake made?
There are more than 1,000 sake breweries in Japan. Every brewery is different in the taste and flavor of sake they make.
Today, wineries have been expanding around the world as the number of wine drinkers has increased. In the near future, sake breweries may also be expanding worldwide as the number of sake lovers increases.
Toji (master brewer) and Kurabito (other workers in the brewery) are experts in sake brewing.
Learning about their passion and dedication will make the taste of sake different.
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Approx. 80 minutes from Tokyo Station to Sakudaira Station on the Hokuriku Shinkansen Line
Nagano
Nagano
Nagano
～Participating Influencers～
Caitlin Ellis
Runs the online media "her atlas: JAPAN TRAVEL AND BEYOND," which disseminates various information on Japan, including trips and lifestyles. She also posts information on everyday life and restaurants from her own point of view.
"Tokyo has a lively gastronomy and spirits scene, it just needs more attention. Japan does a great job making amazing food that also has an amazing entertainment value that is easy to post online and go viral / get attention online. I think many foreigners need more exposure to "slow and luxury" dining experiences in Japan."
Ted Weitz
Physician and digital creator based in New York. His SNS "Foodie_NYC" provides information mainly on fine dining restaurants in New York offering cuisines from various countries. He has a detailed knowledge of Japanese food, such as sushi and yakitori.
"Tokyo seemed to have a unique foodie environment were you can experience some of the best restaurants in the world whether it is Japanese or other. It appears that there is a concentrate of exceptional good restaurants in Tokyo, an experienced that is unique and has to be experienced to appreciate. As compared to some of the other big cities, the prices in Tokyo for this exceptional food seem to be more reasonable. Some of these experiences has to do with Japanese food that seem to be recognized as one of the leading current cuisines. The best place to experience that cuisine would be in Tokyo and Japan."
James Thompson
Born in Australia and living in the U.K. Photographer, digital creator and food blogger. Disseminates information mainly on fine dining restaurants around the world.
"Throughtout the tour, I felt how diverse the city is, you can find the best of everything and that you just need to explore a bit further out of the touristy areas to find some true gems. I love the night life and how everyone enjoys themselves with food and drink. It brings people together. There is so much diversity and so much to choose from in Tokyo, the city really comes to life at night."
Jeremy Jacobowitz
Content creator and influencer based in New York. Disseminates information mainly on street food and casual food. In addition to sharing posts through his personal social media accounts, he also runs the SNS "Brunch Boys," which introduces cuisines from around the world.
"The whole tour was so wonderful! I really loved being able to deep dive into things parts of what i love about Japan! That its so much more than Sushi. Dig deeper into all cuisines because Japan truly has the best of everything and the care and preparation of ingredients, technique, and flavors is unmatched! I think its the ability to just pop into a random place and have a true special meal. Hidden gem, doesn't do it justice when it comes to Japanese restaurants!"
Carl Callewaert
Sake sommelier and Toji (master brewer) living in Canada. Serves as a guest sommelier at renowned restaurants, including Cafe Boulud in Florida, and Black Rabbit in Canada, and co-owns a wine bar "Magnolia" in Lisbon. He is a co-brewer at Nishiyama Brewery (Hyogo Prefecture), which has received good reviews at international fairs. Taking advantage of his deep expertise, he disseminates information on knowledge about Japanese sake and its charms on his online media "Sake & Tasty Bites."
"The food was exceptional! The variety and quality of restaurants in Tokyo and Nagano clearly demonstrate that there's so much more to Japan than just sushi. Each restaurant was unique, and I highly recommend them through my social networks and to friends. Participating in sake making and enjoying yakitori provided me with complete stories to share with my followers and friends. I've learned a plethora of new things about the diverse cuisines of Japan, and I'm now equipped with ample content to share in the coming weeks to promote Japan's food scene. I hope to be invited on another trip to continue showcasing Japan's culinary delights. This trip was a dream come true. For the next adventure, I'd love to offer an overview of different sakes, explore tours about shochu, visit food producers and restaurants, and delve into food making. Incredible effort by everyone involved in making this tour a reality!"
