Warayaki-ya @ Akasaka, Tokyo

In Kochi, fishermen made bonfires of using straws and cooked their catch. This technique called Warayaki is quite a spectacle to watch and tasty.

Adrift by David Myers @ MBS

ADRIFT by David Myers is a modern take on the vibrant Izakaya. Adrift’s flavour-forward menu includes small plates, healthy salads, seafood, and meats grilled over bincho charcoal on a traditional robata grill.

Ika Center @ Tokyo

Only in Japan can you get specialisation in one ingredient like this one. Tucked away in Nihonbashi was a restaurant that specialised in squid. And you can guessed the name of  the restaurant – Ika Center.

Jige @ Tsukiji, Tokyo

This blog post is quite bloody. We are going to eat like Flintstones. Jige at Tsujiki is a Kushiyaki Sake Bar, but their claimed to fame was their serving of Bone-in Tuna Sashimi called Maguro Nakaochi (鮪中落ち).