A culinary journey through Osaka and Kyoto! 🍜🍡 From sizzling street food in Dotonbori to serene matcha moments in Arashiyama, every bite was unforgettable. Japanese food culture never ceases to amaze me. Which dish would you love to try? 🇯🇵✨
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Slow mornings, warm bowls of ramen, and sweet matcha treats by the tracks — Kyoto is full of quiet flavors and unforgettable moments.
Here’s what we tasted as a family, one delicious bite at a time.
Which one would you try first?
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15 seconds of pure foodie heaven in Osaka! From crispy takoyaki to limited menu at Osaka Expo 2025 — here’s what my family and I tasted on our trip! Ready to dive into the flavors of Japan? ✨
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“Shinmonzen”（新門前） is a neighborhood located in the Higashiyama district of Kyoto, particularly near the Gion district and Yasaka Shrine. This area is historically and culturally significant, retaining much of Kyoto’s traditional townscape and culture.
These days, Shinmonzen is a popular tourist destination, with many high-end ryotei (traditional Japanese restaurants), inns, beautiful gardens, and shrines in the surrounding area. It is known as a place where visitors can experience the charm of Kyoto and enjoy the nostalgic atmosphere of old Japan.
In this area, a boutique hotel designed by Tadao Ando, one of the world’s most celebrated contemporary architects, has been completed. The name of the hotel is “The Shinmonzen”.
The project has been a labour of love for over 10 years and has been designed by Mr. Ando and other artist friends for the modern travellers.
Asahi-yaki pottery (朝日焼) is a traditional ceramic kiln with over 400 years of history, located in Uji City, Kyoto Prefecture. Uji is renowned for its production of high-quality Japanese tea, and Asahi-yaki pottery has supported this tea culture by crafting tea utensils and everyday ceramics. It is particularly famous for tea bowls used in the tea ceremony.
Asahi-yaki pottery began to be produced by ceramic artists in Uji during the 16th and 17th centuries. Its origins and development were strongly influenced by the local soil, climate, and tea culture of the Uji region, leading to the formation of a unique ceramic style rooted in the area.
We visited the Asahiyaki shop & gallery, which is one of the popular shop located alongside with the Uji liver. I purchased a water cooler and a 90-second sand timer. Instead of sand, the timer uses crushed fragments from the creation of Asahi Pottery. Isn’t it classy to use fragments instead of sand?
History and Characteristics :
1. History
– Asahi Pottery was established in the late Azuchi-Momoyama period (late 16th century).
– Taking advantage of its location along the Uji River, it developed alongside the growth of tea culture.
– It has been cherished by tea masters, including the Sen family, and has played a vital role in Kyoto’s tea traditions.
In the spring of 2024, during the cherry blossom season, a new tea room called “居雨/KYO” opened in Kyoto, a collaboration between the Tokyo-based craft gallery “AMAHARE” and the Fukuoka-based tea and sake house “Yorozu.”
Sabo KYO is located inside a traditional Kyoto machiya (townhouse) at the craft gallery “KYO AMAHARE.” After passing through the gallery entrance, you’ll find this tea room tucked away inside a former storehouse.
At the heart of the space, a large table with a wind furnace and walls made by a Japanese paper artist creates an atmosphere of stillness, with droplets of water gently falling from above, filling the room with an aura of “darkness” and “quiet.”
Kochi is known for its unique ceramics, particularly Tosa-yaki (土佐焼), which has a rich history dating back to the 16th century. Tosa-yaki pottery is characterized by its natural, earthy colors and rustic finishes, often incorporating local clay.
The craftsmanship reflects traditional techniques, with many artisans still using hand-throwing methods. These ceramics are not only functional but also artistic, often featuring simple yet elegant designs. Tosa-yaki is prized for its durability and suitability for everyday use, making it a beloved part of the region’s culture.
This time, we visited Morita Ceramic Art Laboratory and had a pottery class experience. It was a private class just for us, and we created various pieces along with the kids. Our instructor, Mr. Morita, who is also a ceramic artist, was very friendly and had excellent teaching skills, which kept the children engaged and focused. We are looking forward to seeing the finished pieces!
On another day, we visited the Kiriyama Chaen (霧山茶園) located about an hour by car from downtown Kochi. This tea plantation is famous for Kiriyama tea, which is a type of Tosa tea.
Held every Sunday in Kochi Prefecture, this market called “Nichiyo-ichi” has a history of more than 300 years.
From around 6:00 a.m. to 3:00 p.m., about 300 stores line up along Otesuji Street under the castle in Kochi, stretching about 1.3 km along its length.
The market features hundreds of stalls selling local products, including fresh fruits, vegetables, flowers, and seafood, along with handicrafts, traditional sweets, and various goods from the region.
Licca-chan doll (リカちゃん) is a fashion doll that was born in Japan in 1967 and is manufactured and sold by Takara Tomy (formerly Takara).
Licca-chan is characterized as an 11-year-old girl with modern and stylish outfits and accessories. There are also many other characters, such as her family, friends, and pets, allowing children to play with various stories and scenarios. Her fashion and lifestyle are updated with the times, changing to reflect current trends.
Licca-chan’s creator was Yasuhiro Sato, the late founder of the major toy company Takara, who also created other hit products like Dakko-chan dolls. Since Sato hailed from the nearby Sawatari Village (now part of Iwaki City), the Takara Fukushima Factory was established in 1972, and in 1993, it was transformed into the Licca-chan Castle, where children can observe artisans at work.
On the first day of our trip to Nikkō, we visited the SL Railway Museum to learn about the history of steam locomotives when they were still in operation. We also enjoyed some fireworks and other attractions at Kinugawa Onsen. The next day, we visited another popular sightseeing spot, Nikkō Tōshō-gū.
Nikkō Tōshō-gū (日光東照宮) is a famous Shinto shrine located in Nikkō, Tochigi Prefecture, Japan. It was established in 1617 to enshrine Tokugawa Ieyasu, the founder of the Tokugawa shogunate. The shrine is renowned for its elaborate architecture and richly decorated buildings, including the Yomeimon Gate, which is often highlighted for its intricate carvings and vibrant colors.
The shrine complex is set within a beautiful forested area, adding to its serene and majestic atmosphere. It is part of the UNESCO World Heritage Site “Historic Monuments and Sites of Japan,” recognized for its historical significance and artistic heritage.
Key features of Nikkō Tōshō-gū include the famous “see no evil, speak no evil, hear no evil” monkeys carved on the Sacred Stable, the stunning lantern-lined approach, and the elaborate carvings of the Yomeimon Gate. The shrine’s main hall, known as the Honden, is adorned with ornate details and reflects the grandeur of the Tokugawa era. Visitors to Nikkō Tōshō-gū can experience both the spiritual and cultural richness of Japan through its architectural splendor and historical significance.
When visiting Nikko, one must not forget to try the various dishes made with yuba.
Yuba(湯葉) is a traditional Japanese food made from the skin that forms on the surface of soy milk when it is heated. It has a delicate texture and a subtle flavor, often described as slightly nutty or creamy.
Yuba is highly prized for its nutritional value, being rich in protein and low in fat. It can be used in various dishes, both savory and sweet, and is often found in Japanese cuisine in forms such as fresh, dried, or deep-fried. In some regions, it is considered a delicacy and is enjoyed for its unique texture and flavor. We had the chance to enjoy yuba soba and yuba udon. From the soft-textured yuba to the crispy, deep-fried yuba, the variety of cooking methods used was very interesting.
