The restaurants and food experiences Aussie chefs visit when in Japan

Japan is home to some of the world's finest dining experiences, yet discovering them often requires insider knowledge. To help navigate this culinary landscape, Australian chefs, cooks and food writers shared their favorite spots and unforgettable food experiences during recent visits to Japan. Here is what they recommended. Chef-owner Joy Liu of Sydney’s Aenza favors Yakitori Kibitaki in Osaka for its exceptional yakitori, sake and warm hospitality. The restaurant uses Fukushima chicken grilled over premium Kishu Binchotan charcoal, with standout dishes such as the seseri, or chicken neck, noted for its chewy, rich and juicy texture. She also recommends Sake Potan, an Osaka bar where the owner’s expertise in sake and ability to speak English make the experience welcoming for international visitors. The bar offers a map marking the origin of each sake tasted, along with tasty bar snacks. Ryuichi Yoshii, sushi master at Sydney’s Yoshii’s Omakase, highlights Fukudaya, a 200-year-old eel restaurant in Nagasaki. He has visited it since childhood, appreciating its variety of eel preparations, steamed or grilled, in different grades and sizes. His favorite food experience is Kappabashi Street in Tokyo, where he spends time exploring shops offering exquisite pottery, cookware and specialty ingredients, always discovering new inspirations. Josh Niland, chef-owner of Sydney’s Saint Peter, praises Sezanne in Tokyo, where he had an outstanding meal by Daniel Calvert. He looks forward to visiting Calvert’s upcoming restaurant, Chez Calvert, hoping it matches the precision and beauty of Sezanne. In Toyama, he experienced a unique food journey that included dining at restaurants specializing in goat, soba, sashimi, a ceramics studio tour, and a visit to one of Japan’s largest sake collections, all within a small town. Emiko Davies, an Australian-Japanese food writer based in Tuscany, recommends Marui Sushi in Ginza, Tokyo, for its affordable and flavorful sushi options. The restaurant serves chirashizushi bowls combining sushi and sashimi over rice, or more elaborate nigiri sets paired with chawanmushi, miso soup, dessert and tea. The venue includes two small rooms over two floors, with a tatami room upstairs requiring shoe removal. Davies also mentions kissaten, traditional Japanese coffee houses, as a favorite food experience. These establishments offer a nostalgic atmosphere with hand-poured coffee and light meals, reflecting a slower pace of life. These insights highlight the diversity and depth of Japan’s culinary scene, from renowned sushi spots to hidden gems and immersive local experiences. As these chefs continue to explore and share their discoveries, they contribute to a growing appreciation of Japan’s rich gastronomic heritage among international audiences.