NationalGeographicTravellerUKMayJune2020

A TASTE OF

TOHOKU

Yonezawa Beef,

Yamagata Prefecture

Kobe may be Japan’s most

famous wagyu, but up in

Tohoku it’s Yonezawa beef

that’s foremost in its field.

Cattle here are fattened

for as long as 32 months,

making for a marvellously

marbled meat. The city of

Yonezawa has no shortage

of places to try it — Tokiwa

is famous for its ‘sukiyaki’

menu: loin with rice, miso

and pickles; or else head

to Uesugi Hakushakutei,

a former earl’s residence,

where you can dine

amid the still ponds

of a Japanese garden.

hakusyakutei.jp

Kitakata Ramen,

Fukushima Prefecture

This hearty dish consists

of thick, tangled noodles

in a fragrant broth of

fish, chicken and pork.

While locals will argue

heatedly over where to

find the best version,

Genraiken is the no-frills

restaurant where it was

invented. Walk off your

lunch exploring the ‘kura’

of Kitakata — mud-walled

storehouses dating as far

back as the 18th century,

now used variously as sake

breweries, galleries and

private homes.

Oma Tuna,

Aomori Prefecture

The cold fathoms of

Shimokita Peninsula make

for big, fatty fish, caught

the traditional way with

pole, line and elbow

grease, reeled into boats

only fractionally bigger

than the tuna themselves.

The town of Oma is the

place to try it fresh: you

can even see the tuna

being prepared outside

Omanzoku restaurant

during the season (from

July to December).

oomanzoku.com

PARTNER CONTENT FOR EAST JAPAN RAILWAY COMPANY