Vol. 25: FROM THE EDITOR

Couldn’t we make a restaurant guide here in Japan that really reflects the Japanese climate, spirituality and values, rather than have to rely on guides and rankings that are run by organizations from other countries? From this simple question was born Destination Restaurants, a list published annually by The Japan Times of the nation’s best restaurants selected by Japanese experts with foreign diners in mind.

One defining characteristic of the list is that to be eligible for inclusion, restaurants cannot be located within the 23 wards of Tokyo or in other big cities. This rule stems from three beliefs: that the true expression of Japan is to be found outside its cities; that it is important to unearth the regional culinary talents that might otherwise go unnoticed; and that city-based restaurants are already served well by existing rankings.

In this month’s special feature, we launch the third edition of the list. Since May, coronavirus-related travel restrictions have been eased in Japan and many international visitors have returned. For those who are new to the country, I encourage you to use the list as your guide as you dive deep into Japan’s regional cultures and cuisines.