The Akaushi beef here is pretty lean, but it's super tender. Just a few seconds in the hot pot and you can taste its sweetness and aroma. It's light and not greasy at all. The restaurant is clean and bright, and the staff are really friendly. Perfect if you want to try Kumamoto beef in Tokyo without any fuss. It's not cheap, but the quality of the meat totally justifies the price. Great spot to enjoy with friends or family.
Kumamoto Akaushi Shabu-shabu Koubai TOKYO Solamachi | Review by 文燕
Other Reviews by 文燕
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Onneto Lagoon
Along with Lake Furen, this is one of Nemuro’s signature lakes and one of the “Nemuro Top 10 Scenic Spots.” It’s a brackish lake where freshwater and seawater mix, with a shoreline of Approx. 15 kilometers. Past the Onneto Bridge, it connects to Nemuro Bay. The lake is generally shallow-so much so that tidal flats spread far offshore at low tide-and it draws many visitors who enjoy clam digging for asari clams and surf clams.
The water at Onneto changes color depending on the weather. On sunny days, it turns a dreamy emerald green.
It’s surrounded by pristine forest, so it feels very quiet and relaxing. Getting there is a bit inconvenient, though, so it’s best if you’re driving and can take your time exploring. -
teamLab: Hidden Traces of Rice Terraces
teamLab Hidden Traces of Rice Terraces is a nighttime museum where nature and art merge at Izura in Kitaibaraki, a scenic area associated with Okakura Tenshin, a pivotal figure in modern Japanese art history.
The moment you walk in, it really blows you away.
It feels like you’ve fallen into another world, and the lights and projections are insanely beautiful. -
Maruya Honten Meieki 3-chome
Maruya Honten Meieki 3-chome is a hitsumabushi specialty restaurant located a five-minute walk from Nagoya Station. It is known for its hitsumabushi made with eel grilled over Bincho charcoal until fragrant, paired with 100% Japanese-grown rice. A sweet tare based on traditionally made tamari soy sauce brings out the eel’s natural umami, earning strong support from locals and tourists alike.
After the first way of eating, adding green onions and wasabi was also really great 👍
The chazuke-style with tea poured over the rice was totally different.
It was my first time trying it and it felt super unique.