Hina Life in Japan

shopping

“So, this is Azabudai Hills I came here today because I really wanted pancakes... It has this incredibly high-end feel almost like a luxury boutique.”

cafe

“No pancakes today. We're doing cake. Look at their display Who doesn't like this. Ta-da! The mille crepe Way bigger than I expected And that cross-section Seriously impressive.”

cafe

“So, this is SABOE TOKYO a Japanese tea specialty shop inside Azabudai Hills. The brand actually grew out of HIGASHIYA a well-known wagashi shop founded in 2003. Their mission is to connect the world through tea and help Japanese tea culture grow globally.”

experience

“Right next to Azabudai Hills there's this mysterious little shrine I couldn't just walk past without mentioning it This is Nishikubo Hachimangu Shrine.”

experience

“Tokyo Tower was built in 1958 right in the middle of Japan's post-war recovery It was a symbol of the country rebuilding itself and became an icon almost immediately.”

experience

“It's evening now, and the sun is sitting right above Zojoji Temple. Zojoji Temple was founded in 1393 and chosen by Tokugawa Ieyasu as his family temple in 1598.”

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“I visited a place called Flyya, just three minutes on foot from Takadanobaba Station. The chef once worked at Michelin starred restaurants abroad, and by 2025 the place had already earned a Michelin Bib Gourmand. I went for the loin, fillet, and a special minced cutlet. The loin cutlet was crispy outside and juicy inside with a nice sweetness from the fat. The fillet was tender and had a refined taste. What impressed me most was the chicken tender fry. It is cooked at a low temperature so the outside is crisp while the inside stays moist and soft.”

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“Firstly, let me take you one of the most famouse Tempura store in Tokyo I came to a popular tempura bowl spot. It's located in Koenji about a 5 minute walk from the station I arrived 30 minutes before opening and there were already around 10 people in line. One of the highlights here is the live cooking style Everything is fried right in front of you and served fresh. This time I ordered the egg tempura bowl. The bowl is completely covered with tempura and it looks pretty impressive It includes shrimp, squid, and vegetables so you get a variety of flavors in one bowl. What stood out the most was the soft boiled egg tempura.”

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“In Asakusa there is a long-established yoshoku restaurant that has been serving since 1941. The founder originally trained in French cuisine at the Hotel before opening this place, and the legacy still lives on today I felt surrounded by a nostalgic Showa atmosphere. I ordered the pork cutlet set for 2,750 yen. It came with rice, salad, and a rich corn potage. The soup was creamy and deep in flavor, something that felt like more than just a side dish. The pork cutlet was lightly coated and fried to a crisp, giving it a light texture while still being filling. With sauce it had that classic yoshoku flavor.”

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“Next one is a French restaurant that opened in 2024 and has already earned a Michelin Bib Gourmand. It's located in Iidabashi about an 8 minute walk from the station. The restaurant is inside the French Institute of Japan surrounded by greenery with a calm and quiet atmosphere. This time I tried the lunch course. For the main I had a braised beef dish The meat is very tender with a rich and deep flavored sauce. Dessert time! It was a cream puff with a strong nutty flavor light and not too sweet. Even though it's in the city it feels like a place where you can spend a slightly special moment.”

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“Next, I came to the Shirokane area. Established in 1954, this long-standing Western cuisine restaurant was recommended by a friend and was selected for the Bib Gourmand in 2026. The restaurant has a compact interior with a simple setup of counter and table seating. This time I ordered the hamburger steak It's a large patty topped with a soft boiled egg and it looks pretty impressive. The meat is tender and juicy and when you mix it with the egg yolk it becomes rich and smooth. The sauce has a deep flavor but it's not too heavy and pairs well with the rice.”

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“There are so many Italian restaurants in Tokyo and I have quite a few favorites but this one really stayed in my memory. This restaurant focuses on regional Italian cuisine. The interior is compact with a cozy atmosphere that feels like a small restaurant in Europe. This time I ordered the lunch course. The appetizer is a colorful assortment with a variety of flavors in one plate. The soup is made with beans and vegetables smooth and gentle in taste. The pasta is oil based with a clean finish that really highlights the ingredients. Overall the atmosphere is very relaxed and it's a place where you can enjoy your time slowly.”

experience

“I think a lot of people come to Tokyo wanting to try Japanese food but honestly this ethnic restaurant is one I wouldn't miss. It's located in Shibuya about a 10 minute walk from the station. The place opened in 2025 and quickly earned a Michelin Bib Gourmand. The interior has a calm tone with subtle ethnic decor. Spring rolls with a herbs and spices. The main dish is pho with a light and comforting broth and tender chicken. Overall the meal felt well balanced and satisfying even for lunch. With both the atmosphere and the quality of the food! it's a great spot.”

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“It opened in 2024 and was selected for the Michelin Bib Gourmand asap! I arrived before opening but it was already very crowded. The interior is centered around a wooden counter simple and calm. This time I ordered fried chicken tempura with yuzu pepper set. The chicken was freshly fried crispy on the outside and juicy inside. The service was smooth and the turnover felt quick.”

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“This next stop is a tonkatsu restaurant near Okachimachi Station close enough to walk from Ueno. The tonkatsu place has been around since 1947. No surprise, this place has earned multiple Bib Gourmand awards from the Michelin Guide Tokyo, even landing that spot nine years in a row at one point. Their motto is all about treating each dish with care. They use high-quality pork and prepare it to bring out as much natural flavor as possible. I got the pork loin cutlet set meal for ¥2400/$16.48. It had that perfect pink center and looked absolutely spot-on. Compared to standard cutlets, the breading here is thinner and more delicate. Each slice is thick and juicy, cooked slowly in low-temperature lard to keep the texture soft and moist. Honestly, it felt like the ideal version of tonkatsu light, flavorful, and satisfying without being too much.”

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“First, tonkatsu restaurant which got the Bib Gourmand! A small restaurant known for its kakiage-don Kakiage is made entirely with shrimp, topped with a secret sauce. What makes this place even more special is that they stick to the Edo-style tempura tradition, frying everything in sesame oil. This spot earned a Bib Gourmand in the Michelin Guide for offering incredible value without compromising on quality. Of course, I went for their signature shrimp-only kakiage bowl. The kakiage itself? Light and crispy from the first bite. And the shrimp inside, so juicy. The sauce they drizzle over the top had this amazing depth, it wasn’t overpowering, but it brought everything together. And the rice, it’s not just any rice. They actually cook it with charcoal and ice in the pot. You can definitely taste the difference.”

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“A specialty restaurant that serves nothing but anago, saltwater eel in Ginza! It has been featured in the Michelin Guide’s Bib Gourmand category for three years straight. They use smaller-sized anago here, the kind that was considered top-quality back in the Edo period. The vibe of the place is very traditional and cozy, just like an old-school Japanese eatery. I ordered a ¥2,090/$14.59 set that comes with two styles of anago, grilled and simmered. The simmered anago was insanely soft, fluffier than any eel I’ve ever had! And the grilled version had a completely different character. It’s grilled twice, so the outside is crispy and fragrant And the house-made sauce really brings it together.”

restaurant

“First, a restaurant which got the Bib Gourmand! A small restaurant known for its kakiage-don. Kakiage is made entirely with shrimp, topped with a secret sauce. What makes this place even more special is that they stick to the Edo-style tempura tradition, frying everything in sesame oil. This spot earned a Bib Gourmand in the Michelin Guide for offering incredible value without compromising on quality. I got a seat at the counter, right in front of me, the chef was frying tempura, honestly, I could’ve watched him work all day. I went for their signature shrimp-only kakiage bowl. The kakiage itself? Light and crispy from the first bite. And the shrimp inside, so juicy. The sauce had this amazing depth. The rice, it’s not just any rice. They actually cook it with charcoal and ice in the pot. You can definitely taste the difference. It’s a great place to come solo or with friends.”

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“I found this soba restaurant just a few minutes from Chitose-Karasuyama Station on the Keio Line. This place serves juwari soba, which means 100% buckwheat noodles. They blend soba from Niigata and Nagano and grind it in-house using a stone mill. Just a year after relocating, the restaurant started appearing in the Michelin Bib Gourmand guide, and it’s been featured for five years in a row since 2020. It seems like a well-known local favorite.”

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“Next is a long-awaited udon spot from Osaka where the main restaurant earned a Michelin Bib Gourmand. This restaurant is inside Tokyo Station on the first floor of Yaesu North Shokudo. Among them, Kamatake Udon stands out. The udon is made fresh every day using domestic wheat, which gives it a unique chewy and bouncy texture. This time the choice was the Chikuten Bukkake Udon and Negitoro Don Set. The noodles have a firm center with a soft and airy texture that offers both chewiness and smoothness in every bite. The broth is prepared with four types of seafood ingredients such as dried bonito, mackerel flakes and Hokkaido kelp. Tempura is fried to order so it remains crispy and fresh. For those looking to have delicious udon near Tokyo Station, This spot is definitely worth a visit.”

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