Wagyu professional and avid traveller, Chef Hisato Hamada, lets us in on his prime locations to go to in Japan past Tokyo.
Chef Hisato spent his childhood years in Sydney, from ages six to 10, so sees the harbour metropolis as the proper place to carry his ramen restaurant, Mashi No Mashi.
Best identified for his Wagyumafia resturants, the Mashi No Mashi model was born in Hong Kong, made in Japan and is now open at The Star in Sydney.
After a tasting of the well-known wagyu gyoza with black pepper vinegar, I used to be much more excited to style the ramen. I’m fortunate that is simply so near dwelling for us and I can’t wait to carry Jim right here quickly too.
Like many people, Chef Hisato likes to journey. But when 2020 put a halt to his Wagyumafia world tour, he was compelled to remain inside the borders of Japan.
His ardour for journey didn’t die although and in that point he began an area tour and visited over 150 cities throughout Japan. Along the best way he made it his mission to help native producers by elevating consciousness and fundraising.
He particularly wished to help small and native sake and shoju producers.
Now that Japan is open once more after lengthy border closures, it’s time to begin the place to go. So listed below are Chef Hisato’s favorite areas so as to add to your journey listing.
Hokkaido
The northernmost most important island of Japan, Hokkaido is a singular area of Japan. It’s identified for its unimaginable volcanic landscapes and affluent agricultural industries. It’s additionally a well-liked snowboarding space.
Hokkaido can also be well-known for its onsen and sauna, and Chef Hisato created a particular kettle-steamed hen, in collaboration with the prefecture, to symbolise the area and a dish designed to be eaten post-sauna.
Miyazaki
Miyazaki Prefecture is on the south-eastern coast of Japan within the space of Kyushu. It’s famed for its shoreline, which runs for nearly 400km and is called Hyuga-nada. This southern, subtropical area is also called ‘Hyuga no Kuni’ which suggests ‘country that faces the sun’.
Chef Hisato factors out that Miyazaki is understood for its beef and pure water, and for a particular ‘mountain caviar’.
This mountain caviar comes from Shiiba Village, which is situated in central Miyazaki. It’s one of many three most unexplored areas in Japan and options dramatic geological formations and delightful rice terraces.
Iwate
Morioka is the capital of Iwate Prefecture, situated within the T?hoku area of Honshu. This remoted northerly area of Honshu is famed for its spring cherry blossoms, however it’s a specific native trade that Chef Hisato is enamoured with.
Nambu tekki are particular forged iron teapots which might be made on this area. There is a 600-year historical past of this trade and these teapots are a vital a part of tea ceremonies.
The water from this area, mixed with the magnesium and calcium within the kettles, creates a singular style that Chef Hisato loves. He is now sourcing this water to make his whisky highballs for his eating places.
You can go to Chef Hisato’s exceptional restaurant Mashi No Mashi, which suggests ‘eat more and more’, on the Star’s restaurant precinct in Sydney. And whenever you do, ensure you attempt the wagyu gyoza. They’re chewy and unctuous with a wealthy, umami-fuelled beef filling.
Keep a watch out for Chef Hisato whilst you’re there too. He’s usually round, plying his craft in his indefatigably humble means.
If you loved this story, it is best to take a look at our different options on Japan similar to:
How to Travel in Japan–10 issues it’s good to know
Escape from Tokyo–why Japan is a lot greater than its cities
15 issues it’s good to eat in Okinawa, Japan
