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An Essential Japanese Introduction

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Dress Your Palate In The Colours Of Japan

Welcome to Japan Food Town. Taste the true colours of Japanese cuisine with 16 casual dining establishments handpicked from Japan, all in one location at Isetan, Wisma atria.

Bonta Bonta: 62623207

Machida-Shoten: 62623214

Shabu Shabu Tajimaya: 62623240

Tempura Tsukiji Tenka: 62623245

Tsukiji Sushi Takewaka: 62623247

Nabe Seizan: 62623259

Osaka Kitchen: 62623271

Inaniwa Yosuke: 62623279

Yakiniku Heijoen: 62623294

Tonkatsu Anzu: 62623408

Bar Nippon: 62623425

SABAR: 62623453

Hokkaido Izakaya: 62623461

Kyoto grill Taki:62623465

Yomoda Soba: 62623467

Rang Mang Shokudo: 62623504

JAPAN FOOD TOWN IS THE RESULT OF A PARTNERSHIP BETWEEN COOL JAPAN FUND AND THE JAPAN ASSOCIATION OF OVERSEAS PROMOTION FOR FOOD & RESTAURANTS.

Inaniwa, Akita prefecture, home of the inaniwa udon.

A Genuine Japanese Import

50% of the ingredients and 100% of the establishments featured at Japan Food Town are imported direct from Japan for a fresh, healthy and unmistakeably authentic Japanese flavour. It’s as close to Japan as you can get without getting on a flight.

But it may just inspire you to!

Kinme Mai Rice — Japan Food Town’s Official Rice

Kinme Mai Rice

Kinme mai is a gourmet specialty rice borne from the Japanese obsession with perfection. The patented Kinme mai process mills off the less palatable sections of rice, resulting in a porcelain appearance, and with it, a slightly buttery, mildly nutty taste; a moist, creamy texture; and a nutritional profile that is superior to that of white rice.

Matsusaka Beef

Matsusaka Beef

Matsusaka Beef is black-haired Wagyu, the cattle comes from the Matsusaka region of Mie, Japan. It is one of the most famous beef types within Japan, with a high fat-to-meat ratio. Within Japan, Matsusaka beef is generally considered one of the three top brands, along with Kobe beef and Ōmi beef or Yonezawa beef.

Kindai Maguro

Kindai Maguro

Kindai Maguro is the name given Kuromaguro/Blue Fin Tuna entirely human-fed.