An Essential Japanese Introduction
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
Shabu Shabu Gyujin: 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
Hokkaido Izakaya: 62623461
New Store: 62623465
New Store: 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.
Japan Food Town will offer a comprehensive cross-section of authentic Japanese casual dining. Discover 16 of Japan’s best kept secrets with a selection of soba, udon, ramen, donburi, yakitori, Teppanyaki, tonkatsu, sushi, a sake bar and more.
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
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 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 is the name given Kuromaguro/Blue Fin Tuna entirely human-fed.