Australian chefs share favorite dining destinations in Japan

Australian chefs, cooks, and food writers have shared their personal dining recommendations for traveling in Japan, highlighting various regional specialties and establishments.

Joy Liu, chef-owner of Sydney’s Aenza, recommends Yakitori Kibitaki in Osaka for its Fukushima chicken grilled over Kishu Binchotan charcoal, and Sake Potan, a bar noted for its English-speaking owner and regional sake expertise. Ryuichi Yoshii, a sushi master from Sydney’s Yoshii’s Omakase, highlights Fukudaya, a 200-year-old eel restaurant in his hometown of Nagasaki.