In Part 2 of our Japan food deep dive, we go even further.

From vibrant street food stalls and Osaka’s famous food culture to regional specialities like udon, katsuo and Hiroshima-style okonomiyaki, this episode uncovers the deeper layers of Japanese cuisine.

We also explore:

• Why street food in Japan rivals anywhere in the world
• The story behind Japan’s Christmas KFC tradition
• Dining etiquette and simple mistakes to avoid
• How dietary requirements are handled (and why advance planning matters)
• Fugu (blowfish!) and one unforgettable meal

If you’re planning a trip and want to experience Japan’s food scene the right way — from hidden izakayas to once-in-a-lifetime dishes — Boullies Travel will build your itinerary around your tastes, your comfort level, and your travel style.

📍 Chapter Guide (Part 2)

• 28:00 – Street food in Japan: yatai culture explained
• 29:26 – Takoyaki, karaage & riverside food scenes
• 31:49 – Regional food differences across Japan
• 32:58 – Udon in Shikoku & ramen in Fukuoka
• 33:50 – Hiroshima vs Kansai okonomiyaki
• 36:00 – Osaka: “Japan’s Kitchen”
• 36:30 – Vegan & gluten-free discoveries in Osaka
• 38:18 – Presentation vs flavour: why ritual matters
• 40:13 – Cookery classes & making mochi with a mallet
• 42:58 – Japan’s famous KFC Christmas tradition
• 45:03 – Dietary requirements: what’s improving & what isn’t
• 49:27 – Dining etiquette: eating in public, chopsticks & rice rules
• 53:49 – Is food in Japan expensive?
• 55:42 – The unforgettable Fugu experience
• 58:14 – If you could eat one dish forever… yakiniku
• 59:15 – Why food is central to designing your Japan trip

In Episode 3 of our Japan mini-series, Jason Boull and Japan specialist Charlie Orr dive into one of the most exciting parts of any trip — the food.

From sushi and ramen to okonomiyaki and regional specialities, we explore why Japan is widely considered a true foodie paradise. Charlie shares insider tips on how not to feel intimidated when eating out, why smaller specialist restaurants are often the best, and how doing a food tour early in your trip can completely change your confidence.

You’ll also discover:

• Why Japan’s seasonal food culture runs deeper than most countries
• How to approach unfamiliar dishes (including cow tongue and eel!)
• Why rotating sushi bars are both authentic and incredibly affordable
• The magic of Osaka — “Japan’s Kitchen”

If you want to experience Japan properly — not just tick boxes — Boullies Travel can design your trip with the right pacing, the right regions, and the right food experiences built in.

📍 Chapter Guide (Part 1)

• 00:43 – Welcome to Episode 3: Food in Japan
• 01:09 – Charlie’s latest trip: Tokyo & Kyoto food focus
• 02:11 – The importance of seasonality in Japanese cuisine
• 03:52 – Why Japan is a foodie paradise
• 05:52 – How the UK lost seasonality (and Japan didn’t)
• 08:00 – “Try it first, ask what it is later” – overcoming food fear
• 09:10 – Cow tongue & eel: perception vs presentation
• 11:55 – Why a food tour early in your trip is a game changer
• 13:10 – Small specialist restaurants vs big menus
• 15:47 – Iconic dishes: sushi, ramen, tempura & how to experience them
• 16:16 – Kaiten sushi (rotating sushi belts) explained
• 17:52 – Regional ramen: Fukuoka’s Hakata style
• 19:19 – Okonomiyaki: Japan’s misunderstood “pancake”
• 21:28 – Why insider knowledge makes a huge difference
• 23:10 – Hidden food districts under Tokyo’s train tracks
• 23:18 – Convenience stores: why 7-Eleven is part of the culture
• 25:40 – Vending machines: myth vs reality

In Part 2, Jason and Charlie get practical — because in Japan, location can make or break the trip. They break down how the right base in Tokyo and Kyoto improves your experience, why some travellers benefit from splitting Tokyo into two different areas, and how machiya townhouses offer a completely different (and more local) way to stay — especially for families and small groups.

They also discuss overlooked bases like Nagoya, the importance of mixing traditional and modern accommodation styles, how romantic stays work in Japan (including private onsen options), and the reality of planning around budget, value, and availability — especially during cherry blossom and autumn peak seasons.

If you want accommodation that suits your pace, your priorities, and your budget — without missing out on the moments you’ll wish you’d booked — Boullies Travel can build the itinerary properly from the start.

Chapter Guide (Part 2)

• 24:25 – Part 2 begins
• 25:04 – Why hotel location matters so much in Tokyo and Kyoto
• 25:29 – Tokyo strategy: Asakusa first, Shinjuku/Shibuya for the big finish
• 26:10 – Kyoto: staying central enough for sightseeing and day trips
• 26:27 – Machiya townhouses: self-catered, residential Kyoto, “local life” feel
• 28:10 – Why relationships with the right properties change the experience
• 28:40 – Unique gem: staying in Kyoto’s former Nintendo offices
• 29:54 – Overlooked bases and responsible tourism
• 30:01 – The “top 10 problem”: most visitors only see the same places
• 30:35 – Why Nagoya is worth considering (food, day trips, fewer crowds)
• 31:39 – Overtourism in Kyoto and alternatives with fewer crowds
• 32:42 – Mix modern + traditional: ryokan + machiya + city hotels
• 34:47 – Romantic stays: what actually matters (you won’t be in the room much!)
• 36:01 – Restaurant reservations: strict timings and why flexibility often wins
• 37:11 – Privacy in ryokans + private baths for couples
• 39:09 – Cost, value and what “ground arrangements” actually include
• 40:00 – Mixing price points: where to splurge and where to simplify
• 42:21 – What your package covers: transfers, pacing, experiences, logistics
• 44:30 – Budget honesty: why being upfront protects the experience
• 46:10 – Value over “cheap vs expensive” + day-to-day costs can be reasonable
• 49:49 – Booking timelines: cherry blossom and autumn peaks vs off-season
• 51:47 – Availability moves fast: why you can’t sit on a quote too long
• 52:37 – Final recap: why variety in stays improves the whole trip
• 53:06 – Wrap-up + tease of Episode 3: Food in Japan