Wine, culture and food-loving chef Anthony Bourdain would never miss a trip to Japan. The "Land of the Rising Sun" is a haven for culture, artistry and gastronomy, and Anthony's frequent trips had him visit several markets selling fresh seafood and eat outside. If he recommended anything to travelers, he would definitely mention these five.
According to Los Angeles Eater, Anthony Bourdain first set foot in Omi-cho Market in Kanazawa. A sanctuary for artists and seafood, Bourdain strolls with chef Masa Takayama eating Urchin Roe, fresh snow crab and almost everything at the stalls. If they liked it here, foodies would definitely find class and a satisfied stomach in Omi-cho's food stalls.
Bourdain and Takayama had shown great admiration to the dishes the Ginza Sushiko chef makes. The restaurant is almost a hundred and thirty years old and is said to be the "proving grounds" for young chefs training in the art of sushi making. One can expect amazing sushi dishes right off the bat from this locale.
According to The Travel Channel, Anthony Bourdain's itinerary has seen him visit other non-food related locations including the Rokkakudo Temple in Kyoto -- famous for being the birthplace of "ikebana" or the art of flower arrangement. Rokkakudo is also a Buddhist temple having a hexagonal main hall.
Back to tasting delicious food, a break from seafood and ramen had Anthony Bourdain sit down and enjoy the food of Toriki. A train ride and a flight of stairs downward, Toriki boasts the best yakitori chicken dishes in Tokyo -- along with amazing atmosphere as many foreign patrons noted. Great for Western travelers having some difficulty in Nihonggo too as the staff speaks in English.
Traveling with Chef Morimoto, Anthony sits down in Roppongi to eat what his fellow Chef serves in a five-star restaurant. Foreign guests who had come and gone from Atelier Morimoto XEX said that Morimoto puts on an amazing performance. While quite upscale in terms of price, the passion and humanity of Chef Morimoto is clear not just to Bourdain, but to anyone who dines.
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