Is There Authentic Samurai-Era Food in Nagoya Today?New!!
Here's a number that surprises most visitors: Nagoya was the birthplace of three of Japan's most powerful warlords — Oda Nobunaga, Toyotomi Hideyoshi, and Tokugawa Ieyasu — yet fewer than 10% of foreign travelers to Japan include Nagoya in their itinerary. The food culture those samurai left behind? Even fewer people know it exists. But […]
The Wagyu Discovery Guide: Beyond Famous Brands Into Aichi's BestNew!!
Let's start with the answer: yes, Horai Wagyu at Itadaki can sell out before you arrive — and yes, there is a reliable way to prevent that from happening. If you're planning a visit to Nagoya and Horai Wagyu is on your list, this guide will walk you through exactly what to do, step by […]
Guest Story: A Wagyu Enthusiast's First Rare Gyudon ExperienceNew!!
Late August in Nagoya has its own particular energy. The summer heat is still in full force, but there's a subtle shift in the air — a reminder that the best part of any Japan trip isn't always the famous landmark you planned months in advance. Sometimes, it's the meal you almost didn't book. That's […]
A Day at Itadaki: Serving 10 Bowls of the World's Rarest WagyuNew!!
Here's the short answer: Itadaki is a 4-minute walk from Yabacho Station Exit 4, and the easiest route from Nagoya Station takes roughly 10 minutes by subway. But let me give you the full picture — because getting to Itadaki is the one part of the experience I genuinely wish more guests knew before they […]
Behind the Scenes: The Two-Stage Cooking Behind Rare Wagyu SafetyNew!!
Here's the short answer: you don't need a single word of Japanese to fully enjoy your meal at Itadaki. From the moment you sit down, every step of the experience — ordering, understanding the ingredients, and knowing how to eat the dish — is designed with international guests in mind. Let me walk you through […]
Why I Now Choose Itadaki Over Every Other Wagyu RestaurantNew!!
Have you ever found yourself standing outside a restaurant, menu in hand, genuinely excited — and then suddenly hesitating? That happened to a guest from the United States who visited Itadaki in Osu not long ago. She had researched Nagoya's food scene thoroughly, added us to her itinerary weeks in advance, and made the walk […]
How I Discovered Horai Wagyu After Kobe and MatsusakaNew!!
Late August in Nagoya carries a particular kind of heat — the kind that makes you grateful for a cool, quiet restaurant and a bowl of something extraordinary. For many repeat visitors to Japan who arrive in this city, the summer crowds haven't thinned yet, and the familiar pull of Tokyo, Kyoto, and Osaka feels […]
5 Reasons Wagyu Enthusiasts Choose Itadaki Over Kobe Beef RestaurantsNew!!
Here's a number that might surprise you: there are approximately 500,000 wagyu cattle raised in Japan at any given time. Of those, only 300 — just 0.06% — are Horai Wagyu, raised by three farms in the mountains of Okumikawa, Aichi Prefecture. Yet most wagyu enthusiasts visiting Japan have never heard of it. Meanwhile, Kobe […]
Why Do Only 3 Farms in Japan Raise Horai Wagyu?New!!
You've done your research, planned your Nagoya itinerary carefully, and Horai Wagyu is at the top of your list — only to wonder: What if it's already sold out when I get there? That anxiety is completely understandable, and it's one of the most common questions we hear from visitors before they walk through our […]
Can I Trust Rare-Style Beef at Japanese Restaurants?New!!
You've done your research. You've seen the photos. You know wagyu is supposed to be extraordinary. But then the words "rare-style beef" appear on a menu — and a small voice in your head asks: Is this actually safe? And then come the follow-up doubts: What if I get sick? What does "rare-style" even mean […]