Aihara Kanagawa, Japan Travel Guide
Japanese cuisine prioritizes fresh, seasonal ingredients. Methods that enhance natural flavors. The philosophy of Ichiju-sansai (one soup, three sides) promotes a balanced meal.
Kanagawa Prefecture is known for fresh seafood from Sagami Bay and Tokyo Bay. Local vegetables feature prominently. Regional specialties include Sanma-men (Yokohama-style ramen) and Shirasu-don (whitebait rice bowl).
Rice, noodles (ramen, udon, soba), seafood, seasonal vegetables, soy sauce, miso, dashi, ginger, garlic, mirin.
Rich in umami, with a delicate balance of sweet, salty, sour, and bitter notes. Subtle flavors over strong spices are often preferred.
Kanto cuisine (Aihara region) tends to be more strongly flavored with soy sauce compared to Kansai cuisine.
Various styles like tonkotsu, shoyu, and miso. Numerous shops operate around Aihara Station and Sagamihara City.
A quintessential Japanese comfort food.
Fresh seafood is a staple. Enjoy at casual conveyor belt sushi (kaiten-zushi) or more upscale establishments.
Reflects Kanagawa's coastal heritage.
Lightly battered and deep-fried seafood and vegetables. Skewered and barbecued chicken and vegetables (yakitori) are popular at izakayas.
Flavorful snacks or meals.
Soft, chewy rice cakes and skewered mochi balls, often with sweet sauce or fillings.
Unique Kit Kat flavors, Pocky, and seasonal fruits like strawberries, peaches, and grapes.
Less common in Aihara. Find fine dining in central Tokyo, Yokohama, or higher-end hotels in Sagamihara City.
Numerous options around Aihara Station and throughout Sagamihara City.
Affordable and convenient options for quick bites or groceries.
International cuisine is available in Sagamihara City, specifically around major stations.
Expect Italian, Chinese, Korean, and other Asian cuisines.
Aihara itself has fewer specialized international options beyond typical fast food chains.
Explore Sagamihara City for a wider range of culinary choices.
Light or traditional
Sets (teishoku)
From 6 PM, izakayas
Ramen, konbini
Widespread use of soy sauce (contains wheat) and other wheat-based ingredients a challenge.
"Gluten-free" (guruten furii) is understood by some staff, but cross-contamination a concern.
Restaurants are becoming more aware of allergens that are common (e.g., shrimp, peanuts).
Carry an allergy card in Japanese clearly stating restrictions.
Use apps like Google Translate or pre-printed cards in Japanese to explain restrictions.
Patience and courtesy are appreciated when discussing dietary needs in Japanese restaurants.
Less likely directly in Aihara. More commonly offered in major cities like Tokyo or Yokohama.
Kanagawa Prefecture has agricultural areas. Fruit picking experiences (strawberries, grapes) in wider Sagamihara or Kanagawa regions.
Local festivals (matsuri) in Sagamihara and surrounding areas often feature food stalls and local specialties.
Sagamihara City offers a wider array of dining experiences and unique culinary concepts.
Use local resources for seasonal menus and hidden gems.
Try a local ramen shop in Sagamihara. Each region, and often each shop, has its unique unique broth and toppings.
THE perfect example of a Japanese comfort food experience.
Yokohama-style ramen with stir-fried pork and vegetables in a dense, starchy sauce.
A rice bowl topped with fresh whitebait, a specialty of coastal Kanagawa.
Seasonal vegetables and fruits from Sagamihara's agricultural areas are often incorporated into dishes.
Most restaurants display plastic food models or picture menus at their entrance, making ordering easy.
