With bountiful seafood and produce, Niigata is staking a claim as Japan’s culinary capital

With so much seafood coming in and out of Niigata, the prefecture is full of top-class sushi restaurants serving omakase courses at half the price of similar establishments in cities like Tokyo. One such establishment is Sushi Tokiwa in Shibata city, a sleek and intimate counter-style restaurant run by third-generation sushi chef Kosuke Kobayashi. 

Using locally sourced rice cooked in a hagama pot, Koyama serves an opulent omakase dinner course with 20 kinds of nigiri and seasonal dishes for ¥16,500. Those with a smaller appetite can opt for a weekday lunch, where Koyama offers a 13-piece omakase course for ¥8,800 from 12noon every Thursday and Friday. 

Meanwhile, salmon enthusiasts should venture to the historic town of Murakami, which carries a rich legacy of salmon production extending over a thousand years. It is in this heritage-steeped town that the esteemed Sennensake Kikkawa store (pictured above) has thrived, mastering the art of salted salmon over the course of 15 generations.

These fish, raised in the region's clean, cool waters, are fed a special diet of natural foodstuffs such as krill and squid, which results in a deep, rich flavour and a firm, fatty texture. This commitment to quality has rendered the salted salmon of Sennensake Kikkawa a true culinary treasure.

Niigata is one of Japan's best sake-producing regions, with ideal conditions for sake production thanks to its climate and geography. Cold winters and cool summers help create a clean and crisp flavour profile, and the pure water sourced from surrounding mountains is essential for producing high-quality sake.

Many sake breweries in Niigata have been in operation for generations, making a wide range of styles, including the famous tanrei karakuchi. Sake is also an essential ingredient in many local dishes.

Niigata city boasts several hanamachi, or entertainment districts, where geigi (geisha) play a significant role in preserving and promoting traditional Japanese arts such as Nihon-buyo dancing and koto playing. Among these districts is Furumachi, which dates back to the Edo period (1603-1867) and is home to the famous Nabejaya restaurant.

Nabejaya serves regional kaiseki courses that feature local specialities such as seafood and clay pot rice dishes. More than just a dining destination, Nabejaya offers an immersive cultural experience that showcases the importance of geigi in Japanese culture.

By practising and performing traditional Japanese arts, geigi at Nabejaya play a crucial role in preserving Japan's cultural heritage. They are an essential part of Niigata's cultural identity and a must-see for anyone interested in experiencing Japan's unique cultural traditions.

Niigata is also an ideal destination for those interested in traditional Japanese craftsmanship, particularly in copperware production. The region's copperware is renowned for its high quality and beautiful designs, created using traditional techniques such as etching and engraving.

Tsubame-Sanjo Copperware, produced in Tsubame and Sanjo cities, is highly valued in Japan and abroad for its exceptional quality and durability. The region's long tradition of metalworking and abundant high-quality copper and other metals found in the area support the copperware industry, which has thrived thanks to Niigata's location along the coast, making it an important centre for trade and commerce.