While working in Shanghai, back in 2015, I routinely travelled to Nagasaki, a city along the northwest coast of Kyushu Island in Japan.
The thought of going back always excited me, as I knew I could indulge in my love of authentic Japanese cuisine at a hole-in-the-wall restaurant near Chinatown. This was the kind of place you would easily walk right past but was adored by the locals for its no-fuss approach and the two Japanese women who took care of you, from cooking to serving.
Every time I went there I ordered the same spread: tuna tartare on rice, udon noodles, and a pint of local beer. The dishes were simple but perfect, with the fresh ingredients shining through and every element given respect in the preparation process.
My Nagasaki experience taught me that dishes don't need to be overcomplicated - freshness and respect for ingredients are key. If you're looking to increase your repertoire of culinary delights, eat the local cuisine wherever you go and always consider seasonality when planning your next meal.
