shin– Author –
Shinnosuke is a 33-year-old Japanese writer dedicated to sharing the charm and depth of Japan with a global audience. He covers local culture, traditions, and modern life from a native perspective.
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Tonkatsu in Japan: Why This Crispy Pork Cutlet Is More Than Just a Meal
There’s a lot of food in Japan that tourists come for—sushi, ramen, wagyu beef—but if I could recommend just one dish that blends comfort, culture, and pure satisfaction, it would be Tonkatsu. I’m from Nagoya, and in my hometown, we don’... -
Where You Really Should Go in Japan (From a Local’s Honest Perspective)
🗾 Why You’ll Love This Japan Travel Guide If you're planning your first (or second) trip to Japan, you’re probably thinking:“Tokyo, Kyoto, Osaka… right?” But here’s the thing—Japan isn’t just a checklist of major cities. It’s a patchwor... -
The Ultimate Guide to Tasting Expensive Sushi in Japan (Without Regrets)
Why You Shouldn’t Leave Japan Without Trying High-End Sushi When people imagine Japan, sushi is often at the top of their bucket list. But what many travelers don’t realize is that expensive sushi in Japan isn’t just a luxury—it’s a cult... -
10 Best Saunas in Tokyo – A Local’s Ultimate Guide to Totonou
Tokyo isn’t just about neon lights, sushi, and shrines—it’s also a sauna paradise hiding in plain sight. As someone born and raised in Japan and now over 30 years deep into the sauna lifestyle, I can confidently say that the sauna scene ... -
10 Must-Try Experiences in Japan for First-Time Visitors
From a Local Who’s Lived Here All His Life As someone born and raised in Japan—and still living here for over 33 years—I’ve seen this country through many seasons, trends, and cultural shifts. And yet, what I love most about Japan has re... -
Try Conveyor Belt Sushi in Japan – A Local’s Guide to the Best Spots, Tips & What to Order
As someone born and raised in Japan, I’ve probably eaten more sushi than I can count – and not always the fancy kind. I still go to conveyor belt sushi restaurants (kaiten-zushi) a few times a month, and honestly, I’ve been going ever si...