Fukushima

Fukushima’s coastline faces the Pacific where the warm Kuroshio and cold Oyashio currents collide — a convergence zone that produces exceptional variety and flavor in its seafood. Joban-mono, the traditional name for fish from these waters, has been prized by Tsukiji and Toyosu buyers for generations, particularly for hirame, anko, and mehikari.

The prefecture’s omakase scene is narrow but crowned by a genuine gem: Sushi Ito in Iwaki, scoring FitScore 88 — the highest in all of Tohoku. Chef Ito bids on specific boats at Fukushima’s ports, applies low-temperature techniques (oyster at 65 degrees, shirako at 60 degrees), and serves 18 nigiri per course at ¥19,800. Gault&Millau listed with four consecutive Tabelog Bronze awards, this 6-seat counter is a destination in its own right.