Eating in Miyazaki
Try these dishes while you are here.
Try these dishes while you are here.
Order the first one and work down the list.
We recommend ordering this one first.
Fried chicken in a sweet-sour sauce with tartare on top. Invented here, and now eaten all over Japan.
Marbled beef that has won the national judging several times. Grilled, or as a rice bowl.
Hothouse mangoes graded and boxed individually, in season around May and June. Expensive, and remarkable.
Cold miso soup with grilled fish, cucumber and tofu, poured over rice. Farmers’ summer food.
Small shops, no English sign outside, and worth the walk.
Noodles made from konjac in a soup of garlic and chilli. The chilli is not decorative. The noodles contain no wheat, which is worth knowing if you avoid it.
Chicken nanban is chicken fried in egg batter and dipped in sweet vinegar. This one serves it with no tartare sauce at all.
Hiyajiru is grilled fish and miso ground together, thinned with stock and chilled, then poured over rice with cucumber and tofu. This kitchen put it on a menu first.
In 1966 the owner rolled lettuce and prawn with mayonnaise into a sushi roll for a friend who could not eat raw fish. It spread across Japan from this counter.
Miyazaki puts a block of cream cheese inside a short, crumbly pastry and bakes it. Nobody outside the prefecture makes them. They must be kept cold and eaten within days.
Obi kept its samurai quarter behind the castle gate. Obi-ten is fish paste mixed with tofu and brown sugar, shaped by hand and fried.
Takachiho gorge is a narrow canyon of columnar rock. Water from one of its falls is run through bamboo troughs here, and the noodles come down it to you.
Miyakonojo is cattle country. This place grills Miyazaki beef at the table, eight minutes on foot from the station.
Pork is marinated in a soy-sauce tare, wrapped around a rice ball and baked in an oven. Miyazaki City lists it as a takeaway shop inside the covered shopping street.