Honjamaka’s Hidehiko Ishizuka Introduces Favorite High Calorie Foods from Across Japan

Introducing Local Specialties from Across Japan

Hello everyone! As I walk through the streets of Sugamo, after the Togenuki Jizo, I’m the one the grandmothers bow to—Hidehiko Ishizuka.

This time, I’ll be introducing the calories I love from all over Japan.

First up is “Anko Hot Pot” from Oarai, Ibaraki Prefecture. Among the high-end anglerfish ingredients, ankimo (monkfish liver) reigns supreme as the king of luxury.

A hot pot where that ankimo is melted into the broth is truly an award-winning dish—the “Liquid of the Year.” The pot is packed with chunks of anglerfish meat and skin. It’s a must-eat during the winter. If the restaurant staff have the time, they may even show you the hanging-cut preparation of the anglerfish.

Next is “Gyunabe” (beef hot pot), which originates from my hometown of Yokohama, Kanagawa Prefecture. Back when there were many small theaters in Isezakicho, it was said that the trend was to eat gyunabe after watching a play.

Thinly sliced beef and vegetables are simmered in a shallow, round iron pot with a sauce made from miso or soy sauce. Eventually, the meat seems to dance in the pot, signaling it’s ready to eat. Dissolve an egg in your bowl and dive the meat right in.

If I had lived back then, I would have skipped the theater and gone straight to the long-established “Arai-ya.” Though most of those theaters are gone today, it’s moving that the dishes loved since those days remain.

The third dish is “Botan Nabe” (wild boar hot pot) from Tamba Sasayama, Hyogo Prefecture. I first encountered this dish during a TV segment called “Matsutake Hunting.” Despite climbing a steep slope and sweating profusely, we only found one matsutake mushroom.

When we reported our results to the mountain owner after descending, he said, “Don’t worry, we have this,” and showed us a basket full of matsutake mushrooms. My blood pressure slowly rose.

Following him led us to a restaurant. From about a hundred meters away, the sweet aroma of soy sauce reached us, and my heart rate climbed again.

In the warmed broth, large matsutake mushrooms—so big you’d normally be scolded by your mother—were placed in. Then, wide, beautifully marbled slices of wild boar meat were carefully laid in to rest.

At the signal from the restaurant staff and the mountain owner, I took a bite—and the flavor of the fat spread across my mouth beyond expectation. Tender and without any gamey smell, the boar had surpassed beef.

Next, taking a bite of the matsutake, it made a crisp, squelching sound, like stepping on fresh snow. The aroma was, of course, superb—the price is justified. Speaking with the staff, I learned that the Tamba Sasayama area is well-known for its game cuisine.

God’s Creation: Bone-In Chicken

Next is the “Bone-In Chicken” from Ichikaku in Marugame City, Kagawa Prefecture. This divine creation features bone-in chicken thighs seasoned with soy sauce, garlic, salt, and pepper.

The chicken thighs arrive on a silver plate, surrounded by overflowing chicken fat. If we’re talking mild or strong flavor, it’s overwhelmingly rich.

After making sure my doctor isn’t around, I took a bite. Pure bliss. The restaurant was full, and it was reassuring to see that Japan has so many people who love such bold flavors.

There are two types of meat: parent chicken and young chicken, and you can choose between firm or tender. In 2001, the restaurant even expanded to the Kanto region.

Finally, there’s “Mizutaki” from Iroha in Hakata Ward, Fukuoka Prefecture. Being a famous establishment, the entrance is lined with autographs from numerous celebrities.

Sitting on the tatami, a welcome drink of chicken soup is served—a liquid that can bring the biggest smile on earth. The staff skillfully shape minced chicken on bamboo into “tsumire” (meatballs). The chicken and tsumire are enjoyed with ponzu sauce—a hot, utterly delicious pot.

There are still many more to introduce. Each is different, each is delicious. I am grateful to have been born in such a wonderful country.

From the March 13-20, 2026 issue of “FRIDAY”