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Just once a week on Saturdays, chef Ryohei Ikemi opens for lunch, offering an abbreviated version of his dinner menu for ¥10,000. The catch? Aomori locals only — a show of thanks to those who supported Casa del Cibo's rise. https://www.japantimes.co.jp/life/2024/04/26/food-drink/destination-restaurants-casa-del-cibo-aomori/

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The signature dish at Naz is Shinshu "salmon," raised in the pure mountain water of upland Nagano Prefecture. Aged for more than 10 days, it is then smoked, slow-cooked and served with lightly pickled turnip. https://www.japantimes.co.jp/life/2024/02/11/food-drink/destination-restaurants-naz-karuizawa-nagano/

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