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Enjoy one last proper Japanese meal in Narita Airport before having to face airplane food on your flight home
Now, you can indulge in one last proper Japanese meal such as sushi, marbled beef cutlets and okonomiyaki before boarding. Here are five places we recommend checking out the next time you’re in Narita Airport terminal two.
Note: Japan Food Hall is open from 7.30am to 10pm. However, each of the restaurants may have differing operating hours.
Gyukatsu Kyoto Katsugyu
Gyukatsu Kyoto Katsugyu is a popular chain restaurant in Japan that specialises in gyukatsu, which is breaded and deep-fried beef cutlets. The dish is somewhat similar to the more commonly known tonkatsu (pork cutlet), but instead of pork, gyukatsu features beef.
Guests at this counter-style establishment can sample premium Japanese wagyu beef in a casual setting. Each teishoku set is complemented with shredded cabbage, a hot spring egg, rice, miso soup, grated radish, and a small bowl of Kyoto-style curry to drizzle over your rice and cutlet slices.
Sushi Kyotatsu
Sushi Kyotatsu’s decision to open yet another branch at Narita International Airport only speaks volumes about its enduring popularity amongst travellers. The restaurant, known for sourcing premium bluefin tuna directly from Toyosu Market, delivers an authentic Edo-mae style sushi experience.
The versatility of sushi makes it an excellent pre-flight choice. It’s a quick meal, and diners can choose to indulge in just a few pieces or a full feast depending on their appetite. With such flexibility and top-notch quality, it’s no wonder Sushi Kyotatsu continues to expand its presence at the airport.
Unagi Yondaime Kikugawa
This outpost of a renowned Nagoya restaurant specialises in grilled unagi. Managed by an eel wholesaler with a distinguished history spanning over 90 years, Unagi Yondaime Kikugawa has mastered the art of cooking the humble freshwater eel, turning this classic Japanese delicary into golden brown morsels glazed so expertly with sauce that they practically glisten.
Through a window to the kitchen, diners can watch as fresh unagi is prepped and grilled over bincho charcoal until the flesh is crisp and golden brown on the outside while staying fluffy and fragrant on the inside. The speciality here is the hitsumabushi set – a regional dish from Nagoya where grilled unagi is served over rice and with a small pot of dashi to add to the wooden bento box halfway through the meal.
Teppanyaki Kurita
Since its inception in 1946, Teppanyaki Kurita’s operating company Botejyu has been at the forefront of Osaka’s renowned ‘flour food’ culture. This casual eatery offers a well-curated menu that pays homage to this tradition. Alongside its house special okonomiyaki and ‘Modern-yaki’, Teppanyaki Kurita has also introduced an exclusive wagyu menu which includes a yakisoba noodle dish with highly sought-after Takamori wagyu beef. The iconic Osaka takoyaki, infused with a rich dashi flavour, is unmissable if you want to experience a bit of Osaka before you leave Japan.
Tempura Nihonbashi Tamai
Championing a ‘local produce, local consumption’ ethos, Tempura Nihonbashi Tamai predominantly uses seasonal seafood and vegetables from Chiba Prefecture to make their tempura bento boxes. Notably, the restaurant also offers a small selection of eel dishes curated from its specialised sister restaurant in Nihonbashi.
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