FOOD
Restaurants, cafes and food businesses bringing West, East and Southern African cuisine to Japan — and Japanese food culture taking root in Africa.
West African home cooking in a 20-seat dining room near Shibuya station.
Ethiopian coffee ceremony and sharing plates in Namba.
South African-style grill nights, twice a month, always sold out.
Waakye and jollof from a Ghanaian family recipe book, three generations deep.
Nigerian suya spice meets the Japanese yakitori grill — a genuinely two-way menu.
Slow-cooked Moroccan tagines and mint tea, tucked into a Namba side street.
Senegalese thieboudienne and yassa, made to order out of a small Koenji storefront.
Tanzanian nyama choma and pilau, run by a family who moved from Arusha to Aichi.
Ivorian attieke and grilled fish, with a loyal lunch crowd from the port district.
JAPAN → AFRICA
From ramen counters in Nairobi to sushi training programs in Accra, the exchange runs both directions.
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