
Myoko, Japan
Tonjiru Tachibana
Tonjiru Tachibana makes a case for Myoko’s everyday cooking as serious dining: pork miso soup treated not as a side dish, but as the reason to travel. Its Tabelog 100 Diner selections in 2024 and 2026 place a humble cafeteria format inside Japan’s broader conversation about regional comfort food, sourcing, and value.




