All 12 Cafes & Restaurants Revealed! Haneda Airport's New "Sora Chika"

Step into BAR RAGE, an unexpectedly sophisticated bar designed by renowned Japanese architect Hiroshi Naito. The striking facade, crafted from local Hyuga-sugi cedar, gives way to an elegant interior with a wall of liquor bottle dispensers that feels worlds away from a typical airport bar.

The bar's theme is "Made in Japan," with a strong focus on domestic ingredients for everything from fruits and beers to juices and whiskies. The extensive menu features over 80 kinds of liquor, including rare Japanese whiskies, draft craft beers, and their signature "Seasonal Fruit Martini," made with fresh, hand-picked fruits.

A Western cuisine specialty restaurant where you can enjoy the taste of 'Western Restaurant Ginza Grill Cardinal,' which has been beloved since its opening at Tokyo Skytree Town Solamachi, in a more casual manner. It's delightful that while elevating the downtown Western cuisine cultivated at long-established Western restaurants in Ueno to refined, orthodox Ginza Western cuisine, they've set it at affordable prices.

The signature menu is "Omelet Rice" with irresistible fluffy and creamy eggs. They offer a lineup of 4 varieties including "Omelet Rice with Demi-glace Sauce" with its deep richness and umami, "Omelet Rice with Truffle Cream Sauce," "Omelet Rice with Craft Ketchup Sauce," and "Omelet Rice with Spice Curry Sauce." It's a deliciousness loved by everyone from adults to children.

A tonkatsu specialty restaurant supervised by Jun Kuroki, the owner of the kappo restaurant 'Kurogi' in Daimon, Tokyo. What one of Japan's leading representative Japanese cuisine chefs creates is a unique "Tokyo tonkatsu" that incorporates Japanese aesthetic sensibilities.

The "tonkatsu," where the umami of lean and fatty meat harmonize exquisitely, comes in two varieties: loin cutlet and fillet cutlet. The coating, fried crispy and light, is crunchy, and the "tonkatsu" filled with juicy meat juice has good bite, with the sweetness of pork spreading smoothly in the mouth, leaving a lingering aftertaste.

'Honda Men-gyo' was born as a new brand supervised by the owner of 'Menya Honda,' which has produced many famous restaurant owners. You can easily enjoy the taste of this popular restaurant that uses domestic ingredients and never has an empty line, even at Haneda Airport.

They lineup light-flavored "Special Back Fat Shoyu Ramen," rich "Chicken Paitan Niboshi Ramen," satisfying "Extra Thick Hand-Rubbed Oil Noodles," and Haneda Airport-limited "Shellfish Broth Shio Ramen." Among these, "Shellfish Broth Shio Ramen" features a special salt tare made from shellfish like scallops and clams, plus mackerel flakes, bonito flakes from Soda, and several types of dried sardines for the broth. Moreover, they're particular about cooking it fresh in the kitchen every day.

"Japanese soba" is indispensable when discussing Japanese food culture. A specialty store of "salt broth soba" supervised by Japanese cuisine chef Hiroshi Nagashima, maintaining the goodness of tradition. The "salt broth tsuyu" is this store's original, based on bonito and kelp broth, with added umami of scallop and shiitake mushrooms, plus seafood flavor.

The soba uses fresh soba made with white buckwheat flour to match the salt broth tsuyu, with a particular blend that allows you to firmly feel the texture. The ni-hachi soba using Hokkaido buckwheat flour and domestic wheat is stone-ground at Nagano Prefecture's "Kurashina Flour Mill." They prepare three types of condiments: fragrant domestic ginger, Ariake dried seaweed, and green onions. By adding them little by little as you eat, you can enjoy changes in flavor.

A new store from 'Onodera Group,' which widely develops traditional Japanese cuisine including sushi, tempura, teppanyaki, wood-fired cooking, noodles, and eel. This is the brand's first food court entry, handling a "seafood bowl" specialty store.

Like the sushi establishments they've widely developed, they use tuna from the famous nakaoroshi 'Yama-ko.' It's surprising that while maintaining the good mouthfeel and rich umami unique to high-quality tuna, they offer it at affordable prices. They also carefully select other fresh seafood, particularly using only domestic eel. They use Edomae red shari with unique blending considering compatibility with seafood bowls.

'Badiani' is a long-established gelato shop that opened in Florence, Italy in 1932. In the early 1960s, renewals including the addition of a patisserie and coffee shop increased its popularity among locals and tourists, and it continues to be loved in Florence. It also expands throughout Europe, landing in Japan in 2023. After opening in Kobe, Kyoto and other locations, the Kanto region's first store opened at Haneda Airport.

They always offer about 8 flavors. Among them, the most popular milk flavor "Buontalenti," named after the 16th-century figure who devised gelato, is characterized by rich milk flavor and smooth texture despite simple ingredients, making it deliciously addictive.

'Juchheim,' with over 100 years of history, delivers new pies while maintaining their belief of "creating smiles beyond sweets." Using butter instead of margarine or substitute oils. Pies baked crispy and light using abundant domestic butter are proud dishes that spread fragrant aroma and richness the more you chew.

The signature product is "Kobe Beef Meat Pie" using Kobe beef mince. The 432-layer pie made by mixing domestic butter crumbles with crispy, flaky, crumbly texture, spreading butter's fragrant aroma and richness in your mouth afterward. The filling uses Kobe beef mince from Kobe's long-established butcher shop 'Oi Meat Shop,' stir-fried with chopped onions and boiled eggs in simple seasoning. The simple seasoning brings out the meat's umami even more.

A salad bowl specialty store where one bowl becomes a main meal. This popular store with over 40 locations nationwide has appeared at Haneda Airport. Centered on seasonal vegetables, you can customize various toppings and dressings including meat and brown rice to create your own preferred salad bowl.

The main ingredient vegetables are primarily domestic. Seasonal vegetables are most delicious and nutritionally rich during their harvest season. For the base leafy vegetables, they use bite-sized cut green curl, considering not just taste but also eating comfort and tenderness. Carrots, radishes, sweet potatoes, etc., are cut differently according to the ingredient.

A delicatessen from the long-established 'Ningyocho Imahan,' founded in Meiji 28. You can easily enjoy traditional deliciousness at home.

The top recommendation is the round spherical "Japanese Black Wagyu Menchi Katsu" (1 piece/670 yen). Made in-store using carefully selected Japanese Black Wagyu beef trimmings and ground meat, combined with onions and spices. Fried crispy, the coating is crunchy while juicy meat juices overflow from inside. Since it's properly seasoned, no sauce is needed. It pairs excellently as both a rice side dish and beer snack.

Selling proud bento from 'Ningyocho Imahan,' which was established as a beef hot pot restaurant in Meiji 28. How about a slightly luxurious sky bento for your travel companion?

Using carefully selected A4/A5 Japanese Black Wagyu beef, it's characterized by the tenderness and deep flavor unique to female cattle. The "Japanese Black Wagyu Sukiyaki Bento" (1,890 yen) filled with "sukiyaki" cooked in secret warishita is authentic, made in the in-store kitchen. "Japanese Black Wagyu Premium Sukiyaki Bento" uses shoulder and thigh cuts, while "Japanese Black Wagyu Special Sukiyaki Bento" uses shoulder loin, with different parts used.

A "kimbap" specialty store familiar in department store basements and station buildings, particular about ingredients. "Kimbap" refers to Korean seaweed rolls, popular mainly among women as stylish new rice fast food.

They offer 5 types of kimbap. They stock standard popular "Bulgogi Kimbap," women's favorite "Cream Cheese Kimbap," "7-Ingredient Vegetable Kimbap," and others. As you can see from the cross-section, even though they're seaweed rolls, they're characterized by having more ingredients than rice. Since they use many ingredients, they're more balanced and healthy than they appear.