A cooking class booked in the first few days of your trip is the best way to get acquainted with a new destination.
03.04.2024 - 06:27 / lonelyplanet.com
Wherever you are in Japan, it seems you're never far from a great meal. Restaurants often specialize in just one dish – perhaps having spent generations perfecting it – and pay close attention to every stage, from sourcing the freshest, local ingredients to assembling the dish attractively. And, as you'll quickly discover, Japanese cuisine has great regional variations, a point of pride among its people.
Sushi has come to define Japanese food for many international eaters, though of course it represents only one category of Japanese cuisine. The signature dish of Tokyo – nigiri-zushi – is the style of sushi most popular around the world today: those slivers of seafood hand-pressed onto vinegar-seasoned bites of rice.
Spendier high-end sushi restaurants often create an austere, minimalist aesthetic that best enhances the gustatory experience of fresh sushi. Adventurous eaters might consider ordering omakase (chef's choice) to discover novel delicacies you may not find anywhere else.
A cheaper, fun and relaxed way to enjoy sushi is to seat yourself at a kaiten-zushi (回転寿司), where ready-made plates of sushi travel around on a conveyor belt: pull off passing plates as they appeal to you. Your bill gets determined by the plates you've piled up.
A few sushi etiquette notes: sometimes – and often at higher-end places – the chef has taken great care to prepare and season the sushi to be eaten as presented; that is, don't douse indiscriminately in soy sauce (staff will clue you in). For sushi that can be dipped in soy sauce, dunk the fish side and not the rice, which will fall apart. Also, it's totally fine to eat it with your hands. The pickled ginger (called gari) served with sushi is for cleansing your palate between pieces.
Kaiseki is Japan's formal haute cuisine, where ingredients, preparation, setting and presentation come together to create a highly ritualized, aesthetically sophisticated dining experience. The key to kaiseki is peak seasonal freshness; as the ingredients should be at the height of their flavor, only subtle seasoning is used to enhance them. The table settings and garnishes too are chosen to complement the ingredients and evoke seasonality.
A wonderful way to experience an authentic kaiseki meal is at a ryokan (traditional Japanese inn). Depending on the location, the setting might be in a communal dining room with tatami (woven reed mat) floors and old-fashioned hearths or charcoal braziers at each table, or a more private, multi-course meal in one's own dining room. Either way, each course is served to please both the eye and the palate.
Ramen originated in China, but its popularity in Japan (and beyond) is epic. If a town has only one restaurant, odds are it's a ramen shop.
Your basic ramen
A cooking class booked in the first few days of your trip is the best way to get acquainted with a new destination.
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