Traditional Japanese Food You Need to Try (And Where to Try It

Japan is world-famous for the exquisite quality of its food: it has the third most Michelin stars in the world and is home to the scientists who discovered umami. Japanese cuisine is vast and encompasses a variety of different techniques, textures and flavors – from shockingly fresh seafood to world-class beef to expertly prepared tofu dishes. Beyond the super famous dishes like sushi and ramen, there’s a whole world of food. Here are some traditional Japanese dishes you need Go try it.

Crab Dishes: Nihonbashi Crab Fuku

Nihonbashi Crab Fuku Offers an impressive menu of crab dishes kaiseki courses to create a luxurious feast. Sample a variety of crab types, from snow crab to king crab to horsehair crab, each with its own juicy flavor.

Kanifuku offers several different kaiseki multi-course options, including a seasonal kaiseki where crab is presented in a wealth of different forms and flavours. Their mouth-watering offerings include crab creme croquettes, crab sashimi, crab tempura, crab Chawanmushi (savoury custard), crab rice and whole crab. You can also order crab Shabu-shabu The banquet comes with a selection of crab legs to dip into the hot soup.

If you prefer to order a la carte, Kanifuku has plenty of options. Try grilled snow crab with crab miso, a paste made from crab innards that is rich and slightly sweet. You can also opt for grilled king crab with sea urchin for another complex interweaving of flavours. Weekday lunch special crab rice is just ¥Regular service from 1950, with crab paste croquettes, three rice toppings and soup.

Kyushu Food: Hakata Offal Hotpot Yamaya

Hakata Offal Nabe Mountain House Specializing in Kyushu cuisine, especially Hakata Offal Hot PotFukuoka hot pot delicacy made with domestic beef intestines. Guests can choose Fore stock Soy sauce or thick miso soup as the soup base. This is a nutritious and comforting dish; the beef intestines are tender and chewy.

Another highlight of the restaurant is the sumptuous menu mentaikoor pollock roe, a famous regional specialty. Hakata Motsunabe Yamaya’s mentaiko has been marinated in a special sauce for 168 hours, giving it a rich and mellow taste.

If you’re having a hard time deciding what to order, the dinner options are extensive and include a variety of dishes for each course. this Jimmy is a man For example, of course, it comes with a variety of appetizers, a pot of Hakata offal hot pot, sesame mackerel, dumplings, chicken skin, mentaiko, chowder noodle soup, and yuzu sorbet. Best of all, you’ll even receive some extra mentaiko to take home as a souvenir.

Sashimi and Nigiri: Nihonbashi Sushi Turikin

Nihonbashi Sushi Tsurikin We pride ourselves on sourcing extremely fresh seasonal fish. Their seafood is purchased fresh every day – some of it is even caught that morning from across Japan. Depending on the day’s catch, the recommended menu is constantly changing. This shop is very popular because it offers high-quality sashimi and sushi at reasonable prices, and the sushi bar allows customers to watch the sushi chefs at work.

Sushi Tsurikin also stocks 20 seasonal local sakes, and staff can help pair your meals. With the Small Drink Set, you can enjoy a selected drink paired with two small side dishes or four pieces of nigiri sushi, which is a great way to sample Tsurikin’s diverse offerings.

Through their menu of dishes, you can taste a variety of the ocean’s bounty. this loose For example, the set menu includes daily specials, homemade appetizers, five types of sashimi, steamed local fish with refreshing yuzu sauce, and eight premium dishes royal hairChef’s choice sushi, smoked radish, shellfish dashi miso soup and raw oysters in the shell.

Sukiyaki: Iinoji Temple

Slow-cooked stews are at the heart of Japanese comfort food. Enjoy timeless, classic and haute cuisine in a chic and sophisticated atmosphere Iinoderaknown for its nourishing and elegant properties Sukiyaki — a traditional hot pot dish made with thinly sliced ​​beef, vegetables, tofu and noodles cooked in a flavorful broth — as well as seasonal Japanese meals.

A variety of course meals are available for dinner, including a sukiyaki course made with Kuroge Wagyu beef and a super luxurious course made with premium certified Omi beef. Omi Beef is one of the oldest Wagyu brands in Japan, with a history of more than 400 years. The cattle are raised in an open environment in Shiga Prefecture, surrounded by the pure waters of natural springs surrounding Lake Biwa. The meat has very fine fat marbling, giving it a unique sweet and smooth flavor and texture.

Guests can also enjoy specialty dishes including hearty thick slices of pork, a variety of side dishes, sashimi and tempura, as well as tempura and sukiyaki a la carte dishes.

Kyoto Cuisine: Omancai Shochu Nana

Experience Kyoto’s warm hospitality and Weifangcai Food in Komanzai Soju Nana. Obanzai is a traditional Japanese cooking style that originated in Kyoto. In order to be considered “Misaka”, at least half of a dish’s ingredients must be made or processed in Kyoto, and produce must be in season and waste minimized.

Therefore, the restaurant’s vegetables are shipped directly from Kyoto. You can enjoy rich flavors and a harmonious combination of diverse ingredients. Try braised octopus and eggplant Arima style, or raw Yuba Sashimi. Tofu skin is a delicacy in Kyoto. It is a thin and delicate layer of tofu skin, formed by a solidified protein film on the surface of soy milk. It has been considered part of the vegetarian diet by monks in Kyoto for hundreds of years.

Entrees at Obanzai Aburiyaki Sake Nana also include bluefin tuna steak with citrus sauce and Iberico pork with radish mille-feuille. Claypot rice serves two to three people and is prepared using traditional cooking methods Donabe Clay pots bring extra fluffy texture. Enjoy the flavor and tranquility of Kyoto in the heart of Tokyo.