Japanese
Ramen, tempura, hot pots, grilled skewers, street snacks and a full seasonal tasting course.
25 dishes, from $4 to $52,000 in play money
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Beef Sukiyaki Pot
Thin beef simmered at the table in sweet soy broth.
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Shabu-Shabu Hot Pot Set
Paper-thin beef swished through simmering broth.
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Chicken Katsu Curry
A crisp cutlet over rice with thick, mild curry.
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Pork Tonkatsu Plate
A thick breaded pork cutlet with shredded cabbage.
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Assorted Tempura Platter
Shrimp and vegetables in a light, lacy batter.
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Chicken Teriyaki Plate
Grilled chicken in a shiny soy glaze, with rice.
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Beef Teriyaki Plate
Sliced beef in a shiny soy glaze, with rice.
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Miso Soup Bowl
A small bowl of miso soup with tofu and seaweed.
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Tonkotsu-Style Ramen Bowl
Noodles in a creamy, long-boiled pork broth.
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Soy Ramen Bowl
Noodles in a clear, savoury soy broth.
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Miso Ramen Bowl
Noodles in a rich miso broth with corn and butter.
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Spicy Ramen Bowl
Noodles in a red broth with real heat.
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Udon Noodle Soup
Thick, chewy wheat noodles in a clear broth.
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Chilled Soba Noodle Set
Cold buckwheat noodles with a dipping sauce.
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Grilled Skewer Set
Charcoal-grilled chicken skewers, salted or glazed.
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Takoyaki Octopus Balls
Hot batter balls with a piece of octopus in each.
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Okonomiyaki Savoury Pancake
A cabbage pancake with sauce, mayonnaise and fish flakes.
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Pan-Fried Gyoza Plate
Dumplings with one crisp side and one soft side.
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Miso-Glazed Eggplant
Eggplant grilled soft under a sweet miso glaze.
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Luxury
Kaiseki Tasting Course
A long sequence of small seasonal dishes.
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Ultra
Premium Gold-Leaf Kaiseki Course
A seasonal tasting course where every dish gets gold.
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Matcha Ice Cream Cup
Deep green ice cream with a gentle bitter edge.
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Taiyaki Fish-Shaped Pastry
A fish-shaped cake filled with sweet red bean.
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Assorted Mochi
Soft rice cakes in six colours and fillings.
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Castella Cake Slice
A fine, honeyed sponge cake.
History and traditions
Japanese cooking values season, freshness and presentation. Its building blocks are rice, soy, miso and stock made from kelp and dried fish. Many dishes now thought of as typical arrived from abroad and were adapted: frying from Portugal, noodles from China, cutlets and curry from Europe.
Food economy and industry
Traditional Japanese food culture is recognised by UNESCO. Restaurants tend to specialise in one thing, whether ramen, tempura or skewers, and many are tiny owner-run shops. Soy sauce and miso brewing, rice farming and fishing support the cuisine, alongside heavy imports of wheat and soybeans.