Take your taste buds on a wild ride through the tantalizing realm of Japanese cuisine, where every morsel is a thrill that will leave you utterly awestruck!
Japanese restaurants are a popular dining destination that offer a culinary adventure for those who crave traditional dishes, premium ingredients, signature dishes, and a distinctive dining experience. Japanese cuisine is known for its emphasis on fresh and seasonal ingredients, as well as the connection between food and its presentation. The extensive menus at Japanese restaurants typically include fresh sushi and sashimi, teppanyaki grilled meats and seafood, and flavorful ramen and soba noodle dishes. The dining experience is often enhanced by the beautiful decor, with some establishments featuring a Japanese garden or other cultural elements that transport you to a different era and place. In this article, we will explore everything you need to know about Japanese restaurants, from the foundational ingredients to the creative and delightful menu items that will tantalize and delight your taste buds.
This article discusses different categories of Japanese eateries.
Japan offers a wide range of culinary delights to visitors and locals alike. Japanese cuisine is known for its premium ingredients and freshest produce. Below are the popular types of Japanese restaurants with their unique dishes and cuisines.
1. Sushi-ya: These restaurants can be the most expensive in the Japanese dining experience. They serve raw fish, often on top of sushi rice, along with tempura, miso soup, and other Japanese dishes. Sushi-yas often offer a culinary adventure with chefs specializing in omakase-style dining, where they choose and prepare the dishes for the customer. Price range: $50 - $500 per person depending on the quality of fish, the skill of the chef, and the dining experience.
Examples: Yellowtail Japanese Restaurant & Lounge, Nobu, Noda.
2. Kaitenzushi: Kaitenzushi or conveyor belt sushi, is known for its fast-service and affordable options. The sushi is placed on plates that rotate on a conveyor belt around the restaurant, and customers can select whichever plates they like. The sushi is often basic, but the convenience and affordability make it a popular option. Price range: $10 - $30 per person.
Examples: Sushiro, Genki Sushi, Kurazushi.
3. Soba-ya and udon-ya: These restaurants specialize in soba noodles made from buckwheat flour or udon noodles made from wheat flour. The noodles are served hot or cold and come with different toppings and dipping sauces. Soba and udon dishes are a popular comfort food across Japan and are often served in small, cozy restaurants. Price range: $10 - $30 per person.
Examples: Sarashina Horii, Takama, Tsurutontan.
4. Ramen-ya: Ramen-ya serves hot bowls of ramen noodles in flavorful broths, often with slices of pork and other toppings. Ramen dishes vary across regions in Japan, with each restaurant having their unique flavor profile. The restaurants are often small and crowded, with lines outside waiting to get in. Price range: $10 - $25 per person.
Examples: Ichiran, Ippudo, Tsuta.
5. Yakitori-ya: Yakitori-ya serves skewered meats, vegetables, and seafood grilled over charcoal. The dishes are often shared, and the use of different parts of the chicken, such as liver, gizzard, and skin, give the dishes a distinctive flavor. Yakitori-ya is known for its casual atmosphere and is often found in small alleyways or food halls in cities. Price range: $10 - $30 per person.
Examples: Torikizoku, Bird Land, Ogura.
In conclusion, Japanese cuisine offers a distinctive dining experience, with each type of restaurant specializing in unique dishes. Whether you are looking for a fancy sushi-ya or an affordable kaitenzushi, Japan has something for everyone.
Popularity of Japanese Cuisine
Japanese cuisine has become a global sensation due to its unique culinary traditions and dishes. In recent years, Japanese cuisine has gained immense popularity worldwide, becoming one of the most sought-after cuisines globally. One of the reasons for this popularity is the use of premium and freshest ingredients in traditional dishes, such as Wagyu beef, sushi, and Ramen noodles.
The health benefits associated with Japanese cuisine have also propelled its popularity in recent years. The Japanese diet is known to be one of the healthiest in the world, with a focus on fresh, seasonal ingredients, and an emphasis on consuming fish, soy, and vegetables. This diet has been linked to various health benefits, including a reduced risk of heart disease, stroke, and certain cancers.
Specialized Japanese restaurants have cropped up all over the world, offering diners a diverse range of Japanese dishes to choose from. These restaurants often serve signature dishes such as teppanyaki, soba, and udon, and the extensive menus cater to all dietary needs and preferences. For those seeking a more adventurous culinary experience, Japanese specialty restaurants often feature dishes that most foreigners may not be familiar with, such as fish flakes and buckwheat noodles.
While Japanese cuisine is prominent globally, foreign cuisine has also made a significant impact on Japanese cuisine. With a blend of east and west culinary influences, Japanese creativity has fused traditional and foreign cuisine to create a distinctive dining experience for food enthusiasts.
Furthermore, Washoku, traditional Japanese cuisine, has been recognized by UNESCO as an Intangible Cultural Heritage of Humanity. Washoku reflects a deep understanding of nature and the seasons, the importance of presentation, and the connection between food, nature, and health. This recognition has created an increase in international awareness of Japanese cuisine, its cultural significance, and unique culinary traditions.
In conclusion, Japanese cuisine has gained worldwide recognition due to its unique culinary traditions, diverse options, and health benefits. The recognition by UNESCO of Washoku as an intangible cultural heritage has further propelled its popularity and excitement for Japanese cuisine.
Japanese Cuisine
Japanese cuisine is a culinary art form that encapsulates the country's culture, history, and tradition. With a focus on fresh, seasonal ingredients, Japanese cuisine has gained international recognition for its unique flavors, exceptional quality, and visual appeal. From sushi and teppanyaki to ramen noodles and wagyu beef, Japanese dishes offer a diverse range of flavors and textures that appeal to all palates. In this article, we'll explore the world of Japanese cuisine - its history, popular dishes, and the restaurants that offer a truly authentic Japanese dining experience.
Origins and History of Japanese Cuisine
Japanese cuisine, also known as washoku, is a unique and diverse culinary tradition with a rich history that dates back centuries. The origins of Japanese cuisine can be traced back to the agricultural practices of early Japanese society, which revolved around the cultivation of rice and vegetables.
Over time, Japanese cuisine evolved into a sophisticated culinary tradition that emphasizes the use of seasonal and regional ingredients, as well as intricate cooking techniques that bring out the natural flavors of each ingredient. This focus on fresh, high-quality ingredients is a hallmark of Japanese cuisine and has helped to establish it as one of the most respected and revered culinary traditions in the world.
The cuisine of Japan is highly regional, with many distinct styles and flavors that reflect the unique cultural and geographical diversity of the country. For example, the seafood-rich cuisine of coastal regions like Hokkaido and Kyushu is very different from the vegetable-focused cuisine of the inland regions like Kyoto and Nara.
In addition to regional influences, Japanese cuisine is also highly seasonal, with different ingredients and dishes being favored throughout the year. For example, spring is the season for fresh bamboo shoots and Sakura (cherry blossom) flavored dishes, while summer brings an abundance of fresh seafood and vegetables.
The influence of foreign cuisines on Japanese cuisine is also significant. In particular, Chinese cuisine has had a major impact on the development of Japanese culinary techniques and flavors. Around the 7th century, Emperor Tenmu sent a group of chefs to China to learn about Chinese cooking techniques, which were then adapted and refined for use in Japanese cuisine. In more recent times, Western ingredients, such as butter, cream, and cheese, have also been incorporated into Japanese dishes.
Food has always played an important role in Japanese social rituals and traditions. For example, the tea ceremony, which originated in Japan in the 16th century, is a traditional ritual that highlights the importance of food and the connection between food and spirituality. Another example is the traditional New Year's feast, known as osechi ryori, which features a variety of symbolic dishes that are meant to bring good luck and prosperity for the coming year.
In conclusion, Japanese cuisine is a rich and diverse culinary tradition that is deeply rooted in Japanese culture and history. Its emphasis on regional and seasonal ingredients, combined with sophisticated cooking techniques, has helped to make it one of the most respected and revered culinary traditions in the world.
Different Regional Cuisines
Japanese cuisine is known for its rich history, diversity, and unique regional variations. Each region of Japan boasts its own distinct cuisine, reflecting the local culture, geography, and food traditions. Here are some of the diverse regional cuisines that can be found in Japanese restaurants:
Hokkaido:
Located in the northern part of Japan, Hokkaido is known for its seafood-rich cuisine. It is the birthplace of dishes like ikura-don (salmon roe on rice), uni (sea urchin), and kaisen-don (assorted seafood on rice). Hokkaido is also famous for its grilled dishes, such as grilled lamb and venison that showcase the region's vast natural resources.
Kanto:
The Kanto region, which includes Tokyo, is famous for its soy sauce-based flavors. Soy sauce is a staple ingredient in many dishes, such as sukiyaki (a hot pot dish), teriyaki chicken, and tonkatsu (breaded pork cutlet). Kanto cuisine also features several seafood dishes, including sashimi and tempura.
Kansai:
The Kansai region, which includes Kyoto, Osaka, and Kobe, is known for its unique incorporation of fermented foods. These include soy sauce, miso, and sake, which give dishes a rich umami flavor. Kansai cuisine also features a variety of noodle dishes, such as udon and soba, and iconic dishes such as takoyaki (octopus balls) and okonomiyaki (a savory pancake with various toppings).
Chugoku:
Located in western Japan, the Chugoku region is known for its flavorful dishes that are often seasoned with vinegar or ponzu sauce (a citrus-based sauce). Its signature dish is Hiroshima-style okonomiyaki, which is made with layers of cabbage, noodles, meat, and seafood. Another popular dish is fugu (pufferfish), which can only be prepared by trained chefs due to its toxic nature.
Kyushu:
Kyushu is famous for its spicy cuisine, which features flavors like garlic, chili peppers, and ginger. The region is known for its ramen, particularly the tonkotsu ramen made with pork broth. Kyushu is also known for its hot pot dishes, such as motsu nabe (a hot pot with beef or pork intestines) and mizutaki (a hot pot with chicken).
Okinawa:
Located in the southernmost part of Japan, Okinawa's cuisine is influenced by both Japanese and Southeast Asian cuisine. The region is known for its healthy and longevity-promoting dishes like goya champuru (stir-fried bitter melon) and Okinawan soba (buckwheat noodles). Okinawan cuisine is also characterized by the use of pork, which is often enjoyed in savory dishes like chanpuru (a stir-fry dish) and rafute (a braised pork belly dish).
These regional cuisines have influenced Japanese cuisine as a whole, contributing to the diversity and richness of Japanese cuisine. While several dishes are now enjoyed across the country, each region has its own unique culinary traditions, flavors, and ingredients that are worth exploring. Whether you're in the mood for seafood, noodles, or fermented foods, you can find a wide variety of Japanese dishes to try and savor.
Signature Dishes and Traditional Dishes
Japanese restaurants are known for serving a wide range of signature and traditional dishes that showcase the unique flavors and ingredients of Japanese cuisine. Here are some of the most famous and popular dishes that you can find in Japanese restaurants:
Sushi: Sushi is perhaps the most well-known Japanese dish, made with vinegared rice and topped with a variety of ingredients such as raw fish, vegetables, and egg. The ingredients used in sushi vary widely depending on the region and season, and are often chosen for their freshness and quality. Sushi is often served with soy sauce, wasabi, and pickled ginger, and can be enjoyed as a snack or as part of a full meal.
Ramen: Ramen is a hearty noodle soup that is popular in Japan and around the world. The broth for ramen can be made from pork, chicken, or seafood, and is often simmered for hours to develop a rich, savory flavor. Ramen noodles are typically made with wheat flour and alkaline water, giving them a chewy texture that pairs well with the soup. Toppings for ramen can include sliced pork, egg, nori seaweed, and bamboo shoots.
Tempura: Tempura is a dish of battered and fried seafood or vegetables that is crispy and light. The batter for tempura is made with flour, egg, and ice-cold water, and is often flavored with grated radish or ginger. Tempura is typically served with a light dipping sauce made from soy sauce, mirin, and dashi broth.
Udon: Udon is a thick and chewy noodle that is often served in a hot soup with a variety of toppings. The broth for udon can be made from dashi broth or a rich pork-based broth, and is often seasoned with soy sauce or miso. Toppings for udon can include sliced beef, tofu, and green onions.
Sashimi: Sashimi is a dish of raw fish that is sliced thinly and served uncooked. The most popular types of sashimi in Japan include tuna, salmon, and yellowtail, but a variety of other fish can be used as well. Sashimi is often served with a side of wasabi and soy sauce for dipping.
Many traditional Japanese dishes are made with premium ingredients and focus on preserving the natural flavors of the ingredients. For example, dashi broth, which is made from kombu seaweed and bonito flakes, is a key ingredient in many Japanese dishes and is prized for its umami flavor. Soy sauce, miso, and mirin are also important flavorings in Japanese cuisine, adding depth and complexity to many dishes.
When dining at a Japanese restaurant, some of the must-try dishes include sushi, ramen, tempura, udon, and sashimi. These dishes are not only popular among locals but also offer a distinctive and delicious experience for visitors looking to explore Japanese cuisine.
Prepare to be enchanted by the mesmerizing blend of ingredients that come together to create this divine masterpiece!
In Japanese Cuisine:
Japanese cuisine is renowned for its use of fresh and high-quality ingredients that are used to create delicious and nutritious dishes. The cuisine has been refined over centuries and is based on the principles of balance, simplicity, and attention to detail. Here are some of the common ingredients used in Japanese cuisine:
1. Rice: Rice is a staple ingredient in Japanese cuisine and is the foundation of many dishes such as sushi, onigiri, and donburi. Japanese rice is short-grained and has a sticky texture, which makes it perfect for making sushi.
2. Seafood: Japan is an island nation surrounded by the ocean, so seafood is a major component of its cuisine. Some of the most popular seafood used in Japanese cuisine include tuna, salmon, yellowtail, octopus, squid, and eel. Seafood is often served raw as sashimi or sushi, or cooked in dishes such as tempura and grilled fish.
3. Soy Sauce: Soy sauce is a key ingredient in Japanese cuisine and is used as a seasoning in many dishes. It is made from fermented soybeans and adds a salty and savory flavor to dishes such as stir-fries, marinades, and dipping sauces.
4. Miso: Miso is a paste made from fermented soybeans and is used as a seasoning in soups, marinades, and sauces. It has a rich umami flavor and is often combined with dashi stock to make miso soup.
5. Dashi Stock: Dashi stock is a clear broth made from kombu seaweed and bonito flakes. It is a base for many Japanese soups and sauces and adds a savory umami flavor to dishes.
6. Vegetables: Vegetables such as daikon radish, cabbage, mushrooms, and bamboo shoots are commonly used in Japanese cuisine. They are often pickled or sautéed and added to dishes such as stir-fries and soups.
7. Noodles: Noodles are a staple in Japanese cuisine and are used in dishes such as ramen, udon, and soba. Ramen noodles are made with wheat flour and have a chewy texture, while udon noodles are thick and chewy. Soba noodles are made from buckwheat flour and have a nutty flavor.
Regional differences in ingredients and preparation methods can also be seen in Japanese cuisine. For example, ramen noodles in Tokyo are thinner and served in a soy sauce-based broth, while in Fukuoka, they are thicker and served in a pork-bone broth. Similarly, wagyu beef from Kobe is known for its marbling and tenderness, while wagyu beef from Matsusaka is known for its rich flavor.
In Japanese restaurants, premier ingredients that are free from artificial sweeteners, preservatives, and colorings are used. These include fresh seafood, seasonal vegetables, high-quality rice, and premium beef such as wagyu beef.
Japanese cuisine is unique in its use of flavors such as dashi stock, which provides a savory umami flavor to dishes. Seafood also plays a prominent role in Japanese cuisine, with raw fish served as sashimi and sushi. Soy sauce is used as a seasoning in many Japanese dishes, while miso and pickled vegetables add depth and complexity to soups and sauces.
Wagyu Beef in Japanese Cuisine
Wagyu beef is a highly prized ingredient in Japanese cuisine that has gained popularity around the world. It is renowned for its exceptional quality, tenderness, and rich flavor. In fact, the term "Wagyu" loosely translates to "Japanese cow," and the beef is known for being one of the most luxurious meats in the world.
What sets Wagyu beef apart from other types of beef is its unique composition and texture. The meat is heavily marbled, which means that it contains a high amount of intramuscular fat that is spread throughout the meat rather than being concentrated in one area. This marbling results in a succulent and buttery taste that is unrivaled by other types of beef. Additionally, the high fat content of Wagyu beef gives it a tender, melt-in-your-mouth texture that is highly sought after.
The process of marbling Wagyu beef is achieved through careful breeding and management of the cattle. The cows are fed a special diet that consists of a mix of grains and high-quality grasses, and they are given plenty of time to mature. This results in a higher fat content in the meat, which provides it with its signature flavor and texture.
In Japanese cuisine, Wagyu beef is commonly used in teppanyaki restaurants, where it is grilled on a hotplate in front of diners. The meat is typically cut into thin slices and served with a variety of dipping sauces and seasonings, such as soy sauce, garlic, and ginger. The most popular cuts of Wagyu beef include sirloin, ribeye, and filet mignon.
Using high-quality Wagyu beef in Japanese cuisine carries significant cultural importance, as it is considered a symbol of status and luxury. In addition, using premier ingredients that are free from artificial additives and preservatives is a fundamental aspect of Japanese cuisine, and Wagyu beef embodies this philosophy perfectly.
In conclusion, Wagyu beef is a highly prized ingredient in Japanese cuisine that has gained worldwide acclaim for its exceptional quality, flavor, and tenderness. Its high fat content and marbling contribute to its distinctive taste and texture, and it is commonly used in teppanyaki restaurants. Using high-quality Wagyu beef in Japanese cuisine is not only a mark of culinary excellence but also a cultural tradition that emphasizes the importance of natural and pure ingredients.
Dining Experience at a Japanese Restaurant
Dining at a Japanese restaurant is a unique experience that involves more than just enjoying delicious food. It is an opportunity to immerse yourself in Japanese culture and tradition, and to appreciate the artistry that goes into creating each dish. From the presentation of the food to the ambiance of the restaurant, every aspect of Japanese dining is carefully crafted to provide guests with a distinctive and unforgettable experience. Learn more about what makes dining at a Japanese restaurant so special below.
Variety and Extensive Menu Options
Japanese cuisine is known for its vast and diverse menu, which offers a wide range of options for all kinds of food lovers. Whether you're a sushi enthusiast, a ramen lover, or someone who enjoys a variety of traditional Japanese dishes, Japanese restaurants have something for everyone.
One of the most remarkable aspects of Japanese cuisine is the unique blend of flavors and techniques used in its preparation. Different regional cuisines have developed over time, each with its distinct set of ingredients and cooking methods. For example, sushi has its roots in the Kanto region, while ramen comes from the Hokkaido region.
Japanese restaurants offer an extensive menu of traditional and contemporary dishes that showcase the unique flavors of regional cuisines. Some of the most popular Japanese dishes include sushi, sashimi, tempura, donburi, and ramen. Diners can also choose from a variety of lesser-known options, such as soba noodles, udon noodles, and tonkatsu. Each dish is prepared with precision and care, ensuring the flavors shine through.
Additionally, Japanese cuisine is driven by the use of seasonal ingredients that are incorporated into dishes to maximize their freshness and flavor profile. Along with seasonal ingredients, Japanese restaurants use premium and freshest ingredients to enhance the dining experience.
In summary, Japanese restaurants offer an extensive menu of Japanese dishes that showcase the unique flavors of regional cuisines, with the use of seasonal and premium ingredients. Whether you're looking for comfort foods or a culinary adventure, Japanese cuisine has something for everyone.
Premium Ingredients & Freshest Ingredients Used
One of the key features of Japanese cuisine is the emphasis placed on using premium ingredients that are both fresh and of the highest quality. It's no secret that Japanese chefs pay great attention to the ingredients they use, ensuring that every dish is crafted to perfection.
The use of fresh, high-quality ingredients is an essential part of Japanese culinary culture, resulting in healthy dishes that contribute to a long life expectancy and low rates of cardiovascular disease and obesity.
In Japan, the local diet is rich in seafood, meats, vegetables, and grains. These staple ingredients form the foundation of Japanese cuisine, with seafood being particularly significant. Seafood such as tuna, salmon, mackerel, and squid are commonly used in dishes such as sushi and sashimi.
Meat dishes in Japanese cuisine include wagyu beef, which is renowned for its high level of marbling and unique flavor. Chicken and pork are also widely used, often prepared using traditional Japanese grilling or simmering techniques.
Vegetables such as daikon radish, shiitake mushrooms, and bamboo shoots feature heavily in Japanese cuisine. These ingredients are either used fresh or preserved, with pickling being a popular preservation method.
Finally, grains such as rice and buckwheat are widely consumed in Japanese cuisine. Rice serves as the backbone of many Japanese meals, while buckwheat is used to make soba noodles.
Japanese ingredients are locally sourced and carefully prepared, with traditional customs playing an important role in Japanese culinary culture. The ingredients are prepared using sophisticated methods such as grilling, simmering, and pickling, ensuring that the flavors are perfectly balanced.
In conclusion, Japanese cuisine is all about using premium and fresh ingredients, which are thoughtfully chosen, locally sourced, and carefully prepared. This results in dishes that are both healthy and delicious, offering a unique culinary experience that sets Japanese cuisine apart.
Unique Culinary Adventure at a Teppanyaki Restaurant
Are you looking for a unique dining experience that combines premium Japanese beef, impressive cooking skills, and entertainment? Look no further than a Teppanyaki restaurant.
Set within the finer dining establishments of hotels, Teppanyaki restaurants offer a unique dining experience unlike any other. The setting is usually intimate and cozy, with the ambiance and lighting designed to put guests at ease.
One of the main attractions of a Teppanyaki restaurant is the use of a large iron griddle, or teppan, in the center of the dining table. This is where the chef will cook your meal, right in front of you. The teppan cooking method is what sets Teppanyaki apart from other Japanese restaurants.
Teppanyaki restaurants are also known for serving premium Japanese beef, such as Kobe and wagyu beef. This high-quality beef is renowned for its tender texture, rich flavor, and intricate marbling.
But the Teppanyaki experience isn't just about the food; it's also about the interaction between the chef and the diners. The chef will entertain you with impressive cooking skills, such as juggling utensils, flipping food, and creating flaming towers of fire. It's a dining experience like no other, where the chef becomes part of the entertainment.
So if you're looking for a unique culinary adventure, head to a Teppanyaki restaurant for a dining experience that will leave a lasting impression.
Keywords: Japanese beef, wagyu, Teppanyaki, cooking method, dining experience.
Atmosphere and Ambiance - A Japanese Garden-like Setting
Immerse yourself in the tranquility of Japan without leaving your city by visiting a Japanese restaurant. The atmosphere and ambiance of Japanese restaurants are designed to transport diners to the Land of the Rising Sun. With dim lighting, soothing music, and traditional Japanese elements, the atmosphere is serene, calm, and reflective.
One element of many Japanese restaurants is a Japanese garden-like setting. These gardens mirror the tranquility of Japanese gardens and are designed to create a visually stunning display that enhances the peaceful surroundings. Carefully placed rocks, water features, and meticulously manicured plants all contribute to the calming ambiance of the space.
Traditional Japanese elements such as sliding doors, bamboo screens, and natural wood accents are commonly used in Japanese restaurants. The décor of these restaurants incorporates these elements to create a peaceful and tranquil atmosphere, free from distractions and noise.
As you enter a Japanese restaurant, you'll be greeted by the serene environment that instantly puts you at ease. Once inside, you'll admire the visually stunning display created by the Japanese garden-like setting. The elements used are carefully selected and tastefully arranged to create an immersive ambiance that completes the Japanese dining experience.
Use of Traditional Terms or Names for Dishes
At restaurants that serve Japanese cuisine:
Japanese cuisine is rich in tradition and culture, and one of the most unique aspects of this cuisine is the traditional terms and names used for each dish. These terms and names add authenticity and a sense of history to the dining experience, making it all the more special for those who partake in it.
One of the most well-known traditional terms in Japanese cuisine is sashimi. Sashimi refers to thinly sliced, raw fish that is typically served with soy sauce and wasabi. Another popular dish that is often found in Japanese restaurants is tempura, which consists of lightly battered and deep-fried seafood or vegetables.
Udon and soba are also commonly encountered traditional terms in Japanese cuisine. Udon is a type of thick and chewy noodle that is made from wheat flour, while soba refers to thin noodles that are made from buckwheat flour. Both of these noodle dishes are often served in soup or stir-fried with vegetables and meat.
Bento is another traditional term that is often used in Japanese restaurants. Bento refers to a meal that is packed into a box-shaped container and is often comprised of rice, meat or fish, and vegetables. Bento boxes are typically eaten for lunch and are a popular option for people who are on the go.
By using these traditional terms and names in their menus, Japanese restaurants are able to provide an authentic dining experience that is both educational and enjoyable for their customers. Whether you are a fan of sashimi, tempura, udon, soba, or bento, there is something for everyone to enjoy in the world of Japanese cuisine.
Comentarios