Sushi has become the symbol of Japanese cuisine, and not trying some during a stay in Tokyo would be missing one of the mainstays of Japanese cuisine. Those who believe Japanese food stops at raw fish are in for a surprise, however.
With farm fresh ingredients, intricate presentation and a tradition of only using in-season ingredients, Japanese cuisine is one of the most refined in the world—even some French people would agree. To get a taste of the selection, visitors should sample the following:
Shojin Ryori
Originally made for vegetarian Buddhist monks, this style of cooking uses vegetables as the main ingredients and beans as a source of protein. Some restaurants offer fixed menus of shojin-style dishes—a good way to try several specialties. For an authentic experience, guests should try making a reservation for a meal at one of the many Buddhist temples where meals are prepared by monks.
Tofu Ryori
Some see tofu as a bland white mass of pressed soybeans, but the Japanese have elevated this source of protein to a delicacy that's full of flavor. Some restaurants specialize in tofu menus. The best way to sample the many offerings? Sit at the counter and ask the chef to have you try his favorites. You’re in for a treat.
Kaiseki Ryori
Originally called Honzen ryori, this three-course menu was a favorite of samurai warriors when entertaining. It traditionally includes one soup and three dishes—sashimi, yakimono (grilled dish) and nimono (stewed dish). It can also include zensai (appetizer), agemono (fried dish) and mushimono (steamed dish). Sides are composed of rice, miso soup and kounomono (pickled vegetables).
Donburi
A more budget option, donburi—which translates to large bowl—usually includes steamed rice topped with meat and a sauce. Popular choices include gyuudon, a cooked beef and onion in a sweet sauce, as well as tendon, a rice bowl with tempura, and katsudon, a rice bowl with breaded pork cutlet.
Tachigui-Soba
A quick but delicious lunch option is soba, or buckwheat noodles, or udon, thick wheat noodles. Visitors will easily spot counters around Tokyo where Japanese employees stop for a quick bite to eat—with no time to sit, soba and udon are eaten while standing. Slurping loudly is encouraged as it’s believed to help diners take in all the flavors. Favorites include tanuki, topped with tempura crumbs; kitsune, topped with a piece of fried tofu cooked in sweet sauce; and tsukimi, topped with an egg dropped in.
Onigiri
A perfectly-sized snack, Onigiri is a rice ball in the shape of a triangle or a circle. Spices, vegetables and meats such as grilled salmon, pickled plum and cod roe are often added. Onigiri are sometimes topped with sesame seeds or wrapped in seaweed paper.
Ramen
New York has pizza, Philly has its cheesesteaks, San Francisco claims burritos, and Japan stakes a claim on ramen. Originally from China, ramen has become the most popular Japanese meal, and everyone will tell you they know where the best batch is served. Each region has its own version, but here’s what visitors can expect: a piping hot bowl of boiled thin noodles in salt, soy sauce or miso-flavored chicken broth soup topped with vegetables such as bean sprout, green onion and Chinese-style barbecued pork. Ramen diners are expected to slurp loudly.
