Japan is blessed with rich nature with four seasons and a wide variety of food ingredients.
We have been expressed the changes of season with food and made good relationship with family and locals.

Japanese food, which can be regarded as a treasure of Japan, has delicate wisdom with many techniques that have been handed down from a long time ago. The food culture that was born in this country has also been nurtured to be close to that.

Japanese cuisine that has developed in Japan’s rich climate and historical society. Taking advantage of the original taste of the ingredients, we cherish the seasonal changes and seasons unique to Japan.
Japan, where we live, faces the sea and is a relatively temperate country with abundant food such as seafood, vegetables and grains.
It is Japanese food that uses them abundantly and is made with delicate seasoning, but even if it says “Japanese food”, there are various kinds such as Shojin dishes, Kaiseki dishes, and Osechi dishes which can be eaten at traditional events like New Year’s Day.
It is familiar in various scenes of daily life.

Strong spices are not often used in Japanese food. Generally, seasoning is often done with five important seasonings, also called “sa • shi • su • se • so”, and when sweetening the taste, starch syrup and mirin are mainly used. Because it has become a kind, rustic and elegant seasoning is impressive overall. Furthermore, in addition to the five important seasonings, Japanese people have long been familiar with the “umami” that comes from bonito and kelp soup stock, and this has become an essential part of Japanese food.
In addition, it is characteristic that a lot of water is used for cooking from the stage to take the soup, and methods such as simmering, steaming and baking are used many times.

As a combination of Japanese food, rice, soup, side dishes and pickles are the basics, and it is said that the food is generally a single soup and three vegetables.
This combination is said to be able to take in balance the three nutrients needed for the body.
Such as “the source of power,” “the body,” or “the body’s condition.”
Also, in Japan, fish and vegetables are often eaten raw.
Fish is especially popular as sashimi and sushi, and it is one of the features of Japanese food that it can be delicately finished using special cooking utensils.

Sake is one of the rare liquors in the world that you can drink either hot or cold. The drinking temperature is also wide compared to other liquors, ranging from 5 ° C to 55 ° C. In addition, it is a liquor that was born and developed along with the transition of Japan's four seasons from winter to spring and from summer to autumn, and is a liquor created by Japan's unique climate. It can be said that the rich natural blessings and the fruites of Japanese wisdom are sake.
Japanese sake is literally "Japanese liquor". However, I think that there are few people who know when and why sake has been made. The sake we drink casually has a long and deep history.
We will tell you about the origin of sake that has traveled with Japan, the history full of romance, and the sake culture that continues today. The ingredients for sake are rice, rice bran and water. It is good to think that the history of sake is about the same as when rice farming was introduced to Japan.
In general, it is said that rice cultivation has been transmitted to Japan during the Yayoi period, which dates back to about 2000 years from now.

Typical Japanese foods can be tried anywhere in Japan. If you find some you would like to try, please let us know. Your private guide will take you to the best restaurant during the tour! Please feel free to request us!

☆Sushi☆

Sushi is basically vinegared rice with seafood or vegetable on the top. Sushi is available in various styles and price ranges at traditional sushi restaurants or kaitenzushi (conveyor belt sushi) restaurants. There are countless varieties of ingredients, such as tuna, shrimp, eel, squid, octopus and fried egg. It is often served with pickled ginger, wasabi, and soy sauce. You’ll eat sushi with chopsticks or your hands

☆Udon☆

Udon are thick, tube-like noodles made from wheat flour and widely available at restaurants across Japan. Udon is often served with kakejiru, a simple broth made with soy sauce, and topped with tempura, green onions, deep-fried tofu, and kamaboko, a thin fish cake that is usually white with a pink spiral design. Udon can be served hot or cold, depending on your preference. You’ll eat udon with chopsticks.

☆Ramen☆

Ramen generally consists of wheat noodles in a dashi soup, or broth, and paired with toppings such as egg, pork, bean sprouts, seaweed, green onions, and other ingredients. Each restaurant serves its unique dashi soup. There are four main categories of dashi soup, 1. Shoyu, or soy sauce, 2. Miso, or fermented soybean paste, 3. Sio, a clear, salty broth, and 4. Tonkotsu, or pork. You’ll eat ramen with chopsticks and a spoon.

☆Tonkatsu☆　☆Ebi Fry☆

Tonkatsu is Japanese pork cutlet, made by deep frying thick slice of pork coated in beaten eggs, flour and breadcrumbs. Tonkatsu is usually served with tonkatsu sauce, sesame seeds, mustard, or salt. You’ll eat tonkatsu with chopsticks. In addition, Tonkatsu is also served in other forms such as katsudon (pork cutlet is soaked with egg on top of a bowl of rice), katsu sand (sandwich with pork cutlet), and katsu curry (curry with pork cutlet).

Ebi Fry is made by putting peeled prawn in flour, egg, and breadcrumbs to fry in oil. “Ebi” means “prown” in Japanese. Ebi Fry is a representative of “Yousyoku” (Western style Japanese dish). So Ebi Fry is often found on the menu of Japanese restaurants and cafes, and also a popular bento lunch item. Ebi Fry is usually served with Worcester sauce, tartar sauce, lemon juice, or tomato ketchup. You’ll eat Ebi Fry with chopsticks or a “knife and fork”.

☆Soba☆

Soba noodles are noodles made of buckwheat flour and served in hot and cold dishes. Soba dishes are very popular and it is very easy to find soba restaurants anywhere in Japan. The percentage of buckwheat flour in soba noodles typically ranges between 40% and 100% depending on the restaurant. A special type of soba dish is Toshikoshi Soba, which is a symbol of longevity, that is only eaten on New Year's Eve. Please try Soba noodles with chopsticks!

Tempura

☆Tempra☆
Tempura is a typical Japanese dish usually consisting of seafood, meat, and vegetables, which have been dipped in a mixture of cold water, flour and egg then fried in oil. Tempura pieces are usually individually seasoned with dipped into a dipping sauce (tentsuyu) or salt before eaten. You’ll eat Tempura with chopsticks. You can enjoy Tempura at Tempura-ya which is restaurants specialized in the dish, Izakaya which is casual Japanese bars, etc.