Dining in Japan
- Categories of Restaurant
- These are bars where you can sample lots of dishes.
- Famiresu (family restaurants) and Shokudo
- They offer Japanese, Chinese or Western dishes.
- On the principle of a main dish and a bowl of rice. Situated especially near business centers and very busy at lunchtime.
- Kaiseki Ryori and Ryotei
- Offer Japanese haute cuisine
- Yatai and Rotensho
- Street vendors
- Rules For Eating Out
- Lunch is usually served between 11 am and 2 pm and the dinner 5 pm to 10 pm.Rules vary from one establishment to another, but it is generally usual to pay the bill directly at the cashdesk, on entering, after ordering or after the meal. It is not usual to leave a tip."Gochisosama deshita" is said on leaving the restaurant.
|Economy Meal||from 5 to 8 |
|Medium Price Meal||from 12 to 23 |
|Good Quality Meal||from 30 to 69 |
- Food Specialties
- Most Japanese dishes are served in bowls (Domburi) with rice on top and meat, vegetables etc underneath: Oyakodom (eggs and chicken), Katsudom (fried pork chops), Gyudom (beef and eggs), Unadom (grilled eels), Chukadon and Tendon (seafood and vegetables).
Japanese cooking is also composed of salads (Gomaae), a wide variety of fish and seafood eaten raw (Sashimi and Sushi), seaweed, noodles (Soba), soups, meat grilled on skewers and cheese.
They also have some items of Chinese cooking such as steamed fritters or fruit.
- Tea is most widely drunk but it is also possible to find alcoholic drinks: beer, Happoshu (a by-product of beer, less strong in taste but with the same alcohol content), Nihonshu or Sake (spirit made from rice), Japanese wine, products made from plums, imported international wines.
- Dietary Restrictions
- Table Manners
- Many houses or restaurants have very low tables and cushions laid directly on the floor.
The Japan Guide website gives some advice on how to sit down.
The meal begins with itadakimasu" ("I gratefully receive") and finishes with "gochisosama (deshita)" (Thank you for the meal). Chopsticks are used instead of cutlery. The Japan Guide website gives some advice on how to use them.
It is good manners to finish ones dish right to the last grain of rice, and to put ones place setting back after the meal as it was at the beginning.It is bad manners to blow ones nose at table, or to go to the toilet during the meal. The Japan Guide will give you further information about table manners.
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This is an updated guide to Japan’s $360 billion Hotel, Restaurant and Institutional (HRI) Food Service market.
Foreign Agricultural Service on 23 Jan 2013 related to Dining in Japan
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