Anyone who travels to Japan will quickly learn two things: food is a very serious business, and Japanese cuisine isn’t all sushi and rice. Although it’s a relatively small country, Japan is blessed with an exceptionally rich variety of diverse ingredients and cooking styles.

However Japanese food also has a strong focus on seasonal ingredients, coupled with an endearing attention to detail when it comes to presentation. Even a fast-food bento box, sold at a railway station to a hungry executive on his way home from the office, is arranged with loving care and attention.

Japanese food is undeniably unique among the great cuisines of the world, but it’s only been in recent years that the country has come under the spotlight as a fine dining destination.

It all began in the wake of the new millennium, when several world class and celebrity chefs descended on the Japanese capital. In 2005, Gordon Ramsay of Hell’s Kit-chen fame opened his first restaurant in Japan at the five-star Conrad Tokyo, and he was followed soon after by others including the acclaimed Monegasque chef, Alain Ducasse.

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