Simplicity is key
Courses include a few small items, often fresh and with simple flavors. Japanese chefs work with top quality ingredients and do as little to the food as possible to bring out the color and flavor.
Condiments add diversity
To add contrast to the food, simple condiments are often added to enhance the flavors. Light dipping sauces, citrus, miso, wasabi, pickles, and soy sauce may be included with the course.
Tea as art
The traditional tea practice (chado) is considered one of the Japan’s highest forms of art, alongside calligraphy, music, and theater.
Tokyo has some of the best restaurants in the world
With 14 Michelin three-star restaurants, Tokyo has more top-rated restaurants than any other city.