\u3010FABULOUS EXPERIENCE\u3011DISCOVER & BOOK JAPAN’SBEST RESTAURANTSWh y J a p a n e s e C u i s i n e i s P r e f e r r e d b yP e o p l e a l l o v e r t h e Wo r l d2021Watch videos to discover and book exclusive restaurants inJapan. From high-end to casual dining, Eat Pro Japan willhelp you find the best places to eat in Japan.Get tips on the best restaurants in Japan on Eat Pro! Fromlocal food guides to eating etiquettes, we’ll help you havethe best dining experience in Japan.Bring Joy, Wonder and New Discoveries to all the food loversof the world.2021 Vol.1 Eat Pro JapanN E W S L E T T E Rwww.eatpro.jp @EatProJapan @eatprojapan info@eatpro.jpWHY JAPANESE CUISINE IS PREFERRED BY PEOPLEALL OVER THE WORLDJapanese cuisine is attracting great attentionand is loved by people all over the world. Let’sexplore the secret!Due to the fact that Japan is an island nation,Japanese cuisine primarily developed in anisolated environment over the centuries. Evenfrom a global perspective, its culinary featuresare unique and distinctive. Therefore, one of thereasons for the popularity of Japanese cuisine isthat many people are interested in tastingsomething unlike anything they have in theirhomeland. The fact that it was registered as aUNESCO Intangible Cultural Heritage product in2013 was also a great opportunity for Japanesecuisine to attract the global recognition it haslong deserved. Here are three points about whyJapanese cuisine was registered as a culturalheritage and why it attracted the attention ofpeople from around the world.The first point is the beauty ofits appearance.Japanese cuisine has long played a role sinceancient times of \u201chospitality\u201d from the preparerto the diner. This was required to honor one\u2019sguests, and it led to accentuating the feelingsreceived by the diners as to the time and effortput in to their meal by the cook. For example, a\u201cdecorative cutting\u201d that cuts vegetables likebutterflies or flowers, the arrangement of dishes,or the tableware to be used were all importantelements of the dining experience This history ofquality design in the preparation of Japanesecuisine has sometimes been considered an artform in and of itself.2021 Vol. 1 Eat Pro Japanwww.eatpro.jp @EatProJapan @eatprojapan info@eatpro.jpWHY JAPANESE CUISINE IS PREFERRED BY PEOPLEALL OVER THE WORLD2021 Vol. 1 Eat Pro JapanThe third point is that it isvery healthy compared toother cuisine types.A characteristic of Japanese cuisine is thatthe seasoning is relatively light anddelicate. By relying on the taste of theingredients and using the dashi to addumami, one does not have to rely too muchon the aspect of seasoning. It is a wellknownfact that Japan boasts the longestlife expectancy of any country on Earth,and a quintessential element tounderstanding how this can be the case isto look at the bounty of healthful qualitieswhich the food products grown andconsumed in Japan naturally contain.The second point is that itincorporates a sense of the seasonsand uses a variety of ingredients.Because Japan is a country surrounded by the sea,it is blessed with abundant seafood resources. Inaddition to this, because the Japanese archipelagois lined with mountains large and small, witharctic temperatures to the north and tropicalconditions to the south, there are uniqueenvironments for many different varieties of plantsand animals to emerge, which are utilized to theirfull potential in Japanese food preparation.Although Japan is a small country by somestandards, it has a level of biodiversity andclimatic differences that have allowed it toproduce food stuffs wholly unique to thearchipelago. By incorporating these ingredientsinto meals according to the seasons, Japanesechefs have gone a step further, by accentuatingtheir creations to coincide with the seasonality oftheir products. This tends to maximize the flavorof the Japanese cuisine they specialize in when allis said and done.www.eatpro.jp @EatProJapan @eatprojapan info@eatpro.jpJAPANESE FOOD PRACTICES AND COURTESY2021 Vol. 1 Eat Pro JapanIn Japan, there are a lot of detailed rules concerning proper table etiquette whichcan sometimes cause anxiety for foreign travelers dining out on the town. Thesepractices tend to be unwritten rules of conduct, which can make them even harderfor outsiders to grasp in the moment. However, foreign visitors are often given apass in this regard due to these complexities.Point 1: Eating mainly withchopsticksAs you are most likely aware, Japanese food ismainly eaten with chopsticks. While theJapanese master how to use chopsticks whenthey are children, foreigners from Westernsocieties tend to be less proficient in the art ofchopstick use. But worry not if you don’t usechopsticks well, because there are manyestablishments that offer forks and spoons uponrequest \u2013 the Japanese word for fork is \u201cFoh-ku\u201dand spoon is \u201csu-pun\u201d and they sound verysimilar to the English words as you can see!Point 2: Eat while holdingthe rice\/miso bowl in yourhandWhen eating at a restaurant in Japan you\u2019lloften notice Japanese people holding the ricebowl up to their face as they chow down. Thisis simply an easier way for them to eat thingswith chopsticks, but it tends to happen withall small bowls of food that you can hold inone hand, like miso soup for example.www.eatpro.jp @EatProJapan @eatprojapan info@eatpro.jpJAPANESE FOOD PRACTICES AND COURTESY2021 Vol. 1 Eat Pro JapanPoint 3: Izakaya (Japanesestylepubs) have \u201cOtoshi\u201dappetizersWhen you arrive at an Izakaya, you will find smallplates of food set up for you to enjoy while you waitfor your drinks \u2013 similar to an appetizer \u2013 which arecalled \u201cOtoshi.\u201d Unlike in a bar, where you often findcomplimentary snacks such as peanuts, pretzels, orpotato chips\/crisps, the \u201cOtoshi\u201d are included in yourbill \u2013 even if you do not eat them. This is somethingthat tourists sometimes find confusing, especially ifthey didn\u2019t partake in the snack.Point 4: Clean your platecompletelyIn Japan, it is considered good manners to eat allthe solid food that you were served. Of course,when it comes to things like rice this can be a bittricky, but if you try to do your best you will haveno cause to offend your vendors.Point 5: \u201cItadakimasu\u201d beforemeals and \u201cGochisosama\u201dafter mealsA very unique feature of dining in Japan is the socalled\u201chonorifics\u201d used by the Japanese when eatingmeals like breakfast, lunch, and dinner. It isconsidered a sign of respect to the preparer of yourfood to say right before you begin eating \u2013 after yourmeal has been placed in front of you, but before youbegin to eat it \u2013 to say the Japanese phrase”Itadakimasu” \u2013 which sounds like \u201ceat-tah-dah-keymas\u201din English and translates to something akin to \u201cIwill receive your meal.\u201dThis is by no means an exhaustive list of Japanese table manners, but if you follow the 5simple etiquette rules mentioned above, you will have a far more enjoyable time whileeating out with your friends or by yourself.The Eat Pro Japan team encourages you to try them out for yourself as you explore thesmorgasbord of dining options which Japan has to offer!www.eatpro.jp @EatProJapan @eatprojapan info@eatpro.jpMISSIONWe strive to create a world where communication and cultural differencesdon\u2019t exist! Where restaurants and foodies from all over the world canhave a great catering and dining experience together. Our goal is to builda cross cultural dining environment where restaurants In Japan andinternational diners can comfortably share and respect each other\u2019scultures, create joy, and build mutual understanding through the ultimatedining experience.N E W S L E T T E R2021 Vol.1 Eat Pro Japanwww.eatpro.jp @EatProJapan @eatprojapan info@eatpro.jpFIND THE BEST RESTAURANTS IN JAPANEat Pro Japan is an international restaurant booking site where peoplefrom across the world can make reservations specifically for Japaneserestaurants. We aim to assist inbound travelers to Japan in maximizingtheir tourist experience by pairing them with the world-renowned cuisineoptions Japan has to offer.We provide joy, surprise, and new discoveries to restaurants and gourmetsalike. We aim to create a world without communication barriers andcultural differences getting in the way of enjoying a night out with friends.And we firmly believe in the power of foodies from all over the worldenclosing tables together and sharing a wonderful experience throughfood.N E W S L E T T E R2021 Vol.1 Eat Pro Japanwww.eatpro.jp @EatProJapan @eatprojapan info@eatpro.jp<\/p>\n","protected":false},"excerpt":{"rendered":"
Watch videos to discover and book exclusive restaurants in Japan. From high-end to casual dining, Eat Pro Japan will help you find the best places to eat in Japan. Get tips on the best restaurants in Japan on Eat Pro! From local food guides to eating etiquettes, we’ll help you have the best dining experience in Japan. Bring Joy, Wonder and New Discoveries to all the food lovers of the world.<\/p>\n","protected":false},"featured_media":8175,"template":"","genre":[19],"area":[4],"publisher":[89],"popular_area":[],"list_tag":[],"publication_date":[125],"recommend_mark":[],"recommend_tag":[],"class_list":["post-8186","list","type-list","status-publish","has-post-thumbnail","hentry","genre-gourmet","area-central","publisher-media","publication_date-125","en-US"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-05-06 05:27:16","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"genre"},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.gotokyo.org\/book\/wp-json\/wp\/v2\/list\/8186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gotokyo.org\/book\/wp-json\/wp\/v2\/list"}],"about":[{"href":"https:\/\/www.gotokyo.org\/book\/wp-json\/wp\/v2\/types\/list"}],"version-history":[{"count":3,"href":"https:\/\/www.gotokyo.org\/book\/wp-json\/wp\/v2\/list\/8186\/revisions"}],"predecessor-version":[{"id":10450,"href":"https:\/\/www.gotokyo.org\/book\/wp-json\/wp\/v2\/list\/8186\/revisions\/10450"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gotokyo.org\/book\/wp-json\/wp\/v2\/media\/8175"}],"wp:attachment":[{"href":"https:\/\/www.gotokyo.org\/book\/wp-json\/wp\/v2\/media?parent=8186"}],"wp:term":[{"taxonomy":"genre","embeddable":true,"href":"https:\/\/www.gotokyo.org\/book\/wp-json\/wp\/v2\/genre?post=8186"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/www.gotokyo.org\/book\/wp-json\/wp\/v2\/area?post=8186"},{"taxonomy":"publisher","embeddable":true,"href":"https:\/\/www.gotokyo.org\/book\/wp-json\/wp\/v2\/publisher?post=8186"},{"taxonomy":"popular_area","embeddable":true,"href":"https:\/\/www.gotokyo.org\/book\/wp-json\/wp\/v2\/popular_area?post=8186"},{"taxonomy":"list_tag","embeddable":true,"href":"https:\/\/www.gotokyo.org\/book\/wp-json\/wp\/v2\/list_tag?post=8186"},{"taxonomy":"publication_date","embeddable":true,"href":"https:\/\/www.gotokyo.org\/book\/wp-json\/wp\/v2\/publication_date?post=8186"},{"taxonomy":"recommend_mark","embeddable":true,"href":"https:\/\/www.gotokyo.org\/book\/wp-json\/wp\/v2\/recommend_mark?post=8186"},{"taxonomy":"recommend_tag","embeddable":true,"href":"https:\/\/www.gotokyo.org\/book\/wp-json\/wp\/v2\/recommend_tag?post=8186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}