Japan for foodies

Dabble with seafood in Tokyo

Fish is at the heart of Japanese cuisine and the fresh fish markets have to be experienced. In Tokyo, start at the outer limits of the Tsukiji Fish Market where ready-to-eat bite such as taiyaki (fish-shaped bites) are in sight and the freshest catch of the day is on display to be bartered over and bought. From the inner market, you can see the tuna auction take place and this vibrant, lively event will show you the daily life of traditional Tokyo. From here, it’s possible to undertake sushi-making lessons from the professionals or extend your market exploration at Toba Seafood Market or Omi-cho Market in Kanazawa.

Regional specialities make fish a treat everywhere. In Hokkaido, try ruibe, which will remind you of salmon sashimi. Or in Ishikari, the nabe or miso-based hotpot of salmon, vegetables and tofu will warm you up on a cold day. If you are feeling brave in Okinawa and have your toothbrush close by, ikasumi jiru is a thick black soup, coloured by squid ink. Try fugu no ko nukazuke (pickled blowfish roe) is a delicacy from the Ishikawa Prefecture but make sure your chef is an expert in handling this poisonous fish. 

Sample Sake

With 1,800 sake breweries across Japan, most notably in Niigata, Kobe and Kyoto, drinking this fermented short-grain rice liquid is a national treasure – at familiar and formal occasions alike.

Sake is often enjoyed during appetisers, or tapas-style dining and sipped while tasting light dishes such as sashimi. It is not rarely included as part of a large meal though may be in more informal settings. The drink is still associated with ceremonious or formal occasions such as weddings where a sake ceremony is held to symbolise the unity of two families.

Small cups and a larger serving flask allow for frequent refill opportunities, each of which is a mini-ritual of social bonding. In formal situations, the flask is held with two hands when pouring. Likewise, the person receiving should lift his or her glass off the table, holding it with one hand and supporting it with the other. The more formal the situation the more such etiquette is observed.

Eat with Etiquette

Tokyo has a staggering number of Michelin-starred restaurants, which has increased from 227 in 2017 to 234 in 2018. The Mandarin Oriental hotel is home to three restaurants which grace the list alone. With our guide you can know the Japanese food dishes you’re eating and the correct Japanese etiquette.

Chopsticks etiquette

Step 1 - Never leave your chopsticks standing vertically 

Step 2 - Don’t pass food between chopsticks

Step 3 - Avoid placing your chopsticks over the top of your bowl

Step 4 - Be careful not to wave those chopsticks around if you like to talk and gesticulate

Step 5 - They are not weapons – don’t stab the food 

Step 6 - Use them for food – not for scratching your head, or for chewing 

Step 7 - Don’t hover over dishes – be decisive

Step 8 - Use the right utensils for shared dishes – don’t double dip

Step 9 - Avoid moving your bowl with your chopsticks

Step 10 - Don’t wash or rub your chopsticks together