THE Michelin Miracle

ITADAKIMASU! - AN EXPRESSION IMPLYING “I RECEIVE THIS FOOD” THANKING WHOEVER WORKED TO PREPARE THE MEALS. IF THIS POLITE GESTURE BEING PART OF THEIR DAILY CULTURE GIVES AWAY ANY HINT, IT IS THAT JAPANESE CUISINE IS REFINED, ELEGANT, AND GENEROUS.

- Vrinda Rastogi

With the second most Michelin-starred restaurants in the world, Japan’s rich food culture culminates from the term “wash-oku” that aims to bring harmony of taste and display to its world-renowned culinary. From tempura to miso soup, unagi eel, soba, udon, and rice balls, one of the healthiest cuisines in the world plates so much more than its iconic sushi.

The Japanese resonate well with nature, and so it unfurls the same in their meals. With an abundance of seasonal ingredients, you will be served each meal flaunting a variety of colors and portions.

The typical Japanese meal consists of a bowl of rice (Gohan), a bowl of miso soup (Miso Shiru), pickled vegetables (Tsukemono) and fish or meat. While sushi is the first word we think of, this worldwide delicacy is available in dozens of forms, namely makizushi (sushi rice and fillings rolled up in nori seaweed) and nigiri sushi (bite-size mounds of sushi rice with single slices of raw fish).