is the famous poisonous fish that only licensed experts can prepare safely, and our restaurants will most certainly prepare it perfectly for you. Being sure to avoid the poison stored in its internal organs, chefs slice the fish up for raw consumption and also cook it up in a variety of ways. But more than just a delicious challenge, fugu is rich in collagen and protein, and also low in fat and calories!
is, simply put, deep fried food served on sticks, but it has been elevated to an art form by chefs in Japan. Various meats, seafood, and vegetables are skewered onto thin bamboo sticks, dipped into melted butter, coated with breadcrumbs, then deep-fried to a golden crisp. Immediately before eating, you should dip the stick into the provided Japanese-style BBQ sauce.
is a hot pot dish with a broth that has a very different flavor profile than other soups or hot pot dishes like shabu-shabu. Sukiyaki’s broth is made of soy sauce, sake, mirin (Japanese sweet rice cooking wine), and sugar. Into this mix you will put your meat, tofu, mushrooms, glass noodles, cabbage, and more. Once cooked through, ingredients are usually given a quick dip into a raw egg bath (each person gets their own), then eaten.
is the Japanese cuisine famous all over the world. It is only after years of training that a true sushi chef can make perfectly formed, lightly vinegared rice balls, on top of which he places carefully sliced pieces of raw seafood. Regardless if it is a rich piece of toro (fatty tuna), a silky slice of salmon, or the luxurious flavor of hamachi (yellow tail), each piece should be enjoyed as a beautiful thing on its own. As a bonus, enjoying sushi in its birthplace means you’ll most likely get to try fish varieties not seen back home.
is the Japanese word for fried pork cutlet, with “ton” (pronounced like a musical “tone”) meaning pork, and “katsu” meaning fried. It’s boneless, fried to perfection, and then served in crowd-pleasing ways.
is literally just the Japanese way to say “Japanese Beef,” but inside those words lies a world of highly flavorful, super tender, melt-in-your-mouth, meaty delight. The meat should be beautifully marbled, with the thin lines of fat forming a net-like pattern across the red meat. The meat is rated for quality, with A4 and A5 being considered the best of the best.