1. On sacred days and celebrations, enjoy the cu…

  2. Colorful Japanese sweets that can taste the s…

  3. Enjoy the luxurious taste that makes the most…

  4. Being particular about tableware is also the …

  5. From season to season Looking back on the his…

  6. Finest cuisine of Japan produced from ingredi…

  7. Enjoy the fresh flavor and tastes. Ingredient…

  8. Heartwarming Japanese taste Approaching the s…

  9. There’s a wide variety and way to enjoy…

  10. A Japanese style brings out the natural flavo…

  11. The appearance is important to Japanese cuisi…

  12. Pursuing deliciousness in eating habitsItR…

  1. Shop information

  2. Sake・Shochu

  3. Kappo・Kaiseki

  4. Sushi

  5. Udon

  6. Tempura

  7. Eel

  8. Soba

  9. Kanmi・Wagashi

  10. Sukiyaki

  11. Tofu cuisine

  12. Yakiniku

  13. Ramen

The delicate sensibility of Japanese people is reflected not only in Japanese food culture, but also in Japanese tableware used for their preparation. Even if the dishes are the same, the color and shape of the tableware, the ones with classical Japanese patterns or elaborate ones, etc., can be replaced with just changing one dish, and you can enjoy the Japanese atmosphere. .
The fact that tableware is not just a tool for putting food is a fine product of Japan’s meticulous commitment and an insatiable pursuit.

In addition, Japanese people often have a deep commitment to serving. There are various types of just servings, and there is nothing left to think of servings that match the dish, such as platter, pouring, radiating and scattering.
In Japanese cuisine, the concept of serving is “look delicious” and the serving itself is considered “part of the dish”, so the cooks are required to have very delicate techniques. In addition, in the world of Japanese food, five colors consisting of green, yellow, red, white, and brown are considered to be the basic color scheme for serving, and it is important to entertain viewers with vivid colors that are not too plain.

In order to make such arrangements, it is necessary to study not only the ingredients, but also the seasons and places of production of food, and how to hold, sharpen, and cut kitchen knives. Spring, summer, autumn, and winter, in Japan, which changes in various seasons, the ingredients that feel the best are also changeable every month. And you have to learn how to cook it, how to use seasonings and how to bring out the flavor of the ingredients.
If you go about your daily life after knowing such Japanese feelings, you may see another point of view again.