Japanese

For over 2000 years, rice has been the most important food stuff in the Japanese cuisine. This can be seen in the different varieties of rice dishes such as Sushi or fried rice. Other ingredients include fish either dried, raw (sashimi), boiled, grilled, deep fried or steamed. Vegetables can be served in a tempura batter, a stir-fry, a spicy salad or in a soup.

Japanese restaurants strive for freshness and the flavours are simple and clean and patrons will generally leave feeling satisfied but not heavy. A Japanese meal should however not only satisfy the appetite, but should delight the mind and the spirit as well with natural beauty, bright colours and varying interesting textures. Being very simple in flavours Japanese food allows patrons to concentrate on the essence of the ingredients and to marvel at natural delights.