Tokyo Food & Beverage

First, eating food in the raw; Secondly, seasoning sparingly so that the natural taste of the ingredients can be enjoyed; Thirdly, arranging the food delicately. Kyoto's kaiseki ryori is not the only noteworthy example of Japanese cuisine; also fascinating is the no-frills meal culture developed in Edo (the former name for Tokyo). This includes, for example, edomae-sushi which uses fresh fish caught in Tokyo Bay; soba, the buckwheat noodles loved by ordinary people; and yoshoku, the inventive Japanese versions of Western dishes. Additionally, you can enjoy foreign restaurants, which recently have been coming over to Japan at a noticeable pace. The Michelin Guide 2008, published in Japanese in November 2007, awarded eight restaurants in Tokyo its top three-star rating, and gave out stars to over 190 other restaurants. Jean-Luc Naret, director of the Guide, commented that "Tokyo is one of the world's shining gastronomic cities." Reuters added, "Forget Paris, New York and Rome. The real home of gourmet dining is Tokyo".

 

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