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As Japan's former capital and seat of the imperial court for over a millennium, Kyoto offers a rich culinary tradition. The local food culture is diverse and ranges from aristocratic kaiseki course dinners to vegetarian shojin ryori of monks and the simple obanzai home-style cooking. While some restaurants look to the past for inspiration ...
Kaiseki ryori (会席料理) is traditional Japanese multi-course haute cuisine. Its origins are found many centuries ago in the simple meals served at the tea ceremony, but later it evolved into an elaborate dining style popular among aristocratic circles. Today, kaiseki is served in specialized restaurants or can be enjoyed by staying at a ...
Shokudo. Shokudo (食堂, shokudō) are casual restaurants or cafeterias that serve a variety of inexpensive Japanese dishes. Many of them are mom-and-pop, hole-in-the-wall type restaurants where the locals eat. They are numerous across Japan in urban centers and on the countryside. They are also often found around tourist sites, making them a ...
Okonomiyaki is a pancake-like dish popular in various styles across Japan. In Osaka, shredded cabbage and other ingredients such as squid, prawn, octopus or meat are mixed into a flour-based batter and cooked before eaten with okonomiyaki sauce, mayonnaise, green laver ( aonori) and dried bonito ( katsuobushi ).
Regardless of the location, most people choose to wear their yukata to dinner, although your own clothes are also acceptable. Alcohol is not included in the price of the ryokan stay, but is ordered separately and added to the final bill. Beer or sake are common accompaniments, and most ryokan will have a selection of non-alcoholic drinks as well.
Hiroshima's most famous food is its own style of okonomiyaki. The local version of the dish is characterized by only a thin layer of batter and a generous amount of cabbage on top of yakisoba noodles. Popular toppings include oysters, squid and cheese. The dish is completed with bonito flakes, green laver and okonomiyaki sauce.
They are made of wheat rather than buckwheat flour, and therefore resemble udon noodles more than soba noodles. Similar to ramen noodles, Okinawa Soba are served in a bowl of broth with a number of toppings. A common topping is soft boiled pork, in which case the dish is called Soki Soba, but there are other varieties.
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