Fine eating is something of a national obsession and the preparation of the perfect dish is seen as a natural extension of the national spirit of monozukuri ― the "making of things".
But the word means more than simply making something; it has overtones of excellence, skill, spirit, zest, and pride in the ability to make things good things very well.
Mr. Naret said the judges, who graded restaurants on criteria like presentation, originality and taste, were amazed by the perfectionism of Japanese chefs. ean-Christophe Novelli, who has won four Michelin stars, said: “The Japanese are very conscientious, very committed cooks. They pay the most detail to food of anyone on the planet. They are also the best in terms of sourcing ingredients.
"Tokyo is an unbelievable city for food," said Oyvind Naesheim, executive chef at Nobu Hong Kong, in an interview. “The passion and perfection at some top Tokyo restaurants show us why this city is so outstanding in fine dining."
Catering for demand of Edo (江戸, edo, old Tokyo under the Tokugawa Shogunate rein ) bachelors, both Sushi and Tempura first offered at yatai (屋台, a small, mobile food stall).
It became the closet-size, but increasingly sophisticated restaurant with the counter across which chef can face-to-face serves dishes just on time gauging the guests’ eating pace, desired taste, or condition. It is usually eaten in sushi shops where it is prepared before the customer's eyes by cooks who go about their work in a smart and lively manner that gives these establishments a special atmosphere.
Garrey Dawson, head chef and part-owner of the Riverside Brasserie in Bray, Berkshire, said: "I particularly like Japanese food because of the array of different dishes . . . you won't get palate fatigue with Japanese food."
"In terms of quality, Tokyo is No. 1 in the world," said Naret. "The quality of the chefs is excellent, passing down techniques from generation to generation."—ODAKANE Fuji
Japan has a unique food culture: various good fresh ingredients of sea and mountains, seasonings that adds to the dishes’ tastiness, Japanese sense of taste represented by umami and intense curiosity about savoring variety of foods.
The Japanese perhaps are the world's best connoisseur of food exhibiting great curiosity about gastronomy.
Tokyo is a rare city you can try various kinds of cuisine from all over the world. The diversity is not only found in their origins but also can be seen in menu or in atmosphere - store size and facilities.
Japanese have never been conservative about trying unforeknown foods or ingredients but incorporated imported food from across the world, and have historically adapted many to make them their own.
One of the major attractions of traveling throughout Japan is trying different local cuisines in every town you visit.