Sushi: Raw fish or seaweed served on top of vinegared rice or rolled up.
Sashimi: Thinly sliced raw fish or shellfish served with soy sauce and wasabi (Japanese horseradish).
Ramen: Chinese-style wheat flour noodles served in a broth seasoned with pork bones, miso, soy sauce, salt, etc.
Tempura: Shrimp or vegetables dipped in a batter made of flour and egg and deep fried.
Unagi (eel): A dish of grilled eel in sauce served on top of rice.
Wagyu (Japanese beef): High-grade beef from Japan, characterized by its marbling.
Kushiyaki / Yakitori: Meat and vegetables skewered and grilled over charcoal. Especially, chicken is called yakitori.
Takoyaki: Dough made from octopus and flour, cut into small pieces, then grilled into rounds and topped with sauce, mayonnaise, dried bonito flakes, etc.
Okonomiyaki: Flattened dough made of cabbage, pork, shrimp and flour, topped with sauce, mayonnaise, aonori (green laver), etc.
Teppanyaki: Meat, vegetables, seafood, etc. cooked on a large iron plate.
Teishoku: A set meal consisting of rice, miso soup, main and side dishes.
Yakiniku: Beef, pork, offal, etc. cooked over a charcoal fire. It is seasoned with sauce, salt and pepper.
Sukiyaki: It is made by cooking thinly sliced beef, tofu, and assorted vegetables in a flavorful broth made with soy sauce, sugar, and mirin. The ingredients are simmered together in a shallow iron pot placed on a portable stove at the dining table. Sukiyaki is typically served with a side of beaten raw eggs, which are used as a dipping sauce for the cooked ingredients. The combination of tender beef, soft tofu, and flavorful vegetables, along with the sweet and savory broth, makes sukiyaki a delicious and comforting dish.
Shabu Shabu: It involves cooking thinly sliced beef, along with an assortment of vegetables and tofu, in a pot of boiling water or dashi broth at the dining table. The name “shabu-shabu” comes from the sound that the ingredients make when they are swished back and forth in the hot pot.