Tokyo Japanese Restaurant - Embodied Refinement

Japanese food is real art, both in cooking and eating. There are a lot of traditions and rituals connected with it. Take, for instance, a well known tea-ceremony, which lasts for hours! Let alone traditional Japanese food and restaurants. Here even an experienced gourmet will need a piece of advice.

The magic, mysterious, wonderful country of the rising Sun. And Tokyo is  its heart. No one  will debate that only  in Tokyo Japanese restaurants you can experience  the taste of  real Japanese food. Refined and healthy, it became popular all over the world. It meets all the modern requirements set for food: fresh spices,  appropriate to the season, wide variety of vegetables, a lot of  seafood and the least of  grease. Besides, the taste of all the products is preserved, because meals are cooked just before being served.
 Japanese food is  real art, which can be created by the cooks of the best Tokyo Japanese restaurants. And there are a lot of them in there, each of which offers both traditional meals and unique specialties. Speaking about  Tokyo Japanese restaurant menu, it  usually consists of so-called "fixed" items - sushi, sashimi, rolls, miso-soup, tempura, desserts and alcohol ( usually- sacke). In Tokyo Japanese restaurants you can taste the best sushi, including its exotic varieties: with mollusks and  caviar of sea hedgehog. Different kinds of national soups will puzzle even a gourmet: miso, sukiyaki, shabu-shabu, though all of them are cooked according to a  common  recipe. Miso - a  very spicy one  - is made of  soya paste, vegetables, dried or smoked fish and usually served with fresh egg and rice. As for shabu-shabu and sukiyaki - they are cooked on the basis of meat broth with addition of bamboo, fern pieces or roots of lotus and seaweed. 
By the way, the oldest Tokyo Japanese restaurant "Amanoya" (opened  in 1846) will offer you "Mayshin Amadzacke"- a meal on the basis of miso paste, which is done by hand. The thing is that this Tokyo Japanese Restaurant has its own workshop in the depth of 6 meters underground, where ingredients are prepared. You will be offered tuna rolls,  rolls with eel and see queens as well. 
And of course, what is a Tokyo Japanese restaurant without sushi? Japanese cooks achieved unfeasible peaks in their skill of making sushi. For example, "Sushimasa" restaurant is famous all over the Japan`s capital for their sushi, madó of  fresh,  nearly alive,  season fish. One more item of this Japanese restaurant menu is "Indro-Dzumi"- sushi of boiled  squid with soya paste, sugar and sacke.
Being in Tokyo Japanese restaurant necessarily try tempura: slices of meat and fish, wrapped in the finest dough, fried in olive oil. And if it is a sukiyaki, then meat, fish, vegetables and rice vermicelli extinguish in broth with sugar, sacke and soya paste just before your table.  Mazutomotori - one more Tokyo Japanese restaurant, opened in 1886, boasts its tempura sukiyaki and a wide selection of sauces.  The restaurant is one of  Tokyo sights. The chief-cook claims that his dishes bear the simple and  natural taste of the gingredients.
Many of that Tokyo  Japanese public catering places  have an unusual way of  being served and are called "meal as entertainment". It means that everything is done before the clients` eyes, moreover the cook juggles with all the ingredients, cracks jokes. These places are also called  "tepanyaki" -restaurants after the name of the tables- "tepannes".
 Tokyo Japanese restaurants  offer an exotic and  unusual atmosphere, as well as delicious and healthy  food. Tokyo Japanese restaurants give an opportunity to plunge into their  unique atmosphere and taste traditional  and not only Japanese meals.

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