For Japanese, the ubiquitous “yakiniku party,” may be the greatest social affirmation of group identity—the tiny, tender cuts of meat, each like a bite of heaven on the tongue, are simply much too good to be eaten alone. Yakiniku’s close cousin, teppanyaki—named for the flat iron grill upon which the ingredients are cooked—is an equally social cuisine that eschews an entirely meat centered approach to include fresh vegetables, seafood chicken and an array of exotic spices and sauce. In perhaps the ultimate expression of luxury, this inviting combination is typically cooked to order right in front of you by master chefs who transcend the boundary between cuisine and performance. Once you feast your eyes on these 5 Osaka teppanyaki restaurants, you’ll never want to cook meat for yourself again.

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>In the eternal city of Kyoto, yakiniku is a staple option available at popular dining venues, from the enchanting Ponto night district to the tradition-filled alleys of Gion and dining establishments by the Kamogawa river. Yakiniku, which literally means “grilled meat,” is one of the most popular types of cuisines in modern Japan. A sizzling yakiniku meal is considered a treat and is often associated with special occasions, such as birthdays or celebrations of events. Many Kyoto yakiniku restaurants are mid- to upscale dining establishments that pride themselves on serving good cuts of domestically-reared wagyu beef.

Meat makes up most of the meal, but salads and pickles such as various forms of kimchi are popular sides. The common availability of kimchi and Korean stews is a nod to the Korean origins of yakiniku in Japan. A wide range of standards dips, such as soy sauce and garlic-flavored soy sauce, as well as other original sauces specific to each restaurant, are part of the enjoyment as guests grill the meat to their preference and vary the condiments. Some restaurants provide charcoal grills while others provide gas or electric grills. Covers for diners’ bags, coats and clothes so they can enjoy the meal without bringing the scent of grilled meats with them home, and good ventilation is provided so the interior is surprisingly smoke-free. Here are some restaurants showcasing the very best yakiniku in Kyoto.

Continue reading Best Kyoto Yakiniku Restaurants: 6 Sizzling Establishments

Yakiniku is a Japanese meal of grilled (“yaki”) meat (“niku”), and most often involves diners cooking meat around a grill on a table front of them. Adopted from Korean cuisine, yakiniku became widespread throughout Japan in the 20th century. Oftentimes yakiniku restaurants have other dishes that people can order, but the meats and sauces are the main components to a yakiniku experience. The grilled meat is then dipped by the customer in sauce and eaten. The sauce for these dishes oftentimes can be savory and sweet, but other flavor combinations such as sour and spicy can be added as well. The flavor of the sauce depends on the restaurant, and the variety of sauces at yakiniku restaurants can be a reason for someone to visit many of them. Osaka, historically a mercantile city located in the south-central region of Japan's main island, is a place that has many fantastic yakiniku restaurants for residents and travelers to enjoy--read on to discover some of these!

Continue reading Yakiniku in Osaka - 9 Restaurants for Succulent Grill-Your-Own Meat

Yakiniku is a Japanese-style of barbecue dining. It’s characterized by a tableside charcoal brazier or a gas grill where customers can cook their own cuts of meat and vegetables. Yakiniku became popular in Japan during the early Showa period, influenced by Korean barbecue dishes like bulgogi, which were brought to Japan by Korean immigrants. Over time, yakiniku evolved into its own Japanese style of barbecue, featuring unique cuts of meat and Japanese dipping sauces called “tare”. One feature of the Korean origins that does hold strong is the assortment of side dishes like kimchi offered with yakiniku—albeit sweeter and less spicy versions have been adapted for the Japanese palate.

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The delicious array of premium yakiniku restaurants throughout Japan specialize in Japanese-style barbecue grilled tableside over a charcoal or gas brazier. It’s an excellent way to enjoy high-quality domestic black beef, known as kuroge wagyu, which is available in various regional brands. Tokyo, the capital city of Japan, has access to all of the finest kuroge wagyu from across the country, making it by far the best city for experiencing top yakiniku dining. Here are 7 highly-rated restaurants that epitomize the best yakiniku in Tokyo, proving the point beyond a doubt.

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>Shojin ryori is the traditional dining style of Buddhist monks in Japan, and grew widespread in popularity with the spread of Zen Buddhism in the 13th century. As the cuisine is made without meat, fish or other animal products, it can be enjoyed by vegans, vegetarians and meat-eaters alike.

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Curry is one of the most popular dishes in Japan that has been enjoyed since the early Meiji period. During that time, Japanese people started to eat British-style curry and other Western foods as a way to emulate modern Western culture. Over time the flavor of British curry, which is based on Indian curry, became sweeter with a more mild flavor to suit the Japanese palate, and the dish came to be known as a Japanese dish called “kare raisu” (curry rice).

Continue reading 7 Indian Restaurants in Tokyo to Spice Things Up

>Japan’s quintessential fried cuisine tonkatsu reflects a savory heritage of East and West. In short, tonkatsu is a pork chop or cutlet; but unlike its cousin of French origin, this essential Japanese dish boasts a crisper texture and is often served with condiments not readily found on European tables. If you are looking to sample the best tonkatsu in Tokyo, look no further than these seven restaurants.

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Tonkatsu is a Japanese dish of a pork cutlet that has been coated in flaky panko breadcrumbs then deep-fried. Similar to a German schnitzel, tonkatsu was first served in Japan around the turn of the 20th century when Japanese restaurants began to offer more western-style food, known as “yoshoku”. Over time, tonkatsu has become one of Japan’s most commonly eaten dishes.

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Japanese alcoholic beverages run the gamut from bittersweet nigorizake (cloudy sake) to robust lager beers, subtle whiskys, and shochu that dances across the tongue. Drinking has long been an indelible part of Japan’s social fabric, and today it is common to see people raising their glasses in a gesture of “Kampai!” (cheers), savoring a quiet nightcap at a favorite haunt, or chatting over a glass brimming with a fragrant tipple. Once you discover the diverse range of beverage options—as well as the varieties of each—you will no doubt want to join them.

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