Japanese cuisine is not distinguished by widest choice of complex recipes. Seafood remains the favorite delicacy of local residents. Clams, trepang, crabs and seaweed - for Europeans these are real seafood delicacies and the locals eat them literally every day. Rice and fresh vegetables occupy an honorable place. These are the main side dishes for seafood.
For many people Japanese food is limited to usual sushi and sashimi, but the local restaurants offer visitors a far more exotic delicacies. Fugu fish is considered a royal dish. The fact is that the fish is very poisonous, so only highly qualified masters can cook it. Fans of more traditional dishes are able to order smoked eel, which is served in all restaurants of the national cuisine. This is very delicious and healthy dish.
Fans of European cuisine will surely like the so-called "yakitori" - a dish made from vegetables and pieces of chicken meat, which looks like small wooden skewers. Katsudon is a no less attractive national dish. This is a pork cutlet served with rice and vegetables. It is worth noting that the Japanese eat only with wooden sticks, no spoons and forks are used. Since local restaurants are visited by quite many foreigners, each of them will surely have traditional European cutlery.