What Can the Rest of the World Learn from Japanese Food Culture?
Keep it simple and focus on quality
The menu is a wooden board hanging out in front of the restaurant, with just three options scrawled in black marker:
a) Seared tuna donburi
b) Minced toro with grated yam donburi
c) Grilled salmon teishoku
As I stood there thinking about what I wanted to order, I noticed there were crates and boxes still stacked in front. I peered inside to find a load of daikon, yams, and empty styrofoam boxes that still smelled slightly of seafood.
“Did you go to the Toyosu fish market for these?”
“Yes ma’am! Just this morning!” the owner replied from inside.
For less than ¥1000, or about $10, there is not a better deal on the planet. The restaurants in Japan never cease to amaze me with their quality of food.
It’s quite common for restaurants in Japan to operate on this business model. Rather than several pages of options, the menu is dependent on whatever is sold at market that day and consists of only a few daily specials.
A fresh shipping of tomatoes and cucumbers? That’s the side dish of the day.
