OUGD504- Japanese Restaurant Research

As my restaurant is going to sell Japanese food I wanted to research into Japanese dinning culture to see if I can incorporate any traditions for a unique experience.


Dining

As soon as guests are seated in a Japanese restaurant, they are handed a wet towel (oshibori), which is invitingly hot in winter and cold in summer. 
The towel is for wiping hands.

'I could create my own towels with the identity of the restaurant on it.'

Diners in Japanese restaurants are also given chopsticks, which are no longer the anomaly they once were due to the growing popularity of Asian cuisine around the globe. There are, however, some rules of etiquette involving chopsticks: Never stick chopsticks vertically into a bowl of rice and leave them there and never pass anything from chopstick to chopstick - both have associations with death.

'Chopsticks are another possibility for my printed material.'

Other rules of dining etiquette: Japanese soup is sipped directly from the bowl instead of with a spoon; and one should never fill one’s own glass from a communal bottle of wine or sake. Rather, the diner should wait until someone notices his cup needs refilling and should then hold it up to make pouring easier. That diner should then reciprocate by filling the other diner’s glass. If a glass is full when offered something more to drink, it’s customary to drink as much of it as possible before holding out the cup to receive more.

Possible printed material:
-noodle bowl
-water bottle
-sake bottle
-cups/glasses

Finally, it’s considered perfectly good manners to slurp noodles; it’s a sign of a good appetite and an appreciation of the meal. However, it is not considered good manners to walk down a street eating or drinking.


Restaurant/Bar

An Izakaya is a common Japanese bar/restaurant that is often found in cosmopolitan areas for after-work relaxation and an opportunity to unwind after a busy day. 

These restaurants are often informal and have a very relaxed and friendly atmosphere. Izakaya restaurants all have a multi-faceted menu and offer many types of food such as sashimi, tempura and yakitori; all appetizing dishes which go well with the alcohol served such as beer, sake and shochu.

'Izakaya could be a possible name for the restaurant.'
Possible food that could be sold:
-Sashimi
-Tempura
-Yakitori


Chopsticks

Many Japanese restaurants will provide a chopstick holder. When you are not using your chopsticks place them on the holder. If the chopsticks are disposable you will not be given a holder. However, you can make one from the wrapper of the chopsticks. Chopsticks should never be placed upright in your rice as this resembles a ceremony performed at funerals in Japan. 

'A chopstick holder could be a nice little printed delivery.'


Sushi

Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. In Japan, sushi is usually enjoyed on special occasions, such as a celebration.

During the Edo period, "sushi" refered to pickled fish preserved in vinegar. Nowadays sushi can be defined as a dish containing rice which has been prepared with sushi vinegar. There are many different types of sushi. Some popular ones are:

Sashimi

Sashimi is thinly sliced, raw seafood. Many different kinds of fresh fish and seafood are served raw in theJapanese cuisine. Sashimi, while similar to sushi, is distinct for its absence of vinigered rice. When slices of fish are served on top of a small ball of rice, it is called nigiri zushi.

Sashimi is usually beautifully arranged and served on top of shredded daikon and shiso leaves. The sashimi pieces are dipped into a dish of soya sauce before being eaten. The daikon and shiso can also be dipped in soya sauce and eaten; both have a fresh, minty taste. Depending on the kind of sashimi, wasabi or ground ginger may accompany the dish and be added to the sashimi as a condiment.

Some of the most popular kinds of sashimi are:
Maguro: Tuna
Toro: Fatty Tuna
Ebi: Prawn
Saba: Mackerel
Ika: Squid
Tako: Octopus

Tempura 

Tempura are battered and deep-fried vegetables, seafood, and so on. They are best served hot with tempura dipping sauce or salt. Grated daikon radish is a common condiment to put in the sauce.

Yakitori

The term "yakitori" can also refer to skewered food in general. Kushiyaki (skewer grilled), is a formal term that encompasses both poultry and non-poultry items, skewered and grilled. Both yakitori and kushiyaki mean the same, so the terms are used interchangeably in Japanese society.

Yakitori-ya are traditionally small restaurants or stands that grill yakitori to order over charcoal, to be consumed alongside alcoholic beverages (usually beer or shochu) in the evening. These establishments are known for their informal and convivial atmospheres, and are popular gathering places particularly for young people and office workers on their way home. In some parts of Japan, large numbers of yakitori-ya can sometimes be found clustered together in one street or alley. Tokyo's Omoide-yokocho in Shinjuku is one particularly famous example.

'I could create a small bar that has yakitori made to order while people socialise and have a drink. This could be a selling point as it could be a good meeting place for young people to have a small bite to eat at the start of there night to line the stomach without overeating.'

Tokyo's Omoide-yokocho in Shinjuku

This image really stood out to me. I like the quirky and clustered look with the compact building that communicates a place of gathering, a real communal place for people to go and socialise.