Slices of raw fish draped over sticky rice, meals made with octopus or eel, soups loaded with chewy seaweed-these are just some of the entrees unique to a Japanese steakhouse. They may intimidate people who aren’t used to them, but less adventurous eaters should know that there are plenty of authentic, fully cooked items to satisfy every palate. From dumplings to noodles, fried items to beverages, there’s much more to Japanese cuisine than sushi and sashimi.
What in the World is Gyoza? Everyone likes a tasty dumpling, and many are familiar with the Chinese ones filled with meat, vegetables, or scalding hot soup broth. Japanese gyoza is similar but has more noticeable flavors of garlic, salt, and soy sauce. They are traditionally filled with minced chicken or pork along with spices, and they come either pan-fried or steamed. Gyoza is often served with tare sauce, a kind of teriyaki sauce flavored with rice vinegar, for dipping. In Japan, gyoza frequently appears as a side item with big bowls of ramen, a type of noodle soup. Feel free to find more information at Kobe Japanese Steakhouse.
Speaking of Noodles-In Tokyo, chefs don’t struggle to open those packages of dried, curly noodles anyone can find for a dime at the supermarket. Real ramen means large bowls of steaming noodle soup with miso- or soy-based broth, loaded with ingredients like boiled eggs, cooked meat, green onions, and bamboo shoots, to name a few. Two other noodle varieties found at a Japanese steakhouse are soba, skinny strands made from buckwheat and wheat flour, and udon, fat strands made from regular wheat. There are endless ways in which these two can be served. One common preparation is frying, but soba and udon can also be eaten in soups, with curry, or even ice cold with sweet or salty dipping sauces.
Just Give Me the Fried Stuff-Tempura is a very popular dish of seafood or vegetables that have been battered and deep-fried. To keep the final product light, tempura batter is made with water (sometimes even sparkling mineral water) and soft wheat flour, usually with added seasoning. Tempura items can be eaten by themselves or as side items with other dishes. It’s not uncommon to see tempura desserts, too, including fried fruit, cake, and even ice cream.
Washing Everything Down-At a Japanese steakhouse, it’s not just the food that can be both accessible and extraordinary. Washing down a meal with tea, both hot and cold, can be very refreshing. It’s likely the restaurant will be serving green tea, of which there are several varieties, including matcha, a powdered tea made by grinding the leaves and dissolving them in hot water. For adults, sake can be a great alcoholic accompaniment to the meal. Sake is made from fermenting rice and is usually a little stronger than wine. As with tea, sake is served both hot and cold, depending on the variety.