Dim sum is a large range of Chinese style of steamed bite-sized foods. Like tapas, these delectable snacks come in various types of steamed buns, rice noodle rolls, and dumplings, all of which will include a range of fillings and ingredients from pork to prawns and chicken to vegetables. Dished are made to share among family and friends during brunch hours and are commonly served using a mobile cart.
Japanese robata is a shortened form of the term “robatayaki” which translates to “fireside cooking” and is compared to a traditional Western-style barbecue. Much like sake, robata is highly respected for centuries. This cuisine’s backstory starts with fishermen. At the beginning of their day, these fishermen would light some charcoal. Then, they would take it with them in a special, fire-resistant stone or wood box, which would accompany them throughout their trip.
The Japanese word izakaya is made up of three kanji with the meaning, in order, “stay-drink-place.” A spot to grab a drink, settle in, and get comfortable. Similar to Pubs in the United Kingdom and Ireland and Tapas Bars in Spain, izakaya is a type of informal style of eating in Japanese. A casual place for Japanese workers to meet and relieve stress. Best described as gastropub; high-quality, but informal.
A traditional Japanese dining style in which the chef provides a tailored meal based on availability, budget, taste, and seasonality. It’s a very intimate experience that is best thought of as a verbal and non-verbal dialogue between customer and chef. Omakase is short for “omakase shimasu,” which roughly means “I trust you, Chef.” For an experience built on trust, the customer feels comfortable and open to new experiences but vocal about the foods they cannot or will not eat.
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