Washoku — Japanese cuisine — was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2013.

The long Japanese archipelago stretching from south to north unites the clear distinctions of four seasons with a rich variety of natural blessings. Mother Nature also nurtures a diverse array of Japanese food cultures. Featuring food ingredients that vary with the seasons, washoku has been beautifully refined by master chefs of renowned technique acquired through years of training. Japanese enjoy savoring seasonal changes through cooking and ingredients. Washoku is acclaimed for its representative types of distinctive delicacies such as sushi, tempura, and sukiyaki.

Moreover, today’s world-class chefs around the globe are ever more attentive to the expanding scope of Japanese dietary culture that even encompasses philosophies and food aesthetics. Here, we focus on truly cool facets of washoku, which minimizes excess and takes full advantage of the essential taste of each ingredient, always seeking to learn from the excellence of international food cultures.