Hiroko Shimbo on Japanese Cuisine (4/4)

Miso-marinated grilled black cod – this is celebrity chef Nobu’s creation, so other chefs are getting on to the same bandwagon with this and similar dishes Sumibiyaki and Izakaya-ryori – restaurateurs want to introduce more varieties of attractive authentic Japanese dishes to dinners and these are two of the best formats in which to do that Kaiseki-ryori – more Americans are eager to discover this formal, authentic Japanese dinner course to understand and enjoy the depth and breadth of traditional and modern Japanese cuisine; at the very top of this development is Restaurant Masa in New York where dinner pay up to $500 per person for the experience What would be out? The appreciation of Japanese dishes in the US is just beginning to spread through the general population, so I don’t think the exiting favorites -tempura, teriyaki, shabushabu, yakitori, sushi, sashimi, sukiyaki – will disappear from menus. My hope is that the increasing sophistication of the market will encourage restaurant to move to more authentic ingredients and techniques, and generally higher overall quality for these traditional dishes.