2 days ago

Japanese Cuisine is "Beyond Taste"

Kai to Shiro Wine no Bar KAKIMARU, glowy conversations © Andreas Stelzer

In Japan, being a chef isn’t simply a job—it’s a lifelong commitment, one that’s deeply respected in society. This dedication is particularly evident in Japanese cuisine, where precision, tradition, and artistry are paramount. Many chefs begin as apprentices, spending years working under seasoned masters. At first, their days are filled with basic tasks: cleaning, preparing ingredients, and observing carefully as their teachers work. They learn step by step, often waiting years before they’re trusted to prepare dishes for customers on their own.

Itamae © Andreas Stelzer

The Perfection in Every Detail:

These chefs, known as shokunin, embody a dedication to perfecting their craft—a concept known as kodawari. Kodawariis all about an uncompromising focus on excellence in every detail, whether it’s selecting the finest ingredients, mastering precise techniques, or creating harmony in each dish. There’s no rush to the finish; instead, there’s a steady commitment to doing things the right way. Over time, this approach earns these chefs deep respect in Japanese society, where they’re seen as symbols of patience, hard work, and pride in quality.

Sea Bream © Andreas Stelzer

Mastering One Dish:

In many traditional Japanese restaurants, chefs specialize in just one type of dish, like sushi, ramen, or tempura. This single focus allows them to truly dedicate themselves to mastering their chosen craft, and refining their skills over time. By focusing on one specialty, chefs can explore the subtleties within that dish and continually seek improvement. Customers who come to these restaurants appreciate this dedication, knowing they’re experiencing food made by someone who has devoted their career to that specific dish.

oyster crack © Andreas Stelzer

Smokey chef © Andreas Stelzer

The Role of Ceramics:

Presentation is also essential in Japanese cuisine, and the choice of ceramics plays a big role. Plates, bowls, and cups are often handmade, sometimes crafted specifically for a single dish. Many of these ceramics come from the Shiga region, which is famous for its skilled pottery artisans. Each piece is carefully chosen to complement the food, enhancing its colors, textures, and even the feel of each bite. The ceramicware mirrors the same attention to detail as the food itself, turning the meal into a full sensory experience.

ceramics of Shiga © Andreas Stelzer

Yakiniku Asuka Entrance © Andreas Stelzer

More Than a Meal:

Dining at a traditional Japanese restaurant is more than just eating; it’s an encounter with years of training and dedication. Each dish reflects the chef’s journey, from the careful slicing of fish to the thoughtful arrangement on the plate. Customers come not just to eat, but to appreciate the effort behind every meal.

In Japan, a meal prepared by a shokunin is much more than just food. It’s a connection to a tradition of dedication, where every detail matters and where excellence is pursued without shortcuts. This is what makes Japanese cuisine unique—not just the flavors, but the skill, care, and respect that chefs bring to their craft every day.