The Japanese Eating Out Guide
Below you will see our extensive ‘eating out’ guide. This is simply a rough guide as to which meal choices are to be avoided, savoured, or indulged in. We have concentrated on starters, mains and side dishes. This is because if you are choosing to have 2 courses, you should choose starter and main, rather than dessert. Sides can also be helpful in bulking out a main course with extra veggies and salad.
Some Japanese food can be high in salt and sugar, so steer away from dipping sauces where possible. Instead, aim for grilled greens such as aubergine or pak choi. Sushi can be a great option, but choose the vegetarian option and ask what the vegetable/rice ratio is.
|
AVOID |
SAVOUR |
INDULGE |
|
| STARTER | – Beef skewers
– Fried oysters |
– Sirloin beef with green onions
– Scallop, prawn, shrimp or chicken skewers |
– Baked mussels
– Vegetable skewers – Miso soup |
| MAIN COURSE | – Assorted tempura – including crab, shrimp, calamari & lobster | – Salmon, prawn & crab sushi | – Vegetarian sushi
– Soba salad – buckwheat noodles with boiled quail eggs |
| SIDE | – Chicken fried rice
– Vegetable fried rice |
– Thick flour noodles
– Seaweed salad with sesame oil dressing
|
– Grilled aubergine
– Brown rice – Pak choi – Buckwheat noodles |
