377,973.89 km2, about 127 million people and a cuisine that is based on traditional recipes, seasonal ingredients and a wide range of regional meals that make Japanese gastronomy so diverse. Let’s take a look at some of these specialties: in the first part of our article, our destinations are Kyoto, Sapporo, Tokyo and Osaka.
Yes, it’s true: we were excited about the fact that our chef was going to enter the prestigious Washoku World Challenge, an international gastro competition organized by none other than the Japanese Ministry of Agriculture, Forestry and Fisheries. Last year, Zsolt Kurkó came third. And this year in Paris – he won.