Quality & Service Second to None

The weather in Tokyo the past few weekends has been amazing and afforded me the chance to visit many of my favorite bars and restaurants. My experiences over the past weeks reinforced my perception of the exceptional quality of service and cuisine in Japan. It is widely known that customers here are the most discerning in the world. This attention to detail and top quality service, combined with incredibly fresh ingredients, is fantastic news for anyone living in the land of the rising sun.

From the moment you walk in to a restaurant here, you are promptly greeted with a warm welcome, asked as to the number in your party and shown to your seat. After being given a few minutes to peruse the menu, a staff member usually arrives to take your party’s drink order. You are generally then given a short while longer to contemplate your meal order, before a waiter/waitress arrives to take this from you. This doesn’t appear different from anywhere else in the world, but the speed at which it happens makes the experience unique.

One of my favorites aspects of dining in Japan (and the thing I miss most when I dine abroad) are the “oshibori” (wet hand towels). They are ice cold during the hot summer months, and toasty warm during the winter. There are few things as satisfying as wiping the day off your hands with a fresh crisp towel. With hands clean, drinks are served and meals arrive shortly after, impeccably presented, and always delicious. I have never had a dining experience in a Japanese restaurant that wasn’t first class.

Adding to experience is the presentation of the meal which always arrives immaculately arranged. The selection of dish patterns and sizes typically compliment the proportions and color of the meal. The layout of the food, especially the meticulous layout of sushi on a platter, creates a sensation for the eyes which precedes the culinary treat that follows. With not one detail missed, it almost seems a shame to destroy such a work of art by eating it.

Then of course there is the attentiveness to the customer. While dining out with a work colleague in Fukuoka we ordered “ikite iru ika” or live squid, which given Fukuoka’s proximity to the sea is one of the city’s most famous dishes.

Before bringing the order to our table, the waiter immediately came to my aid by checking not once, but three times with my colleague as to my ability to palate this meal. This dish, as the name suggests, consists of a freshly filleted squid being served while it is still alive. With cultural sensitivity and a “try anything once” attitude I quickly overcame my initial horror at the barbarity of the dish. It was the most delicious presentation of squid I have ever tasted.

With thousands of restaurants in Tokyo alone, one could expect to have at least a few bad experiences. To date, my experience of service in this city remains unparalleled. This is a good thing, given one could dine out at a different restaurant every night and still never eat at every restaurant on offer. Since I’m virtually assured of a good experience, I am going to do my best to try as many different eateries as possible. With the best quality ingredients and the top-level service, this is a challenge I am most certainly looking forward to.