Page 314 - (DK Eyewitness) Travel Guide: Japan

312  TR A VELERS ’ NEEDS

Food Customs and Etiquette Polite Phrases and Toasts
Japanese people say “Itadaki-
Eating food in Japan is markedly different from eating in mass” (“I humbly receive”)
Western countries. Seating arrangements, tableware, and before eating, and “gochiso-
much of the etiquette regarding the social eating of food sama desh’ta” (“I have been
differ even from those in nearby countries such as Korea treated”) at the end.
and China. The main point of etiquette is to take your shoes Japanese drinking etiquette
requires that you pour for the
off for traditional seating. Many Japanese assume that you other person and vice versa.
will not be able to use chopsticks prop erly and will be When on the receiving end,
impressed if you show any finesse at all. you should pick up your glass,
supporting the bottom with the
fingers of the other hand. When
How to Order
a toast (kanpai) is made, beer
If a set menu (see p308) and whiskey glasses should be
is not avail able, then clinked, while sake cups are
follow these guidelines generally raised in a salute.
for ordering à la carte.
Specify drinks
(see pp322–3) first, What to do with the
Oshibori
usually from a choice
of sake, beer, sho chu Most restaurants offer
liquor, perhaps wine, customers an oshibori at
and whiskey. the beginning of a meal. This
If you are in an small damp cotton or paper
Sitting seiza-style on zabuton area frequented by towel is used first to wipe your
foreigners, the menu hands (in strict etiquette, not
Seating Arrangements may have some English the face and neck). You then
Many Japanese restaurants have translations. Menus are often leave it on the table top and
a few Western-style tables and divided into the main categories use it discreetly to dab fingers
chairs, and/or a counter, as well of Japanese cuisine: grilled, and spills, rather than placing
as traditional zashiki seating. simmered, and so on (see p315). it on your lap. It is fine to use
The zashiki is a low wooden Sashimi is ordered first. If you your own hand kerchief as a
platform covered with tatami can’t decide on one fish, ask for napkin on your lap. However,
mats and low tables. Diners sit a moriawase, or combination. remember never to blow your
here on cushions (zabuton), The custom is to have about nose into the oshibori or any
feet tucked behind. Remove three or four dishes to start and handker chief in public.
your shoes before you step more later as you deem fit.
up onto the zashiki. Calling “sumimasen!” (excuse
Women wearing skirts sit me!) is the standard method Using Chopsticks
seiza (on their knees with their of attracting attention. Chopsticks (hashi) are
buttocks on their heels) or Alternatively, tell the chef shorter and more delicate than
mermaid-style. Men usually sit behind the counter how much Chinese chopsticks, with a
cross-legged, although if there you want to spend (between pointed lower end. The use of
is a formal toast they will adopt ¥3,000 and ¥5,000 per person disposable wooden chopsticks
the more uncomfortable seiza is reasonable), and let him in restaurants is widespread.
pose until it is over. make the decisions for you. Knives and forks are rarely seen
Some zashiki actually have
sunken areas for the diners’ legs,
a definite plus for long-legged
customers and foreign ers who
find sitting on the floor
uncomfortable. Alterna tively,
chairs may be used that have
backs but not legs.
In restaurants with a choice
of seating, the counter is by no
means regarded as a second-
rate option. In sushi places,
particularly, it is the preferred
seat of the gastronome who
wants to watch the food being
skillfully prepared by chefs with
years of training. Sitting on stools at the counter of a yatai noodle stall in Fukuoka

312-313_EW_Japan.indd 312 08/08/16 3:09 pm
Eyewitness Travel LAYERS PRINTED:
Practical template “UK” LAYER
(Source v1.7)
Date 5th March 2013
Size 125mm x 217mm