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Culinary pleasure rates high in many travelers' order of the day, and Japan is an epicurean's paradise both in the scale and quality of its own food and in the scope of its dining imports. Your clients can sample everything from fine French and Italian cuisine to Indian curries, Chinese fare and other international dishes, but Japanese food is understandably the real treasure of a visit to Japan. Many of your clients may be well versed in sushi lingo and other styles of Japanese cooking that have gained a foothold the world over, including sukiyaki and tempura. But few first-time visitors to Japan are prepared for the sheer variety of Japanese cuisine. As an island country, Japan is assured a fresh supply of fresh fish and shellfish throughout the year, some of which appears in its purest forms as sashimi (raw fish) and sushi. But other traditional dishes remain virtually unknown outside Japan, and there are so many local favorites that even the Japanese don't know all there is to know about their nation's cuisine.
But it's not just what Japanese eat that's important. It's how the meal is presented, the way it's arranged on the plate, since food should appeal to the eye as well as the palate. Venues, too, win high marks in dining experience, whether it's a thatched-roof former farmhouse specializing in mountain edibles or a high-tech Tokyo sushi bar with stunning views of the city.
A 5% Consumption Tax is imposed on restaurant charges. In addition, a 10 to 15 percent service charge is added to meals in first-class restaurants. Otherwise, there is no tipping.