Japanese fine dining strives to find harmony with nature. This involves everything from the tableware and restaurant décor to the choice of ingredients and menu. Upscale Japanese restaurants generally feature quiet and peaceful surroundings. Warm décors and soft lighting are designed to have a calming effect on diners. Black shiny stones, trickling water fountains and bamboo are popular decorations, narrowing the distance between diners living in a big city and nature. Many top restaurants exclusively serve kaiseki, a sophisticated set menu featuring light flavors and small portions that originated in Japanese temples. The meal involves anywhere between seven and 11 dishes. Each course features small portions served over several hours. Generally, the set starts with an appetizer, usually pickles, and then followed by a soup and sashimi. The heart of the meal provides grilled, stewed, and deep fried (mostly tempura) dishes. A traditional salad with vinegar dressing comes next to cleanse the palate. Staples like rice, sushi or noodles — depending on the season — indicate the meal is almost over. A dessert like red bean soup, mocha cake or black sesame ice cream rounds out the dinner. The order of dishes is important. They are designed to complement flavor transitions and bring more health benefits. Soup is served early to warm the stomach. Salad comes after tempura and before the staple food to cleanse the palate and open the appetite. Some chefs will change the menu seasonally while others may do it weekly or monthly. Most Japanese chefs believe in using the freshest ingredients since they not only taste better, but also lead to better balance with nature. The selection of tableware is often based on the season. Glass plates and bowls are used in summer to highlight the freshness of the food. Pottery helps keep foods warm in the winter. Porcelain is used in both spring and autumn, however, the patterns will change depending on the flowers in season. As for food presentation, chefs like to highlight bright colors when the weather is warm while maximizing rich and dark colors on cold days. Japan's respect for nature explains why most of its foods are light and mild. Chefs tend to use simple cooking techniques and less seasoning to maintain the original flavor of produce, of which their use of raw fish and seafood is perhaps the best example. Even when grilling food, Japanese chefs tend to tread lightly, using a few drips of lemon juice or pinches of salt. Here are five upscale Japanese restaurants in hotels — four in Shanghai and the other in Ningbo, Zhejiang Province. Yamazato Okura Garden Hotel Shanghai The restaurant opened by Okura, one of Japan's most famous hospitality brands, has been popular in Shanghai for more than 10 years. The restaurant's philosophy emphasizes simplicity to highlight the natural beauty of the best ingredients. Kaiseki, tempura and Japanese hotpot are popular. The black Wagyu beef boiled in homemade sauce is a winner. The grilled cod, marinated in miso sauce, is juicy and creamy. The latest menu addition is sea bream steamed with vegetables and served with a tart ponzu sauce. Next month's set menu features tuna. Try the tuna sashimi, have it boiled in sauce or go for the deep-fried option. Opening hours: Daily, 6:30-9:30am, 11:30am-2:30pm, 5:30-10pm Tel: 6415-1111 ext 5216 Address: 2/F, 58 Maoming Rd S. Related News
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