The restaurant is located on the second floor of Murodo Terminal.

Restaurant Tateyama is the hotel restaurant for the Hotel Tateyama at Murodo Terminal, even so it is open for non-staying guests on the Tateyama Kurobe Alpine Route. It is one of the best options for visitors who want a sit-down dine-in experience to rest while travelling the Tateyama Kurobe Alpine Route. While its prices are definitely on the higher side, it is by no means a pure tourist trap as they make up for the price with a variety of local specialties from [Toyama Prefecture](/link/place/chubu/toyama-prefecture). The restaurant is also located on the 3rd floor of Murodo Terminal, and has tall glass windows that provide a beautiful view of the surrouding Japanese Alps.

Shira Ebiwebp.webp

Kurobe Dam along the Tateyama Kurobe Alpine Route, Toyama Prefecture

Kurobe Dam.webp

This [donburi](/term/foodCategory/donburi) comes topped with [Shira Ebi](/term/food/shira-ebi), a local specialty from Toyama Prefecture, freshly fried in a [kakiage](/term/food/kakiage) that makes for a hearty and filling meal. The plump and crunchy ebi retain their texture and freshness, in the crunchy kakiage that is mixed with sweet vegetables. 

[Himi Udon](/term/food/himi-udon) is a popular local specialty of Himi city in Toyama Prefecture, and is a thin smooth version of [udon](/term/food/udon) that is reminiscent of [inaniwa udon](/term/food/inaniwa-udon). This version comes in a nice hot broth, topped with a piece of [ebi](/term/food/ebi) [tempura](/term/food/tempura), and the hot broth makes for a heart warming dish during the cold winter. 

Murodo.webp

Osaka

Osaka Prefecture

Kobe

Himeji

Kinosaki Onsen

Hyogo Prefecture

Kyoto

Kyoto Prefecture

Shirahama

Wakayama Prefecture

Kansai

Shodoshima

Takamatsu

Kagawa Prefecture

Shikoku

Kurashiki

Okayama Prefecture

Chugoku

Enoshima

Kamakura

Yokohama

Miura

Kanagawa Prefecture

Tokyo

Tokyo Metropolis

Kawagoe

Chichibu

Saitama Prefecture

Kanto

Kanazawa

Ishikawa Prefecture

Takayama

Shirakawa-go

Gifu Prefecture

Tateyama Kurobe Alpine Route

Toyama Prefecture

Chubu

The Meiji Restoration in 1868 brought an end to the [Edo Period](/term/era/edo) and ushered in the [Meiji Era](/term/era/meiji). It arose from the collapse of the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) at the end of the [bakumatsu](/term/era/bakumatsu), and the return of power back to the Imperial Family.

The Edo Period lasted from 1603 to 1867 when the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) ruled Japan from the city of [Edo](/term/general/edo), modern day Tokyo. The [shogun](/term/general/shogun) was the de-facto leader of Japan, and the [daimyō](/term/general/daimyo) under him would rule over the various regions. 

The Meiji Era marked the start of Japan's rapid modernization, moving away from a feudal society and adopting industrialization and other Western influences. The Emperor who reigned at the time was posthumously known as Emperor Meiji.

The period at the end of the [Edo Period](/term/era/edo) that led to the fall of the [Tokugawa Shogunate](/term/general/tokugawa-shogunate), and culminated in the [Meiji Restoration](/term/general/meiji-restoration).

During this period, a fleet of American ships led by Matthew Perry forced the bakufu to lift its [Sakoku](/term/general/sakoku) policy, resulting in unrest across Japan over the next few years. This culminated in a rebellion against the bakufu called the Boshin War and eventually the Meiji Restoration in 1868. 

Donburi is one of the staples of Japanese cuisine, a simple to eat dish within a single bowl. The three most common types of donburi are [katsudon](/term/food/katsudon), [gyudon](/term/food/gyudon), and [oyakodon](/term/food/oyakodon).

One of Japan's three common noodle types alongside ramen and soba, udon noodles are thick white noodles. They can be eaten in a hot kake (かけ) broth, or cold in a zaru (ざる) sauce. A common alternative is the bukakke (ぶっかけ) broth, which usually consists of a shoyu (醤油 soy sauce) broth poured onto the noodles. 

Some of the regional varieties include:
* [Sanuki Udon](/term/food/sanuki-udon) - A chewy type of udon that originates from Kagawa Prefecture
* Mizusawa Udon (水沢うどん) - Typically served cold with a shoyu or sesame-based dipping sauce, this type of udon can be found in Gunma Prefecture
* [Inaniwa Udon](/temr/food/inaniwa-udon) - Unlike other types of udon, Inaniwa Udon is usually extremely thin and smooth, and takes about four days to be made by hand. 

Kakiage is a type of [tempura](/term/food/tempura) made of a clump of fried ingredients. Typically, the base of the kakiage is sliced onions , which is complemented by seafood like small shrimp or shellfish. 

There are many popular variations of kakiage including:
* Sakura Ebi Kakiage (桜エビかき揚げ) - A kakiage made with bright-pink tiny [sakura ebi](/term/food/sakura-ebi).
* Benishoga Kakiage (紅生姜かき揚げ) - Sliced red ginger deep fried in a clump

Ebi is one of the most common shellfish used in Japanese cuisine.

Deep-fried [kaisen](/term/food-category/kaisen), most commonly [ebi](/term/food/ebi), and [yasai](/term/food-category/yasai), such as [kabocha](/term/food/kabocha) and [imo](/term/food/imo), in a light-batter.

Inaniwa Udon is a local specialty of Inaniwa in [Akita Prefecture](/link/place/tohoku/akita-prefecture) and is a flat and extremely-thin version of [udon](/term/food/udon). It can be eaten in a [kake](/term/food/kake) hot soup, or in a [zaru](/term/food/zaru)-style where it is dipped into [tsuyu](/term/food/tsuyu). It is actually rather similar in taste and texture to [somen](/term/food/somen) as opposed to [sanuki udon](/term/food/sanuki-udon).

Shira Ebi is a small transparent shrimp that is fished from [Toyama Bay](/term/place/toyama-bay) and is one of [Toyama Prefecture's](/link/place/chubu/toyama-prefecture) local specialties. It taste is light and sweet, and is commonly sought after as a high-quality ingredient. Shira Ebi typically live at a depth of 100 to 600m, and measure around 5 to 8cm in length. They can also be found in [Suruga Bay](/term/place/suruga-bay) and [Sagami Bay](/term/place/sagami-bay), but only in Toyama Bay are they found in large amounts to be fished.

Himi Udon is one of [Toyama Prefecture's](/link/place/chubu/toyama-prefecture) [meibutsu](/term/general/meibutsu), originating from Himi City in Toyama Prefecture. It is a type of [udon](/term/food/udon) that is hand-stretched multiple times, resulting in a noodle that is extremely thin and has a rather bouncy texture. In appearance, it looks rather similar to the [Inaniwa Udon](/term/food/inaniwa-udon), which is also similarly a thin type of udon.

Oyakodon consists of stewed [tori-niku](/term/food/tori-niku), topped with [tamago](/term/food/tamago) in a [tamago-toji](/term/food/tamago-toji) style over rice.   

Katsudon is a [donburi](/term/food-category/donburi) topped with [tonkatsu](/term/food/tonkatsu) in a [tamago-toji](/term/food/tamago-toji) style.

A popular vegetable in Japan, it can be served stewed or as a [tempura](/term/food/tempura).

A popular vegetable that is commonly eaten roasted in [yaki-imo](/term/food/yaki-imo), fried in [tempura](/term/food/tempura), or in desserts. 

Gyudon is one of the most common fast food dishes in Japan, a [donburi](/term/food-category/donburi) with slices of [gyu-niku](/term/food/gyu-niku) on top with stewed [tamanegi](/term/food/tamanegi) and [beni-shoga](/term/food/beni-shoga) on the side.

Gyudon chains are often open 24 hours and are a dime a dozen across Japan, with the three largest being Yoshinoya (吉野家), Matsuya (松屋), and Sukiya (すきや).

Sakura ebi are small pink or [sakura](/term/general/sakura) colored shrimp that grow to 4 to 5cm long. They live in the [Suruga Bay](/term/place/suruga-bay), typically in deep waters in the day, and nearer to the surface at night. As such they can only be caught at certain times at night, and certain periods of the year to prevent overfishing.

Kake [Soba](/term/food/soba) and Kake [Udon](/term/food/udon) refers to a bowl of soup noodles with a clear [dashi](/term/food/dashi) broth made from [katsuobushi](/term/food/katsuobushi). Kake (かけ) means to add or pour, so these are noodles with “dashi poured onto it” (だし汁をかけた, dashi-jiru wo kaketa). These are usually the most simple type of soba and udon, with no other toppings on it, other than [wakame](/term/food/wakame) and [tenkasu](/term/food/tenkasu). The counterpart to kake is [bukkake](/term/food/bukkake).

The most popular type of udon in Japan, it is characterized by its thick and chewy [udon](/term/food/udon) noodles. It is named after [Sanuki](/term/place/sanuki-province), the former name for [Kagawa Prefecture](/link/place/shikoku/kagawa).

Zaru Soba refers to cold [soba](/term/food/soba) served on a bamboo draining basket known as a /zaru/ (笊). It is usually served with a [tsuyu](/term/food/tsuyu) dipping sauce, with [negi](/term/food/negi) and [wasabi](/term/food/wasabi).

Tsuyu is a sauce base that can be used as a soup base for noodles like [soba](/term/food/soba) and [udon](/term/food/udon), known as Mentsuyu (めんつゆ, Noodle Tsuyu), or as a base for dipping sauces. It is made from [cooking sake](/term/food/cooking-sake), [mirin](/term/food/mirin), [shoyu](/term/food/shoyu), [konbu](/term/food/konbu), and [katsuobushi](/term/food/katsuobushi).

Somen is commonly thought of as the fourth main noodle type in Japan, after [ramen](/term/food/ramen), [udon](/term/food/udon), and [soba](/term/food/soba). Unlike the other three though, somen is more commonly eaten at home, and rarely found in restaurants. It usually comes as long thin and smooth white strands of noodles that are usually eaten cold with [men-tsuyu](/term/food/men-tsuyu).

Konbu is a type of edible kelp, often sold in a dried form. It is commonly used as the base for soup stocks or to make [dashi](/term/food/dashi), and it is not usually directly eaten.

A pork cutlet that is breaded in [panko](/term/food/panko) and deep-fried. It can be served by itself with rice on the side in a [teishoku](/term/general/teishoku), on rice and topped with eggs in a [katsudon](/term/food/katsudon), or together with [Japanese Curry](/term/food/japanese-curry) in [katsu curry](/term/food/katsu-curry). They typically come in a choice of [Rosu Katsu](/term/food/rosu-katsu) or [Hire Katsu](/temr/food/hire-katsu).

Okonomiyaki is a dish in which vegetables are diced, cooked on a hotplate, mixed with a flour mixture, cooked till solid on both sides, and finally, topped with a tangy sweet sauce, mayonnaise, [nori](/term/food/nori) and [katsuobushi](/term/food/katsuobushi). 

Wakame is type of edible kelp that is commonly eaten in [miso soup](/term/food/miso-soup). It is also often translated as "seaweed". Unlike [konbu](/term/food/konbu), it is usually directly eaten, and unlike [nori](/term/food/nori), it is usually served cooked. 

Wasabi, also known as Japanese horseradish, is commonly served as a green-colored paste. The paste is created by grating the stem of the plant, with the taste being similar to that of the pungency from horseradish and mustard. 

Some restaurants in wasabi growing area might also serve wasabi as the stem with a grater for you to grate it fresh. As wasabi is only grown in Japanese, most restaurants overseas actually serve horseradish with green coloring as a subsitute.

Mirin is sweetened cooking [sake](/term/food/ryori-sake) and is one of the three key Japanese condiments alongside [shoyu](/term/food/shoyu) and [sake](/term/food/ryori-sake). 

The most common type of mirin is *Hon-Mirin* (本みりん, lit. Real Mirin) and has around 14% alcohol content.

Negi is one of the most common condiments used in Japanese cuisine. From [ramen](/term/food/ramen) to [donburi](/term/food-category/donburi), you can find chopped negi in almost every dish.

Dashi is a soup stock that is one of the key ingredients in Japanese cooking. It is a simple stock usually made from one or two ingredients, with the most common combination being [konbu](/term/food/konbu) and [katsuobushi](/term/food/katsuobushi).

It can be used as the soup stock for soups like [miso soup](/term/food/miso-soup), or as the base for [ramen](/term/food/ramen) and hot pots. As it is high in [umami](/term/general/umami), it is often used as a seasoning liquid in many dishes as well. 

Katsuobushi is a pink and extremely thin shaving of [katsuo](/term/food/katsuo) that has been simmered, smoked, and fermented. Along with [konbu](/term/food/konbu), it is one of the main ingredients in [dashi](/term/food/dashi). You can also commonly find katsuobushi as a topping on [okonomiyaki](/term/food/okonomiyaki) or [takoyaki](/term/food/takoyaki).

Cooking Sake is a Japanese rice wine used for cooking and is one of the three main seasonings in Japanese cooking, alongside [shoyu](/term/food/shoyu) and [mirin](/term/food/mirin). While both sake and mirin are alcoholic, they serve different purposes and are rather different in taste.

Shoyu is arguably one of the most fundamental seasonings in Japanese cuisine. Used in cooking almost any sort of dish, or as a dipping sauce for foods such as [sushi](/term/food/sushi). Japanese Shoyu tends to be sweeter than Chinese soy sauce.

Chicken, as with most other parts of the world, is one of the most popular meats in Japan, commonly used in [yakitori](/term/food/yakitori), [oyakodon](/term/food/oyakodon), and more.

The quality of beef in Japan is almost unparalleled, with the fame of [wagyu](/term/food/wagyu), literally Japanese beef, being known around the world for its melt-in-your-mouth texture. 

That being said, oftentimes beef cuts in Japan use their Japanese names, like [kalbi](/term/food/kalbi), rather than English names. Although there are the occasional exceptions like [sirloin](/term/food/sirloin). 

Tamago are an important part of Japanese cooking, and can even be eaten raw, like in [Tamago Kake Gohan](/term/food/tamago-kake-gohan) or cooked using [Tamago Toji](/term/food/tamago-toji) or [Tamagoyaki](/term/food/tamagoyaki).

A cooking method where food is usually cooked in a [dashi](/term/food/dashi) broth, and then topped with an [egg](/term/food/egg) at the end so it doesn't fully solidify. The [katsudon](/term/food/katsudon) and [oyakodon](/term/food/oyakodon) are examples of this. It can also be used to make a clear soup, with an egg dropped into it. 

The Japanese adaptation of Chinese dumplings, these are usually minced pork with [negi](/term/food/negi) in dumpling skin that is pan-fried as [yaki-gyoza](/term/food/yaki-gyoza) or boiled as [sui-gyoza](/term/food/sui-gyoza). Utsunomiya city in Tochigi Prefecture is famed for being Japan's Gyoza City.

Tamanegi are the typical onions used in western cooking, and typically refer to brown or yellow onions.

Small bits of deep-fried [tempura](/term/food/tempura) flour that is left-behind from the tempura frying process. It is commonly used as a topping on [udon](/term/food/udon) alongside [negi](/term/food/negi) and [shoga](/term/food/shoga).

Beni-shoga is a type of red shredded pickled [shoga](/term/food/shoga) that is slightly sweet, and is often served alongside [gyudon](/term/food/gyudon).

[Katsuo](/term/food/katsuo) [Tataki](/term/general/tataki) is the local specialty of Kochi Prefecture. It is typically eaten with either just [shio](/term/food/shio), or [wasabi](/term/food/wasabi) with [shoyu](/term/food/shoyu).

Yaki-imo is an [imo](/term/food/imo) that has been roasted, and is usually served in the skin. It is a popular snack from [yatais](/term/food/yatai) and can be also be found at [matsuris](/term/general/matsuri).

One of Japan's three common noodle types alongside [ramen](/term/food/ramen) and [udon](/term/food/udon), soba noodles are made of buckwheat and usually greyish-brown thin noodles. 

They can be eaten in a hot kake (かけ) broth, or cold in a zaru (ざる) sauce. The cold version is often eaten with [negi](/term/food/negi) and [wasabi](/term/food/wasabi).

Takoyaki are [tako](/term/food/tako) balls cooked on a grill fresh to order, with a solid outside layer of flour, and a gooey filling of tako. They typically come topped with [katsuobushi](/term/food/katsuobushi), [nori](/term/food/nori) flakes, mayonnaise, and takoyaki sauce, a savoury sweet sauce. 

The Hotaru Ika is a type of [ika](/term/food/ika), and is typically rather small and short in size, and is also bioluminescent. It is commonly eaten boiled and whole. 

Bukkake [Udon](/term/food/udon) and, less commonly, Bukkake [Soba](/term/food/soba) is typically noodles served in shallow amount of [tsuyu](/term/food/tsuyu), rather than a full bowl of soup. Bukkake (ぶっかけ) means to splash, so these are noodles with “tsuyu splashed onto it” (つゆ汁をかけた, dashi-jiru wo kaketa). Bukkake Udon is said to have originated from [Okayama Prefecture](/link/place/chugoku/okayama-prefecture) and [Kagawa Prefecture](/link/place/shikoku/kagawa-prefecture), and is usually served cold.

Men-tsuyu is a type of [tsuyu](/term/food/tsuyu) typically used as a type of dipping sauce for cold [udon](/term/food/udon), [soba](/term/food/soba), and [somen](/term/food/somen).

Ramen is a classic bowl of Japanese noodles, and comes in a wide variety of forms and flavors. Ramen soup primarily consists of three components: the [dashi](/term/food/dashi), the [kaeshi](/term/food/kaeshi), and the [komiyu](/term/food/komiyu). 

Generally, ramen are divided into two main types: [kotteri](/term/general/kotteri) and [assari](/term/general/assari) ramen. 

Kotteri types of ramen are more commonly found around the world, including [tonkotsu ramen](/term/food/tonkotsu-ramen), [miso ramen](/term/food/miso-ramen), [iekei ramen](/term/food/iekei-ramen), and [jiro ramen](/term/food/jiro-ramen). 

Assari types of ramen are commonly found across Japan, including [shoyu ramen](/term/food/shoyu-ramen) and [shio ramen](/term/food/shio-ramen).

Katsuo, also called Skipjack Tuna, is commonly eaten as [sashimi](/term/food/sashimi) or grilled. It is also  used to make [katsuobushi](/term/food/katsuobushi) one of the key ingredients in [dashi](/term/food/dashi).

Nori is a type of dried edible seaweed and is commonly eaten as-is. It is usually found in [sushi](/term/food-category/sushi) or as a topping on ramen [ramen](/term/food/ramen).

A popular appetizer, tamagoyaki is a Japanese rolled  omelette that can come savory or sweetened. At izakayas, it tends to come savory, while at sushi shops it is likely to come sweetend.

[Tamago](/term/food/tamago) are beaten and mixed together with the dashi broth, before being cooked like an omelette and rolled up to produce its shape. 

Miso soup is arguably the most common type of soup in Japanese cuisine. It typically consists of [dashi](/term/food/dashi) stock is mixed together with [miso](/term/food/miso) paste. It is commonly served with [tofu](/term/food/tofu) and [wakame](/term/food/wakame).

Katsu Curry is one of the most popular forms of [curry rice](/term/food/curry-rice), served with a [tonkatsu](/term/food/tonkatsu) on top.

Sushi usually comes with vinegar-marinated [sushi rice](/term/food/sushi-rice), and [neta](/term/general/neta) such as raw seafood or vegetables.

There are primarily four forms of sushi:
* [Nigiri-zushi](/term/food/nigiri-zushi) - The most common type of sushi, the ingredient usually sits on top of a small mound of rice. It's named nigiri because the chef usually squeezes (握る to squeeze) it before serving. 
* [Gunkan-zushi](/term/food/gunkan-zushi) - The rice is wrapped on its sides with seaweed, and the ingredients is placed on top. It's named gunkan because it looks like a battleship (軍艦 gunkan).
* [Maki-zushi](/term/food/maki-zushi) - Small circular rolls of rice wrapped in seaweed with the ingredient in the center, wrapped around by the rice. Usually served in multiples of four or six. It's called maki because it is made as a roll (巻) before being sliced and served on its side.
* [Temaki](/term/food/temaki) - Rice usually served in a cone-folded slice of seaweed, and the ingredients placed in the center. It's designed to be eaten with your hands, so te (手 hand) and maki (巻 roll), and is often translated as a hand roll. 
* [Inari-zushi](/term/food/inari-zushi) - Rice that is tucked into an [inari-age](/term/food/inari-age) with other neta also tucked in including raw seafood.



Originating from Yokohama, and now popular across Japan, Iekei ramen uses a [tonkotsu](/term/food/tonkotsu) [shoyu](/term/food/shoyu) broth with thick noodles, topped with [chashu](/term/food/chashu) and [nori](/term/food/nori).

Tako are commonly eaten in Japanese cuisine, typically in stir-fry items or in [sushi](/term/food/sushi).

Japanese curry is actually one of the most commonly consumed dishes in Japan, and was originally brought from India to Japan by the British. It was later popularized as a dish in the Japanese navy, and the common Japanese variant stands by itself as a unique dish which is usually a thick gravy with vegetables and meat.

A [tonkatsu](/term/food/tonkatsu) that uses the loin cut of pork, typically with a layer of fat on the side, leading to meat that is juicier and fattier.

Panko are Japanese style breadcrumbs that are light and fluffy, used to make deep-fried dishes like [tonkatsu](/term/food/tonkatsu) or mixed into a [hamburg](/term/food/hamburg).

In Japan, the term Wagyu typically refers to domestically-produced beef. Wagyu beef tends to have a higher fat percentage, resulting in nicer marbling and a melt-in-your-mouth effect. 

Brand-name Wagyu are typically renowned for their quality including Kobe Beef, Matsuzaka Beef, and Ōmi Beef.

Yakitori usually involves skewers of meat (typically chicken) as well as vegetables that are grilled, and seasoned with either [shio](/term/food/shio) or [tare](/term/food/tare).

Shio is often used as the sole seasoning for dishes like [yakitori](/term/food/yakitori), [tempura](/term/food/tempura) and higher-end [tonkatsu](/term/food/tonkatsu). 

[Gyoza](/term/food/gyoza) that is cooked only by boiling.

[Gyoza](/term/food/gyoza) that is lightly pan-fried on only one side, giving it a crispy texture on one side and a soft texture on the other. 

Tamago Kake Gohan is a classic Japanese breakfast dish that consists of just a bowl of rice, a raw [tamago](/term/food/tamago) added to it, some [shoyu](/term/food/shoyu) poured over it, and then mixed.

Shoyu Ramen is type of [ramen](/term/food/ramen) that typically comes in a clear brown [shoyu](/term/food/shoyu) based broth. It is the original style of ramen, and is sometimes also called [chuka-soba](/term/food/chuka-soba).

Tonkotsu Ramen is one of the most popular style of [ramen](/term/food/ramen), typically with a cloudy white [tonkotsu](/term/food/tonkotsu) broth and thin straight noodles.

It is sometimes also called Hakata Ramen (博多ラーメン), due to commonality of it in [Fukuoka](/link/place/kyushu/fukuoka-prefecture/fukuoka) city. Some of Japan's largest ramen chains, Ichiran (一蘭) and Ippudo (一風堂) are tonkotsu ramen chains that originated from Fukuoka.

Shio Ramen is usually an extremely light and clear-tasting type of [ramen](/term/food/ramen). The [shio](/term/food/shio)-based broth tends to be clear and the ingredients that come with it are often very simple. It is the least common of the mainstream ramen types: [Tonkotsu Ramen](/term/food/tonkotsu-ramen), [Shoyu Ramen](/term/food/shoyu-ramen), and [Miso Ramen](/term/food/miso-ramen).

Miso Ramen is a very rich-tasting type of [ramen](/term/food/ramen) that is commonly associated with the [Hokkaido](/link/place/hokkaido) region. The broth is usually a dark brown color made using [miso](/term/food/miso) with curly yellow noodles. 

Kalbi is a popular cut of [gyu-niku](/term/food/gyu-niku) eaten at [yakiniku](/term/food/yakiniku) restaurants.

Shoga is commonly used to in Japanese  cooking, and is either used in stir-frying or eaten raw as an [oroshi](/term/general/oroshi) on things like [sushi](/term/food/sushi) or [udon](/term/food/udon).

Ika are commonly eaten in Japanese cuisine, particularly as [sushi](/term/food/sushi) and [sashimi](/term/food/sashimi). While ika can refer to all sorts of squid, it typically refers to the Surume Ika (スルメイカ, Japanese Flying Squid), the most common form of ika found in Japan.  Another commonly eaten ika is the [hotaru ika](/term/food/hotaru-ika), which is typically eaten boiled.

Jiro Ramen is a type of thick and heavy ramen that originated from the ramen stall, Ramen Jiro, and has since been offered at other shops as well. Jiro Ramen is defined by its huge portions, typically bowls overflowing with [moyashi](/term/food/moyashi), cabbage, [se-abura](/term/food/se-abura), garlic, [chashu](/term/food/chashu), atop a bowl of thick [tonkotsu](/term/food/tonkotsu) broth and thick noodles. Do note that if you are a light eater, this is not for you. The noodles are thicken, the soup is oily and salty, and the portions are huge, and they are definitely not for the faint of heart.

The Kaeshi is a type of [tare](/term/food/tare) commonly used as the base to form the soup for [ramen](/term/food/ramen) together with [dashi](/term/food/dashi). Kaeshi is typically made from a mix of [shoyu](/term/food/shoyu), sugar, and [mirin](/term/food/mirin).

Komiyu is one of the key components of a [ramen](/term/food/ramen) broth, and is often used to accent the base flavours.

Yakiniku, literally "grilled meat", is the name for Japanese barbecue. Typically, slices of meat and vegetables are carefully grilled atop either a gas, electric, or charcoal grill. 

Most yakiniku places are DIY (do it yourself), and the staff will serve up the meat raw and leave it up to you to cook to the doneness of your choosing. 

Yakiniku is typically eaten with an assortment of sauces, including Yakiniku Tare (焼肉タレ), a sweet-savory sauce usually made with sesame seeds and garlic, or even just salt, which helps to bring out the flavor of the meat.

Chūka soba was one of the original names for ramen, a dish which originated from China. Chūka (中華) means Chinese, and soba (そば) is a type of Japanese noodle dish. The term chūka soba became popular in the late 1940s, and the term ramen became popular in the late 1950s.

Today, chūka soba tends to refer to a more traditional type of ramen made with a soy sauce broth, served with chasiu (チャシウ), roasted pork, and with wheat noodles. It is sometimes used interchangeably with shoyu ramen (醤油ラーメン).

Tofu, also known as bean curd in English, is a solid white block made from the curds of coagulated soy milk. It can vary in terms of shape, texture, and firmness. 

Nigiri-zushi is the arguably the most common form of sushi that you will find today. The sushi chef molds the [su-meshi](/term/food/su-meshi) into an oval shape using the palms of his hand, and then presses down the [neta](/term/general/neta) over the su-meshi. Sometimes, small amounts of [wasabi](/term/food/wasabi) are placed in between the su-meshi and the neta.

Sashimi usually consists of slices of seafood served raw, and usually dipped lightly in [shoyu](/term/food/shoyu).

Sushi rice is rice seasoned with [rice vinegar](/term/food/rice-vinegar), sugar, salt, and [konbu](/term/food/konbu). It is mainly used in [sushi](/term/food-category/sushi), and sometimes used in [kaisendon](/term/food/kaisendon) as well.

Miso is a thick fermented soy bean paste. It is a traditional Japanese seasoning and can be used for marinating, directly in cooking, or mixed in soup. It is usually salty, although the exact taste differs based on what other ingredients are mixed in. 

One of the most common uses is for [miso soup](/term/food/miso-soup).

Chashu is one of the classic toppings on [ramen](/term/food/ramen) and can come in many shapes, with the classic one being the round one.

Most commonly it is a [shoyu](/term/food/shoyu) and [mirin](/term/food/mirin) based dipping sauce. 

[Abura-age](/term/food/inari-age) that have been cooked in a [dashi](/term/food/dashi) broth, sugar, [mirin](/term/food/mirin), and [shoyu](/term/food/shoyu) giving it a savory sweet taste. It is used in [Kitsune Udon](/term/food/kitsune-udon) and to make [Inari-zushi](/term/food/inari-zushi).

Inari-zushi is a type of [sushi](/term/food/sushi), where the [sushi rice](/term/food/sushi-rice) and other [neta](/term/general/neta) are tucked into an [inari-age](/term/food/inari-age).

Tonkotsu refers to pork bones, and is commonly used to make [tonkotsu ramen](/term/food/tonkotsu-ramen). 

Due to its similar writing and pronunciation, foreigners tend to mix it up with [tonkatsu](/term/food/tonkatsu), an entirely different dish.

Hamburgs are meat patties made of a mixture of ground beef and pork, [tamanegi](/term/food/tamanegi), and [panko](/term/food/panko). They are typically grilled, topped with a [demi-glace sauce](/term/food/demi-glace/sauce) and eaten with rice. 

Curry rice is a classic Japanese staple, typically served on a plate with rice on one side and [Japanese curry](/term/food/japanese-curry) on the other. It can come with a variety of toppings including [tonkatsu](/term/food/tonkatsu), [hamburg](/term/food/hamburg), or an omelette.

Moyashi refers to beansprouts which are commonly eaten as toppings on [miso ramen](/term/food/miso-ramen) or in [teppanyaki](/term/food/teppanyaki).

Temaki is a type of [makizushi](/term/food/makizushi) that is rolled into a cone, rather than the usual cylinder. Due to its shape as a cone that can be held in your [hand](/term/general/hand), it is named *te-maki* (手巻き, hand roll)

Se-abura is the upper fatty part of roast pork, and is often used to give richness in [ramen](/term/food/ramen), especially [shoyu ramen](/term/food/shoyu-ramen).

A type of [udon](/term/food/udon) with a slice of [inari-age](/term/food/inari-age) on it.

Kaisendons are typically rice bowls with [sashimi](/term/food/sashimi) on top. The rice is usually regular white rice, but some shops offer it with [sushi-rice](/term/food/sushi-rice).

Rice Vinegar is a type of vinegsar made from rice and is often used for making [sushi rice](/term/food/sushi-rice). 

[Daikon](/term/food/daikon)-[oroshi](/term/general/oroshi) is commonly eaten as an appetizer or condiment with [ponzu](/term/food/ponzu) or [shoyu](/term/food/shoyu). It is usually paired with meats or fried foods like [hamburg](/term/food/hamburg), [tonkatsu](/term/food/tonkatsu), or [tempura](/term/food/tempura).

Teppanyaki generally refers to any sort of dishes that are cooked on a hot plate. It can also refer to a particular style of restaurant where customers sit around a giant hot plate, with the chef cooking dishes tableside atop the hot plate. 

Makizushi refers to sushi rolls that are typically [neta](/term/general/neta)  wrapped in [sushi rice](/term/food/sushi-rice) that is turn wrapped in [nori](/term/food/nori). They are typically sliced up before serving. 

There are multiple varieties of makizushi depending on the thickness of the roll. 

A citrusy sour sauce, sort of like vinegar with a citrus, like [yuzu](/term/food/yuzu) mixed in. 

Onigiri are usually rice balls with a [gu](/term/general/gu) inside that can include [salmon](/term/food/salmon), tuna mayo, or [mentaiko](/term/food/mentaiko). It is also wrapped with a piece of [nori](/term/food/nori).

Daikon is often used in [tonjiru](/term/food/tonjiru), or just chopped up and eaten as [daikon-oroshi](/term/food/daikon-oroshi) with [ponzu](/term/food/ponzu) or [shoyu](/term/food/shoyu).

Commonly found as a [neta](/term/general/neta) in [sushi](/term/food-category/sushi) or served grilled, salmon is one of the most popular fishes amongst tourists and younger Japanese. The actual Japanese name is *Sake* or *Shake* (鮭), although the [katakana](/term/general/katakana) version *Sāmon* (サーモン) is more common.

Tonjiru is a soup made from stewing pork meat together with vegetables in [dashi](/term/food/dashi) stock and [miso](/term/food/miso) mixed in. 

Meibutsu refers to an area's local specialty, and is commonly used to refer to each prefecture or city's iconic produce or dish. For example, [Kochi Prefecture's](/link/place/shikoku/kochi-prefecture) meibutsu is [Katsuo Tataki](/term/food/katsuo-tataki), [Osaka's](/link/place/kansai/osaka-prefecture/osaka) meibutsu would be [takoyaki](/term/food/takoyaki) and [okonomiyaki](/term/food/okonomiyaki), and [Utsunomiya's](/link/place/kanto/tochigi-prefecture/utsunomiya) meibutsu would be [gyoza](/term/food/gyoza).

Sakura are cherry blossoms, and are considered the national flower of Japan. They tend to bloom only for a short few weeks at the start of Spring (around April).

One of the five basic tastes, it typically comes off as savory and can be found in broths and cooked meats.

A teishoku usually involves a main dish, together with side dishes like [miso soup](/term/food/miso-soup) and [tsukemono](/term/food/tsukemono).

Matsuri is a traditional Japanese festival with dance and music, many of which have continued on for centuries. Many regions and cities have their own local matsuris, and many matsuris are also tied to [shrines](/term/general/shrine) as Shinto celebrations. 

Today, [Natsu Matsuri](/term/general/natsu-matsuri) are festivals common in [summer](/term/general/summer) with food stalls and [hanabi](/term/general/hanami) celebrations.

Kotteri is typically used to describe things that are thick or dense. For example, Kotteri [Ramen](/term/food/ramen) usually refers to the richer types of ramen like [tonkotsu ramen](/term/food/tonkotsu-ramen).

Assari is typically used to describe things that are lighter or less dense. For example Assari [Ramen](/term/food/ramen) usually refers to the lighter types of ramen like [shoyu ramen](/term/food/shoyu-ramen). 

One of the words for ingredient in Japanese, other words include [zairyo](/term/general/zairyo) and [gu](/term/general/gu). Neta is typically the word used when talking about [sushi](/term/food-category/sushi) ingredients.

The Tokugawa Shogunate (also called the Edo Shogunate) was the military government of Japan during the [Edo Period](/term/era/edo), and was led by the [shogun](/term/general/shogun) from the [Tokugawa Clan](/term/general/tokugawa-clan).

Shoguns were the military leaders of Japan, nominally appointed by the Emperor. The position is typically hereditary, and the government of the Shogun is called the [Shogunate](/term/general/shogunate). 

There have been multiple Shogunates over the course of history, with the final Shogunate being the [Tokugawa Shogunate](/term/general/tokugawa-shogunate) that ended in 1867 with the return of power to the Emperor in the [Meiji Restoration](/term/general/meiji-restoration).

Edo is the former name for Tokyo, used up to 1868 when it was renamed to *Tōkyō* (東京, lit. Eastern Capital) by the government. It became the de-facto capital from 1603 during the [Edo Period](/term/era/edo) as the seat of the [Tokugawa Shogunate](/term/general/tokugawa-shogunate).

Hanami refers to the Japanese custom of enjoying the beauty of flowers. Colloquially, hanami now refers to having a picnic or party while enjoying the view of [sakura](/term/general/sakura).

Natsu Matsuris are [summer](/term/general/summer) festivals held annually across Japan. Today, they typically consist of song, dance, floats, [yatai](/term/general/yatai), and [hanabi](/term/general/hanabi) performances.

Traditionally, these festivals were held to pray for bountiful harvests, worship the [kami](/term/general/kami), and ward away diseases.

The daimyō were generally regional lords that controlled military, police, and economic power in the area that they ruled. Most commonly, the term daimyō is used to refer to the regional lords during the [Edo Period](/term/era/edo) that would report to the [Tokugawa Shogunate](/term/general/tokugawa-shogunate). They were abolished in 1868 during the [Meiji Restoration](/term/event/meiji-restoration) that saw the fall of the Tokugawa Shogunate and Japan’s feudal system.

Japan's summer typically runs from June to August, with temperatures ranging between 25 to 40°C. It also tends to be the rainiest time of year, especially in June when it is known as [tsuyu](/term/general/tsuyu).

Shrines are places of worship for the [Shinto](/term/general/shinto) religion, and usually enshrine one or more deities. They are different from [temples](/term/general/temple) which are places of worship for the [Buddhist](/term/general/buddhism) religion.

Oroshi usually refers to vegetables or fruits that have been grated. The most common might be [daikon-oroshi](/term/food/daikon-oroshi), which is often found in restaurants.

The Tokugawa Clan is a dynasty that ruled Japan as the [shoguns](/term/general/shogun) through the [Edo Period](/term/era/edo). 

The Shogunate, also called the Bakufu, is used to refer to a government led by the [shogun](/term/general/shogun).

The indigenous religion of Japan, the central belief is that [kami](/term/general/kami), supernatural beings, inhabit all things including nature. 

The kami are deities from the [Shinto](/term/general/shinto) religion and are said to inhabit all things, and are also said to have created all nature and human life.

Temples are places of worship for followers of [Buddhism](/term/general/buddhism).

Buddhism is a religion that focuses on the teachings of the [Buddha](/term/general/buddha). The central tenet revolves around people letting go of their worldly desires.

Hanabi are common in Japan, especially during the summer period at [Natsu Matsuris](/term/general/natsu-matsuri). Large hanabi displays are called [Hanabi Taikai](/term/general/hanabi-taikai) and can involve tens of thousands of fireworks. Typically, when a firework bursts in the sky, the Japanese would shout out *Tamaya* (たまや), which is the name of a [Edo Period](/term/era/edo) hanabi vendor.

Yatai are typically streetside food vendors that serve food out of pushcarts or temporary stores. They are commonly found during [matsuris](/term/general/matsuri), or in cities like Fukuoka.

The term used for fillings like in [sando](/term/food/sando and [onigiri](/term/food/onigiri), or even spreads on top of toast.

Tsuyu refers to Japan's rainy season from early-June to around mid-July. During this season, it can rain four to five times in a week. 

In recent years, the tsuyu season has been shifting later and later each year, lasting up till late-August.

The Buddha, Siddhartha Gautama, was an Indian prince from South Asia who later gave up his title and founded the religion of [Buddhism](/term/general/buddhism) in the 6th or 5th century BCE. 

Hanabi Taikai are typically large [hanabi](/term/general/hanabi) displays held in summer. They can last up till an hour long, with tens of thousands of hanabi, depending on the scale of the display.

Sakoku refers to the policy of national isolation from 1633 to 1853 during the [Edo Period](/term/era/edo) (also called the Sakoku Period) by the Tokugawa Shogunate that cut off almost all diplomatic and trade relations with other countries. 

No foreigners were allowed to enter, and no Japanese were allowed to leave. Certain exceptions were allowed, such as the trade with the Dutch and Chinese in Nagasaki. 

Chuka-ryori is the Japanese adaptation of Chinese cuisine. Some classic dishes include [Mapo Tofu](/term/food/mapo-tofu), [Chahan](/term/food/chahan), and [Gyoza](/term/food/gyoza).

Sagami Bay sits at the south part of Kanagawa Prefecture with the Shōnan Coast on the north side. 

Suruga Bay is Japan’s deepest bay at 2,500m deep, and sits at the foot of [Mount Fuji](/term/place/mount-fuji) whose mountain streams flow into the bay. The bay, located in [Shizuoka Prefecture](/link/place/chubu/shizuoka-prefecture), is known for its fresh seafood, including [sakura ebi](/term/food/sakura-ebi), that is commonly fished in [Numazu](/link/place/chubu/shizuoka-prefecture/numazu). It is separated from [Sagami Bay](/term/place/sagami-bay) by the [Izu Peninsula](/link/place/chubu/shizuoka-prefecture/izu-peninsula).

Toyama Bay is located along the Sea of Japan coast in the [Hokuriku Region](/term/place/hokuriku-region), bordering [Toyama Prefecture](/link/place/chubu/toyama-prefecture) and [Ishikawa Prefecture](/link/place/chubu/ishikawa-prefecture), and at 1,200m deep it is one of Japan's three deepest bays alongside the [Suruga Bay](/term/place/suruga-bay) and the [Sagami Bay](/term/place/sagami-bay) on the Pacific Ocean coast. Snow from the nearby [Japanese Alps](/term/place/japanese-alps) flows down into Toyama Bay when it melts, and the bay is also famous for its population of [Hotaru Ika](/term/food/hotaru-ika).

Mount Fuji is the tallest mountain in Japan at 3,776m tall, and is an active volcano. It is located along the border of Yamanashi Prefecture and Shizuoka Prefecture. It is considered one of Japan's [Three Holy Mountains](/term/place/three-holy-mountains).

The Japanese Alps are a series of mountain ranges that run from north to south through [Honshu](/term/place/honshu). 

They consist of the:
* Northern Alps: Hida Mountains (飛騨山脈, *Hida-sanmyaku*)
* Central Alps: Kiso Mountains (木曽山脈, *Kiso-sanmyaku*)
* Southern Alps: Akaishi Mountains (赤石山脈, *Akaishi-sanmyaku*)

The Sanuki Province was located in what is modern day [Kagawa Prefecture](/link/place/shikoku/kagawa). It was replaced by the Sanuki Domain during the [Edo Period](/term/era/edo), that was in turn replaced by Kagawa Prefecture during the [Meiji Period](/term/era/meiji).

The Hokuriku Region sits on the northern part of [Chubu](/link/place/chubu) facing the Sea of Japan, and consists of [Ishikawa Prefecture](/link/place/chubu/ishikawa-prefecture), [Toyama Prefecture](/link/place/chubu/toyama-prefecture), [Fukui Prefecture](/link/place/chubu/fukui-prefecture), and [Niigata Prefecture](/link/place/chubu/niigata-prefecture). The area is famous for its seafood, and is also connected to Tokyo via the [Hokuriku Shinkansen](/link/line/hokuriku-shinkansen). 

Honshu is the largest of Japan's main islands and stretches from Aomori Prefecture in the north, all the way to Yamaguchi Prefecture in the south.

Restaurant Tateyama

Restaurant Tateyama Menu Recommendations

Getting to Restaurant Tateyama

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