Japanese cuisine is recognized by the world as the most meticulous international cuisine in the cooking process, which also creates a refined and healthy diet concept of Japanese cuisine. Natural flavor is the main spirit of Japanese cuisine, and its cooking method is delicate and exquisite. With sugar, vinegar, soy sauce, miso, firewood and kelp as the main seasonings, we pay attention to the artistic conception of heavy taste, touch, vision and smell, as well as the collocation of utensils and dining environment. Japanese cuisine is mainly divided into three categories: local cuisine, Huaishi cuisine and banquet cuisine. A cooking system based on traditional culture and habits. At a very formal Japanese banquet, dishes are served on a tray with feet. Exquisite dishes prepared for guests before the tea ceremony. The catering cultural characteristics of Japanese cuisine itself also make the price of Japanese food rise suddenly in invisibility. In Osaka, the capital of food, it is known as "eating to bankruptcy" to describe the delicacy of Japanese food. Japanese cuisine is mainly made of fresh seafood and seasonal fresh vegetables, with the characteristics of light taste, fine processing, bright color and less greasy. Eating Japanese food is half about eating the environment, atmosphere and mood. The biggest feature of Japanese cuisine is that seafood such as fish, shrimp and shellfish are the main ingredients for cooking and eating, which are fresh and salty, sometimes slightly sweet and sour and spicy. Light, non-greasy, delicate, nutritious, focusing on the combination of vision, taste and utensils, is the characteristic of Japanese cuisine.