Japanese restaurant classification, the boundaries are not very obvious, coupled with the influence of the global village of food, food globalization effect, all kinds of cuisine have been united, if you want to distinguish between the color of the dishes, can be broadly divided into Wagyu food cuisine, Chinese cuisine, Italian cuisine, French cuisine and other countries of the flavor of the cuisine; and if the Wagyu itself, can be divided into nine categories because of the main character of the sale of the dishes are as follows: 1. High-end cuisine Kiosk: take the high-priced route, usually in the vicinity of the metropolis, from the decoration to the food, are very sophisticated, service and serving methods, to Kaiseki cuisine in the majority of ways, not only the dining atmosphere, and even the tableware are exceptionally sophisticated, food and tableware plus decoration, about a mood, usually a meal with down, the price is also not expensive.　　2. Sushi specialty stores: to sell freshly made sushi-based, usually restaurants will have a semi-open bar, sushi chef will be held on-site pinch sushi to customers, now eat, pay attention to the freshness of the ingredients, as well as the interaction between the chef and the guests, usually familiar with the majority of customers; in addition to sushi, sashimi is one of the main characters of the sale.　　3. Ramen specialty stores: specializing in selling ramen, customers come to the door, but also to eat noodles, different places have different flavors, such as: Hokkaido's miso-flavored ramen, Tokyo's soy sauce ramen and Kyushu's pork bone ramen.　　4. Yakiniku restaurants: specializing in the sale of grilled meat stores, customers also come to the door specifically to eat yakiniku, Japanese yakiniku emphasizes the flavor of charcoal grilling, a variety of meats and fish and shellfish are the main characters of the grill, and sometimes the offal of animals can be used to grill, the most popular is the pig's tongue and the liver of the fish; grilled ingredients dipped in the store's special sauce with the guests' favorite with a beer.　　5. Hot-pot restaurants: Specializing in all kinds of hot-pot, or shabu-shabu, Japanese hot-pot differs from Chinese-style shabu-shabu in the broth and the way the ingredients are handled, as Japanese hot-pot is concerned with the primary and secondary order of the ingredients, which are not all put into the pot at once. Rather, according to the intensity of the flavor of the material to carry out, and the main material once only one.　　6. Covered rice specialty stores: to sell donburi cuisine-based restaurant, in addition to the single product, usually the store will be designed to sell in the form of a set meal, a convenient guests, the second can increase the unit price, is a win-win strategy.　　7. and fruit specialty stores: to sell Japanese confectionery-based stores, and now there are also combined with the sale of tea, so that guests drink tea while eating and fruit store, is a takeaway store alternative development.　　8. Izakaya: Japanese people like to continue drinking after dinner, izakaya is the best place, in addition to a variety of dishes with alcohol, of course, wine is the protagonist, the Japanese drink most of the alcohol to beer-based, but there are also to the traditional sake to accompany the dishes, and the younger generation can also accept some foreignized cocktails as its drinks.　　9. Chain restaurants: In addition to specializing in Japanese cuisine, the development of Japanese chain restaurants in the group's promotion, there have been many kinds of appearance, such as: the real pot cafe, Moose Burger, and specializing in foreign food Sky Lark, are Japanese system of chain stores, the type of restaurant not only to the local market in Japan as the main market, but also to open up the foreign market ambitions. For more information on Japanese food culture, click to view the article tak-wah/h-nd-59-126_465

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