Japanese cuisine is recognized as the most meticulous international cuisine in the world, which also creates the exquisite and healthy diet concept of Japanese cuisine. Natural flavor is the main spirit of Japanese cuisine, and its cooking methods are delicate and exquisite. With sugar, vinegar, soy sauce, miso, firewood and kelp as the main seasonings, we pay attention to the artistic conception of emphasizing taste, touch, sight and smell, as well as the collocation of utensils and dining environment. Japanese cuisine is mainly divided into three categories: local cuisine, Shi Huai cuisine and banquet cuisine. Cooking system based on traditional culture and habits. At a very formal Japanese banquet, dishes are put on a plate 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 cuisine suddenly rise invisibly. In Osaka, the capital of food, people use "eating to bankruptcy" to describe the delicacy of Japanese food. Japanese cuisine is dominated by 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 fish, shrimp, shellfish and other seafood are the main ingredients for cooking and eating. They are fresh, tender, salty and sometimes slightly sour and spicy. Light, non-greasy, delicate and nutritious, paying attention to the combination of vision, taste and utensils is the characteristic of Japanese cuisine.