Beyond Sushi: Japanese Dishes Explained

Japanese restaurant menus in Hong Kong extend far beyond sushi. Understanding common dishes makes it easier to order for groups, accommodate diners who avoid raw fish and build a balanced meal.

Rice and noodle dishes

Donburi serves toppings over rice, including beef, pork cutlet and eel. Ramen uses wheat noodles in broth, while udon is thick and chewy and soba is thinner with a stronger buckwheat character.

Grilled and fried food

Tempura uses a light batter, yakitori features skewered grilled chicken, and yakiniku lets diners grill meat at the table. Teppanyaki is cooked on an iron plate by a chef.

Hot pots

Shabu-shabu cooks thin slices of meat and vegetables in broth, while sukiyaki usually has a sweeter soy-based flavour. Both suit groups and diners who prefer cooked food.

Izakaya dining

An izakaya serves small dishes designed for sharing with beer, sake or highballs. The menu may combine sashimi, grilled fish, fried chicken, skewers and seasonal specials.

Building a balanced order

For a group, combine sushi or sashimi with one fried dish, one grilled item, vegetables, soup and rice or noodles. This provides more variety and makes the meal accessible to diners who do not eat raw seafood.