The haute sushi renaissance covers just one facet of Japan's many culinary specialities. Experience many other dishes and flavors at this year's Japanese Restaurant Week, a celebration of the country's unique culinary identity. Different regions have their own specialties, like beautifully marbled Kobe beef from Hyogo and rich, briny sea urchin from Hokkaido; organizers have highlighted specific restaurants to procure these ingredients, making it easy to chose which to patronize.
It's actually a restaurant month, despite the nomenclature. Beginning February 17th and running through March 16th, 28 restaurants are offering specials from tasting plates to discounted grub to free appetizers. There's everything from ramen to sushi to curry on the table; check out the full list of participants to find a deal that suits you. Make sure to pick up a copy of the Japanese Week Restaurant Guide (available in the restaurant's front waiting areas) to get the promotions.
This all leads up to the annual Japan Week celebration, which takes over Grand Central Terminal March 6th through March 8th. This year's theme centers around the 100th anniversary of the Tokyo Station, with vendors offering a peek back at the era when it was constructed. The full exhibitor list and schedule hasn't been announced yet, but if last year's edition is any indication, expect sake samplings, music and dance performances and other cultural demonstrations.
